Easy slaw

It’s taken me a long time to be a fan of coleslaw. Scarred by childhood memories of gloopy overly vinegary stuff from tubs and at the other extreme overly wholesome versions with yoghurt and stale nuts, I’ve always approached the dish with caution. But my husband is a big fan and so I thought ‘how hard can it be’ to make a good version…so I tried.

At first I refused to add any extra vinegar, the recipes got a modest thumbs up but the comments ‘too thick’. Then in summer last year there was a twitter conversation about making slaw with chums @josordoni, @roystonandhayes, @lahoguefarm and @cjmsheng each having their views on essential and optional ingredients. Chris from La Hogue was kind enough to tweet us the version he uses in the cafe (all typos his not mine on this one !):

“Ok our *Coleslaw*-carrot,cabbage,onion,good plain mayonaisse >>then dressing of local honey,lemonjuice,womersley vinegar,wholegrain mustard & olive oil -only use a small amount of dressing ;0)”

So since then I’ve been using that a a basic structure but playing with the mix depending on what’s to hand, what its to be served and what flavours I fancy. I’m an inveterate recipe fiddler. The mix immediately got the thumbs up and each batch seems to have been more winning than the last.

The picture above was made as follows (makes enough for 6):

1/2 head spring cabbage, shredded

1/2 head celeriac, sliced finely

1 red onion sliced finely

125g of Stokes mayonnaise (my current favourite mayo)

1 tbsp coriander seeds lightly crushed

1 tbsp Womersley blackberry vinegar

Mix all the vegetables together, add the mayo and coriander and stir in, leave to stand for 30 mins. Pour over the vinegar and stir through.

We served it with venison burgers the first evening and with smoked salmon and Peters Yard crispbread for a light lunch.


cabbage: don’t just stick to the white or red varieties all different sorts will work as will kale or green, you just get a different texture

root veg: carrot is traditional but beetroot is lovely as is parsnip

spices/seasoning: mustard is traditional but I like cumin, chilli, coriander, fennel, onion seeds, poppy seeds depending on what I’m serving it with. Experiment.



Warming stew: Lentejas

Its pouring with rain today in London making the autumn evening dark even sooner…whats needed is a warming stew.

I’ve made this one a few times but the first time I did was back in early 2010 when the lovely people at Orce Serrano Hams sent me some of their chorizo and morcilla to try. This dish adapted from the Moro cookbook seemed the perfect way to try them out.

It’s pretty easy and quite and of course you can use chorizo and black pudding sourced in the UK but the Orce morcilla was something truly special, well worth treating yourself or friend to.

My Lentejas (Lentil, chorizo and morcilla stew)

200g of whole chorizo sweet or spicy as you prefer, slice into 2cm chunks

200g of morcilla or black pudding from your favourite supplier, slice into 2cm chunks

1 large onion, chopped


smokey paprika

chilli flakes

250g of green lentils

10 peppadew peppers, sliced (optional)

stock or water

Heat the oil and then add the sliced chorizo and fry over a medium heat to cook and low the spicy juices to flavour the oil. Push the chorizo to one side and add the onion and peppers if using, cook for 5-10 minutes over a low heat to soften. Add the lentils and then the spices. Pour over the stock and bring to the boil. Drop in the sliced morcilla and top up the liquid so everything is just covered. Simmer until the lentils are cooked  and the liquid absorbed (20-30 minutes).

Serve with steamed greens or cabbage and mash or sourdough bread.



Last weekend I was casting around for what to do with some lamb breast and neck I had defrosted and the weather seemed to good for hearty stews. I asked the hive mind that is twitter and carried on flipping though cook books for inspiration. At roughly the same time as I was eyeing up a porchetta recipes Chris from La Hogue Farm shop suggested a herby stuffing and wrapping the breast round the neck.

And so I set out to make lamb-chetta.

I didn’t want too dense a stuffing so I decided to simply use lots of fresh herbs.

Rosemary, fresh bay leaves and lemon thyme from the garden

I laid out the meat and added some ground black pepper and the herbs

Lamb breast with herbs ready to roll with neck fillet

I rolled it up and tied with string

Rolled and tied lamb with extra herbs tucked under string

I’m not expecting any awards for my butchers joint tie-ing skills…

It went into the oven for 4 hours on gas mark 3 (150-160C). I’d loosely covered the tray with foil and part way through cooking I added a few splashes of white wine as well.


