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Nice Baps!
These baps can be made a few days in advance and then gently warmed if need be; they can also be frozen
Makes 12
Ingredients
500g potatoes, peeled and quartered
750g-800g unbleached strong flour, plus extra for dusting
4 tsp salt
100g lard, cubed
2 small sachets fast-acting dried yeast
2 tsps sugar
2 tsp vegetable oil
Method 750g-800g unbleached strong flour, plus extra for dusting
4 tsp salt
100g lard, cubed
2 small sachets fast-acting dried yeast
2 tsps sugar
2 tsp vegetable oil
Cook the potatoes in a pot of boiling water until tender. Drain, reserving 250ml of the cooking liquid, and set...
In really fresh herrings, the backbones come away easily if first pressed lightly along their length on the skin side.
Serves 4
Ingredients
- 4 herrings
- 1 oz (25g) butter
- salt and pepper
- ¼ teaspoon made mustard
- 1 teaspoon tomato purée
- 10 fl oz (300ml) single cream
Clean and fillet the herrings. Divide the butter equally into 8 pieces and place a piece on each fillet; roll up, skin side outwards. Stand the herring rolls upright in an...
The combination of mackerel - fried, grilled or roasted - and gooseberry sauce is reputed to have brought to England at the time of the Norman conquest.
Serves 4
Ingredients
- 4 medium mackerel
- salt and pepper
- 1½ oz (40g) butter
- Gooseberry sauce
Gut and clean the fish and place in a buttered ovenproof dish. Season with salt and pepper and dot with butter. Cover with buttered greaseproof paper or foil and bake in the oven at gas...
This recipe was invented on Alouette, and perfected with the addition of the rocket salad in Stavanger after winning the (now defunct) North Sea Yacht Race 2008.
Ingredients
Ingredients
Fat Norwegian strawberries
Ground Black Pepper
Eggs
Cream/Butter/Salt/Etc.
Rocket
Bacon
Balsamic Vinaigrette
Parmesan
Method Ground Black Pepper
Eggs
Cream/Butter/Salt/Etc.
Rocket
Bacon
Balsamic Vinaigrette
Parmesan
Remove the stalks from the strawberries, slice them into third or quarter slices. Sprinkle them with the freshly ground black pepper.
Dress the rocket...
Dress the rocket...
Ding Ding!
Served just me. Lonely Me.Ingredients
A round of muffins
Hollandaise sauce
Poached Eggs
Ham
Method Hollandaise sauce
Poached Eggs
Ham
Muffins
The muffins take about 2 hours to prepare - they need to prove twice for 45 minutes or so, then cooking them on the stove top takes another half an hour.
This does give you time to clarify your butter (if you don't already have some standing by), reduce your vinegar and prepare your bain marie and poaching water.
Hollandaise
Prepare the...
The muffins take about 2 hours to prepare - they need to prove twice for 45 minutes or so, then cooking them on the stove top takes another half an hour.
This does give you time to clarify your butter (if you don't already have some standing by), reduce your vinegar and prepare your bain marie and poaching water.
Hollandaise
Prepare the...
Now featuring Eggs Hemingway. Ding Dong!
Hurrah - two for breakfast.
Even if that was my Mum!
Ingredients
- four muffins
- a half-quantity of Hollandaise sauce
- four poached duck eggs
- four rashers back bacon, fried
- four slices smoked salmon
Ready...
Start your muffins. If you're canny - you'll make these the day before!
Clarify your butter
Reduce your flavoured vinegar and allow to cool.
Make the Hollandaise, either just before you...
Start your muffins. If you're canny - you'll make these the day before!
Clarify your butter
Reduce your flavoured vinegar and allow to cool.
Make the Hollandaise, either just before you...
There's an amusing site on the science of egg poachery, including an effective, but annoyingly fiddly cling film method that I tried out at one point -
You line a cup with cling film, break the egg into the cling film and then tie it up and poach as normal.
To be honest although the eggs were cooked well enough this way, they don't look great, and it's hard to peel them away from the clingfilm without losing half the white. I still prefer the old-fashioned spinning vortex...
You line a cup with cling film, break the egg into the cling film and then tie it up and poach as normal.
