Keeping Chickens

My only experience of French Onion soup prior to discovering this recipe was for a speedy version. My thoughts on this are if you don’t have time to make it properly, it takes 1.5 hours, make something else. This soup is a wonderful mix of onions, cheese and meatiness. If at all possible use beef stock and allow your onions to brown .

Link to measurement conversion chart

Makes enough for 4 portions

Ingredients

• 15g butter
• 30ml olive oil
• 4 large or 6 - 8 medium onions sliced
• 4 cloves garlic, 1 whole the rest finely chopped
• 1 tsp brown sugar
• ½ tsp dried thyme
• 2 tbsp plain flour
• 120ml white wine
• 1.5 litres of beef stock – can use veg stock as an alternative if serving vegetarians
• 4 thick slices of French bread or 4 x ¼ of a Ciabatta toasted
• 350g grated Gruyere or Emmental cheese

You will also need

• 1 Large saucepan

Method

1. Melt the butter and oil in your pan then add the onions and cook on a high heat until softened and brown
2. Add the garlic sugar and thyme, reduce the heat then cover and cook for 30 – 35 mins stirring frequently
3. Add the flour and cook through, add the wine and stock then bring to the boil.
4. Remove any foam that rises to the top then cover and simmer for 45 mins
5. Preheat the grill then rub the remaining garlic over the surface of the toasted bread.
6. Fill 4 bowls with soup, add a slice of toast then cover the bread with grated cheese
7. Place the bowls under the grill allowing the cheese to melt and bubble
8. Serve straight from the grill, taking care as the bowls will be very hot.

Serving suggestions and variations

• This makes a great lunch. If using as a starter  then  the same quantity will serve 8 but use a smaller slice of bread
• We first had this with cheddar grated as we didn’t have any Gruyere. We preferred the cheddar.
• If using cheddar you don’t have to toast the cheese in the bowl as it doesn’t spread as far – less risk of burnt fingers!
• Make sure you brown the onions properly as this helps deepen the colour of the soup.

Acknowledgements

The original recipe came from “The Soup Bible” by Debra Mayhew. It has been adapted slightly to suit our tastes.

Other recipes you might like to try from our Collection;

• A great Easy Pea Soup is tasty all year round and easily made ahead
• Haveing friends round or just want a sharing starter then A Baked Camembert with Asparagus dippers is special when the Asparagus season starts.
• Crumble is a classic dish, our Oaty Apple Crumble makes it just a bit special.

We hope you have enjoyed this recipe.

Eat and enjoy!

Soup has historically come out of a tin for me. That is until John introduced me to making my own. Once you realise just how uncomplicated a simple soup is to make you will rarely, if ever, eat the tinned stuff again. I love pea soup and so do the boys. Simon has been known to make this one himself!.

Link to conversion chart

Serves 4 as a light lunch

Ingredients

• 450g Frozen peas
• 1 onion chopped
• 750ml vegetable stock
• swirl of cream - optional

You will also need

• A large saucepan

Method

1. Fry off the onion until starting to go brown
2. stir in the frozen peas
3. add the stock and bring to the boil
4. simmer for 15 - 20 mins
5. remove from the heat and puree the soup with a blender
6. reheat if necessary and serve up with a swirl of cream if you like.
7. Eat and enjoy!

Serving suggestions and variations

• Pea and ham is a classic combination, either fry up some chopped bacon with the onions or add some chopped cooked ham pieces after the soup has been pureed.
• Try minted frozen peas
• Reduce the volume of peas and make up the weight difference with other green veg - courgette is good.
• Replace the onions with leeks
• For a more filling meal try having a sandwich too, a ham sandwich is good
• Try using fish or chicken stock for a subtly different flavour
• Remove some of the peas before pureeing then stir back in later to add extra texture

Acknowledgements

The concept of using a bag of frozen peas to make a pea soup was one I saw on the TV many years ago so I cannot claim to have invented this however I also can't remember who did, sorry. The basis of creating a soup by frying up an onion and adding some vegetables to them with a pint of stock, is however one I develoied after getting fed up of complicated soup recipes. I only go back to the book now if I am seeking inspiration. Have a play and see what you come up with.

You may also like to try these recipes from our collection;

• Having a BBQ or curry meal and want potatoes with a differece then try Hot Aloo Potates.
• Runner bean plants can be prolific in season, this Runner Bean salad is a great one for the summer.
• An extra special dessert for me are Profiteroles and chocolate sauce, try filling with our Extra Rich vanilla ice cream and you will discover something else!

