Thrifty & Organic Meal Planner for Organic September: Somerset Pork, Apple Tart and Many More Recipes!

Image: Thrifty & Organic Meal Planner for Organic September: Somerset Pork, Apple Tart and Many More Recipes!

Rustic Apple Galette

Thrifty & Organic Meal Planner for Organic September:

Somerset Pork, Apple Tart and Many More Recipes!

Image: Thrifty & Organic Meal Planner for Organic September: Somerset Pork, Apple Tart and Many More Recipes!

Spiced Roast Butternut Squash Soup

Core Ingredients for September:

Pork, Apples, Butternut Squash, Leeks, Cabbage and Oats

September Menu:

Spiced Roast Butternut Squash Soup

Irish Soda Bread with Oats

Somerset Pork with Apples

Creamed Leek and Cabbage Braise

Rustic Apple Galette

Image: Thrifty & Organic Meal Planner for Organic September: Somerset Pork, Apple Tart and Many More Recipes!

Somerset Pork with Apples

Welcome to a very special September Thrifty and Organic Meal Planner! This is not just a special month due to the lovely recipes I have been creating, but also because September sees the annual launch of Organic September. So, what is Organic September, well to quote the Soil Association’s leading statement on their website, it is….

“Organic September is the UK’s biggest celebration of all things organic. This year we’re asking everyone to make a Small Change in their everyday lives, in order to make a Big Difference to our food and farming. We believe if we all make a small and achievable change in September and beyond, collectively we can make a big difference. By choosing organic we can all support a kinder, greener and better food system – from more bees and hedgerows, better animal welfare, and shorter more trustworthy food chains. This can be achieved by doing simple, every day changes such as switching your milk to organic or choosing organic moisturiser”…..

Image: #OrganicSeptember

When I started working with Organic UK eight months ago, I was already a committed organic consumer, but, sometimes I would let price sway my final decision. However, I have noticed a huge reduction in the margins between organic and non-organic produce over the last year, and organic ingredients and fresh produce has become much more affordable for most families now. All it takes to make a difference is to buy just ONE more item of organic, and not just fresh produce, but staples such as flour, butter and sugar; and that is what I have done instinctively over the last year or so, adding an extra organic item to my shopping basket, so now the majority of my shopping is organic, or home-grown.

Image: Thrifty & Organic Meal Planner for Organic September: Somerset Pork, Apple Tart and Many More Recipes!

Creamed Leek and Cabbage Braise

And, it hasn’t been hard! More and more of us are making the change as we realise that a weekly family shop can include organic at a reasonable cost, as well as helping our environment. So, why is organic good and better for all of us? Organic UK has shared some simple reasons, and to quote a much used saying, they certainly tick all the boxes for me…….

Better for nature – Organic farming works with the environment as it uses fewer pesticides. It’s a way of farming that protects and encourages wildlife whilst looking after the health of the soil. Instead of relying on chemicals, organic farmers work with nature to feed the soil and control pests. They use crop rotation and clover to build fertility in the soil. Organic farming uses mainly natural methods, developing a good soil and healthy crops which have stronger natural resistance to pests and diseases, and encourage natural predators to avoid the need for almost all pesticides. Organic farming releases less greenhouse gases and can significantly reduce your carbon footprint”

“High animal welfare Organic means free-range. Organic standards insist that animals are given plenty of space and fresh air to thrive and grow more naturally, guaranteeing a truly free-range life. Free-range systems encourage healthy animals and this means fewer drugs or antibiotics. That’s better for the animals and good for your peace of mind!”

“More natural food – When it comes to organic, you know exactly what’s in your food. GM crops and ingredients are banned in organic farming as are hydrogenated fats, artificial pesticides and it does not allow aspartame, tartrazine and monosodium glutamate to be used. Put simply organic food is a more natural choice.”

“Great tasting food - Organic farmers rely on developing a healthy, fertile soil to grow a mixture of crops that are bursting with flavour. So you can rest assured it tastes great too!”

Image: Organic UK

But to get back to my September menu, which I am very proud of! I have created a lovely autumnal menu that includes tasty organic pork, apples, butternut squash, leeks, cabbage and a breakfast staple – oats. The meals are easy to make and provide healthy, hearty fare for all the family as well as copious amounts of leftovers for more meals and snacks. There is a tea time treat included, an Apple Galette (tart) as well as an easy to make “quick bread” and a comforting soup. And, I think you will be surprised to learn just how thrifty it is! I have taken the most iconic of September’s produce and devised clever recipes that won’t break the bank and are kind to our countryside, bees, animals and ultimately, us. 

