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Andy Goulding

Cheap and Easy Foods

Spiced pears in mulled wine with oranges


5 pears
1 lemon, juiced
2 oranges
300ml red wine
1 mulled spice bag
3 tbsp dark brown sugar
METHOD: Peel the pears, ensuring the stalk is left on. Zest the oranges using a peeler.

Stand all of the pears up closely in a saucepan and add in all of the ingredients except for the oranges.

Bring the pan to the boil, cover with the lid and cook over a medium heat for 20 to 30 minutes until the pears are tender.

While the pears are boiling, cut off the tops and bottoms of the oranges and remove any peel.

Cut the oranges into slices and place them on a serving dish. Remove the pears from the syrup and stand them on the oranges.

Boil the syrup in the pan rapidly for a further five minutes until it has thickened.

Then pour the syrup over the top of the pears, serve and enjoy.


Whole baked camembert with rosemary & crusty bread


1 whole camembert, in a wooden (not cardboard) box
1 small handful fresh rosemary
1 tsp crushed black pepper
Drizzle of olive oil
1 crusty loaf, warmed
METHOD: Heat oven to 200C/180C fan/gas 6. Remove the cheese from its wooden box and peel away the paper.

Return to the box, score the top of the cheese and stud with rosemary.

Season with black pepper and drizzle with a little olive oil.

Place on to a baking tray and bake for ten minutes. Cut two slices of crusty bread into chunks for dipping into the cheese.

Remove the cheese from the oven and pop on to a board, arranging the bread around it. Tuck in and enjoy.


Cheese & rosemary stuffed pastry stars


375g ready-to-use puff pastry
1 medium egg
50g cheese, grated
3 pinches rosemary
METHOD: Preheat the oven to 180C/160C fan/gas 4 and line a baking tray with greaseproof paper.

Roll out the puff pastry and cut out star shapes using a cookie cutter.

Place them on to a baking tray and egg wash the top of each star. Sprinkle cheese and rosemary on top of each of the stars.

Cook in the oven for ten to 12 minutes until the pastry turns golden.