Finding my new home!

A new year brings lots of new things and for 'Back to the Table' I have found a new home for my blog which is expanding apace........

Back to the Table's adventures continue HERE!

Sp click the above link and I'll see you there for more kitchen shenanigans and tasty treats.
I'll be uploading a recipe archive too at last so all those delish recipes, kitchen hints and cooking tips will be easy to find.

 Before I depart for new shores, a huge thank you must be paid to Google Blogger, I couldn't have begun without you!

See you all at my new place!

Lesley, aka venusianfrycook x

A sausage fit for a king!.... Handmade pork & leek sausage.

Feel free to be outraged if you think I am wrong, but it seems to me as if there is a 'class war' when it comes to the sausage!
There are those among us who believe the sausage should only to be seen at breakfast or brunch, or maybe at a motorway service station where the lorry drivers 'fry' is the only substantial meal on the menu.  Never would these people dream of serving up sausages as their main meal of the day and those that do are, 'NQOUD'...'not quite one of us dear'.

The misunderstood sausage has for generations been viewed, that is when eaten as part of dinner or at tea, as a working class dish, probably because during the war years when meat was not only in short supply, it was expensive, and those who couldn't afford the 'superior' cuts of meat we take for granted today, were left with little choice but to use offal or the butchers house made sausages which never had much actual meat in them! Fast forward 70 years and from what I can see in the supermarkets, little has changed when it comes to meat content in what is a frequently eaten food.....apparently a few million sausages are consumed every day!

The sausage is hugely popular across Europe, from the German bratwurst, to the Polish kielbasa, the Spanish chorizo, to the Italian and French salamis and smoked and cured sausages, to our own pork or beef sausages. Sadly Ireland falls short when it comes to the general standard of ingredients and there are things in our sausages that might surprise you, and real meat isn't high on the list of ingredients! When we eat our supermarket bought sausage, we are consuming a mixture of gristle, colours, preservatives, fats, soya flours, rusk ...do you even know what rusk is?, then there are the nitrates, polyphosphates, artificial flavours, and then comes the meat...all 41 to maybe 67% of it if you are lucky!.....rusk by the way is a wheat based food additive...it helps bulk out the product so the buyer thinks they are getting more meat for their money. And I'm not telling fibs about your sausage only having 41% of it that is real meat, check the label on your own favourite sausage to see the meat content, you might be surprised.....or shocked.

Happy New Year! and a Pizza by any other name!

Well we have made it through the first week of the new year and I hope it has been an enjoyable one for you with not too many privations! We each begin the new year with high hopes and fine ideals, to change our lifestyles, but honestly, how many of us actually see these through the whole year?

As my guru Mary Poppins would say....'well begun is half done'..... so instead of launching ourselves 'cold turkey' into new regimes which are just too much of a shock to our delicate systems, why don't we try and make one small change each week, and who knows, maybe these changes can become a way of life more successfully.

First on the agenda is always addressing what we eat, and after the excesses of the season we are laden with guilt and a few extra pounds!, but this year I am not going to mention the dreaded 'D' word!  

Without fail, each year beginning brings a renewed determination to change ones eating habits and frankly I'm quite bored with it all because after a few well behaved weeks in which we are totally miserable but just won't admit it, we realise that these habits are unsustainable and it's back to business as usual! 

So let's try a different approach. Instead of attempting another new extreme fad why not change a few simple things about your eating style. For example...how many times a week to you have a takeaway or fast food? come on now, tell the truth!...one?...two? more than two? and if so why is that? ....If the answer is you don't have time to cook, well then maybe you can think of ways to organise yourself a bit better so you will have the time.

There are so many meals that can be made in batches and frozen, or even kept in the fridge for a few days, that there is no excuse for not cooking and eating real food at home, and really, how much time does it take to put together a healthy yet hearty salad, or a tasty stew or stir fry, especially when you can buy everything already prepared from the supermarket. Meat etc. can be bought already minced or diced, vegetables can be bought peeled and shredded or diced.....I even saw chopped onions for sale the other day...how great is that!

You will also find that home cooked meals are more satisfying, not only from the pleasure and feeling of accomplishment you get, but they do keep you fuller for longer as they contain more of those vital nutrients which the high processing of junk foods strips away.

