dessertspoon

For this problem, you will get better results by spraying the leaves with a mixture of a level dessertspoon of zinc chelate in five litres of water, which the tree can absorb more easily.

2 Scoop the dough into 12 large cookies onto the two trays using a dessertspoon, leaving plenty of room between each cookie as they'll spread.

Courgette fritter platter (serves six) by Angela Gray Ingredients Fritters 75g grated potato 1/2 small onion, very thinly sliced 1 fat garlic clove, grated with a little sea salt 200g courgette, coarsely grated 1/2 teaspoon sea salt 1 medium free-range egg 2 sprigs mint, leaves chopped 3 sprigs parsley, leaves chopped 1/4 teaspoon black pepper 25g self-raising flour Stuffed courgette flowers 6 courgette flowers 200g ricotta or soft goat's cheese 2 tablespoons grated Parmesan 1 dessertspoon Greek yoghurt 1 free-range egg yolk 1 tablespoon chopped soft herbs e.g.

PEANUT BUTTER and TOFFEE CUPCAKES by Sarah Farley at Relish Cafe Ingredients for the cake: 5oz butter or margarine 3oz peanut butter 8oz soft brown sugar 4 eggs 8oz self-raising flour For the Icing: 5oz butter 3oz peanut butter 14oz icing sugar Few drops of toffee or caramel flavouring or a splash of flavoured syrup For the nut topping: A handful of salted peanuts 1 dessertspoon of golden syrup Method: | Preheat the oven to 180c.

6 Halve the avocado, remove the stone and then use a dessertspoon to remove the flesh.

Spoon about a dessertspoon of the mixture into the centre of each plum half.

Mix a dessertspoon of English mustard and honey together, spread it evenly over the surface of the meat and return the joint to the centre of the oven.

"The tablespoon," the voice continued in an authoritative tone, "is not much bigger than a dessertspoon," and the owner of the voice insisted on looking it up to prove she was right.

He reached for the sugar bowl, loaded a dessertspoon, forced the drink down in a gulp.

"Decadently creamy inside with a burst of flavour from the raspberries, one just might not be enough!" INGREDIENTS For the base: 200g digestive biscuits 25g light brown Demerara sugar 100g butter, melted For the filling: 300g full-fat cream cheese 50g caster sugar 50ml double cream 1 Posh Birds hen egg, plus 2 Posh Birds hen egg yolks 1 dessertspoon vanilla extract 1 dessertspoon lemon juice 250g raspberries Raspberry coulis and icing sugar, to serve METHOD 1 Preheat the oven to 180degC/160degC fan oven/gas mark 4.

For the Parched Peas Ingredients 1 bag parched peas/black peas 1 dessertspoon of bicarbonate of soda Salt and malt vinegar Method 1.

Serves: 4 Prep: 20mins Cook: 20 mins Ingredients 2 Slade Farm Organic racks of lamb (cut in half - 3-4 bones per person) 1 large handful fresh mint 1 large handful fresh parsley 1 clove garlic, crushed 1 dessertspoon small capers 6 cornichons 3 tbsp olive oil Zest of 2 lemons and juice of 1 1 dessertspoon Gill's Plaice laverbread 4 tbsp breadcrumbs 1 tbsp oil 15g butter Method 1.