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.
The best chips you will ever taste are triple cooked.
Easy braised leeks tossed with a little olive oil and a blend of herbs called Herbs de Provence.
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.
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 […]
Tartare sauce is the classic accompaniment for fish and shellfish.
Grandad’s onion gravy is a legend in my family. It goes great with Sunday roasts, sausages and pork chops. Making this gravy takes a bit longer than usual, so I only tend to make it when we have the family round for dinner, but it is well worth the effort. […]
Potatoes Dauphinoise or gratin dauphinois is a French dish of sliced potatoes baked in milk or cream, using the gratin technique. Origins It originates from the Dauphiné region in south-eastern France, situated between the Alps and the Rhone valley. Cheese? English speaking countries like the USA or here in the […]
Sometimes less is more, and this really simple Portuguese tomato salad is much better than the sum of its ingredients. This simple but delicious salad makes a great accompaniment for meat or fish. Make it in advance to let the flavours mingle and you will be delighted. It reminds me […]
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.
A collection of recipes from great British classics to Spanish tapas and beyond. You will find something for everyone, enjoy!
