Roasted Pork Belly with Crackling

INGREDIENTS Serves 2-3 (depending on how hungry you are!) For the Brine 100g/7oz sea salt 1 tbsp black peppercorns 1 Clove 1 Bay leaf 1 tbsp paprika 1 litre Cold Water For the Pork and sides 1kg Pork Belly Roasties Seasonal Veg METHOD Brining the Meat: Add all ingredients to a tub/bowl etc. MINUS THE PORK – I used my big mixing bowl, as it … Continue reading Roasted Pork Belly with Crackling

Roasted Duck Breast with Cherry & Red Wine Sauce

INGREDIENTS 2 x Duck breasts 10 pitted cherries, I use half a can of tinned cherrys when I don’t have a pitter/fresh 50g caster sugar 1 knob of butter 3 tablespoons red wine vinegar 400ml chicken stock 175ml glass of red wine Teaspoon cherry or redcurrant jam (optional) METHOD Firstly, make sure the duck breast are of even thickness. Do this by pounding between two pieces … Continue reading Roasted Duck Breast with Cherry & Red Wine Sauce

Dauphinoise Potatoes

Ingredients 3 Large potatoes – peeled and thinly sliced 300ml double cream 2 garlic cloves, finely chopped 2 sprigs thyme, chopped Knob butter Salt and pepper Method Mix the cream, garlic and thyme together in a bowl and season with a generous amount of salt and pepper. Butter an oven proof dish and layer half the potatoes. Lightly season and then pour over half the … Continue reading Dauphinoise Potatoes

Mushroom Risotto

INGREDIENTS 50g dried porcini mushrooms 1 vegetable/chicken stock cube, I prefer chicken but that’s personal preference. 2 tbsp olive oil 1 onion, finely chopped 2 garlic clove, finely chopped 250g pack chestnut mushroom, sliced and washed 300g risotto rice, such as arborio 1 x 175ml glass white wine About a teaspoon or so of butter seasoning handful parsley leaves, chopped 50g Parmesan or grana padano, … Continue reading Mushroom Risotto

Spicy Butternut Squash Soup

INGREDIENTS 1 butternut squash, peeled and deseeded- chopped into chunks 2 tbsp olive oil 1 knob of butter 1 Brown Onion, roughly choppe 1 garlic clove, thinly sliced 1 tsp dried chilli flakes 850ml hot vegetable stock 4 tbsp crème fraîche, optional fresh chilli, optional (to be used when oven cooking the squash). METHOD Heat oven to 200C/180C fan/gas 6. Cut the squash into large … Continue reading Spicy Butternut Squash Soup

Banana & Nut Cake

Picture to come! INGREDIENTS 100g Softened Butter 175g Caster Sugar 2 Large Eggs 2/3 Ripe Bananas, mashed – I like to use bananas that are almost on their way out! 225g Self-Raising Flour 1 tsp Baking Powder 2 tbsp Milk 1 Handful of crushed/roughly chopped Pecans 1 Handful of crushed/roughly chopped Walnuts   METHOD Preheat the oven at 180 degrees celcius. Lightly grease a 2lb … Continue reading Banana & Nut Cake

Weekly Menu 24/10/2016 – 30/10/2016

Can only apologise for how over due this is! 😦 I took a much needed (and slightly unexpected) break from Social Media last week – Feeling totally refreshed and inspired now though! To be ready for the week ahead, I will start putting these up on Sunday evening’s for those of you who follow them etc.  8 o’clock UK time, if that’s OK!? Let me know … Continue reading Weekly Menu 24/10/2016 – 30/10/2016

Rooftop Garden Preview Night

Thursday 13/10/2016, I was invited to join others for the Rooftop Garden Press/preview night in Norwich. I am not sure whether  it was the fact I built up expectations prior to the event that led to me being so disappointed or not, but I was. Having read some other reviews of the night, I am glad some people got to try the little food that … Continue reading Rooftop Garden Preview Night