Category Archives: Kitchen suppers

Autumn’s arrival

Crab applesAutumn makes me unspeakably happy.  Cable knit cardigans, getting the fires going in the house, TIGHTS, boots, capes and ponchos, russet coloured leaves, sinking into an armchair with a good book and large cup of tea on a Sunday afternoon, stopping with Primrose and Poppy to pick delicious bounty from the hedgerows, TIGHTS, my brown brogues, windfall apples, scarves, long walks in breezy sunshine where the light filters through the trees in the woodland just so, Jerry in warm woolly jumpers, jams and jellies and did I mention TIGHTS, dear Reader?!  Lovely thick opaque tights.  All those wonderful autumnal things and more, seem to make my heart sing.  Even my hair behaves better in the autumn and suddenly rosy cheeks and constantly messy windswept red hair blend into a landscape tinged with the colours of the liquor in the jam pan, rather than stick out like a sore thumb.

thistles

Autumn is almost the best time in the world to get into seasonal cookery.  Who needs more of an excuse to pop a stew into the bottom of the oven to slow cook or pick blackberries on a long walk?  Comfort food at its best.  With that in mind, I popped off to watch a new friend in action.  Everything about the lovely Cherie Denham from Flavour Passion screams foodie!  The first time I met her she rendered me speechless with scones lighter than air topped with lashings of her Blackberry jelly.  Winning me over with food is always a dead cert. for cementing a friendship.  She’s pretty good ‘craic’, as they say in her Irish homeland, too!

Trained at Leith’s School of Food and Wine, Cherie then became a teacher there, earning yet more culinary stripes with her own catering business and as a home economist consultant for none other than River Cottage’s Hugh Fearnley-Whittingstall when River Cottage’s first cookbook hit the scene.  Now running a whole host of seasonal cookery demonstrations from her stunning countryside cottage, Cherie shows her guests how to create an array of dishes from original recipes that can be scaled up or down depending on the occasion and most importantly, shares her culinary hacks.  Easy canapés, crowd pleasing dishes, cosy autumn kitchen suppers, something a little more refined – this is cookery for those with busy lives who need tried and tested recipes that are a bit hit with everyone from the children to Saturday evening dinner party guests.  Jerry was in seventh heaven with the Slow Braised Spicy Chipotle Beef Cherie sent me home with………the whole plateful was snaffled in seconds.

Demonstrations seem to be THE thing when it comes to cooking these days and I can see the appeal.  This is the countryside’s Tupperware party for the 21st century, dear Reader but OH SO MUCH more glamourous and useful!  Rather like your best friend sharing all the secrets you’ve been dying for her to divulge for years.  All cooking abilities are welcome.  In fact, the guest list for Cherie’s demo was rather like a modern who’s who of Cluedo – was it the anaesthetist, the students off to university for their first year, the farmer’s wife, interior designer or godfather’s wife that nicked the last slice of Warm Lemony Treacle Tart….?  I wonder, dear  Reader.  Can’t blame them, it was seriously scrummy and I shall certainly be returning for more culinary inspiration when Cherie demos Christmas in November!

Cherie5

Inspired by my amazing morning and immensely delicious dishes, my kitchen now looks more like a production line than farmhouse haven!  Elderberries, crab apples, quinces, herbs from the garden for drying – we’ve got it all going on in Margot’s Kitchen at the moment, dear Reader! The cottage is groaning under the weight of all the apples that seem to arrive by the carrier bag full and are left on the doorstep by lovely villagers.  With jams and jellies a go go, I’ve taken to trying a few new numbers with the apples too as I can’t bear to see them go to waste.  Crab apple vodka, windfall apple butter, hedgerow compote, fruit leathers for the girls and my favourite so far, apple crisps.  I haven’t even got round to picking the sloes yet but I must, before they are snapped up by the birds.  First frost is just far too long away to leave a batch of sloe gin to chance!

crab apple jam

If like me, your house is turning into an orchard quicker than you can say cider, then this will help turn a few of those appley beauties into something everyone can enjoy.  Here, just for you my dear Reader, is my recipe for Apple Crisps.

apple crisps

Apple Crisps

1 or 2 apples, not cookers

sprinkling of cinnamon

greaseproof paper

Peel and core your apples, cutting out any maggoty bits if like me you’ve used a few windfalls.  Using a mandolin (the culinary version rather than musical), finely slice the apple so that you have rings or half rings depending on how many maggoty bits you’ve had to cut out.   You could do this with a knife but remember it does have to be paper thin slices.

