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Meat stocks I tend to keep very simple so that I can have the greatest freedom of flavour when using The different flavour notes of the fresh stock on the stove have prompted a few meals recently, as when Method: For meat stock: Boil bones in water for 1-2 hours until they have given up their flavour. If there was still meat on the bone, you can pick it off the bones and leave it in the stock.

, melt the lard. It didn't come out as I had imagined it, with chunks of meat, and gravy.

Bake at 180°C for about 30 minutes, until the cheese is melted, the broccoli is cooked and even beginning

We had leftover Broccoli and Fennel Tart for lunch, but not enough of it for a whole meal. It could just as easily be served over rice or couscous or something and become a more substantial meal though, or even have chunks of meat added to it to make it a main. nigella seeds 1/2 - tsp Aloha Chilli Spiced Cacao 1 tsp white sesame seeds 1 tsp black sesame seeds 1) Heat

Thanksgiving was last week, and unfortunately - mid-November not being considered part of the festive season here, and there being, therefore, no reason for them to be available - no turkeys were to be had, even for ready money. We discovered the day before the Big Feast that we could have ordered one, but this required a few days' notice. Instead, we decided to have a Thanksgiving Ham. We modified our standard cornbread stuffing recipe by adding a little orange zest to it, then bedded the ham down on that. Smothering it in a gingery apple sauce, and then blanketing everything in bacon, all elements came out moist, basted and richly delicious. Paired with sweet potatoes, broccoli, basil carrots and baking powder biscuits, this was truly a Big Feast (as Little Bit calls it), enjoyed as a family. Ingredients. 1 smoked ham (ours was roughly a kg) 8 - 10 rashers of bacon 1 - 1 1/2 c apple sauce ~ 1 inch fresh ginger, peeled and finely grated 5 c stuffing 1) 3/4 fill an oven-proof dish with the stuffing of your choice. Make a small hollow in the centre and nestle the ham in it. Smother the ham in the apple sauce and grate ginger over the top. Lay bacon over the whole. 2) Roast at 165°C for about 3 hours. Allow to rest for 15 minutes before carving. Enjoy with trimmings! We all agreed that the ham stood in nicely for the turkey at our Thanksgiving dinner and that this was a cooking method to be added into the rotation. The apple and ginger imparted a subtle but discernible and tasty note to the ham, which matched well with the orange note in the stuffing. Bacon was bacon, and therefore not to be argued with. Everything was moist and delicious. I hope you enjoy it as much as we did!

2 tsp cinnamon 2 tsp cumin 2 c chicken stock Salt to taste rice to serve Dried coconut to serve 1) Heat I have to say that since trying to tone down the heat of food for Little Bit's benefit, I have come to I added a little of my dad's home made Scotch Bonnet hot sauce to this, but don't over-do it on the heat

, crushed 1 tbsp dried oregano 2 1/2 tbsp sugar 3 tbsp red wine vinegar Salt and pepper to taste 1) Heat garlic powder 2 1/2 tbsp sugar 3 tbsp red wine vinegar 1 tbsp dried oregano Salt and pepper to taste 1) Heat tbsp red wine vinegar 1 1/2 tbsp apple cider vinegar 1 tbsp dried oregano Salt and pepper to taste 1) Heat wine vinegar 1 tbsp dried oregano 1 tsp (or more) tandoori powder/paprika Salt and pepper to taste 1) Heat And in the mean time, don't hesitate if you have questions, suggestions or ideas!

wilted 500 g spätzli 1 c mozzarella, grated 1 tsp thyme Salt and pepper to taste sour cream to dollop 1) Heat Mix well. 2) Place in a preheated oven at 180°C until the tops are crispy and the cheese is melted.

tbsp balsamic vinegar 1/2 tsp herbes de provence 1/2 tsp cumin Salt and pepper to taste 2 tbsp butter, melted ricotta Lasagna sheets 1/2 c Gruyère, grated (Optional: 6 ish bacon rashers) 1) In a large saucepan, heat Reduce heat and cook on low for about 15 minutes. Add a little water if needed. 2) Brush a deep oven-proof dish with melted butter. lay down a layer of

I received Salt Fat Acid Heat for Christmas and read through the food science part. I was very interested in the effects of salt on the breakdown of the muscle fibres for meat tenderising I have never had such succulent white meat a week later for sandwiches!) time, melt the butter in a frying pan. Cook on medium low heat, stirring almost constantly.