Keeping Chickens

Mashed carrots are not something I would rush to eat and mashed swede is not high on my list of preferences either. But put the two together and you have a delightful, flavoursome combination and I fail to understand why I like it so much, but I do. I hope you enjoy it too

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Ingredients – 4 portions

• 500g Swede peeled and chopped into approx 1cm cubes
• 500g of carrots peeled and chopped to 1cm rings and quartered
• 25g butter
• Salt and pepper to taste

Please note that weights are approximate, I use 1/4 - 1/3 of a decent sized Swede to 3 good sized carrots as a side dish for 4 people.

You will also need

• A medium saucepan
• A potato masher

Method

1. Boil the carrots and swede together in boiling salted water for 15 mins, or until tender
2. Drain off all the water
3. Mash the vegetables with the butter, a little salt and plenty of pepper
4. Serve

Serving suggestions

• Your mash will keep warm successfully so it makes a great side dish for a roast dinner or dinner party.
• Makes a good alternative topping on things like cottage and shepherds pie
• Makes a good alternative to mashed potato with sausages, stews and pies
• Make it a bit special by adding a little grated nutmeg
• This volumes up well, just use equal weights of carrot and swede.
• Dress to impress - sprinkle over some chopped parsley or just push a big sprig into the centre if serving up in a vegetable dish. 

Acknowledgements

Not sure anyone can lay claim to inventing this. For us it just evolved.

Other recipes you might like to try from our collection include:

• For a savoury gravy to go with your carrot and swede mash try our Onion Gravy.
• Peas and sprouts make another great side dish and add a vibrant green to the plate.
• Looking for a little something special to finish off your meal, Tiramisu is a great make ahead dessert.

If you like this recipe we would love to hear from you, or tell us via our Facebook page

Happy eating!

This salad is a bit of a meal in itself. It is easy to assemble and needs preparing in advance so the frozen veg can thaw. This leaves you free to do other things till it’s time to eat. I confess that the generous quantity of mayo and cheese will have the diet fairy after you though. However it is a delicious salad and great dished up at a party, with a load of friends to help reduce the calorie intake – they eat half your share for you. That’s what good friends are for! For the biggest visual impact on the table leave the layers unmixed until you are just ready to serve

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Serves 4 as a meal, 8 - 12, as a side dish

Ingredients

Please note that quantities given are approximate and you may want to adjust to taste. Do not overdo the Mayo!

• 1 large Iceberg lettuce – shredded (not too finely)
• 12 rashers of streaky bacon
• 450g Frozen peas
• 200g Can of sweetcorn or equivalent of frozen
• 8 heaped tblsp of mayonnaise
• 250g Mature or tasty cheddar cheese grated.
• small bunch chives chopped   
• 1 tbsp brown sugar

You will also need

• A frying pan
• A large serving bowl
• A pair of salad servers or two long handled wooden spoons

Method

1. Fry or grill the bacon until crispy then set aside to cool. One cool roughly chop.
2. Using a deep clear bowl if you have one, layer all the ingredients in the following order;
   1. lettuce
   2. chives
   3. peas – still frozen
   4. sweetcorn  - still frozen
   5. bacon
   6. brown sugar
   7. mayonnaise
   8. cheese.
3. Cover with clingfilm and refrigerate for at least 2 hours.
4. Just before serving, mix well.

Eat and enjoy!

Serving suggestions and variations

• substitute a generous squirt of salad cream for some of the the mayo for a slightly richer flavour, don't overdo the dressing as it will go sloppy
• make it vegetarian using crispy fried onions or chopped black olives instead of bacon
• We have only ever had this served at a BBQ with sausages and burgers but it would be good with grilled or baked meats or fish too
• for a lighter version try replacing the cheese with grated carrots and use less mayo
• This recipe can easily be halved to make less, I use 1/2 an iceberg in a 20cm round bowl and just put a layer of each ingredient on top.

