I baked what is possibly the most delicious Banana Bread I have ever baked yesterday, and that is saying a lot.  I've baked many Banana Breads in my life time and I have my favourites but I think this recipe just kicked the lot to the curb and took their place!    A bold statement indeed!

Before we know it, Bonfire Night will be upon us which means sparklers, fireworks and most importantly food!  Deliciously warming meals with an extra special kick of Very Lazy flavour are just what's needed on those chilly November nights to get your Bonfire Night off with a bang!

Very Lazy has put together some warming and hearty dishes to cook for the whole family and keep them happy while they enjoy the fireworks.  Try the classic Chilli Con Carne, which is sure to be a crowd pleaser or even a Roast Butternut Squash, guaranteed to keep the hungry bellies at bay on a cool autumn evening.




Heat a bit of oil in a large pan.  Fry the beef in this until browned, stirring frequently.  Stir in the jar of chilli con carne cooking concentrate and cook for two minutes.   Add the remaining ingredients.  Bring to a simmer and allow to simmer, uncovered, for 10 minutes.   Serve over hot rice.


Note - You can add some Very Lazy Red Chillies for extra heat if you dare!
























Tomato, cumin and chilli cooking concentrate. Simply add beef mince, tomatoes and kidney beans follow the recipe on the pack and you'll have a delicious home-cooked meal with minimum effort.  Available at Asda, Sainsbury's, Tesco, Waitrose and Morrisons.



























Forget peeling and grating, save time in the kitchen with Very Lazy Ginger. Once opened store in the fridge.  Available at Asda, Sainsbury's and Tesco. 

For further recipe ideas please visit www.verylazy.com

I love October . . .  it is in October that my taste palate turns to the colour orange and I just want to eat my fill of winter squash and pumpkins, carrots and sweet potatoes.  I don't crave these things in July and August,  or even September  . . . but once the calendar page flips over to October, I can't seem to get enough of them and I start incorporating them into whatever I can.

 





 I received another tasty Degustabox at the end of September and have been enjoying it's contents in the ensuing weeks.  You can see evidence of that with these gorgeous Marmalade Muffins that I made with the La Vieja Fabrica Marmalade which I received in the box.

I was going through my old tin recipe boxes the other day  and found this recipe for a Chicken Pot Pie that someone had written down for me years and years ago but which I had never tried.  I think it may have been the little old lady that I boarded with when I first left home to go out to work, but I can't be sure.  I only know that it was tucked away in the old tin recipe box that she had given me when I left her boarding house to get married.

I saw a recipe very similar to this on the Pillsbury site the other day.   I was intrigued.   Who doesn't love pie?   Who doesn't love chocolate chip cookies?   Who would ADORE the two together?  Not me, that's who!   Chocolate Chip Cookie Stuffed Pies?  They sounded splendiferous!!

If you are like me, you always have a few recipes tucked away that you can execute at the drop of a hat should unexpected company drop in.  This is one of my favourite desserts that I can throw together very quickly and which I always have the things in the larder to make.

I was really pleased when I was recently asked if I would like to try out and review a new kitchen appliance, The Redmond Multicooker RMC - M4502E.    When it arrived I was very excited.   It was well packaged and has a beautiful sleek appearance, with lovely lines and curves.

Over all it is about the size of a breadmaker and has a nice handle which you can use to carry it around, kind of like a baby car seat, so very easy to handle.  

 


The non-stick bowl (by Daikin) that sits inside is attractive enough to bring to the table, in my opinon.  It has a 5 litre capacity.

 

Also included were a lovely steaming insert, as well as some utensils to use so that you don't scratch that lovely non-stick bowl when you are using it.



There is a deep frying basket and a measure to use as well.

In my opinion I feel that this machine would be good for people who have busy lives and are looking for a kitchen appliance that makes cooking a little bit simpler, but  without compromising on what they want to eat. I, myself, have a very tiny kitchen with very limited counterspace, and I have found over the past weeks that this cooker works very well in my limited space, as there is so very much that you can do with it.   It would be great for students as well, or for people who are caravan owners and are looking for a brilliant multi tasking appliance to take along with them in the caravan that doesn't take up a lot of space, but which serves multiple functions.  This machine can really help to make life easier for busy cooks. You simply put all of the ingredients in the cooker and let it get on with  the business of cooking, thereby freeing you up to get on with other chores.   Think of is as being similar to a slow cooker in some ways, but a slow cooker which does a multitude of tasks . . .  much, much more than merely slow cooking.