Happy eating!

Pickled eggs are the preserve of traditional English Pubs and chip shops. To those that have tried them it is a love it or hate it experience. Pickled eggs make an excellent savoury snack and are low in fat as well so go for it dieters everywhere.  Pickled eggs should be eaten within a month really, so it’s best to make them up in small batches unless you like to eat a lot of eggs. There are stacks of idea’s for adding unusual flavours and colour to pickled eggs see below if you fancy trying something more adventurous

When doing your first batch there are only 2 things to consider;

1. whether you prefer malt or distilled vinegar, and the only way to find out which you prefer is to try them.
2. Whether to boil the vinegar or not. My guidance is for basic eggs don’t bother to boil just make sure your storage jars are properly sterilised. If you are following a flavouring recipe then bring your ingredients to the boil before adding to your eggs

In the interest of helping you out on the vinegar conundrums we tested white, malt , cider and balsamic vinegars for you. The vinegar imparts a distinctive flavour to the eggs and may also colour them, here are the results of our research;

• Distilled vinegar is clear and has very little flavour. This is a good option if you want your eggs to remain virtually unflavoured and looking like they have just been boiled. After pickling the eggs take on no colour so the whites remain white. This is a good option if you want your eggs for a recipe that will impart a flavour of it’s own, such as curry.
• Malt vinegar imparts a nice rounded vinegar flavour and the eggs take on a nice brown colour after a week or so. Malt vinegar can be purchased pre spiced or you can add spices of your own to personalise the flavour if you want.
• Cider vinegar gave the eggs a lovely golden brown colour however the flavour of the eggs was sharp and piquant, to us unpleasantly so, compared to the malt vinegar version so needed the addition of some sugar to offset the sharpness . As a more expensive option I would not recommend cider vinegar unless you are adding other ingredients.
• Balsamic vinegar was the most different. The eggs were black once done and the colour seeped into the white making it quite dark. If you like Balsamic vinegar then these eggs were very tasty and certainly made a visual impact. However for a cheap snack balsamic is probably not where you should go, but if you like to shock your friends you might want to try making a small quantity.

Basic pickled eggs recipe

Ingredients

• 6 eggs hard boiled and shelled and preferably still hot.
• 1 jar of vinegar, choose from
• white distilled vinegar or
• malt pickling vinegar, or
• malt vinegar and your choice of spices

You will also need

• 1 wide necked jam jar, big enough to hold 6 eggs, sterilised

Method

1. Put the eggs into the sterilised jam jar
2. Pour over your vinegar, making sure that the eggs are all covered in vinegar
3. Put the lid on the jar and store for a week
4. Pickled eggs should be eaten within a month

Serving suggestions and variations

• Pickled eggs make a great snack eat on their own or in a bag of crisps. They are also a good addition to a salad or chopped up and sprinkled onto a curry.
• Be adventurous and try adding your own choice of whole spices but keep a record of what you have added as I guarantee you will have a big success and wont be able to replicate it. There are loads of spices you could add but use whole spices or seeds rather than powders. Consider adding
  • Mustard seeds
  • Coriander seeds
  • Chilli
  • Fennel seeds
  • Peppercorns, black, white or red
  • Chopped dried garlic

Acknowledgements

My first was eaten at The Carters Rest, a pub local to Swindon, back when it was unheard of for pubs to offer food in the evenings. If you wanted something to eat it would be a bag of crisps or some salted peanuts, if you were really hungry then an egg in a bag of cheese and onion crisps was something to be treasured, and I did, treasure them that is! It was some years and a few chickens later before I actually tried to make my own and having realized just how easy it is there’s no stopping me.

We hope you have enjoyed this recipe.

Happy eating!

