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Flora Pro.activ"},{"term":"Redmond"},{"term":"Royal Wedding"},{"term":"Ryvita"},{"term":"SACO Kitchen"},{"term":"Sandwich Week"},{"term":"Scrummy Snacks\f\u000B\u0012\u0013Cookies and squares\f\u000B\u0012\u0005Cakes\f\u000B\u0012\tChocolate\f\u000B\u0012\u000ETeatime Treats"},{"term":"Smokers"},{"term":"Smoothies"},{"term":"Stocking Your Kitchen"},{"term":"Supper"},{"term":"Swedish delights"},{"term":"Tamasin Day Lewis"},{"term":"Teesside"},{"term":"The Benefits of  usingFiltered Water"},{"term":"The Great British Picnic"},{"term":"The Olive Oil Buyers Guide"},{"term":"The Perfect Omelet"},{"term":"The Skinny Bakery"},{"term":"The Traditional British Fry Up"},{"term":"TikTok"},{"term":"Titan Supper Club"},{"term":"Todd's favourites"},{"term":"Top Ten of 2014"},{"term":"Tourtiere"},{"term":"Turkey Carving"},{"term":"Ultimate Store Cupboard"},{"term":"Unilever Brazil Challenge"},{"term":"Unilever Halloween Challenge"},{"term":"Very Lazy"},{"term":"Whole 30"},{"term":"Wildo"},{"term":"Year end"},{"term":"Year in Review 2010"},{"term":"Yorkshire Puddings"},{"term":"baking mix"},{"term":"beetroot"},{"term":"blogging"},{"term":"braising"},{"term":"buns"},{"term":"butters"},{"term":"cheesecake"},{"term":"chefs"},{"term":"chowder"},{"term":"coconut oil"},{"term":"contests"},{"term":"coobooklets"},{"term":"cornbread"},{"term":"croissants"},{"term":"curry 101"},{"term":"dotcom.giftshop"},{"term":"doughs"},{"term":"events"},{"term":"fairy food"},{"term":"favorite ingredients"},{"term":"favourite things"},{"term":"filled things"},{"term":"first courses"},{"term":"food to go"},{"term":"food whimsies"},{"term":"fresh fruits"},{"term":"fun desserts"},{"term":"gammon"},{"term":"garden treats"},{"term":"giveaway winner"},{"term":"gousto"},{"term":"gratins"},{"term":"haddock"},{"term":"holidays. scrummy snacks"},{"term":"homemade"},{"term":"how to build the perfect Turkey Sub"},{"term":"making do"},{"term":"meatless monday"},{"term":"mint chocolate"},{"term":"movie night"},{"term":"mushrooms"},{"term":"next day catering"},{"term":"no-bake"},{"term":"parsnips"},{"term":"peaches"},{"term":"peppermint"},{"term":"photowall"},{"term":"popcorn"},{"term":"porridge"},{"term":"pot luck suppers"},{"term":"prunes"},{"term":"rainy day meals"},{"term":"raisins"},{"term":"refrigerated desserts"},{"term":"refrigerator desserts"},{"term":"ribs"},{"term":"seroles"},{"term":"service reviews"},{"term":"side dishes. comfort foods"},{"term":"sidside dishes"},{"term":"skills"},{"term":"sponsors"},{"term":"substitutions"},{"term":"superfoods"},{"term":"sweet potatoes"},{"term":"toffee"},{"term":"zucchini"}],"title":{"type":"text","$t":"The English Kitchen"},"subtitle":{"type":"html","$t":"De-bunking the myths of English Cookery\nOne delicious recipe at a time\n"},"link":[{"rel":"http://schemas.google.com/g/2005#feed","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/posts\/default"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/-\/Nigel+Slater?alt=json-in-script\u0026max-results=30"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/search\/label\/Nigel%20Slater"},{"rel":"hub","href":"http://pubsubhubbub.appspot.com/"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"generator":{"version":"7.00","uri":"http://www.blogger.com","$t":"Blogger"},"openSearch$totalResults":{"$t":"14"},"openSearch$startIndex":{"$t":"1"},"openSearch$itemsPerPage":{"$t":"30"},"entry":[{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-660470419064375478"},"published":{"$t":"2021-08-02T07:00:00.112+01:00"},"updated":{"$t":"2021-08-02T07:00:00.297+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"cooking for two"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Delicious Mains"},{"scheme":"http://www.blogger.com/atom/ns#","term":"lamb"},{"scheme":"http://www.blogger.com/atom/ns#","term":"meat and potatoes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Nigel Slater"},{"scheme":"http://www.blogger.com/atom/ns#","term":"potatoes"}],"title":{"type":"text","$t":"Lamb with Lemon, Mint \u0026 Potatoes"},"content":{"type":"html","$t":"\u003Cp\u003E\u003C\/p\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-f39kx73UnGw\/YQa-tk9jMvI\/AAAAAAADVCQ\/agRMsHyX52EZ7IHfLBdscDjZcCeZBm8JwCLcBGAsYHQ\/s3980\/cover%2Blamb.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Lamb with Lemon, Mint \u0026amp; Potatoes\" border=\"0\" data-original-height=\"3980\" data-original-width=\"3774\" height=\"640\" src=\"https:\/\/1.bp.blogspot.com\/-f39kx73UnGw\/YQa-tk9jMvI\/AAAAAAADVCQ\/agRMsHyX52EZ7IHfLBdscDjZcCeZBm8JwCLcBGAsYHQ\/w606-h640\/cover%2Blamb.JPG\" title=\"Lamb with Lemon, Mint \u0026amp; Potatoes\" width=\"606\" \/\u003E\u003C\/a\u003E\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EI learned to love two things over the 20 + years that I spent in the UK.\u0026nbsp; One of them was lamb, and the other was the cooking of Nigel Slater.\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003ELamb was not something I had ever really had when I was growing up. My mother did buy lamb chops once, but they smelled like burning mittens when she was cooking them so nobody would eat them.\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-hZkD3gxOVqg\/YQa_oO8_nJI\/AAAAAAADVCc\/z3cSomrzF50RiOqXzuDF4qUozqfcKlrFACLcBGAsYHQ\/s4892\/IMG_1885%2B%25282%2529.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Lamb with Lemon, Mint \u0026amp; Potatoes\" border=\"0\" data-original-height=\"3147\" data-original-width=\"4892\" height=\"412\" src=\"https:\/\/1.bp.blogspot.com\/-hZkD3gxOVqg\/YQa_oO8_nJI\/AAAAAAADVCc\/z3cSomrzF50RiOqXzuDF4qUozqfcKlrFACLcBGAsYHQ\/w640-h412\/IMG_1885%2B%25282%2529.JPG\" title=\"Lamb with Lemon, Mint \u0026amp; Potatoes\" width=\"640\" \/\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EIt was probably not good lamb.\u0026nbsp; I only came to love and appreciate lamb after moving over to the UK. Our wedding supper was held at a restaurant and we were allowed to pick whatever we wanted from the menu.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EI decided to be brave and picked Saddle of Lamb. It was delicious.\u0026nbsp; I fell in love at first bite and have been cooking lamb ever since.\u0026nbsp; They had beautiful lamb in the UK.\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-PhnzH13zViU\/YQa_oo8vhYI\/AAAAAAADVCg\/JJA1YiHw3UIk6MFas_nSfs-iRu225K6hQCLcBGAsYHQ\/s4469\/IMG_1886%2B%25282%2529.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Lamb with Lemon, Mint \u0026amp; Potatoes\" border=\"0\" data-original-height=\"3399\" data-original-width=\"4469\" height=\"486\" src=\"https:\/\/1.bp.blogspot.com\/-PhnzH13zViU\/YQa_oo8vhYI\/AAAAAAADVCg\/JJA1YiHw3UIk6MFas_nSfs-iRu225K6hQCLcBGAsYHQ\/w640-h486\/IMG_1886%2B%25282%2529.JPG\" title=\"Lamb with Lemon, Mint \u0026amp; Potatoes\" width=\"640\" \/\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EI know you are all familiar with what lamb is, but you may not be so familiar with who Nigel Slater is.\u0026nbsp; \u0026nbsp;Nigel Slater is a cook who writes.\u0026nbsp; \u0026nbsp;He is not a classically trained Chef, but he is every bit as popular as any celebrity chef.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EHe's been writing a food column for the Observer every weekend for 27 years, and is the author of multiple cookbooks. He has also had several very popular series on the television, and a movie made about him called simply \"Toast.\"\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-ePGbnB4si50\/YQa_f5IvINI\/AAAAAAADVCY\/zCxXlVNuqdgkKY2WUU4jv3OUSXghQg1oACLcBGAsYHQ\/s3952\/IMG_1888%2B%25282%2529.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Lamb with Lemon, Mint \u0026amp; Potatoes\" border=\"0\" data-original-height=\"3082\" data-original-width=\"3952\" height=\"500\" src=\"https:\/\/1.bp.blogspot.com\/-ePGbnB4si50\/YQa_f5IvINI\/AAAAAAADVCY\/zCxXlVNuqdgkKY2WUU4jv3OUSXghQg1oACLcBGAsYHQ\/w640-h500\/IMG_1888%2B%25282%2529.JPG\" title=\"Lamb with Lemon, Mint \u0026amp; Potatoes\" width=\"640\" \/\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EHe is a man who loves to cook and who loves to eat and who loves to write about it.\u0026nbsp; He cooks the way I love to cook and to eat. Its that simple.\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EI have a few of his cookery books. Not as many as I used to have because I am having to replace the ones I left behind, but I am starting off with his best (in my honest opinion), The Kitchen Diaries.\u0026nbsp; There are three volumes and they are exactly what the title says.\u0026nbsp; Kitchen Diaries.\u0026nbsp;\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-WBUTFmX4fQQ\/YQbATwS8ZlI\/AAAAAAADVC0\/TRaeQXW-Zm4GNiruv4z6HrTYJcb3Vw6OgCLcBGAsYHQ\/s5184\/IMG_1889.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Lamb with Lemon, Mint \u0026amp; Potatoes\" border=\"0\" data-original-height=\"3888\" data-original-width=\"5184\" height=\"480\" src=\"https:\/\/1.bp.blogspot.com\/-WBUTFmX4fQQ\/YQbATwS8ZlI\/AAAAAAADVC0\/TRaeQXW-Zm4GNiruv4z6HrTYJcb3Vw6OgCLcBGAsYHQ\/w640-h480\/IMG_1889.JPG\" title=\"Lamb with Lemon, Mint \u0026amp; Potatoes\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u0026nbsp;\u003Cdiv\u003ETaken from Diaries he kept throughout the year of his adventures in the garden, kitchen, etc.\u0026nbsp; Recipe journal, kitchen chronical. I find them fascinating and filled with loads of inspiration and great recipes.\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EWhat I love most about his recipes is that they are great jumping off points for doing my own thing.\u0026nbsp; I have replaced all three of the kitchen diaries (one at a time) and have just gifted myself with the two Volumes of Tender (again one at a time.)\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-vnp4hzceVpA\/YQbAa3svFmI\/AAAAAAADVC8\/oc5OwQTfJM0YAB1z4Dd24TWhN7icb78SgCLcBGAsYHQ\/s5184\/IMG_1890.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Lamb with Lemon, Mint \u0026amp; Potatoes\" border=\"0\" data-original-height=\"3888\" data-original-width=\"5184\" height=\"480\" src=\"https:\/\/1.bp.blogspot.com\/-vnp4hzceVpA\/YQbAa3svFmI\/AAAAAAADVC8\/oc5OwQTfJM0YAB1z4Dd24TWhN7icb78SgCLcBGAsYHQ\/w640-h480\/IMG_1890.JPG\" title=\"Lamb with Lemon, Mint \u0026amp; Potatoes\" width=\"640\" \/\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EThe recipe which inspired what I am sharing with you today comes from the first volume of The Kitchen Diaries, which is something which he cooked on the 7th of May.\u0026nbsp; I am cooking it a tiny bit later in the year.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EWhen my sister and I were at the Super Store the other day I spied some lamb chops.\u0026nbsp; I have not had lamb since I arrived back in Canada last November and I was so tempted by them that I picked up a small package.\u0026nbsp;\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-g8kNcHOSglI\/YQbAFQSWbEI\/AAAAAAADVCw\/CC9kPUQaf2IrgnRLylUNIb96EkY_4RIngCLcBGAsYHQ\/s4809\/IMG_1891%2B%25282%2529.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Lamb with Lemon, Mint \u0026amp; Potatoes\" border=\"0\" data-original-height=\"3053\" data-original-width=\"4809\" height=\"406\" src=\"https:\/\/1.bp.blogspot.com\/-g8kNcHOSglI\/YQbAFQSWbEI\/AAAAAAADVCw\/CC9kPUQaf2IrgnRLylUNIb96EkY_4RIngCLcBGAsYHQ\/w640-h406\/IMG_1891%2B%25282%2529.JPG\" title=\"Lamb with Lemon, Mint \u0026amp; Potatoes\" width=\"640\" \/\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EThey were a bit pricey at over $8 for three chops, but sometimes you just have to fill your yearnings for what you love and enjoy, especially food wise.\u0026nbsp; I have only me to please now, so why not\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EThey were nice thick chops as well, with abundant tenderloin bits on the sides.\u0026nbsp; Loin chips are like the T-bones of the lamb kingdom, with a nice little chunk of meat on one side of the T-bone and a little nugget of tender lamb on the other. (No surprise that is my favorite part!)\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-8OEKhPRoS2c\/YQbAg4Zrv0I\/AAAAAAADVDA\/3-ii_zcBarEG6SkR3hk1RsfZuP_zlt0NQCLcBGAsYHQ\/s3851\/IMG_1893%2B%25282%2529.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Lamb with Lemon, Mint \u0026amp; Potatoes\" border=\"0\" data-original-height=\"3851\" data-original-width=\"3796\" height=\"640\" src=\"https:\/\/1.bp.blogspot.com\/-8OEKhPRoS2c\/YQbAg4Zrv0I\/AAAAAAADVDA\/3-ii_zcBarEG6SkR3hk1RsfZuP_zlt0NQCLcBGAsYHQ\/w630-h640\/IMG_1893%2B%25282%2529.JPG\" title=\"Lamb with Lemon, Mint \u0026amp; Potatoes\" width=\"630\" \/\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EOf course I wanted to cook them perfectly.\u0026nbsp; I didn't want to be wasting these prime cuts of meat.\u0026nbsp; I looked to Nigel for inspiration and found this recipe, amongst a few others.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EThis felt and read like what I wanted to cook today and I happened to have some new potatoes in my cupboard.\u0026nbsp; I did improvise on the recipe quite a bit, but most good cooks do.\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-4J8ltOzI3XY\/YQbArbbq23I\/AAAAAAADVDM\/m2WHszObDuEDRdg8W68EZtSEHZYQ79k4QCLcBGAsYHQ\/s3336\/IMG_1894%2B%25282%2529.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Lamb with Lemon, Mint \u0026amp; Potatoes\" border=\"0\" data-original-height=\"3103\" data-original-width=\"3336\" height=\"596\" src=\"https:\/\/1.bp.blogspot.com\/-4J8ltOzI3XY\/YQbArbbq23I\/AAAAAAADVDM\/m2WHszObDuEDRdg8W68EZtSEHZYQ79k4QCLcBGAsYHQ\/w640-h596\/IMG_1894%2B%25282%2529.JPG\" title=\"Lamb with Lemon, Mint \u0026amp; Potatoes\" width=\"640\" \/\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EHe starts off by boiling some new potatoes in a pan of lightly salted water. I did that as well.\u0026nbsp; His chops were simply seasoned with salt and black pepper.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EFreshly ground sea salt and black pepper to be exact.\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-1rczh1m9NG4\/YQbAxlrUmII\/AAAAAAADVDU\/Lp6hO--rej4Nc5IIT2C395wCuGIGDOD2wCLcBGAsYHQ\/s3845\/IMG_1896%2B%25282%2529.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Lamb with Lemon, Mint \u0026amp; Potatoes\" border=\"0\" data-original-height=\"2703\" data-original-width=\"3845\" height=\"450\" src=\"https:\/\/1.bp.blogspot.com\/-1rczh1m9NG4\/YQbAxlrUmII\/AAAAAAADVDU\/Lp6hO--rej4Nc5IIT2C395wCuGIGDOD2wCLcBGAsYHQ\/w640-h450\/IMG_1896%2B%25282%2529.JPG\" title=\"Lamb with Lemon, Mint \u0026amp; Potatoes\" width=\"640\" \/\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EHe heated some olive oil in a heavy based skillet along with the finely grated zest of one fresh lemon and some fresh mint. I did not have fresh mint, so used dried and it worked fine.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EI took the liberty of adding two fat cloves of garlic that I peeled, bashed and split open. These helped to flavor the oil that the chops were going to be fried in.\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003ESimply fried, just until golden brown, seared really so that the lamb inside stays nice and pink and tender.\u0026nbsp; But the juices of the lamb mingle with the olive oil, mint, lemon and garlic to make a lush pan juice.\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-pPnnSBeVuF4\/YQbA1mY-3cI\/AAAAAAADVDY\/zI1r3GVCbIcPW1ou_nCCvlIijh0ZCd_WACLcBGAsYHQ\/s3255\/IMG_1899%2B%25282%2529.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Lamb with Lemon, Mint \u0026amp; Potatoes\" border=\"0\" data-original-height=\"3004\" data-original-width=\"3255\" height=\"590\" src=\"https:\/\/1.bp.blogspot.com\/-pPnnSBeVuF4\/YQbA1mY-3cI\/AAAAAAADVDY\/zI1r3GVCbIcPW1ou_nCCvlIijh0ZCd_WACLcBGAsYHQ\/w640-h590\/IMG_1899%2B%25282%2529.JPG\" title=\"Lamb with Lemon, Mint \u0026amp; Potatoes\" width=\"640\" \/\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cdiv class=\"separator\" style=\"clear: both;\"\u003EHe had merely crushed the potatoes into the pan juices at the end. I decided that I would fry them in the pan juices and brown them off a bit, before adding the lemon juice at the end.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both;\"\u003EThe potatoes are boiled until tender. I lightly crushed them before adding them to the pan.\u0026nbsp; Cracked them more or less, that way there were lots of craggy bits to brown and get a bit crisp. (I removed the lamb to a plate, keeping it warm and tented.)\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both;\"\u003EThat afforded me the time to really get the potatoes a bit crispy.\u0026nbsp; And then I added the lamb back to the pan and squeezed over the lemon juice.\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-43MUWNbl9k8\/YQbA-26fG0I\/AAAAAAADVDc\/gTwVrCVDua8bfkTyiqAPEkz4Q9BiBiMxQCLcBGAsYHQ\/s2964\/IMG_1900%2B%25282%2529.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Lamb with Lemon, Mint \u0026amp; Potatoes\" border=\"0\" data-original-height=\"2759\" data-original-width=\"2964\" height=\"596\" src=\"https:\/\/1.bp.blogspot.com\/-43MUWNbl9k8\/YQbA-26fG0I\/AAAAAAADVDc\/gTwVrCVDua8bfkTyiqAPEkz4Q9BiBiMxQCLcBGAsYHQ\/w640-h596\/IMG_1900%2B%25282%2529.JPG\" title=\"Lamb with Lemon, Mint \u0026amp; Potatoes\" width=\"640\" \/\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003ELeaving the skin on the potatoes and cracking them open rather than slicing or mashing them, gave them added interest I thought.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EWell, the picture speaks for itself.\u0026nbsp; Nothing there but the pan juices and golden crispy edged potatoes, lightly flavored with the lemon at the end.