Lemon and lighter!

Here's the proof of the pudding …

The lemon pots

– just add raspberries

The compote

– a deep rich colour and it tastes as good as it looks – however you use it.

The assembly

– it's almost a shame to dig in – oh well someone has to.

Lots of choices to suit you – hope you find it useful.

Don't like Christmas Pudding – not keen on oranges ...

... but love lemons and a lighter alternative to wean yourself off all those heavier desserts?

A definite possibility for any New Year entertaining, since I'm sure by now you're wilting a little after all that hard work and deserve an easy recipe or three.

You've three versions :

Version 1 :

Lemon Pots

Makes 6 x 160ml glasses

600ml double cream

150g caster sugar

finely grated zest and juice of 3 lemons **

Raspberries to serve

small glass dishes or shot glasses

Heat the cream, sugar and lemon zest in a wide-based pan over a low heat until at simmering point. Stir continuously for about 3 minutes until the sugar has dissolved. Remove from the heat and allow to cool slightly until lukewarm.

Mix the lemon juice with the cooled cream in the pan and stir.

Pour the lemon cream into the glasses – two thirds full - transfer to the fridge to set for a minimum of 2 hours. This is based on a shot glass of 160ml.

When set and ready to serve arrange the raspberries on top.

** If you don't have fresh lemons you can use juice and omit the zest – 4 tbsp of juice is equivalent to one and a half lemons – 8 tbsp for this recipe.

Version 2 :

OR, you can omit the raspberries and make :

Cherry and Raspberry Compote

350g cherries, stoned – can use frozen

150g caster sugar

juice of 1 lemon

150g raspberries – can use frozen

4 tbsp water or juice from defrosted fruit

Pour the water into a pan and add the cherries, sugar and lemon juice. Place the on a medium heat and stir until the sugar dissolves. Cook the cherries over a low heat for 5-10 minutes until they have released some juice but are not overcooked. If you are using frozen cherries you will have the fruit juices when defrosted – use this juice instead of the water.

Add the raspberries to the pan and cook for a further 1-2 minutes until they start to soften. Remove the pan from the heat and leave the mixture to cool, then chill it well before serving.

You can keep the compote as is or blitz in a processor and pass through a sieve – purely a matter of personal preference – some people aren't fond of raspberry pips.

The compote in itself is versatile – you can use it as a topping over vanilla ice cream, over breakfast cereal – great with granola!

Here we're using the compote as the next tier.

Version 3 :

I'm using Amaretti biscuits – more available at this time of year they are delicious Italian biscuits, crush two per shot glass – approximately 23g – the size of the biscuits will vary.

Pour a layer of compote onto the lemon pot – after it has had time to set – complete with crushed Amaretti biscuits.

Photos next!

The chocolate alternative …

Take a look :

Here's the tin, greased and dusted

The filling in the tin, ready for the oven

Out of the oven, leave to cool

A slice of cake, with raspberries

Here are the bits, pieces, hints and tips!

Once the cake has cooled use a round bladed knife and ease around the edge to loosen – take your time – if you don't you'll tear the edges of the cake – that would be a shame since you've achieved a brownie type crusty edge. If the cake won't budge then repeat the edging with the knife. Have a large sheet of foil ready to receive your cake, turn it - with care, then wrap and fridge.

The cake serves 8 – you may think the portion size isn't very generous – take my word for it – it's a rich cake.

Now for the choices – this cake is dense and intense. You can serve the cake cold with ice cream and/or cream or even clotted cream.

If you prefer soft, warm and squidgy then microwave for 20 seconds – take it from one who isn't bothered about chocolate, this is very good indeed.

It freezes well … don't forget to portion and wrap in cling film, then bag together.

It's a win, win – a chocolate alternative for the festive season – not a Christmas Pudding in sight.

Do you want something different for the New Year and love oranges – try this on for size!

Don't like Christmas Pudding – the chocolate alternative

If, on the other hand, chocolate is your bag, then this is the recipe for you!

Here's a flourless chocolate cake recipe I found – you want easy – this is it – it does exactly what it says – in the tin!

