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I don't think I've made rösti since last year when my Non-Traditional 6 Veg Rösti was my first post on here when I started the blog. I don't know why I haven't made it since, as I do like. it. So many other things to make and to try out, I suppose. And a Challenge early on not to make the same thing twice that lasted 100 days. Anyway, looking at the contents of the fridge and trying to figure out what to make for dinner, the zucchinis and apples, as well as some left-over boiled potatoes from a raclette with friends, suggested this to me. It didn't come out perfectly in the first instance as I forgot to salt the zucchini first. This draws out the excess liquid and also leaves them less bitter. Not having done so, the dish was a little wet. In a hurry to get dinner on the table so as not to delay Little Bit's bedtime, I didn't give it as long as I normally would have done to crisp up. Don't make my mistake! Crisp it! The leftovers though, I heated in the air fryer and they were delightfully crispy. Aside from this minor setback in execution the first night, I loved the interplay of the different flavours - the sweetness to the apples, and the salty ham, and the chanterelles. All of it came together very nicely! Ingredients: 1 - 1 1/2 c boiled potatoes, coarsely grated 2 apples, coarsely grated 2 courgettes, coarsely grated 2 onions 4 tbsp olive oil 1 tomato, sliced, 1 c bacon bits or ham 2 tbsp butter or lard (I save bacon fat whenever I cook bacon) 2 c chanterelles, chopped 1 tsp rosemary 1 tsp thyme 1 c cheese, grated (I used Gruyère) salt and pepper to taste Optional: 1 fried egg per person 1) Heat oil in a frying pan and sauté onions until soft. Set aside. Fry bacon briefly until cooked through and beginning to brown. 2) Mix all ingredients except tomato and chanterelles. Place in a greased oven-proof dish or a cast-iron skillet. Arrange sliced tomato over the top. Dot with butter or lard. Bake at 200°C for 35-45 minutes until cooked through and beginning to brown. 3) Use the remaining 2 tbsp olive oil to sauté the chanterelles. Drain the excess liquid and arrange them over the top of the rosti. Serve, and place a fried egg on top of the portions for anyone wanting them (personally, that's the way to go!). I briefly placed the chanterelles on top of the rösti and popped it back in the oven, but I am not sure this added anything to the dish, so I skipped that step above. It could easily be made vegetarian or vegan by skipping the ham (tasty but non-essential) and swapping the lard for butter. I do enjoy a traditional rösti, but all too often I find it too stodgy and heavy, and just too greasy. Also, depending on where you have it, it is almost nothing but potato. I love playing around with this dish as there is so much that can be done with the basic idea, carrying the essence of the dish forward but reducing the stodge and the grease, adding different flavour notes and different colours - not to mention nutritional value! It is an endlessly adaptable dish if you allow yourself to be unbound from strict tradition...

With autumn mists and fall harvest fruits and vegetables available, I've been enjoying taking advantage as much as possible of what's on offer. Planning a white lasagna, I was excited to realise that I had part of a pumpkin that needed using and some apples in the fruit bowl. I wasn't sure how it was going to go, but seeing as everyone at the table (including someone who is not Hubby and therefore is less biased) had seconds, I thought it was probably worth posting. For this, I specially grilled a chicken in the air fryer (I love how easy that was) but normally I would have used leftover chicken from a roast dinner or something. Ingredients: 2 - 2 1/2 c chicken, shredded 3 onions (small) diced 2 apples, diced 2 c spinach or (2 cubes frozen spinach) 2 tbsp butter 1 tbsp sage 1 tsp orange peel 1 - 2 c whey 1 tsp sumac 1/4 c butter 1 zucchini, thinly sliced along its length 1 2 inch pumpkin wedge, thinly sliced 2 1/2 c ricotta 1 1/2 c parmesan, grated Lasagna sheets 1 tomato, sliced 1) In a saucepan, melt the butter then sweat the onions. Add apple, spinach, sumac, orange peel and sage and cook until apple is beginning to soften. Add chicken and enough whey to moisten but not drown the sauce. 2) Melt remaining butter. Brush an ovenproof dish and begin layering: zucchini, chicken and apple sauce, pumpkin, pasta brushed with butter, ricotta, parmesan, repeat. End on a layer of ricotta, parmesan and then sliced tomatoes. 3) Bake at 180°C for about 45minutes until a knife goes in easily and the top is golden and molten. This was really tasty, but I made it a little too wet. I have a bit of a hard time judging the right level of moistness in a white lasagna sauce. It was just right on the second go when we reheated it though! I had thought of using apple sauce in the chicken sauce instead of the whey (which, incidentally, you can replace with stock if you don't have whey lying around), but decided not to this time. I had also considered adding some warm autumnal spicing, given that I was using pumpkin and apple, but didn't. Maybe next time.

I am afraid that with night shifts and a teething toddler (how many molars does one kid need?!)

It is quite an adult flavour (Not for a kid's birthday party, nor, it would seem, for my little sister

Approved of by Hubby and Little Bit, this one's a keeper.

For the Lemon rind in syrup: Rind of 2 lemons, all flesh removed and sliced into strips 1/2 c sugar (approx ) Water (approx 2-3 c) For the panna cotta: 500ml cream 1/4 c sugar (approx. - adjust to suit your own

So crackers have always been one of those go-to foods in my house, both as a kid in my parents' house

the mean time though, friends we visited for the weekend were willing to be guinea pigs for us and approved

but feel free to use skimmed or semi-skimmed if necessary, it's your sad sad life) 2-3 tbsp butter Approx

Ingredients: 6 slices of your bread of choice 750g (approx) of chanterelles, chopped 1 onion, diced 1