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Thank you to everyone for contributing and making thishappen.Special thanks to:Hebe (Cody's sister) who gave up her time to design the frontcover. You can see Hebe's beautiful art at hebeatzori.co.uk orher instagram is @art.zori.Debbie Enever (Dan's mum) for her valuable editorial andproofing input.Jenny King community fundraiser for The CompassionateFriends for her support with this project.

IntroductionThis is a book full of favourite recipes and treasured memoriesof shared meals with loved ones. It has been an honour and a privilege to have been able tobring this all together as part of the annual fundraiser for TheCompassionate Friends, a charity supporting bereaved parentsand their families.Dedicated to parents, grandparents, siblings, grandchildren,sons and daughters and cooked with love for them all.Please enjoy and remember these very special loved ones whenyou try a recipe!Lots of loveTracy (George's Mum)p.s. We would be so grateful for a donation for this ebook athttps://www.justgiving.com/page/cookedwithlovetcfCooked With Love / TCF | 1

C o m f o r t a n dC e l e b r a t i o nSavouriesThese savoury dishes are favourites of our belovedchildren. Each recipe is characterful, precious,and distinctive, just like them..

Tristan's Spaghetti MamamazeSpaghettiEnough to feed the street! Cooked as normal in its ownsaucepan.Beef MinceWhatever is in the cupboard: baked beans, tomatoes, peas,carrots etc etc etcWhatever is in the fridge : tomatoes, carrots, bacon,sausages etc etc etcThrow it all in a frying pan and cook it. Add sauce / gravy tosuit.And that’s it. We were always amazed at how good it tasted!SpaghettiBeef MinceTomatoes Carrots OnionBaked BeansBacon SausageMethodIngredientsPrepare Time15 MinutesCook Time30 MinutesCooked With Love / TCF | 3Sent in by Cazz in ever-loving memory of her son Tristan

Warm Goat’s Cheese SaladPlunge the salad into cold water to refresh it. Put the oi, vinegar, mustard and honey into a screwtopjar and shake well. Cut the ends off the baguette and cut the loaf at anangle, then slice horizontally so you have fourdiamonds. Brush lightly with oil and grill on one sideuntil starting to go brown. Top each with a slice of goat'scheese and grill until starting to melt. Warm the walnuts in a non-stick pan and then add thedressing and warm that through. Arrange the salad on plates, top with the toasted breadand goats cheese then pour over the walnuts anddressing. Serve immediately. This was one of Anthony’s favourites. It began as a starteron Christmas Day but we liked it so much it became a quicksupper dish. Bag of continental salad6 tbsp walnut oil3 tbsp red wine vinegar orbalsamic vinegar½ tsp wholegrain mustard½ tsp runny honeyBaguette loafA little extra walnut oil200 gm soft mild goat'scheese25 walnuts, roughlychopped. MethodIngredientsPrepare Time15 MinutesCook Time5 MinutesCooked With Love / TCF | 4Sent in by Diane Minshallin ever-loving memory of her son Anthony

Cornish Chicken Pie800ml chicken stock3 large skinless bonelesschicken breasts (about 600g)300g baby onions or smallshallots, peeled200g button mushrooms50g butter50g plain flour100ml double cream500g shortcrust pastry2 large eggs, lightly beatenwith 1 tbsp water, for eggwashIngredientsPrepare Time25 MinutesCook Time35 MinutesCooked With Love / TCF | 5Sent in by Ayse Baxterin ever-loving memory of her daughter Lindsay

Cornish Chicken PieBring the stock to a simmer, then poach chicken breast for 10-12 minutesTransfer to a plate and leave to cool.Tip the baby onions into the stock and simmer for 5 minute. Add mushrooms and simmer fora further 5 minutes. Using a slotted spoon transfer them to a bowl.Increase heat under stock and boil until reduced to 300ml. Cut chicken into bite size piecesand add to onions and mushrooms.Return pan to medium heat and melt the butter and stir in the flour. Stir continuously for 4-5minutes. Gradually stir in stock until the sauce is smooth. Simmer for 5-10 minutes until thickand add cream. Return to simmer and season with salt and pepper. Sauce should be thickand creamy . Pour over chicken and vegetables.Mix and leave to cool completely.Preheat oven to 200C. Divide pastry into 1/3 and 2/3. Roll out larger portion to line a(approximately) 25cm wide 4 cm deep pie dish. Add the chicken and roll the smaller pastryportion. Brush pastry rim with egg wash and drape pastry over the top of the dish.Brush with egg wash. Cut a small cross shaped whole on top as a vent.Bake for 35 minutes.Serves 4I hope that others will enjoy eating this pie as much as Lindsay did.MethodCooked With Love / TCF | 6

Sam's Favourite MealsRoast chickenCranberry sauceGravy from chicken stockCarrotsPotatoesBroccoliRhubarb or fruit of your choice3/4 cup gluten free oats1/2 cup Buckwheat flour1/4 cup soft brown sugar1/2 tsp vanilla extract40g coconut oil1 tbs ground almondsRoast Chicken Dinner:Pudding Gluten Free:Pudding topping:IngredientsCooked With Love / TCF | 7Sammy Spesh!A Sammy spesh is so called as Sam had this each weekin his favourite cafe called Charlies, in Northwich, thetown where we live.It is a jacket potato scooped from its skin, cheese andbeans added and yes....whizzed till smooth! Served withtomato ketchup.Thank you to Charlies for preparing this so beautifullyeach Tuesday for Sam to have for lunch following hisvolunteer job in the library next door.Please think of Sam and our family every time you havea jacket potato and cheese and beans,Sent in by Denise & Davidin ever-loving memory oftheir beautiful boy Sam

Sam's Favourite MealsAs Sam couldn't chew this, as with all his meals, it needed to be blended to a smooth puree. Sam enjoyedthis served with masses of cranberry sauce. Sam would point at the cranberry sauce jar, for more during hisdinner!Roast a chicken with rosemary, thyme, and sage herbs. Make gravy from the juices and stock. Add carrots,potatoes, broccoli, and any other seasonal veg of choosing.Blend, or Whiz, as we say in our family, to a smooth consistency. Serve with lots' and I mean lots ofCranberry sauce.Dan, Sam's elder brother needs gluten free foods. This recipe is suitable for gluten free. and a favouritewith Sam.Use rhubarb or fruit of your preference.Pre heat oven 180.Stew fruit.Mix oats, buckwheat flour and pinch salt in a bowl. Stir in sugar, vanilla and coconut oil, rub in gently. Addalmonds.Place stewed fruit in bowl, spread crumble on top. Bake for 30 mins till golden and fruit is bubbling throughthe crumble.If you need to whiz! If not serve with custard, or cream, or even ice cream. My youngest son Sam generally loved his food and watching me whilst I prepared it, although possibly tellingme off it he thought it was taking too long!Sam, had a rare genetic condition that resulted in disabilities. Although unable to walk or talk, and coping dailywith additional health challenges, he was a cheerful person who lived a very full life.Here are a couple of his favourite recipes!Roast Chicken dinner!Crumble and custard puddingEnjoy and think of Sam!MethodCooked With Love / TCF | 8