To be honest although the eggs were cooked well enough this way, they don't look great, and it's hard to peel them away from the clingfilm without losing half the white. I still prefer the old-fashioned spinning vortex...
Ingredients
1 large Spanish onion
6 Potatoes
6 Eggs
Salt
Method 6 Potatoes
6 Eggs
Salt
Halve and slice the onion. Add sliced garlic if you're feeling adventurous and the girlies aren't watching. Heat loads of oil in a frying pan and gently fry the onions until soft. Meanwhile slice the potatoes and add them to the pan. Add plenty of salt - this dish needs a lot. Cover and fry until the potatoes are softening, but don't brown too much....
I imagine the devil's kidneys would be much too hot for comfortable consumption.
Otherwise lamb's or calf's kidneys are probably reckoned the most delicate.
Pigs kidneys are stronger tasting and have a tendency to reflect the pig's eclectic diet. They are best cut into smaller chunks.
Ox kidneys are larger, tougher and will need more cooking than in this recipe.
Add as much cayenne devilment as you like to the floury coating.
Whatever you do, as you eat them...
Otherwise lamb's or calf's kidneys are probably reckoned the most delicate.
Pigs kidneys are stronger tasting and have a tendency to reflect the pig's eclectic diet. They are best cut into smaller chunks.
Ox kidneys are larger, tougher and will need more cooking than in this recipe.
Add as much cayenne devilment as you like to the floury coating.
Whatever you do, as you eat them...
Serves 4
Ingredients
Ingredients
- 1 oz (25g) butter
- 1 oz (25g) flour
- 5 fl oz (150ml) milk
- 6 oz (175g) Cheddar cheese, grated
- 5 fl oz (150ml) brown ale
- 1 teaspoon English mustard powder
- 2 teaspoons Worcestershire sauce
- salt and pepper
- 2 egg yolks
- 4 slices toast
Make a roux with the butter and flour, and leave to cool. Bring the milk to the boil, then whisk it into the roux. Bring to the boil once again, whisking to ensure that it does not burn and also that the...
Serves 4
Ingredients
Ingredients
- 6 medium leeks, chopped
- salt and pepper
- 1 lb (500g) hot mashed potato
- 2 tablespoons butter
- 1 tablespoon flour
- 10 fl oz (300ml) warm milk
- 2 oz (50g) plus 2 tablespoons grated cheese
- 8 hard-boiled eggs
Cook the leeks in boiling salted water for 10 minutes. Drain very well, and add them to the hot mashed potato. Add half the butter, season to taste and beat until a pale green fluff. Arrange around the edge of an oval or round...
Scramble your eggs. Add Cheese. Serve.
OK not really, badly scrambled eggs are an abomination (right Aidan?) so you should learn to make them properly.
And here goes...
OK not really, badly scrambled eggs are an abomination (right Aidan?) so you should learn to make them properly.
And here goes...
Serves 1: ½ person per egg
Ingredients
- a generous knob of butter
- 2 eggs per person
- a pinch of salt
- 50g High Cross or Caerphilly cheese, crumbled
- 1 tblsp crème fraîche optional
- a fat slice of wholemeal toast, richly slathered...
A quick supper dish that will be transformed into a gourmet feast if you serve the kidneys with some sautéed wild mushrooms and a saffron-flavoured pilaff.
Serves 4
Ingredients
- 2 veal kidneys, surrounding fat removed
- 1 oz (25g) clarified butter
- 2 oz (50g) butter
- 4 oz (100g) shallots or onions, finely chopped
- 3 fl oz (85ml) dry white wine
- 3 fl oz (85ml) veal stock
- 1 tablespoons double cream
- 1 tablespoon snipped fresh...
For Flora.
Thank you for being so impressed!
Thank you for being so impressed!
Ingredients
- bread - probably soft white
- bacon
- olive oil
- eggs
- butter See above...
- sauce of choice optional
Slice your bread, and butter (BUTTER). Thickly.
Heat a layer of olive oil in a frying pan over high heat and fry the bacon until it crisps up at the edges. Lay it on one of the buttered slices of bread.
When the pan is good and hot again, carefully break in an egg. The...
