These French crêpes can be filled with pretty much anything, sweet or savoury (just skip the sugar). In this particular recipe, I use fresh lemon juice and sugar, although blackcurrant jam and sour cream work very well too! French crêpes with lemon and sugar – Shrove Tuesday pancakes recipe Print recipe Prep time 5
I normally slow cook with beef, but this sweet and smoky pork stew went down really well last week. You can freeze any leftovers for a mid-week dinner.
This is a winter-time household favourite. I prefer to use ramekins rather than a large pie dish as there’s less risk the pastry will become soggy.
A great weekend lunch for two on a cold winter day. The onion marmalade will keep for a couple of months in the fridge.
We’ve had loads of unripe tomatoes left on the vine this year. As the nights are getting colder and there’s a risk of frost, I thought I would make a green tomato chutney. My recipe is based on Nigel Slater’s with a few adjustments – I simply used whatever I had in the cupboard.
I was a bit worried about the amount of sugar that went into it but give it a few days in the jar and it’s nice and tangy and not too sweet at all. It goes really well with cheese or ham.
The amounts given make around 1.5 litre of chutney.
Traditional beef bourguignon is made with cubed braising steak. I use a whole brisket sometimes – it looks really good when sliced and makes a wonderful dinner party dish. It’s best prepared a day in advance so that the flavours develop overnight. Serves 6.
I found out about Stripped Back on Twitter during my first visit to Broadway Market. Apparently, a professional chef with experience at many Michelin-starred restaurants was serving fine dining meals from a stall in a children’s playground at a very reasonable price of £17.50 for four. Only which playground? It took me a while to find the right one, and even when I was standing right in front of the Stripped Back stall, I still couldn’t see it because the whole set up is very low key.
It’s funny how some perfectly reasonable adults, mostly men, refuse to eat meat on the bone… Well, I’m not that person, I like a good, slow cooked rib smothered in sticky sauce. A kilo of ribs will feed two very hungry people. I normally get mine from the Ginger Pig in Borough Market.
It’s surprisingly difficult to find good quality pickled cucumbers in London. Those available from supermarkets taste as if they were pickled in acetone and are, frankly, inedible. Bigger shops sometimes stock Polish or Turkish brands which are pickled in a less vinegary solution with dill and other herbs or spices. Then, there are really nice Israeli cucumbers in brine, but they are hard to find. This year, I thought I would give it a go and make my own.
This cake looks stunning and is really easy to make. The basic cheesecake recipe was adapted from one of Delia’s recipe cards from Waitrose. I like my desserts less sweet, so I used 25g less sugar that recommended. I also marbled the cake with crushed blueberries to enhance the flavour.