More pickled egg recipe ideas

RED BEET EGGS

• 1 cup red beet juice (from canned beets)
• 1 and 1/2 cups cider vinegar
• 1 teaspoon brown sugar
• a few canned whole tiny red beets (or several slices of beets can be used)

SWEET AND SOUR EGGS

• 1 and 1/2 cups pasteurized apple cider
• 1/2 cup cider vinegar
• 1 package (about 12 oz.) red cinnamon candy
• 1 tablespoon mixed pickling spice
• 2 tablespoons salt
• 1 teaspoon garlic salt

DARK AND SPICY EGGS

• 1 and 1/2 cups cider vinegar
• 1/2 cup water
• 1 tablespoon dark brown sugar
• 2 teaspoons granulated sugar
• 1 teaspoon mixed pickling spice
• 1/2 teaspoon liquid smoke or hickory smoke salt
• 2 teaspoons salt

CIDERED EGGS

• 1 and 1/2 cups pasteurized sweet apple cider or apple juice
• 1/2 cup white vinegar
• 6 thin slices of onion
• 12 teaspoons salt
• 1 teaspoon whole pickling spice
• 1 peeled garlic clove

DILLED EGGS

• 1 and 1/2 cups white vinegar
• 1 cup water
• 1/2 teaspoon dill weed
• 1/2 teaspoon white pepper
• 3 teaspoons salt
• 1/2 teaspoon mustard seed
• 1/2 teaspoon onion juice or minced onion
• 1/2 teaspoon minced garlic or 1 peeled garlic clove

PINEAPPLE PICKLED EGGS

• 1 can (12 oz.) unsweetened pineapple juice*
• 1 and 1/2 cups white vinegar
• 2 medium onions, peeled and sliced
• 1/2 cup sugar
• 1 teaspoon salt
• 1 teaspoon whole pickling spice

*If sweetened pineapple juice is used, omit sugar

Egg and mayo sandwiches are one of my childhood favourites, having them as an open sandwich brings them into the realm of grown up eating. They have to be eaten as they are made and preferably with a nice nutty or seeded loaf.  

Link to measurement conversion chart

This recipe uses 3 eggs and will do 2 people for lunch

Ingredients

• 3 eggs hard boiled and shelled
• 2 - 3 tablespoons of Mayonnaise
• Black pepper
• Salad leaves
• Sliced tomatoes and cucumber
• 4 slices of rye bread
• Butter to spread

Method

1. Chop the eggs into small pieces in a bowl
2. Add sufficient mayonnaise to coat the egg pieces and season with a little black pepper
3. Spread the bread with a little butter then evenly distribute the eggy mix on each slice
4. Decoratively layer up with tomato and cucumber slices
5. Serve on plates with a side of salad leaves and a knife and fork
6. Eat and enjoy!

Serving suggestions and variations

• Dont over chop the egg, you want something still chunky
• add less mayo than more as you will end up with slop, remeber you can add more but you can't take it away
• Ham and eggs go well together, sprinkle a little chopped ham on top of the egg
• For a low fat version miss out the mayo and serve the eggs sliced
• If you like cress then add a little cress to the top
• Open sandwiches can contain anything be adventurous
• Try other types of bread such as sourdough or GI breads, try to stick to something that won’t fall apart when you eat it though.

Acknowledgements

I can’t think of anyone to give the credit for this one. Open sandwiches are just a very grown up way of having a sandwich with lots of filling and less bread - yummy

You might like to try some other recipes from our collection;

• If you are having someone over for lunch then have a go at Asparagus tart it's great to make ahead and serve with salad
• For a tasty midweek supper give this leek and potato hotpot a shot
• Got a few eggs to use up then whip up a tasty chocolate cake

We hope you have enjoyed this recipe.

Happy eating!

Blinis with eggs and smoked trout have been our Christmas day breakfast for years. similar to smoked salmon in taste we find the texture of smoked trout more pleasant. Scrambled eggs and smoked salmon ar a classic combination as the flavours compliment each other so well, so why not smoked trout. Blini's are a mini buckwheat pancake and are often used as a carrier for appetisers. They are widely available from supermarkets but should be heated through to soften them before use. Any spar blinis can be frozen for later use.

