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Thanksgiving was last week, and unfortunately - mid-November not being considered part of the festive season here, and there being, therefore, no reason for them to be available - no turkeys were to be had, even for ready money. We discovered the day before the Big Feast that we could have ordered one, but this required a few days' notice. Instead, we decided to have a Thanksgiving Ham. We modified our standard cornbread stuffing recipe by adding a little orange zest to it, then bedded the ham down on that. Smothering it in a gingery apple sauce, and then blanketing everything in bacon, all elements came out moist, basted and richly delicious. Paired with sweet potatoes, broccoli, basil carrots and baking powder biscuits, this was truly a Big Feast (as Little Bit calls it), enjoyed as a family. Ingredients. 1 smoked ham (ours was roughly a kg) 8 - 10 rashers of bacon 1 - 1 1/2 c apple sauce ~ 1 inch fresh ginger, peeled and finely grated 5 c stuffing 1) 3/4 fill an oven-proof dish with the stuffing of your choice. Make a small hollow in the centre and nestle the ham in it. Smother the ham in the apple sauce and grate ginger over the top. Lay bacon over the whole. 2) Roast at 165°C for about 3 hours. Allow to rest for 15 minutes before carving. Enjoy with trimmings! We all agreed that the ham stood in nicely for the turkey at our Thanksgiving dinner and that this was a cooking method to be added into the rotation. The apple and ginger imparted a subtle but discernible and tasty note to the ham, which matched well with the orange note in the stuffing. Bacon was bacon, and therefore not to be argued with. Everything was moist and delicious. I hope you enjoy it as much as we did!

The chemical reactions involved leave you with tenderer, juicier meat and without the puddle of grease Allow these to cook for a few minutes, allowing some of the veg to brown a little. 3) Add the meat and Continue cooking until the meat has begun browning, then add the other ingredients except the mashed Cook for about 5 more minutes, then taste test. 4) If you've cooked the meat mix in an iron skillet, then simply layer the potatoes over the top of the meat mix and scatter the diced cheese over the top

I also experimented with using baking soda on meat again as I did for the Cottage Pie. This makes (supposedly, I am still testing this for myself) for juicier meat that browns nicely. Place a quail egg in the centre and fold the meat around the egg and pinch it shut. 5) Roll the ball The baking soda trick seems to have worked as the meat was juicy yet cooked and firm, so more trials Or maybe next time I salt the meat first instead to compare.

It is dead simple to assemble, tasty and warming with a hint of heat. The two paired wonderfully together, complementing flavours and rounding out the soup into a meal.

The meat can also be swapped out entirely for a vegetarian version of this dish, or swapped for something Cover and refrigerate for at least 30 minutes, but the longer the better. 2) In a wok, heat the peanut oil and fry onions on medium-high heat for a few minutes. Feel free to add more heat, or add a couple of drops of hot sauce once it's served up so everyone can have it at their desired heat level.

As mentioned in Day 35 of The Challenge This is a recipe which I very much enjoy, but full disclosure here, it isn't mine, it is my husband's. I had never had it before moving in with him, and he has developed and tweaked it and made it truly his own in the years since. I am always delighted when he decides to make it again, and it is too good not to share. As with almost everything I make (I seem to say this a lot), it is endlessly variable, with different vegetables being able to be included or substituted. Here's the one he made me this time, so moreish just before a night shift, I ended up not wanting my midnight lunch. Ingredients: 500g long grain rice (we used a wild rice mix) 500g kidney beans, cooked (or others of your choice. Traditionally it would be with black eyed peas, but those are hard to obtain here) 200g bacon cut into chunks 200 g cabbage chopped 2-3 chillies, sliced 3 onions, chopped 2 carrots, chopped 2 tsp chilli powder 1 tbsp olive oil Salt and pepper to taste 1) Fry onions in olive oil in a pan until translucent. Add bacon and stir. Once bacon starts to give off juices, add cabbage and carrot. Add any other herby notes here if you so desire. 2) Cook rice as per instructions. Reserve any cooking liquid from the beans and the rice. 3) Once the rice is cooked, add it to the bacon and veg mix with beans. Add any reserved liquid or about 1/2 c of water and stir. 4) Simmer and spice to taste. Serve hot. Very simple, minimal dishes but very versatile, tasty and filling.

tbsp balsamic vinegar 1/2 tsp herbes de provence 1/2 tsp cumin Salt and pepper to taste 2 tbsp butter, melted ricotta Lasagna sheets 1/2 c Gruyère, grated (Optional: 6 ish bacon rashers) 1) In a large saucepan, heat Reduce heat and cook on low for about 15 minutes. Add a little water if needed. 2) Brush a deep oven-proof dish with melted butter. lay down a layer of

We've done sweet and savoury, some with veggie bases, others with some meat, or others again with both We use vegetables (left over or raw), meat, cheese, cream, fruits, bread, spreads, chocolate, nuts... Omit meat and it's veggie. Use keto friendly veg and it's keto.

tomatoes 6 c chicken stock 500g couscous 1 c barley Salt to taste 1 c slivered almonds, toasted 1) Heat Brown these for a few minutes on each side. 2) Meanwhile, heat an oven-proof dish big enough for all If you can, using the same one for both makes sense, in which case, skip the heating-the-dish-in-the-oven It was quick and easy to throw together, and a very satisfying meal. For those of us who wanted, an added dash of hot sauce added some heat, but it was not necessary, and

It can be meaty or fishy or both, always with a bunch of vegetables. I used 5 or 6 little ones of medium heat 2 cups of rice (we used a wild rice mix for this) 1 cup red fresh oregano 2 tsp cayenne pepper (or sometimes I substitute tandoori powder as it has a different heat The general lines of the dish are there, but the exact flavouring and final product depend on what meat Play around with it, use whatever veg or meat you want, and tweak the spicing to suit you. Have fun!