Acknowledgements

This is a popular salad from our friends Marek and Boz who have introduced it to our local pub community. The history behind it is that in the 1980's, Marek's Mother regularly visited her sister in Boston, USA .  She first experienced the salad there and introduced it to her family, the rest is history.  In their family, the recipe is simply known as 'Mama's Salad'.Our thanks go to Marek's Mama.

If you enjoyed this recipe then you may also want to try these recipes from our collection:

• Another great side, and one I made more times than I can remember, includes our Home Made Coleslaw Recipe, simple and quick to assemble you will never buy coleslaw again
• Want a totally over the top serving for your burgers then give the Great Australian Burger with the Lot a go
• For a traditional teatime treat you can't beat a Dundee Cake and this has a tiny twist to bring out the orange flavour of the marmelade.

Happy Eating!

Boston Beans may not have onions in the title but I have included it in the onions recipe section because it;

• - contains 2 large onions, more than most recipes!
• - is such a popular food at our parties we needed to include it somewhere.
• - is a very flexible recipe

This recipe can be used as a meal in itself they are tasty enough. It is equally good served as a side with any grilled meat. It was originally served to us as an accompaniment to BBQ food and in my opinion it is best cooked long and slow so the beans start to go mushy. For this quantity you’ll need a big saucepan.

Serves lots! Approx 4 people as a meal,10 - 20 people as a side, however they usually want seconds

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Ingredients

• 3 x 420g cans of baked beans
• 1 x 410g can of butter beans
• 1 x 410g of red kidney beans
• 2 large or 4 small onions chopped
• 8 rashers bacon chopped  – optional
• 1 tbsp black treacle
• 3 tbsp golden syrup
• 6 tbsp tomato ketchup
• 1 tsp mustard powder
• 1 tbsp soy sauce
• 1 tbsp Worcester sauce
• 1 tbsp garlic paste or 3 cloves crushed

You will also need

• A large saucepan
• A wooden spoon
• A good Yee Haw voice!

Method

1. Fry the onions in a little oil until soft and brown
2. Add the bacon and fry till crisp
3. Add all the remaining ingredients and bring to a boil
4. Turn down the heat to simmer and cook for at least 30 mins, stirring occasionally. Have a care as the high sugar content means the beans may catch in your pan
5. At the end of the cooking time shout yeehaaaaw! Very loudly. You have just made Boston Beans

Serving suggestions and variations

• This is best made in advance and allowed to mature, reheat gently just before serving being carful to ensure the beans dont burn on the base of the pan.
• Use 5 cans of mixed beans instead of the individual ones listed, or your favourite selection of mixed beans with a tin of chopped tomatoes
• Add a jar of tomato passata sauce if you want more sauce with your beans
• The quantity of beans can be halved if you need less but the other ingredients and cooking time should be the same
• The quantity can be doubled but you will need a huge pan, may need to cook the beans a little longer and will need to mind them carefully so they dont burn.
• These beans freeze well, make the full quantity and portion them so you can defrost the volume needed.
• Miss out the bacon if you want a vegetarian option but increase the onions to compensate.
• Do not miss out the Yeehaaaaw especially if you have children, it authenticates the beans, very important!

Acknowledgements

This recipe for Boston Beans is an authentic American recipe passed on to me by a former colleague, Nick, who had received it from his American mother in law. Thanks Nick you have helped to bring a wonderful food to the masses. Now I can send friends to the web site instead of e-mailing the recipe when they want it.

If you liked this recipe you may also like to try one of these recipes from our collection:

• Slow Cooked Onions should not be held in reserved for a BBQ, try them as a side with a chop or roast
• For the diet concious Roasted Jacket Potato Wedges make a super alternative to chips, they also great served as a sharing starter or snack with dips
• You can't beat a Traditional Cream Tea on a warm summers day, and remember warm scones are also great in the middle of winter too.

If you like this recipe we would love to hear from you, or tell us via our Facebook page

Happy eating!

