For the base-

• 110 g butter
• ¾ c sugar
• 1 ½ c flour

Topping –

• 3 eggs
• 1 ½ c grated zucchini
• 1 ½ c brown sugar
• 1 ½ c coconut thread
• 70 g slivered almonds
• ½ c chocolate chips
• 1 ½ t vanilla extract
• 3 tbsp flour
• 1 tsp baking powder
• Pinch of salt

Preheat the oven to 180 C. Cream the butter and sugar, then add the flour and mix until the dough comes together. Press into a large slice tin and bake for 10-15 mins.

Beat the egg and then stir in the zucchini, sugar, coconut, almonds, chocolate chips and vanilla. Combine with the flour, baking powder and salt. Spread this over the cooked base and bake for a further 25-30 mins until golden.

• 400 g cooking apples
• 1 orange or lemon
• 1 kg blackberries
• 3 ½ c water
• 1 ¾ c sugar (approx)

Wipe the apples, cut into pieces without peeling or coring. Thinly peel the rind from the orange or lemon. Put apples, rind, water and blackberries into a preserving pan and bring to the boil. Simmer until pulpy. Stir occasionally for about 30 mins. Turn into a jelly bag and leave to drip overnight. Do not squeeze the bag.

Next day measure the juice allowing a cup of sugar and a tablespoon of lemon or orange juice for each cup of juice. Heat the juices until boiling then add the sugar stirring until dissolved. Boil rapidly for about 30 mins or until the jelly gives the setting test.

Makes about 2 x 250ml jars.