Puddings are my favourite part of a meal and these three scrumptious desserts are no exception.

These recipes are a fantastic way to incorporate delicious fresh fruit into your puddings and are bursting with amazing colours and flavours. The luscious lemon and vanilla posset is a showstopper and you don’t need special gadgets to make it.

The mix of flavours in the crumble makes this a taste sensation and it’s quick and easy to prepare!

Although slightly more complicated, the galettes are worth the effort, and are a magnificent colour when prepared. I hope you enjoy them!

Pick up a copy of The Sun On Sunday for more recipes like this.

Our Lozza takes some time out to chat to Lorraine Kelly about her childhood in foster care, and why more people, from all walks of life, should consider fostering a child. Watch the full interview here.

"I have been in foster care since birth, and then adopted," says Lorraine. "It's a great experience being in a situation where you need a home, and just have people come forward and welcome you in."

Lorraine's first fostering experience was a positive one, with a big family that looked after more than one child. "There was lots of love and caring and warmth and safety," remembers Lorraine, encouraging people from every background to apply.

"Don't count yourself out - you can be over the age of 18, single married, divorced... it's just about coming forward and having a look and seeing if it's for you."

There's an incredible shortfall of 9000 carers for fostered children, and Lorraine urges people to consider taking on the role, for both themselves and the child in need.

"The kids get a lot out of it - it's challenging, rewarding and to be able to provide a loving home for a child is a wonderful thing to do."

Watch the full interview at itv.com now.

The sun has arrived – hurrah! And I can think of nothing better than heading in to the garden this bank holiday for my twist on the great British barbecue.

These dishes are really easy to prepare and bursting with flavour and textures. Cooking the chicken on the barbie brings a fantastic smoky flavour and scrumptious salads make a perfect accompaniment. And using lean meats
means they are healthy.

So grab your sunglasses and dine al fresco this weekend!

Click here for the full recipe.

Pick up a copy of The Sun On Sunday every weekend for more recipes like this.

The recipes vary slightly in difficulty but both taste just as delicious and are as moreish. The Crouching Tiger, Hidden Zebra cake is inspired by a cheesecake I had in the States. It can be fiddly but the results are totally worth the time (and effort).

For the strawberry and cream mini cakes you don’t need a kitchen mixer. The recipe is a great one to do with the kids and leaves you no excuses not to get baking this weekend!"

Crouching tiger, hidden zebra cake

The cake of many stripes. Another mad scientist moment. I had a red velvet cheesecake, Stateside, which looks very similar to this cake. I asked the proprietors of the café, but they were keeping mum on how they created their ‘target’ cake. So it was into the kitchen for a day of cakey fun and frolics to reproduce the look.

Prep time: 25 minutes
Time baking in the oven: 35 minutes
Makes: 12 wedges
Equipment: 23cm springform sandwich tin, large baking sheet, large bowl, medium bowl, zester,wire rack
250ml sunflower (or other flavourless) oil, plus extra for greasing
250g caster sugar
100ml semi-skimmed milk
4 medium eggs (at room temperature)
A few drops of vanilla extract
300g self-raising flour
1 tsp baking powder
25g cocoa powder
1 orange

Preheat the oven to 180°C, (fan 160°C), 350°F, Gas Mark 4. Grease the bottom of the sandwich tin with a little oil, line with baking parchment and oil again. Set aside on a large baking sheet.

Put the oil, sugar, milk, eggs and vanilla extract in a large bowl and beat everything together well. It is best not to use an electric whisk as it will introduce too many bubbles, which are not needed for this cake.

Pour out 400ml of this mixture (or 400g as it is the same in weight) into a medium bowl.

Sift 175g of the self-raising flour into one bowl along with ½ teaspoon of the baking powder. Mix well and set aside. This is your vanilla mix.

Sift the remaining 125g of self-raising flour and ½ teaspoon of baking powder into the other bowl along with the cocoa powder. Finely grate the orange zest in, mix everything together well and set aside. This is your chocolate mix.

Now, put a tablespoon of the vanilla mix in the middle of the tin. Then, using a clean tablespoon, put a blob of the chocolate mix in the middle of the vanilla one. Keep doing this, alternating between vanilla and chocolate, so you form a type of ‘bull’s eye’ or ‘target board’ look. Each time you dollop a blob in, the whole mix will spread out on the base. By the time you have used up both of the cake mixes, they should have just reached the edge of the tin.

