Spring has arrived and it’s the season of foraging as all those bulbs and roots produce their young green shoots after the sleepy winter months. Wild garlic is the most popular and my absolute favourite!

The boat roof garden herbs are showing new growth, probably the earliest being the chives and mint which pair perfectly with Spring recipes. Leafy greens, cauliflower, broccoli and forced rhubarb are also in season, my favourite ways of cooking tender stem broccoli and Spring cabbage are to steam, pan fry or roast and then add some lemon butter or tahini dressing.

It’s also Spring onion and radish season!

This year, in addition to the usual herb roof garden I’m growing some sprouting seeds for micro greens. They can be grown pretty much all year round and include alfalfa, pea shoots, radish and fenugreek, to name a few. Mustard and cress are of course nice and easy to grow without compost or maintenance, just over a few damp pieces of kitchen roll, and just as delicious to add to any light meal.

Sometimes less is more with ingredients and simple pasta dishes can often be thrown together and made delicious by adding combinations using fresh herbs or foraged greens. Tagliatelle tossed in wild garlic, lemon juice, black pepper and good quality oil or a knob of butter is one of these. Add a few chopped walnuts or chilli for an extra twist.

Roasted veg to include cauliflower and beetroot are delicious when made with a spice rub using cumin seeds or ground cumin, paprika, salt, pepper, lemon and oil; or a harissa spice blend such as rose harissa, distinctive for it’s hot and smoky flavours with a floral sweetness. Serve with hummus, greens or a flatbread for a delicious feast.

Both Tahini and Miso make amazing additions to any dressing to complete any crunchy salad or roasted vegetables. These for me are such useful store cupboard ingredients, just a little jar of paste, bursting with flavour. Tahini, made from ground sesame seeds, gives that nutty and earthy flavour. Miso is made from slow fermented soya beans and grains and gives that intense level of umami to savoury dishes, like a sweet and creamy savoury hit.

PAN FRIED PEPPERS WITH CHICK PEAS AND TAHINI DRESSING
Simply chop red onion and peppers, add 2 tsp rose harissa paste and pan fry, add the chick peas towards the end. Serve over a bed of salad greens and finish with the dressing made from 1 tbsp tahini, 2 tbsp cider vinegar, 1 tbsp olive or avocado oil, pinch sea salt flakes and black pepper, loosen with water.

MISO ROASTED CAULIFLOWER
For the paste:
2 tbsp each of miso, soy sauce, honey or agave syrup,
1 tsp garlic crushed,
splash olive oil,
pinch salt and pepper.
Combine all the ingredients together.

The cauliflower can be left whole, cut into steaks or florets. Cooking time depends on the size.
Coat with the paste and roast in the oven, or pan fry, turning to ensure all sides are equally browned.
Serve with a simple dressing of natural yoghurt, squeeze lemon or cider vinegar, olive oil and
black pepper.

Here’s a twist on a fish pie with a miso twist.

MISO MUSTARD FISH PIE

250g white fish such as Hake, Cod or Haddock
100g greens such as French beans or sprouting broccoli
175g crème fraiche
2 tbsp miso paste
1 tbsp English mustard
2 tsp capers, chopped or 30g gherkins from a jar, finely chopped
small handful fresh chives, chopped, plus extra to garnish
2 garlic cloves, crushed to a paste
juice of ½ lemon
1 tbsp light brown sugar
1 tsp coarse ground black pepper
generous pinch sea salt flakes
Finely sliced and boiled new potatoes (about 500g) with butter to top
Pre-heat the oven to 180 fan.
Par boil the potatoes to just cooked and set aside, using the same water blanch the beans or
broccoli for just a couple of minutes. Make sure they drain well to reduce moisture in the
bottom of the dish when baking.
Line the base of an ovenproof dish with a few potatoes (save the rest for the top) and the drained
cooked greens, lay the uncooked fish on top.
In a separate bowl whisk together all the remaining ingredients and spoon over the fish, covering
completely in a thick layer.
Place the rest of the cooked potatoes over the top, dot with butter and bake in the oven for
about 20 minutes until golden on top.
Perfectly pairs with charred cabbage. Simply cut the cabbage into wedges and char in hot pan
with a little butter, if you prefer a less crunchy version, drop in a pan of hot water first, drain well
and pan fry to char.

Scones are quick and easy to make and most basic scone recipes can be adapted to create different versions. The best one by far has to be the cheese and wild garlic one! Another favourite is a lemon and blueberry, but instead I’m sharing a gluten-free and fat free lemon and blueberry muffin recipe.

CHEESE AND WILD GARLIC SCONES

225g self-raising flour
1 tsp baking powder
50g butter, finely cubed
100g finely grated cheese, mature or smoked Cheddar, Shropshire red works really well
Small handful wild garlic leaves, about 30g, finely chopped
1 tsp cayenne pepper Generous pinch of black pepper
1 egg, beaten
Milk
Extra cheese to top, about 20g
Rub the butter into the flour and baking powder for a crumb consistency, stir in the cheese, cayenne and pepper along with the finely chopped wild garlic leaves. Then add the beaten egg and just enough milk to bring the mixture together.
Turn onto a floured worktop and firm into a round about 2cm thick, then cut into scones.
Dust the cutter in flour to help make a clean cut and work straight down instead of twisting, this keeps a better shape when baking.
Place the scones onto a greased, lined tray and scatter the extra cheese on top.
Bake in a preheated 220 fan oven for about 12 to 15 minutes.
Best eaten warm, sliced and buttered.

BLUEBERRY LEMON MUFFINS

Dry ingredients:
1 cup almond flour
1 cup oat flour or rolled oats, I use rolled oats blitzed to a coarse flour in the mini chopper
½ tsp bicarb of soda
¼ tsp salt
½ tsp cinnamon

Wet ingredients:
1 large egg (substitute with flax egg for vegan version)
1 banana mashed (about ½ cup measure)
1/3 cup maple or agave syrup
¼ cup melted coconut oil or olive oil
finely grated zest of ½ lemon and 2 tsp juice
2 tbsp milk or oat milk
1 cup blueberries, if using frozen dust them in flour first.

Mix together the dry ingredients in one bowl and the wet in another. Then combine the two. Gently fold in the blueberries. Spoon into the muffin cases and bake at 175 fan for 20 to 25 mins. Can also be made as a tray bake and cut into squares.

It’s a little early for dandelion season but it won’t be long. So here’s my dandelion honey recipe. It’s perfect for adding to hot drinks, morning porridge, muesli, smoothies, baking recipes such as flapjacks, salad dressings, roasted veg, sticky bbq glaze, salad dressings, the list is endless!

DANDELION HONEY

Pick the dandelion heads when fully open, give each one a gentle shake to let any insects escape and patiently pull the petals from each head for optimum sweetness, the base of the f lower head can have a bitter taste.
Place in a large bowl along with a couple of slices of lemon and just cover with cold water. Leave to steep overnight.
The next day strain all the liquid into a saucepan, it’s best to use a sieve lined with kitchen roll. You’ll be amazed how it already smells like honey.
Measure your liquid and weigh out an equal ratio of sugar, for every ml of liquid use 1g sugar. Bring the liquid to the boil, add the sugar and boil rapidly for a few minutes.
Test for setting point on a cold plate by dropping a little syrup off the end of a teaspoon, tip the plate and if it doesn’t run off it’s ready to jar.
Pour into sterilised jars.
Don’t worry if for any reason your honey doesn’t reach setting point, dandelion syrup is just as good.

Lots more seasonal recipes can be discovered by looking back at previous editions of CanalsOnline magazine, just click on previous articles and four whole years’ worth can be found. More can be found on my Canal Cuisine Facebook page. Have a great Spring and I’ll have more for you in the Summer.

December brings our year to an end with short days and cold nights as we enjoy warming comfort food, stove top slow cooking and traditional seasonal ingredients. It also allows a time of reflection and nostalgia, with the hope for a good new year to come for all.

Our big day mains this year will be traditional roast Turkey and a Squash Cranberry and Mushroom Wellington. I always put half a lemon, half an onion, bay and rosemary inside the turkey cavity and some of the stuffing mix into the neck end. Then carefully ease under that skin to smear on the butter with added black pepper, garlic and herbs and to keep that moisture in. I don’t add salt as it can dry the flesh, but instead, sprinkle some sea salt flakes over the skin towards the end of cooking. The gravy will be made in advance, then the extra meat juices added on the day. There are lots of “get ahead gravy” recipes out there, but the best one by far is made by roasting chicken wings with onion, carrot, celery and bacon along with herbs such as bay, rosemary and sage. Drizzle with oil, season and roast in the oven (or over the stove) for an hour, then mash it all up, add a good glug of sherry or port and thicken with flour and boiling water or stock, strain through a sieve pushing as much as possible through with the back of a spoon. This will keep in the fridge for a few days or freeze until required when the meat cooking juices can be added.

Some lovely appetiser recipes can be easily made in advance, using ready-made puff pastry to make a simple tart using seasonal combinations of ingredients such as brie and cranberry, stilton and walnut, beetroot and goats cheese, sausage and leek, brie and black grape, honey glazed parsnip with potato and rosemary, bacon and mushroom with cheddar, smoked salmon trimmings with beaten egg and finely grated parmesan or gruyere…………………the list is endless! Simply roll out the sheet onto a floured surface, cut into squares or rounds, then score about an inch in around the edges, egg wash the edges for colour, top with whatever you like (precook the potato, sausage, onion etc. in a little oil and seasoning in a frying pan) and bake in a hot oven.

Serve these with a crunchy seasonal slaw or a cucumber and pomegranate salad. If you don’t want to make your own coleslaw then use shop bought and add a different twist by squeezing in some orange juice and zest, adding cranberries, walnuts, or even salted nuts and some freshly chopped parsley.

Another quick and easy appetiser is little individual mousses, served with a side of salad and a light dressing.

QUICK TUNA MOUSSE  (makes 4 individual portions)
1 tin tuna, drained weight 75g
2 eggs, beaten
1 tbsp milk
4 tbsp mayonnaise
125g grated cheddar cheese
½ small red onion, finely chopped
pinch salt and pepper
Lemon wedges to serve

Mix all the ingredients and spoon into buttered individual ramekins pots or use a muffin tin. Bake in a hot oven for approximately 30 to 40 minutes. Serve with lemon wedges and a salad garnish.

SMOKED SALMON AND BOURSIN TERRINE
Smoked salmon is a seasonal treat and this SMOKED SALMON AND BOURSIN TERRINE is perfect for this time of year.
500g smoked salmon
½ cucumber, halved lengthways and seeds scooped out
80g pack garlic and herb Boursin
200 ml tub crème fraiche
2 tbsp freshly chopped dill
1 tbsp horseradish

Mix together the Boursin, crème fraiche and dill, season, cover and chill. Line a 2lb loaf tin with cling film, leaving some hanging over the sides, then neatly line the base and side with the pieces of smoked salmon in two layers. Use a vegetable peeler to slice the cucumber lengthways into thin strips and arrange half on top of the salmon in the base of the tin. Spoon half the Boursin and dill mixture over the cucumber, smooth the top over with the back of a spoon, then arrange some more salmon pieces over the top, followed by the remaining cucumber slices. Add the remaining cheese mixture over the top and smooth over. Top with a final two layers of smoked salmon and then use the overhanging cling film to cover the terrine. Weigh it down to compact the terrine and chill for at least two hours. Unwrap the terrine and turn out onto a flat surface, carefully peel off the clingfilm and cut into slices to serve.

Another favourite is a BLUE CHEESE AND WALNUT WHIP served with crunchy vegetables or sliced avocado and crusty toasted bread. Also delicious served with crispy roasted parsnip spears. 75g soft blue cheese such as Roquefort or Gorgonzola 150 ml mayonnaise juice of 1 lime 8 – 10 walnut halves, chopped into small pieces 100 ml double cream or crème fraiche ½ tsp minced garlic pinch salt and pepper

Whisk the cheese and mayonnaise together until well combined, then add in the other ingredients to form a smooth whip consistency. Keep chilled until ready to serve.

Time saving stuffing can be made by using shop bought dried mix and adding onions, apples, nuts, dried fruit and fresh herbs. The zest and juice of a fresh lemon and some finely chopped shallots and sage leaves are the perfect combination for a stuffing to serve with turkey.

A simple STUFFING ROLL will compliment most roasts and can be made in advance. Place a rectangular piece of baking paper on a baking tray and line it with streaky bacon. Top with a thin compact layer of sausage meat, finely chopped onions, apples, herbs (such as sage, parsley and thyme) and cranberries. Roll up into an oblong shape with the paper, wrap tightly in foil and bake for about 30 minutes. Up to this stage can be done in advance, then remove the foil and cook a little longer until browned on the edges.

