How to make Parched Peas

 This is an old Lancashire traditional street snack sold in little white polystyrene cups from Bonfire night onwards. These are Carlin peas, also called Pigeon peas. They  are also apparently a traditional northern food eaten during Lent on Passion Sunday, the Sunday before Palm Sunday. They boast a remarkable nutritional profile, these peas are naturally low in fat, while providing over 23g per 100g of both protein + fibre! Particularly high in manganese, molybdenum + vitamin B— primarily B1. Manganese and molybdenum in case you are interested, both detox the body AND repair damaged DNA plus B vitamins are good for the nerves. These little guys certainly pack a punch....Easy to make and very tasty too!

Here is the Recipe

How to make Pumpkin Soup (Vegan friendly)

 Pumpkin soup has always been a Bonfire night/Halloween staple. Reason being these guys come into season from late September through to Thanksgiving in late November. This is why Pumpkin pie is so popular in America around this time! This particular soup is made with red lentils and coriander powder too, so it is a really warming, thick and hearty soup, perfect for standing around the bonfire with. Pumpkin is an orange vegetable, so because of that it is full of Beta carotene or Vitamin A. Perfect for eye health and one of the healthiest vegetables you can eat! Crusty rolls at the ready!

Here is the Recipe

How to make Leek and Potato Soup (Vegan friendly)

 Leek and Potato soup is always  a Christmas staple. The reason being that leeks are in season from  November onwards, so not only do they taste at their very best then, but they are also in abundance around this time. They should be reasonably priced too! Leeks are low in calorie and also belong to the same family as garlic and onion. They are also good for arthritis and gout and bladder stones ouch! This is also a very easy recipe to make and tastes delicious. Again serve it with crusty bread.....

Here is the Recipe

   

How to make Aubergine Parmigiana

 This is one of the specials recipes. You have to make it with the fresh pasta sauce, and aubergines done this way taste divine. Made up of three cheeses, cheddar, mozzarella and vegetarian hard cheese (the veg version of Parmesan), aubergines gently fried in olive oil and drained and the fresh pasta sauce, when it is baked it smells amazing. Served with a little garlic bread and a side salad this is a winner with the guests, and my daughter loves it!! As does mum and me.....

Here is the Recipe

How to make Microwaveable Lemon Curd Sponge Pudding

 This is very easy to make. You don't need to use lemon curd though you can put golden syrup or jam in the bottom instead so it is versatile. No more steaming up a kitchen - four minutes in the microwave. Easy/ quick and simple. Using just eggs, baking powder, caster sugar, self rising flour and butter. This tastes divine and is always cooked right through in the microwave. 

Here is the recipe

 

How to make Home Made Lemon Curd

 There is nothing like the taste of home made lemon curd. Shop bought is no comparison. This is so easy to make too and if you can stop yourself eating it all before you put it in the jar well done you! Until you have tried the fresh version you haven't tasted real lemon curd at all. Then you can use it on sandwiches, or in the quick microwaved pudding also featured on the channel., or in home made lemon curd tarts. It's made with only eggs, lemons, butter and granulated sugar. 

Here is the Recipe

How to make A Vegetarian Style Seafood Dip with just Mayonnaise and Ketchup!

 This dip was shown to me years ago by a friend whose parents had a restaurant. It's a very simple dip with just Mayonnaise and Ketchup and tastes really good. We served it here with carrot and celery sticks but do try it for yourself. Even our cameraman liked it, he doesn't do Mayonnaise, and he is definitely a fussy eater! Result!

Here is the Recipe