Many years ago this was made on Blue Peter and from that point on it became a family favorite and Christmas tradition. Famously one of my elderly relatives absolutely refused to share the piece we gifted her each year.
I’m trying to reduce our food waste by not letting anything spoil, so tonight’s dinner was the reduce of googling “aubergine and beef”, because we had some aubergine needed using up our The Christmas Farm meatbox contained are beef cut for stirfry.
This week I ran across okonomiyaki on twitter (mostly because I jokes about the potential farts from a cabbage and egg based meal), but we had a big green cabbage to use up, so I figured I’d have a go.
This morning I noticed that since I started posting more to Instagram I’ve basically stopped updating here, which is bad badness. Where you post matters, because ultimately you’re putting all your effort into growing their platform, and they own you and your audience, so this morning I downloaded most of my content from there and rolled the last few months worth into this post.
One of my favorite cookbooks at the moment (I collect them so we have a few) is Perfect Plates in 5 Ingredients by John Whaite and recently we ate the chickpeas cooked with chorizo and cider, a marvelously savoury dish.
This week I read an article about redbeans and rice which looked delicious. I didn’t have any of the ingrediants, but the idea of soupy beans cooked with strong flavours and pork sounded great so I improvised.
driving home this afternoon I caught a bit of Radio4s Food Programme about pasties and couldn’t resist cooking some up this evening. I’ve spent a week in Minsk with work and one of the things I’ve really enjoyed (and that reminded me of eating in Czech Republic in the late 90s) was the use of cumin, so I decided to break it out tonight.
I love a real Christmas cake, a dark fruit cake, slightly too soft, a little booze, and disproportionately more marzipan than strictly necessary. This year I decided to to follow the very excellent Completely Perfect by Felicity Cloake.
The more I use the Instant Pot, the more I appreciate being able to easily use different cooking techniques without doing more washing up. Recently I’ve used it a few times to make curries and uncovered the left-right-left of Instant Pot cookery: saute - pressure cook - saute.
Whilst noodling through John Whaite’s very excellent Comfort I ran across his fig, prune and port tart tatin. I’ve always rather enjoyed tart tatin, with it’s unctuous and gooey fruits and pleasingly crisp base/top, and it’s the time of year when dried fruits are often on offer in the supermarkets.