Recipe Sections
Glazed Apple Wedges
Simply peel and cut an apple into wedges. Toss them into a hot frypan with a little butter and caster sugar, turn over and cook until golden.
Poached Quince
Peel and chop the quince. Place into a suitable pan with some red wine and water, a couple of cloves and a little sugar and bring to the boil. Turn down and allow to poach till the fruit begins to soften but is still firm.
Parsnip Puree
Peel, quarter and remove the hard core from the parsnip and place into water and boil with a pinch of salt. When soft, drain well and puree with a knob of butter and a little cream. Season to taste and serve.
Sweet Potato Mash
Peel the sweet potatoes and place into water and boil with a little salt. When soft, drain well and season with a little salt, pepper and nutmeg. Mash well and add a little cream and butter. Season to taste and serve.
Cranberry Apricots
Fill apricot halves with a spoonful of cranberry sauce and glaze under a hot grill.