Hi All,

Well this is the first of my blogs, hopefully first of many. My talent unfortunately does not lie as a writer, or speller, so you will have to bear with me! I have over the years been asked for recipes from clients of mine and have endeavoured to provide these but I thought for the less imaginative of you a rolling list of what I cook at home may give you some ideas! I will also try to include seasonal tips as I go along to keep you all healthy!

My dinner tonight will be:

Roast butternut squash multi-grain risotto

Ingredients:
1 butternut squash
1 mug of gallo mixed grain risotto rice (with goodies like spelt and barley in it)
Organic chicken or vegetable stock
1 onion
1 clove of garlic
1 glass of white wine (optional)
Thyme one sprig
pepper and salt
oilve oil

1. First chop the squash into chucks, about 1.5" thick, don't take the skin off (this is my laziness!) and toss in olive oil and a little salt and roast at gas mark 6 for 34-40mins until soft.
2. While you are doing this you can finely chop the onion and garlic and sweat in olive oil on very low heat until translucent and sweet (approx. 15 mins)
3. Add to the onion mix the rice and coat in the oil. Then add the wine and the thyme and enjoy the aromas developing. Keep on low heat and stir regularly.
4. Get a pan of stock going on the neighbouring hob so that it is simmering and add a ladle of this to the rice. Keep on adding as it evaporates. Keep on stiring rice regularly.
5. Check the squash, if ready then take out of oven and scoop out of flesh, I like to keep about half in 1" cube chunks.
6. When the rice is nearly done, i.e. aldente- it should have a slight bight. Add half the squash and let in break down, about 5 mins. Add the remained of the squash just before serving. I serve with pecerino (sheep's cheese like Parmesan) and fresh black pepper. As a side you can try wilted spinach, fresh salad or a vegie of your choice.

ENJOY!

An other thing.....

Elderberry cordial

Elderberries the beautiful dark burgandy berries that hang in chanderliers from elder trees are a real autumn treat, not only for the birds but for us. They are also fantastic anti-virals, even being effective against the flu virus. This cordial therefore makes a fab winter tonic. You will have to be quick though... I made this last weekend and many berry clusters were already over or raded by the local birds. You can of course cheat and buy this in waitrose, but there is nothing like squirling away the autumn bounty to be enjoyed on a dark winters night.

Ingredients:
elderberry 1/2 carrier bag
brown sugar dependant on amount of berries you pick, about 1 1b
Cinnamon one stick
Cloves a few
Slices of lemons

1. Put the ripe elderberries in a large sauce pan with half their volume of water and simmer for 20minutes.
2. Cool then squeeze out juice through metal sieve, jelly bag or fruit press.
3. Measure the juice and for ever 500ml add 250g of unrefined sugar, add one cinnamon stick, a few cloves and slices of lemon and simmer for a further 20 minutes.
4. Strain and bottle while hot in sterilised bottles.

This will will leave your kitchen smelling like mulled wine and cordial does make a nice drink or Christmas gift. However it also if great for coughs, flu and colds. Just take one teaspoon every few hours. Children 2- 10 can take half the dose.