Well known for her regular television appearances on Ready Steady Cook and This Morning, Lesley is also a former Head Tutor of Leith's School of Food & Wine, author of several Cookery Books and proud owner of the Lesley Waters Cookery School. She has an exciting and interesting range of Hands On and Demonstration Days at the school in the depths of the Dorset Countryside, all the courses are designed to inspire and entertain you. Each day is packed with exciting recipes that you will be able to recreate at home and you will always remember your Lesley Waters Cookery School experience with a smile on your face. Visit www.lesleywaters.com for full details.

‘I love the nutty flavour of Fussel’s Rapeseed Oil and I affectionately call it my British Olive Oil I use it at the cookery school, not only to lightly dress salads and for marinades, but also for the best roast potatoes and extraordinarily crisp pastry for my savoury pies. I whip up the most delicious instant breakfast muffins using this wonderfully versatile oil. This fabulous oil is permanently in my store cupboard and is one of my favourites.‘
- Lesley Waters

Muffalettas recipe

Makes 8
Serve these delicious muffulettas warm straight from the oven with a homemade spring time pasta soup or with Denhay bacon and baked tomatoes for a tasty brunch.

Ingredients:

• 225g self-raising flour
• 55g Denhay mature cheddar, grated
• 2 large free range eggs
• 2 tablespoons rapeseed oil
• 200mls natural yoghurt
• 2 tablespoons water
• 1 tablespoon wholegrain mustard

Method:

1. Preheat the oven to Gas Mark 5/190°C. Lightly grease an 8-well non-stick muffin tin.
2. In a large bowl, combine the flour, cheese and mustard.
3. In a jug, whisk together the eggs, oil, yoghurt and water. Add the wet ingredients to the flour and cheese and quickly combine, taking care not to over stir. Spoon the mixture into the prepared muffin tins and bake for 20-25 minute until golden.