One of several favourite starters in my local Thai restaurant is melt-in-the-mouth glazed chicken wings: smothered in a sticky and dark spicy soy sauce glaze, it ticks every box for me. Made in under 30 minutes, my version of this great dish is so easy to make, whether or not you have a pressure cooker. Continue reading “Spiced soy sauce-glazed chicken wings (pressure cooked)”
I posted my recipe for Brie scones yesterday, recommending this bacon jam to be served with them. Today, however, I felt the bacon jam deserved its own post. Seriously, this jam is THAT good: or, rather, whenever I have made this over the past decade, people have always asked for a pot of it – one of the best compliments that can be paid!
I adore glazed hams, not just around Christmas and the New Year, but at any time of the year. Continue reading “Whole ham with chilli, marmalade and rum glaze”
This is a very quick and easy dessert to accompany a barbeque, with all components that can be made well ahead. Ok, this is not a bake but it is nonetheless a joyful dish in its own right: simple, full of flavour and very refreshing. Continue reading “Spiced & minted fruit salad with raspberry sorbet”
This is one of the easiest preserves to make and it tastes wonderful.I always make a large batch towards late summer once the chillies are ready in the greenhouse. It is a great way to use up a glut of ripe tomatoes, but this chilli jam works very well using tinned tomatoes. Continue reading “Chilli Jam”
Preserves are terrific partners for good bakes, and these sweet, spiced and crunchy cucumbers are very easy and quick to make. Essentially these sliced cucumbers are bathing happily in a sweetened and spiced vinegar. Continue reading “Bread & butter pickles: spicy, sweet cucumbers”
I am such a fan of Wagon Wheels but they have become noticeably smaller over the years so I felt I might as well jump on their band wagon(!) and go even smaller, using macarons: after all, miniature things are among the most exciting thing for me to both bake and eat. Continue reading “Blackcurrant marshmallow macarons (& “wagarons”!)”