Dan’s Margherita Pizza300g strong bread flour1 tsp instant yeast1 tsp salt1 tbsp olive oil200ml warm waterFor the tomato sauce:100 ml passata125g mozzarella, grated50g strong cheddar, gratedHandful of parmesan for eachpizzaGenerous sprinkle of driedoreganoOlive oil for drizzlingSprinkle of fresh oregano if youhave it/to tasteFor the base:For the topping:To finish:IngredientsPrepare Time20 MinutesCook Time15 MinutesCooked With Love / TCF | 9Dan’s favourite thing to eat, always, was a margheritapizza. We celebrated so many birthdays, achievements,and special occasions with pizza. It always had tomargherita, and the simpler the better. No extratomatoes, no basil. It’s best enjoyed, Dan-style, with alarge glass of ice cold milk, and a huge portion oftiramisu for pudding.Sent in by Debbie Eneverin ever-loving memory ofher son Dan

Dan’s Margherita PizzaPut the flour into a large bowl.Add the salt and yeast and stir.Make a well in the flour mix and pour in the water and oil. Bring it all together using a wooden spoon untilthe dough is soft, quite wet dough.Turn onto lightly floured surface and knead for 5 minutes until the dough is smooth.Split into two balls, then roll out each to about 25cm round, using a rolling pin, on a lightly floured surface.The dough needs to be very thin as it will rise in the oven. If it’s not thin enough, the base won’t be crisp.Lightly dust two sheets of greaseproof paper or thin baking sheets and lift the rounds onto them.The idea is to put the pizza on the thinnest surface so the bottom will crisp in the oven.Spread the passata over each round, almost to the edges.Grate the mozzarella and cheddar into a bowl.Sprinkle over the mozzarella and cheddar mix, keeping the layer thin and even.Sprinkle the parmesan evenly over the other cheese, and then the oregano.Lightly drizzle each pizza with olive oil.Preheat oven to 230C/210C fan/gas 7.Put a baking tray/sheet on the top shelf/shelves to preheatIf you have two shelves close to the top of the oven, you can do both pizzas at once.Lift each pizza on its baking sheet onto the preheated trays/sheets in the oven. I use a plate/thin choppingboard to help with the transfer.Bake 15-20 minutes until crisp.Make the base:Put on the topping:To bake:Buon appetito!MethodCooked With Love / TCF | 10

Ryan's favourite chicken jalfrezi curry6 long green chillies4 boneless, skinless chicken breasts2 tbsp sunflower oil2 garlic cloves, peeled and finelychopped3 ripe tomatoes, chopped1 tbsp ground cumin1 tbsp garam masala1 tsp ground turmeric1 tbsp caster sugar1 tsp flaked sea salt200ml cold water2 tbsp low-fat natural yoghurt1 medium onion, cut into 12wedges1 green pepper, deseeded and cutinto rough 3cm chunks2 tomatoes, quartered2 tsp cornflour1 tbsp waterIngredientsPrepare Time10 MinutesCook Time15 MinutesCooked With Love / TCF | 11Sent in by Marie Innes in ever-lovingmemory of her son Ryan

Ryan's favourite chicken jalfrezi curryFinely chop 4 of the chillies – deseed a couple or all of them first if you don’t like very spicy food. Split theother 2 chillies from stalk to tip on 1 side without opening or removing the seeds. Cut each chicken breastinto 7 or 8 bite-sized chunks.Heat a tablespoon of the oil in a large, fairly deep, non-stick frying pan (or wok) over a high heat. Add thegarlic, chopped chillies, chopped tomatoes, cumin, garam masala, turmeric, sugar and salt, then stir-fry for3–4 minutes until the vegetables soften. Don’t let the garlic or spices burn or they will add a bitter flavour tothe sauce.Next, add the chicken pieces and whole chillies and cook for 3 minutes, turning the chicken regularly. Pourover the 200ml of water, stir in the yoghurt and reduce the heat only slightly – you want the sauce tosimmer. Cook for about 8 minutes, stirring occasionally until the chicken is tender and cooked through andthe sauce has reduced by about a third. The yoghurt may separate to begin with but will disappear into thesauce.While the chicken is cooking, heat the remaining tablespoon of oil in a clean pan and stir-fry the onion andpepper over a high heat for 3–4 minutes until lightly browned. Add the quartered tomatoes and fry for 2–3minutes more, stirring until the vegetables are just tender. Mix the cornflour with the tablespoon of waterto form a smooth paste.When the chicken is cooked, stir in the cornflour mixture and simmer for a few seconds until the saucethickens, stirring constantly. Remove from the heat, add the hot stir-fried vegetables and toss togetherlightly. Serve immediately. And just in case you were wondering – don’t eat the whole chillies!Credit: Recipe is from the Hairy Bikers CookbookMethodCooked With Love / TCF | 12

Gros Joe Burgers (pronounced 'Grow Joes') 500g minced meat400g sausage meat (you can usesausages and de-skin them)1 large onionhandful of breadcrumbs (can alsojust rub 2 slices of Warburton'swhite bread together)50 g pine nuts2 or 3 garlic clovessprinkle of salt and pepperoptional handful of mushroomsnutmeg (only use a small pinch)black pepperschilli peppers (can easily overpower so be careful)cornichons, finely chopped (canuse gherkins)3 or 4 dashes of Lancashire Sauce(Worcestershire sauce is a goodreplacement if you can’t findLancashire )200g blue or soft cheese. (Joe hada preference for Saint Agur, butyou can use any soft cheesereally)150g parma ham or similar finelysliced dried meatIngredientsPrepare Time10 MinutesCook Time15 MinutesCooked With Love / TCF | 13Sent in by Mum Pauline Gallagher and brother Patrick in ever-loving memory of Joe

