STARTERS

1. Angels on Horseback

24 Oysters removed from shell
12 rind Streaky bacon rashers
12 small slices toast
enough to butter the toast
Watercress - 1 bunch.

Pre-heat oven to 200C / 400F / Gas 6. Stretch bacon so it doesn't shrink when it's cooked. Use the back of a knife. Cut each rasher in half. Wrap a piece of bacon round each oyster. Place on a baking sheet. Keep them packed up tight so that they don't unravel. Bake for about 8 minutes. Butter the toast. Arrange 2 angels on each piece and garnish the dish with the watercress.

From Helen Watson

2. Annie's Scotch Eggs

2 hard boiled and shelled eggs
100 g (3* oz) crumbled Stilton cheese
50 g (2 oz) curd cheese
450 g (1 lb) sausagemeat
4 tsp. curry powder
1 egg beaten
Dried wholemeal breadcrumbs, to coat.

Chop the hard boiled eggs and thoroughly mix with the Stilton and curd cheese. Divide into 10 and shape into balls. Chill for 10-15 minutes. Mix the sausagemeat and curry powder together. Divide into 10 pieces. Flatten each piece and wrap around a ball of filling. Seal the edges well. Roll in beaten egg then coat in breadcrumbs. Deep fry in hot oil at 160C / 325F for 7-8 minutes, drain on absorbent kitchen paper, or place on a greased baking sheet and bake at 190C / 375F / Gas 5 for 15-20 minutes, until cooked. Serve warm or cold.

From Helen Watson

3. Country Mushrooms

25g (1 oz) butter
450 gms. (1 lb) Mushrooms (preferably wild ones)
1 tblsp. plain flour
150 ml. milk
2 tsp. wholegrain mustart
2 tsp. tarragon, chopped + a few leaves for garnish
3 tblsp. soured cream
Chicory and lettuce leaves - to serve

Melt butter in a pan and cook the mushrooms for a minute or two. Stir in the flour and milk. Heat, stirring continuously until thickened. Simmer for 2 minutes. Stir in the mustard, chopped tarragon and soured cream. Serve on a nest of chicory and lettuce leaves and garnish with tarragon leaves.

From Helen Watson

4. Smoked Salmon

200 gms (7 oz) Smoked salmon slices
1 Lemon quartered
4 thin slices Brown bread buttered and cut into triangles

Arrange the smoked salmon onto 4 plates. Garnish with a lemon wedge and brown bread triangles.

From Helen Watson