The Hackney Butchers Association

I came across this cool Jane Grigson recipe. I made it last night with my daughter. It's extremely sweet, but really good. 140g plain flour 1 egg, seperated 400ml dry cider 100g caster sugar 4 apples Lemon juice Sunflower oil 1. For the batter, sift the flour into a bowl with a pinch of salt. Make a well in the middle & then slowly mix in the egg yolk and 100ml cider. Then gradually mix in another 150ml of the cider until it is a smooth batter. It's recommended to leave it to chill for an hour or more if you have time. 2. For the syrup, dissolve the sugar in the remaining 150ml of cider, bring to the boil & simmer for 5mins-10mins until golden. 3. Core the apples, leaving them whole. Then cut each into 5 doughnut shaped rings, about 1cm thick. Toss in some lemon juice to stop them going brown. They look better this way, but it really doesn't matter. Big rustic chunks would be just as tasty. 4. When ready to eat, heat up ...

Award-winning 'Rose Veal', that's the ethical stuff, from a fantastic family-run farm, based in Cornwall. They deliver anywhere in the UK. http://bocaddonfarmveal.com We've just finished our supplies and are getting a load sent up for Christmas.

This is a brilliant little Lebanese place. As I found out last night, you need to book!.. Yalla Yalla 1 Green's Court, London, W1F 0HA Tel: 0207 287 7663 View Larger Map

A delicious Eagle Pub recipe. I love this!... 100ml olive oil 1 chicken, jointed 2 heads of garlic, separated but leave the skins on 3 bay leaves 500ml dry sherry 250ml water 1. Brown the chicken in the oil. 2. Take out the chicken & gently fry the garlic & bay. 3. Add the sherry, water & chicken 4. Simmer for 35mins, stirring regularly. 5. Season with salt & pepper. It's really easy, always works, and even my kids like it. Before you call the social services, the alcohol evaporates... It would work well with pork chops too. Mmmnnn. The Eagle recommend roast spuds with it, but I like mash to soak up the amazing garlicky, bay sauce. I keep making this one, it's great comfort food. In fact, we're having it tonight. No left-overs on this one I'm afraid.

No, really. Brought back from Sweden by my wife as a present. They will make an afternoon snack. Wild Man! They look a bit like peperami, so I might need a beer or two to wash them down. A bit later.... I tried them. They are like smokey peperami. They are not bad actually if you like skanky meat sometimes. I know I do.

This was good! Definitely one to repeat. This would be good to cook for friends. The spuds, cabbage, fish stock can all be pretty much prepared in advance & then finished within 10mins.

Serves 4 For the Fish: 4 fillets of haddock (or any white fish) For the aoili: 2 cloves garlic, peeled and crushed 50g tin of anchovy fillets in olive oil 3 egg yolks 300ml olive oil salt and pepper For the aoili: Blitz the anchovy & garlic in a blender. Then add the eggs one by one until well mixed. Then, with the blender still running, drizzle in the olive oil really slowly until you have a mayonaisse. It will keep in the fridge for a day, so could be made in advance. For the fish: Season & pan fry skin-side down in butter for 2-3mins, then turn over and fry on other side for 2mins.

This is based on a Pru Leith recipe. I upped all the spices, the tomato & the onion. RECIPE BELOW: