Circle dance events and residentials always involve food - preparing it for bring and share meals and enjoying others' contributions. Here is a page dedicated to those recipes that have been great hits. All recipes have been tasted but not necessarily tested.  Enjoy!

PARKIN from Jilly

4 oz self raising flour

3 oz oats

4 oz sugar

2 oz margarine

3 oz chopped stem / crystallised / glace ginger

1 large egg

2 tablespoons molasses (black treacle)

1 teaspoon sodium bicarbonate

2 teaspoons ground ginger

A little milk

Mix the flour, sugar, oats and ground ginger. Gently warm the molasses, margarine and ginger pieces. Mix in with the dry ingredients. Beat the egg and add it to the mixture. Mix the sodium bicarbonate with approx. 1 tablespoon of milk and stir in thoroughly. Place in a LINED baking tin and bake gas no 4 for 45 minutes. Cool in tin, cut into pieces, and enjoy!

May Salad from Niccy

2 thick slices white bread, crusts removed
1 teaspoon paprika
2 tablespoons olive oil
1 garlic clove, crushed
1 large cos or romaine lettuce
2 ripe avocados
2 tablespoons of lemon juice
1 large courgette, cut into sticks
140g/5oz Lancashire cheese, crumbled into chunks (or Feta)
25g/1oz finely grated parmesan
Walnut oil (or olive oil dressing) to taste

1. Pre-heat oven to 220, gas 7, fan oven 200.
Cut bread into 2cm / 3/4" cubes.  Mix paprika, olive oil and crushed garlic in a bowl and toss bread-cubes in the mixture. Spread bread-cubes out on
baking sheet.  Bake for 7 - 8 min. in centre of oven, until crisp.

2. Tear lettuce into large pieces. Peel and slice the avocados and toss with lemon juice.

3. Mix the lettuce, courgette, cheese (Lancs. or Feta) and croutons in salad bowl. Add avocados.  Sprinkle in parmesan and mix.  Drizzle on some walnut oil (or dressing).

  Luscious Lemon Cake  (easy to make) from Kate

A warm syrup is poured over the finished cake to give it an extra lemony flavour.


Butter or marge  8 oz
Raw brown sugar  8 oz + 2 oz
2 lemons - grated rind & juice
2 eggs
100% wholemeal self-raising flour  8 oz

Grease (& line) a square baking tin - at least 9" (23cms) square. Heat marge & 8 oz sugar in large pan to melt marge. Remove from heat,  add lemon rind. Whisk eggs in a basin,  then whisk them into the sugar mixture. Fold in the flour,  then turn mixture into the tin. Bake at 180C (Gas mark 4) for about 30 mins,  until just firm to touch. Warm 2 oz sugar with the  lemon juice. Prick cake all over with a fork or cocktail stick. Spoon the syrup over the cake. Leave in the tin to cool,  then cut into squares before turning out. 

From "The Cranks Recipe Book",  which uses half these amounts.

Date and Apple Tart  

  • 1lb cooking apples
  • 2oz shelled walnuts
  • 4oz stoned dates
  • 4oz wholemeal SR flour (I use plain + baking powder)
  • 4oz dark brown sugar
  • 1 tbsp clear honey
  • 1oz melted butter/marg
  • 1egg
  • pinch of salt

Peel, core and dice apples. Chop walnuts and dates. Put apple, nuts and dates into a bowel and add the remaining ingredients.( seems to work better if you melt butter, honey and sugar together in a pan)  Mix well (takes a little time to combine everything). Spread into a greased 7" shallow round tin and bake at 200c for about 1/2 an hour or until golden and risen. Leave to cool.

 Bean and Apple Savoury

1 onion chopped
2 dessert apples peeled, cored and grated
2 carrots grated
1 stick celery chopped
2 cloves of garlic finely chopped
9fl.oz veg stock
3 tasp tom puree
2 tbsp red wine vinegar
2 tsp mixed herbs
2 tsp mustard
1 tsp ground cumin
2x400g tins red beans drained and rinsed
Natural yogurt to serve

In a large frying pan heat some olive oil and cook the onion, apple , carrot, celery and garlic until softened (about 10mins). In a bowl whisk together stock. puree and vinegar, then add this to the pan.Stir in the beans, herbs,cumin, mustard and some salt and pepper.  Bring to the boil, cover and simmer for 45mins. ( may need to add some water if it dries out)Serve with yogurt


(From Sarah Brown in a Sainsbury's Healthy Eating Cookbook)

 Preparation time: 35 mins    Cooking time: 30-40 mins    Serves 4-6


 12oz (375g) Parsnips, scrubbed                                  2tbsp (30ml) Tomato Puree

8oz (250g) Leeks, trimmed & chopped                      2tbsp (30ml) Shoyu

1 Clove Garlic                                                             2tbsp (30ml) chopped fresh Parsley

8oz (250g) cooked  Aduki Beans                            1tsp (5ml)      Caraway Seeds

2oz (50g) Porridge Oats                                     1tsp (5ml)            Allspice


1.          Steam the Parsnips for 10-15 minutes.

            Drain, reserving the liquid. Mash until smooth.

 2.         Gently fry the Leeks until soft, add the Garlic and Aduki Beans and cook for 5 mins.

Mix with the Parsnips and remaining ingredients. Add a little stock to moisten if necessary.

 3.         Season with Allspice and Pepper.

            Spoon the mixture into a well-greased 9 inch (23cm) square baking tin or flan dish.

            Bake in a preheated oven at Gas Mark 4, 350º, 180ºC for 30-40 mins. Serve hot.

Mushroom Pate from Willy

  • 60 g butter;   
  • 185 g mushrooms (any you want, I used bog standard button)
  • Tabasco sauce to taste (I used Worcester sauce)
  • 1/4 tsp salt;   1/2 teaspoon black pepper
  • 6 tsps choopped fresh spring onions (I used red onion)
  • 1 tsp finely grated lime peel;   2 tsps lime juice
  • 90 g soft cheese; 
  • 4 tsps chopped fresh chervil (I used oregano) 
Cook mushrooms and onions in butter;   process.  Add other ingredients and blend