I bloody love filo pastry. Crispy, buttery and melt-in-the-mouth, can’t get enough of it. I’ve pressed it into service here (ready-rolled stuff -blow making it from scratch!) atop an unctuous savoury pie. The filling is dead easy. Turkey is fried to browning, then a few chopped broccoli florets are added. After a few minutes a can of Baxter’s Ham, Broccoli […]
Read moreThose Matheson’s sausages in a vacuum bag – great aren’t they? Of dubious provenance but undoubted flavour. Great in a sandwich with mustard, yum. Or here, where they are pressed into service into a potato salad to convert it into a main meal. There’s boiled new potatoes in there (really!), cooked green beans, fried onions and sausage, tumbled with a […]
Read moreCrunchy chicken… the Colonel is on to something there. Chicken breasts, battered thin, washed in milk are then rolled in leftover breadcrumbs that have been whizzed up with S&P and a little paprika. These are then fried until irresistibly brown. On the side is a little sauerkraut, which is red cabbage cooked down for a long time with an apple […]
Read moreCrappy name, sorry about that. But we’ve never settled on a better name for this heavenly and wholesome dish, that not only celebrates the ingredients in it, but is an absolute triumph of speed and economy. I found it via Gordon Ramsay’s Fast Food: Recipes from The F Word, hence the name. Five ingredients – that’s all you need – […]
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