Sausage and Onion supper with Garlic Mash
Serves 4 Ingredients 50g/ 2oz butter 1 large onion, sliced 8 sausages 150 ml/ ¼ pint red wine 1 vegetable or chicken stock cube, dissolved in 300 ml/ ½ pint hot water 1 teaspoon Italian dried herbs 10g porcini mushrooms 900g/ 2lb potatoes 2 garlic cloves, crushed 4 – 5 tablespoons milk 3 tablespoons parsley, chopped Salt and freshly ground black pepper Method 1. Melt half the butter in a large frying pan and add the onion. Cook over a low heat for about 10 minutes until golde
Winter Pot Roast
Winter Pot Roast Serves 6 Ingredients 1.3 kg (3lb) lean brisket or silverside joint Salt ½ tsp cayenne powder 2 tbsp sunflower oil 55g (2oz) streaky bacon, cut into cubes (or pancetta cubes) 2 garlic cloves, peeled and finely chopped 2onions, peeled and chopped 2 large carrots, peeled and roughly chopped 1 small celeriac, peeled and cubed 300ml (½ pt.) good, hot beef stock 1 x 400g (14oz) can chopped tomatoes 2 bay leaves 2 tbsp freshly chopped flat-leaf parsley Method Place
Seville Orange Marmalade
Many marmalade recipes are designed for economy, using as much water as possible as well as lemon juice to add acidity. My view is that if I am going to the trouble of making my own marmalade, I want it to taste fantastic and I prefer to use just oranges for a purer flavour. This recipe makes about 3lbs (1.3KG) of marmalade you can double the quantities if you have a large saucepan. Ingredients 340g (12oz) Seville oranges 850ml (1 ½ pt) water 675 g (1 ½ lb) sugar (white gives