Pickles, Pumpkins and Pigs.

1. Roughly chop the onion, celery and pumpkin flesh and put in a heavy pan.
2. Add chili, garlic, spices salt and pepper and the chicken stock.  Bring to boil and simmer for 30 minutes or until the vegetables are soft.
3. Remove from the heat and allow to cool a little before stirring in the peanutbutter.  Blend with a stick blender or in food processor.
4. When you want to serve it, dice the chicken into neat cubes and add to the soup.  Gently reheat and taste to season when hot.  Do not let boil.

1. Preheat the oven to 180C (350F or Gas mark 4)
2. Heat about half the butter in a large casserole dish and fry the sausage pieces until brown and caramelised
3. Add the rest of the butter and the chopped onions.  Fry until softened before adding the minced garlic and chopped sage.
4. Add the pumpkin and stir well until combined.  Increase the heat and add the vinegar, let it bubble and evaporate.
5. Add the tomatoes, beans and stock before seasoning.
6. Bring this to the boil and then transfer to the oven for up to one hour, until the sausages are cooked through and the pumpkin is tender.
7. Serve in hearty bowls, scatter with parsley.  Enjoy next to a roaring fire.

1. Preheat the oven to gas mark 4/180C.  Heat the oil in a large pan, add the onion and celery and cook until softened.  Remove from the pan and put in a large casserole dish or large pot.  Add the lardoons to the pan and cook until golden.  Add to the pot. 
2. Add a little extra oil (or butter if you prefer), to the pan and brown the chicken pieces all over, seasoning as you go. 
3. Remove the chicken from the pan and pour in the cider, scraping any crispy bits that have stuck to the pan.  
4. Arrange the chicken pieces in the pot, so they sit on top of the onions, celery and lardoons.  Add the cider juices and the chicken stock and sprinkle with half the chopped sage. Cover with a lid and bake for 50 minutes.
5. Add the apple slices, rest of the sage and stir in the crème fraiche.  Cook uncovered for another 20 or so minutes, until the juices of the chicken run clear. 
6. To serve, sprinkle with chopped parsley and serve with rice or mash and a simple green salad or perhaps some tenderstem broccoli. 

1. Preheat your oven to 170C or 325F, Gas mark3.  Then grease a 20cm (8in) spring-form cake tin (or the closest thing you have) with about 20 g of the softened butter.  Also add a dusting of flour (40g)
2. First off, make your crumble topping.  Sift 70g of the flour with the cinnamon before adding 40g of the cold, diced butter.  Use your fingertips to rub the ingredients together until you’ve got a breadcrumb-like mixture.  Stir in the light brown sugar and then set to one side.
3. Use an electric whisk to cream the remaining 60g of softened butter and the caster sugar until light and fluffy.  Add the egg and vanilla, mixing thoroughly.
4. Sift together140g of flour,  baking powder and salt in a separate bowl.  Add about half of this mixture to the creamed butter and sugar, followed by half the milk.  Mix well with your electric whisk, then repeat with the remaining flour mixture and milk. 
5. Pour the batter into the prepared tin.  Arrange the apple slices in concentric circles ontop of the batter, then sprinkle with the crumb topping to form an even layer. 
6. Place in the oven and bake for 35-45 min, until it is golden brown on top and a skewer or knife inserted into the middle of the cake comes out clean. 

Set aside to cool before removing from the tin.  Can be enjoyed warm or cold, with crème fraiche, whipped cream, ice cream or custard.  Or all of the above.