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WHAT TO DO WITH A PUMPKIN

I have an increasing number of pumpkins in my garden - more than I or my guests shall be able to eat. So this evening...


- Cut the pumpkin into crescents - two per person, or three if narrow
- In a mixing bowl put olive oil, a raw egg, a generous amou

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AUBERGINE & PASTA FEAST

My cooking is largely a matter of seeing what I have left in the fridge, safe and garden and putting it together one way of another. Here’s what I cooked this evening.

Ingredients
I aubergine, sliced
1 egg
2 or 3 cups of pasta - I’d got farfalle
3 t

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HOW DO YOU DO YOUR COFFEE?

For a long time I used to use a cafetiere with a plunger. well, a number of them, in fact, because they were always breaking. The thin glass or whatever cylinder seems to be equipped with an autodestruct mechanism so that after a couple of years one

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WHAT DO YOU EAT AT BREAKFAST?

I almost always have a cereal of some kind. I particularly like porridge - that’s what you call "oatmeal" if you are American - and have it about every third day. There are a lot of opinions about porridge. The original Scottish variety is made entir

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ENJOYING THE COLD

My thermometer says that the outside temperature at the moment - 11.30am - is minus 4 centigrade. Goodness knows what it got down to last night. There are minutely small flakes of snow falling. They descend with a slow grace, like little fairies, the

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ORANGE MOON RISING

This evening an orange moon, almost full, in the glistening sky of one of the coldest of nights. By morning there will be a heavy frost. The ice we can thank for the moon halo and the mellow light picking out the landscape with a dulcet magic that th

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ELEVENSIES

Take a thin slice of rich fruit cake, squeeze on to it the juice of half a lemon - or as much as necessary to make the whole moist. Add fromage blanc (called fromage frais in UK). Eat in small mouthfuls with a tea spoon. Delicious. Goes very well wit

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