PAW's Recipe of the Month December 2015 - Rillettes of Smoked and Poached Salmon with Pickled Cucumber

So I arrive once again at December for the Month’s Recipe, mindful that not all find this time of year one of Joy and Happiness. It can invoke so many memories of days past and they in turn trigger whatever you feel about Christmas and New Year.

Mine of cold winter mornings huddling round the fire in the kitchen (no central heating in those days) having run from the bedroom, the windows iced with the cold. Thoughts of chocolate treats from the Christmas tree and sacks full of presents from aunts and uncles and of course a huge Turkey and Lunch – that of course was a long time ago.

These days’ thoughts of friends near and far, memories of adventures past and thoughts of things to come. Gathering with some friends enjoying a snack or three and also maybe the odd glass of wine. Not all self indulgent however. A thought for neighbours and acquaintances who may be on their own and a pop in or call with a cheerful note. I am also inspired by a dear friend, a retired American pastor now living in Thailand who introduced me to RAK. (Random Acts of Kindness) there is a website too. Mind I do try all year round not just at Christmas time.

So say hello to strangers, give people a hug, give a pot of homemade jam, make some cookies or a casserole to a needy person, invite people to share your table for a meal. Make that little bit extra when making a meal and give to someone who would appreciate a home cooked meal. You may never know just what a difference something very simple can make to a person’s day or life.

So for recipes. I often revert at this time of year to old favourites but there is always room for something new and adaptable. This month’s I found recently and have enjoyed serving it with crackers as a cocktail canapé as well as serving it with toast as a starter. I have frozen it in ramekins so I can pull it out as needed so I hope you enjoy it too.

Rillettes of Smoked and Poached Salmon with Pickled Cucumber.

1 Med. Cucumber

200 ml White Wine Vinegar

1 Med Onion – slice very thinly

1 tsp mustard seeds (I used peppercorns)

4 tsp Sugar

Small bunch of Fresh Dill – chopped

1. Half the Cucumber and remove the seeds – slice at and angle
2. Boil together the Onion, Mustard Seeds, Sugar and Vinegar for a few minutes and leave to cool slightly. Then pour over the Cucumber and chill – Then add the Dill.

325g of Cooked poached Salmon Fillet

75g Smoked Salmon finely chopped

125g Softened Butter

1 tbsp Thick Yoghurt

Small Bunch of Chives –chopped

Juice of ½  Lemon

1. Mix together the Butter, Yoghurt, Chives, Lemon Juice and Smoked Salmon.
2. Carefully fold in the Salmon Fillet.

 To serve, drain the cucumber – serve the Rillettes at room temperature in bowls, on a plate with hot toast or crackers and the Pickled Cucumber.

PAW's Recipe of the Month November 2015 - Butternut Squash & Chicken

I guess winter is just around the corner though this current mild spell doesn’t bode well for the spread of germs and bugs. Colds, Flu and Viral infections seem to be around us all. Be sure that you have adequate sleep and as stress free as possible keeping your system in tip top condition to fight off these infections that are all around you. Historically many have depended on Vitamin C but don’t forget that Minerals are also very important especially Zinc.

Fresh Fruit and vegetables are also very important. Keep in mind that the brighter the vegetables and fruits are, the better they are likely to be for you. Beetroot, sweet potato, broccoli, oranges, red capsicum and pumpkin are all chock-full of nutrition and can either be juiced, thrown into stir-fries, or baked and served with warming casseroles and soups. Finally, don't forget to keep your fluid intake up. Dehydration can not only make cough and flu symptoms much worse, but it is not good for your digestion in general. If you find that you are drinking much less water in winter, switch to green tea, which is packed with antioxidants and has also been shown to increase metabolic rate if three or more cups are consumed every day. Warm water served with a slice of lemon is also a great fluid choice.

Top 10 winter foods

Broccoli - exceptionally high in antioxidants.

Carrots - full of the antioxidant beta carotene.

Red capsicum - massive hit of vitamin C.

Kiwifruit - just one contains your entire daily requirement of vitamin C.

Oranges - just one contains your entire daily requirement of vitamin C.

Green tea - powerful antioxidant.

Mushrooms - rich source of antioxidants.

Lean beef - rich in zinc.

Oysters - exceptionally high in zinc and iodine.

Berries - packed with antioxidants but few kilojoules.

