Plumble (10)

A great combination to which I found in ” Pieminister” by Tristan Hogg and Jon Simon. For a quicker version just buy a bottle of mulled wine.

Christmas Tiramisu ( 6-8)

I still have a larder and fridge well overstocked with festive food offerings due to unavoidable but last minute plan changes in the numbers catered for at several points. So I have been searching around looking for new ways to use this up. Here’s a dessert offering from Matt Tebbutt .

Vanilla Baked Apricots (4)

A good way with fresh apricots from ” Cook Simple” by Diana Henry. If you like you can replace the vanilla pod with the seeds from six cardamon pods and serve with Greek yoghurt drizzled with a little honey and scattered with pistachios . You can also swap the white wine with dry Marsala for another version.

Blueberry, Gin and Lemon Trifle (8-10)

Another delicious trifle from Diana Henry.

Orange, Ginger and Rye Upside Down Cake (8-10)

A cake from Claire Ptak to serve with yoghurt or creme fraiche.

Seville Orange Gingerbread Pudding (6)

A moreish pudding from Waitrose.

Pears with Red Wine and Chocolate (3)

A new version of Pears in Red Wine from Nigel Slater. Cook the pears for as long as you dare so they are truly tender – a spoon should slide easily through the soft flesh.

Autumn Pudding with Blackberries and Bay (6-8)

A lovely variation on summer pudding from Thomasina Miers, best made with slightly stale sliced white bread. You will need a 1.5 litre pudding basin.

Apple, Marmalade and Whisky Trifle (10)

A showstopping dessert for the festive season from Diana Henry.

Cherry and Chocolate Tiramasu (8)

An inauthentic tiramisu from Thomasina Miers.

Figs in Red Wine (4)

A seasonal recipe for late summer from Nigel Slater’s ” Tender: Volume 11″

Apple and Vanilla Compote (4)

Its the beginning of the apple season here is the UK and as a member and the Treasurer of our local community orchard i know i can look forward to a bounty of apples over the coming weeks. I am trying to refrain from buying any more cookery books but came across ” Apple” by James Rich in my local charity shop today and it clearly had my name on it. James is the son of a Somerset cider farmer and has a wealth of knowledge about growing and using the fruit. You can be sure there will be quite a few recipes for apples coming your way over the next few weeks. Serve this with granola and yoghurt for breakfast.

Peach and Blueberry Cobbler (4)

Baked fruit with a scone topping from Sybil Kapoor’s ” Modern British Food”. Serve with clotted or double cream, or perhaps mascarpone.

Plum and Vanilla Compote (4)

When stone fruit is in season try this recipe from ” Bill’s Italian Food” by Bill Granger. Its great for breakfast or dessert and will keep in the fridge for up to a week. You can replace the plums with peaches or nectarines.Serve with yoghurt or ice cream.

Apricots with Vanilla, Cinnamon and Lavender (6)

A favourite way with Apricots “30 Ingredients” by Sally Clarke. I didnt add any lavender in the version pictured and it was still most delicious.

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