Know your noodles, pumpkin pie, gingerbread, leeks

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Know your noodles? There are so many different noodles around so why not try a few varieties from the many on offer. Some will need cooking prior to use but there are varieties available to buy ready cooked - they make a cheap and convenient way to bulk out soups or added to a vegetable stir fry.

Egg Noodles are the most common and versatile, yellow in colour they come in various thicknesses.

Rice Noodles vary in thickness from thin to quite

wide - the rice vermicelli variety are extremely thin and brittle and will cook almost instantly in hot liquids.

Wheat Noodles are usually sold in bundles of long, thin sticks.

Cellophane Noodles are made from ground mung beans and are very absorbent so are good for using in dishes with plenty of sauce.

Noodles can be cooked ahead of time and refreshed by running under cold water before adding to hot stocks, soups or stir-fries.

This Halloween why not keep the kids amused by decorating their own gingerbread figures. If you make your own ginger biscuits you could use a circular cutter to make pumpkin biscuits decorated with orange coloured icing (mix a drop of red food colouring with several drops of yellow food colouring into the icing).

If you're a busy Mum, Tesco have a range of ready packed biscuit sets which include witch-shaped biscuits and several tubes of easy-pipe icing. Great for Halloween parties or to give as a trick-or-treat gifts!

Pumpkin Pie

You will need:

455 calories per portion (Serve 6-8)

1lb Pumpkin
2oz (50g) Butter
1 Large Onion (sliced)
8oz (225g) Potatoes
4oz (100g) Peas (cooked)
4oz (100g) Cheshire Cheese
13oz (368g) Pack frozen Puff Pastry

Instructions

• Peel pumpkin, discarding seeds, and chop into cubes. Cook in simmering salt water for 15 minutes. Drain.
• Melt butter in pan and cook onions gently then mix with pumpkin.
• Dice and boil potatoes then add to pumpkin with peas and cheese. Season well.
• Roll out pastry using 2/3 to line a greased, shallow pie tin.
• Pile the filling into tin then use remaining pastry to form a lid, cutting two slices in top. Seal the edge of pie by pinching edges together with fingers and thumb.
• Brush top with milk or beaten egg to glaze and bake at 220º in centre of oven for 15 minutes - reduce heat to 190° and bake for a further 15 minutes until golden brown.

If you find that boiling leeks leaves them watery and tasteless why not try roasting them as an alternative. Cut the leeks into large chunks and place in a roasting tin.

Drizzle with a small amount of olive or sunflower oil and sprinkle with sea salt and black pepper.

Throw in some fresh or dried herbs and cook in a hot oven for around 20 minutes. Leeks will be soft but not mushy and really flavoursome.

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