.
Celebrate the harvest season by enjoying some wonderful seasonal British Food.
Recipes taken from the new Fantastic Food For Less cookbook.
Take a look at our Pinterest page for lots more inspirational recipes.
Time 1 hr.
Per portion: 264 Kcal,
15g fat (7.7g saturated).
Serves 4
Suitable for vegetarians
Suitable for freezing
Butter 25g (1oz)
Parsnips 675g (1½lb), peeled and sliced
Bramley cooking apple 1, peeled and sliced
Vegetable stock 1.25 litres (2 pints)
Dried sage ½ tsp
Single cream 150ml (¼ pint)
Salt and freshly ground black pepper
1 Melt the butter in a large saucepan over a medium-low heat and add the parsnips and apple. Cover and cook gently for 10 minutes, stirring occasionally.
2 Pour the stock into the saucepan and add the sage. Bring to the boil, then reduce the heat, cover and simmer for about 30 minutes until the parsnip is softened.
3 Purée the soup with a hand-held blender, and then reheat gently with the cream and season to taste before serving.
Time 20 minutes.
Per portion: 681 Kcal, 52g fat (12.4g saturated)
Serves 4
Suitable for freezing
Peppered smoked mackerel fillets 345g pack
Mashed potato 350g (12oz)
Chopped parsley 1 tbsp
Creamed horseradish 2–3 tbsp
Salt and freshly ground black pepper
Egg 1, lightly beaten
Milk 2 tbsp
Fresh white breadcrumbs 75g (3oz)
Butter 25g (1oz)
Sunflower oil 1 tbsp
Mayonnaise 4 tbsp
1 Baked potato wedges and salad to serve (optional)
2 Flake the mackerel fillets and stir into the mashed potato, along with the parsley, 1 tablespoon of horseradish sauce and seasoning.
3 Divide the mixture into 8 and mould each portion into shape. Beat the egg with the milk, dip the fish cakes in the egg mixture and then coat in breadcrumbs.
Heat the butter and oil in a large frying pan over a medium heat until foaming and cook the fish cakes for 4–5 minutes on each side (in batches, if necessary) until they are golden brown and warmed through.
4 Stir the remaining horseradish into the mayonnaise and season to taste with salt and pepper.
5 Serve the fish cakes with the flavoured mayonnaise, and with potato wedges and salad, if you like.
Time 45 minutes.
Per portion: 223 Kcal, 8g fat (5.2g saturated)
Serves 4
Suitable for vegetarians
Butter 40g (1½oz), softened
Light muscovado sugar 40g (1½oz)
Chopped glacé ginger 1 tbsp
Glacé cherries 25g (1oz), chopped
Ready-to-eat prunes 75g (3oz), chopped
Dessert apples 4
Custard to serve (optional)
1 Preheat the oven to 180°C/350°F/Gas 4. Beat the butter and sugar together in a bowl until soft and smooth. Stir in the glacé ginger and then add the cherries and prunes.
2 Cut a thin slice off the top of each apple and reserve. Core the apples and cut a very thin slice off the bottom if needed, to stop them rolling around.
3 Stand the cored apples in a small 20cm (8in) circular dish, then press the fruit mixture into the cavities, spooning the remainder over the cut top edge. Press the apple lids back in place.
4 Add 2 tbsp of water to the base of the dish, then bake for 30 minutes until the apples are tender. 5 Serve hot with custard, if you like.
Enjoy fantastic food and save money at the same time with the new Fantastic Food For Less cookbook.
It’s about cooking delicious meals more economically – each recipe is simple to cook, tastes fabulous and won’t cost the earth.
Fantastic Food For Less features 100recipes that have been triple-tested to ensure perfect results first time!
- Soups & Snacks
- Main Courses
- Desserts & Bakes
Available now for just £7.99
Read the blogs on our website.
Dairy Diary Chat 