Hodiana!

knob of butter
2 tsp white wine
110g/4oz oats
¼ (approx.) pint of milk
splash of double cream
drizzle of honey

Gently melt the butter in a pan and add the wine. Stir in the oats.
Whisk in the milk and heat for a few minutes (according to packet instructions) to thicken.
Stir in the cream and heat for another minute until smooth and creamy.
Remove from the heat and spoon into a serving bowl. Drizzle the honey over to serve.

1/2 Cucumber
1 Egg white
1 T Lemon juice
1 tsp mint

Puree everything and refrigerate for 10 minutes. Apply the mixture to your face and leave it on for 15 minutes. Rinse with warm, then cool water.

1 tsp plain yogurt
juice of 1/4 of an orange

Stir to mix and then dip fingers into mixture and smooth onto face. The sensation is both cool and relaxing. Leave on for a five minutes and then rinse. If you are feeling sluggish, this is the perfect mask for you. The yogurt will cleanse and nourish. The orange is full of Vitamin C and AHA’s.

250g/9oz cherry tomatoes
1 red onion, finely chopped
2 garlic cloves, finely chopped
2 tbsp olive oil
300g/10oz risotto rice
4 chicken thigh fillets, halved
200g/7oz chorizo, thickly sliced
2 tsp chopped fresh rosemary
1 litre/1¾ pints hot chicken stock
pinch of saffron strands
8 large, raw prawns
salt and freshly ground black pepper

This dish is inspired by the Spanish classic Paella and is cooked from raw in the oven. The rice can be a little soft, cooking it this way but it’s absolutely delicious and so easy!

Preheat the oven to 220C/425F/Gas 7. Place the cherry tomatoes in a roasting tin and sprinkle over the red onion, garlic and olive oil. Roast for 20 minutes until the tomatoes are softened.
Stir in the rice, chicken, chorizo, rosemary, chicken stock, saffron and some salt and pepper, mixing well together. Return to the oven for 20 minutes.
Stir in the prawns and return to the oven for a further 10 minutes until the rice is tender and the chicken is cooked through.

½ cup caster sugar
250g/8oz frozen cherries
¼ tsp ground cinnamon

Place sugar in a small saucepan with 110ml/4fl oz water over a medium heat. Stir to dissolve, then boil until liquid is reduced by half. Add cherries and cinnamon and cook for 2 minutes. Remove from heat and cool before spooning over cakes.