Scotch Woodcock with Asparagus

Scotch Woodcock, if you haven’t come across it before, is a Victorian savoury of creamy eggs poured over toast spread with anchovy butter. Just as Welsh Rarebit or Rabbit contains no rabbit, Scotch Woodcock contains no wading birds, which will no doubt come as a relief to many. I’ve paired it here with asparagus for a dish which makes a good starter or light lunch or supper. Continue reading

Steak with Piquant Peppers

Taking inspiration from Italy’s peperonata and caponata, these piquant peppers make a great accompaniment to sirloin, or indeed any, steak. Add chips like my husband does or (my choice) serve with crusty bread to mop up the gorgeous juices. Continue reading

Beef Cheeks with Mushroom Stuffing

Stuffed with mushrooms and given a long, slow braise beef (or ox) cheeks become soft, succulent and packed with flavour. A lip-smacking example of nose to tail eating. Continue reading

Borlotti Beans with Tomatoes and Spinach

My recent freezer forage turned up a lot of home-grown borlotti beans. These speckled beauties are good simply cooked with aromatics and dressed with olive oil, herbs and  lemon zest and juice, but they’re even better in this rich tomato sauce. I added spinach because I had a big bag in the fridge, but you can use kale or chard, too. Continue reading

Smoked Trout with Fennel and Apple

Smoked trout’s delicate flavour and soft texture combines beautifully with crisp fennel and apple in this winter salad. We like it with rye bread as a main course but it works equally well as a starter and it’s elegant enough to serve to guests. Continue reading

Celeriac and Smoked Haddock Soup

Celeriac and smoked haddock blend beautifully in this velvety soup, which can be eaten as a main course or a starter. It’s luxurious but not too heavy. Perfect, I would suggest, for Christmas Eve. Continue reading

Beef and Onion Pie

Who doesn’t like a slab of pie, with chunks of beef in a rich, dark gravy? This steak and onion slice is designed to give you maximum flaky pastry pleasure while not compromising on the flavourful filling. Eat it hot or cold, cut into succulent squares. You won’t even need a pie dish. Continue reading

Beef, Beets and Barley

This is a chunky, nourishing, main course soup, a sort of East Anglian borscht with oxtail and pearl barley. Beef, beets and barley – it’s a real winter rib-sticker and packed with fabulous flavour. Continue reading

Lamb Kebabs with Chimichurri and Smoky Hummus

Image of rapeseed flowerWhile we’re still in autumn, and hopefully while the weather is still good enough to light a barbecue, give this a go. The juicy lamb kebabs with herby, spicy chimichurri salsa are fabulous with the smoky hummus. All you need on the side is a leafy salad and some warmed flatbreads. Continue reading