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The taste wasn't slap-you-in-the-face different but did certainly have its own twist on the originals

The flavouring was a little non-traditional but felt appropriate to the encroaching autumn, and it was

I much prefer making whole milk ricotta, which I recognise isn't really traditional, but the yield is

between there were also some experimental recipes, like the pumpkin chilli, or tasty staples, like traditional

Very tasty, quick to pull together and a good twist on the various other carrot-based soups we make.

This was exactly what I needed, traditional comfort food, but with something else to it too.

Soup Pumpkin and Chanterelle Risotto I'm also planning on trying out some recipes in which sumac is traditional

I find this very satisfying, and as much as I like a good, traditional meat lasagne, I also like having

The Proto-Pesto then went in the freezer to await the end of the festive season, with all its traditional

notably the ginger snaps on Day 1, and the butter balls and almond crescents on days 10 and 11 were traditional