So what can it do exactly?  What can't it do???   Using cutting edge technology this machine has a total of 34 programs, 16 of them being automatic and 18 using manual control.  It's Multi-cook cooking temperature can be adjusted between 40*C and 160*C.  It has a brilliant LCD display, with 3D heating.   You can keep dishes warm in it for up to 24 hours.  It also has a "Reheat Function" (up to 24 hours), a "Time Delay Function" (again up to 24 hours with 2 timers) and a Non-volatile memory.

The "Keep Warm" Function automatically activates at the end of the cooking cycle, keeping your dish at the perfect serving temperature for up to 24 hours.

The "Time Delay" Function allows for programming the device to start cooking at a specific time.  Whether it be breakfast or dinner, your food can be waiting for you precisely on time!  (Very handy for Sundays when we spend half the day in church!)

It's great for cooking cereals, rice, soups, vegetables, stewing, deep frying, cooking pastas, making breads and cakes, and yes, you can even make yoghurts and cheeses in this machine.   It's pure  genius!



It also came with some very good and concise instruction manuals and some recipes which have come in very handy.

These past couple of weeks I have just been trialing it . . . using it to do simple things and testing and discovering exactly  what I can do with it.



One of the first things I chose to cook in it was this delicious Tomato Soup, the recipe of which was included in the recipe book which came with the machine.  I am basically just using their recipes to start off with until I get to really know the machine and feel confident in branching out to creating my own recipes.



*Tomato Soup*
By Redmond

500g of tomatoes
80g of bell peppers
80g of onions
70g of tomato puree
10g of ginger root
600ml of water
30 ml of olive oil
salt
spices (I added 1/2 tsp each of ,medium curry powder, ground cumin and mild chili powder, as well as a TBS of sugar to take away the acidity and  sharpness of the tomatoes)

Cut ginger and vegetables into 1/5 - 2cm cubes.  (I peeled the tomatoes by cutting an x in the bottom with a sharp knife and immersing them into boiling water for 60 seconds or so so that the peels would easily come off.)  Place all of the ingredients into the bowl and mix well.   Close the lid.   Select "SOUP."  Set the time of 40  minutes.   Cook until the program finishes.  Pour the soup into a separate container and blend until smooth.


I also have been cooking Oatmeal in it on these cooler autumn mornings.  The Toddster and I both love our morning oats.  This machine does it perfectly.



*Oatmeal*
by Redmond

150g of rolled oats
20g of butter
750ml of 2% milk
salt
sugar
(I have also added a handful of sultana raisins, some vanilla and a grating of nutmeg, plus I top with toasted pecans prior to serving for some added crunch)

Place all ingredients into teh bowl and mix well.   Close the lid.   Select "OATMEAL."  Set the time of 25 minutes.  Cook until the program finishes.   Stir well before serving.

Verdict.  Thus far I am enjoying the experience and convenience of this machine.  It's fairly easy to operate and I have had great results so far.  It's easy to clean and I am quite happy with it.  If you would like to know more check out their web page here.   Stay tuned as I plan on showing you some more of my experiences with it in the days to come.

The other day when I was iat the market picking up a few things, I noticed that they had some beautiful fresh cod at the fish mongers.   I so love fresh fish, especially when it's being sold just within hours of it being caught.   I decided right then and there that I was going to buy some for our tea that night.  I didn't dare tell Todd how much I paid for it.  He would have had a fit.  Let's just say that it cost me as much as it would have done to buy a nice beef roast . . .  so it was quite pricey, but sometimes you just have to treat yourself, don't you think?

Those of you who have been reading my blog for a number of years now might remember a few years back when I did a review of this food company called Gousto.  Gousto is a London based company which is devoted to ensuring that families enjoy quality food in the comfort of their own homes, even after a busy day.  They have a professional team of chef's creating delicious recipes weekly.  All the shopping and measuring has been done for you.  All you have to do is to pick what you want to eat, and order it . . .oh, and cook it, of course, but if you are like me that's the easy part!



They contacted me again several weeks back and wanted to know if I would be interested in doing another review for them.   They said that they had made some improvements since my first time reviewing them and they were keen to have me do another review.   They did not have to ask me twice.  I remember really enjoying my past experience with them.

