Made in about 20 minutes, this simple and delicious chutney is a terrific complement for all manner of savoury dishes: quiche, cold meats, cheese…… Continue reading “Quick & very easy pear chutney”
This thrifty pie, made with a simple mustard-flavoured hot watercrust pastry, is packed with pork, stuffing, juicy apricots, sharp apple, a few pickled vegetables and roasted onions: left-overs from a roast dinner and store-cupboard ingredients. Continue reading “Pork, apple & apricot pie: a left-overs feast!”
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 my very simple recipe for gooseberry chutney made on this occasion with some frozen red gooseberries I had picked last year.
This is another savoury twist on the wonderful sweet scones that are traditionally served with clotted cream and strawberry jam.
When it comes to sweet doughnuts, my penchant is for those near-spherical doughnuts that are dusted with caster sugar and filled with fresh jam: ideally strawberry jam for me but I would hardly turn down any jam if it is in a doughnut! Continue reading “Mini savoury doughnuts with a red pepper chutney filling”
Returning to my savoury roots, and it seems a while since I have posted a savoury recipe, I decided to make some cheese and onion scones, using roasted onion and smoked Cheddar cheese. Continue reading “Roasted onion & smoked cheese scones”
Ideal with cheese (especially a good goat’s cheese) this is another preserve I look forward to making each summer/autumn when my beetroots are ready to harvest. As a variation I have sometimes made it with golden beetroot but the vibrancy of red beetroot strikes a more dramatic chord on the plate. Continue reading “Beetroot Chutney”
Fresh onion chutney, crisp bacon and creamy brie are an excellent combination and they make for a light, flavoursome tart. This tart is perfect served with a green salad dressed with a lemony vinaigrette. Continue reading “Bacon and Brie Tart”