Recent Posts
  • alioli

    A lovely home made Spanish style garlic mayonaise

  • rhubarb and apple crumble

    Apple and rhubarb crumble is both sweet and tart and very satisfying. There is nothing better than a homemade crumble served with lashings of hot custard to finish off Sunday dinner. Crumble History Replacing pastry, crumbles were first made during world war II because of rationing. Conversely, rhubarb was unpopular because sugar was rationed. To Ginger or Not? Anyway, the history lesson over, the pairing in apple and rhubarb crumble works really well. For a touch of the exotic, add a spoonful of ginger preserve to the cooked fruit for a zingy lift. You will see ginger in both the fruit and the topping, but leave it out if you are not a fan. I most definitely am a fan, but my wife, aka Nanny, is not. This results in an interesting dilemma which I usually lose. All the supermarkets sell their own brand ginger preserve, but I like the one made by Wilkin and Sons. Choice of Apples Additionally, I know they are not cooking apples, but I really like using Pink Lady apples in my cooking. They have a slight zing and fizz on the tongue, and something of this transfers when cooked. The recipe uses Bramley or Granny Smith apples, classic cookers but try the Pink Lady’s and see what you think? Also, apples and rhubarb make a fantastic sauce for pork, instead of just plain apple. Try it, you will be pleasantly surprised. Recipe – Apple and Rhubarb Crumble Apple and Rhubarb Crumble Use up any glut of rhubarb with an easy to make crumble. 450 g rhubarb (cut into 3cm slices)350 g apples (Bramley or Granny Smith work well, peeled and cut into 3cm chunks)1 vanilla pod (split open or 1 tsp vanilla paste or extract)120 g golden caster sugar1 tbsp ginger preserve (optional)For the topping:200 g plain flour1 tsp ground ginger (optional)100 g cold salted butter (chopped)70 g light soft brown sugarTo serve:ice cream or custard (to serve) Preheat the oven to 200°C/180°C fan/gas 6.Toss the rhubarb, apples, vanilla and sugar together in an ovenproof dish and roast for 10 mins. Gently stir in the ginger preserve if using.Mix the flour and ginger, if using, together in a large bowl. Rub in the butter with your fingertips to create a chunky breadcrumb textured mixture. Stir through the sugar. Sprinkle the crumble topping onto the fruit and cook for a further 30-35 mins or until the topping is lightly golden brown. Serve with ice cream, custard or creme fraiche. DessertBritish

  • apple sauce

    An easy apple sauce needing just four ingredients which goes great with pork or duck. Bramley apples are best for cooking and are widely available. Apple Sauce An easy apple sauce needing just four ingredients! 3 Bramley apples (peeled, cored and sliced)50 g Caster sugar50 g Butter¼ tsp Ground sweet cinnamon Put all the ingredients into a pan, cover, and cook gently over low heat for about 15 minutes, stirring occasionally, until the apples break down.Stir to remove any lumps and serve. It’s fine to use any apples but cooking apples like Bramley work best. I sometimes use a potato masher to pulp the cooked apples into a puree. Side DishBritish

  • atlantic mackerel

    scomber scombrus Atlantic mackerel is easily recognized by its blue/green tiger-like back stripes. It has an average length of about 30 – 40 cm, although it can grow up to 70 cm. Mackerel is a fast swimmer and needs to be in constant motion in order not to sink, as it doesn’t have a swim bladder. Atlantic mackerel is a predatory fish that feeds on krill, crustaceans, small fish and is even prone to cannibalism. It is a migratory fish. It spawns just east of the Irish coast during spring then migrates north-west towards Iceland in the early summer. In late summer to early fall it moves eastward towards Norway. From fall to winter the it travels south along the Norwegian coast to the North Sea. During the winter it heads back west to the Irish coast for spawning. Consequently, Atlantic mackerel is always close to the Faroe Islands during its annual migration. A female mackerel can spawn up to 450.000 eggs in a single spawning season. The hatching time depends on sea temperature. Most Atlantic mackerel spawn in temperate waters at about 9 – 12 °C. At this temperature hatching usually takes about a week. The newly hatched larvae are incapable of swimming, instead, they drift with the pelagic current for a month. Then enters the post-larval stage. At night the young mackerel go to the surface to feed, during the day they descend deeper into the ocean to avoid natural predators. After approx. 40 days the Atlantic mackerel has grown to about 5 cm in length. At this stage, the young mackerel as taken on the distinct mackerel shape and colors, and they join other mackerel in the annual migration. Atlantic mackerel reaches sexual maturity at 2 years of age and can live up to 17 years. Credits: Marine Stewardship Council – Mackerel 2019Wikipedia – MackerelVardin SeafoodsDownsizer