Fours hours in low oven temp....

We carved it into quite thick slices and I’d say there was enough for four people

lamb-chetta slices

We had it simply with some potatoes and cauliflower

It was totally delicious soft super sweet meat from the slow cooking and layers of fat the two cuts contain, the herbs gave is a fresh edge.

We had some left which last night we used in a barley and lamb risotto, again delicious. i also tried a few bits cold and think it would make a great sandwich or simple salad with a slice on top of some lentils.

And as these two cuts are very cheap it was nice and frugal too.

Fennel harvest (and fennel crackers)

We’ve a huge fennel plant growing in our garden….we didn’t plant it I think it self seeded from next door. Anyway we kind of ignored it but now its time to tidy the garden so I decided to harvest the seeds before we up rooted it and find a few uses for them.

A bit of googling told me that they aren’t really seeds they are teeny fruits, and that instead of taking nice photos of ladybirds clambering over the yellow flowers earlier in the year I should have been harvesting the pollen as this is the most sought after part. I didn’t but I’ll know for next year.

I’m only part way through collected all the ‘seeds’ and I have tons so I’ve been searching for ideas of how to use them so far I’ve got the following to try:

– spelt and fennel bread from Scandilicious cookbook

– meatballs

– beany sausage casserole with some fennel added to the cooking sauce

– fennel shortbread

– fennel (and possibly pear) ice cream or sorbet

– toasted fennel seeds to snack on

– sprinkled on salads especially ones involving cheese

– torta aciete

– crackers for with cheese (I tried these yesterday see recipe at the end)

– scandi style vodka (of course)

– simple fresh cheese with fennel

And I’ve yet to properly explore the section on anise in The Flavour Thesaurus. Still I think it’s going to take rather a long time to use them all so I’ve promised some to Scandilicious (as she loves them an they are big in Scandi cooking) and some to Northcore Brewery so thye can play with how they work in beer.

All further suggestions for how to use them welcome. Many thanks to the following tweeters for the list so far:

@scandilicious @urbanfoodie_net @leafhsetherapy @rentaquill @jamsmithsclub

Fennel biscuits/crackers

I found this recipe for seedy crackers by Hugh FW on the Guardian. I thought it looked good so naturally I read it and erm then fiddled with it. This is what I did:

125g strong white flour

1/4 tsp salt

1/4 tsp baking powder

1/2 tsp fennel seeds

20ml EV rapeseed oil


I mixed all the dry ingredients together, I added the oil and stirred it in. I added water a tablespoon at a time until I got a softish dough. I reckon it took 60ml water. I kneaded it gently. I rolled it out in one big piece direct onto some non-stick foil and cut about half way through in strips to make rectangular biscuits. Into a pre heated oven at R3.5 (oven runs low) and baked for the supposed 5 minutes, and another and another…and in total it took 25 mins and I still don’t think it was quite cooked. But it tasted good especially with some salty pecorino or robust cheddar. I probably didn’t roll it thin enough and I guess 1 large piece takes longer to cook than lots of neat biscuits.

Verdict: good, no way the cooking time is 5 mins (perhaps in a giant bakery deck oven?!) definitely one to try again and play with flours maybe spelt or some oatmeal next time.


Soups and Stocks

Although spring definitely feels like it might be on the way some days are still pretty cold and so a warming soup is just what’s needed, here’s some thoughts on soup I wrote for Francoise Murat & Associates newsletter in January. I think I might just have soup for lunch tomorrow.

January is a funny month. For some people it feels slow and difficult, winter is most definitely with us, its cold and its dark, summer seems such a long way off whichever way you look at it. For others it’s a chance to think afresh of a new year with new challenges, making resolutions and feeling energised by the possibilities. But what has this got to do with soup? Well the versatility of soup and the range of recipes out there mean it can work for whichever way you see January. It can be warming and comforting or bright, lively and refreshing. Hearty or light, you can make it whichever way suits you best.

