A tuna tomato pasta bake for a quick and easy mid-week meal should be in every family recipe book. This recipe from Sainsbury’s fits the bill and is a favourite of the grandchildren when they stay. Mind you, they are hungry again about an hour later and the assault on […]
“Cataplana” is the word for both the dish and the spherical pot it’s cooked and served in. This fish and seafood stew is from the Algarve, in Portugal. You don’t need a cataplana dish, any deep dish such as a cast-iron casserole dish, Dutch oven or large pot. As long […]
Ceviche is the Latin American dish where really fresh fish and shellfish is cured in lime juice and tossed commonly with onion, tomato, coriander, salt and often avocado. It’s quick, it’s easy, and makes a fabulously light starter or lunch.
Most non-Spaniards think that paella is Spain’s national dish. Whereas Spaniards themselves think of paella as a regional dish from Valencia on Spain’s east coast.
Scotch pies have been around for hundreds of years. So long in fact that where and when they originated is unclear. As they can be held in one hand, it is probable that they were a working man’s food like the Cornish pasty was for the west country miners. Mutton […]
Monday night’s dinner would not be complete without all those leftover roasties from Sunday chopped up and mixed with mashed potato and green vegetables all fried together. Cabbage and Brussels sprouts are particularly good done this way.
Bacon mash and cabbage has always been the meal of choice for “a taste of home” for people of Irish descent. This is the most popular meal on St Patrick’s day in Ireland.
Both of my wife’s parents are Irish so I have a lot of experience with bacon and cabbage.
Bacon and onion roly-poly pudding is a classic British family favourite from the 1960s.
This peri-peri mackerel recipe uses Nando’s medium peri-peri sauce to spice up the mackerel with some chilli warmth and is really simple to make.
A modern classic and affordable Sunday dinner, a perfect roast chicken with sage and onion stuffing. Add all the roasties, potatoes, parsnips, carrots, beetroot and green vegetables like tender stem broccoli or spring greens.
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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