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
Anyone who has a passing acquaintance with me knows how fond I am of asparagus. My Instagram pal @stephencooksfrench (he makes good food and bad puns) even put it into verse: Linda loved asparagus/She thought it was so yummy/She slathered it with Hollandaise/And put it in her tummy.
And I cannot lie to you, I do love it served that way, but sometimes you want to ring the changes. Continue reading
This is an absolute gift in the run-up to Christmas (see what I did there?) because it can be whizzed it up in advance, wrapped and frozen. Then hey presto, you can magic up a quick starter or light lunch when you’re busy doing other things. Continue reading
If you don’t like gore or anything with a remotely slithery texture, this is not the recipe for you. Not as the cook, anyway. Look away now.
My husband just walked past the chopping block making gagging noises. There’s nothing attractive about raw chicken livers – not until they’re cooked in something like this paté – then they can be a knockout. Continue reading