This dish is a traditional somerset dish which I have cooked numerous time for a number of years and it is ideal for autumn dinner parties, just because it gets dark early it dosen’t mean the end of entertaining.

Pork is full of protein and also has vitamins necessary to burn up starchy foods too. You can trim off the fat to keep down the calories if your counting too. You can serve this delicious favourite with brown rice, mixed veg and not forgetting a glass of dry cider too or try it with new potatoes and peas or even baked potato and salad I’ll leave that choice to you as it has some many accompaniments.

For Pork in Cider sauce you will need: 4 pork steaks from your local butcher or farmshop (the flavour and quality of the meat really makes a difference to a dish like this, plus I like to know where my meat has come from and what its been through), 2 tblsp seasoned flour, 25g butter, 1 sliced onion, 75g sliced mushrooms, 150ml dry cider, worcester sauce, sea salt and black pepper and 4 tblsp cream.

First coat the pork in the seasoned flour, then melt the butter in a frying pan and fry the pork for about 20 minutes until browned on both sides. Remove the pork and put on one side while you fry the onion until soft. Now add the mushrooms to the frying pan and cook for 2 minutes then add the remaining flour and cook for a further minute then gradually add the cider stirring constantly. Remember - If you have a gluten or wheat allergy make sure you use your variety of flour it works just as well! Now season with a few drops of worcester sauce, sea salt and black pepper to taste. As a cook you have heard me say it numerous times that you should be trying your dish and adjust to your taste if necessary. Now return the pork to the pan and cover and simmer for 10 minutes. Then simply stir in the cream and serve immediately.

Another of my favourite herbs you can add to this dish which goes well is tarragon so experiment too. If you like pork why not try my quick and easy spare rib recipe as in my blog spare ribs in a flash or my previous blog sunday lunch best roast pork. If your looking for something special try this pork au poivre recipe in my blog Aphrodisiaces to plan your valentines meal.

There are alot more tips, and great recipes for you to try in all of my blogs so why not use the search facilities to scan over the years to find what your looking for. There is something for every occassion throughout the year and have fun cooking!

The Marrow one of those vegetables people love or hate, or is it just the fact its not been prepared or the right recipe for you. Thats my theory anyway as I love marrows and courgettes too. Every year you will see a glut of them appearing in the markets and shops and they are certainly growing well in my garden this year (must be the freaky weather we are having?).

I love to try different stuffing with marrow and very often serve it up knowing that my dining guests have said they hate marrow and guess what by the time we have discussed everything and nothing over dinner they have eaten it and then ask me what it was they have just had as it was delicious! Good one to try, I’ve also done this with vegetarian meals and they have never know interesting hey. Must be why my kids have never been fussy eaters and eaten whats been put infront of them, or is that the fact they are not getting anything else?

Anyway back to the marrow here a stuffed marrow recipe with a difference that we love in our house.

You will need: 1 medium to large marrow (and yes Robert you are not borrowing one from my back garden I take a count each night!), 1 large onion, lettuce, 100g mushrooms, 25g butter, 6 tblsp chopped fresh parsley, 50g mature cheddar cheese grated, 225g cottage cheese sieved, mixed dried herbs and sea salt and black pepper to season.

Start by cutting a lengthways slice off your marrow and scoop out the seeds to hollow out the inside. Now sprinkle the flesh with sea salt and set aside to drain upside down on kitchen towelling.

Now chop your onion and shred about 8 good size lettuce leaves. Chop your mushrooms and cook in the butter for 3 minutes before mixing in all the ingredients together. Season with lots of black pepper and a spinkling of mixed dried herbs ( if you don’t like mixed herbs you could try adding some chilli flakes instead and using a smoked cheese to change the flavour profile, but thats what true cooking is all about!).

Wipe the inside of your marrow dry and fill it with the stuffing. Replace the top slice as a lid and wrap in foil before baking for 1 1/4 to 1 1/2 hours (depending on your marrow size, are you laughing as much as I am writing this one!!), in your oven at gas 4/ 350 F/ 180 C.  You can serve with cous cous or rice of your choice.

If you enjoy stuffing things take a look at my previous blog fathers day roast, for not only a great roast but some delicious stuffed apples to accompany the pork. Check out this previous blog walking recipes for a great stuffed mushroom recipe. If your into your nibble and setting the scene then check out this previous blog for some great canapes.

