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    120 Recipes

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    From Terre a Terre, crunchy coated sizzling sausages loaded with leeks, crumbly cheese and mustardy mouthfuls of garden fresh parsley and sage.

    Recipe #412479

    A wonderful zingy dressing for noodle salads, green salads - whatever your imagination can come up with. From Terre a Terre

    Recipe #412478

    From Terre a Terre, a delicious spread for bruschetta with a blue cheese topping.

    Recipe #412476

    From Terre a Terre delicious spiced halloumi served on a bed of sweet lemony onions. Needs to marinate for 24 hours for best results.

    Recipe #412474

    This will keep well in the refrigerator if put into a jar and covered in oil to keep the air out. Great to serve with chickpea fritters.

    Recipe #412469

    These look good enough to eat! From Terre a Terre, a lovely Vegan cookbook. They recommend you serve these with a hot Harissa sauce, will post this next.

    Recipe #412467

    From Terre a Terre a sublime vegan cook book.

    Recipe #412453

    Always looking for a new and interesting way with Aubergines, this looks good. From Nigel Slater's new book Tender.

    Recipe #402658

    A wonderful buttery taste of early summer, useful way to use up the first asparagus and beans and young garden mint. From Nigel Slater's new book Tender. Use the vegetable weights as a guide, use whatever you have.

    Recipe #402648

    Came up with this delicious salad as I really miss my couscous based Tabouli on low carb, it also helps use up some of the huge amounts of herbs my garden is producing right now. This salad tastes even nicer the next day and you would not guess the main ingredient is cauliflower!!!!

    Recipe #378979

    These delicious meatballs can be made without the caul(pig apron) but it does help to retain moisture and gives an authentic taste. Best served with mashed potatoes or Pease Pudding - Yummy. This recipe is from Gary Rhode's Classic British Cookery.

    Recipe #374797

    This sounds yummy, healthyish and really easy - a bonus!!

    Recipe #371924

    Easy to prepare and even easier to eat.

    Recipe #371922

    Another recipe from Ballindalloch Castle, this sounds wonderful and will look like you really do know what you are doing in the kitchen - with minimum effort!!!! My kind of dish. Don't be frightened of the caramel, it is easy to do, just keep it warm while you work with it.

    Recipe #371916

    More from the Lady Laird of Ballindallock Castle, she says these pheasants have a homely rustic flavour. Any new idea with pheasant is welcome in these parts.

    Recipe #371906

    This is a recipe from Ballindalloch Castle. Wild thyme grows on all our river banks up here and in summer even in our town's drinking water you can taste the thyme - it is delicious. The blueberry also grows wild and when kids come home with a blue face they are said to have a 'blaeberry mou'. Sooo this recipe is full of the flavours of the Scottish Mountains.

    Recipe #371893

    This lovely recipe is from a book called 'I Love Food' - by (an what a splendid name is this to have??!!!!) Clare MacPherson the Lady Laird of Ballindallock Castle - boy would I name drop if that was my name LOL. She simply describes this recipe as enhancing the haggis. PLEASE NOTE I have put 1 tblsp Glenfiddich where the actual recipe states 1 generous glass!!!!! Up to you. And, I am English so I call a turnip a turnip but up here in Scotland a turnip is a Rutabega, again take your pick!

    Recipe #371887

    Quick to make and resembles a chocolate trifle from Gary Rhodes 365

    Recipe #366597

    from Claire MacDonald of Clan MacDonald These meringues go very well with lemon curd and whipped cream

    Recipe #366591

    This lovely light soup combines the sweetness of parsnip with the tang of fresh lemon and ginger from Claire MacDonald of Clan MacDonald

    Recipe #366589

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