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Butternut is my very favourite squash and I like to cube it inti bite size pieces and roast it with some herbs, a little pepper or chili or cumin for instance. I then freeze leftovers in a plastic box to be brought out, de-frosted and microwaved for another meal. It makes fantastic soup of...

Ron is easier �� hope you are happy to find another aubergine roaster ��

Hi, Welcome you! I live in S W France and use Egg plant ( Aubergine to us) quite often. Today for instance I cubed some and roasted it with a fine spray of olive oil for 30 minutes because I was making an Indian Aubergine and coconut curry and didn’t want it too wet in the sauce. As I had 3...

I bought an air fryer a few months ago and I love it! So versatile and takes the 'naughty' out of the best bacon sandwiches ever, oh, allsorts, where to start, lol

Hi, Instead of mashed Potato, mash steamed cauliflower, Use this as a topping for Cottage or shepherds pie ( plenty recipes for that online) or any time you would serve mashed potato. Instead of a bread roll for a burger try going with two big mushrooms. Brush lightly or spray with a little oil...

Hi Taxlady I tried this yesterday on a green salad and it was really nice. Next I will use it as a garnish on soup. Here is the recipe, INGREDIENTS for Dukkah ½ cup walnuts ⅓ cup almonds or hazelnuts 2 tablespoons sesame seeds 1 teaspoon ground coriander 1 teaspoon ground cumin ⅛ teaspoon...

The tender trap Frank Sinatra

Tender falls the rain Randy Crawford

Sorry, that post was about taxladys sausages! I am out of practice for posting ��

We get them here in our part of France. Very popular for BBQ’s. Spicy flavour. They are ‘OK’ not my favourite but then I am a bit of a traditionalist when it comes to sausages. Prefer good old juicy pork bangers!

I has discovered Dukkah. A nut and spice mix to use as a garnish for salads, soups, roast veg etc. Or dip for bread and olive oil. Never made it yet but am going to today. Will report back ?

Yes, I have been away for a while but have never stopped cooking, learning and sharing. Been busy being a Nana and other things.

Like you Princess, I have a Unicorn too, doesn't all us dreamers? Mine lives in my handbag of course! Nice to be back. I haven't been around for a while

I would go with roast red bell pepper soup, roast/ blitz with a little veg stock ( made with a cube no problem) and garnished with fine chopped parsley. Light, tasty and......the colours of Christmas!

Oh yes Saul, Oh yes!

I confit rabbit in duck fat. It has bags of flavour that way. I do it exactly the same way as I would using duck legs. A real treat and will keep for a couple of weeks left in the fat and kept in the fridge. Never gets to stay that long in our house though!

Has to be a Martini extra dry. We like either a gin martini with Olives ( 2 each because we're greedy) or a Vodka Martini with a twist of Lemon peel............is it 6pm yet? Please

It turned out that way! Yes, I play an Irish drum with a few of my friends. There was a lot of Bearnaise singing as well. Can't stop 'em once they get going! Bless them

maybe you would like to see what I have been doing for the past year? ( Wrong catagory but what the heck1) We built a wooden house and this is the open plan space. we had our housewarming on sunday. 35 of us 'lived it up'!

Thanks dawgluver, that helps my decision. Nice to be back by the way.

Hi, I need some advice please. I was able to obtain a nice big fillet of of fresh salmon ( would feed 6 people) but as I don't need it just now I have frozen it. My question is, after defrosting it could I make gravulax with it? This would obviously mean marinating it for 2-3 days before...

I usually add potatoes ( good for 'stretching' to feed a family I found.) Also, for the vegetarian options, Eggplant makes a wonderful alternative to ground beef or 'Minced beef' as us Brits know it. Use it minced up as you would use beef in Lasagne, spaghetti bolignaise, shepherds/cottage pie...

When it is cold, raining, snowing, you are tired and the world hates you, put a level teaspoonful of Marmite into a mug, pour on hot water, stir......and let the world go away. Or, if you are adventurous, spread a fine layer of marmite onbuttered toast, add sliced banana on top and put back...

The lovely John Tovey's coffee cake. Sublime and, as it happen's, this years Mary Berry's simnel cake was pretty good!

Don't reheat the.. Just defrost what you yhink you'll need, let them come to room temperature and serve on crackers or, better still, little triangles of toast with drinks as a posh aperitif. Don't worry about accompaniments, just plain or with a sprinkle of sea-salt will suffice. Enjoy