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Main Course Recipes

Prune, Sage and Armagnac-stuffed Turkey Escalopes

‘The British Larder – A Cookbook for All Seasons’ is celebrating its first anniversary. Wow! How quickly does time fly?? Well, I’ve had a tremendous year referring back to my …

Pheasant with Stichelton Cheese, Barley and Quince

This recipe is dedicated to my mother and father and is a huge thank you to them for always putting a cooked meal on the table. They both worked full-time, …

Pan-fried Hake with Fennel Confit and Dry Sherry Sauce

Delicious pan-fried hake with crispy golden brown skin and well seasoned with sea salt. Mmmm, that sounds good to me! When we go to restaurants (which I must say does …

Pork Roast with Boulangère Potatoes and Apple Sauce

Roasting pork, beef or chicken on a Sunday takes me back to my childhood. They were happy days. Mum worked full time and I was at boarding school, so going …

Pan-Fried Gurnard with Spicy Sausage and Lentils

Who would have thought that we would still be enduring snow in March? With this cold and very confusing weather my thoughts turn to hearty dishes with bags of flavour. …

Roast Pork Croquette with Honey-Roasted Parsnips

We all love a good roast and I am sure I am not the only one who has been stuck for ideas on how to use up leftovers. This recipe …

Baked Plaice with Pernod and Tomatoes

This creates a little ray of sunshine on a plate. Whole baked plaice with Pernod makes a delicious lunch dish, ideal served on the patio (if the weather is warm …

Lemon Sole, Chicory and Cockles

The long dark wintery days and snow covered ground is enough to send anyone in to a mild state of depression. From my point of view I suppose the only …

Cod Cheeks; A Cheeky Sandwich

Cod cheeks; what an incredibly interesting and intriguing ingredient! Seen as a waste product by fishermen and a a little gem for a chef. They are literally the cheeks of …

Dingley Dell Pig Art; Pig Hash

It’s Farm Animal Welfare Week 2011 and what better way to celebrate than commissioning two local artists to paint a pig sty?! Well that is exactly what Mark Hayward from …