Each summer, we search for the greatest cricket tea in the land. It's one of the ways we support grassroots cricket, offering small clubs the chance to win a £5,000 prize and a T20 match against the ex-England cricketers of the PCA Masters. Our judging panel included cricket legend Mike Gatting, journalist Gareth A Davies and food writer Xanthe Clay.

Our winner for 2015 was Newtown Linford Cricket Club, a village club in Leicestershire with two teams on the pitch and a third in the kitchen. Sancha Hopkins and her daughter India (pictured above) like to do things properly, putting real passion and care into their cricket spreads. And their attention to detail, like the touch of prosecco in their strawberry jam sponge, shines through in the taste.

You can watch our video of the day the PCA Masters came to play - the biggest match in the club's 96-year-history - and if you'd like to try a few of their recipes at home, Sancha has kindly shared some of her secrets below.

Strawberry and Prosecco Jam

Ingredients
1kg Strawberries
1kg Jam sugar (with added pectin)
juice of half a lemon
half a Bramley cooking apple
60 - 100 ml Prosecco

Method
Place a clean saucer into the freezer
Mash the strawberries gently in a very large saucepan or jam pan.
Add the sliced apple to the mixture.
Add the sugar and dissolve over a low heat.
When dissolved, increase the heat adding the lemon juice.
Bring to a rapid boil for four minutes.
Remove the saucer from the freezer and drop a small drop of jam on it. Remove the jam from the heat source. When the drop of jam has cooled, if the jam has reached setting point, the surface of the jam drop will wrinkle slightly when pushed gently with the tip of your finger. Now is the time to stir in the Prosecco.
The final 'set' will depend on the amount of prosecco used. The full 100ml will give a runny set, which I find perfect for pouring onto the bottom layer of a victoria sandwich.
Pour into clean jam jars, cover and enjoy!

Victoria Sandwich with Strawberry and Prosecco Jam

Ingredients
280 gms self-raising flour
280 gms caster sugar
280 gms slightly salted butter
5 large eggs
1 tsp vanilla essence
15 ml buttermilk

For the filling and topping:-
300 ml whipping cream
6 large strawberries
6 - 8 tbsp strawberry and prosecco jam (see previous recipe)

Method
Grease and line 2 x 23 cm round cake tins and pre-heat oven to 170 degrees centigrade.
In a large mixing bowl, place the flour, eggs, sugar, and butter and beat until thick and smooth.
Add the vanilla essence, mixing in well.
Add enough buttermilk to ensure that the mixture drops off a mixing spoon slowly but smoothly.
Spoon equal amounts (I always weigh the tins) into the two tins and bake in the oven for approx 20 mins or until an inserted skewer comes out clean.
Whilst the cooked cakes are cooling on cooling racks, whip the cream to a light consistency.
On the bottom layer spoon the jam and smooth over with a palette knife. Allow the jam to sink in a little and then spread 3/4 of the whipped cream over.
Place the second layer on top. Put the remaining cream into a piping bag and using a nozzle of your choice - I use a 'star' nozzle, pipe 12 good sized blobs in the positions of numbers of a clock onto the top of the cake. Slice the strawberries in half and place into the cream 'blobs' in an upright position. Sift a good covering of icing sugar over the top of the cake.

India's Chocolate Fudge Brownies

Ingredients
200 gm dark chocolate, chopped (any quality will do)
175 gm unslated butter
325 gm light brown soft sugar
130 gm plain flour
3 eggs
20 x 20 cm baking tin, lined with greaseproof paper

Method
Pre-heat the oven to 170 degrees centigrade.
Melt the chocolate along with the butter in a heatproof bowl over a saucepan of boiling water, ensuring the bowl does not touch the water.
Stir in the sugar and stir this in well. Add the flour, then mix in the eggs one by one and beat until smooth and glossy.
Pour the mixture into the prepared tin and bake in the oven for approx 30 mins.
They will be done when the surface of the brownie has cracked a little. Once cool they will have continued to firm up, so don't be afraid to take them out of the oven even if they are still a little 'wobbly'. Be careful not to overcook as the edges will become too chewy!
Cut into 16 pieces.