GAMMON COOKED IN GINGER BEER works really well, and can even be cooked in a lidded pot over the stove, low and slow is the best way.
Soak first in cold water for 8 to 24 hours, changing the water once or twice. If you don’t soak you can bring it to the boil in a large pan of water, then strain and rinse with clean water before the main cooking process. Or if you prefer a saltier taste then don’t soak at all.

This ginger ale recipe is an old passed down family recipe:
Mix together 2 tbsp soft brown dark sugar, 1 tbsp mustard powder and 1 tbsp ginger powder. Rub the flesh of the gammon with half the mixture and place in a lidded pan or pot, pour the ginger beer in the pot to cover most of the meat and cook slowly over the stove. Add a bay leaf and star anise for extra flavour. Once cooked, take the fatty rind off the top, score the flesh and rub the rest of the mixture over, finish off in the oven to crisp up.

BUTTERNUT SQUASH WELLINGTON
1 butternut squash, peeled
2 tbsp olive oil
1 onion, finely chopped
3 garlic cloves, crushed
10g fresh sage leaves, finely chopped
150g chestnut mushrooms, diced
150g pack cooked whole chestnuts, roughly chopped
50g dried cranberries
1 slice of bread, blitzed into crumbs
1 egg, beaten
500g block puff pastry,
flour for dusting
85g cheese, such as goat’s or parmesan, finely grated

Preheat the oven to 180 fan, Cut the squash into thirds along its length, then cut each piece into 6 – 8 chunky wedges, de-seed, toss in oil, season, roast for 35 mins, set aside to cool.
Meanwhile, gently fry the onion in a little oil until softened, add the garlic and sage, followed by the mushrooms, stir in the chestnuts and cranberries and continue to cook until any liquid has evaporated.
Remove from the heat, stir in the breadcrumbs and half the beaten egg, set aside to cool. To assemble, cut off a third of the pastry and roll out to a rectangle (about 18 x 26cm) and arrange the roasted squash down the length of the pastry, leaving 3cm border around the edges.
Stir the goat’s cheese through the mushroom stuffing and season. Then pack the stuffing on top of the squash to create a rounded log shape. Roll out the remaining pastry on a floured worktop until large enough to cover the top of the wellington. Brush the border around the squash with the beaten egg, then place the second sheet of pastry over the top, press the edges together with a fork, and trim off any remaining bits to make shapes to place over the top, sticking on with more egg wash, brush all over with the remaining egg wash.
By chilling the assembled wellington for an hour before cooking, better results are achieved.
Bake for about 30 to 40 mins until the pastry is golden. To get ahead, the assembled wellington can be frozen prior to cooking, cook from frozen allowing a little extra time.

To Finish

STEAMED PEAR AND CHESTNUT SPONGE Cooked on the stove top. Cooking time for this is 1 ½ hours on a low heat in a pan filled half way up with water, it may take longer over the stove.
3 conference pears
1 large knob of butter, plus extra for greasing
1 tbsp brown sugar
100g butter
100g caster sugar
finely grated zest of two oranges
2 eggs
100g self-raising flour, sifted
Pinch salt
1 tsp grated nutmeg
75g cooked and peeled chestnuts, roughly chopped
2 tbsp golden syrup
1 tbsp black treacle

Use a heatproof 1 ½ pint bowl or pudding basin, lightly butter the edges and dust with a little flour.

Peel, halve and core the pears, then dice into small pieces. Melt the butter in a pan and allow to bubble before adding the pears and brown sugar, allow soften and slowly caramelise to brown. Allow to cool.
To make the sponge, beat the butter and caster sugar together with the orange zest, until fluffy. Add the eggs, one at a time, then stir in the combined flour, salt and nutmeg. Work together the golden syrup and treacle, spoon into the prepared pudding basin along with 1/3 of the caramelised pears. Combine the remaining pears with the sponge mix and then spoon into the basin. Cover with buttered greaseproof paper and foil. Place the basin in a lidded of pan of boiling water and cook over the stove for up to two hours. Peep at the pudding after about 1 ½ hours, you’ll know when it’s cooked when the sponge top is firm and leaving the edges of the bowl.
Serve with crème fraiche, custard or cream.

For a final festive note, here’s hoping everyone stays warm and safe this winter and embraces the beauty of our outdoors, whether it be those murky grey short days, or the brighter crispy clear days, when we look forward to the new year to come and the hope of peace, kindness and joy.</span></span>

Autumn has made an early appearance this year and is eagerly showing off that bumper crop of fruits and berries, thanks to the Spring sunshine and dry Summer weather, for which the waterways weren’t so thankful!

The blackberries and elderberries generously gave us those juicy dark antioxidant rich fruits to add to our chutneys and jams, teas and syrups. Then those sweet wild plums for our crumbles, the sloes and damsons for more preserves, gins and vodkas. Now the pears, apples and crab apples are at their best, all high in pectin to help jam set.

I made blackberry vinegar this year, simply by steeping blackberries, just covered in apple cider vinegar for 5 days then straining the vinegar off and bottling, keeping the blackberries in a jar to use with salads. You can also make plum or damson vinegar.

Crab apples can usually be found along our hedgerows and although recommended to use after the first frost they are early this year. They pickle well and make a great “cheats marmalade” or fruit jelly. For fruit jellies there is very little preparation, no peeling or coring, just roughly chop and place in a pan, only just covering with water, gently bring to the boil and simmer for an hour, strain the juice through a t towel, it may take a while, then measure equal grams of sugar to mls of liquid, bring to the boil to reduce and reach setting point and jar in sterilised warm jars.

It's also the time of year for those wholesome and hearty soups and casseroles we all love, home baking with warming spices of cinnamon and ginger, and the celebrated pumpkin season. The squash family is most commonly known for butternut squash and those bright orange pumpkins, both equally versatile for any recipe calling for pumpkin or squash. Root vegetables are earthy and full of goodness, along with squashes and sweet potatoes they are perfect for slow cooking and roasting. Not forgetting the family of pulses, all those varieties of beans, lentils and chick peas marry perfectly with many spices to give us more versatile and heart-warming dishes.

Mushroom season is also upon us, hopefully more damp weather will help them along.
I’m sharing some delicious Autumn recipes with you, celebrating the wonderful fruit and vegetable season, but there are many more, along with some preserves recipes in previous Autumn editions which you can find by clicking at the bottom of the page, or follow me on my Canal Cuisine Facebook Page.

A whole butternut squash, cut into cubes (not necessary to peel) and tossed in a good quality vegetable oil with a couple of teaspoons of curry powder, then roasted in the oven will keep in the fridge to use in various recipes. It can even be enjoyed cold, with a salad of greens, seeds and blue cheese. The following three dishes can be created from one squash. Don’t forget to reserve those seeds, they are full of nutty nutrition, simply rinse, dry and toast in a pan with a little oil, they will keep in a jar for a few days.

ROAST PUMPKIN AND COCONUT SOUP

Roast the pumpkin or butternut squash cubes in the oven with a coating of oil and 1 tsp curry powder until cooked through and crispy on the outside, just under half a squash will do. Meanwhile gently fry 1 chopped onion, just until softened not browned, add 2 chopped garlic cloves, ½ tsp ground cumin, ½ tsp turmeric and a pinch of cinnamon. Add a tin of coconut milk and gently simmer for a few minutes. Allow to cool slightly before blitzing to a smooth consistency, add a little water if a thinner soup is preferred. Top with toasted seeds and a pinch of chilli flakes.

QUINOA, PUMPKIN AND PICKLED RED ONION SALAD

Cook the quinoa as per instruction. Be sure to rinse well in cold water before cooking, as with all grains and dried pulses. The rule of thumb is two parts water to one part grains, bring the water to boil, add the quinoa, stir, cover and leave for 20 mins.

For the red onion, finely slice 1 red onion and then gently boil with 4 tbsp white wine or cider vinegar, 4 tbsp water and pinch salt, allow to cool.

Fluff the quinoa up with a fork and add the spicy roasted pumpkin cubes, pickled red onion and freshly chopped mint, coriander or parsley.

Add some toasted chopped hazelnuts for extra texture.

This is delicious alone, with a flatbread and dip or an aromatic tagine dish.

CARROT FALAFEL WITH QUICK PICKLED RED ONION

For the falafel (makes 10)
100g carrots grated
1 tin chick peas well drained
2 cloves garlic
1 tsp cumin seeds
½ tsp ground coriander
½ tsp salt
1 tsp chilli flakes
Handful fresh coriander, mint or parsley
1 generous tbsp gram flour or cornflour

Blitz everything together, except the gram flour, in a mini chopper or food processor. Add the gram flour and firm together into small balls. Chill for at least half an hour before frying in a little oil, or roasting in the oven until crispy on the outside.
Enjoy with the red onion, flat breads, crisp salad and a humous or yoghurt dip.
Try a white bean and mango humous, by smashing some drained, tinned white beans and stirring in some mango chutney.

MOROCCAN CHICKEN AND SWEET POTATO CASSEROLE

This is an easy one pot recipe which can be used with either sweet potato, squash or chick peas, it’s entirely up to personal preference. Finish it with freshly torn mint or coriander and crumbled feta or natural yoghurt. Serve with couscous or flatbread.

4 boneless chicken thighs or breast fillets, cut into pieces
3 tbsp olive oil
2 onions,
1 roughly chopped,
1 sliced 2 tbsp tomato puree
3 garlic cloves
thumb size piece ginger, roughly chopped
1 tsp turmeric
1 tsp each ground cumin and coriander
¼ tsp each cinnamon and paprika
2 or 3 sweet potatoes, about 300g, peeled and cut into pieces
1 tin chopped tomatoes
400ml stock
2 tbsp brown sugar
2 tbsp red wine vinegar
100g sultanas

Season the chicken well and using a flameproof casserole pan fry in 2 tbsp of the oil, just to brown on all sides, lift out and place to one side. Whizz the chopped onion, ginger, garlic and tomato puree to form a paste. Add the remaining oil to the pan and fry the sliced onion until soft, then add the spices and fry for no more than 1 minute, add the paste and continue to fry for a few minutes. Return the chicken to the pan, along with the sweet potato, tinned tomatoes, stock, sugar and vinegar. Bring to a simmer and continue to cook for about 30 minutes or so, adding the sultanas towards the end.

SLOW COOKED PORK WITH APPLE AND SAGE DUMPLINGS

Delicious served with greens and apple mash. Gently soften a peeled and diced apple in a pan with a little butter for a few minutes, then add to the cooked drained potatoes to mash.
Most cuts of pork suit this recipe, shoulder or rib work well. Lean diced pork could also be used and will take less cooking time.
Approx 700g pork
1 tbsp plain flour
2 tbsp olive oil
1 carrot,
onion and leek, chopped
3 cloves garlic
2 to 3 potatoes,
about 400g 1 tbsp wholegrain mustard
500ml cider
400ml stock
1 apple, chopped into small pieces

Coat the meat with the flour and season well, using a large casserole dish, fry in the hot oil to sear all sides. Add all the other ingredients, cover and cook slowly, in the oven, or over the stove for about 1 ½ hours until the meat is tender. Add the dumplings for the last 20 minutes.

FOR THE DUMPLINGS

180g self-raising flour
2 tsp freshly chopped sage (or dried)
40g cold butter
100ml milk
pinch salt and pepper
1 medium apple diced

Rub the butter into the flour until breadcrumb consistency. Add the sage and apple and combine with a little cold water to bring together to form a sticky dough. Form into dumplings and nestle on top of the casserole, cook without the lid for the last 20 minutes.

POTATO AND CABBAGE CURRY – MY TAKE ON ALOO PALAK

Aloo Palak is an Indian style potato and spinach curry. I’ve swapped the spinach for cabbage and it works just as well. The use of a lot of oil adds to the richness and makes a great pilaf for the next day with any leftovers, topped with toasted almond flakes and fresh coriander.

100ml rapeseed oil
1tsp each black mustard seeds and cumin seeds
2 small onions, finely chopped
5 cloves garlic, crushed
2 thumb sized pieces of ginger, grated
½ tsp chilli flakes
1 tin tomatoes, chopped
1 heaped tsp each ground cumin and coriander
½ tsp each ground turmeric and chilli powder
1 tsp salt
Approx 400g (2 large) Maris Piper potatoes, peeled and cut into medium sized pieces
Approx 200g (half) cabbage, roughly chopped Generous
squeeze lemon juice to finish

Heat the oil in a large pan, add the mustard and cumin seeds and let sizzle for 1 minute. Add the onions and slowly cook until soft until soft and golden, about 5 minutes. Then add the garlic, ginger and chilli flakes, continue to cook for a couple more minutes. Stir in the spices, tomatoes and salt, cook for another few minutes. Add the potatoes and 200ml warm water, followed by the cabbage, cook with a lid over for about 15 minutes, stirring occasionally, remove the lid and cook on a low simmer for a further 10 to 15 minutes to reduce some of the liquid. Finish by stirring through a generous squeeze of lemon juice before serving with rice.