Image: Thrifty & Organic Meal Planner for Organic September: Somerset Pork, Apple Tart and Many More Recipes!

Irish Soda Bread with Oats

As regular readers know, I try to keep the costs down as much as possible – the cost will never go over £15 per meal for a family of four. In the past, I managed to create meals for under £5 a meal, which just goes to prove that organic ingredients do not have to be expensive. So, here is my breakdown of costs for this month’s menu, and I think you will be surprised to see just how thrifty I have been for #OrganicSeptember.

Image: Organic September

September Shopping List: 

(List of ingredients per recipe)

900g diced Pork = £12:00

Shallots = £1:00

Apples = 0:90

Crème fraîche = 0:77

Apple juice = 0:33

Garlic = 0:10

Leeks = £1:00

Cabbage = 0:50

Crème fraîche = 0:15

Vegetable stock cube = 0:25

Butternut squash = £1:00

Onions = 0:20

Vegetable stock cube = 0:25

Crème fraîche = 0:15

Assorted spices = 0:20

White flour = 0:30

Wholemeal flour = 0:35

Milk = 0:25

Yoghurt = 0:65

Butter = 0:25

Porridge oats = 0:32

Apples = 0:90

Pastry = £1.75

Sugar = 0:10

Total: £23:67

Individual meal breakdown costs:

Somerset pork with apples = £15:10

Price per head (serves 8) = £1:88

Creamed Leek and Cabbage Braise = £1:90

Price per head (serves 4) = 0:47

Spiced Roast Butternut Squash Soup = £1:80

Price per head (serves 6) = 0:30

Irish Soda Bread with Oats = £2:12

Price per head (serves 8) = 0:26

Rustic Apple Galette = £2:75

Price per head (serves 8) = 0:34

 (I shopped at Waitrose, Morrisons & Sainsbury’s using the So Organic Range and the local Farm Shop. Prices correct at time of publishing)

Image: Thrifty & Organic Meal Planner for Organic September: Somerset Pork, Apple Tart and Many More Recipes!

Rustic Apple Galette

More recipe and leftover ideas:

Pork Pasta Bake

Pork and Apple Pies

Pork Pasties

Pork Stew with Vegetables

Pork and Apples with Rice

Butternut Squash Vegetable Curry

Leek and Cabbage Soup

Leek and Cabbage Gratin with Soda Bread Crumble Topping

Soda Bread Toast with Boiled Eggs

Soda Bread Welsh Rarebit

Soda Bread and Butter Pudding

Cheese and Soda Bread

Image: Thrifty & Organic Meal Planner for Organic September: Somerset Pork, Apple Tart and Many More Recipes!

Spiced Roast Butternut Squash Soup and Irish Soda Bread with Oats

I hope you will enjoy the recipes from my Thrifty and Organic September menu as much as we did; if you cannot find the organic ready-made pastry I used, by Dorset Pastry, the you can make your won home-made organic pastry of course, the measurement are given in the recipe. Just before I go, I have some VERY exciting news! TO celebrate Organic September, Organic UK are offering ALL Lavender and Lovage readers a chance to WIN a HAMPER full of organic goodies worth £100! So, DO pop back later to enter…….it will be listed under my Giveaway page and it is an absolutely fabulous prize! The recipes are all shared below, as well as an archive to all my previous Thrifty and Organic Meal Planner posts. To promote #OrganicSeptember I will also be sharing THREE more Monday posts, as well as a Twitter party, so watch out for those too! See you later and don’t forget to pop back to enter the giveaway! Karen 

Image: Thrifty & Organic Meal Planner for Organic September: Somerset Pork, Apple Tart and Many More Recipes!

Somerset Pork and Apples with Creamed Leek and Cabbage Braise

RECIPES: 

Image: Spiced Roast Butternut Squash Soup

Spiced Roast Butternut Squash Soup

Serves 4 to 6
Prep time 15 minutes
Cook time 40 minutes
Total time 55 minutes
Dietary Vegetarian
Meal type Appetizer, Lunch, Main Dish, Snack, Soup, Starter
Misc Child Friendly, Pre-preparable, Serve Hot
Occasion Casual Party, Christmas, Easter, Formal Party, Halloween, Thanksgiving, Valentines day
Region British
By author Karen S Burns-Booth
A gently spiced and warming soup that is perfect for casual lunches, family suppers or even as a hearty lunch box meal in a flask. The pre-roasting of the butternut squash with the spices adds a subtle aromatic flavour to the soup, and by roasting the squash with the peel, it saves the dangerous task of peeling it beforehand.

