Or you could have a posh version …

 

Parmesan Dumplings

In a large bowl, mix together

100g (4oz) self raising flour

50g (2oz) vegetarian suet

pinch of salt

15g grated Parmesan cheese

add 5 tbsps of ice cold water – 100ml approx

– enough to give a

firm but pliable dough. Divide into eight dumplings – six if

you'd like big ones!

30g grated Parmesan cheese to garnish

Pre-heat oven 180fan/200c/Gas 6.

Add the dumplings to the soup and sprinkle 30g of grated parmesan cheese over the dumplings and simmer for 20 minutes.

Serve in a warmed bowl.

These delicious morsels will take your soup to the next level. It turns a one pot dish into a “nothing else is required” version. They are probably the most under-rated addition to an ordinary meal - beyond scrumptious!

On that note, I'm thinking you might try a supper or dinner party main course to include dumplings?

Here are a couple of ideas ...

Anyone for dumplings!?

In my humble opinion dumplings are the food of the Gods – the ultimate accompaniment to any casserole, soup or stew.

Before we begin … a couple of tips

Here's the thing … traditionally dumplings are placed on top of a casserole with a tightly fitting lid. Casseroles have a thicker consistency than soup and obviously, usually, slow cooked in the oven. Soup simmers on the hob and a saucepan lid “sits” on top of the pan and is not what I'd describe as “tightly fitting”. Here's my tip - tear off a sheet of foil large enough to overlap the pan, push down slightly and then secure with the lid. Make sure your soup is simmering gently before you add the dumplings and seal with foil. 20 minutes later you'll have dumplings the size of which you wouldn't believe!

If you've any dumplings leftover for the next day here's a bonus – microwave them on high for 10/15 seconds – light as a feather – note to self – in future make enough dumplings for second helpings to microwave!

Dumplings made with suet have more texture to them. If you prefer light and fluffy then probably without suet would be better for you. If you've never sampled this delicacy then the only way is to make them both ways and decide for yourself.

Suet Dumplings

100g self raising flour

50g vegetable suet

pinch of salt

60ml of ice cold water

A generous pinch of dried mixed herbs - optional

Mix the flour, suet and salt with the water – you want to achieve a firm dough with some give.

Divide into eight and shape into balls.

Place on top of your casserole or soup, simmer for 20 minutes. Ensure that the casserole or saucepan has a tight fitting lid.

Dumplings sans suet

140g cold unsalted butter

250g self raising flour

salt and black pepper

150ml cold water

Generous pinch of mixed herbs – optional

Back to basics – rub the butter into the flour – aka the rubbing in method – until it resembles fine breadcrumbs. Add the herbs and a pinch of salt and black pepper. Add the cold water and mix quickly to form a dough. Dust your hands with flour and divide the dough into twelve and form into balls.

Add to the top of your casserole, soup or stew and bake for 20 minutes, as above.

Fluffy and light – the ultimate winter warmer.

Or you could have a posh version …

The Sweetcorn Chowder

The Chowder originates from long journeys by ship – they used ingredients that would survive and the soup was thickened with hardtack. Hardtack we know as a “ships biscuit” - it was inexpensive and long lasting – perfect for long sea voyages. It arrived in North America from England and France. Probably the most famous version, certainly in the USA, is clam chowder but there are many variations. It is principally a soup with cream or milk, although you can use stock, adding potatoes, sweetcorn and other veggies or add fish and seafood if that's your bag. I suppose you have to like sweetcorn but, by its nature, it's quite popular with the kids.

