Author Archive
Mustardy Breaded Chicken
Another recipe found in the recent Recipe Spring Clean, courtesy of The Wednesday Chef. I’ve had this bookmarked for a while but, much like my clippings folder, rarely refer to my bookmarks when I’m searching for inspiration. I tend to cook something quite quickly after discovering it and the online “recipe” folder is typically where […]
Read More..>>Puttanesca
Leftovers. I know I waffle on about this a lot but I’ve been thinking about it more recently and have made a distinction. I like leftovers that I have a definite plan for, cold roast chicken for sandwiches or to be used in a curry. Lamb shoulder that can be stuffed into pitta bread and […]
Read More..>>Crayfish and Lentils on Avocado Toast
So, having waffled on yesterday about meal planning, I’ve broken the first rule and gone off-menu. I had planned on stuffing the leftover lamb into pitta bread or transforming it into moussaka but, in the end, neither appealed so it’s gone into the freezer (actually that should be the first rule of menu planning: make […]
Read More..>>Italian Lamb Shoulder and Recipe Organisation
“How do you store your recipes?” is a topic I frequently see on food forums and one that I will always click on. Stationery and organisation are two of my favourite things and I’m fascinated by how people deal with their recipe collection. I have a very simple system that works well for me but […]
Read More..>>Portugese Chicken
While on holiday in South Africa, we picked up a packet of Portugese spice mix to bring home. Aside from the description telling us it included tarragon and the cinammon we could smell/taste, I’m not sure what else was in there. It was a winning combination though (and a cheap one, at only 40p or […]
Read More..>>Pork Shoulder Leftovers
Of course, there were leftovers. Unless you’re catering for a reasonable number of people then even a half shoulder of pork will be too big for two. We simply reheated the pork, added some oven-cooked black beans, some more of those pickled red onions and piled it all onto a wrap. I preferred this to […]
Read More..>>Mexican Pork Shoulder
Having been to Borough Market on Friday and replenished our supply of dried chillies, it seemed only right to cook something Mexican this weekend. While I was there, I visited the Ginger Pig and picked up a pork shoulder. Initially, we planned to roast it simply and eat it with some roast potatoes and vegetables […]
Read More..>>Pheasant on Toast and Springbok with Espresso Sauce
I went to Borough Market on Friday, primarily to stock on some Mexican ingredients we were running low on but also to buy some springbok. We ate quite a lot of it when we were in South Africa and were keen to cook it again at home. While I was there, I also spotted some […]
Read More..>>Haggis Tart
Last year, we made haggis sausage rolls as a starter before the traditional Burn’s Night meal of haggis, neeps and tatties. We remembered them fondly so, this year, decided to cook just the sausauge rolls. What we both particularly liked about the sausage rolls was the outside edge where the meat meets the pastry and […]
Read More..>>Leftover Beef Brisket with Black Beans
(Apologies for the terrible picture, I should have waited for the steam to dissipate. And set the whole thing up a bit better). I knew when we bought the brisket that there would be lots leftover so I planned to turn the rest into tacos or wraps with the addition of some chilli sauce and […]
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