Tarte tatin is usually a sweet, upside-down tart filled with caramelised apples. This version uses roasted vegetables in a balsamic vinegar syrup. It makes a delicious lunch, served with a green salad. You may find some vegetables stick to the dish when you turn out the tart, but you can lift them off and arrange them back where they belong. You … [Read more...]
rabbits can dance
Jim bunny does a little dance when I feed him carrot peelings. That's a good enough reason for me to make spicy carrot dip. Appropriate to keep your rabbit as happy as possible coming up to Easter. You could make the dip with pumpkin but it wouldn't have the same effect on your bunny. If you love proscuitto I recommend you try home curing a … [Read more...]
spiced carrot dip
It's convenient but expensive to buy dips from the supermarket. If you've got a well stocked pantry you can whizz up a dip for a few unexpected guests that tastes better than the boughten equivalent. You'll also get to choose exactly what goes into it and if you're trying to get your kids to eat more vegetables, this is a painless way to get them … [Read more...]
cured venison fillet
After my success with smoking salmon I decided to try curing a fillet of venison to produce the venison equivalent of proscuitto. It turned out very well and tasted delicious - salty, chewy and meaty, just the way it should. I served thin slices on a bed of salad, green beans and parmesan topped with toasted walnuts, a squeeze of lemon juice and a … [Read more...]
‘taties
Digging potatoes is physically demanding but rewarding work. Here's a good crop of 'heather' and 'cliff's kidney' potatoes. Dug today, sown at the beginning of November. They'll store well, possibly until the first new potatoes in December. I keep them in calico bags somewhere cool, dry, dark and mouse-free. Not a green one in sight thanks to heavy … [Read more...]
