Cherry and apple pie

Punnets of cherries were going quite cheaply, so I bought one and stoned all the cherries with my handy little device that pits both cherries and olives. I used two Pink Lady apples, cored but not peeled and chopped up into roughly half-inch pieces. The pastry was white flour...

Captain Cat’s seasoning

Among my birthday presents was a tin of Captain Cat’s seafood rub from Pembrokeshire in South Wales.  It’s a light brown/orange colour, and is intended to be rubbed into fish before you bake it or fry it. I tried putting it into a prawn quiche, and it worked very...

Elderberry Port

I was given some. It’s from the Lyme Bay winery, which seems to be a National Trust property, with revenues from its sale accruing to the Trust itself. I’m not sure. It’s 17 percent, fortified wine level, rather than the ‘liqueur’ it is sometimes described as. I like port,...

Bramble and apple pie

In Southern England the fruit is called blackberries and the bush brambles. In Scotland, however, and some parts of England ‘bramble’ means both the fruit and the bush. Either way, it goes well with apples in a pie. I made the pastry as usual with 4oz flour plus bran...

Fish, Chips and Pies at the revamped Architect in Cambridge

The Architect pub in Cambridge has been taken over by the owners of the award-winning Blue Lion of Hardwick and given a complete make-over. It’s now a gastro pub specializing in fresh fish and homemade pies. Everything is fresh every day. I started with a sharing board featuring popcorn...

Giant fish at Bank

I went to Bank Restaurant in the St James Court Hotel, and ordered their fish and chips. Wow! the fish was gigantic. It was very fresh with really nice crunchy batter, and came with mushy peas and tartare sauce, plus a poke of chips with some skin on them....

Medjool dates in quiche

The idea came from my BBQ. If I can wrap bacon round medjool dates for devils on horseback, could I put them in a quiche alongside bacon? I made a normal quiche, adding a spoon of bran to the white flour and using goose fat for shortening. In went...

Barbecue foods

With Autumn in the air, I doubt there’ll be many more barbecues this year. I held two last week, cooking the usual hamburgers and hot dogs, both Frankfurters and Lincolnshire sausages. I made skewers with prawns, onions, mushrooms and green, red and yellow peppers. I also did devils on...

Smoked chicken at the IoD

Lunching for my first time at the Institute of Directors, I ordered their smoked chicken starter.  It was excellent with the chicken moist and not over-smoked.  The herb-crusted half egg was done just right, and the blobs of aubergine mousse were a great complement.  A great starter....

Wine & cheese in Cambridge

The Cambridge Wine Merchants have an area for people to sit and drink wine, with a small range of foods to go with it.  Of their cheeseboard I chose Suffolk Blue, Suffolk Gold and Godmanchester cheddar – all good cheeses.  It was a pleasure to see oatcakes, rather than...