BAKED APPLES AND CUSTARD

This recipe is a combination of comfort food, sweet, fruity and warming with those Autumn spices, the orange zest and cranberry give it that extra special twist.

75g sachet of instant custard powder, made up to 400ml with half and half hot water and cold milk.
4 large Bramley apples
Zest of 1 large orange
50g dried cranberries
1 tsp ground allspice
½ tsp ground ginger
1 tbsp soft brown sugar mixed with pinch cinnamon

Preheat the oven to 160 fan and core the apples leaving a large enough hole at the top for the stuffing. Pour the custard in an ovenproof bowl and place the apples over it. Mix the orange zest, cranberries, allspice and ginger and push into the apple cavity, it doesn’t matter if any falls into the custard. Bake for about 20 minutes, then sprinkle with the sugar and cinnamon mix and return to the oven for a further 15 mins. Serve warm.

APPLE AND RAISIN COOKIES

Quick and easy to make, just 10 minutes in the oven and they are ready. The red skins of the apples add a lovely colour.

100g butter softened
100ml honey
1 egg
1 tsp vanilla essence
100g wholemeal or spelt flour
Pinch each of bicarb and cinnamon
40g raisins or sultanas
100g porridge oats
1 medium red apple, unpeeled, cored and chopped

Pre-heat the oven to 190 fan, grease and line a large baking tray. In a large bowl, cream together the butter, honey, egg and vanilla until smooth. Combine the flour, bicarb and cinnamon, carefully fold into the mixture, then add the raisins, oats and apples Drop the mixture by teaspoonfuls onto the baking tray and bake for 10 minutes. Allow to cool on the tray for a few minutes before transferring to a cooling rack.

COUNTRY APPLE CAKE A deliciously moist cake without butter.

5 eggs
200g granulated sugar
100ml vegetable oil
175g plain flour
2 tbsp cocoa powder
1 tsp baking powder
½ tsp each cinnamon, mixed spice and ground ginger
5 eating apples peeled, cored and diced, about 400g
1 tsp each icing sugar and cinnamon for dusting

Heat the oven to 160 fan and grease and line a deep cake tin, if your tin is too shallow make a few muffins with the extra mixture (less cooking time). Beat the sugar and eggs really well for about 5 minutes until pale and fluffy, pour in the oil and combine. Sieve all the dry ingredients and carefully fold through the mixture to a smooth consistency, finally add the apples. Pour the mixture into the tin and bake for 45 – 50 minutes until firm to touch in the centre. Leave to cool slightly in the tin before turning out onto a cooling wire. Once cool, dust with the icing sugar and cinnamon mix. Enjoy eaten while still warm or cool.

Have a wonderful Autumn season and I’ll have more for you in December, if not before!

After a fabulous Spring, we might think that Summer is here one day and gone the next, but the days are long and the evenings enjoyable. Hopefully the canals are benefitting from the recent rain and we will have plenty more sunshine to come.

It’s great to take the opportunity wherever we can to sit outside. We enjoyed simple nachos the other evening, sharing with our neighbouring boaters, just chatting, munching and sipping a glass of choice. A packet of plain tortilla crisps, topped with tomato salsa, grated cheese and sliced chillies. For the salsa, finely chop a few tomatoes, add salt and pepper, finely chopped onion and garlic, with a splash of olive oil and lemon juice, add a few chilli flakes for heat.

This is my 4th Summer “Cooking on the Cut” article for Canals Online Magazine, which means that there are a whole lot more recipes to look back on through previous years.

Saving on the gas, I have a few recipes for barbecue cooking with some salads, sides and a fridge cake.

We are lucky to have our Cobb cooker/barbecue for outdoor cooking and we have a pan/wok dish which fits over the hot coals, which is also brilliant over the gas flame on the cooker inside, so I have no need for a wok or large frying pan, this does the job. I used the Cobb pan for my Shakshuka and Vegan Paella recipes, but of course they can be made in any large pan or skillet over the hob or coals.

As always I’m spoilt for choice as to which recipes I’m going to share, so I hope you like the ones I have picked this time. More can be found on my “canal cuisine” facebook page.

Shakshuka

This recipe is slightly different as I’ve added tinned white beans and kept it quite saucy to mop up with chunky sourdough bread. The secret is to slowly sweat the onions down with the spices and garlic to add depth of flavour, then add the tomatoes and beans towards the end along with the eggs.

2 tbsp olive oil
1 small onion, finely chopped
1 red pepper, chopped into small pieces
2 garlic cloves, finely chopped
1 tsp fennel seeds
1 tsp smoked paprika
1 tsp ground cumin
1 tsp chilli flakes
1 tin tomatoes
1 tin cannellini beans
Salt and pepper to taste
4 eggs
Freshly chopped parsley or coriander to finish

Choose a large frying pan or skillet and start by gently frying the onion in the oil until soft. Then add the peppers, garlic, fennel, paprika and cumin, stir round the pan for a few minutes, add a little water to prevent the spices from burning and becoming bitter. Then add the chilli flakes and tomatoes, continue to cook with the lid on for about ten minutes, then add the beans and a pinch of salt and pepper to taste. Finally, make four wells with the back of a spoon and add the eggs, put the lid back on for a few minutes until the eggs are poached to your liking. Finally add the chopped herbs to finish.

HOT WINGS

The marinade can also be used for vegetable skewers.

½ tsp cayenne pepper
½ tsp ground cumin
1 tbsp tomato puree
2 tbsp oil
1 tbsp lemon juice
2 garlic cloves, finely minced
1 tsp sugar or 1 tbsp honey

Mix everything together for the marinade and rub into the chicken wings or vegetables, cover and refrigerate for half an hour or more until ready to cook.

Cook over the barbecue coals or in a hot oven or griddle pan. Serve with cumin butter new potatoes and a homemade coleslaw or flat-breads and white bean hummus.

CUMIN BUTTER NEW POTATOES

Par boil the new potatoes, then drain well. Toss in ½ tsp cumin seeds and a generous amount of butter. Cook over the hot barbecue or in the oven until browned and crispy on the edges.

AVOCADO SLAW

Very finely shred or chop cabbage, carrots and onions. Blitz or mash the avocado, ½ will do, with a generous dash of cider vinegar or lemon juice and a pinch of salt and pepper

WHITE BEAN HUMMUS

This is an easy store cupboard dip to make, especially when fridge space is sparce. Drain a tin of butter beans, reserving a little of the liquid. Blitz together with 2 cloves of garlic, a pinch of salt and pepper, and a few fresh mint leaves and a generous squeeze of lemon juice. Add some of the liquid to loosen to consistency.

CHIPOTLE MAYONNAISE

Simply add 1 tsp chipotle paste to mayonnaise or natural yoghurt.

VEGAN PAELLA with Tofu.

Another version which I have made is with Chicken and Chorizo, simply marinade the chicken in a little smoked paprika, garlic and oil and combine with the chorizo to fry, lift out the chicken and chorizo and use the same oil to start the onions off.

For the tofu (extra firm is best), drain, squeeze out excess water or dry over kitchen paper, cut into large chunks and sprinkle with a little smoked paprika, garlic and salt. It’s better to batch fry the tofu first, then keep to one side and then add to the paella at the end, this way it keeps shape better.

Paella rice can be bought in some supermarkets, but arborio rice or pearl barley can also be used.

These quantities would serve 2 to 4 portions, can be reheated:

300g tofu
1 ½ cups pearl barley
3 cups vegetable stock
2 tbsp olive oil
4 garlic cloves, finely chopped
1 small onion, finely chopped
½ each red and yellow peppers, finely diced
Large handful mushrooms, about 150g, cut into large pieces
2 tbsp tomato purée
1 tsp smoked paprika
½ tsp turmeric
1 tsp oregano
Handful green beans or peas (optional)
Freshly ground black pepper and sea salt to taste
Freshly chopped parsley
Squeeze of lemon juice to finish

Heat the oil in a large pan or skillet. Add the onions and fry for a few minutes until translucent, add the garlic and fry for a couple more minutes. Add the peppers, paprika, turmeric, pearl barley, oregano and tomato puree. Stir everything round the pan to evenly coat the grains, then add the mushrooms and gradually add the vegetable stock. Place a lid over the top and simmer for at least 30 minutes or until the barley is tender and cooked through. Check for liquid, adding more and stirring half way through, cooking, add the green beans and fried tofu towards the end. Finish with the seasoning, fresh parsley and a squeeze of lemon juice.

LAMB KOFTAS

400g lamb mince
2 cloves garlic
¼ onion finely chopped
1 tsp ground cumin
1 tsp salt
½ tsp black pepper
½ tsp mint
½ tsp oregano

Work all the ingredients together with your hands and then divide into portions and mould round the skewers (pre-soaked in water for 20 mins if using wooden). Refrigerate for an hour or so before cooking, this helps them keep their shape. Cook for about 3 to 5 minutes, each side, turning as you go. Enjoy with salad, flat-breads and tzatziki or white bean hummus.

PORK RIBS WITH NOODLE SALAD

RIBS are best cooked low and slow, but if your barbecue is right they will be perfect. For the marinade use 2 tbsp oil, 1tsp Dijon mustard, 1 finely minced garlic clove, 2 tbsp Worcester sauce, 1 tbsp honey, pinch black pepper.

NOODLE SALAD

Finely peel strips of courgette with a vegetable peeler and toss in a dressing of 2 tbsp white wine or rice vinegar, 2 tbsp lime juice, 2 tbsp honey (maple syrup or agave syrup is fine), 1 tsp chilli flakes. Add pre-cooked noodles and serve.

FRIDGE CAKE WITH NUTS, SEEDS AND COCONUT

This is a healthy sweet treat, using store cupboard ingredients, it’s also non-dairy and gluten-free. Most dried fruit would work, although dates tend to help keep the ingredients together, any seeds of choice could be added.

1 ½ cups oats
2/3 cup desiccated coconut
½ cup walnuts
1/3 cup chia seeds
1 tsp cinnamon
1 tbsp coco powder
350g combined dates and sultanas
1 tsp almond essence
2 tbsp honey or agave syrup
1/3 cup water

Line a 20cm round tin or bowl with cling film.
Blitz the oats and coconut in a mini chopper or food processor until fine like breadcrumbs.
Tip into the bowl and stir in the chia seeds, cinnamon and coco powder.
Finely chop the dried fruit and add to the mixture along with the almond essence, sweet syrup and water.
Combine well and then press down firmly into the tin. Refrigerate for at least two hours until firm.
Cut into segments to serve.

Spring has definitely sprung as we are enjoying some beautiful March sunshine and warmer, longer days. It’s the month of new growth as those fresh young green wild garlic, nettle and dandelion leaves emerge, they are perfect for picking and have lots of uses. Wild garlic shouts out “Pesto” to me but also is a great addition to salads, stir fries and almost any other dish, just wash, chop and add! We had savoury pancakes for Shrove Tuesday with a creamy leek, mushroom, bacon and wild garlic filling.

Now we’re into double figure temperatures I would definitely say it’s time to think about cooking outdoors. My Cobb Barbecue/cooker will be put to good use, it’s efficient, compact and a versatile way of cooking so many meals.

I’m sharing some lighter Spring recipes with you, but keep your eye out for a special Cobb feature coming later on. Who’d have thought you could cook a stir fry on a Cobb! It’s one of my favourite anything goes kind of meals to cook, whether it’s bits and bobs from the bottom of the fridge, chicken, noodles, pork or beef, anything goes!

I’ve got some different salads to share with you, a couple of chicken dishes, some ideas with salmon and mackerel, and a very indulgent chocolate Easter treat!

Frozen green beans, broad beans and peas play a big part in a lot of my recipes. Even if you don’t have a freezer, a part used bag will last a few days in the fridge, you can even pickle them and they will last a few weeks. They marry well with a boiling of new potatoes and mint sauce, or a simple mustard butter using soft butter and 1 tsp mustard with a squeeze of lemon juice and pinch of sea salt. Add them to any crunchy salad bowl, pasta dish, soup or stir fry. Or mix with some cream cheese or crème fraiche, herbs and seasoning.

SPRING GREEN FATTOUSH

Traditionally made from toasted or fried pieces of pita bread, mixed greens and salad veg with a tangy lemony dressing. This salad is perfect for using up an odd leftover wrap, pita or flatbread. Bring a pan of water to the boil and add your choice of green beans or peas. Boil just for a minute or so, until tender then drain and sit in cold water, this keeps the colour and stops the cooking process to keep a nice crunch, drain again. Halve a piece of cucumber lengthways, scoop out the seeds and cut into half-moon shapes. Whisk together 2 tbsp olive oil, juice of half a lemon, ½ tsp sugar and a pinch salt and black pepper. Open up the wholemeal pitta bread into two pieces and cut into bite size pieces, dry fry in a pan to toast, oil can be used but not necessary. Finely chop any fresh herbs such as parsley, coriander, mint or chives. Don’t worry it you don’t have any, you can substitute with mint sauce out of a jar. Combine everything together with some crumbled feta cheese, season with a pinch of sal flakes and freshly ground black pepper to serve.

