The Fresh Spread with Kate Copsey

Kate is a great fan of early 20th Century cook books that include interesting recipes using a full dozen eggs, or that are ‘put into moderate oven until done’. Figuring out how to adapt the ingredients and cooking is always a trial but great fun when they work!

This Week's Blog

Forcemeat stuffing

Homemade forcemeat stuffing Traditionally stuffing is used with poultry, both turkey and chicken, as well as with pork or duck...

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More The Fresh Spread Blog Posts

Traditional Cornish Pasties

Traditional Cornish Pasties   The base of traditional Cornish Pasties is a pastry filled with...

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A Strawberry Fool
Fruit Fool for April Fools’ Day

April first is deemed April Fools’ Day so I decided to do a fruit fool...

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Meatballs with Tomato Sauce

Meatballs with Tomato Sauce My little tomato plants are getting big enough to put into...

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Cornflake Crust with Blueberry Custard

Cornflake Crust with Blueberry Custard As the weather in spring turns mild, I opt for...

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Blueberry Muffins for Breakfast

Blueberry Muffins – a tasty breakfast to start to the day. In the book that...

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Toad-in-the-Hole – a winter classic

Toad-in-the-Hole with Onion Gravy The dark days of February are sometimes damp and dreary making...

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Meet Kate Copsey

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