Pumpkin and carrot pie Ingredients Serves 6 250g (9oz) Whole Lotta Loaf - breadcrumbs 200ml orange juice 2 oranges – zest only 2 carrots - grated 200g (7oz) tinned pumpkin puree 250g (9oz) brown sugar 4 eggs - beaten 50g (2oz) pumpkin seeds Crème fraiche What you'll need Food processor Pastry tin How to make 1.Cut the bread into chunks and place in a food processor. Blend into a fine breadcrumb mixture. 2.In a large bowl, mix the orange juice,...Read more

Winter leek, celery and fennel broth Ingredients Serves 4 1 tbsp olive oil 1 leek, sliced, 1 small celery sticks, and leaves 1.3 ltr vegetable stock Small bulb fennel 1 clove garlic Sprig rosemary 300g borlotti beans 100g frozen peas 100g canned green lentils 40g pearl barley 75g spinach leaves Crusty bread Vegetarian parmesan Sea salt Black pepper How to make 1.Heat the oil in a saucepan and add leeks, fennel, and celery and cook over gentle heat for about...Read more

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

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

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