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There’s always a groan in the Scullery when we’re invited to a particular friends’ house for Sunday Lunch – they have a certain knack of never being able to get the meal on the table hot (or sometimes, even warm). It made me wonder if maybe there was a need for some simple step by step instructions to get that meal to the table hot ..... and with no stress and panic. Read more... |
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Just when we thought that Spring was on the way Nature's hit back with a week of minus temperatures and sad looking snowdrops. Read more... |
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A favourite in the Scullery - good and warming on a cold February day. Read more... |
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Start the day with an energy boost - everything you need to keep the hunger pangs away til lunchtime and all in a glass. Read more... |
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A versatile dish suitable for vegetarians and meat eaters alike. Ring the changes to suit what you have in the fridge. Read more... |
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This is a basic 'ROUX' and the base of many sauces. Add cheese, mustard etc. to make interesting changes. Read more... |
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We love Moussaka - it conjures up imagery of a dreamy three month carefree holiday island hopping. Generally accepted as being the Greek national dish, Moussaka has as many variations as there are Greek homes - although it will typically include minced meat, spices, aubergine and bechamel sauce. Read more... |
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Quick update on those cool duster slippers - they're working well and the floors are sparkling. Bread Pudding anyone? Read more... |
