Autumnal recipes

Baked Beans

500g dried haricot or borlotti beans
1 tsp mustard powder
2 tblsp molasses
1 tblsp honey
2 heaped tbsp tomato puree or tin of tomatoes
2 cloves garlic, crushed
1 large onion, sliced
2 bay leaves
seasoning

1. Soak the beans over night or shorter if freshly harvested
2. Drain and place in a casserole dish or pan
3. To 600 mls of water add the mustard, honey, garlic, puree and molassess and pour over the beans
4. Add the onion, bay and seasoning
5. Cook slowly in warm oven or on hob until beans are cooked

Poor Man's Capers

Has anybody tried pickling nasturtium seeds as a caper substitute? There are many variations for recipes online – this is the one given on the Garden Organic website.
The seeds should be picked whilst green and fresh. Soak them in cold salted water for two days (half a tablespoon of salt to one pint of water). Drain and soak in cold water for another day. Drain well and put in a glass jar. Bring vinegar to boiling point and use to cover the seeds. (Probably best to let it cool first) Close jar tightly and leave for a couple of days before eating – though most other recipes suggest leaving for two weeks. Store for up to six months.
Variations on the above include adding the following to the vinegar: garlic, celery seeds, lemon zest, pickling spice and peppercorns. Most of the recipes suggest using white wine vinegar.
Helen