Pear and Orange Butter

This makes a very sweet, rich fruit spread. Good on scones or toast, dollop it on your porridge or sandwich a sponge together with it.

1.5 kilos of pears

300 ml water

juice and zest of half an orange

1/4 tsp freshly grated nutmeg

Jam sugar (with added pectin)

1. Peel, core and dice the pears, then cook them, covered, in the water until they're soft. Purée by pushing through a sieve or using a stick blender.
2. Weigh the purée and for each 600g add 400g sugar. Add the orange juice and zest and the nutmeg.
3. Heat gently until the sugar has dissolved, then bring up to a gentle boil
4. Boil until the mixture is thick and setting point has been reached (test a teaspoonful dropped on a cold saucer and let cool). How long this takes depends on how juicy your pears were, and hence how liquidy the mixture was to start with. It took mine about 25 mins.
5. Pour immediately into hot sterilised jars and seal.

I made 2 and a half 8oz/227g jars with this quantity.

Palak Paneer

A lovely mild but very flavourful Indian dish from the Punjab. This version is one I adapted from several recipes and found works best for me. Don't be put off by the list of spices, it's very simple to make!

Ingredients:

• 225g paneer, pan-fried until golden-brown on all sides
• 200g spinach leaves
• 1 tbsp olive oil or ghee
• 1 red onion, thinly sliced
• 1/2 tsp sea salt
• 1/4 tsp white mustard seeds
• 1/4 tsp cumin seeds
• Pinch of asafoetida
• 1/2 cup plain yoghurt

Ground together with a little water to make a smooth paste:

• 1/2" chunk of ginger, peeled
• 2 large cloves garlic
• 1/4 tsp tumeric
• 1 green chili, finely chopped
• 1/2 tbsp coriander seeds
• 1/2 tsp cumin seeds
• 1/2 tsp fennel seeds
• 1/4 tsp black peppercorns
• Pinch of fenugreek seeds

How to put it all together:

1. Cook the spinach in a closed container in the microwave for 2-3 minutes on full - no need to add water. Squeeze out as much water as possible and chop roughly.
2. Heat the oil or ghee and fry the onions with the salt until golden brown.
3. Add the mustard and cumin seeds and let them sputter and pop
4. Add the spice paste, and cook, stirring, for a few minutes until everything is fragrant
5. Add the spinach and the yogurt. Bring to a simmer, adding a very little water or extra yoghurt if it seems too dry for your taste
6. Add the paneer, and cook, stirring, until the cheese is heated through and spongy–about five to ten minutes.
7. Add salt to taste and serve with rice or Indian breads.