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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

I love this soup! We originally came across a recipe in Gordon's Great Escape - Southeast Asia, but it has since made it into our regular rotation and become our own. It is dead simple to assemble, tasty and warming with a hint of heat. It is a satisfying chicken soup with a twist. A lot of recipes recommend straining the broth once you have simmered it, but we like it with the bits and so never strain it. Feel free to do so though if you'd rather. Ingredients: 1 litres of chicken stock - the richer the better, and even better with bits in 0.5 - 1 litre of coconut milk ( or you can do half coconut milk and half coconut cream if you want it richer. If the stock is weak, I do recommend this, but it also depends on the chicken to coconut balance you want. I like it just fine with simply coconut milk. A big chunk of ginger, peeled and julienned 1 head of garlic, minced 6 chilis chopped 6 kafir lime leaves, crumbled 2 lemon grass stalks, chopped (these can be woody if left in. Like I said, I do anyway - I enjoy the crunch - but remove them if that's not your thing) 3/4 c shitake or oyster mushrooms (rehydrate these in advance if using dried ones) - chopped 2 shallots, chopped 1 tbsp soy sauce 2 tsp rice wine vinegar 1 tbsp lime juice salt to taste 1) Bring chicken stock and coconut milk to a simmer. Add all ingredients up to shallots and cook 30-45 minutes, allowing flavour to develop. 2) Add soy sauce, rice wine vinegar and lime juice. Serve. We had this alongside our (first attempt at) Spring Rolls. The two paired wonderfully together, complementing flavours and rounding out the soup into a meal. Very tasty even with nothing to pair with it though. Simple, light but nutritious, I do love this soup (even if I am not quite sure to what extent it still resembles anything Thai).

I've been playing around with the idea of making a rose cake for a while so I decided that now was a good The Genoese sponge version was good, but drier and had even less of a rose flavour.

I went looking for spicing inspiration in Food DIY by Tim Hayward, which I discovered was a good choice Place a quail egg in the centre and fold the meat around the egg and pinch it shut. 5) Roll the ball

As mentioned in Day 41 of The Challenge Vegetables stewed with prunes and warm (rather than hot) spices served over couscous. What better for a rainy autumn afternoon? Especially not knowing how well the friend coming to lunch tolerates spice... Ingredients: 3 red onions, chopped 2 tomatoes , diced 3 carrots, chopped Half a head of garlic, sliced 6 celery sticks, chopped 400g chickpeas 400ml vegetable broth 1/2 c tomato passata 100 g prunes, pitted and chopped (or apricots could work) 1 cinnamon stick 1/2 tsp ground cumin 2 tsp tandoori powder (I like the light heat and the warmth of this spice, but you can use paprika if you'd rather) 1 tsp of Aloha Spiced Cacao (or cocoa powder) 3 tsp urfa biber or chilli flakes Salt and pepper to taste 1) Put a heavy oven proof dish in the oven without its lid, and heat to 180°C. 2) Chop your veg and add to the preheated dish. Add spices and stock, replace in the oven and allow to cook 1 - 1 1/4 hours until vegetables are almost tender (I like the carrots and celery to have a little bite left) and flavours have blended. Taste test and serve over couscous. Super simple, tasty and easily adapted to different veg, chicken or different levels of spice. It diffuses a lovely smell through the house, and on a cold afternoon warms you from the inside.

vegetables are tender, then blend to desired smoothness. i like it almost fully blended, but it is also good

As mentioned in Day 38 of The Challenge This can be vegetarian, as this was, or with ham and bacon, but either way it's tasty and satisfying, while also being easy and quick to assemble. Ingredients: 2 c peas 1 tbsp olive oil 2 onions, chopped 4 potatoes, chopped 2 carrots chopped. 2 tbsp lemon Salt and pepper to taste 1) Sauté onions in oil in a saucepan. Add potatoes and carrots and sauté for a minute longer, then add the peas and enough water to cover the veg. 2) Bring to a simmer and cook until the potatoes and carrots are tender. Blitz to desired smoothness. 3) Serve into bowls and drizzle the lemon juice over the top and season as desired. Simple and satisfying especially served with crusty bread and some cheese.

I am always delighted when he decides to make it again, and it is too good not to share.

It is warm and comforting and hot milk has a soporific effect.

As far as I have always been concerned, waffles are a breakfast food (or at a push, a breakfast-for-dinner food). Beat the egg whites to stiff peaks then fold them gently into the batter.