Cooking your own food also makes you more aware of exactly what you are eating. Fast foods, pre-prepared meals, and processed foods have many hidden dangers lurking in the form of excess unhealthy fats, salts, and sugars. If you are cooking at home you know what you are adding to your food and can make conscious decisions to maybe not add more salt to your meal or to add some extra vegetables which you can easily see are missing as part of your balanced meal.

So take a look at what you eat and think about what little changes you can make to improve your eating and cooking habits, and after a while you might be surprised at the other little changes you begin to notice!

Oh Deer!....that's it for another year!.... Guinness Bread

Well it's all over now folks, bar the Christmas cake which still hasn't been cut into....can you believe it? Yes, I know, it's shocking.... this year we actually didn't have a slice of Christmas cake or even dessert on the big day. We have concluded that our stomachs, as they get older, get smaller....how awful...yet our waistlines seem to increase!...how doubly awful!

The Christmas dinner was a delight as always, and cooked to perfection by my brother who is also a chef...I didn't even have to carry out sous chef duties, although I did scrub the pots. This year he filled the cavity of the turkey with whole bulbs of garlic and some onion, covered the turkey in a layer of dry cured smoked bacon and roasted it ever so gently and lovingly on a bed of root vegetables.....and wow! what a delicious bird we had. 
Instead of the usual 'gammon' we had loin of bacon slowly roasted, then slathered with that famously fiery English mustard, covered with slices of pineapple studded with cloves, maraschino cherries, and a good layer of brown sugar. The whole was then given an extra touch in a hot oven just before serving, to caramelise all the brown sugar and sweet juices, resulting in the most tenderest, sweetest, most succulent piece of ham......far better than boiled gammon any day! and I LOVE boiled gammon!... but despite the deliciousness, none of us could manage to finish our dinner, and as for asking for seconds? that was a no go area for everyone...practically unheard of in this house at Christmas.

It wasn't that we had an enormous amount of food our our plates, we think it was the amuse bouche and the Apéro, and then the soup that did it! We began the day with our annual glass of Kir Royale accompanied by a few duck spring rolls and mini pizza triangles...only 2 bites worth of each as we opened our gifts, just enough to get those appetites up and running, but when we sat down to lunch we had my famous vegetable soup to start, with a few breads including my first attempt at Guinness Bread which turned out to be divine and very moreish....I think that was our downfall...note to self for next year....1 ladle of soup + copious amounts of homemade breads = no room for turkey!

A Christmas Eve Treat!.........Rocky Road Fudge

This divine Rocky Road fudge is the first great indulgence of Christmas! It's quick to make, sets fast, and can be bubbling away while you are doing other things like trimming the sprouts, making the stuffing, or enjoying a mulled wine.....and why not...it's CHRISTMAS!

You will need.....

80g butter
700g golden castor sugar
100 mls single cream
150mls full fat milk
250g dark chocolate with a minimum of 75% cocoa solids
1 tablespoon vanilla extract
100g glace or maraschino cherries
100g mini marshmallows
90g of your favourite nuts....macadamia or walnuts, pecans, peanuts....or no nuts if that's your thing

you will need a metal or ceramic baking dish about 6' x 9' lined with foil or baking parchment....I find foil works well

How to..........

• line your dish / tray and set aside
• chop the chocolate into small bits and set aside
• chop the nuts, leave whole or break into small pieces as you like
• halve and quarter the cherries....if you like them big then just halve them
• place the butter, sugar, milk and cream in a deep, heavy saucepan....stainless steel is best 
• heat gently and stir until the sugar has completely dissolved and everything is smooth and runny
• bring to the boil then turn the heat down ever so slightly, we want the mixture to be at a rolling boil.....now time it for 6 minutes
• at 6 minutes the mix should be starting to thicken and brown slightly....keep at a rolling boil and stir gently while allowing it to cook for another 2 minutes.....you should end up with a thick saucy consistency
• turn off the heat under the pot and remove from the heat source completely
• pour in the chocolate and vanilla extract, stir to melt
• stir in the nuts and the cherries, but don't be too forceful unless you want your cherries to be broken down
• pour your fudge into the prepared dish/tray
• scatter the mini marshmallows on top and press down into the fudge.....you could of course fold the marshmallows through the fudge but I fine they tend to melt and disappear!
• allow the fudge to cool a little then turn it upside down onto a suitable board....the fudge will set quite quickly so try and cut it into squares while it's still warmish....you will find the foil very easy to peel off
• store your fudge in an airtight container and it will keep for absolutely ages

Once the fudge has fully cooled and set you can bag it up for gifts if you wish.... it's not a sticky fudge but is firm and has a little crunch to it.

