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Fillet Steak with Whisky Peppercorn Sauce, Creamy Mustard Mash & Wilted Spinach

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One thing I really missed when I was pregnant was steak, since I won’t eat it unless it’s very rare (practically blue), I didn’t really eat it at all. So last week when Richard asked for fillet steak, I was more than happy to oblige.

Ordinarily, I wouldn’t choose fillet; I find the fatter cuts have much more flavour, but I must confess this particular steak was utterly delicious and really melted in the mouth. It was also reduced to about £2.50 per steak, a real bargain not to be missed. I have a slight obsession with the reduced section of the supermarket.

I’ve been making the same whisky and peppercorn sauce for some years and it never fails me. Rich even said that he had never really liked peppercorn sauce until he tasted mine – high praise indeed. I’ll take that.

So I figured, if we were pushing the boat out and having fillet steak, we should serve it with the whisky peppercorn sauce and not worry about calories, hence the accompaniment of creamy mustard mash. The spinach adds a much needed touch of colour to the dish as well as offsetting the sweetness of the mash.

For the peppercorn sauce:

In a small saucepan, heat 300ml of beef stock and 1 tbsp of freshly cracked black peppercorns over a medium heat, allow to simmer (stirring frequently) until it has reduced by a third. Add 60ml of whisky and 100ml of double cream continue to simmer until it has reduced by a third again. Do not boil.

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For the mustard mash:

Place the cooked mashed potatoes into a bowl; add 1 tsp of Dijon mustard and 1 tsp of wholegrain mustard, a pinch of white pepper and 60ml of double cream. Stir well to combine and ensure the mashed potato is a very smooth texture.

Serve with wilted spinach and steak cooked to your liking.

This recipe would make a lovely dinner party dish over the festive season, perhaps for that New Year’s eve dinner?

Now, you may have noticed an improvement in the quality of my photographs, well I certainly hope you have. I finally got round to buying an SLR camera (I’ve only wanted one forever), I just need to learn how to use it properly now. I’ve often thought that a photo doesn’t do a dish justice, so hopefully now I have more chance of truly capturing the deliciousness of my recipes and enticing you to cook them yourself. That, after all is the purpose of this blog, to get others cooking and sharing recipes.

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Ribeye Steak with Roasted Potatoes, Creamed Spinach and Mushrooms

There is something truly wonderful about this time of year.

The beginning of September marks the turning of the seasons into autumn and brings with it all the promise of crisp blue skies and the changing colours of nature. Not to mention that September is also the month in which I celebrate my birthday AND it’s the month in which I get to meet my baby. My little bundle really could arrive any day now, so I’ve been nesting and preparing things in anticipation.

One thing I was adamant about was ensuring that my freezer was fully stocked with meals. I’ve had friends tell me that having meals prepared in those early weeks really is a life saver, so as a first time mum I decided to take their advice on board. I figured the more prepared I can be the better… roll on those sleepless nights!

I’ve probably made enough meals to see us through at least the first four weeks of parenthood. Everything from chicken and lamb curries to stews, casseroles, cottage pies and meatballs. I found Pinterest to be a great help when deciding on suitable meals to freeze. I’m hoping I’ll have time to post a recipe link-up to these freezer meals… that’s if the baby doesn’t decide to make an appearance in the next week. My due date is only three days away!

You may recall me mentioning that throughout my pregnancy I’ve struggled with sickness and nausea and a real lack of appetite. The first few months I found it impossible to eat without being or feeling sick, but the second trimester bought some much welcomed relief as I regained my appetite.

Well, that relief was short lived as much to my disappointment, my sickness returned about five weeks ago.

I finally decided that I’d had enough of feeling so groggy and needed to see the GP and have anti-sickness medication prescribed. Let me tell you, these little pills really have been my savour. I’ve been able to enjoy cooking and eating again, so much so that I decided to celebrate the return of my appetite with a delicious steak dinner.

Essentially this recipe is for the creamed spinach and mushrooms as I’m assuming most of you know how to cook steak and potatoes to your own liking. I opted for a nice piece of ribeye, roasted herbed potatoes and this side dish which I’ve made a few times before but never shared.

Steak

This recipe makes a beautiful side dish for steak. The combination of mushrooms and thyme is utterly delicious. The earthy flavour of the mushrooms really works harmoniously with the woody essence of thyme.