Gros Joe Burgers (pronounced 'Grow Joes') Finely chop the onion, garlic and mushrooms, if using them.If using mushrooms, gently fry on a low heat in some butter, half of the garlic, and a dash of lemon juice orlemon zest, until golden brown (you want them a bit stewed, but definitely not crisp)In a heavy based pan, heat the pine nuts without oil for a minute or two. Be extra careful not to burn, onlylightly toast. Stir regularly, then crush. Use a pestle and mortar if you have one , otherwise the flat of a largeknife or between two table spoons.In a large bowl, add the above finely diced ingredients with the minced meat, sausage meat, bread crumbs,nuts, spices and the egg. Mix well with your hands and set aside.To make the cheese bombs, cut the cheese into 8 squares and wrap each in a slice of dried meat to make asmall 'parcel' of cheese completely wrapped in the dried meat (you can probably chop the slices of driedmeat in two to make enough sheets for the parcels, depending on their size and shape). Set these aside ona plate, ready to be added to the burgers.To make the burgers, take a good hand full of the burger mix and shape into a ball. Push a 'cheese parcel'to the centre of the ball and then shape into a burger patty.Burgers can be cooked on a BBQ, fried, grilled or oven baked, and keep well in the fridge for a few days orthe freezer for around 3 months. For well done burgers, around 35 mins on a BBQ (can be part cooked inan oven then crisped on the BBQ if you want a well cooked through burger), 30 mins in a medium heatedoven or fried for 10 mins on each side . Reduce time according for different medium or rare.Serve on a good burger bun, with salad, tomatoes, pickles or even a good helping of lemon-garlic friedmushrooms! In fact, if BBQing , go the extra mile and get some Portobello or similar large mushrooms, pullout the stem and add butter, crushed garlic, lemon zest and blue cheese to middle and bake on the BBQ totransform your Gros Joe's into a real burger stack !Joe was a great and inventive cook. He had a healthy disregard for recipes and loved to cook more from feelingthan from lists or a book, using whatever ingredients were around at the time and adding whatever took hisfancy on the day. He loved cooking for other people, meals were always to be shared and enjoyed with lovedones. Even the cooking was usually a team effort and really part of the party, all the best craic always happensin the kitchen !So, here is Joe's 'recipe' for Gros Joe's party burgers; feel free to play around with the ingredients and havesome fun.Put on some good music ( this is essential !) Enjoy with friends and family.MethodCooked With Love / TCF | 14

Nanna’s Cold Curried Prawn with Pineapple Rice1/2 a whole jar of Madras strengthcurry paste (don’t panic….it needsto be this strong!)1/2 tube tomato puree.1 onion finely chopped.1 peeled apple finely chopped.3 tbsp mango chutney, choppingthe pieces if too large.1 medium jar of full fatmayonnaise. 200ml double cream to get theconsistency and strength as youlike it.Large bag of small prawns,defrosted if frozen. Not kingprawns. (Or substitute prawnswith cooked chicken)6 hard boiled eggs.1 large tin of pineapple in juice.Long grain basmati rice.Ingredients to serve 8-10 as part of abuffetIngredientsPrepare Time10 MinutesCook Time15 MinutesCooked With Love / TCF | 15Sent in by Sue Higgins in ever-lovingmemory of her son Jonathan

Nanna’s Cold Curried Prawn with Pineapple RiceIn a large microwaveable bowl add a little oil and cook the onions on ‘high’ until they are really soft. Stir asrequired - I generally cling film the bowl as it gets steamy.Add in the puree, stir and cook on ‘high’ for another 2 mins to cook it out.Incorporate the mango chutney and apples, cook for another minute or so until the apple is soft but notmushy.Leave to cool completely.Once cold, add in the mayo and some of the cream to mix well. We like 3/4 mayo as it's a good consistency,but it can be as thick as you like. Adding in prawns inevitably adds more moisture. Fold in the drained prawns ( or bite sized cooked chicken ) gently to let the flavours mingle for a few hours,preferably overnight.When ready to serve, 1/4 the eggs lengthways, place the mixture in a large flat dish with the eggs placedaround it's edges. Maybe reserve a few prawns to add between the eggs. Very 1970s but we just don’t care.Drain the pineapple and cut into small pieces.Reserving the juice, add in a little olive oil as if you were making a French dressing. Season to taste.Bring a large pan of salted water to the boil and cook the rice for exactly 8 mins. I don’t pre-soak or wash inadvance.Have a freshly boiled kettle ready to quickly rinse the drained rice, and when that has drained quickly tip itinto a large bowl.Whilst the rice is piping hot, ladle in plenty of the juice dressing and mix gently but thoroughly. As the ricecools, the juice absorbs and coats the grains. It should not be too wet.When cold, carefully fold in the pineapple pieces with a fork.Bizarrely this works well in a buffet with cold poached salmon, glazed ham and salads …..but maybethat is just in our family…MethodCooked With Love / TCF | 16

Michael's Burritos4 boneless chicken thighs2 cloves crushed garlic2 tsp of cumin1 tsp of white pepper1 tsp dried corianderHalf tbsp cayenne pepperHalf tbsp smoked paprikasalt & pepper1 juicy lime2 tsp hot chipotle paste2 tbsp olive oil2 Juicy tomatoes, seeds removed1 small jalapeñohandful of fresh corianderhalf a white onionpinch of saltjuice of half a lime200g plain rice150g black beans300ml beef stock2 ripe avocados1 limehalf a red onionhandful fresh coriandersalt & pepperas much cheddar cheese as you likefew spoonful's of sour cream4 large tortilla wrapsChickenPico De GalloRiceGuacIngredientsPrepare Time40 MinutesMarinade 6 hoursCook Time10 MinutesCooked With Love / TCF | 17Sent in by Anna Read in ever-loving memoryof her son Michael

Michael's BurritosA marinade is very important here. Stick your chicken thighs into a bowl and cover in all of those gloriouslyflavoursome ingredients. Garlic, cumin, white pepper, dried coriander, cayenne pepper, smoked paprikaand salt and pepper. Add your chipotle paste as well as the juice of an entire lime and a splash of olive oil.Mix that all into your chicken. Use your hands, it is better. Just make sure to wash them after with soap. Notthe kind of soap that hurts your skin though. Be kind to your skin. Cover your bowl of chicken and leave inthe fridge for 6 hours or overnight. 24 hours is probably best.Preheat your oven to 180ºC. Prep the pico de gallo by slicing your tomatoes in half and using a teaspoon toremove the seeds. Discard them, they make for a wet and soggy salsa. Not what we want. Chop these intolittle cubes of tomato. Dice your jalapeño and white onion and mix these together in a bowl with yourtomato bits. Roughly chop a handful of coriander and mix this in with the juice of half a lime and a pinch ofsalt. Set this aside until assembly time.Get your chicken onto a baking tray and cover it with tin foil to bake for half an hour. Whilst the chickenbakes we can get the rice on. Cook your black beans on a medium heat in a pan of beef stock for about 2-3minutes before adding your rice. Bring this to a boil and when there are little bubbles around the edge ofyour pan, bring it down to a super low heat. Cover with a sheet of tin foil and a lid, then steam for tenminutes. Fluff with a fork when it's done and set aside.Prepare the guac by finely dicing red onion and chopping coriander. Halve your avocados and scoop outthe good stuff into a bowl, chuck in your coriander and onion, mashing as you mix. Just use a fork, thatdoes the trick. Squeeze in the juice of half a lime and season with salt and pepper. This is a good time tograte a load of cheddar cheese in my opinion.Your chicken will be done now so you can get it out and chop it into chunks. In front of you, you want yourchicken, pico de gallo (salsa), guac, rice and beans, grated cheddar and some tortilla wraps. Lay down asquare of tin foul and pop your tortilla wrap on top. Make sure your tin foil sheet is larger than the wrap.Pop in your components however you like. I go rice, chicken, salsa, guac, cheese and then add a dollop ofsour cream. Fold the bottom over the filling and then fold in the sides and proceed to roll up tightly. Itdoesn't really matter how tight you go as we're going to use the tin foil to get things extra tight. Wrap it upin that then plop into the oven for 6-7 minutes on 180ºC to finish things off. Slice in half and dive in. Lot of effort that but tell me it wasn't worth it after digging into that behemoth of a burrito. I do hopeyou enjoy!MethodCooked With Love / TCF | 18

