Masala Spiced Cauliflower and Potato Pie Serves 8 For the pastry Ingredients: 125g/4oz plain flour, plus extra for rolling 125g/4oz wholemeal flour 150g/5oz butter 1 free-range egg, beaten For the roast cauliflower 450g cauliflower florets 3 tbsp sunflower oil 3 onions, halved and sliced 50g korma curry paste For the filling 450g floury potatoes, such as Maris Piper or King Edward, peeled and cut into quarters 25g/1oz butter 1 tbsp sunflower oil 2 garlic cloves, crushed 100g/3½oz baby spinach leaves...Read more

Serves 4 Ingredients For the Green Curry Paste 2 stalks lemon grass – tough outer leaves removed, the rest chopped very finely 2 shallots – finely diced Juice and zest of 1 ½ limes 3 green chillies 1 tsp ground coriander 1 tsp ground cumin 5 garlic cloves 60g (2oz) or 1 bunch coriander 1 dsp Thai 7 spice (optional) 4cm (2 inch piece) ginger – grated and squeezed, resulting liquid reserved For the Curry 3 tbsp groundnut oil 250g...Read more

Stilton cheese and Fenland celery parcels Flaky pastry encases a delectable filling of potato, Stilton cheese and diced Fenland celery, these pasties make for a perfect midweek family supper, as well as being wonderful packed up and eaten ‘al fresco’ as a Bonfire Night warmer. Suitable for freezing. Serves: 6 Preparation Time: 20 mins Cooking Time: 30-35 mins What you'll need 2 large potatoes, peeled and diced 1 tsp English mustard powder 200g Stilton cheese, crumbled 4 sticks Fenland celery,...Read more

Pancakes with roast ham and maple syrup by Adam Gray Fluffy pancakes make an ideal lazy, yet indulgent, breakfast. Adam Gray's pancake recipe makes them even easier by topping them with leftover roast ham and a generous helping of sweet, sticky maple syrup. If you'd prefer the full American pancake experience, swap the ham for some crispy bacon instead. 1 Using a hand blender, mix all the pancake ingredients together with only 25g of the melted butter • 230g of...Read more

Burns night cocktails If you’re celebrating Burns night and know your ‘Whisky’ from your ‘Whiskey’ here’s a few suggestions ATHOLL BROSE Ingredients: 25 g medium oatmeal 2 tbsp clear heather honey 2 tbsp Macallan 10 year old whisky 284 ml double cream (heavy cream) Glass: Martini Garnish: Raspberries or blueberries Preparation: Toast the oatmeal either by tossing and stirring it continuously over a medium heat in a non-stick pan or by putting in a dish in an oven and stirring...Read more

Boozy sausage, Fenland celery and apple hotpot with cider One pot comfort food at its best. This delicious casserole uses a trio of the best of British regional produce; Newmarket sausages, Fenland Celery and Bramley apples – all of which have been recognised for their quality and heritage by Europe’s Protected Geographical Indication (PGI) scheme. A good slosh of cider along with fresh sage bring this fantastic winter warmer together. Serves: 4 Preparation Time: 10 mins Cooking Time: 1 hour...Read more

Mark Sargeant’s Indian Coconut bread 75g self-raising flour 50g Groovy Food Virgin Coconut Oil Pinch of sea salt Plain yoghurt Extra flour for dusting Method: Place the flour in a large mixing bowl with a good pinch of sea salt then add enough yoghurt to form a medium soft dough. Knead for 5 minutes then wrap in cling film and rest in the fridge for 20 minutes. When nice and chilled dust a work surface with flour and roll the...Read more

Christmas pudding in a jar by Karen Burns-Booth Stuck for ideas for unique and thrifty edible Christmas gifts? Try Karen's great suggestion of giving a Christmas pudding in a jar. Alternatively, follow the recipe section to make this light Christmas pudding yourself. Oh that thorny problem of what to buy your friends and family. It seems to get harder every year and with a limited budget to spend, I often decided to make my own gifts. In the past I...Read more

Stuck for ideas for a friend’s Christmas gift or adult Christmas stocking fillers then try making homemade strawberry jam but with a twist. Adding a little fiery dried crushed red chilli and tangy lime rind and juice turns classic strawberry jam into a great foodie gift. Makes 5-6 assorted small jars Prep: 15 minutes Cook: 10 minutes 1kg (21/4lb) strawberries, hulled and halved 1 teaspoon dried crushed red chillies 1kg (21/4lb) jam sugar with pectin 2 limes, grated rind and...Read more

Roast gammon with sweet potato roasties and bacon sprouts by Graham Campbell Try something different for a roast dinner with this Asian-inspired roast gammon from Graham Campbell. The sticky glaze has plenty of flavour from cardamom, five-spice, soy and honey, while the pairing of sweet potatoes and earthy bacon sprouts are the perfect match. 1 Cover the gammon with water and soak overnight in the fridge - this will reduce the saltiness. Drain, place in a pot and leave under...Read more