Maylay mince, Will
The precise origins of this dish are lost in the mists of time. However, about 25 years ago I began to be more acutely aware of the cuisines of cultures further afield than those of Old Albion or our...
View ArticleCowboy beans, Will
A brief background. My dear friend J, most adventurous of souls, dedicated guardian of the food preservation and enhancement customs of at least three countries, polyglot and all-round good egg,...
View Article“Gone Fishin'”
These days I buy the fish I eat. But I was very fortunate indeed to be given a fabulous trout by a dedicated fisherman, Mike. After washing and gutting and washing again I stuffed it with fresh herbs,...
View ArticlePorridge with blueberries
No, it isn't a pun, although sometimes I feel as if I have been doing time these past months. At least I have been allowed out to work in the garden. Ingredients: One cup of oats, I have used jumbo...
View ArticleSausages and mash
One of those foods we used to eat before chicken korma and pulled pork ... probably ever since Sir Walter Raleigh/ Sir Thomas Harriot introduced potatoes to the British Isles from the New World....
View ArticleStrawberry Harvest, Judith and Melissa
Judith and Melissa have kindly sent photos of their strawberries:
View ArticleSmoked aubergine penne, Will
A supper dish that can be constructed in part, in advance, as and when. Some fire and excitement to boot! The quantities here are approximate, but are aimed at supper for two (or a hearty meal for one,...
View ArticleNo meat paella
Put the oil in a pan on a medium heat with the chopped marjoram, sliced fennel, garlic, chilli, salt, pepper and the halloumi cut into 1cm cubes. Stir this around for a few minutes, then empty out on a...
View ArticleThe trial by strawberry, Melissa
Well it started beautifully . . . 800g of home grown Strawberries500g of Preserving Sugar (with pectin) This is much less than the recipe but it still tastes tooth-achingly sweet to me. Stir over...
View ArticleRatatouille
Another easy recipe, hardly anything at all to do here - practically cooks itself! This is essentially a Mediterranean dish and the scents of the herbs, garlic and oils are pretty important. Ripe,...
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