Moroccan-Spiced Roasted Vegetable Tart

Pastry is easy, and this version using roasted parsnip is as easy as my other pastry recipes. There’s a crossover between the pastry and filling steps, but doing it all together means less preparation time overall.

The roasted parsnip pastry (thanks Steph!) is filled with layers of roast veg, chickpeas, spinach, and more, for a hearty and warmingly-spiced vegetarian main meal.

Serves: 10-12 as a starter, 4-6 as a main meal
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Spiced Rice Pudding with Fruit

This was a fridge and cupboard clearing-out exercise which worked so well, I’m posting it. (But you should still try my Torta di Riso for sumpin fancier.)

Rice pudding is so often a stodgy mess, and therefore utterly disappointing. This perky, fruity, spicy version is different; and your preferred spicing / fruit will be exciting (or, let’s be frank, more than boring).

Serves: 8 – 10
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Sausage and Apple Stuffing

For 25 years I’ve made this at Christmas, and for 25 years I’ve wondered ‘why don’t I make this all year round? It’s utterly delicious, and so easy’ (but difficult to photograph, alas).

I thank my 1980s-vintage Good Housekeeping Cookbook from which I’ve adapted this recipe. Fresh herbs really make this special but don’t sweat it if you have only dried.

Serves: 10-12
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Cranberry Chutney

Fresh cranberries arrive in autumn, but because this recipe allows frozen, you can enjoy this side dish any time of the year, not just at Christmas.

Kudos to my 1980s-vintage Good Housekeeping Cookbook from which I’ve adapted this recipe, adding spices and darker sugar. The picture doesn’t do it justice – it’s the perfect way to add spiced cranberries to your holiday spread.

Serves: 8 – 10
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Plum and Apple Jam

I have a few other summer fruit jams, but for autumn/winter I like this one. It’s used in my Braised Red Cabbage recipe and will be used in a Slovakian millefeuille (link to follow). See the footnotes for other serving options.

There’s no need for pectin or jam sugar (which is just caster sugar with added pectin), if you use arrowroot powder or cornflour as a thickener.

Makes: One 500ml jar (plus a teeny bit extra)
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