Here's my version :

Sweetcorn Chowder

Serves 2 large or 4 smaller portions

300g/10½oz Charlotte potatoes, peeled and finely diced

1 medium carrot, finely diced

1 medium onion, finely diced

90g/3½oz Two small red sweet baby peppers, finely diced

50g/2oz of unsalted butter

175g/6oz sweetcorn or two cobs, stripped

1 tbsp plain flour

2 pints of milk – I use semi-skimmed

(568ml or 1.2 litres)

celery salt and pepper – white or black

chopped flat leaf parsley to sprinkle

Sweat the carrot, onion and peppers gently in the butter for 10 minutes, covered. Add the flour and the celery salt and pepper of your choice. Add the milk gradually – I use a whisk - this will prevent lumps. Add the diced potato and sweetcorn and simmer for 20 minutes, stirring frequently. Taste and adjust the seasoning to suit. Check the thickness of the soup – if it's not thick enough, again to suit you, blend a ladle or two and add it back to enrich.

You don't have to use celery salt, you can use sea salt if you prefer. I love the extra oomph it gives – a fab flavour, especially in soups. I also mention a choice of white or black pepper – it's entirely a matter of choice, either is fine. If you're not fond of black flecks from black pepper then white is right!

Coming up … the Chowder bits and pieces

Something out of nothing … raw

This time the core ingredients for this soup are all raw – leeks, celery and onion.

The previous recipe produced a soup with texture - now I wanted to produce a smooth soup. Classically a Vichyssoise “style” fits the bill – a smooth, thick soup made with leeks, potatoes, cream and chicken stock. Most people think of Vichyssoise served cold and indeed it is usually – but it can be served hot too. A classic this is not - it's more a “thinking on your feet, variation on a theme” version.

Here's my recipe :

Soup de Ssoise

(i.e. not quite Vichy!!!)

Serves 4-6

One old potato, 2 leeks, remains of a bunch of celery

- approximately 4 sticks and one medium onion

One litre of stock + half a litre later, when thickening

as with the previous recipe I used 3 x Knorr chicken stock pots

Large pinch of Marjoram

Large pinch of Fines Herbes

Salt and black pepper.

Glug of rapeseed oil

Peel the potato, cut into cubes. Peel the leeks, celery and onion - chop finely.

Sweat the leeks, celery and onion in rapeseed oil with the herbs and salt and pepper until softened. Add the stock and the cubed potato and simmer until the vegetables are cooked – they should retain texture. Add the remaining stock.

Blend until smooth, taste, and adjust seasoning. Blend your soup in batches. To achieve a smooth consistency you may have to blend more than once. Test with a dessertspoon spoon. In each blended amount, dip the spoon into the soup, when removed the back of the spoon should be coated with a lump free liquid. Blend again to achieve the smooth consistency if necessary.

The finished soup should be thick and smooth.

Hints and tips :

If you have leftover cream – perfect – add a good slug!

Cooked or raw it's a great way to use up your veggies and/or bits of chicken if you have it.

News flash … you can now get “meat-free” chicken stock pots!

I hope I get a point or two, or at least a smile for the title of the soup.

Either way a result I think you'll agree!

Something out of nothing … cooked

Do you always finish up with leftover veggies – cooked or raw? Here are a couple of ideas for “something out of nothing”

Instead of throwing your leftover veggies away, keep the cooked peas, sweetcorn, carrot and broccoli and produce a “Soup of the Day”.

Here's my recipe :

Soup de Loop

(a catchy title I thought)

Serves 4-6

1 onion, diced

2 cloves of garlic chopped

1 green chilli, chopped, seeds out

Rapeseed oil

1 old potato, cubed

1 litre of vegetable stock to begin + half a litre later, when thickening.

I used 3 x veggie Knorr Stock pots from my store cupboard

1 stock pot = 500ml of water

Medium curry powder – to taste – 1 dessertspoon used

Mace – to taste – 1 tsp used

Salt and black pepper

A box of leftover cooked veggies – peas sweetcorn,

carrot and broccoli

Dice the carrots and broccoli should be kept in small florets.

