Sauce for Roast Pork It’s traditional to serve apple sauce with your Sunday roast pork, but have you tried rhubarb and apple sauce or even all rhubarb? They make a good pairing and this twist on the classic apple sauce goes great with pork. Rhubarb History Rhubarb seems to have […]
No kids party is complete without jelly and ice cream. These traffic light jellies from Netmums are great for kids of all ages, myself included.
Living in central London I am very lucky to have access to authentic imported Spanish products from Brindisa. Many UK supermarkets now sell a few Spanish products like pimenton and even Padron peppers. The main shop is in Borough Market across from London Bridge station. They also have a smaller […]
The herring is an oily silverfish high in omega 3 oil. Grilled, smoked (as kippers) or baked, they are very good for you!
SPAM History Let’s go back in time to World War II. Fish was unavailable so we Brits made SPAM fritters instead for our weekly deep fry with chips. SPAM is canned pork luncheon meat made in the USA by Hormel, introduced in 1937. It became popular during WW II because […]
Whether you fish with lures or bait, from boat or shore, the sea bass is a prized catch.
Whiting, and I’m talking about English whiting here, are seriously underrated as an eating fish.
Homemade scampi is so much better than those from supermarkets. Shop bought scampi often contain over 50% breadcrumbs and only 7% actual scampi. The rest is water and minced cod plus additives.
Make your own tasty homemade fish fingers, so much better than shop-bought. Launched in 1955 the first fish finger in Britain was a resounding success. More than 60 years later the frozen brick of fish is just as popular.
Tartare sauce is the classic accompaniment for fish and shellfish.
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!
Find out more