27 January 2014
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It is pointless preserving fruit if you forget to use it and so, to finish off yesterday’s dinner, I uncapped some of the gooseberries we bottled in syrup last summer. Set in a pastry case and placed in the oven, … Continue reading
31 October 2013
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One of the items in last week’s veg box (from Oxford-based Veg in Clover). I like a straightforward cauliflower cheese but, as Jane is keeping her cheese consumption down at the moment, wanted to find something else. Seeking inspiration, I … Continue reading
5 October 2013
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Yesterday’s lunch: This was based on a Nigella Lawson recipe and turned out to be a fantastic way to use up some beetroot that came with last week’s veg box. I washed the beets and simmered them whole for over … Continue reading
8 July 2013
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Food always sounds sophisticated in French. I think the title above stands for “Beef with Tarragon”, which was what I cooked up in my slow cooker yesterday. Peppered beef was browned in a frying pan with a little olive oil … Continue reading
5 June 2013
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Tonight’s repast has been fit for a king! We started with home-made burgers. I mixed 500g lean beef mince with some finely chopped oregano from the gardenand crushed black pepper, forming it into eight balls. Using one of our pastry … Continue reading
1 June 2013
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For some time now I have been meaning to try a clafoutis. Originally I saw this on the Channel 4 show Cook Yourself Thin as an alternative to a crumble. Instead of mixing fruit with sugar and then topping with … Continue reading
25 November 2012
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Two artisan loaves but I think the one on the right wins for a better looking crust and less flacid overall shape: What was the difference? The one on the right used 5g of dough enhancer (essentially a powedered form … Continue reading
25 October 2012
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As I mentioned last week, I have cottoned onto the fact that a small bread machine is more efficient at baking than a large oven. For tonight’s bake, I decided to tweak some of the variables. The main one was … Continue reading
26 September 2012
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Jane cooked up a wonderful tomato soup yesterday using some of the harvest from our polytunnel. When I make soup I normally go for the rustic finish and leave it chunky but she decided to strain it for a more … Continue reading
18 September 2012
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Some foods are best enjoyed fresh, like sweetcorn; if recently picked (perhaps put the water on to boil before you go out harvesting?) it just needs a sprinkle of freshly ground salt and pepper and not even a knob of … Continue reading