Spiced Rice Pudding with Fruit

This was a fridge and cupboard clearing-out exercise which worked so well, I’m posting it. (But you should still try my Torta di Riso for sumpin fancier.)

Rice pudding is so often a stodgy mess, and therefore utterly disappointing. This perky, fruity, spicy version is different; and your preferred spicing / fruit will be exciting (or, let’s be frank, more than boring).

Serves: 8 – 10
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Sausage and Apple Stuffing

For 25 years I’ve made this at Christmas, and for 25 years I’ve wondered ‘why don’t I make this all year round? It’s utterly delicious, and so easy’ (but difficult to photograph, alas).

I thank my 1980s-vintage Good Housekeeping Cookbook from which I’ve adapted this recipe. Fresh herbs really make this special but don’t sweat it if you have only dried.

Serves: 10-12
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Cranberry Chutney

Fresh cranberries arrive in autumn, but because this recipe allows frozen, you can enjoy this side dish any time of the year, not just at Christmas.

Kudos to my 1980s-vintage Good Housekeeping Cookbook from which I’ve adapted this recipe, adding spices and darker sugar. The picture doesn’t do it justice – it’s the perfect way to add spiced cranberries to your holiday spread.

Serves: 8 – 10
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Plum and Apple Jam

I have a few other summer fruit jams, but for autumn/winter I like this one. It’s used in my Braised Red Cabbage recipe and will be used in a Slovakian millefeuille (link to follow). See the footnotes for other serving options.

There’s no need for pectin or jam sugar (which is just caster sugar with added pectin), if you use arrowroot powder or cornflour as a thickener.

Makes: One 500ml jar (plus a teeny bit extra)
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Sweet Potato Fries

This isn’t a recipe so much, as an idea for you to do something different with sweet potatoes. One single sweet potato can create enough fries to serve an entire party as nibbles.

The herbs and spices are up to you – I’ve used my fave Szechuan pepper with salt, sumac, & dried thyme – but use any seasoning you prefer (see footnote).

Makes: enough canapés for a crowd
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Flatbreads II – Lamb and Raita Wraps

My basic flatbreads recipe produces very crispy, cracker-like flatbreads which are fabulous to scoop up dips, spicy chutneys, or the like.

This variation uses yoghurt which makes softer breads. They can be used like burritos for my Mexican Beef recipe or as here, filled with lamb, or really any filling of your choice (see footnote).

Serves: 4 -6
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