This recipe envisages using the nuclear neon green relish of North America. You can substitute minced green pickle.
A great way to use up leftover ham. Delicious.
This is modern take on a traditional recipe from East Anglia in England. A more traditional version calls for fatty bacon, and apple cider (the alcoholic kind.) Ideal for making up a day ahead, then using on a picnic or for a brunch the next day to eat col
The juniper-berries make a change from the standard-issue cloves. And what’s not to like about a gin-soaked main course?
This is a great winter or fall salad because the mushrooms and blue cheese are hearty flavours, and the salad is served with a warm topping on it.
This take on an omelette, from the Basque region of Spain, is sexy enough for dinner.
This is a very easy to make glaze for roast pork that tastes as good as many more complex glazes.
You can serve this as you would a pâté with crackers or biscuits, or if you put it into 4 separate small dishes or glasses, you could use it as a main course along with some bread.
This is a great meal for kids to prepare for themselves with your help.
A very tasty and interesting vegetable side dish.
This dish is halfway between a pancake and an omelette. This is good for either breakfast, brunch or a nice cosy supper with tea.
A rich, yummy side-dish.