First of all the packaging was slightly different.  The box was extremely well packaged, the contents being divided and separated so the herbs and vegetables didn't spoil by getting too cold by being too near the meat and poultry. The meat and poultry were packed in a special woolcool bag which kept them perfectly cold.  ( This bag is biodegradable and can be put in the compost bin when taken out of the plastic.)    95% of the packaging materials Gousto uses are recyclable. Cardboard boxes can be disposed of in your recycling bins.

The vegetables are and Soil Association certified organic and Gousto use meat and poultry from high quality animal welfare British farms.  They have also lowered their prices by 17% and now offer meals costing between  £5.00 to £7.00 per portion, which includes delivery.  When you are talking about high quality, farm ingredients, this is pretty economical and on average that is substantially better than most supermarkets.   Gousto have worked really hard on making improvements and have passed on any savings to their customers.



Included in my delivery was everything I needed to make three main course meals, two (two serving) ones and one (four serving) one . . . fresh organic produce and meats in perfect quantities for each recipe, plus essentials such as stock cubes, herbs, etc.  There are only a few things that you might need to come up with yourself at home . . .  things such as olive or vegetable oil, vinegar, milk, butter, salt, pepper, sugar and flour . . .  the rest all comes in the box.  Also included are step by step recipe cards, a folder to keep your recipes in and a letter telling you exactly when you need to enjoy your meal by so that you don't risk things going out of date.



The first recipe I made was the Moroccan Chicken & Lemony Couscous.  The directions were very easy to follow.   They had sent the wrong almonds, sending me ground almonds instead of whole, but thankfully I had whole almonds in the cupboard.   The lemon was a bit on the green side, which doesn't really affect the flavour of the lemon, but was not as asthetically pleasing as a pure yellow one.   Also the onion was not fresh, having begun to spoil a bit, but I just trimmed off the bad part and used the rest.  I was a little bit surprised by that as, knowing it was going out for review, they should really have made sure everything was as it should be.

 

The dish however was absolutely fabulously delicious.   We both enjoyed it very much!  I would make it again.




Add the ras el hanout to a pan on a medium heat and cook for 1 minutes, or until the aroma is released.   Add 1 to 2 TBS of olive oil, the onion, the chilli, garlic and salt to taste.  Cook for 5 minutes, or until the onion is caramelized, stirring occasionally to make sure it doesn't catch.   Meanwhile chop the chicken into strips.  Chop the apricots coarsely.  Add the chicken and apricots to the pan.  Dissolve the stock cube with 300ml (600ml) of boiling water and add to the pan.   Grate the zest of lemon and cut the lemon into quarters.   Add 2 (4) pieces of lemon to the pan.  Place a lid on and simmer for 15 minutes, or until the chicken is cooked through.   Once the chiucken is done, squeeze out the pulp of the lemon over the sauce and discard the rind.


Add the lemon and couscous to a bowl.   Add 200ml(400ml) of boiling water to the bowl, cover well and set aside for 8 minutes.  Coarsely chop the almonds.  Fluff th ecouscous with a fork.   Serve the couscous on a plate with the chicken strips on top and the remaining lemon pieces   Drizzle with the sticky sauce and sprinkle with toasted almonds.  Enjoy.



The next recipe in the box was for a Lamb Moussaka with a side salad.   I have made moussaka many times myself and so I was really excited about trying their recipe.  It used potatoes, which I had never done when I had made my own.

 

Once again the instructions were very easy to follow.   All of the ingredients for this dish were fresh and present.  No mistakes there.   The finished dish was quite delicious.  I think I will add potatoes myself the next time I made moussaka.  The salad was a nice touch as well.   I liked the simple dressing of olive oil and yoghurt with some seasoning.  This was really good.



Meanwhile remove the ends of the lettuces and tear into bite sized pieces.  Transfer half of the yogurt into a bowl and mix with 1 TBS (2 TBS) of olive oil, season to taste with salt and pepper and set aside.


Once everything is done, use half of the potato slices to line your oven proof dish.  Layer with half of the aubergine slices, followed by half of th e lamb mince and repeat until layering is complete.  Top with the remaing yogurt and season with black pepper to taste.  Put in the oven for 15 minutes or until golden.


Allow th moussaka to cool slightly before eating.  it will improve the flavour and stop you from burning your mouth.   Toss the dressing over the salad and work into the leaves.   Serve the moussaka with the salad.  Enjoy!