\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-QyLlmNp01Dg\/YQbBOqzFXLI\/AAAAAAADVDs\/m8abxqrNO_YhlR9Iw_5xMUuTHx9PLrKCACLcBGAsYHQ\/s4159\/IMG_1902%2B%25282%2529.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Lamb with Lemon, Mint \u0026amp; Potatoes\" border=\"0\" data-original-height=\"3816\" data-original-width=\"4159\" height=\"588\" src=\"https:\/\/1.bp.blogspot.com\/-QyLlmNp01Dg\/YQbBOqzFXLI\/AAAAAAADVDs\/m8abxqrNO_YhlR9Iw_5xMUuTHx9PLrKCACLcBGAsYHQ\/w640-h588\/IMG_1902%2B%25282%2529.JPG\" title=\"Lamb with Lemon, Mint \u0026amp; Potatoes\" width=\"640\" \/\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003EWhile they were gilding, I cooked some fresh yellow and green beans I had gotten at the farm market.\u0026nbsp; Just steamed them lightly until they were crispy tender.\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EAnd then I threw them into the pan with the potatoes and the lamb, coating them with some of those lush pan juices as well.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-JbaOkO8UNVM\/YQbBVgdC7wI\/AAAAAAADVD0\/dRLMkoA8n8MMZj2NMvtX2uJxgkCJytYuwCLcBGAsYHQ\/s4242\/IMG_1903%2B%25282%2529.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Lamb with Lemon, Mint \u0026amp; Potatoes\" border=\"0\" data-original-height=\"3813\" data-original-width=\"4242\" height=\"576\" src=\"https:\/\/1.bp.blogspot.com\/-JbaOkO8UNVM\/YQbBVgdC7wI\/AAAAAAADVD0\/dRLMkoA8n8MMZj2NMvtX2uJxgkCJytYuwCLcBGAsYHQ\/w640-h576\/IMG_1903%2B%25282%2529.JPG\" title=\"Lamb with Lemon, Mint \u0026amp; Potatoes\" width=\"640\" \/\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EThis was a beautiful combination.\u0026nbsp; Tender moist pieces of lamb . . .\u0026nbsp; crispy tender potatoes . . .\u0026nbsp; lemon, mint and garlic pan juices.\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003ECrispy tender beans . . .\u0026nbsp;\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-9uObKKuqarY\/YQbBVd459eI\/AAAAAAADVDw\/72ioxAkIs2cOEdaWzweWNAeFAPJIA2wcgCLcBGAsYHQ\/s4222\/IMG_1904%2B%25282%2529.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Lamb with Lemon, Mint \u0026amp; Potatoes\" border=\"0\" data-original-height=\"2733\" data-original-width=\"4222\" height=\"414\" src=\"https:\/\/1.bp.blogspot.com\/-9uObKKuqarY\/YQbBVd459eI\/AAAAAAADVDw\/72ioxAkIs2cOEdaWzweWNAeFAPJIA2wcgCLcBGAsYHQ\/w640-h414\/IMG_1904%2B%25282%2529.JPG\" title=\"Lamb with Lemon, Mint \u0026amp; Potatoes\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EYou can see how perfectly cooked the lamb was. Just pink. Succulent.\u0026nbsp; Delicious.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EThis combination made for a really wonderful dinner for myself.\u0026nbsp; Cooking for one or two doesn't have to be boring. In fact if it is, then you're doing something wrong! (Now you know why I look the way I do.)\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EMany thanks to Nigel for the delicious inspiration!!\u003C\/div\u003E\u003Cbr \/\u003E\u0026nbsp;\u003Cimg alt=\"Lamb with Lemon, Mint \u0026amp; Potatoes\" draggable=\"false\" src=\"https:\/\/1.bp.blogspot.com\/-f39kx73UnGw\/YQa-tk9jMvI\/AAAAAAADVCQ\/agRMsHyX52EZ7IHfLBdscDjZcCeZBm8JwCLcBGAsYHQ\/w606-h640\/cover%2Blamb.JPG\" title=\"Lamb with Lemon, Mint \u0026amp; Potatoes\" \/\u003E\u003Cdiv class=\"ccm-card\" data-ccmcardid=\"4627831997077\" data-ccmcardnum=\"2\" data-ccme=\"bWFyaWVhbGljZWpvYW5AYW9sLmNvbQ==\" data-ccmuid=\"jPQovFeJmpgtseszCCoZeWhwvUm1\"\u003E\u003Cdiv class=\"ccm-wrapper\" id=\"recipe\"\u003E\u003Cdiv class=\"ccm-btns-wrapper ccm-hide-on-print\"\u003E\u003Cbutton class=\"ccm-printbutton\" id=\"ccm-printbutton\" onclick=\"ccmpr(this);\"\u003EPrint\u003C\/button\u003E\u003Cdiv class=\"ccm-print-options\"\u003E\u003Cbutton id=\"ccm-printWithImage\" onclick=\"ccmpr(this);\"\u003EWith Image\u003C\/button\u003E\u003Cbutton id=\"ccm-printWithoutImage\" onclick=\"ccmpr(this);\"\u003EWithout Image\u003C\/button\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Ch3 class=\"ccm-name\" style=\"color: black;\"\u003ELamb with Lemon, Mint \u0026amp; Potatoes\u003C\/h3\u003E\n    \n    \u003Cdiv class=\"ccm-info\" style=\"border-color: rgb(0, 0, 0); color: black;\"\u003E\u003Cspan class=\"ccm-yield ccm-info-child\"\u003E\u003Cstrong\u003EYield: \u003C\/strong\u003E\u003Cspan\u003E2\u003C\/span\u003E\u003C\/span\u003E\u003Cdiv class=\"ccm-author ccm-info-child\"\u003E\u003Cstrong\u003EAuthor: \u003C\/strong\u003E\u003Cspan\u003E\u003Cspan\u003EMarie Rayner\u003C\/span\u003E\u003C\/span\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-time\" style=\"border-color: rgb(0, 0, 0); color: black;\"\u003E\u003Cspan class=\"ccm-time-child\"\u003EPrep time: 5 Min\u003C\/span\u003E\u003Cspan class=\"ccm-time-child\"\u003ECook time: 25 Min\u003C\/span\u003E\u003Cspan class=\"ccm-time-child\"\u003ETotal time: 30 Min\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-summary\"\u003EI wanted to take advantage of the flavors of the new potatoes that are showing up in the shops and paired them with some tender lamb chops.  Inspired by Nigel Slater.\u003C\/div\u003E\u003Cdiv class=\"ccm-section-ingredients ingredients\"\u003E\u003Ch3 class=\"ccm-head\" style=\"color: black;\"\u003EIngredients\u003C\/h3\u003E\u003Cdiv class=\"ccm-section\" style=\"color: black;\"\u003E\u003Cul class=\"ccm-section-items\"\u003E\u003Cli\u003E1\/2 pound smallish new potatoes\u003C\/li\u003E\u003Cli\u003E4 lamb loin chops\u003C\/li\u003E\u003Cli\u003Eone medium fresh lemon, zest and juice\u003C\/li\u003E\u003Cli\u003E1\/2 tsp dried mint\u003C\/li\u003E\u003Cli\u003Etwo fat cloves of garlic, peeled and mashed\u003C\/li\u003E\u003Cli\u003Efine sea salt and freshly ground black pepper\u003C\/li\u003E\u003Cli\u003Elight olive oil\u003C\/li\u003E\u003C\/ul\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-section-instructions instructions\"\u003E\u003Ch3 class=\"ccm-head\" style=\"color: black;\"\u003EInstructions\u003C\/h3\u003E\u003Cdiv class=\"ccm-section\" style=\"color: black;\"\u003E\u003Col class=\"ccm-section-items\"\u003E\u003Cli\u003EBring a pot of\u0026nbsp; salted water to the boil. Add the potatoes and bring back to the boil. Cook for 10 to 15 minutes until they test tender when prodded with the sharp end of a knife.\u003C\/li\u003E\u003Cli\u003EWhile they are cooking, heat the olive oil, mint, mashed garlic cloves and lemon zest in a large heavy bottomed skillet. Add some seasoning.\u003C\/li\u003E\u003Cli\u003ESeason the lamb chops all over with some salt and pepper.\u003C\/li\u003E\u003Cli\u003EOnce the oil begins to sizzle, add the lamb chops.\u0026nbsp; Cook for two minutes on one side until it begins to color, then flip over and cook the other side, again until brown. Remove from the heat and tent with some foil.\u003C\/li\u003E\u003Cli\u003EScoop out your cooked potatoes into the pan with the oil, mint, garlic, etc.\u0026nbsp; Mash lightly with a fork.\u0026nbsp; Allow them to brown before flipping them over to brown lightly on the underside.\u0026nbsp; Add the chops back to the pan.\u0026nbsp; Squeeze the juice of the lemon over top and heat everything through.\u003C\/li\u003E\u003Cli\u003EServe two chops each, along with some of the browned potatoes and pan juices.\u003C\/li\u003E\u003Cli\u003EI like to eat mine with some mint sauce or jelly.\u003C\/li\u003E\u003C\/ol\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-instagram-credit ccm-hide-on-print\" style=\"color: white;\"\u003E\u003Cdiv class=\"ccm-instagram-icon\" style=\"color: white;\"\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Ch5\u003EDid you make this recipe?\u003C\/h5\u003E\u003Cdiv\u003ETag \u003Ca href=\"https:\/\/www.instagram.com\/marierayner5530\" 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src=\"https:\/\/1.bp.blogspot.com\/-LlOr9RY4fQQ\/YQbBpU9fliI\/AAAAAAADVEE\/8fp4yMrAwiMPChJOhrZDaOMQVy_2bW3rQCLcBGAsYHQ\/w640-h527\/end%2Bchops.JPG\" title=\"Lamb with Lemon, Mint \u0026amp; Potatoes\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E \n\nThis content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com\u0026nbsp;\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Ca href=\"https:\/\/www.bloglovin.com\/blog\/1655969\/?claim=rgaz8v5xsgj\" rel=\"nofollow\" target=\"_blank\"\u003EFollow me on Bloglovin\u003C\/a\u003E\u003C\/div\u003E\u003C\/div\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/660470419064375478\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2021\/08\/lamb-with-lemon-mint-potatoes.html#comment-form","title":"1 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/660470419064375478"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/660470419064375478"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2021\/08\/lamb-with-lemon-mint-potatoes.html","title":"Lamb with Lemon, Mint \u0026 Potatoes"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/1.bp.blogspot.com\/-f39kx73UnGw\/YQa-tk9jMvI\/AAAAAAADVCQ\/agRMsHyX52EZ7IHfLBdscDjZcCeZBm8JwCLcBGAsYHQ\/s72-w606-h640-c\/cover%2Blamb.JPG","height":"72","width":"72"},"thr$total":{"$t":"1"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-7384722934886692117"},"published":{"$t":"2018-09-01T04:00:00.001+01:00"},"updated":{"$t":"2021-02-18T12:24:10.228+00:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Baking"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Cakes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Nigel Slater"}],"title":{"type":"text","$t":"Thyme \u0026 Lemon Cake"},"content":{"type":"html","$t":"\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/3.bp.blogspot.com\/-jg5Bv4Il0kk\/W4kWUvKv04I\/AAAAAAACDJc\/d9jltfPkQbwJaVPDIrK6mKWXjGaZMqVzACEwYBhgL\/s1600\/cover%2Bcake.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Thyme \u0026amp; Lemon Cake\" border=\"0\" data-original-height=\"1471\" data-original-width=\"1600\" height=\"587\" src=\"https:\/\/3.bp.blogspot.com\/-jg5Bv4Il0kk\/W4kWUvKv04I\/AAAAAAACDJc\/d9jltfPkQbwJaVPDIrK6mKWXjGaZMqVzACEwYBhgL\/w640-h587\/cover%2Bcake.JPG\" title=\"Thyme \u0026amp; Lemon Cake\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Ci\u003E\"Its so comforting to have a piece of cake, just one small slice\" ~Mary Berry\u003C\/i\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nI'm with Mary Berry on cake.\u0026nbsp; A house without some cake in it is just a house. Comfort = Home. Cake in a house makes it a home! And this is a really, \u003Ci\u003Ereally\u003C\/i\u003E LOVELY cake!\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/2.bp.blogspot.com\/-QWRrZZlWX1I\/W4kWHwqzN1I\/AAAAAAACDJQ\/rCdR_dyBhvUoYns0y_2QI9AuQgqURgMvgCEwYBhgL\/s1600\/DSCN1140.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Thyme \u0026amp; Lemon Cake\" border=\"0\" data-original-height=\"1497\" data-original-width=\"1600\" height=\"597\" src=\"https:\/\/2.bp.blogspot.com\/-QWRrZZlWX1I\/W4kWHwqzN1I\/AAAAAAACDJQ\/rCdR_dyBhvUoYns0y_2QI9AuQgqURgMvgCEwYBhgL\/w640-h597\/DSCN1140.JPG\" title=\"Thyme \u0026amp; Lemon Cake\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nThe recipe is adapted\u0026nbsp; from one in the Nigel Slater cookbook entitled The Kitchen Diaries ll.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EIf you have been reading me for any length of time you will know I have a healthy respect for Nigel Slater and his cookery.\u0026nbsp; \u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/2.bp.blogspot.com\/-mzJR0vO_5YY\/W4kWJd5saqI\/AAAAAAACDJU\/FRbM-yRiodoQewlZoNbzWyWfkViipFY4wCEwYBhgL\/s1600\/DSCN1141.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Thyme \u0026amp; Lemon Cake\" border=\"0\" data-original-height=\"1440\" data-original-width=\"1600\" height=\"576\" src=\"https:\/\/2.bp.blogspot.com\/-mzJR0vO_5YY\/W4kWJd5saqI\/AAAAAAACDJU\/FRbM-yRiodoQewlZoNbzWyWfkViipFY4wCEwYBhgL\/w640-h576\/DSCN1141.JPG\" title=\"Thyme \u0026amp; Lemon Cake\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nI've not really done much of his sweet baking however, mainly just his savoury cooking.\u0026nbsp; I wanted to make some use of the thyme in our garden however, while it was still lovely and usably fresh.\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EIt would have been really nice had I used it while it was flowering, but hindsight is always 20\/20.\u0026nbsp; I was a little bit nervous using a baking recipe from Nigel however\u0026nbsp; . . . \u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-CAQ9A2DK5lg\/W4kWIeacKII\/AAAAAAACDJU\/-XHz-5_kDfwUfxdjAoTGo5dFhZvoRwOfQCEwYBhgL\/s1600\/DSCN1142.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Thyme \u0026amp; Lemon Cake\" border=\"0\" data-original-height=\"1481\" data-original-width=\"1600\" height=\"592\" src=\"https:\/\/1.bp.blogspot.com\/-CAQ9A2DK5lg\/W4kWIeacKII\/AAAAAAACDJU\/-XHz-5_kDfwUfxdjAoTGo5dFhZvoRwOfQCEwYBhgL\/w640-h592\/DSCN1142.JPG\" title=\"Thyme \u0026amp; Lemon Cake\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nLemon and thyme are a marriage made in heaven.\u0026nbsp; The two are just meant to be together, and when I was reading this cake recipe, I just thought\u0026nbsp; . . .\u0026nbsp; this is going to be a beautiful cake.\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EI trust Nigel and\u0026nbsp; I was right to do so!!!\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/4.bp.blogspot.com\/-l9rbJONITRw\/W4kWLOR158I\/AAAAAAACDJc\/5CcmMsSqyZAXjOYDK120oFFCy56s_dOhwCEwYBhgL\/s1600\/DSCN1144.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Thyme \u0026amp; Lemon Cake\" border=\"0\" data-original-height=\"1458\" data-original-width=\"1600\" height=\"581\" src=\"https:\/\/4.bp.blogspot.com\/-l9rbJONITRw\/W4kWLOR158I\/AAAAAAACDJc\/5CcmMsSqyZAXjOYDK120oFFCy56s_dOhwCEwYBhgL\/w640-h581\/DSCN1144.JPG\" title=\"Thyme \u0026amp; Lemon Cake\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nIt is an incredible cake with beautiful flavours.\u0026nbsp; There is a very subtle flavour of lemon and thyme in the cake itself.\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EThis comes from the use of finely grated zest of a lemon and fresh thyme leaves.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-hMWMX5u4IyY\/W4kWMOqESwI\/AAAAAAACDJM\/HSAv7wmn9LoZbCklb60JptNKmhCUG__lgCEwYBhgL\/s1600\/DSCN1145.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Thyme \u0026amp; Lemon Cake\" border=\"0\" data-original-height=\"1031\" data-original-width=\"1600\" height=\"411\" src=\"https:\/\/1.bp.blogspot.com\/-hMWMX5u4IyY\/W4kWMOqESwI\/AAAAAAACDJM\/HSAv7wmn9LoZbCklb60JptNKmhCUG__lgCEwYBhgL\/w640-h411\/DSCN1145.JPG\" title=\"Thyme \u0026amp; Lemon Cake\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nI used Dorie Greenspan's trick of rubbing the lemon zest and thyme into\n the sugar, to really help infuse the flavours into the cake, and I am \nhappy that I did because the flavours were really subtle.\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u0026nbsp;I think they would have been hardly noticeable had I not done this, so I have added those instructions to the method.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/4.bp.blogspot.com\/-FyZ4UCztNrI\/W4kWNGl9v_I\/AAAAAAACDJQ\/EAwhZMNgjGgiPkjAymLURo9bAbIAtZpagCEwYBhgL\/s1600\/DSCN1146.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Thyme \u0026amp; Lemon Cake\" border=\"0\" data-original-height=\"1417\" data-original-width=\"1600\" height=\"565\" src=\"https:\/\/4.bp.blogspot.com\/-FyZ4UCztNrI\/W4kWNGl9v_I\/AAAAAAACDJQ\/EAwhZMNgjGgiPkjAymLURo9bAbIAtZpagCEwYBhgL\/w640-h565\/DSCN1146.JPG\" title=\"Thyme \u0026amp; Lemon Cake\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nMost of the flavour comes from the use of a delicious lemon and thyme syrup that you spoon over the hot cake as soon as it comes from the oven.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EThe cake itself is a lovely moist and buttery sponge, and that syrup soaking into the surface tips it over the edge into gorgeousness!\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/4.bp.blogspot.com\/-CCh8C4ijjC8\/W4kWOak-rqI\/AAAAAAACDJc\/9gEClr5dUXEKMCKMw_CtYgdiJrMrhJYxQCEwYBhgL\/s1600\/DSCN1148.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Thyme \u0026amp; Lemon Cake\" border=\"0\" data-original-height=\"1375\" data-original-width=\"1600\" height=\"547\" src=\"https:\/\/4.bp.blogspot.com\/-CCh8C4ijjC8\/W4kWOak-rqI\/AAAAAAACDJc\/9gEClr5dUXEKMCKMw_CtYgdiJrMrhJYxQCEwYBhgL\/w640-h547\/DSCN1148.JPG\" title=\"Thyme \u0026amp; Lemon Cake\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nThe hardest part was waiting long enough for it to cool so that we could slice into it!!\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/2.bp.blogspot.com\/-lkc1wC-4vY8\/W4kWPt5HZbI\/AAAAAAACDJQ\/Pv3xXLvjH3EwQfRjCDtmObPQcCKtjdxkgCEwYBhgL\/s1600\/DSCN1149.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Thyme \u0026amp; Lemon Cake\" border=\"0\" data-original-height=\"1600\" data-original-width=\"1549\" height=\"640\" src=\"https:\/\/2.bp.blogspot.com\/-lkc1wC-4vY8\/W4kWPt5HZbI\/AAAAAAACDJQ\/Pv3xXLvjH3EwQfRjCDtmObPQcCKtjdxkgCEwYBhgL\/w618-h640\/DSCN1149.JPG\" title=\"Thyme \u0026amp; Lemon Cake\" width=\"618\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nNigel recommends serving it with a dollop of yogurt. I served it with some plain thick Greek yogurt.\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EWe love Greek yogurt in this house.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/2.bp.blogspot.com\/-GGapWGmYE0Q\/W4kWQQPkKSI\/AAAAAAACDJQ\/1sq57FwCB1QczLPwJnoHoz1johUCCsHmwCEwYBhgL\/s1600\/DSCN1151.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Thyme \u0026amp; Lemon Cake\" border=\"0\" data-original-height=\"1410\" data-original-width=\"1600\" height=\"562\" src=\"https:\/\/2.bp.blogspot.com\/-GGapWGmYE0Q\/W4kWQQPkKSI\/AAAAAAACDJQ\/1sq57FwCB1QczLPwJnoHoz1johUCCsHmwCEwYBhgL\/w640-h562\/DSCN1151.JPG\" title=\"Thyme \u0026amp; Lemon Cake\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nI added a tiny drizzle of liquid honey on top for Todd.