Pot-roasted chicken with cider

Pot-roasting is the ultimate lazy one-pot roasting method, and one that is great as the weather gets colder. Continue reading

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Pot-roasted chicken with beer gravy

Yes, it is another chicken recipe, and it is even another pot-roasted chicken recipe, but I haven’t posted one in ages, so that makes it time for another one. Continue reading

Stoemp with sausages and bacon

Stoemp is a Belgian vegetable dish that is related to things like bubble and squeak, rumbledethumps and colcannon mash.

It is a mixture of root vegetables all mashed up together, often with the addition of herbs and leeks.

I used potatoes, swede, parsnips, carrots, leeks, thyme and bay leaves, all boiled up together and then mashed with salt and pepper, butter and cream, taking care to leave the mixture with some decent texture. You don’t want a smooth purée here, more of a rustic mixed mash.

You can eat all sorts of things with this, duck breasts are good, as are fried eggs, especially duck ones. It also goes well with all manner of pork dishes, boiled ham being nice, but it is also fantastic with sausages and fried or grilled bacon.

I used two kinds of Polish sausage and some smoked back bacon, which made a lovely combination of salty, smoky pork and creamy, buttery sweetish root vegetables.

You don’t need a gravy or a sauce, but some Dijon mustard is an excellent accompaniment.

It is a fantastic warming dish for cold Autumn and Winter evenings.

Curried root vegetable soup

A real Winter warmer!

I love soup, it is one of those really satisfying things to make and also to eat.

Curried soups work really well with sweet-tasting root vegetables like parsnips, swedes and squashes. This one was made with leeks softened in oil and butter – take care not to colour them too much because they go bitter – with diced swede, carrot, parsnip and sweet potato and some roughly chopped parsley leaves and stalks plus a dried red chilli, salt and pepper and a couple of teaspoonfuls of curry powder (any commercial blend is OK or you can make a blend from individual ground spices).

I cooked the vegetables in the oil and butter for a few minutes then added in all the seasonings and topped the pan up with about a litre and a half of water, brought it to the boil and then simmered it for about 30 minutes.

Then I blitzed the soup with a wand-type hand blender, although you could use a goblet one and simmered it for a bit longer with some milk added in, because it was very thick.

You could stir in some cream or Greek yoghurt, or top it with croutons or crisp fried onions or, as I did here, drizzle with a bit of decent olive oil.

You could serve it with wedges of crusty bread, warmed pittas or, as here, some toast. I used Richard Bertinet rye, which is lovely bread.