On an unsettled weather spring visit to Cirencester, I found a pub/restaurant with an interesting menu for lunch. What I could not resist was a dish of Lambs Kidneys on Sourdough Toast with Devilled Butter. It was excellent. I’d already…
Tag: England
Onion Gravy
I found a source of Faggots – British “meatballs” made of minced pork and pig liver – of which I’m very fond. Onion gravy seems to be the traditional accompaniment so off I went. A thought occurred to me as…
Pappardelle with Chicken Livers
I love offal and I’m a huge fan of Chicken Livers, which are very versatile. They make a wonderful warm salad (salade tiède) and the Spanish love ’em as a tapa. I need to try this approach from Mark Hix,…
Venison Wellington
This is a James Martin recipe that we like to make for New Year, assuming Aldi gets its excellent Venison fillets. This uses genuine mushroom duxelles, instead of a mushroom paté, to coat the fillet so it would be worth…
Champagne Cocktail
In my view, the greatest movie ever is Casablanca. I’ve watched it so many times I can pretty much recite the script. There was, however, one memorable component that I needed a recipe for, the Champagne Cocktail as ordered by…
Savoy Cabbage with Caraway
I think my long-standing opinion of caraway seeds may have been (dis)coloured by Kümmel, a caraway flavoured liqueur, or possible Seed Cake from a grandmother or two. Given that I like most things alcoholic, you can definitely keep the Kümmel.…
JC’s Devilled Kidneys
A while ago I spotted packs of lamb kidneys in Tesco. Then they disappeared for a while but it sowed in me the seeds of an obsession – I desperately wanted some Devilled Kidneys. Lamb kidneys recenly reappeared and I…
Devilled Kidneys
OK, I admit it, I’m an offal fan. There is something alluring about the idea of this traditional old English breakfast dish so here’s one to try. Recipes vary greatly; this version is the Guardian’s approach. Naturally, the spice can…
Halloumi with Black Seed Honey
Halloumi a weird cheese: it’s rubbery when cold and uncooked and doesn’t melt when cooked. This proved a popular way to use it. The quantity here would make a starter for four served alone. Half this recipe would make a…
Stuffed Mushrooms
I am very fond of making Sea Bass with a Black Olive Crust. In ensuring that I have have sufficient crust mixture to cover the fish fillets, I usually end up with some left over. This recipe grew from wanting…