This was by way of an experiment, and I didn’t photograph it. It was as cheap as, well, chips. and really nice. I made it to accompany some roast venison, a piece of which I found lurking in the bottom of the freezer. It did two days - one with red cabbage, and one with green.

Put a slug of olive oil in the bottom of the slow cooker - I did this to ( Read more... )

Another siren call from T L Norman’s chill cabinet, this small piece of brisket (maybe 1.25kg or so - I didn’t weigh it) went straight into the freezer when I bought it. I fetched it out on Saturday, and slow cookered it thus on Sunday:

I seared the brisket (all in one piece) in a little olive oil, then set it aside. In this house, this means ( Read more... )

( Read more... )

( Read more... )

We’ve had a weekend of “using up bits”. Saturday brunch was bacon, black pudding and the last of the flat mushrooms, and supper was Indian mushrooms with spinach (except we forgot to add the spinach so that’s still in the fridge - spinach frittata during the week, I think). That was to use up half the pack of button mushrooms that was left.

Sunday ( Read more... )

We haven’t had this for ages, and it’s a really tasty, easy meal if you have the bits ready cooked. Which we had.

Chop an onion and fry it off in, ideally, some dripping, but oil would do. I suppose. Add chopped cooked potatoes, and something green in the way of vegetables - cooked cabbage, sprouts, spring greens - we had sprouts left from last ( Read more... )

I referred to these in my last post, about our New Year’s Eve dinner.  Here’s the recipe - highly recommended!  It comes from one of the Jamie Oliver books.

serves 6

1.5kg medium-size waxy potatoes, quartered lengthways (I don’t generally bother with peeling potatoes, but feel free)
sea salt and freshly ground black pepper
olive oil
200g butter, ( Read more... )