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Friday night tacos with corn & pineapple salsa

All the best food is interactive, and some rare beef tacos with a sweet and spicy salsa are just the ticket on a Friday night after a long week.

Easter Bread & Butter Pudding

I love bread and butter pudding and I love hotcross buns, so when I left a pack of hotcross buns out and they went stale there was only one option - another using up combo recipe.

Rare steak and asian flavours noodle salad

A super quick tea with lots colour, crunch and spice. The rare steak melts in the mouth. You will need A small steak of of high quality as possible (this was a 300g filet between two) A block of noodles A big handful of beansprouts 3 spring onions, green parts finely slices, white parts sliced into battons 1 carrot grated A few inches of cucumber, cut into fine battons 1 red chilli finely sliced 1 teaspoon of runny honey 2 teaspoons of soy 1 teaspoon of fish sauce 2 teaspoons of toasted sesame seeds Half a teaspoon of grazed ginger The juice of half an oranges A hard handful of peanuts, ideally unsalted but salted will be ok.

Super quick squeaky cheese salad

A super quick tea, ten minutes from coming in the door to getting in your face. This is also a super quick write up too, sorry.

Jerk spiced beef stew

For April is still unfeasibly cold and grey, so I fancied some sunny flavours. Nothing tastes more like the sun that jerk with is sweat chilli, bright thyme and fragrent spices.

Spiced pineapple slices

I love fresh pineapple. Recently we’ve been eating it in salsa a lot (grill until blistered, mash with chilli and corriandar), and it made me thing of something I heard years ago but can’t source, that ripe pineapple is great with salt and chilli powder.

Spicy dry fried beef with roast tomato salsa taco-a-likes

Another using up meal which turned out really well. I firmly believe that food you put togehter with your hands at the table is always the most fun, this being no exception.

Rib sticking using up pudding for a cold day

The weather turned cold and miserable today, so I decided to kill four birds with one stone: Steamed suet pudding, to help get though the weather Use up some oranges that were going past their best Answer the question: can you make suet pudding in a slow cooker Answer the question: can you use clingfilm instead of muslin and safe yourself a tonne of time.

Red roast sausages

This was inspired by a Nigel Slater recipe that involved a lot of standing at the stove and stirring. Being a lazy and busy man, I shoved it all in the oven and relied on a bit of vigerous stirring at the end.

Airfried Halloumi

After seeing deep fried halloumi on TV this week, I wondered whether it could be airfried. Good news, it can! You will need A block of halloumi cut into chunky chips.

Slow cooking beef with dumplings

Yep, it’s still winter, so it’s still legally required to eat stew once a week. Shin beef always slow cooks brilliantly but the probelm is you can’t do dumplings in the slowcooker (I’ve not tried it yet anyway), thus this was slow cooked for 8 hours, then finished in the oven.

Sprouty sausagey pasta

After Christmas sprouts are still in the shops and excellent. Fine sliced they can be used in loads of places. I’d not thought of having them in pasta but the combinate with sausage is great.

A quick and tasty tart

Starting the year as I mean to go on, this is quick and tasty. Also it uses my awesome non-tick roasting tin for nearly no washing up.

Pan Haggityish

It’s that time of the year (that most wonderful time of the year) where you can completely justify eating comforting food. YES - I said it again - the weather is rubbish, everything seems to be terrible and it’s totally justified to eat pork, carbs and cheese baked in meaty salty delicious stock.

Sausages in a chunky gravy

It’s that time of the year (that most wonderful time of the year) where you can completely justify eating comforting food. You will need 3 decent quality sausages per person (I used the Italian jobs from the most excellent Block’n’Blottle) A medium onion per person (halved and then quartered) A measure of sherry/masala/glass of wine/beer A bay leaf A tablespoon of plain flour A blob of butter (25g maybe) Half a stock cube Do Pop the sausages and butter in an oven suitable pan on a medium heat Cool under the sausages have some colour and then remove, keep them to one side Pop the oven on 180 Stick the kettle on Add the onions and bay leaf to the pan, reducing the heat Cook the onions until browned but still juicy.

Pan fried meat with rich sauce

There’s nothing cleer here, in fact it’s all a bit 70s French, but it is delicious. If you want a cleaner finish, skip the onions.

Spicy roast chicken

Marinading chicken pieces and baking them in the oven is super simple and delicious. I always seem to have lots of yoghurt marinade left and there’s nothing you can do with it because it’s full of raw chicken.

Meatballs with roasted tomato sauce

Perfect Plates in 5 Ingredients by John Whaite is a tremendous read and really quite an inspiring book. This dish was very much inspired by it, with a bit more garlic.

Improvised squash curry

It’s the time of year (the week really) when squashes and pumpkins are super discounted. I’ve generally no idea what to do with them, but I pinched the method that HelloFresh often uses, roasting in the oven and then saucing.

Homemade Bresaola

I’ve been facinated with charcuterie for years (mostly because it’s tasty) and I got given a copy of Curing & Smoking: River Cottage Handbook No.

Honey ginger chicken

To try and break a bt of a food rut we’ve been in were trying out recipes from Perfect Plates in 5 ingrediants, shopping specifically for the ingrediants for chosen dishes, rather than doing a general shop and making stuff.

Irn Fyre Chicken Drizzle

I’ve been experimenting with marinading wings chicken in Irn Bru before frying them to see if the Bru flavours come though. They do, but it’s not as strong as I’d hoped.

Better fried chicken

Fried chicken is something I obsess a bit about. I make it rarely (because it’s deep fried), so I try to make the most of it.

Twice cooked leeky pork

Cooking pork twice, once to help break down the fat/cartalidge and once to crisp up the outside seems to be a winning formula and the combination of “poor man’s sous vide” and the Airfryer works brilliantly.

Sticky soy honey salmon

I have a bit of a thing for sticky sweet meat dishes, and so this mid-week dinner was a bit of a guilty plesure. The poached bak choi is a good foil to the rich fish.

Beef and Aubergine Casserole

Even on the hottest day of the year, casserole with dumplings is still my favorite comfort food. The aubergine ended up in there becaue I was having a use up of veg, but the texture was tremendous.

Reaper Roasted Salsa

I love hot sauses (see picture below of out fridge drawer) so when I saw a limited edition Encona sauce (already someting of a favourite brand) I couldn’t resist it.

A lazy Sunday meze-a-like

I love meals which can be prepared in advance and with a little prep work come together like magic at the end. This is one where everything benefits from a little marinading time.

Mostly spherical casserole

A love a good casserole and there were some excellent meatballs in this months meatballs. Casseroles are also an excuse for dumplings too. Thus, an all spherical dinner!

Crispy twice cooked pork

One of the things that takeaways excel at (and that I assume is dreadfully bad for you) are those dishes where chunks of meat are crisp but coated in a spicy sweet unctuous sauce.