Leo's Irish Soda Bread450g self-raising flour2 tsps bicarbonate ofsoda300ml buttermilk (or,to make your own, use285ml normal milk,add 1 tbsp lemon juiceand whisk thoroughly)IngredientsPrepare Time20 MinutesCook Time30 MinutesCooked With Love / TCF | 19Sent in by Gill White in ever-loving memoryof her son Leo

Leo's Irish Soda BreadPreheat the oven to 240°C/220°C fan,Sift the flour and bicarbonate of soda into a bowl. Add the buttermilk, and mix. Try to get rid of the lumpswithout overworking the mixture, which will stop the bread from rising properly in the oven.Once it comes together into a dough, stick your hands into the bowl and turn it out on to a floured surface.Roll the dough over a couple of times, then shape it into a round and gently flatten until it's about 5cmthick.Transfer to a lightly greased baking tray and, using a serrated knife, mark a large cross on the top as if todivide the loaf into four quarters. The cut should go around 0.5cm deep into the loaf.Place in the hot oven for the first 10 minutes, then lower the temperature to 190°C/170°C fan for a further20 minutes. Stick a skewer into the centre of the loaf to check it is cooked through. If it comes out sticky,give the bread another 5 minutes until the skewer is clean.Remove from the oven and place on a cooling rack. Slice when cool, and serve with butter, cheese or jam.MethodCooked With Love / TCF | 20

The best Chappati Indian breadIn a wide bowl or plate add flour salt and oil mixed withusing hand or spoon add water mixed well and kneadfor about 3¬4 minute just enough to make soft. Feel theconstancy of dough, it should not be sticky.Divide dough into 5 equal size pieces. Set a nice flat panon medium heat - or frying pan - let it become hot. Takedough ball and generously dust with flour. Roll them into a 4-5 cm round on flat smooth surface using rollingpin. Place the chapatti to the hot pan, turn on low heatso chapatti can cook nicely cook 30 -60 seconds until thebubbles start on top, then flip the chapatti and cook theother side as well. Then put chapatti directly on openflame, about 4-5 second each side; you can get the sidesbrown and you will get nice soft and fluffy chapatti andcan serve with any curry.Line bowl with cotton towel; place the cooked chapatti inbowl, cover with a towel. Chapatti will stay beautifullysoft a long time.Lee travelled extensively for work and for pleasure and hislast trip overseas was with his girlfriend Jolene, (who laterbecame his wife), when they travelled to India in November2017 to attend a wedding and did this cookery class. 200g whole wheatflour1tbsp oil ¼ tsp salt 100 ml waterMethodIngredientsPrepare Time10 MinutesCook Time1 MinutesCooked With Love / TCF | 21

Dal fry / lentileSoak the lentils for 16 hours with hot water, wash thelentils 1-2 times, drain then add lentils to the cookingpot. Add 300 ml water, then salt to taste, and cook thelentils until soft. Keep a side.Heat oil on low heat, add cumin seeds, garlic, ginger,and onion. Sauté the onion until the onion turns goldenbrown. Add tomato, salt, turmeric, and garam masala.Add green chilli and asafoetida (if using). Cook for 3-4minutes on low heat then add the cooked lentils. Theconsistency of dal fry is ready. You can make it as youwish. Serve with steamed rice or homemade chapatti200g yellow (split pea)lentils16 red or white onionfinely chopped1 tomato chopped1 green chili chopped4 cloves garlic chopped1 tbsp chopped freshginger16 tsp asafoetida / hing(if you have)16 handful freshcoriander1tsp cumin seeds16 tsp turmeric powder16 tsp garam masala3 tbsp any vegetable oilsalt to tasteMethodIngredientsPrepare Time10 MinutesCook Time30 MinutesCooked With Love / TCF | 22Sent in by Ro Moffat inever-loving memory of herson Lee

350g (6 handfuls) fusilli3-4 back bacon rashers,diced1 sweet pepper, diced. Anycolour (but almost alwaysred)1-2 spring onions - finelyslicedplus sometimes mushrooms,more pepper, or anythingelse that needs using.Salt and pepper to taste.Cheddar cheeseServes 4Pasta Bake – Searle StyleIngredientsPrepare Time10 MinutesCook Time15 MinutesCooked With Love / TCF | 23Sent in by Jacqui & Gary in ever-loving memory of their daughterBecca

Pasta Bake – Searle StyleCook approximately 350g of fusilli (or similar) pasta (or about 6 "handfuls" according to Becca's nan)following the instructions on the pack.Whilst that is cooking add the bacon and veggies to a small second pan and cook through.When it is smelling−and looking−good, add a tin of chopped tomatoes to the pan and heat through.Drain the pasta and then add in the tomato mixture, salt and pepper to taste, and stir well.Tip the whole lot into your ovenproof dish and grate over it as much cheddar as you fancy (usually quite alot) and then grill it until the top is brown, bubbling, melty goodness.Dish up and serve with a salad, garlic bread, and or a glass of wine depending on what you fancy.Becca was a food lover, she enjoyed trying new things but she equally loved the old favourites. Her Nan(my mum) made a Pasta Bake that I replicated but apparently it did not taste quite the same as Nan’s. Either way we all loved it, but Bec would ask for it every time she visited her Nan and Grandad whenshe was growing up. It is quite a simple recipe but really tasty! Who doesn’t love some bubblingcheddar cheese!?! My lasagne recipe would come a close second I think but the Pasta Bake definitelywins.MethodCooked With Love / TCF | 24

4 chicken breasts (not toothick)1 tsp smoked paprika1/4 tsp salt1/4 tsp pepper2 tbsp unsalted butter or 1-2tbsp olive oil1 tbsp unsalted butter4 cloves of garlic minced (Iuse a frozen garlic cube youcan get from Morrisons)1 tbsp of sifted plain flour1/2 cup (250ml) of chickenstock1/2 cup (250ml) of dry whitewine (or use extra stock ifyou don’t want to use wine)1/2 cup (250ml) of cream*2 large cups of spinach1 tsp of fresh lemon juicepinch of salt1 tsp paprikaFor paprika sauce :Serves 4Chicken a la CiaranIngredientsPrepare Time10 MinutesCook Time15 MinutesCooked With Love / TCF | 25Sent in by Fiona Leonard in ever-loving memory of her son Ciaran