Sometimes you have to cook in a hurry for guest who arrives on the spare of the minute so to speak. This has to be said is typical of my friends and family, but thats how we like it. If we find ourselves in the neighbourhood or just feel like catching up with each other, we will drop in. Its nice I always feel that they feel they can do this and thats were preparing extra in the freezer and store cupboard ingredients come in to their own.

One favourite dish to make under these circumstances is one of my favourite quick recipes, so versatile it can be made with cupboard ingredients if it needs to be. Thats Salmon, parma and porcini mushroom pasta delicious!

You will need: 15g Dried porcini mushrooms (keep these in your cupboard essentials), 450g fresh salmon (or you could used a can of red salmon 418g so again keep one in your cupboard), 300g tortigiloni pasta ( your cupboard essentials should contain a selection of different pastas), 8 slices of parma ham, 100g creme fraiche, 200f ricotta cheese, few sprig of parsley and sea salt and black pepper to season.

 Its important to keep a range of cooking essentials in your kitchen cupboards and refridgerator and the above it something I always have. To make this delicious pasta dish you first put the dried porcini mushrooms into a bowl and pour over enough boiling water to cover then, leave these to soak foa at least an hour. Cook your salmon if using fresh by either griddling or in a microwave for about 3 minutes before flaking depending on the size of fish you have. If you using a tim just open drain and flake. In both cases reserve 2 tbsps of liquid from the cooking or can, or you could use your own fish stock too the choice is yours. Cook the pasta according to pack instructions (you can see my previous blog regarding making your own pasta). Heat a frying pan add the slices of parma ham and cook until crispy then lift them out and lie them on kitchen towelling. Drain the pasta and return to the pan with the reserved salmon liquid, the drained porcini mushrooms, then spoon in the creme fraiche, ricotta and heat through for a few minutes stirring gently. Snip in some parsley then add the salmon chunks heating gently for 2 minutes, before seasoning to taste. Divide your pasta between 4 warmed plates and arrange 2 slices of the parma ham on each. Such a hearty filling warming dish which everyone loves.

For another great pasta recipe try my peppered beef and mushroom tagliatelle as in my previous blog easy recipe for a italian supper or a great sporting pasta dish in my blog food for sport.

Have you got a favourite pasta dish why not tell us all about it?

This is my grandmothers Chicken in Merlot Red Wine or more commonly known as Coq Au Vin to you and I. This is a great dinner party dish as chicken is a meat most people do tend to eat even when dieting. But also if you cooking for yourself I always feel that this dish tastes better the next day.

For this delicious Coq Au Vin you will need: 6 large boneless free range chicken breasts (up to you if you leave the skin on or off I think it adds flavour but somepeople do not like it), 3 tblsp olive oil, 300g peeled shallots (you can boil these for 2 minutes and allow to cool for their thin skins to simply slip off), 2-3 tblsp plain flour, 130g pancetta diced, 2 garlic cloves peeled and sliced thinly, 50ml brandy, 3 sprigs of fresh thyme from the garden (or if you only have dried 1/2 tsp), 1 bay leaf, 1 bottle of chilean merlot (I like this wine as its fruity, but you could use another if you wish), 250g chestnut mushrooms, 1 tblsp butter, 4 tblsp chopped parsley and sea salt and black pepper to season.

So first put 2 tblsp flour in a bowl and season before dipping the chicken breasts in to the flour to coat on both sides and heating a large frying pan or casserole add your 2 tblsp olive oil and fry the chicken breasts on boths sides for 3 minutes to seal until lightly brown. You may have to do this a couple of the chicken breasts at a time placing the browned chicken on a plate on one side after. Add the remaining tblsp of oil, chopped pancetta and cook for around 1 minute, now add your shallots to the pan and saute until lightly brown then add your garlic, stir then add the chicken back to the pan. Warm your brandy and pour it over the chicken. Add the thyme and bay leaf and then add your red wine until it covers the chicken. Bring this to simmering point turn the heat to low cover the pan with alid and simmer gently for 45 minutes.  Now add the mushrooms cook for 10 to 15 minutes then remove the chicken and set aside to rest the meat. Scoop as much of the onion, pancetta and mushrroms out into a bowl as you can then turn the heat up on your pan. Reduce the sauce to half and check for seasoning tasting yourself (which you should do with everything you cook). If it needs thickening add a tblsp butter and the remaining tblsp flour (mixed to a smooth paste adding a little at a time). Keep whisking your sauce until it is smooth and glossy. Then add the onions, mishrooms and pancetta to the pan. I slice my chicken breasts into 4 slices and place on a plate for serving and spoon over the sauce finishing with a bit of parsley. You can serve this with a delicious creamy mash and seasonal vegetables.