Sauté the onion, garlic & chilli in the oil, add the curry powder and mace. Add the stock and cubed potato and bring to the boil, simmer until the potato is cooked but firm. Add the remaining stock. When ready to serve 2 ladles of stock in blender until very smooth i.e. dip spoon in, look at the back of the spoon it will show the texture of the soup – it should be smooth. Add back to remaining stock, then add the cooked peas, sweetcorn, diced carrots and broccoli. As with all soups, leave the addition of salt until the end.

Taste and adjust seasoning.

You could use any leftover cooked veggies – it's not set in stone.

Even though I say so myself not a bad effort and an added bonus - a healthy, nutritious soup using leftovers – not too shabby!

Now for the raw leftovers …

Bread for the soup and sandwiches!

Whether it's bread for the soup or for the sandwiches it's perfect for a winter day! What could be more inviting for lunch than home-made bread and a bowl of soup – so comforting, so simple.

Not for nothing have I chosen this recipe – it's delicious, it's easy to make and it's very much in the cheap and cheerful category!

Soda bread

170g self raising wholemeal flour

170g plain flour

½ tsp salt

½ tsp bicarbonate of soda

290ml buttermilk

an optional sprinkle of semolina – try a sprinkle of semolina

to flour your baking sheet and after you've added your “x”

on top of the loaf

Pre heat your oven 180fan/200c/Gas 6.

Tip the flours, salt and bicarb into a large bowl and mix.

Make a well in the centre, pour in 290ml of buttermilk and mix quickly with a large fork until you have a soft dough formed. You may need an extra drop if your dough is too stiff but take care it should not be too wet or sticky.

Turn the dough onto a lightly floured surface and knead briefly.

Form the dough into a round and flatten slightly. Place on a lightly floured baking sheet.

Slice an “x” on the top of the loaf and bake for 30 minutes – the base should sound hollow when tapped.

Just to confuse the issue I've found buttermilk in different weights. A low fat version weighing 284ml and a full fat version weighing 300ml – a tip – if you can only source the 284ml rinse out the pot with a drop of milk.

Here it is :

Personally I'd go for soup and a sandwich too – yum!

Some sandwich suggestions ...

… it's my take on a “takeaway” chicken idea for the weekend. Slow cooking a whole chicken doesn't take a great deal of effort, nor break the bank either. I'd recommend too that you use the star anise option in the cavity, the flavour is divine. You'll also produce lots of moist chicken which shreds very easily, it almost melts before your eyes.

We've already had chicken soup for the soul – now here's a chicken sandwich for the soul – I have it on good authority that this is the best ever and well worth slow cooking a whole chicken solely for that purpose!

Who likes what?

It wouldn't be a sandwich without the extras, here are my

suggestions and it is not an exhaustive list!

Avocado, sliced or mashed to suit, with lemon

juice

Crispy bacon – and bits are better!

Good quality mayo

Beef tomatoes, sliced thinly

Beetroot relish or slices if you prefer

Any salad item you love – spring onions, shredded

iceberg lettuce

capers, cornichons

A slaw of your choice – here's an Asian

recipe that will compliment your anise infused

shredded chicken

Asian Coleslaw

110g white cabbage, finely sliced – approximately

one third of a medium size cabbage

1 carrot – peeled and sliced with a

julienne peeler

1 spring onion – 15g finely sliced

if you want to create a basic slaw stash then

double the amounts given above

3-4 tbsp soy sauce

1 tbsp caster sugar

Half tbsp rice wine

2 tbsp lime juice

1 tbsp peanut butter

Half tsp chilli powder

4 tbsp fresh coriander

Combine all the above ingredients except the fresh coriander.

Marinade for at least an hour – 2-3 is better still!

Just before serving strain off the excess liquid, stir in the coriander and serve!

You'll need delicious bread and when I say delicious bread I mean a loaf (or may be two) that can be sliced into doorsteps.

Alternatively you could serve with a side of wedges or fries if you prefer – or both!

Bread recipe coming up ...

Chicken for the soup – two meals for one!

You could push the boat out and cook a chicken this way – it's easy peasy and economical too. Alternatively as I said, you could use the leftovers from your Sunday roast and not bother!

