Here is my version: the sausage meat, from Newmarket (naturally), is pepped up with a little black pudding – a nod to my northern roots - and in the centre...
Recipes
-
-
Even without a finishing flourish on a barbecue, this is a great way to cook pork and one that takes on a wonderful sweet, smoky and sour taste. If you...
-
The whole thing is finished with a shiny chocolate glaze to create a stunning centrepiece IngredientsFor the sponge 50g cocoa powder 200ml Guinness or stout 175g plain flour 1.5 teaspoons...
-
Lamb Tagine We buy whole lambs from a local farm and once butchered, we are left with a reasonable amount of stewing meat that needs cooking slowly – ideal...
-
Ingredients (to serve four as a side dish or two as a lunch) 2-4 cloves of garlic As many red chillies as you think you can handle, finely sliced Thai...
Older Posts