Flourless Chocolate Cake

Serves 8

120g dark chocolate – choose a cocoa solid

of 50%

120g unsalted butter

150g caster sugar

50g cocoa

3 eggs

½ tsp vanilla bean paste or 1 tsp vanilla essence

You will need a small sandwich tin -

measuring 20cms/8” x 3cms/1¼”

a butter wrapper for greasing

an extra heaped teaspoon of cocoa

for dusting

a sheet of foil big enough to wrap the cake

Grease the tin with the butter wrapper and then sprinkle cocoa into the tin and carefully tilt the tin until the bottom and the sides of the tin are covered. A small tip – unless you are practised at this art you might want to tilt the tin over the sink!

Pre-heat the oven 130fan/150c/Gas 2.

Set a glass bowl over simmering water and melt the chocolate and butter – when melted, wearing oven gloves and with care, set aside on a heatproof mat or board. Stir in the sugar, cocoa, eggs and vanilla, mix well. Tip into your prepared sandwich tin and bake for 30 minutes.

Let the cake cool, in the tin for 15 minutes.

There's more …

The perfect alternative to Christmas Cake!

Here are the photos :

the cake in the tin

and out of the tin

a portion with the clotted cream

The bonus – you get a cake or a pudding, hot or cold!

This cake recipe does exactly what it says on the cake tin and then some - it has a delicious richness with just a hint of cinnamon, just right. Sticky, treacly from the muscovado sugar, not as heavy as the traditional Christmas Cake - I think it would be the perfect alternative!

The cooking apples don't taste like cooking apples, they are soft and taste like plump pieces of squidgy toffee apples.

More pluses :

this cake is good warm or cold – serve with cream,

custard, brandy butter, ice cream or clotted cream -

the choice is yours, whatever takes your fancy!

it keeps well. I made it on a Friday, wrapped in foil – twice.

By Tuesday it was as good as Friday – just that there were

only two portions left!

Yum ...

Don't like Christmas Pudding?

Here's an absolute cracker – pardon the pun - Dorset Apple Cake! Dark, rich, slightly gooey but the glory is that you can see pieces of apple in the cake – you really have to eat this cake with a fork unless of course you enjoy licking your fingers!

This is another example of there not being a real authentic recipe because everyone has their own. Add this, that and the other – who is to say which version is the right one?

I looked at lots of photos of the Dorset Apple Cake, some looked very pale, some looked dry, some looked overcooked on the top and pale on the bottom. I really wanted a cross between a cake and a pudding, if that makes sense?

Here's my offering, tweaked as usual :

Dorset Apple Cake

225g cooking apples, peeled and chopped

slice an extra apple to decorate the top

juice of half a lemon – 1 tbsp

225g plain flour

1½ tsps baking powder

115g unsalted butter, diced

165g dark muscovado sugar – gives a dark

Chrismassy style cake or use light for a lighter

version – golden demerara too – use 50g of this

for the topping

1 egg beaten

2-3 tbsp of milk

½ tsp ground cinnamon

25g ground almonds

Preheat oven to 160fan/180c/Gas 4.

Grease and line a 7” round cake tin.

Toss the apple with the lemon juice and set aside. Sift the flour and baking powder together then rub in the butter until you get breadcrumbs then add the ground almonds.

Stir in 115g of the sugar, the apple and the egg, mix well, adding a drop of the milk at a time to make a soft doughy mix.

Transfer to your tin.

Finally, mix the reserved 50g of soft brown sugar, sliced apple and cinnamon and arrange on top of the cake mix.

Bake for 45-50 minutes. Leave to cool in the tin for 10 minutes, then transfer to a wire cooling rack.

Photos up next …

Save time and money – Part 10

Or you could choose a cobbler …

… what's the difference? A dumpling usually contains suet (veggie or not) although it's true you can make them using self raising flour, whereas a cobbler is a scone based mix. Cobblers can be both sweet or savoury - I thought we'd have a change and make a cheese and onion version.

Before I begin with the recipe for the cobbler I think it's worthwhile repeating a tip I gave in April relating then to dumplings but which will be equally useful for the cobbler.

Traditionally dumplings are placed on top of a casserole with a tightly fitting lid. Casseroles have a thicker consistency than soup and obviously, usually, slow cooked in the oven. Soup simmers on top of the hob and saucepan lids “sit” on top of the pan and are not what I'd describe as “tightly fitting”.