I once read that mushrooms and thyme are true kindred spirits (The Flavour Thesaurus), which is so evident when you taste this dish. You’ll never look back – I honestly don’t think I can cook mushrooms without thyme any more, they’re just not the same.

If you’re a foodie and do not have this book in your cookery repertoire, I strongly suggest you rush out a pick up a copy – it’s a real cook’s bible, helping you to understand flavour parings and why they work.

I also feel it’s really important to use white pepper and not black in this recipe.

Creamed Spinach and Mushrooms with Thyme
 
Author: 
Recipe type: Vegetable
Cuisine: British
Prep time: 
Cook time: 
Total time: 
This is a great side dish for steak, but it would work equally well with chicken.
Ingredients
  • 1 tbsp olive oil
  • 1 white onion, diced
  • 2 cloves of garlic, minced
  • 1 tbsp thyme leaves, roughly chopped
  • 1 tbsp balsamic vinegar
  • 300g closed cup mushrooms, sliced
  • 200g spinach, washed
  • 100ml double cream
  • 1 tsp dijon mustard
  • Salt and freshly ground white pepper
Instructions
  1. Heat the oil in a large pan, add the onion and seasoning, keep it moving with a wooden spoon until the onion is slightly browned. Add the garlic and thyme and fry for another minute.
  2. Add the balsamic vinegar and cook until this has evaporated at which point you can add the mushrooms - cook these for a couple of minutes, they will soak up all the flavours in the pan and take on a nice colour.
  3. Add the spinach and mix well to combine. It will seem like too much, but give it a minute and the leaves will wilt down.
  4. Add the double cream and mustard and simmer on a low heat for about 10 minutes, stirring from time to time to ensure it doesn't stick.

 

 

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My Top 3 Autumn Recipes

Steak & Ale Pie
Steak & Ale Pie
Tuscan Fish Stew
Tuscan Fish Stew
Pumpkin Spiced Latte
Pumpkin Spiced Latte

 

 

 

 

 

 

I’ve said it before, autumn is without doubt my favourite time of the year, the crisp golden leaves that litter the ground and all the promise of the Christmas festivities to come. There are many things that make this season so special, the first appearance of your winter woollies, misty mornings, duvet days and the heating going on for the first time. But, perhaps one of the best things about this time of year is the comfort food, it’s all about pies, pastries, casseroles and stews and I’ve been busy scanning the archives to bring you my favourite autumnal recipes.

Some dishes just seem to warm you from the inside out and the three recipes above will do just that. Each is special for it’s own merit, the steak and ale is one of my old favourites, a perfect combination of buttery pastry and rich gravy. Those of you who read my blog regularly (I’m hoping that’s a few of you) will know that the Tuscan Fish Stew is probably my best recipe to date and my boyfriend loves it, we make it all the time! And last but certainly not least is one of my newest recipes, but it gets a big thumbs up for seasonality and it was so delicious I couldn’t help but include it in my top three.

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Steak with Gruyere and Chive Croquette Potatoes, Red Cabbage and a Mustard Sauce with Shiitake Mushrooms



This recipe is my entry for the Maille Culinary Challenge. I was invited to participate in the challenge to create a mouth-watering recipe including at least one Maille product. They were kind enough to send me two of their delicious products free of charge and I was able to pick from a rather extensive list including many delicious ingredients. Rather than just including one of the ingredients, I decided to use both; I figured this would ensure I really thought hard about a recipe with different components. I quite often create recipes with one star piece, either the meat or fish and the sides will be fairly simple – such is my style of cooking. However, seeing as this was a culinary challenge it was only right that I challenged myself and created a dish where each element bought something special to the recipe. I chose the following ingredients:
The red cabbage worked beautifully with the balsamic glaze; it brought an intense sweetness to the dish that truly was delicious, whilst the mustard has a woody earthy flavour that compliments the shitake mushrooms wonderfully.
Fingers crossed my recipe goes down well. The first prize for the Maille Culinary Challenge is a “Food Lover London Tour” worth £390, and two runners up will receive a luxury Maille Gift Box with accessories valued at £150. Yes please!


