Cameron’s Chocolate Sponge Cake — Jackie Cameron School of Food & Wine
My sister, Sheldeen, and I used to make this Chocolate Sponge Cake at least once a week when we were growing up.
Quiche Lorraine — Jackie Cameron School of Food & Wine
This bacon, onion and cheese tart is always a favourite. I like to use a rich shortcrust pastry (pâté brisée) flavoured with cheese to give it an extra dimension.
Souffle Midlands Free Range Egg Omelette with Lamb Curry Recipe — Jackie Cameron School of Food & Wine
This month I have decided to share the soufflé omelette with spicy lamb, cheese and sour cream from the Midlands Eggs sub stand. It was the recipe I heard most requested and I’m confident you will enjoy creating it for family and friends.
Chocolate Profiteroles — Jackie Cameron School of Food & Wine
Karen Edwards' photograph of my chocolate profiteroles clearly illustrates how tasty these little chocolate delights are. I would have a chocolate profiterole every day of my life; if that was at all possible.