\u0026nbsp; It was fabulous and added a really special touch that we both loved.\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/2.bp.blogspot.com\/-rPtEENdFOeQ\/W4kWRgR74dI\/AAAAAAACDJU\/mKYa5iisFJAar030HEmp78-6SZmXzQndACEwYBhgL\/s1600\/DSCN1152.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Thyme \u0026amp; Lemon Cake\" border=\"0\" data-original-height=\"1400\" data-original-width=\"1600\" height=\"557\" src=\"https:\/\/2.bp.blogspot.com\/-rPtEENdFOeQ\/W4kWRgR74dI\/AAAAAAACDJU\/mKYa5iisFJAar030HEmp78-6SZmXzQndACEwYBhgL\/w640-h557\/DSCN1152.JPG\" title=\"Thyme \u0026amp; Lemon Cake\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nAltogether it was a lovely, lovely cake and one I can see myself baking again and again.\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EThank you Nigel!\u0026nbsp; You \u003Ci\u003Ecan\u003C\/i\u003E bake!\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/2.bp.blogspot.com\/-aelYckNnaPw\/W4kWTixHKyI\/AAAAAAACDJc\/YQVXRMyCqjU1oB_5Qb7GkEY3OSXuEnh2wCEwYBhgL\/s1600\/DSCN1162.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Thyme \u0026amp; Lemon Cake\" border=\"0\" data-original-height=\"1521\" data-original-width=\"1600\" height=\"608\" src=\"https:\/\/2.bp.blogspot.com\/-aelYckNnaPw\/W4kWTixHKyI\/AAAAAAACDJc\/YQVXRMyCqjU1oB_5Qb7GkEY3OSXuEnh2wCEwYBhgL\/w640-h608\/DSCN1162.JPG\" title=\"Thyme \u0026amp; Lemon Cake\" width=\"640\" \/\u003E\u0026nbsp;\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003C!--START The Recipe Box--\u003E\u003C\/div\u003E\n\u003Cdiv class=\"recipe-inner\" id=\"recipe\" itemscope=\"\" itemtype=\"http:\/\/schema.org\/Recipe\"\u003E\n\u003Cdiv class=\"info\"\u003E\n\u003Cspan class=\"yield\" itemprop=\"recipeYield\"\u003E\u003Cb\u003EYield: \u003C\/b\u003E8\u003C\/span\u003E\u003Cspan class=\"author\" itemprop=\"author\"\u003E\u003Cb\u003EAuthor: \u003C\/b\u003EMarie Rayner\u003C\/span\u003E\u003Cbutton class=\"printbutton\" id=\"printbutton\" onclick=\"this.parentElement.querySelector('.print-options').className='print-options show-print-options'\" type=\"button\"\u003EPrint Recipe\u003C\/button\u003E\u003Cbr \/\u003E\n\u003Cdiv class=\"print-options\"\u003E\n\u003Cbutton id=\"printWithImage\" onclick=\"printDiv.call(this,'recipe','printWithImage'); return false;\"\u003EWith Image\u003C\/button\u003E\u003Cbutton id=\"printWithoutImage\" onclick=\"printDiv.call(this,'recipe','printWithOptions'); return false;\"\u003EWithout Image\u003C\/button\u003E\u003C\/div\u003E\n\u003C\/div\u003E\n\u003Cdiv class=\"image\"\u003E\n\u003Cimg height=\"304\" itemprop=\"image\" src=\"https:\/\/2.bp.blogspot.com\/-aelYckNnaPw\/W4kWTixHKyI\/AAAAAAACDJc\/YQVXRMyCqjU1oB_5Qb7GkEY3OSXuEnh2wCEwYBhgL\/s320\/DSCN1162.JPG\" width=\"320\" \/\u003E\u003C\/div\u003E\n\u003Ch3 class=\"recipe-name\" itemprop=\"name\"\u003E\nThyme \u0026amp; Lemon Cake\u003C\/h3\u003E\n\u003Cdiv class=\"time\"\u003E\n\u003Cspan class=\"prepTime\" content=\"PT15M\" itemprop=\"prepTime\"\u003Eprep time: 15 mins\u003C\/span\u003E\u003Cspan class=\"cookTime\" content=\"PT45M\" itemprop=\"cookTime\"\u003Ecook time: 45 mins\u003C\/span\u003E\u003Cspan class=\"totalTime\" content=\"PT60M\" itemprop=\"totalTime\"\u003Etotal time: 60 mins\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv class=\"summary\" itemprop=\"description\"\u003E\nLemon and Thyme are a marriage made in heaven.\u0026nbsp; Adapted from a recipe in Nigel Slater's The Kitchen Diaries ll.\u003C\/div\u003E\n\u003Cdiv class=\"ingredients\"\u003E\n\u003Ch3\u003E\ningredients:\u003C\/h3\u003E\n\u003Cdiv class=\"ing-section\" itemprop=\"recipeIngredient\"\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n200g butter (3\/4 cup + 1 tsp)\u003C\/div\u003E\n\u003Cdiv\u003E\n200g caster sugar (1 cup plus 2 1\/2 tsp fine sugar)\u003Cbr \/\u003E\n4 large free range eggs \u003C\/div\u003E\n\u003Cdiv\u003E\n100g plain flour (3\/4 cup plus 3 TBS)\u003C\/div\u003E\n\u003Cdiv\u003E\n1\/2 tsp baking powder\u003C\/div\u003E\n\u003Cdiv\u003E\n100g ground almonds (1 cup plus 3 TBS)\u003C\/div\u003E\n\u003Cdiv\u003E\nthe finely grated zest of one lemon\u003C\/div\u003E\n\u003Cdiv\u003E\n1 tsp fresh thyme leaves \u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cb\u003ETo glaze:\u003C\/b\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n4 TBS caster sugar\u003C\/div\u003E\n\u003Cdiv\u003E\nthe juice of 2 large lemons\u003C\/div\u003E\n\u003Cdiv\u003E\n2 TBS water\u003C\/div\u003E\n1\/2 tsp fresh thyme leaves\u003C\/div\u003E\n\u003C\/div\u003E\n\u003C\/div\u003E\n\u003Cdiv class=\"instructions\"\u003E\n\u003Ch3\u003E\ninstructions:\u003C\/h3\u003E\n\u003Cdiv class=\"ing-section\" itemprop=\"recipeInstructions\"\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\nPreheat the oven to 160*C\/325*F\/ gas mark 3.\u0026nbsp; Line an 8 X 4 inch loaf tin with baking paper. Butter the paper.\u0026nbsp; Set aside.\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\nSift together the flour and baking powder and then stir in the ground almonds.\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\nCream\u003Cbr \/\u003E\n\u0026nbsp;the butter with an electric whisk until pale and fluffy.\u0026nbsp; Measure the \u003Cbr \/\u003E\nsugar into a bowl and rub together with the lemon zest and thyme \u003Cbr \/\u003E\nleaves.\u0026nbsp; Beat into the butter. Beat in the eggs one at a time.\u0026nbsp; If the \u003Cbr \/\u003E\nmixture begins to curdle add a TBS of the flour mixture.\u0026nbsp; Once all of \u003Cbr \/\u003E\nthe eggs have been beaten in, fold in the flour mixture. Spoon into the \u003Cbr \/\u003E\nprepared baking tin.\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\nBake for 45 minutes, until well risen and the top springs back when lightly touched.\u0026nbsp; Remove and set on a wire rack.\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\nWhisk\u003Cbr \/\u003E\n\u0026nbsp;together the lemon juice, water and sugar in a small saucepan to \u003Cbr \/\u003E\ndissolve the sugar. Stir in the thyme leaves.\u0026nbsp; Prick the surface of the \u003Cbr \/\u003E\nbaked cake with a skewer and then spoon the syrup over top allowing it \u003Cbr \/\u003E\nto soak in.\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\nLeave to cool completely.\u0026nbsp; Cut into slices to serve.\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cb\u003ENote\u003C\/b\u003E - Nigel recommends serving this cake with thick yogurt.\u003C\/div\u003E\n\u003C\/div\u003E\n\u003C\/div\u003E\n\u003Cdiv class=\"recipe-credit\"\u003E\nCreated using \u003Ca href=\"https:\/\/www.recipesgenerator.com\/\" target=\"_blank\"\u003EThe Recipes Generator\u003C\/a\u003E\u003C\/div\u003E\n\u003C\/div\u003E\n\u003Cstyle\u003E.recipe-inner{text-align:left;max-width:620px;border:6px double #009BFF;padding:20px;background:#f2f2f2;margin: 40px auto;font-family:Lato, sans-serif;}.recipe-keywords,.recipe-categories,.recipe-cuisine,.recipe-video{display:none;visibility:hidden;}.recipe-inner a{color: #4193f0;}#recipe .recipe-name{font-size: 21px;}#recipe .info{position:relative;font-size:13px;text-transform:capitalize;border-bottom:2px solid #000;padding-bottom:7px;margin-bottom:20px}.info:after{content:'';display:table;clear:both}#recipe .info span:first-child{margin-right:30px}#printbutton{border:0;margin:0;color:#fff;float:right;background:#555; 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top: 0; right: 0; background: #fff; border: 1px solid #ccc;z-index: 1;}.show-print-options{display:block}.print-options button { display: block; background: transparent; border: 0; cursor: pointer; padding: 10px; width: 100%; text-align: left; } .print-options button:hover { background: #555; color: #fff;}.ing-section \u003E br, .recipe-inner .time br{display: none}#recipe .image{text-align:center;margin-bottom:25px}#recipe .image img{max-width:100%}#recipe .recipe-name{line-height:1.6;text-transform:uppercase;margin-top:0;letter-spacing:1px;text-align:center;margin-bottom:20px}#recipe .time{border-top:1px dashed #000;border-bottom:1px dashed #000;border-right:0;border-left:0}#recipe .summary{margin-bottom:30px}#recipe .summary:after{content:'';display:block;width:50px;height:2px;background:#000;margin:auto;margin-top:10px}#recipe .instructions{margin-top:30px}#recipe .instructions ol{padding-left:39px;margin-top:6px}\u003C\/style\u003E\u003Cscript\u003Efunction printDiv(a, printOption) { if (printOption === 'printWithOptions' || printOption === 'printWithImage') { this.parentElement.className = 'print-options'; } if(this.parentElement.classList.contains('print-options')) { var b = this.parentElement.parentElement.parentElement; } else { var b = this.parentElement.parentElement; } newWin = window.open('', 'printwin'); var c = newWin.document.createElement('style'); c.innerHTML = 'html{font-family:sans-serif}.print-options{display:none}img{visibility:hidden;display:none;}#recipe-pinit,#printbutton,.recipe-credit{visibility:hidden;display:none;}.info{text-align:center;text-transform:capitalize}.recipe-name{text-align:center}.info span{margin-right:20px}.time{text-align:center;padding:10px;border-top:1px dashed #000;border-bottom:1px dashed #000;}.time span{margin-right:20px}.adunit,.adunitlabel,.adunitwrapper,.adunitwrapper,.chicory-order-ingredients{display:none!important}.nutrition-info{font-size: 0;margin: 20px 0;padding: 10px;background: #fff;}.nutrition-info\u003Ediv {display: inline-block;font-size: 14px;width: 20%;text-align: center;}.nutrition-info\u003Ediv p{margin-top: 0;margin-bottom: 7px;}.ingredients h3, .instructions h3{text-transform:uppercase !important;}.notes{white-space:pre-line;}.recipe-keywords,.recipe-categories,.recipe-cuisine,.recipe-video {visibility:hidden;display:none}'; 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text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nYou really need to do yourself a favour and bake this lovely cake.\u0026nbsp; Don't be afraid of using savoury herbs in a sweet bake, the thyme really works beautifully here.\u0026nbsp; I think you are going to love this!\u0026nbsp; Bon Appetit and Bon Weekend!\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/2.bp.blogspot.com\/-mzJR0vO_5YY\/W4kWJd5saqI\/AAAAAAACDJU\/FRbM-yRiodoQewlZoNbzWyWfkViipFY4wCEwYBhgL\/s1600\/DSCN1141.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Thyme \u0026amp; Lemon Cake\" border=\"0\" data-original-height=\"1440\" data-original-width=\"1600\" height=\"576\" src=\"https:\/\/2.bp.blogspot.com\/-mzJR0vO_5YY\/W4kWJd5saqI\/AAAAAAACDJU\/FRbM-yRiodoQewlZoNbzWyWfkViipFY4wCEwYBhgL\/w640-h576\/DSCN1141.JPG\" title=\"Thyme \u0026amp; Lemon Cake\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cp\u003E \n\nThis content (written and photography) is the sole property of The \nEnglish Kitchen. Any reposting or misuse is not permitted. If you are \nreading this elsewhere, please know that it is stolen content and you \nmay report it to me at: mariealicejoan at aol dot com Thanks so much for\n visiting. Do come again!\u0026nbsp;\u003C\/p\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Ca href=\"https:\/\/www.bloglovin.com\/blog\/1655969\/?claim=rgaz8v5xsgj\" rel=\"nofollow\" style=\"-webkit-font-smoothing: antialiased; background-color: white; box-sizing: border-box; color: #ef9d87; font-family: \u0026quot;Open Sans\u0026quot;, sans-serif; font-size: 18px; outline: currentcolor none medium; transition: all 0.25s ease-in-out 0s;\" target=\"_blank\"\u003EFollow my blog with Bloglovin\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/7384722934886692117\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2018\/09\/thyme-lemon-cake.html#comment-form","title":"12 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/7384722934886692117"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/7384722934886692117"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2018\/09\/thyme-lemon-cake.html","title":"Thyme \u0026 Lemon Cake"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/3.bp.blogspot.com\/-jg5Bv4Il0kk\/W4kWUvKv04I\/AAAAAAACDJc\/d9jltfPkQbwJaVPDIrK6mKWXjGaZMqVzACEwYBhgL\/s72-w640-h587-c\/cover%2Bcake.JPG","height":"72","width":"72"},"thr$total":{"$t":"12"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-7987628782271643373"},"published":{"$t":"2016-12-31T04:00:00.000+00:00"},"updated":{"$t":"2016-12-31T04:00:08.566+00:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Decadent Desserts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Nigel Slater"}],"title":{"type":"text","$t":"Hot Ice Cream Pudding"},"content":{"type":"html","$t":"\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-nZVGkUnnDH8\/WGUKlmE858I\/AAAAAAAAgkk\/YxSidUvAgLEUFThzYeK5SDGcJm3L6f1CwCLcB\/s1600\/DSCN0327.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"355\" src=\"https:\/\/1.bp.blogspot.com\/-nZVGkUnnDH8\/WGUKlmE858I\/AAAAAAAAgkk\/YxSidUvAgLEUFThzYeK5SDGcJm3L6f1CwCLcB\/s400\/DSCN0327.JPG\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nAs I was sitting here today trying to decide which recipe I wanted to end the year on, I have had a great time thinking over all of the wonderful things I have cooked over this past year.\u0026nbsp; Of course I could do a rehash of my favourite recipes . . . or even a rehash of YOUR favourite recipes, but that is only showing you what I have already shown you and I didn't want to end the year in this way.\u0026nbsp; Instead I wanted to end the year showing you something fantastically different.\u0026nbsp; Hot Ice Cream Pudding was my choice.\u003C\/div\u003E\n\u003Ca name='more'\u003E\u003C\/a\u003E \u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/2.bp.blogspot.com\/-eZqRXGPbfN0\/WGUKpCqvTrI\/AAAAAAAAgkw\/h1RA9IQpc7A-4h2UO-Gs68bsQJjKwlHpQCLcB\/s1600\/DSCN0328.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"367\" src=\"https:\/\/2.bp.blogspot.com\/-eZqRXGPbfN0\/WGUKpCqvTrI\/AAAAAAAAgkw\/h1RA9IQpc7A-4h2UO-Gs68bsQJjKwlHpQCLcB\/s400\/DSCN0328.JPG\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nThis really looks quite unremarkable at first glance . . .\u0026nbsp; kind of like a lumpy moonscape, looking not at all as delicious as what lies beneath that craggy uneven surface. \u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/2.bp.blogspot.com\/-csUFtJcnyUM\/WGUKmNxuI3I\/AAAAAAAAgko\/sru5fMInuMIQnYwJtqmD3VrtJBNNhthmgCLcB\/s1600\/DSCN0329.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"368\" src=\"https:\/\/2.bp.blogspot.com\/-csUFtJcnyUM\/WGUKmNxuI3I\/AAAAAAAAgko\/sru5fMInuMIQnYwJtqmD3VrtJBNNhthmgCLcB\/s400\/DSCN0329.JPG\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nWhat lies beneath is luxurious and a bit of a sweet indulgence, the perfect thing to cap off what has been a most delicious year to say the least! \u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/4.bp.blogspot.com\/-ojFiRcob0OI\/WGULpiehIeI\/AAAAAAAAglE\/otYYlzzRZHUCBiu1sxq_0U55QTCDYArfQCLcB\/s1600\/DSCN0330.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"370\" src=\"https:\/\/4.bp.blogspot.com\/-ojFiRcob0OI\/WGULpiehIeI\/AAAAAAAAglE\/otYYlzzRZHUCBiu1sxq_0U55QTCDYArfQCLcB\/s400\/DSCN0330.JPG\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nThere are only three ingredients.\u0026nbsp; Sugar.\u0026nbsp; A quality Vanilla Ice Cream and . . .\u0026nbsp; Trifle Sponges, or Lady Fingers, whichever one is more readily available to you.\u0026nbsp;\u0026nbsp; I cannot claim the genius behind this for I borrowed it from Nigel Slater, who also borrowed the idea from a French cook named More Brazier.\u0026nbsp; It has been adapted from Nigel's book entitled Real Food.\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/4.bp.blogspot.com\/-cf329W4yKfk\/WGUMF4pYuGI\/AAAAAAAAglU\/s-V3_rfrFn88OcyDg7VzhNJAmIwOrT3iQCLcB\/s1600\/DSCN0331.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"378\" src=\"https:\/\/4.bp.blogspot.com\/-cf329W4yKfk\/WGUMF4pYuGI\/AAAAAAAAglU\/s-V3_rfrFn88OcyDg7VzhNJAmIwOrT3iQCLcB\/s400\/DSCN0331.JPG\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nIt's quite amazing really . . .\u0026nbsp; the way these three ingredients go together like magic to make this deliciously unsual dessert.\u0026nbsp; First the sugar . . . add\u0026nbsp; a bit of water and it gets turned into a amber coloured caramel which is used to coat a baking dish . . . \u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/2.bp.blogspot.com\/-lIB1hja8-K4\/WGUMN4CmciI\/AAAAAAAAglg\/HNsheyJiqQclLaOdldGVmWnw4zbPQ42lwCLcB\/s1600\/DSCN0332.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"378\" src=\"https:\/\/2.bp.blogspot.com\/-lIB1hja8-K4\/WGUMN4CmciI\/AAAAAAAAglg\/HNsheyJiqQclLaOdldGVmWnw4zbPQ42lwCLcB\/s400\/DSCN0332.JPG\" width=\"400\" \/\u003E\u0026nbsp;\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nBroken trifle sponges are mashed together with the icecream and spread on top of the caramel and then the whole thing is baked in a water bath in a moderate oven for about half an hour or less.\u0026nbsp; Like magic it forms a delicious dessert . . . . \u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-P0I1J9UAPB8\/WGUL5lyi-uI\/AAAAAAAAglQ\/xD-Yuj8Zc6IPhD81yYV6OE0z6OitqrZUgCLcB\/s1600\/DSCN0333.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"371\" src=\"https:\/\/1.bp.blogspot.com\/-P0I1J9UAPB8\/WGUL5lyi-uI\/AAAAAAAAglQ\/xD-Yuj8Zc6IPhD81yYV6OE0z6OitqrZUgCLcB\/s400\/DSCN0333.JPG\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nCraggy and crisp on top . . .\u0026nbsp; creamy and moist beneath . . .\u0026nbsp; almost regal . . . an amazing transformation of simple ingredients, but then again, I think that is the most magical type of cooking of all, don't you? \u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/2.bp.blogspot.com\/-F5X2POcXJtw\/WGUMJenclFI\/AAAAAAAAglY\/co1_ZqY-EpERZ35K8ez8EQ2eYCrtIhwnQCLcB\/s1600\/DSCN0335.