Roasted root vegetable soup with cheese

To make really good soup though you need some good stock. Water will work in many recipes but I’ve rarely made a soup that isn’t enhanced by using stock rather than water, there is an extra layer of flavour and complexity. People will compliment you on the simplest of soups if you’ve used stock. Making stock doesn’t have to be complicated; it can be as simple as simmering a few vegetables in water with or without a few herbs right up to making a consommé, essentially a beautiful clarified reduced stock. I usually make stocks with the carcass left over from a roast chicken or the bone from a rib of beef, or keep the liquid from cooking boiled ham and use that as a stock, I like doing this because each stock carries some of the flavours of the original meal and it makes best use of the meat you’ve bought. You can also get bones or chicken wings specifically and make a stock with those. Most recipe books will explain how to make a range of stocks but ‘A Celebration of Soup’ by Lindsey Bareham is particularly thorough, if you can track down a copy, with recipes for just about every type of stock you can imagine. Stock is perfect for freezing and then always to hand. If you don’t have a freezer then some good quality stock or bouillon cubes will give you a better result than plain water.

So you have your stock. Where might you head next? These are the things I think about when building a soup:

Thick or thin: Do I want a broth with interesting chunky additions or do I want something thick and velvety smooth in texture. Clearly you can pick somewhere between these two but I like to decide which direction I’m heading on this one before anything else.

Herbs or spices: I usually either head for something based round European flavours and herbs or something mainly based round spices whether Indian, Mexican, Middle or Far Eastern. Then I narrow down a bit to a more specific cuisine British, French, Italian, Spanish, Moroccan, Chinese, Thai, Indian and so on.

Then I take a look in the fridge and the cupboards and see what fits with the ideas I’ve got. Of course a little bit of tweaking happens at this stage when I find a critical part of my genius soup is sadly unavailable, but usually it is easy to stay fairly close to the original idea. If there is left over roast meat that might feature, sometimes there are roasted root vegetables that can be included, or beans of various types, pearl barley or lentils, tinned tomatoes or passata, chorizo or pancetta or salami, fresh ginger or chilli, mushrooms, potatoes (roast potatoes are lovely in soup), peas and so on …… but not all in the same soup. I rarely follow a recipe specifically but I do always take a look in a few books to help my ideas and also make sure I’m not making some horror of clashing ingredients. Sticking to a few key ingredients and combinations that you know work from your other cooking really helps and of course, so does making a soup to a particular recipe every now and then to expand your repertoire.

Here are guidelines to 3 quick soups I make quite often (all recipes for 2).

Beany Pork Soup

  • 500ml stock (preferably ham but chicken or vegetable also work)
  • 1 tins of beans (e.g. chickpea, haricots, butter, red kidney) including the liquid in the tin if its got no added salt
  • Pancetta, salami, chorizo, bacon, left over boiled ham or roast pork, whichever you have
  • Onion (chopped)
  • Oil (rapeseed or olive)
  • Herbs or spice to complement

Sauté the onion in some oil and when translucent add the meat that you are using and toss with the onions, allow to cook through if the meat is raw. Add the stock and the beans. Add your chosen spices and seasoning and simmer gently until it is properly heated through, about 20 minutes. Serve with bread. I sometimes add finely shredded cabbage, greens or spinach to this soup or if there are cold cooked potatoes a couple of those to make it thicker and heartier (mush them in with a fork) or leftover cooked pearl barley.

Roast Root Vegetable Soup

  • 500ml of stock
  • 500ml of roast vegetables (i.e. put them in jug to see how much you have), any mix you like. I particularly like it when there is beetroot as it makes the soup an amazing colour
  • Onion (chopped)
  • Oil (the same as you used to roast the vegetables)
  • Herbs or spices of your choice
  • Cheese to sprinkle on top

Sauté the onion in some oil and when translucent add the stock and the root vegetables. Add your chosen spices and seasoning and simmer gently until it is properly heated through, about 20 minutes. Either whizz in a blender, food processor or using a stick blender or mash with a potato masher. The texture can be anything from velvety smooth to quite chunky but it should all be well combined, this isn’t a broth with bits soup more a liquidy puree. Serve with cheese sprinkled on top and bread.

