Allotment Gardening Advice Help Chat
Chatting => Chatting on the Plot => Competitions => Topic started by: John on June 04, 2009, 10:47
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We're looking for more recipes that are wholesome and seasonal with main ingredients that are grown in Britain
The best recipes will be put on the recipe pages of the site.
We have another 3 copies of the Dorling Kindersley recipe book, Grown in Britain Cookbook to give away. There's a recipe from the book on the web site: Asparagus Cream Cheese Quiche (http://www.allotment-garden.org/recipe/1260/asparagus-cream-cheese-quiche-recipe/)
The competition is open to all members and you may enter more than one recipe. The winner will be chosen by Allotment Growing at the end of July
The Legal Stuff
By entering you agree to grant to the allotment growing website group including sub-domains and associated sites thereof a non-exclusive licence to publish and use your recipe and extracts from your recipe on the site.
The prize must be taken as stated and cannot be deferred. There will be no cash alternative. Prize(s) unclaimed after 28 days will be deemed to have been forfeited and Allotment Growing reserves the right to offer the prize to another entrant. The winner will need to provide their name and address in order to receive their prize.
Recipes should be in line with the theme of the competition. Entries that do not comply in the sole opinion of Allotment Growing will not be eligible. The decision of Allotment Growing to accept or reject an entry is final. No correspondence will be entered into.
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Jerusalem Artichoke And Carrot Salad
400 g carrots, well scrubbed and trimmed
400 g Jerusalem artichokes, well scrubbed
2 tablespoons chopped fresh dill or tarragon
2 tablespoons olive oil or walnut oil
3 tablespoons fresh lemon juice
2 tablespoons capers, rinsed
Salt and pepper to taste
Method
Whisk together the herbs, oil, lemon juice and capers; season to taste with salt and pepper.
Set aside.
Grate, shred or julienne the carrots and place in a large bowl.
Thinly slice or julienne the Jerusalem artichokes (or cut into thin matchsticks); add to the carrots, and immediately add the vinaigrette and toss together.
Cover and let it sit at room temperature for 30 minutes, before tossing again and serving.
It is delicious with a toasted cheese sandwich or with potatoes.
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Greek style Courgette and cheese pie
Ingredients
2 tbsp. plain bread crumbs
2 tsp. vegetable oil
1/4 cup finely chopped onion
2 cups grated courgette
1 clove minced garlic
3 eggs
1 cup low-fat cottage cheese
1 tbsp. cornflour
1 dessertspoon choppped fresh oregano or teaspoon dried
pinch salt
pinch pepper
small pinch of cinnamon
1 cup grated cheese cheese
Directions
Grease a 9" pie plate, sprinkle it with bread crumbs and set it aside. Heat oil in a large non-stick pan. Add onion and cook over medium heat for 4 minutes, stirring often. Add courgette and garlic. Cook 3-4 minutes, stirring often. Set aside to cool for 5 minutes. Preheat oven gas 4, 180C .
Combine eggs, cottage cheese, cornflour, oregano, salt, pepper, and cinnamon. Stir until smooth.
In a large bowl, combine cooked vegetables, cottage cheese/egg mixture and cheddar. Pour into prepared pan. Bake 30 minutes or until knife inserted in the center comes out clean. Let stand 5 minutes before serving.
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ELDERFLOWER CORDIAL
20 Heads of elderflowers
1.8g of sugar
1.5litres of water
2 lemons, zested and sliced
75g citric acid
Put water and sugar into a large pan,dissolve over a low heat then bring to the boil.
put the flower heads, lemon zest and lemon slices into a large bowl, pour over sugar syrup and stir in citric acid, cover and leave for 24 hours sieve through a muslin cloth and bottle.
I am sat drinking this as I write it is very refreshing with tonic water and ice.
Diane
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Masfouf - Couscous with Broad Beans and Peas
This simple vegetarian recipe was donated by my husband Mo, and is eaten in Algeria when the ful (broadbeans) and djalbana (peas) are harvested.
This is a fabulous dish if you are a legume lover. I’m sure it could be adapted with mange tout and other beans but I would be breaking cultural copyright laws!
The quantities are a bit approximate for this – as it tends to change on what ratio beans to peas you have...
500g of medium or fine couscous. Don’t skimp on a cheap brand as it turns to mush.
250g of fresh broad beans. If the bean pods are new and soft, slice into 2cm chunks. If the skins are tough and stringy then shell them and use the bean.
250g of fresh shelled peas
Extra virgin olive oil
Salt and pepper.
Yogurt and milk in equal quantity for the Raib.
