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Faggots with gravy
Light, full of flavour, tender and succulent. So much better than my best memories of that succulent meat ball in rich gravy that we used to buy ready prepared in a foil container.
Chicken Supreme
This recipe is low fat, very quick to make, uses one pan (plus one for the rice!) and with the tender chicken and rich creamy sauce, you’ll want to go back for more.
Spiced Winter Squash Stew
A recipe for Spiced Winter Squash Stew – A perfect stew for late night conversations, bringing people together, getting through exams and getting over hangovers.
Mussels in a white wine sauce
A quick and easy recipe for Moules Marinieres, a classic French dish. Includes tips on choosing and cleaning your mussels!
Velvet Chicken Pie
Velvet Chicken Pie has an unctuous sauce and velvety chicken. Perfect for a cozy night in on a cold February evening.
Brawn
Brawn can be eaten on toasted brown bread lightly buttered and topped with tomato, or in with a salad in the summer.
Perhaps like me you have good childhood memories of brawn, or you have seen it on the charcuterie counter and bought it or hesitated to buy it. Now could be the time to have a go; it is easy and cheap to make, give it a try!
Rabbit Casserole with Shallots and Walnuts
We rear our own rabbits, generous friends have a walnut tree and other friends from Brittany arrived, last autumn, with gifts that included a string of shallots. Today I have combined these ingredients with an onion and a swede from our own garden to create a warming winter casserole; very appropriate as the temperature has fallen below zero.
The addition of walnuts made the casserole taste more gamey but rabbit avoids that well hung flavour that does has never appealed to me. If you hesitate to eat rabbit or game, substitute with chicken and possibly a few small mushrooms.
Stuffing balls
If you’d rather not spend your time poking around inside a chicken or turkey, then here’s another way to make some delicious stuffing!
I like to try and add a bit of variety to the roasts that I cook and this stuffing, in it’s bite sized pieces is perfect. Feel free to use the sausages you like the most – I used pork and apple.
Dad’s Salsa Verde
My dad is famous among his friends for this salsa verde; you can find him in his tiny kitchen at regulars intervals making large batches of it to fulfill the requests that normally build up around Christmas time,
He swears it goes best with poached meats like beef and chicken, but I have established it’s fantastic with sausages too to cut through the fat or to stuff the whites of hard boiled eggs as a snack.
Gammon joint, glazed vegetables and a parsley sauce
Gammon joint and parsley sauce is an awesome combination, which is why it’s such a classic recipe. I’ve added a little treat with the glazed carrots and courgettes – the sweetness goes very well with the pork. There will probably be some meat left over, so I’d suggest making yourself another nice meal with cold meat and bubble and squeek. Yum!
