Get the latest recipes from Oldchem http://www.grouprecipes.com/people/oldchem A healthy version of a delicious cake - nice and NOT naughty !! http://www.grouprecipes.com/26483/healthy-carrot-cake.html A low fat healthy version of a doner kebab. Tasty and healthy. http://www.grouprecipes.com/26475/healthy-doner-kebab.html CLOSE YOUR EYES AND YOU COULD BE IN SPAIN WITH THIS LOVELY PAELLA - WOULD BE EVEN BETTER WITH HOT SUN AND A JUG OF SANGRIA !! http://www.grouprecipes.com/26274/paella.html This is a delicious rich lamb dish,if using extra lean lamb it works out at 4 points per portion but completly free on Core. This would be a lovely dish for a special occassion, great served with noodles http://www.grouprecipes.com/26251/ruby-lush-lamb.html This is a really quick and easy dish that uses up any odd bits of chicken or steak. I will give the recipe that I used but it could be adapted for whatever meats or vegs you have in your fridge - the main things you need are noodles and beansprouts. This makes 2 huge platefuls, possibly with some left over for the next day !!!! http://www.grouprecipes.com/26250/special-chow-mein.html Scouse was brought to Liverpool by Northern European sailors, it was originally called Labskause. This was finally shortened to Skause and over time the spelling changed to the more Anglicised version we have today. Scouse can be ready made and kept for up to 2 days. Keep it covered in a refrigerator and reheat in a saucepan. Most people prefer the added depth of flavour that reheating adds. Blind scouse was a variation on the above recipe and was eaten by the poorer people as it was cheaper to make because it did not contain meat. http://www.grouprecipes.com/26246/scouse.html Irish stew is easy to make and if made with mutton and cooked slowly will be both flavorsome and tender. Mutton, being an older meat, has more flavor than lamb but does need to be cooked for a couple of hours over a low heat with liquid. It should not be allowed to boil or the flavour will be spoiled. There is little agreement as to the classic recipe - should there be carrots? Should the meat be browned? Should mutton, lamb, beef, bacon or even kid be used? The following dish will be found to be hearty and nourishing and traditional enough. http://www.grouprecipes.com/26149/irish-stew.html This is a traditional Scottish soup. In 1819, J. G. Lockheart observed about Hotch-Potch that it is, "Also called Hairst Bree, meaning harvest broth...a truly delicious soup, quite peculiar to Scotland." Indeed, it was considered quite special to the Scots as it meant all fresh vegetables and freshly slaughtered meat at summer's end were packed into a light broth for a wonderfully fresh soup. It's quite attractive, with white, bright orange, and dark green vegetable chunks, redolent of lamb and fresh herbs. And it's substantial--the very soul of comfort after a cold day on the highlands http://www.grouprecipes.com/26144/hotch-potch-soup.html This wonderful recipe is so easy but unbelievably tasty. It is great doubled or even trebled if cooking for a crowd. I like it served with couscous but would also be good with boiled rice http://www.grouprecipes.com/26142/jamaican-beanpot.html This potato dish is ideal with grilled poultry or pork chops. An unusual way of serving potatoes. http://www.grouprecipes.com/26129/braised-potatoes-and-garlic.html