Naughty or Nice! ...... Seeded Sesame Snaps

Yes, I put my hand up. I am one of the guilty when it comes to indulging in those sweet somethings at Christmas, but it is possible to enjoy those delicious treats and get a little bit of goodness in there at the same time.
These little sesame seed snaps may be a crunchy sweet indulgence, but they are also packed with those high omega seeds that can only do you good! Not only do these snaps taste great, but they are another of those edible gifts you can make in advance and have packaged and ready to go in case of unexpected callers bearing gifts!

Classic Christmas Gingerbread

Never mind the turkey! what about the gingerbread?

It's a sure sign for me that Christmas is getting close when it's time to make gingerbread. I love all kinds of gingerbread and believe me it comes in all shapes, sizes and textures.....probably more than you realised existed.
Here are some of the gingerbread's I have discovered on my travels...
Aberdeen, Ashbourne, Dumfries, Grantham, Grasmere, Kirriemuir, Nottingham, Wrexham, Parkin.....as you can see the British love their gingerbread!

There are numerous styles of gingerbread in cake or biscuit form that originate in Germany, France and Holland, such as the German lebkuchen, very popular here at Christmas in those European economy stores and a firm favourite of my mothers!, The French almond gingerbread which unfortunately is rarely seen outside of France, and the Dutch speculaas which are very interesting as they are made using wooden moulds in the shape of dolls, windmills or religious figures....I found one that looks a bit like our St. Patrick!

Dutch speculaas

Sara Nelsons Grasmere Gingerbread

My all time favourite when it comes to gingerbread, is Grasmere gingerbread. Made from a secret recipe invented over 160 years ago by Sara Nelson, there is nothing like it anywhere else in the world, and on every trip to the English Lake District, where I used to live, we stock up and return to Ireland with boxes of the stuff....chefs tip...it makes an unusual and stunning base for a cheesecake!

German Lebkuchen

Classic ginger sponge cake 

Lemon Cheese....or Curd.

You may be in the habit of buying your Lemon cheese, or lemon curd as it is more commonly known, from the supermarket, but until you have tasted home-made, you won't realise exactly what you are missing! Shop bought curds tend to have extra ingredients added to help thicken or to preserve it and so prolong its shelf life, and mass producers will most likely use a chemically enhanced lemon flavouring that tricks the tastebuds into believing that you are actually tasting real lemon, however, make your own lemon curd from all fresh and natural ingredients and you will never tolerate a false abomination again!Home made curd is in a league of it's own when it comes to creaminess and capturing those real lemon flavours. With 4 simple ingredients and a lot of love going into the making, your curd may not last as long as shop bought, but believe me, once you've tasted it, it won't last long enough to go off!

you will need:

150 g unsalted butter at room temperature

340 g castor sugar

zest and juice of 3 lemons

4 egg yolks

2 whole eggs

sterilised glass jars / pots with suitable lids...this recipe will fill approx 2 standard jam pots

Zingy Apple & Red Onion Chutney

you will need:

400 g red onions

200 g sultanas

1 tablespoon olive oil ......not extra virgin

100 mls apple cider vinegar or red wine vinegar if you can't get the apple 

200 g soft dark brown sugar

400 g cooking apples

1/2 lemon

1 tablespoon 5 spice

1 teaspoon each of ground ginger and ground cumin

1 small fresh green chilli or 1 teaspoon ground chilli...leave out if you don't want the heat!

a deep heavy pot with a tight fitting lid

sterilised jars with suitable acid proof lids / kilner jars

Spiced Cranberry Preserve

Cranberries mean Christmas to most people, and Christmastime is when this delightfully ruby red berry becomes readily available in Ireland...you can find out more about this interesting berry HERE!

This recipe for spiced cranberry preserve is suitable for eating when freshly made or for bottling up and giving as gifts. The combination of spices used just summon up those smells of Christmas, and if you make loads, and why wouldn't you with the berries so fresh and in season right now.....and great value,...you and your family and friends can enjoy the taste of Christmas all year round!

I like to use 'jam' sugar in the recipe as it has pectin already added and makes preserving much easier and faster with no messing about with sugar thermometers.

