Mrs Crunch’s tasty recipes to help you celebrate St George’s Day in lockdown

Serves four

YOU NEED:
4 large eggs
200ml milk
140g self-raising flour
2 tsp wholegrain mustard (you can use alternative mustards – make sure you half the amount if you use English mustard – or simply leave it out if you need to)
1 tbsp parsley, fresh, dried or frozen
8 sausages
50ml vegetable oil

METHOD: Preheat oven to 230C/210C fan/gas 8. Add the eggs to the milk and whisk well. Add the flour and combine well.
Add the mustard and herbs to this batter and give a final whisk. Season with salt and pepper. Allow to stand for 20 minutes.
Meanwhile, put the sausages and oil into a large, ovenproof dish and pop in the oven. The oil will heat up, brown the sausages a little and get very hot in about ten minutes.
Carefully remove the dish from the oven and add the batter to the piping-hot fat. Quickly return to the oven and bake until well risen and golden.
Serve with vegetables and tasty gravy.

Makes 12

YOU NEED:
450g plain flour
1 tbsp baking powder
60g butter, cubed
60g caster sugar
75g sultanas
1 egg
230ml semi-skimmed milk, plus extra for brushing
1 spoon jam, to serve
1 spoon whipping cream, per scone

METHOD: Preheat oven to 200C/180 fan/gas 6.
Sift the flour and baking powder into a bowl. Add the butter and rub into the flour with your fingertips until it resembles fine breadcrumbs.
Stir in the sugar, sultanas and then the milk to form a soft dough.
Lightly dust a clean surface with a little flour and roll out the dough to a 2cm thickness.
Using a 7cm round, fluted cutter, stamp out 12 rounds.
Arrange on a baking tray and brush the tops with a little milk.
Bake for 25 minutes until well risen and golden.
Serve with jam and whipped cream on each scone.

We are all watching the pennies at the moment and looking for ways to make our food last longer.
Households bin grub worth £700 a year, on average — or 4.5million tonnes between us — says the Waste and Resources Action Programme (WRAP).

But we are getting savvier during the Covid-19 lockdown.

Next Wednesday is International Stop Food Waste Day and we have teamed up with WRAP to show you how to fight food

waste and save money . . .

Check your fridge is cold enough. The average household has its fridge set at 7C, which is too warm. It should be no warmer than 5C. If the temperature is above this, milk will go off much faster. You can get a fridge thermometer for £3.99 at lakeland.co.uk.

Plan meals in advance. Make a list and stick to it when you shop.

Work out your portions. Think carefully about this to avoid cooking too much.

Get fresh. Keep stemmed veg such as broccoli nice and crisp by plonking it in water.

Don’t just eat, “compleat”. This means using every part of your food. Use potato peelings to make crisps, for example. The ends of sliced loaves make perfect mini-pizza bases. Find out more at lovefoodhatewaste.com/compleating.

Store correctly. Save valuable fridge space for the produce that needs it. Helpful is the Lock & Lock Eco Set of stacking containers, £7 at Morrisons.

Freeze. Stash leftovers and any items nearing their use-by date in the freezer. Morrisons Savers food and freezer bags are £1 for 100.

Label clearly. Put a label on your leftovers before you freeze, stating what they are and when you froze them. Sharpie pens ensure the writing stays put. A pack of two Sharpie black permanent markers at ryman.co.uk is £1.74, down from £3.49.