Not too much time this weekend means I have to make use of the oven and long slow-cooking. One of my favourite recipes that I can assemble quickly and then leave in the oven to cook itself is Spiced Braised Pork. The recipe is based on one by Bill Granger in his book Feed Me Now.

I have adjusted the recipe to my taste and availability of ingredients in the UK (Bill is Australian). Also, as the pork produces lots of juices I didn't want to waste so created a sauce which for me enhances Bill's recipe.

My other love of this braised pork recipe is its versatility. The cooked pork is delicious served with vegetables, the cold pork is lovely pulled from the bone and made into a salad, or a cold, spicy pork sandwich, so that's Monday and Tuesday lunches taken care of as well.

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No it's not.

True there are many commercial mincemeat's out there, some are exceptionally good and I use them often but there's nothing quite like a jar of home made. Have a look at this Mincemeat Recipe and see just how easy it is to make.

Home made mincemeat brings and added dimension to Christmas mince pies and it also makes a wonderful Christmas gift. So no excuses then.

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It is no secret that I love Marmite, and equally that I have an on-going dispute with the Southern Hemisphere as to whether Marmite or Vegemite is the best.

Whatever, last week I was in London and came across the Marmite Pop Up Shop in Regent Street. I was in there in a flash. So much merchandise on my favourite food, it was heaven. About.com's Guide to London had also been there and I think, reading her review we were in agreement about the price of said merchandise. What a shame, I would have bought so many things for friends but for the prices. Like Laura, I would go back and they can have my hard-earned pounds if they approach their pricing structure realistically. Let me know if you have an opinion?

• Love or Hate Marmite?
• Have You Visited the Pop Up Shop?

Please leave a comment if you have anything to say about Marmite.

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Look out, this weekend is Stir-up Sunday, the day to make a traditional British Christmas Pudding and for me, the real start of Christmas. Once the Christmas Puddings are stirred, steamed and wrapped, Christmas begins in ernest.

As the name Stir Up Sunday implies the pudding making is about stirring. The custom brings the family together and each takes a turn stirring the mixture whilst making a wish and adding coins or charms. Finding the charms or coins on Christmas day purportedly brings wealth, health, happiness, and ensures that everyone eats some pudding to find one!

The perfect pudding should be dense, moist and oozing decadence of rich fruits and brandy. Making a Christmas Pudding does take time. There are 13 ingredients to prepare and weigh (each of the ingredients representing Christ and his disciples.) The fruits then need time to marinate and the steaming takes several hours. However, once made and put away in a cool, dry place, the pudding only needs a further hour steaming on the day itself. How easy is that?

• Recipe for Christmas Pudding
• What is Stir Up Sunday?

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Photo © RFB Photography</sub>

This week's Meat Free Monday Recipe

• Northumberland Pan Haggerty

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it's going to be one of those dreaded November weekends here in the UK, heavy rain and wind, torrential rain in fact. So baton down the hatches, stay in and make the most of it with a great British pudding with, of course, lashings of custard.

Custard is the perfect partner for British puddings and desserts. Custard sauce, as it is also known, is so easy to make - just look at this easy custard recipe. There's no need to ever buy a jar or packet again.

• Date and Walnut Sponge Pudding
• Sticky Toffee Pudding
• Spotted Dick Pudding

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Photo © RFB Photography</sub>

I'm back from a few days in London where, excitedly, I was a judge for the final of Channel 4's F Word with Chef Gordon Ramsay. I have signed a confidentiality agreement so I'm afraid that's all I can say about the programme right now until the episode is aired in January, but I'll keep you informed when that will happen.

What I can say is, despite whatever preconception you may have about Gordon Ramsay, I found him charming, hard working and extremely professional, it was great to watch him in full flight in the kitchen. Plus, I had a great time.

Watch this space!

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This week's Meat Free Monday Recipe

• Tomato and White Bean Casserole

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I have broken one of my own rules this morning. Usually I don't cook mince pies until at least December, even though they are available to buy in the shops from September. For me, the making mince pies symbolises the start of Christmas, so I guess it has begun, at least in this house because this morning a phone call meant unexpected guests and I had little to offer them so I made a quick tray of mince pies. May I say, I am really glad I did. I love the smell of mince pies cooking, all Christmasy, fuzzy and warm. OK, I know it's only early November but such a treat, naughty, but very nice.

Christmas Mince Pie Recipe.

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Long, slow, braised Lamb Shanks are perfect comfort food, so welcome on a chilly autumn or cold winters day. There are many recipes for Braised Lamb Shanks but this is one of my favourites. The Lamb Shank is cooked very slowly in a good red wine (I emphasise good, never cook with wine you wouldn't drink) which tenderises the meat until, when it is cooked, the meat will quite literally fall from the bone.

Serve with creamy mash or atop a dish of Tomato and Bean Casserole.

Braised Lamb Shank Recipe

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