Pork Tenderloin Stuffed with Sausage, Apple and Prunes, and Wrapped in Bacon

Pork Tenderloin Stuffed with Sausage, Apple and Prunes, and Wrapped in Bacon And that is why this recipe, which isn’t a recipe, works so well. Crispy bacon up hugging the softness of sausage and sautéed apples – there’s a balance of textures. Salty bacon, sweet apple – opposites attract. This is Mary Berry’s recipe — from…

What To Do With Leftover Ham

This week we enjoyed a lovely smoked ham that carried us through 3 meals. And then there’s this small knob of ham leftover sitting sadly in the fridge, staring back and begging for attention. I made Deviled Ham for sandwiches. Threw the chopped knob of ham into a food processor with half an onion (also…

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…

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…

Dan Lepard’s Sausage Rolls with Stilton Puff Pastry

A brilliant twist on a traditional sausage roll. Entrust your Christmas baking reputation with Dan. You won’t go wrong with this recipe in The Guardian newspaper. Dan’s Sausage Rolls p.s. I added 1 teaspoon of dried sage and 1/2 teaspoon ground pepper to sausage meat. Extra warmth – love it, need it. Yumm’o!

So Far In October: Rye Bread, Roast Beef, Ham, Shortcake and Spuds

I tried Greg’s Rufus Guide Hasselback potatoes. It’s a really easy recipe to follow, and the tip for cutting the potatoes without slicing straight through is very clever, too. Next time I make these I’ll make the slices thinner in the hope that they’ll fan out more during baking. I had some leftover shredded Emmental…