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You will remember when I prepared the baked stuffed pumpkin in Newsletter # 49, I ended up with a lot […]

In newsletter # 4, I prepared the French bistro dessert, Tarte Tatin. It is a recipe that requires few ingredients, […]

A few weeks into autumn and our thoughts turn to heartier foods such as soups and stews and Easter where […]

Today we are revisiting ‘crumbles’, this time apple and rhubarb. Rhubarb is thought to have been originally cultivated in China […]