Line a baking sheet with greaseproof paper and place apple slices on the paper.  You may have to line a couple of baking sheets depending on how many apples you have decided to use.  Sprinkle over the cinnamon.  NO SUGAR NEEDED.

Place in bottom of the Aga (in my case the ever faithful Everhot) or in a very low oven from anywhere from 2 hours or until you have achieved the level of crispness you would like.  Best to do this when you need to do some slow cooking as the oven will need to be on low (no more than 120 degrees Centigrade) for a while.  Keep checking the slices every now and again to make sure they are not burning.  You can choose to leave them until they are really crisp or simple dried out and still a bit chewy.  Lovely as an after school snack, crushed over yoghurt, stirred into vanilla ice cream – the choice is yours!

Happy autumn, dear Reader!  I’m off to buy some more tights……

Food Fest

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What a food fest at Margot and Jerry HQ this week.  From watercress to strawberries, Hampshire fizz to charcuterie and a bit of jam and gin thrown into the mix, I’ve seen it all.  Skipping off to the launch night of the Hampshire Food Festival at none other than one of Hampshire best loved foodie haunts, The Pig Hotel at Brockenhurst (is it me or do I seem to make a habit of finding a pig everywhere I go lately???), I had a wonderful time chatting to lots of wonderful producers.  Hattingley Valley fizz, Upham Brewery beer, Parsonage Farm charcuterie, Devese Farm Animals’ Goat pâté to name but a few as well as a new find for me, the most sumptuous lobster oil from Catch on the Isle of Wight.

We are so lucky in Hampshire to have such a wealth of foodie delights on the doorstep – thanks so much to Hampshire Fare for inviting a very greedy Margot along for the evening!  A considerable pity that I was driving as I would have tucked into the Hattingley fizz and Twisted Nose gin wholeheartedly…….all in the name of research I assure you, dear Reader.  It is a hard job but someone has to do it!  I can’t wait for all the other Hampshire Food Festival events!  As for The Pig Hotel, I shall certainly be convincing Jerry to whisk me away for an evening of gastronomic heaven in its picture perfect grounds.

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My advice, dear Reader – seek out your local farmers’ market wherever you are.  Everything is usually handmade, delicious, something out of the ordinary and best of all, it won’t have travelled too far to get to you!

From The Pig to watercress…..and the lovely people at @Love_Watercress and Pam Lloyd PR who sent me four marvellous bunches of watercress to create some kitchen magic with the vibrant, iron-rich green stuff.  Not wanting to go down the usual watercress salad and soup route, I set about trying something different.

The favourite?  My Watercress and Pea Mayonnaise – very easy, made in seconds and a perfect partner to some prawns and toasted baguette for lunch.

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Watercress and Pea Mayonnaise (makes enough for a small jar – use within a week to ten days)

1 large bunch of watercress

half a mug of peas (fresh or frozen)

4 large tablespoons of homemade mayonnaise (if you are going to use shop bought, then go for a really good quality one that is made with free range eggs and looks a bit more custardy in colour)

a good squeeze of lemon juice

a few strands of lemon zest

salt to taste – no need for black pepper as the watercress is peppery enough

Whizz all the ingredients up in a food processor et voila, your work is done!  Spoon liberally onto the baguette before adding fresh watercress.  Top with grilled prawns and sprinkle a little smoked paprika on top for some smoky spice.  It also goes rather well with smoked salmon, grilled chicken or used to top a piece of seared trout.  Something rather delicious, made with almost hardly effort at all!

