If any toad in the hole can be considered light, this is it. Rather than solid old sausages the Suffolk Toad is filled with comparatively dainty rolls of pork (or veal or chicken) with a herby, lemony stuffing. And if that sounds as though I’m hedging my words with lots of qualifiers, well, it is a batter pudding after all. It’s really very good, though, and I’d urge you to give it a try, especially as it’s British Yorkshire Pudding Day on Sunday. Continue reading
In the good old, bad old days, making potted ham was a way of conserving food to keep it from going off before it could be eaten. Modern refrigerators and freezers mean we don’t have the same problem, but if you have any leftover ham after Thanksgiving, Christmas or a.n.other holiday, this is a delicious way of using it up. Continue reading
If you enjoy seasonal eating this pork and pear casserole is the perfect celebration of autumn. The combination of tender meat, piquant sauce and sweet, yielding pears makes a comforting but far from ordinary meal. I made it for visiting family the other week with one eye on possible leftovers and between us we scoffed the lot. Continue reading
Ham with Cumberland sauce is a traditional British recipe dating back to Victorian times and there’s a reason for its staying power. It’s really very good. Continue reading
Think of these pork and greengage skewers as a sort of Suffolk souvlaki … the tenderest meat, seasoned with citrus and oregano, combined with the sweet/tart juiciness of the plums. They’re almost self-saucing. Continue reading
I’m very partial to this little pie, it’s the perfect recipe for a chilly spring day when the sun is out, the wind is cold and you want something summery but haven’t quite relinquished comfort food and woolly jumpers. Continue reading
It’s Chinese New Year tomorrow and Valentine’s Day on Sunday, so of course I’m going to suggest a romantic Asian-inspired menu, right? Well, no. Continue reading
If you’re casting about for a special occasion meal to make, perhaps for Valentine’s Day, you might like to give this a try. Most of the prep can be done the day before, allowing you to spend more time necking champagne – or just necking. Continue reading
Not perhaps the most obvious recipe to offer for the holiday period but a real belly-warmer. It’s one I like to have handy in the freezer, ideal for those days when you want something comforting and a lot more satisfying than defrosting a supermarket pizza.
This one-pot is one of my autumn/winter standbys, in fact I’ve made it so often I can almost do it blindfold and with one hand tied behind my back. It was a bit of a surprise, therefore, to realise I’ve never really shared it with you properly before. Continue reading
I’ve never met a child who didn’t like a sausage pie and this Hallowe’en plait is a cheap and easy addition to a spooktastic table. To be honest, it makes me laugh every time I look at it, so it wouldn’t be out of place at a grown-ups’ supper either. Continue reading