Lemon Yogurt Cake

• 3 c sugar
• 4 eggs
• ½ c lemon juice
• 2 cups canola oil
• 1 ¾ c plain yogurt
• 4 c self-raising flour

Whizz the first five ingredients together in a food processor until just combined.  Add the flour and mix well.  Bake at 180C for 1 ½ hours in a large round tin lined with baking paper.

Ice with

• 75 g butter
• 250 g cream cheese (not light)
• Juice of one lemon
• 4 c icing sugar

Mix everything together until smooth and spread over the cake and then drizzle over some lemon curd and gently mix in a little.

• 200 g bacon
• 700 g chicken breast fillets
• 1 small red onion finely diced
• 250 g sausage meat
• 1 egg yolk
• 2 tbsp bread crumb
•  Pinch of cayenne pepper
• 1 tsp ground cumin
• 1 tsp ground coriander
•  ¼ tsp cinnamon
• 4 apricots diced
• 60 g pistachios roughly chopped

Preheat the oven to 160C.  Arrange the bacon on a a large board overlapping them.  Flatten the chicken fillets and lay them on the bacon, season with salt and pepper.

 Mix together in a bowl the sausage meat, egg yolk, bread crumbs, and spices with a little salt.  Add in the apricots and pistachios and then spread the mixture over the chicken and roll up.  Tie with kitchen string.

Brush a roasting tin with oil and bake the rolled chicken in the tin for about 35 mins, turning several times during cooking so that bacon crisps up.  Remove the string, slice and serve.