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Preheat the oven to 150oC. Place the dates, baking soda and the water in a small saucepan and cook gently until the dates form a soft paste, about 10 minutes. Set aside to cool. Cream the butter, ...

Scrub 8 of the lemons and dry them well. Cut each lemon lengthwise from the top, into quarters, stopping 1cm from the bottom. Pack 1 tablespoon of salt into each lemon then reshape. Pack the lemons ...

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Grease a 6 cup-capacity baking dish. Preheat the oven to 170°C fan bake. Put the bread on a baking tray and bake in the oven for 10 minutes, turning once, until lightly golden. Tip into a large bowl.

Wash the fruit, slice the rhubarb and quarter the apples. Place in a large pan and just cover with water. Bring to the boil and simmer until the fruit is very soft. Tip into a jelly bag and leave to ...

Preheat the oven to 180˚C. Combine all the dry ingredients and the lemon zest in a large bowl and rub with your fingertips to infuse with the lemon oil. Add the apples and turn to coat in the flour.

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