500g / 1lb beetroot
Salt and pepper
2 Garlic cloves, peeled and roughly chopped
2 tsp ground cumin
1â€“2 tbsp pomegranate molasses, to taste
1 tbsp tahini
Â½ Lemon, juice only
Preheat oven to 200ÂºC/400ÂºF/gas mark 6.
This is the time of year for Mushrooms. As children we used to pick buckets of mushrooms in the field beside our house, this year there seem s to be a scarcity of mushrooms, probably a combination of bad weather and fertilisers being used on the land
If you are aÂ forager there are wild mushrooms in the woods â€“ but be sure what you have picked is edible itâ€™s not worth risking poisoning yourself if youâ€™re in any way unsure.
4 large flat cap field mushrooms
3 tbsp olive oil
2 oz rindless bacon, finely chopped
2 large cloves of garlic, peeled and crushed
4 oz breadcrumbs
2 tbsp chopped basil
2 oz goats cheese, crumbled, are any soft cheese you prefer â€“ Cashel blue works well.
2 tbsp single cream
1 tbsp lemon juice
Toasted Pine Nuts
Freshly ground salt and pepper
This is a delicious, colourful and healthy salad, perfect for the end of summer and making the most of Autumn colour.
Butternut squash â€“ peeled, large chunks and roasted
250g pearl barley â€“ cook until al dente
300g ofÂ cooked peeled beetroot
Small red onion finely chopped
2 tbsp pumpkin seeds
1 tbsp small capers rinsed
Good handful basil chopped
For the dressing: Put all ingredients in a small jar and and shake â€“ remember to but the lid on!
3 tbsp Balsamic Vinegar
5 tbsp Olive Oil
Clove finely chopped
Mix all salad ingredients together with the dressing and serve! This salad will last for a few days in the fridge.
Makes 2 x 1lb loaf tins
1lb /480g Strong white flour
2 heaped teaspoons of baking powder
1 teaspoon ground mace
I teaspoon cinnamon
3 eggs (free range if possible
11oz / 330g caster sugar
1 teaspoon vanilla essence
14oz /420g courgettes, trimmed, washed and coarsely grated
7 fl oz /175mls sunflower oil
8oz / 240g coarsely chopped walnuts
Preheat your oven to 180C
200 mls Whipped Cream