Here's my tip - tear off a sheet of foil large enough to overlap the pan, push down slightly and then secure with the lid. Make sure your soup is simmering gently before you add the dumplings and seal with foil. 20 minutes later you'll have dumplings the size of which you wouldn't believe!”

Clarification for certain culinary words are required - the word, “dollop” - means “large” the word to describe the size of each portion of cobbler is “blob” which is smaller than a dollop! Reading this paragraph it sounds like I've really lost it. Recipes should be as precise and descriptive as you can make them and size definitely matters when you're giving guidance to readers.

Once again, to back up my mouth – here's my tip :

Dust off that ice cream scoop that you use once every blue moon! Brush the scoop with the tiniest drop of vegetable oil to prevent sticking and use it to scoop uniform blobs of cobbler – it's meant to be rustic so don't stress! It's an idea so that you'll achieve even weighted cobbler cooking.

By the way – my ice cream scoop measures 5cms in diameter – 2” in old money, here it is :

Cheese & Onion Cobbler

2 medium onions, finely diced

15g of unsalted butter

1

dessertspoon of rapeseed oil

a pinch of salt

The cobbler topping

375g self raising flour

1 tsp baking powder

½ tsp sea salt

75g unsalted butter – diced and chilled

250ml milk – I used semi-skimmed

125g Gruyere, coarsely grated

Method

For the onions

Using a medium sized frying pan, melt the butter and rapeseed oil, add the onions and salt and cook on a medium to low heat for 15 minutes, stirring until soft and golden. Set aside to cool.

For the cobbler

Using a large mixing bowl add the flour, baking powder, salt and butter and rub in with your fingertips until you've got a breadcrumb texture. Add the milk, cheese and onions and stir with round bladed knife until just combined. Using your ice cream scoop, spoon blobs on to the top of your gently simmering goulash. You're cooking 8 – reserving 6 - the recipe will give you 14.

Bake, uncovered, in the oven for 25 minutes until golden brown.

I decided to cook eight blobs and then wrap the remaining six, bag and freeze so that I can see how they behave on another day when I need a cobbler – watch this space!

Here are the final photos :

the remaining six, ready for wrapping

the remaining six, bagged ready for the freezer

here's the soup and cobbler – I shouldn't

have done but I ate them both – yum!

This ticks more than one box. If you're tired and in need of comfort, a casserole or a soup with a cobbler is the answer, it absolutely hits the spot. It's economical too – perfect for a mid week Autumn meal.

P.s. I had leftover soup and cobbler which, portioned, went into the freezer. I defrosted a portion of soup which had two blobs of cobbler – in the fridge, overnight. I lifted the cobbler blobs away from the soup and placed on a microwaveable plate or a lid from a box would do. The cobbler blobs hold their shape well and so it's easy to remove any soup in its cold state. I wanted to see how the cobbler element performed and so microwaved them on high for one minute – you may want another 20 seconds. I then re-heated the soup and hey presto lunch! The cobbler blobs were delicious and I have another boxed stashed in the freezer for that chilly Autumn day I know is on its way.

I promised an update too on the six frozen uncooked blobs of cobbler. Here's the light bulb bit – all that is required is an egg, beaten, ready to brush the blobs and then place in a pre-heated the oven 200fan/220/Gas 7 for 10-15 minutes until golden brown.

Here's what happened :

the tray lined with baking parchment, with

the cobbler blobs added and then egg washed, twice

straight from the oven and delicious

warm – a “cobbler” ploughman's

anyone?

Spoilt for choice!

Next up, a few ideas for your pudding or dessert if you don't like Christmas Pudding.

Save time and money – Part 9

If you fancied a change why not serve dumplings instead of potatoes with the goulash … with or without suet. Personal taste really – dumplings made with suet have more texture to them. If you prefer light and fluffy then probably without suet would be better for you. If you've never sampled this delicacy then the only way is to make them both ways and decide for yourself.

Suet Dumplings

100g self raising flour

50g vegetable suet

pinch of salt

60ml of ice cold water

A generous pinch of dried mixed herbs - optional

Mix the flour, suet and salt with the water – you want to achieve a firm dough with some give.

Divide into eight and shape into balls.

