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Almond macaroons Ingredients 4 ounces ground almonds 1 1/2 to 2 egg whites 5 ounces caster sugar 12 blanched almond halves icing sugar to dust (optional) Method Pre-heat the oven to 200*C/400*F. Line a baking tray with silicone paper or parchment. Set aside. Beat the egg whites with a fork until foamy. Put the ground almonds into a food processor and process until very fine. This should take about 15 seconds. Add 1/4 of the egg whites. Process for 10 seconds. Add half of the sugar. Process for 10 seconds. Add another 1/4 of the egg whites and the remaining sugar. Process for another 10 seconds. Add a further 1/4 of the egg whites. Process again. The mixture should be quite soft, but you should be able to shape it into 12 balls the size of a walnut. If you think the mixture is too stiff, add the remaining egg white. Place the balls 2 inches apart on the lined baking sheet. Brush all over with cold water and then drop 1/2 an almond on each. Bake for 15 to 16 minutes, until lightly

Adapted from BBC Good Food's recipe  Richly spiced plum chuntney Really delicious! Rich flavour with aromatic spices Used 3/4 the proportion of ingredients (750g plums, 75g dried fruit, 400g sugar) & just one large sized red onion Only had mixed dried fruit (raisins, sultanas, currants, orange & lemon peel) but this worked really well. Sherry vinegar instead of red wine vinegar, 150 ml only Also added a teaspoon of jam sugar to help gel the mixture - but could have used a little more Ingredients 1kg plums, halved, stoned and finely chopped 3 onions, finely chopped 100g dried cranberries or raisins, roughly chopped with an oiled knife 1 tbsp finely grated ginger 1 tbsp black mustard seed 1 tbsp ground cumin 1 tbsp paprika 1 tsp chilli flakes 750ml red wine vinegar 500g light muscovado sugar Method Put all the ingredients, except the sugar, into a large pan and stir well. Bring slowly to the boil, then reduce the heat, cover and simmer