For another special occassion recipe for this time of year check out my previous blog walking recipes encore, for a delicious game or duck in blackberry sauce which is one of my all time favourites.  If you like chicken take a look at my previous blog simple meal recipe for great flavour, for a superb griddled chicken with a super salsa.

For making such great dishes you need a great saute frying pan with a lid this Grunwerg Commichef Frying/Saut Pan with Lid and Helper Handle Size: 28 cm is just the right pan for the job.

Remember when buying pans choose wisely some of my pans and 20 year old and still as good as new, they are iron or stainless steel with differing handles so I can put the dish I am cooking from the hob straight into the oven and straight to the table. They have differing bases to aid cooking and brought wisely will last you a life time literally! Why not tell us about your favourite pan and why its your favourite?

If your catering for children then this old favourite always goes down a treat literally. Its something everyone can have fun with, certainly with a little imagionation and some great cookie shape cutters you can use this recipe throughout the year and produce christmas, easter biscuits as well as animal farm biscuits for example to go with a animal farm theme birthday party.

So lets get cooking whether its with the children or not. For your gingerbreadmen you are going to need:50g butter, 3 tblsp golden syrup, 75g castor sugar, 250g self raising flour, pinch of salt, 3 tsp ground ginger, glasce cherries and currants for decoration and milk for glazing.

First place the butter syrup and sugar in a small saucepan and heat slowly until sugar has dissolved. sift together the dry ingredients then make a well in the middle and pour in the warm melted mixture and beat until smooth. Roll out the mixture on a lightly floured surface while still warm and cut into figures using a cutter or homemade template. Make buttons eyes and a mouth from currants and glace cherries. Other decorations can be used depending on who they are for. Then brush with a little milk and bake on a greased baking sheet for 8 to 10 minutes or until the biscuits are firm and lightly golden. Remove from the oven and cool on a wire rack.

Cooks Note - Uncooked dough can be kept in the freezer for up to 6 months and these biscuits will keep in a air tight tin if they last the day out once made!

See my previous blog Piping bags to use with your cooking as you could pipe faces, clothes etc on to each gingerbreadman too. See the cutters and christmass biscuit ideas in my previous blog christmas hanging biscuits also. Plus other great biscuit recipes in my blog taking the biscuit.

Soups are something which is great for using left overs up including stocks made earlier in the weeks cooking for example. Once you start to expeiment making your own soups you will never return to tinned or brought soups again the taste is delicious and you can add your own twists on common soup recipes.

Also soups start to be ideal as we look for something a little warmer may be for lunch time at work. The beauty of homemade soup is you know exatcly what ingredients have gone into making it. So no added preservatives, colourants etc and with a few handy pots you can simply freeze you soup portions for later use which can be reheaten in the microwave for convenience.

Try to use foods which are in season as I had a abundance of tomatoes from the poly tunnel and also looking for some great vitamin C to boost our imune systems as viruses and bugs start there annual desent onto us I couldn’t think of a better soup than Tomato or which you can make different versions to suit your tastes.

So for a great Tomato Soup you are going to need: 25g butter, 1 medium chopped onion, 1 small chopped potato, 600g fresh tomatoes quartered, 1 garlic clove crushed, 1 bay leaf, 2 tbls tomato puree, 450ml vegetable or chicken stock, 450ml milk and salt and pepper to taste plys parsley to garnish.

Fry the onion in the melted butter until soft then add the potato, tomatoes, garlic, bay leaf, tomato puree and stock before bringing to the boil and shimmering gently for 20 to 25 minutes until the potato is soft. Remove your bay leaf, add the milk and liquidise the soup using a hand blender (or you could press through a sieve if you do not have a blender). Return your soup to the saucepan and reheat before seasoning to your taste with salt and pepper then garnish with parsley and serve.

As I have taught you all before try different variations on this recipe by for instance adding grated rind and juice of a orange or add 1/2 tsp oregano, 1/2 tsp basil, 1/2 tsp parsley and 1 tsp worcester sauce with some crispy diced pancetta and small congigli pasta for a Italian take on Tomato soup.

