There were quite a number of green tomatoes in the community garden which were not likely to riped and we found some wind-fall apples. This green tomato and apple chutney is the perfect combination of sweet and savoury and works well with a curry.
Our Sage & Rosemary Giant Yorkshire making a return visit! Tray baked Potatoes, Carrots, Courgette and Leek with half of the Yellow Sticker Chicken we cooked off yesterday. There’s a Curry hiding in the other half possibly!
The slightly modified Yorkshire Gluten free Yorkshire pudding recipe is here.
Ingredients:-
100g Cornflour
150ml Milk
3 eggs
Salt & fresh ground Black Pepper
1 Tsp of dried Rosemary
1 Tsp of dried Sage
Salt and Pepper
Lard
Method:-
(1) Heat your Yorkshire Pudding tray in the oven at 220c until the Lard is smoking.
(2) Whisk all the ingredients vigorously.
(3) Pour into the tray and return to the oven very quickly.
(4) Cook at 220c for 10 minutes the reduce the temperature to 180c.
(5) Cook for a further 25 minutes.
A bit of gravy and this was a tasty autumn dinner.
