Ah, Dear Old Blighty. Soggy sandwiches and warm beer on stony, windy beaches; town centres populated by charity shops and coffee bars whose mega-owners don't pay tax; home of the deep-fried Mars Bar...
Land of the free, Winner of the world cup more than half a century ago (but we won't let that get in the way of giving the boys a kicking in the press if they lose a competition that we never win but weirdly always expect to). And it's home until I can come up with a plan.
We used to have arguably the worst cuisine in the world but that's just not true now. The whole group of islands is blessed with lush grass for cattle and sheep, beautiful fish (even though we sell much more than we eat to people who appreciate it more), and a recent wave of artisan producers of every type of food and drink.
Ruben Sandwich Featured
This is a truly beautiful thing.
Look at the previous recipe (salt beef) about a week before you want a sandwich. Yeah, I know.
The real reason we have roasts on Sunday
There are several ways of making this, but the traditional description of gravy is that it’s made from the juices from the meat. Well, if you’re Achilles on the beach of Troy sacrificing 20 white bulls for the death of Patroclus then you might have enough juices for that but the rest of us use oxo.
When life gives you lemons, make a posset…
… or a Gin and Tonic. Your call but I’m less interested in the posset now I've though of that.
The best soup in the world
This is inspired by a Rick Stein recipe that is absolutely lovely.
One thing you can pretty much guarantee you can do better than a restaurant or pub can
I don't know what it is - cold fat; raw potatoes; crowding them in the pan... But anyway they are just always better at home
Clown divorce: custardy battle
There are 2 versions of this, I wanted to make it thicker for a trifle so reduced the milk to 350ml and took an egg out but left the same amount of everything else
If it looks like a duck, walks like a duck . . . fry it!
Duck is fatty but only really in a single thick layer between the skin and flesh – the meat itself is rich but lean. Get the fat out and use it for something else (Roasties)
It's what the mackerel would have wanted!
Well, I would if I were a dead mackerel. At least it didn't die in vain.
Wouldn't be a Bradford Christmas without this!
Remember, there's more to life that Cheddar!
Much more!
I'm not a great fan of Salmon but this recipe just works!
Like every fish recipe it's easy to lose your nerve and keep it in for too long. You'll learn how you like it after you've done it a couple of times but this really works
Fried leftovers! Fantastic!