Seasonal recipes from your store cupboard
A very versatile base for a variety of toppings, both sweet and savoury, and a great way to use any bits left in the fridge. If you haven’t any creme fraiche you can use Greek yogurt. These can be made into small rounds and frozen ready to use as canapés. Simply wrap in foil and …
I like sweet potato and my husband prefers potato, so I’ve combined the two,and added some chopped Savoy cabbage and leek to make a slight twist on traditional Bubble and Squeak which is called so because the cabbage makes bubbling and squeaking sounds during the cooking process. The sweet potato adds a nice colour and flavour. …
A beautiful rich red marmalade/ jam, and perfect for the breakfast table, as well as baking and general cooking. I use a minimum amount of sugar but boil it for longer to get a thick but sharp marmalade. For a sweeter tooth increase the sugar by 150g and decrease the boiling time slightly.
Whenever I make porridge I always seem to have a bowl over! Fortunately it can be heated the next day, or it freezes really well, so it never goes to waste. The other day I experimented with a bowl of cold porridge whilst making my bread. I thought – well, I put milk and grains …
A delicious and quick way to use greek yogurt and cheese. You can make mini muffins which are ideal to serve as canapés.
A beautiful rich green jam, perfect of breakfast on sourdough toast. I keep the quarters of orange in the jam to keep the orange flavour. You can chop it up and add it to the jam.