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"385\" src=\"https:\/\/2.bp.blogspot.com\/-F5X2POcXJtw\/WGUMJenclFI\/AAAAAAAAglY\/co1_ZqY-EpERZ35K8ez8EQ2eYCrtIhwnQCLcB\/s400\/DSCN0335.JPG\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nTo take something simple and turn it into something gloriously tasty. \u0026nbsp; It just might seem a bit overly indulgent here, but do serve it warm and spooned into bowls with extra cream for pouring.\u0026nbsp; At first taste you might feel a tiny bit like you have died and gone to heaven.\u0026nbsp; But what a way to end the year . . .\u0026nbsp; thanks Nigel.\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/4.bp.blogspot.com\/-Awk4cIpPrik\/WGUMew2JqJI\/AAAAAAAAglo\/BTgxvKH0YhUNBvkV0XM5HyX3a0joGnWYACLcB\/s1600\/DSCN0351.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"380\" src=\"https:\/\/4.bp.blogspot.com\/-Awk4cIpPrik\/WGUMew2JqJI\/AAAAAAAAglo\/BTgxvKH0YhUNBvkV0XM5HyX3a0joGnWYACLcB\/s400\/DSCN0351.JPG\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Ci\u003E\u003Cb\u003E*Hot Ice Cream Pudding*\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\nServes 2 to 4\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/hot-ice-cream-pudding\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u0026nbsp;\u003C\/b\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cb\u003E\u0026nbsp;\u003C\/b\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cb\u003E\u0026nbsp;\u003C\/b\u003E\u003Cbr \/\u003E\u003C\/div\u003E\nA\n creamy\u0026nbsp; pudding adapted from a recipe found in Nigel Slater's book \nentitled Real Food.\u0026nbsp; It is sticky sweet, but very moreish.\u0026nbsp; He says the \nidea came from the late French cook More Brazier.\u0026nbsp; It is important to \nuse agood quality ice cream which is made from egg yolks.\u0026nbsp; Delicious.\u0026nbsp; \nHe recommends serving it with some pouring cream, in which case it will \nhold all of your calorie intake for the day, but what the hey!\u0026nbsp; You only\n live once!\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n150g golden caster sugar (3\/4 cup superfine sugar)\u003C\/div\u003E\n60ml water (1\/4 cup)\u003C\/div\u003E\n500g good quality ice cream (1\/2 gallon)\u003C\/div\u003E\n150g lady fingers or trifle sponges.\u0026nbsp; (8 trifle sponges or 16 lady fingers)\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-6edGsSj59aY\/WGUMkJLUcSI\/AAAAAAAAglw\/OSc0ASargCgWGIl8djJqU4tsPtCYGsgFwCLcB\/s1600\/DSCN0352.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"391\" src=\"https:\/\/1.bp.blogspot.com\/-6edGsSj59aY\/WGUMkJLUcSI\/AAAAAAAAglw\/OSc0ASargCgWGIl8djJqU4tsPtCYGsgFwCLcB\/s400\/DSCN0352.JPG\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u0026nbsp;Preheat the oven to 180*C\/350*F\/gas mark 4.\u0026nbsp; Have ready a \nshallow baking dish and a roasting tin large enough to hold the shallow \ndish comfortably.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003EPlace the sugar in a saucepan along with \nthe water.\u0026nbsp; Swirl lightly and then place over medium high heat and bring\n to the boil.\u0026nbsp; Boil without stirring until it just begins to turn to \ncaramel.\u0026nbsp; It should be a deep caramel brown.\u0026nbsp; Don't be tempted to stir \nit at all or it will not set up properly.\u0026nbsp; Remove from the heat as soon \nas it is a golden amber colour and pour into the bottom of the baking \ndish, swirling the dish to coat the bottom.\u0026nbsp; Leave to set up.\u003Cbr \/\u003E\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003EBreak\n the ladyfinger\/trifle sponges up into a bowl.\u0026nbsp; Mash in the ice cream \nwithout totally crushing the sponges.\u0026nbsp; It should remain chunky and \nlumpy.\u0026nbsp; Spread in the prepared baking dish and place into the roasting \ntin.\u0026nbsp; Fill with hot water to come halfway up the sides of the baking \ndish. Bake for 20 to 25 minutes until pale and crisp.\u0026nbsp; The underside \nshould still be moiost and creamy.\u0026nbsp; Serve warm.\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/2.bp.blogspot.com\/-R2V_E_EgQ9s\/WGUMpVglOzI\/AAAAAAAAgl8\/ES_Cn1hS0io9FM6cuqYKBxv4DNDn9mSwACLcB\/s1600\/DSCN0353.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"400\" src=\"https:\/\/2.bp.blogspot.com\/-R2V_E_EgQ9s\/WGUMpVglOzI\/AAAAAAAAgl8\/ES_Cn1hS0io9FM6cuqYKBxv4DNDn9mSwACLcB\/s400\/DSCN0353.JPG\" width=\"397\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nNigels hints for success - don't be tempted to stir the caramel as it forms.\u0026nbsp; It will crystalise.\u0026nbsp; Don't use a cheap ice cream.\u0026nbsp; Use only the best and one containing egg yolks. Come on, you know you're worth it.\u0026nbsp; I used a Devon Clotted Cream Ice Cream.\u0026nbsp; Yum!! \u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-6fFPHwx-5cM\/WGUMv6ur6sI\/AAAAAAAAgmA\/-_IingeQLo8KAX_RRjlmyr2h_hRlzatqACLcB\/s1600\/DSCN0354.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"213\" src=\"https:\/\/1.bp.blogspot.com\/-6fFPHwx-5cM\/WGUMv6ur6sI\/AAAAAAAAgmA\/-_IingeQLo8KAX_RRjlmyr2h_hRlzatqACLcB\/s400\/DSCN0354.JPG\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nI want to thank you all so very much for your faithfulness in coming to read about my cooking adventures each day and to wish each and every one of you a very Happy New Year.\u0026nbsp; I hope that 2017 will be very good to you all!\u0026nbsp; God bless and Bon Appetit!\u0026nbsp; Here's to more deliciousness in the coming year! \u003C\/div\u003E\n\u003Cbr \/\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/7987628782271643373\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2016\/12\/hot-ice-cream-pudding.html#comment-form","title":"6 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/7987628782271643373"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/7987628782271643373"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2016\/12\/hot-ice-cream-pudding.html","title":"Hot Ice Cream Pudding"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/1.bp.blogspot.com\/-nZVGkUnnDH8\/WGUKlmE858I\/AAAAAAAAgkk\/YxSidUvAgLEUFThzYeK5SDGcJm3L6f1CwCLcB\/s72-c\/DSCN0327.JPG","height":"72","width":"72"},"thr$total":{"$t":"6"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-5651145099410474764"},"published":{"$t":"2016-11-01T04:00:00.001+00:00"},"updated":{"$t":"2023-05-08T18:36:18.873+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Fabulous Sides"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Nigel Slater"},{"scheme":"http://www.blogger.com/atom/ns#","term":"potatoes"}],"title":{"type":"text","$t":"Nigel's Potatoes"},"content":{"type":"html","$t":"\u003Cimg alt=\"Nigel's Potatoes\" border=\"0\" height=\"589\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A\/DSCN9492_zps2otzaid2.jpg\" title=\"Nigel's Potatoes\" width=\"640\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\nI dug this recipe out of an old Nigel Slater book the other day. \u0026nbsp; The book was called Real Food.\u0026nbsp; They aren't so much recipes as they are delicious suggestions about what to do with things you find in your larder, fridge, garden, etc.\u0026nbsp;\u0026nbsp;\u0026nbsp;\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EThat is the way I always cook, and those are the sorts of dishes I love to cook the most.\u0026nbsp; They are so open to interpretation and you can so easily make them your own.\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Nigel's Potatoes\" border=\"0\" height=\"594\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A\/DSCN9491_zpslalzawrd.jpg\" title=\"Nigel's Potatoes\" width=\"640\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\nAnd this one is such a simple dish.\u0026nbsp; It's basically just layered raw potato, fried onions and chicken stock. \u0026nbsp; You don't even need to peel the potatoes.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EAnd you can adapt it up or down to serve as many or as few people as you like.\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u0026nbsp; \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\"Nigel's Potatoes\" border=\"0\" height=\"582\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A\/DSCN9490_zpsq0mvrxwy.jpg\" title=\"Nigel's Potatoes\" width=\"640\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\nYou just layer it all up in a baking dish and pop it into the oven.\u0026nbsp; Well, you do fry the onions in some butter first.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EI let them get just a bit golden, because I love those scrumptious golden bits, don't you?\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\"Nigel's Potatoes\" border=\"0\" height=\"600\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A\/DSCN9494_zpstr7ef0aq.jpg\" title=\"Nigel's Potatoes\" width=\"640\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\nThe potatoes get all soft and soak up the chicken stock and the onions almost turn buttery . . . .\u0026nbsp; in short, fabulous.\u0026nbsp; This dish is utterly fabulous.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EAnd if the potato is your favourite vegetable like it is mine, then you will be in nothing short of heavenly bliss.\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Nigel's Potatoes\" border=\"0\" height=\"640\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A\/DSCN9489_zpsjdbfip8o.jpg\" title=\"Nigel's Potatoes\" width=\"635\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Ci\u003E\u003Cb\u003E*Nigel's Potatoes*\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\nServings vary\u003Cbr \/\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/nigel-s-potatoes\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u0026nbsp;\u003C\/b\u003E\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003C\/div\u003E\nI\n adapted this from a recipe I found in an old Nigel Slater cookery book \ncalled Real Food.\u0026nbsp;\u0026nbsp; I have adapted it to feed as many and as few as you \nrequire.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003C\/div\u003E\n\u003Cb\u003EFor each serving you will need:\u003C\/b\u003E\u003C\/div\u003E\n1 medium potato\u003C\/div\u003E\n1 small onion\u003C\/div\u003E\n60ml hot chicken stock (1\/4 cup)\u003C\/div\u003E\nsalt and black pepper to taste\u003C\/div\u003E\na pinch of sugar\u003C\/div\u003E\na small knob of butter\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Nigel's Potatoes\" border=\"0\" height=\"594\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A\/DSCN9498_zpsrzjxvhqi.jpg\" title=\"Nigel's Potatoes\" width=\"640\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\nPreheat the oven to 190*C\/375*F gas mark 5.\u0026nbsp; Butter a baking dish large enough to hold your ingredients.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nPeel\n your onions and thinly slice.\u0026nbsp; Melt the knob of butter in a skillet.\u0026nbsp; \nAdd the onions.\u0026nbsp; Sprinkle with some salt and black pepper and a pinch of\n sugar.\u0026nbsp; Cook, stirring frequently until just softened.\u0026nbsp;\u0026nbsp; It is okay if \nthey start to caramelize a bit.\u0026nbsp; Those are the tasty bits.\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nNo\n need to peel your potatoes, but wash them really well and dry them.\u0026nbsp; \nCut them into thin slices, about 1\/4 inch thick.\u0026nbsp; Start layering the \npotatoes in the buttered baking dish with the potatoes, lightly \nseasoning each layer of potatoes.\u0026nbsp; I like to end with some onions just \non top.\u0026nbsp; Pour the stock over all.\u0026nbsp; Cover tightly with foil.\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Nigel's Potatoes\" border=\"0\" height=\"637\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A\/DSCN9502_zps2tmizz5n.jpg\" title=\"Nigel's Potatoes\" width=\"640\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\nBake\n in the preheated oven until the potatoes are just tender.\u0026nbsp; I did four \ntoday and it took about 45 minutes.\u0026nbsp; Uncover the last 10 minutes or so \nof cooking so that they get golden brown on top without drying out.\u0026nbsp;\u0026nbsp; \nLet stand for about 5 minutes before serving.\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nNote -\u0026nbsp; \nObviously the cook times will be less for fewer servings, but you can \nstill expect that it will take about 25 to 30 minutes.\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Nigel's Potatoes\" border=\"0\" height=\"410\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A\/DSCN9495_zps38rijnxk.jpg\" title=\"Nigel's Potatoes\" width=\"640\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\nNot only is this delicious, but it is gorgeous to look at. \u0026nbsp; Bon Appetit!\u003C\/div\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/5651145099410474764\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2016\/11\/nigels-potatoes.html#comment-form","title":"22 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/5651145099410474764"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/5651145099410474764"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2016\/11\/nigels-potatoes.html","title":"Nigel's Potatoes"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"22"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-6158820628604995846"},"published":{"$t":"2016-01-06T04:00:00.000+00:00"},"updated":{"$t":"2016-01-06T04:00:01.418+00:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Bacon"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Breakfast"},{"scheme":"http://www.blogger.com/atom/ns#","term":"cereals"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Nigel Slater"}],"title":{"type":"text","$t":"Maple \u0026 Bacon Granola"},"content":{"type":"html","$t":"\u003Cimg alt=\" photo DSCN4751_zpszcvsa636.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN4751_zpszcvsa636.jpg\" height=\"392\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nWhen I moved over here in the year 2000, I carried a 4 litre tin of Maple Syrup right onto the plane with me. \u0026nbsp; I have always loved the flavours of maple and it wasn't something I thought I could live without. \u0026nbsp; Of course you would never get a tin like that on an aircraft now, but this was pre 9\/11.\u0026nbsp; Flying was pretty much fear free\u0026nbsp; . . . \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ca name='more'\u003E\u003C\/a\u003E\u0026nbsp;\u003Cimg alt=\" photo DSCN4752_zpsfueeci7t.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN4752_zpsfueeci7t.jpg\" height=\"396\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nMaple is a very North American thing.\u0026nbsp; I grew up with it.\u0026nbsp;\u0026nbsp; We have maple flavoured ice cream, cookies, cakes, sausages and bacon.\u0026nbsp; Now\u0026nbsp; I know the Brits really don't understand the sweet and savoury combination in quite the same way as we do in North America.\u0026nbsp; Take Peanut Butter and Jelly for instance.\u0026nbsp; To them it sounds quite gross, and they are loathe to even try it.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN4753_zpsgscpk1op.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN4753_zpsgscpk1op.jpg\" height=\"395\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nMaple and Bacon are another sweet and savoury combination that is quite quite delicious.\u0026nbsp; I saw a recipe in Nigel Slater's latest book (A Year Of Good Eating)\u0026nbsp; for Bacon Granola\u0026nbsp; . . . which I have loosely adapted here today . . .\u0026nbsp; as soon as I saw his recipe I thought it was just begging for Maple to be added.\u0026nbsp; The mark of a good recipe in my opinion is that it opens itself to exploration and adaptation to ones own tastes and skills.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo DSCN4754_zpsn5txaflx.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN4754_zpsn5txaflx.jpg\" height=\"400\" width=\"398\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;Nigel used almonds . . .\u0026nbsp; I used pecans today with spectacular results.\u0026nbsp; I added sunflower and pumpkin seeds for extra crunch and some colour.\u0026nbsp;\u0026nbsp; For fruit . . . and some additional sweetness I used chopped dates.\u0026nbsp; They add an incredible fudgy almost caramel like sticky sweetness to the mix which is sublime.\u0026nbsp; And of course the cranberries add colour and more sweetness.\u0026nbsp; I do like a lot of fruit in my granola.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN4755_zpsws6fckgv.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN4755_zpsws6fckgv.jpg\" height=\"395\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;This is a granola that begs to be served warm . . .\u0026nbsp; with the oats all mapley and buttery crisp, and just a tad salty\u0026nbsp; from the bacon fat . . .\u0026nbsp; those fudgy pieces of sticky date, the nuggets of sweet cranberry . . some meatiness . . .\u0026nbsp; and nutty crunch.\u0026nbsp; Soooo good, especially with a nice cold dollop of Greek Yogurt on top . .\u0026nbsp; rich and creamy.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN4756_zps1ps2urom.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN4756_zps1ps2urom.jpg\" height=\"377\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nIt's not over the top sweet, so you could add an extra drizzle of maple syrup if you wish.\u0026nbsp; I found it just right. \u0026nbsp; Enjoy!\u0026nbsp; (Do store any leftovers in the refrigerator, warming them up slightly before serving.)\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo DSCN4757_zpskck8m4dd.