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.
Recipes
Triple Cooked Chunky Chips
The best chips you will ever taste are triple cooked.
Braised Leeks with Herbs de Provence
Easy braised leeks tossed with a little olive oil and a blend of herbs called Herbs de Provence.
Frizzled Leeks
Finely sliced leeks quickly deep fried for crispness and flavour. These frizzled leeks make the perfect topping for soups or as a garnish for lamb or beef.
Shepherds Pie
Shepherd’s pie is one of those comfort foods that give you that warm, satisfied, cosy feeling on a cold evening. I have chosen two recipes for great shepherd’s pies. The first is easy to make, takes about an hour, and is great for a weekday meal. The second uses diced […]
Catch It and Cook It – Whelks
Many of us have fond memories of visiting the seaside and buying some seafood from a stall. You then douse it in white pepper and vinegar and enjoy the taste of freshly caught and cooked shellfish. You taste prawns, mussels, cockles, winkles and for the brave souls among us whelks.
Eton Mess
Eton Mess is a traditional English dessert. Made from whipped cream, meringue and summer fruits, it is really easy to make.
Catch It and Cook It – Spider Crab
As a rod and line angler, the majority of crabs I catch from the shore are spider crabs. Found in huge numbers just offshore during April to June when they migrate.
Catch It and Cook It – Squid (Calamari)
Rod and line fishing for squid (calamari) and cuttlefish has become popular in the UK over the past few years. Specialised fishing techniques use custom lures known as jigs. These have two circular rows of crown hooks that entangle the tentacles.
Catch It and Cook It – Cuttlefish
My featured recipe marinates the fish with lemon, chilli and garlic. The acidic lemon juice partly cures and tenderises the flesh before cooking very quickly over high heat.