IF you’re in need of some feel-good food, then take a leaf out of this recipe book and help raise funds for a good cause at the same time.

Holme Cooking has been created by Christina Hart-Davies, a volunteer at the Forest Holme Hospice in Poole, to inspire families to get cooking and support the hospice.

Christina began volunteering on the inpatient ward at Forest Holme following the death of her closest friend in 1998.

Christina said: “I was overwhelmed by the quality of the care and compassion she, and her family and friends, received there.

“Volunteering seemed like a good way to repay some of the immense debt.”

Eight years on, Christina continues to dedicate her time helping others at Forest Holme and produced a recipe book to financially support the work.

Christina has spent many hours, over many weeks, collating and editing recipes from the staff, supporters and patients.

She adds: “It was a way to use my professional skills, as a typographer and illustrator, to raise funds for Forest Holme.

“This kind of project is very rewarding as it also brings together all sorts of people who care about the hospice and allows them to contribute their support in a very practical and enjoyable way.”

Christina’s recipe book, Holme Cooking, is available to purchase at £5 per copy. To order, please contact Hannah on 01202 442558.

PEPPERMINT CREAMS

A recipe from a newspaper cutting found in a 1945 cookery book.

Makes 40

8 oz (225g) icing sugar 1 oz (25g) unsalted butter 1 tbsp (15ml) milk few drops peppermint essence green colouring (optional) Sift icing sugar.

Melt butter with milk. Add to sugar with essence and colouring. Mix well and knead until smooth. Roll on sugared board to 1/4in (3/4cm) thickness. Cut into 1in (2.5cm) rounds.

Leave to harden.

SNOWBALLS

From Margaret Louchran. Great recipe as a first to do with young kids as there is actually no cooking apart from the heating, which can also be done in the microwave.

Also involved getting very dirty hands which most kids love!

9 tbsp oats 4 tbsp icing sugar 2 tbsp drinking chocolate 2 oz butter 2 tbsp sugar 4 tbsp milk Desiccated coconut

Mix oats, icing sugar and drinking chocolate in a mixing bowl. In a saucepan melt the butter, sugar and milk, then add to the bowl of dry ingredients. Mix well and leave for a few minutes.

Form into balls and roll in desiccated coconut.

FRUITY MERINGUE

From Sarah Ashwell: A very easy but stylish-looking dessert using any fruit in season.

Serves 4

2 oz (50g) ground roasted hazelnuts 2 egg whites 4 oz (100g) caster sugar 1 teasp white vinegar 1/4 pt (150ml) double cream

Fruits (a mixture of raspberries, strawberries, blueberries looks great) Preheat oven to 190ºC / 375ºF / Gas mark 5. Find an 8” (20cm) sandwich tin, with lightly oiled sides and a non-stick parchment lined bottom.

Whisk the egg whites until stiff, add half the sugar, whisking in a spoonful at a time, until glossy. Mix remaining sugar with hazelnuts and fold into the meringue with the vinegar. Spread flat in the prepared tin.

Bake on the lowest oven shelf for 30 minutes, then turn off the heat and allow the meringue to cool in the oven.

Whisk the cream until thick, and spread onto the cold meringue. Top with fruit, and dust with icing sugar if desired.

Cook’s tip: the baked meringue freezes well, so why not keep some in the freezer.