Crispy Cheese Pancakes with Courgette Sauce .sx Beth Barker from Kendal , Cumbria , has created a pancake recipe with a difference .sx These delicious pancakes stuffed with three cheeses are coated in breadcrumbs and deep fried !sx .sx Serves :sx 4-8 .sx Prep :sx 30 mins .sx Cook :sx 20 mins .sx for pancakes :sx .sx 4 oz/125 g plain flour .sx pinch salt .sx 4 eggs .sx 2 tbsp/30 ml oil .sx 7 fl oz/200 ml milk .sx oil for deep frying .sx for filling :sx .sx 2 tbsp/30 ml pine nuts .sx 2 tbsp/30 ml olive oil .sx 6 oz/175 g button mushrooms , finely chopped .sx 6 oz/175 g Ricotta cheese .sx 4 oz/125 g Mozzarella cheese , grated .sx 2 tbsp/30 ml Parmesan cheese , grated .sx 4 oz/125 g breadcrumbs .sx To make the pancakes , sift the flour and salt into a bowl and add the 4 eggs and oil .sx Beat until the mixture is smooth and gradually add milk to form a smooth batter .sx To cook the pancakes heat a little oil in a small frying pan .sx Add 2-3 tbsp/30-45 ml of batter and swirl evenly around the pan .sx Cook over a medium heat until golden brown .sx Toss or turn the pancake and cook other side .sx Repeat with the remaining batter to make 8 pancakes .sx Reserve 2 tbsp/30 ml of the batter for sealing .sx For the filling , put the pine nuts into a dry pan and shake over heat until golden , remove from pan .sx In another pan , heat the olive oil and saut e mushrooms until soft .sx Mix together with the pine nuts and three cheeses .sx Divide this filling between the pancakes and brush the edges of the pancakes with a little of the reserved batter .sx Fold each pancake in half .sx Brush the rounded edge of the folded pancake with rest of reserved batter then fold the pancake in half again , pressing edges to seal in the filling .sx Brush each pancake with lightly beaten egg then cover with breadcrumbs .sx Deep fry in hot oil for about 5 minutes until golden brown .sx Serve with courgette sauce .sx Courgette sauce :sx .sx 1/2 oz/15 g butter .sx 4 shallots .sx 6 oz/175 g courgettes , sliced .sx salt and pepper to taste .sx To make the sauce melt the butter in a saucepan and cook the shallots for 1 minute .sx Add the sliced courgette and cook for a further 2 minutes , stirring occasionally .sx Add 1/4 pint/150 ml water and bring to the boil .sx Reduce heat and cook uncovered for 15 minutes .sx Cool slightly , then pur e e in a liquidiser or blender .sx Return to the saucepan , season with salt and pepper and stir and heat through .sx Serve poured over pancakes and accompanied with brown rice .sx Savoury Parsnip Scones .sx Tofu is so versatile it can be used in sweet or savoury dishes .sx Barbara Marshall from Birmingham uses it in these mouthwatering scones .sx .sx Serves :sx 4 .sx Prep :sx 15 mins plus 30 mins chilling .sx Cook :sx 10 mins .sx 1 lb/450 g parsnips .sx 10 oz/275 g plain tofu .sx 2 tbsp/30 ml fresh chives , chopped .sx salt and pepper .sx wholemeal flour for coating .sx 2 tbsp/30 ml oil .sx Peel and cut the parsnips into small pieces .sx Simmer for 15-20 minutes until just tender .sx Cool slightly , then mash with a fork .sx Mash the tofu with a fork and mix thoroughly with the mashed parsnips .sx Season with salt and pepper and chopped chives .sx Divide the mixture into 8 balls , flatten to make scone shapes and roll in flour .sx Chill in the fridge for 30 minutes .sx Heat the oil in a frying pan and cook scones for 10 minutes on each side until golden brown .sx Serve hot with mixed salad and jacket potatoes for a main meal .sx Aduki Bean Moussaka .sx This robust , hearty moussaka-style dish from C. Downton of Melksham , Wiltshire , is a marvellous winter warmer and one the whole family will love .sx .sx Serves :sx 4-6 .sx Prep :sx 15 mins .sx Cook :sx 1 hour 40 mins .sx cheese sauce :sx .sx 1 oz/25 g butter .sx 1 oz/ 25g cornflour .sx 3/4 pint/450 ml milk .sx 4 oz/125 g Cheddar cheese , grated .sx moussaka filling :sx .sx 2 tbsp/30 ml oil .sx 2 potatoes , thinly sliced .sx 2 medium onions .sx 2 courgettes .sx 6 oz/175 g mushrooms , chopped .sx 2 cloves garlic .sx 4 oz/125 g aduki beans .sx 15 