You will need:

• 1 onion, chopped
• 1 clove garlic, chopped
• 1 tsp ground coriander
• 2 small red chillis
• 1 potato, peeled and chopped
• 450g carrots, peeled and chopped
• small piece of fresh ginger, finely diced
• 1  litre vegetable stock
• knob of creamed coconut
• small amount of fresh coriander, chopped

Fry the onion in some oil for 5 minutes. Add the potato, one of the red chillis, chopped with seeds and all,  fresh ginger and ground coriander. Fry for about 10 minutes. Add the carrots and vegetable stock. Simmer for 20 minutes. Add a knob of creamed coconut, let it melt then blitz in a blender. Season to taste.

Sprinkle some slices of red chilli and fresh coriander on top when you serve. Hot, spicy and delicious.

It’s an easy, delicious sauce for tagliatelle. I just used chestnut mushrooms.

http://www.secretsauce.co.uk/pasta-rice/tagliatelle-recipes/creamy-mushroom-stroganoff/

This is a great way of using up any allotment tomato glut. The sweet sauce can be frozen and used as a base for pasta sauce (just add basil, chilli, anchovies or whatever you fancy) or as a base for soup.
Heat the oven to 180 C. Get a load of ripe, or over-ripe, tomatoes. Wash, dry and halve the tomatoes. Sprinkle with a little olive oil, salt, pepper and finely chopped garlic.
Roast for about 45 minutes, then in small batches, press the roasted tomatoes while still warm through a sieve with a wooden spoon, to remove the seeds and skins. Really delicious even on its own. (A top tip from the original River Cottage Cookbook by Hugh Fearnley-Whittingstall.)

Fry some basmati rice in some vegetable oil. Add some garlic, a bit of onion if you like, and a teaspoon of cumin and cook for a minute or two. Then add water or chicken stock – at least twice the volume of liquid compared to the rice, some chopped red pepper or chillis and tomatoes if you like – I squeeze is a slug of tomato ketchup at this point. Cover and simmer gently until cooked.

We made veggie ones and steak ones. Both use the sneaky salsa (below) though this time we left out the ketchup and used lime juice instead of lemon.

Veggie burrito filling:
Get a carton of black beans from Sainsbury’s. Fry an onion, garlic and finely chopped fresh red chilli until the onion is translucent. Add the beans with the juice. Simmer for 20 mins. I can’t begin to explain how tasty these simple ingredients are – this is culinary alchemy of which Frank Bath would be proud (Georgina knows what this means even if no-one else does!)

Carnivore burrito filling:
Fry a chopped onion. Thinly slice steak, garlic, fresh chilli and chuck them in, fry until brown. Add a dash of Worcester sauce, Tabasco sauce and a pinch of cayenne pepper.

Assemblage
Warm some soft tortilla wraps in a dry pan. Add sliced lettuce, your filling of choice, grated cheese, sneaky salsa, sour cream, rice, whatever you fancy. Enjoy. We did.

• Tomatoes
• A red onion
• Fat clove of garlic
• Squeeze of lemon or lime juice
• pinch of salt
• Slug of tomato ketchup
• Slug of olive oil
• Fresh coriander (we keep a bunch in the freezer)

Gently whizz in a blender or chop finely by hand. Serve with tortilla chips. And cold beer. Yum.

You’ll need:

• 2 or 3 small packets of tortilla chips – Sainsbury’s Basics ones are only 17p per packet
• 1 jar of salsa – eg Sainsbury’s Basics, 69p for 200g jar
• A few handfuls of grated cheese
• A spring onion

Spread the tortillas on a baking tray or dish. Smother in salsa. Sprinkle with cheese and the chopped spring onion and grill until bubbling hot. Great with chilli or even Buzz Burgers.

• 1 egg
• 1 thick slice of soft bread
• splash of full-fat milk
• pinch of cinnamon – more if you fancy
• maple syrup to taste
• knob of butter
• heart of gold

Beat an egg and cinnamon with a splash of milk – and a fork. Put the butter in a hot frying pan. Put the eggy mixture on a plate and soak each side of the bread in it. Put the bread in the pan and fry until a beautiful mottled brown colour. Eat immediately with maple syrup – bacon on top is perfect too!

• 200g red split lentils
• 1 litre water
• half teaspoon ground turmeric
• vegetable oil
• 1 teaspoon whole cumin seeds
• 4 cloves garlic, finely chopped
• 1 onion, finely chopped
• 250g finely chopped cabbage
• dried flaked chillies
• tomato puree
• half teaspoon dried ginger

Boil the lentils in the water, removing scum and add the turmeric. Cover and simmer gently until tender. Meanwhile, heat the oil in a pan and sizzle the cumin seeds. Add the garlic and onion, cabbage & chillies. Fry until cabbage starts to crisp. Add salt if you want. When the lentils are cooked, add the tomato puree and ginger and the cabbage mix. Simmer for 2-3 minutes and serve with brown basmati rice.

• Large pumpkin
• 1 litre chicken or vegetable stock
• large knob of butter
• 4 large carrots
• 2 large onions
• cumin seeds
• ground cinnamon
• ground ginger
• nutmeg

Scoop the inside of the pumpkin with an ice-cream scoop. Keep the seeds to one side and chop the pumpkin flesh. Save the empty pumpkin either for use as a soup tureen or to make a lantern.

Fry the onions gently in the butter for 5 minutes with a few cumin seeds, taking care not to brown the onions. Add the chopped carrots, pumpkin and stock. Add salt, pepper, ground ginger and cinnamon to taste – I used about a quarter of a teaspoon of ginger & cinnamon – a bit more would probably have been even nicer. Simmer on a low heat, lid on for about half an hour. Whizz up with a hand blender or food processor and serve with crusty bread, grating nutmeg on top. Perfect after an autumn walk in the park!

For the seeds… put the oven on a low heat – no more than 125 centigrade. Wash the seeds removing any flesh or stringy bits, pat dry with kitchen roll. Place on a baking tray in the oven until quite dry – took about half an hour. You can then put them in salads, or do what I did – toss them in a little sunflower oil and lots of sea-salt – deeeelishous!