Vegan Meringues & Coconut Cream

Going vegan has become the biggest the food trend in a long time.  Many people are eating far more plant based foods.  It makes sense - kinder for your body, the planet and, of course, the animals!  It doesn't have to be boring and you can still have those 'naughty but nice' treats from time to time so make these great meringues from the liquid you usually throw down the drain when using a tin of chickpeas.

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Windfall Apple Chutney

Would you believe that using leftovers and food waste is the latest trend amongst fine dining restaurants.  Now let's get this straight, they're not scraping up food that has been left on the plate, but they are using up food that is cheap, seasonal and plentiful.  Here in Wiltshire there are boxes of windfall apples left out with a sign saying 'Help Yourself' so why not throw a few in your bag and give this tasty recipe a go. 

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Foolproof Chocolate Fudge Cake

We're great believers in straight forward recipes that you can rely on to deliver tasty, delicious cakes time and time again. Try our fabulous, reliable recipe for a chocolate cake you can guarantee will be a crowd pleaser.  Easy to make, stays moist, light in texture and oh so easy to eat...

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Apricot & Raisin Cookies

Biscuit week kicked off the new series of Great British Bake Off, so here's a favourite recipe from Vaughan's Cookery School.  Whilst sweet, buttery things may never be described as healthy food in conventional terms, something sweet and delicious is always good for the soul and, therefore, our well-being.  These particular goodies contain brown sugar - more nutrients than highly processed and bleached white sugar, and oats - known to be highly nutritious, lower cholesterol and provide a good source of fibre.  Easy to make and real crowd pleasers so - get baking!

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Easy Peasy Houmous/Hummus

We spell it 'houmous', others use 'hummus' but apparently there's no agreement on the correct way, as it is difficult to convert Arabic exactly into English spelling conventions. There is no need to buy it, as it is cheaper and more deliciousr to 'rustle up' yourself.  Not only is it good to eat but also high in nutrition, as welll as tastiness.  It takes you less time to make this than it would take you to go to the supermarket and buy a pot that won't be half as nice - and more expensive!

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Celeriac Remoulade

One of the most historic and famous salads of France.  Celeriac is a very under-rated and nutritious vegetable and grows very well in Wiltshire .  It has a celery taste but also a satisfying starchiness.  This salad needs a punch from the mustard and lemon to make the taste of celeriac shine, but don’t over-power it

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Roasted Spiced Couscous

Easy to prepare, delicious to eat and good for your body - what more could you want from a dish?

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Quinoa pilaff

Quinoa was regarded as a sacred grain by the Inca and Maya tribes of South America, who praised its supernatural powers.  Not so long ago this 'superfood' was only available in health food shops but nowadays you can buy it in most large supermarkets.

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Pea soup - Pronto!

This soup is simple, quick and delicious.  Made from ingredients that you are likely to have in the house already, it takes less than 15 mins to prepare from start to finish –  far less time than it takes to go to the supermarket, get a tin or carton of soup, go to the checkout to pay for it and then go home.  Not only do you save time but also it is cheaper than the ready-made version, more nutritious plus you know exactly what has gone into it. You do need a stick blender but these are very cheap to buy and are extremely useful in the kitchen.

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Mushroom Duxelle

A quick and easy dish that makes a great topping for a jacket potato, toast (or bruschetta, if you want to be posh!). Top both with a blob of pain yoghurt or creme fraiche.  For a tasty mushroom pate, add a tablespoon of cream cheese, mix well and pack into ramekins.  Chill in the fridge where it shoud keep for up to 5 days  There are a number of secrets to making this tasty: don't boil the onions when cooking them; be generous with your tarragon but chop it fine if fresh; season it, taste and adjust if necessary.

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Pumpkin, sweet potato & tomato ragout

Increasingly we are becoming more aware that food is the fuel for our bodies so, if we fill ourselves with lower grade items, our bodies won't perform as well.

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VK Sticky Spiced Hot Cross Buns

Traditionally hot cross buns were not supposed to be eaten until midday on Good Friday. Nowadays they are in the supermarkets all year round.

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Vaughan's Kitchen Falafels

Peter Vaughan created his famous falafels over 16 years ago and started selling them from a stall outside his restaurant (The Bistro) in Devizes long before 'street food' became so fashionable!

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Devizes Simnel Cake (our version)

This lovely rich, spiced fruit cake dates back a long, long way. Each town would have their own recipe and traditional shape of cake.