Chicken & Butternut Squash

Plain Flour

Oil

Chicken Thighs - Skinless, Boneless and cut into chunks (allow about 2 thighs per person)

Onion - , chopped (about 1 for each 1lb (500g) of meat

4 Garlic Cloves, chopped

2 Chillies, finely chopped

White Wine – 1 large glass

Butternut Squash, peeled, chopped pieces – about half a whole

Chicken Stock – ½ pint

Fresh Thyme – small bunch

Bay Leaves – about 4

Crème Fraiche – ½ tub

Salt and freshly ground black pepper

Small handful chopped fresh parsley

1.     Dust the Chicken Meat in the Flour and pan fry in a little Oil till golden. Put into another pan or casserole dish

2.     Sweat the Onion with the Garlic and Chillies. Add the wine and simmer for a little while add to Chicken.

3.     Add the Squash, Chicken Stock, Herbs to the Chicken being sure that there is enough liquid to cover all and not drowning. Simmer gently on the stove or cover with a lid and braise in the oven till tender (about 1 hour)

4.     Add Crème Fraiche and continue to simmer till nicely warmed. Check seasoning. Sprinkle with Parsley and serve

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PAW's Recipe of the Month October 2015 - Gluten Free

Cooking for people you don’t necessarily know these days can be a nightmare especially when some don’t have the good manners to advise that they have what is known these days as a ‘food preference’ Some years ago I was just about to serve the main course, a succulent leg of best English Lamb to be told oh ! My husband doesn’t eat Lamb! Luckily I had a breast of chicken in the fridge which I quickly poached and served as an alternative. Courtesy says that if you are invited anywhere, where food is being served, then advising your host of your ‘food preferences’ saves any embarrassment for all parties concerned. Though I do find occasionally that the odd person does like to “make a fuss” and feels robbed if satisfaction is not achieved.

Some preferences can be challenging – the old title of being vegetarian which fitted into two categories of Vegan or Lacto doesn’t apply these days either. Some regard themselves as being vegetarian, but will eat fish and or white meat. Then one has to contend with the allergy brigade. Coeliac (gluton free) Lactose intolerant, Nut allergy and a further endless list of other things that people avoid.

Thankfully the retailers have responded – be it slowly but there are choices to be had. I noted only the other day Fresh - Ready to Roll Gluten Free Pastry. Don’t know what it tastes like or how it handles yet, but hey it’s on the shelves so somebody must be buying it.

With this in mind how about making a nice Gluten free White Sauce.

50g Butter

50g Gluten Free flour or Rice Flour

600ml Milk

Put all in a Saucepan and stir over a gentle heat until thickened and bring to the boil.

Now we can begin:

1. Add cooked fish, chopped hard boiled Eggs, chopped Parsely and top with
   
   Pastry or Mashed Potato for Fish Pie

2. Add diced chopped cooked Chicken Breast, Sweetcorn & Peas
   
   top with pastry or a Savoury crumble

3. Use Stock instead of Milk and finish with Cream for a Richer Sauce – add cooked meats ( Chicken, Turkey, Rabbit) and or vegetables and serve with steamed Rice.

4. Make Pancakes with Gluten free Flour. Fill with cooked Minced Beef and Spinach roll – place into an ovenproof dish, coat with the sauce and bake (Canelloni)

HAVE FUN AND ENJOY 

PAW's Recipe of the Month September 2015 - Fruit Crumbles

It is interesting and maybe inspiring, answering quandaries and questions or just adventuring ideas about food and its creation. Though there is very little that is new and that has not been done before. As we progress and hear that over stretched expression ‘Think Outside the Box’ now has a very apt response ‘There is NO Box’ only the one that you chose to sit in – so it is self inflicted as are our food prejudices, likes and dislikes.

An elderly friend loves good perceived ‘old fashioned’ puddings like Rhubarb Crumble. Cooking for one is no real joy and the ready made crumbles at the supermarkets lack quantities of fruit and provide little satisfaction. My result – a tin of Stewed Rhubarb put into an oven proof dish and topped with a packet of ready made crumble. No more effort than heating a ready bought one but far more satisfying.

As autumn approaches, we see tress filled with fruits and hedge rows brimming with berries. The thrifty of course will prepare and freeze quantities but if you have a couple of pounds then a crumble of some sort is always a joy.

