Banana and Lemon Cake

I have recently made the discovery that cakes, flapjacks and other baked goods will all freeze well. Joy! This means I can now bake to my hearts content without worrying that my partner and I will have to eat the proceeds in a few days (or trying to find people to offload my baked goods onto). 

The combination of flavours in this cake sounds like it wouldn't work (my partner's exact words before eating it: "I'm not sure about this...") but it really does. And providing you use ripe bananas, you should be able to taste the two flavours seperately whilst they still compliment one another.

Pasta with Leek, Butternut Squash and Feta Cheese

This was a random 'oh I have some odds and ends in the fridge that need using up' recipe of mine, which turned out quite nicely. I added in the feta cheese at the end of cooking as I wanted relatively large chunks of feta in my sauce, but you could cook the feta into the sauce if you preferred.

Caramelised Red Onion Chutney

This was my first attempt at chutney and was very pleased with how it turned out since I was playing it by ear a bit with the ingredients. It's a very simple chutney, but the addition of treacle adds a subtle flavour which really complements the dark brown sugar; however you could omit it if you don't have any in your store cupboard. I ate this chutney with a range of cheeses such as mature cheddar, goats cheese, and Camembert and it went well with all of them.

Leek and Mushroom Risotto

A rather straightforward risotto dish from one of my random vegetarian cookbooks. I used mature cheddar cheese but if you can get hold of any vegetarian parmesan style cheese (or if you are happy to eat parmesan cheese) then that would also work very well.