Transform root vegetables into something special by making them into bhajis. Anyone who likes spice cookery will probably have most of the ingredients in their store cupboard. The batter has the onions in and then you can split it up and make your different flavours just by adding your vegetables. Give them a go. Enjoy!
I love smoked haddock and this all in one dish is easy for a warming January supper. Ask the fishmonger to skin and bone your smoked haddock and if wild mushrooms are not available use chestnut mushrooms as they have a little more flavour.
This cut of pork takes quite a long time to cook but well worth it and the roasted apples make a nice change from apple sauce. Use the lovely juices to make your gravy and put the crackling under the grill to puff up. Enjoy!
A lot of cooks don’t try souffles because they think they are too complicated. They are in fact very easy and often I will turn out a cold sunken souffle, turn it upside down and bake it again! Plus, they can also be frozen. This recipe uses ready available dried apricots which are a good source of potassium and fibre. Great if you want to impress friends. Enjoy!
A twist on the classic using white wine instead of red. With Autumn on the way it is time to think about casseroles and comfort food, which I love especially with buttery mashed potato.
These moist crumbly cake bars are bursting with flavour and the sweet goodness of sultanas and pecans. Lovely with a cup of coffee or great for a lunch box. They will keep in an airtight container for up to 2 days, but doubt they will last that long. Enjoy!