going........going.......gone.........

I have a little confession to make. I am addicted to avocados. Can't get enough of them. I try to find ways to stuff as many as possible into my weekly meal plans. Kit shares my obsession, not so Jack who'd probably rather eat a fried slug. Flitting through "Nigella Express" for lunchtime inspiration I came across her bruschetta recipe with tomatoes and avocados (does it have a "e" when plural - who knows?) and it was totally delicious. Simple and set to become a lunchtime staple in the VH household, better than a ham sandwich any day.

Another favourite in this house, Henney's cider, even better when they're on offer in the supermarket. It's even turned Ian into a cider slurper.

Finally, another half price offer, and a particular favourite of mine, Cadbury's Caramel, straight from the freezer, guaranteed to pull out any loose fillings. I like a bit of Green & Black's after a meal but for pure comfort food it has to be good old Cadbury's for me, it's my Northern roots you know!

See you later in the week, I'm off to slurp and munch - ooer missus!

Yummy cake recipe

As promised here's the cake recipe. Unfortunately I sent the last one off without taking a photo so we'll have to do with a photo of the tiny magazine cutting I've got in my recipe book. I have to get into the photo taking habit! I also should add that my cake looks nothing like the picture but it tastes delicious so who cares?

Ingredients

225g/8oz caster sugar

225g/8oz butter

4 medium eggs lightly beaten

grated zest and juice of 2 limes

250g/9oz sifted sr flour with pinch of salt

200g/7oz raspberries

For syrup

8tbsp lime juice & grated zest 1 lime

140g/5oz caster sugar (I never use this much, normally 1-2 tbsp)

Method

1. Pre-heat oven to 180/gas 4

2. Cream butter & sugar until fluffy

3. Beat in eggs gradually, adding a little flour towards end

4. Fold in rest of flour

5. Beat in lime zest and enough juice to make mixture fall from spoon when tapped

6. Fold in 3/4 raspberries and pour into buttered 20cm/8" square tin (I always use greaseprrof on bottom to prevent disasters!)

7. Scatter rest of raspberries on top

8. Bake for approx 1 hour - use skewer to test it's cooked through

9. Make syrup by gently heating lime zest, juice & sugar in small pan until sugar has started to dissolve. Do not allow to bubble

10. Prick cake all over with skewer and pour juice on

Voila! One gorgeous cake with little effort, which is just my sort of baking! This one always seems to turn out ok, even though my mixture curdles, as it does with every cake I bake.

It looks lovely and tastes even better.

Let me know how it turns out.........