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In conjunction with Orange Glo, the sponsors of the Cub Scout Home Help badge, James Martin (Ready, Steady, Cook) and Gary Rhodes (Rhodes Around Britain) have donated some recipes to get you conjuring up feasts in the kitchen!

James Martin, said: "Young people will have lots of fun with these recipes. Cooking is a perfect excuse to get the family together and sample new foods. I think the Home Help badge is a great way to get young people interested in helping out around the home, while at the same time learning practical skills."

Ingredients:

200g Soft brown sugar

200g Butter

2 tbsp Golden syrup

350g Whole Oats

3tsbp Chopped ginger in syrup

100g Chocolate chips

Method:

• Place the sugar, butter and golden syrup together in a saucepan and heat it gently until the butter has melted, stirring occasionally. Take the saucepan off the heat and stir in the porridge oats, ginger and chocolate chips, mixing thoroughly

• Pour the mixture into a lined and lightly greased tin and press it out evenly using the back of a wooden spoon. Bake in the centre of the oven (150C) for 40-45 minutes. Allow the mixture to cool in the tin for 10 minutes before cutting into oblong bars. Leave in the tin until quite cold before removing.

Ingredients:

4 large ripe bananas

250g Self-raising flour

200g Caster sugar

125g Butter, softened

3 Eggs, medium

3 tbsp Golden syrup

Method:

• Pre-heat the oven to 170C/340F/Gas Mark 4

• Peel and put the bananas into a food processor and blend for 10 seconds to break them up.

• Add all the other ingredients and blend again for 10 seconds. Scrape down the sides and blend again for a few seconds to mix everything in.

• Spoon the mixture into a greased loaf tin and spread evenly.

• Bake in the oven for 1¼ to 1½ hours until well risen and firm to the touch. At this point you might insert a small knife to test the cake and if it is pulled out clean and the tip is not wet, then it's ready.

• Remove and leave to rest for 10 minutes before turning out of the tin and placing on a wire rack to cool. Serve warm with a toffee sauce.

Ingredients:

4 bananas, peeled, cut into chunks and frozen (freeze so that you have separate pieces as you would raspberries)

½ tsp vanilla essence

3-4 tbsp sweetener or sugar to taste

150ml/5 fl oz buttermilk

Method:

• Tip the frozen banana chunks into the food processor. Add the vanilla, sweetener and half the buttermilk

• Turn on the processor and let it run for a few moments. Then, while it is still running, pour in the remaining buttermilk in a thin steady stream. Let the machine run until the mixture is beautifully smooth and creamy. Serve at once.

Makes about 9-12 brownies

Ingredients:

100g (4oz) butter

3 x 65g (2 ½oz) Mars Bars

75g (3oz) rice crispies or cornflakes

100g (4oz) plain chocolate

Method:

• Lightly grease a 15cm (6in) shallow square tin with butter. Cut the Mars Bars into thin slices and place in a large pan with 75g (3oz) of the butter. Leave the mixture over a low heat until melted then beat until smooth.

• Stir in the rice crispies or cornflakes and then spread the mixture into the prepared tin. Chill in the fridge for 1 hour or until set.

• To finish, place the chocolate and the rest of the butter into a small bowl and rest it over a pan of simmering water until melted. Spread on top of the set brownies and return to the fridge until set. Cut into squares or bars to serve.

Extra Rhodes:

Stir a few raisins or currants into the mixture with the rice crispies.

Serves 2

Ingredients:

2 large chicken breast fillets, skinned and cut into thin strips or pieces

2 tablespoons natural yoghurt

juice of 1 lime

1/3 teaspoon turmeric

1/3 teaspoon paprika

Pinch of ground cardamon

1 garlic clove, crushed

Pinch of salt

1 tablespoon cooking oil

Method:

• Mix together the yoghurt, lime juice, turmeric, paprika, cardamon, garlic and salt. Add the chicken strips and stir so that they become totally covered.

• Heat the wok or frying pan with 1 tablespoon of oil. When the pan is very hot, add the chicken pieces, fry for 5-6 minutes and the dish is done.

Extra Rhodes:

A squeeze of fresh lemon juice and some chopped fresh coriander add a lovely finish to the dish.

With thanks to James Martin and Gary Rhodes for kindly donating the recipes.