Spicy Soup

  • 500ml of stock
  • fresh ginger and chilli finely sliced
  • other spices of your choice
  • chicken or beef or prawns or vegetables, cut in small pieces (except prawns)
  • spring onions or garlic finely chopped
  • rapeseed oil

Have the stock already heated in a separate pan. Sauté the spring onions or garlic in the oil until softened. Add the ginger and chilli and sauté for a few minutes. Add any further spices and sauté briefly. Add the meat, vegetables or prawns and cook on a high heat like you would a stir-fry. Add the hot stock and bring to the boil. Serve immediately and add Asian seasoning such as soy sauce or nam pla if you wish. You can add noodles to the stock (cooking to the packet instructions).

Festive menu, part 3 (all about chestnuts)

Yesterday I told you about the cheese terrine we had for starters today its all about the chestnuts…mainly so you can make the chestnut stuffing from my festive menu but also so I can share my most recent blog for Francoise Murat Design on Christmassy foods and which also includes a fab chestnut jam and a chocolatey chestnut cake…so here it is….. (first posted 8 December the cakes are actually made now!)

One of the wonderful things about Christmas is the fact that there are lots of chances to cook up delicious meals and food gifts for friends and family. Some people will have started their Christmas preparation months ago baking Christmas cakes which are now slowly being ‘fed’ brandy or whisky to make them extra moist and tasty ahead of being decorated. I’m not quite that organised although I have ear marked some of my chutneys, pickles, fruit vodkas and vinegars as gifts and I’m planning on making lavender shortbreads and perhaps cheese biscuits too. The fruit is now soaking in whisky ready to make the cakes and I think I might try my hand at some home cured gravadlax.

For lots of people the big decision is what meat to have for the Christmas meal, should it be turkey or the supposedly more traditional goose, a classic English roast beef or perhaps a stuffed loin of pork. For me though it’s all about the trimmings and the other meals, the roast is almost irrelevant. I’ve often joked that you could easily serve me a plate piled with all the trimmings and I wouldn’t notice if the roast meat was missing. I just love the extras so much and they are the things that most of us only decide to do for Christmas…..stuffings, bread sauce, fruit jelly, sausages wrapped in bacon, about 5 types of vegetables all with little twists, proper gravy made from real stock, tons of crispy roast potatoes…we might do some of these some of the time but we almost never do so many together and of course that’s just the ‘main’ course…there will be a starter when perhaps normally there wouldn’t, there’ll be dessert and mince pies and cake and then somewhere in all this there’ll be a groaning table of cold cuts, pates, pork pies, cheeses, breads, smoked salmon following by an array of cheesecake, trifle, gooey chocolate cake…and lots of citrus fruit too to balance it all out.

My particular favourites are homemade mince pies with proper crumbly delicate pastry, baked ham, the sausages wrapped in bacon, roasted root vegetables, braised cabbage with lardons and a splash of white wine, chestnuts tossed with Brussels sprouts and butter, super crispy roast potatoes. Give me those over the festive period and I’ll be happy but there is one thing that that I wouldn’t ever go without at Christmas regardless of what else I chose to cook and that’s chestnut stuffing. Even if I’m not having turkey or chicken or pork I still make some in a sort of terrine style and eat it with chutney or pickle or as a sandwich filling. I love it, it’s the stuffing we always had at Christmas when I was growing up, so it’s a Christmas must (the recipe is from my Grandma). Its tasty and moist without being heavy, lots of stuffing’s use pork mince, which makes them very rich. This is simpler and with a little adaptation could easily be made into a fantastic vegetarian version as a terrine.

I really like chestnuts, their sweet mealiness lends itself well to a range of different dishes, savoury and sweet. They are good in wintery stews particularly with game. They are delicious roasted and eaten straight from the skins. And they work in cakes and breads, particularly with chocolate but they also have a long heritage as a flour substitute in southern Europe.  When I was doing a trial batch of the stuffing last week for this blog post I also decided to play around with some other chestnut ideas so as well as a stuffing I think everyone will like, for chestnut fans I’ve a chestnut jam recipe and also a chocolate and chestnut cake. So stop worrying about whether to have turkey, goose or beef, focus on the extras and I’ll bet almost no one notices which roast you serve.

