Can be used as a baste for chicken, and as a baste for ribs towards the end of grilling, barbequing or smoking. Can also be used as a sauce served at the table.
Excellent to serve with barbeque.
This recipe envisages using the nuclear neon green relish of North America. You can substitute minced green pickle.
In the 1950s, this was served with a cold salad of rice and peas. Now, this is very popular as a sandwich filler.
A classic English cake.
Particularly good with cheese and smoked fish.
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.
A very simple potato salad to make, but the pieces of crispy bacon and crispy bread that garnish it give it wow factor. A bowl of this will disappear in no time flat.
A gorgeous looking, zingy relish that is very festive at Christmas, but also great any time of year with cold meats, lamb, sausage, cheeses, etc.
A quick, homemade relish that is great on burgers or hot-dogs.
This is a very basic hamburger patty recipe that you will of course want to dress up with seasonings and flavours. It’s kept basic here, though, as the purpose of this recipe is really to highlight three principles that provide the foundation for successful hamburger patties.
Butter tarts are a traditional Canadian (and Scottish) dessert.
A mild, light drink.
This recipe has a way of making potatoes taste like springtime.
A really easy way to do something different with your pork chops on a weeknight: transform them with just a spoonful of apple sauce and a cheese slice
These freeze well for future use. The recipe can easily be doubled or tripled.
People will love this grilled cheese cube dish.
The rhubarb cuts nicely through the custard richness of this pudding.
You can make these a day ahead. They need to be chilled anyway so they hold together well.
A very easy and interesting accompaniment for meats such as pork or lamb, or for patés.
Tastes great, with little work.