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Autumn Recipes
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Raspberry & Liquorice Jam

This is one of my classic jams that I made when I first started experimenting back in 2011. At the beginning I used pure liquorice...
Autumn Recipes
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Peach & Fig Leaf Jam

Ensure you use really ripe peaches for this – or indeed any peach jam recipe. If the fruit is too hard it won’t cook down...
Autumn Recipes
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Plum & Tomato Leaf Jam

This is a very versatile recipe that calls for a more common plum variety that you would find in your local grocer like Dalmassine, Victoria...
Autumn Recipes
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Blackcurrant & Almond Jam

To prepare blackcurrants, gently wash them and remove any large stalks or brown leaves, but leave in any green leaves as they are very flavoursome...
Autumn Recipes
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Rich Venison Sauce with Pappardelle

Pappardelle pasta is made for big, rich and delicious sauces like this. Once the meat is nicely browned, just simmer gently until you have a...
Autumn Recipes
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Roast Venison Loin with Blackcurrants & Shredded Leeks

Loin is probably the best cut for roasting or sautéeing. It cooks in minutes, so seal it well and cook for the shortest time possible,...
Autumn Recipes
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Roasted English Partridge with Chantarelles

Serves 4 Preparation: 10 mins Cooking: about 30 mins, plus resting Method Preheat the oven to 220°C/fan 200°C/gas 7. Heat the 25g butter with the...
Autumn Recipes
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Warm Roast Duck with Broccoli, Radishes & Anchovy

Serves 2 as a main 4 as a starter Preparation: 10 mins Cooking: 20 mins, plus resting Method Preheat the oven to 220°C/fan 200°C/gas 7....
Autumn Recipes
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Peanut Stuffed Rolled Pork Belly

I love this way of brining and then cooking the pork belly, as you get a very succulent plump roast with crispy skin. The filling...
Autumn Recipes
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Tomato, Red Onion and Capsicum Soup with Feta Cream

This soup couldn’t be simpler or tastier. The turmeric adds a really subtle background earthiness – but it can be replaced with saffron. Serves 4...

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