Dinky's Blue Cheese Sauce This is lovely but i warn ya its strong O 2 lvl tbsp cornflower 284ml/ 1/2pt skimmed milk 113/4oz stilton cheese, grated 142g/5oz very low fat natural fromage frais Salt fresh ground pepper 1) Blend the corn flower with a little milk to form a paste, pour the remaining milk into a pan, bring to the boil, then add the cornflower mixture, stirring all the time, and cook for 1-2mins, until thick. Add the stilton, reduce the heat, and simmer , stirring often, until melted. 2) Remove from the heat and then gradually beat in the Fromage Frais, season well, but if you do freeze this, remember to heat it slowly because if you heat it too fast and let it bubble the fromage will curdle, Great for freezing by the way.. Great to eat with everything, my fav is cauliflower, with a steak mmmmmmm 72Wilma's Mincemeat with a difference We found ourselves in Ludlow market last weekend and we bought some quinces (not as many as we should of), so I made this 1kg quince 2 tbsp unsalted butter, melted 250g sultanas 250g raisins 250g dried apricots, chopped 250g light muscovado sugar 250g shredded veg suet (or the evil meaty kind) 75g glace cherries, undyed 75g blanched almonds, fairly finely chopped 1sp ground cinnamon 1/2 tsp grated nutmeg 100g brandy or sherry 100g real crystalised peel, chopped Preheat the oven to 150 [sup]o[/sup]C/GM 2 Peel and quarter the quince, cut them into wedges and drop them in water (with a bit of lemon juice to stop them browning) straight away. Toss them in melted butter and put them in a shallow tin and put into the oven to roast gently, foe about 40 minutes or so, until tender. The smell was amazing. Remove and leave to cool, then chop or grate, put in a large bowl, along with any cooking juices. When completely cold, stir in all the remaining ingredients and put into clean jars. 72wilma's Black Jam This is black jam, you'll never find it in the shops but it is the most delicious jam/jelly in the world. The only way to get it is to forage, barter or bribe! There's another batch simmering as I type and the smell is heavenly. It's worth picking the elderberies and blackberries and if you haven't got enough, freeze them until you can get out and get some more! You'll need; 2 and a half lb elderberries 2 lb blackberries 1 pint water 3lbs sugar (or less) juice of 1 lemon Strip the elderberries off their stalks with a fork. Wash the berries and put into a large pan with the water. Simmer until the fruit is soft.Don't boil. At this point you'll need to sieve the fruit, you can use muslin in a collander over a bowl/pan or a pair of (clean!) tights suspended over a bowl (we used to hang a cloth bag over the knob of a door and drip the juice into a bowl but after a year or so we gave up and bought a jelly bag and frame. Leave the fruit to strain at least overnight and you'll get a fair amount of juice. Discard the pulp and measure the juice, you'll need 1 pint of juice to 1lb of sugar Wash your jam jars in soapy water, rinse and put into the oven at it's lowest setting. Put a few saucers or small bowls in the freezer. Weigh the sugar to match the juice and warm the sugar through (I used the microwave at medium because the ovens were full) and add to the juice in a heavy bottomed huge pan. You always need a pan far bigger than you think to make jam. Add the lemon juice and stir until the sugar has dissolved. Boil the mixture until the jam beginning to form large bubbles over the surface for at least 10 minutes. Test the jam (1 spoonful is enough) on a very cold saucer and leave to rest for a minute, if the surface ripples when you push it - it done! If it doesn't boil some more a and keep testing. Take the jam off the heat while you test, if it carries on cooking it can go like rubber! Or use a sugar thermometer to the 'jam' setting point for about 10 mins. Pour into the now warmed and sterilised bottles. You can get jam sets with waxed disks and cellophane seals but to be honest this jam is never around long enough to even try to go off, but if you want to feel very 'home goddess' like go ahead!