Method
Put the dry couscous in a large bowl and pour in cold water to a level of 2cm above the couscous. Cover with tea towel and leave for a few minutes to swell. Meanwhile lightly steam the peas and beans - do not overcook.
Stir the couscous with a fork to separate the grains and then add bit more water and cover again for a few minutes. The trick with good couscous is not to add too much water or it ends up like semolina. North Africans do not pour boiling water onto their couscous like rehydrating pot noodle! Try to keep the grains separate.
Steam the couscous for 15 minutes until light and fluffy. Return the couscous to the bowl and stir in the steamed peas and beans. Add a generous glug of olive oil some salt and stir until the legumes are well mixed.
Serve hot in a shallow dish or plate. Some of the beans can be used to decorate the top of the pile of couscous.
To make the Raib, mix equal quantities of milk and plain yoghurt and liquidise or shake vigorously. Serve cold in a glass to accompany the meal. Bon appetite!
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Easy Peasy Pasta Sauce
1 good handful of tomatoes
1 sweet pepper
1 chilli (optional if you like it spicy)
1 onion
1 or 2 garlic bulbs
some basil leaves
Chop up all the above HOME GROWN :) produce to roughly the size of a pea
Season with salt & black pepper
Roast at 160 degrees in some olive oil until all nicely softened
Transfer to a pan on the hob, pick out the tomato skins and add tomato puree and tinned plumb tomatoes (optional but useful to make it go further and makes it more saucy) and 1 small teaspoon of sugar
Continue to cook and adjust seasoning to taste, adding any further ingredients such as a few chopped black olives or thinly sliced mushroom
Serve spooned on top of freshly cooked pasta and finish with parmeson or grated cheese
Here's one I just made tonight :)
(http://i45.photobucket.com/albums/f60/homecokked/pastadish.jpg)
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Masfouf - Couscous with Broad Beans and Peas
Put the dry couscous in a large bowl and pour in cold water to a level of 2cm above the couscous. Cover with tea towel and leave for a few minutes to swell. Meanwhile lightly steam the peas and beans - do not overcook.
Stir the couscous with a fork to separate the grains and then add bit more water and cover again for a few minutes. The trick with good couscous is not to add too much water or it ends up like semolina. North Africans do not pour boiling water onto their couscous like rehydrating pot noodle! Try to keep the grains separate.
Steam the couscous for 15 minutes until light and fluffy. Return the couscous to the bowl and stir in the steamed peas and beans. Add a generous glug of olive oil some salt and stir until the legumes are well mixed.
Hi Lisa, thanks for posting this. I'm just a little confused about what to do with the cous cous, in particular the steaming bit. Could you clarify this for me please?
Once the cold water has been added to the cc, and topped up, how do you then steam it? Do you put all the cold water and cc into an empty saucepan, or something else? Just can't quite picture how to steam fine cous cous without it falling through the gaps in the steamer.
ta
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Hi Yorkie
The couscous should have been partially hydrated by the cold water. Then put it in a normal metal steamer over boiling water until fully hydrated. Inevitably a little falls through the holes - but it should be solid enough to hold in there!
Hope this helps - if not I'll ask the man himself to explain.
Lx
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Thanks Lina :D
Might use my metal sieve rather than steamer with big holes but it's clear now what I'm trying to do ... mmmmmm ::)
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My darling wife's entry...
Pea Soup
2lb peas and pods
1.5pts water
1 spring onion
lettuce leaves
salt and pepper
1 tbs cornflour
10fl oz milk
half tsp chopped mint
Wash the pea pods. Bring water to the boil. Add peas, pods, spring onion and the lettuce leaves. Season. Boil for 30 minutes. Liquidise. Mix cornflour with the milk until smooth. Add to the soup and bring back to the boil for 2-3 minutes. Add mint and serve.
Rob 8)
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And another.....
Vegetable Pasty
makes 4
350 g (12 oz) shortcrust pastry
8 oz (225 g) potatoes
salt and pepper
1 onion
8 oz (225 g) mixed vegetables,e.g. carrots, peas, beans etc.
1. Peel or prepare all the vegetables, cutting the root vegetables into small cubes.
2. Put the vegetables into water and bring to the boil, simmer for 10 minutes, then drain well and season.
3. Divide the pastry into four pieces and roll each piece into a circle about 20 cm (8 in) across. Divide the vegetables between the pastry rounds, dampen the edges and draw the edges of the pastry together to form a seam across the top; pinch the edges together with your ringers to give a fluted edge. Place on a baking tray and cook at the top of the oven for 15 minutes at 200°C, 400°F, mark 6, then reduce the heat to 180°C, 350°F, mark 4 and bake for a further 45 minutes. Serve hot or cold.
