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Rhubarb and Caramel Meringue Flan

Rhubarb and Caramel Meringue Flan

1 quantity of sweet short pastry 2 cups rhubarb, chopped 175g butter 2 cups caster sugar 2 eggs, separated 2 tbsp flour Preheat the oven to 190°C. Roll out your pastry on a floured board and line a well-greased, loose bottom, shallow flan tin with the pastry. Place...

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Easy Feijoa Tart

Easy Feijoa Tart

Here's a simple and delicious go-to pudding when you need one in a hurry. You can vary the fruit to fit the season, but it's perfect for the latest crop of feijoas. Serves 4 INGREDIENTS 250g pre-rolled butter puff pastry (I used Paneton pastry), thawed 5–6 large...

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How to do brunch, like, proper.

How to do brunch, like, proper.

Recipes and images by Fiona Hugues How I do love to attend a brunch soiree, as it leaves the rest of the day to do great things, undoubtedly fuelled by drinking bubbles at breakfast time. Hosting an early gathering is, however, the cause of much anxiety and heart...

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Apple and Bay Leaf Creams

Apple and Bay Leaf Creams

Recipes and Images By Amber Bremner These layered desserts are fragrant with the heady scent of bay leaves, typically used in savoury dishes for their subtle peppery warmth. They also pair beautifully with apple and lemon, adding a little complexity to this otherwise...

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Apple, Fennel and Celery Salad

Apple, Fennel and Celery Salad

Apple, Fennel and Celery Salad From Nourish magazine, recipes and Images by Amber Bremner Make the most of autumn's apples. Crunchy, sweet and tangy, with gentle warmth, this salad is a crowd pleaser. Use sweet, crisp apples like Pacific Rose or Pink Lady. Aleppo...

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Pumpkin and Kimchi Fried Rice – yes please!

Pumpkin and Kimchi Fried Rice – yes please!

Recipes and Images by Emma Galloway It's pumpkin season so let's do it, butternuts! I’ve used butternut pumpkin here, but any flavoursome pumpkin will do. Do your best to dice it as finely as you can to ensure quick cooking. If vegetarian or vegan, ensure your kimchi...

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Salmon Wrapped in Fig Leaf with Fig Chutney

Salmon Wrapped in Fig Leaf with Fig Chutney

Giving a fig If you have the good fortune of access to a fig tree, you can enjoy the delights of figs — fresh, roasted, in chutney or a multitude of other ways. Fig leaves can be used to wrap cheeses and for cooking, adding subtle aromas of coconut, vanilla and more....

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Light Courgette and Fish Curry

Light Courgette and Fish Curry

Words and recipe by Kathy Paterson, published with permission from Nourish Magazine. Here's an Autumn treat. As the nights turn cooler but you still want a lighter late dinner here's a curry to keep you warm. Both lemon and salt add a depth of favour to this very...

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Profile: Good Neighbour community gardens

Profile: Good Neighbour community gardens

By Angela Rogers Local charity Good Neighbour Trust’s community gardens at Bethlehem are the result of awesome foresight and a lot of planning by some incredibly insightful individuals. In partnership with Bethlehem Community Church, who are the generous landowners,...

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Burger of the Week: Angel Bay Kiwi Burger

Burger of the Week: Angel Bay Kiwi Burger

It's BOTW, as part of the Beef+Lamb Burger Thursday. And this week it's the iconic Kiwi Burger: a juicy beef patty topped with a fried egg, sweet beetroot and tangy tomato relish. Using Angel Bay Gourmet Beef Patties straight from the freezer means you'll have a...

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