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Month: June 2020

Dijon Chicken Fingers

My grandsons call anything fried with breadcrumbs Gruffalo fingers. It started as a way of encouraging them to eat fish and spread to chicken and was at the back of my mind when I turned four chicken thigh fillets into a grown up version. The bumpy unevenly shaped pieces of chicken were briefly bashed between…

Thai Cream of Tomato Soup

If you are casting around for a quick and unusual soup and are lucky enough to have plenty of tomatoes – I do, as you can see, a lovely gift from a friend from thetomatostall.co.uk – plus a couple of cans of coconut milk, a pack of silken tofu and a few other bits and…

Tarte Tatin

     My fruit bowl is overladen with apples at the moment and although they aren’t Cox’s, my usual choice to make tarte Tatin, the famous upside down apple tart invented in France by the Tatin sisters in the 1880’s, they will have to do. It’s so revered, this tart, it has its own web site…

Gazpacho with Trimmings

My tomato plants have just set their first trusses, which means fruit. In the meantime – probably about 2 months if I’m lucky – I’m more than making do with tomatoes from the Isle of Wight (www.thetomatostall.co.uk). You can buy some of their fruit via Ocado and posh shops but they have nationwide delivery and…

Hake with Lentils

This is possibly one of my favourite quick and easy, any-season fish suppers. It’s lazy but luscious and adaptable depending on what you have in the store cupboard. It’s worth laying in a jar of Navarrico lentils (from Brindisa) or use a sachet or other can, enriching the flavour by starting the cooking with gently…

Caponata

A lovely gooey aubergine and tomato stew enlivened with creamy pitted green olives and sharp sparks of caper. Make it for now or later and serve it with pasta, gnocchi or polenta but it makes a good bbq accompaniment or a change with roast chicken. Serves 4 Prep: 20 min Cook: 45 min 1 large…

Old Fashioned Shepherd’s Pie with Lemon Mash

     The smell of shepherd’s pie cooking is overlaid with memories, wafting me back to my own and my children’s childhood suppers. This version is pretty much my mum’s recipe made with the remains of a roast lamb joint instead of fresh minced lamb. Traditionally it’s a plain dish, the minced or chopped meat stirred…

Mackerel with Peas in Wine and Tomato

Pilchards canned in tomatoes is cheap nutritious food with an image problem. The acidity of tomato goes extremely well with the rich, meaty flesh of pilchards, herring and mackerel and in this unusual recipe, carefully boned fillets of mackerel are rolled and cooked in a highly seasoned tomato coulis with peas. The mackerel are eaten…

Llanveynoe Lockdown Part 2: 29 March-20 April

When we left pre-lockdown London on 19 March for the Black Mountains to stay with my son Henry, I had no idea how long we might stay. I hadn’t really thought very far ahead. Quite quickly The B and I slotted into a very attractive but quite alien working lifestyle. There was no reason to…

Szechuan Chicken Salad with Peanut Sauce and Jersey Royals

Once again I find myself facing leftover roast chicken. We cooked a chicken on Saturday night, using my ancient beehive oven in the garden for the first time in years. God it was good, the bird succulent, the skin deliciously charred and I had enough leftover chicken for two salads. Last night it was a…

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