 The third recipe was for Stilton & Pork Steaks with Pears and Pecans.  I actually have not made that recipe yet.  I froze the pork and cheese so that I can do it another time when I have more time.  But it does look very good.  If you want to know more about that recipe you can check it out on the Gousto Blog.

I have to say that one of the great things about this service is that there isn't any waste.  Often in the ships it is impossible to get exact amounts of what you need to cook a dish, more often than not leaving you with an acess of ingredients which may or may not be used in time.   Everything in the Gousto box gets used in order to make each recipe. Even the spices are measured out so there's no mystery, guessing or waste involved.

Gousto have recently launched a new website, so you can now easily make choices on your mobile phone. You can rate your recipes too and they're launching a few dozen new  features over the next few months. Have a look at their menu - with 10 recipes to choose from each week there's something for pretty much every taste. There is also no comittment, so there is  no monthly cost involved . . .  just a whenever you fancy ordering a box to make life easier way of doing things.  This is a fantastic option for those of you who are keen cooks, but don't have the time to faff about.  With this service all the faffing is done for you.  You simply have to throw everything together and enjoy the end results.   

At the moment you can get meals for as little as £3.30 with the order of your first box.   Also I have a code which you can use (which is only valid for 30 days) at the checkout.  You can use the code friends25 and get £25 off of your first box. 

 

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Their home page 

Many thanks to Gousto for sending me this box to use and enjoy.   The food was really tasty and I could not really find much fault with it, except for the two things I mentioned, which was really not all that bad in the scheme of things.  Although I was sent a box to use free of charge, any and all opinions are my own.

(The kitchen in my doll house)

Moving onto the second part of my collection of  recipes which you should know by heart.  I know that a lot of us already know these things off by heart and indeed have our own ways of doing most things, but the beginning cook might not know these things and I felt this could be an invaluable resource for them.  

Whilst may of us older guys and gals probably learned these things from our mum's and grandmum's  . . .  the art of cooking from scratch seems to be disappearing these days.   People do rely a lot on convenience foods.  Heck you can even buy frozen mashed potatoes today, which is surely a lot better tasting than dried potato flakes . . .  but when mashed potatoes are so easy to make . . .  why not make your own.   

I know . . . for the working mum, frozen might be more convenient and I can't say that I blame them for using them . . .  but if you are so inclined and have the time to want to do things from scratch, these are the recipes you should know by heart.  You can find Part one  here.



There is nothing nicer on a plate then a perfect pile of soft, creamy and fluffy mashed potatoes. They go so well with many dishes and are the perfect holder to cradle lashings of delicious gravy.

They are not as hard to make as some people would suppose. Simple and straightforward, as long as you follow a few simple rules.

• use the proper potato. You want a floury type of potato, that is to say one that breaks down well once cooked. You do not want a waxy type of potato, or one that holds it's shape well when cooked. Some great examples of floury potatoes are Maris Piper, Estima, King Edward or Desiree (In North America use a Russet, Idaho or baking potato)
• Do not make the mistake of not cooking the potatoes long enough. Better to err on the side of overcooking than undercooking. You cannot mash a hard lump no matter how hard you try!
• Never add cold butter or milk to cooked potatoes. Always use room temperature or melted butter and gently warmed milk or cream
• Add any liquid to the cooked potatoes slowly. Some days you may need more, some days you may need less. How much can only be determined by adding it slowly.  

 

*Perfect Mashed Potatoes*
Serves 4 to 6
Printable Recipe

Simple and perfect!

2 pounds of large floury potatoes (In the UK a Maris Piper is ideal, in North America
I would use a russet or idaho)
4 ounces unsalted butter (1/2 cup, or one stick)
4 fluid ounces of single cream or full fat milk (1/2 cup) gently warmed
fine seasalt, freshly ground pepper and freshly grated nutmeg

Peel and quarter the potatoes then place the potatoes into a pot of lightly salted water to cover.  Bring to the boil and cook for 20 to 25 minutes until fork tender.  Drain well in a colander and then return them to the hot pot.  Cover with the lid and give them a good shake, which will help to break them up.  Add the butter and warmed cream or milk, adding the latter a little at a time, whilst mashing the potatoes, only adding as much as is needed to give you the correct consistency.  Season to taste with salt, pepper and nutmeg.  The potatoes should be light, fluffy, creamy and  ready to eat.