You will need: makes enough to fill 4 x 325 g jars

400 g fresh cranberries....or use frozen ones which you have defrosted if you can't get fresh

1 large Clementine
1 inch piece of cinnamon stick

100 mls water

1 generous measure of brandy

600 g jam sugar

1 heaped tablespoon mixed spice

A deep saucepan with a tight fitting lid
jars with lids that will fit tightly sterilised in a warm oven or dishwasher

how to:

• pick through the berries for stray sticks and leaves then rinse them in cold water
• place the berries in the saucepan, add the water, brandy and mixed spice
• remove the zest from the orange and set aside, cut the orange in half and squeeze the juice and pulp into the saucepan, stir everything together well, add the cinnamon stick
• bring the cranberries to the boil then turn the heat down to medium, cover with a lid and cook until the cranberries begin to pop and burst....this takes about 5-8 minutes, do check and give them a stir every so often
• remove the cinnamon stick then add the jam sugar, stir until it is dissolved
• turn the heat up and bring the cranberries back to the boil
• keep at a rolling boil for 2 minutes then move off the heat....don't forget to turn off the heat!
• leave to sit until the bubbles subside and then you can decant it
• pour your preserve into a jug then into warm sterilised jars, put the lids on tight immediately
• turn the jars upside down for about 10 minutes then turn them the right way up again.... as the jar cools a vacuum will form between lid and fruit, this will keep them fresh for literally months!
• label and date your creations

You can enjoy this cranberry preserve with savoury items such as goats cheese, on a brie and ham toastie and with roast turkey or goose...I must say it goes particularly well with confit of duck!

Surprisingly this preserve also goes well with sweet flavours, and is a delicious topping to this White Chocolate Velvet Pie ..... find the recipe HERE!

Individual White Chocolate Velvet Pie with Spiced Cranberry Topping
A great seasonal dessert

A Plum(b) Gooden! .......the beauty of home made gifts.

'A plumb gooden'...... An American phrase to which the Irish translation would read....'absolutely wonderful' which perfectly describes home made gifts....and their makers!

Being on the receiving end of home made gifts is fabulous, especially when they are edible ones! you can taste the love and care that has gone into them. On the other hand, making edible gifts for friends, acquaintances or work colleagues is a good idea, they may take some time but it removes the stress of what to get so and so for their secret Santa, or whatever, without spending a fortune, and lets be honest, everyone loves home made!

Over the next 2 weeks I'll be posting a few recipes that make perfect gifts. They will be easy to make and tasty......of course! Some will have the convenience of being 'keepers', which means you can make them well in advance and they will last well into the new year...if they can be resisted that is!... and some last minute treats that can be enjoyed on Christmas eve or even Christmas morning.....and, if you are imaginative with your packaging and presentation, you will be king, or queen, of the Secret Santa tub, neighbourhood, street, bridge club....or your great auntie Gertrude!

But to start you off, here's the recipe for my 'Plum Gooden' Chutney, it is 'absolutely wonderful' and a change from the usual cranberry preserve that dominates Christmas meals....This chutney goes great with pate, on a boxing day morning cold turkey and stuffing sandwich, as a topping to melted camembert or a crottin of goats cheese, cold ham, and meat terrines.....and it's particularly tasty with smoked salmon or mackerel....my personal favourite!

Click HERE for the recipe or jump to my previous post.

Plum Gooden Chutney

This 'Plum Gooden' Chutney is 'absolutely wonderful' and a change from the usual cranberry preserve that dominates Christmas meals. It goes great with pate, with your Christmas roast bird, on a boxing day morning cold turkey and stuffing sandwich, as a topping to melted camembert or a crottin of goats cheese in a tart or galette, with cooked cold ham, meat terrines, quiche.....and it's particularly tasty with smoked salmon or with mackerel....my personal favourite!

You might think that now the summer is over that fresh, ripe plums may be hard to come by, home grown ones maybe yes, unless you grew your own then froze them, but now that summer has reached the southern hemisphere and the sun has returned to the equator, fruits from those warmer countries is now landing on our shores. For this years batch of chutney I found it very easy to get plums and at the ready price of less than 2 euros a kilo!

