Comfort food is wonderful. It's always the things which are full of bread, cheese, pasta, pastry and the like. Sometimes I want the comfort without the guilt, and particularly for this, without the expense. Beef wellington is as magnificent a dinner as they come; it's one of my all time favourites. However, pork fillet is about a third of the price of beef fillet and therefore makes a brilliantly cheaper alternative.
Considering how long these sloes have been hanging around it's remarkable they're still able to be made into something delicious. They were picked early Autumn last year and have so far been made into glorious gin and pleasing port. There comes a time in sloe port making where the sloes have to be removed. It's an emotional time; what can you do now that many sloe avenues have been exhausted?
My sloe journey started on an early Autumn day when I was full of enthusiasm for making sloe gin. After rambling through the hedgerows, dodging a few rabbit holes and being careful of the thorns I had a basket rammed with sloes. I had romantic visions of sloe picking scenes but in reality it was pretty hard work. Was it worth it? Absolutely.
The sloe bushes are now in full, sweet smelling blossom and my port is ready. If you are out and about and
For some reason I have a bit of a thing for French food. It's the food that never fails to put a smile on my face; partly because of the flavours but also because it's a great excuse to showcase local, British ingredients in different ways. It's a funny time of year, I feel it's almost time to crack out a salad but at the same time I still want comfort and warmth. What better than the absolute classic French onion soup?
Beautiful, traditional and French; a perfect meal for Valentine's Day. This one's a winner because the bottle of wine you need for the boeuf bourguignon you can then drink with the meal or yourself during the preparation as a reward for all your hard work. Being a slow cooking dish means once it's on the go you don't need to worry about it and you can get on with other things. If that wasn't enough, it's also incredible and actually quite cheap.
Some of you may know that I made my own sloe gin and hedgerow gin this year. It all started on a warm September afternoon with a kilo of sloes, some hedgerow berries, a sprinkling of sugar and a litre of fine gin. It's something I've never even attempted before but I thought how hard can it be?
Turns out it's extremely simple. Put it all together and leave the flavours and juices to mingle and infuse for as long as you can wait. The longer you can