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Mulligatawny Soup

Mulligatawny Soup

This recipe comes from Local Food Britain member Mandira's Kitchen. Mulligatawny Soup originated in the Raj - its earliest reference was by William Kitchinir in his Cook’s Oracle in 1740. Mandira says: "History aside, this is my dad’s favourite soup. As children, we had it often and called it Dal soup. Unlike most soups which are accompanied by bread, this has rice in it - perhaps a tribute to its Indian roots. Warm and comforting, give this a go anytime but especially when like me, you face a dash of homesickness and need a hug in a bowl."

Pan Fried Sprouts with Pancetta and Pine Kernels

Pan Fried Sprouts with Pancetta and Pine Kernels

A Secretts Farm family favourite to serve with Christmas Dinner. Fresh tender sprouts sliced and pan fried in butter with smoked pancetta. Seasoned and stirred through with toasted pine nuts. This dish when cold makes a wonderful salad with cold turkey and a light vinaigrette. Thanks to Shirlee Posner for sharing her recipe and image.

Panzanella

Panzanella

Panzanella is a classic Tuscan tomato and bread salad that is fresh and full of flavour. Perfect when you're looking for a light and healthy meal or side, this recipe from Abinger Cookery School is also just the thing for Veganuary.

Spinach & Ricotta Gnocchi with Sage & Walnut Butter

Spinach & Ricotta Gnocchi with Sage & Walnut Butter

A warming vegetarian dish shared with us by Oxted's Quince House Cookery School. The sage and walnut butter imparts a festive flavour, although this is a dish that can be enjoyed all year round and is perfect with fresh, summer spinach.

Roasted Pear & Mincemeat Crumble Tarts

Roasted Pear & Mincemeat Crumble Tarts

This recipe from the brilliant Epsom-based chef Laura Scott is just the job for anyone looking for a delicious, yet lighter, alternative to traditional mince pies. They are essentially mini festive crumbles. The pears are roasted in olive oil and orange blossom flower water (optional) to add a layer of fruity goodness which cuts through the richness of the mincemeat. Give them a go!

Sloe gin recipe - makes one bottle

Sloe gin recipe - makes one bottle

Surrey’s hedgerows are a great place to find precious hidden gems – sloe berries. Local food doesn’t get any more local than this. This recipe is designed for all you local food lovers who also like a local tipple!

Spicy apple cake

Spicy apple cake

Dorset is known for its delicious apples and what better way to use that glut of windfalls than with this delicious spicy apple cake recipe. Served with a dollop of cream and washed down with a cup of tea or a glass of mulled cider, spicy apple cake is the ideal winter treat to share with friends and family.

Spiced beef with roasted heritage beetroot

Spiced beef with roasted heritage beetroot

Perfect for those chilly autumn evenings, this spiced beef with roasted heritage beetroot dish from Eat Surrey's Shirlee Posner celebrates the produce available from Local Food Britain member Secretts of Milford

Warm apple cakes

Warm apple cakes

Quick and easy recipe for warm apple cakes. This recipe from Garsons at Esher makes great use of seasonal ingredients from their Pick Your Own fields. Enjoy warm from the oven, dusted with icing sugar and served with crème fraiche and fresh blackberries.

Hill House Farm’s smoked pig’s cheeks

Hill House Farm’s smoked pig’s cheeks

Slowly smoked over glowing embers with a chunk of your favourite wood renders Hill House Farm’s pig’s cheeks, seasoned well in The Salt Box’s tasty BBQ Barn Blend, into delicate and tender morsels of meat, perfect for tucking into a taco, eaten on toast with pickles and chutney or crisped up and scattered over a salad.