Check out my previous blog Your dessert island kitchen blender, or another great soup recipe in my previous blog fasta pasta and my previous blog microwave magic in stock for a great quick way to make homemade stock great to use in soups, casseroles and sauces.

Blenders are great kitchen gadgets which aid the cook tremendously, take a look at the selection available of hand blenders. One I like and have used is the Breville VHB014 Stainless Steel Hand Blender Set 

The Breville VHB014 Stainless Steel Hand Blender Set has everything you need in one, a hand blender, electric whisk and chopper. A great addition to any kitchen.

• Powerful 400 watt motor for professional results
• 2 Speeds
• Brushed stainless steel body & leg
• 700ml beaker
• Ergonomic handle

Why not tell us about the product you use to blend with in your recipes?

Sometimes when you preparing a meal and simple dessert made with fresh fruit goes down a treat. One such dessert which is easy to make yet delicious is a traditional Fruit Crumble.

Use seasonal fruits from your garden or local market and don’t be afraid to mix more than one fruit together and experiment with the crumble topping by adding nuts, spices or even oats to add flavour and crunch. Other things to add are dried fruits like raisins and sultanas, oats, museli, branflakes, coconuts and variety of nuts.

Remember to use your cookery notebook so you can remember what you change so you have it for future reference when you guests tell you how much they enjoyed this version to a previous one.

For your fruit crumble you are going to need:100g flour (I like to mix 50g wholemeal and 50g of plain together), 50g brown sugar, 50g margarine or butter, 500g fruit of your choice.

Prepare your fruit, peel, chop and place in small amount of water 2 to 3 tablespoons in a saucepan with 25g sugar and bring to the boil before simering for 5 minutes. Place your fruit in a oven proof dish. Mix your crumble by rubbing in the fat (margarine or butter, I prefer butter), into the flour mix until mixture resembles breadcrumbs and add the other 25g sugar and stir. Now spoon this crumble mix over your fruit then bake in the oven at 190 c or gas 5 for 20 minutes until the crumble top is golden.

To serve some traditional puddings in this great generic ethos hells kitchen standard ovenware 5 piece red and white set is ideal with a range of different shapes and sizes for all the different recipes you will cook including lids.

Find another great traditional pudding recipe on my previous blog a mouthful of heaven and milking it.

Serve hot with custard, ice cream or cream. Tell me about your favourite traditional dessert recipe, another of my personal favourites has to be bread & butter pudding, whats yours?

As a family we have many nights in chatting and playing many old board games while chatting and laughing about previous times and memories; often about the people we have met and the places we have been, but we always end up remembering loved ones who made our lives what they are today and leave behind such a huge gap.

One of those is my Dad, who was a wonderful man who taught all of us to live life to the full, to enjoy adventure and good food while appreciating good friends and family. While in the kitchen this week we were talking about him and we all knew we had to cook one of his favourites Haddock and Leek Chowder.

You will need for this superb rich dish: 450g smoked haddock, 1 pint milk, 1 bay leaf, 50g butter, 1 medium onion, 2 to 3 leeks, 3 medium potatoes, 450ml fish or vegetable stock, 2 tsp lemon juice, 1 tblsp parsley, 25g plain flour and salt & pepper to taste.

Put haddock milk and bay leaf in large pan and bring to the boil before covering and simmer for 10 minutes, Lift fish out and flake the fish when cool. Seive the milk into a jug and save. Put 25g butter in pan when melted add chopped onion and leek and cook for 5 minutes then add the potatoes which have been peeled and diced and cover and simmer for 10 minutes. Now melt the rest of the butter in another pan stir in the flour and cook for 30 seconds take off the heat and gradually add the reserved milk before returning to the heat and bringing to the boil stirringthen simmer gently for 2 minutes. Now pour the milky mixture into the pan of leaks, potatoes and onion. Stir in the flaked fish, the lemon juice, parsley and season to your taste with salt and pepper. Leave to simmer gently for 5 minutes before serving with fresh home made bread.

This is one dish which is great on autumn nights when you need something warm and filling and always clean plates all a round the dining table, its the quietest my lot are anyway!

Another of my dads favourites can be found in my previous blog cake or dessert a great raspberry roulade plus many more recipes for you to explore.

Tell me about a favourite recipe of yours which conjures up memories of someone special?

