A STUDENT is inviting people to reveal their favourite recipes to be included in a book she plans to publish and dedicate to her aunt who died of cancer.

Vickky Firth, a former pupil at Skipton Girls' High School and now studying in York to be a teacher, wants to raise "loads of money" in aid of Cancer Research UK.

The 20-year-old is also inviting people to tell the stories behind their recipes, such as if they are dedicated to anyone and where they came from.

Vickky, a keen cook, lost her "brilliant" aunt in September 2014 after she fought a four-year battle against the disease.

"Steph loved to cook and host dinner parties - such as my 18th birthday party - and I think this will be a fantastic way to raise money and keep her memory alive," said Vickky.

"I would love to get as many people involved as possible and would appreciate donations of recipes from them. It would be great to hear the stories behind the recipes, where they came from and if they're dedicated to anyone."

And to kick things off Vickky, whose parents live in Ash Grove, Skipton, has offered her own favourite recipe - frozen cheese cake. It too has a funny story behind it.

"I invented it accidentally. I didn't have the right ingredients so I chucked in a few I thought would be good and hey presto it came out really nice. We now have it at family parties," said Vickky.

"This is a big project for me to take on whilst at university but I know with the support of friends and family I'll be able to raise loads of money and help people just like Steph."

Anyone interested in donating recipes should please send them to Vickky at vickkyfirth@hotmail.co.uk and to keep track on how she is progressing with the recipe book, visit her Facebook page at facebook.com/vickkyscookbook.

Frozen Cheesecake:

Ingredients:

200g digestive biscuits (crushed),

75g butter,

1 tbsp caster sugar,

500g natural yoghurt,

405g light condensed milk,

180g light cream cheese,

3 lemons,

2 limes.

Method:

1. Lightly grease a 20” cake tin (preferably with a removable base).

2. Melt the butter in a pan, once melted add the sugar and stir in the crushed digestives.

3. Pour the mixture into the cake tin and press down with the back of a spoon, pop into the fridge to set.

4. In a large mixing bowl use an electric whisk to mix together the yoghurt, condensed milk and cream cheese.

5. Grate the zest off the lemons and limes and juice them add the zest and juice to the mixture and whisk together again.

6. Pour into the cake tin, over the biscuit base and put into the freezer.

7. Leave to freeze over night.

8. Take out of the freezer for about 10 minutes before serving to make it easier to cut.