Bake in the oven for 35 minutes.

Check the cake is cooked by inserting a skewer into the centre. It should come out clean. If not, then return to the oven for another 5 minutes or so until cooked. Once cooked, remove from the oven and allow to cool for a few minutes in the tin. Then carefully remove from the tins and leave to cool completely on a wire rack (but it is also fine to eat it warm!).

Cut the cake into six wedges to reveal its spongy gold. Arrange on a cake stand or platter and serve.

Pick up a copy of The Sun On Sunday every weekend for more recipes like this.

Both recipes use fresh fish, but in very different ways. Don’t be afraid to create fish dishes and experiment with the different variations and flavours, most ingredients are available in shops and supermarkets.

It is often a much cheaper and healthier substitute than meat, but just as tasty and very versatile.

I have chosen trout for one of these meals. It is less used in the UK but a delicious alternative nevertheless. Here, I’ve given it an Asian twist. The salmon fishcakes are perfect for all the family. Enjoy!"

Pick up a copy of The Sun On Sunday every weekend for more recipes like this.

The Government are always going on about getting your five a day and we know that can be a bit of a challenge in today’s super-speedy world.

Fruit salads can be a little boring so for a nice change for breakfast, these smoothie recipes taste pretty delicious. But you can just use them as a guideline and throw in any fruit you have lying around.

If you do choose to freestyle it, just make sure you taste the smoothie as you go along to get the flavours just right. If you want to go all out and be super-healthy, try adding some linseed or some oats or even some protein powder to bulk things up a little. Slightly over-ripe fruit is best as it tastes sweeter than ripe or under-ripe stuff.

Pick up a copy of The Sun On Sunday every weekend for more recipes like this.

"I have to be honest, I used to use my wok to store other kitchen utensils which did not fit in the kitchen cupboard.

All those little impulse-buy implements which I thought I needed at the time but never saw the light of day.

I realise this is such a waste, as the mighty wok is a great item which we should use more often.

Dishes are super quick to cook in a wok, you usually use loads of fresh vegetables and healthy lean meats. And, above all, the food when cooked right is just so tasty.

So get to the back of those cupboards and pull out those woks!"

Get recipes like this and more every weekend, only in The Sun On Sunday.

Award winning, Michelin-starred chef Jason Atherton is joining Lorraine as co-host of Sky Living’s My Kitchen Rules.

Jason, who is famed for opening Gordon Ramsay's restaurant Maze to critical acclaim, is now the chef and owner of London's Pollen Street Social. The first British chef to work in the world-famous, highly revered El Bulli in Spain, Jason has a stellar background in creating unique and stylish dishes for his diners and has worked under Pierre Koffmann, Nico Ladenis, and Marco Pierre White.

Which will all come in handy when he joins Lorraine on set to judge amateur cooks from all across the country for My Kitchen Rules!

In this smash-hit format, produced by Boundless and based on the hugely popular show from Australia’s Seven Network, six amateur cooking couples from all over the UK compete in their homes to see who can whip up the most mouth-watering dishes. Then the judges will put couples through a series of more complicated challenges catering for the public, before facing elimination cook offs in the My Kitchen Rules studio.

"I am truly delighted to be working with the world renowned chef Jason Atherton on My Kitchen Rules,” Lorraine says of her new co-host. “I am a huge fan of Jason's beautiful food; he is a very talented and exciting chef, which makes him the perfect co-host and judging partner for the show."

Jason was equally chuffed, adding: "2013 is proving to be an exciting year for me and I’m really looking forward to working with Lorraine on My Kitchen Rules. I can’t wait to hit the road to meet some of the UK’s most accomplished home cooks.”

My Kitchen Rules will go into production in spring. If you’re interested in taking part, visit the Sky Living Online website for further information.

I am not a fruitcake lover and each year, I spend my time picking the small amounts of sponge away from the fruit.

This year I am just going for it and making a choccy simnel cake –but at the same time respecting its traditions with the marzipan inner layer and the 11 balls on top to represent the 11 disciples minus Judas.

