This recipe comes courtesy of Nigel Slater’s book, Real Food. The original recipe calls for 75g of butter, which I thought would be excessive, so I used 50g. I should’ve listened to Nigel – the mushrooms really soak up the butter. They were incredibly flavourful though and I tweaked the recipe a bit by adding […]
When I told my husband I was making a Donna Hay roast pork that was topped with Stilton he was sceptical about the combination. He ate his words – and the pork, crackling, stilton and port and honey glaze! This combination just works so well and in true Donna Hay fashion comes together with minimal […]
As the name would suggest this recipe is French and dates back to the 17th century. The sweetness of the fresh peas makes this a great side for any kind of poultry or game. It can be made vegetarian by omitting the speck/bacon and using vegetable stock instead of chicken stock. I paired it with […]
Mustard With Mutton 