SALMON & SEAFOOD PIE 1.4kg (3lbs) potatoes peeled and cut into chunks 75g (3oz) butter 2 egg yolks 450g (1lb) seafood mix (Seafood mix is available at supermarkets.  This can be replaced with 1lb smoked or un-smoked haddock with prawns.) 100g (4oz) baby spinach leaves 450g (1lb) salmon fillet 1 tspn plain flour 300ml (½ pint) double cream 150ml (¼ pint) white wine or fish stock 2 tbspns chopped parsley 2 tbspns chopped dill 100g (4oz) double Gloucester cheese grated Boil the potatoes for 20 minutes until soft.  Drain, return to pan.  Mash with 50g (2oz) butter.  Allow to cool slightly.  Beat in the egg yolks until fluffy and season and set aside. Preheat the oven to 200C / Fan 180C / Gas mark 6.  Mix seafood and spinach.  Place in a shallow ovenproof dish.  Cut salmon into large chunks and arrange on top of the spinach and seafood.  Gently mix and season. Melt remaining butter in a saucepan, add flour and cook for 1 minute.  Remove from heat.  Mix cream and wine or stock together.  Add a little at a time to the butter mixture and stir will.  Bring to the boil, stirring until thickened.  Remove from heat, add chopped parsley and dill.  Season. Pour the sauce over the salmon and seafood.  Place scoops of mashed potato on top of the pie.  Roughen surface with a fork, sprinkle with the cheese, place on a baking tray, bake for 40 minutes until golden brown.  Serve immediately. Brenda Wood ABBEY BISCUITS 8oz caster sugar 10oz mixed fats (marg & lard) 8oz rolled oats 12oz plain flour 2 tspns baking powder 2 tspns bicarbonate of soda 2 tspns ground ginger 4 dessertspoons golden syrup Put all the ingredients except the golden syrup into a food mixer.  Mix thoroughly.  Add the golden syrup, should be able to roll into walnut size ball.  Place on a greased baking try and flatten slightly with a fork. Bake until lightly golden brown in an oven - gas mark 5. Leave biscuits on the baking tray until they are cold then remove from tray. Sue CARAMELISED APPLES 6 large dessert apples Grated zest and juice of 1 lemon 15 ml (1 tbspn) orange blossom water 125g (4oz) brown sugar Large ovenproof baking dish Preheat the oven to Gas Mark 7 / 425F . 220C.  Peel and halve the apples and remove the cores.  Place apples, round sides up in the baking dish.  Sprinkle with the lemon zest, juice and the orange blossom water.  Sprinkle thickly with the brown sugar to coat. Bake in the oven for about 30 mins until the apples are tender and the coating has turned a rich golden caramelised colour.  Serve the caramelised apples warm with whipped cream or ice cream. Brenda Wood