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN4757_zpskck8m4dd.jpg\" height=\"400\" width=\"390\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Ci\u003E\u003Cb\u003E*Maple \u0026amp; Bacon Granola*\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\nServes 4\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/maple-bacon-granola\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u0026nbsp;\u003C\/b\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cb\u003E\u0026nbsp; \u003C\/b\u003E\u003C\/div\u003E\nThis\n warm granola is best served warm from the pan and is quite moreish.\u0026nbsp;\u0026nbsp; \nAbundant with the flavours of crisp bacon, maple, buttery toasted oats, \ntoasted nuts and studded with soft squidgy caramel flavoured dates and \nnuggets of dried cranberry.\u0026nbsp; What's not to like?\u0026nbsp;\u0026nbsp; I like to serve this \nwith dollops of ice cold Greek yogurt.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n6 rashers of smoked streaky bacon, cut into 1 inch squares\u003C\/div\u003E\n3 TBS of butter\u003C\/div\u003E\n2 TBS pure maple syrup\u003C\/div\u003E\n100g of old fashioned rolled oats (1 1\/3 cups)\u003C\/div\u003E\n50g of whole pecan nuts (scant half cup)\u003C\/div\u003E\n50g of pumpkin seeds (1\/3 cup)\u003C\/div\u003E\n2 TBS sunflower seeds\u003C\/div\u003E\na large handful of chopped dates\u003C\/div\u003E\na large handful of dried cranberries\u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cimg alt=\" photo DSCN4759_zps41stvmpz.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN4759_zps41stvmpz.jpg\" height=\"376\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/div\u003E\nMelt\n the butter in a large shallow pan.\u0026nbsp; Once it begins to foam, add the \nbacon pieces.\u0026nbsp;\u0026nbsp; Cook until crisp, over medium low heat, stirring \noccasionally.\u0026nbsp; Don't let it burn.\u0026nbsp;\u0026nbsp; Stir in the maple syrup, oats, nuts,\n and seeds.\u0026nbsp;\u0026nbsp; Cook, stirring occasionally for about 10 minutes, until \nslightly crisped and sweetly\u0026nbsp; fragrant.\u0026nbsp;\u0026nbsp; Stir in the dried fruit and \nserve, spooned into bowls with a dollop of cold Greek Yogurt on top.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN4764_zps7pqccspw.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN4764_zps7pqccspw.jpg\" height=\"400\" width=\"384\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nBon Appetit!"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/6158820628604995846\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2016\/01\/maple-bacon-granola.html#comment-form","title":"2 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/6158820628604995846"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/6158820628604995846"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2016\/01\/maple-bacon-granola.html","title":"Maple \u0026 Bacon Granola"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"2"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-5656042581905449637"},"published":{"$t":"2015-05-02T04:00:00.000+01:00"},"updated":{"$t":"2015-05-02T04:00:01.819+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"afternoon tea"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Cakes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Elevensies"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Nigel Slater"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Scrummy Snacks"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Teatime Treats"}],"title":{"type":"text","$t":"Cranberry and Orange Marmalade Tea Cake"},"content":{"type":"html","$t":"\u003Cimg alt=\" photo DSCN1591_zpsepjr3vxa.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN1591_zpsepjr3vxa.jpg\" height=\"372\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI am awfully fond of tea breads or cakes as they are also known. \u0026nbsp; Delicious small cakes baked in a loaf tin, perfectly sized to slice and enjoy at your leisure with whichever hot drink you enjoy.\u0026nbsp; In my case it is lemon and ginger tea . . .\u0026nbsp; \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ca name='more'\u003E\u003C\/a\u003E\u003Cimg alt=\" photo DSCN1593_zpslnvb7h2g.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN1593_zpslnvb7h2g.jpg\" height=\"236\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI've been watching my DVD's of Nigel Slater's Cooking shows this week.\u0026nbsp; I do so enjoy the way he cooks.\u0026nbsp; I think he is the best cook out there.\u0026nbsp; As I have said before he cooks like I want to eat.\u0026nbsp; I spied a recipe of his online the other day \u003Ca href=\"http:\/\/www.theguardian.com\/lifeandstyle\/2003\/may\/18\/foodanddrink.shopping\" target=\"_blank\"\u003E\u003Cb\u003Ein the Guardian\u003C\/b\u003E\u003C\/a\u003E (May 2003) online for what looked to be a delicious Marmalade Tea Cake and I thought why not . . .\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN1594_zpstvbzpva6.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN1594_zpstvbzpva6.jpg\" height=\"383\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI hope he doesn't mind but I did take a few liberties with the recipe . . .\u0026nbsp; first of all I added dried cranberries . . .\u0026nbsp; because cranberries go so very well with oranges and marmalade . . .\u0026nbsp; I macerated them first in a mixture of orange juice and orange flavoured liqueur.\u0026nbsp; (Grand Marnier)\u0026nbsp;\u0026nbsp; I keep some on hand just for this type of thing.\u0026nbsp; This one bottle has lasted me for yonks.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN1595_zpsfvopcxxa.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN1595_zpsfvopcxxa.jpg\" height=\"400\" width=\"381\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nNot to sound pretentious or anything, but . . .\u0026nbsp; I had a small jar of Italian Blood Orange Marmalade in the cupboard that I cracked open for just this recipe . . . it seemed the perfect fit.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/static.guim.co.uk\/sys-images\/Lifeandhealth\/Pix\/pictures\/2009\/9\/7\/1252335431229\/Nigel-Slater-introduces-a-001.jpg\" height=\"240\" id=\"il_fi\" style=\"padding-bottom: 8px; padding-right: 8px; padding-top: 8px;\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nOh Nigel . . .\u0026nbsp; I can tell I have your attention now.\u0026nbsp;\u0026nbsp; I'm cooking just like you do.\u0026nbsp;\u0026nbsp; You are my muse . . .\u0026nbsp; You love to take an idea and fly with it, and I do too.\u0026nbsp;\u0026nbsp; I am sure this would get your approval entirely.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN1596_zpshut8eizd.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN1596_zpshut8eizd.jpg\" height=\"400\" width=\"390\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nJust look at all those\u0026nbsp; cranberries studding this cake with their sweet\/tartness\u0026nbsp;\u0026nbsp; . . .\u0026nbsp; and those bitter shreds of marmalade.\u0026nbsp;\u0026nbsp; This is a sweet and tart combination that goes down a real treat.\u0026nbsp;\u0026nbsp; I'm afraid I also added a orange flavoured glaze icing . . .\u0026nbsp; but you don't have to if you don't want to.\u0026nbsp; In any case I do hope you will give it a go.\u0026nbsp; I think you just might fall in love.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN1597_zpsf274uxlr.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN1597_zpsf274uxlr.jpg\" height=\"400\" width=\"398\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Ci\u003E\u003Cb\u003E*Cranberry and Orange Marmalade Tea Cake*\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\nMakes one medium sized loaf\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/cranberry-and-orange-marmalade-tea-bread\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u003C\/b\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nThis is moist and deliciously stogged full orange liquere macerated dried cranberries!\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n175g of butter, softened (3\/4 cup)\u003C\/div\u003E\n175g of caster sugar (3\/4 cup)\u003C\/div\u003E\n3 large free range eggs\u003C\/div\u003E\n1 tsp vanilla extract\u003C\/div\u003E\n175g of plain flour (1 1\/4 cups)\u003C\/div\u003E\n\u003Cdiv\u003E\n1\/2 tsp fine sea salt\u003C\/div\u003E\n\u003Cdiv\u003E\n1 1\/2 tsp baking powder\u003C\/div\u003E\n\u003Cdiv\u003E\n90g of dried cranberries\u003C\/div\u003E\n\u003Cdiv\u003E\n2 TBS orange juice\u003C\/div\u003E\n\u003Cdiv\u003E\nthe finely grated zest of one orange\u003C\/div\u003E\n\u003Cdiv\u003E\n2 TBS Cointreau or other orange flavoured liquer\u003C\/div\u003E\n\u003Cdiv\u003E\n75g of orange marmalade (1\/4 cup)\u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cimg alt=\" photo DSCN1599_zpsejwgm2ye.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN1599_zpsejwgm2ye.jpg\" height=\"345\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\nPreheat the oven to 180*C\/350*F\/ gas mark 4.\u0026nbsp;\u0026nbsp; Line a medium loaf tin with buttered baking paper.\u0026nbsp; Set aside.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\nPlace\n the cranberries into a small saucepan with the orange juice, orange \nzest and orange flavoured liquer.\u0026nbsp; Gently heat.\u0026nbsp;\u0026nbsp; Stir in the orange \nmarmalade.\u0026nbsp;\u0026nbsp; Set aside to cool.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\nCream together the \nbutter and sugar.\u0026nbsp;\u0026nbsp; Beat in the eggs, one at at time, along with the \nvanilla.\u0026nbsp; Sift together the flour, baking powder and salt.\u0026nbsp; Stir the dry\n ingredients into the creamed ingredients.\u0026nbsp;\u0026nbsp; Stir in the cranberry \nmixture to combine.\u0026nbsp; Spread in the prepared loaf tin, smoothing the top \nover.\u003C\/div\u003E\n\u003Cdiv\u003E\nBake in the preheated oven for about 1 hour.\u0026nbsp;\u0026nbsp; \n(It may take less, so start checking it at about 50 minutes.\u0026nbsp; It may \nalso take a bit longer.\u0026nbsp; I don't know why this is.\u0026nbsp;\u0026nbsp; 1 hour is just a \nguideline.)\u0026nbsp; The top should spring back when lightly touched and a \ntoothpick inserted in the centre should come out clean.\u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nAllow to stand \nin the tin for about 10 minutes before lifting out onto a wire rack to \ncool completely.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\nOptional Glaze:\u0026nbsp;\u003C\/div\u003E\nWhisk \ntogether 130g (1 cup) of icing sugar and enough orange juice, milk or \nwater to make a thick glaze.\u0026nbsp; Spread on top of the cooled cake.\u003Cbr \/\u003E\n\u003Cbr \/\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/5656042581905449637\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2015\/05\/cranberry-and-orange-marmalade-tea-cake.html#comment-form","title":"14 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/5656042581905449637"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/5656042581905449637"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2015\/05\/cranberry-and-orange-marmalade-tea-cake.html","title":"Cranberry and Orange Marmalade Tea Cake"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"14"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-3152280325460216971"},"published":{"$t":"2013-12-12T04:00:00.000+00:00"},"updated":{"$t":"2013-12-12T04:00:05.581+00:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"cookbookery"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Leftovers"},{"scheme":"http://www.blogger.com/atom/ns#","term":"meat and potatoes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Nigel Slater"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Quick and Easy"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Sandwiches"},{"scheme":"http://www.blogger.com/atom/ns#","term":"simple suppers"}],"title":{"type":"text","$t":"Hash on a Bun . . . a delicious indulgence, or insanity?"},"content":{"type":"html","$t":"\u003Cimg alt=\" photo SAM_2317_zps5c04a201.jpg\" border=\"0\" height=\"400\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_2317_zps5c04a201.jpg\" width=\"383\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI think the British love sandwiches more than anyone else in the world.\u0026nbsp; Walk into any shop, and I do mean \u003Ci\u003Eany\u003C\/i\u003E . . . and you are sure to find a variety of them, ready made, wrapped and for sale to anyone who feels in the need for some potable and portable sustenance of the this kind.\u0026nbsp;\u0026nbsp; AND, they come in varities which are suitable for any meal of the day . . . breakfast, lunch, dinner or snack!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo nigel-slater-eat_zpse8bda527.jpg\" border=\"0\" height=\"400\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Cookbook%20Reviews\/nigel-slater-eat_zpse8bda527.jpg\" width=\"296\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI recently treated myself to Nigel Slater's latest cookbook, eat.\u0026nbsp; You all know how I love Nigel and his way of cooking and eating.\u0026nbsp; That man could make anything look and sound tasty and he is the master as creating delicious and fast food out of just about anything you can get your hands on.\u0026nbsp;\u0026nbsp; He has one whole chapter in this book devoted to sandwiches and the like.\u0026nbsp; My kind of guy.\u0026nbsp; My kind of cooking.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_2315_zps74f22e9c.jpg\" border=\"0\" height=\"391\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_2315_zps74f22e9c.jpg\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nOne in particular intrigued me and set my tastebuds to tingling.\u0026nbsp; This was a sandwich he created using crusty bread, beef drippings and leftover roast from the sunday dinner.\u0026nbsp; Reading about it . . . made me want one, and reading about it . . . inspired me to create my own version.\u0026nbsp; I got to thinking hash . . . roast beef hash . . . in a bun.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_2318_zps828de8f9.jpg\" border=\"0\" height=\"348\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_2318_zps828de8f9.jpg\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nAnd so that is what I did.\u0026nbsp; I made some hash using chopped potatoes, chopped onions, chopped cabbage and some of the leftover roast from yesterday's pot roast.\u0026nbsp;\u0026nbsp; I seasoned it lightly with some salt and cracked black pepper . . .\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_2321_zps7c5ffe80.jpg\" border=\"0\" height=\"400\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_2321_zps7c5ffe80.jpg\" width=\"386\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nAdded a touch of herb . . . in the way of summer savoury, and a hint of snap by using some Worcestershire Sauce and a dash of brown sauce.\u0026nbsp; (steak sauce to you North Americans)\u0026nbsp; I cooked that all together until the potatoes and onions and cabbage were gilded with little caramelized edges, all golden brown and sweet . . . and the meat was falling apart once more . . .\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo SAM_2327_zps3f52779b.jpg\" border=\"0\" height=\"372\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_2327_zps3f52779b.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nAnd then I stogged it between two halves of a crisp warm ciabatta roll . . . the bottom spread with just a touch of creamed horseradish sauce . . . a slice of Leerdammer Toastie cheese layed on top of the hot hash, so it melted down into all those gilded crevices, and topped by that crisp\u0026nbsp; roll-top . . . all that goodness tucked into a tasty and lightly crisped ciabatta suitcase and just waiting for me to tuck in . . .\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_2323_zps1c9be438.jpg\" border=\"0\" height=\"395\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_2323_zps1c9be438.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nGood things happen when Nigel inspires me. \u0026nbsp; Tasty things. \u0026nbsp; Things I want to indluge in again, and again . . . and again.\u0026nbsp;\u0026nbsp; I am never disappointed.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_2322_zps69f73dc7.jpg\" border=\"0\" height=\"381\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_2322_zps69f73dc7.jpg\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Ci\u003E\u003Cb\u003E*Roast Beef Hash Buns*\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\nServes 4\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/roast-beef-hash-buns\"\u003E\u003Cb\u003EPrintable Recipe\u003C\/b\u003E\u003C\/a\u003E\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nA delicious way to stretch the leftovers from Sunday lunch even further.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n1 medium onion, peeled and chopped coarsely\u003Cbr \/\u003Ea handful of chopped cabbage\u003C\/div\u003E\ntwo medium potatoes, peeled and chopped coarsely\u003C\/div\u003E\n\u003Cdiv\u003E\n1 small clove of garlic, peeled and minced\u003C\/div\u003E\n\u003Cdiv\u003E\n2 TBS hot beef stock or water\u003C\/div\u003E\n\u003Cdiv\u003E\nan amount of leftover cooked roast, cubes (an equal to the amount of potatoes)\u003C\/div\u003E\n1 TBS vegetable oil\u003C\/div\u003E\n1 TBS butter\u003C\/div\u003E\nfine sea salt and black pepper\u003C\/div\u003E\n1 tsp of either dried thyme or summer savoury\u003C\/div\u003E\n1 TBS Worcestershire Sauce\u003C\/div\u003E\nBrown Sauce to taste\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nTo finish:\u003C\/div\u003E\n4 warmed ciabatta rolls\u003C\/div\u003E\nHorseradish sauce\u003C\/div\u003E\n4 slices of toastie cheese\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nHeat\n the oil along with the butter in a large skillet.