Rob 8)
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Summer Pudding
Stale bread and breadcrumbs
Mixture of currants and berries (elder/red/blackcurrants, raspberries, strawberries)
Sugar to taste
Warm and mash some of the berries and currants to release to juices, add sugar to taste. Line a basin with bread strips that have been dipped in the juices. Warm the rest of the berries and currants in the remaining juice (if there is any). Sweeten to taste. Fill a third of the bowl with the fruit. Add a layer of breadcrumbs and repeat until the bowl is full and finish with a round of bread.
Put a saucer on the top of the pudding and weight down. Leave overnight. Next day, run a knife round the edge of the pudding and turn onto a dish. Leave the pudding upside down to loosen itself for an hour. Give it a quick shake to release it. Cover with any left over fruit and juices.
Rob 8)
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Blackberry Leaf Tea
Pick tender green leaves when dry. Cut them up and spread out to dry, this may take up to four days. Don’t dry them in the sun. Store them in an airtight tin and turn out frequently to air and prevent from going mouldy. Use as ordinary tea. If you like your tea strong, boil it for 5 minutes after making. Serve without milk.
Rob 8)
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Last one...
Lavender Tea Cake
180ml milk
3 tablespoons finely chopped fresh lavender
6 tablespoons butter, softened
200g caster sugar
2 eggs
250g plain flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1. Preheat the oven to 170 C / Gas mark 3. Grease and flour a 23x13cm loaf tin.
2. Combine the milk and lavender in a small saucepan over medium heat. Heat to a simmer, then remove from heat, and allow to cool slightly.
3. In a medium bowl, cream together the butter and sugar until smooth. Beat in the egg until the mixture is light and fluffy. Combine the flour, baking powder and salt; stir into the creamed mixture alternately with the milk and lavender until just blended. Pour into the prepared tin.
4. Bake for 50 minutes in the preheated oven, or until a skewer inserted into the crown of the loaf comes out clean. Cool in the tin on a wire rack.
Rob 8)
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think I'm going to come round to your place you have some really nice recipes there :D
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:D I've yet to see any of it myself ::) :D
Rob 8)
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I'm about to make this soup and the carrot, onion and coriander are straight out of my garden.
Carrot and Coriander soup
4 large carrots
1 onion
Half tsp dry coriander
Big bunch fresh coriander
1-2 pintsVeg stock, I use Marigold bouillon.
s&p
Soften the chopped onion in some oil. Add dried coriander and chopped carrots stir and fry for a minute. Add stock and cook until veg is tender. Then put in a blender until smooth. Reheat and add chopped, fresh coriander just before eating. Easy peasy and luvverly.
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Ice what do you mean by "dry" coriander?
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I assume it's the stuff in jars - isn't it? :D
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Well I was guessing it was the dried ground seeds (mine doesn't come in jars it comes in industrial sized packets, keep telling the OH we don't really need that much but does he listen?) but I'd rather know than guess when it comes to recipes ::)
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Yes it's the dried ground seeds. It enhances the background flavour.
Have to say, the soup was fantastic. Souper, in fact. :lol:
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This dish is simple to prepare, tastes delicious and presents as a good, hearty dish when courgettes are in season.
PENNE WITH COURGETTE CREAM
Ingredients
4 medium courgettes
extra virgin olive oil
1 medium brown onion, finely chopped
1 clove garlic, crushed or finely chopped
150mls (½ cup) cream
150mls (½ cup) milk
300g (11oz) penne pasta, cooked
¼ cup grated parmesan cheese, or similar
¼ cup grated emmental cheese, or similar
freshly chopped basil, oregano or plain-leaf parsley to taste
few drops of Maggi seasoning - http://www.lunch.com/data/Maggi_Seasoning_Sauce-1393432.html
salt and pepper to taste
Method
Cut the courgettes in half lengthwise, then cut diagonally into 5cm (1¼ inch) slices.
Sauté the onions in the olive oil until transparent. Add the garlic, courgettes, salt and pepper and continue cooking with lid on until the courgettes are firm but cooked through. Remove the lid and add the Maggi seasoning, cream and milk and simmer, uncovered, for a few minutes. Taste the sauce and adjust the seasoning if needed.
Finally, add the cooked pasta, cheese and basil, oregano or parsley. Stir until well combined. Serve immediately. This dish can be served as an appertiser or as a main course. Any left over can be refrigerated and simply reheated.