Pity I can’t squeeze a little watercress bed into the garden!  Never more have vegetables been on the agenda at Margot and Jerry HQ as our own veg patch is burgeoning under a make-do-and-mend style polytunnel.  Having really got stuck in this year with growing our own, I’m surprised by how a little amount of space can bring forth such a huge amount.  We’ve got enough lettuce to feed the county!  My battle now commences with rabbits, squirrels, slugs, snails and pigeon.  Our very own Mrs MacGgregor next door takes tending her walled kitchen garden very seriously and I have on more than one occasion come home to find errant rabbits and pigeons left on the doorstep, ready for the pot!  They’d better take more care not to be caught next time.  I, on the other hand, am not sure I am ready to take my veg patch watch to Depth Con 4 levels just yet, dear Reader!

One significant problem according to Poppy and Primrose though…..we forgot to plant strawberries.  In fact, other than a thornless blackberry plant, an autumn raspberry cane and some dead on its feet rhubarb, we didn’t manage to get any soft fruits in this year.  However, with an amazing selection at a PYO very near us, we spent a blissful afternoon on Midsummer’s Day picking strawberries and talking jam.  Sometimes appeasing a 6 year old and a 3 year old is relatively easy!  I shall be cooking up a batch of homemade Strawberry and Lavender jam from the Margot’s Kitchen archives too – forgotten how much we all liked it until my little recipe made an appearance in The Telegraph this week.  Good grief – a proud Margot kitchen moment indeed!  Happy Eating, dear Reader!

An Easter delivery

Easter chickWith spring flowers, chicks and eggs both chocolate and hen, Easter is certainly hot on our heels.  A little rabbit even crept onto the table too (thanks to Pol Roger Champagne for inviting me to share a dinner party favourite), leaving Poppy completely appalled that Mummy and Daddy might have kidnapped the Easter bunny and eaten him!

rabbit

However, Easter just wouldn’t be Easter dear Reader, without lambs.  Bouncing little bundles of spring joy.  In fact, Poppy, Primrose and I have been reminiscing about our orphans from last year and wondering about a few more.  Since I don’t have any grazing of my own to speak of, finding willing landowners happy to part with a field for six months is pretty tricky.

Lambing2015-2 So, missing my three bleating little ones, I decided to offer my very inexperienced services to a lovely local (very patient) shepherdess whose flock was about to triple within a matter of weeks.  The maternity wing was already full of triplets when I got there and in the biting wind and driving rain, the shed was by far the best place for lambs, ewes (and Margot) to shelter.  Keen to put me to work, the shepherdess had me learning the ropes in no time – docking tails, castration (cross your legs – it’s all about the rubber bands)….checking feet and monitoring newborns.   Even the polytunnel had been cleared out to be used as a makeshift intensive care unit for difficult births and struggling lambs.  Such a lot to get done before the next birth and all that while you’re on red alert for any ewes who look as though they might be going into labour.  Scanning and dating I learn, is no real guarantee of just when lambs might make an appearance and the shepherdess has her trusty notebook with her at all times, referring to notes on when each ewe is due and how many babies.  Some are first timers, others are old hands at lambing and will be giving birth for the third or fourth time.  First timers are always more of a worry, the shepherdess tells me.

Lambing2015-1Lambing is a curious thing….much like giving birth to human babies.  A lot of waiting around, a bit of action, a lot more waiting around and then everything happening in a matter of ten minutes.  Reading my sheep husbandry handbook was no real preparation for witnessing my first live lamby birth – it was amazing.  Even more wonderful to be there ready to assist when one lamb got a bit stuck in the process and the ewe had to be helped out.  Oooh, dear Reader, this was truly Lambing Live and I was standing by like James Herriot in the middle of a field, with a bucket full of delivery essentials and a shepherdess sporting a long plastic glove.  I think that the shepherdess was rendered quite dumbstruck when I got out my phone and starting taking pictures…..  Oh the shame, dear Reader, I am a complete total farming amateur!  Too good to miss recording it for the children to see later that day though!