I hope you’ll bear with me and enjoy this cake for what it is, a very modern and contemporary
simnel cake as a deferential nod to the original..."

Chocolate ‘simnel’ cake with almonds and stem ginger

Serves 11

Middle and topping:

400g marzipan
150g chocolate at least 70 per cent cocoa,
broken into pieces
Sponge:
175g butter, really soft
80g sour cream
175g soft light brown sugar
4medium eggs, lightly beaten
150g self-raising flour
50g ground almonds
80g cocoa powder
15g baking powder
1tbsp ground ginger
1knob stem ginger, finely
chopped
Sugar syrup:
2tbsp stem ginger juice
3tbsp boiling water
Crème fraiche buttercream:
270g icingsugar, preferably golden
butregular will do
130g butter, really soft
2tbsp crème fraiche

TURN on the oven to 180˚C. Line two 8ins sandwich tins with baking parchment.

Sprinkle icing sugar over the work surface, take half of the marzipan and roll it out to about 0.5cm thick.

Place one of the sandwich tins on top of the marzipan and, using a knife, cut around the tin to give you a perfect 8ins marzipan circle.

Set this aside to put on the cake once it is cooked....

Pick up a copy of The Sun On Sunday for the full recipe.

"Here's a St Patrick’s Day feast hearty enough to get Irish eyes smiling.

I’ve combined some of the Emerald Isle’s most famous flavours –so you can sample a taste of
Ireland on its national day.

What better way to start than by baking traditional soda bread?

Here’s my easy-to-follow recipe for a firm favourite that goes perfectly with the main dish –Irish beef stew.

And no St Patrick’s Day menu would be complete without colcannon, a national classic so famous
it even has its own song.

This should set the mood before you raise a glass of Guinness.

Sláinte!"

If you fancy finding out how to make your own sweet potato colcannon with kale or sausage stew with Guiness and porcini, pick up a copy of the Sun On Sunday - available every weekend.

Lorraine visited Ghana as part of the Great British Bake Off special for Comic Relief, seeing the difference donations make to people’s lives.

In the first episode, Lorraine was in Accra, spending time with the employees of the Virtuous Woman’s Bakery, a business supported by Comic Relief. Set up seven years ago by Auntie Sarah, the bakery employs mothers struggling to find the income to support their children on their own.

Thanks to the profits of the bakery, these women have invested in a nursery teacher who can care and educate for their children while they work – keeping them safe and preparing them for a brighter future all at once.

Despite the amazing work of businesses like the Virtuous Woman’s Bakery, there are still thousands of unemployed mother’s struggling to support their families in impoverished places like Ghana, all over the world. But with your help, Comic Relief can support and help them provide for a better future.

To donate, simply text BAKE to 70005. Each message donates £5 to Comic Relief plus your standard network charge – and goes straight into helping fund projects like the Virtuous Woman’s bakery in Ghana.

Lorraine featured in all four episodes of the Great British Bake Off special (catch up on the BBC iPlayer here) – which has already raised a whopping £205,000 so far from text donations over the last four nights – all of which will go towards helping poor and disadvantaged people across the UK and Africa.

Visit the Comic Relief website for more information on how you can make a difference, including the Red Nose Bake Off Kit – a chance to raise money in your own community and eat some delicious cake while you’re at it – what’s not to love?

Catch up with all of the episodes on the BBC iPlayer nowand don't miss Red Nose Day, tonight at 7pm on BBC One!

"It’s Mother’s Day today so come on dads, make sure you get the kids to help and provide Mum with that special treat –a lovely breakfast in bed.

There is something about having that done for you which makes you feel very, very special – especially when one of your children has made it. I have tried to include something for everyone here –or if the mum in your life has a good appetite then just make the whole lot.

Serve with a bunch of daffodils and a big cuddle and I am sure you will make someone very happy indeed.

Enjoy!"

Pick up a copy of The Sun on Sunday every weekend for the full article.

Watch and listen as Lorraine describes the moments of foodie inspiration behind this and many more of her favourite recipes from Fast, Fresh and Easy Food:

Follow Lorraine on Instagram.

Lorraine shares her cultural week ahead with The Telegraph. Read the full article at Telegraph.co.uk.

