Jazzing up the classic Pea and Ham soup is a grand idea on these chill Winter days, says Annette Taylor. Not much beats a bowl of hearty, steaming soup and one of my favourites was pea and ham. For years I’ve turned ham hocks and dried split peas into the well-known winter warmer; it’s cheap,
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We were up to our oxters in left-over slow-cooked hare, and wondering what to do with it all. It had been cooked the day before in red wine with black olives and streaky bacon and oregano and even more yummy things, and had with it about half a pint of sauce. A pie, we decided,
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The story goes it was an 18th century food writer, Hannah Glasse, who began a recipe with the words “First, catch your hare.” Possibly because they can reach speeds of 72 km/h, possibly because they just don’t seem to be as common as rabbit or pre-packed pork chops. In the spirit of being helpful, however,
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The jammy thing about marmalade is you no sooner make it, than it disappears.
