October is the best month to get your Christmas Pudding started so that all the flavours can develop and deepen. Everyone gets a stir of the mixture and makes a wish. It’s a lovely glimpse of the warmth and festivities to come.
This is a my light twist on a classic salad. Waldorf salad has such amazing textures and pairs beautifully with warm, oozy cheese.
Spinach and Strawberry Salad with Salmon is one of my favourite ways to give my iron levels a boost. The balsamic dressing has a great consistency and sweet, tangy flavour.
Passion Fruit and Greek Yoghurt is one of my favourite breakfasts for giving my body a boost after indulging in rich foods over the weekend.
I didn’t grow up eating peanut butter so I’m getting a second childhood diet through my Canadian children. Sweet and somehow savoury at the same time, Peanut Butter and Jam Eggy Bread is such fun to make.
Breakfast Trifle is a very happy combination of brioche, yoghurt, fruit, custard and cream. The kids love building their own trifles from the ingredients laid out on the table.
Cranachan is the Queen of Scottish desserts. Raspberries and toasted oats enveloped in whisky cream is the perfect dessert for Burn’s Night.
This loaded porridge is my go-to breakfast. It’s amazing for my heart and tastes fantastic. I want a long life but I don’t want it to be filled with bland food!
I rarely plan to make jam or chutney. It happens because I have fruit that I forgot to use and I need to turn it into something ASAP! I don’t need recipes that require a kilo of fruit because I rarely have a kilo of leftover fruit so this quick and easy recipe makes one jar.
Amongst the rich and decadent dishes of Christmas I look forward to this lighter dish. So full of flavour and texture it is one of my favourite festive lunches.