GREEN PAPAYA & CARROT

Green papaya & carrot pickle

300g carrot, grated

200g green papaya, grated

30g ginger, fine matchsticks

50ml mirin

180ml rice vinegar

1/2tsp salt

1tbsp caster sugar

Warm the mirin, vinegar, salt & sugar till dissolved.

Cool & mix with the papaya & carrot

If there occurs an emergency at night it may take some time to make a light to light a lamp. But an ingenious man devised the system of impregnating little sticks of pinewood with sulfur and storing them ready for use. At the slightest touch of fire they burst into flame. One gets a little flame like an ear of corn. This marvellous thing was formerly called a "light-bringing slave", but afterwards when it became an article of commerce its name was changed to 'fire inch-stick'.

Records of the Unworldly and the Strange written by Chinese author Tao Gu

CUMIN & CURRANT

Cumin & currant potato cakes (Serves 2)

300g Maris piper potato, peeled, cubed

½ tsp curry powder

¼ tsp turmeric

75g spelt flour

25g currants

½ tsp cumin seeds

Salt & pepper

Polenta to dust

Boil the potato for 20 mins

Put through a ricer & mix all together

Shape into 4 cakes

Coat in polenta

Fry in butter 5-10mins each side till brown

Serve with chutney & salad. (Optional fried/poached egg on top)

A little rough round the edges but in a different way.

QUINCE & GINGER

Quince & ginger cake

*2 poached quince 1cm dice

To poach add peeled & halved quinces to 250ml water, 2tbsp sugar, 1tbsp lemon juice, 2 tbsp honey, grated thumb size piece of ginger

Simmer 30 mins

Preheat the oven 180°C.

Place the quinces in a baking dish with the cooking syrup

Add the honey

Roast for 30 mins until they are golden and really tender

*30g walnuts, roughly chopped

*Grated zest 1 lemon

*2tbsp ginger cooking syrup

*210g plain / spelt flour

*3/4tsp baking powder

*2 tsp ground ginger

*1/2tsp mixed spice

*45g ground almonds

*3 eggs

*180ml sunflower oil

*150g light muscavado sugar 

*3 balls stem ginger

*1/3tsp salt

Grease & line a loaf tin­

Preheat the oven 170°C

Mix quince, lemon zest, ginger syrup

In a separate bowl sift the flour, salt, baking powder, spices, zest, ground almonds and walnuts

Separate 2 of the eggs, mix the yolks with the 3^rd egg

Beat the oil and sugar for 1 min and slowly add the egg yolk mix

Quickly add dry ingredients, stem ginger and fruit

Whisk the egg whites and fold in

Bake 1 hour 30mins

It would not be much out of our way & it was certainly worth seeing

Alice B. Toklas 

SAGE & MISO

Sage, ricotta & miso broth
Recipe by Marente Van der Valk 

* A good chunk of good quality beef shank marrow bone

* 2 litres of water

* 1 onion, finely grated

* 2 big carrots, finely grated

* 4 stalks of celery, finely grated

* 5 cloves of garlic

* 5 parsley stalks

* 3 tablespoons brown rice miso

* One romanesco, cut into flowers

* 10 sage leaves

* A few tablespoons of Ricotta

Combining the water, marrow bone, the onion, celery, garlic & parsley into one big pot.

Simmer for 2-3 hours.

Put the romanesco flowers in the stock, add the miso & season to taste. The flowers will be cooked within five minutes.

Fry the sage leaves in a bit of olive oil until crispy, and serve these with the ricotta on top of the soup.

The Autumn Glory flower festival featured displays on autumnal events, like Bonfire Night, harvest and Remembrance, created by flower arranging club members.

The Rev Richard Burge, from the church, said: “We had lots of people through the doors and everybody who came down really enjoyed it. It was a phenomenal display.

“We are going to open for an extra day tomorrow from 11am to 2pm, so if anyone missed it, there is still a chance to catch the wonderful displays.”

The Spenborough Guardian