Place on top of your casserole or soup, simmer for 20 minutes. Ensure that the casserole or saucepan has a tight fitting lid.

Dumplings sans suet

140g cold unsalted butter

250g self raising flour

salt and black pepper

150ml cold water

Generous pinch of mixed herbs – optional

Back to basics – rub the butter into the flour – aka the rubbing in method – until it resembles fine breadcrumbs. Add the herbs and a pinch of salt and black pepper. Add the cold water and mix quickly to form a dough. Dust your hands with flour and divide the dough into twelve and form into balls.

Add to the top of your casserole, soup or stew and bake for 20 minutes, as above.

You might think this is a lot of fuss about nothing – I suppose you have to be a certain age – give them a try, see for yourself!

Or you could have a posh version …

Parmesan Dumplings

In a large bowl, mix together

100g (4oz) self raising flour

50g (2oz) vegetarian suet

pinch of salt

15g grated Parmesan cheese

add 5 tbsps of ice cold water – 100ml approx

– enough to give a

firm but pliable dough. Divide into 8 dumplings – 6 if

you'd like big ones!

30g grated Parmesan cheese to garnish

Pre-heat oven 180fan/200c/Gas 6.

Add the dumplings to the goulash and sprinkle 30g of parmesan cheese over the dumplings and cook for 30 minutes.

Serve in a warmed bowl – delicious!

Or you could choose a cobbler …

Save time and money – Part 8

A Hungarian rhapsody

I'm sure it's no surprise that the “Hungarian” refers to goulash. This time of year when it's turning cold it's difficult not to get bored once you've exhausted all the old favourites.

Here's my latest thought, “zhuzhed” a little. These days goulash seems to be served with rice or, spatzle (a soft egg noodle). I'm an old fashioned kinda gal with certain dishes and goulash is one of them. I like to serve mine, as was done in the 70s, with new potatoes. The ultimate comfort food however you want to serve it – by the way don't forget the sour cream - stirring in or even a blob on top – optional of course.

Hungarian Goulash

Serves 4-6 depending on size of appetite

900g braising steak, diced

glug of rapeseed oil to seal the beef

1 large onion, chopped as finely as possible

*8 tbsp tomato ketchup

*2 tbsp Worcestershire sauce

*1 tbsp soft dark brown sugar

*2 tsps salt

*2 tsps Hungarian sweet paprika

*½ tsp mustard powder

300ml water

2 beef stock pots

1 tbsp cornflour mixed with 1 tbsp water

small tub of sour cream - optional

Use a large frying pan and seal the steak in the rapeseed oil – in small batches – if you overfill the pan you will finish up with grey steak and it will “stew” - not nice! Set the batches aside in the slow cooker. Soften the onion for 2 minutes and then add to the steak.

In a medium sized bowl mix together the ingredients marked *.

Using the same frying pan – and therefore any residual juices, add the water and the stock pots, bring to the boil and stir until the pots have melted. Add the mixed ingredients * and pour over the beef.

Cover and cook on low for 8 hours or until meat is tender.

At the end of the cooking time, using a slotted spoon, remove the steak from the gravy. Mix the cornflour with water and stir into goulash and cook on high to thicken.

Add the steak back into the thickened gravy and you're good to go.

Perfect for the hungry hordes!

Save time and money – Part 7

Here's another cheap and cheerful recipe, again uses your slow cooker and, other than minimum prep, the rest is done by magic!

Steak Pie Filling

Serves 4/6

1kg/2.2lbs braising steak or stewing steak, cubed

glug of rapeseed or Canola oil

2 x Knorr beef stock pots

2 heaped tbsp tomato paste

2 heaped tbsp small chunk Branston pickle

Brown the meat in a frying pan, using a drop of rapeseed oil – do this in small batches – if you don't you'll get grey looking meat - it'll take ages and will stew. Using a slotted spoon pop the browned meat into the slow cooker.

Dissolve the stock pots in the residual pan juices, then add the tomato paste – make sure the paste is properly melted and “cooked out” - if you don't do this you'll get a bitter taste. Add your Branston, then add 250ml water, bring to the boil and tip over your meat. Slow cook on low for 4 hours. If your gravy is too thin then add a little slaked cornflour and thicken to taste.