Chicken a la CiaranHeat the 2 tablespoons of butter or in oil in a large frying pan (ideally a heavy skillet pan) on medium tohigh heatSeason the chicken with the paprika salt and pepper (rubbing evenly on both sides)Fry the chicken breasts for 4 minutes on each side then remove from the pan and set aside.Melt remaining tablespoon of butter in the pan and add the garlic and cook for around 2 minutes. Add thesifted flour until well mixed. Add the white wine (if using) and cook for 1-2 minutes until the alcohol hasevaporated. Add the chicken stock, cream and lemon juice and stir well. Add the salt and paprika.Add the spinach and let it simmer until wilted.Add the chicken pieces back to the pan and cook on a low heat for ten minutes or until chicken isthoroughly cooked.Serve with either rice, sautéed potatoes or creamy mash (or anything you like!)* Original recipe calls for heavy cream but I tend to use light single or even coconut milk which works if you likethe taste.This was one of Ciaran’s favourite meals, so much that I nicknamed it Chicken a la Ciaran. If I gave himthe choice he would nearly always ask for this.The recipe is actually Chicken and Spinach in Creamy Paprika Sauce and is taken from the website“What’s in the Pan" MethodCooked With Love / TCF | 26

Claire's Sicilian ChickenFlour the chicken. Fry until golden and set aside.Fry onions, pepper, add curry powder, thyme andvermouth. Fry gently. Add tomatoes, chicken and saltand pepper. Cook for 20 mins and lastly add raisins.This is a recipe Claire wrote down, which I had kept safe,meaning to cook it. She was a good cook and loved cooking.We even talked about going on Ready Steady Cooktogether!!4 chicken thigh piecesflour to coat1 onion1oz butter2 tsps curry powder1tsp chopped thyme1can tomatoes1green pepper chopped2 tbsp sweet whitevermouth2oz raisinssalt and pepperplain boiled rice to servewith it.MethodIngredientsPrepare Time10 MinutesCook Time20 MinutesCooked With Love / TCF | 27Sent in by Marie Best inever-loving memory of herdaughter Claire

Sam's Lentil StewPlace red lentils in a saucepan, approx cupful perperson, fill with cold water and bring to the boil.Remove scum, add small chunks or potato and dicedcarrots plus a veg stock cube. Simmer for about 30minutes, check veg is cooked.Add can of baked beans, stir, and cook for 5 minutes,season to taste. All done.cup of red lentils perpersonpotato, cut intochunkscarrots, dicedvegetable stock cubebaked beansMethodIngredientsPrepare Time10 MinutesCook Time35 MinutesCooked With Love / TCF | 28Sent in by Jenny Ketteringham in ever-loving memory of her daughter Sam Snelling

Evan’s Keema with Peas1 x large onion(chopped)3 x garlic cloves(chopped)4 cm ginger (grated)3 x green chillies3 tbsp oil500g lamb mince2 tbsp garam masala2 tsp turmeric1 can choppedtomatoes200 ml beef stock200g frozen peas1 small bunch coriander(chopped)salt and pepper1 small pack of cherrytomatoes1 bunch of freshcoriander1 small red onion1-2 red chillies(depending how spicyyou want your salsa)1-2 limesSalt and freshly groundblack pepperKeemaEvan’s Salsa (Optional)IngredientsPrepare Time10 MinutesCook Time25 MinutesCooked With Love / TCF | 29Sent in by Michelle Hawksworth in ever-loving memory of her son Evan.

Evan’s Keema with PeasChop the onion, chillies, garlic and ginger and place in food processor, until this becomes a paste.Heat the oil in large pan and add the paste until it becomes fragrant, then add the mince and fry untilbrown and stir to break up.Add the spices and fry for around a minute. Add the tomatoes and beef stock and bring to a simmer.Season well with salt and pepper, and cook for around 30 mins. You can add a little extra water if you needto. Add the frozen peas and cook for around another 5 mins, then stir in the coriander.Serve with boiled rice, Indian breads or podadums, Evan always made his own salsa to go with this dish.Cut the tomatoes in half and deseed, so you are just left with the tomatoes in their skins, chop into smallpieces, peel and finely chop the onion, and finely chop the chillies (deseed the chillies if you don't like yoursalsa too hot), chop the coriander and remove the stalks. Place all the ingredients in a bowl and mixtogether. Season with salt and pepper and add the lime juice, mix well and serve. Step 1Step 2Evan’s Salsa (Optional)MethodCooked With Love / TCF | 30

Brittany Crêpes Complètes2 large eggs1 1/4 cup milk1 cup flour1 tbsp melted butter,plus more as neededsaltoptional: 1 tbsp freshherbs, like parsley orthyme1 tbsp butter, divided8 large eggssalt to tasteblack pepper to taste1/2 cup gratedgruyere or swisscheese8 slices of hamThe Batter:The Filling:IngredientsPrepare Time15 MinutesCook Time5 MinutesCooked With Love / TCF | 31Sent in by Frederique in ever-loving memoryof her daughter Juliette.

Combine the 2 eggs, milk, flour, and butter in a bowl. Beat on high until the batter is smooth. If you chose touse the fresh herbs, add them now and stir the mixture until they are well combined.Lightly grease a 10-inch skillet over medium heat with butter. Wipe out any excess butter if there is any.Pour 1 /4 cup of the batter into the pan and swirl it so the entire surface is covered with the mixture, whichshould form a thin layer. Then, allow the crêpe to cook until the top begins to look done. Take a flat spatula,gently lift one edge, and turn it over the rest of the way with your fingers. Let that side cook the whole way.Put the cooked crêpe on a plate and set it aside. Repeat with the remaining batter. You should have at leasteight crêpes when you're finished.Melt a little bit of the butter in your 10-inch skillet over medium heat. Cook your remaining eight eggssunny-side up until the whites are set — the yolks should still be a little bit runny. Season the eggs with saltand pepper, then set them aside.Melt a little more butter in the skillet and add a crepe. Spread the crêpe with cheese, add a slice of ham,and top it with an egg. Fold the edges of the crêpe into the middle but leave the yolk visible. Cook the crêpeuntil it is crispy on the bottom.Serve with a small glass of Brittany ciderBrittany Crêpes ComplètesMethodCooked With Love / TCF | 32

Alex's Briami2-3 large potatoes2-3 cloves of garlicolive oil2 large aubergines3-4 courgettesred, yellow and greenpeppers2 red onionshalf a dozen tomatoesa jar of passataa bunch of dilla bunch of parsleysalt and pepperIngredientsPrepare Time15 MinutesCook Time25 MinutesCooked With Love / TCF | 33Sent in by Susan Theodossiadis in ever-loving memory of her son Alexander.

