05 December 13

Prune, Sage and Armagnac-stuffed Turkey Escalopes

‘The British Larder – A Cookbook for All Seasons’ is celebrating its first anniversary. Wow! How quickly does time fly?? Well, I’ve had a tremendous year referring back to my cookbook as the seasons progress. I still find myself frequently referring back to my own recipes in the book, I love it and the book has become my own reference guide (I hope that doesn’t sound too big-headed!). For me, it’s a true and honest representation of the way I cook.

This recipe is a version of the recipe on page 422 of the cookbook – if you fancy making the delicious prune sauce, then you’ll need to refer to the book. The recipe in the book also gives you instructions on how to do this recipe with a whole turkey breast, preparing it as per a family-style roast that you can carve at the table.

These individual stuffed escalopes


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12 November 13

Pheasant with Stichelton Cheese, Barley and Quince

This recipe is dedicated to my mother and father and is a huge thank you to them for always putting a cooked meal on the table. They both worked full-time, and then coming home late, cooking dinner, managing the household and helping me with my homework were a struggle at the best of times. My mother’s prize possession was her pressure cooker. Mum used to put the entire meal into the pressure cooker and then, hey presto! dinner was served in half an hour. It’s quite impressive and I never realised the importance and relevance of this piece of equipment until fairly recently.

It’s become the ‘new’ toy for chefs because it’s fast and efficient, and under pressure the flavour and moisture are kept intact. I must agree it’s done a pretty good job of these pheasant legs and as far as an almost one pot meal goes, it’s pretty


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21 October 13

Butternut Squash and Stichelton Gratin

Mmmm, a gratin of any kind gets the thumbs up from me. Cooked in cream and smothered with cheese is just the kind of food I need at this time of the year. Still warm during the day, but as soon as the sun goes down the chill sets in and the urge for warming rich foods sets in. Well, perhaps not for everyone, but then a treat every now and then is not such a bad thing is it?!

We get organic butternut squashes delivered to our back door from Foskets Farm located in our village. It’s a great sight for tired chef’s eyes so early in the morning, opening the back door and tripping over crates of butternut squashes. It’s the beauty of living in the country and perhaps ‘living the dream’. I make my life here in Suffolk sound all fantastic and cosy don’t I?! Don’t get


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26 September 13

Wicked Bitter Chocolate Cake with Real Ale Ice Cream

This wicked chocolate cake is dark, gooey and rich, and utterly delicious! The real ale ice cream is a perfect accompaniment as the natural bitterness of the ale cuts through the richness of the chocolate, but at the same time provides the sumptuous creamy richness you would expect. I prefer to use dark chocolate with 75% cocoa solids for the flavour, as any lower percentage chocolate will make the cake taste sweeter.

For the real ale ice cream, you can use any local ale of your choice and preference. I have selected Woodforde’s Wherry real ale, an East Anglian ale from Norfolk, for its fruity character. It is slightly floral and less hopsy in taste and that tones the bitterness down.

In the summer, I substitute the real ale ice cream for cherry ice cream and serve cherries marinated in red wine syrup with it. It’s a classic but reliable


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