So it's time to pack away the barbecue and get into some comforting winter food.

It's very easy, not to mention cheap to make homemade soup and almost anything can be used to make it.

By simply taking some leeks and potatoes in enough water to cover, adding a stock cube and simmering for a couple of hours a very tasty soup can be achieved. Served with some crusty bread, it can make a great lunch for two for under £1.


Herb of the Month - Sage

The name sage comes from the Latin salvere or salvation meaning 'to be in good health, to cure, to save'.

Sage was a sacred ceremonial herb of the Romans. It was associated with immortality and was thought to increase mental capacity in ancient times, as referenced in the proverb, "How can a man grow old, who has sage in his garden." Sage is found on many continents.

The Chinese valued it for use in teas, and the American Indians used it for medicinal purposes. The common sage, the familiar plant of the kitchen garden, is an evergreen under shrub, not a native of these islands - its natural habitat being the northern shores of the Mediterranean.

It has been cultivated for culinary and medicinal purposes for many centuries in England, France and Germany, being sufficiently hardy to stand any ordinary winter outside.

Its uses in the kitchen include sage and onion stuffing for pork, a bouquet garni for soups and stews and very tasty in pasta dishes.


This week I thought I would give you a real treat with Jamaican lemon crunch


Jamaican lemon crunch

1 packet of ginger nut biscuits (crushed)
2oz butter
1 large can of condensed milk
1/2 pint of double cream (lightly beaten)
The juice and rind of 3 lemons

Melt butter in a pan and stir in the crushed biscuits.

Line a 9ins shallow dish with the mixture and chill for 3-4 hours.

Place lemon juice and rind in a bowl.

Stir in the condensed milk.

Gently mix in the cream until combined.

Place this mixture on the biscuit base and chill overnight.

Do you have any requests, you can email your suggestions to phillip.minett@newmarketjournal.co.uk