This one is one of my Nana Lucy’s recipes. I decided that for the Break Your Heart Bake collaboration I was asked to join this would be great. It’s a recipe I had never made before but wanted to and it is something I wanted to do because I had been thinking about my Nana…
Category: Traditional Recipes
Victoria Sponge Cake
This particular recipe is an absolute brilliant one for beginners and masters alike. It’s fantastic when you have an hours notice for unexpected or expected guests and pretty much everyone I know or have met are more than happy with this cake and it brings them back to some happy childhood memories. Saying all that…
Yorkshire Puddings
Yorkshire Puddings are such a huge thing in our home that if a roast dinner turns up without them there is a mutiny! I learned this recipe when I was working as a chef and it has never gone wrong. It is incredibly easy, very quick and simple to adapt to your needs. This will…
Medieval Lemon Cakes
It’s not often I share my love of history with you guys and my love of experimental archaeology. However I appear to have the opportunity here to do so as I needed to make these cakes for my archaeology group. The original recipe for these cakes came from Thomas Dawson book, The Good Huswifes Lewell…
Top 10 Ways to Store and Preserve Brussel Sprouts
Here we are at number 4 of our series on storing and preserving Christmas Veg. It brings us smartly to Brussel Sprouts. The supermarkets have a price cap on them from the 18th of December for 19p for a 500g bag so it’s a good time to stock up if you want to. Brussel Sprouts…
Beef, Booze and Buttons
When hubby let me know that he hadn’t been paid his overtime this month my heart sank. His overtime is the equivelant of half his flat salary and it is what we live on after paying the bills. However I always have a plan and insteead of staying in a space of “wtf do we…
“Jarlic”
Rounding up Garlic Day had to be using what we had to make our very own easy to use “Jarlic”. So named by my kids when they were little to differentiate between fresh and prepared garlic. Basically it’s minced garlic in oil like you buy in the shops only this we grew and produced ourselves…
Pickled Scapes
You know the garlic harvest this year I am really proud of. Should I have left it an extra month to grow that little bit more as it went in a month late? Probably. Am I upset I didn’t? Not at all. I still got a second harvest of scapes so honestly I have no…
Confit Garlic 2 Ways
One of my absolute favourite things to eat both in summer and winter is antipasto. Sure these aren’t typically Italian but in our house we tend to call them “nibbles” and are happiest grabbing all the pickles and preserves of the year, including salad things and bread and other yummy treats and just picking what…
“Cawl” – Nanna Lucy’s Recipes
I have to admit making this one I was worried about. For such an incredibly basic and simple recipe there are depths and layers of flavour that if you mess it up, there’s no coming back. This was the kind of recipe we had in the Spring. Fresh Spring Welsh Lamb with the leftover root…
Bloo's Food 