This is a popular drink in America, but probably originated in Jamaica. It tastes like a fiery home made lemonade. Its a great thirst quencher in the Summer, but works well as a mixer for whiskey or vodka on a colder Winters night.
Serves 4 Ingredients: For the battered mushrooms; 4 shiitake mushrooms (sliced) 1/3 cup corn flour 2/3 cup plain flour 1 tsp garlic powder 1 tsp onion powder 1 tsp baking powder pinch of salt and pepper Carbonated water Groundnut oil For the sweet & sour; 1 small 227g can of pineapple chunks (drained, but keep…
Great served with watercress or peppery rocket, and a wedge of lemon on the side.
Ingredients: 2 trout fillets Salt & pepper (to taste) 2 tsp fennel seeds Pinch of chilli flakes (optional) ½ a fennel bulb (finely chopped) 1 small or ½ a large courgette (sliced) 12 cherry tomatoes (halved) 2 slices of lemon Method: Place the fillets onto 2 separate large pieces of foil. Season well with salt…
Due to the long cooking time of the potatoes, this is probably more suitable as a brunch than a breakfast. However with a little bit of forward planning, you could cook the potatoes the day before, or us leftovers from a meal.
Hated by Gollum, for ruining perfectly good fresh fish, this stew is an old family recipe of the Gamgee’s, featuring Sams favourite – potatoes!
The history of Halva seems to be a bit of a mystery, with versions of it appearing all over the world
Goulash is a 9th century medieval Hungarian dish, originally eaten by shepherds. It’s a stew made from meat, vegetables and paprika, although paprika wouldn’t have been added until its introduction in the 16th century.
Super easy and really tasty. We make this quite a lot. We often have it whilst out camping with salty nacho chips, but rice works well too.
As there are only 2 and a half of us, I freeze the leftovers from this, for a quick dinner the following week.
This recipe is based on the North African poached egg dish, but with added sausages and beans – to make a great breakfast or brunch.
A traditional British food, originating in Birmingham. We used to have these as a kid, but they were always shop bought.
I don’t remember particularly liking them, but as with most things – I now love them.
Serve with either mash or chips, peas and lots of gravy.
Serves 2 Ingredients: 350g prawns 1/2 a can of sweetcorn 1 courgette (sliced) 6 cherry tomatoes (sliced) 2 mushrooms (quartered) 1 clove of garlic (sliced) 1 tsp cumin seeds 1 tsp ground ginger Pinch of chilli flakes Handful of coriander (roughly chopped) Salt & pepper Olive oil 1 limes (sliced) Large knob of butter Method:…
Ingredients: 500g strong bread flour 10g salt 80g caster sugar 20g bread yeast 50g Olive oil 300ml warm soy milk 100g dark orange chocolate Method: Mix the flour, sugar and salt together in a large bowl. Add the yeast and the olive oil. Slowly add a little milk at a time, while mixing together with…
Whether cooked mid-winter in the oven, or at a Summer time BBQ, these chicken wings are delicous.
A healthy homemade take-away.
Thought to have originated over 500 years ago in Sweden. These were originally cooked twice a year, in rounds, with a hole in the middle, to enable hanging from the rafers on a stick.
This is a really simple, no flour, no knead bread.
Great served with cheese and chutney, lightly toasted, as a snack, or dunked into soups and stews.
This recipe requires a starter recipe, which you can find here, this takes about a week to establish, but once going is ready to use any time. Great dunked into soups and stews. Ingredients: 500g strong bread flour 10g salt 160g sourdough starter 20g bread yeast 250ml warm water 1 large rosemary sprig (finely chopped)…
The mythical bread of the elves in lord of the rings. Said to keep a man on his feet for a whole day.
Whilst it is unknown what is actually in lembas, there are many recipes around. This version is not unlike shortbread and tastes great with blackberry whiskey jam.
I love a Thai green curry, and its so easy to make the sauce yourself, rather than buying one in a jar.