  • Bacalhau (salt cod), is the national dish of Portugal and Bacalhau à Brás is popular in the capital, Lisbon.

  • baileys-cheesecake-maltesers

    A easy to make no bake cheesecake.

  • hake bake

    A fabulous recipe for low-fat oven-baked fish and chips that uses one pan! This will prove to be a family favourite at the supper table and uses the whole hake in place of cod or haddock fillets, which is a more sustainable fish to use. Children will love its mild taste too.

  • baked raspberry cheesecake

    A classic and really indulgent dessert, this baked raspberry cheesecake is a crowd-pleaser. The fresh raspberries on top cut through the rich body of the cheesecake.

  • baked whole turbot

    When cooked fresh, turbot meat is subtly flavoured and sweet. (It also stores well and can be kept for a few days due to its mild flavour and high gelatine content.) Turbot can be filleted, then steamed or sautéed. But I like to make serving turbot into a family occasion and roast the fish whole to be shared at the table.

  • bangers and mash

    Our Bangers & Mash consists of Cumberland sausages served with mashed potato and onion gravy. Traditionally served in pubs, a recent survey ranked it as Britain’s most popular comfort food. What are Bangers? Sausage Bangers surfaced during WWI and became even more widespread during WWII. Meat was in short supply and rationing meant sausages were made with inexpensive fillers like rusk or breadcrumbs. However, large amounts of water in the mix would result in the sausages bursting with a “bang” when fried. “Bangers” stuck and is still in use today. Pricking sausages with natural casings has two benefits, firstly it allows the steam to escape. Secondly, it also means excess fat can drain away. Cumberland Sausages: Being probably the most famous of British sausages, Cumberland’s have been a regional speciality for over 500 years. Because they are made using chopped rather than minced meat, Cumberland’s have a distinct taste and a coarse texture. County of Cumberland Absorbed into Cumbria in 1974, Cumberland as a county no longer exists. Sandwiched between Lancashire in the south, Scotland in the north and facing the Irish sea, it contained the Lake District, one of the most picturesque areas of the UK. County of Cumberland Since being granted Protected Geographical Indication (PGI) status in 2011, Cumberlands are a treasure of the British sausage industry. This helps to protect their heritage and authenticity in a world of fake sausages from overseas. Guide to British Sausages Find more information on British sausages at A Guide to British Sausages. The perfect accompaniment to bangers and mash is my great onion gravy. Cumberland Sausage CasseroleGrandads Onion GravyMashed PotatoBean and Sausage BakeSpanish Chorizo Sausage Recipe – Cumberland Bangers and Mash Cumberland Bangers and Mash Succulent Cumberland sausages embedded in a pile of creamy mashed potatoes and drenched in a rich onion gravy. For the Mash1 kg Potatoes (peeled Maris Piper)SaltPepper1 tbsp Butter1 Egg yolkFor the Sausages8 Cumberland sausagesOlive oil For the MashChop the potatoes into 2.5cm chunks.Add the potatoes to a pan of salted water and bring to the boil. Simmer for 20 minutes.Drain the potatoes and return to the pan. Add a knob of butter, a splash of milk, salt and pepper to taste, and the egg yolk.Mash the potato until smooth and creamy with no lumps.For the sausagesIn a frying pan over medium heat add a splash of olive oil and fry the sausages for 10 minutes turning regularly to brown on all sides. Serve with Grandads Onion Gravy Main CourseBritish