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		Courgette and Stilton Soup 2lbs courgettes grated, 12oz potatoes diced, 1 leek chopped, 1.5pts vegetable stock, 6oz stilton, .5 pt double cream, 1 tbsp oil
		Heat oil gently, add grated courgettes, diced potato, chopped leek and stir vegetables till covered in oil. Add stock. Cook until potatoes are soft. Liquidise. Bring back to boil. Take off the heat and add stilton, stir until melted. Do not boil at this stage. Add cream and heat gently before serving.
		Carrot and Cumin Soup 1 tbspn oil, 1 chopped onion, 1.5lbs carrots chopped, 2 tspn cumin, 1.5pts chicken or vegetable stock, .5pts milk
		Heat oil gently, add onion and carrots, stir then cover and sweat for 5 minutes, add cumin and cook for further 1 minute. Add stock and bring to the boil. Simmer for 10 minutes. Liquidise, return to the heat and stir in the milk. Season as required.
		Festive Gammon 1 gammon joint 3oz dark brown sugar. 1 tspn dry mustard, 5 tbsps pineapple juice, Glace cherries, cloves
		Place joint in large saucepan and cover with fresh cold water. Bring slowly to the boil and remove any scum as it rises. Cover and simmer gently until cooked - time 20 minutes for each 1lb plus another 20 minutes. When gammon joint is cooked remove from the pan. Remove outer skin with a sharp pointed knife, score the fat in a diamond pattern. Pierce the cherries with cloves and stud over the gammon where scores meet. Mix sugar, mustard and juice and brush over the joint in a roasting tin. Cook in a moderate oven gas mark 4 or 180° for approximately 15-20 minutes. Serve either hot or cold.
		Christmas Pudding 1 cup plain flour, .5 level tspn bicard of soda, 1 cup suet (vegetable) or 4oz grated butter, 1 cup of each of the following - currants, raisins, sultanas, breadcrumbs, demerara sugar, grated carrot, grated potato, .5 tspn mixed spice, 2 eggs size 3.
		You will require a 2.5 pint pudding basin, well greased. Sift flour and bicard of soda into a large mixing bowl, add remaining ingredients and mix well. Spoon into greased bowl and cover with circle of greaseproof paper then put foil over top of bowl and steam for 3 hours putting the basin into an upturned saucer or trivet.
	Recipes from Grace Gray, Fife	Scotland4me.net2005