Here are 2 more recipes from Helen Watson, Wendy. Again, I have not tried either one, and, again, they both sound good to me:-)

Hearty Autumn Hotpot
Source: Helen Watson
Serves 6.

INGREDIENTS: Butter - 75 g (3 oz), Onions - 2 medium sliced, Carrots - 4 medium sliced, Parsnips - 2 cut into chunks, Cauliflower - 1 small cut into florets, Courgette(zucchini)- 4 sliced, Tomatoes - 6 skinned, roughly chopped, Plain flour - 50 g (2 oz), Milk - 450 ml, Vegetable stock - 300 ml, Dried mixed herbs - 1 tsp, Salt and freshly ground black pepper, Wholemeal self raising flour - 100 g (3 oz), Baking powder - 1 tsp, Salt - tsp, Cheddar cheese - 75 g (3 oz) grated, Mustard powder - 1 tsp.

COOKING: 1. Melt 50 g (2 oz) butter in a large saucepan. Add the onions, carrots and parsnips and sauté lightly for 5 minutes. Transfer to a large casserole dish. Add the remaining vegetables.
2. Blend the flour with 300 ml milk and add to the vegetables with the stock, mixed herbs and seasoning. Bake at 200C / 400F / Gas 6 for 40 minutes.
3. Meanwhile, place wholemeal flour, baking powder and salt in a bowl. Rub the remaining butter into the flour until the mixture resembles fine breadcrumbs. Stir in half the cheese, mustard and a little milk and mix to a soft dough.
4. Roll out on a floured work surface until 1.5 cm thick and cut into rounds with a 5 cm fluted cutter.
5. Place the scone rounds on top of the vegetables and brush tops with remaining milk and sprinkle with cheese.
6. Return to the oven for 20 minutes until scones are golden brown and vegetables are cooked.

Boodle's Orange Fool
Source: Helen Watson

Boodle's Club in London's St. James's Street, was founded in 1764 and this luscious fool has been a speciality on the menu for many years. It is a little like a trifle, with a sponge cake base which sops up the creamy, fruit-flavoured mixture on top. Serves 6.

INGREDIENTS: Trifle sponges - 4-6, cut into 1 cm (* inch) slices, Oranges - 2, zest and juice, Lemon - 1, zest and juice, Sugar - 25-50 g (1-2 oz), Double cream - 300 ml (* pint), Orange slices or segments - to decorate.

COOKING: 1. Use the sponge slices to line the bottom and halfway up the sides of a deep serving dish or bowl. 2. Mix the orange and lemon zests and juices with the sugar and stir until the sugar is dissolved.
3. In another bowl, whip the cream until it just starts to thicken, then slowly add the sweetened fruit juice, whipping the cream as you do so. Whip until the cream is light and thickened and all the juice absorbed.
4. Pour the mixture over the sponge and refrigerate for at least 2 hours, longer if possible, so that the juice can soak into the sponge and the cream thicken.
5. Serve decorated with segments or slices of fresh orange.