Serves 2 and can easily be increased as packets of smoked trout and blinis usually provide more than is needed for 2 people

Linke to measurement conversion chart

Ingredients

• 2 eggs
• 20ml double cream per egg, you can substitute for milk but they aren't as nice!
• 2 slices of smoked trout
• Salt and pepper
• 6 blinis, 3 per person

Method

1. Scramble your eggs per the basic recipe
2. carefully grill the blinis to warm them through or give them a zap in the microwave for 30 seconds
3. Lay a small slice of trout on each blini, enough to cover.
4. Using a teaspon put a spoon of eggs on each piece of trout
5. Serve on a warm plate
6. Eat and enjoy

Serving suggestions and variations

• Not keen on the idea of eating uncooked fish chop up a small amount of trout and stir it into the eggs after they have been cooked. The heat of the eggs will cook the salmon in no time, serve spooned onto the blinis.
• Try alternative breads with the dish, use a round cutter to make bite sized pieces. Rye or low GI bread has a nutty flavour to it which is complimentary, soda bread has a lovely dense texture which is also pleasant.
• substitute smoked salmon for the trout
• if you don't like fish try using ham
• omit the trout, sprinkle the blini topped eggs with a little grated cheese and grill to brown before serving. This is a good variation on our recipe for Eggy Scrumble.

Acknowledgements

I first came across smoked salmon topped blinis from a Delia Smith recipe which involved making the blinis as well and was a whole heap of effort to go to. We didn't rvisit Delia's recipe until we came across blinis in the supermarket. wWe added blini's to the list of things we were never going to try making again and started experimenting with what you can top them with. Let us know what else you try them with!

Fancy something else from our collection then why not try one of the following;

• Fancy a tasty snack and have a few onions to use up, have a go at Onion Rarebit.
• For an unsusaly way of using up old runner beans have a go at runners in tomato sauce, they make a great addition to a grilled chop.
• if you are having a celebration then why not serve up Louise's Lemon Meringue Pie, a Sout African version were the filling is more cheesecakey than the British variety.

Eat and enjoy!

A fried egg sandwich is a great way to get a satisfying snack or breakfast in minutes. I add it to our collection because it is something most people only think about when near a burger van at a football or rugby match. In fact, done properly at home it is a great thing to have for breakfast or lunch when you are in a hurry but want something hot and satisfying. Great for student everywhere!

Serves 1

Ingredients

• 1egg
• 2 slices of bread, day old is actually better than really fresh
• Tomato ketchup or tomato chutney, or whatever suits your taste, see serving suggestions below.

You will also need

• 1 frying pan and a serviette or napkin

Method

1. Get your bread ready, butter it if you must but the egg will melt the butter and the bread will go greasy
2. Spread a generous portion of ketchup or chutney onto 1 slice
3. Cook the egg to your taste and turn it, this is not a sunny side up affair
4. Carefully arrange the egg on top of the ketchup/chutney and cover with the remaining piece of bread
5. Tuck the serviette/napkin under your chin and take a bite from your sandwich, now you know why you need the serviette!
6. Eat and enjoy

Serving suggestions and variations

• If you don’t like a drippy egg either pop the yolk when you turn it or reduce the heat and allow the egg to cook for a bit longer.
• If you want to be indulgent add a slice of ham or chees to your sandwich
• Day old bread soaks up the drippy yolk better than fresh, you could also slightly toast the bread instead.
• If you really don’t do ketchup then a little ground pepper is a must
• Keen to try something else as a condiment then have a go at Runner bean chutney.
• Try alternative breads too, Rye and GI breads add a nutty tasty to the experience.
• A friend of ours swears by sweet chilli sauce instead of ketchup, I know others love brown sauce. Try them all and others until youy find the one that works best for you.

Acknowledgements

Who knows who invented the fried egg sandwich. It’s just something we were brought up with and with all the fancy snacks available off the shelf these days it’s something that is fading from memory. Just like the fish finger sandwich!

Fancy something else from our collection then why not try one of the following;

1. another good alternative for a quick snack that gets forgotten have a go at an omelette,
2. feeling more indulgent and hungrier then a burger with the lot is for you,
3. in need of some comfort food then this sticky toffee pudding will do the trick.

Happy eating!

Scrambled eggs and smoked salmon ar a classic combination as the flavours compliment each other so well. They are an indulgence normally sampled on high days and holidays, as good quality smoked salmon is a luxury some can only afford on special occasions. It's also nice to have something that can be considered a special breakfast. So this combo is often found on the Christmas day breakfast menu in many British homes.

