Have a pink feast

The Pink Cookbook, supporting Breast Cancer Care, is published by Hamlyn, priced £6.99. For every book sold, £1 will be donated to Breast Cancer Care.

For more information visit the link below

Sardine Sorter (Serves 3-4)

Contributed by breast cancer sufferer Paula Snow, who was diagnosed in 2003. She says: "Having been through the rigours of breast cancer, I learned to take a new look at the food I was eating. I realised that fish didn't feature very much in my diet and sardines tick all the right boxes."

• 2 x 125g (4oz) cans sardines in oil
• 2tbsp balsamic vinegar
• 1tbsp Japanese soy sauce
• Handful fresh coriander, chopped
• 2-3 spring onions, chopped
• 1 medium-strength red chilli, deseeded and chopped (optional) If you don't want to serve these tasty sardines on toast, wrap a tablespoon of the sardine mix in a large lettuce leaf and tie into a parcel with a long slice of spring onion - a perfect late supper after that big lunch.

Drain a little oil from the sardines and put them in a bowl. Mash them together with a fork and beat in the balsamic vinegar, soy sauce and coriander. Add the spring onions and chilli (if used).

Alternatively, put the sardines, vinegar and soy sauce in a food processor and blend until smooth and pale in colour, then whiz in the coriander, chilli (if used) and spring onions until combined.

Serve on hot toast with a watercress and rocket salad with French dressing.

Rosemary Conley's Green Thai Chicken Curry (Serves 4)

Rosemary says: "I hope this recipe will help people realise that low fat doesn't mean low taste."

• 2 red onions, sliced
• 3 garlic cloves, chopped
• 4 boneless skinless chicken breasts, cut into dice
• 1tbsp ground coriander
• Half tsp ground turmeric
• Quarter tsp fenugreek seeds or ground fenugreek
• 1 small red chilli, chopped
• Seeds from 4 cardamom pods
• 4 kaffir lime leaves (optional)
• 300ml (half pint) chicken stock
• 300ml (half pint) reduced-fat coconut milk
• 2tbsp chopped basil
• 125g (4oz) shredded spinach
• Salt and pepper
• Rice, to serve
  
  Heat a non-stick wok or large frying pan and dry-fry the onions and garlic until soft and lightly coloured Add the chicken and cook briefly, turning once, to seal the outside of the meat. Season to taste with salt and pepper. Add the spices and continue cooking for two minutes then add the chicken stock, coconut milk and basil.

Reduce heat and simmer gently for 20 minutes, uncovered, as sauce thickens. Stir in chopped spinach and serve with boiled rice.

Julie's Sunshine Shorties

Makes 24 biscuits Lisa Faulkner says: "This is a really simple recipe, which my mum used to make all the time. Biscuits are real comfort food and sometimes we all need a bit of that!"

• 125g (4oz) butter
• 125g (4oz) sugar
• 1tsp golden syrup
• 1tsp bicarbonate of soda
• 1tsp boiling water
• 125g (4oz) porridge oats
• 125g (4oz) self-raising flour
  
  Put the butter, sugar, syrup, bicarbonate of soda and water in a saucepan and melt over a gentle heat.

Add the oats and flour and mix well, then remove from the heat.

Lightly oil a baking sheet. Place teaspoon-size balls of the mixture on the baking sheet, spacing them well apart.

Bake in a preheated oven, 180C/350F/Gas Mark 4, for eight to 10 minutes.

Phil Vickery's Carrot Cake

Makes one 25 cm (10 inch) cake Phil says: "Squeeze out the carrots very well, then weigh them after that. It's a bit of a labour but well worth it!"

• 75g (3 oz) Madeira cake crumbs
• 55g (2.25 oz) plain flour, sieved
• 15g (0.5 oz) baking powder
• 250g (8 oz) chopped hazelnuts, skinned
• 300g (10 oz) grated carrot, well squeezed out
• 1 tbsp rum
• 5 eggs, separated
• 250g (8 oz) caster sugar
• 2 large pinches of ground cinnamon Grated rind of 1 large lemon
• 1 tsp vanilla extract
• 4 tbsp apricot jam, sieved
• 250g (8 oz) white marzipan
• 400g (13 oz) cream cheese
• 75g (3 oz) icing sugar
  
  Grated rind of 1 orange, plus juice from half an orange Grease and line a 25 cm (10 inch) loose-based cake tin that is 6 cm (2.5 inches) deep. Mix together the cake crumbs, flour and baking powder, add hazelnuts and carrot and mix well.

Whisk together the rum, egg yolks and half the caster sugar until thick and foamy. Fold in the cinnamon, lemon rind and vanilla extract.

Beat egg whites until they break, add remaining caster sugar and whisk until firm and glossy. Fold crumb mixture into egg yolk mixture, then finally fold in meringue.

Spoon mixture into prepared tin and bake in preheated oven, 200C (400F), Gas Mark 6, for 30 minutes. Check to see if the cake has set, then reduce the heat to 160C (325F), Gas Mark 3, and cook for a further 20-30 minutes until nicely browned and firm to the touch. Remove from oven, leave to cool in tin for 10 minutes then remove to a wire rack to cool completely.

Spread with apricot jam. Roll out marzipan thinly, cover cake and leave to dry slightly. Beat together the cream cheese, icing sugar and orange rind, and add juice to loosen mixture slightly. Spread evenly over the cake, cut and serve with Caramelized Apricot Sauce (see book).