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    120 Recipes

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    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

    A tasty lemon tart made slightly more interesting with the use of almonds. From Claire Macdonald's simply seasonal

    Recipe #182712

    Great breakfast treat on croissants.Recipe from Provence

    Recipe #190539

    From 'A Year in my Kitchen' by Skye Gyngell, serve just warm with brown rice, garlicky yoghurt and a bitter leaved salad or as a side with grilled beef. Please see "Recipe #348582" for Roasted Spice mix

    Recipe #348590

    From Brit Spice by Manju Malhi my favourite Indian/British cook. This recipe turns an ordinary snack into something really tasty and satisfying, and makes you want more curry for dinner!!

    Recipe #189619

    Wild blackberries are called brambles in the UK and if you have enough of them use twice the amount and leave out the blueberries. You can make the entire pudding and reheat to serve day after it is made. Scrumptious autumn treat.(may need to up the amount of sugar in the fruit if you have a sweet tooth)from Simply Seasonal by Claire Macdonald

    Recipe #182716

    Britain is famous for its puddings and this one is just delicious served piping hot with vanilla and lemon flavoured custard or good vanilla ice cream - oh my!!! Another brilliant Claire Macdonald recipe

    Recipe #182719

    From Donna Hay, this is baked all together in the oven,

    Recipe #212616

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

    Recipe #402658

    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

    Oven fries with the fresh taste of basil, black pepper and lemon and, of course, gorgeous garlic. Great with french roast chicken or farm fresh eggs lightly fried in virgin olive oil - oh my

    Recipe #163306

    From Silvena Rowe's book Feasts, she recommends serving this on blinis or as an accompaniment to a roast duck or pork.

    Recipe #217127

    Found this on and thought it sounded just delicious if you are a beet lover as I am. Will keep for up to 3 weeks in a fridge. From Mollie Katzens Sunlight cafe

    Recipe #180691

    an autumn treat, goes well with any cheese or cold meats. From Janet Brinkworth UKTV food vary the chillies according to taste.

    Recipe #180760

    From 'A Year in my Kitchen' by Skye Gyngell a lovely light palate cleansing jelly as it should be . . . wobbly, cool and not too sweet. Winter's bounty at it's best. You will need about 10 oranges to obtain the amount of juice needed.

    Recipe #348709

    The sweetness of the prunes sets off the taste of the lamb beautifully, luscious and comforting. From Silvena Rowe

    Recipe #217313

    My darling Nanna used to make this and the smell was just wonderful, I ate it with relish as a child but seem to have forgotten it these days. Found this recipe from Delia Smith and am posting it for Zurie's African Forum PLUS think I will give it a try myself!! N.B. For sheep please read lamb!

    Recipe #349829

    From a book called Bread by Christine Ingram, not tried it yet but sounds yummy produces a 11/2 lb loaf

    Recipe #190500

    From a book called Bread by christine ingram, not tried this yet but sounds absolutely wonderful, I think would go well with a fall soup

    Recipe #190503

    This dish is very popular in bus and train stations around the middle east, would make a great informal brunch or supper dish. From Modern Moroccan by Ghillie Basan

    Recipe #211955

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