Serves 4

Ingredients
* Half a red cabbage, finely sliced
* Half a red onion, finely sliced
* 1 garlic clove, finely chopped
6 tbsp butter
2 tbsp water
Salt and freshly ground black pepper
4 large potatoes
2 tbsp chives, snipped
90g Gruyere cheese, grated
Pinch white pepper
100g plain flour
1 egg, lightly beaten
50g golden breadcrumbs (preferably not fresh)
1 litre of vegetable oil
100g fresh shiitake mushrooms
200ml double cream
4 Sirloin Steaks
Method
Start by finely slicing the red cabbage and red onion. Place in a saucepan with 2 tbsp of butter, the garlic, balsamic glaze and water; season with salt and pepper and cook on a medium heat for about 50 minutes, stirring every 10 minutes or so.
Meanwhile, peel and chop the potatoes, boil for 25-30 minutes, until soft. Remove from the heat and drain well, return the potatoes to the pan. Add 2 tbsp butter, chives, cheese, white pepper and a splash of cream, roughly mash. Don’t worry if they are a little lumpy, a bit of texture works well in the croquettes. Allow the mashed potato to cool slightly.
Whilst the mash is cooling, line up three bowls, fill one with the flour, one with the egg and a tbsp of water and the other with the bread crumbs. Take a small amount of the mashed potato in your hands and roll into a small ball, slightly smaller than a golf ball, roll in the flour, shaking off any excess. Then roll the ball in the egg and finally the bread crumbs. Place aside and repeat until you have used all of the mash, set these aside while you prepare the sauce.
Heat the vegetable oil in a medium saucepan. Slice the shiitake mushrooms, place in a pan with the remaining butter and season, fry on a medium heat for 5 minutes, once softened add the mustard and cream; heat through while you cook the steak and fry the croquettes as below.
Season the steak and fry in a little oil for the desired length of time, depending on how you like your steak cooked. I had fairly thick Sirloin that I like rare, so I fried for about 3-4 minutes on each side. Once cooked, set the steak aside and allow to rest. This is very important as it lets the fibres in the meat relax and allows the juices to flow, meaning you’ll end up with a much tastier steak.
Fry the croquettes in batches for about 30 seconds, they will brown very quickly. Remove from the oil and place on kitchen towel to drain off any excess oil.

Slice and serve the steak, topped with the mustard sauce and some snipped chives, three croquettes and some red cabbage.
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Steak & Ale Pie



Bored of the age old steak dinner for Valentine’s Day? Why not impress your valentine with this super tasty steak and ale pie? If you’re planning on spending a romantic evening in with a bottle of wine and a delicious homemade treat then give this delicious pie a whirl, I promise you’ll impress you’re other half. If you’d rather not spend the whole evening cooking then you can use a readymade pastry, but make it yourself and you’ll really notice the difference, and possibly earn a few extra brownie points. What could be better than a man making pie and getting covered in flour? I digress.
This recipe serves six, so there will be plenty of leftovers (which is fortunate, because once you’ve tried you’ll want more and more). Once made, you can freeze the pie in individual portions ready for lunches or a quick weeknight dinner. You can also freeze any leftover pastry for up to one month, just wrap it in cling film and pop it in the freezer for another time.
The best part about this pie is in the decoration, of course for a valentines pie I perhaps should have used a heart shaped cutter, but never mind, stars it is. You can get creative with your pastry cutting skills, maybe even spell out your partners name in pastry… too tacky? Okay, moving on.






Ingredients:
* 2 tbsp olive oil
* 450g casserole steak
* 230g pack of smoked bacon, roughly chopped
* 4 carrots, roughly chopped
* 1 large onions, roughly chopped
* 2 tbsp plain flour
* 2 tsp sugar
* 300ml dark ale (a cheap own brand is fine)
* 2 tbsp Worcestershire Sauce
* 400ml beef stock
* 1 bouquet garni
* 300g mushrooms, halved
* 650g plain flour, plus extra for dusting
* 250g cold baking butter, diced
* 1 egg, beaten
Method:

Heat oven to 160C. In a large casserole dish, fry the steak and bacon in a little olive oil until browned all over, set aside. Add the chopped carrots and onions and more oil if necessary, cook on a low heat for 5 minutes. Add the mushrooms, and cook for a further 2-3 minutes, then add the sugar and flour, stir well.
Add the steak and bacon back to the pan and stir well. Pour over the ale, Worcestershire sauce and stock, season well and add the bouquet garni, simmer for a few minutes before putting a lid on and transferring to the oven. Cook for 2-3 hours.
Meanwhile, measure out your flour and dice the butter, crumble them together with your (clean) fingers using a rubbing motion between your thumb, forefinger and middle finger. Add a pinch of salt. Once the butter and flour are combined, slowly add ice water and knead to form the pastry (I found that about 180mls did the trick). Wrap the pastry in cling film and pop it in the fridge while your pie cooks.
Once the steak is cooked, remove from the oven and turn the oven temperature up to 200C. Transfer the steak mixture to a pie dish and leave to cool while you roll out your pastry.  Roll out the pastry to a size that will cover the pie (you’ll want to leave another inch around the side). Pop your pastry on to the pie and cut around the edge, tucking the pastry under to form a seal. Brush the top with the egg wash and cut out your decoration. Add this to the top and brush again with egg. Bake in the oven for 45 minutes.
Serve with steamed vegetables and mashed, jacket or roast potatoes.  
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Stir fried Garlic Beef with Oyster Sauce