Any onion gravy needs to have plenty of onions in it, and I don’t mean little bits of onion I mean slices of onion that you can really taste. This gravy has evolved over time for us. It is not one we can refer back to in a recipe book and it often varies depending upon the flavour of the sausages we are eating it with. It is wonderful poured into a giant Yorkshire Pudding filled with delicious sausages as a good Toad In The Hole should be. It is also great with any grilled meat if you want to make a meal more interesting. Give it a go, put enough onions in and it’ll count towards one of your 5 a day vegetables.

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Ingredients

• 1 lb of onions chopped in half and sliced
• 50g butter
• 2 tblsp cornflour
• 500ml vegetable stock
• 2 tblsp Tomato Ketchup
• A good slug of soy sauce
• Splash of Worcester Sauce
• Salt and Pepper to taste

You will also need

• A small saucepan

Method

1. Heat some oil in a pan until it is smoking.
2. Add the onions then turn the heat down and let the onions cook stirring occasionally until they go brown and start to caramelise. 
3. Mix the cornflour with a little cold water to make a paste then gradually add the stock stirring.
4. Pour the stock mix onto the cooking onions with the tomato puree, a splash of Worcester sauce and a good slug of Soy
5. Bring to the boil stirring then reduce the heat and simmer for a few minutes.
6. Add seasoning to taste

Serving suggestions and variations

• Great served with Sausages, faggots, meatballs and grilled red meats
• Try adding a few finely chopped mushrooms to the onions
• Substitute Tobasco or chilli sauce for the Worcester sauce if you want a bit more bite in your gravy
• The caramelised onions make the gravy a nice rich brown if it is not dark enough add extra soy sauce before you add the seasoning
• Remember herbs add depth of flavour to your food, try adding some sage.
• Substitute a glass of red wine for some of the stock
• Try pouring in some of the meat juices to give a more meaty flavour.

Acknowledgements

This recipe is all down to John. Thank you John for your years of effort in developing a wonderful gravy for us to enjoy.

If you enjoyed this recipe then you may also like to try one of these recipes from our collection:

• For a special breakfast Eggs Royale hits the mark, and also make a sumptious lunch when served with salad
• For a warming vegetarian supper give our Leek and Potato Hot Pot a try
• there are lots of Chocolate Brownie recipes out there, this one is especially great when you have some eggs to use up, just the righ amount of fudge and cake.

If you like this recipe we would love to hear from you, or tell us via our Facebook page

Happy eating!

We love a BBQ and we like to produce something a little more interesting than a burger in a bun. Having Vegetarian friends has also encouraged us to explore the world of BBQ vegetables. This potato dish is great to offer when you have larger numbers and want to offer something different to potato salad. The spuds are cooked and prepared in advance so all you need to do is reheat them over the coals and serve. Fantastic.

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Serves 4 - 6

Ingredients

• 500g small new potatoes washed, all evenly sized if possible
• 12 tsp Lime pickle
• 60ml sunflower oil
• 2 tsp tomato sauce
• 2 tsp ground cardamom
• 2 tbsp natural yogurt

You will also need

• A medium saucepan or steamer
• A large bowl
• Enough skewers to load 4 potatoes on each, if using bamboo then soak for 30 mins before use.

 Method

• Steam or boil the potatoes until tender but firm
• Drain the potatoes and leave to cool (You may skin them easily now if preferred)
• Mix all the remaining ingredients together in a bowl having chopped up any large pieces of lime pickle
• Mix the marinade and the potatoes in a bowl and refrigerate for 3-4 hours or overnight
• Just before cooking push the potatoes onto skewers and spread the remaining marinade over them
• When ready to cook reheat them over the coals turning regularly for approx 10 mins allowing the marinade to brown a little
• Eat and enjoy!