If you don’t have all the lemon and herb ingredients a great quick marinade or dressing is a bottle of Rapeseed Oil (The Yorkshire brand) infused with lemon, garlic, oregano and thyme!

SUPERFOOD TABBOULEH

Tabbouleh is a Middle Eastern herb salad using finely chopped fresh parsley and mint with bulghur wheat and a simple lemony dressing. Quinoa can be used instead, for a gluten free version. Simply chop your herbs and add whatever you like. For a superfood version use crunchy salad greens, avocado and soya or black beans. My favourite version is a combination of cooked puy lentils, spring onions and tomatoes, with a dressing of olive oil and lemon juice.

Serve with a simple dip made from natural yoghurt, crushed garlic, pinch paprika and squeeze fresh lemon juice.

We get through a lot of lemons and limes and often run out, so I keep a bottle of supermarket lemon and lime juice in, its convenient and not expensive. Likewise fresh mint or coriander aren’t always handy, a good dried leaf version works ok, or mint sauce from a jar.

ROAST RADISH, NEW POTATO AND MACKEREL SALAD

You can use any kind of pre-packed cooked mackerel, such as peppered, smoked, hot or plain. Either leave the potatoes whole or halve or quarter so that they are a similar size to the whole radishes, this ensures even cooking. Drizzle with olive oil and roast in the oven for about 30 minutes, tossing half way through, until golden and tender. Meanwhile make the dressing: whisk together 3 tbsp olive oil, 1 small crushed garlic clove, 3 tbsp natural yoghurt, juice ½ lemon, handful freshly chopped herbs such as parsley or dill. Allow the cooked radish and potato to cool a little, then toss together with the dressing. Flaked mackerel and some fresh salad greens.

SWEET SMOKY CHICKEN

This can be served in a number of ways: over rice with steamed veg, tossed in a stir fry or left overs can be used in a crunchy greens and chicken salad. For the recipe use 4 to 6 Chicken thighs, skin on, if you prefer chicken breasts that’s fine. For the sauce 1 tsp ground allspice 3 tbsp soft brown sugar 2 garlic cloves, crushed 1 tbsp rice vinegar 5cm piece of ginger, peeled and grated 1 tsp smoked paprika 3 tbsp olive oil Preheat the oven to 220 fan (or cook over the barbecue coals). Combine all the sauce ingredients and coat the chicken well. Leave to marinate in the fridge, preferably overnight, or at least half an hour. Place the chicken on a baking tray and cook for about 20 minutes until the chicken is cooked through, baste with the sauce half way through cooking. Once cooked the chicken will be dark in colour, sticky and delicious. Slice up and serve with rice, flatbreads or salad and pickles.

CUCUMBER SALSA

This is a lovely side with fishcakes, rostis, falafel, bhajis etc. ½ cucumber, halved, deseeded and finely sliced or chopped 2 spring onions, finely chopped ½ tsp sugar pinch chilli flakes 1 tsp mint sauce squeeze lemon juice Combine all the ingredients and season with salt and pepper to taste

INDIAN SALMON AND SWEET POTATO CAKES

Steam a large peeled and cubed sweet potato until tender. Then mash with a pinch of salt and 1tbsp curry paste. Flake a 180g tin of salmon into the potato with a handful of breadcrumbs and chopped coriander. Shape the mixture into four cakes and chill for 10 minutes. Shallow fry in a little light oil for about 3 minutes each side until golden and warmed through. Serve with some leafy greens, cucumber salsa and natural yoghurt.

SATAY CHICKEN WITH SPRING GREENS ROASTIES

This recipe uses a full 1kg pack of chicken thighs, but can easily be halved, or will freeze. 1kg chicken thighs, skin on and bone in 1kg Maris Piper potatoes, peeled and cut into large pieces 4 tbsp vegetable oil Any choice of greens such as spring onions, broccoli or Spring cabbage, finely sliced Coriander leaves and sliced red chilli to serve (optional) For the satay sauce 4 tbsp smooth peanut butter 1x 200g tin full fat coconut milk 1 tbsp soy sauce 1 lime, juiced 2 tbsp clear honey 2 tsp curry powder

Preheat the oven to 220 fan. Mix the satay sauce ingredients together. Place the chicken, skin side up in a roasting tin and coat in the sauce. Roast for about 45 mins, basting half way through, until the chicken is tender and the skin crisp. Meanwhile, simmer the potatoes in boiling water, drain after about ten minutes, leave to dry. Put the oil in a shallow roasting tray and pop into the oven for about 5 minutes until very hot. Add the drained potatoes, season with salt and black pepper and toss to coat in the hot oil. Roast for about 30 minutes or so until crispy and golden, turning half way through. Add the greens for the last 5 mins. The chicken and potatoes should finish cooking at the same time, serve with extra sliced spring onions, red chilli and coriander. If there is any cooking sauce left, it can be re-heated with some quick noodles for another day.

CARDAMON CHOCOLATE POTS

These are very rich and indulgent, with a lovely aromatic hint of cardamon. They only need to be made in small portions. I use small glass tumblers. These quantities (can easily be halved) make at least 4 pots, depending on size.

300ml double cream, plus extra for drizzling 12 cardamon pods 200g dark chocolate 25g butter 2 egg yolks, lightly beaten (save the whites and add to an omelette or scrambled egg)

Put the cream in pan. Crush the cardamon pods lightly to remove the seeds and pop them into the cream. Gently warm and remove before boiling point is reached. Set aside for about 20 mins for the flavour to infuse. Pour the cream through a sieve to remove the cardamon flecks, then pour back into the pan and warm. Finely chop the chocolate and add to the cream, off the heat, stir until melted. Add the butter in very small knobs and keep stirring to melt. Quickly but gently fold in the beaten egg yolks. Pour into small pots and allow to set in the fridge for about 4 hours. Drizzle with a little cream to serve.

Hopefully we will have a good Summer with lots of fine weather boating days. I’ll be back for the Summer edition, with a few extra’s along the way. In the meantime you can follow more recipes on my Facebook page Canal Cuisine.

It’s the time of year when we have more time to think about what we are going to eat, maybe plan a little more and enjoy the thought and preparation that goes into our meals, especially over the festive period.

Food gifts and decorations hand made with love are so much more personal and meaningful than those shop bought ones which involve a lot of packaging and plastic. Although, my guilty confession during November was buying and consuming (I did share) two of boxes of Ferrero Rocher chocolates, purely to keep the boxes to give my home made chocolate truffles as gifts later on!

The smell of orange peel drying over the warm stove top and clove studded orange decorations mingling with cinnamon and star anise are a favourite. Dried orange zest is a wonderful addition to casseroles and bakes. Add the peel of a tangerine with a few cloves, star anise and a cinnamon stick to a small pan of water and leave to simmer over the stove to give your boat a lovely hint of Christmas.

CRANBERRIES Although I always like to keep dried ones in for baking etc. I have in years gone by bought fresh or frozen and done little with them, the convenience of a shop bought jar of cranberry sauce is simple and easy. There are lots of ways to use these plump little colourful berries and they marry so well with orange, walnuts, sausage, soft cheese and of course poultry. Add them to a salad of roasted squash, sprouts, red cabbage slowly simmered over the stove top with apple, orange, brown sugar and mixed spice. They are also a tasty addition to homemade bread and stuffing, even if you don’t make your own stuffing from scratch, just add them to shop bought along with some extra herbs and nuts such as walnuts, pecans or hazelnuts.

SAUSAGE ROLLS are so rewarding to make and can have much more flavour than shop bought. A pack of shop bought puff pastry can go a long way. You could split the pack and do half and half with savoury sausage rolls and a sweet mince pie roll. As long as you have a rectangular shape, brush down one edge with beaten egg, place the filling down the middle in a sausage shape, fold over, seal and brush the top with the rest of the egg (or milk) before baking. Remember to make a few slits in each one after cutting into individual rolls, sprinkle the top with a little sugar if doing the mince pie version, or finely grated cheese, sesame or poppy seeds if savoury. Instead of cranberry sauce you could use mango chutney or any other fruit chutney with the sausage meat, add a bit of dried stuffing for extra texture if you like. A vegetarian version would be to use very finely chopped onion, peppers and mushroom fried with lentils, sweet potato and Moroccan spices with which dried apricots or prunes work well.

Bay, sage and rosemary are the woody herbs we love to use at this time of year. They marry perfectly with tray roasted potatoes and vegetables, compliment meats and stuffings and add a wonderful flavour when infused in milk for any white sauce or gratin recipe. The spices of nutmeg, star anise and cinnamon are equally wonderful.

I’m sharing a few one pot fuss free festive dishes, which may be cooked over the stove (instead of in the oven) on those cold days when the fire is in all day. I’ve also got with some little extras and tips along with some sweet delights.

TURKEY ONE POT WITH RED CABBAGE AND APPLE This would serve four and will freeze or keep in the fridge for a few days, the quantities can easily be halved for less. This recipe would also work with pork steaks.

6 tsp vegetable oil
2tsp balsamic vinegar
4 turkey breast steaks
1 red onion, thinly sliced
1 garlic clove crushed
500g red cabbage, finely shredded
225g raw baby beetroot, peeled and cut into wedges
2 red apples, thinly sliced
finely grated, zest and juice of 1 orange
1½ tsp light muscovado sugar
400g tin green lentils, drained
4tbsp chicken or vegetable stock
1tsp wholegrain mustard pinch salt and black pepper

Mix 2 tsp of the oil with 1tsp of the vinegar and lightly brush over the turkey steaks, season with the salt and pepper, set aside to marinate while you make the braised red cabbage. Heat 3 tsp of the oil in a flameproof casserole dish (approx. 3 litre capacity) and gently fry the onion for a couple of minutes, add the garlic. Remove from the heat and add the cabbage, beetroot, apple, orange zest and juice, remaining vinegar and sugar. Lightly season and stir everything together. Cover with a tight fitting lid and cook in a moderate (170/gas3) oven (or over the stove) until the cabbage is just tender, stirring half way through.

Pat the turkey steaks dry with kitchen paper, heat a frying pan with the remaining oil. Add the turkey steaks and cook on one side only for a minute or so until browned. Stir the lentils into the red cabbage, then place the steaks on top, browned side up. Combine the mustard with the stock and pour over the top. Cover and return to the oven or stove for a further 20 minutes until the cabbage is tender and the turkey is cooked through.

SPICED SAUSAGE ROLLS

1 tbsp oil ½ onion, finely chopped
2 garlic cloves, crushed
½ tsp each chilli powder, ground cumin, ground coriander, turmeric
100ml red wine
squeeze of lemon juice
400g sausage-meat
pack puff pastry (approx 320g)
1 egg beaten

Heat the oil in a pan and add the onion, cook for a couple of minutes, then add the garlic and cook for a couple more minutes until soft. Add the spices and cook for a minute or two to release the flavours. Pour in the red wine and let it bubble for a few minutes to reduce, remove from the heat and add the lemon juice, then allow to cool. Combine the sausage-meat with the spice mixture and mix well.

Roll out the pastry onto a floured surface, cut into two rectangular oblongs. Brush one long edge with the beaten egg. Then with floured hands make a long sausage shape with the mixture and place over the pastry. Pull the pastry over the filling to seal the edges over the beaten egg side by pressing firmly together, carefully roll over to make sure the edges are stuck together. Cut into individual sausage rolls and place onto a lined baking sheet. Make two slits in each roll using scissors to snip v shapes out of the pastry. Brush with the rest of the beaten egg and cook in the preheated oven for about 12 to 15 minutes until golden brown and cooked through. Transfer to a wire rack, this helps keep the bottom of the roll crispy.

SWEET POTATO AND CHICK PEA HARISSA ROLLS (Makes 16)

1 pack ready made puff pastry
2 small sweet potatoes, very finely diced
1 tin chick peas, reserve the liquid
½ red onion, finely chopped
2 garlic cloves, crushed
1 heaped tsp harissa spice mix
½ tsp ground cumin
1 tbsp tomato puree
2 tsp poppy or sesame seeds

Toss the potatoes in a little olive oil and salt and pepper, then roast in the oven for about 15 minutes. Gently fry the onion with the garlic and spices, add the tomato puree, sweet potato and chick peas. Combine everything together. Add a little of the chick pea liquid and then use a potato masher or fork to squash the mixture a little. Roll out the ready-made puff pastry on a floured surface and cut into two large rectangles, place the filling mixture in a sausage down the middle about 2cm from the edge, roll over and seal the edges. Brush the top with the chick pea water and sprinkle with the seeds. Bake in a 180 oven for about 20 mins until golden brown on top.

