Pumpkin, Ginger and Walnut Muffins Recipe

Pumpkin Ginger and Walnut Muffins Recipe

Around Halloween it’s inevitable that I end up with a fair amount of leftover pumpkin, and rather than create a soup or a Pumpkin Pie, I decided this year to branch out and create some different recipes. I’ve already posted my Sausage and Pumpkin Traybake, so here’s a little sweet treat based on that delicious orange vegetable. I wanted to

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Winter Warming Sausage Casserole

I cant quite believe it’s come around to Bonfire night again already just where has this year gone? It’s also the last day of National Sausage Week (30th October – 5th November) and what better what to end things with a bang than this deliciously spicy sausage casserole whilst watching fireworks, toasting marshmallows and drinking spiced cider! The casserole has

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Sausage & Pumpkin Traybake

As Autumn draws in, I definitely start moving away from light summery pasta and salads to stodgy comforting soups, pies and stews. With the abundance of pumpkin in October, I put together this really easy traybake. It takes hardly any time to prepare and is really filling and satisfying without piling on the pounds. I used white onion in my

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Damson Pudding

Damsons in season definitely signals to me that Summer is transitioning into Autumn. They have such a short season so I always like getting my hands on as many as possible. Whilst it’s unpleasant to eat them straight from the tree as they are very tart, once cooked they have a delicious sourness combined with a sweet perfume – rather

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Recipe: Homemade Nutty Granola

I’m a big cereal lover and more often than not eat some kind of cereal for breakfast, but what was frustrating me was that I couldn’t find a healthy nutritious breakfast without being loaded with sugar. So I decided to make my own. The thing about my nutty granola is that it only has 3tbsp of honey per recipe meaning

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Recipe: Cider Glazed Bonfire Bangers with Grandad’s Sausages

A few weeks ago I was sent some delicious sausages by Grandad’s Sausages * a family business in Bury which is fairly local to me. I was given two lovely packs of sausages – Olde English and Lincolnshire – and a tube of sausagemeat. I usually do some delicious treats for Bonfire Night, like this Maple Mustard Pulled Pork which

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