ALL POSTS

I'm experimenting with different fats and this week's guest was mayoinnaise. I was sceptical but would use again (probably if I didn't have beef dripping or goose fat available). They had an amazing smell, crisped up nicely and brough a subtle sweet element (sort of caramelised crunch). I preheated the mayo but it doesn't melt so definitely toss the par boiled potatoes in it when warm. Ingredients Potatoes, peeled and chopped 3 tbsp mayonnaise (full fat) Sprinkle of polent

Yes, yes and thrice yes! Make this, make it all the time. Absolutely delicious. The cut of pork is so cheap this is an amazing way to elevate it. Ingredients   500g pork tenderloin 1 tbsp vegetable oil 2 tbsp butter 250g mushrooms, finely diced 1 red onion, finely diced Small bunch fresh thyme leaves only 50ml white wine 250g puff pastry Sliced prosciutto 1 tbsp Dijon mustard Small bunch fresh sage leaves chopped 1 egg, beaten Sea salt and black pepper Method   Heat the ove

The search for the ultimate roast package continues. This was a perfect accompaniment to pork wellington which also has a mustard element. Will 100% be adding into rotation as I love cabbage but it can be bland.   Ingredients   1 head of cabbage, chopped into 2cm slices 300ml single cream 1 tbsp wholegrain mustard 1 tbsp olive oil 1 tsp garlic powder 1 tsp onion powder Salt and pepper   Method   Add the oil and chopped cabbage to a large pan. Season with salt and pepper and

A nice way to use up leftovers. I will take a much better picture next time I make this as I opened the oven door by accident so it was slightly flat. We hadn't had roasties so I made some to go with. Ingredients   ½ cup leftover roast meat ½ cup leftover roast potatoes ½ cup cooked vegetables (carrots, sprouts, peas..whatever you have left) 150g plain flour 185ml milk 2 eggs ¼ tsp salt ⅛ tsp black pepper 1 tbsp vegetable oil   Method   Preheat the oven to 220C. Drizzle the

Just like my Mum used to make. And boy did it take me back! So much more cost effective to buy a big bag of peas and just make the batch size you need. Ingredients    250g dried marrowfat peas (must be marrowfat  peas which are larger, have a higher starch content and contribute the right flavour and texture for traditional mushy peas) Boiling water 2 tsp bicarbonate of soda 3 cups water 1 tsp salt   Method   Dissolve the bicarbonate of soda in boiling water.  Place the dri

I'll me trialling different brines for chicken, having absolutely loved the turkey brine at Christmas. This one had a really strong smell so I was a bit worried but it actually came through as a lovely subtle warm flavour. Ingredients   250g soft light brown sugar 150g sea salt 1 tbsp fennel seeds 1 tbsp coriander seeds 1 tsp allspice 2 bay leaves 1 tsp juniper 1 head garlic 1 small bunch thyme A few cloves 1 star anise 1 tsp black peppercorns 2 litres water   Method   Mix e

I'm on a quest for the ultimate meat cut and marinade for roast dinners. First lamb was a boneless lamb leg with Greek marinade. It was really effective and definitely carried through into the cooked dish. Despite the accidental overcooking it was still moist. Ingredients   1 leg lamb 4 garlic cloves, minced 4 tbsp olive oil Juice 1 lemon 1 tbsp dried oregano 1 tbsp thyme leaf 2 bay leaves   Method   Mix the garlic, olive oil, lemon juice, oregano, thyme and bay and season

I love braised cabbage but this adds a bit of cream if you're not making cheesy leeks or similar.   Ingredients 1 savoy cabbage, leaves cut into thin strips 2 tbsp butter 2 cloves garlic, minced 1 tsp sea salt Pinch black pepper 100ml double cream  2 tbsp water   Method   Add the butter to a large pan and heat. Add the garlic and fry off for 1 min. Add the cabbage and toss into the butter, fry off for 2 mins. Add in the water and cover with a lid to steam for a few minutes.

