Some of my favourite dishes arise from using whatever is lying around and these full-flavoured pastries do just that: with the additional use of the indoor smoker for the remains of a block of cheese and some onions… Continue reading “Smoked cheese & onion pasties”
Smoked ham and fennel tart: a great “left-overs” dish
I adore classic dishes and often like nothing more than to bake a true classic without embellishment. However, while clearing out the fridge and thinking how to use up what was left in there, I couldn’t pass up on the opportunity to make my twist on the brilliant Quiche Lorraine: so much for unembellishing! Continue reading “Smoked ham and fennel tart: a great “left-overs” dish”
Herby sausage rolls
A good sausage roll should bring a smile to one’s face and have a very moreish quality: one should never be enough! A far cry from those mass-produced affairs you can buy from high street chain bakeries that are full of squidgy pink “meat”! Continue reading “Herby sausage rolls”
Quail scotch eggs with black pudding
I love scotch eggs but I don’t make them often enough. A crisp exterior, a well flavoured sausagemeat with an egg in the centre (runny yolk!) add up to give what I think is a lovely few bites. Continue reading “Quail scotch eggs with black pudding”
National Sandwich Week: a few of my favourite sandwiches
Every week can be National Sandwich Week as far as I am concerned! I adore sandwiches and can happily fill up on these any day of the week: for me, the sandwiches are one of the highlights of any Afternoon Tea. Continue reading “National Sandwich Week: a few of my favourite sandwiches”
Stilton, pear & piccalilli pork pies
I loved making my ultimate pie during “pie week” on Britain’s Best Home Cook, and as expected there was much debate among us contestants (as well as among the judges) regarding whether a pie needs a bottom as well as a top…..
Personally, I am in the “I really don’t mind as long as it tastes good” camp! Continue reading “Stilton, pear & piccalilli pork pies”
This two-coloured flavoured focaccia is the result of an idea that came to me after making the bicoloured croissants a while ago. The result is a plain focaccia dough mixed with a tomato and red onion focaccia dough. After all, why not have focaccia with different and clearly defined flavours within? Continue reading “Focaccia bicolore”
Pork, apple & apricot pie: a left-overs feast!
This thrifty pie, made with a simple mustard-flavoured hot watercrust pastry, is packed with pork, stuffing, juicy apricots, sharp apple, a few pickled vegetables and roasted onions: left-overs from a roast dinner and store-cupboard ingredients. Continue reading “Pork, apple & apricot pie: a left-overs feast!”
Beef & ale Cornish pasties
Having not made pasties in a long while, I felt it time to make a batch. Continue reading “Beef & ale Cornish pasties”
The simplest asparagus & chicken tart
This is a very simple tart using what is the last of this year’s allotment asparagus, the rest of some chicken breasts I had gently poached for another dish and some general left-over bits and pieces. Continue reading “The simplest asparagus & chicken tart”
Hot-smoked salmon & horseradish tart (low-fat)
This is a very simple, low-fat tart using hot-smoked salmon: one of my favourite ways of eating salmon! With its rich, deep, smoky flavour a little goes a long way: about 200g of the salmon will make this tart, with generous chunks of salmon in each bite. Continue reading “Hot-smoked salmon & horseradish tart (low-fat)”
Chorizo & fennel sausage rolls in a spiced rough-puff pastry
Rather than go for full-on chorizo sausages encased in pastry I added some finely chopped chorizo to the sausagemeat filling that I always use for my sausage rolls. Now I love chorizo, but not in hefty quantities you would have if you just encased chorizo in pastry! Continue reading “Chorizo & fennel sausage rolls in a spiced rough-puff pastry”
Spiced smoked cod & fennel tart
This is a lightly spiced tart with rich, smoky cod and the subtle aniseed flavour of fennel. It is very much a comfort-eat and makes a satisfying light meal served warm or cold. Continue reading “Spiced smoked cod & fennel tart”
chicken, tarragon & roasted onion pithivier: a feast using left-overs!
Essentially a posh “roast dinner in a pie”, this is made using left-over roast chicken flavoured with an instant tarragon sauce and filled with other extras from a roast dinner made the day before. Continue reading “chicken, tarragon & roasted onion pithivier: a feast using left-overs!”
Rhubarb & strawberry cordial
This is a very refreshing cordial, made using the some of the rhubarb and the first of the year’s strawberry pickings from the allotment. Just dilute it with ice cold water or, better still, sparkling water: 1 part cordial to 4 or 5 parts water. Continue reading “Rhubarb & strawberry cordial”
The very best sausage rolls……..
At the risk of sounding as though I have fallen straight out of a Carry On film I will state categorically that I absolutely love a good sausage roll. One bite and everything is well with the world! Continue reading “The very best sausage rolls……..”