Using a fork or pastry blender, work the butter into the flour until the mixture resembles breadcrumbs. Avoid using your fingers for this. Rapeseed Oil, Wheat Flour ( Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin), Prawn ( Crustaceans) (23%), Water Chestnut (10%), Sesame Seeds (10%), Dried Egg Albumen, Spring Onion (3%), Salt, Yeast, Sugar, Potato Starch, Emulsifier (Mono- and Diacetyltartaric Acid Esters of Mono- and Diglycerides of Fatty Acids), Flour Treatment Agent (Ascorbic Acid) Bake as per the recipe and when cold sandwich layers together with chocolate spread instead of jam.

Rub some butter around the inside of your baking dish or tart tray and pre-heat the oven according to your recipe. Combine the Victoria Sponge ingredients with the following additional ingredients to make chocolate sponge layers. Shake the potatoes gently in the pan to roughen up the surface of the potatoes. Decant the potatoes onto a baking sheet and cover with 1 tablespoon of oil. Cook in the centre of the pre-heated oven for 30 minutes, turning occasionally. Put a little oil into a frying pan, roll it around to cover the surface and heat until nice and hot. Minimum life based on 'use-by' date of product. Average life based on last week's deliveries. Life guarantee shown based on delivery tomorrow with the Life guarantee starting the following day.

Where to buy - potato starch

Rub some butter around the inside of a 15x20cm/6x8" baking tray or insert a baking liner and pre-heat the oven. This basic white sauce can easily be transformed with the addition of grated cheese or sliced mushrooms and is ideal for pouring over cooked vegetables.

Roll the pastry into a circle 50mm/2" larger than your dish and lift it into the dish or simply press it into the baking dish using your fingers.Carefully put a few banana slices onto each circle and cook on a medium heat for 2-3 minutes. When bubbles appear on the surface and the base is golden reduce the heat to low. Roll the pastry out on a floured surface, between two pieces of cling film or simply press into the baking dish using your fingers.