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    29 Recipes

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    A low-fat, low-cal chocolate cake which uses beetroot instead of fat to give density and moisture

    Recipe #282097

    A lovely, warming Autumn stew from the West Country of England. Somerset is famous for its apples and they go wonderfully with pork. A taste of old England for those chilly, dark evenings!

    Recipe #215771

    This traditional English pie is always appreciated in our house. It's a two-crust savoury pie that's very economical to make and uses up those orchard apples! The combination of apples and pork is always a winner and never fails to remind me of falling leaves and chilly Autumn evenings. I do this by eye at home, sometimes adding a little more cornflour if I think the sauce won't be thick enough or adding a little more ham/onions. I also sometimes throw in some chopped mushrooms. It's a very forgiving recipe so I'd suggest 'tweaking' to get the balance of cider/creamyness your family likes and throwing in more veg if you wish.

    Recipe #202497

    This one comes from a Waitrose magazine and I've used it many times since I found it, using both chicken and pork. Lovely Fall/Winter dish; comforting rustic cooking!

    Recipe #200035

    This is what we Brits call a 'nursery pudding' - a stick-to-your-ribs pudding with the warmth of ginger and a lovely sticky sauce. A real winter warmer!

    Recipe #198858

    This is a recipe from the Hairy Bikers. I have to admit I was skeptical about this one as I didn't think it would have a lot of flavour. Well happy to admit I was totally wrong. The only thing I have changed from the original is to double the amount of sauce they suggested as it was a little dry when I made it to the original recipe.

    Recipe #194781

    I grew up in the West Country of England near the Roman city of Bath. A favourite treat on a Saturday was to go to home of the famous Bath buns and have them toasted with lashings of butter. Sally Lunn sold these buns in Bath in the 1700s and you can still buy them there today. This is the original recipe for Sally Lunn buns. Prep time does not include time for batter to froth and dough to rise.

    Recipe #193911

    This is a lovely comforting soup, lifted by the addition of chorizo sausage. A popular winter soup in our house. Time does not include soaking time for chickpeas (though you can use tinned to save the effort)

    Recipe #193495

    This is a slight adaptation of a wonderful recipe from the chef Simon Rimmer. Baked apples are a lovely desert in the chilly weather, but the addition of exotic fruit and brandy lends them a bit of summer! Quantities are for 2 and prep time does not include soaking the fruit.

    Recipe #193493

    This is a real stick to your ribs sort of pudding, a twist on the plain Bread & Butter that I've adapted from a recipe by the chef Simon Rimmer. My other half loves Bread & Butter pudding, but hates currants, so this is a version he gobbles up. This pudding comes with a sauce which you can serve in a jug to pour at table. Incidentally, the sauce has these beautiful tones of toffee and brandy and goes equally well poured over other hot puddings such as apple pie!

    Recipe #187373

    If you get tired of the endless variations of hot wings and fancy something a bit different, these Japanese wings may be just the ticket. Crispy, rich and herby - these things fly off the plate!

    Recipe #187020

    Gyoza is a staple Japanese dipping sauce for dumplings, but is also used in many recipes. This recipe comes from the Wagamama restaurant and will keep in the fridge for a few weeks

    Recipe #187019

    The Japanese use this sauce on anything from noodles to marinating chicken. This will make just over a pint and can keep in the fridge for a few weeks.

    Recipe #187005

    This comes from the 'Soup Kitchen' book and is wonderful for the autumn. It's beautifully creamy and warming and has become one of our household's staple soups. This goes with my Spiced Pear Relish recipe - you simply put a dollop of warm relish on top when serving.

    Recipe #186911

    This is a lovely way to treat Tilapia, but Tatsuta Age is a Japanese cooking method which can work equally well with other types of fish or, indeed, chicken.

    Recipe #186872

    Harumi is a famous Japanese TV chef and this is her recipe for garlic fried rice. We're garlic fiends in our house!

    Recipe #186870

    This pudding makes use of orchard and hedgerow autumn fruit. It's simple, warming and is lovely served with cream or plain vanilla ice-cream.

    Recipe #186804

    This comes from the 'Soup Kitchen' cookbook and was teamed with the Cauliflower & Dolcelatte soup. As an added benefit it also goes incredably well with cold cuts of pork or chicken!

    Recipe #186802

    This one's a real winter-warmer and the grains give slow-release energy. The wonder of this soup is the fact that half of it is blended, so it's a lot creamer than most barley soups.

    Recipe #186687

    This is a beautiful sweet pastry dish from France which I've tweaked a little. The combination of the feather light puff pastry and the moist, rich marzipan centre is irresistable. I've served this straight from the oven with a little cream and cold as an afternoon treat - it's just as good either way!

    Recipe #186417

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