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coconut milk 1/2 tsp cinnamon 1/2 tsp fenugreek powder 1/2 -3/4 tsp tandoori powder 1 tsp tumeric 1 tsp white

thyme 1 tsp turmeric 1 head of broccoli, chopped 3 carrots, chopped 2 zucchini, chopped 3 red onions, 6 white

pasta 2 TBSP butter 2 TBSP flour 3/4 c milk, warm 1/2 c pumpkin purée 1 TBSP balsamic vinegar 1/4 c white

Ingredients: 1 Tbsp olive oil 1 red onion, chopped 1 white onion, chopped 2 carrots, chopped 1 celery

3 cooking apples, cored and chopped 3 onions, chopped 1 1/2 c raisins 1 c red wine vinegar 1 1/2 c white

1 1/2 c milk 2 tsp cumin 2 tsp coriander powder 1 tsp oregano Salt and pepper to taste A splash of white

adzuki and pinto beans) 3 onions, chopped 2 heads of garlic, chopped 2 red peppers, chpped 2 spicy(ish) white

grated 200g Appenzeller, grated 200g Vacherin Fribourgeois, grated 1 -1 1/2 tbsp corn starch 1 1/2 -2 c white

Book Pairing: While making these, I was listening to Dostoyevsky's The Idiot. He writes well (while being no Tolstoy!)

are beginning to settle down again though, I have some exciting recipes to share from the last little while If the top of the jelly wrinkles, it is ready to put into jars. 4) While the jelly is cooking, boil 4 Once sealed the jars of jelly should keep well in a cool dry place for a good while.