Roast Oyster Mushrooms with Garlic

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 … Continue reading

Roast Pork with Stilton and Port & Honey Glaze

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 … Continue reading

Petit Pois a la Francaise

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 … Continue reading