\u0026nbsp;\u0026nbsp; Toss in the onions,\n cabbage and potatoes.\u0026nbsp;\u0026nbsp; Cook stirring until they begin to turn golden \nbrown.\u0026nbsp; Add about 2 TBS stock or hot water, a bit of seasoning, the \nWorcestershire sauce, brown sauce, summer savory,\u0026nbsp; and the garlic.\u0026nbsp; Turn\n the heat to very low, pop a lid on and cook for about 15 minutes, \nchecking every so often to make sure they don't catch.\u0026nbsp; At the end of \nthat time they should be knife tender.\u0026nbsp; Uncover and toss in the beef.\u0026nbsp; \nCook and stir over medium heat, frequently turning it over until the \nmeat is heated through and all is golden brown. \u0026nbsp; Taste and adjust \nseasoning as required. \u0026nbsp; While you are doing this, pop the ciabatta into\n a hot oven to heat through.\u003Cbr \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003ETo serve, slice each ciabatta roll \nin half.\u0026nbsp; Spread the bottoms with some horseradish sauce (if desired) \nand then pile an equal amount of the hot hash on top.\u0026nbsp; Top each with a \nslice of toastie cheese and then the top of the rolls.\u0026nbsp; Serve \nimmediately.\u0026nbsp; Pass the brown sauce or ketchup if desired.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/3152280325460216971\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2013\/12\/hash-on-bun-delicious-indulgence-or.html#comment-form","title":"10 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/3152280325460216971"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/3152280325460216971"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2013\/12\/hash-on-bun-delicious-indulgence-or.html","title":"Hash on a Bun . . . a delicious indulgence, or insanity?"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"10"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-3976168339576787725"},"published":{"$t":"2013-09-02T04:00:00.000+01:00"},"updated":{"$t":"2013-09-12T10:15:32.645+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"meat and potatoes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"meats"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Nigel Slater"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Pork"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Sauces"}],"title":{"type":"text","$t":"Mustard and Garlic Sauced Chops"},"content":{"type":"html","$t":"\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo SAM_0335_zps0a09430b.jpg\" border=\"0\" height=\"362\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_0335_zps0a09430b.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI had a couple of chops in the refrigerator that I picked up at the butchers the other day. Nice thick free range chops.\u0026nbsp; We don't eat red meat very often, so when we do I like to make sure it's the good stuff.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_0337_zpsfe67da7a.jpg\" border=\"0\" height=\"371\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_0337_zpsfe67da7a.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nAnd of course because it costs more I like to prepare it in a tasty way.\u0026nbsp; I would hate to ruin any of it.\u0026nbsp; It goes without saying that I have my favourite chef's when it comes to tasty recipes.\u0026nbsp; Delia Smith and Mary Berry for baked stuff . . . Gary Rhodes, Jamie Oliver . . . and Nigel Slater when it comes to everything else.\u0026nbsp; I also like a little bit of Bill Granger thrown into the mix.\u0026nbsp; All great.\u0026nbsp;\u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_0338_zpsad553096.jpg\" border=\"0\" height=\"388\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_0338_zpsad553096.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nYou can keep Gordon Ramsay and the rest.\u0026nbsp; Their work doesn't really appeal to me.\u0026nbsp; Of course my all time favourite is Nigel Slater (as I have told you before, I know.)\u0026nbsp;\u0026nbsp;\u0026nbsp; I can't stress it enough . . . he cooks like I do and he cooks like I want to eat.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_0340_zps3e149824.jpg\" border=\"0\" height=\"400\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_0340_zps3e149824.jpg\" width=\"383\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nHis recipes are so basically good that you can use them as a basis for other things.\u0026nbsp;\u0026nbsp; For instance today with these chops.\u0026nbsp;\u0026nbsp; His recipe looked fabulous, but I didn't exactly have everything he was calling for . . . so I took his basic premise . . . and I switched it up with what I did have to hand.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_0343_zps32121f18.jpg\" border=\"0\" height=\"394\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_0343_zps32121f18.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI didn't have any cream and so I thought about what I might have that was in the fridge and that would give the same rich and creamy result and I came up with \u003Ca href=\"http:\/\/www.boursin.co.uk\/home.php\"\u003E\u003Cb\u003EHerb and Garlic Boursin cheese.\u003C\/b\u003E\u003C\/a\u003E\u0026nbsp;\u0026nbsp; It worked perfectly.\u0026nbsp; Of course it is a little more solid than cream and so I added some chicken stock to slacken the sauce a bit . . .\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_0344_zps4cef8843.jpg\" border=\"0\" height=\"356\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_0344_zps4cef8843.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nMy cornichons had baby pearl onions in the jar and so I threw in a handful of them as well.\u0026nbsp; Magnifico!\u0026nbsp; What a beautiful sauce!\u0026nbsp; It went beautifully with these chops and with the mash.\u0026nbsp; It was mellow with just a bit of a bite and some lovely crunch and tartness from the cornichons, which went beautifully with the pork and the mustard . . . and of course the boursin cheese made for a bit of richness which was just wonderful.\u0026nbsp; \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_0347_zps7e00d7d7.jpg\" border=\"0\" height=\"346\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_0347_zps7e00d7d7.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI ended up with a fabulously delicious supper dish for two.\u0026nbsp; You could easily multiply this up to larger amounts. I do hope you will give them a try.\u0026nbsp; Bon Appetit!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_0336_zps7b3d90ac.jpg\" border=\"0\" height=\"346\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_0336_zps7b3d90ac.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Ci\u003E\u003Cb\u003E*Mustard and Garlic Sauced Chops*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003E\nServes 2\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/mustard-and-garlic-sauced-chops\"\u003E\u003Cb\u003EPrintable Recipe\u0026nbsp;\u0026nbsp;\u003C\/b\u003E\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003C\/div\u003E\nInspired by a Nigel Slater recipe, necessity being the mother of invention.\u0026nbsp; He was my muse . . .\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n2 large thick free range good quality pork chops, rind removed\u003C\/div\u003E\nbut with a healthy layer of fat on the outer edge\u003C\/div\u003E\n1 TBS butter\u003C\/div\u003E\n1 TBS olive oil\u003C\/div\u003E\n2 large unpeeled cloves of garlic, mashed lightly\u003C\/div\u003E\nfine sea salt and freshly ground black pepper to taste\u003C\/div\u003E\n6 fluid ounces of white wine\u003C\/div\u003E\n6 TBS \u003Ca href=\"http:\/\/www.boursin.co.uk\/home.php\"\u003E\u003Cb\u003Egarlic and herb boursin cheese\u003C\/b\u003E\u003C\/a\u003E\u003C\/div\u003E\n1 heaped TBS of smooth Dijon mustard\u003C\/div\u003E\n1 heaped TBS of grainy Dijon mustard\u003C\/div\u003E\n8 cornichons, chopped coarsely\u003C\/div\u003E\nabout 4 pickled onions from the cornichon jar if you have them\u003C\/div\u003E\na splash of good quality chicken stock, if needed\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_0349_zpsc5518439.jpg\" border=\"0\" height=\"367\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_0349_zpsc5518439.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n(Look at that moist chop!!\u0026nbsp; Soooooo good with that sauce!) \u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nClip\n the fatty edge at 1\/2 inch intervals and then season the chops all over\n with salt and black pepper, rubbing it into the chops well.\u0026nbsp;\u0026nbsp; Heat the \nbutter and oil together over medium high heat in a shallow skillet.\u0026nbsp; \nOnce the butter begins to foam, add the garlic and the seasoned chops.\u0026nbsp; \nBrown on the one side, then flip them over and brown them on the other \nside.\u0026nbsp; Lower the heat to low and continue to cook, turning them once for\n about 8 to 10 minutes longer, until the chops are no longer pink in the\n middle.\u0026nbsp; Remove to a dish and keep warm.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nPour off most of \nthe fatty residue in the skillet, leaving as much brown drippings as you\n can.\u0026nbsp; Add the white wine and bring to the boil.\u0026nbsp; Boil for about 2 \nminutes, reducing it somewhat and scraping up any pork drippings.\u0026nbsp; Whisk\n in the mustards and boursin cheese, whisking constantly, until you have\n a nice thick sauce. If it is too thick, thin with a bit of chicken \nstock.\u0026nbsp; Stir in the cornichons and pickled onions if you have them.\u0026nbsp; \nTaste and adjust seasoning as necessary.\u0026nbsp; Pour the sauce over the chops \nand serve immediately.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThis goes fabulously with mashed potatoes and a green vegetable if desired.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ci\u003E\u003Cb\u003ENote\u003C\/b\u003E\u003C\/i\u003E:\u0026nbsp; Cutting the fatty edge of the pork chops at regular intervals helps them to lay flat when you are cooking them, and allows for a much more even colouring when you are browning them!"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/3976168339576787725\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2013\/09\/mustard-and-garlic-sauced-chops.html#comment-form","title":"3 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/3976168339576787725"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/3976168339576787725"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2013\/09\/mustard-and-garlic-sauced-chops.html","title":"Mustard and Garlic Sauced Chops"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"3"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-989372978217202020"},"published":{"$t":"2013-08-05T04:00:00.000+01:00"},"updated":{"$t":"2013-08-05T04:00:00.219+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"cooking for two"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Fruit"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Honey"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Meat"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Nigel Slater"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Sauces"}],"title":{"type":"text","$t":"Pork Chops with a Gooseberry, Honey and Walnut Sauce"},"content":{"type":"html","$t":"\u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo SAM_7932_zps4ec5354e.jpg\" border=\"0\" height=\"379\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_7932_zps4ec5354e.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI have never made any secret of the obsession I have with everything Nigel Slater cooks.\u0026nbsp; I just find him so inspiring . . . and I never tire of watching him cook.\u0026nbsp;\u0026nbsp; As I have said before many times . . . he cooks the way I cook, and he obviously eats the way I like to eat.\u0026nbsp; Unpretentious.\u0026nbsp; Simple.\u0026nbsp;\u0026nbsp; Delicious.\u0026nbsp; Good quality ingredients, combined simply and very well executed.\u0026nbsp;\u0026nbsp; You can't ask for more than that.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_7933_zps84400a03.jpg\" border=\"0\" height=\"390\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_7933_zps84400a03.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nOn one of his last series he did a show based on the flavour combination of Sweet and Sour. \u0026nbsp; This is something I just love . . . sweet and sour.\u0026nbsp;\u0026nbsp; I don't know anyone who doesn't.\u0026nbsp; One of the dishes he cooked was some pork chops in a simple gooseberry sauce.\u0026nbsp; He used light muscovado sugar in his . . . and some thyme, a bit of vermouth . . . and of course gooseberries and fresh pork.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo SAM_7935_zps6a52f1b1.jpg\" border=\"0\" height=\"370\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_7935_zps6a52f1b1.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nPork is one of those meats which lends itself beautifully to the use of fruit in it's preparation.\u0026nbsp; It's succulent and rich . . . and fruit just helps to bring out all of those lovely qualities.\u0026nbsp; I had been wanting to do these pork chops since I saw Nigel doing them . . . and of course could not wait for our gooseberries to ripen in the garden, for just that purpose . . .\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nToday was the day.\u0026nbsp; I didn't quite have all my ducks in a row though . . . some things were missing.\u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_7934_zps0c3351ce.jpg\" border=\"0\" height=\"400\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_7934_zps0c3351ce.jpg\" width=\"389\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI had the pork chops . . . nice, thick and meaty ones with a lovely layer of fat on the outside edge.\u0026nbsp; I like to clip that edge with some kitchen scissors at even intervals . . . it looks nice and helps the chops to lay flat in the pan so that they brown up evenly.\u0026nbsp;\u0026nbsp; Can anything taste better than crisp pork fat, turned to a sticky golden brown ?????\u0026nbsp; Mmmm . . . think not.\u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_7939_zpsbe26e94f.jpg\" border=\"0\" height=\"374\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_7939_zpsbe26e94f.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI had the gooseberries of course, but no muscovado sugar or vermouth . . .\u003Cbr \/\u003E\nI did have, however . . . a lovely jar of Acacia honey that I picked up at Harrods last year\u0026nbsp; on sale and a nice big bottle of French Calvados . . . add to that some English Walnuts, lightly toasted and some fresh Marjoram . . . and we were hitting a home run, if not the ducks!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_7943_zpsa2712c2e.jpg\" border=\"0\" height=\"380\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_7943_zpsa2712c2e.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThink Sweet and Sour, except way better . . . every mouthful brought the taste of rich pork, with crisp fat, sweet honey, cut by the tart gooseberries, herby marjoram and just a tiny crunch from the walnuts.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_7941_zpsdf90f09a.jpg\" border=\"0\" height=\"395\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_7941_zpsdf90f09a.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nIn short . . . perfect.\u0026nbsp; I love it when my cooking is inspired by Nigel.\u0026nbsp;\u0026nbsp; I just know it's going to come out tasting beautifully delicious!\u0026nbsp; I also love that his recipes are simple and quite easy to make your own.\u0026nbsp;\u0026nbsp; I only wish he could have tasted these.\u0026nbsp; I think he would have totally approved!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_7940_zpsf60c2e6c.jpg\" border=\"0\" height=\"377\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_7940_zpsf60c2e6c.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv dir=\"ltr\"\u003E\n\u003Cb\u003E\u003Ci\u003E*Pork Chops with a Gooseberry, Honey and Walnut Sauce*\u003C\/i\u003E\u003C\/b\u003E\u003Cbr \/\u003E\n\u003Cdiv\u003E\nServes 2\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/pork-chops-with-a-gooseberry-honey-and-walnut-sauce\"\u003E\u003Cb\u003EPrintable Recipe \u003C\/b\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\nWhat\n to do when you have a handful of tart gooseberries and a few pork \nchops. \u0026nbsp;Inspired by something which I saw on Nigel Slater's Simple \nSuppers. \u0026nbsp; A marriage of sweet and sour. \u0026nbsp; I took it a bit further and \nadded acacia honey, marjoram, a generous slug of French Calvados and a \nhandful of toasted walnuts. \u0026nbsp;In short . . . what I had to hand. \u0026nbsp; \nDelicious. \u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n2 thick pork chops\u003C\/div\u003E\n\u003Cdiv\u003E\na large handful or two of ripe gooseberries, red or green (topped and tailed)\u003C\/div\u003E\n\u003Cdiv\u003E\nfine sea salt and freshly ground black pepper\u003C\/div\u003E\n\u003Cdiv\u003E\na few springs of fresh Marjoram (or dried if that's all you have)\u003C\/div\u003E\n\u003Cdiv\u003E\ntwo dessert-spoons of Acacia Honey\u003C\/div\u003E\n\u003Cdiv\u003E\na small handful of toasted English Walnuts\u003C\/div\u003E\n\u003Cdiv\u003E\na knob of butter\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\nTake\n your pork chops and using some kitchen scissors, cut into the fatty \nedge at 1\/2 inch intervals all along the edge \u0026nbsp;This helps to keep them \nfrom curling up. \u0026nbsp;Season well with sea salt and freshly ground black \npepper.