The Hackney Butchers Association

This is a warming, filling, spicy treat.  The pork can be replaced with salmon, chicken, beef or soya.  It will be just as fantastic. I used some Rau Ram, Vietnamese Coriander (Cilantro).  It's like a milder version of coriander with a slight lemony taste.  I think normal Coriander gives a more interesting flavour, but thought I'd give the real Mcoy a go this once.  I always use galangal rather than ginger. RECIPE BELOW:

Sweet, garlicky, herbalicious! , these are awesome. HERE'S HOW TO DO IT:

This is a very simple little garlic trick I picked up, to get your tomato sauce tasting like-a-ma-mumma used to make! It adds an amazing deep roasted garlic flavour.  It's very authentic.  When I tried this for the first time I suddenly realised it's what I'd been eating for years in restaurants.  Ok I'm a slow learner... RECIPE BELOW:

This is usually done with smoked haddock, but kippers work well too. I didn't have any pre-made curry powder so I made my own quick blend.  Damn good it was too!  Phew. RECIPE BELOW:

Inspired by the delicious lamb & aubergine stew I had cooked for me the other night (Thanks Ben &Rachel!) I dug out this aubergine recipe I love. This is so easy & really good!  It's from a Nigel Slater book, "The 30 Minute Cook"  I had given to me when I was a student.   It makes a great side dish for fish/meat, or just with some crusty bread & a glass of wine.  As a student it was probably accompanied by rice and a 4-pack of McEwans Export...

I got these great chilis from a brand new deli, "The De Beavoir Deli" opposite the Northgate pub.  Their website isn't built yet, but will be soon be found HERE .  It has only been running for a month (it's Nov 2009), but already has some nice stock.  It's got a lot of potential & worth a trip. The Chipotle are quite spicy.  The Guindillas are less hot, but really smokey.  They can both be ground up and added to pretty much anything.  Yum! They can also be ordered from the SOUTH DEVON CHILLI FARM along with another 98 varieties.  That would make a cool present for a chilli-head like me!

I pan-fried slices of the sausage & apples in some olive-oil, (it should have been butter!) The flavour was great.  The texture is unusual, but I could definitely get used to it. I've got another half a sausage to munch tomorrow.  I've got a couple of ideas brewing...  Broken up, it would add loads of flavour to a ragu.