Blackberry and Elderflower Fool (2)

If you like you can replace the blackberries with stewed gooseberries in this Fool.

Crab Mac and Cheese (4)

This is Diana Henry’s version and makes an easy supper if you buy ready prepared fresh crabmeat. Serve with a green salad or green vegetables.

Pumpkin Soup with Melting Cheese (6)

A favourite recipe for autumn from Delia Smith’s ” Winter Collection”.

Apple Cake

A quick and simple Italian apple cake from ” Twelve: A Tuscan Cookbook” by Tessa Kiros. Its best made on the day you want to eat it as it does not keep well. If you like you can add a couple of Tablespoons of Vin Santo or another liquer to the batter. Serve on its own or with fresh whipped cream.

Parmesan Cake (8)

This is another cake to serve cut into small pieces to accompany drinks as an alternative to Le Cake au Herbs. Alternatively it could be served alongside a meat or vegetable stew . Leftovers can be toasted and eaten as they are, or topped with some fried mushrooms and Greek yoghurt. You can add herbs for variation if wished. The recipe is from Sophie Grigson’s ” Sophies Table”.

Garlic Mashed Potatoes (4)

Subtle and sweet flavoured Mash from ” Moro:the Cookbook” by Sam and Sam Clark.

Macaroni Cheese with Tomatoes (2)

This version is from Simon Hopkinson’s ” The Vegetarian Option”.

Goat’s Cheese and Spinach Lasagne (4)

A wonderful vegetarian main course from ” A Taste of Home” by Angela Hartnett.

Cavatappi with Sausage (4)

A comforting pasta dish from ” Very Simple Food” by Jill Dupleix

Bacon and Chive Cornbread (8)

This cornbread is best served still warm from the oven, with or without butter dribbling over it, but also good cold. It can be served as a simple lunch, or with soup, and makes a great base for a chicken stuffing. As an alternative to the bacon , or to complement, you can jazz it up with a selection from chopped sun dried tomatoes, spring onions, parma ham, cubes of Cheddar or Parmesan , chilli and herbs if wished . This is from ” Sophie Grigson’s Country Kitchen”.

Parsnip, Parmesan and Sage Bread (4-6)

This bread is from ” Delia’s How to Cook:Book One”. It’s best served warm and good with soup, especially her Curried Parsnip Soup or a Tomato Soup. Its also nice with cheese and apples.

Goats Cheese, Onion and Potato Bread (4-6)

Another delicious and easy bread from ” Delia’s How to Cook: Book One”. Its best served slightly warm .

Smoked Mackerel with Cream and Potatoes (4)

This is from Claire Thomson’s “The Five O’clock Apron” . Serve with a green salad dressed with red wine vinegar and olive oil.

Baked Devilled Crab (4-6)

A very rich recipe for a starter, lunch or supper from Diana Henry. Serve with plenty of toast and a green salad.

Alpine Macaroni Cheese (4)

I am clearly on a Mac n Cheese roll today which probably means i need some comfort food. Here is a version from Felicity Cloake. Now i will let you in on a little secret for those who share my love of the better versions of this dish. . If you live in or near Bristol then there is a van which sells yummy Mac n Cheese called Alp Mac- usually at least three or more versions. At the moment they can be found at Finzels Reach and Harbourside Food Markets. You can check out their Alp Mac Facebook page for more information.

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