These are the cured and boiled 'hams' of pigs cheek. They have a lovely delicate flavour and silky texture. Weightwatchers do not do a version of these, well they do, it's the stock vegetables only.

A Moroccan classic Paula Wolfert. Track down her 'Moroccan Cuisine' if you like this sort of thing.

Marrow chutney with taste of ginger.

This is a wonderful way of making a luxury treat from something that would otherwise be thrown away. The other great thing about it is that the only time-consuming bit is the chocolatey part, and you can save that job until you feel like doing it. You don't even have to go out and buy oranges specially – just peel them carefully when you have them and store the peel in the freezer until you have enough. This is best made with dark chocolate with the highest possible cocoa solids. Green & Blacks do a cooking chocolate which is good for melting.

Sort of North African, though probably not wildly authentic.

A faintly Indonesian style beef curry, a great alternative to a stew for using up stewing steak.

A very easy one from Behemoth.

A thick tomato soup that you'd never guess had marrow in. It's so good it's almost worth growing marrows for. It's a heavy, main-meal soup.

A quince syrup submitted by Tahir. Two different methods of making it.

McLay455 method for brining chicken (or duck)

Moggins' recipe.

An intensely flavoured chutney made with little wild plums.

Shamelessly borrowed from Nigel Slater, by Behemoth.

Sally_in_Wales said "REALLY you MUST try this rhubarb chutney recipe. Best I've tasted."

A recipe from biscuitchris (not biscuits!)