Serving suggestions and variations

• This is really a BBQ dish but if you want you could cook them under a grill
• Don't like it so hot and spicy - use a mild lime pickle instead
• Miss out the lime pickle and try mango chutney for a sweeter version
• Miss out the pickle and try mixing the yogurt with a little chopped onion and mint

Alternative Marinade

• 2 tbsp Lime Pickle
• 2 tbsp Tikka Paste (Or other Curry Paste according to taste)
• 2 tbsp Natural Yogurt
• Whizz everything in a blender to mix and break up the Lime pieces

Acknowledgements

This recipe has come from "The Book of Grilling and Barbecues" by Cecilia Norman. It has inspired us with a wide variety of interesting dishes for the BBQ with a good selection of non meat options and desserts.

If you liked this recipe you might also like our recipes for:

• Camembert with Asparagus dippers, great for sharing if you are having a BBQ
• Onion Gravy, an alternative to dishing up slow cooked onions on your burger, easpecially if you don't want a burger bun
• Profiteroles with chocolate sauce, what a great way to finish of your meal and all prepared well in advance.

Happy Eating!

Carrot Bhajia is an adaptation of a Vegetable Bharjia recipe we have used for years. I no longer know where the original recipe came from but it forms a great base of spices which can be used with any vegetable for a quick and easy side dish. It was adapted to carrots by us after Simon tried the Gajer Bhajia dish in our favourite local Curry restaurant, Mela. Gajer Bhajia is now one of his favourite dishes.

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Ingredients - 6 portions

• 500g of carrots, grated
• 1 small onion, chopped
• 1 chilli, de seeded and chopped – optional, add more if you want it really hot.
• 1 clove of garlic, crushed
• ½ tsp ground cumin
•  ½ tsp cumin seeds
• ½ tsp Garam Masala
• Olive oil or ghee
• Salt to taste

You will also need

• A small saucepan

Method

1. Stir fry the onion and chilli in a little oil until softened.
2. Add the garlic and spices, cook for 1 – 2 mins.
3. Add the grated carrot, a splash of water and a pinch of salt to taste, cover and cook for 5 mins.

Serving suggestions

• This is best made and allowed to mature, reheat gently just before serving
• Makes a great vegetable side dish for any curry
• Vary it by using other vegetables which have been pre-cooked such as potatoes, spinach, cauliflower and courgettes
• Try leaving out the chilli if you want a flavoursome dish with no heat
• Easy to volume down or up, may need to adjust the cooking time

Acknowledgements

Sorry can’t tell you where this originated as the original recipe is gone. It has become one of those recipes which gets handed down through the generations!

You might also like to try one of these recipes from our collection;

• For a warming supper dish have a go at our Split Pea, Tomato and Bacon soup, more filling when served with a cheese and pickle sandwich.
• Something unusual to add to your currey side dishes is our Aloo Potatoes, great to prepare ahead.
• A twist on our classic Victoria Sandwich Cake is the delicious coffee version.

If you like this recipe we would love to hear from you, or tell us via our Facebook page

Happy eating!

Peas and sprouts are not something you combined very often however both vegetables benefit from the addition of a little crispy bacon so why not put all three together. This dish just mixed the peas, sprouts and bacon together for a fab dish of greens on our Christmas table one year. Cutting the sprouts in half to reduce the cooking time was one of Johns inspirations and they taste so much better for it. So we no longer leave sprouts whole however we choose to cook them.

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Serves 4

Ingredients

• 450g Frozen peas
• 450g Brussels sprouts trimmed and halved
• 100g packet of pancetta or 4 pieces of streaky bacon
• a little oil or butter

You will also need

• A medium sized saucepan or steamer
• A additional medium sized saucepan
• Optional - a warmed serving dish

Method

1. Boil or steam the sprouts for 10 mins max.
2. heat the oil or butter in a pan
3. add the pancetta/bacon and cook until starting to brown
4. reduce the heat slightly then add the peas and cook for 2 - 3 mins
5. stir in the cooked sprouts and mix ensuring some of the bacon juices cover them
6. remove from the heat and place in a wormed serving dish

Eat and enjoy!