The chutney is relatively easy to make if you don't mind a bit of chopping at first and don't mind
being patient while it is cooking.
Choose good quality ingredients....ripe  but still firm plums, plump sultanas and fresh onions and apples, and a good quality red wine vinegar.
Once stored in jars in a cool larder, your chutney will keep unopened for months, but once open it still keeps extremely well in the refrigerator for a good week or more.
How many jars you can fill from the recipe depends on the jars used, but I can get about 8 - 10  228ml jars from a batch

Snowy Winter Frosting

This simple wintry white frosting is the perfect topping for not just carrot cakes...see carrot cake recipe HERE! ... it's also great as a basic frosting or filling for using say in a victoria sponge cake with a layer a raspberry jam, or in a lemon or orange cake with the addition of some lemon and orange flavourings. You can just replace the vanilla extract with any other flavour....you can even do coffee, lime, or try using liqueurs such as creme de menthe, grand marnier, Baileys...this list is endless so be adventurous and experiment with your favourite flavours. Changing your flavours means you can also change your colours...add a drop of red colour for baby pink etc.

Baby Bunny Carrot Cakes

The best thing about the holiday season, apart from all the delicious foods and the tidings of joy and peace, is the abundance of visitors to the house, some people are well organised (practice etiquette) and book their visit, and others tend to just turn up out of the blue whenever it suits them. So at this time of year it's best to be like a boy scout......be prepared!.

Carrot cake is known for being a moist delumptious (a cross between delicious and scrumptious) cake, which keeps very well and for ages either in an airtight container in a cool place or in the refrigerator. You can serve it plain or you can whip up a little seasonal snowy frosting to top it off.
I like to make carrot cake as these little individual cakes, perfect for baby bunnies, so no messing about cutting slices and worrying about portion sizes, you just plonk a cake down on each persons plate.
It may seem like an horrific amount of oil in the recipe, but really, you're not meant to eat the whole lot at once!, and anyway, I would only use good heart healthy oils!
The addition of a ripe banana bumps up the sweetness naturally so in actual fact could call this a low processed sugar recipe....put that in your diet book and eat it! just stick to the rule, everything in moderation, and enjoy...it's Christmas after all.

Leftover Mincemeat?........ Fast, Festive Fruit Bread

Christmas at home is all about tradition, from the baking of our cake, the choosing of the perfect pyramid shaped tree, to the duck spring roll and mini pizza canapes, washed down with Kir Royal's as we open our gifts. Now I'm all for tradition, but sometimes tradition can go just a bit too far for my liking!

Christmas traditionalist cooks would maintain that one must make ones own mincemeat, well that's all very well Delia, but between you and me, I can't be bothered with all the faffing about sorting through fruits and cutting up apples, bottling it up and patiently waiting for it to mature which usually takes to the following Christmas! especially as I go through gallons of the stuff in the run up to the big day.
So why not buy it? There are so many excellent mincemeat's on the market, does one really want the bother of making ones own anymore? I think not! The only issue you might have with shop bought mincemeat is that you might find yourself left with some at the bottom of the jar and this festive offering gets rid of those last couple of tablespoons nicely.

If you are a fan of the Irish traditional Halloween barmbrack, then you are gonna love this! Don't be disappointed though when you cant find the ring or a coin, because there won't be any in it...it's not a christmas cracker!

A Tagine on a Tuesday!.....Sweet & Spicy Pork Tagine

Tagines are the simple yet complex flavoured one pot dishes of Morocco, a country in Northern Africa. Over the centuries the foods of Morocco have been influenced by both its natives, and its invaders. The Berbers were the indigenous peoples of the region, but the country has been influenced by the Bedouin nomadic tribes of the dessert, the Arabs, the Ottomans, the Moors from Spain, Sephardic Jews and finally the French. Yet among all this dilution of their culture, the original Berbers managed to maintain their cultural origins and right proud they are of them too.

The Tagine is a classic Berber dish, it is also the name of the pot the stew is cooked or served in.

A Tagine is basically a glorified stew of either meat, fish or vegetables, but it is a stew that is aromatic and thick, filled with the scents of sweetness and spice. The meat is tender, the fish, melt in the mouth, and the vegetables more flavourful than any curry. Tagines will also have the addition of fruits such as apricots, dates, prunes, olives and preserved lemons, with lots of strong flavours such as coriander and harissa, but also the sweetness of honey.

Bagging A Lidl Bargain......the 49c Butternut Squash!