Ingredients

  • 1 butternut squash, about 1 to 1.2 kg
  • a little rapeseed oil
  • 1 teaspoon curry powder
  • 1 teaspoon cumin powder
  • 1/2 teaspoon ground coriander
  • salt and pepper
  • 2 large onions, peeled and diced
  • 600mls vegetable stock (home-made is best)
  • 4 to 5 tablespoons creme fraiche

Note

A gently spiced and warming soup that is perfect for casual lunches, family suppers or even as a hearty lunch box meal in a flask. The pre-roasting of the butternut squash with the spices adds a subtle aromatic flavour to the soup, and by roasting the squash with the peel, it saves the dangerous task of peeling it beforehand.

Directions

Step 1 Pre-heat oven to 200C/400F/Gas Mark 6. Carefully top and tail the butternut squash and cut it into wedges or large chunks, no need to peel it.
Step 2 Put a little oil into a large roasting tray and add the spices and salt and pepper to taste. Mix well and then add the butternut squash pieces, move them around in the spiced oil to cover them and then roast for 25 to 30 minutes, or until charred and soft. Allow them to cool slightly before scraping the flesh away from the skin.
Step 3 Whilst the butternut squash is roasting, add a little oil to a large sauce pan and gently cook the onions until they ate soft and translucent. Add the cooled butternut squash flesh and the vegetable stock and cook for 5 or 6 minutes together, before blending the soup with a hand blender or in a food processor.
Step 4 Pour the soup back into the sauce pan if necessary and add the crème fraiche, mix and gently re-heat without boiling.
Step 5 Adjust the seasoning and serve piping hot with bread.
Step 6 NB: If the soup is too thick after blending, add some more vegetable stock.

Image: Irish Soda Bread with Oats

Irish Soda Bread with Oats

Serves 8
Prep time 15 minutes
Cook time 40 minutes
Total time 55 minutes
Dietary Vegetarian
Meal type Bread, Breakfast, Lunch, Snack, Starter
Misc Child Friendly, Pre-preparable, Serve Cold, Serve Hot
Occasion Casual Party, Halloween, Thanksgiving, Valentines day
Region Irish
By author Karen S Burns-Booth
A fabulous Irish style Soda Bread made with yoghurt and porridge oats; this quick bread is perfect as an accompaniment to soups and stews, as well as making a great breakfast bread and delicious sandwiches. Best eaten on the same day.

Ingredients

  • 250g white SR flour
  • 200g plain wholemeal flour
  • 150g porridge oats
  • 1 teaspoon baking powder (or traditionally bicarbonate of soda if you wish)
  • 1 teaspoon sea salt
  • 40g salted butter, cut into small pieces
  • 250mls skimmed milk (or buttermilk)
  • 250mls natural yoghurt (mixed with the milk or buttermilk)
  • extra flour for dusting

Note

A fabulous Irish style Soda Bread made with yoghurt and porridge oats; this quick bread is perfect as an accompaniment to soups and stews, as well as making a great breakfast bread and delicious sandwiches. Best eaten on the same day.

Directions

Step 1 Pre-heat the oven to 200C/400F.Gas Mark 6 and dust a large baking tray with some flour.
Step 2 Mix all of the dry ingredients together in a large mixing bowl and then rub in the butter.
Step 3 Pour the milk and yoghurt mixture into the flour and butter mixture and mix well with a knife, before bringing the dough together with your hands, it should not be too sticky.
Step 4 Shape the dough into a large round, about 23cms to 9" in diameter and place the loaf onto the prepared baking tray.
Step 5 Cut a deep cross in the top of the loaf and dust a little more flour over the top of the loaf.
Step 6 Bake for 35 to 40 minutes, or until the bread is crusty and it sounds hollow when tapped underneath. Allow to cool on a wire rack and cover with a tea towel for 5 minutes, before serving warm with butter.
Step 7 NB: I have used self raising flour and baking powder in this recipe, rather than the more traditional plain flour and bicarbonate of soda; this is because I am not a lover of the chemical taste that bicarbonate of soda gives to this style of quick bread, and it makes my teeth go on edge! Please do use plain white flour and bicarbonate of soda for a more traditional Soda Bread.

