Luscious Lemon Victoria Sandwich

A lemon version of the classic

Ingredients
6oz self raising flour- sieved
6oz softened butter or margarine
6oz caster sugar
3eggs
I heaped tsp baking powder
1 lemon- zest and juice
1 tbsp of icing sugar
Whipping- or double cream whipped to soft peaks
Lemon curd

These quantities are ideal for an 18cm diameter cake.

Method
Grease and line 2 18cm sandwich tins. Preheat the oven to 180deg (fan) or 200deg.

If you have an electric mixer (hand held or freestanding) you can use all in one method-In a large mixing bowl combine all the ingredients and the zest of the lemon plus a tbsp of its juice. Save the rest if the juice.

If you mixing by hand then start by mixing the butter and sugar together until light and fluffy- needs some elbow grease! Then add one egg at a time and don't worry if the mixture looks like its curdled. Next add the flour a little at a time until its all combined. Then add the lemonzest and 1 tbsp of the juice.

Divide the cake mix between the 2 tins and bake on the middle shelf for about 20-25 mins.

Whilst the cakes are baking heat the remaining lemon juice in a small pan with the icing sugar.

Check if the cake is cooked by inserting a wooden skewer or cocktail stick into the centre if the cake- if it comes out without any liquid batter stuck to it then the cakes are cooked.

Whilst the cakes are still in the tin. Make a few holes in the surface with a cocktail stick and spoon/drizzle the lemon syrup over. This isn't essential but adds to the lemonyness of the cake. Leave the cakes to cool in the tins for about 20mins.

Turn out the cakes and when completely cooled spread one with whipped cream and the other with lemon curd. Flip one on top and there you have it - your luscious lemon cake. You can sieve some icing sugar on top to give it extra lusciousness :)

Chicken and Chorizo paella

I love the combination of chicken and chorizo and it works well in this one pot paella style recipe

Ingredients

2 skinless chicken breasts or 4-6 skinless and boneless chicken thighs, chopped into bite size pieces
100g chorizo
1 large onion diced
1 pepper ( red or yellow) diced
2 cloves garlic
Handful frozen peas
I tbsp oil
1/2 tbsp sweet smoked paprika
Pinch of cayenne pepper or hot chilli powder
4 ripe tomatoes (skinned and seeded) or 1 heaped tbsp tomato purée
300g paella or risotto rice
500 ml chicken stock
1 level tsp dried rosemary
Salt and pepper to taste
1/2 lemon ( optional)

Method

Heat the oil in a large pan or wok on a medium heat and add the onion. Cook until softened then add the chicken. Stir occasionally. Once this had 'browned' add the garlic, peppers, chorizo, paprika, chilli, rosemary and tomato. Mix well then add the rice. Stir to coat each grain with the sauce and then add the stock all in one go. Bring to the boil then reduce the heat to medium low. Stir the paella frequently. It will take 10-15 minutes for the rice to soften. Add boiling water if it looks a little dry. Add salt and pepper to taste and a squeeze of lemon before serving.

Curly Kale with Garlic and Chorizo

I've decided we don't eat enough greens so thought I'd give Curly Kale a try. A big bag cost only 70p and it was grown locally.

I have had Curly Kale before but it is boring just boiled up and the kids don't like it so I've jazzed it up with garlic and chorizo. I served this with sausages and sweet potato mash.

Ingredients (serves 4)

1 big bag of Curly Kale
1 fat Garlic clove
50g Chorizo chopped into small pieces
1 tbsp oil

Method

Rinse the Kale and trim thick stalks. Chop into large shreds.
Add to a pan of salted boiling water and simmer for 5mins
Drain into a colander and return to the pan or place in a warmed serving bowl.
Heat the oil in a small pan and add the garlic, sauté on a low heat and add the chorizo. Cook for 2-3 mins then pour over the kale. Gently mix/toss so the oil is incorporated into the kale.