Watching Michael McIntyre’s DVD Showtime. I could watch it all day every day, but it’s a particularly good way to de-stress after a hard day in the kitchen. michaelmcintyre.co.uk

Drinking at The Blue Anchor in Hammersmith. It’s by the river and a lovely place to spend a lazy afternoon. Watching the water as the world goes by helps focus my mind. blueanchorlondon.com

Reading Long Walk to Freedom by Nelson Mandela. His strength, courage and capacity to forgive really inspire me.

Eating at Le Gavroche, my favourite restaurant on Earth. Michel Roux Jr is one of my culinary heroes; his classic French cooking sets a bar which all restaurants should aspire to reach. le-gavroche.co.uk

Listening to Eurythmics Greatest Hits. All their music holds memories for me, as it was the music I grew up with. I love anything by them but There Must Be An Angel is particularly special. eurythmics.me.uk

Buying a darn good organic sirloin steak from Borough Market and cooking it with balsamic vinegar, thyme and a shallot sauce for a simple tasty lunch.

Buy a copy of Fast, Fresh and Easy Food here.

Relaxing with a visit to my dad’s house in Surrey. His home is surrounded by peace and quiet so it’s the perfect place to escape the London rat race for a few hours and recharge.

"Usually on Mother’s Day I send my mum the old favourites – a box of chocolates, a bunch of flowers and then perhaps a bottle of something bubbly.

But this year I am determined to be more imaginative and have decided upon some edible gifts.

These quick and easy wonders are usually so well appreciated –especially when Mum knows they have been made by your own fair hands.

Remember to sterilise any bottles or jars and their lids being used for storage by putting them on the hottest wash of the dishwasher or boiling them for ten to 15 minutes in a large pan of water then leaving them to dry naturally on a clean tea towel."

Pick up a copy of The Sun On Sunday every weekend to get more of Lorraine's nommy recipes.

Lorraine Pascale has signed up to co-host and judge the UK version of My Kitchen Rules for Sky Living HD. Produced by Boundless and based on the smash-hit competitive cooking format from Australia’s Seven Network, the show pits rival couples against each other to find the UK’s most exceptional home cooks.

Amateur cooking couples representing England, Ireland, Scotland and Wales with a real flair for cooking, will first have to compete in their homes to see who can whip up the most mouth-watering dishes. Then the judges will put couples through a series of more complicated challenges catering for the public before facing elimination cook offs in the My Kitchen Rules studio.

At the heart of the show are six couples; husbands and wives, mothers and daughters, best friends, siblings or neighbours. Over ten weeks, their relationships, recipes, and cooking skills will be put to the test. There will be passion, tears and triumphs as they battle against the clock and each other to plate up outstanding menus and prove whose kitchen rules.

“I’d like to thank Sky for giving me the opportunity to work on the UK version of this massively successful show,” Lorraine says of her new role. “It’s an exciting new venture for me and I’m looking forward to stepping back from the oven for My Kitchen Rules and judging other peoples’ efforts and taste their meals instead!”

My Kitchen Rules will go into production in Spring. If you’re interested in taking part, visit the Sky Living Online website for further information.

"As the scandal surrounding just what goes into our foods continues, this week I thought I’d give you some delicious low-cost recipes for some of our most popular ready-made meals – lasagne, shepherd’s pie and burgers.

They each assume you have some basic kitchen store cupboard ingredients, and come out at no more than a fiver for four.

Of course they take a little longer to prepare than wanging a ready-made into the microwave, but every mouthful will be nutritious and delicious and you will be assured there aren’t any hidden extras."

To make your own low-cost lasagne, shepherd's pie and budget burgers, pick up a copy of The Sun On Sunday now.

Valentine's Day may have been and gone but Lorraine's in the mood for love with a brand new Twitter competition, #LorrainesFlirtyFood.

Some of you may have noticed the odd cheeky dish name in Lorraine's book, and she's had great fun conjuring up some Fast, Fresh and Flirty dish combos - a taste of Naughty naughty nachos with a side of Skinny dipping sounds like the perfect romantic night in to us!

But now it's your turn - reckon you can come up with some tantalising titles of your own? Simply tweet @lorrainepascale your sexy supper names with the #LorrainesFlirtyFood and the best dish name will win a signed copy of the book!