FESTIVE SIDES

• For glazed root vegetables, use equal quantities of (about 2 tbsp) of vegetable oil or light olive oil with honey or maple syrup.
• Roasted sprouts and shallots marry well with finely paired orange zest and juice with oil and a sprig of thyme. Use 2 tbsp oil, 2 tbsp honey and the juice of 1 orange. Or use balsamic vinegar instead of orange.
• For any tray roast veggies, ensure they are cut into equal sized pieces to ensure even cooking.
• Add a few finely chopped rosemary or sage leaves to your Yorkshire pudding mix for extra flavour.
• When seasoning your roasties, ditch the table salt for Malden sea salt flakes, they are the best and make all the difference! Use freshly ground black pepper.
• Crispy roast potatoes give better results when par boiled, dry the moisture and steam off wrapped in a t towel, then make sure the roasting tray is hot before they are tossed in oil, herbs and seasoning to roast in the oven. It’s not essential to par boil and sometimes can make one pan too many, but it will give nice rough edges to your roasties and they will be crispy on the outside yet fluffy in the middle. We know not to waste the water and re use it for other veggies, soup or stock.
• Carrots and parsnips cut length-ways and roasted with 2 tbsp honey, 1tbsp oil and 1tbsp wholegrain mustard combine well together for a tasty twist. Swap the mustard for fennel seeds for another alternative. It’s not necessary to par boil carrots and parsnips, for best results toss in the oil and roast until just tender then mix the honey, orange, fennel, mustard or whatever you’re using and toss through the vegetables to glaze and cook for a further 10 minutes. They can be cooked in advance up to the last step.

ONE POT BRAISED DUCK BREASTS WITH POTATO CELERY AND ORANGE

Pork steaks would work instead of duck and the dish can be cooked over the stove or in the oven.
3 oranges
2 duck breasts, skinless and boneless
1 tbsp vegetable oil
1 onion, thinly sliced
2 celery sticks, finely sliced
1 garlic clove, crushed
250g new potatoes, halved
75ml vegetable stock
1 star anise
1 red chilli, deseeded and finely sliced

Finely grate the zest from two of the oranges. Arrange the duck breasts in a single layer in a dish and sprinkle over the zest, then squeeze the juice from the two oranges over the duck. Turn them over a few times and then cover and leave in the fridge to marinate for at least an hour or overnight. Allow to come to room temperature before cooking and preheat the oven to about 180/gas4. Peel the remaining orange and cut into 8 segments.

Heat the oil in a flameproof casserole and add the onion and celery, fry for a few minutes and add the garlic and star anise, continue to fry for a minute until the onions are soft but not brown. Remove the onions and celery from the pan and set aside. Lift the duck breasts out of the marinade and place in the casserole, spoon the onions and celery mix over them and then pour over the marinade. Add the potatoes and half the orange segments, scattering them around the duck breasts. Pour over the stock and add the chilli and bring to the boil. Cover and cook for about 35/40 minutes until the duck and potatoes are tender, season to taste. Remove the duck breasts from the casserole and slice them. Spoon the other ingredients into a bowl and top with the sliced duck, then spoon the juices over. Garnish with the few reserved orange slices.

CRANBERRY BREAD PUDDING

This is a deliciously satisfying pudding, full of chocolate fruitiness with a hint of spice and quick and easy to make.

6 thick slices of white bread, cubed
½ cup fresh cranberries
10 squares of dark chocolate
¼ cup toasted almond flakes
¼ cup sugar
2 tbsp butter
4 cups milk
2 tbsp coconut oil
1/2 tsp vanilla extract
1 small stick cinnamon
3 whole cardamon pods, bruised
3 eggs, beaten

For the topping beat together ½ cup melted butter 1 cup sugar 1 egg 1 tsp vanilla extract ¼ cup cream

Preheat the oven to 180/gas 4.

Cover the bottom of a shallow tart or pie dish with the bread. Scatter the cranberries, chocolate and almonds among the bread cubes and sprinkle the sugar on top. In a saucepan, heat the butter milk and coconut oil with the vanilla, cinnamon and cardamon, heat to lukewarm until the butter has melted. Remove the cardamon pods and cinnamon stick. Whisk the eggs into the milk mixture and pour over the bread allowing to soak in. Bake for about 40 minutes until cooked and slightly set. For the topping, beat the ingredients together and spread evenly over the pudding as soon as it comes out of the oven, return to the oven for a further 20 to 25 minutes until nicely browned. Serve with a good thick custard or ice cream.

CHRISTMAS PUDDING TRIFLE This recipe uses warmed up left over Christmas pudding and cold custard and cream for a quick and simple rich dessert. These quantities make two and can easily be doubled for more.

150g leftover Christmas pudding
200g tinned prunes in syrup
1½ tbsp sherry (optional)
250g ready made custard
150ml double cream
whole nutmeg for grating

Warm the Christmas pudding up in the oven with a splash of water for ten minutes or so to heat through. Meanwhile, drain the prunes and reserve the syrup. Remove the stones from about 8 prunes (if not pitted), the others will keep in the fridge in the syrup for another day.

Roughly chop and combine with the sherry and about a tablespoon of the syrup. Break the warm pudding and arrange over the bottom of a dish (or individual tumblers), add the prunes to each one, pushing them down into the pudding, spoon over a little of the boozy syrup to moisten the pudding then spoon over the custard. Whip up the cream until forms soft peaks and spoon over the custard layer. Finish with a finely grated dusting of fresh nutmeg and serve with any remaining syrup.

CHOCOLATE ORANGE AND CRANBERRY ETON MESS

This is quick and easy to prepare, combine all the ingredients and top with whole pieces of chocolate orange and a fresh orange segment. Use whatever quantities you prefer, whether you like more cream, meringue or fruit, you can’t go wrong.
Ready bought meringue nests A handful of fresh or frozen cranberries Tinned and drained orange segments (or fresh orange) Freshly whipped cream Broken chocolate orange pieces and whole segments to top
For a little extra festive indulgence add a splash of brandy!

MINCEMEAT LOAF CAKE

225g self-raising flour
150g light brown soft sugar
150g butter or margarine
425g mincemeat
2 eggs
50g blanched almonds
A small handful of glacé cherries

Lightly grease and line two small loaf tins and preheat the oven to 160/gas 2. Combine the flour and sugar, add the eggs, butter and mincemeat. Beat together until everything is mixed well. Divide between the two tins and arrange the halved blanched almonds and glacé cherries over the top. Bake for about 1 hour and 15 mins, cool on a wire.
Finish by brushing with warm marmalade melted in a pan and a sprinkling of sieved icing sugar.

Hopefully we will all enjoy this season of goodwill and look forward to bright and promising 2025.

Autumn has well and truly arrived, bringing us the celebration of the harvest and all the wonderful produce that it provides.

Those earthy smells, magical twilight hours and beautiful colours, remind us that boating keeps us very much in tune with the seasons and the ever changing picture of our surroundings.

Enjoying Autumn walks with my dog Rosie, I’m often on the lookout for useful bits and bobs, be it kindling, pine cones and foliage, or berries and fruits, they all have their good uses. It’s mushroom season too!

The hedgerow berries have also been put to good use, some of my recipes can be found in previous Autumn articles.

Now it’s time for apples, I’m sure we’ve all had our first crumble of the year, there is nothing finer than a comforting homemade crumble with custard! I’ve got a lovely cake recipe using apple with cheese along with a few other ideas.

A tip for those apples as you prepare them to avoid discolouration, immerse in a bowl of cold water with a good tablespoon or more of lemon juice.

I’ve also made pear jam again this year, it’s a simple method of half quantity sugar to fruit, ½ tsp mixed spice, simmered slowly for at least 90 minutes until smooth and boiled until setting point reached, skim off foam and spoon into sterilised jars.

It has to be the ultimate warm and hearty feeling of satisfaction, to watch the fire and enjoy good food after a few hours out in the fresh air.

Here are some of my favourite Autumn recipes, along with some one pot dishes, my trusty base curry recipe and some ideas for using pumpkins. Slow is the secret for many curries, so if you’ve got a Cobb cooker don’t put it away yet, it’s the perfect way to get your curries going and may just attract new friends!

SAUTÉED MUSHROOMS WITH SWEET APPLE AND WALNUT ON SOURDOUGH

Use chestnut mushrooms if you can for a good nutty taste and Cox’s sweet apples.

For the dressing: 4 tbsp crème fraiche, 2 tbsp white or red wine vinegar, 1 tsp Dijon mustard, pinch salt and pepper, combine the ingredients together.

Add a few freshly chopped chives or parsley (if you have them) before serving.

Prepare 2 apples by quartering, peeling and slicing.

Slice and sauté 8 to 12 mushrooms in a dash of oil, season and add the sliced apples and a knob of butter just to warm the apples through.

Thickly slice the bread into 4 pieces and lightly toast or pan fry.

Top with the mushrooms and apples, a few walnut pieces and the dressing to serve.

WHOLEMEAL SAUSAGE AND APRICOT ROLL

This recipe uses part wholemeal flour and reduced fat sunflower spread for a healthier option.

For the pastry
225g flour, wholemeal or half and half with plain
140g reduced fat sunflower spread
1 tsp poppy seeds
Rub the flour and the spread together to resemble fine breadcrumbs and then stir in 2 tbsp cold water and a pinch of salt, bring together to form a dough and wrap tightly and chill for 20 minutes.

For the sausage-meat filling
450g lean minced pork (or use herbed sausages, squeeze the meat out of the casings)
1clove garlic, very finely chopped
1 large cooking apple cut into small pieces or grated
75g dried apricots, finely chopped
½ tsp dried (or fresh) herbs such as sage or mixed, if using plain sausagemeat
½ tsp each salt and pepper.

Preheat the oven to 220/gas 7.
Roll out the pasty on a floured surface to form a rectangle (about 25 x 30cm) to fit onto a greased/lined baking sheet. Trim to shape if necessary.
Combine all the filling ingredients and squeeze together to form an oblong shape to sit over the pastry.
Brush the edges with cold water and fold over, press firmly to seal.
Score the top to make a lattice, then lightly brush with water and sprinkle the poppy seeds over.
Bake for 25-30 minutes until the pastry is golden.
Serve warm or cold as a ploughman’s lunch with pickles, tomatoes and a chunk of cheese.

I use lots of fresh lemons and limes in my recipes, and sometimes get caught out when I haven’t any fresh ones in. It’s only recently that I’ve discovered supermarket convenience citrus juices, like those we used to buy for pancake day, they work out much cheaper, although they do have preservatives added, but nonetheless are very useful to keep in.

PINK PICKLED ONIONS A lovely accompaniment to the sausage and apricot roll.

1 red onion, finely sliced
2 limes, juiced, or 2-3 tbsp shop bought lime juice
pinch salt
Combine the onion with the salt and lime juice, leave to pickle in the fridge overnight. The acidity will draw the colour and turn everything into a lovely pink colour.

HARVEST PORK CASSEROLE This is an easy one pot satisfying meal, makes plenty to keep in the fridge for a few days or freeze for another day.

4 Pork shoulder steaks (or boneless leg approx. 600g)
1 celery stick,
1 carrot, onion and leek, all roughly chopped
1-3 potatoes, depending on size, cut into small pieces
1 garlic clove, peeled and crushed
1 tbsp fennel seeds, ground in pestle and mortar or spice grinder
1 tbsp each ground cumin and coriander
2 tbsp plain flour
300 ml chicken or vegetable stock
300 ml cider or apple juice
2 small sweet apples salt and pepper to season

Batch fry the pork in a little oil in the casserole pot and set aside. Then add the onion and garlic to the pot to gently fry for a couple of minutes, add the spices and stir in the flour. Turn the heat right down, add the stock and cider, then add the pork back to the pot, followed by all the vegetables, apple and seasoning. Nestle the meat down under the liquid, cover and cook low and slow in a moderate oven or over the stove for about an hour. Check the meat for tenderness, depending on the cut, continue to cook for another half hour or so.

Serve with greens such as cabbage or kale.

CRUMBLY APPLE AND WENSLEYDALE CAKE

This is an easy bake, delicious when served warm, it’s moist, sweet and tangy with the perfect combination of ingredients.

575g apples
175g self-raising flour tsp baking powder
75g light brown sugar
50g each raisins and sultanas
50g Brazil nuts or walnuts roughly chopped
2 eggs
90ml sunflower oil
225g Wensleydale cheese
Sprinkling icing sugar to finish

Grease and base line a 9 inch loose bottomed tin or flan dish.
Peel, core and thinly slice the apples.
Sift the flour and baking powder into the bowl. Stir in the sugar, raisins, sultanas, nuts and apples. Mix well to combine.
Beat the eggs with the oil and add to the dry ingredients, thoroughly combine.
Turn half the mixture into the prepared tin, crumble the cheese over the top, then spoon the rest of the mixture over and spread to the edges of the tin.
Bake at 180/gas 4 for about 50 minutes, checking and turning after 25 mins, until just firm in the centre. Allow to cool slightly before turning out. Enjoy warm, sprinkled with icing sugar.

