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Crispy Butterflied Pork Fillet

Pork Fillet at 99p in the discounts? When I worked at the butchers this was considered a premium cut, but it appears in the discounts relatively often locally now. Perhaps there’s not much demand? Who knows? Who cares! But like all the very lean cuts of Pork it can become tough if it’s over cooked and looses moisture. So we experimented with a crispy coating.

When we say crispy coating, we do actually mean “Crispy” on this occasion - See below…


1 butterflied fillet each (One was sightly larger than the other so Tigger the Cat has a treat waiting in the fridge for him today - Who on a £4 budget feeds a Cat on Fillet!)
2 sprigs of fresh Rosemary - plucked from a bush
4 sprigs of fresh Sage - acquired in the same way…..
Gram Flour
½ a sharing bag of Salt & Vinegar crisps
Garlic Salt
Onion Salt
Mixed herbs
Salt & fresh ground Black Pepper
Plain Flour (Gluten free for us)
Grated Cheese


(1) Get rid of the sticks from the Rosemary & Sage and chop very finely.
(2) In a bowl coat the fillets in plain Flour on all sides.
(3) Mix the fresh herbs, dried herb and Gram Flour in a bowl.
(4) Add enough water to make a very thick and sticky coating and mix well.
(5) Smash the Crisps in their bag and tip onto a plate.
(6) Coat the Fillets in the Gram Flour coating on all side.
(7) Lay in the Crisps and flip so you have crisps stuck on all sides.
(8) Transfer to a lightly oil oven try.
(9) Cook in a pre-heated oven at 160c for 40 minutes.
(10) Heat the grill.
(11) Sprinkle the grated Cheese oven the coated and cooked Fillets and transfer to the grill.
(12) Grill on high heat for 10 minutes so that the Cheese is melted and the crispy coating is golden brown.

We had Minted boiled Potatoes, Peas and a raw Red Cabbage vinaigrette salad with ours. The coating works well and the herbs flavoured the meat really well. 

Stuffed Mushrooms, eat well on universal credit

There were 3 open top Mushrooms in the pack and Tigger the cat really doesn’t do Mushrooms….

So the food wuzzer came out to play.


Open top (Flat) Mushrooms
1 clove of Garlic
A bit of Ham
Grated CheeseIngredients:-
Dried Herbs


(1) Wuzz 1 Mushroom and the stalks of the other Mushrooms with the Garlic and Ham to make the stuffing.
(2) Add a little oil to the remaining Mushrooms and place under the grill for a couple of minutes to soften.
(3) add the stuffing and the sprinkle with grated cheese.
(4) Pop back under the grill until heated all the way through and the Cheese has melted.
(5) Sprinkle with  dried Herbs.

We had these as a side on an “All Day Breakfast” sort of thing. A pretty simple meal, but it was goood.

Winter Veg

We tend to get stuck in a loop with vegetables for some reason. Peas, Red Cabbage and spuds seem to have become our “Go-To” choice recently. So we thought we’d have a bit of a change yesterday. Although the Spuds are still there….

Because of the global supply network, be it a good or (more probably) bad thing the majority of regularly used vegetables are available all year round in the supermarkets and local retailers. But if you buy seasonal veg you will notice that they tend to be UK grown more often than not. This has to be a good thing surely?

So last nights veg was:-

Boiled Cabbage
Roast Parsnips
Roast Potatoes

All UK grown and with a bit of slow roast Pork shoulder and home made gravy it was a meal your granny would have been proud of on a very cost effective budget.

Tamworth Yella Chips

Well we’ve battered some odd things in the past, but chips? Oh why not!

“T” In our Ingredients Alphabet it is then…..


2 eggs
Salt & Pepper
1 tsp Turmeric


(1) Make a thin better and mix the Turmeric in to give a bright Yellow colour.
(2) Blanch and drain your chips.
(3) Dredge in batches in Flour.
(4) Dunk in the batter and fry until they float.
(5) Drain on kitchen paper.
(6) Re-fry until the batter is golden brown - Well bright yellow really!

We had Chicken drummers, Peas and a bit of home made Coleslaw with ours.


Sunday Salad recipe

Sunday Roast Salad!!!!!

The sun showed an appearance briefly yesterday afternoon so we set a table up on the little balcony, got our shorts out….. Oh no we didn’t!

There was a good portion of belly Pork left from the experimental Samgyeopsal we made on Saturday and some Ham from the local Continently shop in the fridge. So after a few slightly fiddly recipe a simple salad and hand cut chips went down a treat.

Home made Coleslaw
Grated Cheese
Tomato & Onion Vinaigrette
Lacto Fermented Red Cabbage
Hand cut Chip
Boiled Egg
Sliced meats.

What’s not to like? Quick easy and reasonably health.


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