Beef, or ox, cheeks are perfect for slow cooking, cheap and full of flavour. They’re well worth seeking out. A good butcher should be able to help and you can also ask him/her to trim them up for you, although that’s easy enough to do at home.
I’ve cooked them here with quince and pomegranate in a Persian/Iranian-inspired stew. Meltingly soft meat and a gently spiced, sour/sweet fruity sauce – delicious.This is one of the best things I’ve made this year. Continue reading
I posted this recipe on Instagram last year but it is so good I thought it was worth resurrecting and re-sharing. It’s a great way of using autumn fruits in a savoury side dish and it’s a shoo-in as part of Sunday lunch. Continue reading
I’ve been experimenting with strawberry ice cream but then realised I wanted the pure, clean taste of the fruit to shine through, so decided on a sorbet instead. Modesty forbids me to tell you just how good it is. Continue reading
“Take medlars that are rotten, strain them, and set them on a chaffing dish of coals, season them with sugar, cinamon, and ginger, put some yolks of eggs to them, let it boil a little, and lay it in a cut tart. Being baked, scrape on sugar.” The Accomplisht Cook, Robert May, 1660/1665. Continue reading
I know, this is rather a summery dessert for this time of the year, but at least it’s served warm and it’s lovely after a spicy main course.
I needed to cut back my Moroccan mint before winter and didn’t want to waste the pepperminty leaves, so I made some mint sugar then had to decide what it would go best with. If you’re anything like as lazy as me, you’ll love this, an impressive-looking pud with minimum effort. Continue reading
Yes, yet another quince recipe, but it’s a good one. Faced with a glut, I’ve been searching my historical British cookery books for a meat-and-quince recipe but can’t find one, which is odd when you think we’ve been cooking these gloriously perfumed fruits since medieval times. Our ancestors seemed to use them exclusively for sweet dishes but if you know different, I’d love to hear from you.
So today’s dish is based on the fragrant Persian/Iranian stew Khoresht-e Beh. Continue reading
We have masses of damsons this year, one of my favourite stoned fruits. Rather than endless pots of jam, I decided to make a damson cheese, which we love to eat with actual cheese.
A fruit cheese is denser than a jam, softer than a fruit leather. If you’re familiar with membrillo, or quince cheese, you’ll get the idea. Damsons are easier than quince to source and I reckon the result is just as good. Continue reading
This is a cheat’s version of cherry and almond tarts, knocked up almost entirely from ready-made ingredients. They are so good though … make them before the stoned fruit season is over. Continue reading
A ridiculously easy but mouth-watering pud, this is elegant enough to serve at a supper with friends but it’s just as good devoured with your loved one, head down, wings out, at the kitchen table. Continue reading
Strictly speaking parkin, a North Country ginger cake, contains oatmeal and this doesn’t, but I couldn’t resist the alliteration. It departs from tradition too in being topped, or rather bottomed, with pears (it’s a sort of upside down cake). Continue reading