Lambing2015-4

When the second lamb popped out unaided fifteen minutes later, all hands were on deck to get the newborns and ewe into the trailer before the wet lambs became too cold up at the top of the field.  All this care, love and attention for something that will eventually reach the table.  I am in awe of the work all our farmers do and how much effort goes into bringing meat to consumers.

Lambing2015-3

Keen to get more practice in, I popped over with Poppy and Primrose to see how the rest of the ewes were getting on a day or so later.  Tons more naughty scampering triplets and happy ewes!  Anyone who thinks that sheep don’t have much personality couldn’t be more wrong.  You can see just what kind of mothers they are by watching them for five minutes.  Poppy and Primrose spent an hour running up and down the fields with lambs following and gambolling, their mothers watching on or trotting behind.  Definitely what Easter in the countryside is all about!

Much to the girls’ delight, there was even a spot of newborn cuddles to be had.  One of the shepherdess’ more troublesome ewes had given birth to her triplets just the night before our visit and one of her babies had really really struggled to perk up following the trauma of birth.  Dubbed Minnie, we found her in the kitchen in a cardboard box.  A tiny little thing and destined to be fed by bottle for the moment as she hasn’t had much strength and is considerably smaller than her siblings.  Snuggling up to a newborn lamb has to be the highlight for Poppy and Primrose this Easter – much better than a chocolate egg any day they told Jerry and I afterwards in the car on the way home!

Minnie

Looks like little Minnie may well be needing a foster home too………….the prospect sent me scuttling to the garage to get the huge bottle of Milton and lamby bottles out again.  Despite  Jerry rolling his eyes, there may well be a cardboard box with a lamb in it in the kitchen very soon!  Well how could we resist such a darling little face, dear Reader?!!!  Happy Easter!

 

Take Five

Getting enough fruit and veg into my lovely lot is never far from my thoughts at mealtimes here at Margot and Jerry HQ, not least because now we have begun to grow our own in the kitchen garden too.  I say, kitchen garden, dear Reader…..  I think that a more adequate description at present would be – 1 raised bed with a handful of rather battered seedlings which have been gobbled at by fat pigeons with a voracious appetite for brassicas.  It would be safe to say that the kitchen garden definitely needs work.  However, just in the nick of time, a rather lovely box of gleamingly healthy vegetables appeared by the back door, courtesy of Abel and Cole, – something to save us from the great kitchen garden famine of 2015.  Abel and Cole

With it, came the arrival of a new cookbook from Ebury Publishing – Rachel de Thample’s Five: 150 effortless ways to eat 5+ fruit and veg a day.  The perfect combination for my latest #Happyfoodie challenge, dear Reader – 5 new recipes in 5 days.FIVE cookbook

Rachel’s book is not just for vegetarians (there’s something for meat eaters too) but there is an emphasis on eating ‘less meat, more veg’.  With plenty of portable snacks, quick lunches and feast menus on offer, there’s certainly food for thought between the pages with a large helping of fruit and veg!  Some lovely ideas for foraging for ingredients too.  Changing habits is never easy and although I am known for my ninja style hidden vegetables in dishes, the book armed me with plenty of new ideas of how to introduce more fruit and veg into our diets without any extra fuss or each meal becoming completely vegetarian.

Espresso mushrooms with tagliatelle (3 portions of veg per serving) – an odd pairing of coffee and mushrooms you might think but surprisingly delicious.  The coffee takes a backseat on the tastebuds but it really makes the mushroom sing with its earthy flavours.  I had spaghetti to hand in the larder rather than tagliatelle but Rachel’s little notes that accompany the recipe give plenty of alternatives if you don’t have the exact ingredients to hand or need to swap them for any reason.  This dish won Jerry over straight away so definitely one to commit to culinary memory.  A delicious Monday meat free supper which can be whipped up in 20 minutes.