Serves 2 and can easily be increased as packets of smoked salmon usually provide more than is needed for 2 people

Linke to measurement conversion chart

Ingredients

• 3 eggs
• 20ml double cream per egg, you can substitute for milk but they aren't as nice!
• 2 slices of smoked salmon
• Salt and pepper
• 2 slices of bread buttered and quartered

Method

1. Scramble your eggs per the basic recipe
2. Arrange the bread and butter on the plates
3. Lay a slice of salmon on each plate then spoon half the eggs into the centre of each slice
4. Carefully fold the ends of the fish over the top of the eggs
5. Eat and enjoy

Serving suggestions and variations

• Not keen on the idea of eating uncooked fish chop up a small amount of salmon and stir it into the eggs after they have been cooked. The heat of the eggs will cook the salmon in no time, serve on toast.
• Want a more substantial meal for lunch then add a side salad or cook some tomatoes and mushrooms to go with it.
• Try alternative breads with the dish. Rye or low GI bread has a nutty flavour to it which is complimentary, soda bread has a lovely dense texture which is also pleasant.
• substitute smoked trout for the salmon
• for a veggy version why not use some spinache leaves instead of the salmon
• if you don't like fish try using ham

Acknowledgements

I first had this combination when staying at a hotel in Stafford. It was a great combination that I have subsequently found out is a classic. My only guidance is that hotel cooked scrambled eggs are not a good experience unless they have been cooked fresh so if you see this on a menu check the egg situation before you order.

Fancy something else from our collection then why not try one of the following;

• Asparagus is another one of those special ingredients due to it's short season. Have a go at our Asparagus Galette if you a small quantity that your don't want to waste.
• a side salad makes a great accompaniment to a galette and our potato salad is a popular ingredient to salad in our house
• if you are having a celebration then why not serve up a Raspberry Meringue Gateaux, or the coffee nut version, to really wow them.

Eat and enjoy!

This lettuce soup recipe is quick and simple to make. It is a great light lunch dish or would make a supper starter for a dinner party. As we regularly seem to have a glut of lettuce from June through to August it is ideal for making use of a few of them in an interesting and tasty way. The soup has a very subtle flavour and a beautiful pale green colour.

Link to measurement conversion chart

This recipe will serve 4 people for a light lunch or starter

Ingredients

• 250g lettuce shredded finely, approx. 1 large or 2 small lettuces
• 1 onion chopped
• 1 medium potato diced
• 25g butter
• 400 ml milk
• 400 ml vegetable or chicken stock
• Salt and pepper
• 4 tablespoons double cream optional

You will also need:

• 1 medium saucepan
• A large jug or bowl
• A sieve

Method

1. Melt the butter in a sauce pan add the potato and onion and fry for 5 mins on a low heat, without browning
2. Add the lettuce and stir gently until it has started to wilt
3. Add milk and stock then bring to boil stirring continuously.
4. Reduce the heat and simmer gently for 10-15mins.
5. Liquidise the soup then push through a sieve.
6. Return to the pan, add seasoning to taste then reheat
7. Serve into warm bowls then swirl in a spoonful of double cream if desired.
8. Eat and enjoy

Serving suggestions and variations

• As this soup has a very subtle flavour it is great served with a slice of white bread or plain toast
• Try with garlic bread or parmesan croutons
• Add some thyme, bay or rosemary to the stock when cooking to add more depth of flavour but don’t over do the herbs as the subtle lettuce flavour will be lost
• Don’t want it so rich, leave out the swirl of cream
• Don’t have time to sieve the soup, well eat it as it is.

Acknowledgements

This recipe has been donated to us by our friend Alison, who has the allotment next to my father in law’s. I bumped into Alison, who had notice what a fine crop of lettuces Alan had at the time. We had a discussion about managing a glut of lettuce and she offered her recipe to help use some of Alan’s tasty produce. Thanks for sharing this with us Alison it has certainly helped use some up.

You might like to try some other recipes from our collection;

1. For a tasty side to this soup give our garlic bread a go
2. Why not follow up the soup with an unconventional twist on the classic Salad Nicoise
3. For a delicious dessert Cherry Clafloutis is a simple tasty pud that is also a light touch at the end of the meal.

We hope you have enjoyed this recipe.

Happy eating!

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This chunky soup of split peas, tomatoes and bacon makes a fantastic warming treat on a cold winters day or hearty supper. Ideal as a slow cooker recipe, as the split peas benefit from the long slow cooking to soften them, it can also be slow cooked in a warm oven if you don’t own a slow cooker or crock pot. This soup can quickly be assembled before you go out for a long winter walk and be ready when you return. We are always on the lookout for interesting slow cooker recipes since we invested in ours some years ago. If you don’t own one we recommend you consider getting one. They free up your life especially if your working hours result in getting home hungry and you want your dinner ready for you.