You can make this filling ahead and freeze it, should you have a spare 30 minutes.

All that remains in your choice of lid – you could cheat and use a puff pastry sheet or create a “hot-pot” style, sliced potato lid from your ready-baked potato stash or leave as is and serve with potatoes and other veggies of your choice.

By adding the tomato paste it enriches the gravy. By adding the Branston Pickle it gives a zingy flavour – ordinary it is not!

Life is so much easier with a slow cooker.

Chapter XX – the photos – a retro idea

Mushroom and Walnut Morsels – the photos

I'm sorry that there are lots of photos, it's just to show you how easy this recipe is.

Doesn't look much at the moment does it? Have a look at the final photo guide – I hope you'll change your mind.

Nearly there – it's a really easy recipe and very tasty – for meat eaters and vegetarians alike.

There's nothing like a crisp, cooked bottom!

You will achieve 530g of filling approximately – if you have leftovers freeze and then fold through pasta for a speedy supper. You may not want six morsels – if you don't – bag and freeze the cooked pastry bottoms and lids too - as well as boxing and freezing the filling.

When it comes to kitchen kit, the tartlet tins used were a great investment. They have loose bottoms, are a good weight and non stick.

It's the ultimate snack - ticks all the boxes.

Phew – that's the end of the “cheap and cheerful” series – for the moment. I hope you've been able pick up an idea or two and save yourself some dosh too!

Now it's time to dust off your slow cooker ...

Chapter XIX – handy snacks and lunches – a retro idea

Retro buffets – do you remember them? An integral part of any buffet back in the day was a mushroom vol au vent. The puff pastry case was true to it's name - “fly in the wind”, they were so light.

Here's another use for that puff pastry sheet stashed in your freezer. Each element can be made when you've time and then all that is required is the assembly.

Mushroom and Walnut Morsels

Makes 6 individual tarts

320g puff pastry sheet

250g chestnut mushrooms, chopped

glug of dry sherry (or red wine) optional

half a sweet onion, finely chopped

100g walnuts, finely chopped

15g unsalted butter

drop of rapeseed oil

salt and black pepper

parsley – 1 tbsp flat leaf chopped finely

or less if you want to use dried

200ml double cream

1 tsp cornflour, slaked

Nigella seeds

1 egg, beaten

Kit required

6 tartlet tins - 10cm diameter

2 cutters – 10cm and 6.5cm

foil squares and rice for blind baking

Method next!

It makes sense to me to begin with lining your tartlet tins and blind baking which means you can prep your filling whilst they are in the oven – sounds like a plan – I hate wasting time!

The pastry

Pre-heat your oven 180fan/200c/Gas 6.

Make sure your pastry has been allowed to come to room temperature – it's easier to handle and it won't break. Dust your tartlet tins with flour – on a non stick tin it's an extra “insurance” to prevent sticking. Cut out your six large circles and ease gently into the tins. Press a square of foil into each tin and then add rice to each to weigh down. You'll also need six smaller “lids” using the smaller cutter, then egg wash and sprinkle with Nigella seeds. Bake both the bottoms and the tops for 20 minutes and check. You may need an extra 5 minutes depending on your oven. Remove the foil and rice and discard. Allow to cool.

The filling

Whilst your pastry is cooking you can prep your filling.

Melt the butter and rapeseed oil in a large saucepan (I used 20cms in diameter) add the onions and soften for 2/3 minutes. Set aside in a bowl, leaving behind the residue of butter and oil. Add the chopped mushrooms, season with salt and black pepper and cook for 2/3 minutes. Add a glug of sherry (or red wine) and then let the mushrooms cook, absorbing the liquid. You don't have to add the alcohol but what is certain is that it brings out the flavour of the mushrooms. Add the onions and walnuts, check your seasoning and adjust to your taste. Add the parsley and then the cream and heat gently stirring, then add the cornflour a little at a time until you get a rich thick filling.

Cool and then fridge – leave in the pan if you intend to serve that day.

When you're ready to assemble place your tart base on a baking sheet, add a scoop of filling and then gently add your lid. I used a heaped ice cream scoop, measuring 5cm in diameter for portion control. Bake in a pre-heated oven as above for 15 minutes and then serve.

There's photos up next!

Chapter XVIII – stuff them!

