This recipe envisages using the nuclear neon green relish of North America. You can substitute minced green pickle.
The 15th of April is Glazed Ham Day. You usually only get to glaze a ham on high holidays such as Christmas and Easter, when the pressure is on.
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.