Sprout recipe 3 and my personal favourite so far. Sweet and sticky. Would be great with guanciale if you want a more savoury flavour. Picture could have been better. Ingredients   200g Brussel Sprouts 2 cloves garlic, minced 2 tbsp balsamic vinegar 2 tbsp soy sauce 1 tbsp brown sugar 1 tsp olive oil   Method   Prepare the Brussel sprouts by removing any brown outer leaves and halving them. Mix the Soy Sauce, Balsamic, Garlic and brown sugar together to form the marinade. A

I received an accidentally large turkey from the butcher this year so was determined to treat it well. I gave it a spa day prior to it's sauna and it was honestly the nicest turkey ever to grace our household. So juicy and the flavours really permeated throughout. The cut was butterfly too, so easy to carve. Will repeat next year without changing a thing. Ingredients Brine 200g Salt 200g Soft brown sugar 3 litres water ½ltr fresh orange juice 3 cinnamon sticks 4 bay leaves

Sprout trials number 2. Did this one in the air fryer because it would be great to save oven space on Christmas Day. These were really nice and I will make again, but too zesty for Christmas Dinner. The old people would faint. Ingredients    250g sprouts cut in half 1-2 tbsp olive oil 2 tbsp lemon juice 3 tbsp butter 2 cloves garlic, crushed ¼ cup capers   Method   If using, heat oven to 180C (I used the air fryer roasting setting). Toss the Brussels sprouts with olive oil

Alix loves sprouts, I need them to be better. In anticipation of Christmas Dinner we're practicing different enhancements. This one was really nice although I'm concerned the parents will find them too sweet. Ingredients    250g brussels sprouts 2 tbsp olive oil 3 tbsp Dijon mustard 2 tbsp honey Salt and pepper 2 tbsp capers   Instructions   Preheat oven to 220°C. Coat a baking sheet with oil or line with baking paper. Whisk together olive oil, mustard, and honey. Slice bru

I can't belive it, after hundreds of Yorkshiore puddings from various recipes (you did me dirty James Martin) the best one was - the one I was using already!!! BUT I was getting it wrong in the oven. The fan was flattening my puddings and the temp was burning the tops. Here is my final recipe and method. I used flat muffin tins (about 10cm each). Ingredients Beef dripping EQUAL PARTS - in bulk, not weight: Eggs Plain Flour Whole Milk Pinch of salt Measure out the flour, e

My old Yorkshire Pudding recipe began to fail me so I feel out with them for a long time, but in aid of Christmas I am back testing recipes. The first one is by Serious Eats (Amercians too!). Next up will be good old Yorkshireman James Martin. Did one batch after resting the batter for an hour, the other overnight and overnight was much better. They worked well in lower, wider tins. The higher muffin tin versions we a bit too doughy. Would make again in the wide tins. I

I am playing around with brining my meats, especially chicken, to get them extra juicey. Brining is submerging a cut of meat into salt and water. It adds flavour, seasoning from the inside out and traps so much liquid inside that it can’t all evaporate during the cooking process, creating a juicier piece of meat. There is no need to brine red meat, I marinade those in a combination of oils and acids to break down the fibres. Ingredients 4 cups water 1/4 cup salt Any additiona

This is really easy to make and much more meaty than pre made. Excellent for sandwiches with leftover meat. I've started getting fancy with my shapes. Ingredients 1 tbsp butter, plus extra for greasing 30g breadcrumbs 1 tsp onion powder ½ tsp garlic powder Pinch black pepper 1 tsp mixed dried herbs 1 tbsp sage ½ tsp baking powder 1 tsp self-raising flour 500g sausage meat Method Preheat the oven to 200°C and grease an ovenproof dish with butter. Add the breadcrumbs, dried s

A glorious cheesy delight to add to a Sunday roast. I'm not a fan of cauliflower cheese but the oniony taste from the leeks is a game changer. Ingredients 1 large leek 1 tablespoon cooking oil or butter 1 heaped tablespoon plain flour 200 ml milk ½ teaspoon Dijon mustard 80 g mature cheddar (finely grated and divided) Instructions Preheat the oven to 180°C Finely slice the leek Place a medium sized pan over a low to medium heat then add the oil or butter Cook the leek, lid o

No peeling, easy win. Ingredients Baby new potatoes 3 tbsp olive oil 1½ teaspoons sea salt flakes Method Boil the potatoes until tender. When cooked, drain then sit the colander on top of the empty pan to dry the potatoes. Preheat the oven to 220ºC/200ºC fan then pour the oil into a small, shallow roasting tin and heat for 5 minutes. Crush the potatoes slightly with a fork. They should have rough edges but not be completely broken up. Turn the potatoes in the oil and then ro