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

Old English Sausages (And Onion Gravy)

I come from Lincolnshire, where the sausages are fat and juicy, herby, peppery and bursting with flavour. At least they are when they’re from a good butcher.

We’re lucky in Suffolk, where I live now, in having some good butchers who make excellent sausages in various flavours and sizes.

But if you’ve got the time, nothing beats making your own bangers. Continue reading

Sausages, Seasoning and Salt

Image of a pair of piglets

The other day we snatched victory from the jaws of defeat –  but it could so easily have gone the other way.

Rummaging in the depths of our freezer for a piece of lamb, I pulled out our entire stock of pork – and then forgot to put it back. Continue reading

So Many Cookbooks, The Shelf Fell Off The Wall …

I’ll preface this by saying our kitchen builders were brilliant. So it wasn’t entirely their fault that the cookery book shelf fell off  the wall. It was the sheer weight of the books. Continue reading