Recipe for Pork and Apple Burgers

Apple is to pork what stuffing is to chicken, or horseradish to beef. A timeless combination that almost never fails, the natural sweetness afforded by grated apple complements and helps bring out the flavour of pork. This recipe for Pork and Apple Burgers demonstrates how simple and effective the duo can be – you’ll never look back.

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My grandmother has, in the past couple of weeks, started passing on a number of her recipes that I have expressed an interest in trying out. Since she is of a certain age, my grandmother is from an era in which most people would naturally eat frugally. As one might imagine, it was unacceptable, both socially and economically, to waste resources during war-time and post-war Britain; the setting in which she grew up. Though it is fairly clear that the roots of this dish do not lie in the 1940s – particularly with the addition of dried apricots – I believe that it still retains the frugal sensibilities of that period, as so many of my recipes do.

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Today I bring you, my faithful readers, yet another recipe borrowed and adapted from the ever useful BBC GoodFood. However, as I have recently discussed the virtues of this wonderful site I shan’t subject any of my followers to more of the same, just yet. To be honest, one hardly needs to use a recipe for a dish like this – it’s more about the idea, reading something that places the drive to cook a certain dish into one’s head. I think this is the case with a lot of my creations and remains one of the main reasons I read an awful lot of recipes posted across wordpress. There’s nothing better than discovering the ideas or foodie nuances of fellow bloggers and adapting them to one’s own lifestyle or flavour preference. After all, one person alone cannot come up with too many dishes all at once, such creativity demands inspiration. So, thank-you wordpress!

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Jerk Pork

It’s simple but expensive to buy pre-made jerk sauce, or jerk seasoning, in the supermarket. For this reason I thought it best to try making some, and it’s delicious. In fact, as one might expect, you get an awful lot more flavour if you make it yourself. However, this recipe isn’t for the soft-tongued, it packs a punch – a problem which can be avoided, at cost of tradition – I suppose – by adding less chilli. I loved this meal, but my girlfriend wasn’t quite sure – because of the heat issue. But don’t let that put you off!

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Pork Satay

The number-one place on my list of towns to retire to is Bradford-on-Avon. It is so beautiful, unspoiled by masses of those dreadful 1960-esque council houses. We visited there yesterday in order to get out of Bristol, something we haven’t done for quite a while. The weather was perfect all day, as you can probably tell, and I highly recommend a trip there. What I was particularly excited about was the two old-fashioned tea/coffee houses there. At both the waiters/waitresses are dressed up in period costume. Alas we only managed to visit one, but the brownie was a triumph.

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