The packets of crumble ready mix can be very useful for the store cupboard and can always be spiced up with a little cinnamon or mixed spice.

Other adventures could be some crushed Hob Nob Biscuits mixed with some Roasted nuts of your choice and sprinkled onto your chosen fruit and quickly toasted under a grill until golden and then served. You could of course use a combination of Digestive and Hob Nobs.

Alternatively lay whole Hob Nobs overlapping them on top of the fruit – sprinkle with Demerara Sugar and toast under the grill until the sugar has melted and caramelised. (Do make sure that the Sugar is fresh and moist and not dried out) 

Cornflake Crumble

Rub together 2oz of Flour and 2oz of Cold Butter (cubed) to breadcrumbs.

Add 8ozs of Cornflakes (you could use Frosties) and a little sugar to taste.

Sprinkle over your chosen prepared fruit and bake in a hot oven until golden brown and the fruit is bubbling underneath.

PAW's Recipe of the Month August 2015 - Tomato, Basil and Goats Cheese Loaf

I don’t know about you but I am sure we have all been through a bread making phase at some point in time. Whether having been given or bought a Bread Maker or beaten up a portion of dough by hand. A great thing to do in the holidays with the young but I guess time consuming and as many say – fresh baked bread doesn’t last very long and gets eaten far too quickly especially by the ‘maker’

Of course another factor is the ingredients and the mystery of yeast – the dilemma of fresh or dried – normal of fast acting. Like most things practice makes perfect and you can find your own preferences. However if you don’t do it you won’t get that opportunity.

If you do bake, then of course Soda Bread is a good way of not having to deal with yeast. Soda Bread is really best on the day of baking and does not do well if not eaten till the next day.

When it comes to Al Fresco and BBQ’s depending on your ingredients when torpedo rolls or buns are required a good bread to accompany meats and fish can always be appreciated. I recently found the range of Frozen to Oven Bake at Iceland – reasonably priced good quality artisan breads ready to bake and serve.

On the other hand explore a range of breads that can be made quite easily and quickly with no fuss and are scrumptious.

Tomato Basil and Goats Cheese Loaf

4ozs butter

11ozs Self Raising Flour

 ½ tsp Salt

6ozs Goats Cheese or feta – flaked or grated

6ozs Firm Cherry Tomatoes – (halved)

15g Basil

3 1/2 ozs Milk

3 Eggs

Mix Fat and Flour (Rub together) and add 2/3 of the Cheese and Tomatoes. Tear in the Basil

Mix Egg and Milk add and mix.

Place into a lined loaf tin and top with remaining Cheese

Bake in Oven at 180C Gas 4 for 45 – 50 minutes

Check that the centre is cooked with a skewer.

Cool and slice

PAW's Recipe of the Month July 2015 - Chicken with Lavender (4 Chicken Breast)

I suspect Al fresco dining and the use of the garden or picnicking is now prevalent with the present rather splendid weather. Of course with hormone levels running high the BBQ comes into its own and the never ending debate of the merits of Charcoal or Gas. I am not going down this path at all. One of my greatest investments over the years had been a portable gas stove. Applications to date have include a cooked breakfast with fresh coffee watching the sun rise over Stonehenge. Tea/Coffee - Burgers/Hot Dogs in Hyde Park for 30 and the impromptu griddled meats and fish in the garden.

You will need a griddle plate too. A camping kettle is also useful for boiling water

I did actually invest in a two ring camping stove for the garden a little more sophisticated but the principle is the same and works a treat. One time I actually cooked a large Gammon Joint in a saucepan on it – really efficient – I got a second one recently from Argos but note they are on Sale in many places.

Whether you choose to BBQ or griddle marinating meats and anything else you care to cook gives so many new flavours and also breaks down textures. Use Herbs, Seasonings, something acidic like citrus fruit juices – alcohol/wine. A little Oil. Plastic Food bags are ideal for turning and full coverage – they also easily stored in the fridge unlike bulky containers or boxes.