Espresso mushroom tagliatelle

Tuesday and Chloe Chickpeas with Spiced Lamb Skewers and Herb Yogurt (4 portions of veg per serving).  With snow on the ground at home, this was a wonderfully  warming North African number with a gentle chilli and cinnamon spicing in the chickpeas.  The best bit of the dish has to have been the  lamb and aubergine skewers marinated in yoghurt and Rachel’s recipe for homemade garam marsala.  I had no idea garam marsala was so easy to make so I will adding this to my list of homemade ingredients from now on.

Chloe chickpeas and lamb skewers

Wednesday’s #fivechallenge saw the most delicious recipe so far.  A cosy supper for Jerry and I of French Puy and Green Beans with Chicken and Mustard Crème Fraiche (3 portions per serving).  Heaven on a plate and lots of healthy veggies to boot!

French puy and green bean

Time for a change to my normal coffee fuelled Thursday morning.  Rachel’s recipe for Grapefruit and Ginger teaa sheer delight and so simple to make.  Zingy, cosy, a great way to detox or swap your usual caffeine and with 1 portion of fruit in the pot, another easy way to get that #fiveaday.

Grapefruit and ginger tea

The last of the five?  Rosy Pomegranate Panna Cotta (1 portion per serving)a great dinner party pud made in 10 minutes and set in just an hour.  Dusky pink and pillow soft set in a little coffee cup, served with some poached rhubarb in rose water.

Rosy pomegranate panna cotta

Achieving 5 a day have never seemed so easy and Rachel’s book is filled with recipes for breakfast, fruit shakes, lunch, supper, health giving stews (Greek Penicillin) and tea time treats such as Apple Peanut Butter muffins.  Think my Saturday might have to include the Spanakopita Toastie.  If getting your five a day is as tasty as this, then I think that I could get used to more of it, dear Reader!

Do pop over to The Happy Foodie to take a look at all the #FIVEchallenges

A blast from the past

Venice1Ah la Serenissima………romantic, serene and effortlessly chic.  Venice, my dear Reader.  Venice.  This week I have allowed myself just a little time to reminisce about times past before Poppy’s birthday and then finally Christmas descends.  A life before being woken at the crack of dawn to two sets of huge blue eyes leaning over me asking for breakfast or a wee.  A time when Jerry and I could jet off for the weekend with only our passports and a small overnight bag.

When Katie and Giancarlo Caldesi’s beautiful Venice – Recipes Lost and Found cookbook landed on my doorstep (thanks to publishers Hardie Grant), I was allowed a brief travel back in time to a past life to indulge in some very happy memories of Jerry whisking me off to Venice, with a teeny wee Primrose in my tummy, for a ‘babymoon’ before she arrived.  I adored Venice from the moment we set foot on the vaporetti and although we didn’t manage a gondola ride and I couldn’t indulge in any sumptuous seafood, it was bliss for a few days.  As most poor pregnant ladies are, I was awfully ill with morning sickness with Primrose and at 20 weeks, I had hoped that it would pass.  Jerry had a cunning plan.  A few days in Venice would be the perfect tonic and he told me emphatically that I would stop being sick as soon as I had spent my first night there.  At the time, in truth I thought that he was a bit of a nutter.  What could be worse for a sicky lady with a bun in the oven than the sound of sloshing water at every turn and numerous journeys by water taxi…..?  However, by some miracle and much to my horror of Jerry ALWAYS being right, I did stop being sick on my first morning in Venice!

