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Who doesn't love apple sauce with roast pork dinner? A simple sauce that can also be used for any recipe that requires apples. We have a few apple trees in the garden so every autumn we pick and jar as many as we can and store them for puddings throughout the year.  Prep Time: 10 minutes Cooking Time: 10-15 minutes What you need: 500g Cooking Apples 25g Unsalted Butter Juice from 1/2 Lemon 1 tsp Caster Sugar Peel and slice the apple to get 500g Place the apples in a pan, add 4 tbsp water and the lemon juice, cover with a lid and place on a low heat for 10-15 minutes, until soft. While the apples are on the heat, wash a couple of small jars, place the jars upside down on a wire rack and put in the oven on a low heat to dry, heat some water in a pan with the lids and simmer until the final step. Once the apple chunks are soft add 25g of butter and 1 tsp caster sugar then either mash in the pan or transfer to a blender to make a smoother sauce. Once you have the re

A hearty filling soup ideal for cold autumn days. Perfect when served with fresh crusty bread. If you fancy a little bit of extra heat you can always add an extra chilli or two.  Prep Time: 10-15 minutes Cooking Time: 30 minutes What you need: 1 Medium Sized Butternut Squash (this should provide approximately 700g when prepared) 1 Red Onion 1 Clove of Garlic 1 Red Chilli 150g Pancetta 125ml Greek Style Yogurt 400-500ml Vegetable stock Pinch of Smoked Paprika 1tbsp Olive Oil Peel, remove the seeds and chop the butternut squash into 2cm cubes. Finely chop the onion, garlic and chilli. Heat 1 tablespoon of oil in a deep pan.  Add the onion, garlic, chilli and paprika to the pan and cook gently for 5 minutes until the onion has softened. Add the chopped butternut squash to the pan and cook for a further 2 minutes. Add the vegetable stock to the pan until it just covers the vegetables,stir and then cover with a lid. Simmer on a gentle heat for approximately 25 min

Great simple one pot meal for those colder nights. Can be done in a slow cooker if you don't have a cast iron pot. All you need to do is follow the below method up to step 4 then transfer to a slow cooker and cook low for 8 hours or cook on high for 4 hours. Prep Time: 20-30 minutes Cooking Time: 30 minutes per 500g plus 30 minutes What you need: Boneless Lamb Joint 7 Banana Shallots  4 Carrots 2 Cloves of Garlic Lamb Stock 1kg of Potatoes Thyme and Mint Olive Oil 2 tbsp cornflour and 4 tbsp of cold water mixed together. Put 1 tbsp of olive oil in the pot and gently heat on the hob. Once hot put the lamb into the pot and seal off the meat by turning until all the outside has turned brown. Take the lamb out and put to one side to rest, do not worry about the colour of the bottom of the pot this will lift during cooking and add to the flavour of the gravy.  Add the carrots, shallots and garlic into the pot and mix for 5 minutes. Add 1.5 to 2 litres of lamb stock