Alex's BriamiLine a large roasting pan and pour in a little olive oil.Peel and thinly slice the potatoes, arranging them in a layer in the roasting dish. Season and sprinkle withthe finely chopped garlic.Thinly slice the aubergines and layer them on top, then add a layer of thinly sliced courgettes. Season.Rinse and roughly chop the herbs and cover the layer of courgettes with them.Roughly chop the peppers and layer on top, then roughly slice the onions and add those.Slice the tomatoes and put those on top. Season, and pour over the passata, aiming to cover all the herbs.Drizzle with olive oil then loosely cover with foil.Bake in the oven (middle of the Aga roasting oven, 190 degrees) for about an hour, until the vegetables areall cooked through.Alex loved cooking and knew exactly what he wanted when we went shopping - Greek olive oil, aselection of cheeses, olives, interesting ingredients. He used recipe books - Persiana was a favourite -but also experimented in the kitchen.We had several holidays on the island of Lesvos and a highlight was always a meal at the women's co-operative in Petra. This is one of the dishes they serve. It can be eaten on its own or used as a vegetabledish with fish or meat.MethodCooked With Love / TCF | 34

Cody's Homemade Crumpets400ml milk1 tbsp dried yeast1 tsp caster sugar300g strong white flour½ tsp bicarbonate ofsodavegetable oil , forgreasinghomemade butter350ml double creamIngredientsPrepare Time60 MinutesCook Time20 MinutesCooked With Love / TCF | 35Sent in by Liz Atzori in ever-loving memory of her son Cody

Cody's Homemade CrumpetsGently warm the milk. In a bowl, dissolve the yeast and sugar in the warm milk and 100ml of tepid water.Leave in a warm place for 15 minutes, or until frothy.Sift the flour, bicarbonate of soda and 1 teaspoon of fine sea salt into a large bowl. Make a well in thecentre and pour in the yeast mixture.Whisk from the centre outwards until the consistency of double cream – this will take a few minutes. Add asplash more water, if needed.Cover with a damp tea towel and set aside for 45 minutes or until little bubbles form on the surface.For the butter, pour the cream into a freestanding mixer. Whisk on high for 5 to 10 minutes, or until thecream splits into solids and liquid.Drain through a sieve, discard the liquid, then rinse the solids thoroughly with cold water. Place in muslinand squeeze out any excess liquid. Mix ½ a teaspoon of sea salt through and wrap in greaseproof paper.Grease four 10cm egg rings with vegetable oil. Wipe a little oil around a large frying pan or iron skillet andplace over a medium-high heat.Arrange the rings in the frying pan and, once hot, spoon 4 tablespoons of the batter into each ring. Cook for5 minutes, or until little bubbles appear on the surface.Once the bubbles have burst, leaving little holes, use tongs to carefully lift off the rings and flip over thecrumpets, then cook for 1 minute on the other side. Re-grease and reheat the rings and pan before cookingthe next batch.Serve the crumpets warm, with a slather of butter. If making them in advance, just toast lightly on both sideswhen you come to serve them.Crumpets are a favourite food for Cody. Credit: Jamie Oliver RecipeMethodCooked With Love / TCF | 36

Fish Florentine 100 ways In a large skillet over medium heat add 1/2 tablespoon of oliveoil and 1/2 tablespoon of butte, garlic and eschalots and cookfor about 4 minutes.Add spinach and season with a pinch of salt and pepper mixuntil the spinach wilts down.Add the cheese and wine sauce with cream.Heat a separate skillet on medium high heat, add remainingoil and butter.Season fish on both sides with salt and pepper and place onthe hot pan.Cook 6 minutes on first side and flip fish over and cook otherside an additional 5 minutes, until cooked through andbrowned.Divide the spinach mixture on the bottom of each plate andtop with piece of fish.After all, we lived in France when our Sam was little and hedeveloped a real taste for fish with spinach in a creamy sauce, nomatter how it was made, or bought, any combination was fine.In fact, our son never stopped liking spinach, so we added it tomost dishes quite frequently all his life, as he really didn't likeother green vegetables.We served with some frozen parsley saved from Dadcu's gardenin Wales sprinkled on top. (Dadcu = Grandad).Enjoy a combination of above in different ways.4 white fish fillets without bonesbig bag of spinach leaves orfrozen spinach leavesa squeeze of lemoneschalots, garlic & butterolive oilcheese and wine sauce withcreamMethodIngredientsPrepare Time15 MinutesCook Time5 MinutesCooked With Love / TCF | 37Sent in by Mari Lewisin ever-loving memory of her son Sam

Tyanni's Favourite Sausages & MashCook sausages to taste and have the baked beans in apan ready to heat just before serving.Place potatoes in large saucepan; add enough water tocover.Add 3/4 teaspoon of the salt. Bring to a boil.Reduce heat to medium-low; cover loosely and boilgently for 15 to 20 minutes or until potatoes break aparteasily when pierced with fork. Drain well.Return potatoes to saucepan; shake saucepan gentlyover low heat for 1 to 2 minutes to evaporate any excessmoisture.Mash potatoes with potato masher until no lumpsremain. Add butter, pepper and remaining 1/4 teaspoonsalt; continue mashing, gradually adding enough milk tomake potatoes smooth and creamy.Tyanni had this with an obscene amount of TomatoKetchup.3 sausageslarge potatoes1 tsp saltbutter and milksmall tin of bakedbeansketchupMethodIngredientsPrepare Time10 MinutesCook Time25 MinutesCooked With Love / TCF | 38Sent in by Alan & Sue Goward in ever-lovingmemory of their grandson Tyanni Tendayi

D e l i c i o u s a n dD e l i g h t f u lPuds & Sweet TreatsThese recipes for desserts, cakes, and bakes are extrasweet as they are all in honour of our children.Each one is completely special, individual, and unique.

Debbie's Lush CakesMelt the first four ingredients in a bowl over a pan ofwater on hob. Add cereal and then place in a bakingdish to set.Debbie wrote this and made it up when about 12yearsold. She loved experimenting and I hope you enjoymaking her lush cakes.50g margarine50g brown sugar2 tbsp honey1 tbsp cocoa powder75g crunched upcerealMethodIngredientsPrepare Time10 MinutesCook Time10 MinutesCooked With Love / TCF | 41Sent in by Joy in ever-loving memory of herdaughter Debbie

Nikki's Delicious Banana MuffinsPreheat oven to 180c / gas 4Sift together flour, baking powder, bicarb and salt - setaside.Combine mashed bananas, sugar, egg and meltedbutter.Fold in the flour mixture and mix until smooth.Spoon evenly into baking cases in muffin tin.Bake in preheated oven for 25 - 30 mins or until muffinsspring back when lightly tapped.This recipe makes 12 muffinsEnjoy!Nikki used to make with her girls, Leah and Megan.They still make them, as do I, whenever there are overripe bananas in the bowl.200g plain flour1/2 tsp baking powder1 tsp bicarbonate ofsoda1/2 tsp salt3 large bananas(mashed)150g caster sugar1 egg75g melted butterMethodIngredientsPrepare Time10 MinutesCook Time25 MinutesCooked With Love / TCF | 42Sent in by Ann Carter inever-loving memory of herdaughter Nikki

