A very versatile dish, Yorkshires can be a starter, side or even a main dish like Toad in the Hole. Giant ones can contain the entire meal!
Come and find recipes old and new from my collection.
Author: Richard
Buttered Spring Greens with Lemon and Garlic
Shredded greens sautéed in butter and garlic and topped with a squeeze of lemon juice and black pepper.
Glazed Chantenay Carrots
These delicious little carrots are great eaten raw, boiled, or roasted but I like them glazed in butter and brown sugar.
Horseradish Sauce
Horseradish sauce that you buy in the supermarket is a mild version of the sinus-clearing eye-watering sauce that can be made very easily from raw horseradish root.
Sunday Roast Beef
In our house, Sunday would not be Sunday without a roast for lunch. My wife’s favourite is roast beef with all the roasted potatoes, parsnips, sweet potato and onions.
Mulligatawny Soup
On a cold winter’s day, nothing beats a bowl of hot mulligatawny soup with some lovely fresh crusty bread.
Catch It and Cook It – Velvet Swimmer Crab
When I take the grandchildren fishing on a pier or in the harbour, more than anything else, they like to drop a net over the side to catch crabs. For bait, any piece of a fish carcass will do but for some reason, a rasher of bacon works really well? […]
Chip Shop Curry Sauce
You can’t beat a good homemade curry sauce on your carefully crafted fish and chips.
Fish and Chips with Mushy Peas
You can go down to any British high street and get fish and chips to takeaway. But cook this iconic British meal at home, complete with a side dish of mushy peas.
Fish and Chips – A British Institution
Fish and chips are the iconic British takeaway food. Tender white fish, wrapped in a beer batter coating, crisped to perfection.