“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
This picture is a bit misleading because I cheated and used vac-packed ready-cooked chestnuts, but if you’d like to start from scratch and roast your own, have at it. Continue reading
Marinaded on the trotter – the pigs beg for apples
Him Outdoors remarked the other day that the tagline on this blog is “A Suffolk Aga Saga” and maybe I should be reflecting that a bit more in my recipes.
So this dish is made with hand-reared Suffolk pork from our friends Karon and Simon and Chatburn Farm apple juice made by another friend, Jamie. Thanks chaps. Let’s have a rousing cheer for all small-scale local producers. Continue reading
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