Daryll's Bread & Butter PuddingRemove crusts from bread. Spread slices thickly withbutter. Cut into fingers or small squares Put half fingers or squares into 1 litre/2 pint butteredheatproof dishSprinkle with all the fruit and half the sugar Top with remaining bread fingers or squares, butteredsides uppermost. Sprinkle with rest of sugarBeat eggs and milk well together. Strain into dish overbreadLeave to stand an hour (so that bread absorbs some ofthe liquid). Bake in centre of moderate oven(160°C/325°F or Gas No 3) for to 1 hour (or until puddingis set and the top is crisp and golden). Serves 4This is Daryll's favourite pudding.6 thin slices whitebread About 50gbutter50g currants orsultanas (or mixture)40g caster sugar2 large eggs600ml milkMethodIngredientsPrepare Time60 MinutesCook Time60 MinutesCooked With Love / TCF | 43Sent in by Mandy Harper in ever-loving memory of her son Daryll

Calum’s Wild Garlic ChocolatesWarm the cream in a pan - don’t boil - add the garlicleaves and leave for 20 minutes to infuse.Break up the chocolate into small pieces and meltcarefully in the microwave or in a bowl oversimmering water. Remove the garlic from the cream and warm it gently,then stir in the chocolate.Mix well to combine then cool in fridge for 2 hours.Shape into balls with a spoon and roll in cocoapowder. Enjoy!Calum took great glee in offering these to people thenasking them to guess the unusual ingredient! They taste surprisingly good, but the recipe also workswith more conventional flavours such as coffee ororange.100g good qualitychocolate - can bedark, milk or white150g double cream2-3 leaves of wildgarliccocoa powderMethodIngredientsPrepare Time20 MinutesCool Time120 MinutesCooked With Love / TCF | 44Sent in by Kate Kirby in ever-loving memory of her son Calum

George's Favourite Croissant PuddingPreheat oven to 180C/160C fan/Gas Mark 4Lightly grease a large ovenproof bowl or dish with butteror veg oilUse kitchen scissors to cut the croissants into cubesChop/bash the chocolate (big lumps are fine - they aredelicious if you are lucky enough to get one!)Whisk together the eggs, cream, sugar, and vanillaextractPlace half the croissant cubes into the greased dish,scatter the chocolate and blueberries on top, then therest of the croissant cubesPour over the egg mixture and leave to soak in for atleast 10 minutesSprinkle the extra sugar on topBake until the mix is set in the middle and the puddingis golden brown - approx 35 minsStand for at least 10 minutes before serving.This is based on a Pampered Chef recipe but adapted toGeorge's taste in fruit and chocolate - we all loved thecombo.300g croissants (6-7 mediumor 4-5 large) - can be a bitold!100g white chocolatechopped / bashed intochunks6 eggs550ml single cream (approx -can be a bit more or less)140g caster sugar + a coupleof tbsp extra3 tsp vanilla extractsmall punnet of blueberriesMethodIngredientsPrepare Time20 MinutesCook Time35 MinutesCooked With Love / TCF | 45Sent in by Liz Cox in ever-loving memory of her son George

Jill's Banana & Walnut LoafCream margarine & sugar. Add eggs, beat well then add banana. Sift in flour and salt and gradually mix well- add walnuts.Put into 9" loaf tin and bake for I hour on gas mark 4.This is Jill's favourite Banana & Walnut Loaf. 5oz sugar2oz margarine3 eggs3 bananas (mashed)8oz self-raising flour6oz chopped walnuts.pinch saltMethodIngredientsPrepare Time10 MinutesCook Time60 MinutesCooked With Love / TCF | 46Sent in by Lyn Lennox inever-loving memory of herdaughter Jill

Melt in the Mouth Chocolate ShortbreadRub butter into flour. Stir in the sugar and chocolatepowder.Squeeze together to form a dough (more butter may beneeded if it is a bit dry)Roll out and cut into shapes, or place in a greasedbaking tray. Bake for 15 - 20 minutes at Gas Mark 3.(Chocolate chunks, nuts, dried fruit etc may be addedfor variety in flavour and texture)Debbie wrote this recipe when she was 18 at University.Debbie loved animals, particularly tropical fish and herpet rats6oz flour4oz butter (nosubstitutes!)3oz caster sugar2 - 3 tbsp drinkingchocolate powderand/or cocoa powder.MethodIngredientsPrepare Time20 MinutesCook Time20 MinutesCooked With Love / TCF | 47Sent in by Joy in ever-loving memory of her daughter Debbie

Ruby’s Easy Peasy Chocolate Pudding Cream, butter and sugar togetherBeat in eggs and vanillaMix in sifted, flour and cocoaPut in an ovenproof dish and set asideMix together, soft brown sugar, cocoa and hot water tomake saucePour sauce over spongeCook in oven at 190° C for 35 to 40Should be springy on top with sauce, bubbling aroundthe edgesDelicious with ice creamRuby's legacy Live Kindly Live Loudly raises vitalfunding for research into T-cell blood cancer.www.livekindlyliveloudly.co.uk3oz self raising flour 2 level tbsp cocoa4oz butter4oz caster sugar2 large eggs1/2 tsp vanilla essence1-2 tbsp milk 4oz soft brown sugar 2 tbsp cocoa1/2 pint hot waterPudding:Sauce: MethodIngredientsPrepare Time15 MinutesCook Time40 MinutesCooked With Love / TCF | 48Sent in by Emma Jones in ever-lovingmemory of her daughter Ruby

Rebecca’s Lemon Cheesecake Crush the biscuits to fine crumbs, either in a foodprocessor or by putting them in a plastic bag andcrushing them with a rolling pin.Melt the butter in a saucepan over a low heat. Add thebiscuit crumbs and stir well. Press the mixture firmlyand evenly into a greased 20cm flan tin. Refrigerate untilchilled.Put the cream cheese in a bowl and beat with a woodenspoon till soft. Add the milk, a little at a time, beatingwell to make a smooth mixture. Quickly stir in the lemonrind and juice and the caster sugar. When the mixture is smooth, pour over the biscuit baseand level with a knife. Cover with foil and put in thefridge to chill for at least 3 hours. When set grate some chocolate over the top to decorate 175g digestive biscuits 75g buttergrated chocolate, todecorate 225g cream cheese2/3 tbsp milkGrated zest and juiceof one lemon 1 tbsp of caster sugar MethodIngredientsPrepare Time15 MinutesCook Time3 HoursCooked With Love / TCF | 49Sent in by Catherine McManus in ever-loving memory of her daughterRebecca

Adam's Sticky Chocolate Brownies Place the butter, sugars, dark chocolate and syrup in asaucepan and heat gently, stirring until the mixture issmooth. Remove from the heat and cool.Beat together the eggs and vanilla extract, then whisk inthe cooled mixture.Sieve the flour, cocoa powder and baking powder andfold carefully into the egg and chocolate mixture.Spoon the mixture into a greased and lined 20cmshallow square cake tin. Bake in a preheated oven180C/350F/gas mark 4 for 25 mins. Top should be crispbut the inside will still be quite stodgy and soft to thetouch.Leave the brownies to cool completely in the tin, thencut into 9 squares.These were Adam's favourite. So, in Adam's case,double all the quantities, make masses and take themalong to any occasion to give to friends and family. 100g unsalted butter175g caster sugar75g dark muscovadosugar125g dark chocolate1 tbsp golden syrup2 eggs1tsp vanilla extract100g plain flour2tbsp cocoa powder1/2 tsp baking powderMethodIngredientsPrepare Time15 MinutesCook Time25 MinutesCooked With Love / TCF | 50Sent in by Val Stuyvesant in ever-loving memory of her son Adam

Baked Berry Pudding – Oxlade Style200g washed berries,preferably from yourallotment200g self raising flourSmall pinch of salt100g butter100g caster sugar2 medium eggs2 tbsp milkIngredientsPrepare Time10 MinutesCook Time40 MinutesCooked With Love / TCF | 51Sent in by Jacqui & Gary in ever-lovingmemory of their daughter BeccaForever 22, Forever loved.