LEEK AND CHEESE BREAD AND BUTTER PUDDING
A savoury take on a good old fashioned recipe!

6 – 8 slices wholemeal sliced bread
1 tbsp each of butter and Dijon mustard
1or 2 (depending on size) leeks, trimmed and finely sliced
50g jarred sun dried tomatoes (or use fried bacon pieces for a non-veggie version) 250ml milk
3 eggs
85g grated cheddar cheese

Trim the crusts off the bread (save for a savoury crumble or stuffed veg topping)
Melt the butter and stir in the mustard, spread over the bread slices and make into sandwiches.
Cut in half and arrange tightly together in the base of a buttered ovenproof dish.
Gently sauteé the leeks in a little oil or butter and arrange over the bread with the chopped tomatoes or bacon.
Whisk the milk with the eggs and pour over the dish, allow to soak for 30 minutes.
Heat the oven to 190/gas5.
Sprinkle the grated cheese on top and bake for 25-30 minutes until golden and risen.

Not to waste those crusts, they are the perfect topping for a pumpkin tray bake, stuffed vegetables, or a cauliflower and broccoli gratin. Whatever your base of vegetables, just add a creamy cheese sauce and top with those breadcrumbs and a few broken pieces of walnut and extra cheese! Bake in the oven or finish under the grill for an extra crispy top.

PUMPKINS

Pumpkins are in season from now until November and have lots of uses other than the messy job of carving out for lanterns, best bought after Halloween when they are a bargain! Ideas run from chutney to tagines, soup, curries, casseroles, pancakes, risottos, sweet pastry pies, the list goes on.

Nothing beats a good warming, thick and wholesome soup. Here’s a version using orange zest for an extra twist.

PUMPKIN AND ORANGE SOUP A quicker method by boiling the pumpkin instead of roasting in the oven.

1 medium pumpkin, peeled, de-seeded and chopped into small pieces
1 tsp finely grated orange zest
juice from 1 small orange
1 onion and 1 carrot finely chopped
1 tsp caster sugar
1 inch ginger finely chopped
1½ pint vegetable stock
salt and pepper to taste
2 tbsp crème fraiche, yoghurt or cream (optional) to finish

Gently fry the onion in a dash of oil until it starts to soften, add the carrot, pumpkin, ginger, stock and orange. Simmer with the lid on for about 20 minutes.
Allow to cool slightly, then blitz to a smooth consistency.
Return to the pan and check for seasoning adding salt and pepper to taste.
Stir in crème fraiche if using.
For an extra twist to finish, sprinkle with freshly chopped chilli or dried flakes and a few roasted pumkin seeds.

PUMPKIN RISOTTO WITH HAZELNUT BUTTER

Hazelnut butter (can be made ahead and kept in the fridge)

25g skinned hazelnuts, gently toasted for a few minutes until golden brown. If you can’t get skinned, dry toast skin on nuts in a pan and then rub together between your fingertips to remove the skins, not to worry if they don’t all come off.
60g butter
1 tbsp parsley (finely chopped fresh or use dried)
Salt and freshly ground black pepper

Finely chop the hazelnuts when cool and combine with the softened butter, parsley and seasoning.
Spoon onto a piece of baking paper or cling film and roll up into a tight sausage shaped roll, keep in fridge until needed.

For the risotto

450g pumpkin, peeled, de-seeded and diced
25g butter 85g onion, finely chopped
2 garlic cloves, finely chopped
110g Arborio risotto rice
330ml hot vegetable stock
Finely grated zest of ½ orange
25g freshly grated parmesan
Salt and pepper to taste

Melt the butter in a pan and gently fry the onion until soft but not brown.
Add the diced pumpkin and simmer for 5 to 10, until just beginning to soften, without overcooking.
Add the garlic and rice and stir round the pan to combine the ingredients.
Now add the stock one ladle at a time, ensuring each addition is absorbed before adding the next, this takes about 20 minutes.

The risotto is ready when the rice is creamy but still has a bite, depending on how accurate your quantities are, you may need to use more or less stock.
Stir in the orange zest, parmesan and seasoning to taste, top with slices of the hazelnut butter to serve.

STICKY GINGERBREAD

150g preserved stem ginger in syrup, plus 3tbsp syrup from the jar
1 large cooking apple (about 225g)
125g black treacle
125g golden syrup
175g dark muscovado sugar
175g unsalted butter
225g plain white flour
125g wholemeal flour
1tsp ground mixed spice
1 ½ tsp bicarbonate of soda
2 eggs

Grease and line a 7 inch square cake tin, use 2 small loaf tins if you don’t have one. Peel core and quarter the apple, then stand in a bowl of cold water with a squeeze of lemon juice to prevent discolouration.
Put the treacle, syrup and sugar in a pan and add the butter, gently melt and allow to cool to slightly.
Sift the flours, mixed spice and bicarbonate of soda into a bowl. Grate ¾ of the apple into the bowl and toss into the flour mixture.
Add the melted syrup mixture, eggs and ¾ of the ginger pieces, beat well to combine. Turn the mixture into the prepared tin, spreading into the corners.
Using a potato peeler to thinly slice the remaining apple, scatter the slices and the remaining ginger over the top of the gingerbread and press down lightly into the mixture using a the back of a spoon.
Bake at bout 160 to 170/gas 3 for about 1 hour until just firm and slightly springy to touch.
Leave to cool in the tin, then turn out onto a wire rack and drizzle the ginger syrup over the sponge.

Gingerbread will keep for a week in an airtight container and is best stored for a few days before eating to allow the flavours to develop.

My intentions for every article are to share some curry recipes and as usual I overrun the space allocation! So here’s just a quick taster of my basic curry sauce below. One useful tip is to have a ginger and garlic paste available, I make my own from simply peeling and equal quantities of fresh ginger and garlic, blitzed in a blender or pestle and mortar with just enough water to make a smooth paste. Store in an air-tight container in the fridge or freeze as individual ice cube sizes. It’s such a handy thing to have at the ready for curries and stir fries etc. Chilli paste can be made in a similar way.

Tandoori chicken or vegetables are a favourite with this sauce, simply marinate whatever you’re using, be it chicken or vegetables, with tandoori masala spices, a squeeze of lemon juice and natural yoghurt. Fry in a little oil and add the base sauce.

BASE CURRY SAUCE

As this is a slow process, when the weather permits, I will use the Cobb cooker for this one and other curries, the added bonus is that the boat doesn’t smell of curry for days!

4 or 5 onions, depending on size, roughly chopped
100ml rapeseed oil, add a little more to the pan if needed
1carrot (about 60g) roughly chopped
½ each of red and green pepper, roughly chopped
1 tin tomatoes, or 3tbsp tomato pureé with water
3 tbsp ginger and garlic paste (see above)
1tbsp each of garam masala, ground cumin, ground coriander, paprika
½ tbsp ground fenugreek (optional, don’t worry if you don’t have it)
2 tsp ground turmeric

Place the prepared onion in a large pan, add the salt and oil. Stir well and add the remaining vegetables, the ginger and garlic paste and enough water just to cover. Simmer very gently for about 45 minutes, until the vegetables are soft and the liquid reduced. Add the remaining ingredients and a little more water if required, give a good stir, cover and continue to simmer for about 30 minutes. Skim off any surplus oil from the top if you like, save for frying when making your choice of curry. Allow to cool slightly and blend to a smooth consistency, if too thick add a little water or stock. Can be used immediately, stored in the fridge for a few days or frozen.

I hope you enjoy trying some of these recipes out, have a wonderful Autumn season and we’ll catch up again in December. In the meantime, do look back on previous articles for other recipes, or follow me on my Facebook page Canal Cuisine. You can either contact me through my page or by email.

HELLO SUMMER.

This could be a question rather than a statement because we had the occasional fire during May and only recently we were back to warmer clothing and waterproofs. But now June is promising finer and warmer weather we will be back to “al fresco” and lighter meals.

Summer has officially arrived for me when the elder-flower blossom blooms and on a warm day the sweet heady aroma of that and the nettles reminds me of a good New Zealand Sauvignon Blanc! My first batch of elder-flower cordial is made, the dandelion honey was made earlier on and this month I will be making clover honey for the first time. These sweet syrups may not be the ideal  substitute for honey but are perfect for using over fruit, natural yoghurt, breakfast muesli, in marinades and dressings etc.

ELDERFLOWER DRESSING is perfect over green salads. Mix together 2 tbsp elderflower cordial, 2 tbsp white wine vinegar, 3 tbsp olive oil, zest and juice of 1 lemon.

Fridge space is always limited but there’s always a big tub of natural yoghurt in mine. It’s an all rounder for every meal from breakfast smoothies and muesli, muffin and cake recipes, then of course marinades and dressings. Feta and halloumi are synonymous with summer recipes, as are lemon, fresh herbs, chillies, seasonal fresh produce and soft fruits.

BEETROOT! Not everyone enjoys this dark purple vegetable but if you do it’s the perfect addition to summer salads, it marries well with feta, fish (such as mackerel or cod) and lentils. It also makes a wonderful salsa and has good health benefits.

BEETROOT SALSA

Combine all the ingredients together: 2 to 4 beets, finely diced ½ red onion; finely chopped ½ each red and green chilli, de-seeded and very finely chopped; 1 tsp freshly chopped mint; (use mint sauce from a jar if you don’t have fresh) 1 tbsp olive or rapeseed oil; Juice of ½ lemon, or 1 tbsp cider vinegar; Pinch salt.

GREEK SCRAMBLED EGGS A lovely light meal and perfect served on toasted sourdough.

Feta cheese, about ¼ pack 2 to 3 (depending on size) tomatoes, finely chopped 4 large eggs, lightly whisked 1 tsp oregano Generous pinch of salt and pepper

Heat the oil in a pan end gently fry the tomatoes for 2 or 3 minutes until some of the juice evaporates. Add the eggs, oregano and seasoning to the pan then gently stir and fold the mixture across the pan. When the eggs are just about cooked, crumble in the feta cheese and gently fold in. Enjoy with warm toast.

PESTO in a jar is a useful store cupboard ingredient to have in and makes a quick salad dressing or marinade for chicken and vegetables with added oil, lemon juice (or cider vinegar) and optional chilli. It’s also handy to stir through a pasta dish, or as a pizza or tart base.

SUMMER PESTO, COURGETTE AND TOMATO TART

Roll out a pack of ready roll puff pasty onto a baking sheet, using the packaging paper as a non-stick sheet. Tidy the edges with a knife to form a neat rectangle, then gently score a line all the way round, about an inch in from the edge cutting all the way the through. Brush a little beaten egg around the border taking care not to spill over the sides otherwise you wont get an even rise. Brush a thin layer of pesto over the base and pop into a hot oven for 5 minutes while you prepare the topping. Slice 1 to 2 courgettes into discs and gently fry in a little oil for a couple minutes each side. Remove the pastry from the oven and arrange the courgette pieces over the top, followed by sliced small tomatoes and salt and pepper. Return to the oven for a further 15 minutes until the pastry edges are golden and crispy. Enjoy warm or cut into squares and eat cold.

When planning to barbecue we often have a plan b, which is usually involves the skillet or griddle pan and cooking over the gas hob inside! My devilled corn on the cob recipe can also be cooked in a hot pan, as can the skewers if they are small enough, and burgers of course.

Yoghurt sauce, tzatziki, hummus, guacamole etc. are all favourites and have been included in previous summer articles. My quick onion relish recipe not only works as an accompaniment but is a good binder for my meatball kebabs. Jalapeno peppers in a jar are a great addition to salsas, homemade burgers and aioli.

LOADED BURGERS WITH JALAPENO

AIOLI works well with any type of burger:

For the aioli simply mix together (or blend in a mini chopper) 1 finely chopped garlic clove, ½ cup mayonnaise, a few sliced jalapenos, add a little juice from the jar to make a thinner sauce.

Slice the burger bun and toast on the inside, then layer the burger up, firstly spread some aioli over the base, followed by a lettuce leaf, slice of tomato, sliced onion ring, cooked burger, slice of cheese, cooked bacon rasher, sliced avocado, finally spread more aioli over the burger bun lid and place over the top!

LENTIL BURGERS 1 tin lentils, drained ½ small red onion and 1 garlic clove, very finely chopped 70g porridge oats, finely blended to fine if you have a mini chopper of food processor 1 tsp chilli flakes or finely chopped fresh chilli ½ tsp ground cumin ¼ tsp turmeric 1 tomato, finely chopped 50 ml natural yoghurt A handful of freshly chopped coriander, mint or parsley if you have it pinch salt and pepper

Start by gently frying the chopped onion and garlic, add the spices and seasoning to combine and then remove from the heat. Whiz the oats in a processor, if you don’t have one you could place them in a strong food bag and crush with a rolling pin, the finer they are the easier it is to shape the burger. Then combine everything together in a bowl and leave for 20 mins. Squeeze the mixture tightly together with your hands to form the burgers, makes about 2 or 3. Double the quantities for more, will freeze uncooked.

