Chicken Casserole with Fennel, Lemon, Garlic and Mushrooms

I've no idea where this idea came from, as I'd originally intended to make a chicken chasseur.   When I opened the fridge though, I had an excellent head of fennel, amazing lemons, some beautiful pink garlic and some of my new favourite king oyster mushrooms. It reminded me of one of my absolute favourite summer lunches - finely sliced fennel, served with a garlic and lemon dressing, and seared chicken breasts which have been marinated in garlic and lemon juice.  I think it just seemed logical to give it a go...

Lemon Drizzle Cake

All bow to Mary Berry, the queen of baking.  And it's true, if I'm looking for a traditional bake, I'll usually look at her recipe first and then move on to check out any variations.  In this case we've never moved beyond Mary's recipe, and it's the cake the children ask for most.  If made using the all-in-one method in a food processor, it literally can be in the oven in five minutes... C'mon - who doesn't have time for a five minute cake???

Almond and Citrus Drizzle Cake

The girls are always asking me for lemon drizzle cake - it seems that the school makes a fabulous one for snack time.  Of course I couldn't go with a standard version, and wanted to incorporate a couple of different ideas. As well as lemons, I wanted to use blood oranges for a fuller scent load, and a pink icing.  And given my recent obsession with frangipane and nut flours, I also wanted to include a little ground almond into the cake, though I suspect you could probably swap that for polenta too.