Slow Cook a Whole Chicken

1 chicken – between 1.5kg – 1.75kg

1 chicken stock pot

2 tsps of garlic paste or 1 garlic stock pot

generous sprinkle of oregano or garlic

Italian seasoning

OR

Alternatively use two whole star anise in the cavity

and omit the herbs

Place your chicken in the slow cooker and mix the stock pot with the garlic paste and spread over the chicken. Sprinkle with the herbs OR add the whole star anise to the cavity and omit the herbs. Switch your slow cooker to the low setting and leave it for 8 hours.

Strain the stock and freeze the resultant liquid gold if you're not using it, strip the chicken, keeping aside what you need and then bag and freeze the remainder.

You'll get approximately 250ml of stock from the chicken and so make it up with a stock pot for the remaining 250ml

If you want to make your own stock - use a large saucepan, cover the carcass with water and any veggie stock you've got and bring to the boil, turn it down to a simmer and let it do its magic for 30/45 minutes. Strain the stock, cool, cover and set aside until you're ready – you may find more chicken to add to your stash.

You don't have to make your own chicken stock – I use Knorr Stock Pots – chicken or vegetable – if need be.

I always have leftover Charlotte potatoes in my fridge – an ideal way of avoiding waste!

You'll get cooked chicken too for sandwiches and a slaw or a curry, with noodles or a stir fry – the world is your lobster.

Next up … some sandwich suggestions!

Chicken soup – the ultimate comfort blanket

What could be better in this weather than a steaming bowl of your choice.

My first offering is chicken soup for the soul – it makes you feel better when you're in need of comfort. It's a perfect way to use scraps of leftover chicken - remove the chicken left on the legs and wings – and anywhere else. Dice, box and fridge - ready for later.

Here's the recipe :

Cream of Chicken Soup

Serves 4

30g unsalted butter

1 large onion, finely chopped

1 clove of garlic – preferably roasted

500ml chicken stock

250ml whole milk

celery salt and white pepper

diced chicken stash

garnish of grated nutmeg

50-75ml double (heavy) cream

200g Charlotte potatoes, peel and cut

into small dice

a handful of frozen petit pois

Heat the butter in a large saucepan. Add the onion and garlic and sauté gently for 2-3 minutes – there should be no colour, season with celery salt. Add the stock and diced potatoes and simmer gently for 15 minutes then add the milk and simmer again for 10 minutes Remove from the heat and allow to cool. Blitz 2/3 ladles of the soup until thick and return to the pan. Add the cream, nutmeg, peas, ground white pepper and chicken - heat gently until piping hot.

Don't forget to warm the soup bowls.

Here it is :

chicken soup for the soul – a generous

serving for supper - add good bread for dunking!

Freeze any leftover, ready to use on a cold winter day.

Thrifty or what – save yourself time and money!

Now for a retro dessert …

The last time I wrote this version of Tarte Tatin was in June 2019 – how time flies!

Here it is :

Toffee Apple Tarte Tatin

6-8 large Cox's apples, peeled, cored and sliced

115g unsalted butter

125g soft dark brown sugar

1 orange, zest and juice

One ready to use 1 x 320g puff pastry sheet.

6 individual circular tins measuring 10cms/4” in diameter.

Place the apples, butter, soft dark brown sugar, orange zest and juice into a large frying pan and cook for 10 minutes until tender.

You can cook the apples ahead and freeze them, ready to use at your convenience.

Pre-heat oven 180 fan/200c/Gas 6.

Unroll your puff pastry sheet and cut into six circles, using a ring that is at least the same diameter as the tin – it can be slightly larger. Spoon the toffee apple mixture into your tins and then add a puff pastry circle, tucking it into the tin.

Bake for 25 minutes.

When you are ready to serve – I would suggest you use a dessert bowl – place it over the tin and flip it – ensuring you do so away from yourself.

Serve with clotted cream.