Hoo Hing’s Chinese Supermarket


Have you ever been to a Hoo Hing’s Chinese supermarket? I had the pleasure of visiting the one in Enfield on Sunday, which was rather exciting. Really exciting actually, for a foodie it’s like an Aladdin’s cave of Chinese ingredients. You’d love it, assuming you like Chinese food that is. There is just so much to look at, it’s overwhelming really, with a hundred different sweet chilli and soy sauces, noodles and cooking utensils. I left with a receipt as long as my arm, if not longer, and still I hadn’t spent a fortune. Who knew you could buy 60 vegetable spring rolls for £2.65? I know what you’re thinking, I bet they were awful, but they are actually delicious.   
Historically, I’ve never been a fan of Chinese food, finding it all too gloopy and stodgy, often feeling like I had a hangover after eating it, seriously! I’ve always preferred Indian and Thai food, who doesn’t love a curry? But, I’m putting this down to bad experiences at poor Chinese restaurants. However, I’ve recently decided that it’s these bad restaurants that I dislike rather than Chinese cuisine itself. So, in an attempt to discover delicious authentic Chinese food I’ve decided I’d be better attempting to make my own, which prompted my visit to Hoo Hings Supermarket.
So, with my thinking cap on and a cupboard stocked to the rafters with tasty new ingredients, I set about making a delicious little beef dish with a fillet steak I picked up in Aldi for a few pounds, bargain! I marinated the beef in a little garlic oil, fresh garlic, ginger and some oyster sauce, before adding it to a hot wok and adding chillies, spring onions and green peppers and dried mushrooms (these had been soaked first). The almost sinister looking thick and sticky oyster sauce has such a wonderful sweetness that works beautifully with the steak and green peppers. Leaving it all to marinate couldn’t be easier, stir frying it takes minutes and you’ve a delicious, guilt free Chinese meal to enjoy in the comfort of your own kitchen without spending a fortune.
Before you read the list of ingredients and panic about the monosodium glutamate (MSG), let me just mention that it’s really a small amount and you use it instead of salt. All Chinese food, takeaway or otherwise will have MSG added; it’s a flavour enhancer and it really does make the world of difference – and used in moderation it’s completely fine. In fact, you’ll be surprised at just how many foods contain MSG. Next time you reach for a packet of crisps check the list of ingredients, they’ll most likely contain it – that’s why they are so morish!

Stir-fried Garlic Beef with Oyster Sauce

Serves 2

* 1 fillet steak, sliced thinly
5 tbsp Oyster sauce
2 tbsp garlic oil
2 tbsp light soy sauce
1 tsp of monosodium glutamate
2 cloves of garlic, peeled and grated
Knob of ginger, peeled and grated
2 green chillies, finely chopped
2 spring onions, finely chopped
Large handful of fresh bean sprouts
Half a green pepper, roughly chopped
Handful of dried mushrooms, soaked and drained
2 nests of egg noodles (thick)
1. Start by marinating the beef in a dish with the oil, soy, oyster sauce, MSG, garlic, ginger and green chillies – leave this for as long as possible, but half hour will suffice.
2. Heat a little oil in a wok (over a high heat) and add the green peppers and half of the spring onions stir fry for a couple of minutes. Add the beef and marinade and stir fry until the beef is cooked to your liking, only a couple of minutes for me. Add the bean sprouts and mushroom, stir well and continue cooking for another minute until the vegetables have softened.
3. Serve the beef on a platter, garnished with the remaining spring onion and a bowl of egg noodles on the side.
This dish is delicious washed down with an ice cold Chinese Tsingtao beer.