Venice cookbookDiving into the pages of Katie and Giancarlo’s beautiful book, I remembered the delicious Venetian cichetti (fabulous little bitesize bar snacks served in most bacari) – certainly some of the best food we had on our little trip.  Polpettine, tiny squares of fried polenta topped with olives, fritto misto…..heaven in tiny morsels.  The cookbook delivers a wonderful assortment of quintessential Venetian recipes from cichetti to glorious ragus and stews as well as the classic saor (a sweet and sour recipe used with fish), with some divine puddings thrown in too.  Perhaps one of the loveliest parts of the book are the stories behind the recipes and inspiration drawn from some truly vintage and historical Venetian cookery books including a 14th century work, Libro per Cuoco, a rare delight dedicated to the richness of Venice at a time when the air would have been heady with spices and it was an important trading post from East to West.  For me, Katie and Giancarlo’s book celebrates the diversity of flavours to be found in this floating city.

Polpette de melanzane

Polpette de melanzane…and half empty glass..

Knocking up a batch of Polpette de melanzane from Katie and Giancarlo’s cookbook as a pre-dinner nibble, I was reminded of how these breadcrumbed balls of aubergine delicately flavoured with mint, garlic and chilli make the perfect canapé.  They can be made quickly in advance and reheated in a warm oven – giving you enough time to chat before heading out to the kitchen again.  I love that the book also offers a variety of classic polpette options: polpettine di carne and polpettine di tonno – ideal with a glass of Prosecco or in our case, a large glass of Barolo.

The cichetti I remember in Venice were to die for and I would happily have lived off those rather than having a proper meal.  Especially as Jerry and I had a hilariously bad supper one evening when we decided to try a Time Out recommendation.  Dear Reader, it was truly vile.  I am not sure we have ever laughed so much though.  We left hastily after the primi piatti and Jerry still describes his meal as looking rather like cuckoo spit!  It could explain why the restaurant was practically empty at 8:30pm on a Friday night….  Top tip, dear Reader – if you are planning a trip to Venice, do take a look at Katie and Giancarlo’s recommendations at the back of the book to avoid any culinary catastrophes!

Venice2

So with a belly full of homemade cichetti this time (instead of baby) and obligatory glass of Italian red, I thank you Kate and Giancarlo for transporting me back to a time before I had to referee two small children intent on bashing each other round the head with Lego.  Thank you for whisking me away to one of my favourite places in the world, the glorious Venezia, reminding me that it may be a plane journey away but I can still shut the doors on a cold evening, make myself a bellini or two (thank you Harry’s Bar), knock up a batch of polpette and imagine I am sitting listening to the water and watching a floating world go by.  Your cookbook is a Venetian triumph!

Venice by Giancarlo & Katie Caldesi (Hardie Grant, £25.00) Photography: Helen Cathcart

Get your game on

Great_British_Game_Week_Logo_918Oh dear Reader, this week has had its ups and its downs to say the least.  It started with the car breaking down on the school run (homeward bound thank goodness, otherwise Primrose would have been stranded at school).  The three of us ended up being towed away in the end after the breakdown chap decided that our car was indeed dead.  Arriving home from the school run 4 hours after Poppy and I set off was not as planned but Primrose was thrilled as it gave her something to talk about for her ‘show and tell’!  Never let a 6 year old tell you a joke about a car breaking down at a petrol station on the way home from school……it just might come true.  This incident was quickly followed by losing my watch – something which wasn’t hugely expensive but was irreplaceable sentimentally as Jerry gave me the watch for my 21st birthday.  I’ve spent the last few days searching everywhere for it to no avail so shall mourn its loss.  The last in the series of my Margot disasters happened on my way to talk about all things game on BBC Radio Solent with Blackmoor Game when I had a tonk in Jerry’s Lanny at a set of traffic lights.  They say things come in threes….let’s hope that I am covered now for any further mishap.  Not sure my nerves could take anything else this week, dear Reader.

Still, onwards, and there’s nothing like Great British Game Week to warm the cockles and wet one’s appetite for some gamey goodness.  So I thought I might bring you my week in game, dear Reader:

Roast Wild Mallard, marinated in sloe gin (of course!) and Plum Chazwinkle’s

Wild Mallard

Raised game pie – pie but something very traditional.  Think pork pie only more gamey.  This is a labour of love to cook but so worth it – a perfect Boxing Day feast, cut into thick slices and served with a deliciously spiced pickle or preserve.  Great with a little snifter of something….

