Stewed Rhubarb in Hot Berry Cider   

Old Fashioned Apple Crumble

Spicy Ginger Biscuits 

Thai Style Lamb Curry

Classic Roast

Caramelised Macadamia Nuts

• 750g rhubarb, trimmed and chopped
• 500g chopped cooking apples
• 1/2 cup Hot Berry Old Mout Cider
•  Juice and zest of 1 large orange
•  100g caster sugar, plus 1 tablespoon extra
•  2 pieces stem ginger, finely chopped
•  1 vanilla pod, halved lengthways
•  1 x 250ml tub natural yoghurt

• 1/2 cup of macadamia nuts, halved
• 1/4 cup of castor sugar

How to make it:

Heat a small, heavy-based saucepan over medium heat. Add the sugar and macadamia nuts to the pan and stir. Continuing stirring gently until the sugar has melted and caramelized the macadamia nuts.

Carefully transfer nuts onto waxed paper. Allow to cool and then break into pieces.

½ kg carrots, peeled 

How to make it:

Preheat the oven to 220 C degrees. Cut the carrots, parsnips, kumaras, courgettes and butternut squash into small cubes. All the vegetables will shrink while baking, so don’t cut them too small.

Place all the cut vegetables in a single layer on 2 baking sheets. Drizzle them with olive oil, salt, and pepper. Toss well and place garlic on top of the veggie pile (one per tray). Bake for 35 to 45 minutes, until all the vegetables are tender, turning once with a metal spatula.

Sprinkle with parsley, season to taste, and serve hot. Goes well with a glass or two of Old Mout Cider Hot Berry.

 750g boneless lean lamb 

Cut the lamb into 2-3cm cubes. Heat a dash of oil in a heavy-based deep frying pan or flameproof casserole and gently cook the onion, garlic, ginger and lemongrass, stirring often until tender. Do not let the mixture burn.

Stir in the curry paste and lime leaves. Stir over a low heat for a few minutes until very fragrant.

Add the lamb, tomatoes and juice, and pepper. Stir over a medium heat until the curry comes to the boil, then lower the temperature and stir in the coconut milk or cream. Cover and simmer on the lowest heat for 1 hour or until tender. Stir occasionally. Alternatively, cover and cook in the oven at 160°C for 1½ hours.

Serve with boiled Jasmine rice or other long grain white rice and vegetables, with a garnish of cashew nuts if wishes…and of course a glass of Old Mout Hot Berry Cider.

Enjoy with a glass of Old Mout Hot Berry Cider

For the crumble: 
• 35g rolled oats
• 35g wholemeal flour
• 20g caster sugar
• 35g margarine or butter

For the filling:
• 400g cooking apples, peeled, cored and quartered
• 50g sugar, to sweeten
• 1 tablespoon water

How to make it:

Preheat the oven to 190°C/375°F/gas 5. Peel and core the apples, quarter and cut in to chunks.

Put the apples into a pan with the sugar and water. Cook over a low heat for 5 minutes and place in a small ovenproof dish.

Place the flour and oats in a bowl and mix well. Cut the margarine or butter into small cubes and add this to the oats and flour. Mix with your fingertips until it resembles an even crumb texture. Add the sugar and mix through.

Cover the fruit with the crumble mixture. Bake for approximately 20 minutes until the crumble is golden and the apple hot.

Enjoy with a glass of Old Mout Cider Hot Berry.

Poached Pears 

• 6 pears, peeled with stems left intact
• juice and peeled rind of 1 lemon, cut into thin strips
• ½ cup brown sugar
• ½ cup honey
• 2 x 330ml bottles Old Mout Pear Scrumpy
• 1 cinnamon quill, broken

Filo tart

• 4 layers filo pastry
• 50g butter, melted
• ¼ cup toasted crushed macadamia nuts
• Greek yoghurt, mascarpone or ice-cream to serve

Cut a thin slice off bottom of pears so they stand upright. Arrange pears in a small to medium saucepan so they fit snugly. Add ingredients and bring to a gentle simmer and poach for one hour. Allow pears to cool slightly before carefully removing from liquid. Reserve liquid.

To make the filo tart cases, preheat oven to 180°C. Carefully separate filo into two layers. Brush top of first layer with melted butter, place second layer on top and brush with remaining melted butter. Cut layered filo into six squares. Push filo squares into six muffin pans and bake for 10–12 minutes or until filo is golden and crisp.

Meanwhile, rapidly boil poaching liquid for 10–15 minutes until reduced to a syrup.

Place a poached pear in each tart shell and place on a plate. Drizzle over cider syrup and scatter with toasted macadamias.

Serve with a dollop of Greek yoghurt, mascarpone or a scoop of ice-cream.

What you need 

·         1.25L Old Mout Boysencider

·         100 ml ( two shot glasses)  gin or vodka

·         3 tablespoons sugar

·         4 oranges, (3 juiced, 1 whole)

·         4 lemons, (3 juiced, 1 whole)

·         2 limes, (1 juiced, 1 whole)

·         Ice

·        500 ml soda water

How to make it:

In a large pitcher combine the cider, gin, sugar, the juice from 3 oranges, 3 lemons, and 1 lime. Slice the remaining orange, lemon, and lime and add them to the pitcher as well. Stir the mixture and let it sit overnight in the refrigerator.

Pour the sangria into glasses filled with ice and top with  soda.