Serving suggestions and variations

• This is a great way to serve peas and sprouts at Christmas or at any other celebration meal however it is simple to put together so don't just save it for a special occasion
• Only ever use fresh sprouts, don't be tempted to use frozen - keep it seasonal I beg of you
• If you want to avoid bacon try frying off 1 chopped onion instead - it is a different dish though.
• If you can't face sprouts at all try boiling a few baby onions in a little water with some butter and sugar until syrupy and adding instead, this dish is called Petit Pois Bonne Femme.

Acknowledgements

This recipe has evolved from a strong desire to have peas at Christmas at a time when we were encouraging Simon to eat sprouts. Our cook book "The Taste of France" has a recipe called Petit Pois Bonne Femme which uses baby onions, we thought the onions were sprouts in the photo and hey presto we got inventive.

If you like this recipe then you may also like to try these recipes from our collection:

• Peas and sprouts are a Christmas side for us, a special potato dish includes our Pomme Darphin aux Oignons, give them a go
• For a special starter or luxury breakfast try our Blinis with Smoked Trout and Eggy Scramble
• Looking for comfort in a pudding, then you can't do much better than our Banoffee Pie - sumptious!

Happy Eating!

This recipe for potato salad is quick, easy, tasty and only has 3 ingredients. Many recipes you find have a whole heap of ingredients that make this dish unnecessarily fussy. My advice is keep it simple. Our version of potato salad is one that we have been asked to take along to buffet parties on many occasions and is a store cupboard item in my mother’s refrigerator all through the summer. It is no fuss, you throw it together and it tastes great. There are no hard and fast measurements to this one so adjust to your own taste.

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Makes enough for approx. 8 servings

Ingredients

• 8 medium waxy potatoes, peeled and cut into 2 – 3 cm pieces
• 1 medium onion chopped quite finely
• 3 – 6 tablespoons of mayonnaise start with less and add more to suit your taste – homemade or bought, we use Hellmans.

You will also need

• A saucepan
• A mixing bowl

Method

1. Steam the potatoes for 10 – 15 mins until tender, don’t overcook them or you get mash.
2. Allow the potatoes to cool then put them into a mixing bowl
3. Add the remaining ingredients and gently stir them together, adding more mayonaise if necessary.
4. Transfer to a serving bowl, then remember to share it with your nearest and dearest!

Serving suggestions and variations

• Potato salad is a great side for any salad or cold buffet
• Also great with meat or fish, grilled or BBQ’d, or served without gravy
• Add 2 – 4 hard boiled eggs chopped to similar sized pieces as the potatoes
• Stir in some chives to add a little colour

Acknowledgements

I really can’t tell you were this recipe came from other than I brought it home with me after a year in Australia and that was many years ago. I hope you try and enjoy this version and if you love it try adding some chopped hard boiled eggs, I love it, Simon hates it!

You might also like to try one of the follwoing recipes from our collection;

• A nice alternative potato side for a BBQ or Curry are our Hot Aloo Potatoes, a great prepare ahead dish.
• For a really tasty gravy with sausages or chops have a go at this Onion Gravy, simple and tasty.
• Carrot cake is one of the few carrot dishes I really love, make it one of your favourites too.

We hope you have enjoyed this recipe.

Happy eating!

Cooking runner beans in tomato sauce provides a delicious vegetable side dish and gravy all in one, which can easily be volumed up for a vegetarian casserole. The sauce can be cooked on a low heat for up to 2 hours, longer in a slow cooker, so this is a great recipe for both the first picking of fresh young beans right through to the last few stringy and tough beans. No waste great!