Lorraine will launch the competition on Monday 25th February with an opening tweet, and close it later that day with another. Entries submitted after the closing tweet will not be considered - so keep an eye out on Lorraine's feed throughout the day!

The winner will be contacted via direct message by @JG_Digital within 7 days of the competition closing – so make sure to follow us so we can get in touch with your prize!

Good luck!

Check out Lorraine's Valentine's blog here.

TERMS AND CONDITIONS OF THE #LORRAINESFLIRTYFOOD COMPETITION

5. Eligibility: In addition to any eligibility restrictions set out in the General Terms, the Competition is only open to a person who is not and whose immediate family members or those living in the same household are not employed by us, or any company within the James Grant group or any employee of the Harper Collins publishers, or any of our or their parents, subsidiaries, affiliates, or advertising or promotion agencies.

It it may be long gone now but it’s still possible to keep the love alive all year long with some lush foodie treats. You can still have a dinner date at home!

I love cooking to music in the kitchen, but if I wanted to romance my dinner date with some sexy sounds I would definitely have to go for a classic like Sexual Healing by Marvin Gaye – I know, cheesy?! It may be an oldie, but it’s a goodie and still sounds great to me!

If I really wanted to impress during a relaxed and romantic evening in for two, I’d cook my partner something really sumptuous like Quick-cook canape crostinis followed by Five-spice roasted duck breasts with cherry and Shiraz sauce and sesame noodles. If the way to someone’s heart is through their stomach, you’ll have them falling in love in no time! The duck is an absolute treat, but is still really quick and only takes fifteen minutes from start to finish.

PS - Here’s a little trick for you if you struggle with the fat on duck. Use a dry, cold pan and turn the heat up gradually – the fat will completely render away!

Or you could go for Prawn linguine with chorizo & Cabernet tomato sauce. The red wine gives the sauce a deep rich colour and the chorizo adds a little bit of spice to your love life!

It’s a really special dish but it’s really easy to make and THAT means you don’t have to spend ages slaving away when you want to be chatting, not cooking.

When it comes to dressing for a date, I love to be smart but most importantly comfortable – people are at their most beautiful when they feel comfortable, and that goes for girls and guys!

If I really wanted to impress I would serve my Strawberry mint mojito for that extra boozy kick – but I would adapt it for the wintery weather with some seasonal blackberries. It’s a delicious drink to start dinner with, and frozen berries could work just as well if you can’t get your hands on any fresh ones.

I love to travel and have drawn inspiration from all over the world for my recipes, but I would have to say the most romantic place I’ve ever been to is Barcelona. It has everything: Sexy, beautiful beaches to relax on, fabulous bars that are open REALLY late for when you want to party, and lots of culture to be found wandering around the Old Quarter, stopping in one of many coffee shops. I go at least a couple of times a year and absolutely love it!

My perfect date would have to be a lazy day in the park, eating and chatting by the river! I’d bring a big cosy blanket to snuggle under in the cold weather, a flask of hot tea and some of my delicious Blueberry and oat muffins – sure to keep you warm.

Some of you may have noticed the odd cheeky dish name in my book, and it has been quite fun conjuring up some Fast, Fresh and Flirty dish combos around Valentine’s Day – you could serve Naughty naughty nachos with a side of Skinny dipping if you feel so inclined?! I’m sure you have some ideas of your own for equally tantalising titles!

Hmm I feel a competition coming on…!”

Fancy winning a signed copy of Fast, Fresh and Easy Food? Check back here for more details soon!

Lorraine lifts the lid on her favourite foods and fridge essentials as Handbag.com quiz her on cooking habits and kitchen aspirations.

First up, Lorraine explains all about her latest kitchen experimenting. "I just bought a slow cooker and I'm a bit nervous because it's on at home when I'm not there," worries Lorraine. "But apparently that's fine! I've put some pork shoulder in with some Chinese five spice. I just hope it's okay!"

But when there's no time for slow-cooking, what tips can Lorraine pass on for fast fixes?

"I love doing a quick lemon and tarragon roast chicken, spatchcock style," Pascale reveals. "You split the chicken in half and roast it flat, that way it cooks really quickly. I use lots of herbs on it with smashed roast new potatoes. For pudding I would go for a pavlova because it's really quick and simple."

