Summer Food

It’s been a summer of discovering new flavours and foods and techniques. I joined a group called “The Great British Chef’s Cookbook Club” on Facebook. Every month we cook recipes from a new book, from chefs who are featured on the Great British Chef’s website. There’s been classic food, French food, Vietnamese food, vegetarian  and…

Yorkshire Pudding with Sausage and Bean Casserole

How To Feed Two Hungry Bears It wasn’t planned, losing a few pounds. We suffered a bit with a tummy bug, and then it took about a week before either of us really felt an urge to eat winterish food. But when it happened, when we finally regained our appetite, we were like two starving…

Sausages with Lentils and Savoy Cabbage

Sausages with Lentils and Savoy Cabbage This recipe called for chicken legs. I didn’t have any. But I did have a big package of organic Sussex sausages from the Farmers’ Market. And I was supposed to rustle up a tablespoon of chicken fat. I didn’t have any. So I chopped up some frozen bacon, let…

Waldorf Salad and a Pork Chop

A quick dinner last night – used up 4 or 5 of the smaller apples stored in the garage. Some are going a bit starchy, which is a huge disappointment. I’ll use more for a cranberry and apple gelatin salad this week, and maybe chunky applesauce with smoked bacon for lunch, too. I love Waldorf…

How to Make Chicken Pot Pie from Leftover Roast Chicken

EASY AS PIE: HOW TO MAKE CHICKEN POT PIE FROM LEFTOVER ROAST CHICKEN Sunday roast dinner was a free-range chicken from Norfolk. Paid a king’s ransom for it, too. Chicken isn’t a cheap alternative to roast beef anymore. So when I roast a chicken for Sunday dinner, I am already thinking of ample leftovers to…

Pork Tenderloin with Chive Flower Mash

PORK TENDERLOIN WITH CHIVE FLOWER MASH There’s no recipe for this, and in truth it takes no skill. All you need is a pot of chives in bloom, a whole pork tenderloin with the silver sinew removed, plump dried plums, and a very sharp knife. First, check if your dried plums (prunes) are soft, juicy…

How-To Stuff Pork Tenderloin with Prunes and Walnuts

Pork Tenderloin Stuffed with Walnuts and Prunes This isn’t so much a recipe as inspiration. Sort of like if I can do this, trust me, so can you … if you want. This always looks impressive when sliced. Mr Misk always says, “Wow!” And it’s dead easy to do. Method: Slice the tenderloin open, (it’s…

Claire’s Toad-in-the-Hole

Claire’s Toad-in-the-Hole recipe is a good one. I tried it today, and it was a total success. I’ve never made Toad-in-the-Hole before today. I’ve never made Yorkshire Pudding before today. I thought it was difficult. I thought it was easier to buy Aunt Bessie’s frozen (gasp) Yorkshire puds. Well, guess what – I was wrong…