Preheat your oven to 170-180 Celsius, 350 Fahrenheit.Put the fruit in the bottom of the pie dish.Rub in the butter to the sieved flour and salt. Use your fingertips to make a breadcrumb texture and add inthe caster sugar.Whisk the eggs lightly in a separate container and then add them to the dry mixture and stir in with awooden spoon.Add the milk and mix and then spread it over the fruit in the dish and stand the dish on a baking tray toprevent spillages and having to clean your oven!Bake for around 40 minutes, checking after 30.Serve sprinkled with caster sugar, or ideally with a good dollop of custard.You basically end up with a cooked cake on top, warm fruit underneath and a lovely smooshy middle!Becca’s favourite puddings were a twist on a Baked Jam Pudding, and a blancmange rabbit, that herother Nanny made for her growing up. There isn’t a real recipe for the rabbit, you just buy and makethe blancmange and set it in a rabbit mould.Make a green jelly and serve the rabbit on a bed of green jelly “grass”.The official Baked Pudding recipe called for jam but (in the1970s book it came from) there werevariations and we always had it with mixed berries.Baked Berry Pudding – Oxlade Style–MethodCooked With Love / TCF | 52

Lani’s Chocolate Cupcakes100g plus 2 tbspplain/ all-purposeflour2 tbsp unsweetenedcocoa powder140 g caster sugar1½ tsp bakingpowdera pinch of salt40 g unsalted butter,at room temperature120 ml whole milk1 egg¼ tsp pure vanillaextract150g roomtemperature butter300g icing sugar,sifted40g cocoa powder,sifted1tsp vanilla extract1-2 tbsp whole milkCup CakesChocolate ButtercreamIngredientsPrepare Time10 MinutesCook Time25 MinutesCooked With Love / TCF | 53Sent in by Bonnie Mellor in ever-lovingmemory of her daughter Lani

Lani’s Chocolate CupcakesPreheat the oven to 170°C (325°F) Gas 3.Put the flour, cocoa, sugar, baking powder, salt and butter in a freestanding electric mixer with a paddleattachment (or use a handheld electric whisk) and beat on slow speed until you get a sandy consistency andeverything is combined.Whisk the milk, egg and vanilla extract together in a bowl, then slowly pour about half into the flourmixture, beat to combine and turn the mixer up to high speed to get rid of any lumps.Turn the mixer down to a slower speed and slowly pour in the remaining milk mixture (scrape any unmixedingredients from the side of the bowl with a rubber spatula). Continue mixing for a couple more minutesuntil the mixture is smooth. Do not overmix.Spoon the mixture into the paper cases until two-thirds full and bake in the preheated oven for 20-25minutes, or until the cake bounces back when touched. A skewer inserted in the centre should come outclean. Leave the cupcakes to cool slightly in the pan before turning out onto a wire rack to cool completely.When the cupcakes are cold, spoon the chocolate, vanilla or cream cheese frosting on top and decoratewith chocolate vermicelli or silver balls/dragees.Beat the butter with an electric whisk until very soft and pale, around 6-8 mins. Add the other ingredientswith 1tbsp of the milk, whisking slowly until incorporated, then turn up the speed and whisk for a couplemore minutes until fluffy, adding the second tablespoon of milk to loosen as required.Use either a palette knife, or piping bag with a star nozzle, to apply the buttercream to the cooled cupcakes.Add chocolate sprinkles if desired.Chocolate ButtercreamMethodCooked With Love / TCF | 54

George's Plumble Crumble Half a hard, coldbutter block choppedinto tiny squaresCane sugar (Or anysugar. Cane ishealthier)PlumsDemerara (Brownsugar with biggercrystals) Cinnamon sugarWaterSugarLemonadeCocktail umbrellaCrumbleCocktailIngredientsPrepare Time30 MinutesCook Time20 MinutesCooked With Love / TCF | 55Sent in by Tracy Edwards in ever-lovingmemory of her son George

George's Plumble Crumble Put flour into bowlChop half butter block into tiny squares then throw into the bowlPut sugar into the bowlCrumble it together (Rub flour against the butter squares until everything has a breadcrumb texture)Put in oven in tray and spread apart with knife (cook at 180 for 10 mins)COOKDEPLUMZDISPART4PLUMZPut plums in pan with only a small amount of water (Just under half a pan)Sprinkle on sugar and cinnamon sugar to give it that extra spice o boiCook the plums at for 10 minutes at medium gasWhen plums r cooked open them and take seedz outYou will now notice the plum juice come out into the pan. Once the plums have fully cooked it's time 4 thePLUM COCKTAILLLLLPour plum juice into glassAdd lemonadeAdd cocktail umbrella (Optional)NOWBAK2PLUMBLECook final plumble at 15-20 mins at medium heat till nice and brownEat dat shizGeorge's own words and recipe in his funny humorous style. Sorry there are no quantities. I wouldfollow a standard crumble. Good luck!!MethodCooked With Love / TCF | 56

Beth’s Praline454g digestive biscuits(crushed)113 butter/margarine(gently melted)2 tbsp of syrup2 dsp of drinkingchocolate1 large bar ofchocolate for topping1 tray to press thebiscuit base inMethodIngredientsPrepare Time15 MinutesCook Time10 MinutesCooked With Love / TCF | 57Sent in by MargaretBradbury in ever-lovingmemory of her daughterBethCrush biscuits in a plastic bag with a rolling pinMelt butter, add 2 dessert spoons of drinking chocolateand 2 tablespoons of syrupMix the biscuits and syrup mixture, press into lightlygreased trayMelt the chocolate in a pyrex bowl over a pan of hotwaterPour over the biscuit base and cut into squaresCool in a fridgeWith love forever Mum, Bryony, Max and John

Donation link for this ebook is at https://www.justgiving.com/page/cookedwithlovetcf For bereavement support call our Helpline on: 0345 123 2304 (Open 10am - 4pm, 7pm - 10pm every day of the year) Email: helpline@tcf.org.uk For office and admin Email: info@tcf.org.uk Office telephone no: 0345 120 3785