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Lock - Down Burger

Well I guess we're all in the same boat? We've a reasonable amount of dried foods, plenty in freezer, but we've forgotten some bits and bobs. So we've had to swap a few ingredients.

(1) No Lettuce? Use the greens from the top on a bunch of Beetroot!

(2) We don't have much salad in all all and can't get any, so use 4 Potato Waffles to add bulk!

A bowl of thin hand cut fries, some homemade red Cabbage & Celeriac Coleslaw and homemade Onion rings. It might not have been the healthiest meal, but it tasted gooood!

Aubergine Baked Boats

We like to set ourselves little challenges. We’ve done the “Ingredients Alphabet”, “Around the World” etc. So this time we’re going to jump on the Vegetarian gig and do a “Vegetarian Alphabet”

Aubergine for “A” works.

We;re not into the “Fake Meat” concept so the Urad Dal which we bought from the local Continental shop added the Meaty texture.


Urad Dal – (Split Black Lentils)
½ tube of Tomato Puree
1 Aubergine halved and scooped out. (Save the flesh)
3 Onions, sliced
2 cloves of Garlic, minced
Mixed Herbs
Salt & Pepper
Chilli Flakes
Mushrooms, sliced
Grated Cheese
Cherry Tomatoes


(1) Add the Tomato Puree to a little water in a saucepan and bring the Urad Dal to the boil. Reduce the heat, season with Salt and Pepper and simmer for a good hour. Add extra water as required as they are very thirsty little dudes.
(2) When the Urad Dal has expanded and softened take them off the heat.
(3) In a frying pan fry the Onions until translucent.
(4) Add the Mushrooms and fry for a further 5 minutes on a low heat.
(5) Cut the Aubergine lengthways, scoop most of the flesh out and Oil.
(6) Place in the oven at 180c and roast for 30 minutes.
(7) Add the Aubergine flesh, Urad Dal and all the other ingredients excluding the grated Cheese and halved Cherry Tomatoes to the frying pan and fry gently stirring occasionally.
(8) Remove the Aubergine halves from the oven and stuff with your filling.
(9) Heat the grill.
(10) Dress with the Cherry Tomatoes and grated Cheese and place under the grill.
(11) When the Cheese has melted you’re good to go.

We served ours with Chips and Peas. It was really very tasty and filling.


Italian sort of gig! ( Ciabatta? )

Folk have been raiding the Gluten free bread. So I thought I'd have a pop at a Ciabatta with a slightly modified version of Sue Burger Bun recipe. To be honest we were quite impressed.


240g Self Raising Gluten free flour
½ tsp Salt
200g Grated Cheese
The chopped leaves from 2 sprigs of fresh Rosemary and Sage
240ml Milk
4 tbsp Mayonnaise
3 tbsp Margarine
A little Butter


(1) Gently heat the Butter and ½ of the Rosemary & Sage.
(2) Set aside to cool.
(3) Mix everything else.
(4) Heat the Margarine with the remaining herbs and Cheese.
(5) Spoon everything into a bread tin.
(6) Pre Heat the oven to 180c
(7) Add the grated Cheese and Herbs to the top.
(8) Bung in the oven for 45 Minutes.

Cool on tray and use as sliced Ciabatta.


Turkey Running Gear #4

OK it was a very tasty Turkey, Leak, Bacon and Mushroom pie. This is actually the fourth meal we’ve had from a Turkey Thigh and Drummer with enough left for a good home grown Curry this evening. No bad going for £4.02!

So far we’ve squeezed the following out of it:-

A roast dinner
An Omelette
Two portions of Pie each
and the Curry this evening.

So a bit of number crumbling = £0.42p for the protein component of 10 servings. Yes we’re tight Yorkshire folk. But even for us that seems pretty good going.

As I’ve hijacked the kitchen for the last few days and burnt myself out yesterday prating about with a blunt saw (Don’t ask!) this was Sue’s creation. Hence the artistic presentation, rather than my more “Industrial” approach…...


Cauliflower Chilli Pickle

When we had a Cauliflower in the fridge 4 weeks ago which was looking a bit past it Sue decided to have a play with my strange Lacto-fermenting gig. A bold step for a qualified Chef who knows if we were still in the trade the EHO would go nuts!

But Cauliflower Chilli Pickle is pretty cool. So as we have eaten the last batch – version #2 with whole Black Peppercorns and Red Chilli Pods…..


½ a Cauliflower head, chopped into lumps.
2 tbsp Salt
Whole Black Peppercorns
2 Red Chilli Pods
Chilli flakes
450ml Water


(1) Add the Salt to the Water and heat to dissolve.
(2) Allow to cool to room temperature.
(3) Cram all the other bits & bobs in to a clip top jar. Allow a bit of heat room so you can get everything under the brine.
(4) Pour the brine over everything, making sure all the raw bits are submerged.
(5) Close the lid and forget about it for 3 weeks!


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