Limoncello jello shots for parties are also a fast favourite from her repertoire, as well as her own prawn linguine with chorizo and cabernet tomato sauce. "The vegetarian lasagne is really tasty too!" she enthuses.

Taking a peek inside the foodie's fridge, Lorraine admits that her essentials are somewhat not always staple, adding that she has "a massive constant craving for cherry tomatoes, sparkling water and cheese."

Asked of common mistakes people make whilst baking, Lorraine's noted no-no is people using the wrong sized tin for a cake. "If the recipe says 8 inch they will try and get away with using a 6 inch because that's what they have, But it really affects the bake," she explains. "Also not weighing ingredients properly and having the heat to high when you're frying are big errors I notice regularly."

Read the full interview with Lorraine on Handbag.com.

The recipe is taken from Lorraine Pascale's Fast, Fresh and Easy Food.

"It is so very easy to get stuck in the same old routine when it comes to packed lunches.

I hope they will make you the envy of your office!"

Cannellini bean and sausage soup with harissa, basil and bay

You need:

4 lean sausages
Large onion, finely sliced
Large carrot, finely diced
Stick of celery, finely sliced
3cloves garlic, finely chopped
2 bay leaves
2 sprigs fresh thyme, leaves only (can use dried thyme)
1 litre good chicken or vegetable stock
Salt and pepper
1x400g tin cannellini beans
50g harissa or 2tbsp tomato puree
100g kale, woody stems removed and finely chopped
½ bunch fresh basil
Oil
Salt and pepper

The quality of the stock is an important element to this dish. A good stock nearly always equals agood soup.

First, you should put a little oil in a medium frying pan and fry the sausages until they are nicely browned all over and cooked through...

Read the rest of the recipe in the latest Sun On Sunday.

Visit The Sun's website for more like this.

Lorraine answers one of life's most pressing questions, posed by a six year old, for the The Guardian's 'Ask A Grown Up' feature: Just why is cake so scrumptious?

"Cake is so yummy because of all the stuff that goes into the bowl," starts the star baker. "You mix the butter and sugar first, then you add the eggs one by one, mix and slide everything around in the bowl, stir in the flour, and finally it starts to look like the cake mix that we know and love!"

But it could be said by many that the only thing better than cake... is cake mix!

"I can't recommend eating the cake mix," she warns, "because it does have raw eggs in it, but, secretly, licking the spoon is the best bit for me!"

"At this point, I add chocolate" explains Lorraine. "It's the naughtiest ingredient of all, but it's also what makes a cake very special".

Asked of her favourite cake, (a very difficult question!), Lorraine is quick to respond.

"My favourite cake is a Choccy Woccy Vicky Sponge, a twist on the classic Victoria sponge".

It may sound like a bit of a tongue-twister but you can bet that this cake is as delicious and decadent as it sounds. "I make a chocolate sponge cake, then I soak it in sugar syrup so that it's really moist," explains Lorraine. "Then I fill it with chocolate butter cream and a little strawberry jam."

"If I'm feeling really naughty," divulges the don of dough, "I spread chocolate butter icing all over the outside of the cake as well. That is obviously extra naughtiness and only for very special occasions!"

Read more from Lorraine in The Guardian's Ask a Grown-up.

Discover more delicious cake recipes in Fast, Fresh and Easy Food.

Lorraine has revealed she considers herself a potentialist in a speech at the American Express Realise the Potential Campaign at London's School of Life.

The supermodel turned chef has spoken widely in the past on her journey to find the perfect job.

"Anyone can realise their potential - it's all about frame of mind. If you have a desire to grow and follow your dreams, then in essence you are a potentialist.

"I originally fell in to modelling at a young age. I had a great time modelling but eventually I wanted to find something that I was really passionate about.

"After enrolling on various courses - from hypnotherapy to car mechanics - I eventually found cooking and just loved it from day one. At last, I had found my passion!"

Lorraine is working with American Express to celebrate and inspire those who are pursuing their passions and realising their potential, encouraging people to “chase their dreams”.

She continued: "One piece of advice I have is to just go for it. Chase your dreams and don't settle for second best.

"I hope this campaign enables people to explore ways in which they can continue realising their potential and revoke some thoughts about following their aspirations and enriching their lives."

View Lorraine’s recipe for Dad’s Penne All’Arrabbiatta with crispy pancetta and basil on the Amex Facebook page.