Image:Somerset Pork with Apples

Somerset Pork with Apples

Serves 8
Prep time 15 minutes
Cook time 10 hours
Total time 10 hours, 15 minutes
Meal type Lunch, Main Dish
Misc Child Friendly, Serve Hot
Occasion Casual Party, Christmas, Formal Party, Halloween, Thanksgiving
Region British
By author Karen S Burns-Booth
A delectable pork casserole with shallots, cider and apples, which is cooked in a slow cooker for tender meat and an easy mid-week family supper or Sunday lunch. Alternative cooking times are given for those who don't have a slow cooker.

Ingredients

  • 900g pork loin or leg meat, diced
  • a little plain flour for dusting
  • salt and pepper
  • 8 shallots, peeled and cut in half if very large
  • 4 large apples, peeled and cut into quarters (Bramleys are great, but become pulp when cooked for a long time, so use a tart eating apple)
  • 2 cloves garlic, peeled and minced
  • 2 tablespoons cider apple vinegar
  • 150mls cider or apple juice
  • 1 teaspoon Dijon mustard
  • 4 to 6 sage leaves, finely chopped
  • 250mls creme fraiche
  • extra chopped sage leave to garnish (or winter savory leaves)

Note

A delectable pork casserole with shallots, cider and apples, which is cooked in a slow cooker for tender meat and an easy mid-week family supper or Sunday lunch. Alternative cooking times are given for those who don't have a slow cooker.

Directions

Step 1 Place some flour into a large freezer bag and add salt and pepper to taste. Shake to mix and then add the pieces of pork meat to coat.
Step 2 Place the pork meat into the slow cooker (crock pot) and then add the shallots, apples and garlic. Mix well and then pour over the cider apple vinegar and cider or apple juice.
Step 3 Finally add the chopped sage leaves and the Dijon mustard, giving it all a gently stir and cook on high for 6 hours, low for 8 to 10 hours or on automatic for up to 8 hours.
Step 4 Two hours before the end of cooking, add the crème fraîche and stir well; if the casserole is too liquid, add a tablespoon of cornflour mixed with a little crème fraîche to the casserole. Check and adjust the seasoning at this point too.
Step 5 Serve as soon as the dish is cooked, with seasonal vegetables, pasta, rice or mashed potatoes. Garnish each portion with chopped sage or winter savory leaves.
Step 6 If you don't have a slow cooker, cook in a slow oven for 4 hours, at 150C/300F/Gas Mark 2 in a covered casserole dish.

Image: Creamed Cabbage and Leek Braise

Creamed Leek and Cabbage Braise

Serves 4
Prep time 10 minutes
Cook time 5 minutes
Total time 15 minutes
Dietary Vegetarian
Meal type Lunch, Main Dish, Side Dish
Misc Child Friendly, Serve Hot
Occasion Casual Party, Christmas, Easter, Formal Party, Halloween, Thanksgiving, Valentines day
By author Karen S Burns-Booth
A wonderful way to combine two seasonal vegetables together to make a tasty vegetable accompaniment for any roast dinner or mid-week supper.

Ingredients

  • 2 slender leeks, trimmed, cleaned and cut into small pieces
  • 4 to 6 large Savoy cabbage leaves, woody white centre trimmed and cut into small shreds
  • 150mls vegetable stock (home-made is best)
  • salt and lots of black pepper
  • 2 tablespoons creme fraiche

Optional

  • 1 teaspoon caraway seeds

Note

A wonderful way to combine two seasonal vegetables together to make a tasty vegetable accompaniment for any roast dinner or mid-week supper.

Directions

Step 1 Place the prepared leeks and cabbage into a large saucepan and add the vegetable stock, bring to the boil and then cover and simmer gently over a low heat for about 4 to 5 minutes, or until the vegetables are bright green and JUST soft, but not mushy.
Step 2 Drain (keeping the liquid for soups, gravy or stews) and then add the crème fraîche whilst the vegetables are still piping hot. Season with salt and lots of freshly ground black pepper, before adding the caraway seeds if using.
Step 3 Serve immediately; is perfect with pork, chicken and ham.

