by Mary Graham
A woman has gathered together favourite recipes from friends, family and nursing staff to create a book to raise money for the hospice which cared for her dying son.
Kieran Lynch, who had been suffering from cancer of the appendix, died at the Heart of Kent Hospice, Aylesford, last year. He was just 45.
His mother Ann, from Maidstone, was inspired to produce the cook book as she visited her son at the hospice, at Preston Hall, Aylesford.
She said: “Kieran received the most devoted care from the wonderful team of doctors, nurses, therapists, and volunteers.
“We will never forget their dedication, their kindness, and the support they gave not only to Kieran but also to us, his family.
“We can never repay them for everything they have done but we felt a most appropriate way to help raise funds would be to put together a cook book, as Kieran loved good food.”
Kieran’s Cook Book has been put together over the past months with contributions from staff, volunteers, friends, family and neighbours and is available now.
It costs £4.99 and all proceeds will be donated to The Heart of Kent Hospice, which needs £3million this year to cover all running costs.
The book is available to buy from Taylor’s newsagent on Bearsted Green, and at all Heart of Kent Hospice shops.

Recipes from the book

Spicy Parsnip Soup
2 1/2oz margarine
5oz onion, diced
2 garlic cloves
1 small stick of celery, sliced
1lb peeled parsnips, chopped
1/2 teaspoon mixed herbs
Salt and pepper
2 teaspoons mild curry powder
4 pints vegetable stock
Melt margarine, saute onion and garlic.
Add celery, parsnips and gently fry.
Add curry powder, seasoning and herbs.
Mix and lightly cook, stirring all the time.
Add the vegetable stock and simmer for about 30 minutes.
Remove from heat and blend. Season to taste.
Garnish with chopped parsley

Chicken Stuffed with Brie and Cranberries in Croissant Crumb
4 chicken fillets
Wedge of ready to eat Brie
Jar of cranberry sauce
3 croissants (not the low fat ones)
Dried mixed herbs
Salt and pepper
Take each fillet and cut off flap on the underside.
Make an incision in the centre top and make a pocket inside each fillet.
Stuff each cavity with brie and cranberry sauce and cover with the flap of chicken, removed from the underside, to keep the filling in place.
Place in an ovenproof dish.
Whizz the croissants in a blender until crumbed and add a good pinch of mixed herbs, salt and freshly ground black pepper.
Cover each fillet with the croissant crumb mixture, pressing it down.
Bake in oven 200C for 25 minutes for medium sized fillets, 30 minutes for large.

Christmas Pudding Ice Cream
284ml carton double cream
500g carton good quality readymade custard
100g golden caster sugar
100ml dark rum plus 1 tablespoon extra
170g packet dried berries and cherries
Sprig of sugar frosted holly to decorate
Softly whip the cream in a bowl, stir in the custard. Put in freezer for about an hour until the edges start to freeze.
Meanwhile, put the sugar in a pan with the rum. Heat slowly to dissolve the sugar, tip in the fruits and simmer gently for about 1 minute. Pour into a wide bowl and leave until cold. Add the extra tablespoon of rum once cooled. Stir the partly frozen cream and custard with a balloon whisk to break up, then stir in the cooled fruit. Pour into a 2 pint pudding basin, cover and freeze until firm.
To serve, dip the basin quickly into boiling water, loosen the sides with a round bladed knife, then turn the pudding out.
Decorate with a sprig of sugar frosted holly.