Pesto, hummus and bread are just a few examples of things that if you make yourself, couldn't be further from the shop bought version. Chicken liver pâté is another. I have long had an affection for this most accepted of offal and I felt it was about time I got myself some to see how a homemade one compares. I couldn't have asked for better livers. They were free range, organic and fresh as you could ask for. I never eat supermarket chicken and
I can see how some might think I've recently become obsessed with soup. This is not true but it seems the most appropriate thing to slurp in January. One thing I am obsessed with is Jerusalem artichokes.
Despite their unsociable side effects they are one of my absolute favourite vegetables. Unfortunately I can never seem to get my hands on them or they all get snaffled up by abdominally superior individuals before I can get to them. When I can
A new year and many resolutions to break. I decided to start with good intentions however with a fresh, earthy and filling soup.
It had three main ingredients; celeriac, leek and apple. To be frank and somewhat rude, the celeriac is not a looker. If you've been through life without the celeriac, please overlook its brutal looks in favour of its wonderful flavour. My apple was half a Russet and half a Kentish somethingorother and rather strikingly
This is a classic stuffing and I got the recipe from my Granny. She copied it out for me a few years ago, so when I was down at the Farmers' Market and I saw some sausage meat I knew it was that time again.
This is such a simple recipe with great results. I have recently become a little more friendly with my blender. Some might say too friendly. I just can't believe how much easier it makes things. When you have poor circulation in the extremities,
Wandering around a market with cash and a cornucopia of fruit and vegetables it's hard to resist buying. I made a most excellent choice as far as I'm concerned and parted with my pennies in exchange for a majestic purple carrot. For something that I find as rarely as this I wanted to make the most of it without detracting from the magnificent root itself. Carrot soup was to be lunch.
What you will need:
2 large carrots (2 purple if you can get
I needed something slow cooked and full of goodness. Fortunately I had a fridge full of treats from the farmers' market. I had some seriously good braising steak from Challow Hill and a congregation of fantastic veg from the greengrocer.
What you will need
Vegetables of your choice - carrots, swede, onions, leeks, pasnips
Oil and seasoning
Cut up the steaks and roll them in seasoned flour. Fry them
It is almost the end of the week and time to use all that is left in the fridge to make room for all next weeks new and exciting food. Trips to delicatessens and markets have been planned in.
I found some stir fry strips lurking in the freezer that I had bought from a lovely lady from Challow Hill Meats at the farmers' market. This meal seems somehow to always be ready at just the right time, it all comes together precisely at the end.
Apparently I have become a magnet for books and other similar reading materials. Old and new, modern and traditional, there is not a manuscript that passes me by without a glance or sometimes a purchase. Because of this new exponential accumulation I needed to reorganise and rearrange my boudoir in preparation for a charming new bookcase I had clapped my eyes upon. I wrestled with the idea of what to have for dinner and I knew this rearrangement would
What to do with quite a significant sized marrow, no time and a fridge full of food but nothing to eat. It was then that I remembered the very wise man who sold me the marrow in the first place. He recommended not to cut it down the middle and then stuff it as one might expect but to go about it as follows.
Cut the marrow across rather than along into about 2 inch wedges. The kind gentleman advised to cut the skin off. I thought this was a very
It's been getting colder, the days getting shorter and the need for all things comforting increasing. I went to the butcher and managed to get hold of some local recipe sausages. Toad in the Hole would be it. With some gravy and mash. Proper British.
What you will need
Sausages of your choice
1/2 pint of milk
Pinch of salt and pepper
2 garlic cloves
90ml balsamic vinegar
I started off by