Image: Rustic Apple Galette

Rustic Apple Galette

Serves 8 slices
Prep time 15 minutes
Cook time 25 minutes
Total time 40 minutes
Dietary Vegetarian
Meal type Dessert, Snack
Misc Child Friendly, Pre-preparable, Serve Cold, Serve Hot
Occasion Barbecue, Birthday Party, Casual Party, Christmas, Formal Party, Halloween, Thanksgiving
Region French
By author Karen S Burns-Booth
A delightfully rustic open-faced tart/pie that is quick and easy to make with ready-made and ready-rolled pastry; use crisp eating apples as they will retain their shape, as Bramley or cooking apples will not. Perfect as an autumn dessert or for the school or office lunch box.

Ingredients

  • 185g ready-made ready rolled organic pastry (I used Dorset Pastry, Shortcrust)
  • 3 to 4 crisp eating apples
  • 2 tablespoons caster sugar
  • 1/2 teaspoon ground cinnamon
  • 1 tablespoon apricot jam, sieved and heated up with a little water
  • Demerara sugar, to sprinkle

Note

A delightfully rustic open-faced tart/pie that is quick and easy to make with ready-made and ready-rolled pastry; use crisp eating apples as they will retain their shape, as Bramley or cooking apples will not. Perfect as an autumn dessert or for the school or office lunch box.

Directions

Step 1 Pre-heat oven to 200C/400F/Gas Mark 6 and line and/or grease a large baking sheet or pizza tray.
Step 2 Lay the ready-rolled pastry on the lined baking sheet.
Step 3 Cut the apples into quarters, and then core them - no need to peel them. Cut them into thin slices and then arrange them in a concentric circle about 2.5cms (1") inside the edge of the pastry. Sprinkle over a little ground cinnamon.
Step 4 Bring the edges of the pastry up and in and pleat the pastry like a big crust all the way around the apples, see photo, so you have a large, round open faced pie.
Step 5 Sprinkle the caster sugar over the top and bake in the pre-heated oven for 20 to 25 minutes, or until the pastry is brown and crisp and the apples are soft and yet still retain their shape. Brush the warmed apricot jam over the apples to glaze them, whilst the galette is still warm.
Step 6 Sprinkle the Demerara sugar over the top and allow to cool slightly before serving cut in to wedges, with cream, ice cream or crème fraiche.
Step 7 NB: If you cannot source any ready-made and ready rolled organic pastry, use organic flour and butter to make your own pastry, 6ozs (175g) will be sufficient.

Disclaimer:
Organic UK is paying me an agreed fee to create and develop these Thrifty and Organic Recipes, as well as providing me with all the ingredients. However, as I am a big supporter of organic produce, I am happy to share these sponsored organic recipes and posts on my blog, for the benefit of my readers.

Thrifty and Organic

Archive of Thrifty and Organic Posts:

Amaretti Peach Melba Crumble Parcels

Thrifty & Organic Meal Planner for August: Hamburgers, Peaches and Mediterranean Vegetable Recipes

Thrifty & Organic Meal Planner for July: Lamb & Rosemary Skewers,Raspberry Custard Bake and Summer Salad Recipes

Thrifty & Organic Meal Planner for July: Lamb & Rosemary Skewers,Raspberry Custard Bake and Summer Salad Recipes

Cheese and Spring Onion Scones 9

Thrifty & Organic Meal Planner for June – Sausage Meatballs, Fennel, Strawberry Jelly, Watercress & Scones Recipes

Thrifty & Organic Meal Planner: Asparagus,Spring Vegetables,Gooseberries & Cape Malay Beef Curry Recipes

Thrifty & Organic Meal Planner for May Asparagus,Spring Vegetables,Gooseberries & Cape Malay Beef Curry Recipes

Thrifty & Organic Meal Planner: Salmon with Herb Mayonnaise, Spring Greens & Orange Cream Cheese Cake Recipes

Thrifty & Organic Meal Planner for April: Salmon with Herb Mayonnaise, Spring Greens & Orange Cream Cheese Cake Recipes

Organic Chocolate Truffle Cake

Thrifty & Organic Meal Planner for March: Persian Lamb, Aromatic Cauliflower & Chocolate Truffle Cake Recipes

OLYMPUS DIGITAL CAMERA

Thrifty & Organic Meal Planner for February: Honey Roast Chicken, Hand Pies and Bread & Butter Pudding Recipes

Irish Soda Bread with Oats

Irish Soda Bread with Oats

Image: #OrganicSeptember

Image: Somerset Pork with Apples and Creamed Cabbage and Leek Braise

Somerset Pork with Apples and Creamed Cabbage and Leek Braise

ENTER now!

