Jane has a 50th birthday recipe book!

Jane Schofield (front) with friends at the launch of "Simple Suppers by Jane & Co"
Jane Schofield (front) with friends at the launch of "Simple Suppers by Jane & Co"

When Jane Schofield turned 50 recently she got just what she wanted from her friends - dozens of recipes.

She put them all together and produced a booklet “Simple Suppers by Jane & Co” which she hopes will raise £5,000 for Overgate Hospice, Elland.

“I didn’t want any presents from friends, so instead they gave me recipes and donations towards printing,” said Mrs Schofield, of Coley, Halifax.

“They are simple recipes which are quick and easy and mainly mains and desserts which you can prepare in under 15 minutes.”

She has had 1,000 spiral-bound copies printed which are selling well (£5 each) at outlets including the hospice, the restaurant at Harveys of Halifax and Wade’s, Rawson Street, Halifax.

The book was officially launched on July 12 when she organised a girls’ lunch at her home for her friends to see the finished booklet.

“I’ve had a fantastic response and everyone thinks the booklet is wonderful and it’s quite a nice stocking filler,” said Mrs Schofield who dediated the booklet to her family and friends.

“The recipes haven’t been tested by me, they are just my friends’ recipes and I am fortunate to have a lot of wonderful friends.”

Her husband Ian and son Charles will now be treated to some tasty treats over the coming months.

They might include dishes such as: Auntie Helen’s Corned Beef Fritters; Crumpet Rarebit; Posh Macaroni Cheese; Rob’s Pasta; All-in-One Lemon Drizzle Cake; and Strawberry Mouse Cheesecake.

Mrs Schofield has been a regular fundraising supporter of the hospice and hasn’t ruled out a follow-up publication - possibly “Jane’s Saucy Sauces!”

She can be contacted at j.royle282@btinternet.com


. . . and a Spicy Prawns

recipe from Jane

Ingredients; 2 cloves of garlic, 2tbls finely chopped coriander, 1tbls light soy sauce, 3tbls lemon juice, half-inch of ginger, half tbls Chinese hot chilli sauce; 1tbls runny honey, 20 raw tiger prawns peeled.

Combine the garlic, ginger, coriander, chilli sauce, honey and lemon.

Add the prawns, coating each one in the marinade.

Leave in the fridge for at lest 1 hour.

Grill, griddle or barbecue until the prawns lose their transparency.