In the Spring I was approached by a group of parents who were looking for cookery workshops for their children. Delighted by the prospect of more children learning how to cook and gaining some life long cookery skills I set about designing a series of cookery classes for the children. The outcome? A ten week cookery club for the children, with a class for 7-12 year olds and a class for 4-6 year olds. The children were to work towards gaining their I Can Cook certificate and

I like muffins. They are infinitely more interesting than a cupcake. Sweet, savoury, something in between (think carrot and rosemary) it’s ok to be courageous in your flavours. You can eat a muffin for breakfast, yes it’s acceptable, just perhaps not everyday! We make slightly healthier muffins for snacks, they’re good for taking to work and cheer up a day in the office. Sometimes though, you just want one of those big fat chocolate filled muffins. Yes those ones, found

Ingredients - 225g dates (without stones) 150ml water 175g plain wholewheat flour 175g porridge oats 175g butter or dairy free alternative 75g demerara sugar 2 tbsp cold water Method - 1. Preheat the oven to 180C fan and grease a square tin (20x20cm) well with butter. You can line the tin with baking paper if you'd rather, it can be a bit tricky to spread the oat mixture on top. 2. Place the dates in a saucepan with the 150ml of water and place over a medium heat, cooking ge