SWEET PICCALILLI
“Pickle lila” is an Indian pickle. Vegetables preserved in a brine a vinegar sauce flavoured with spices. It is still the same today. This version by Delia eats well … Continue Reading →
Author: Sheila Wilton
PORK PIE
In Nigel Slater’s introduction to his Pork Pie article for Guardian he observes:- “it has never really occurred to me to make my own pork pie. I mean, why would … Continue Reading →
PESTLE & MORTAR
Which is the pestle? Which is the mortar? Questions often asked. The pestle is usually a heavy tool with a rounded end. The mortar is the bowl in which you … Continue Reading →
CHICKEN TANDOORI
N’Est-ce une façon merveilleuse de faire cuire le poulet. Simple avec une salade ou il peut être transformé en Makkhani Murghi..Ou Poulet à la sauce au beurre. Makkhani Murghi … Continue Reading →
NATIONAL TOAST DAY
Would you believe there’s a National Toast Day honoring the humble slice: and this year (2018) it is on February 23rd A slice of toast: Simple. In the UK we … Continue Reading →
PAN-ROASTED VENISON WITH CREAMY BAKED POTATO CELERIAC
This lean, game meat has a deep colour and rich flavour. It comes as a haunch, side, saddle or shoulder, filleted into steak or made into sausage and … Continue Reading →
PAN-FRIED FILLET STEAK WITH THE SLOW COOKED FLAVOURS OF DAUBE
The Steak is cooked rare and served with a long slow cooked sauce. I know 4 hours does seems like a long time, but once the stock is simmering, … Continue Reading →
HOT TOULOUSE SAUSAGE WITH A TOMATO CAPER DRESSING
Seriously meaty, these delectable sausages go down a treat with Rick Steins refreshingly light salad. Serve it as a light main course. INGREDIENTS 4 Toulouse sausage Flaked sea salt ground … Continue Reading →