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Bhavan Pie recipe

Apparently a Bhavan is a humble dwelling in India. So Cottage Pie with a twist of Indian spices must be a Bhavan Pie I’m guessing?

Our basic Cottage Pie recipe is here.

The addition to the mince mix are as follows:-


Cumin seeds, dry toasted
Garam Masala
Tomato Puree
Grated fresh Ginger
2 cloves of Garlic, grated


(1) Dry toast the Cumin seeds in a frying pan.
(2) Add the other ingredients above and bring to a simmer.
(3) Continue with the general Cottage Pie recipe here.

The mince for this creation came in the “Student Survival Pack” we won from Swain Family Butchers. As we are happily tagging them in our recipes we thought we’d try something a bit different on the Cottage Pie theme and this really worked well.

Chicken & Mushroom Pasta / Rice Noodles


Cooked Chicken, chopped
1 medium Onion, diced
2 cloves of Garlic, minced
Chicken stock
Mushrooms, roughly chopped
Frozen Peas
2 tbsp of Creme Freche
Cheese, grated
Salt & Pepper
Italian style grated Cheese to garnish


(1)  Fry the Onion until translucent, add the Garlic and cook for 2 minutes on a lower heat.
(2) Add the Mushroom and Chicken stock and simmer.
(3) Add the Milk, Chicken and Peas and simmer.
(4) Season with Salt & Pepper.
(5) Stur in the Creme Freche followed by the grated Cheese and simmer until the Cheese has melted.

We served ours on a bed of Chinese Rice Noodles as a change from Gluten free Pasta which worked equally well. This dish was inspired by Sue's Chicken Skillet Pasta, which was a great seller when we were at The Inn on The Green a couple of years ago.

Chicken Cordon Blue Kiev

If one classic Chicken dish isn’t enough, why not combine two?!


Chicken Breasts – One per person
Back Bacon
Double Gloucester Cheese with Onion & Chives
Home made Garlic Butter
Onion Salt


(1) Roll the Garlic Butter in a bit of film and place in the freezer until solid.
(2) Grate the Cheese.
(3) Cut a pouch in the Chicken Breast.
(4) Cut a piece of the Garlic Butter, roll in the grated Cheese and stuff into the pouch in the breast.
(5) Season the outside with a little Onion Salt and wrap in Bacon.
(6) Rub the outer of the Bacon with more Garlic Butter.
(7) Oil a tray and back in the oven at 180C for about 30 minutes.
(8) Place under the grill to crisp the Bacon.

We were fortunate enough to will a “Student Survival Pack” from Swain Family Butchers and promised to tag them in the recipes we make using their meat. This is the first and it was really good! We served it with a dressed salad, home made Coleslaw and scalloped chips.

Fennel Pork Curry

"F" in our ingredients alphabet = Fennel

The Fennel sauce base with intended as a sauce for the Pork joint but it was a bit too pungent for our liking. But it made a good Curry base.


Cumin seeds, dry fried
2 cloves of Garlic, minced
A thumb of Ginger, minced
Chilli Flakes
Onion Salt
Garlic Salt
Bizar Seasoning ( Ingredents here )
1 large Onion, sliced
2 tins of chopped Tomatoes
Tomato Puree
1 large Potato, cubed and par boiled
Cubed cooked Pork
1 bulb of Fennel chopped
Salt & Pepper


(1) Add the bulb of Fennel and a tin of Tomatoes to a casserole dish with Salt & Pepper and roast the Pork over it.
(2) When cooled blend the Tomato and Fennel sauce in a food processor and set aside.
(3) Fry the Onion in Oil until translucent and add the Garlic, Ginger, fried Cumin seeds.
(4) Add the remaining tin of chopped Tomatoes and Tomato Puree and simmer for 20 minutes.
(5)Add the Chilli Flakes, Black Pepper, Garlic and Onion Salt and Bizar seasoning.
(6) Add the Tomato  and Fennel sauce, cubed Potatoes and Pork.
(7) Stir well and simmer for a further 15 minutes.

We had some home made special fried Rice in the freezer. A bit of an odd combination. But there’s nothing new there!


Gammon Hock in a giant Yorkshire Pudding

Discount fridge Gammon Hock. I’ve generally avoided Gammon until now as Sue’s generally not a great fan. But we both really enjoyed it after a good hearty boiling with a few fragrant herbs and spices. There was enough meat for 4 adult servings for us from one Hock at £1.12.


Gammon Hock
Onion, roughly sliced
Whole Black Pepper corns
Bay Leaves
Ground Cloves
A pint of Cider


(1) In a large pan immerse the Hock in water and bring it to the boil for a few minutes.
(2) Pour the water away and rinse the Hock in cold water,
(3) Refill the pan and add the Hock and all the other ingredients. Top the pan up with water once you’ve added the Cider and bring back to the boil.
(4) Once boiling reduce the heat to a gentle simmer for 2 to 3 hours.
(5) When the meat is almost falling off the bone remove from the pan and allow to drain.
(6) Strip the meat as you would with pulled Pork.

You can use your “Pulled Gammon” as you wish. We added ours to a full dinner in a giant Yorkshire Pudding, because we’re a bit sad like that!

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