TOAD IN THE HOLE People remember this recipe with love or hate. I used to loathe it – its regular recurrence on the fortnightly lunch menu at school meant an afternoon of hunger or queasiness to look forward to, depending on how little you managed to get away with eating. The school version consisted of […]
Beef Bourguignon Pie 1 kg diced stewing beef, chopped into 2cm cubes2 tblsp plain flour2-3 tblsp olive oil8 rashers smoked streaky bacon, diced300g shallots or small onions, peeled but left whole250g chestnut mushrooms, sliced or whole button mushrooms2 garlic cloves, sliced2 tsp dried mixed herbes de provence500 ml red wine400 ml beef stock400g shortcrust or […]
Lamb Shoulder with Middle Eastern Spices Feeds 8-10 1 Whole Shoulder of Lamb on the bone – 2.5-3kg1-2 onions, peeled and quartered8-10 whole cloves of garlic, unpeeled1 teaspoon sea salt flakes20-30 grinds of black pepper1 teaspoon dried oregano1 teaspoon dried mint flakes1 teaspoon ground cinnamon2 teaspoons sweet or smoked paprika2 teaspoons Sumac, or the juice […]
Macaroni Cheese with Smoked Bacon, Leeks and 2 Mustards 100g Butter100g Plain Flour1.2 litres full fat milk100 ml double cream2 bay leaves1 teaspoon Dijon or English Mustard1 teaspoon Wholegrain Mustard400g Mature Cheddar – grated OR 200g Cheddar and 200g Gruyere or Emmental GratedLots of freshly grated black pepperA good scraping of a fresh nutmeg – […]
Slow Roast Belly of Pork with Fennel – a food marriage made in heaven!
How to cook Haggis, Neeps and Tatties plus a naughty whiskey cream sauce to go with it.
Fantastic for using leftover roast lamb, or make from scratch. A great comfort food recipe.
A fantastic pie which deals with some of those leftovers.
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