The split peas turn into a flavoursome pease pudding, and the ham is the best ever!
I've adapted this from a book called 'The Ultimate Slow Cooker' (ie. crock pot)
Use honey for the glaze if you haven't got maple syrup.
Timing excludes soaking
There's no reason why you couldn't make this in a pressure cooker or saucepan.
From the Bramley apple website. Bramleys are tart cooking apples, popular in the UK.
Directions are for both microwave and conventional oven.
Time given is for microwave, preparation does not include standing time
I picked lots of fresh red currants and then wondered what to do with them! I found this on tasteofhome.com but made some slight alterations. I can't stand orange peel so used a few drops of orange flower water instead.
I also used self raising flour but, as they didn't rise a huge amount, I suggest you stick to plain flour and baking powder!
This is just one version of ras el hanout, which can be added to many Moroccan savoury dishes. I like crushing the toasted whole spices with a mortar & pestle. Relieves a lot of stress!
Derived from a recipe I found on the net.
Not sickly-sweet due to the mix of yoghurt with custard which gives this great tangy taste. My son said it was the best dessert he'd had for ages!!
The recipe came from the back of a carton of Ambrosia custard.
This recipe was created by my son. It's spicy, sweet and delicious!
Please note that this fed the three of us, but I put '2' incase you're hearty eaters! It would be very simple to double up to feed more!
This recipe is from the BBC site. Although this tastes great after two months, as with all liqueurs it tastes better the longer you can bear to leave it!
Please note that the cooking time is actually just waiting until it's ready!
Found on the BBC Good Food site.Made this for the family at Christmas and everyone LOVED it! I'm not going to wait 12 months before making another (minus the holly leaves!)
The time stated excludes cooling.
This recipe was given to me by my Mum's friend Pat. She'd made it to serve at their horticultural fair and I thought it was delicious! The rhubarb and dates compliment each other perfectly.
Please note that if you use a larger pan then you will end up with a different textured cake from this!!
This delicious loaf is based on a recipe from a lovely website called www.ffcook.com. I've added paprika (smoked & hot!) and chopped chives as I think this livens it up! I think it's better cold - but, of course, it's yummy hot too!
I found this on veganfamily.co.uk and have altered it to suit our tastes. In fact the recipe is so flexible you can really make it your own! Time includes soaking the soya chunks or soya mince (t.v.p).
I just picked my 2nd batch of rosehips and have posted this recipe here so I can find it next year! It's based on a recipe from overthegardengate.co.uk.
This is gorgeous mixed with water for a drink, or as a sauce over ice-cream. You can bottle/can it, or turn it into ice-cubes and store in the freezer.
Time shown doesn't include 'dripping' time!
The 3 of us ate half of this cake in one go! That's why I called it scrummy! Do make the lemon frosting as the contrast of lemon with the richness of banana and ginger is great!
I tweaked this recipe from an Australian Women's Weekly one. Would love to hear what you think!
You can do croquette or burger shapes, they'll still taste yummy! If you're vegan, leave out the cheese and egg.
The 'time to make' doesn't include the time the mixture has to sit in your fridge!
Goodness knows where I got this recipe from - the card I wrote it on dates from the early '80s!