oz/425 g can tomatoes .sx 1/4 pint/150 ml vegetable stock .sx 2 tbsp/30 ml tomato pur e e .sx 2 tbsp/30 ml soy sauce .sx 1/2 tsp/2 .sx 5 ml oregano .sx salt and pepper to taste .sx Soak the aduki beans in boiling water for 1 hour , bring to the boil and simmer for 1 hour .sx Preheat the oven to Gas Mark 6/400F/200C .sx Make up the sauce by melting the butter in a saucepan .sx Remove from the heat and stir in cornflour .sx Gradually add the milk , stirring continuously , then return to heat .sx Continue stirring until the sauce begins to thicken .sx Remove from the heat and mix in the cheese and leave to cool .sx Heat half the oil in a frying pan and fry the potatoes until lightly browned .sx Drain on kitchen paper then line the sides and base of a casserole dish with the potatoes .sx To make the filling chop the vegetables , heat the remaining oil in a large pan and fry the onions , courgettes , mushrooms and garlic for 2 minutes .sx Add the drained aduki beans and cook for a further 3 minutes .sx Pour in the tomatoes , stock , tomato pur e e and soy sauce .sx Season with oregano , salt and pepper .sx Simmer for 10 minutes .sx Spoon the mixture over the potatoes and then pour the cheese sauce over the top .sx Cook in the oven for 20 minutes then serve with crusty bread .sx Stuffed Aubergines .sx Claire de Carle of Amersham , Buckinghamshire , suggests you serve these golden cheese-topped stuffed aubergines with salad for lunch or rice for a more substantial vegetarian dinner .sx .sx Serves :sx 4 .sx Prep :sx 45 mins .sx Cook :sx 40 mins .sx 2 medium aubergines .sx salt .sx 4 fl oz/100 ml olive oil .sx 1 onion , chopped .sx 8 oz/225 g mushrooms , chopped .sx 3 tbsp/45 ml fresh parsley , chopped .sx 4 oz/125 g low-fat soft cheese .sx 2 oz/50 g breadcrumbs .sx 2 oz/50 g vegetarian Cheddar cheese , grated .sx salt and pepper .sx Preheat the oven to Gas Mark 4/350F/180C .sx Cut the aubergines in half lengthways and scoop out the flesh with a spoon , taking care to leave the skin and some flesh intact .sx Sprinkle each half generously with salt .sx Leave for 30 minutes .sx Rinse the aubergine skins thoroughly and dry on kitchen paper .sx Heat half the oil in a large frying pan and fry the skins for approximately 2 minutes on each side .sx Remove and place in an ovenproof dish .sx Chop the flesh from the aubergine into small pieces .sx Heat the other half of the oil and fry the onion with the aubergine flesh for 4 minutes .sx Add the mushrooms and continue cooking for a further 3 minutes .sx Remove from the heat and add the remaining ingredients except the grated cheese and mix together .sx Pile the stuffing into the aubergine skins .sx Sprinkle with grated cheese and bread crumbs and place in the oven for 20 minutes until cheese turns golden brown .sx This is delicious served with a spicy tomato sauce and crusty rolls as a snack or as a main course with rice and sweetcorn .sx Tip :sx If you haven't time to make your own sauce , buy one of the ready-made tomato sauces now available .sx Rabbit Casserole .sx This delicious meat is available in supermarkets everywhere and makes a tempting and delicious casserole .sx Margaret Lipke-Coates from Appledore , Devon , cooks rabbit in white wine for extra flavour .sx .sx Serves :sx 4-6 .sx Prep :sx 10 mins .sx Cook :sx 1 1/2 hours .sx 1 savoy cabbage , shredded .sx 2 tbsp/30 ml oil .sx 1 oz/25 g butter .sx 1 lb/450 g rabbit pieces or 1 rabbit , jointed .sx 1 tbsp/15 ml parsley , chopped .sx 2 cloves garlic , thinly sliced .sx 1/4 pint/150 ml dry white wine ( Muscadet ) .sx 4-6 rashers bacon .sx Preheat the oven to Gas Mark 4/350F/180C .sx Place the cabbage in the base of a greased casserole dish .sx Heat the oil and butter in a large frying pan and fry the rabbit pieces until golden .sx Arrange rabbit on top of cabbage and sprinkle over parsley and garlic .sx Add 4 tbsp/60ml water to the frying pan with the wine , bring to the boil , then pour over rabbit .sx The liquid should just cover the cabbage , add more wine if necessary .sx Cover with bacon rashers .sx