Giveaway: Win an Organic Hamper full of Goodies worth £100!

Image: Organic Hamper

Comments

  1. says

    a lovely selection of gorgeous organic dishes… the apple galette is a particular favourite… you’re such a hard worker Karen and all these recipes are amazing. Well done x

  2. says

    Karen, they all look scrumptious! I especially like the sound of the oaty soda bread, I don’t ever remember using oats in it before.
    Janie x

  3. says

    I am a big supporter of organic and fair trade food, but like you said earlier, I too sometimes get swayed by prices. It’s good to know that this range is becoming more affordable. Loving the selection of recipes, especially your soda bread and apple gallette. Awesome pictures too.

    • says

      Thanks so much Tina! I was really pleased with this menu for September and it just goes to prove that you can have organic as part of the weekly shop too!

  4. says

    This is the kind of menu I look for this time of year. Comfort, cozy fall food. Looks delicious, you just made my dinner party plans easy for a gathering I’m planning. Thank you!

  5. Irene Wright says

    I now know what to have for dinner tomorrow night – pork & apples – it looks delicious and easy to make. I love cooking but get a bit stumped with the problem of what to have for a change. Now I know. Thanks

  6. says

    These meal planners are amazing Karen. I am always so, so impressed with the quality of the food you produce for a good price! The only disappointment is that our seasons are opposite to you here in Australia. Argh, when you’re moving on to comfort food, our salad days are on the way! I need to backtrack a few months to your Spring post and work my way from there! Thanks for taking so much time to produce quality posts so frequently. You’re pretty amazing :) x

    • says

      Thanks so much Laura, it’s such a shame that we are in opposite seasons, but hopefully my seasonal recipe index for spring, summer, autumn and winter will help you find the recipes and plans you like, according to the seasons down under! I have loved doing this organic and thrifty meal planner project and it just proves that organic food doesn’t have to be boring or expensive too! Karen

  7. Sara Hughes says

    It’s going to be a bumper year for apples, so all variations, especially something savoury like the somerset pork and apple tart will be needed to take advantage of it!

  8. Laura Donovan says

    Wow, the apple galette looks delicious! The apples on my tree are just starting to ripen, so I’ve printed this one off! :)

  9. Gail Price says

    I love making bread, so would love to give the soda bread a try but I haven’t attempted it before so a bit nervous!

    Thanks for all these fantastic recipes!

  10. Lynn Savage says

    Great menu – i’ve got 3 big old apple trees with loads of apples on them this year (last year not so good) so I’ll be able to make use of quite a few recipes here. That gallette looks great and easy to make I think I would add a few walnurs and raisins to it. The Somerset Pork and Apples with Creamed Leek and Cabbage Braise looks like a definate winner to me.

    • says

      Thanks Lynn! The apple galette would be wonderful with walnuts and raisins or sultanas added, and it’s so easy to make too! I was VERY pleased with the pork recipe and the leek and cabbage braise was amazingly tasty and went so well with the pork.

  11. Polly davis says

    I’m going to give the whole menu a try with my family this week. Thanks for the careful price breakdown too.

  12. WandaFish says

    It all looks delicious! I think the Somerset Pork and apple will be on this week’s menu – it sounds very comforting and we have some windfalls to use too. I’m hoping we have enough to make the apple galette as well :)

  13. theresa bond says

    I love the apple recipe at the top! I am also amazed at the amount of info and effort you put into your posts! I am so glad I have found your website, its saving me money already!

  14. Polly davis says

    The meal was a hit especially the apple tart … But then puddings are always the highlight for children aren’t they!

  15. Stephanie Whitehouse says

    The gallette looks lovely – our tree is in overdrive, so I’ll be trying it. I do love your recipes.

  16. Maya Russell says

    Going to try the apple galette today using cooking apples. I don’t have apricot jam but will chop up some dried apricots to sprinkle over.

  17. Maya Russell says

    Pork and apple casserole served with green cabbage is a meal that I’d like to do. Sounds so delicious.

  18. Melanie Fairypants Kelly says

    What a brilliant blog post this is an amazing topic to be re-visited after xmas not only thrifty but healthy and tasty to

  19. dragonfly63 says

    There is always something to tempt me on here. The recipes work and the photography is superb, many thanks.

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>