Karen Wright says things are even busier with COVID-19 local group

That is good to hear, everyone managing their own situations and generally keeping a stiff upper lip.

I am very busy still in my kitchen. There seems to be a growing demand for online things, and I have been asked to do videos for people to help promote their charities, events and such like. I am getting quite used to doing them and I try to vary the setting, kitchen, conservatory, dining area and garden have all been featured now.

Baking and cooking wise things have got even busier with the Covid 19 local group and we have now formed a little baking subgroup as it is impossible to manage the baking numbers on my own. It is a fantastic thing, working alongside people I have never met, sharing ideas and recipes, it really is rewarding. We are always on the scrounge for ingredients for our meals though so if you can help at all, I am your girl!

Meatloaf

Take 500g mince; One finely chopped onion; Herbs/spices/salt and pepper to taste (I used oregano and paprika); One Tbs tomato Puree; One beaten egg; Half a crust of bread grated to breadcrumbs.

Mix all the ingredients together in a bowl (I use my hands) then put the mixture in a greased loaf tin, or just a nest of tinfoil. Bake in a moderate oven for about thirty minutes. Leave to cool a little in the tin then turn out and slice. A bit grated cheese on top for the last five minutes of cooking is great too.

Next week we will be celebrating the 75th anniversary of D Day. No big parties now as were originally planned but I am sure many of us will be reflecting on it as we are now fighting an invisible foe. I have bought some bunting for our back garden and intend to make a good old Victoria Sponge cake for the day, something quintessentially British. If you have flour why don’t you have a go, make yourself a treat. Staysafe until next week, visit www.karenwrightbakes.co.uk website.