It’s Shrove Tuesday next week so whether you like stacks of buttermilk pancakes dripping with maple syrup or more delicate thin, lacy crepes with lemon juice and sugar, I’ve got a few suggestions. Continue reading
A versatile and easy pâté, this is equally at home spread on crackers or into the hollows of celery sticks for a quick canape, or smeared on fingers of crisp hot toast to serve beside a bowl of celery soup. Continue reading
Hollandaise sauce is one of those things that can strike fear into the heart of even the most experienced cook. Get the temperature wrong or turn your back for a minute and you can end up with a curdled mess. Continue reading
Possible scenarios: there are only xx shopping days to Christmas, you are run off your feet, your partner has man flu, your child forgot to tell you s/he needed you to make a shepherd’s costume for the school Nativity play which is TOMORROW, the cat/dog is throwing up in the corner of the kitchen and the car is making peculiar grinding noises, delete as appropriate. You want a fast but tasty lunch or supper, or maybe a fuss-free starter for a supper party (OMG GUESTS!) and you want it before your head explodes. Continue reading
This recipe was inspired by our niece Fran, a multi-talented woman who works in the Caribbean doing everything from teaching scuba diving to being a sous chef and crew member on luxury yachts. On a recent visit back home she was telling me about a way to make easy onion and goat’s cheese tarts using red onion marmalade as the filling.
I was intrigued but felt the result might be too sweet for my taste, so I came up with these. Continue reading
My father-in-law would have been proud of me. When his children were young he would drive home from their holiday cottage to raid the garden for sweetcorn, runner beans, tomatoes, potatoes …
Admittedly he didn’t have far to go but I think he’d have been tickled that we took our home-grown asparagus and our hens’ eggs all the way to Spain last week. Continue reading
Hah, you might say, I don’t need anyone to tell me how to poach an egg. Well, maybe you don’t, but I’ve had umpteen poached eggs in hotels where professional chefs have put vinegar in the water to help the egg set. This is a personal bugbear. Forgive me while I shout for a moment: IT IS NOT NECESSARY! Continue reading
To double-pod or not to double-pod, as Hamlet might have asked if he’d spent more time in Elsinore’s kitchens instead of stabbing bits of tapestry and getting terminally depressed. It’s a valid question and one which is almost as divisive as the state of Denmark’s politics in the late Middle Ages. Continue reading
These are a vegetarian alternative to sausage rolls and very tasty: even confirmed carnivores love them. So if you’ve got a mixture of veggies and meat-eaters to feed these are a good solution. With a few salads they make a good lunch or supper; alone they’re ideal snacks, picnic food or lunchbox fillers. Continue reading
This is perhaps best described as a spanokopita that detoured to Suffolk via Wales.
A spanokopita, of course, is a Greek pie made with filo pastry and filled with spinach and feta. But when I conducted a straw poll on Mrs Portly’s Facebook page to ask readers what they’d like me to cook for this week’s British Pie Week, Penny asked me to concentrate on great British ingredients and Jo suggested leek and cheese (and filo). Continue reading