Sunday dinner from leftovers

As my loyal reader will recall, we had roast belly pork for New Year’s Eve dinner; it must have a hulking great porker, because not even our well known for trenchering friends could finish it off, and I put the remainder in the freezer. I pulled it out of the freezer this morning, together with…

lunch today

Was the last of the chickpeas, that had already been enhanced with peppers.  There were two elderly chorizo sausages in the fridge, so I chopped them up and fried them with a little olive oil – as always, they gave forth some lovely paprika-y, garlicy oil of their own, and once they’d crisped up, I…

chickpeas and peppers

I had a red and a yellow pepper starting to go a bit wrinkly, and some gingery chickpeas in the freezer, so I thought I’d combine them. I cut a red onion in half, and sliced it thinly, then deseeded the peppers, and cut them into thin strips.  Started them off on the hob in…

more on the 5 minute bread

Well, we’re hooked.  The white was gorgeous – too salty, but that’s my fault for not following the recipe properly; it said “coarse” salt, and I used bog standard cooking salt.  The second loaf was, if anything, even nicer than the first. I tried making some brown last night, to this recipe. I mixed the…

bread in 5 minutes a day

I read about this book on a friend’s Facebook at the weekend, and a trundle round Google brought forth a recipe, which is here. It seemed too good to be true, and as I was in possession of bread flour and yeast, and a set of American cup measures, I thought I’d give it a…

goose stir fry

We got three tubs full of goose meat into the freezer leftover from this year’s festive bird, and decided to stir fry the contents of one tonight.  We had no ginger or chillis in the house, astonishingly, so trudged out in the snow to obtain some, and had a lovely walk around Pearson Park in…

tadpole in the hole

Well, we couldn’t call it “toad”, as we used some of those teeny tiny cocktail sausages that needed eating up after the holiday. Put the sausages in the oven at gas 6, in my ancient and beloved white enamel gratin pan which cooks Yorkshire Pudding like a dream, although it is a horror to wash…

balsamic potatoes with red onions

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…

New Year's Eve 2009

As always, we entertained on New Year’s Eve, very happily seeing the same three friends we have spent the evening with for many years – they all travelled to our new house here in Hull. We have a wonderful butcher at the top of the road – they don’t have a lot out on display,…