Chicken with Lavender (4 Chicken Breast)

Marinade

6 Fresh Lavender Flowers

2 tsp finely grated Orange Zest

2 Garlic Cloves – crushed

2 tsp Clear Honey

2 tbsp Olive Oil

2 tsp Thyme – chopped

2 tsp Marjoram – chopped

1. Strip flowers from stems. Combine all ingredients together.
2. Slash the Chicken deeply and spread the marinade over the Chicken. Leave for about 20 minutes or more.
3. Cook Chicken over e medium BBQ or under a Grill basting with Marinade and turning once until cooked through.
4. Serve with Salads of your Choice

PAW's Recipe of the Month June 2015 - Yoghurt and Honey Cheesecake

As we continue to strive to feed the ever hungry mouths that we feed and also having to keep their palates tickled with new flavours and interests, save but for sinking to the ‘same old’ I thought I’d mention this tiresome dilemma. Left-over’s in the fridge - and not quite enough to go around. I am often trying to see what I can use up successfully and prevent it being condemned to the bin.

A ratatouille leftover the other night was extended with the addition of some cut up cooked sausages, crispy bacon bits some extra Tomato Sauce(Ketchup) and Penne Pasta. New Potatoes take on a new dimension when tossed with Pesto – green or red or roasted and tossed in a little Marmite. Cream Cheese can often be used instead of Cream to make a Sauce for Grilled Meats or Pasta. Add some Grain Mustard/ Honey or Pesto.

A few leaves and a Salad. How about sliced mushrooms (uncooked) – Feta Cheese –cubed. Fresh Beetroot grated. A carrot – grated. Apples. You could even blanch some vegetables like Kenya Beans or even open a tin of pulses like Flageolets or Cannelli. I like to mix them with a tin of Tuna – Spring Onions/Cucumber/Avocado/Tomatoes.

The store cupboard of course can be a cornucopia of inspiration. Tinned chopped Tomatoes, Packets of Stuffing Mixes, Pulses Dried and Tinned, Soups particularly like Mushroom, Tomato and Bisque. Sometimes a mix can help like a Pizza Mix or Crumble topping for speed. Breadcrumbs can also inspire either for toppings or coating. Great for croquettes or cakes such as fish cakes or ham cakes. Cold rice can be turned in to arancini. Instant Potato or Ground Rice for thickening can add texture and bulk.

For a quick dessert

Yoghurt and Honey Cheesecake

1 Flan ring – about 6 -7 inch round

Cream together – 175g Cream Cheese and 150g Natural Low fat Yoghurt

Add 1 tsp Vanilla Essence – 2 Tbsp Thick Honey – 2 tsps of Lemon Juice

Make sure they are all blended thoroughly.

Put into flan case – top with berries of your choice or a mixture and chill.

PAW's Recipe of the Month May 2015 - Chicken with Riesling

There is a joy visiting or entertaining friend’s especially in spring. An incentive of removing the shadows of winter and an opportunity to catch up and put on the thinking cap for new culinary adventures or perhaps to refresh and prepare some old favourites.

Our thoughts often drift onto lighter foods at this time of year as salad produce becomes more prolific and maybe temptations to brush down and clean the BBQ for a rather brave venture into the open air even if a little chilly – the sunshine is calling indeed.

Flavoursome foods with economical advantages are always top of the list of course if you are budget conscious or can buy in bulk for the freezer when special offers are available. The Bank Holidays are certainly a keen time to keep your eyes peeled. I have mentioned before that sometimes a cheap roasting joint of beef can prove to be cheaper to dice up for a stew or casserole than buying prime braising/stewing meat (Top Rump Joint at £5.00 per kilo or Legs of NZ Lamb at £5.00 a kilo for a Sunday Roast)

My choice, this month Chicken Thighs. You choose skin on of off – though I think with skin gives a slightly better flavour and of course prepared a day in advance also enhances the flavour. So to a twist to the traditional Coq au Vin.

Chicken with Riesling (4)

Knob of Butter

Olive Oil

Two Leeks – trimmed and chopped

1 Onion – peeled and chopped

125g Bacon or Pancetta – chopped

2 Garlic cloves – chopped

8 Chicken Thighs

250g Chestnut Mushrooms – sliced

1 Bottle Riesling

250ml Double Cream or Cream Cheese

S & P – Parsley chopped to garnish.

1. Melt a little butter and Oil in a Pan. Fry Thighs till golden on both sides and place into a pan. Add Bacon/Pancetta and cook till golden and crispy. Remove and add to Chicken.
2. Next add Leeks to pan and sweat with Garlic without colour. Pour in Riesling and boil – pour over Chicken – add Mushrooms. Then simmer gently for about 30 – 45 minutes.
3. Lift Chicken out onto a serving dish – boil liquid to reduce and thicken then add Cream - boil. Pour over Chicken on serving dish and garnish with the Parsley.
4. Serve with Noodles or New Season Potatoes and a Green Crispy Salad.

