Chicken Fried Steak
This is the epitome of Southern (USA) comfort food. Whilst in America on my “Me, Myself & I” tour, I came across this dish in many places. Some call it country fried chicken but in Texas and some other states,…
Sausage & Pulses in a Smokey Sauce
A dish for cooler autumn nights. The soup mix grains are available in most supermarkets and can be found in the section that sells lentils, grains and pulses. Allow time to soak them overnight.
Roast Beetroot Salad with Caraway & Mint
If you don’t like caraway, replace with cumin seeds or even a sprinkling of dukkah. Can be served on it’s own as a starter, as a salad or with smoked salmon. I put little spoonfuls of the salad in croustades…
Chicken & Sugar Snap Stir Fry
Serve with steamed rice. I use the green parts of the spring onions to stir through the steamed rice at the end of cooking.
Café de Paris Butter
This is certainly not my recipe, it originates from the Cafe de Paris in Switzerland and is served on top of steak. Put a slice (or several) on top of your freshly cooked steaks and leave to melt. It’s a…
Beef Salad with Pickles
This one isn’t really a proper recipe, more of an assembly job. I made it for myself for supper using left over beef and it was so delicious that I thought I should share. It can be roast beef, steak…
Hot Smoked Salmon with Mustard Cream Sauce
Hot smoked salmon is sold in supermarkets, however it’s great to smoke yourself and much better value. I have added the smoking method to the end of the video We served ours with minted miniature new potatoes and a quick…
Fig Chutney
You can be as flexable as you like with this one, use whatever dried fruit you enjoy. It will keep for at least 6 months and should be stored in the fridge after opening and use within 3 weeks.
Swiss Chard & Pepper Gratin
An end of summer dish to use up all vegetable patch bounty. This will serve 6 as a side dish or 4 as a main course.