Note: Maggi seasoning is available from delis, Asian shops and even some supermarkets.
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OK here's mine
Rocket & Courgette soup
2 medium or 3 small courgettes sliced or diced finely
bunch of spring onions, topped & tailed and sliced finely
2 large handfuls of rocket (sorry can't be more precise!)
1/2 pint veg stock (cube, fresh or water from boiled veg)
1 oz butter
1/2 pint semi skimmed milk, or small carton single cream
loads of black pepper
salt to taste
Melt butter in saucepan
Fry courgettes & onions gently until softened
Add the rocket & veg stock
Cover pan with lid and simmer for 5 minutes
Remove from heat, liquidise until smooth, add milk or cream and salt & pepper to taste
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Ayam Kebun
Feeds as many people as you throw ingredients in for :|
(http://innervisions.org.uk/hotlink/2/811.jpg) (http://innervisions.org.uk/photos/2009/07/the-start-of-july?amsgImage=811#amsgDetailPic)
Ingredients
Home grown :D
- Fresh chillis : Pretty In Purple
- Radish : Cherry Belle
- Spinach Beet : Perpetual Spinach
- Garlic : Thermidrome
- Onion : Red Baron
- Potato : Pentland Javelin
- Broad Beans : Aqualduce
- Courgette : Verde Di Milano
- Broccoli : Quick Heading Calabrese
Bought stuff :(
- Chicken : we used chicken breasts because that's what we had
- Root ginger
- Tinned chopped tomatoes
- Spices :
- Coriander : Need to spark some more off!
- Cummin
- Garam Masala
- Tumeric
- Mustard seeds
- Salt
- Black Pepper
Preparation
Feel free to adapt this workflow to suit your own needs, but this is what I did :
- Chop one of the innocent looking minute chillis in half and, wisely, decide to scrape out the seeds.
- Cut a slither off one half of the chilli and eat it.
- Wait a few seconds and then run round the kitchen with your eyeballs sweating and your hand wafting your mouth whilst reciting "fuff me thass fuffin' hot"
- Gain a whole new respect for a chilli that's smaller than a 5 pence piece and decide to only use four of the bigger ones in the curry :D
- Top and tail the radish, saving the leaves, and then cut into rough quarters, or what ever size rocks your boat
- Peel and roughly chop the onion and garlic and ginger, how rough is your own decision
- If you're using the head of broccoli/calabrese then you'll probably want to break it down to spears
- Roughly chop the radish and spinnach leaves
- Chop the potatoes and courgettes up into chunks, how big is down to the size of your mouth.
- Shell the broad beans
- Take the lid off the tin of tomatoes
- Chop the chicken into chunks
On with the cooking!
- Heat a small pan on the cooker until the base is pretty hot, remove from heat and throw all of the spices in so that they get mildly roasted, which will takevery little time, and then crush them down with a pestle and mortar ... or use some fancy electronic toy if you're that way inclined
- Throw the chicken, onions, garlic, ginger, salt, pepper, chillis and spices into a bowl and mix them all around until the chicken is well coated.
- Put some water into the pan that you used for the spices, add the spuds and then slap it back on the cooker and boil away until the spuds are just starting to soften ... ie/ really firm when you push a fork in but without needing the biceps of a female russian weightlifter
- Drain the spuds and save the water
- Get a pan that's big enough for all the stuff you're about to cook and slap it on a high heat with a generous dollop of olive oil or ghee ... if you remember that you've got ghee before you throw the olive oil in :roll:
- Once the oils nice and hot, without burning the house down, throw in the chicken mixture and get a nice bit of colour on it, then take it out and put it on a plate for a tad.
- Reduce the heat to something a tad more bearable, add some more olive oil and then cook the courgettes and the spuds until they have some colour as well.
- Whack the heat back up high and throw the chicken back in and give everything a good stir until it's mixed together
- When you can hear everything start to sizzle, throw the radish, broad beans, radish leaves, spinach leaves and broccoli on top and then pour over the tin of tomatoes and turn the heat down to a low simmer
- Don't stir the pan until you're just about to serve, it'll really keep the colour in all the veg ;)
- Whilst that's cooking away nicely, throw some rice in the pan that had the spices, and then the spuds, in it and cover with twice the depth of water as rice, that'd be the spud water that you saved before.
- About 15 minutes before you decide the chicken will be ready, put the rice on the heat and bring it to the boil. Give it a quick stir and then put a good fitting lid on it and turn the heat off.
