4 lamb chump chops
2 tablespoons chopped fresh mint
4 tablespoons white wine vinegar
2 tablespoons clear honey
salt & pepper

 Trim the excess fat from the chops

With a sharp knife slash both sides of the chop to a depth of about 1/4 inch

Make the marinade - mix together the mint, vinegar, honey salt & pepper – stir together

Place a sheet of foil in the grill pan and turn up the edges to prevent the marinade running into the pan

Place the chops side by side on the foil and spoon over the marinade. Leave in a cool place for an hour or so basting occasionally

Grill under a moderate heat for 5-6 minutes on each side, turning once only. Baste with the marinade during cooking.

12oz mixed dried fruit
(Tesco luxury mix is very good)
4oz soft brown sugar
4oz butter
¼ pint water
1 egg size 3
8oz self raising flour
1 tablespoon golden syrup

Heat the oven to 150 or gas mark 2. Grease a 7 inch cake tin or 21b loaf tin

2. Place the fruit, sugar, butter, syrup and water into a saucepan and simmer slowly with a lid on for 20 minutes

Allow the mixture to cool until almost cold then add the beaten egg and stir in the flour.

4. Pour into the tin and bake for 1½ hours.When cold, wrap in foil and put into an airtight container (Can be covered with almond paste if you wish)