Triple chocolate brownie

200g dark chocolate, 100g milk chocolate chips, 100g white chocolate chips, 100g Willow, 250g caster sugar, 4 large eggs - beaten, 60g plain flour, 60g cocoa powder.

METHOD: Line a brownie tin with greaseproof paper and heat oven to 180°C/Gas Mark 4. Gently melt the dark chocolate in a heatproof bowl over a pan of simmering water. Remove and leave to cool. Beat the Willow and sugar together until combined. Gradually beat in the eggs one at a time. Add the cooled melted chocolate into the mixture and mix until combined. Sift the flour and cocoa powder and fold into the mixture until combined. Add the chocolate chips and stir. Spoon mixture into the prepared tin and spread evenly. Bake for 25 mins until the brownies are firm to the touch but still a little soft in the centre, as they will set. Leave to cool.

Lemon tart

Pastry: 175g plain flour, 100g Willow, 1 tbsp icing sugar, 1 whole egg - beaten.
Lemon Filling: 2 tbsp cornflour, 100g caster sugar, finely grated zest of 2 large lemons, 125ml fresh lemon juice, 200ml water, 85g Willow, 3 egg yolks - beaten, 1 whole egg - beaten.

METHOD: Heat oven to 180°C/Gas Mark 4 and grease a 20cm tart tin.

Pastry: Rub Willow, flour and icing sugar together, to form a crumb. Add the egg, mixing well. If too dry add 1 tsp water, mix and repeat until the pastry comes together and forms a ball. Wrap in cling film and chill for 10 mins. Roll out pastry to 0.5cm thick. Place in tin, add baking beans, then bake for 15 mins. Remove the beans and bake for a further 5 mins. Set aside to cool.
Filling: Mix cornflour, water, sugar, lemon juice and zest in a pan, heating over a medium heat until it thickens, stirring constantly. Remove from heat and beat in the Willow, followed by the eggs. Return to heat and stir vigorously until it thickens and bubbles. Pour into pastry case and bake for 20 mins.

Lamb keema curry

1 chopped onion, 1 tsp dried garlic granules, 30g Willow, 500g lean minced lamb, 1 diced potato, 2 tsp each ground coriander, cumin, turmeric and medium curry powder, 100ml beef stock, 400g can chopped tomatoes, 150g frozen peas.

METHOD: Fry the onion with the garlic and mince in Willow over a medium heat until the meat is browned. Stir in the diced potato. Add 2 tsp each of ground coriander, cumin, turmeric and medium curry powder and cook, whilst stirring, for 1 min. Add the beef stock and chopped tomatoes to the pan. Cover and simmer until the potato is tender. Add the frozen peas and simmer for 3 mins. Season with salt and pepper, to taste.

One pot risotto

1 chopped onion, 250g risotto rice, 700ml vegetable stock, 50g of grated Cheddar cheese, 2 crushed cloves of garlic, 1 chopped pepper, 175g frozen peas, 2-3 rashers of bacon, 50g Willow.

METHOD: Heat oven to 180°C/Gas Mark 4. Place all ingredients except bacon, cheese and Willow in an ovenproof dish. Place in the oven and bake for 35 mins, then stir. Return to the oven and bake for a further 15-20 mins checking and stirring at regular intervals. While the risotto is cooking, fry the bacon in 20g of Willow until cooked. Cut into pieces and put to one side. Once the risotto rice is cooked, take out of the oven, stir in the cheese, bacon, 30g of Willow.

Smoked bacon and ricotta frittata

30g Willow, 1 de-seeded and chopped red pepper, 1 chopped onion, 8 rashers of smoked bacon, 6 eggs - beaten, 250g ricotta, 100ml single cream.

METHOD: Heat oven to 180°C/Gas Mark 4 and grease an ovenproof baking dish. Melt 20g of Willow in a frying pan and fry the bacon until cooked. Cut into pieces and put to one side. Melt 10g of Willow in the pan. Cook the peppers and onion for 8 mins until soft, then remove and place with chopped bacon. Add remaining ingredients to peppers, onion and bacon, mix well and season. Pour into baking dish and cook for 30-35 mins until set.

Vegetable soup and cheddar croutons

25g Willow, 1 onion, 400g parsnips, ½ butternut squash, 400g carrots, 800g potatoes, 1L vegetable stock, 2 slices of bread, 80g grated Cheddar cheese.

METHOD: Peel and cube all the vegetables. Heat the Willow over medium heat until melted. Add all the vegetables to the pan, cover and sweat for about 15 mins, stirring occasionally to prevent sticking. Pour in the stock, bring to the boil and cover with a lid. Then reduce the heat and simmer until the vegetables are tender. Take off the heat and blend with a hand blender to make a smooth soup and season to taste with salt and pepper. For the Croutons: Toast the bread and spread with Willow. Sprinkle the grated cheese onto the toast, cut into squares and bake at 180°C/Gas Mark 4 for 10 mins.