Note - I often use my electric handwhisk to mash the potatoes.  This helps to insure a smooth mixture without lumps.  I also have a potato ricer, which does a fabulous lump free job. 

Cream Sauce, or  Bechamel (which is the French name for basically the same thing) is the most basic of sauces and the basis for many other sauces such as  cheese sauce, mornay sauce, lemon sauce etc.   Once you have mastered a good cream sauce you are free to explore the many other options available.  I often make it and add cooked baby peas to it and serve it ladled over cooked fish.   It's the basis for macaroni and cheese, and many other delicious dishes, and very easy to make.  These are the quantities for one cup of sauce, to make more just multiply the ingedients.  I normally would not more than double it.

Mornay Sauce - Add 2 TBS of grated Parmesan Cheese and 2 TBS of grated Swiss cheese during the last two minutes of cooking.  Stur until blended.  Just before removing from the heat, beat 2 TBS of the sauce into 1 lightly beaten egg yolk.  Stir the yolk/sauce mixture back into the sauce and add 2 TBS butter.    Continue to cook, stirring, for one minute longer.



There is nothing nicer than a nice plate of warm biscuits,  North American Style (similar to scones) resh from the oven and just waiting for you to spread them with a pat of cold butter and a drizzle of honey.   

These are one of the most basic of the quick breads and I have never known anyone to turn a well made biscuit down.   The important thing to remember about biscuits is to use a light touch with them.   Over working them toughens them.   

Pat them out gently and cut them out with a sharp cutter, using a very sharp quick straight up and down motion and your biscuits will always be perfect!




*Baking Powder Biscuits*
Makes 16
Printable Recipe


Golden brown and crusty outside, meltingly tender inside.

2 cups flour
1/2 tsp salt
4 tsp baking powder
1 TBS sugar
1/2 cup vegetable shortening
2/3 cup of  milk


Preheat the oven to 220*C/425*F/ gas mark 6.  Grease two 8 inch cake tins. Set aside.

Whisk the flour, salt, baking powder and sugar together in a bowl.  Drop in the shortening and cut it into the flour mixture with two knives or a pastry blender until the mixture resembles coarse crumbs.  Add the milk all at once and stur just until the dough forms a ball around the fork.  Turn out onto a lightly floured board and knead about 14 times.  Pat out to 1/2 inch thickness.  Stamp out rounds with a 2 inch biscuit cutter, giving it a sharp tap straight down and up again.  Do not twist.  Place touching each other in the cake pans and bake for 15 to 20 minutes.

If you like biscuits with crusty edges all around, place them 1 inch apart on a baking sheet to bake instead.

Blueberry pancakes - Add a handful of fresh berries to the batter.



There is no more welcome or finer dessert cake than the traditional sponge cake, or Victoria Sponge as it is lovingly called over here in the UK.  It needs no more adornment than a dusting over the top with some confectioner's/Icing sugar and a filling of butter cream and jam.  Using equal amounts of butter, sugar, eggs and flour, it is the simplest of cakes, and yet also the tastiest.

 


*Traditional Victoria Sandwich Cake*
 Makes one 7 inch cake
Printable Recipe  


Popular during the reign of Queen Victoria, this cake remains popular to this day, which is a huge testament to it's taste and ease of baking!  Don't be tempted to use all butter.  This is one recipe that is better for the use of a mixture of butter and margarine.

3 ounces of butter, softened (6 TBS)
3 ounces soft margarine (6 TBS)
6 ounces caster sugar (1 cup)
1/4 tsp vanilla extract
3 large eggs, beaten
6 ounces self raising flour (a scant 1 1/2 cups)

To finish:
3 TBS raspberry jam
buttercream to fill (optional)
icing sugar or caster sugar to dust the top


Butter and base line two 7 inch sandwich tins.  Set aside.  Preheat the oven to 180*C/350*F/ gas mark 4.

Cream the butter, margarine, sugar and vanilla together until light in colour and fluffy.  Gradually beat in the eggs, a little at a time, beating well after each addition.  If the mixture begins to curdle, add a spoonful of the flour.

Fold in the flour with a metal spoon, taking care to use a cutting motion so as not to knock out too much of the air that you have beaten into the batter.  Divide the batter evenly between the two cake tins, leveling off the surface.  Make a slight dip in the centre of each.

