White Chocolate Truffles with Ginger, Lime and Coconut

Sometimes you have an excess of white chocolate, and a cheesecake, other cake, or cupcakes aren’t quite right for the occasion.

The fab Kate’s Veggie Desserts advertised these on Twitter. I’ve scaled it up & modified the ingredients slightly – you’ll have a creamy, tropical delight.

And you’ll have made truffles! 🙂

Makes: 30-40 truffles depending on size
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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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Duck Breast with Plum Compote

I’ve jazzed up ordinary duck breast with a plum & clementine compote, a fresh salad with a zingy dressing, and a crispy ginger garnish.

To make this a ’30 Minute Meal’, you could start the compote off, then immediately start frying the duck. The compote will be ready by the time the duck is rested and ready to slice.

Serves: 2
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Peach and Apricot Jam

I went overboard buying fresh fruit (they’re so luscious in summer!). Knowing I won’t be able to eat it all before they die a slow death in the fridge, I’m making jam again.

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: 580g (500 ml +) of jam
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Ginger and Treacle Cake

This is a British classic, so of course I turned to Mary Berry. You need a 250g-280g jar of preserved stem ginger in syrup, and a tin of black treacle [molasses], both available in most UK supermarkets.

I’ve made it GF and with more spices; used chiffoning to lighten it; made a thicker & spicier glaze; and added a treacle drizzle for effect and extra flavour.

Serves: up to 16
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Thai-style Scallop Salad

This is from The Hairy Bikers, but I used more easily-sourced ingredients. Thai food’s glory is the perfect balance of sweet, salty, bitter, hot, and sour – which is a good rule of thumb for most savoury recipes, by the way.

I’ve changed their baby squid into scallops, which can be found in most British supermarkets. (See the footnotes for cheaper, & vegan, options.)

Serves: 4 as a starter or 2 as main portion
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