Category: Mike

Hooky Bitter

Hooky Bitter, from the Hook Norton Brewery, is a golden and hoppy beer, and one I’ve enjoyed before. At 3.6% it’s light and designed as a session bitter; it’s also won a number of international awards over the last decade. Progress, according to the brewery’s motto, is measured in...

Dinner from Barnsley

The Brooklands Hotel in Barnsley is now a Holiday Inn, but the Brooklands Restaurant there still serves the double chop from across a lamb’s loin it is credited with naming. I bought one in Waitrose, and it had been lounging in the freezer for a little while. The chop...

Fortnum & Mason lemon mustard

Next up in the rolling cavalcade of mustards, was Fortnum’s lemon mustard. It’s brilliant! The lemon adds a slight fruitiness to the sharp wholegrain mustard, resulting in a slightly milder overall flavour. There’s definitely a lingering citrus taste. I enjoyed it first with roast chicken, but following the label’s...

A food with a bang?

According to Wikipedia, a saucisson is a primitive fuse containing gunpowder in a pitch-coated fabric casing. This surprised me, as I tucked into a cured pork salami — a saucisson sec, from Waitrose, to be precise. In modern explosives parlance, a saucisson is the flexible casing used to contain...

Using my loaf

Since my first experiments with the no-knead bread concept from Artisan Bread in 5 Minutes a Day, I’ve been meddling with recipe; mostly varying the mix of water and flour. I’ve also moved towards baking in my 1lb loaf tin, as opposed to free form. Finally, the last load...

Chicken and mushroom pie

Much as I’d planned, there was leftover roast chicken – stock, and gravy too. A pie was called for. I started by making pastry – 4oz flour, 2oz margarine, water to combine. Into the fridge it went to chill (this allows the fat to firm up again, making rolling...

Simnel Cake

Just as Christmas wouldn’t be Christmas without Christmas Cake, it wouldn’t be Easter without a Simnel Cake. But let’s not for a moment kid ourselves – it’s basically the same thing. Although I can’t find the post describing my most recent Christmas Cake, this Simnel Cake, like the Christmas...

A crowning glory

As turkey is to Christmas Day, so lamb is to Easter Sunday. Cooking duties fell to me, and from the freezer came two trimmed racks of lamb. There’s only one solution, in cases like this: a crown roast. I started early, by bringing some wine up to a simmer...

A simple roast chicken

Chickens were half price in Waitrose, so I picked one up for a Sunday roast. I cooked it simply in my standard way: heat the oven to 230C, put in the chicken, and reduce the heat to 180C. 20 minutes per 500g, plus 20 minutes. Check before the extra...

Root vegetable mash

More Porkinson pork and ale sausages – from the freezer. I grilled these ones. Along with them, I made a quick root vegetable mash – whilst I washed Dr Who, I simmered some parsnips and carrots till soft. After watching TV, and whilst the sausages grilled, I let the...