of iron chelate mixed in ten litres of water should be applied to the watering area around the base, to sort out this problem.
of the mixture in 10 paper cases or greased bun tins.
INGREDIENTS Bas| 50g mixed nuts | 125g margarine | 150g caster sugar | 1 tsp vanilla essence | 25g coconut | 1 egg | 350g digestive biscuits | 1 tbsp cocoa Topping: | 60g margarine | 250g icing sugar | 2 dessertspoons
of custard powder | 4 dessertspoon
water | 300g dark cooking chocolate (to cover) METHOD Base: Melt the margarine, sugar and cocoa in a pan.
Simple and spicy chicken pieces Ingredients (makes 4) 16 chicken pieces or wings 3 cloves garlic crushed Finely grated rind and juice of 1 lime 2 red chillies de-seeded and finely chopped Teaspoon honey 2 teaspoons moscavado sugar Teaspoon ground cumin 2 dessertspoons
tomato ketchup 2 dessertspoons
of olive oil Method 1.
Back then, archaeologist Dorothy Garrod and a team of women from the college excavated the graves using dessertspoons
Two 175g salmon fillets, un-skinned One slice of lemon (optional) Four handfuls of salad leaves Ten small new potatoes A couple of handfuls of sliced bulb fennel One dessertspoon
of white wine vinegar Four dessertspoons
of extra virgin olive oil One teaspoon of wholegrain mustard Salt and freshly-ground black pepper Place the potatoes in cold, slightly salted water and bring the boil.
Roll in parchment to create a roll and chill in the fridge or use dessertspoons
to make four quenelle shapes and chill on a plate.
2 tins of red salmon 2 large eggs, beaten 6 grinds of fresh black pepper 1 small onion, finely chopped 1 teaspoon of dried parsley 6 dessertspoons
of medium matzo meal Method:
It was bread and cheese cut up into a basin, two dessertspoons
of sugar, a dessertspoon
of butter, then boiling tea poured over it.
2 small organic or free-range Barbary ducks, 4-5kg total weight Salt and pepper 1 onion, peeled and chopped 1 large carrot, peeled and chopped 2 celery sticks, trimmed and chopped 2 dessertspoons
duck fat or clarified butter 1 bay leaf 1 sprig fresh thyme 2 garlic cloves, peeled 400ml red wine (eg Minervois, Corbieres or Madiran) 250g pitted, ready-to-eat Agen prunes 750ml chicken stock 100ml Armagnac 1 dessertspoon
Ingredients: 4 small lamb shanks 4 carrots cut into large rustic chunks 3 quartered potatoes 2 chopped onions 1 inch of grated ginger 3 cloves chopped garlic 4 teaspoons garam masala 2 teaspoons cinnamon powder 2 teaspoons cumin powder 2 teaspoons turmeric powder 1 teaspoon chilli powder 11/2 tin chopped tomatoes 2 level dessertspoons
sugar salt to taste 5 tablespoons of oil fresh coriander to garnish Method: Fry the onions, ginger and garlic in the oil.
Spicy butternut squash salad with lime Ingredients 1 butternut squash Olive oil Teaspoon ground cardamom Teaspoon ground allspice Dessertspoon
icing sugar 2 teaspoons sesame oil Sea salt 2 limes 1 small tub of thick natural yoghurt 2 dessertspoons
flaked almonds lightly toasted 2 green chillies finely sliced Small bunch of fresh coriander Method 1.