This recipe goes way back – from the USA when catering for a houseful of guests, some of whom were vegetarian. It proved to be a hit and has been repeated more than once since – even the most stalwart of carnivores enjoyed it. The plus with this recipe is that it stands on its own as a vegetarian dish but also lends itself as part of a larger menu.

Stuffed Portobello Mushrooms

(or Portabella!)

4/6 large Portobello Mushrooms

1 medium onion, finely chopped with a drop of rapeseed oil and a knob of butter

85g breadcrumbs (or if you want an alternative

use an 85g packet of sage & onion stuffing mix)

Garlic paste or 2 crushed cloves of garlic

Pine nuts (or walnuts if you prefer) – 50g (chopped chestnuts would also be good)

Small double cream - 150ml

3oz (75g) each of grated

Extra Mature Cheddar Cheese

Red Leicester

Gruyere

Salt and black pepper

4/6oz (100/150g) grated parmesan

Pre-heat your oven 200/180fan/gas 6.

Soften the onion and garlic with the oil and butter.

Brush the mushrooms clean or peel if you prefer - remove and discard the stalks and set aside on a baking tray.

Place the breadcrumbs or stuffing mix into a mixing bowl, add the softened onion and garlic together with the pine nuts. Gradually add double cream to the mixture, it should be stiff. Add the grated Cheddar, Red Leicester and Gruyere, season well with salt and black pepper.

Dampen your hands. Take a handful of mixture and work into a firm mound and pack into each mushroom.

Sprinkle grated parmesan over each mushroom.

Bake and check after 15 minutes – depends on the size of the mushrooms, they should be nicely browned.

A tip - you can use the mixture, with less cream, to achieve a crumble consistency and use as a topping for roasted vegetables or fish.

The next recipe is for meat eaters :

Chorooms!

200g diced chorizo

500g mushrooms – chestnut, portabellini

or portabello would be suitable,

finely sliced

Drop of Amontillado sherry

4 cloves garlic, crushed

4 tbsp balsamic vinegar

2 tbsp brown sugar

60g parmesan – grated or shavings

paninis to serve

1 tbsp chopped flat leaf parsley

Heat a frying pan, then add the diced chorizo so that the oil is released and the chorizo is crispy – put aside, leaving the oil in the pan. Add the mushrooms, garlic and a pinch of salt – cook on high for 5 minutes until the mushrooms are browned.

Mix the vinegar with the sugar and pour over the mushrooms, stir until syrupy (1-2 mins), add the cooked diced chorizo.

Serve on toasted paninis, sprinkle with parmesan and chopped parsley.

Above and beyond the normal, boring lunch!

Next – a retro idea ...

Chapter XVII – handy snacks and lunches - for those who love mushrooms

Messing about in the kitchen I came up with this recipe for a quick lunch, admittedly you have to love mushrooms – it's not rocket science but useful and above all tasty!

I give you :

M's Moreish Mushrooms

serves 4

300g Chestnut mushrooms, chopped finely

1 banana shallot (10cms approx), chopped finely

30g unsalted butter

glug of dry sherry or red wine

1 Knorr mushroom stock pot

celery salt

300ml double cream

to serve

50g Panko breadcrumbs, roasted

Yorkshire Puddings – 4 (7cms x 4cms approx)

Using a medium saucepan, sauté the shallot gently in the butter until opaque (5-8 mins approx). Add the mushrooms and a glug of dry sherry and cook gently until the liquid has been absorbed. Add the stock pot and celery salt and heat gently until the stock pot has melted. Add the double cream and heat gently for 15 minutes.

Pre-heat oven 180fan/200c/Gas 6) . Line a medium baking sheet with parchment and sprinkle over the Panko breadcrumbs. The Yorkshire Puddings will take 5 minutes from frozen - synchronise the timings to serve – so 10 minutes in to heating the mushroom mixture pop both the Panko crumbs and the Yorkshire Puddings in the oven.

Spoon two generous tablespoons into each of the Yorkshire Puddings and top with the Panko crumb.

Hints and tips :

The mushroom mixture can be made ahead and frozen

A glug = 1-2 tablespoons

If you want a veggie or vegan version of the sauce then use a plant based spread instead of the butter. Use Elmlea Plant Double Vegan Alternative for the cream. The Knorr mushroom stock pot is vegan.

