Turkey, stuffing & cranberry chelsea buns

	Ingredients
500	g/1lb 2oz strong white flour, plus extra for dusting
50	g/2oz caster sugar
10	g/1/4oz salt
40	g/11/2oz unsalted butter cut into small pieces, plus extra for greasing the tin
2	free-range eggs
2	x 7g sachets fast-acting dried yeast
150	ml/5fl oz lukewarm milk
90	ml/6 tbsp lukewarm water
280	g/10oz cranberry sauce
300	g/101/2oz roast turkey, shredded
200	g/7oz leftover sage and onion stuffing

1.	Preparation method
2.	Place the flour, caster sugar and salt into a large mixing bowl and stir to combine. Add the butter, eggs, yeast, milk and warm water.
3.	Mix the ingredients with your hands until a rough dough is formed.
4.	Tip the dough onto a well-floured surface and knead well for ten minutes, or until the dough is smooth and elastic.
5.	Place the dough into a clean, oiled bowl , cover with a damp tea towel and leave to rise for one hour.
6.	Tip the dough out onto a very lightly floured surface.
7.	Roll out the dough into a rectangle about 50x28cm/20x11in. Turn the dough so that the longer edge is closest to you and “tack” the dough to the work surface by pressing it down firmly with your finger.
8.	Spread cranberry sauce onto the surface of the dough with the back of a spoon. Sprinkle the shredded turkey and stuffing on top.
9.	Roll the long side of the dough towards you quite tightly, forming a spiral inside. When rolled up, release the tacked edge and place it onto a floured part of the surface. With a sharp knife cut the sausage shape into 5cm/2in rounds.
10.	Place all spiral rounds, swirly side up, into a large, deep roasting tin or baking tray greased thoroughly with butter, leaving a 1cm/½in space between each one. You want them to be close enough so that they will bake with their sides touching.
11.	Cover with a damp tea towel and set aside in a warm place to rise for an hour. They should have expanded and be touching each other.
12.	Preheat the oven to 200C/400F/Gas 6.
13.	When the buns are ready, put them in the oven and bake for 15-20 minutes.
14.	After removing the buns from the oven, let them cool slightly before removing them from the tin and placing on a cooling rack.
15.	When ready to eat, pull the buns apart to reveal the soft edges.

Goulash Soup for slow cooker

1 large onion, finely chopped

1 lb / 500g braising beef

1 tsp white sugar

1 tbsp tomato purée

1 tbsp paprika

1 tbsp hot paprika

1/2 tin chopped tomatoes drained

2 carrots, thickly sliced

500 ml beef stock

1/2 tsp caraway seeds

1 red paprika sliced

1/2 lb / 250 g new potatoes, cubed...optional

After heating the stock on high for 20mins in slow cooker, i put everything straight into the slowcooker minus potatoes and cook on high for an hour then turn to low for the rest of the day...min 7hrs..30mins before serving i add the potatoes..

Paul Hollywoods Lemon Drizzle Cake

This has to be the best recipe ive done for this cake....its well worth a try

Preheat your oven to 180ºC (160 fan).
Butter and line a 2lb loaf tin with baking parchment.
Then beat together 75g soft unsalted butter and 125g caster sugar until light and fluffy. I beat for about 10mins
 Mixing all the time, add 150g self-rasing flour,
1tsp baking powder,  
2 medium eggs,  
1 tbsp lemon curd and 2½ tbsp milk.

Pour the mixture into the tin and bake for about 40 mins or until a skewer comes out cleanly from the mixture.

For the drizzle, mix the juice and zest of one unwaxed lemon with 2tbsp granulated sugar.
Prick the hot cake all over and pour on the liquid then let go cold.