I do love a bargain, and in my life there is no room for 'supermarket snobbery' as I call it!
If I see an offer on things I know I will use then off I will trot, regardless of the establishment!
You may be of the opinion that Lidl does not offer the 'bells and whistles' of other supermarkets, and if you are thinking in terms of self service automated checkouts (which I detest) and butchery counters (where the meat has arrived vacuum packed anyway) then you are correct, but Lidl does what it does in a way that I, as a chef, cannot argue with...... and at a significant lesser cost to the buyer! so much so that there are other supermarkets that I simply do not bother to frequent any more.
Hot off the shelves this week, amongst other great bargains, were the 49c butternut squash...yes...49c for a butternut squash and no, they weren't tiny! they were of standard size and a great buy.

Blue Monday after 'Black Friday'.... Smoky Fish Cakes with Dill & Caper Cream

The United States of America has been a great influence in my life, not only on my ancestral heritage, but on many of my attitudes, beliefs and ideals, I am a 'Disney' child after all, a member of that first generation to be raised on a diet of mass media, the target of global corporate marketing techniques, and consistently force fed a mantra of 'thou shalt consume'.

I have never really been one for regular shopping as the majority of the population seem to do, and unless I've been in dire need of something, I tend to avoid the 'shopping mall'.....and yes! I DID need that set of double sided plain and fluted pastry cutters I bought last week, but my obsession with cookie cutters is another story!.......
Instead of queuing for the latest 50 inch screen 4K television or mobile phone with the gadget thingy that can turn your oven on and compile your weekly shopping list by talking to your refrigerator, when it comes to shopping, I am the one making a beeline for the kitchen equipment and home-ware department, and if I do buy something, I will always make good use of it!

Bakewell Bundt ....with cherry & pear

Following on from my previous post of pear tart, when you've got a handle on a basic recipe such as the frangipan, it is amazing how much further you can expand on it by using your imagination.

For this recipe I increased the quantities of the basic frangipan recipe and made one and a half times the recipe amount, then I decided to add 2 pear halves that I had left over from the pear tarts, and, because I love cherry bakewell tart, I simply had to have some glace cherries in the mix....the pears, cherries and ground almonds give a deliciously moist cake.
I added a little orange extract to the mix too as I am of the opinion that orange goes very well with almonds....call it the Mallorca effect!.....the island of Mallorca is famous for almonds and oranges.

Just to make my cake a little more exciting and aesthetically interesting I have used a medium sized bundt cake tin. You can get bundt tin in small individual sizes like a muffin cup....I found some wonderful silicon ones in Lidl, other sizes are available in most good cook shops or online.....medium sized tins are around 7 inches across and 4 deep, or you can get the classic bundt tin which is anything from 8 to 10 inches wide and very deep like, 6 inches or so, but that's an awful lot of cake, unless you are having a party or have a big family to feed!
As I am using cherries, poached pears and orange extract, I have reduced the amount of castor sugar needed as there will be sufficient additional sweetness from the cherries etc.

A Pear Tart From A Pear Tree

The harvest season has almost passed us by, and apart from the root vegetables still snug in their clay beds and the wintering cabbages which are in their youth, the poly-tunnel has pretty much given up its goods.
The bean plants which have dropped most of their leaves are beginning to shrivel but there is still the odd bean hanging around here and there, the tomato plants which eventually turned into a jungle, are still laden with fruit but it looks like we will be having fried green tomatoes or green tomato salsa as there ain't no way on earth they are going to ripen at this point!.

Elderberries

We have reached the end of our growing season so now we will be concentrating on preserving as much as we can to enjoy during the dark winter months. Apples have been made into pies and frozen, spiced apple chutneys, apple sauce, and apple jellies have been bottled, jams have been made, pears have been 'put up' as they say in the preserving community, and the other day I noticed the elderberry bushes are heavily laden, their fruits just ripe for the picking, so that will be my next project.....I feel elderberry cordial or ice-cream coming on.

Even if you have no growing space and have to get your fruit from the supermarket, it is a great idea to have some preserved fruits on hand, be they bottled as jams, frozen 'au naturel', cooked in syrup or even preserved in alcohol...bottles of which make great christmas gifts by the way......have you ever had peaches in brandy?  hashtag YUM!
Make the most of those 49p or 49c supermarket offers when you get them. If you see pears or apples, or any other sturdy fruit, and I do see them on offer quite frequently where you can get about 6 pieces of fruit in a punnet or a bag for 49p, then make the most of these offers by buying in bulk and doing something with them......no one said you were only allowed to eat them fresh from the fruit bowl!