Chesswood Creamed Mushrooms - 6 x 200g

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To make the croutons, roughly chop the bread into 3cm chunks. Heat 3 tablespoons light olive oil in a frying pan and, once it is very hot, add the bread and sprinkle over the za’atar. Fry the bread, stirring frequently, until it is toasted and crunchy. Place the croutons on some kitchen paper to soak up any excess oil. To serve, ladle the soup into warmed bowls, top with the croutons and finish with a drizzle of extra virgin olive oil and a sprinkling of chopped herbs. For those that are interested, the lowdown on Chesswood Creamed Mushrooms is yes they are still available but in a new form. A few years ago Malton Foods (not surprisingly based in Malton, Yorkshire) moved out of the canned goods market and at that time ceased production of Chesswood Creamed Mushrooms. Strain the morel-soaking liquid, using a tea strainer, into another small saucepan and add the sherry, vermouth, shallot and garlic. Simmer until reduced by about two-thirds.

When your apples are ready, mix them with the fruit and spices in the baking dish, then sprinkle over the topping. Bake in the oven for 25 minutes, until deep golden. Peel the apples and pears and roughly slice them. Toss them with the maple syrup in a roasting tray and cover the tray with foil. Roast for 15 minutes in the hot oven, then remove the foil and roast for a further 10 minutes until the edges catch and caramelise. A much loved recipe in our house, for when the nights start to draw in and the first Iranian quince appear in the shops. Originally from a lost newspaper cutting, and tweaked over the years.Minimum life based on 'use-by' date of product. Average life based on last week's deliveries. Life guarantee shown based on delivery tomorrow with the Life guarantee starting the following day. I have seen them available in Nisa stores (which are quite prevalent near me in the North West) but not sure about stores in other parts of the country. Za’atar is a Palestinian spice mix made from wild thyme, sesame and sumac that has an affinity with sweet root vegetables. Here it is used to make crunchy, tangy croutons to adorn an aromatic soup of roasted butternut squash and spiced lentils. Roasting the squash intensifies its flavour and sweetness, and gives the soup a glorious silky texture that perfectly contrasts with the crispy croutons.

Meanwhile, sieve the juices from the pot and reduce on the hob until syrupy, then reserve to serve with the roasted bird. Heat 3 tablespoons light olive oil in a large saucepan, add the onions and fry for 10 minutes over a medium heat. Add the garlic, reduce the heat and cook for another few minutes.Meanwhile, roughly chop 50g of the prunes and all the figs, finely chop the ginger, and place the whole lot into the bottom of a 24cm round (or equivalently sized) baking dish. Grate over the lemon zest and add the juice of ½ the lemon, add the vanilla and spices and mix everything together. Cover the dish with a clean tea towel and leave to one side. Make the topping by rubbing the oats, almonds, butter, sugar, flour and salt together with your fingers. It will feel wetter than a crumble topping and you’ll be left with larger pieces of butter, but you should have a very rough crumbly dough after about 4 minutes. Chop the remaining prunes roughly and mix them through too.