If you forget to buy a fresh orange 4 tablespoons of pure orange juice is the equivalent amount from the whole fruit.

There are photos too ...

Now for some pudding fun ...

This is a very popular pudding with everyone who likes chocolate and the hot and cold combination – I've known those who purport not to like chocolate or ice cream can't resist!

Pizookie

Serves 10-12

125g unsalted butter, room temperature

150g light soft brown sugar

100g golden caster sugar

2 eggs

1 tsp vanilla bean paste

200g plain flour

1 tsp baking powder

¼ tsp bicarb

½ tsp salt

250g plain chocolate, broken into chunks

Pre-heat oven 160fan/180c/Gas 4.

Put butter and sugars in a bowl and beat – hand mixer – for 3-4 minutes until light and fluffy. Beat in the eggs, one at a time, followed by the vanilla bean paste.

In a separate bowl, mix the dry ingredients – the flour, baking powder, bicarb and salt. Tip it into the butter mixture, beat until combined, then stir through the chocolate. Tip into a 20cm ovenproof frying pan or a shallow cake tin and bake for 25-30 minutes until golden. 25 minutes will give you a molten centre, 30 minutes a more set version.

Cool for 5 minutes, then add scoops of vanilla ice cream in the middle – dig in!

The ultimate sharing indulgence – perfect for a supper party at New Year - or not depending on whether you want to keep it to yourself!

If you want proof here are the photos ...

Straight from the oven

and can be straight to the table

not forgetting the ice cream of course

You don't have to serve it “as is” -

you can let it go cold and then cut a

slice – it actually looks like the slice

is made of pastry – pastry it is not!

20 seconds later it looks like this!

As I said, serve with scoops of vanilla ice cream.

Happy New Year!

What about New Year?

Ideally you want a dish that is simple to make but tasty and a little indulgent!

The following recipe is one of my absolute favourites and the best of it is that essentially it's veggie but you can adapt it to suit everyone – adding cooked chicken and/or diced chorizo, gently cooked in a dry frying pan so that it releases the residual oil – you could serve in separate bowls on the side.

Fettuccine Alfredo

Here are the bits of information that I always find interesting . Fettuccine Alfredo was invented by Alfredo di Lelio who had restaurants in Rome in the early to mid 20^th century. Traditionally the dish was cooked at your table. As the dish became more popular it appeared in the USA. I was in Vermont when I sampled my first bowl – it was without doubt, the finest bowl of pasta and sauce I've ever eaten and the only one I've ever finished. That was a long time ago – yikes 1997! Since that time my quest has been to find a recipe as near as I could to that bowl of magic, here it is :

1 tbsp unsalted butter

200ml double cream

50g freshly grated Parmesan, plus more for sprinkling

Salt and freshly ground black pepper

Gently heat the butter and the cream together, stirring, until the butter has melted, then stir in the Parmesan. Slowly bring to a gentle boil, turn down the heat and simmer, stir continuously for a minute or so until you have a smooth, creamy sauce.

This sauce can be made ahead.

The above recipe would be sufficient for two servings – enough to coat 225g uncooked pasta. Traditionally there are no additions to Alfredo although I've had it served with petit pois. If you've never tried it you're missing out!

The sauce is so good!

There's a photo-guide too …

Heat the butter and the cream

together

Add the Parmesan and heaps of

black pepper

The bowl

The bowl with petit pois

I didn't have any fettuccine in my pantry but I did have spaghetti – if you're not fond of “ribbony” types of pasta just choose your favourite.

You can adapt this to a plant based recipe using:

1 tbsp Flora Plant unsalted butter

200ml Elmlea 100% Plant Double Alternative

to cream

50g Parmesan alternative – for example

Violife Parmesan style

The simple things in life are the best!

Now for some pudding fun ...

A dessert for Christmas Eve ...

This isn't just any old cake – it's a decadent chocolate cake – it's divine! The bonus is that it's easy – it does exactly what it says – in the tin!

