• alioli

    A lovely home made Spanish style garlic mayonaise

  • apple sauce

    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. Apple Sauce An easy apple sauce needing just four ingredients! 3 Bramley apples (peeled, cored and sliced)50 g Caster sugar50 g Butter¼ tsp Ground sweet cinnamon Put all the ingredients into a pan, cover, and cook gently over low heat for about 15 minutes, stirring occasionally, until the apples break down.Stir to remove any lumps and serve. It’s fine to use any apples but cooking apples like Bramley work best. I sometimes use a potato masher to pulp the cooked apples into a puree. Side DishBritish

  • best chips ever

    Chips are a British institution with Brits working their way through half a billion meals containing homemade chips each year.

  • braised leeks

    Easy braised leeks tossed with a little olive oil and a blend of herbs called Herbs de Provence. Made up of herbs that grow abundantly in southern France including rosemary, marjoram, thyme, and sometimes lavender buds. You can buy the blend or combine some of your favourite herbs instead. Braised Leeks with Herbs de Provence These easy braised leeks are tossed with a little olive oil and a blend of herbs called Herbs de Provence. 1 kg Leeks (about 5 medium, white and light-green parts only, halved lengthwise)1 tsp Herbs de Provence75 ml Extra-virgin olive oil1 tbsp Dry white wine (like Pinot Grigio or Sauvignon Blanc)Sea saltFreshly ground black pepper Position a rack in the centre of the oven and heat the oven to 200°C/400°F.Arrange the leek halves cut side down in a snug single layer in a shallow 8-inch square baking dish. Sprinkle the herbs over the leeks. In a small bowl, mix the olive oil, wine, and 1 tbsp water and drizzle over the leeks. Sprinkle evenly with the salt and freshly ground black pepper.Braise the leeks in the oven until tender and easy to pierce with a fork, about 40 minutes. The leeks should be nicely caramelized. Side DishBritish

  • bubble and squeak

    Bubble and squeak is a great way to use up all those Sunday roast or Christmas Day leftovers. The dish’s name supposedly derives from the noises made when the ingredients are fried. In Cockney rhyming slang, bubble and squeak means a Greek, usually shortened to just a bubble. Monday’s dinner would not be complete without all those leftover roasties chopped up and mixed with mashed potato and green vegetables all fried together. Cabbage and Brussels sprouts are particularly good done this way. The Irish and Scottish have similar dishes known as colcannon or rumbledethumps respectively. As a bonus, you are also reducing your food waste! Bubble and Squeak Use up your Sunday leftovers to make this Monday classic. 1 tbsp Duck fat (goose fat or butter)4 rashers Streaky bacon (chopped)1 Onion (finely sliced)1 Garlic clove (chopped)15-20 Cooked Brussels sprouts (sliced, or leftover boiled cabbage, shredded)400 g Cold leftover mashed potato (or cold crushed boiled potatoes) Melt the duck fat, goose fat or butter in a non-stick pan, allow it to get nice and hot, then add the chopped streaky bacon rashers. As it begins to brown, add the finely sliced onion and the chopped garlic clove.Next, add the sliced cooked Brussels sprouts or shredded boiled cabbage and let it colour slightly. All this will take 5-6 mins.Add the cold mashed potato. Work everything together in the pan and push it down so that the mixture covers the base of the pan.Allow the mixture to catch slightly on the base of the pan before turning it over and doing the same again. It’s the bits of potato that catch in the pan that define the term ‘bubble and squeak’, so be brave and let the mixture colour.Cut into wedges and serve. Side DishBritish BBC good