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  1. Hungarian Beef Pörkölt

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    06/11/2012 by Mark Leach

    Not sure why I had an urge to make this Hungarian dish, or pörkölt, tonight. Perhaps it was seeing some fresh spätzle in the supermarket, crying out for a sauce. Whatever the reason I’m glad I made it because I just tasted it and it is very, very good. Even though I do say so myself!

  2. Sherry o’clock. Again.

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    04/09/2012 by Mark Leach

    I’m a firm believer that you shouldn’t have to be 60+ and live in the home counties to drink sherry. …
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  3. Vietnamese Spring Rolls

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    04/09/2012 by Mark Leach

    Vietnamese Spring Rolls

    It seemed like summer was on the way out yesterday, so we felt the need for some Asian food to remind us of warmer times.

  4. Carrot cake

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    02/09/2012 by Mark Leach

    Carrot cake

    My cake craving struck me mid-week and I only had one thing on my mind: carrot cake. I made this …
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  5. Apricot tart

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    22/08/2012 by Mark Leach

    Apricot Tart

    Living in France has many benefits. Wine under £5 a bottle that doesn’t taste like malt vinegar. The local hypermarket …
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  6. Pizza time

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    21/08/2012 by Mark Leach

    I’m staying with my in-laws at the moment, down in south west France. We’ve been eating some great local dishes …
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  7. Sopa de ajo / Garlic soup

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    30/07/2012 by Mark Leach

    Despite an outside temperature of 29 degrees celsius, I was in the mood for some soup yesterday. Inspired by a …
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Ingredient of the week: pumpkin

It's September, so we say goodbye to one orange fruit, the sweet and juicy or sometimes dry and in-need-of-a-good-roasting apricot and hello to that master of disguise, the not so humble pumpkin. Large and round, narrow and thin, orange or alarmingly red, it's no wonder the pumpkin is associated with Halloween. They've appeared on one market stall so far but they'll soon be everywhere. The only way to deal with this vegetable is to roast it and add it to risottos or top it with something cheesy, cheese perhaps, and some nuts for a bit of crunch. Recipes to follow...