Bake on a centre rack of the oven for about 25 minutes, or until the sponges have risen well, are golden brown, and spring back when lightly touched.  Allow to cool in the pan for five minutes before running a knife carefully around the edges and turning out onto a wire rack to cool completely.

Once cooled, place one layer on a cake plate. Spread with raspberry jam and buttercream (if using).  Place the other cake on top, pressing down lightly.  Dust with icing or caster sugar and serve.


I will be back tomorrow with a new and fresh recipe.  I hope you have enjoyed these tried and true recipes and that you have found them useful.  It's a start at any rate!

(My tiny kitchen)

I think I first fell in love with food and cooking when I was a very young girl.  My grandmother used to make exceptional soups, stews, preserves, roasts, breads, cakes, cookies and preserves . . . simple food, well prepared, using fresh ingredients or just whatever was in the larder.  I don't think she had a cookery book collection.  At best she might have had a community cookbook filled with recipes collected from the ladies in the community, or hand written recipe receipts given to her from friends . . .  possibly a cookbook put out by the flour companies.  For the most part she cooked from memory . . .  doing things the way her mother had taught her . . .  cooking by instinct, feel . . .  taste.

Things were simple then and there weren't really many unknown, unusual, or luxury ingredients available.  These days we are so blessed to have virtually a world of food and tastes at our fingertips.  Even so, there are some dishes which we should really know how to do from heart, without a recipe.  Oh . . .  yes, we can follow a recipe the first time we make them, but with time and experience, these are the recipes which we can become so adept at using that we rarely need to look them up again, and indeed we can put our own stamps on them.  They become recipes we know by heart, and these are mine.

This may not look like much, but don't let the way it looks put you off.  If you only make one chicken dish this week . . .  let this be the one!  It is absolutely wonderful!

With the leaves falling from the trees and the nights closing in, we must all prepare for the ridiculous rain and gusty winds that the British weather loves to throw at us in autumn.  So what better way to deal with the harsh weather conditions than getting in the kitchen and rustling up some delicious meals that will warm you down to the bone and leave you feeling all cosy inside.

Here are five of the best Welsh Beef and Welsh Lamb recipes to help you survive this autumn with your good humour and happiness intact:

Welsh Beef Goulash    
























If anyone knows how to eat during miserable autumn months, it's the eastern Europeans and one of the best dishes to come from this area is the Goulash.  Making a Welsh Beef Goulash is very easy and it can be lightly adjusted to your taste preferences.  This isn't exactly a quick recipe, but good food is very rarely fast.

Slow Cooked Curried Shoulder of Welsh Lamb

 



























What better way to warm yourself up in the autumn than by adding a touch of spice?  With this recipe, it isn't just the succulent Welsh Lamb that gives you a warm and mouth-watering feel - the curry and chilli powder give it that extra kick to heat you through even when the weather is miserable and your nose is running.

Welsh Beef Steak & Ale Pies  





























Is there anything more traditionally British than a Welsh Beef Steak and Ale Pie?  The only acceptable answer here is fish and chips, but steak and ale definitely outdates this seaside phenomenon.   This beautifully crusted  dish will give you plenty to sink your teeth into and fight away the winter blues.  This recipe is the perfect seasonal dish for this dark, wet time of year.

Slow Roasted Welsh Lamb Shanks  





























Lamb shanks are an extremely diverse meat and can be used in a wide range of recipes, but we believe that slow roasting shanks is easily one of the best ways to prepare them in autumn.   What's more, this is an incredibly simple dish to cook, all you have to do is brown the shanks, add the vegetables, season and then cook for 1 1/2 - 2 hours until the meat simply falls off the bone.  That means minimal work for you and your whole home gets that delicious lamb smell running through it giving it an extra cosy feel.

Spiced Welsh Lamb and Orange Cassoulet  






























Spiced citrus fruits are quintessentially autumn, and this Welsh Lamb and Orange Cassoulet is perfect for those shorter days.  It is a slightly more complicated recipe than those listed above, but if you're a handy chef then it should pose no real difficulty.  This lush meal will have all your family grinning from ear to ear even if it's raining cats and dogs outside.

When it comes to preparing a meal this autumn, make sure you use only the best grass-fed Welsh meat.   This will help to give your recipes the most authentically British flavour and make your autumn nights the best they can be.

For more recipe ideas from the people who love food, visit Eat Welsh Lamb Today.