Nigella has a section in her Domestic Goddess book called Cooking for the School Fete which I've used in the past for inspiration for these occasions.  Her Fresh Gingerbread with Lemon Icing, Millionnaire's Shortbread and Mini Lime-Syrup sponges always sell out like hot (and cold) cakes should.  If any of these appeal, let me know and I can either find you online links to the recipes or scan and email them to you.

I've made these brownies on a number of occasions, the instructions are a tad longwinded, but they're simple enough to follow, basically you chuck it all in a bowl, mix, then chuck it in the oven!

http://www.bbcgoodfood.com/recipes/1223/bestever-brownies

Thanks guys.  There are a few which I think I could manage.  I never eat cakes so have never had any interest in baking them but I'll give it a go.

 Here's a lovely recipe from the picnic at Weymouth on 9 June 2012 - tried and tested by several of us, so I asked rylane, who is not new to RISI, but new to the forums, to put it on for you all: 

"Here is the flapjack recipe as promised (Mrs Mac don't look at the ingredients list!!)

Fruity Flapjacks

4 tablespoons golden syrup

200g brown sugar

250g butter

350g oats

150g mixed dried fruit, e.g. sultanas, cherries, apricots etc....

Preheat oven to 150C/Gas 2. Lightly butter a 20 x 30cm (or similar sized) 4cm deep baking tray (I actually use greaseproof paper to line with as have had problems getting them out in the past!)

Put the syrup, sugar and butter into a large saucepan.  Place on a medium heat until the butter has melted and everything is bubbling and caramel coloured.  Take the pan off the heat and stir in the oats and dried fruit.  Pour the mixture into the baking tray and press it down with the back of a wooden spoon.

Bake in the pre-heated oven for 40 to 45 minutes. (I find it easier to cut into portions at this point before they harden too much) Leave to cool in the tin for 15 minutes before cutting into portions with a sharp knife.  Don't take the individual flapjacks out of the tray yet, leave them until completely cool then use a fish slice or spatula to get right down to the bottom of the tray.

Enjoy! They don't hang around for long!!!"

Just posted this on another thread but then thought that it rightly belongs here.

Sweet and Sour Pork with Yeast Batter (hubby and I love this!)

THE BATTER

3ml sugar

10g / 15ml dry active yeast

65ml warm water

2ml salt

1909 flour, sifted

250 warm water, extra

50ml oil for browning

2 pork fillets, cut into 25mm cubes

oil for deep frying

SWEET AND SOUR SAUCE

190ml chicken stock (I just use one of those jelly cubes - nothing posh)

15ml soy sauce

3ml salt

30ml white vinegar

15ml tomato paste

10g sugar

1 green pepper, seeded and julienned

3 carrots, seeded and juliened

8g cornflour, mixed to a smooth paste with a little water

410g can pineapple chunks in natural juice, undrained

METHOD

Combine sugar, yeast and warm water. Leave to froth in a warm place. Mix together the salt, flour, warm water, and yeast mixture. Beat with a wooden spoon until all lumps disappear. Cover and leave in a warm place until doubled in bulk, one to two hours. Stir well.

Heat oil in a saucepan. Brown pork lightly, remove and drain. Coat pork in batter (I usually just drop them all in the bowl and swirl a little) and deep-fry in fairly-hot oil until golden brown and crisp. You will probably need to do this in stages. Remove and drain on kitchen towel. Keep warm, uncovered, while you make the sauce. Don't cover as it tends to steam and go soggy.

SAUCE: Mix all ingredients together and bring to the boil. Reduce heat, simmer for 6 minutes. Add pork, stir well to coat and heat through. Serve at once. 

Serves 4 to 6.

It might look time-consuming but it is really worth it!

  Thank you.  I will let you know how it turns out.  I feel hungry just looking at the recipe.

Now if I can remember how to do this, you should see a picture from the last time I cooked it. Trust me - it's delish!

That looks gorgeous Deborah, glad I'm not hungry right this minute or I'd be struggling. Will consider making it myself.

Not really an entire recipe, but last night I made bangers and mash and wanted to jazz up the mash...so I mashed a little blue cheese into it and it was marvellous! 

Slow cooker Salmon Risotto (single serving)

20g/¾oz butter

4 spring onions, finely sliced

50g/2oz easy-cook risotto rice

30ml/2tbsp white wine (or extra stock)

175ml/6fl oz hot (not boiling) vegetable stock

150g/5oz salmon fillet cut into bite-size pieces

Salt and freshly ground black pepper

15ml/1tbsp chopped fresh dill

Freshly grated Parmesan

Fresh dill sprig to garnish

1                     Put the butter in the ceramic cooking pot and switch onto High. In 10mins, stir in the spring onions, cover and cook for 20-30mins

2                     Add the rice and stir to coat in the butter, then stir in the wine (if using). Add the stock, stir, the re-cover and cook for 40mins stirring once halfway through.

3                     Season the salmon pieces and stir into the rice.  Cook for further 20mins or until the salmon is opaque.  Stir in the chopped dill then switch off the slow cooker and leave to stand for a minute.

4                     Spoon onto plate and sprinkle with Parmesan.  Garnish with fresh dill and serve with French bread.

(I don't like Parmesan so left it out, and also used dried dill instead of fresh)

Thanks Aileen!

I am definitely going to try your salmon risotto Aileen.  I'm always looking for recipes for one person.

From an old Slimming World 7 day menu:-

Spicy chilli and butternut squash risotto (serves 4)

1 finely chopped red onion

2 finely chopped garlic cloves

1 deseeded and finely chopped chilli

255g/9oz arborio or risotto rice

140g/5oz chopped butternut squash

852ml/1.5pints stock made from Vecon (I just use whichever vege stock cubes I have to hand)

Bring stock to boil in saucepan

Spray a large fryingpan with Fry Light and add onions, garlic and chilli. Cook gently for 2-3 minutes, stirring occasionally.

Increase the heat to medium and add rice and squash. Stir in a ladle full of stock and stir continuously till stock is absorbed.

Continue adding stock a ladle at a time until all stock is absorbed and rice and squash is creamy and al dente.

Season, stir in some chopped parsley if desired and serve.

(I don't add the parsley and I don't season with salt, although I do give it plenty of black pepper)

Sounds delicious Mags, I really like butternut squash.