Lentils are one of the oldest domesticated pulse crops in the world, having been found alongside human habitations dating back to 11,000BCE
Goat is lower in fat, calories and cholesterol than pork, lamb, chicken and beef, whilst being high in iron and protein. Due to its low levels of saturated fat its said to improve cholesterol.
This is a very simple vegetarian Indian rice dish. There are many different versions of this recipe, usually containing meat, fish or eggs.
Great served with rice, naan or flatbreads
This is the season for a wassail. We drink it around a fire, offering some of the cider to our garden fruit trees.
This is a vegan version of a moroccan spiced soup. It can be eaten all year, but to me it feels like a winter dish.
A traditional Italian pasta dish. As my wife has a dairy alergy I made this with soy cream and vegan cheese.
A tasty vegan alternative to a classic pasta dish.
A traditional, spicy breakfast that takes as long as a fry-up but with a lot less fat.
Crispy and delicous. Its easy to make your own pizzas from scratch. With a little early prep to make the dough
Spaghetti bolognese has a special place in our family, as it was the last meal we all had together, as a family just a few days before my Mum died.
This is a great vegan version, packed full of veg.
Better than any take away, lower in salt and sugar, but just as delicous!
I made this with home-made venison sausages, but pork would work just as well.
I made these whilst making some sausages, so the recipe will also work for that, if you have a sausage maker.
Serve with potatoes or with a salad.
A British classic – tea and crumpets. These are easy to make and have more flavour than shop bought crumpets.
These are one of my favorites, they are softer and more cake like than normal gingerbread, and have lots more flavour.
These are really easy to make, using any type of bread. There is always a little bread in our house that is past its best. Most often its the end of a loaf of sourdough
Generally we try to eat seasonally. In summer we look forward to the first courgettes, and then spend the rest of the season eating various recipes that make use of courgette. We find new and interesting ways to use them up, making wines, jams and cakes. By the end of Summer we are sick of…
I first had a version of this at a deer skinning/butchery course with ‘Wild cooking bath’. It was so good we recreated it for our Christmas day dinner.
I had the idea to try this one for myself, after my Sister in law’s fiance cooked us a gammon in Coca Cola. I then found out that Bob Thornton, of Moremead had already done it.
Warm yourself by the fire with a freshly made mug of gently spiced wine.
It wouldn’t be Christmas without a mince pie. I like to serve them warm from the oven with a little Bailey’s extra thick cream
These dairy and egg free puddings are an essential for any roast.
A savory alternative to the classic sweet pancake.
Pancakes are not just for February. Serve however you like them. Lemon and sugar? Bananas and Nutella? We have even done them with duck!
Much quicker and easier to make than mince pies, and without the need for the long maturing time of a Christmas cake.
This is great served with chunks of sourdough bread. I have been making this to take to work, for my lunches.
A great dairy-free variation of the classic gingerbread, perfect for Christmas. Once made the dough can be frozen for cooking at a later date.
This is super rich and indulgent. Perfect on a cold winters night.
A great, meat-free version of a shephards pie topped with sweet potatoes
Perfect food for the coming party season. Try adding a little paprika, chilli or garlic for an extra twist.
The perfect Autumn night treat for Halloween or Bonfire night.
Apples and spices are the first things I think of in Autumn – that and firelit evenings, mulled wine and the coming fetivities – Halloween, Bonfire night and Christmas!
Eating this reminds me of my childhood Halloween, bonfire night and Christmas treats.
Packed full of veg and healthy lentils, this is very filling. Best served with my garlic flatbreads.
A little hint of spice on a cold day, really helps to warm you up.
The perfect autumn soup – sweet apples, mixed with pumpkin and warm spices.
This is a tasty vegetarian pasta dish, but if you leave out the parmesan it works just as well as a vegan dish.
Crab apples are available in large quantities from late Summer. This drink is perfect for warming yourself, sat by the fire during the long, cold winter months
I usually make these in September and feed them every couple of weeks, up till December, with a mixture of brandy, dark rum, and sloe gin, for a really boozy cake.