"Valentine's Day is fast approaching and you may or may not have a loved one in mind to cook a fabulous feast for.

For those who have been struck by Cupid’s arrow – or if you just want to invite a friend around to celebrate being single – this menu has all the elements to satisfy the body, mind and soul.

Prepare the toast and topping for the prawn bruschetta, and the the batter for the cupcakes
in advance, giving that special someone more time to enjoy your company."

Pomegranate Bellini for two

For extra flavour and decoration, garnish it with a few fresh mint leaves.

Visit the Sun's website for more information.

Why not try some more recipes for Valentine's - browse here.

I prefer mine simple: nice and thin with a little lemon juice and sugar, but I am quite partial to the many different pancakes and toppings that you can cook at home too.

If you are brave you can stand in the middle of your kitchen, legs akimbo, family all watching from the sidelines with baited breath as you flip the flat floured friend in the air.

If you can get it to land neatly the other way up in the pan, ready to be cooked, then well, what can I say?

You are a better flipper than me."

These are some of my favourite pancake and topping recipes to help you celebrate pancake day.

Every day Pancake

120g of plain flour

(Serves 6-8)

Put the flour and salt in to a large jug (along with the sugar if using), make a hole in the centre and then add the milk very gradually stirring all the time so you don’t get any lumps and bumps.

Once all the milk is added add the eggs.

You can add them all in one go.

Then beat the mixture together until it is smooth.

If you find you still have lots of lumps in the mixture then just blitz it in a blender or use a stick blender to mix until smooth.

Put a little drizzle of oil in to a frying pan, you only need quite a small amount so that the pancake is not swimming in it when it is cooked.

Then heat the oil over a low to medium heat.

Then either pour or use a ladle to put some batter in to the pan.

You will need enough so that it fills up the space of the pan, but so that it is really nice and thin.

Tilt the pan this way and that so that the batter runs all over the base of the pan.

Usually there is too much in there and so once the base is covered, tip the excess back in to the jug.

Now let the mixture sit for about 2-3 mins.

I always have a little look half way though using a spatuala to check that my pancake is going a nice golden brown.

Once the pancake is cooked on one side either use a big spatula a fish slice or a palette knife (for the really deft handed) and then flip it over.

If you are really cool, then you can fling it in the air to turn it.

Cook for another minute (it may puff up for a moment or two but it will soon puff back down again, and cook through and then pop on to a plate whilst you cook the other pancakes, then serve.

Visit The Sun website for more scrumptious Shrove Tuesday recipes.

Head here for Lorraine's Gingerbread pancakes with parma ham and maple syrup recipe.

A new report calls for children to learn cookery alongside traditional subjects such as English and maths to defuse Britain’s obesity time-bomb. Here, atop TV chef explains why studying nutrition and cooking is as vital as reading and writing.

It’s mad we don’t teach kids basic life skills. At school they learn maths, geography, science ...all geared towards passing exams. But often they don’t learn how to cook or what foods are good for them.

"On sleepy Saturday and Sunday mornings, sometimes a bowl of Shreddies or Crunchy Nut Cornflakes just isn't enough.

Or even better, get someone else to spoil you and leave them to make it! Just the ticket
to start your day at the weekend."

Gingerbread pancakes with Parma ham and maple syrup

Major brownies points are often awarded to those who go the extra mile on the Sunday and rustle up this breakfast dish. If you prefer to have the pancakes plain, then just omit the cinnamon, ground ginger and lemon zest. The plain version of this pancake batter can also be used to make your Yorkshire puddings for lunch!

Time from start to finish: 20 minutes
Serves 4
Equipment: large bowl, large frying pan, 2 baking trays.

225g (8 oz) self-raising flour
3 tbsp soft light brown sugar
1 tsp baking powder
1 tsp cinnamon
2 tsp ground ginger
pinch of salt
½ lemon (optional)
½ vanilla pod (or a couple of drops of vanilla extract) (optional)
1 egg
300ml (11 fl oz) semi skimmed milk
sunflower oil
12 slices of parma ham or bacon

To Serve:

100ml (4 fl oz) maple syrup
100ml (4 fl oz) sour cream or crème fraiche

Click here for the full recipe and buy a copy of Fast, Fresh and Easy Food for more recipes like this.

