Pheasant with Mushrooms in Cream Sauce (6)

A recipe for autumn fro Sophie Grigson’s ” Meat Course”. Serve with mashed or jacket potatoes.

Stilton Rarebit (2)

A recipe from Nigel Slater.

Leek and Puy Lentil Gratin (4)

My friend Angela pointed me to this vegetarian traybake with a crunchy Feta topping from Rukmini Iyer’s ” The Green Roasting Tin”. It may not look much in the picture i took but i can assure you it was quite delicious.

Chicken with Orange and Black Olives (2)

An easy recipe from ” Real Fast Food” by Nigel Slater. You can replace the chicken with duck breasts if you like. Serve with warmed noodles, or steamed potatoes with a green salad.

Pastitsio (8-10)

A greek dish of pasta, meat, tomato and cheese . This version is from Corfu and can be found in Rick Stein’s ” Mediterranean Escapes”. Serve with a green salad, some crusty bread and a robust red wine if you do.

Billi Bi (4)

A mussel soup with saffron and wine which I found in ” The Little Book of Big Soups” by Lindsay Bareham. Serve with plenty of crusty bread to mop up the delicious liquor.

Flamiche (6)

A classic French dish from Picardy which i found in Claire Thomson’s latest book ” Home Cookery Year”. She makes it with a bread dough base rather than the traditional pastry crust and it works well.

Blackberry and Pear Cake (8)

A seasonal recipe from Sophie Grigson.

Bath Soft Mac ‘N’ Cheese (4)

Park Farm in Kelston is the home of the Bath Soft Cheese Company and I will always call in there- usually for an ice cream- if walking in the area. This recipe uese the lovely cheeses they make which you can buy there and in local farmers markets. I found the recipe in ” The Bristol and Bath Cookbook”

Pumpkin and Chestnut Plov (4)

A Russian rice recipe for autumn from Diana Henry.

Simple Stroganoff (4)

This version of beef stroganoff is from Delia Smith’s ” Complete Cookery Course”. It uses chuck steak which needs a longer cooking time than the recipe i have posted for Beef Stroganoff. Serve with plain boiled rice and a green salad.

Curried Parsnip and Apple Soup (6)

This is from Delia Smith’s ” Winter Collection”.

Crab Mac and Cheese (4)

This is Diana Henry’s version and makes an easy supper if you buy ready prepared fresh crabmeat. Serve with a green salad or green vegetables.

Fusilli with Courgettes (4)

This recipe is from ” The River Cafe Classic Italian Cookbook” by Rose Gray and Ruth Rogers.

Baked Mushrooms (3-6)