and grated3 courgettes, grated½ teaspoon ground cumin375g couscousTo makeAllow the prawns and peas to defrost, then drain off any liquid. Dissolve the  ¼ chicken stock cube in 600ml boiling water. Heat the oil in a saucepan over a medium-high heat, and fry

Some of these methods use hard-boiled eggs and so these can be eaten afterwards. If you want to display your creations year after year, you’ll need to use blown eggs.To blow an eggUse a pin or a needle to make a hole in the fat end of an egg. Wiggle

cheese, gratedMethod Heat the oil in a frying pan and fry the sausages for 10–12 minutes until cooked through. Meanwhile, cook the pasta according to the packet instructions in a large pan of salted, boiling water. Remove the sausages and any oil from

Serves 4Ingredients3 baking potatoes, peeled and chopped into 2cm (3/4in) cubes1 tbsp of olive oil1 onion, chopped200g (7oz) tin of corned beef, cut into 2cm (3/4in) cubes1 eggMethodBoil the potatoes in salted water until they are tender. Add

Serves 4Ingredients8 tomatoes, peeled2 tbsp olive oil2 cloves of garlic, peeledSalt and pepperMethodPut the tomatoes in a bowl of boiling water and leave for 5 minutes. Poke them with a sharp knife – if the skin splits, they are ready to be peeled

in salted boiling water for about 20 minutes until tender. Drain and leave to cool. Meanwhile, mix the mustard, garlic, dill and vinegar in a bowl. Slowly add the oil, mixing with the rest of the ingredients. Cut the potatoes in half and dress

small jarsIngredients8 ripe peaches, stoned and cut into 2cm chunks750g (1lb 10oz) caster sugar1 packet of pectinThe juice of 1 lemon1 tsp vanilla essenceMethodPut all of the ingredients into a large heavy-based pan and boil for 30 minutes, stirring very

Serves 2IngredientsA carrot, peeled and sliced into matchsticks 1/4 Chinese cabbage, shreddedA handful of peas1/4 o f a broccoli head, broken up50g (2oz) of rice noodlesMethodBring a pot of water to the boil and add the vegetables, starting

Egg rollingEach player has a hard-boiled egg identified by its colour, decoration or a felt-tip-penned initial (decorating can be another day’s activity). Then, to play, just stand at the top of a hill and roll. The fastest to the bottom

of water every so often to prevent the vegetables from burning. Put half the stock or water into a pan and bring to the boil. Reduce the heat and poach the fish in this liquid until just cooked (about 5 minutes). Drain and reserve the poaching liquor. Break