Raised game pie

Pheasant terrine –  a quick and easy pâté that can be whizzed up in minutes (literally) and cooked in a bain marie in the oven for an hour and a quarter.  Made the day before, all it needs is some warm bread or melba toast.  Two lovely additions could come in the form of quince jelly or another delicious pot from Chazwinkle’s, this time Rhubarb.

Pheasant terrinePigeon with red wine jus – something a little special for the weekend

Pigeon

Game pie – smoked garlic, chunky smoked bacon lardons, a teaspoon of anchovy essence and a good couple of dollops of Beetroot Chazwinkle’s added to the pot before slow cooking really make this recipe like a huge hug and a kiss.  Just the right thing for bringing cheer to someone who has given the front end of their husband’s car a bashing…..

Venison pie

2 sticks of celery, finely chopped

2 carrots, diced

1 leek, finely chopped

2 cloves of smoked garlic, finely chopped

150g smoked bacon lardons

500g mixed game

150ml port

250ml game stock

1 tbsp of plain flour

1 tsp anchovy essence

2 tbsp of passata

2 tbsp Beetroot Chazwinkle’s

ready made puff pastry

beaten egg

a handful of chopped winter savoury (you could use a mixture of thyme and rosemary instead)

Add a drizzle of oil to the pan and fry leek, carrots, celery, garlic and bacon until the vegetables have softened.  In a bowl, season the game with salt and pepper and add the flour, coating the game in the flour.  Add the game to the pan and fry for five minutes or so, stirring to avoid too much sticking to the bottom of the pot.  Spoon in the Beetroot Chazwinkle’s – this adds an earthy note and touch of sweetness to the pie.  Pour in the port and cook on a high heat for a couple of minutes before adding the stock, passata and anchovy essence.  Stir in the winter savoury, before popping into the slow oven.  Cook at 100 degrees Centigrade for at least six hours before either turning up the heat to 180 degrees for 30 minutes or placing in the top oven for the last part of the cooking.  The sauce should look rich and unctuous and the meat should be falling apart as soon as a fork touches it.

Spoon the stewy mix into a large pie dish and cover with the puff pastry top, rolled to the size of the dish leaving a little overhang to allow for shrinkage.  Paint the pastry with the beaten egg and bake the pie in a hot oven (200 degrees) until the puff pastry is golden and feels crisp to the touch.

Go on dear Reader – get your game on too!  I’d love to hear about your game numbers and if you fancy tuning into my little game stint on BBC Radio Solent, then do go over and listen here from 01:32.

Slow Cooked

The cold has finally set in here at the cottage.  With a couple of radiators refusing to do their job properly, we’ve taken to living in the kitchen again until the plumber can fit us in.  To be honest, I love the warmth of the kitchen and couldn’t live without our Everhot – its glow of soothing, hospitable snugness the perfect antidote to November wind and rain.  Everyone in the countryside needs something to warm bottoms, damp socks and trousers after long muddy walks yelling after a purposefully deaf spaniel who has strayed into the next county.  Time to rustle up some central heating of my own.

The perfect culinary cosiness arrived in the form of a lovely parcel from The Happy Foodie and Ebury Publishing, a new cookbook entitled Slow Cooked.  Written by Miss South, the girlie half of North South Food and presented with fresh and bright photography from her equally talented and foodie brother, Mister North, this is a cookbook determined to reinvent the slow cooker for a new generation of cooks.  A self-taught cook who hails from Belfast but now lives in SW London (Mister North is unsurprisingly living….up North), Miss South has featured in Observer Food Monthly, BBC Radio 4’s The Food Programme and was a winner of the Young British Foodies Fresh Voices in Food Writing Award 2013.

Slow Cooked Flat book

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