Category Recipes
Kid goat curry with puy lentils
Goat? How often have you seen goat meat in the butchers? But believe it or not, goat is the most commonly eaten meat in the world. And yet we don’t eat much of it in the UK. Well maybe we should as it adds another dimension to the choices available to us. Not dissimilar to […]
Mussels with cider and thyme
We don’t eat enough shellfish which is a shame because, like a lot fish, it’s cheap and very fast to prepare and cook. Mussels are traditionally in season in the colder months – those with an ‘r’ in them, and this March is no exception – and make an ideal quick and tasty starter or […]
Cream leek and potato broth
It’s the season of leeks and potatoes – and there’s plenty of local ones available. So here’s a traditional winter warmer. This is a lumpy rather than pureed soup and is so much better than any tinned version. Like most soups, it’s simplicity itself to make. Why don’t more people do it? Don’t be tempted […]
Cottage pie
Previously published in the Northern Echo A recent recipe on here was for a beef pot roast and, if there’s any left over, the remains can be used for a cottage pie. Of course, you don’t need to wait for that though. If there’s no left overs, just sauté some chopped onions, add 450g of […]
Beef pot roast
Quality meat doesn’t need to be expensive. If you want fillet steak you’re going to have to raid the savings account. But there’s more taste in the cheaper cuts from the same animal. And we British have a long history of making delicious dishes using slow cooking techniques. Today’s recipe uses silverside which is a […]
Bacon loin hash
First published in the Northen Echo Some of the simplest combinations make surprisingly delicious dishes. This week’s recipe isn’t really a recipe at all because you could use so many different combinations of ingredients to come up with your own dish. It’s really just about having the confidence to give things a try. So, for […]
Braised oxtail
We’re prepared to eat steaks and other identifiable cuts of beef, as well as the ubiquitous stewing steak where you can’t always be sure what cuts are in it, but many people are funny about the cow’s tail. There’s only a certain amount of meat on it but what there is is really tasty. And […]
Kedgeree
Traditionally a breakfast dish from the days of the Empire, kedgeree makes a lovely tasty lunch or supper dish. If you’re passing the fish counter and pick up a bit of (preferably undyed) smoked haddock, apart from the fresh parsley (and I’ve usually got a pot of that growing on the windowsill), you’ve probably got […]
Squirrel a little away
I’m sure you’ve been there: because you couldn’t leave something alone, you cause a major calamity. Like maybe a dripping tap’s been getting to you so you try to tighten it in situ but only succeed in pulling it off the sink. There’s water squirting everywhere so you come up with a cunning, if rather […]
Blue cheese tarts
Currently on our menu at Oldfields, these rather delightful blue cheese tarts make a fabulous starter, light lunch or supper dish. In this recipe I’ve described it as four individual tarts but if you wanted to make one tart and divide it, use the pastry to line an eight or nine inch diameter flan dish. […]
Bill Oldfield 