This recipe came about after my neighbour offered us a tree full of pears. Making this in September fills the house with the smell of Christmas and really gets me excited for the cosy Winter nights ahead, sat by the fire and the build up to Christmas season. Ingredients: 500g pears (cored and cut into…
Simple, yet satisfying. These macaroons are really tasty and can be made in just a few minutes. Great for making with kids. Ingredients: 2 free range eggs 200g desiccated coconut 160g caster sugar 150g Dark chocolate (optional) Method: Beat the eggs in a bowl. Add the coconut and the sugar and stir well. Spoon the…
We like to eat this in winter stews or in the summer with cured meats and cheeses. Ingredients: 1kg beetroot (sliced) 1 tbsp black peppercorns 2 teaspoons of salt 1 tbsp coriander seeds 1 tbsp yellow mustard seeds 10 cloves pinch of dried chilli flakes (optional) 700ml cider vinegar, plus 3½ tbsp 100g light brown…
This recipe is great for using up the end of season tomatoes that didn’t have time to ripen before autumn, combined with the last of the summer glut of courgettes, and freshly foraged crab apples. Ingredients: 1kg courgettes (diced) 1kg green tomatoes (diced) 500g crab apples (cored and diced) 500g shallots (peeled and diced) 500g…
Chocolate banana melt I’m not sure if a banana still counts as one of your five a day after you’ve filled it with marshmallow and chocolate, but once in a while can’t do any harm. This one is great when out camping. Ingredients: 1 banana 2 tablespoons mini marshmallows 2 tablespoons chocolate chips Method: Slice…
This was a bit of an experiment, and ended up a success! The golden syrup flavour really comes out in the finished ale. Ingredients: 500g coopers amber malt extract 35g fuggles/Goldings hops zest of 3 oranges 375g light brown soft sugar 12 pints of water 1 teaspoon Young’s super wine yeast extract Golden syrup Method:…
This spicy jam is perfect with meats and cheeses or for dipping prawns into. I usually make a lot of it in the summer using homegrown chillies. You can easily vary the heat by changing the type of chilli you use to match your own taste. Ingredients: 840g sweet red peppers (deseeded and top removed)…
This was one of my Grandads favorites jams and is a lovely pinky purple colour. The damson is the wild cousin of the plum, and also related to bullaces and sloes. Its slightly smaller than a plum and a little on the sour side. I only know of one location locally to me where they…
I love stocking the cupboard with crab apple jelly, It’s great spread on toast, dolloped onto porridge or served with pork. It’s a fantastic pinky orange colour. It amazes me that no one else seems to pick the small, scabby looking apples, which you can find everywhere. It doesn’t take long to fill a bag….
I love a Thai green curry, and its much better to make the sauce yourself than to buy one in a jar.
This is my wife’s favorite curry, and is certainly up there as one of mine too.
Based loosely on a Viking crisp bread recipe that was sent to me. These are really quick and easy to make and taste great.
I love the taste of mackerel. Its strong flavour can really stand up to the mix of spices added to this dish. This same paste can be used with other curry dishes too. Why not try chicken, lamb, or even vegetable curry. Serves 2 Ingredients: For the paste; 1 tsp fennel seeds 1 tsp cumin…
We have just introduced 2 new hens to our current two. This is always a bit nerve racking, as they often fight, though hopefully resolve their differences without too much damage. I think the grey one is particularly pretty and hopefully lays some lovely eggs for me soon!
The subtitle to this blog has always been ‘blogging the high’s and low’s of growing, foraging and making my own food and drink’, but so far I have only shared the high’s – largely in the form of recipes and images of said recipes. Today that changes. It started a few weeks back with one…
BIG NEWS!! I have a book out now on Amazon. You can buy it here Written with help from my lovely wife. Split into sections the recipes include: 4 seasons of meals and puddings/cakes (28 recipes), campfire cooking (7) breakfasts (5) bread (7) preserves (10) booze (10) non alcoholic drinks (3) I hope you enjoy it…
This recipe is really simple, the perfect size for sandwiches and toast.
Finally a use for parsnips!