I’ve been holding off on posting this recipe as it’s not really mine, but I couldn’t think where it came from. And then, when searching for something else, the website came up. The original recipe that this is based on is from The Mediterranean Dish website – it’s a great site, well worth a look.
Mine’s a little bit of a dumbed-down version – less herbs and spice, but it suits us.
Continue reading Greek Red Lentil Soup
Congratulations to Round Corner Brewing of Melton-Mowbray, who have won the UK Brewer of the Year award at the International Beer Challenge 2026.
All five beers that the brewery entered into the competition won awards. Steeplechase Pale Ale, 10 Hours in L.A. – Pacific Pale Ale, and Frisby Lager won Gold. Hopping Spree West Coast IPA and Drovers Hazy Session IPA won Bronze.
The brewery is situated at Melton Mowbray Market, Scalford Road, Melton Mowbray. LE13 1JY.
Website Round Corner Brewing
Facebook: https://www.facebook.com/roundcornerbeer
Instagram: https://www.instagram.com/roundcornerbrewing
Wherever possible, I like to use fresh herbs, but there are exceptions: I prefer dried sage to fresh, and I use dried herbs in rubs and for sausage.
Continue reading Drying Parsley and Other Herbs
The crepe recipe comes from Bill Neal’s book Biscuits, Spoonbread, and Sweet Potato Pie, which is well worth having.
Continue reading Cornmeal Crepes with Pimento Cheese and Country Hamaka Carolina gold…
…or, at least, an Englishman’s take on it!
The idea for this sauce came from using the mop sauce from the Spruce eats website.
Continue reading South Carolina Mustard BBQ SauceThis is another example of incorporating fruit into a snack stick. Jeffrey Weiss in his excellent book “Charcuteria: The Soul of Spain” gives a recipe for fuet. Fuet in Catalan means “whip” and I thought it would look more like a whip made into a long snack stick. I also thought that the addition of currants might add an element of sweetness to the salami.
The currants were soaked in brandy to kill off any surface yeast on the fruit.
This bread is easy to make, but requires a minute or two’s attention every half hour for 3 hours. If you have a good mixer, it may be easier to make the dough in it and leave it to rise and prove as normal, but if you don’t, this method certainly saves a lot of sticky messing about!
Continue reading No Knead BreadCongratulations to local butcher’s shop A D Ringrose at Broughton Astley, who was named as Britain’s best butcher’s shop at the MM Meat Industry Awards 2026 on 3 September.
The shop also won the Best Small Butchers Shop (Midlands) at the British Butchery Awards in 2025
To see more information about the Ringrose dynasty of butchers visit their website:
Website: https://ringrosebutchers.co.uk/
Facebook: https://www.facebook.com/ringrosebutchers
Instagram: https://www.instagram.com/ringrosebutchers/
Connor Ringrose also competes in butchery competitions. Follow him at:
Facebook: https://www.facebook.com/butcherringrose/
Instagram: https://www.facebook.com/butcherringrose/
The shop is at 78 Main Street, Broughton Astley, Leicestershire, LE9 6RD.
In their simplest incarnation Buffalo chicken wings are deep fried, then tossed with a mixture of Frank’s Red Hot sauce and butter. They are only slightly hot from the sauce (which is nowhere close to the heat level many wings are served at). The main characteristics are the crisp texture of the fried chicken skin, which the wings have an abundance of, and the strong “chicken” flavor these produce.
This is the simple mushroom sauce that we often have with chicken or turkey meatballs.
I’ve showed the recipe using chicken stock, but it’s also very good with beef stock; unfortunately, I rarely have that. A strong stock is the secret of this sauce – if in doubt, reduce your stock by half before use.
I’ve tried to keep the sauce low in fat, and particularly saturated fat. It’s also easy to adapt for vegetarians, vegans, or people who need a gluten-free diet.
Continue reading Mushroom Sauce
