I like to use free-range or free-farmed pork sausages to make my sausage rolls, rather than sausage meat of dubious provenance.
You have to make and fill the roll on the same day, but then it keeps refrigerated for up to four days.
This is my mother’s special stuffing; it’s very rich and a good contrast to delicate turkey or chicken meat. It’s also my favourite!
In the summer I love making potato gratin to go with barbecued meats and vegetables. You can make it in advance and everyone loves it. Decadently pair this with my favourite cheese, earthy washed rind, and it is elevated to heavenly.
Korean corn cheese is a popular accompaniment to fried chicken. It makes a great hot dip for corn chips – you can use bought but I like to make extra large baked ones as they are less oily and hold lots of the cheesy goodness. Chilli sauce is optional if you like it spicy.
This play on Peking duck may sound a little weird but trust me, it tastes delicious. This is a great option for a casual hands-on dinner when you have guests that include vegetarians. You can top your pancake with any combination of haloumi, duck and eggplant. Use bought pancakes and sauce if you prefer.