- Wait ten minutes and then turn the rice out onto plates, one per person is a nice touch
- Turn the heat off the curry and give it a good stir and then slap it on the plates with the rice, I'm really naff at the artistic plate stuff.
- At this point I put a dollop of last years cucumber and apple chutney on each plate as well.
- Eat
(http://innervisions.org.uk/hotlink/2/810.jpg) (http://innervisions.org.uk/photos/2009/07/the-start-of-july?amsgImage=810#amsgDetailPic)
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First grow your own strawberries in ground, tower or tub.
Pick when ripe in season, wash and remove hulls. Purchase cream or ice cream of choice. Serve cold.
Works equally well if you have grown fresh raspberrie.
Neither recipe is hard to prepare and can be done quickly before guests arrive.
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Courgette Muffins (they are delicious, cant stop eating them and its weighin day on HLC tom!) (actually am eating one now!)
140g whole wheat/meal flour
140g plain flour
2 teaspoons bicarb of soda
1/4 teaspoon baking powder
1 tablespoon cinnamon
1 egg (freshly laid!!)
120ml sunflower or veg oil
175g or less if u like sugar
1009 dried skimmed milk
550g of all those unwanted courgettes!! - grated
2 teaspoons vanilla essence
1 tablespoon lemon juice
110g raisins
80g walnuts
mix together flours, bicarb of soda, baking powder and cinnamon, set aside
in another bowl beat togther egg, oil and sugar, then add dried milk,grated courgettes, vanilla and lemon juice and beat well.
add flour mixture and mix til smooth.
stir in raisins and walnuts.
spoon into muffin cases, 2/3rds full, and bake in preheated oven (180f or 350c) for 15-20 mins.
I guarantee kids will love them and that you wont stop at eating just one!!
Absolutely amazing and delicious (makes 24 muffins)
made 24 this lunchtime and have 6 left!! :nowink:)
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Simple Courgette Soup
can freeze well and yummy with oaty/seedy bread!!
450g courgettes thickly sliced (just picked!)
700ml chicken stock
1 medium onion sliced (freshly dug)
1/4 teaspoon oregano
1/4 teaspoon rosemary (i use fresh outof the garden)
salt and pepper to taste!
place all ingredients into a large saucepan and bring to boil
reduce heat and cover and simmer for 15-20 mins
blend in blender/processor til smooth, reheat when readyto serve, or chill and serve cold.
also had this tonight and smells and tastes devine.
courgettes at their best!!
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NOt sure this will qualify, it has tuna in it!
Tuna Salad
tin tuna (drained )
chopped and boiled new potatoes
small tomatoes,
chopped cucumber
chopped onion
Mix together, add olive oil to taste
and chill
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This competition is now closed. It has been a tough one to judge with so many wonderful recipes. However, after careful consideration, the winners are:
Mumofstig for her Greek Style Courgette and Cheese Pie,
Yabba for Ayam Kebun
Chickchick for her Courgette Muffins.
We also be awarding a "mystery" prize to Mrs Poultrygeist (Julie) for her wonderful recipes.
Thanks everybody for entering. We're going to take a break in competions now until September.
Could the winners please pm me with their real names and address.
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Wow, I won summat! :D
My real name and address is in the public domain ;) ( @whois : yabs (http://whois.domaintools.com/innervisions.org.uk) )
Only because my identity isn't worth stealing and I'm to ugly to stalk :'(
*unrolls speech*
I'd like to say thank you to my loyal followers and ....
<!-- start sleep -->
<!-- /end sleep -->
... finally, congratulations to the winner ... next time that position is mine :D
¥
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Julie says thank you Val and John for her mystery prize. It really is a lovely thing to do. :)
Congrats to all winners. I hope we can try some of the recipes. :D
Rob 8)
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Gosh, thank you Val and John, I never win anything!! well even 3rd place!! it was a bit lastminute, but they are very yummy, thanks again made my day x
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WOW! I just never win anything..........that's amazing...thank you :lol:
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Wow, what a gorgeous book, its just come and its brill, already earmarked the potato and leek soup, and the food in seasons section is realy good.
So a big grateful thank you from me, this book will be well used!
x x x x x x x
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Wow, what a gorgeous book, its just come and its brill, already earmarked the potato and leek soup, and the food in seasons section is realy good.
So a big grateful thank you from me, this book will be well used!
x x x x x x x
I'll agree with all of that :) have to be careful my daughter has her eye on it :nowink:
Thanks very muchly :)
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My books just turned up as well ... still a tad gob smacked that I came in the top 3, but I'm not gonna complain :D
Many thanks :)
¥
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Congratulations to all the winners. :)