Tolempine jam, Sallie Langton-Faulkner
I got this recipe about 60 years ago from my mother-in-law. It is quite unusual, but it's lovely. We used to run a hotel and served it at breakfast and the guests loved it.

We had a large greenhouse and had lots of tomatoes going spare, so it was a very handy jam to do. Saying that, it's really more like marmalade than jam. It doesn't have that sickly sweet taste of strawberry jam - it is sweet, but has a sharpness too.

Ingredients
4lbs ripe tomatoes
2 large lemons
Large tin of pineapple
3½lbs sugar

Method: Skin the tomatoes then chop them, together with the lemons and pineapple. Put them all in a preserving pan and bring to the boil. Cook until the lemon rind is soft.

Add the sugar, bring the mixture back to the boil and cook rapidly for eight minutes.

Pour into warm jars and cover immediately. Serve it at breakfast with crusty bread.

Vegetable Rarebit Crumble, Helen Owen
I use Caerphilly cheese in this recipe because I'm originally from there and it reminds me of home, but you can use other local cheeses.

Ingredients: vegetables
3 carrots
3 leeks
3 celery sticks
3 parsnips
butter

Method: Chop the leeks, carrots, celery and parsnips and place them in a saucepan with oil or butter to soften. Season as required, then transfer them into a greased ovenproof dish.

Ingredients: sauce
1oz butter
1oz plain flour
3/4 pint milk
4oz grated Caerphilly cheese
Good tsp wholegrain or French mustard
Dash of Worcester sauce
Ground black pepper

Method: Melt the butter in a saucepan, sprinkle in the flour and stir for two minutes. Stop, remove from the heat and gradually stir in the milk. Then return the pan to the heat and simmer, stirring until the mixture is thick and smooth.

Stir in the cheese, mustard, Worcester sauce and pepper. Then pour the sauce over the vegetables.

Ingredients: crumble
1 cup oats
1 tsp dried herbs
2oz butter

Method: Chop up the butter into small pieces, scatter it into the dry ingredients and rub it in with your fingertips.

Spread the crumble on top of the vegetables and sauce and bake it in an oven for about 30 minutes at gas mark 4/180C/350F, placing the dish towards the top of the oven.

Serve with crusty wholemeal bread.

Beetroot salad, Lydia Jones
This is a good way of getting children to eat beetroot because it looks great, all layered-up.

Ingredients
2 cooked beetroot
1 eating apple (peeled)
1 small onion
½ pint of strawberry jelly
1 tbs vinegar
seasoning

Method: Slice the beetroot and apple, chop the onion finely and place them in layers in a suitable dish, finishing with a layer of beetroot, and season.

Prepare the jelly and add the vinegar. Pour it over the salad and allow to set.

Serve as a salad garnish or with cold meats.