Slow-roast Pork with Garlic and Herbs

I’ve found myself making a lot of slow-cooked Sunday roasts recently. Apart from the bit where you have to get up early to get them in the oven in time, they’re such a fuss-free way of providing a generous lunch, giving you more time to enjoy the company of friends and family. This porky version has the added advantage of quite stupendous crackling.  Continue reading

Smoked Haddock and Spinach Mornay

This is quite a retro dish but it’s so good I think it’s due a renaissance. Flaky, juicy fish, combined with spinach and the fresh pop of tomatoes, blanketed in a smoky, cheesy sauce, topped off with a crisp thatch of breadcrumbs. Heavenly. Yes, rather an over-use of adjectives there, but I think they’re justified. Continue reading

Teriyaki Duck with Stir-fried Cucumber

Image of teriyaki duck, carved

I don’t know anyone who doesn’t like teriyaki although I’m sure now I’ve said that someone will put their hand up. I love it in pretty much all its forms, authentically Japanese and Westernised, although I have yet to eat a teriyaki burger.  Continue reading

Harira with Root Vegetables

Harira is an earthy, spicy, hearty Moroccan soup, often eaten to break the Ramadan fast. I like to close my eyes and imagine myself sitting round a camp fire under the stars somewhere near the Atlas Mountains. This is a high-risk strategy as eating soup with your eyes shut is generally not to be recommended unless you’re drinking it out of a mug. Continue reading

Truffles: The Cheapskate’s Fix

Image of black truffle

Black Périgord truffle, image courtesy moi-même

Truffles are divisive … you either love them or hate them, so if you’re looking ahead for a Valentine’s Day recipe for your beloved, it’s as well to check with them first. My husband once watched, with bemusement and possibly just a tinge of horror, as I troughed through an entire truffle-based menu at a French restaurant, from starter through to dessert. Continue reading

Scotch Broth

Image of frosted hydrangeaIn cold and icy weather there are few things more cheering than a big bowl of soup, thick with vegetables and pulses and preferably underpinned by something meaty.

There are probably as many versions of Scotch Broth – known in Glasgow as Your Granny’s Soup – as there are Scottish households. With not a drop of Scots blood in my veins, it is (unusually for a Sassenach) with some humility that I offer my version.  Continue reading

Hot and Spicy Steak Salad

Image of hot and spicy steak salad

Not so much a recipe, this, more a series of suggestions. At its simplest a steak salad is just that, strips of juicy rare steak, hot from the pan, piled on top of a green salad. How you marinade the steak (if you do) and what you put in the salad is up to you. It makes a fast and healthy supper, if you politely ignore the fries Him Outdoors had on the side. Continue reading

Mushroom Goulash

I keep reading articles exhorting me to move meat to the status of a relish and to make vegetables the star of my meals. That’s not a bad solution for people who don’t want to give up meat altogether but are cognisant of the arguments against its production and consumption. While it’s unlikely I’ll ever become a vegetarian (bacon!), let alone a vegan (cheese!), I do try to keep a healthy balance. Continue reading