I seem to spend half my life on a diet (apart from today as have just scoffed macaroni cheese - yum! - possibly why I'm always on diet!?!?)Anway, as a result of said (or should that be sad?) diets I seem to be a walking encyclopedia on fat contents. Have a look at the contents on the olive oil spreads as they tend to be lower in fat than normal margarine and butter but you can still use them for cooking which you cant with 'low-fat spreads'. Benecol from memory is also quite good but expensive.

I don't know how many you have but you could eat the fruit or add to fruit salad and then use the seeds in this fashion?

Dry 200g of loquat seeds in sun for a week. Put in a bottle with 400g spirit, a quarter of lemon rind (unwaxed and sliced) and half a vanilla bean. Keep covered in sun for 1 month, shaking it occasionally. Prepare syrup of 300g sugar and 300g water. Boil then when cool mix with spirit (try vodka), filter and bottle. Keep to season at least 2 months before drinking.

I can't find it either! :-(

You can get it from John Lewis (definitely - thats where I got mine from) or a good hardware centre should do it.

You're not wrong, that is who he is.

Who was the Irish author on GFL yesterday? I switched on just too late to hear her name but saw the interview and did exactly the same thing again this morning! Anyone know?

Try the ham in coca cola as well - absolutely fantastic! Haven't dared try the fried peanut butter and banana sandwich yet but am planning to... lol

I bought some wet walnuts from the greengrocer this morning but am not sure what to do with them. Can they be eaten as they are? Does anyone know a good recipe for them?

Nigella does deep fried bounties (heaven!) in 'How to Eat'. Whisk 175ml fizzy water into 150g self raising. Add more water if consistency is too thick - it should coat the bar easily. Fry in a deep fat fryer at max heat for about 3 minutes until the batter is puffed and golden. Drain on kitchen roll.

I bought a Ken Hom non stick wok with lid from Homebase in West Kent. Think it was about £10.

Thats mean! Here, try this one for a standard cake:
5oz butter, 10oz caster sugar, 2 medium free range eggs, 3oz sieved cocoa, 10oz self raising flour, 8fl oz sour cream, 4 fl oz water.
Icing: 2 oz butter, 4 tsp milk, 1 tsp sieved cocoa, 8oz icing sugar.
Oven: 180C, 350F, GM4
Grease and line 8" round loose bottomed cake tin
Cream butter and sugar until pale and fluffy. Beat in eggs. Stir in cocoa and 1/2 flour then sour cream. Gently stir in rest of flour and water.
Spoon into tin and bake for 1 1/2 hours until risen and firm to the touch. Loosen edges, turn out and cool on wire rack
Gently melt butter with milk in pan. Stir in cocoa and icing sugar and beat until smooth. Heat gently until spreadable then ice cake.