Slow Cooker Jerk Pulled Pork with Caribbean Salsa

I can’t remember at all what first prompted me to make this: I suppose I could say that it was while searching for new recipes to try out in the slow cooker but really it would be guesswork. What the hell, we’ll go with that. There are, if you care to shop for it, many different kinds of jerk seasoning. I’ve used Dunn’s River here but Walkerswood is another well known brand. I will say that...

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Heirloom Tomato Galette

The term galette, or more properly Breton galette is of course the name given in most French crêperies to large savoury buckwheat flour pancakes. But the name does also apply in French cuisine to designate various types of rustic free-form tarts or cakes. And that is what we have here. I took this recipe from here with, I think, no adaptations which is something quite unusual for me. I made...

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Spicy Tomato Baked Eggs

I’m trying to rein in my carnivorous tendencies at the moment and eat less red meat - obviously that wasn’t the case at the weekend where I was almost caveman like in my red meat choices (raw and rare being the order of the day on Saturday). So with that in mind yesterday afternoon I dreamt up a vaguely Moroccan spicy tomato concoction into which to throw some eggs and bake. I pulled a...

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Spicy Prawn & Vegetable Noodle Soup

This is an adaptation of a recipe that I have posted before here but there are enough subtle changes, and the original was posted long enough ago, that I thought it worth posting. Again I have used a fish stock cube but if you are able to get raw prawns in their shells then make the shells from the prawns to make your own stock (it is a very light stock anyway) or even just use chicken or vegetable...

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Roasted Artichoke Risotto

I’d eaten a ridiculous amount of red meat in the weeks preceding this, in fact the week before, when the bf was away I think every evening meal I’d had was mince of one description or another. By this point then I was craving vegetables. We started the new week off with the mushroom ragout as previously posted but that wasn’t enough. So I decided on a risotto. Killing two birds with one stone...

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Mixed Mushroom Ragoût with Creamy Polenta

Another very autumnal dish here cooked, as it was, at the height of summer. Oh well. This is extremely delicious and if you were to serve it with rice or pasta then pretty quick too.I served this with a creamy cheddar polenta that I made with 150g polenta, x4 the volume of chicken stock, 20g butter and about 60g grated mature cheddar. If you start this at the same time as leisurely prepping and...

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