Cider Braised Sausages

  There’s something so reliable about a delicious portion of bangers and mash – the full, meaty sausages with smooth, buttery mashed potato smothered in a warm helping of gravy.  As far as weekday dinners go, it’s simple and effective.  However, even the most humble sausage could even do with a bit of posh dress…

Black Pudding Sweet Potato Bake

Black Pudding’s always a bit of a divisive one, understandable more when one uses it’s other name – blood sausage.  Yes, it contains a little bit of the old animal blood, something many of us are quite squeamish about.  I myself find it’s honesty comforting – after all, it must be far less horrifying than…

Beef and Barley Casserole

Pearl Barley is one of the most grossly underused carbs in the culinary world.  Its texture is comparable to a slightly more al-dente risotto rice but with a fluffier exterior.  It both provides a wonderful filler and helps thicken the sauce to a luxurious consistency.

Hash Topped Lamb Stew

Introduction We’ve already explored the beautiful, homely combination which is lamb and hashed potatoes, but time to revisit it!  Lamb packs so much flavour, and with a little wine and root veg, you have a dish that’s incredibly rich and filling.  I almost like to think of this as a variation on the Shepherd’s Pie….

Brie and Grape Sweet Potato Casserole

Introduction Not all main courses need to be savoury and not all desserts need to be sweet.  This main dish perfectly exemplifies this, with the sweet mixture of the Grape and Sweet Potato with the creamy, subtle bitterness of the brie. Also it’s as easy as slice, layering and sticking in the oven, so there…

Red Wine Beef Casserole

Introduction This is definitely one of those vague, more difficult to classify recipes.  It’s certainly a rich dish, and very simple to make.  More than many casseroles I really tried to let the wine lead the flavour rather than simply complement it. A point I will note, however, is that I believe I made a…

Beef and Guinness Stew

Introduction With St. Patrick’s day just around the corner I thought what better than some beautifully boozy Beef and Guinness Stew?  Well…technically any Stout Ale will work.  This is perhaps one of the easiest, most satisfying meals you can make and SO adaptable. I do mine in the slow cooker for ultimate convenience.  Do up to step…

Lamb and Apricot Tagine…with optional Lamb Hearts

Introduction So…let’s get this out of the way – yes we’re using Lambs Hearts.  No – you don’t have to.  Offal is always a bit controversial, and I won’t spend the entire post explaining why you shouldn’t be squeamish.  What we will say is that heart meat is the leanest of lean; more meaty than meat (it…