Here it is :

Flourless Chocolate Cake

Serves 8

120g dark chocolate – choose a cocoa solid

of 50%

120g unsalted butter

150g caster sugar

50g cocoa

3 eggs

½ tsp vanilla bean paste or 1 tsp vanilla essence

You will need a small sandwich tin -

measuring 20cms/8” x 3cms/1¼”

a butter wrapper for greasing

an extra heaped teaspoon of cocoa

for dusting

a sheet of foil big enough to wrap the cake

Grease the tin with the butter wrapper and then sprinkle cocoa into the tin and carefully tilt the tin until the bottom and the sides of the tin are covered. A small tip – unless you are practised at this art you might want to tilt the tin over the sink!

Pre-heat the oven 130fan/150c/Gas 2.

Set a glass bowl over simmering water and melt the chocolate and butter – when melted, wearing oven gloves and with care, set aside on a heatproof mat or board. Stir in the sugar, cocoa, eggs and vanilla, mix well. Tip into your prepared sandwich tin and bake for 30 minutes.

Let the cake cool, in the tin for 15 minutes.

There are photos too …

Christmas Eve supper – whether you've got a houseful or not!

We're so focused on the day that Christmas Eve supper tends to be forgotten.

I suggest you use your trusted slow cooker – save time and more to the point stress!

Make a chilli but not any old chilli - when I think of chilli I think of minced beef. Another confession – I hate minced beef. What makes this chilli special, nay posh, is it uses diced steak and slow cooks it. The only remaining task is to add the red kidney beans and any garnishes. A word of warning – just in case you've forgotten – do not slow cook the kidney beans.

Posh Chilli

Serves 4

500g diced braising steak

A glug of rapeseed oil

1 medium onion, finely chopped

2 cloves of roasted garlic paste or 2 cloves crushed

tsp = teaspoon

half tsp ground cumin

half tsp ground coriander

half tsp ground cinnamon

quarter to half tsp chilli powder (to taste, depends how much of a kick you like – I used a quarter tsp)

500g jar of passata

60ml sweet chilli sauce

390g can of red kidney beans, rinsed

optional extras :

150g small dice or sliced chorizo

sweet baby peppers, de-seeded and

finely sliced

Method and photos up next …

The “lip smackingly good” tomato sauce!

Now for a “lip smackingly good” tomato sauce – perfect with the meatballs!

Here goes :

Tomato Sauce

500g passata

1 medium onion, chopped finely

2 cloves of roasted garlic or crushed fresh garlic

1 tbsp of rapeseed oil

knob of butter – 25g

1 tbsp of tomato paste

250g of vegetable stock

a generous sprinkle of oregano

black pepper to taste

1 tsp caster sugar

1 tsp of salt, to taste

Melt the oil and butter in a medium size saucepan (21cms/8” in diameter), add the onion and soften gently – 4-5 minutes, then add the garlic. Add the oregano and black pepper. Add the tomato paste and cook for 1-2 minutes. It's important that you cook the paste – if you don't it will be bitter and taste horrible! Add the passata, stock and then the sugar. The sugar is meant to balance out the acidity that one sometimes gets with tomatoes. Simmer the sauce for 30 minutes. The sauce will reduce and thicken. Taste the sauce before you add any salt – it's a matter of personal taste. The flavours in your sauce will develop and so will benefit from being made a couple of days ahead and fridged.

The sauce freezes well, bear in mind the size of portions – whatever suits you – smaller is more practical, you can always take out two – no waste.

You'll get 670g of sauce from the recipe.

Onions, garlic and spices in the pan with tomato paste

The sauce at the beginning of the cook

Check out the depth of colour at the end

You could create a pizza with the tomato sauce and load with meatballs and whatever else takes your fancy – don't forget to treat yourself to a generous sprinkle of grated Parmesan as well as the traditional mozzarella.

