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Pork with Apple & Clementine sauce

We’ve quite a bit of seasonal fruit at the moment. Pork and Apple is a traditional partnership. Add the juice of a Clementine and you’ve something very tasty for very little cost.


Tomato Puree
Tomato Ketchup
Juice of a Clementine
1 Apple
Chilli flakes
1 Onion
1 clove of Garlic, minced
Cider Vinegar
Garlic Salt & Onion Salt
1tsp of Cornflour
Salt & Pepper


(1) Season the Pork chops with Salt, Pepper, Garlic Salt and Onion Salt.
(2) Sear on a high heat on both sides in a little oil.
(3) Chop the Onion into chunks and thickly slice the Apple. Lay them on the bottom of an oven proof dish.
(4) Add the remaining ingredients to a saucepan and and simmer to reduce.
(5) Lay the seared Pork over the Onion and Apple and pour the sauce over the top.
(6) Cover with foil and cook in the over at 180C for 15 minutes.
(7) Mix the Cornflour in a little water and drain the sauce back into the saucepan then add the Cornflour.
(8) Place the chops until the grill on a low heat to keep warm.
(9) Bring the sauce back to a simmer and stir until it has thickened.

We served ours on a bed of Rice with deep fried Cabbage sprinkled over the top. A few season Potato wedges made this a tasty and satisfying meat.


Universal Soldier – Gluten free Yorkshire Pudding batter


We had Toad In The Hole with Mashed Potatoes and a veg stir fry last night. Only because the Sausages were on offer at £0.42 for 4!!!! Well actually it is one of our favourite Go-To recipes and it seems I’ve neglected to put the latest batter mix on the site. Things are always evolving here…..


2 eggs
80ml Milk
50G Corn Flour
10g Tapioca Flour
Salt & Pepper


(1) Mix everything and whisk the living daylights out of it. Then whisk it a bit more!
(2) Add oil to a square deep sided tray and pop it in the oven at 225c
(3) Turn down the heat to 225C after 5 minutes.
(4) Quickly pour the batter mix into the tray and cook at 225C until risen and golden brown.
(5) If you are making Toad in the Hole it’s best to pre-cook your sausages and add them to the tray cooked but still hot



Chilli & Garlic Roast Thighs

Sometimes we just fancy something simple you know?

Really not a lot of point in a recipe for this one. Mix Garlic Salt, Onion Salt, Chill flakes and any other seasoning you fancy in a bit of oil and roast your Chicken thighs until they are cooked! Sue also stuffed sliced Garlic into the meal by the bone - which added lots of flavour to the meat and guaranteed no Vampire attackes again.....

Exotic serving additions? A 30p tin of Baked Beans, some chips and home made Coleslaw!!!


Chinese Plum Sauce recipe

The woods nearby are laden with Plums this year. We went gathering a few days ago and froze probably 3kg or so. Some of these will probably be brewed at some stage, if we don’t make sauces out of them first….

This was a supposed traditional Chinese recipe I searched out. It certainly was much sharper and acidic than the Plum sauce we are familiar with. Sue suggested that this could well be the foundations of the Anglicised Sweet and Sour sauce. Add a bit of Corn flour and a triangle or two of tinned Pineapple and you’d certainly be on the right tracks. Actually don’t do that!


 340g of Plums
 3 tablespoons Vinegar
 1 tablespoon of brown Sugar
 1 Onion minced
 1 teaspoon of Chilli flakes
 2 cloves of Garlic, minced
 1/2 teaspoon ground Ginger


(1) Add everything to a pan. Our Plum were frozen solid but it doesn’t matter.
(2) Bring to the boil and then simmer for half an hour.
(3) Press through a sieve and remove the stones.
(4) Mix the remaining solid content back to the sauce.

We served ours over a few Salt and Pepper fried Pork loin strips (0.72p worth to be exact!)  on a bed of Rice noodles tossed with fried slicked Red Chilli and Savoy Cabbage…. 

Courgette Bhaji recipe

We’ve been at it again with the Bhaji mix! Courgette fritters are a “Thing” so are “Courgette Bhaji” now…. With a little Lemon juice squeezed over these worked pretty well with the Jalfrezi last night.


Courgette slices
100g Gram flour
½ tsp baking powder
½ tsp Chilli powder
1 tsp ground Cloves
Juice of ½ a Lemon
Garlic Salt
Tomato Puree
½ tsp Turmeric


(1) Mix the dry ingredients with enough water to make a stiff batter.
(2) Dredge the Courgette slices in a little Gram Flour.
(3) Heat your oil to a medium heat.
(4) Fry in batches and drain on kitchen paper.
(5) When you are ready to serve re-fry to heat.

The batter works as an insulator, so the Courgette retains a bit of bite inside, which is quite cool. Well warm, but not cooked to a sludge!

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