Emma Parkin brings us some yummy ideas to keep our taste buds tingling this autumn

Autumnal delights made easy

Fish cakes with fresh herbs
Serves 4
500g hake or other firm white fish, cooked
1 large potato, cooked and peeled
salt and freshly ground black pepper
1tbsp fresh rosemary, chopped
1tbsp flat leaf parsley, chopped
2 large eggs, beaten
oil, for frying
To serve
Potato wedges
Salad

1. Remove any skin and bones from the fish and flake finely with a fork, into a bowl. Mash the potato finely and add to the fish with a little salt and freshly ground black pepper.
2. Add the herbs and the beaten eggs and mix evenly.
3. Heat a little of the oil in a pan. Divide the mixture into about eight portions in the bowl. Wet your hands and shape the fish mixture into flat balls. Drop carefully into the frying pan and fry on both sides until cooked through and golden brown.
4. Serve with potato wedges and a salad

Chocolate slices
Makes 40
250g butter or margarine, melted
125ml golden syrup
80g cocoa powder
500g roughly crushed biscuits, eg. rich teas or digestives
icing sugar, for dusting
Equipment:
Weighing scales, measuring jug, large deep square cake tin, sharp knife, rolling pin and clean plastic bag (for crushing biscuits).

1. Melt together the butter and golden syrup. Add the cocoa powder and mix well with a wooden spoon.
2. Add enough crushed biscuits to make a stiff mixture that absorbs the butter mixture. Press the mixture into a large, deep, square cake tin and chill until firm, for about two hours.
3. Dust with icing sugar and cut into squares.

1. 1 Make white sauce (milk butter and seasoning).
2. Add 2oz of the grated cheese and tsp. of the fresh cream
3. Sautee the mushrooms and put them in four ramekin dishes.
4. Pour sauce over the mushrooms. Top with grated cheese and out under the grill.