I have several slow pork recipes but this one is becoming the favourite. You might need to tone down the chilli in this one – we like it quite lively. I usually increase the barbeque sauce quantities (except the sugar) by…
I’ve loved Oxtail (Bull’s Tail) since I was a child: I liked the warm heartiness and decidedly meaty flavour of canned Oxtail Soup, one of the famous 57 varieties! As I grew older I got to experience the delights of…
Today is a miserable Friday – windy, grey and overcast so I thought we’d have something nice and warming for supper. Beef (and mushroom) goulash, I know it’s not authentic but I like smoked paprika. As we are having friends tonight I…
Another one pot meal. My butcher produces a wonderful meaty sausage which already contains fennel seeds so I like to use these when they are available but today I had some pork apple and leek in the freezer so I used…
Tonight I need another slow meal as I don’t really know what time everyone will be back from the bonfire party; traditionally I finish these off on the barbeque but tonight they will be finished in the oven. If you…
Hey, it’s Saturday morning and we are going away for a city-break on Monday: adults only. So, I have to use up anything in the fridge & freezer that won’t last until we get back next Friday. I like this dish as it…
As we had a busy day on Wednesday and ‘we’ are still on a high protein diet I needed to make something quick & high in protein and I had some pork and apricot sausage in the fridge. If the sausage…
Recently I have become a huge fan of slow cooking at lower temperatures. I would use a ‘chicken brick’ if I had one but I have an oval enamelled casserole that does the job. My other option is to spatchcock the…
Why ‘Smugglers Pie’?: simple – this is one way to smuggle vegetables into the teenagers diets. Last Sunday I made this to send back to University with the students. The actual meat constituent is up to you – we only had beef…
As she is still following a reduced carb diet I needed to do something really tasty for Saturday lunch that still had a decent helping of protein. Then I had this idea. I don’t really like this soup too thick…
I think the ability to make a half decent bolognaise Ragù should be taught to every child. Here we will be using it tucking it up in sheets of lasagne but I don’t mind if you want to spoon it…
Pork tenderloin – also sold as Pork Fillet is a tender cut from within the loin. Akin to beef fillet it is a lazy muscle so is lean and tender. I think it is best served slightly pink but if…
I make half a dozen variants on ‘meatballs’ varying the meat content and the herbs and spices and shaping in different ways. For the basic recipe I use 50/50 mix of beef and pork – the higher fat content of…
This is one of our favourites: I buy fillet tails (the opposite end of the fillet of beef from the chateaubriand) and we eat it ‘blue’ sometimes so blue that I am sure a good vet could get it moving…
Times Prep: 10 minutes. Cooking 10 minutes. Total Cost ~£5.00 Serves 4. Calories: 400 per serving (depends on size of chicken breast) A speedy supper which has the possibility of becoming a dinner party favourite: works well with potato terrine…
Kiev, hhhmmm, a lot more effort than I would normally go for on a weekday but I had a few spare minutes and a french stick drying out and so it was either a savoury dish or a treacle tart.…
Time to prepare: 15 minutes. Time to cook 3 hours or more. Notes: Ras-el-hanout ; Moroccan for ‘top of the shop’ – or the best we have to offer. There is no definitive recipe of this spice blend, every North…
Absolutely Delicious 