Serving suggestions :

as a side with a roast, as the veggie option

over pasta

as a sauce over Quorn fillets, chicken or pork

on toast with thick slices of soda bread

Then there's

Mushrooms in Balsamic

4 tbsp rapeseed oil or similar

500g chestnut mushrooms, sliced

4 cloves garlic, crushed

pinch of salt

4 tbsp balsamic vinegar

2 tbsp brown sugar

60g grated/shaved parmesan

Heat the oil, add the mushrooms and garlic and a pinch of salt. Cook on high for 5 minutes until browned. Mix the vinegar with the sugar and pour over the mushrooms.

Stir until syrupy – 1-2 minutes, serve on toasted broad. Sprinkle with parmesan to serve.

It's delicious on thick, toasted soda bread or would serve 6 as a bruschetta/crostini topping

OR

You could quarter the mushrooms and serve as a topping on a risotto and add shavings of parmesan – I'd not recommend using grated parmesan.

Versatility is the key!

Chapter XVI – if on the other hand …

… you don't fancy a bowl of soup, how about paté to go with the soda bread?

Here are three easy, peasy recipes.

Mushroom paté

250g chestnut mushrooms

250g cream cheese

4 cloves of roasted garlic

30g unsalted butter

a glug of extra dry sherry*

salt and black pepper

2 tsps of tapenade – optional

Trim the mushrooms, clean and then slice finely. Using a medium frying pan – mine measures 28cms in diameter - melt the butter and then add the sliced mushrooms with the garlic and sauté. Mushrooms release liquid and they need to be sautéed until it has disappeared – 10 minutes. 7 minutes into the cooking time add a glug of sherry. Continue sautéeing until the sherry has been absorbed – 3 minutes.

Let the mushrooms cool.

Blitz the mushrooms in a food processor, add the cream cheese and blitz again. Season to taste and leave to cool. Decant the paté into pots or boxes to suit and fridge until required.

Serve with whatever form of bread that takes your fancy. Me – I've just baked soda bread – tee hee!

*A glug refers to liquid, usually oil or alcohol too in my culinary book. If you want to be reasonably accurate then a glug is what I'd call a generous tablespoon.

*A word about dry sherry. If you're not a sherry drinker – not my favourite tipple – then you might find it useful to know that, for the purpose of this recipe, and anything to do with enhancing the flavour of mushrooms, fino is the driest followed by manzanilla and then amontillado – any of the three will do very nicely. Alternatively you could use a glug of a good red wine.

Pushed for time – need inspiration? Take 150g of your paté, loosen it with 150g of double (heavy) cream and warm through. Hey presto, you have a mushroom sauce to serve with cooked chicken, Quorn fillets or fold through pasta.

By my reckoning a mid week supper would probably take the time it takes to cook the pasta and warm the sauce.

That's got to be a result!

OR

Cream cheese and cashew nut paté

1 carrot, finely grated

225g cream cheese

100g roasted cashew nuts, crushed to a rubble – not

to a dust!

1 tbsp of chopped chives

salt and black pepper

black olives – pitted and sliced (optional)

Mix all the ingredients together, box and fridge. If you are feeling really virtuous have a side of raw carrot!

Serve on whatever takes your fancy – rice cakes, gluten free cheese oatcakes, toast or even as a sandwich filling – a toasted bagel would be good.

 OR if you fancy fish :

Smoked Mackerel Paté

250g smoked mackerel

250g quark (it's a soft cheese made from skimmed milk – not nice on its own but great as a low fat product for healthy pate!)

Glug of lemon juice

Black pepper

Two tsps of creamed horseradish

Remove the skin from the mackerel, flake it and pop into your food processor. Add the quark and blitz with the mackerel, then add the lemon juice, black pepper and horseradish, blitz again. You can gauge the consistency of the paté to your personal taste.

You can then add, for example, chopped onion, chopped capers.

Serve with anything you like, toasted bread, rice cakes or add to warmed pitta slit, with salad. Add to cooked pasta, hot or cold – perfect for lunch on the run!

If you can't get hold of quark you can use cottage cheese - low fat of course!

Very healthy – very virtuous!