*Jack's Apple and Blackberry Crumble

Jack is my 13 year old son, he learnt this recipe at school, but makes it all the time at home, and it always turns out very tasty (apart from when he forgot to put the sugar in), so it is a good recipe for both adults and children to try. It's great in the autumn when we go out picking fresh blackberries, and our neighbour gives us cooking apples from their tree.

YOU WILL NEED
For the stew; 4 large cooking apples - 50g sugar - 1 tbsp water - blackberries to taste - 1 tsp jACKrABBIT pudding spice.
For the crumble topping; 150g flour (sieved) - 100g sugar - 50g butter - 50g oats.
METHOD
Pre-set the oven to gas 4, 180C, 350F - Place all the stew ingredients into a large saucepan and heat rapidly - Stir continuously with a wooden spoon until the apple goes soft - Place the stew in an oven dish - Place the flour and butter in a mixing bowl and rub together till crumbly - Add the sugar and oats and repeat - Place in the oven for 15 minutes - Serve with custard or ice cream.

Recipe for Easy English Mustard

I use mustard so infrequently that I found myself buying a jar, using a quarter of it, and then once the six months 'use within' date was up having to throw the rest away. This way is alot less wasteful, both in terms of packaging and product. I haven't included quantites so that you can make the mustard in batches to your needs.
YOU WILL NEED
Mustard powder
Boiled water (cooled to room temp)
Salt to taste
METHOD
1) Place the mustard powder and the salt in a bowl.
2) Add the water bit by bit, mixing as you go, to make a smooth (non-lumpy) paste (the paste should drop from a spoon but not be watery).

* Recipe for Wholegrain Mustard

Mustard jars always seem to have more mustard in them than I ever use! I began making my own mustard because I really wanted to try and stop as much wastage from my kitchen as possible. This recipe makes quite a small amount of mustard, but if you make more it will store in the fridge for 1-2 months (if all equipment is clean).
YOU WILL NEED
2 tablespoons mustard seeds
20g mustard powder
1/2 teaspoon salt
1 tablespoons vinegar (cider, white wine or sherry)
40 ml white wine or water (boiled and cooled)
METHOD
1) Pound the mustard seeds lightly in a grinder or mortar & pestle, till they crack a little.
2) Place them in a bowl with the mustard powder and salt.
3) Add the vinegar first, a bit at a time, stirring, and then the wine (or water), again strirring to make a smooth paste.
Click on the label below to find other mustard recipes.

RECIPE: Butternut Squash and Fresh Stuffed Pasta

INGREDIENTS, for two to three people:
250g butternut squash flesh, cubed app. 1 inch
1 pack 300g fresh stuffed pasta, use a mainly cheese based one, like five cheese tortiloni
2 tbsp oil
1 garlic clove, crushed
1 small onion, chopped finely
2 cascabel or Sichuan chillies, soaked and soft flesh scraped out and collected
Rind from ½ lemon plus 1 tsp juice
35g Applewood smoked cheese, grated (or other (preferably smoked) cheese)
Salt & pepper to taste
15g butter
35g breadcrumbs
1 tbsp fresh sage, chopped

METHOD
Steam the squash for 10-15 minutes. – Top up the steaming water to boil the pasta to the pack instructions. – Mash the squash to a smooth paste. – Place the oil in a large frying pan or wok and heat, then add the garlic and onion and cook for 5 minutes till the onion is golden. – Add the chilli, lemon and squash, then the cheese and stir well. – Add the cooked and drained pasta and season. – In a separate frying pan melt the butter over a medium heat, then add the breadcrumbs and sage and fry till crispy. – Serve the pasta & squash and sprinkle the breadcrumbs over the top, also serve with hot buttered pitta bread.