Eve's pudding and a simple roast.

As an accompaniment to a roast I was cooking I decided to make an Eve's pudding. 

The apples were boiled for 10-15 minutes with a splash of water to soften them up just a tad. 

 The completed pudding should be cooked for 20+ minutes on gas mark 5 (approx) or until golden brown in colour. 

Please excuse the shaky camera work as I filmed this myself rather than my daughter who usually films.

Here is a slice of the finished dessert served with cream. 

The roast was lovely too, served with all the traditional roast accompaniments. 

Pan fried duck & Yaxell Knives

This dish was prepared with a favourite knife of mine- a birthday present from my oldest daughter.

The Yaxell knife I used is 69 layers of Damascus steel that works fantastically to slice through meat and vegetables and looks good doing it: 

The dish itself was pan fried duck with an orange glaze that I served with a jacket potato and salad. 

Butternut squash soup & Challah

After a Remembrance Sunday memorial service and parade what better than to sit down with a bowl of home made soup and some challah. Cooked the night before and warmed up, I used fresh ingredients and a splash of brandy & cream.

Above is the finished dish with a garnish of coriander. 

Roast French trimmed rack of lamb

An early attempt at cooking videos. Very little information about ingredients or method.

Thanks to Richardblaine@ezcooking.com for the creative input and advice.

I made two  French trimmed rack of lambs ribs.

One plain and the other sprinkled with seasoned with  mint and honey.

Served with potatoes roasted in Goose fat, baby courgettes, asparagus and carrots.

The finished item plated.

It was delicious.