We’ve only recently started making our own sausage rolls at home, but now that we’ve tried them, there’s no going back to the shop-bought variety. The homemade version is altogether a different thing – flaky pastry, good quality sausage meat of your choice (I get mine from Hedges Farm in St Albans) and a few optional extras, like some softly cooked leeks (there was a lone leek in my veg box), or caramelised onions, and a sparkling of poppy seeds, or even sesame seeds. We look forward to having these as an after-school snack (they are super-quick to whisk out of the freezer) or as party food and they’d certainly be great for serving up as a homemade canapé to Christmas visitors. Here’s my recipe, hope you get to try them….
Party Food
Cod, Chorizo and Pea Puree Bites
It’s almost time to start thinking about Christmas food. I say almost, because traditionally, I don’t really start thinking about Christmas food until December. However, the folks at Lurpak have invited me to take part in their Lurpak Christmas Menu this year and I’ve been tasked with creating an ‘amuse bouche’ or a ‘one bite wonder’ to get the party started. Happily, most of the thinking has been done for me, by Lurpak’s Facebook fans, who have been sending in their suggestions for their ultimate festive canapés. It was hard to pick just one recipe to recreate as there was so many great suggestions, but I was drawn to an idea by Lou Sharp who said that her one bite wonder would be a “Lurpak buttery pea puree topped with a chunk of cod and finished with a slice of chorizo.” So, here is my recreation of that idea – my Cod, Chorizo and Pea Purée Bites.
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Street Party! Royal Eton Mess
There’s only one day to go before Prince William and Kate Middleton grip the nation with their Royal marriage. Since we only get to celebrate a Royal Wedding on average once every thirteen years, I say, let’s get the champers out for a right Royal knees up!

Royal Eton Mess
Adapted from Nigella Express
Serves 8-12
Ingredients
1kg strawberries
500g blueberries
500g blackberries
4 tablespoons vanilla sugar
2 teaspoons pomegranate juice
1 tablespoon water
1200ml whipping cream (2 large tubs)
16 meringue nests
Method
1. Wash, hull and chop the strawberries. Take some of the strawberries out and keep them to one side as a garnish for the tops. Place the rest in a bowl. Pour over the pomegranate juice and 2 tablespoons of sugar and mix well. Leave to one side.
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