Tuesday, 28 December 2021

Christmas Duck 2021

  • 2.8kg duck from https://www.coombefarmorganic.co.uk/
  • Nut Roast by Ruth
  • Maris piper potatoes
  • Brussel sprouts
  • Carrots
  • Red cabbage
  • 6 rashers smoked back bacon
  • Waitrose pigs in blankets
  • Aldi Christmas pudding
  • Home made brandy butter
  • Double cream

Day before - Nut Roast

Ruth made this, it turned out very well.

The night before

Stabbed duck all over. Filled with Sage, rosemary and bay. Squeezed an orange over the duck, rubbed salt in and peppered. Put orange peel inside duck. Left over night in oven.

On the Day

Roasted for two and a half hours. Boiled the potatoes and the parsnips and cooked in fat from duck.

Boiled brussel sprouts, microwaved carrots.

Made gravy from juices, three tablespoon (two would have been fine) of plain flour, one orange with its juice. Three table spoons of red currants.

Citrus Forcemeat balls

Cut rind of one orange into small pieces, cut up bay and rosemary. Red currants. Using a lot of breadcrumbs. Added pork fat, olled into small balls, placed on baking tray and cooked in oven.

Not bad

Tuesday, 19 October 2021

Pot Roast Beef


  • Rolled Beef Brisket from https://www.englishfarm.net/
  • A lot (8)chopped carrots
  • 1 chili
  • One celery
  • 6 long shallots
  • Separately roasted pumpkin, beetroot, schallots


Sear meat on induction hob in old le crueset. Add carrots, then celery, chilli.

Very long, slow heat.

Roast pumpkin, beetroot and shallots.

Serve with boiled potatoes, caballo neri, green beans.

Sunday, 11 July 2021



  • 500g lamb mince
  • 1 onion, very finely chopped
  • 1 whole fresh thyme plant (from Sainsbury's)
  • 6 leaves fresh sage
  • 2 fresh green chillies
  • 2 table spoons English mustard powder
  • Lots of black pepper
  • Salt (salt spoon full)
  • Chopped garlic
  • Chopped fresh ginger
  • Madras Curry powder
  • Oil the pan to avoid sticking

I have tried this out in a number of ways: beef mince, beef mince with an egg etc but this is the best yet.

Mix everything except the curry powder, leave to stand if you have time.

Form into koftas.

Oil the pan, add koftas, shake curry powder over all so koftas are oiled and powdered.

Cook for 20 minutes at 200°C

Saturday, 6 February 2021

Spanish Omlette


  • Cubed potatoes
  • 1 onion
  • 1 pepper
  • Mushrooms
  • Cubed cheddar cheese
  • 4 eggs


Fry the potatoes

Cut the pepper into small squares. Microwave for 4 minutes. Add the cubed peppers to the fried potatoes.

Add sliced onions

Add sliced mushrooms.

Take off the heat. Add cheese cubes.

Whisk eggs and add crushed garlic.

Cook on hob, then add cheese to top and grill.

Sunday, 31 January 2021

Fish Pie

Based upon 2020 and 2011


  • Fish pie mixed fish cubes
  • One Smoked haddock steak quartered
  • King prawns
  • Prawns
  • Patagonian scallops
  • 1 onion
  • 1 leak
  • 1 celery tops
  • 1 heaped tablespoon flour
  • 1 heaped teaspoon of English mustard powder
  • 1 teaspoon of horseradish sauce
  • 1 teaspoon of tartare sauce
  • Milk
  • 30g Butter
  • Cheddar cheese
  • Mashed potatoes

Boil and mash potatoes

Make a white sauce from flour, mustard, butter and milk, horseradish and tartare sauce.

Microwave chopped onion and leek, add to fish.

Add sauce to fish.

Grate half of the cheddar into the potatoe.

Cover fish with potatoe, add remaining cheddar on top.

Cook in oven for 20 minutes on high.

Serve with peas.

Moule and chips for the vegetarian.

Monday, 25 January 2021

Celeriac and lamb coucous


  • 4 lamb cutlets from Coombe Farm Organics
  • Three fresh chillis
  • One onion
  • One stick celery

  • One medium butternut squash
  • Thyme
  • Olive oil
  • Butter

  • One parsnip
  • Six small carrots
  • One medium potato
  • Some cauliflower leaves and stalk

  • One celeriac
  • Fresh thyme
  • 4 table spoons of chopped walnuts

Lamb cutlets

Chop onion, chillies, celery and place cutlets on top. Roast.


Chop into small cubes, roast with olive oil.


Chop potato, parsnip, carrots, cauliflower stalk into small cubes, in that order, microwave whilst chopping.

Roast with olive oil and thyme.


Chop into 2cm cubes, roast with olive oil. Toast walnuts in a frying pan and add.

Serve with couscous made with butter, vouillon powder and celery greens.

Garnish with fresh thyme, celery greens and corriander.