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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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. All we know is that 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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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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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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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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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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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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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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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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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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