Walnut caramel tart

Recipe: Mary Cadogan (Check out Good Food Nov '12 issue for the recipe)

Ginger-spiced pears

Recipe: Mary Cadogan (Check out Good Food Nov '12 issue for the recipe)

Raspberry licqueur

Forager's cookcard #2: Dulse

There are so many edible species of seaweed to be foraged on our shores - dulse is probably my favourite. Eat this frittata piping hot just after cooking - or let it cool, pop it in the fridge, and eat the next day.

Dulse frittata
A large handful of dulse fronds, roughly chopped
1 Onion, sliced
1 Garlic clove, grated
A small sprig of Rosemary, finely chopped
400g Cooked new potatoes, sliced
4 Eggs
Salt & pepper
Olive oil

1 Fry the potatoes in an oiled non-stick pan until they start to crisp up. Add the Dulse, onion, rosemary and garlic, then keep stirring on a low heat for a further 10 minutes.
2 Beat the eggs in a bowl. Season, then put to ones side.
3 Try to space everything out evenly in the pan, then pour in the beaten eggs. Let the frittata cook for 7-10 mins on a low heat, then pop the pan under the grill for a few minutes to cook the top.

Moroccan tomato & chickpea soup with couscous

Recipe: Barney Desmazery
Food styling: Val Barratt
Recipe >>>HERE<<<

Bramble lollies

My 3 year old loves helping to make (and consume) these lollies; I've deliberately kept some of the Blackberry coulis back here to use in the week. It's great reduced down with beef stock and drizzled over a plump Venison steak.

500g Organic Natural Yoghurt
250g Blackberries
50g Sugar

1 Gently simmer the blackberries, sugar and a splash of water in a saucepan until the fruit has broken down and the liquid is bubbling. Allow to cool for a short while, blitz in a blender and then strain through a sieve. Let the coulis cool to room temperature.
2 Gently mix about two-thirds of the coulis into the yoghurt. Don't mix it in completely, it's nice if your lollies retain a bit of pattern and swirl.
3 Pour into lolly moulds, then freeze.

Sticky Pear and Perry sausages with Cobnuts

I love these early Autumn days. There's a familiar note in the air; crisp mornings warmed gently by a thin sun, scented with an earthy perfume of wood, wet leaves and smoke. It's a wonderful time to cook with fresh, seasonal produce - my Butcher took delivery of his first batch of local Wood Pigeons at the weekend, a brace of which are now residing in our freezer. It's a bit early for many wild nuts, but Kentish Cobnuts are available right now - their fresh crunch adds a lovely contrast to the soft, yielding pears and sticky sausages in this dish.

6 Good quality pork sausages
A knob of butter
3 Ripe Pears
2Tbsp Honey
1Tbsp Wholegrain mustard
A small wine glass of Perry (if you can't Perry, cider will be just as nice)
Fresh Cobnuts
Salt and pepper

In a large pan, fry the sausages on the hob until browned nicely. Add a good knob of butter, half the pears, then add them to the pan (you can griddle the cut side beforehand if you like – I always think that the charred lines add an extra visual dimension). Stir in the Perry, mustard and honey - season, then pop a lid on the pan and simmer on low for 20 minutes, turning the pears and sausages intermittently. Serve with a scattering of fresh whole Cobnuts and a hearty side of Celeriac mash.