Classic Pistou

• 1 tablespoon crushed garlic
• 1 teaspoon kosher salt
• 4 1/2 cups basil leaves, torn into pieces (2 ounces)
• 1/4 cup oarsely grated plum tomatoes
• 1/4 cup extra-virgin olive oil
• 1 cup inely rated Mimolette or slightly aged Gouda (3 ounces)

In a large mortar, pound the garlic with the salt to a paste. Add the basil by the handful and grind the leaves against the side of the mortar until almost smooth. Stir in the tomatoes, then gradually stir in the olive oil until it's incorporated. Stir in the cheese and refrigerate until ready to serve.

Fruit Loaf

• 1 cup milk
• 1 cup self raising flour
• 1 cup coconut
• 1 cup sugar (can be reduced to 1/2 cup)
• 1 cup fruit medley (mixed fruit)

Combine all ingredients and bake in a loaf pan for 40 mins at 180 ° C.

Pinwheel Scones

• 3 cups plain flour
• 3 tsp baking powder
• pinch salt
• 50 g cold butter, grated
• 1 cup buttermilk
• extra milk for brushing

Fillings (Choose whatever fillings kids like, it is very versatile)

• 2 tbsp pesto
• 1/2 cup grated parmesean
• Chopped ham and pineapple
• 1 cup grated cheese
• zucchini
• sundried tomatoes
• parmesean
• Dates
• cinnamon

Preheat oven 200 ° C. Grease baking sheet

Sift flour baking powder and salt into large bowl. Add butter and rub through to create coarse crumbs. Pour in buttermilk slowly and mix to create soft dough. Knead briefly on floured bench.

Divide into 2 pieces. Roll each piece into a 1cm thick rectangle and spread with filling. Roll up and cut into 1 cm lengths cut side up.

Brush with milk.

Bake 10-12 minutes until they have risen and are golden.