The Food Gatherer's Note: This recipe from Diana Henry is a classic seasonal dessert that will definitely impress using blood moro oranges which are a colourful delight at this time of year. Organic oranges are best for this as you won’t need to wash the skin with soapy water before using to remove the wax.
This recipe is a firm favourite of our family and has been used for years. It is simple, can be made several months in advance but equally copes with being made 5 weeks before the big day! It is full of spices, fruit and can be as alcohol as you fancy. Don't be put off by the long list of ingredients, it really is easy, I promise.
The Food Gatherer's note: A lovely variation of a traditional mincemeat recipe, I was first introduced to it by a very close friend of mine who loves to make jellies, jams, chutneys and pickles and introduced me to the delights of Pam Corbin. Those who have followed The River Cottage and Hugh Fearnley-Whittingstall's adventures may have come across Pam the jam, who has guided his forays into preserves. This particular recipe can be used instead of the traditional mincemeat for mince pies and I have become addicted to the taste of pear and ginger. Alternatively it can be used as a filling for baked apples. It is simple and so easy to follow that you simply have to try it!
The Food Gatherer Note: Monica Galetti is familiar to many from the television show Master Chef and Michel Roux Jrs’ side kick at Le Gavroche where she is sous chef. Her no nonsense and feisty manner mean that you know her recipes will work without fail. This recipe for Venison and chocolate sauce is taken from her book Monica’s Kitchen by Monica Galetti and is great as a dinner party treat. It can just as easily be served with mash as it can with parsnip puree.