You could go the obvious route of spaghetti (as a guide 75g of dry spaghetti per person) - tomato sauce and meatballs – traditional is good!

One thing is certain your sauce and meatballs give you flexible working week supper ideas and the cherry on top of the cake – all you have to do is pull the sauce and the meatballs from your treasure chest.

What's not to love!

Now for some ideas for the festivities – Christmas and New Year!

The Italian version … first up

… the meatballs!

The recipe that follows is easy and makes really tasty meatballs. As a rough guide 450g of minced meat will give you 24 meatballs.

Meatballs

450g minced beef, pork, turkey

or Quorn mince

*salt and black pepper

*garlic – either 2 tsps of paste or 2 cloves, crushed

*oregano – a generous sprinkle

*half a tsp of chilli

*heaped tbsp of tomato paste

*1 egg

sprinkle of plain flour

Rapeseed or vegetable oil for shallow frying

Place the mince in a large mixing bowl then add the remaining ingredients marked *, mix well. At this point your mixture may be too wet. If it is, sprinkle a little plain flour over the mixture and fold in gently.

Use a teaspoon as a measure and heaped with mixture, roll it between your hands and set aside on a board. When the meatballs are ready, heat the oil in a large frying pan and fry on a low heat, gently and carefully shaking the pan to ensure they are evenly coloured – use tongs if you are accident prone! Seal the meatballs in batches - 8 at a time and then transfer to an oven-proof dish or foil tray ready for later – cool, cover and fridge.

When you are ready for supper later in the day place the dish or tray containing the meatballs in a pre-heated oven 180fan/200c/Gas 6 and complete the cooking for 20 minutes – this time will vary depending on the sizes of the meatball – ensure that they are properly cooked – cut a larger one in half to be sure.

Note:

You can freeze Quorn mince once it has been cooked – make sure your meal is cold before freezing – use within a month. For use, defrost fully in the fridge and cook within 24 hours ensuring it's piping hot.

Now for the “lip smackingly good” tomato sauce!

Bombay Aloo

Here's a dish which again uses baked jackets spuds that you have in you fridge stash. This is originally a side dish but has morphed into a stand-alone veggie meal by adding a selection of other stuff – cauliflower and chick peas to name but two!

Bombay Aloo – aka Bombay Potatoes

2 large jacket spuds from your stash, peeled if you prefer

OR

500g of cooked potatoes – I use Charlottes – whatever you use it should be a waxy potato that holds its shape, so any new potato will be just the job

1 medium onion, finely diced

1 tbsp rapeseed oil

250g passata

1 tbsp tomato paste

1 tsp caster sugar

1 tsp ginger paste or 1” fresh, grated.

2 cloves of roasted garlic or 2 cloves of fresh, crushed

1 tsp each of ground cumin, coriander, garam masala and curry powder. Use a curry powder that best suits your palate and how much heat you like – mild, medium or hot

1 tsp salt or to taste

Use a medium size saucepan (21cms/8”).

Your potatoes should be cut to approximately 6-12 cms/¼” to ½” pieces.

Fry the onions in the oil until soft – 3-4 minutes. Add the ginger, garlic, spices and salt. Fry so that the spices are released. Add the potatoes and the tomato paste, fry gently so that the potatoes absorb the flavours and the paste cooks too – 3-4 minutes.

Add the passata and sugar and cook on a gentle heat for 10 minutes**. Taste the Bombay Aloo, adjust salt and sugar to personal taste. Cool, box and fridge. The longer you leave this dish the better it will be. It freezes well.

As a guide this recipe will give you 690g of scrumptious Bombay Aloo.

You can add a can of chick peas, drained and rinsed or tiny florets of cauliflower with the passata and sugar marked ** above - or anything that takes your fancy!

Here's a photo guide of the original Bombay Aloo …

Version two – veggie or not!

How about koftas? These Indian meatballs are a real hit. As you'd expect from me they can be made ahead and frozen.

