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Ingredients
• 40g/1½oz butter
• 100g/3½fl oz pudding rice (or Spanish paella rice)
• 75g/2½oz caster suga
• 1 litre/1¾pints full-fat milk
• 150ml/5fl oz double cream
• 1 tsp vanilla extract or ½ vanilla pod, split lengthways
• pinch salt
• plenty freshly grated nutmeg

Preparation method
• Preheat the oven to 140C/285F/Gas 1.
• Melt the butter in a heavy-based casserole dish over a medium heat. Add the rice and stir to coat. Add the sugar, stirring until dissolved. Continue stirring until the rice swells and becomes sticky with sugar.
• Pour in the milk and keep stirring until no lumps remain. Add the cream and vanilla and bring the mixture to a simmer. Once this is reached, give the mixture a final stir and grate at least a third of a nutmeg over the surface. Bake for 1-1½ hours and cover with foil if the surfaces browns too quickly.
• Once there is a thin, tarpaulin-like skin on the surface, and the pudding only just wobbles in the centre, it is ready.
• Serve at room temperature.

Ingredients

• 8 good-quality pork and herb sausages, cut into chunky pieces
• 350g jar smoky bacon pasta sauce (we like Loyd Grossman)
• 2 ripe tomatoes, quartered
• 410g can cannellini beans, drained
• Handful chopped fresh curly parsley

Method
• 1. Heat a large, wide frying pan over a high heat. When hot, add the sausages and cook for 5 minutes, stirring, until evenly browned.
• 2. Reduce the heat slightly and add the pasta sauce. Half-fill the jar with water, rinse out into the pan and simmer for 5 minutes.
• 3. Stir in the tomatoes and cannellini beans and simmer for 3-4 minutes. Season to taste and stir through the parsley. Serve with hot buttery jacket potatoes.

Ingredients:

• 1 cup orange juice
• 1/2 cup dry white wine (optional)
• 1/2 cup real maple syrup
• 2 tsp. rosemary
• 1/2 tsp. salt
• 1/2 tsp. black pepper
• 4 skinless, boneless chicken breast
• 2 tbs. butter
• 2 tbs. olive oil

Instructions:
1. Bring orange juice to a boil in a small saucepan. Reduce heat slightly, but keep high enough to continue a low boil for 5 minutes, stirring occasionally. Stir in maple syrup and continue boiling for another 5-6 minutes, stiring frequently, until glossy and just slightly thickened. Set aside.

2. In a small bowl, mix together the roasemary, salt and pepper. Rub mixture on both sides of chicken breasts, and set aside.

3. Melt butter and olive oil in a large skillet over medium heat. Add chicken breasts, cover skillet and saute for about 5 minutes on each side until lightly browned. Pour orange maple mixture over chicken (mixture will boil and bubble). Reduce heat to simmer; cover and cook for another 10 minutes, basting occasionally, until chicken is cooked through and sauce has turned into a rich, thick glaze.

Makes 4 servings.