recipes

• Combine corn syrup, brown sugar, vanilla, butter, and peanut butter in the slow cooker.
• Cook uncovered on high for about 1 hour, stirring every 15 minutes, until the butter melts and the sugar is dissolved.
• Remove any unpopped kernels from the popcorn.
• Add the popcorn and peanuts to the mixture in the slow cooker and stir well to coat evenly.
• Cover and cook on high for another 1 hour, stirring every 15 minutes.
• Uncover and cook on low for 30 minutes, stirring every 15 minutes.
• Spread the mixture onto a lightly greased cookie sheet and let it cool completely.
• Once cooled, break into pieces and store in an airtight container.

• Combine all ingredients in a 2-quart slow cooker.
• Cover and cook on low for 2½ to 3 hours or until the peppers and onions are tender.
• For a smooth salsa, use an immersion blender directly in the slow cooker or process the salsa in a blender or food processor.
• Transfer to a large bowl, cover, and chill until cold.

• In a 3-quart slow cooker, combine the cheese crackers, corn cereal, walnuts, and peanuts.
• Toss to mix.
• In a small saucepan, melt the butter over medium heat.
• Remove from heat and stir in Worcestershire sauce, onion salt, and pepper.
• Drizzle the mixture over the snack mix in the slow cooker and stir gently to coat.
• Cover and cook on low for 2 hours.
• After 2 hours, uncover the slow cooker and cook for another hour, stirring occasionally.
• Sprinkle the Romano cheese over the mixture, turn the heat to high, and cook for 15–20 more minutes, stirring once during the cooking time.
• Spread the snack mix on a cookie sheet to cool.
• Store in an airtight container.

• Combine all ingredients in a 1-quart slow cooker.
• Cover and cook on low for 3-4 hours, stirring twice during the cooking time, until the nuts are glazed.
• Uncover the slow cooker and cook on high for 1 hour, stirring every 15 minutes, until the nuts are toasted.
• Place the nuts on a wire rack to cool.
• Store in an airtight container once completely cooled.

• Cube the processed cheese food and place it in the slow cooker along with the shredded pepper jack cheese and the undrained tomatoes with green chiles.
• Cover and cook on low for 1½ to 2 hours, stirring twice during the cooking time, until the mixture is melted and smooth.
• Stir in the sour cream and serve warm with plenty of tortilla chips.

• Preheat the oven to 180°C (350°F).
• Core and slice the apples.
• Beat the butter and sugar until soft and pale in color.
• Beat in the egg.
• Stir in the sour cream (or crème fraîche), flour, bicarbonate of soda, cinnamon, and salt.
• Fold in the sliced apples, leaving some for decorating the top.
• Place the batter in a lined baking dish and bake for 30 minutes, or until a skewer comes out clean.
• Serve warm with cream or ice cream as a dessert, or enjoy cold with a cup of tea or coffee.

• Preheat the oven to 160°C.
• Sift the flour into a bowl.
• Cut the butter into small cubes and rub it into the flour until a dough forms.
• Wrap the dough in cling film and chill for 30 minutes.
• Roll out the dough to a pound coin thickness.
• Line a 25 cm tart case or small tartlet tins.
• Prick the bases with a fork.
• Rest for 20 minutes.
• Place greaseproof paper and baking beans in the tart cases.
• Blind bake at 160°C for 25 minutes until golden.
• Trim the edges and let them cool.
• Increase the oven temperature to 200°C.
• Chop the pumpkin flesh and place it in a saucepan with the orange juice.
• Simmer for 15 minutes until soft, then blend until smooth.
• Allow to cool.
• Beat the egg into the cream, adding half the cinnamon and nutmeg.
• Mix with the sugar and pumpkin purée.
• Fill the pastry cases with the mixture.
• Bake small pies for 10 minutes and the large pie for an additional 20 minutes.

Optional:

• To make sugar syrup, heat caster sugar with lemon juice until boiling.
• Drizzle over the pies with buckthorn berries.

• Wash and peel the beetroots.
• Slice them very thinly using a mandoline or peeler.
• Sprinkle with salt and set aside for a few minutes.
• In a small bowl, mix the olive oil with the horseradish sauce.
• Pour over the beetroots and let them soften for 5 minutes.
• Halve the baby tomatoes and add them to the salad.
• Tear the fresh basil leaves and gently toss them in.
• Serve immediately and enjoy!

• Preheat the oven to 180°C (160°C fan) or Gas Mark 4.
• Lightly grease a 20 cm round cake tin.
• Stir the lemon juice into the oat milk and set aside to curdle slightly, creating a vegan buttermilk.
• In a saucepan over medium heat, melt the margarine with the syrup and coffee granules (if using).
• Stir well and let cool slightly.
• Sift the flour, cocoa powder, sugar, baking powder, and bicarbonate of soda into a large mixing bowl.
• Whisk to combine.
• Pour the oat milk mixture and melted margarine mixture over the dry ingredients.
• Stir well until a smooth batter forms.
• Pour the batter into the prepared cake tin and bake for 30-35 minutes, or until a skewer inserted into the center comes out clean.
• Let the cake cool in the tin for 10 minutes, then turn it out onto a wire rack to cool completely.
• To make the frosting, beat all frosting ingredients together until smooth.
• Once the cake is completely cool, spread the frosting evenly over the top.

• Sift the flour into a large bowl.
• Add the cubed butter and rub it into the flour until the mixture resembles breadcrumbs.
• Stir in just enough cold water with a knife to bring the mixture together into a dough.
• Roll out the dough on a floured surface into a circle about 10 cm larger than the tart tin.
• Carefully lift the pastry around a rolling pin and unroll it over the tin.
• Press the pastry gently into the corners.
• Trim away excess pastry and refrigerate for 30 minutes.
• Preheat the oven to 200°C (180°C fan) or Gas Mark 6.
• Place a baking tray in the oven to heat.
• Heat the oil in a frying pan and gently fry the leeks until soft.
• Set aside.
• In a mixing bowl, whisk together the eggs, cream, cheese, dill, salt, and pepper.
• Spread the cooked leeks evenly over the pastry base.
• Scatter the haddock chunks over the leeks.
• Pour the cream mixture over the filling, ensuring even coverage.
• Place the tart on the preheated baking tray and bake for 25-30 minutes, or until golden brown and set.
• Allow to cool slightly before serving.