\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\nMelt the butter in a skillet, just \nlarge enough to hold the two pork chops snugly, over medium high heat. \n\u0026nbsp;Once it begins to foam and sputter add the chops. \u0026nbsp;Brown nicely on the \none side and then flip them over and brown on the other side. \u0026nbsp; You will\n want them to be pale golden brown. \u0026nbsp; Add a generous slug of French \nCalvados and tip in the gooseberries, letting them fall as they may. \u0026nbsp; \nSpoon a dessert-spoon full of honey over each chop and sprinkle with \nsome marjoram leaves and a few toasted walnuts. \u0026nbsp; Cover and cook for \nabout fifteen minutes, just until the pork is cooked through and the \nberries have collapsed somewhat and created a lovely sauce, which is at \nonce tart, sweet, boozy and herbed. \u0026nbsp; Serve immediately with some \nroasted vegetables or mash. \u0026nbsp; Delicious.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_7945_zps0c9c0711.jpg\" border=\"0\" height=\"373\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_7945_zps0c9c0711.jpg\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nWhat I wouldn't give for the opportunity to cook with Nigel Slater . . . man . . . that is on my bucket list for sure.\u0026nbsp; That would be better than winning the lottery in my books . . . seriously. \u003C\/div\u003E\n\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/989372978217202020\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2013\/08\/pork-chops-with-gooseberry-honey-and.html#comment-form","title":"2 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/989372978217202020"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/989372978217202020"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2013\/08\/pork-chops-with-gooseberry-honey-and.html","title":"Pork Chops with a Gooseberry, Honey and Walnut Sauce"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"2"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-4880218721545505471"},"published":{"$t":"2012-11-14T04:00:00.000+00:00"},"updated":{"$t":"2014-04-05T13:57:00.189+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Nigel Slater"},{"scheme":"http://www.blogger.com/atom/ns#","term":"pasta"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Quick and Easy"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Sauces"},{"scheme":"http://www.blogger.com/atom/ns#","term":"simple dishes"}],"title":{"type":"text","$t":"Spaghetti with Basil and Caper Sauce"},"content":{"type":"html","$t":"\u003Cimg src=\"http:\/\/ichef.bbci.co.uk\/food\/ic\/prog_16x9_608\/brand\/b00vt10m_640_360.jpg\" height=\"226\" id=\"il_fi\" style=\"padding-bottom: 8px; padding-right: 8px; padding-top: 8px;\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI have never made any secret of my fondness for Nigel Slater's cooking.\u0026nbsp; If I was a millionaire I would tempt him to come and cook with me, but only if he let me help.\u0026nbsp; He cooks like I want to eat.\u0026nbsp; He is the most un-pretentious down to earth cook you could ever ask for.\u0026nbsp; Simple ingredients, simple methods . . . fabulous taste, end of.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/queensparkbooks.co.uk\/wp-content\/uploads\/2010\/08\/kitchen-diaries-II.jpg\" height=\"400\" id=\"il_fi\" style=\"padding-bottom: 8px; padding-right: 8px; padding-top: 8px;\" width=\"269\" \/\u003E \u003Cbr \/\u003E\n\u003Ca href=\"http:\/\/www.blogger.com\/blogger.g?blogID=7100882347408067241\" imageanchor=\"1\" style=\"clear: left; float: left; margin-bottom: 1em; margin-right: 1em;\"\u003E\u003C\/a\u003E\u003Cbr \/\u003E\nAs you know I treated myself to his second volume of his kitchen diaries a month or so back and I just love it.\u0026nbsp; Just look at that beautifully splodged cover . . . that is how \u003Ci\u003Eall\u003C\/i\u003E of my best handwritten recipes look . . . all splodgy and loved . . . that's how you can tell they are good, and that they are loved . . .\u0026nbsp; and it is the same with this book . . . it's stogged full of recipes which are really, really good, and loveable too . . .\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo basil_zps74c4cb60.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AAAA%20Amazing%20English%20Kitchen\/basil_zps74c4cb60.jpg\" height=\"361\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThe Toddster\u0026nbsp; went into town today, leaving me on my own,\u0026nbsp; which I don't mind really.\u0026nbsp; It's nice to be able to enjoy time together . . . but it's nice to be able to enjoy time on your own too.\u0026nbsp; I knew he would be treating himself to a nice hot bowl of soup and a roll at the Market Cafe for his lunch, so I decided to get together with Nigel and cook myself an equally as delicious lunch.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nAnd you know what that means when I cook when the Toddster is away . . . I cook PASTA!\u0026nbsp; Coz he hates it . . . and I love it, and I just got to have it sometimes.\u0026nbsp; Besides I had a packet of fresh spaghetti in the fridge that was going to soon expire.\u0026nbsp; Today was my chance to use it.\u0026nbsp; Don't you just love fresh pasta?\u0026nbsp; I know!\u0026nbsp; It's soooooo good!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ca href=\"http:\/\/www.blogger.com\/blogger.g?blogID=7100882347408067241\" imageanchor=\"1\" style=\"clear: left; float: left; margin-bottom: 1em; margin-right: 1em;\"\u003E\u003C\/a\u003E\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_2875.jpg\" height=\"400\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nNigel \u003Ci\u003Enever\u003C\/i\u003E disappoints.\u0026nbsp; I had only been looking through his gorgeous book for a few minutes when I spied exactly what I wanted to make, right there on page 416 near the bottom.\u0026nbsp; It wasn't even a recipe, so much as it was an idea . . . a few sentences describing what he had made for his supper . . . but it sounded very, very good . . .\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ca href=\"http:\/\/www.blogger.com\/blogger.g?blogID=7100882347408067241\" imageanchor=\"1\" style=\"clear: left; float: left; margin-bottom: 1em; margin-right: 1em;\"\u003E\u003C\/a\u003E\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_2877.jpg\" height=\"373\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI love that he is not afraid to just grab a few simple ingredients that he has on hand and then throw them together\u0026nbsp; in a simple way to create a fabulous meal for one or two.\u0026nbsp; Just look at all of that creamy deliciousness sitting in that\u0026nbsp; bowl!\u0026nbsp; Wowsa!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_2878.jpg\" height=\"366\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI had absolutely everything I needed with the exception of Pine Nuts.\u0026nbsp; I used spaghetti because that is what I had . . . he used cappelletti.\u0026nbsp; They are two different animals . . . but it worked.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/static.bbci.co.uk\/programmeimages\/336x189\/episode\/p00y4hd1.jpg\" height=\"189\" id=\"il_fi\" style=\"padding-bottom: 8px; padding-right: 8px; padding-top: 8px;\" width=\"336\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nDon't\u0026nbsp; look at me like that Nigel . . . ok . . . I \u003Cspan style=\"font-size: large;\"\u003Eknow\u003C\/span\u003E there \u003Cspan style=\"font-size: large;\"\u003E\u003Ci\u003Eis \u003C\/i\u003E\u003C\/span\u003Ea big difference between little tortellini types of pasta and spaghetti . . . I do.\u0026nbsp; But stay with me here . . . it gets better . . . I promise.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI used salt and pepper cashews instead of pine nuts . . . coz that is what I had to hand . . .\u003Cbr \/\u003E\nI had a brief moment wondering what Nigel would think . . . I mean first I used spaghetti instead of Cappelletti . . . and now cashew nuts?\u0026nbsp; Salt and Pepper Cashew nuts! \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ca href=\"http:\/\/www.blogger.com\/blogger.g?blogID=7100882347408067241\" imageanchor=\"1\" style=\"clear: left; float: left; margin-bottom: 1em; margin-right: 1em;\"\u003E\u003C\/a\u003E\u003Cimg src=\"http:\/\/static.guim.co.uk\/sys-images\/Lifeandhealth\/Pix\/pictures\/2009\/9\/7\/1252335431229\/Nigel-Slater-introduces-a-001.jpg\" height=\"240\" id=\"il_fi\" style=\"padding-bottom: 8px; padding-right: 8px; padding-top: 8px;\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nSee\u0026nbsp; . . .\u0026nbsp; I've already intrigued him . . . I'm cooking like he does and he's impressed.\u0026nbsp; I've taken what I had to hand and I've used it in a very delicious way.\u0026nbsp; He wants a taste . . . I know he does!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nAnytime Nigel . . . any time.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThis was rich and creamy . . . with a fabulous mix of flavours and textures . . . including that moreish crunch from the cashew nuts.\u0026nbsp; I mean \"in for a penny in for a pound.\"\u0026nbsp; There's already cream . . , so why NOT cashews I say!\u0026nbsp; Why not indeed!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ca href=\"http:\/\/www.blogger.com\/blogger.g?blogID=7100882347408067241\" imageanchor=\"1\" style=\"clear: left; float: left; margin-bottom: 1em; margin-right: 1em;\"\u003E\u003C\/a\u003E\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_2880.jpg\" height=\"386\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nOh wow, wouldn't that be so cool to cook for Nigel Slater . . . I wonder what I would make for him??\u0026nbsp; Hmmm . . . . I'll have to give that some more thought I think . . .\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_2887.jpg\" height=\"331\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ci\u003E\u003Cb\u003E*Spaghetti with a Basil and Caper Sauce*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003E\nServes 2 generously\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"http:\/\/www.blogger.com\/blogger.g?blogID=7100882347408067241\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/spaghetti-with-a-basil-and-caper-sauce\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u003C\/b\u003E\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nQuick, delicious and as easy as boiling a pot of water.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n220g of fresh pasta (5 ounces)\u003Cbr \/\u003E\na large pot of lightly salted boiling water\u003Cbr \/\u003E\na few good handfuls of fresh basil leaves\u003Cbr \/\u003E\na clove of fresh garlic, peeled\u003Cbr \/\u003E\n1 generous teaspoon of Dijon mustard\u003Cbr \/\u003E\n2 TBS white wine vinegar\u003Cbr \/\u003E\n1 tsp capers (I\u0026nbsp; like the ones in vinegar, but you can use salted ones if you want.\u003Cbr \/\u003E\njust rinse them well.\u0026nbsp; I also like to use the non pareil ones, or tiny ones)\u003Cbr \/\u003E\n3 TBS extra virgin olive oil (may need more)\u003Cbr \/\u003E\n2 to 3 TBS cream\u003Cbr \/\u003E\nfine sea salt and freshly ground pepper to taste\u003Cbr \/\u003E\nToasted pine nuts, or\u0026nbsp; broken salt and pepper roasted cashews\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nPut\n the basil leaves, garlic, mustard, vinegar, capers, and the olive oil \nin the blender or the beaker which came with you stick blender.\u0026nbsp; Blitz \nuntil smooth adding more\u0026nbsp; olive oil if need be to make thick, yet \npourable mixture.\u0026nbsp; Stir in the cream and season with salt and pepper to \ntaste.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nCook your spaghetti al dente according to your package \ndirections.\u0026nbsp; Drain well.\u0026nbsp; Return to the pot and toss together with the \nsauce.\u0026nbsp; Divide between two pasta bowls and sprinkle with some toasted \npine nuts or cashews.\u0026nbsp; Enjoy! \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI ate it all.\u0026nbsp; *burp*"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/4880218721545505471\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2012\/11\/spaghetti-with-basil-and-caper-sauce.html#comment-form","title":"7 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/4880218721545505471"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/4880218721545505471"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2012\/11\/spaghetti-with-basil-and-caper-sauce.html","title":"Spaghetti with Basil and Caper Sauce"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"7"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-239837832901822451"},"published":{"$t":"2012-07-31T04:00:00.004+01:00"},"updated":{"$t":"2020-08-15T11:59:36.339+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"chutney"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Nigel Slater"},{"scheme":"http://www.blogger.com/atom/ns#","term":"pickles and relishes"}],"title":{"type":"text","$t":"Nigel's Hot and Sweet Plum Chutney"},"content":{"type":"html","$t":"\u003Cimg alt=\"Nigel's Hot and Sweet Plum Chutney\" border=\"0\" class=\"pc_img\" src=\"http:\/\/farm9.staticflickr.com\/8144\/7676789708_eb4e62b6bf_m.jpg\" height=\"360\" id=\"yui_3_5_0_3_1343658014552_936\" thumbdata=\"\" title=\"Nigel's Hot and Sweet Plum Chutney\" width=\"360\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI somehow found myself with an abundance of summer plums this week.  I had been sent some in my veggie box three weeks in a row . . . and we just hadn't gotten many eaten, and so I decided that I wanted to use them up pronto, before they went off.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Nigel's Hot and Sweet Plum Chutney\" border=\"0\" class=\"pc_img\" src=\"http:\/\/farm8.staticflickr.com\/7125\/7676787226_fc1e8c3591_m.jpg\" height=\"360\" id=\"yui_3_5_0_3_1343658014552_955\" thumbdata=\"\" title=\"Nigel's Hot and Sweet Plum Chutney\" width=\"360\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI didn't feel like making a cake or a crumble . . . although to be sure those are very tasty things indeed.  We have had rather a lot of them lately though . . .\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Nigel's Hot and Sweet Plum Chutney\" border=\"0\" class=\"pc_img\" src=\"http:\/\/farm8.staticflickr.com\/7133\/7676775336_0deca5e277_m.jpg\" height=\"360\" id=\"yui_3_5_0_3_1343658014552_986\" thumbdata=\"\" title=\"Nigel's Hot and Sweet Plum Chutney\" width=\"360\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI decided instead to make a tasty plum chutney.  I ran across this delicious looking one of Nigel Slater's in book two of his Tender series . . . the fruit volume and so I decided to make that one.  You all know how I feel about Nigel Slater . . . I love his cooking style and ethos . . . he \u003Cspan style=\"font-size: 180%;\"\u003E\u003Ci\u003Eis \u003C\/i\u003E\u003C\/span\u003Emy all time favourite chef\/person!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Nigel's Hot and Sweet Plum Chutney\" border=\"0\" class=\"pc_img\" src=\"http:\/\/farm9.staticflickr.com\/8014\/7676778666_b94102b6c3_m.jpg\" height=\"360\" id=\"yui_3_5_0_3_1343658014552_980\" thumbdata=\"\" title=\"Nigel's Hot and Sweet Plum Chutney\" width=\"360\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nHis recipes are never frou frou . . . they always turn out . . . and most importantly they are always delicious!  He cooks the way I like to cook and the way I love to eat.  What more could you ask for???\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Nigel's Hot and Sweet Plum Chutney\" border=\"0\" class=\"pc_img\" src=\"http:\/\/farm9.staticflickr.com\/8432\/7676781502_00216399fb_m.jpg\" height=\"360\" id=\"yui_3_5_0_3_1343658014552_1032\" thumbdata=\"\" title=\"Nigel's Hot and Sweet Plum Chutney\" width=\"360\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nChutney is one of those things that tastes fabulous right after you cook it . . . and then . . . magically within a few days it starts to taste better and better . . . it becomes positively scrummy, much like a stew and soup tastes infinitely better when ripened so it is with a chutney.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Nigel's Hot and Sweet Plum Chutney\" border=\"0\" class=\"pc_img\" src=\"http:\/\/farm8.staticflickr.com\/7260\/7676784406_278be29e46_m.jpg\" height=\"360\" id=\"yui_3_5_0_3_1343658014552_970\" thumbdata=\"\" title=\"Nigel's Hot and Sweet Plum Chutney\" width=\"360\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nHe doesn't let us know exactly how much it will really make in his recipe, but I \u003Ci\u003Edid\u003C\/i\u003E get two half litre Kilner Jars of the stuff, and then about 3\/4 of a Bon Maman jar.  Of course I could not resist tucking into the open jar today . . . even though I know it will taste even better in a few days time.  Today it tasted rather jammy, and quite delicious.  It went down well with a buttered piece of  a Polish rye bloomer . . . some thinly sliced roasted ham . . .  and a few shorn slices of a good and strong British Cheddar.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Nigel's Hot and Sweet Plum Chutney\" border=\"0\" class=\"pc_img\" src=\"http:\/\/farm8.staticflickr.com\/7113\/7676764396_2a7cf1f6cf_m.jpg\" height=\"360\" id=\"yui_3_5_0_3_1343658014552_1095\" thumbdata=\"\" title=\"Nigel's Hot and Sweet Plum Chutney\" width=\"360\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nPerfection.  Now this is good eating.  Simple ingredients.  Not a lot of effort, but maximum flavour.  I can't wait to see how good it is in a few days time!!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Nigel's Hot and Sweet Plum Chutney\" border=\"0\" class=\"pc_img\" src=\"http:\/\/farm8.staticflickr.com\/7123\/7676759188_b96397784f_m.jpg\" height=\"328\" id=\"yui_3_5_0_3_1343658014552_899\" thumbdata=\"\" title=\"Nigel's Hot and Sweet Plum Chutney\" width=\"370\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI do so love a simple lunch . . . don't you???