2. Recipe noun  a set of instructions for making or preparing something, especially a food dish: a recipe for a cake.  a medical prescription.  a method to attain a desired end: a recipe for success.

3. Roasting – Barbecuing – Grilling/Broiling – SearingBarbecuingGrillingBroilingSearing Baking– Baking Blind- FlashbakingBaking Blind Boiling– Blanching – Braising – Coddling – Double steaming – Infusion – Poaching – Pressure cooking – Simmering – Smothering – Steaming – Steeping – Stewing – Vacuum flask cookingBlanchingBraisingCoddlingDouble steaming InfusionPoachingPressure cookingSimmering SmotheringSteamingSteepingStewingVacuum flask cooking Frying – Deep frying – Hot salt frying – Hot sand frying – Pan frying – Pressure frying – Sautéing – Stir fryingDeep fryingHot salt fryingHot sand fryingPan fryingPressure fryingSautéingStir frying Smoking

4. cut (up), dice chop (up) slicegrate peel breakbeat stirpouradd combine__and mix put_in_cook bake boil broil steam fry, sear saute simmer roast barbecue/grill stir-fry microwave

5. wash peelgrate chop crush beat cut grease mix

6. knead steam Pour, add bake stir-fry grill roast smoke blanche scatter dredge

7. pour weigh barbecue measure fry drain foam, froth, whip, whisk rise, ferment mash roll out

8. Scones Recipe Sweet or savory home made scones for afternoon tea can be made quickly and easily and they are delicious both hot or cold.

9. Prep Time: 15 minutes Cook Time: 15 minutes Yield: 6 - 8 scones Ingredients: 225g/2 cups self raising flour 55g/½ stick cold butter 1 tsp baking powder ½ tsp salt 150 ml/¼ pint milk 1 egg beaten with a little milk Classic scones with jam & clotted cream

10. Directions Heat oven to 220C. Pour the flour into a large bowl with the salt and baking powder, then mix. Add the butter, then rub in with your fingers until the mix looks like fine crumbs.  Stir in the sugar.

11. Put the milk into a jug and heat it until it’s warm, but not hot. Add the vanilla, then set aside for a moment. Put a baking sheet in the oven. Make a well in the dry mix, then add the liquid and combine it quickly with a cutlery knife - it will seem pretty wet at first.

12. Scatter some flour onto the work surface and tip the dough out. Dredge the dough and your hands with a little more flour, then fold the dough over 2-3 times until it's a little smoother. Pat into a round about 4cm deep. Make round scones.

13. Brush the tops with beaten egg, then carefully place onto the hot baking tray. Bake for 10 min until risen and golden on the top. Eat just warm or cold on the day of baking, generously topped with butter, jam and clotted cream.

14. Have a good appetite!