#Recipe

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Monkfish is an amazingly meaty fish, and very filling.  Use strong Asian spices to deliver an explosion of flavours and texture.

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Making your own butter may sound mad, pointless, or a complete faff, but it's actually very simple, quick and gratifying.  

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The Great British Bake Off is back for 2015. Series 6 begins on BBC1 on August 5th 2015.  Time to start following the GBBO contestants on Twitter and Facebook.

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Yes I know, life is too short to freeze watermelon, however waste not want not.

I had a watermelon earmarked for cocktails last weekend however we never made it to the watermelon martinis.  Rather than waste this amazing fruit I decided to freeze it.

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I'm always up for experimenting, and yesterday I pondered the abilities of my slow cooker to bake a loaf of bread.

I did a little reading online and read several different methods. In the end I decided to just wing it!

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I'm not known for my love of seafood, however I do eat a small selection of fish.  

Recently a friend sent me a fish gift box to broaden my horizons slightly.

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Potato scones (also known as tattie scones in Scotland) are simple to make, surprisingly filling and very versatile.

The recipe is mostly cooked potatoes -- if you have any left over from a meal pop them in the fridge and use to make tattie scones within a few days.

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This has to be one of the simplest recipes in my repertoire, yet it is tasty and cheap too.  The chorizo gives great flavour and the chickpea add texture and bulk.

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These delights will tease your taste buds with a creamy sweet fudge flavour while providing a crunchy texture with some slow release energy from the granola.

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"Go To Work on an Egg" was apparently the slogan of the 1950s, used by the Egg Marketing Board.

Eggs are wonderful. So versatile, tasty, and best of all, they come in their own air tight container which keeps them fresh for a few weeks.  

How do you cook yours?  I love a Poached Egg.