I'm very bossy and opinionated on the subject of sausages. I buy mine in natural casings and from a butcher who loves making them - and that's important. Sausages have always been a 'suspect' product. The Victorians called them 'little bags of mystery' because there was no … [Read more...]
Kedgeree
And .. this is why I've been posting about curry powder, crispy fried onions and hard boiled eggs. I made Kedgeree for Sunday brunch. I must apologise for the lack of mahogany buffet-serving dresser and Victorian silver chafing dish in my photographs … Standards have … [Read more...]
Breakfast Mushroom
I don't think I've ever met a man who doesn't love a 'Full English' and with Fathers' Day looming you might be thinking of clogging up the arteries of the dad in your life. Whilst it can be a wonderful thing to eat, it's 'proper' cooking which feels bit gruelling when done … [Read more...]