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Definitely best had hot, but they were still good the couple of days afterwards too!

All four variants were good though.

made rather a big batch of cornbread stuffing, knowing there would be leftovers, which is always a good It was good served up with a little extra cranberry sauce or mustard, but it was a very moist dish and

It was good, but still missing something.

I received Salt Fat Acid Heat for Christmas and read through the food science part.

After a big shop for fresh veg (and not quite enough fridge space for everything), craving something quick and easy, but healthy and tasty, I pulled this together and it made a great dinner! And the Wonderbag, as so often happens, helped a huge amount (use a crock pot or slow cooker). Ingredients: 1 tbsp olive oil 2 onions, chopped 1/2 head of garlic, chopped 2 carrots, chopped 2 zucchini, chopped 1 sweet potato, chopped 2 c roasted pumpkin (I pulled mine out of the freezer from the stash I set aside during pumpkin season) 2 tsp zathar 2 tsp sumac salt and pepper to taste 400 g chickpeas 1 c bulgur wheat 1) Heat oil in a heavy bottomed pot and sauté the onions and garlic until fragrant. Add the other vegetables except the pumpkin, and the spices and stir. Allow some of the veg to char a little. 2) Add the pumpkin, the chickpeas, bulgur and enough water to cover everything to about 1 cm above the level of the veg. 3) Bring to a simmer and then place in a Wonderbag or crockpot, or keep over medium heat until the water has largely been absorbed and the veg is tender, about 45 minutes. Serve. So it took slightly longer for the veg to cook than I thought, but this was so tasty, with surprisingly complex flavours given the very little seasoning that went into the dish. It worked both fresh and as a leftover and was very satisfying. I hope you enjoy it too!

Some I am cooking with now, for tasty, warming autumnal foods, while others I am roasting and then freezing this roasted pumpkin purée, I decided to make more muffins - still in a bid to stock up on breakfast foods

After how good the Ginger and Pear Blondies were, the idea of trying a variant using rhubarb immediately

Fall is here! And with it all those deliciously autumnal fruits like plums! What better way to celebrate the season on still-warm days than a plum smoothie, a marriage of the end of summer with early fall? Cool but warmly spiced, this smoothie hit the right notes. I don't usually share smoothie recipes as they are so basic, but I really liked the flavours in this one and couldn't resist! Ingredients: 2 c whey 1/2 c hazelnut yogurt 1/3 c raisins 1/2 c oats, 6-8 plums, pitted and roughly chopped 1 fig, quartered 1 tsp cinnamon 1/2 tsp Aloha Spiced Cacao A pinch of fenugreek 1/4 c chia seeds Place ingredients in a blender and whiz until smooth. Serve with gingerbread and enjoy! Enjoyed by all of us, although Little Bit was too busy sucking on his gingerbread to finish his smoothie until later...

As mentioned in Day 39 of The Challenge Pancakes are an easy classic. For whatever reason we decided to have pancakes and bacon for dinner, but to give it a veneer of respectability we made the apple cinnamon pancakes. Ingredients: 1 1/2 c flour 2 1/2 tsp baking powder 3 tbsp sugar 1 1/2 tsp cinnamon 3 tbsp melted butter 2 eggs 3/4 - 1 c milk 1 apple, grated 1) Mix dry ingredients together in a bowl, then add wet ingredients one by one, mixing after each addition. 2) Melt butter in a heavy bottomed skillet, and drop a large spoonful of batter into the skillet. Wait until the bubbles have come to the top of each pancake and popped, then flip them. When the second side is golden brown, serve up. We had ours with bacon and maple syrup, quark and cinnamon sugar, and a fresh cheese on the side. I've never tried this before, and was happy with how they turned out. I highly recommend trying these, both with the apple and with the cheese, but step up the amount of apple. It was more prominent in the batter than in the cooked pancakes. It made a tasty, very adult dinner.