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If using miso, add it now, or feel free to swap out the lemon juice for another acid.

Put a saucer in the freezer. 2) Stir occasionally to prevent the jam from sticking. When the jam looks as though it has thickened enough, drop some of the hot jam on the saucer from the freezer

You'll want to test readiness by putting a drop of the hot jelly on a saucer which has been in the freezer

layer of creamy mash and melted cheese on top, it was perfect for a chilly March afternoon just above freezing

As mentioned in Day 96 of The Challenge Persimmons are a new fruit for me. They are in season around now every year, and I just never picked any up until now. They are wonderful! Delicately sweet and fragrant they are tasty on their own, but they also pair nicely in sweet or savoury dishes. For this one I tried a new tweak to our morning porridge and it was a big hit with all of us! Ingredients: 1 persimmon, chopped 1/2-1 tbsp honey 1 tbsp lime /lemon juice 1 c oats 2 c milk 2 tsp dried coconut 1 tsp vanilla 1 tsp Aloha Spiced Cacao (or cinnamon/pumpkin pie spices) A handful of raisins 1) place persimmons in an oven proof dish or on a cookie sheet. Drizzle with honey and pour lime juice over the top. Roast at 180°C for 15-20 minutes. 2) Cook oats, milk, raisins and coconut in a saucepan at medium heat stirring intermittently and then consistently until they form a porridge. Portion the porridge into 2 bowls and top with the persimmons. Sprinkle with cocoa spice or other spice topping of your choice. We love this! We've tried a number of variations, including adding 1 tsp of vanilla extract to the porridge, with fenugreek seeds roasted with the persimmons, swapping out the lime or lemon juice, adding a drizzle of cream etc. It requires NO further sugar at the coconut, the persimmons and the honey make it quite sweet enough.

As mentioned in Day 91 of The Challenge We first discovered this in out Taste of Persia cookbook by Naomi Duguid a few years ago, but it has since made it into our repertoire. I make it with all sorts of different ingredients, switching up both the toppings and the herbs which are mixed into the yogurt. In this iteration we used thyme, but I like it with mint too, or a mix or herbs. It is also topped nicely by some sumac in addition to the herbs. The topping used here was beets, but carrots, spinach or other vegetables work too. Sometimes I crispy fry the onions instead of sautéing them, thus adding another layer of texturing. Really, this is one you can play around with and make your own. As with many of the recipes I've adopted over the years, it started out Persian, but I don't know how recgonisable it would still be to a Persian. That doesn't stop it being good though! Ingredients: 1 large beet, chopped 1 kg Greek Yogurt 2 tsp thyme A pinch of salt pepper to taste 1 1/2 tbsp olive oil 1 onion, chopped A handful of almonds 1) Drain the yogurt through a cheese cloth for at least an hour. Mix with thyme, 1 tbsp olive oil, salt and pepper. 2) Roast the beets at 180°C for 20-30 minutes until tender. Dry toast almonds in a pan until lightly browned. Sauté onion in remaining olive oil until translucent. 3) Spoon thickened, seasoned yogurt into two bowls and top each with the beets, onions and almonds. Serve. It is as simple as that. It is a beautifully simple lunch, very satisfying, light and yet filling. I love this and only don't have it more often because I am too lazy to think ahead and drain the yogurt sometimes...

I wanted to try out an idea my sister had had recently in using syllabub - an 18th century cream and wine based dessert - instead of frosting. I chose to do a lemon cake as I find the flavours light and well balanced, and to match them up, added lemon zest to the syllabub too. I used a Gewürztraminer, a German white dessert wine, to whip into the cream as its sweeter, lighter flavour seemed appropriate. I used my mom's lemon cake recipe for these and it worked beautifully. Try it out with your favourite lemon cake! Ingredients: 3/4 c cream 2 tbsp sugar 1/2 c sweet white wine 2 tsp lemon zest 2 tsp lemon juice Blueberries to top 1) While your cupcakes (or cake) are in the oven, beat the whipped cream and sugar with a whisk until you have stiff peaks. Add in the white wine and zest and beat well. Taste and adjust sugar, zest or wine. Add lemon juice and mix well. 2) Allow the cupcakes to cool then top with syllabub and blueberries. I like frosting, but sometimes it is too rich and too sweet. I found that this hit the right notes, with some sweet, some zest and a lot of airy lightness. I want to try syllabub as a frosting replacement for other cakes too now, using different flavours. Maybe rum and chocolate next?

Ingredients: 1.5 l milk (I use whole fat, but feel free to use skimmed or semi-skimmed if necessary,

Thanksgiving was last week, and unfortunately - mid-November not being considered part of the festive season here, and there being, therefore, no reason for them to be available - no turkeys were to be had, even for ready money. We discovered the day before the Big Feast that we could have ordered one, but this required a few days' notice. Instead, we decided to have a Thanksgiving Ham. We modified our standard cornbread stuffing recipe by adding a little orange zest to it, then bedded the ham down on that. Smothering it in a gingery apple sauce, and then blanketing everything in bacon, all elements came out moist, basted and richly delicious. Paired with sweet potatoes, broccoli, basil carrots and baking powder biscuits, this was truly a Big Feast (as Little Bit calls it), enjoyed as a family. Ingredients. 1 smoked ham (ours was roughly a kg) 8 - 10 rashers of bacon 1 - 1 1/2 c apple sauce ~ 1 inch fresh ginger, peeled and finely grated 5 c stuffing 1) 3/4 fill an oven-proof dish with the stuffing of your choice. Make a small hollow in the centre and nestle the ham in it. Smother the ham in the apple sauce and grate ginger over the top. Lay bacon over the whole. 2) Roast at 165°C for about 3 hours. Allow to rest for 15 minutes before carving. Enjoy with trimmings! We all agreed that the ham stood in nicely for the turkey at our Thanksgiving dinner and that this was a cooking method to be added into the rotation. The apple and ginger imparted a subtle but discernible and tasty note to the ham, which matched well with the orange note in the stuffing. Bacon was bacon, and therefore not to be argued with. Everything was moist and delicious. I hope you enjoy it as much as we did!

If you want to make these keto friendly or gluten free, simply replace the breadcrumbs with ground almond