For me, poultry is absolutely fine as long as it’s not turkey (after that week-long overdose). Although I must admit I did freeze some festive goodies so I’m still going at those…

Everyone tries to eat healthily in the New Year, but by 12th Jan it has more or less gone out of the window for me as I try to banish those bleak wintery blues via the medium of food! I do try to lay off the carbs and go for light comfort food as much as I can, particularly after overdoing it with the sweets over Christmas. For succulent sweet treats with a bit of a twist, you could always go for some wintery, baked fruit instead –try my Fast, Fresh and Easy Rum punch roast pears, figs and peaches with toasted hazelnuts & vanilla crème fraiche, for example.

I know it’s technically the awards season, but in weather like this, I tend to stick by the heater wearing thick socks, Uggs and a scarf on my head. Not the most glamorous combo, but there you go! Plus my little car has been submerged by the snow recently, so it all points to a cosy spell indoors for the time being…

When it comes to exercise in this weather, I think there comes a point when you just have to push through the desire to stay by that fire. You never regret going to the gym - for a start, it’s warm! And it makes you feel so much better. So I recommend getting those endorphins going, committing to it three times a week and getting hooked.

I’ll let you into a little LP secret – 80s and early 90s dance music is my constant workout companion. I’ll often be accompanied on that treadmill by the dulcet tones of the Eurythmics, Level 42 and Spandeau Ballet! When I’m cooking I prefer to have the TV on, and when I’m writing it’s strictly no music. So there you have it.

When I’m blogging however, it turns out I also have to be eating, as I have been munching on Spanish Chorizo and cocktail sausages throughout this and now feel a bit sick!

There are some great films out this year and I recently saw Silver Linings Playbook – and not JUST because of Bradley Cooper! He really is easy on the eye though, isn’t he?! It is an inspiring, moving, gritty, funny movie about a perfectly imperfect, dysfunctionally functional family and it was a really nice surprise. And great to see Bradley in the role – a very deserving Oscar nomination I’d say ;) Ahem.

So it’s a brand new year and I’m really excited about getting on with the fourth book and testing out the recipes. I have some really exciting foodie and non-foodie projects underway, so I can’t wait to talk more about those in due course.

Look forward to hearing from you!

LP x

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Buy Fast, Fresh and Easy Food

Featuring a Marie- Antionette styled bust with a white wig full of pots and pans (!), the window is stuffed full of delicious looking edible goodies and of course stacked high with copies of Fast, Fresh and Easy Food.

The display was unveiled earlier this week, and will remain in the window for the next two weeks before being moved in store.

Lorraine will also be cooking a special dinner at Fortnum & Mason’s Fountain restaurant on the 30th January – tickets sold for £50 and feature three courses and a free glass of Prosecco.

Visit Fortnum & Mason’s website for more information.

I really think that life is all about moderation and balance –especially when it comes down to food.

So during the week, I like to focus on healthy foods (as best as I can) but when the weekend comes, I definitely feel that a sweet treat should be a warming winter dessert. Treat yourself and your family to something special this weekend with one of these very tasty classic puds.

Little Warm Bramley Apple Pies

Shop bought apple sauce is fine to use. In fact it is a great time saver when in a hurry, ditto for the pastry. There may be some leftover pasty here which can be wrapped up and frozen and kept for a month. Or roll it out into a rectangle, spread on either tapenade or chopped sundried tomatoes, roll up like a Swiss roll then slice in 1cm slices and bake. Hey presto easy little canapés.

Prep Time: 15 minutes
Chilling Time: 10 minutes in the freezer (or 20 minutes in the fridge)
Cook Time: 25 minutes
Makes 8

800g (1 ¾ lb) bramley apple sauce but shop bought is fine too.

For your own apple sauce:
4 bramley apples
2 tsps brown sugar

Plus for homemade sauce or if using shop bought apple sauce:
Zest of 1 lemon
1 tsp cinnamon powder
1 tsp ground ginger

PASTRY
small handful of plain flour
500g (1 lb 2oz) puff pastry
1 egg
softly whipped cream, ice cream or crème anglaise, to serve

Equipment: large baking sheet, medium bowl (if using shop bought apple sauce)

Find the full recipe here.