Bramble and apple pie

In Southern England the fruit is called blackberries and the bush brambles. In Scotland, however, and some parts of England ‘bramble’ means both the fruit and the bush. Either way, it goes well with apples in a pie. I made the pastry as usual with 4oz flour plus bran and about 2oz of goose-fat. The […]

Medjool dates in quiche

The idea came from my BBQ. If I can wrap bacon round medjool dates for devils on horseback, could I put them in a quiche alongside bacon? I made a normal quiche, adding a spoon of bran to the white flour and using goose fat for shortening. In went strips of mature cheddar cheese, chopped […]

Barbecue foods

With Autumn in the air, I doubt there’ll be many more barbecues this year. I held two last week, cooking the usual hamburgers and hot dogs, both Frankfurters and Lincolnshire sausages. I made skewers with prawns, onions, mushrooms and green, red and yellow peppers. I also did devils on horseback, removing the stones from medjool […]

Frittata

I made myself a rather nice frittata. It took 4 eggs, whisked up with half a cup of goats’ milk, two big spoons of yoghurt and some cream. I put in bacon pieces, chopped red and green peppers and onion, plus seasoning. Crucially I lined the oven with a piece of baking parchment cut to […]

Tomato tart

The base is puff pastry rolled into a rectangle.  I use ready-made puff pastry because it’s too labour intensive to make my own.  I score an inner rectangle about three-quarters of an inch in, and spread green pesto inside it.  Then come the chopped tomatoes, the torn basil leaves and the crystals of sea salt. […]

Lamb, tomato and basil quiche

I make a quiche as a way of using up leftovers.  In this case I had cold sliced lamb I cut into pieces of about half an inch across.  After lining my dish with shortcrust pastry, I put strips of cheese to cover the bottom, then the pieces of lamb sprinkled with rock salt.  I […]

Roast half leg of lamb

I roasted a half leg of lamb after first cutting slits in it to insert slices of garlic and rubbing it with large crystals of sea salt. I gave it 25 minutes per half kilo plus another 15, making 1 hour & 15 minutes to have it pink. I roasted par-boiled potatoes in goose fat […]

Prawn and bacon quiche

Left over from the previous night’s barbecue were 3 skewers of prawn and vegetables and a rasher of bacon. The shortcrust pastry was made from 4 oz of plain flour, a heaped spoon of oat bran and 2 oz of goose fat. It was lined with cheddar cheese, then in went chopped (cooked) bacon, prawns, […]

Homemade sourdough bread

My friend Sam makes sourdough bread from scratch, even preparing his own natural yeast using wholegrain rye flour and water over several days, skimming off some and replenishing with fresh rye flour and water. This creates a ‘starter’ and contains bacteria and a little alcohol, which give the bread its distinctive sourdough taste. He makes […]

Chorizo and feta quiche

It was a bold idea, but it didn’t quite work.  I made shortcrust pastry and lined it with feta cheese for a change.  Then came thick slices of chorizo, plus chopped onions and some creamed spinach. Egg and milk, of course, and seasoning, and 40 minutes in a 170 fan oven.  But the two strong […]

Half leg of lamb

It is among my favourite roasts because it comes out so sweet.  I score the outside and insert slices of garlic.  Then I brush with sunflower oil and rub rosemary onto the outside, and finally crystals of salt from Blokhus in Denmark.  My cooking time in a 160 fan oven is 25 minutes per half […]