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Recipe serves 4 as a vegetable side dish

Ingredients

• 500g of runner beans sliced
• 50g butter or a splash of oil for cooking
• 1 small or ½ a large onion chopped finely
• 1 clove garlic crushed
• 1 tin of plum tomatoes
• 2 tbsp Tomato puree
• 1 tsp mixed herbs
• ½ tsp sugar
• Salt and Pepper to taste

You will also need

• A large saucepan

Method

1. Heat some oil in a saucepan until it is smoking. Add the onions then turn the heat down and let the onions soften
2. Add the garlic, herbs, tomatoes, tomato puree and beans then bring back to a simmer
3. Reduce the heat and cook until the beans are tender, 20 mins for young ones, as long as 2 hours for the really old ones (probably best cooked in a slow cooker all day or used in the stew version!)
4. Adjust the seasoning to taste, adding sugar to taste at the same time

Serving suggestions and variations

• Great served with Sausages, grilled or roasted chicken and breaded fish
• Remember herbs add depth of flavour to your food. Add some rosemary, basil or thyme to give even more flavour
• If you like more sauce add 10ml of vegetable stock when you add the beans
• Try adding a few finely chopped mushrooms, potatoes and broad beans or any other vegetables you have handy to make a vegetarian stew
• Add a little Tabasco or chilli sauce if you want a bit of bite.

Acknowledgements

This recipe has been passed down through generations of Polish Farmers and has made its way to me via my friend Lydia. Thanks Lydia, we will eat and enjoy our beans from the young and tender to the old and woody from now on.

If you liked this recipe you may also like to try one of these recipes from our collection:

• Most of you know that Quich is my absolute favourite dish in the world. Have a try of this Asparagus Quiche when the asparagus is in season
• looking for a variety of side salads to offer then give the Onion and Tomato salad a go and add some colour to your table at the same time.
• So many of us love a chocolate cake try the chocolate variation of our classic Victoria Sponge as a teatime or lunch box treat

If you like this recipe we would love to hear from you, or tell us via our Facebook page

Happy eating!

This recipe for potato salad is quick, easy, tasty and only has 4 ingredients. Many recipes you find have a whole heap of ingredients that make this dish unnecessarily fussy. My advice is keep it simple. Our version of potato salad is one that we have been asked to take along to buffet parties on many occasions and is a store cupboard item in my mother’s refrigerator all through the summer. It is no fuss, you throw it together and it tastes great. There are no hard and fast measurements to this one so adjust to your own taste. If you don't like eggs try the even simpler egg free version.

Link to measurement conversion chart

Makes enough for approx. 8 servings

Ingredients

• 8 medium waxy potatoes, peeled and cut into 2 – 3 cm pieces
• 2 - 4 Hard boiled eggs chopped to a similar size as the potatoes - NB the eggs can be cooked in with the potatoes if you want to save energy
• 1 medium onion chopped quite finely
• 3 – 6 tablespoons of mayonnaise start with less and add more to suit your taste – homemade or bought, we use Hellmans.

You will also need

• A saucepan
• A mixing bowl

Method

1. Steam the potatoes for 10 – 15 mins until tender, don’t overcook them or you get mash.
2. Allow the potatoes to cool then put them into a mixing bowl
3. Add the onion and mayonaise and gently stir them together adding more mayo if necessary.
4. Gently fold in the chopped eggs
5. Transfer to a serving bowl, then remember to share it with your nearest and dearest!

Serving suggestions and variations

• Potato salad is a great side for any salad or cold buffet
• Also great with meat or fish, grilled or BBQ’d, or served without gravy
• Stir in some chives to add a little colour
• Cook the eggs with the potatoes to save some washing up but make sure the shells are clean before you add them to the pan.
• For a more unusual potato salad try our Fully Loaded Jacked Potato Salad.

Acknowledgements

I really can’t tell you were this recipe came from other than I brought it home with me after a year in Australia and that was many years ago. I hope you try and enjoy this version and if you ont like the idea of eggs in there you are as bad as Simon!!

You might also like to try one of these recipes from our collection;

• You can't beat a quiche or flan on a summers day and our Minted Pea and Pancetta flan is a must with potato salad
• Looking for a monster burger then try a Great Australian Burger with the lot, it's an Aussie winner
• Many of us are on the look out for a low fat option instead of chips, give our Oven Baked Jacket Wedges a go, fab with baked fish and mushy peas.

We hope you have enjoyed this recipe.

Happy eating!