Heat a layer of olive oil in a frying pan over high heat and fry the bacon until it crisps up at the edges. Lay it on one of the buttered slices of bread.
When the pan is good and hot again, carefully break in an egg. The...
Did you know that HP Sauce is now only made in Holland?
Houses Of Parliament Sauce.
We had an empire once, now we can't even make our own national sauce.
Fucking tragic isn't it?
Houses Of Parliament Sauce.
We had an empire once, now we can't even make our own national sauce.
Fucking tragic isn't it?
Ingredients
- bread
- bacon
- olive oil
- mushrooms
- butter No - not margarine. Butter. No - not Lurpak Spreadable. That's not butter. Use butter.
- mayonnaise
- a few lettuce leaves optional
- HP Sauce not optional
Slice your bread. Don't use that...
Yes, I'm sure I invented this. I remember it distinctly!
Ingredients
- bread
- bacon
- olive oil
- tomato
- mayonnaise
- tomato ketchup optional
Slice your bread. I don't care what kind of bread it is. Whatever kind you like. Just because I'm actually writing down a recipe for a bacon sandwich doesn't absolve you of all responsibility.
Slice the tomatoes about the thickness of two pound coins (so fairly thin then), cut out the...
Slice the tomatoes about the thickness of two pound coins (so fairly thin then), cut out the...
This recipe for huevos rancheros, or at least, the sauce, is lifted directly from Serious Eats (though I'm not sure I'd describe it as quick and easy for a breakfast chilli sauce). It uses canned chipotle chillies in a tangy, slightly sweet adobe sauce, whatever they are - I've never seen them in the UK so I substituted some dried chipotles and some pickled red jalapenos. The recipe also adds soy sauce for flavour - which is an inspired idea - it...
I'm a complete sucker for eggs with tomatoes.
This (untried) version of the quintessential Middle Eastern/Arabic dish shakshuka is by Ronny Joseph Lvovski off of YouTube.
Although often served for breakfast, it is really just an anytime dish.
This (untried) version of the quintessential Middle Eastern/Arabic dish shakshuka is by Ronny Joseph Lvovski off of YouTube.
Although often served for breakfast, it is really just an anytime dish.
Serve 2-3 eggs per person
Ingredients
- 1/8 cup Organic extra virgin olive oil
- 8 Eggs
- 5 large, ripe tomatoes - chopped into 1" cubes (or tins)
- 1 medium onion, diced
- 3-5 cloves garlic, roughly...
Serves 6
Ingredients
- 500g mashed potato
- 100g or so plain flour
- 50g butter yes, really - you'll thank me!
- salt to taste
Boil the potatoes until very soft and mash them thoroughly with the butter whilst still warm.
Tinned sardines baked with eggs
Scrabbling around the back of my pantry (the cupboard where we keep the fridge) having run out of anything immediately edible except for a single shallot and two eggs, I came across a tin of sardines which expired in 1996.
Despite the few small, leaking, rusty holes the tin seemed otherwise intact and most importantly had not bloated as if swollen with botulism spores.
So I decided to...
Despite the few small, leaking, rusty holes the tin seemed otherwise intact and most importantly had not bloated as if swollen with botulism spores.
So I decided to...
I call it pan-roasting 'cos the mushrooms come out looking roasted :)
You can use button, chestnut or even field mushrooms. Cut out any particularly, stalky, er, stalks.
You can use button, chestnut or even field mushrooms. Cut out any particularly, stalky, er, stalks.
Allow 2-3 mushrooms per person
Ingredients
- mushrooms
- oil
- salt & pepper
Dribble a thin layer of oil or oil-and-butter in a small frying pan, set over a low heat, lay in the mushrooms cap-down, season them and leave to cook gently for 10-15 minutes until nicely browned. If you...
