Macaroni Cheese

Ingredients
• 250g/9oz macaroni
• 40g/1½oz butter
• 40g/1½ plain flour
• 600ml/1pint 1½fl oz milk
• 250g/9oz grated cheddar
• 50g/2oz grated parmesan
Preparation method
1. Cook the macaroni in a large saucepan of boiling salted water for 8-10 minutes; drain well and set aside.
2. Melt the butter over a medium heat in a saucepan slightly larger than that used for the macaroni. Add the flour and stir to form a roux, cooking for a few minutes.
3. Gradually whisk in the milk, a little at a time. Cook for 10-15 minutes to a thickened and smooth sauce.
4. Meanwhile, preheat the grill to hot.
5. Remove the sauce from the hob, add 175g/6oz of the cheese and stir until the cheese is well combined and melted.
6. Add the macaroni to the sauce and mix well. Transfer to a deep suitably-sized ovenproof dish.
7. Sprinkle over the remaining cheddar and the parmesan and place the dish under the hot grill. Cook until the cheese is browned and bubbling. Serve straight
Macaroni Cheese

Ingredients
• 250g/9oz macaroni
• 40g/1½oz butter
• 40g/1½ plain flour
• 600ml/1pint 1½fl oz milk
• 250g/9oz grated cheddar
• 50g/2oz grated parmesan
Preparation method
1. Cook the macaroni in a large saucepan of boiling salted water for 8-10 minutes; drain well and set aside.
2. Melt the butter over a medium heat in a saucepan slightly larger than that used for the macaroni. Add the flour and stir to form a roux, cooking for a few minutes.
3. Gradually whisk in the milk, a little at a time. Cook for 10-15 minutes to a thickened and smooth sauce.
4. Meanwhile, preheat the grill to hot.
5. Remove the sauce from the hob, add 175g/6oz of the cheese and stir until the cheese is well combined and melted.
6. Add the macaroni to the sauce and mix well. Transfer to a deep suitably-sized ovenproof dish.
7. Sprinkle over the remaining cheddar and the parmesan and place the dish under the hot grill. Cook until the cheese is browned and bubbling. Serve straight

Lemon mousse

Ingredients;

• 284.0ml carton double cream
• 1 lemon , juiced and zested
• 60.0g caster sugar
• 2 egg whites
Method;
1. Put the cream, lemon zest and sugar into a large bowl and whisk them together until the mixture starts to thicken. Add the lemon juice and whisk again until the mixture thickens further, don't let it get too stiff or you won't be able fold in the egg whites.
2. Whisk the egg whites until they form soft peaks and then fold them into the lemon mixture. Spoon the mousse into 4 glasses and chill. Decorate with extra zest if you like.

Caramel cheesecake;
Ingredients;
• 50g unsalted butter
• 140g plain digestive biscuits
• 4 gelatine leaves (I used Supercook), cut into wide strips (or 1 x 11g sachet, see Know-how, below)
• 400g crème fraîche
• 100g light muscovado sugar
• 50g dark muscovado sugar
• 1 tsp vanilla extract
• 400g ricotta
• 50g fudge , finely sliced
• icing sugar , for dusting method; 1. Gently melt the butter in a small pan over a low heat. Place the digestives in a plastic bag and crush to fine crumbs using a rolling pin; you can also do this in a