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Rice, Rice Baby ….

Rice is a fantastically versatile ingredient. It is the main staple food for a large part of the human population. It is the no. 1 crop worldwide.
We use rice in lots of dishes at home and probably eat it 3-4 times a week.
Main favourites are chilli and rice, risotto, rice salads and loaded rice ( basically anything reaching the end of its life veg wise, bacon and some crumbled feta).

A great filling dinner it is new my main staple for parties.

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Paella is fun, filling and looks amazing in a big dish in the middle of the table for all to enjoy.
I like to do chicken, prawn and chorizo, although rabbit is traditionally used.
You can omit or add meats as you want although stick to white meats and fish.
My recipe is a bit of a mix of my favourites and a Sardinian classic.

Onto the rice, for me there are 3 rices to use for a paella, which in essence is a dryer paella…..

You have;
Paella rice- Bahia, Balilla, Bomba, Calasparra and Senia,
Carnaroli rice and
Arborio rice- mainly used in risotto.

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Smashing Pumpkins

OK OK, I know its a little late, Halloween has been and gone. But that is sort of my point. Pumpkins aren’t just for Halloween, their for life.

Well for autumn/winter anyway. A smashing seasonal, healthy and hearty vegetable(although technically its more of a fruit).

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I love using local and home grown. The pumpkin came from The Farm Shop in Stoulton, Worcestershire and the butternut squash was home grown by my green fingered soon to be mother in law.

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Related to and in partnership with squashes of all shapes, colour and sizes, they make excellent soups, pastries pies cakes and can be used for sweet and savoury dishes.
Pumpkins are full of vitamin A and C. All parts cam be used, from flowers to seeds and the  seeds are a great source of protein, magnesium, copper and zinc. YUM!

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So here are few recipes for you to try.

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