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An Italian Dinner Party

I’m certain that a few people will loathe me for saying this, but it’s too bloody hot to eat at the minute. Maybe it’s the muggy weather, but food seems to be the last thing on my mind. There I said it. Truth be told, it’s been an awful week anyway, which may be another reason I’ve taken a side step from the kitchen. My good friend Richard decided to fall out of a window and break his back and his ankles. Ouch! So, with working and doing my Florence Nightingale bit I’ve not even had time to think about pulling out pots and pans, nor, quite frankly, could I be bothered to.
Anyway, enough about me and what I’ve been up to, I wanted to share this recipe/ menu plan with you in light of how busy I’ve been this week. This really is the simplest menu to put on for your friends. Everything can be served cold, which is perfect in this weather, and it also means you can prepare everything ahead of time – no last minute rushing around and working up a sweat which, lets face it, isn’t difficult in this weather.
You’ll notice the Italian theme with the menu, yes; I’m still stuck on Italian food. It’s so simple and tasty, what’s not to love? I decided to take the Jamie Oliver approach with this menu, by which I mean sticking everything on a big platter and letting people help themselves, it’s easier and a huge platter of steak looks great in the centre of the table, doesn’t it?

Italian Canapés

For the arrival of my friends I made some canapés. Perhaps the easiest thing to prepare, but they look really impressive and colourful, people comment on the effort you’ve made, when it actually takes you no longer than 2 minutes, great! Make the canapés by poking a little ball of mozzarella, a sun-dried tomato, a piece of Italian cured meat and a little basil leaf onto a cocktail stick. I’d make about a dozen for four people. Serve with some Italian olives.



Bruschetta Starter

You can’t get more Italian that bruschetta, it’s a simple, colourful and wonderfully rustic starter to serve for a crowd. And, you can be as creative as you like when it comes to the toppings. I’d recently seen a recipe for goat’s cheese and dill bruschetta in Olive magazine, so I knew that was a must, but with one of my friends being pregnant, I wasn’t entirely sure which cheeses were safe, so I thought I’d make few other variations.
Slice and toast the ciabatta bread, remove from the oven and rub with a raw garlic clove, drizzle with olive oil and top with any of the following combinations:
  • Chopped cherry tomatoes, basil and mozzarella
  • Soft goat’s cheese, dill and semi-dried tomatoes
  • Mozzarella, salami and semi-dried tomatoes
  • Mozzarella and salsa verde

The variations of toppings are endless. Experiment and create different types to suit your guests. I had a pregnant friend, a friend who doesn’t eat goat’s cheese and a friend who’ll eat anything (you know who you are!). Serve your bruschetta as is, or with a bowl of king prawns and a quick homemade lemon, mustard and mayo dip.


Homemade Italian Salsa Verde (for the main)

2 garlic cloves
80g fresh basil, roughly chopped
80g flat leaf parsley, roughly chopped
60g fresh mint, roughly chopped
6 anchovy fillets
2 tbsp red wine vinegar
2 tbsp capers
1 tbsp good Dijon mustard
Salt and freshly ground black pepper
Blend the garlic and herbs in a blender until very finely chopped (you may prefer to do this by hand). Add the other ingredients and blend to combine, pouring in the oil slowly whilst still blending. You should be left with a thick pesto like consistency; it may be a little thinner, which is fine.
The salsa verde will keep in the fridge for 1-2 days

Steak Salad with Salsa Verde and New Potatoes – Main Course

Take a large serving platter and scatter with rocket, watercress and baby spinach.

Using rump or sirloin, season and fry the steak for as long as necessary. I like mine rare so a couple of minutes each side is enough. Rest for 10 minutes and slice thinly. Arrange the stake on the bed of salad and drizzle with a little olive oil, parmesan shavings and toasted diced ciabatta bread. Serve with homemade salsa verde and buttered new potatoes. 



beef

Honey & Soy Beef with Sesame Oil


A great flavour combination that makes for a super quick supper for a weeknight. The honey gives the dish a lovely sweetness that is offset by the saltiness of the soy. You can pack this stir-fry out with fabulous healthy vegetables, the more colourful the better, and you really don’t have to stick to the recipe, use up whatever you have lurking about in the fridge. It’s the colours in this dish that I love most, sure enough to brighten up any dinner table.
1 rump steak
1 tbsp sesame seeds, toasted
1 tsp sesame oil
1 tbsp dark soy sauce
1 tbsp runny honey
1 nest of egg noodles
½ red pepper, sliced
½ orange pepper, sliced
Handful of mange tout
Handful of baby corn, halved
Handful of coriander, freshly chopped
2 cloves of garlic, minced
2 ½ cm of ginger, minced
1 red chilli, finely chopped
Slice the rump steak thinly and place in a bowl, add the sesame seeds, oil, soy and honey and allow to marinate whilst you prepare the vegetables.
Add a little oil to a wok, fry the garlic, ginger and chilli for 2-3 minutes, add the vegetables and stir fry for 4 minutes. Add the beef and marinade, allow to cook for a further 2 minutes (for rare beef, a little longer if desired).