Link to measurement conversion chart

This recipe makes enough for 4 servings;

Ingredients

• 250g smoked bacon lardons
•  1 onion chopped
•  2 sticks celery destringed and chopped
•  1 clove garlic chopped
•  2 sprigs of thyme
•  1 x 400 g tin of chopped tomatoes
•  1 tbsp tomato puree
•  175g Yellow split peas
•  1 L boiling water
•  Grated cheddar to garnish - optional

You will also need

• A slow cooker or a lidded casserole dish, if cooking in the oven

Method

• Brown the lardons in a frying pan and put in the slow cooker
•  Add all the remaining ingredients to the slow cooker except the cheese
•  Add the water and stir then put the lid on
•  Switch the cooker to high and leave to cook for approx. 4 hours
•  Once cooked remove the thyme sprigs and serve in warm bowls sprinkled with a little grated cheddar 
• If cooking in the oven heat the oven to 120C and cook for the same length of time

Eat and enjoy!

Serving suggestions and variations

• This meaty soup is best served with a chunk of bread or slice of toast
•  If you prefer more liquid once cooked, add a little more boiling water
•  Do not be tempted to add and salt as the bacon does this for you.
•  For a vegetarian version replace the bacon with 2-3 chopped carrots and a teaspoon of smoked paprika and a pinch of salt
•  Try using half a chorizo chopped instead of the bacon
•  Green lentils make a good alternative to split peas

Acknowledgements

The original recipe came from a Sainsburys recipe book. We adapted it to suit the ingredients we had in our store cupboard and the changes stuck. We particularly like the texture of the pea’s and bacon together, it makes a nice change from the smooth soups we usually enjoy. Thanks to Sainsburys inspiration.

You might like to try some other recipes from our collection;

• Eggs and bacon are a great combination. For a more substantial accompaniment try a Fried Egg Sandwich.
• Looking for other one pot meals then have a go at our Totally Tasty Cottage Pie
• It's always nice to finish off a meal with a tasty treat and what better than a slice of Dundee Cake

We hope you have enjoyed this recipe. If you have some photo's to share, we would love to hear from you or you can post them on our Facebook page.

Happy eating!

Blinis with eggs and smoked trout have been our Christmas day breakfast for years. However Simon is not a raw fish lover. In fact he isn't keen on fish at all so we devised this version for his special Christmas or birthday breakfasts. Blini's are a mini buckwheat pancake and are often used as a carrier for appetisers. They are widely available from supermarkets but should be heated through to soften them before use. Any spare blinis can be frozen for later use.

Serves 2 and can easily be increased as packets of blinis usually provide more than is needed for 2 people

Linke to measurement conversion chart

Ingredients

• 2 eggs
• 20ml double cream per egg, you can substitute for milk but they aren't as nice!
• 50g grated cheddar cheese
• Salt and pepper
• 6 blinis, 3 per person - available pre made from supermarkets

Method

1. Scramble your eggs per the basic recipe allowing them to be on the runny side, stir in half the cheese.
2. carefully grill the blinis to warm them through or give them a zap in the microwave for 30 seconds
3. Using a teaspon put a spoon of eggs on each blini
4. dot the top of each with a little extra grated cheese
5. place the blinis carefully under the grill and allow the cheese to melt and go golden
6. Serve on a warm plate
7. Eat and enjoy!

Serving suggestions and variations

• Miss out the cheese and serve with a little smoked trout or smoked salmon
• Place a little ham under the eggs
• stir in some chives
• try using cut rounds of unusual breads, something nutty works well

Acknowledgements

I first came across smoked salmon topped blinis from a Delia Smith recipe which involved making the blinis as well and was a whole heap of effort to go to. We didn't revisit Delia's recipe until we came across blinis in the supermarket. We added blini's to the list of things we were never going to try making again and started experimenting with what you can top them with. Let us know what else you try them with!

You may also like to try one of the following;

• Fancy a tasty snack and have a bag of frozen peas to hand, have a go at Easy Pea-sy soup.
• After something more substantial and unusual then try runner bean spaghetti bolognaise, a great way to 5 a day.
• There always a time for cake so whip up this Victoria Sandwich cake, or one of the alternatives, and have a slice for me!

We hope you liked this recipe

Eat and enjoy!