Recent content by lisaandmax

I use a lot of herbs, both fresh and dried in cooking and am fed up buying them! I would like to grow rosemary, lemon thyme, dill, parsley and tarragon amongst others. I haven't a clue how to get started and once I'm up and running how to keep the plants alive.. ie which part of the herb to...

I've home smoked some salmon that I was going to serve on a buffet on little gems with a horseradish & creme fraiche dip. The salmon has flaked coming out of the smoker so any suggestions on how I can serve this now? Its for a cold finger fork buffet.

I've home smoked some salmon that I was going to serve on a buffet on little gems with a horseradish & creme fraiche dip. The salmon has flaked coming out of the smoker so any suggestions on how I can serve this now? Its for a cold finger fork buffet.

I make my own sausage rolls with homemade flaky pastry and sausage filling - I need to cook a batch for a party on Saturday and want to prepare ahead. Normally, I would make the rolls up and freeze uncooked to be cooked from frozen at a later point, BUT my sausagemeat has been previously...

I have a lovely pork shoulder from my butcher that I am going to braise slowly in cider for lunch today - but, I am not sure whether to score and leave the fat on (which I can't imagine being tasty as I dont think it will turn to cracking?????) or to take it off - the few recipes I have found...