Ingredients
2 tablespoon minced fresh mint leaves
1/2 cup wine vinegar
Directions
In a small bowl, stir together mint leaves and vinegar. Refrigerate for at least 15 minutes before use.

Ingredients
1 1/4 cups milk
3 cups flour
1/4 teaspoon salt
1 tablespoon white sugar
1 teaspoon active dry yeast
2 tablespoons butter, melted
Directions
Dissolve the yeast in the milk and sugar in a small bowl. Sift the flour and salt together and add the cooled melted butter. Add the yeast mixture to the flour mixture. This will form soft dough. Knead the dough gently. After that, place the dough in a bowl, cover with plastic wrap and let the dough rise for about 45 minutes.
Preheat the oven to 425 degrees F (220 degrees C).After the dough has risen, knead and shape the dough into 9 balls. Butter and flour a 9 inch square pan. Arrange the dough balls into the pan. Cover the dough for another 15 minutes. Let it rise again. Bake for 15-20 minutes until golden brown and puffy. Split the Cornish and serve.

Ingredients
3 cups rolled oats
1/2 cup butter
4 tablespoons golden syrup
1/2 cup packed brown sugar
1/4 cup raisins
Directions
Preheat the oven to 350 degrees F. Melt the butter, brown sugar and golden syrup In a saucepan. Make sure the mixture is cooked over a low heat. Stir occasionally. When the mixture is diluted, Stir in oats and raisins. Pour the mix into an 8 inch square baking pan. It should be about 1 inch thick. Bake for in the preheated oven for 30 minutes. The flapjacks should be golden brown. Cut into squares and leave to cool.

Ingredients
2 cups all-purpose flour
1/2 cup butter, softened
1 teaspoon vanilla
1 egg, beaten
1/2 cup white sugar
1/2 teaspoon salt
2 teaspoons ground cinnamon
Directions
Preheat oven to 350 degrees F. Grease cookie sheets. Sift together the flour, salt, cinnamon into a bowl. Rub in butter into the flour mixture until it becomes breadcrumb like. Add sugar and vanilla extract and also the beaten egg. When the mixture is stiff, knead dough until smooth. Wrap in foil or plastic wrap and refrigerate for 30 minutes. Roll out dough thinly and cut into 24 rounds. Bake for 15 minutes until slightly golden in color. Leave to cool before arranging it in a jar. Store it in a cool dry place.

Ingredients
2 teaspoons vegetable oil
4 boneless skinless chicken breasts,
2 onions, chopped
6 ounces button mushrooms, chopped
2 tablespoons all-purpose flour
1 package frozen puff pastry sheets
1 cube chicken bouillon
1 egg
3/4 cup water
1 teaspoon dried thyme
salt and pepper to taste
Directions
Preheat the oven to 425 degrees .Cut the chicken breast into cubes. Pour oil in a large pan. Sauté the onions until soft. Add in the cubed chicken. Stir in the mushrooms continued with thyme and flour. Prepare the chicken bouillon by dissolving it in water, and stir into the mixture. Let the mixture Simmer for 20 minutes, then season with salt and pepper to taste. Transfer mixture into a deep pie dish. Put aside to cool. Excess sauce can be used for gravy later. Prepare the puff pastry. Using a rolling pin, roll the pastry about ¼ inches thick. Cut the pastry into strips, about 1/2 inch each. Place the pastry strips around the top edge of the pie dish using water as adhesive. Arrange the pastry in position. Make sure you have enough pastry to cover the filling. Glaze the pastry with egg, and make a slit on top of the pie. Bake in preheated oven for 45 minutes. The crust should be golden brown.

Ingredients
1 tablespoon butter, softened
1/2 cup butter, softened
2 1/2 cups all-purpose flour
1 teaspoon baking powder
salt to taste 3/4 cup white sugar
1 tablespoon caraway seed
1 egg
1/2 cup milk
Directions
Use a tablespoon of butter to grease and flour the bottom and sides of an 8 inch round cake pan. Sift together flour, baking powder and salt. Cream 1/2 cup butter and sugar until smooth. Add in caraway seeds and egg. Add flour mixture and milk. Beat it again until smooth. Pour mixture into the cake pan. Bake in a preheated oven to 350 degrees F for 45 minutes. Cool the cake down and serve.

Ingredients
1 recipe pastry for a 9 inch pie
2 eggs
2/3 cup butter
1 cup golden syrup
1 cup packed brown sugar
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 1/2 cups raisins
Directions
Preheat the oven to 450 degrees F. Before making the filling, line three inch tart tins with pastry and refrigerate the tart tins. For the filling, melt butter in a medium sauce pan, pour in syrup, brown sugar, nutmeg, raisins. Add salt in the mixture. Let mixture cool. Beat the eggs and then add into the butter syrup. Pour the butter syrup mixture into pastry lined tart tins. Bake in preheated oven for 15 to 20 minutes. Do not remove the tart immediately after baking. Let it cool down for at least 10 minutes before removal.

Ingredients
2 cups all-purpose flour
1 tablespoon treacle
2 tablespoons butter
2 tablespoons castor sugar
1/2 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon cream of tartar
1/2 teaspoon cinnamon
1/2 teaspoon mixed spice
1/2 cup milk

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Ingredients
8 large baking potatoes
1/2 cup diced onion
2 teaspoons butter
1/2 cup milk
salt and pepper to taste
1 1/2 pounds beef sausage
1 (.75 ounce) packet brown gravy mix
1 cup water
Directions
Peel and Quarter the potatoes. Boil the potatoes in a saucepan until tender, about 25 minutes. Drain the water, mash the potatoes. Add 1 teaspoon of butter and milk. Continue mashing until smooth. Sprinkle salt and pepper to the mashed potatoes. In a large skillet cook the sausage. Remove the sausage from pan and put aside. Place remaining butter in the skillet to fry the onions. When the onion is tender, add gravy mix and water as in the instruction on the package. Simmer, stirring constantly, until the gravy is thick. Pour half of the gravy into a casserole dish. On top of the gravy layer, place the sausages. Pour remaining gravy over them. Top the last layer with mashed potatoes. Bake 20 minutes in the preheated oven of 350 degrees F, or until potatoes are evenly brown.