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Bacon & Cheese Yorkshire Pudding Slice recipe

We don’t often have snacks as such, but when we do, we do…..


A slice of left over Yorkshire Pudding each (We often have Yorkshire Pudding in the freezer)
Grated Cheese (We had a bit of Extra Mature Cheddar we found in the discounts)
Chilli & Garlic oil (Sue makes her own)
Chilli flakes
Fresh Chives (They are in season at the moment and available in all the communal gardens locally)


(1) Cut the Bacon into strips and fry in a little Chilli & Garlic oil.
(2) Sprinkle the Bacon over the Yorkshire Pudding.
(3) Mix a few Chilli Flakes with the grated Cheese.
(4) Place in the oven, or under the grill until the Cheese begins to melt.
(5) Dress with fresh Chives.


Turkey Lentil Chilli

A Turkey thigh often has enough meat for two meals for us. So as usual we had left over cooked Turkey. What to do with it that’s a bit different? Turkey Lentil Chilli……


The meat from about ½ a cooked Turkey thigh, cut into rough cubes
400g dried Green Lentils
300ml Turkey stock from roasting the previous day
300ml water
1 tsp oil
3 small onion, diced
3 garlic cloves, crushed
1 can of choipped tomatoes
1 can of Kidney beans
1 can of Sweet Corn
2 tsp ground Chilli
4 Birds Eye Chillies
2 tsp Garlic powder
1 tsp Paprika
Salt and Pepper
Grated Cheese


(1) Put all the ingredients in a slow cooker or casserole dish with a lid.
(2) Cook on a low heat for ever!

We served ours in a giant (Gluten Free) Yorkshire pudding with grated cheese and Chives ot to for a bit of colour.



Pork Shank Casserole

OK Pork Shanks aren't the most appealing looking cut of meat, let's be honest. But neither are Lamb Sharks and they command premium prices in restaurants. It's just a matter of cooking them slowly and infusing great flavours into the meat. We had two Sharks between us and probably had twice the quantity of  meat we would usually eat. We also had enough casserole for another meal each which is now loitering in the freezer for a rainy day!
Pork Sharks
1 Onion
2 Cloves of Garlic, minced
2 Carrots, cut into batons
¼ tube of Tomato Purée
A glug of Cider vinegar
½ tsp Chilli flakes
A spring of fresh Rosemary
¼ tsp toasted Cumin / Coriander seeds
¼ tsp Dill
¼ tsp Paprika
A tin of chopped Tomatoes
2 Bay leaves
1 pint of Stock
Salt & Pepper
(1) Season the Pork with Salt & Pepper and on a medium heat seal the meat on all sides in a frying pan with a little oil.
(2) Remove the meat from the pan and add the Onions, Garlic and Carrots and cook gently for about 5 minutes.
(3) Stir in the Tomato purée and continue to cook until the vegetables are caramelized.
(4) Add the Vinegar and stir until the Vinegar has evaporated.
(5) Add the stock and bring to the boil.
(6) Reduce the heat an simmer for 5 minutes.
(7) Return the Pork to the pan and add the Chilli flakes, Rosemary, toasted Cumin / Coriander seeds, Dill, Paprika, Bay leaves, tinned Tomatoes and bring to the boil.
(8) Transfer to a casserole dish and cook at 170c for at least 2 hours. Alternatively transfer to a slow cooker and cook on high for about 4 hours.
(9) The meat should be very tender and almost falling off the bone
We served our with boiled Turmeric Rice and dressed with a little deep fried Cabbage to add some colour.

Cheesy Egg / Sausage stuffed Bhaji recipe

We we've said it before, low budget food doesn't need to be boring. The other evening having found a pack of Cumberland Sausages in the supermarket discounts we were blithering on about doing something a bit different with them. Well this was certainly different!
A sort of cross between a modified Scotch Egg and and Onion Bhaji
Egg filling:-
3 hard boiled Eggs
Grated mature Cheddar
Black Pepper
Sausage Case:-
6 Cumberland Sausages stripped from their casings
Onion Bhaji Covering:-
3 medium Onions
Gram Flour
Ground Cloves
Chilli Flakes
Baking powder
(1) When your Eggs have cooled make an Egg Mayonnaise and add the grated Cheese. You are looking for a fairly stiff consistency so you can roll it into balls by hand.
(2) Roll the Egg filling into balls a little smaller than a Golf ball.
(3) Wrap each ball in Sausage Meat.
(4) Mix your Bhaji mix so it is very stiff.
(5) Heat your oil to 160c
(6) Coat eat ball in Bhaji mix by hand. This is very messy!
(7) Deep fry individually for 10 to 12 minutes until the coating is crisp and brown.
(8) Cut the first in half to check that the cheese in the middle has melted and adjust your frying time accordingly.
We have hand cut chips, home made Coleslaw and Gluten free Garlic bread with ours.
They were outstanding!!!!!!

Herb Braised Pork Loin recipe

When I worked at the butchers many moons ago Pork Loin was the most costly cut. So when the local supermarket have a whole loin at £219, well it would be rude not to really....
Complete Pork Loin
Garlic Butter ( Sue make her own Garlic Margarine with Parsley)
Fresh Rosemary ( It's seasonal and there a while hedge of it down the road)
Chilli flakes
Salt & Pepper
(1) Lay a good sized sheet of kitchen foil in a roasting try.
(2) Rub the outside of the loin with Garlic Butter, Rosemary, Chilli flakes and season with Salt & Pepper.
(3) Fold the foil over and seal the meat in a pouch.
(4) Roast at 160c for about 30 minutes until cooked. Don't over cook as the meat will dry out.
We served ours with seasonal vegetables, Yorkshire Pudding and lots of gravy.

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