Chestnut Stuffing

The way I like to cook means this recipe is just a starting point, pick your favourite herbs to go in the mix, don’t use bacon if you want a vegetarian version and perhaps add gently softened onions instead (or even as well if you like).

  • 1 tin chestnut puree
  • 8 oz breadcrumbs
  • 3 rashers streaky bacon cut into small pieces
  • zest 1 lemon (and the juice if you like)
  • 2 medium eggs, beaten
  • big handful of fresh parsley, chopped
  • 1 tbsp of fresh thyme
  • salt and pepper

Break up the chestnut puree with a fork; add all the ingredients except the eggs and mix. Once mixed add the egg and bring together. Use to stuff turkey, chicken or loin of pork. Bake any you can’t fit in the meat in a dish or terrine. You can line this with streaky bacon and fold over the top or simply dot the top with butter. Cook the extra stuffing for at least 40 mins at R6 (200C), you may need to cover the top with foil half way through the cooking time.

Chestnut Jam

  • 2 tins of whole cooked chestnuts (i.e. 400g) or whatever weight you have of cooked peeled chestnuts
  • For each 100g of chestnuts you need 75ml water and 100g of sugar
  • Lemon zest
  • Vanilla pod

Put the chestnuts in a pan and add the water, the lemon zest and the vanilla, simmer gently for 30 mins (covered) to allow the flavours to infuse. Drain but retain the liquid and top back up to the 75ml per 100g weight of chestnuts using either water or brandy. Push the chestnuts through a fine sieve then add back to the liquid. Bring to the boil and simmer until thick and when a drop is put on a cold plate in the fridge for a few minutes it forms a skin and is a jam consistency. Put in warm sterilised jars and seal. It’s great on toast, especially sourdough and can be used with chocolate cake (see below).

Chocolate Chestnut Cake

I was inspired by a whole range of ideas when I came up with this recipe: from Mont Blanc, various brownie recipes, Nesselrode pudding to a store cupboard cake of Nigella’s that uses jam or marmalade with chocolate…..

  • 100g of 100% cacao (grated), I used Willie’s Supreme Cacao Peruvian Black, San Martin
  • 300g of chestnut jam (see previous recipe, you can also buy online)
  • 150g sugar (or 150g more chestnut jam, this is what I used)
  • 125g unsalted butter
  • 2 large eggs beaten
  • 150g self raising flour
  • round cake tin (20cm) or better still a brownie tray, lined with silicon paper

Melt the butter in a bain-marie then add the cacao and allow this to melt and stir to mix as the cacao melts. Remove from heat and add the chestnut jam, mixing well, then add the sugar (if using) and eggs. When its all well combined add the flour a heaped tablespoonful at a time and mix. Pour into the cake or brownie tin and bake at R4 (180C) for at least 50 mins and a skewer comes out clean. My cake was very deep as it was in an 18cm tin and so it took and hour and half to bake, in a brownie tin it will take much less so start checking from 35 minutes and adjust cooking time accordingly. Leave in the tray/tin for 15 mins to cool and then remove.

I served the cake sliced like a Victoria sponge and filled with more of the chestnut jam and whipped cream, topped with whipped cream and sprinkled with crushed meringues. As the cake was so deep this made it rather difficult to eat and it collapsed so I think doing it brownie style and topping with the jam, cream and meringues would be more effective.

The fat of the land

This post was originally published in early November in Francois Murat Design newsletter. Although the apple season is pretty much at an end now many varieties store well so this is still a lovely dish to make over the coming cold months……

Autumn is well and truly here, the nights are drawing in, the weather is cooling day by day. Many of the fruits and vegetables are harvested. Those that can be have been turned into preserves of various kinds or carefully stored away to be used over the winter months.

Apples are still with us and there are varieties that are still being harvested during November but the main crop has been taking place throughout October and celebrated with Apple Day events across the country. Apple Day was started 20 years ago by Common Ground to help save and celebrate the huge range of English apples that were being lost bit by bit. In that time much progress has been made and varieties that were almost lost have been reintroduced. If you care about British food though there is still plenty to be done and attending an Apple Day event can be great fun for all the family with a chance to buy apples, press your own juices or simply learn more about orchards and the variety available. If you missed out this year then put a little reminder in your diary now to seek out apple events next October, and in the meantime support the growers by searching out interesting varieties or even sponsoring a tree at a community orchard project.

