Hot smoked

We have written before about the glorious ‘Melanzane alla parmigiana’ We first came across it in Italy in the summer of 2017 when travelling through the Dolomites in Northern Italy.  Taste wise it was a plant based dish that absolutely took my breath away ……….. […]

This is a very simple reinterpretation of our earlier recipe for haunch of venison – available here. The haunch is the top of the hind leg running into the rump.  We were fortunate to be given the meat by friends who don’t enjoy venison!!  The […]

In this current health crisis we have been trying to make better use of our food and make fewer calls on our food suppliers.  One area that this has worked well with is chicken.  So often an ‘also ran’ meat – but from well reared […]

Just after we thought we had perfected the smoked mackerel dauphinois dish we decided to try yet another different potato!  Classically, dauphinois potatoes is made using a floury potato – but we had found the waxy potato Linda 1974 made a great tasting dish – […]

The 2020 health crisis has given us time to think as well as having frightening implications on our lives.  In that thinking time we have been reconsidering amongst other things what we eat and how we prepare it.  We are trying to reduce our food […]

We This is a short followup on the recipe for Roast Chicken Breast and Mushroom Stuffed Wings (here).  We had divided a large chicken as there are just 2 of us and we are trying to make our food go a little further to reduce the […]

This recipe is based on an idea for a seafood pâté that we first saw on Jamie Oliver Christmas Cooking programme in 2019. It is a very simple recipe. It can be made from ingredients normally easily available in your local supermarket but we had […]

This was a dish we cooked before the Covid-19 crisis hit Europe – and it is a reminder of those ‘heady days’ when we could just go out to buy meat, herbs or spices rather than having to think of the social consequences of doing […]

We have been working with the idea of cooking with seasonal products as much as we can over the last year.  This is hardly a new concept, and indeed historically it was the only way to eat. This habit has changed with better forms of […]

We had called into Charlotte’s Butchery to pick up some minced pork for some autumn sausage making.  One of the real joys of Charlotte’s is that in addition to fabulously consistent meat, the meat display often has something unusual to tempt you away from your […]

Venison is such a lovely meat to casserole on the Big Green Egg.  The EGG seems to overcome that one problem you can have with venison – its tendency to dry out.  To be able to combine this with a seasonal ‘bounty crop’ was just […]

Sometimes it is the simplest of dishes that give the most satisfaction.  This is very much one of those dishes!  It is hard to better simple roast potatoes – but this is a dish that does that!.  Indeed it would be a lovely simple supper […]