Bacon and onion roly-poly pudding is a classic British family favourite from the 1960s.
A firm favourite in my family, served warm or cold, my wife’s aka Nanny’s bread pudding is the best.
Pickled chillies are tangy, sweet, and spicy; perfect for topping a salty pizza or chopping into a creamy coleslaw to add brightness. The leftover chilli-infused brine can also be used as a base for a spicy vinaigrette, so nothing goes to waste!
Why would you want to sterilise jars for all your lovely preserves and pickles? Because a clean sterilised jar is essential to the success and longevity of the jams and preserves you spend a lot of time making. Sterilising is a crucial part of safeguarding to remove any bacteria, yeasts, […]
I get about nine or ten eggs a day from my small flock of chickens which I keep on my allotment. Fresh eggs from free-range hens have lovely golden yolks and are ideal for making pickled eggs.
Famed – and occasionally feared – for its antioxidant-rich deep purple hue – this versatile root veg has long been a British favourite, with its sweet and earthy flavour a staple of many a childhood dinner. Long-lasting, fantastic for leftovers and offering a ton of health benefits, in recent times […]
Nothing beats a roast leg of lamb, properly cooked, blushing pink in the centre for an epic Sunday dinner.
For a show-stopping vegetarian main, try Rick Stein’s recipe for a traditional French confit tomato and aubergine tarte tatin, as seen on BBC2’s Rick Stein’s Secret France in 2019. Making the tarte itself is quick and easy, only taking about 40 minutes. Preparing the confit tomatoes and aubergines takes a […]
The subtle spiciness of blackberries is a perfect match for whisky. Use an affordable blended scotch, which you can tweak by adding in whole, toasted spices (such as cardamom) to infuse This recipe is definitely not for the kids!
Any decent tapas bar or restaurant will have pimientos de Padrón, deep-fried Padron peppers, on the menu. I am a great fan of the tapas style of eating. I feature a selection of tapas dishes here at Grandads Cookbook. They’re usually mild in flavour, with low levels of capsaicin. Every once in a […]
Potato peels are generally considered a “waste”. In most households, we will either throw away or compost the skins removed from potatoes. A friend of mine suggested I tried making crisps, or chips to our cousins across the pond, from the peelings so I gave it a go and they […]
I have had an abundant crop of chillies this year so I’m making sweet chilli jam. It’s a great addition to any plate of cold meats and if I make my own I can add plenty of chilli because I like the heat!
I’m a retired aeronautical engineer living in Tunbridge Wells, England. I love cooking and food history.
My grandchildren said, “Grandad, you ought to share your favourite recipes and histories online”. So here they are!
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