I use fresh, locally-sourced and seasonal ingredients wherever possible and seek to avoid food waste with my “Use-up” recipes. #WastenotWantnot
My wife and I love travelling and exploring different cuisines but never under-estimate traditional British cooking: every country has something to offer, including in the field of home cooking. Cookpad UK Ambassador.
Recipes (239)
Cooksnaps (12)
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Cooked pretty well as per Sonia. I couldn’t resist testing the skin. I made a trivet with onions under the spare rosemary that was under the joint and cooked on GM3 for 3 1/2 hours. No need to carve, just “fork off”. Serving with roast potatoes, carrots and sweetheart cabbage plus homemade mint sauce and red currant jelly. Thanks, Sonia, for the idea. John -
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I had more than enough leftover for today so extended the soup further to provide tomorrow’s lunch as wellI changed the composition by adding 1 x 400 g chopped tomatoes, 2 tbsp tomato purée, 1/2 tsp sugar, 1tsp dried oregano, 1 tsp smoked paprika, green chilli (with seeds and sliced small) plus 150 ml water.Brought to the boil and simmered for 5 minutes. Different from the original obviously but also very enjoyable and it means that it’ll do us for three days instead of two.