At this time of year we are inundated with fruits as we harvest from the fruit trees and hedgerows. I seem to have a abundance of apples, pears and plums this year (blame it on the weather). So with jams and preserves being made aswell as freezing to preserve for later use I love to cook this Swedish Apple Dessert my grandmother shown me.

In this dessert we use bread which is a important contribution to our daily intake of carbohydrates, B vitamins, iron, calcium and protein along with fibre if wholemeal variety used. This recipe gives you another way in which to use this ingredient to make a scrumptious dessert which is happily served with cream as a dessert or as a afternoon cake with tea, the choice is yours so have a go its delicious!

For my Swedish Apple Dessert you are going to need:1kg cooking apples peeled, cored and sliced, 1 lemon, 100g caster sugar, 1/2 tsp cinnamon, 100g butter, 225g breadcrumbs of your choice, 1 tblsp icing sugar and toasted almonds to decorate.

Cook your apples in a covered saucepan in minimum water (around 6 tblsp), once soft add the grated rind of the lemon and 4 tblsps lemon juice, the cinnamon and sugar then beat to a pulp. Melt the butter in another saucepan and add the breadcrumbs stirring well until the butter is fully absorbed. Now grease a 15 to 18 cm cake tin of your choice remember to line with greaseproof paper if not using silicone bakeware or a loose bottom tin. Press one third of the breadcrumbs onto the bottom of your prepared tin, then add a layer of the apple and continue layering breadcrumbs and apples finishing with a layer of breadcrumbs. Bake in the oven for 30 minutes then cool before turning out. When cooled sift the icing sugar over the top and decorate with toasted almonds and slices of apple if you wish.

You can use plums for this recipe well which also tastes delicious. This dessert is also great for freezing as I like to have one for christmas ( I know that banned word) but you can freeze this for 6 months.

For great silicone bakeware which you always hear me praising as everyone who trys them never goes back to conventional tins take a look or see my previous blog silicone bakeware makes it oh so easy to clean.

Find a great preserve recipe in my previous blog apples falling early in freak british weather, another great apple recipe can be found on my blog fathers day roast, and for the apple pie recipe everyone loves see my blog meanwhile back in the kitchen to celebrate apple day.  Have you got a seasonal fruit recipe to share with all of us, drop me a line.

Tip - If you have got alot of pear and apples my grandmother taught me to wrap the good fruit in paper and place in a box in a cool area off the floor for keeping and this does work. Keep you box somewhere dry away from damp.

Recently with my son moving away from home I was well arming him with some classic cookery recipes for him to cook for himself. With students out and about all hours and also on a tight budget, alot of his cookery lessons where based on nutritious, fast and easy recipes to cook on a budget.

One recipe which Ed loves and is finding easy to cook, as he put it in the oven and leaves it to cook while he gets himself a shower and returns to a tasty dish of baked courgette and tuna risotto.

You will need: 2 tblsp extra virgin olive oil, 200g arborio rice, chicken stock (homemade or cubes), 400g chopped tomatoes, 1 onion finelt chopped, 1 chopped chilli (to add a kick if you like this or obmit this out), 2 x 185g tinned tuna ( you can use fresh which has been steamed or griddled), 3 finely sliced courgettes and basil leaves and grated parmesan to serve but optional. (Ed has also been know to add peas to this recipe too for another option)

Heat your oven to 200 C/ fan 180 C/ gas 6 and heat a large flameproof casserole dish with a lid over a medium heat. Add the olive oil, onion and chilli (if you want a kick) with some sea salt and stir for around 5 minutes until the onions are soft, then add your rice and stir again for another minute. Make up 375ml stock and add to your rice with the chopped tomatoes and bring this to shimmering point. Stir in the tuna and courgettes and season with fresh black pepper. Cover with the lid and bake in the oven for around 30 minutes until the rice is cooked. To serve scatter basil leaves and sprinkle parmesan over the finished dish and serve with crusty bread.

Don’t forget this will serve 4 so if your appetite is big as is Ed’s plate up half and place in the refridgerator for tomorow or freeze for another day.

Whats your favourite quick recipe? Have you taught certain recipes to your children who are now students cooking away from home, then let us know how they are getting on and what recipes they like!

See my previous blog It may be compact but its easy to use and cheap to run for a great gadget for students to cook with away from home, and Starting from scratch essentials for the kitchen blog or search for my easy recipes like this easy recipe for a italian supper.