Autumn is not only a time for preserving fruit and vegetables its also the time when, traditionally, meat would be preserved in a variety of ways to see the household through winter and save on animal feeding costs. This is particularly true of the pig. In ‘Charcuterie and French Pork Cookery’ Jane Grigson says:

It could be said that European civilization – and Chinese civilization too – has been founded on the pig.’


Of course there are plenty who don’t eat pork and they would disagree with Grigson’s statement and her subsequent analysis. But for many it has been staple of cooking for centuries and the tradition of the autumn pig slaughter and subsequent preserving is well documented. Bacon is also often cited as the meat that vegetarian converts most miss but I’m not sure there is any real data to back this claim up. For those with strong constitutions I highly recommend Jeffrey Steingarten’s essay ‘It takes a Village to Kill a Pig’, not for the faint hearted, but fascinating not least because it was first published in American Vogue, not the sort of place you imagine happening on a detailed account of traditional pig slaughter in a Basque village. Preserving meat is not something I’ve tried although there are now quite few books and courses around on preserving the bounty of the pig and I know of a number of people who make their own sausages, bacon and salami at home. I’d recommend reading Tim Hayward (of The Guardian’s Word of Mouth) articles as a good starting point.

Now of course we can eat pork (and other meat) all year round if we want to. Whether it tastes its best or has been reared in a sustainable manner is of course open to much debate. It seems to make sense to eat less meat, reared in the best way possible and used sensibly. We can learn a lot from the seasons and the way people used to cook though of course we can’t go back to how they lived (and I doubt we would want to) but we can think more carefully about what we eat and when we eat it.

So eating pork at this time of year makes sense seasonally and pairing it with apples has a long heritage. Roast pork and apple sauce is a classic British dish with the apple sauce cutting through the sweet fattiness of the pork. That’s the point of this combination the apple provides a counterpoint to the meat, so often missed with over sweetened commercial sauces. Apple jelly is wonderful with sausages, either on the side or as a glaze to create extra sticky sausages. If you don’t have your own apple jelly to hand then try one with a little kick of chilli for some added interest (Jules & Sharpies Sage & Apple Jelly is my current favourite) track down something local to you and support a local food business.

There’s a recipe I’ve been cooking for years that sprang to mind (from an early Delia Smith book) after I’d been to an Apple Day event at Copped Hall in Essex recently. I think it’s the first dish I cooked entirely on my own at home but I wanted to do it a bit differently this time and make it into an almost one-pot dish. It’s simple, pretty quick and of course tasty.

Creamy pork, apples, cider and potatoes

For 2 people you need:

  • 2 large pork chops on the bone
  • 1 onion, sliced into rings
  • 1 apple, I used an Egremont russet (my favourite apple just sharp enough and good firm flesh), cored and sliced but not peeled
  • ½ bottle cider, I used Aspalls Organic
  • small handful of fresh sage (about a tbsp when chopped)
  • ½ tub crème fraiche (100g)
  • 3-4 large potatoes cut into thin slices
  • salt & pepper
  • butter

What to do….

  1. Pre heat the oven to 190C/R5
  2. Put some butter in a frying pan and brown the chops, place then in a shallow casserole dish.
  3. If needed add a little extra butter and soften the onions for about 5 minutes over a low heat, add them to the pork chops.
  4. Fry the apple slices quickly and add to the casserole.
  5. Add the cider to the frying pan and bring to simmering then pour over the chops.
  6. Sprinkle the casserole with the chopped sage and season with salt and pepper.
  7. Add the crème fraiche and stir into the liquid
  8. Add the potato slices pushing them down into the creamy liquid.
  9. Cover and cook for 20 minutes then remove the lid and cook for a further 20 minutes.

The chops will be cooked but remain juicy, the potatoes will have absorbed some of the creamy liquid and cooked rather like daupinoise. Serve with a lightly steamed autumn vegetable to balance the creaminess, we had red cabbage.