Serves 6
Ingredients
Ingredients
6 medium eggs
90g butter
1 large onion, finely sliced
1 tsp ground coriander
1 tsp cumin
½ tsp turmeric, or 1 tsp curry powder instead of the 3 spices
800g undyed smoked haddock
300g basmati rice
Freshly ground black pepper
Sea salt
6 tbsp double cream
2-3 tbsp flat-leaf parsley, chopped I used some tarragon, which was OK
Method 90g butter
1 large onion, finely sliced
1 tsp ground coriander
1 tsp cumin
½ tsp turmeric, or 1 tsp curry powder instead of the 3 spices
800g undyed smoked haddock
300g basmati rice
Freshly ground black pepper
Sea salt
6 tbsp double cream
2-3 tbsp flat-leaf parsley, chopped I used some tarragon, which was OK
Put the eggs...
My entire flat looks like a slaughterhouse, from the bathroom where I kept and strained out my bucket of blood on ice, to the kitchen where gouts of blood squirted up the walls from driving the pudding mixture through my sausage machine. Which leaked blood all over the floor, and...
Périgord
A fine, fluffy omelette, but the preserved L'Aquila black summer truffles I used were a complete failure with no noticeable taste or fragrance :(
Serves 2
Ingredients
- 1 fresh or preserved truffle
- 2 fl oz (50ml) Cognac
- 4 eggs
- 2 fl oz (50ml) double cream
- salt and pepper
- 1 tablespoon goose fat
If using a fresh truffle carefully brush clean and wash it. Slice finely and steep for 1 hour in the Cognac. Add 2 fl oz...
Once again we find ourselves with a glut of Christmas pudding to finish up. Nothing wrong with the pudding - it's just hard to eat much after you've just gobbled up an entire flock of geese. So I re-discovered 2017's fried pudding with blue cheese. Surprisingly good.
Here are some other ideas for getting rid of your excess pudding:
The commentators at this Guardian article on using up Christmas leftovers write that Leftover pudding makes lovely mini...
Here are some other ideas for getting rid of your excess pudding:
The commentators at this Guardian article on using up Christmas leftovers write that Leftover pudding makes lovely mini...
It is possible to combine porridge (or at least, fine oats) and scrambled eggs into a single dish. But it's hardly worth it. Oh sure, you can turn out some especially creamy porridge, but the eggs lose much of their own independent silky richness.
And if you try cooking the eggs and oats together from the start you need to so overcook the eggs to soften the oats that they turn granular and rubbery.
Unless you are short of pans, better to cook the...
And if you try cooking the eggs and oats together from the start you need to so overcook the eggs to soften the oats that they turn granular and rubbery.
Unless you are short of pans, better to cook the...
A kedgeree version with some unexpected fennel
Serves 3-4Ingredients
- 350g undyed smoked haddock fillet (preferably thick end for larger flakes)
- 225g basmati rice
- 1 bulb Florentine fennel
- Half teaspoon fennel seeds
- Generous half teaspoon turmeric
- 2 bay leaves
- 50g butter (plus extra at the end to taste)
- 50g sultanas
- 1 punnet rape and cress
- Small bunch each of parsley and chives
- 1 lemon
- 2 hard boiled eggs
Wash and soak the...
from those days before HOB
Want pancakes but have only a George Foreman mini-grill or a toasted sandwich maker?
Not a problem, just make up your pancake mix as normal, chock up the grill to make it level and prevent the batter from just running out all over the table and Hey Presto One Pwaffle Iron™!
Now just fire it up and your pwaffle will be ready just before you smell burning.
Decorate as for pancakes and enjoy!
Not a problem, just make up your pancake mix as normal, chock up the grill to make it level and prevent the batter from just running out all over the table and Hey Presto One Pwaffle Iron™!
Now just fire it up and your pwaffle will be ready just before you smell burning.
Decorate as for pancakes and enjoy!
Ingredients:
Or how to soft-boil an egg anyway. Which is the only kind worth worrying about.
If you want hard-boiled eggs then just boil them until the water has all gone and they'll be done :)
If you want hard-boiled eggs then just boil them until the water has all gone and they'll be done :)
Not really - Ed!
Like every other cocksure cook in the interverse I have the secret of perfectly boiling an egg.
It just goes to show the wondrous complexities of cookery, that even for this most basic kitchen task that you would hope had been well-and-truly sorted out back when Chaucer...
It just goes to show the wondrous complexities of cookery, that even for this most basic kitchen task that you would hope had been well-and-truly sorted out back when Chaucer...
