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    41 Recipes

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    This is Tommi Miers recipe from the show “Wild Gourmets” It looked so good I just had to cook it! It was easy to make and the flavours were wonderful. I have added and taken away different bit as my store cupboard dictated and still had success with it! Serve it with hunks of bread or mashed sweet potato or serve with a puff pastry top like I did last time. This will feed 4 hefty appetites or two normal ones with a little left over for lunch the next day! Cook times do not include marinating time. Allow a whole day or overnight to marinate. Measurements of wine are a 1/4 and 1/2 of a standard size bottle of wine. Zaars doesn't recoginise this and ml need to be recorded but I just guess when it comes to pouring the wine - hic!

    Recipe #262251

    This recipe comes from a Good Food Magazine it’s quite easy to do but looks impressive enough to serve to guests. Cook time is chill time

    Recipe #261691

    I can't believe there wasn't a recipe for ratatoulli on here. This is the one I have used for years, it's a fresh tasting Ratatouli with a kick of chilli. A great side dish for most meats. Serve over rice for a vegetarian main dish.

    Recipe #258405

    Different to all the others on here. This is simple to make and doesn't take ages. I always make a double one as there is never enough to go around...everyone will want seconds. Deviate from this recipe at your peril. I have followed this recipe exactly for years and have NEVER has a duff pie. Cook time does not include chill time.

    Recipe #258268

    This is DH's favourite pudding and a British classic. Sweet and satisfying!

    Recipe #254814

    These are called Maids of Honour in the real world, but my kids like to call them jammy jobs and the name has stuck. They are little jam tarts with a light sponge topping. Very morish, so much so that I have to double the recipe every time!

    Recipe #243815

    Came out of the same Fresh Magazine that my stew Recipe #243440 did. Has a Spanish theme with fresh flavours, great with cheese and bread or as part of a tapas!

    Recipe #243442

    Fantastic stew with a spanish theme! orignial recipe came from a fresh magazine. It has great colours and even better taste, I have substituted mackerel for tuna or even Chorizo, all was good.

    Recipe #243440

    Moist and Moreish, it has a wonderful crunchy sugarplum topping. Originally from a Good Food Magazine. I have also substituted the plums for Rhubarb, Nectarines and apples, I’m sure any fruit will work well.

    Recipe #239334

    It's a quick and easy version of the Easter Classic. I got the original recipe from a Good Food Magazine and have made it for every Easter since. Don’t be put off by the long list of instructions, it is broken down into small bits, it’s really quite simple

    Recipe #215317

    This is wonderful, I found it in a Sunday paper that was lining the paint table at the school where I work, i took it, photocopied it, then put it back ;-) I'm so glad I did, it a great tea loaf that keeps moist, well wrapped for 4-5 days

    Recipe #215231

    My sister-in-law's recipe, very fruity with a good flavour. Serve with sticky rice.

    Recipe #213368

    My mother used this recipe when I was a child, I have used this ever since I started to cook.

    Recipe #212788

    You need to make these 1 hour before you want to eat them. The batter has to stay in the fridge for 1/2 hr before the cooking starts. Well worth the wait though!

    Recipe #212787

    In Madhur Jaffery's Indian Cookery, lamb or beef was recommended but I have done it with chicken before now, and it was just as nice.

    Recipe #211487

    My DH wanted to marry Madhur Jaffery after I first made this from her Indian cookery book. He settled for me once I'd perfected this recipe. Fantastic served with a lemon rice.

    Recipe #211042

    The was originally from Madhur Jaffrey's Indian cookery. Over the years I have added and taken away bits, but the colour is still great and the flavours unchanged. Don't be put off by the long list of ingredients, it is very quick to make.

    Recipe #211021

    This is a Madhur Jaffery recipe I have been making for years now. I haven't changed it much except for using boneless chicken.

    Recipe #211020

    I found this recipe in a Sunday paper supplement. It was so good I gave them away as presents.

    Recipe #197617

    This was known as the traditional bridal cake for Scotland. But have used it as our Christmas Biscuit recipe for as long as I can remember. One of my Dad's favourites

    Recipe #197559

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