This is a great carrot cake recipe that is easy to make. It calls for self-raising flour, carrots, walnuts and cinnamon - no other spices, pineapple, raisins, etc. The Cream cheese icing is also easy to make and really delicious. Feel free to reduce the amount of sugar in the cake if you prefer your cakes less sweet.
Pecans add a lovely crunch to this delcious carrot cake but feel free to leave them out if you don't like nuts. The cream cheese icing is what takes this classic carrot cake to the next level!
This is a thick, rich soup with loads of flavour. Something I whipped up off the top of my head, with things I had on hand. Super easy, quick and a great way to use squash. An instant hit at my house.
This is a wonderful, light teatime cake that's not too sweet. Excellent way to use up all those giant courgettes from the garden!
A delicious simple soup without too much heat, excellent as a wintery starter to a dinner party. The spice works wonderfully with the sweetness of the parsnips. Serve with crusty white bread.
A super-moist and delicious chocolate beetroot cake. The secret ingredient is pureed beetroots! Beetroot makes this chocolate cake incomparably moist. Serve as is, with ice cream or top with chocolate frosting. You can also use this recipe to make cupcakes, simply adjust the baking time accordingly - 15 to 20 minutes at the same temperature should work a treat.
A classic recipe for the lovely leek and potato soup, very simple to make and very tasty. Make a double batch and freeze half for later.
A staple dish in Indian cuisine, this vegetarian ‘dhal’ with vegetables is enriched with coconut milk, giving it an exotic, enticing flavour. Serve with rice, warm naan or chappatis.
Hearty, warming and absolutely delicious!
Delicious with the salty tang of Stilton. Serve with fresh baguette.