• 2 c boiling water
• 1 tbsp honey or golden syrup
• 2 c milk
• 1 tbsp dried yeast
• 1 tbsp wheatgerm
• 2 tsp salt
• 500 g white flour
• 500 g wholemeal flour and mixed grains such as cornmeal, rye and rolled oats
• Pumpkin or sunflower seeds can also be added.

Pour boiling water over the honey in a bowl, add the milk and sprinkle with the dried yeast and leave for 10 mins.

Put all the other ingredients in another bowl. Mix the wet and dry ingredients and place the dough into two greased loaf tins.

Place in a COLD oven and set at 95C for 35 mins and then bake at 180C for a further 45-50 mins or until the bread sounds hollow.

A very tasty and easy dessert using some of the gorgeous lemons that are dripping off the tree at the moment, but you could also substitute oranges or limes.

• 1 pack of store bought sweet short crust pastry
• 1 ¾ cups of sugar
• 4 eggs
• ½ cup fresh lemon juice
• 3 tablespoons of lemon zest
• 2 tbsp melted butter
• 2 tsp vanilla extract
• ¼ tsp salt
• 1 cup sour cream

Preheat the oven to 180 C. Roll out the pie crust and press this into a large greased pie dish. Prick the base and sides of the crust with a fork and par-bake for 10 minutes.

While the crust is baking, put the sugar and eggs into the food processor and whizz on high. Reduce speed and add the lemon juice in a steady stream. Add in the rest of the ingredients and blend again.

Pour the mixture in the par-baked tart shell and cook for another 35 mins or until it is set.

Cool and enjoy with icecream and fresh berries.