PAW's Recipe of the Month April 2015 - Thai Style Spicy Chicken

So we now enter that no man’s time of not Winter but not quite Summer. Do we abandon cuddly food in favour of lighter, fresher delicacies or do we hang on still. These warm days that turn quite chilly in the evening. The open blue skies leave the warm air to be sucked out. Oh and if you are a gardener this is when what is known as an aerial frost occurs to tender new shoots. The cold/ chill is sucked out of the ground and frost burns those little fragile shoots.

So perhaps simple interesting cooking is in order nothing complicated and of course little washing up – so back to one pot cooking.

Now this is based on the first practice that of marinating so here goes:

Thai Style Spicy Chicken

Mix together:

3 Spoons of Thai Red Curry Paste (less if you don’t want it too spicy)

150ml Fresh Squeezed Orange Juice

2 Garlic Cloves – crushed

Have 6 Chicken Legs – place into a plastic bag and pour in the marinade. Leave in the fridge overnight – or for equivalent timing about 3 – 6 hours

Then into an oven proof dish add cubed pumpkin or squash and quartered / peeled red onions. (add other Mediterranean style vegetables if you wish)

Put Chicken on top and pour over the marinade. Scatter a handful of capers on the top.

Roast in a pre heated oven 9 180C – Gas 7 for about 1 hour and 15 mins. Turn the contents over from time to time so the marinade is distributed. Once cooked serve with a crunchy green salad.

PAW's Recipe of the Month March 2015 - Gnocchi Bake

One of my favourite standbys whether homemade, freshly bought or store cupboard variety is something that it appears so many do not know anything about. I refer to the other type of pasta – that of Gnocchi, an Italian type of dumpling, originally know as gnocchi di pane literally meaning bread lumps. These days it can be made of Potato (Gnocchi Piedmontaise), Semolina (Gnocchi Romaine) or Flour (Gnocchi Parisienne)

The Italians have numerous varieties and vary across all the regions adding local ingredients customising them to their own dishes.

You can of course seek a recipe to make then yourself but the Potato ones are more readily available in the supermarkets. Fresh - in the refrigerated areas, where the Pasta is. Dry - for long term storage, with the dried Pasta usually on the upper shelves. So what applications are there?

Well you can blanch them and apply any of the usual Pasta Sauces from a simple melted Butter with Crushed Garlic or/ and Fresh Sage to Bolognaise and anything in between. How about some melted Blue Cheese or Brie. I also add them to a Stew or Casserole towards the end of cooking to add interest and bulk. Be sure to Blanch first in boiling water and careful not to overcook. They can be a very useful alternative to conventional Potato and with a sauce added can accompany grilled foods. So do take a look at the Supermarket and have an adventure with them.

Gnocchi Bake

500g Gnocchi – Blanched in boiling water and drained

Sliced Chorizo (spicey if preferred) – pan fried till sizzling

1 Crushed Clove of Garlic – softened in a pan add Fresh Spinach Leaves and wilt them

Add a can of Chopped Tomatoes and Season

Mix altogether and place into an oven proof dish.

Top with sliced Mozzarella ( or other Cheese)

Bake in a hot oven till bubbling and golden

Serve with Rocket and Baby Tomato Salad dressed with olive Oil and Balsamic Vinegar 

Art of Entertaining

PAW's Recipe of the Month February 2015 - Chicken Tangine

Only the other day a group of us were discussing how lucky we were having been through the educational system that gave us practical “life skills” that we use to this very day. These of course were gender dominated with Cooking & Sewing – Woodwork and Metal Work. Never the less it taught us to plan and manage everyday events and a method of tackling a task or problem. Household management has been documented by many, the famous one of course Mrs Beeton's Book of Household Management. As relevant today - as it was way back when. A young aspiring girl, newly married, who embraced the role of housekeeping and domestic management.

Having a list and a plan always serves well for a peaceful and calm domestic environment and preparations in advance can always maintain that peace. No last minute panics or reacting on your feet to situations ‘a la minute’. Never the less at the pace in which we live these days many do not take a step back and draw a breath to create that peace and planned environment – it is certainly worth a try.......