Ingredients
Eggs
Butter
Plain Yoghurt (!)
Grated Cheese
Salt
Method Butter
Plain Yoghurt (!)
Grated Cheese
Salt
Start the butter melting in a small pot over a very gentle heat.
Break in the eggs and continually whisk them, or fold them gently with a plastic spatula if you prefer your eggs more curdy, but don't take your eyes off them for a second.
Once they've thickened to your satisfaction remove from the heat and blend in some plain yoghurt or mayonnaise or some crème fraîche if you're posh. Not too...
Break in the eggs and continually whisk them, or fold them gently with a plastic spatula if you prefer your eggs more curdy, but don't take your eyes off them for a second.
Once they've thickened to your satisfaction remove from the heat and blend in some plain yoghurt or mayonnaise or some crème fraîche if you're posh. Not too...
I found a nice fatty piece of tenderloin which worked beautifully, though at £20/kg it wasn't the cheapest cut.
Makes around 2½ dozen rashers
Ingredients
- 1 kg pork
- about 40g salt cure
Make, or buy your cure.
Mix with the molasses, black treacle, herbs or spices you fancy.
Rub the pork thoroughly with the cure, being sure to get all the nooks and crannies. Vacuum pack the pork or seal it in a freezer bag squeezing out as much air as...
Mix with the molasses, black treacle, herbs or spices you fancy.
Rub the pork thoroughly with the cure, being sure to get all the nooks and crannies. Vacuum pack the pork or seal it in a freezer bag squeezing out as much air as...
Quite a decent breakfast if you add enough flavouring.
If all you have is rolled oats you could make the same dish but without bothering with frying the oats - just add water (or stock) and cook them as for porridge.
A savoury porridge. Without the sugar.
If all you have is rolled oats you could make the same dish but without bothering with frying the oats - just add water (or stock) and cook them as for porridge.
A savoury porridge. Without the sugar.
Serves 2 for breakfast, or 4 as a side dish
Ingredients
- 50g butter/dripping/lard
- 1 onion, finely chopped
- 1 cup/4 oz/120g pinhead or medium oatmeal
- salt & pepper
Optional Extras:- garlic
- ...
Ingredients
- 2 mackerel fillets
- 1 citrus fruit
- 50g wholemeal flour for dusting
- 10g butter for frying
- freshly ground black pepper
Heat frying pan.
Add butter and zest of fruit.
Dust fillets in flour and fry skin side with a squeeze of citrus fruit, for 1 min.
Turn fish and fry with a squeeze of citrus fruit until skin is crispy.
Season and serve.
Add butter and zest of fruit.
Dust fillets in flour and fry skin side with a squeeze of citrus fruit, for 1 min.
Turn fish and fry with a squeeze of citrus fruit until skin is crispy.
Season and serve.
Hmmm, not entirely sure these instructions make sense - are you supposed to...
Fried Eggs, tinned tomatoes, bacon and toast
Serves OneIngredients
- 2 eggs
- 2 thick slices of toast
- ½ tin chopped tomatoes
- 3 rashers unsmoked bacon
- squeeze of tomato purée optional
- 2 cloves garlic, minced optional
- butter
- olive oil
- salt
Chop the bacon quite small and sweat it in a little olive oil in a heavy saucepan until it is cooked but not crispy.
You're allowed to add some minced or sliced garlic now too. And a squeeze...
DESCRIPTION
So if you're too lazy to fry your sausages, don't own a frying pan, or can't be bothered because the Philistines you're cooking for can't tell the difference - you can roast your sausages in the oven.
Despite what some websites might have you believe they certainly won't manage it in 20 minutes at Gas Mark 4 though, so start them off at Gas Mark 5-6/190-200°C/380-400°F, allow 30 minutes, and don't overload the oven dish.
Give them a good...
Despite what some websites might have you believe they certainly won't manage it in 20 minutes at Gas Mark 4 though, so start them off at Gas Mark 5-6/190-200°C/380-400°F, allow 30 minutes, and don't overload the oven dish.
Give them a good...
It's particularly easy if you cook them until they are just on the point of the skins cracking, which is fine for mashing.
Also you might be advised to push...