FacebookI get about nine or ten eggs a day from my small flock of chickens which I keep on my allotment. Fresh eggs from free-range hens have lovely golden yolks and are ideal for making pickled eggs.
Facebook Famed – and occasionally feared – for its antioxidant-rich deep purple hue – this versatile root veg has long been a British favourite, with its sweet and earthy flavour a staple of many a childhood dinner. Long-lasting, fantastic for leftovers and offering a ton of health benefits, in recent […]
Nothing beats a roast leg of lamb, properly cooked, blushing pink in the centre for an epic Sunday dinner.
Facebook For a show-stopping vegetarian main, try Rick Stein’s recipe for a traditional French confit tomato and aubergine tarte tatin, as seen on BBC2’s Rick Stein’s Secret France in 2019. Making the tarte itself is quick and easy, only taking about 40 minutes. Preparing the confit tomatoes and aubergines takes […]
Facebook The subtle spiciness of blackberries is a perfect match for whisky. Use an affordable blended scotch, which you can tweak by adding in whole, toasted spices (such as cardamom) to infuse This recipe is definitely not for the kids!
Facebook Any decent tapas bar or restaurant will have pimientos de Padrón, deep-fried Padron peppers, on the menu. I am a great fan of the tapas style of eating. I feature a selection of tapas dishes here at Grandads Cookbook. They’re usually mild in flavour, with low levels of capsaicin. Every once in […]
Facebook Potato peels are generally considered a “waste”. In most households, we will either throw away or compost the skins removed from potatoes. A friend of mine suggested I tried making crisps, or chips to our cousins across the pond, from the peelings so I gave it a go and […]
Facebook I have had an abundant crop of chillies this year so I’m making sweet chilli jam. It’s a great addition to any plate of cold meats and if I make my own I can add plenty of chilli because I like the heat!
Colatura is made using anchovies that are kept in salt inside wooden barrels for forty days. The juice, or colatura, is then strained off and used to dress hot pasta along with garlic, olive oil, and a little lemon juice.
Marry Me Chicken is a popular dish made with juicy chicken breasts smothered in a rich sauce made with garlic and sun-dried tomatoes.
A collection of recipes from great British classics to Spanish tapas and beyond. You will find something for everyone, enjoy!