So whilst preparing one meal – put this one together for another evening as it improves a day or so later. Have fun

Chicken Tangine

10 Chicken Thighs

Olive Oil

1 large Onion, coarsely chopped

About a walnut size of fresh Root Ginger, finely chopped

2 tsp Ground Coriander

2 tsp Ground Cumin

1 tsp Ground Cinnamon

1 Tin x 400g chopped Tomatoes

2 Garlic Cloves, crushed

1½ tsp Harissa paste

1 tbsp Honey

450ml Chicken Stock

75g ready-to-eat Dried Apricots - quartered

75g ready-to-eat Prunes - quartered

1 lemon – chopped into chunks

Coarsely chopped fresh Coriander

Salt and Pepper

METHOD

Heat the oil in a flameproof casserole over a medium–high heat until hot and fry the Chicken in stages until golden brown. Remove transfer to a large plate, and set aside.

Add the Onion and Ginger to the oil in the pan and soften over a low heat, stir frequently scrap the bottom of the pan to release any bits left from the chicken. Add the Spices and fry for 2–3 minutes, stirring constantly.

Stir in the Tomatoes and increase the heat. Add the Garlic, Harissa paste, and honey, stir well again. Pour in the Stock; bring to the boil, stirring often. Return the Chicken to the pan, together with the juices.

Add the fruits to the pan. Press down the chicken and fruits to submerge them in the sauce.

Cover and simmer gently about 1hour until the chicken is tender and cooked through. Lift the lid and check occasionally during this time, turning the chicken over to ensure even cooking. Leave to cool, cover, and refrigerate overnight.

The following day, slowly reheat 10 minutes or until the chicken is hot and the sauce gently bubbling. Stir in about half, check the taste seasoning. Serve hot, sprinkled with the remaining coriander.

PAW's Recipe of the Month January 2015 - Bean Stew

Finding economical, nutritionally beneficial and healthy foods to put onto the table for hungry family members can often be trying. The tried and tested, quick fix popular meals are often so appealing. We all know the ones I refer to.

We are continually pressured to add fresh fruit and vegetables to our diets and maybe exploring some typically recognised vegetarian dishes may be a source of further adventure. There are huge benefits of Pulses which is the collective name for Beans of which there are a huge variety and constitute the staple foods for many countries around the World. The most cost effective way of buying them is dried. (Be sure to read the cooking instructions carefully) More readily available is a large collection of ready cooked cans and tetra packs ready to fill the store cupboard for impromptu use.

Firstly I’ll give you a basic Bean Stew Recipe

Bean Stew

Olive Oil

5 Celery Sticks, roughly diced

3 medium Carrots, roughly diced

3 Medium Onions peeled and roughly chopped

2 Garlic Cloves, crushed

1 x 400g can Chopped Tomatoes

1x small can Tomato Puree

About 700ml Vegetable Stock, hot

1 x400g can Borlotti beans, drained and rinsed

1x 400g can Cannellini beans, drained and rinsed

Small handful Dried Mixed Herbs

Salt & Pepper

METHOD

Heat the oil in a large casserole or saucepan over a medium heat. Add the Celery, Onion and Carrots and cook, stirring, for 7-8 minutes. Stir in the garlic.

Tip in the tomatoes and the Puree, add the dried mixed herbs and season well. Add the stock, bring to the boil, then simmer fairly rapidly for 30-35 minutes, stirring occasionally or until the vegetables are just tender and the liquid has reduced and thickened.

Stir in the beans (add a dash of hot water, if necessary) and continue to cook and serve.

Open up your mind:

1.    Use different Beans

2.    Add sliced Chorizo

3.    Add Crispy Diced Bacon

4.    Add some Minced Beef

5.    Add a Chilli Con Carne Spice Packet

6.    Add chopped up left over Sunday Luncheon Roasted Meat

7.    Add chopped Chicken Meat (Breast or Thighs)

8.    Use Curry Powder instead of Mixed Herbs

9.    Add cooked cubed Potatoes

10. Top with Herb Dumplings

You could cook this in your slow cooker. Maybe double the ingredients and make a batch and freeze in blocks for future uses. Serve with warm Crusty Bread – Rice – Pasta – Jacket Potato. .......................Have Fun !!