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Turkey Thigh dinner in a giant Gluten free Yorkshire Pudding

We like a Turkey Thigh and Drummer when they are available. This was the 3rd meal from it and we’re having a Curry with the rest tonight. Not bad for £4.65 for 2 humans and Tigger the Cat. I “Tunnel Boned” the Thigh so we could just cook the meat on a bed of fresh Rosemary with Salt, Pepper and a sprinkling of herbs and Oil over the top.

We’ve slightly modified the Yorkshire Pudding recipe as there is lots of fresh Sage and Rosemary available locally:-


100g Cornflour
150ml Milk
3 eggs
Salt & fresh ground Black Pepper
1 sprig of fresh Rosemary, finely chopped
3 spring of fresh Sage, Finely chopped


(1) Heat your oiled Yorkshire Pudding tray in the oven at 220c until the oil is smoking.
(2) Whisk all the ingredients vigorously.
(3) Pour into the tray and return to the oven very quickly.
(4) Cook at 220c for 10 minutes the reduce the temperature to 180c.
(5) Cook for a further 25 minutes.
(6) Remove and either allow to cool or serve immediately. Your Yorkshire Puddings will stand reheating if required.

The other vegetables excluding the Broccoli had been blanched and frozen earlier in the month, for “A Rainy Day”. We really are running close to the bone for the next few days. But that doesn’t mean we have to eat rubbish food!

Slow Cooker Cassoulet

Apparently - “The history of cassoulet is a history of Languedoc. One legend places the birth of cassoulet during the siege of Castelnaudary by the Black Prince, Edward the Prince of Wales, in 1355. The besieged townspeople gathered their remaining food to create a big stew cooked in a cauldron.”

Well at this time of the month this seems more than appropriate for us. It’s certainly not going to be traditional – but by definition it is a Bean Stew with leftovers!


75g of each Rosecoco, Mung and Black Eyed Beans
1 large Onion, roughly cut into 8
2 Clove of Garlic, sliced
2 Stock Cubes
1 Tin Chopped Tomatoes
4 Rashers of Bacon
2 tsp dried Thyme
2 tsp Chilli Flakes
2 tsp Mixed Herbs
8 Inch fresh Fennel stem, cut into 1” lengths
Dried Porcine Mushrooms
2 Pork loin steak, cut into chunks
Salt & Pepper


(1) Soak your Beans over night in lots of water.
(2) Drain and rinse the Beans and transfer with fresh salted water to a large pan.
(3) Cut the Bacon into good sized strips and fry until crispy. Set aside.
(4) Bring the Beans to the boil and then simmer for 20 minutes.
(5) Dissolve the Stock cubes in a pint of boiling water.
(6) Add all the ingredients except your bean to your slow cooker.
(7) Drain the Beans and add to the slow cooker. Top up with sufficient hot water for everything to be covered.
(8) Cook on high for 4 hours, stirring gently on occasions.
(9) Taste and add Salt & Pepper to taste.
(10) Reduce the heat to low and continue to cook for a further 4 hours.

Served with a few fresh herbs over the top to brighten it up and some warm home made Ciabatta this was well worth the time. Ingredients wise it probably cost us less than £3 in total and there are at least 6 hearty portions.


Potato Salad

Clearly you can buy Tatty Salad for next to nothing in a pot. But we’re not like that! During “Lock-Down” we’re spending more and more time in the kitchen, it occupies our time and we’re not couching in front of the TV all day.


Potatoes pealed quartered, boiled and drained
Pickled Gherkins, finely chopped
Spring Onion
Squeeze of Lemon
Black Pepper
Fresh home grown Chives to dress


(1) Let you Potatoes cool to room temperature.
(2) Mix all the dressing ingredients.
(3) Dress the Potatoes.
(4) Sprinkle with chopped Chives.
(5) Enjoy as a side.

The Gherkins and Lemon juice really lift a plain old Tatty salad to a different level and made it well worth tinkering with.

Saturday Night Fake-Away

Obviously we can’t get a takeaway and to be fair we wouldn’t if we could. So we thought we’d have a pop at the old chippy favourite – Battered Sausages. Actually we had far too much batter so we battered our chips as well!

Ingredients for the batter:-

Rice Flour
Corn Flour
Plain Flour (Gluten free in our case)
Gram Flour
2 Eggs for Egg wash


(1) Beat your Eggs in a bowl for the Egg wash.
(2) Add plain Flour to a bowl.
(3) Mix the other ingredients with enough water to make a stiff batter.
(4) Cook and cool your Sausages in the oven.
(5) Heat the fryer to 180c.
(6) Roll the sausage in flour, Egg wash and Flour again.
(7) Dunk in the Batter trying to cover evenly and fry a couple at a time until golden brown.

Perhaps not the most elegant dish we’ve ever cooked. But tasty! Lots of Salt, Vinegar, Totam & Brown Sauce - Sorted!

Pickled Chive Heads

I’m a member of various Pickling and Fermenting groups. I saw this quick recipe and thought why not? There are loads of Chive Heads in the local Edible Garden and folk generally just pull them of to keep the plant producing leaves. The recipe suggested throwing the heads away once the pickling has finished and just using to infused Vinegar. We’ll not be doing that, they will be used to brighten up meals!


2 handfuls of Chive Heads.
Spirit Vinegar
A screw top jar!


(1) Push as many Chive heads as you can into your Jar without crushing them.
(2) Fill the Jar with Vinegar.
(3) Seal and put aside for 7 to 10 days.

The Vinegar will turn a light red and the Chive flavour will infuse. 

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