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Home made Quince and Lime Pickle recipeIf the have some Quinces or happen across a bush they make a great DIY Lime Pickle.
500ml Spirit Vinegar
400g of Quinces, quartered and deseeded
2 Limes, cut into eights
½ a tube of Tomato Purée
2 tbls of Olive Oil
3 tbls Chilli flakes
(1) Open a window. The Vinegar can be a little strong.
(2) Simmer the Quinces in the Vinegar until the start to break down.
(3) Add the Chilli, Tomato Purée and oil and simmer for 20 minutes.
(4) Reduce the heat and add the Limes. Only simmer for 2 minutes so the limes are heated. through but not effectively cooked. .
(5) Allow to cool and the empty into airtight jars.
The pickle increases in flavour over time and will keep for several months.
Giant Yorkshire Pudding Pizza recipeThis started out as a bit of a joke as we had a giant Yorkshire Pudding spare. We hadn't seen that one of the major supermarkets were offering something similar. We think ours looks better, but we might be a bit biased....
1 Giant Yorkshire Pudding, cooled
1 Onion, sliced
2 cloves of Garlic, grated
½ a Red Pepper, sliced
Cured Sausage of your choice – We used smoked Polish Sausage
A jar of Pizza sauce
Mozzarella Cheese, grated
Mixed dried herbs
(1) Spread the Pizza sauce over the inside of the giant Yorkshire Pudding and sprinkle the garlic.
(2) Sprinkle a thin layer of Mozzarella.
(3) Add the Onion, Red Pepper and Sausage.
(4) Top with the grated Mozzarella and sprinkle with mixed herbs.
(5) Bake at the top of the oven at 180C for 20 minutes or until the cheese has melted and browned slightly.
The ingredients & Method for the Gluten Free Yorkshire Puddings are here
Enjoy, we certainly did!
Never just a Stew with Sue! – Beef Stew - Eat well on Universal CreditWe found a reduced piece of Salmon Cut Beef which will easily feed us three good meals. But stewing steak works just as well.
1kg of cubed stewing Beef
1 Onion sliced
2 medium Potatoes
2 Carrots cut into small batons
¼ of a Swede pealed and cubed
½ a Leek sliced across the length
2 Beef stock cubes & ½ pint of water
Gravy granules 
2 cloves of garlic, grated
1 tsp of Paprika
1 tbls Soy Sauce
1 tsp Onion salt
Oil for frying
(1) Fry the Beef in a little oil to seal the meat.
(2) Add the Onion and Garlic and soften.
(3) Add the stock cubes and water.
(4) Season with Salt , Pepper, Paprika, Onion salt and Soy Sauce.
(5) Place in a covered casserole dish and cook in the oven for an hour at 150C.
(6) Add the Potatoes, Carrots, Swede.
(7) Add the gravy granules.
(8) Cook for a further 2 hours at 150C.
(9) Add the leeks.
(10) If the sauce isn't think enough mix a little cornflour and water and add to thicken.
(11) Cook for a further hour at 150C,
Serve with Yorkshire Pudding, Vegetables and roast Potatoes maybe?
Stuffed and rolled Giant Yorkshire Pudding recipeYorkshire pudding wraps caused a bit of a stir last year with a company in York hitting the national front pages and people queuing outside their shop. They are certainly not a new idea and Sue was making them at the hotel where she worked perhaps 10 years ago. So here is her take on the Yorkshire Pudding Wrap. A good hearty winter warmer.
You can buy a Yorkshire pudding mix from most supermarkets for less than 50p and all you need to do is add a couple of eggs and water. Just make sure your oil is smoking hot! Sue's Gluten Free batter mix is below.
For the filling:-
500g Minced Beef
2 Onions, chopped
2 Carrots, chopped
2 cloves of Garlic, grated
Garlic Salt
Hot Paprika
Chilli Powder
Soy Sauce (Gluten Free is available)
Stock Cube
1/3 of a tube of Tomato Purée
Salt & Pepper
Vegetable Oil
For the GF batter mix:-
140g of GF plain flour
50g of Cornflour
140ml of semi skimmed Milk
3 Eggs
A dash of cold water
Sat & Pepper
Vegetable oil
For the filling:-
(1) Fry to soften the Onion and Carrot in a large pan. Season with Salt & Pepper.
(2) Add the minced Beef and break down until lightly cooked.
(3) Add the Garlic Salt, Paprika, Chilli powder, Soy Sauce, grated Garlic and simmer gently for 10 minutes.
(4) Add the Stock or if you prefer Gravy Mix and stir well.
(5) Add the Tomato Purée and additional water if the mixture seems too dry. Continue to simmer for a further 15 minutes.
(6) Remove from heat to cool.
For the giant Yorkshire Pudding:-
(1) Preheat the oven to 220C.
(2) Place vegetable oil in a baking tray and heat until smoking hot.
(3) Add the Eggs to the Milk and whisk.
(4) Mix the GF Flour and Cornflour and season with Salt and Pepper.
(5) Add the Flour mix a little at a time to the Egg and Milk mix whisking it as you go.
(6) You should aim for a smooth runny texture.
(7) Add straight to the hot Oil and cook until risen, but not as brown as you would expect for Toad in The Hole. It needs to be pliable enough to roll without breaking. 
(8) Remove from the oven and allow to cool slightly.
Putting it all together:-
(1) Remove your Yorkshire Pudding from the baking trap onto a large piece of baking parchment.
(2) Add the filling so that it is a little below the top of the risen sides.
(3) Using the parchment roll the Yorkshire Pudding as tightly as you can without squeezing the filling out.
(4) Place back in the over on a baking tray to slightly brown the upper side which was previously on the bottom.
(5) Cut across the roll to serve with your choice of vegetables and additional gravy.
Smoked Sausage, Marrow and Gourd stir-fry recipeThere are allotments nearby and sometimes people leave vegetables out to take. On this occasion there was a Marrow and Gourd, so we based this meal around them.
Salami / Chorizo / Smoked Sausage cut into lumps
1 large white Onion, finely chopped
4 Mushroom, quartered
2 red Chillies, sliced
Soy Sauce (GF if available if required)
2 cloves of Garlic, grated
1 Gourd pealed and cut into pieces
A similar quantity of Marrow, slices with the skin left on
Onion Salt
Garlic Powder
Oil for frying
(1) Fry the Onion until the Onion is softened.
(2) Add the Mushroom, chilli and grated Garlic and fry for a further minute.
(3) Add the Sausage.
(4) Add all the remaining ingredients and fry until the Gourd is soft but remove from the heat before it starts to break down.
We served ours on a bed rice boiled with a Stock Cube.

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