Replace lid and bake for 1 hour .sx Remove lid and cook for another 1/2 hour to crisp bacon .sx Serve with baked potatoes , glazed carrots and seasonal salad .sx Tip :sx To make easy glazed carrots , place 1 lb/450 g sliced carrots in a large saucepan and just cover with water .sx Add a pinch of salt , 1 tsp/5ml brown sugar and 1 tsp/5ml butter .sx Bring to the boil , uncovered , and simmer until the liquid has reduced .sx The remaining sugar and butter mixture will start to brown the carrots .sx Toss the carrots in this mixture until evenly coated , just browned but not burnt .sx Salmon Surprise .sx This recipe looks very classy and tastes it too .sx Mrs Hester Wood from Nercwys , Clwyd , makes it economical by using a salmon tail piece .sx .sx Serves :sx 4-6 .sx Prep :sx 30 mins .sx Cook :sx 40 mins .sx 2 oz/50 g butter .sx 2 oz/50 g raisins .sx 2 oz/50g blanched almonds .sx 4 pieces stem ginger .sx 10 asparagus spears .sx 2 1/2 lb/1 .sx 1 kg salmon .sx salt and black pepper .sx 1 lb/450 g shortcrust pastry .sx beaten egg , to glaze .sx herb & lemon sauce :sx .sx 2 oz/50 g butter .sx 2 shallots .sx 1 tsp/5 ml chervil .sx 1 tsp/5 ml tarragon .sx 1 tsp/5 ml parsley .sx 1 tsp/5 ml plain flour .sx 1/2 pint/300 ml single cream .sx 1 tsp/5 ml Dijon mustard .sx 2 egg yolks .sx juice of one lemon .sx salt and pepper .sx Preheat the oven to Gas Mark 4/350F/180C .sx Chop the almonds and ginger and blanch the asparagus .sx Mix together the butter , raisins , almonds and ginger , and spread half the mixture on to a skinned and boned salmon fillet .sx Sandwich together with the other fillet .sx Spread the remaining mixture on top .sx Top with asparagus spears and season well .sx Divide the pastry in two and roll out on a floured surface , to make two 8 x 6 in/20 x 15 cm rectangles , large enough to enclose the salmon .sx Place the salmon on the centre of pastry and brush pastry edge with glaze .sx Top with the remaining pastry .sx Press edges together to seal firmly .sx Trim parcel into oval shape and crimp the edges .sx Re-roll trimmings and cut out fish shapes to decorate pastry .sx Make a few slashes in the pastry , brush with remaining egg glaze and bake for 30-35 minutes until well risen and brown .sx Meanwhile make the sauce .sx Melt the butter in a pan , add the finely chopped shallots and herbs and lightly fry until soft .sx Stir in the flour , cream and seasoning .sx Simmer for 10 minutes and then cool .sx Add the egg yolk to the cream mixture .sx Simmer over a low heat until ready to serve .sx Do not boil .sx Add lemon juice to taste .sx Serve the salmon with the sauce and garnish with fennel leaves and lemon twists .sx Profiteroles with Banana Cream .sx Simply the most sensational profiteroles you will have ever tasted .sx A clever idea from Angie Anthony of St Martin , Jersey .sx .sx Serves :sx 4-6 .sx Prep :sx 20 mins .sx Cook :sx 15 mins .sx choux pastry :sx .sx 2 1/2 oz/65 g plain flour .sx 1/2 tsp/2 .sx 5 ml salt .sx 2 oz/50 g butter , cut into small pieces .sx 2 eggs , well beaten .sx filling :sx 1/4 pint/5 fl oz/142 ml carton double cream .sx large banana , mashed .sx 1 tbsp/15 ml icing sugar .sx 1 tbsp/15 ml Tia Maria ( optional ) .sx sauce :sx 2 Mars bars .sx 2 tbsp/30 ml milk .sx Preheat the oven to Gas Mark 7/425F/220C .sx To make the choux pastry , sift the flour and salt on to a piece of greaseproof paper .sx Heat the butter and 1/4 pint/150 ml cold water in a pan .sx When the butter has melted , bring to the boil .sx Remove from heat immediately and tip in the flour .sx Beat well with a wooden spoon until the paste is smooth and a ball forms leaving the sides of the pan clean .sx Return to heat and cook for 1 minute .sx Remove from heat and allow to cool a little , then gradually beat in the eggs until the mixture resembles a stiff paste .sx Place spoonfuls of the mixture the size of a large walnut on to 2 greased baking sheets .sx Cook immediately for 15-20 minutes until light and golden brown .sx Pierce the sides of each choux bun with a sharp pointed knife to let the steam out .sx