The Family Cook Book

I made this recipe for cake club. The results aren't in yet so I have no idea if I have beaten Hollie and her apple and walnut cake. The recipe went pretty well aside from the final glazing where I think i must have got the sugar too hot as it didn't seem to end up looking quite like Raymonds. However the texture of the cake was pretty good, even though I do say so myself The recipe This lemon drizzle loaf cake is a French teatime favourite that Raymond Blanc has served at his restaurant for the past 25 years. Equipment and preparation: You will need a 26cm x 9cm x 8cm/10in x 3½in x 3in loaf tin. Ingredients For the cake 5 free-range  eggs 300g/11oz  caster sugar 140ml/5fl oz  double cream 3  lemons , zest only 1½ tbsp dark  rum 1 pinch  salt 80g/3oz unsalted  butter , melted 240g/8½oz  plain flour ½ tsp  baking powder For the apricot jam glaze 3 tbsp  apricot jam , warmed in a sma

The Polpo book is full of great little cichetti (small bites). This recipe really couldn't be simpler. In fact its a bit of a cheek calling it a recipe but it always gets a pretty good reception. You can also adjust the ingredients to suit your taste. The tahini gives a distinctive taste that is not everybody's cup of tea so dial it down a bit if you like. I like a chunky-ish mix rather than a smooth hummus style finish but its entirely up to you. Ingredients 400 can chickpeas 10 anchovy fillets plus some oil (tinned) juice of half a lemon handful flat leaf parsley chopped 1tbs tahini black pepper 4 tbs extra virgin olive oil 1/2  french stick or ciabatta sliced diagonally and lightly toasted (or baked in the oven) Method Drain and rinse chickpeas, roughly chop anchovy, then add all to blender with a little of the anchovy oil  - pulse, and add enough of the olive oil to create a chunky mix,  no need for salt. Spread