Gammon with Pineapple Salsa

Autumn is nearly upon us and it’s been so unsettled it took the farmer nearly a fortnight to harvest the wheat field at the bottom of our garden. Nonetheless I’m clinging to the end of summer and the hope of more sunshine between the downpours.

If the weather is hot and you don’t want to stand over the stove for too long, or if you’re like me and just can’t face reality, this recipe is perfect. It’s lively with sweet/sour/salt/hot flavours and requires the minimum of cooking. Continue reading

Merguez Sausage Patties

I made some merguez sausages recently – proper ones, with lamb and spices, stuffed into actual sausage skins. They were fabulous. But it occurred to me, brainbox that I am, that most people don’t have the time or inclination to make their own sausages, or indeed possess a sausage stuffer. So this is for you. You’re welcome. Continue reading

Cotechino and Italian New Year

Cotechino is an Italian sausage traditionally eaten at New Year. Simmered, rather than fried, it is sliced into rings and served with lentils, the round shapes of each symbolising coins and therefore hopefully good fortune for the coming 12 months. Continue reading

Pig’s Cheek Pie

There’s apparently a pig’s cheek pie on the menu at Tom Kerridge’s new restaurant at the Corinthia Hotel in London. Sadly, this isn’t it. I haven’t been there and judging by the prices quoted in a recent review (£33 for fish and about 12 chips) I probably can’t afford it. But I really liked the idea, so I made my own. Continue reading

Rack of Pork with Fennel, Garlic, Thyme and Lemon

A rack of pork is a splendid thing and makes an eye-catching and generous Sunday lunch. Cooking chops en masse this way ensures they come out perfectly succulent. Like yours better done? Eat the end ones. Prefer your pork a bit pinker? Plump for one from the middle.  Continue reading