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! (more…)
With all my marmalade making, I have a surplus; in particular, I have a batch which didn’t set well. No worries – no waste. (more…)
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. (more…)
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.
The Good Lord was wise in his creation. Took a few days to get it right, but you gotta give it to him – he made a damned good job of the cow. All those steaks and joints and all. Good beef for frying and grilling and stewing. Keeps foodies and carnivores the world over quiet.
But he hid the BEST in the bit nobody wants to eat, at the cheap end … (more…)
Another soul-food from the self-basting roasting pan, and the wonder of its dimples, condensing and concentrating the flavours. (more…)