Here’s the ‘died and gone to Heaven’ version of pork patties. Live dangerously and just make them!
Category: Something for the weekend
Sparkling, stylish and succulent.
Mid-afternoon miseries? Talk about a wicked pick-me-up …
This is loosely modelled on a typical salad you might find around Nice … but there’s a bit of a leap of faith here.
Oh-er, would you look at that. Prime lamb, quick to cook and quickly gobbled up.
I’m a fan of Louise Cake no matter what is in the centre, but I reckon lemon curd is a knock-out.
This is such a great curry … you can centre a meal around it.
Scrumptious little mouthfuls … just the thing to serve with drinks.
Good old tray bake – you’ll be my friend again in 2018.
Nothing wrong with a hash cake for dinner!
Pamper-pop time. Yep, make a tasty sandwich stuffed full of gorgeous ingredients and watch him smile.
tener, succulent lamb – and how to make it go further!
Slow-cooked lamb shoulder that falls apart with a fork and spoon. Gorgeous!
Cold around your way? Get glögging!
Get all your greens in a mouthful.
Here’s a good one – looks like lots of ingredients, but it is basically measure or chop … you know the drill.
Sweetness and spice, baking and butter, Chelsea Buns have everything going for them.
Pomegranate molasses adds an intriguing sweet spicy flavour and hint of sourness that lifts this lamb filling out of the ordinary.
Yep, avo and lime will do, but some times you want the whole kit and caboodle!
Holey Moley, this is just the thing for a freeze-ball night. And it feeds a crowd, and reasonably cheaply, too. BUT there are a few steps to it and it’s not the sort of thing to try and whip up at 6.00pm.
This is hardly a recipe, just a combination of delicious ingredients which are somehow more gorgeously decadent when combined.
I can never work out whether celebrating the last day of the year is more fun than celebrating the first day of a new year – it generally depends on what ungodly hour my head hits the pillow after seeing in the new year. But once I’m up and pottering, tea and toast won’t cut it – I’m after the full monty combo of carbs, fat, salt and chilli. It’s the best way to clear the cobwebs I reckon.
Serve olives to nibble while preparing, good bread to serve alongside and a glass or two of the doctor’s medicine (Rioja) to wash it down. It’s like bringing Spain to your place.