Meanwhile boil the noodles, drain and add to the work. Stir well. Serve with freshly chopped coriander.
Steak-Sandwich

Steak Sandwich with Horseradish Cream and Rocket

What with all this moving and my immanent holiday, I’ve not really had much time for cooking and recipe development recently, which is really how this recipe surfaced. I needed something quick, budget friendly and of course tasty. And let me tell you, this delicious 10 minute recipe ticks all of those boxes. Having moved in with my big brother and discovered that he lives on pizza and milkshake, I feel a certain sense of responsibility to ensure he has something healthy and tasty on his dinner plate at least once a week. And to be honest, I could do with a new guinea pig so I think we’ll do just fine together.



Kelvin (my brother) was rather impressed with this super quick supper, although he was not quite so impressed with the huge plume of smoke that appeared from the general cooker area. Perhaps there was not quite enough oil/ butter in my steak pan, but then again, my steak barely touches the pan before being briskly whipped out in an attempt not to over cook it. Yes, I’m a fan of very rare steak and would rather eat it completely raw than well done, seriously! You can really taste the meat when it’s rare and it practically melts in your mouth – delicious. However you like your steak cooked, I urge you to give this recipe a go.
Beef and horseradish, for me, are two things that belong together, and nowhere do they work better than in this recipe. If you’re not a huge fan of horseradish, or find it too hot, you can change the quantities to suit your own palate. Personally, I like it fairly punchy so the recipe below will give you a nice hot horseradish cream, but just add more sour cream for a milder version. It’s also worth noting that you can use a various different steak cuts, but I opted for rump because I tend to like the fatter cuts – they’ve so much more flavour, but obviously fillet would be nice too, not quite as cheap, but certainly nice.  
  
1 ciabatta loaf
1 rump or fillet steak
Knob of butter
Handful of rocket
100ml sour cream
1 tbsp horseradish
1 tsp Dijon mustard
Salt and freshly ground black pepper
Combine the sour cream, horseradish and mustard in a small bowl, mix well.
Cut the ciabatta in half length ways then through the middle to create two sandwiches. Toast under the grill until golden. Meanwhile season and cook the steak in the knob of butter. Once cooked removed from the pan and allow to rest for 10 minutes.

Spread a thin layer of horseradish cream onto each slice of ciabatta. Thinly slice the steak and pile on top. Add more horseradish sauce if required and a handful of rocket.
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It’s time to clean off the BBQ



I honestly can’t think of a better way to welcome the summer months than a huge hunk of flame grilled steak, or a hefty sea bass baked on the BBQ. Or, perhaps you’re a simple sausage or burger person? Either way, there really is nothing more exciting than that first BBQ of the year. Imagine the sun shining, friends seated around a table that’s laden with grilled meats and fish, freshly made potato salad and, of course, some form of refreshing alcoholic concoction you had fun throwing together at the last minute. Now, that’s my idea of heaven. If only I had a garden of my own (sighs).  
I was however lucky enough to be invited for a little BBQ a couple of weeks back, a dinner date that turned into a BBQ because the sun was shining. So you’ll see from the pictures that this was a pretty impressive selection of food for the two of us. Surf and Turf anyone? The date may not have progressed anywhere, but hey, the food was certainly tasty and I got my first BBQ of the year out of it; happy days.
I’d recommend splashing out on the nicest meat you can find, if you’ve a local butcher, pop along and see what they suggest. One decent sized quality piece of steak is better than a selection of gristly burgers and sausages right? But, if you are partial to a sausage, opt for one with a high percentage of meat.
So, if you’ve yet to dust off, clean down or even purchase a BBQ, then wait no longer. Although there are many wonderful things here in Blighty, the weather certainly isn’t one of them (most of the time anyway), so make the most of it, spend as many of the warm days as possible in the garden, experiment with your barbecued food and try something new. Invite the family, your friends or indeed the neighbours, get everyone to bring something (perhaps the salad) and enjoy the sunshine whilst it’s here.