TIP For any homemade burgers or meatballs is always good to squeeze very firmly together when shaping to avoid too much moisture and help stick together, don’t use extra lean minced meat, 30% fat content is ideal as the fat helps keep everything together, refrigerate before cooking - if they are too “soft” they fall apart easier. Make sure the grill pan is oiled just before cooking. Finally, don’t be in a hurry to turn them over, be patient and wait for one side to cook, they should only need turning once.

QUICK ONION RELISH

1 or 2 (depending on size) red onions 2 tbsp balsamic vinegar 2 tbsp honey 2 tbsp tomato puree 2 tbsp water Pinch salt and pepper Finely slice and chop the onions and add to a pan with the water and balsamic vinegar, bring to the boil then reduce to a simmer and add the tomato puree, honey and seasoning. Continue to simmer until the onions become soft and caramelised, add a little more water if needed.

MEATBALL KEBABS

These are good to make in advance and keep in the fridge, then if the weather changes and the barbecue is cancelled, you can always have them in a sauce or pasta.

Mix together beef mince and onion relish with a sprinkling of chilli flakes. Form into meatballs large enough to go onto a skewer, squeezing together very tightly, place them on plate in the fridge to chill before they go onto the skewer.

GRIDDLED PAPRIKA CHICKEN SALAD

Serve with sliced lettuce wedges, cucumber, onion, yoghurt dressing and fresh mint leaves. Also goes well with sweetcorn and spicy pitta wedges.

2 chicken breast fillets, cut into strips 1 garlic clove, crushed 1 tsp smoked paprika juice ½ lemon 1 tbsp olive oil

Mix the garlic, paprika, lemon and olive oil with a pinch of salt and pepper. Combine with the chicken strips and leave to marinate for at least 20 mins. Brush to barbecue griddle/rack with oil and cook the chicken for about 3 to 4 mins each side. Arrange over the salad ingredients and top with a simple yoghurt dressing.

CORN ON THE COB WITH DEVILLED BUTTER

2 corn on the cob; 60g soft butter; ½ tsp Dijon mustard; ¼ tsp each cayenne pepper and paprika; 1 tsp balsamic vinegar.

Rub a little butter over the corn on the cob, season with a pinch of salt and pepper and wrap in kitchen foil with the ends sealed well. In a small bowl mash the remaining butter with the other ingredients and set aside. Cook the wrapped corn directly over the barbecue coals for about 20 minutes, turning occasionally. Have a peep and if they aren’t browning cook them directly over the rack until they start to char. Once cooked unwrap and smother with the devilled butter to serve. Either serve whole or slice the kernels off with a knife and scatter over a salad. This is a tasty addition over a salad of black beans, onion and tortilla.

SPICY PITTA WEDGES

4 pitta breads cut into wedges; 2 tsp cumin seeds, lightly toasted in a dry frying pan and crushed; ½ tsp finely chopped red chilli or dried chilli flakes; 2 – 3 tbsp olive oil; pinch salt.

Toss the pitta wedges in all the ingredients and cook over the barbeque or a dry skillet for a 2 or 3 minutes each side until golden and crispy, take care not to burn.

STRAWBERRY CHOCOLATE BROWNIE CUPS

A quick and easy no cook dessert when you fancy something sweet!

Shop bought chocolate brownie bites; Fresh strawberries; Crème fraiche; Icing sugar.
Mix about 2 tablespoons icing to 200ml crème fraiche, gradually add the icing sugar, tasting for sweetness as you go, use more or less depending how sweet your tooth is. Place the brownie squares in the bottom of the glass or bowl, followed by the crème fraiche and icing sugar mixture, then the chopped strawberries, repeat and finish with a scattering of chocolate chips. Drizzle a little elder-flower cordial over the top and decorate with some elder-flowers or fresh mint and sieved icing sugar.

Hopefully we will all have a good summer and make more memories, meet more lovely boaters and stay safe! Most of all make the most of every day as before we know it we will be heading into Autumn when I will be back with more recipes. In the meantime, you can see more recipes and boating adventures on my “Canal Cuisine” Facebook Page.

Spring for boaters is an optimistic season and a time when we emerge from our winter hibernation, looking forward to longer days and enjoyable cruising. Many of us will be planning our Summer travels and hoping for some drier weather at least, sunshine a bonus! Picture those days when the sunlight streams through the boat and the condensation disappears.

Once those double figure temperatures return we will soon be cooking outside again and our Cobb barbecue will be back to full use, not just for barbecuing but so much more! For now I am enjoying some wild garlic pickings and soon the hawthorn buds, dandelions, nettles and elderflowers will be abundant.

We are all much more conscious about cutting down on food waste, using every part of fresh produce where possible and packaging must always be minimal. I used to buy food bags for storing dry foods, baking and chilled items, now I recycle bakery produce bags and if anything should happen to be in a plastic carton I will use it to keep leftovers in the fridge, or seed trays for my Spring plantings.

Try to wash and scrub root vegetables instead of peeling, there are many nutrients in the outer skin, use the outer leaves of greens for soups, the inner part of the stalk end of a broccoli stem is tender and tasty too. If I do peel the veggies, the skins make lovely oven crisps, tossed in a little oil and seasoning and baked on tray in a hot oven.

If bread looks a bit past it for a sandwich, make into breadcrumbs for stuffing, burgers and patties, they make a great topping for macaroni or cauliflower cheese. Fry slices in a little olive oil and seasoning and cut into croutons for a soup or casserole topping or toss in a salad, or make a simple bread and butter pudding.

With Easter coming soon I have a few favourite recipes to share, ideas using the whole chicken, a lovely lamb recipe, some gluten free polenta recipes and of course an Easter sweet treat. I’m a fan of chicken thigh meat in place of breast fillet but sometimes there is a larger fat/sinew content, thus more waste and less value for money, although Rosie our dog enjoys any chicken discard treats. If you buy skin on chicken thighs, the skins can be used to make chicken cracking based on the pork scratching.

CHICKEN CRACKLING
Remove the skins from the thighs and pat dry with kitchen paper. Sprinkle them with sea salt and leave in the fridge overnight, this will help dry the skins and give a crispier crackling when cooking. Place on a tray lined with baking paper and season with black pepper. Place another sheet of baking paper on top and weigh down with another baking tray or tin to stop them curling during cooking. Bake in a hot oven for about 15 minutes, remove the paper, turn them over, cover again and bake for a further 10 minutes. Remove the paper and check on the skins, continue to bake until crispy and golden, about 30 minutes in total.

These are delicious with a chilli dipping sauce or tangy lemon mayonnaise, simply add a squeeze of fresh lemon and some fresh ground black pepper to the mayonnaise.

A whole chicken is a much more economical buy. As there isn’t much meat on the wings, cut them off beforehand and use them to make a broth by boiling in a lidded saucepan with a little water, this then becomes a flavourful stock or a base for soups by adding onion, garlic, celery, carrots, seasoning and herbs, then add pulses or grains such as pearl barley and some leafy greens.

SPRING ROAST CHICKEN
Tarragon is a herb which compliments chicken perfectly and is readily available in the fresh herb section at larger supermarkets.

Pat the skin dry with kitchen paper and smear a little butter over the thighs and breast to protect from drying. Stuff the cavity with ½ onion. ½ lemon, 3 garlic cloves, 1 bay leaf, a small bunch of tarragon, sprig of thyme and a little butter. Roast for about 1 hour 20 mins, depending on size, if the leg is wobbly when pulled from the body and juices are clear, it is cooked. Allow to rest before serving. Don’t throw the juices away!

JERSEY ROYAL SMASH
This is a recipe using those chicken cooking juices, once settled, skim off the top fatty layer. Par boil new season scrubbed potatoes for about ten minutes until just tender. Strain and then very slightly break up with a potato masher. Heat the fat from the roast chicken in the base of a baking tray in a hot oven, then toss the potatoes in the fat and return to the oven, roast for about 20 minutes until crisped up and finish with fresh ground black pepper and finely chopped spring onions to serve.

SALSA VERDE
Perfect with roast chicken. This would serve 4, quantities can be easily halved.

1 small pack each of tarragon and flat leaf parsley
30g wild garlic (or 2 garlic cloves)
1 tsp sea salt
3 tsp Dijon mustard
40g capers (from a jar) drained, rinsed and chopped
200 ml extra virgin olive oil
2 tbsp cider vinegar or lemon juice.

Chop everything finely and gradually add the salt, oil, mustard and vinegar. Leftover chicken is perfect tossed in salsa verde, chopped salad ingredients and bulghur wheat or quinoa. Quinoa is nutritious and a good gluten free substitute for couscous or grains.

My rolled leg of lamb roast recipe does have quite a long list of ingredients, dried herbs instead of fresh and less fruit (such as the dates) and nuts can be used if ingredients are in sparce supply. It’s worth the time and effort of this dish for a special Easter Sunday roast. The stuffing ingredients are ample and make a perfect combination to use in stuffed aubergine and pepper for non-meat eaters, top with extra chopped onion and feta.

ROLLED LEG OF LAMB ROAST
Leg of lamb, deboned and butterflied
Coarse sea salt and fresh ground black pepper to taste
1 tbsp dried thyme
5 garlic cloves, peeled and finely chopped
1 tbsp grated lemon zest
4 tbsp oil
4 tbsp butter
Handful finely chopped dates, about 10
Handful chopped wild garlic or baby spinach
4 tsp chopped spring onions
3 tbsp finely chopped fresh rosemary
2 tbsp finely chopped fresh thyme
1 cup chopped nuts, mixture of unsalted cashew nuts and walnuts works
well ½ block of feta
Handful, about 15 dried apricots, chopped
2 tsp finely chopped chillies
10 pitted black olives chopped

Score a diamond pattern on the fatty side of the lamb, then rub in the salt, pepper, dried thyme, half the garlic, lemon zest and oil. Turn the leg over and using a sharp knife make 10 slits of 1cm deep and stuff the date pieces into each slit. Melt 2tbsp of the butter in a frying pan and saute the wild garlic, spring onions, half the rosemary and fresh thyme, reduce the heat and stir in the nuts, feta, apricots, chillies and olives. Leave to cool then spread the filling over the meat, leaving a small border. Then toll it up and tie with string, just tight enough to keep together.
Wrap in clingfilm and rest in fridge for about 3 hours.
Remove from fridge and bring to room temperature for a few hours before cooking. Heat the remaining butter in a pan to brown the meat on all sides , adding the remaining rosemary, thyme and garlic while you do so. Place in an ovenproof dish, cover and roast in a hot oven for approximately 1 ½ hours, roast uncovered for the last 20 minutes.
Lift out of the oven, cover and leave the meat to rest before slicing.

Polenta is a great store cupboard staple to keep in and is a useful substitute when short of fresh eggs, potatoes, butter etc. It’s made from cornmeal and is gluten free.

VEGAN POLENTA FRITTATA
½ red onion
1 small pepper or two halves of different colours
3 garlic cloves
1 tbsp vegetable oil
½ fresh finely chopped fresh chilli or ¼ tsp chilli powder
½ tsp each of salt, pepper, paprika
1 tsp dried or fresh mixed herbs
1 small tin sweetcorn
Handful spinach or wild garlic (optional)
155g (or 1 cup) polenta
750ml liquid comprising of 2 parts veg stock and 1 part non-dairy milk

Line a deep pie dish with baking paper.
Finely chop and fry the onion, peppers and garlic until turning golden.
Add the chilli, paprika, seasoning and herbs, followed by the spinach or wild garlic if using.
Finally add the tin of sweetcorn and set aside.

In a separate pan bring the vegetable stock to the boil, turn down to simmer and add the milk, then sprinkle the polenta into the liquid and whisk, keep stirring on a simmer for about 10 – 15 minutes until thickens.
Add the fried ingredients, stir well and pour into the lined dish.
Allow to cool, then refrigerate for at least an hour to fully set. Bring back to room temperature and bake in a hot oven for 30 minutes, until firm and golden on top.
When cooked, allow to rest before slicing into wedges.
Can be enjoyed hot or cold.

LEMON AND RASPBERRY POLENTA CAKE
This is a delicious light and moist wheat free cake made with polenta instead of flour, which helps prevent the berries from sinking during cooking. The raspberries can be substituted for blueberries.
100g unsalted butter, plus extra for greasing
100g caster sugar
2 medium eggs, beaten
100g ground almonds
90g polenta
zest and juice of 1 lemon
1 tsp baking powder
100ml natural yoghurt
100g raspberries or blueberries
Preheat the oven to 160 fan, grease a 2lb loaf tin and line with baking paper.
Cream the butter and sugar together until soft and pale, gradually beat in the eggs adding 1 tbsp ground almonds with each egg.
Stir through the polenta, lemon zest and juice, baking powder and remaining ground almonds, then stir in the yoghurt and half the raspberries.
Pour into the loaf tin and scatter the remaining raspberries over the top, pressing slightly down into the mixture.
Bake for 45 minutes, or until a skewer inserted into the centre comes out clean.
Allow to cool and slice to serve.

