Old-fashioned Bran Loaf

A uniquely nutty taste of chldhood, moist, slightly sticky – and very satisfying.

Great “slow-burn” energy for a cycle-ride – almost as good as Soreen! Or for breakfast, with a black coffee.

Preserved Limes (or Lemons) – a Spicy version

Practically the same as these preserved lemons – just more colourful and spicier. A quarter lime tucked inside the belly of a mackerel to be baked? Delicious.

Preserved Lemons (or Limes)

The simplest recipe of all – just pickled in their own juice and salt. I keep an eye out for bags of the small, round, thin-skinned ones you sometimes see in Leeds Market around February or March; they are slightly sweeter than the normal ones you get – and silly cheap!

Marmalade Cake

With all my marmalade making, I have a surplus; in particular, I have a batch which didn’t set well. No worries – no waste.

Spiced Carrot Marmalade

With half the oranges left over from this little venture into flavouring gin, I made some orange jelly marmalade. Not impressed – sorry, I like bits to chew on!

Still a kilo and a half of oranges to go – I’d heard of carrot marmalade, but never thought to give it a go. Google gave me The World Carrot Museum; good on carrots and I like the idea of the spices … but that is not how to make marmalade.

Potato Pizza

I came across this recipe; thought it sounded … odd. Couldn’t work, could it?

Two soul foods in one? That soft flavoursome combination of potato and onion from a hot pot … on a pizza, with potatoes crisped on top? And it does indeed work, superbly well. As a light lunch or supper, served hot or warm, with just a simple salad to accompany.

A brief aside – any president or politician seeking to improve their ratings would do well to follow the President of Iceland. 97% approval? No surprise, given his common-sense opposition to pineapple on pizza. A wise man.