Raspberry and Chambord Jam

Ingredients
1kg Raspberrries
1kg Jam sugar (with added pectin)
juice of half a lemon
half a Bramley cooking apple (sliced)
60 ml Chambord

Method
Mash the raspberries gently in a very large saucepan or jam pan.
Add the sliced apple to the mixture.
Add the sugar and dissolve over a low heat.
When dissolved, increase the heat adding the lemon juice.
Bring to a rapid boil for four minutes.
Remove the saucer from the freezer and drop a small drop of jam on it. Remove the jam from the heat source. When the drop of jam has cooled, if the jam has reached setting point, the surface of the jam drop will wrinkle slightly when pushed gently with the tip of your finger. Now is the time to stir in the Chambord.
Pour into clean jam jars, cover and enjoy!

Edwards Family Pork Pie with a kick!

Ingredients
800 gms pork (any cut will do, I use either diced pork or pork steaks)
400 gms pork belly (cut off nearly all of the fat)
250 gms bacon, cubed
1 tbsp chopped fresh sage
1 tsp chopped fresh thyme
1 tbsp ground nutmeg
1 - 2 tsp chilli powder
1 tsp ground white pepper
1 tsp coarsely ground black pepper
1/2 tsp salt

For the Pastry:-
575 gms plain flour
250 gms lard
225 ml water

To finish:-
1 egg
6 leaves of gelatine

Method
Heat the oven to 180C/160C fan/gas 4. In a large bowl mix together all the ingredients for the filling. Fry a little of the mixture in a hot frying pan to check the seasoning. Adjust as necessary.
To make the pastry, put the flour in a large bowl, then put the lard and water into a small pan and heat gently until the lard melts. Bring just to the boil and then stir into the flour using a wooden spoon. When the mixture is cool enough to handle, knead well until smooth.
Cut off 1/4 of the dough, wrap in cling film and reserve for the lid. Roll out the remaining dough to a circle and then place in the base of a non-stick 20cm springform cake tin. Working quickly while the dough is warm and pliable, press the dough evenly over the base and up the sides of the tin. Make sure there are no holes. Fill with the meat mixture and pack down well. Roll out the dough for the lid. Place on top of the pie. Pinch all around the edge to seal the pie. Make a hole for steam in the centre, using the handle of a wooden spoon.
Cook in the oven for 30 mins then reduce the heat to 160C/140C fan/gas 3 and cook for 90 minutes. Brush the top with beaten egg and return to the oven for a further 20 mins. Leave until cold .
Soak the gelatine in cold water for about 5 mins, then remove and squeeze out the excess water. Heat the stock until almost boiling. Remove from the heat and stir in the gelatine. Leave to cool to room temperature.
Use a small funnel to pour the stock into the pie through the hole in the top. Pour in a little at a time allowing a few seconds before each addition. Place in the fridge to set overnight.

Spiced Caramelised and Red Onion Chutney

Ingredients
16 red onions
400 gms soft dark brown sugar
50 ml balsamic vinegar
100 red wine vinegar
10 star anise
1 stick of cinnamon
2 tsp mild chilli powder
1 tsp cinnamon
1 tsp ground nutmeg
10 cardamon pods

Method
Peel and slice onions.
Place into a saucepan with the brown sugar and heat through, gradually increasing the heat until the onions are well coated with the sugar. Continually stirring the mixture, cook for a few minutes and then add the vinegars and spices.
Cook for 20 - 30 mins until the onions are nice, thick and glossy.
Remove the cinnamon stick, cardamon pods and star anise.
Spoon into clean jars, cover and enjoy with pork pies, sandwiches and mini toad in the holes.

Rocky Road

Ingredients
5 x 100gm bars of milk chocolate (any quality, we have found the best is Aldi's value brand)
1 x 100 gm plain chocolate
15 ml vegetable oil
8 pink wafer biscuits
6 digestive biscuits
handful of mini pink and white marshmallows
selection of sweets, usually about four to six bags (the choice is yours, we use Mini Rolos, Mini Munchies, sliced Mars Bars, Aero Bubbles, Cadbury's Marvellous Mix Ups and Creations, Maltesers.)
small packet of white chocolate jazzies.

Method
Line a 20 x 20 cm square cake tin.
Break the chocolate into small pieces and place into a bowl along with the vegetable oil. Place the bowl over a saucepan of boiling water and melt. Ensure that the bowl does not touch the water.
Place the pink wafer biscuits along the bottom of the prepared tin.
Roughly crush the digestive biscuits and sprinkle over the wafers.
Tip the chocolates into the tine and the pour the melted chocolate over this mixture.
Mix up slightly and then pour the marcshmallows into the tin.
Finally top with the white chocolate jazzies.
Place into the fridge to set.
This should set within the hour and can be cut into 16 mini sqaures.
A very rich and decadent treat, a mini sized square is more than enough for a tea-time treat!