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Crystallised Flowers

A simple display of edible flowers on a cake looks really pretty and is simple to do. Although they are crystallised in sugar, it is a small amount compared to that in  marzipan or sugar paste flowers plus they involve far less work.

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Buckwheat Pancakes (gluten free)

Buckwheat flour makes fabulous pancakes and, inspite of its name, it isn't a member of the wheat family and doesn't contain gluten. Strange as it may sound, it is from the same family as rhubarb. 

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Wild garlic (or basil) pesto

Once you've made your own pesto you will never buy a jar of ready made again - the taste is so different.  Why not be even more adventurous and go out foraging for wild garlic.  It is all around at the moment and tastes delicious. 

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Summer Berry Crumble

What a great way to celebrate our wonderful summer fruit - make it into our favourite pud, good old English Crumble!  120 Year 2s (6 & 7 year olds) in Henry Maynard Infant School, in Walthamstow all made one of these to take home, in a classroom, 30 at a time, no scales.  So there's no excuse not to get crumbling in your kitchen...

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Lemony fish, asparagus and pea pasta

Another fabulous Fish Friday recipe and this time taking advantage and an extra special crop of British asparagus this year.  Apparently the mild spring may have produced the best crop for over a decade...

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Pan-fried Trout Fillets & Carrot Noodles

The Hemsley sisters may be at the forefront of healthy nutritious food in London but may we just say that we have been promoting the same for a lot longer!  Here's a fabulous low carb fish dish - high in taste AND nutrition...

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Quick & Easy Homemade Burgers

These are so simple to make and you can create your own version so that they taste much more exciting than the processed variety, plus you will know EXACTLY what has gone into them!

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Basic White Bread

The smell of freshly baked bread is delicious and whets our appetite. Baking your own bread is not only satisfying, but also you can make sure you use top quality ingedients with no additives or extra 'surprises'.

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Perfect Victoria Sponge

This was one of Queen Victoria's favourite cakes at her afternoon teas that became very popular at court.

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Smoked haddock and bacon omelette

This dish offers a lovely combination of simple, familiar flavours that work well together. The portions are generous and any leftovers are still tasty when eaten cold next day.

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Nettle & Wild Mushroom Soup

Imagine a fresh, bright morning - plants and daffodils lightly covered with dewdrops. Now imagine you are out in the fresh air foraging through the undergrowth looking for food for free that you can turn into a culinary creations.

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White Fish Curry

We all know how good fish is for us - low fat, high protein - as well as being delicious, but sometimes it's hard to think what to do with it. Try it this way for your Good Friday Feast.

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Classic Pancakes

There is a trick to tossing a pancake.  Loosen it from the base of the pan, hold the handle with two hands and tilt the pan away from you towards the ground, until the pancake starts to slide out of the pan.

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Roast Veg Ratatouille

Roasting vegetables really concentrates the flavour. This dish goes really well with pasta - just top with grated parmesan.

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Avocado Rilette

Rilette is just the French name for a coarse pate and in this version avocado meets tarragon to produce a refreshing and delicious dish.  It makes a fabulous starter teamed with tomato dressing (recipe elsewhere) and topped with some smoked salmon or vegetable crisps and served with crusty bread or crackers.

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Tomato dressing

This makes quite a lot of dressing but it will kepp in the fridge for four or five days.  It is very versatile and can be used as a salad dressing, drizzled over fish or chicken or as an accompaniment for avocado rilette.  It will cheer up left over cooked pasta and, with the addition of chopped raw vegatables, makes a delicious lunch dish to take to work.

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Braised Red Cabbage

A traditional winter dish that is tasty and colourful plus easy to make in advance.  It develops it flavours and benefits from being made the day before and reheated when required.

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Fricasee of Greens

Delicious and different way to serve vegetable that can get boring.  Although kale (hailed as one of the new 'superfoods') is used in this recipe, any green leafy vegetables will do.  It has the advantage of being quick and easy as well.

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Tarte Tatin

There are lots of variations of the story as to how this 'upside down' apple tart came into existence.  The only consistent piece of information is that it was created by the Tatin sisters in the 1880s and may have originally been a mistake that turned out well.  This is Vaughan's Kitchen quick and easy version that can be prepared in minutes and is always well received.

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Kwak Kwak Eggs

Peter Vaughan was asked to come up with some ideas of ways to use quails eggs for a Countryfile  item with Paul Martin.  Here's an interesting way to use them.

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