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I made this on a whim to change up our lunch menu from soups for a day. I had a vague idea of what I was heading for, but layered as I went and am delighted with the result. The crust was a little experimental, using cottage cheese instead of milk to bind the flour-butter crumbs together. I wasn't sure how the texture or taste would hold up, but they did, really well as it turns out. The filling had a vaguely Mediterranean leaning to it, with some garlic, olive oil and lemon. Ingredients: 1 c flour 1/3 cold butter, diced 1/3-1/2 c cottage cheese pepper 1 aubergine, chopped 1 courgette, chopped 1 tomato, sliced 1 onion, sliced 4 cloves of garlic roughly crushed 1 tbsp olive oil 1 tsp thyme A squeeze of lemon juice 200g feta, crumbled 1) Place flour in a bowl and add diced butter. Rub the flour into the butter until it is all mixed together, forming a crumb like mix. Add pepper to taste. 2)Add cottage cheese and stir in, bringing all the crumbs together to form a dough. Wrap up and chill for at least 30 minutes. 3) Place aubergine and courgette in a bowl and salt generously. Leave for 10 minutes. 4) Roll out the pastry and line a tart dish with it. 5) Place aubergine and courgette in a colander and rinse thoroughly. Place in a clean bowl and toss with feta, garlic, olive oil, thyme, lemon juice and then spread evenly over the bottom of the pastry. Place tomato and onion slices over the top and bake at 180°C for 20-30 minutes, until the crust is golden brown and the veg is tender. This came out how I had hoped it would and made an excellent lunch for the three of us. Salting the aubergine and courgette ahead of time drew out some of the liquid, making the tart less wet, and also added a nice aspect of seasoning. The cottage cheese crust, surprisingly baked with flecks of red in it, and was very tasty. I will be making this variant again! Overall this came out well! I hope you enjoy it too!

I also decided to try using my Apple Pectin that I made in the autumn to see how it went. NB if you do not have homemade apple pectin, replace with the recommended amount of a store bought one Ingredients: 1 kg lemons 3 1/2 c apple pectin 1 l water 2 c sugar 2 chilis, minced 2 - 2 1/2 tbsp ginger

The rind has a mild, but pleasant flavour which I combined with some apple and red onion for a chutney Ingredients: Rind of 1 small watermelon, diced 3 red onion, diced 1 apple, diced 3/4 c herb vinegar 1 The apple went in both for taste and to add pectin to help it all come together.

Cheese and Apple Tart This is a twist on an old favourite. tart has had bits of bacon, onions or tomatoes, sometimes a little spinach, but the addition of the apple

ground ginger 1 tsp cinnamon 1 tsp orange peel 1 tbsp chia seeds 3 cloves A generous grating of nutmeg Apple Cocoa Oatmeal 1 c oats 3/4 c apple sauce 1 1/2 c milk 1 tbsp cacao nibs 1 tsp cinnamon (We trialled this one with the quantities of milk and apple sauce roughly reversed, but the oats came out too stodgy With proportions this way around, they are creamy and taste almost like apple pie oats). Cranberry Oats 1 c oats 2 c apple juice 1/4 c dried cranberries 1 tsp cinnamon sugar For any of these

Ingredients: 3-4 slices of bread, toasted 1 apple, chopped 2 onions, chopped 1/2 head of garlic, minced peel 1 tsp fenugreek seeds 1/4 -1/2 tsp tandoori powder 1 tsp thyme 1/2 tsp fenugreek leaves 1/3 c apple juice Salt and pepper Broth or apple juice (optional) for moistening if roasting separate from the meat Alternatively add a little extra liquid (broth or apple juice) and roast in an oven proof dish for 30

chopped 1 carrot, diced 1 hot red pepper, diced half a head of garlic, minced 2 tsp ginger, minced 2 apples onion, carrot, and pepper for a few minutes until the onion is translucent. 2) Add the garlic, ginger apples

The watermelon rind also appears not to have any pectin so I added some home-made apple pectin to help Ingredients: Rind of 1 medium watermelon, diced 1 1/2 c sugar 2 c apple pectin 1/2 tsp cloves 1) Place

I also sliced some apple over the top which then roasted with the Käsespàtzle. nutmeg 1 1/2 c milk 1 tsp (generous) baking powder 2 c spinach (or 2 large cubes of frozen spinach) 1 apple

For the next challenge with my sister and my friend, Hibiscus Kook, to make a dish three different ways, and each of us trying something new, we decided on pancakes for pancake day today. Pancake Day, Shrove Tuesday, Mardi Gras, whatever you want to call it, is the last day before Ash Wednesday, which marks the beginning of Lent. Lent, being a period of fasting, prayer and penance leading to Easter in the Catholic faith, is traditionally a leaner period culinarily. Many know it now as being the period during which people tend to try to give up chocolate, but for many centuries it was, and for many it still is, a period when richer foods are given up until Easter. Shrove Tuesday was therefore a good time to use up eggs and fats which remained, and so pancakes became traditional in the UK. I had grown up celebrating the feat of Mardi Gras, but had never heard it called Pancake Day until I moved to Scotland for University. I was completely mystified, especially as no one could explain the significance of the pancakes, they were eaten for supper rather than breakfast, and most of my friends who celebrated pancake day were in no way religious and weren't going to be observing Lent or Easter. I still don't necessarily eat Pancakes on Shrove Tuesday, and certainly eat them at other times of the year, but once in a while, it is a fun tradition to embrace. My sister's suggestion, therefore, of making Pancakes our next recipe to coincide with Pancake Day suited me to a T. Here are our three different Pancake Experiments, and a bonus Whipped Cinnamon Honey Butter recipe. For my friend, HibiscucKook's recipe for vegan pancakes on her blog, click here. Sahlep Pancakes by me Piggy Pancakes (AKA Hamcakes) and Whipped Cinnamon Honey Butter by my Sister