EASTER TREAT CHOCOLATE FRIDGE CAKE
200g digestive biscuits
100g rich tea biscuits
150g milk chocolate
150g dark chocolate
150g golden syrup
100g unsalted butter
175g dried soft fruit to your preference such as raisins, apricots, cranberries, glace cherries, I used Whitworths luxury fruit mix (for an extra bit of luxury soak in brandy first) 60g finely chopped nuts such as walnuts, pecans, hazelnuts...

Grease a shallow sided tin (I use 20cm square) and then line with cling film to hang over the sides for ease of lifting cake out later.
Melt the butter, chocolate and golden syrup gently in a bowl over a pan of simmering water, stir occasionally to mix together.
Crush the biscuits in a bag with a rolling pin, a mix of crumb and small pieces is ideal. Add to the rest of the dry ingredients in a large bowl and combine well with the melted chocolate.
Spoon into the tin, pressing firmly into the sides and corners. You could use a potato masher to help press firmly down.
Leave to set in the fridge for 2 hours. Remove from the tin by lifting out with the overhanging clingfilm and cut into squares.

 

What a wintery start to December we have had, with very seasonal frosts, snow flurries, beautiful skies and those wet and murky mornings when we patiently wait for daylight!

Our winter solstice isn’t far away, marking the shortest day which is apparently almost nine hours shorter than the longest day of the year.

Yule is the 12-day festival centred around the solstice giving us our familiar traditions such as the Christmas tree, the Yule log and Christmas wreath.

 

Holly was a part of early English folklore.

The sharp pointed leaves were thought to symbolise the crown of thorns and the red berries symbolising the drops of Christ’s blood.

A holly wreath on the door at Christmas began during the seventeenth century and signified a home that celebrated the birth of Christ.

I have a hand tied swag of holly and ivy as a simple decoration to hang in the front of the boat, although I have made wreaths for other people using twisted willow branches as the frame.

I just love those festive ingredient combinations. Pears, oranges, cranberries and pomegranates along with the soft cheeses like brie and stilton with walnuts and hazelnuts. Rosemary, sage and bay really come into their own at this time of year too with tray roasted veggies, homemade stuffing and roasts. Then there are all those chutneys and pickles made in the Autumn to enjoy with an array of cheeses and meats.

Grazing boards and nibbles are one of our favourite ways to pass a winter evening on in front of a warm fire. I have shared some of my favourites.

Pear, blue cheese and walnut are a perfect combination. Or Brie, black grape and celery on cocktail sticks.

Dried apricots individually topped with soft blue cheese spread and chopped almond pieces, fiddly to make but are tasty little mouthfuls.

Warm savoury little sausages served with a dip made from 4 tbsp crème fraiche or natural yogurt, 1 tsp Dijon mustard and 1 tsp sweet chilli dipping sauce.

Whip up some cream cheese with a squeeze of lemon juice and salt and pepper, spread over toasted bread strips and top with pieces of smoked salmon.

A pack of shop bought puff pastry can go a long way when making little savouries. The easiest way is to roll out the pastry onto a baking sheet, score an inch in round the edges to form a crust and brush the edges with beaten egg, spread a thin layer of cranberry sauce from a jar and dot with pieces of brie and broken pieces of walnut, season with salt and pepper and bake for 20 minutes, then cut into bite sized pieces. Alternatively cut the pasty into squares and place into a tart tin before filling. Or brush the entire base with beaten egg, dot with finely sliced fried mushrooms or leeks and small pieces of stilton before baking. You can make cheese straws using a sheet of puff pastry cut into strips, very lightly brush with beaten egg, sprinkle with cheddar, or parmesan and a fine scattering of paprika, twist each strip and transfer to a lined tray, top with a sprinkling of sesame seeds if you have them and bake for about 15 to 20 minutes until crispy and golden.

QUICK AND EASY SALMON EN CROUTE

• 1 pack of puff pastry
• 2 large salmon fillets
• 1 pack Boursin soft herbed cheese
• 1 beaten egg to glaze

Line a large baking tray with baking paper and unroll half a packet of puff pastry over the paper. Peel the skin off the salmon if possible then lay the first fillet skin side down over the middle of the pastry, spread a generous amount of Boursin (or similar) herbed soft cheese over the fish. Place the second fillet on top and gently lay the other piece of puff pastry over the top. Trim round the edges to leave a 1” border and press down the edges.

Lightly mark a diamond pattern over the top of the pastry taking care not to cut through and make a slit in middle to let the steam out. Bake for about 20 to 25 minutes until the pastry is risen and golden.

ROAST GOOSE AND STUFFING

We are having goose this year and after trawling various recipes I think I have come up with my take on a festive roast goose, less is more in terms of extra ingredients. Make sure any extra pieces of fat are taken out of the cavity and place half of an onion and half a small orange along with some herbs inside the bird before cooking. The trick is to sit it on a rack, breast side down over the roasting tin and prick the skin all over to allow those fats to drip out, if you don’t have a roasting rack use a cooling wire or the grill rack over the roasting tray. Add Malden salt flakes and fresh ground black pepper over the skin and cover with foil. Remove the foil for the last half hour of cooking, gently flip the goose over to breast side up to allow the skin to crisp up and brown.

The general cooking rule is 15 minutes per 450g/1lb at about 180 fan, plus an extra 15 minutes. Check during cooking as plenty of fat will drip out and it may need draining off. Save it for those roasties!

Stick a skewer into the meatiest part of the leg, when the juices are clear you’ll know the bird is cooked.

No basting required as it’s quite fatty, however do keep checking up during cooking and drain the excess fat off for the roasties. Remember to rest for at least 20 minutes before carving and bring to room temperature before placing in the oven.

SHALLOT, SAGE, HAZELNUT AND ORANGE STUFFING. Roll into balls or stuff inside the bird.

• 350g shallots
• 1 tbsp sugar
• 4 tbsp butter
• Finely grated zest and juice of 1 large orange
• 3 tbsp chopped fresh sage
• 85g roughly chopped, roasted hazelnuts (without skins preferable)
• 150g white breadcrumbs
• 1 egg beaten
• Salt and pepper

Fry the shallots in the butter until golden brown, add the sugar and orange juice. Simmer until the liquid has almost evaporated. Pour some boiling water over the sage and leave for 1 minute, then drain and squeeze dry. Add to the shallot pan with all the other ingredients.

Stuff inside the bird or roll into balls to cook in the oven,

DELICIOUS CAULIFLOWER AND BROCCOLI CHEESE WITH STILTON AND CHUNKY BREADCRUMBS

Cook the cauliflower and broccoli in salted water until just tender, strain and reserve.

Meanwhile make the sauce by melting 30g butter in a saucepan, stir in 30g plain flour and cook for one minute continuing to stir well, then take off the heat and beat in 600ml (1 pint) milk, a little at a time, returning to the heat to simmer to thicken, add a pinch of ground nutmeg and salt and pepper, add a dash of white wine or cider vinegar if you have it.

Once the sauce has thickened add a little grated cheddar. Place the cooked and strained cauliflower and broccoli in a buttered ovenproof dish and pour the sauce over to cover. Sprinkle the top with torn pieces of wholemeal bread and crumbled stilton. Up to this stage can be prepared ahead. Reheat in the oven until the topping is crunchy and the cheese sauce is bubbling underneath.

 

VARIOUS WAYS WITH MASH

• Fry small pieces of chopped bacon in a little butter and add to the mash.
• Add a little apple sauce to the mash if serving with pork.
• Crispy topped mash. Boil the potatoes in their skins. Once cooked remove the skins and spread onto a buttered baking tray, crisp up in the oven or over the stove while you mash the potatoes. Chop the crispy skins and spread over the top of the mash.
• Roast a whole garlic wrapped in foil and butter in the oven for about 15 minutes until soft and caramelised. Squeeze the bulbs out of the skin when cooked and combine with the mash and butter.
• Add celeriac to the potato pan and mash with a pinch of nutmeg and dash of milk and butter.
• Fry sage leaves and chop finely before adding to the mash, rosemary works well the same way.
• Add finely chopped fried shallots and a little cream.

MULLED WINE Is one way to warm up and is perfect simmered over the log burner (or next to it if the fire is roaring). My homemade mulled wine uses a bottle of dry red wine, a generous dash (about ¼ cup) of brandy and a few aromatic extras such as a cinnamon stick, 4 whole cloves, 2 star anise and a peeled sliced orange, sweeten to taste with 2 to 4 tbsp sugar or honey. It will fill your boat with those Christmassy aromas!
If there’s any left, pour it over your chopped red cabbage and let it simmer away over the stove.

SPICED MULLED CIDER uses 1 litre of good vintage cider gently simmered with 2 cloves, 1 stick cinnamon, small 2cm piece sliced ginger, 2 mini oranges thinly sliced, 1 tbsp sugar, 100ml rum (golden or spiced) and 100 ml rum.

HOME MADE HOT CHOCOLATE If it’s too early for alcohol can be as indulgent as you like, my version uses one third cream to milk and whole chunks of melted chocolate. Don’t count the calories for this one!
Whisk together in a pan over low heat 1 ½ cups milk with ½ cup double cream, few drops vanilla essence and 2 tsp icing sugar, keep on low heat and don’t allow to boil, remove from heat and add 230g dark chocolate bar (at least 70% coco solids) broken into small pieces, stir until melted. Top with extra whipped or squirty cream and marshmallows (optional) if you have them.

Staying with the boozy theme, another festive favourite is poached pears in port. They can be done in advance and make a lovely desert after meal or a cheese board. These are made using cinnamon, but you can swap this for cardamon or star anise. It uses a lot of port, but the leftover syrup can be re used over dried fruit or thinned down with water for a second batch.

POACHED PEARS IN PORT

• 4 large or 6 small pears
• Juice of ½ lemon
• 280g sugar
• 1 cinnamon stick
• 600 ml (1 Pint) port

Peel, half and core the pears, squeeze the lemon juice over and rub into the flesh. Put the other ingredients into a saucepan, gently place the pears into the pan and very slowly bring to a simmer. Add a little hot water to ensure the pears are covered or slice them if the are too big. Cover with grease proof paper and the pan lid and very slowly poach for 30 to 40 minutes, carefully turning in the liquid a couple of times during poaching. They will become slightly translucent and take on the colour of the port. Carefully lift out and place in a dish. Boil the remaining liquid to reduce down to a syrup and pour over the pears. Serve with a dollop of clotted cream, crème fraiche or ice cream.

Sweet things at Christmas can be as convenient and ready bought or homemade as you like. Homemade truffles and peppermint creams remind me of my childhood when we used to make these at home.

CHRISTMAS SHORTBREAD Makes a lovely alternative to mince pies and is quick and easy to make.

• 325g plain flour
• 225g butter
• 110g caster sugar
• Pinch salt
• 1 jar (340g) mincemeat, warmed next to the fire to loosen up
• Icing sugar to finish

Line a small roasting tin, cake tin or similar. Measurements aren’t too important as the thickness of the shortbread can vary.

Mix the flour, sugar, salt and butter with the end of your fingertips until resembles sand, the finer the better. Don’t bring the mixture together. Tip half into the tin and press down firmly with your hand or the bottom of a glass. Spread the warm mincemeat over the mixture and then tip the rest of the shortbread mixture over the top, spread well and press down to flatten. Cook in a moderate oven for 25 mins until golden. Allow to cool completely before turning out cutting into squares. Dust with a little icing sugar to finish.

 

FLOUR FREE CARROT ALMOND AND COCONUT CAKE

• 3 eggs
• 120g caster sugar
• 2 tsp vanilla essence
• 200g ground almonds
• 100g dessicateds coconut
• 2 heaped tsp ground cinnamon
• 100 ml light olive oil
• 200g grated carrots
• 50g chopped pumpkin seeds
• Icing sugar to finish

Preheat the oven to 160 fan and line a round or square cake tin with greaseproof round the sides and on the bottom.

Whisk the eggs, sugar and vanilla essence together until light and fluffy, add the ground almonds, coconut and cinnamon and stir well. Then add the olive oil, carrot and pumpkin seeds and stir well to combine. Spoon the mixture into the tin and bake for about an hour, check after 40 minutes. Turn round in the oven if need to bake evenly. Remove when cooked and allow to cool then finish with a dusting of icing sugar.

Hopefully we will all have a warm, safe and cheerful festive season and a happy and healthy new year with many memorable boating adventures ahead.