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		Chicken Hot Pot 750 grms Leeks thickly sliced, 1 tbls oil, 1 clove garlic peeled and crushed, 2 tbls chopped fresh parsley, 125 grms soft cream cheese, 300 mls chicken stock (cube), 2 tsp cornflour, 8 boneless chicken thighs, 750 grms potatoes thinly sliced, Salt and Pepper.
		Set oven to gas mark 4 or 180°C/350°F. Fry the leeks in the oil till starting to soften, stir in the garlic and cook for 1 minute. Transfer to a large casserole dish. Season and add parsley. Put cream cheese, stock and cornflour in a food processor and whizz or carefully mix altogether and whisk. Arrange the chicken on top of the leeks and pour over the stock mixture. Arrange potatoes neatly on top, cover with buttered greaseproof paper just touching potatoes, then place lid on top of dish. Cook in oven for 1 hour and thirty minutes, remove lid and paper. If necessary brown under the grill.
		Cheesy Fish Pie Sauce - 1 oz butter, 1 oz plain flour,half pint of milk, pinch mustard, seasoning. 4oz cheddar cheese, 1lb white fish cooked and flaked, 8 oz cauliflower florets, 2 large hard boiled eggs, 2lbs potatoes boiled, 4 tbsn milk.
		Gradually melt butter then add flour and cook gently for 1 minute. Gradually add milk a little at a time beating each time until sauce is correct consistency, add mustard and 3oz of cheese. Stir in fish, cauliflower and chopped eggs, pour into large casserole. Mash potatoes, add butter and milk, pipe around edge of casserole and sprinkle with remaining cheese. Cook at gas mark 4, 180°C/350°F for 25 minutes.
		Carrot Cake 1 cup vegetable oil, 1 cup castor sugar, 1.5 cups plain flour, 3 eggs, salt, 1 heaped tspn baking powder, 1 heaped tspn bicarbonate of soda, 2 cups finely grated carrot, half cup of walnuts (optional), 2 tspn cinnamon Topping 8oz cream cheese, 8oz icing sugar, 1 tspn vanilla essence.
		Beat sugar, oil and eggs together well, add sifted dry ingredients still brating well, mix in carrots and walnuts. Grease and line a 10" x 6" (1"deep) cake tin. Bake at gas mark 5, 190°C/375°F for 45 minutes. Beat topping imgredients together well and cover cake after removing from tin and allowing to cool on wire rack.
	Recipes from Grace Gray, Fife	©Scotland4me.net2006