Koftas - makes 25/30 ish

500g of minced lamb

or Quorn mince

*salt and black pepper

*2 cloves of garlic, crushed or 2 tsps of paste

*1 tsp of ground cumin

*1 tsp of ground coriander

*pinch of garam masala

*pinch of chilli powder

1 heaped tbsp of tomato paste

1 egg

sprinkle of plain flour

kitchen gloves or damp hands

Rapeseed oil for shallow frying

a foil tray 23cms x 23cms

Place the mince in a large mixing bowl then add the ingredients marked * and mix well. Add the tomato paste and the egg and combine. If you find the mixture too wet, then sprinkle a little plain flour into the mixture and fold in gently.

Using either gloves or damp hands your mixture should aim to be the size of a walnut (or 1 heaped teaspoon). Roll the mixture between your hands and when you've 8 or so heat the oil in a large frying pan. Seal the koftas on a low heat and carefully shake the pan to turn them – use tongs if you are accident prone!

At this stage you can continue to cook the koftas in the pan or you can transfer to an oven-proof dish and pop into a pre-heated oven 160fan/180c/Gas 4 for 15 minutes.

Alternatively let the koftas cool once sealed, transfer to freezer bags and freeze until required. Defrost and then place in a foil tray and warm in a pre-heated oven as above for 15 minutes.

Easy peasy and really tasty … the photo guide is next up

Back to Autumn mains …

… and one of my oldest recipes that has stood the test of time and been tweaked along the way into Indian and Italian – whatever takes your fancy, its versatility knows no bounds!

Its first version is that old favourite – Burgers – who doesn't love a burger?

Burgers

Makes 5 x 100g/4oz burgers

500g minced beef

or Quorn mince

*salt and black pepper

*garlic – either 2 tsps of paste or 2 cloves, crushed

*mixed herbs or garlic italian seasoning – a generous sprinkle

*half a tsp of chilli or smoked paprika

*heaped tbsp of tomato paste

*1 egg

sprinkle of plain flour plus extra to flour

a tray for shaping the burgers

gloves or damp hands!

Rapeseed or vegetable oil for shallow frying

Place the mince in a large mixing bowl then add the remaining ingredients marked *, mix well. At this point your mixture may be too wet. If it is, sprinkle a little plain flour over the mixture and fold in gently.

The easiest way of making uniform burgers is to weigh whatever amount you wish – in this case 100g/4 oz and then shape using gloves or damp hands. The least messy way is to place an amount of minced beef onto a sheet of cling film and add or subtract to the correct weight required. You can then use the cling film to bring the burger into a ball and then transfer to the floured tray, pat it down and form into a circle. Heat the oil gently and seal the burgers on both sides.

At this point you have a choice, you can continue to cook the burgers in the pan on a low heat turning regularly for 15 minutes and then serve or if you're cooking ahead, cool, cover and fridge in an oven-proof dish and pop into a pre-heated oven on 170fan/190c/Gas 5 for 15/20 minutes when required.

Next … it's up to you

Speaking of crumble ...

… to go with the toffee apples!

This is a new version of crumble. Crumble is personal, some like it soggy, others not.

For those who don't like that uncooked line of crumble you always seem to get when baking straight on top of the fruit, then this is for you.

Baked separately, it adds another element to a pud – it freezes well too.

Serves 6-8

depending on portion size!

120g cold unsalted butter, cubed

120g plain flour

60g caster sugar

60g demerara sugar

Pre-heat the oven to 180fan/200c/Gas 6.

Using a large mixing bowl, add the flour and butter and rub in until you have fine breadcrumbs, then add the sugar and combine. Place on a baking sheet and bake for 15 minutes. Remove the baking sheet and leave to cool. Box and fridge when cool.

Here it is :

A buttery, biscuity crumble and no uncooked

layer in the middle!

Assembly is easy peasy - sprinkle on top of your warmed toffee apples when you want a sweet hit.

Delicious!

Back to Autumn mains ...