Centre Travel

1 packet lemon jelly 8 oz can pineapple, crushed 1 small can evaporated milk, well chilled A 1 1/2 pint dish Drain the pineapple juice into a measuring jug, make the juice to 1/2 pint with warm water. Dissolve jelly. When jelly has dissolved, let cool. Then add the pineapple. When jelly is cold, whisk the milk until it has doubled. Stir in the jelly mixture into the milk, wait until the mousse is nearly setting before turning it into a dish. Leave the mousse to set in a cool place.

1 roasting chicken, cut into joints 2 oz margarine 2 oz flour 1 pint milk 7 oz can sweetcorn 1 lb potatoes, peeled and sliced Put the chicken joints in an ovenproof dish. Melt the margarine in a pan, remove from the heat and add the flour, then gradually add the milk. Return to pan to the heat, stirring all the time, when it boils add the corn. Pour the sauce over the chicken top with a layer of sliced potatoes. Dot with butter. Bake on centre shelf of oven gas mark 5 or 375F/190C until potatoes are golden brown and meat tender. Serve hot with green vegetables.

275g of frozen spinach 4 slices ham 50g cheese, grated 2 heaped tablespoons powdered milk. Cook spinach as directed, then spread into an oven proof dish. Place the rolled up ham slices on top. Mix the 5 tablespoons water with the cheese and milk. Coat ham and grill until golden brown.