\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Nigel's Hot and Sweet Plum Chutney\" border=\"0\" class=\"pc_img\" src=\"http:\/\/farm8.staticflickr.com\/7119\/7676761588_d940dde0d2_m.jpg\" height=\"360\" id=\"yui_3_5_0_3_1343658014552_887\" thumbdata=\"\" title=\"Nigel's Hot and Sweet Plum Chutney\" width=\"360\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ci\u003E\u003Cb\u003E*Nigel's Hot and Sweet Plum Chutney*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003E\nMakes several jam jar's worth\u003Cbr \/\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/nigel-s-hot-and-sweet-plum-chutney\"\u003E\u003Cb\u003EPrintable Recipe\u003C\/b\u003E\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThis  gets better tasting as days go by.  If you can do it, let it ripen for a  couple of weeks.  You will be rewarded with a real taste treasure.   Perfect to serve with cold meats and cheeses.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n750g of plums (about 1 1\/2 pounds)\u003Cbr \/\u003E\n350g of onions (about 3\/4 pound)\u003Cbr \/\u003E\n125g of raisins (about 3\/4 cup)\u003Cbr \/\u003E\n250g of  light muscovado sugar (1 1\/4 cups)\u003Cbr \/\u003E\n1\/2 tsp of crushed dried chillies\u003Cbr \/\u003E\n2 tsp yellow mustard seeds\u003Cbr \/\u003E\n150ml of apple cider vinegar (5 1\/2 fluid ounces)\u003Cbr \/\u003E\n150ml of malt vinegar (5 1\/2 fluid ounces)\u003Cbr \/\u003E\na cinnamon stick broken in two\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nHalve  the plums, discarding the stones.  Peel and roughly chop the onions.   Put the fruit and the onions into a large heavy bottomed saucepan.  Add  the remaining ingredients.  Bring the mixture to the boil, then reduce  the heat to low.  Simmer on low heat, stirring occasionally, for about  an hour.  (DO not forget to stir it occasionally as it may catch if you  don't and you don't want that to happen!)  Pour into hot and sterilized  jam jars.  Seal."},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/239837832901822451\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2012\/07\/nigels-hot-and-sweet-plum-chutney.html#comment-form","title":"6 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/239837832901822451"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/239837832901822451"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2012\/07\/nigels-hot-and-sweet-plum-chutney.html","title":"Nigel's Hot and Sweet Plum Chutney"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"6"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-7200172796216964531"},"published":{"$t":"2011-10-12T04:00:00.005+01:00"},"updated":{"$t":"2011-10-12T07:08:54.925+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Chocolate"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Nigel Slater"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Scrummy Snacks"}],"title":{"type":"text","$t":"Sea Salt Chocolate Snaps"},"content":{"type":"html","$t":"\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/nigel_slater_1x1.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-size:85%;\"\u003E(image courtesy of BBC)\u003C\/span\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EHave I told you how much I love \u003Ca style=\"font-weight: bold; color: rgb(51, 102, 255);\" href=\"http:\/\/www.bbc.co.uk\/food\/chefs\/nigel_slater\"\u003ENigel Slater\u003C\/a\u003E???  Oh, yes . . . I guess I have haven't I.  I pretty much have made no secret of it.  Nigel cooks like I want to eat.  I suspect he eats like I want to eat too . . . he's my cheffie hero.  He's pretty handsome too, in a very rugged way . . .\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC13545.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EHe has a series on the BBC on Friday Nights at the moment  called \"Simple Cooking.\" It's just a simple show, filled with unpretentious ingredients . . . delicously and simply put together in the most scrumptious way . . .  the way that only Nigel can do.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC13547.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003ELast Friday night he made these delicious looking Chocolate Snaps, and I couldn't wait to try them out for myself.  The sight and sound of him tucking into them when they were done made me almost drool . . . he made them look and sound sooooo scrummy!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC13550.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EToday I finally had the chance to make them.  I didn't have the exact ingredients he used, so I improvised and used my own toppings.  (he toasted some flaked almonds and sugared them, which was as easy as spreading the flaked almonds onto a baking sheet and toasting them in a180*C\/350*F\/ gas mark 4 oven for about two minutes, sprinkling them with sugar and toasting them for a few more minutes until glazed.  He also used crushed candied rose petals.  I didn't have any of those either.)\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC13543.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EI chose to use chopped pistachios, chopped macadamia nuts, chopped dried cranberries and chopped candied ginger . . . along with the flaked seasalt.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC13551.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EThese moreish ingredients are sprinkled over rounds of  melted dark chocolate and then chilled until crisp and snappy!  Each scrumdiddlyumptious mouthful brings a mixture of tastes and textures . . .\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC13554.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003ESweet, spicy, tangy, crunchy, nutty, salty . . . all mixed with smooth dark chocolate richness.  Oh my . . . but they are some good.  They snap in your mouth, which in and of itself is very rewarding on top of their deliciousness . . . and then you get to lick the melted chocolate off your fingers after, which is also very rewarding.  These were in short . . . FANTABULOUS!!!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC13555.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EBut then they would be.  Nigel hasn't disappointed me yet!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC135555.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ci\u003E\u003Cb\u003E*Sea Salt Chocolate Snaps*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003EMakes 8 to 10 snaps\u003Cbr \/\u003E\u003Ca style=\"font-weight: bold; color: rgb(51, 102, 255);\" href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/sea-salt-chocolate-snaps\"\u003EPrintable Recipe\u003C\/a\u003E\u003Cbr \/\u003E\u003Cbr \/\u003ESweet, rich, salty, crunchy . . . there isn't a sense these don't tingle!\u003Cbr \/\u003E\u003Cbr \/\u003E100g (3 1\/2 ounces) dark chocolate (You want a good quality one\u003Cbr \/\u003Ewith at least 70% cocoa solids.  I used Lindt)\u003Cbr \/\u003Ea good handful of shelled pistachio nuts, roughly chopped\u003Cbr \/\u003Ea handful of raw macadamia nuts, roughly chopped\u003Cbr \/\u003E7 or  8 cubes of candied ginger, roughly chopped\u003Cbr \/\u003Ea handful of dried cranberries, roughly chopped\u003Cbr \/\u003Eflakes of sea salt\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC13558.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EBreak  the chocolate up and place it into a bowl.  Place the bowl over  simmering water, without allowing the bottom of the bowl to touch the  water.  Leave alone without stirring for about 8 minutes.  Halfway  through the melting time, push the unmelted chocolate down into the  melted parts.  Turn out the heat and just let sit until it is all  melted.\u003Cbr \/\u003E\u003Cbr \/\u003ELine a large baking sheet with some non stick baking  paper.    Spoon out little disc shapes of the melted chocolate onto the  paper, spreading it out thinly with the bottom of the spoon.  While the  chocolate is still warm, scatter the chopped nuts and fruits in  combination over the chocolate.  (Pistachio and cranberries are nice.   Macadamia and cranberries are also nice.  Macadamia and ginger is lovely  as well.)  Sprinkle a little sea salt over each.\u003Cbr \/\u003E\u003Cbr \/\u003EPlace the tray in the refrigerator to chill for 15 to 20 minutes.  Carefully lift from the paper and serve.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"WIDTH: 360px; HEIGHT: 360px\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/bestcelerysoup.jpg\" height=\"483\" width=\"353\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003ECooking in The Cottage today, a \u003Ca style=\"font-weight: bold; color: rgb(51, 102, 255);\" href=\"%3Cimg%20style=%22WIDTH:%20360px;%20HEIGHT:%20360px%22%20src=%22http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/bestcelerysoup.jpg%22%20height=%22483%22%20width=%22353%22%20\/%3E\"\u003ESimple Celery Soup.\u003C\/a\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/7200172796216964531\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2011\/10\/sea-salt-chocolate-snaps.html#comment-form","title":"10 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/7200172796216964531"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/7200172796216964531"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2011\/10\/sea-salt-chocolate-snaps.html","title":"Sea Salt Chocolate Snaps"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"10"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-2747661642220332691"},"published":{"$t":"2011-02-27T04:00:00.002+00:00"},"updated":{"$t":"2011-02-27T04:00:00.566+00:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Cheese"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Decadent Desserts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Fruit"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Nigel Slater"}],"title":{"type":"text","$t":"Cheesecake in a Glass with Rhubarb Syrup"},"content":{"type":"html","$t":"\u003Cimg style=\"width: 357px; height: 357px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%204\/SDC19477.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003ENigel, Nigel . . . Nigel . . . we have to stop meeting like this.  My husband is soon going to start suspecting something is going on . . . and he would be right.  I am in love . . . with anything that comes from the kitchen or culinary mind of Nigel Slater . . . he is a man who thinks, breathes and lives and eats food with much the same passion of myself.  I'd even go so far as to say we are twins . . .  truly.  We must have been separated at birth.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 357px; height: 357px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%204\/SDC19478.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003ECheesecake has always been something that I could kind of take or leave.  On a scale between one and ten, it falls somewhere about a 5 or a 6.  There are other desserts which I have always favoured far more . . . until now, that is!!\u003Cbr \/\u003E\u003Cbr \/\u003EIf you only make one dessert this year . . . let it be THIS one!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 357px; height: 357px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%204\/SDC19480.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EImagine crunchy buttery shortbread biscuit crumbs . . . layered in a pretty glass between an unctuously billowy and rich cheese filling composed of sweetened whipped cream, rich mascarpone cheese and delightfully creamy philadelphia cream cheese, delicately flavoured with orange zest and vanilla.  Full fat and why not!  In for a penny in for a pound!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 357px; height: 357px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%204\/SDC19481.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003ENow top that moreish combination with the wonderful tang of early spring rhubarb, lightly poached and sweetened with a touch of honey (my own addition and I just know Nigel is saying right now to himself . . . why didn't I think of that???) and more orange zest.  Oh soooooooo scrummy!!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 357px; height: 357px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%204\/SDC19482.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EI could quite happily never eat anything else but this for the rest of my life . . . but then again, I am quite fickle, and when next month's Sainsbury's magazine pops through my post box, I will be waxing raphsodic about another Nigel creation . . . I am sure.  You probably don't want to know how many calories are in this one!\u003Cbr \/\u003E\u003Cbr \/\u003ELadies and gentlemen may I present . . . Cheesecake in a glass with rhubarb syrup.  Try not to all gasp at once!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 357px; height: 357px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%204\/SDC19485.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ci\u003E\u003Cb\u003E*Cheesecake in a Glass with Rhubarb Syrup*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003EServes 8\u003Cbr \/\u003E\u003Ca style=\"font-weight: bold; color: rgb(51, 102, 255);\" href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/cheesecake-in-a-glass-with-rhubarb-syrup\"\u003EPrintable Recipe\u003Cbr \/\u003E\u003C\/a\u003E\u003Cbr \/\u003EIf  you only make one dessert this year . . . let this be the one!  Easily  made the day before (without the topping).  Top with the rhubarb just  before serving.\u003Cbr \/\u003E\u003Cbr \/\u003ECrumbs:\u003Cbr \/\u003E50g of butter (1\/4 cup)\u003Cbr \/\u003E200g shortbread type of biscuits, made into fine crumbs (about 2 cups)\u003Cbr \/\u003E\u003Cbr \/\u003EFor the cheese filling:\u003Cbr \/\u003E350ml of double cream (1 1\/3 cups whipping cream)\u003Cbr \/\u003E150g of caster sugar (2\/3 cup)\u003Cbr \/\u003E250g of mascarpone cheese (1 cup)\u003Cbr \/\u003E300g of soft cream cheese (1 1\/4 cup)\u003Cbr \/\u003Ethe finely grated zest of an unwaxed orange\u003Cbr \/\u003E1\/4 tsp vanilla\u003Cbr \/\u003E\u003Cbr \/\u003EFor the rhubarb topping:\u003Cbr \/\u003E450g of rhubarb (1 pound)\u003Cbr \/\u003E150g of caster sugar (2'3 cup)\u003Cbr \/\u003E1 TBS honey\u003Cbr \/\u003Ethe finely grated zest of 1\/2 unwaxed orange\u003Cbr \/\u003E\u003Cbr \/\u003EFirst  make the crumbs.  You want the biscuits really crushed fine.  (A  biscuit is a cookie.)  Melt the butter and mix it together with the  biscuit crumbs.  Set aside.\u003Cbr \/\u003E\u003Cbr \/\u003EMeasure the cream along with the  sugar into a large bowl.  Whisk with a balloon whisk just until it  begins to thicken.  Do not over whip as you will have problems.  Fold in  the mascarpone cheese and cream cheese, along with the orange zest and  vanilla.  Set aside.\u003Cbr \/\u003E\u003Cbr \/\u003EWash the rhubarb and trim.  Cut into 1 inch  lengths.  Place into a large pan along with the sugar, orange zest,  honey and 4 TBS water.  Bring to the boil then reduce heat and gently  poach the rhubarb until softened.  This will take about 15 minutes or  so.  Remove the rhubarb with a slotted spoon and set aside to cool.   Bring the juices back to the boil and reduce until it is thick and  syrupy.  Watch carefully as you don't want it to burn or disappear.  Set  aside to cool.\u003Cbr \/\u003E\u003Cbr \/\u003ESpoon a tablespoon of the cheese mixture into the  bottoms of some pretty glasses.  Top with 1\/3 of the crumbs.  Spoon  half of the remaining cheese mixture over top.  Top with 1\/3 of the  crumbs.  Add the remaining cheese mixture, once again spooning it on  top.  sprinkle with the remainder of the crumbs.  Divide the poached  rhubarb between all the glasses and spoon it on top of the crumbs.   Drizzle with a bit of the rhubarb syrup.  Serve."},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/2747661642220332691\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2011\/02\/cheesecake-in-glass-with-rhubarb-syrup.html#comment-form","title":"13 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/2747661642220332691"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/2747661642220332691"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2011\/02\/cheesecake-in-glass-with-rhubarb-syrup.html","title":"Cheesecake in a Glass with Rhubarb Syrup"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"13"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-1348891805941785511"},"published":{"$t":"2011-01-10T04:00:00.001+00:00"},"updated":{"$t":"2011-01-10T04:00:03.074+00:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"chefs"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Nigel Slater"},{"scheme":"http://www.blogger.com/atom/ns#","term":"vegetables"}],"title":{"type":"text","$t":"Lemon Roasted Potatoes and Jerusalem Artichokes"},"content":{"type":"html","$t":"\u003Cimg style=\"width: 353px; height: 325px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%204\/SDC18499.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EI cannot take credit for this delicious recipe.  It's all down to Nigel Slater.  I think Nigel Slater has to be \u003Cspan style=\"font-style: italic;\"\u003Ethe\u003C\/span\u003E best food writer in the world.  I had never heard of him before I moved over here, and wasn't at all sure about him at first, when I did . . . but I have to tell you . . . it didn't take me long to fall in love with his work.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 361px; height: 365px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%204\/SDC18501.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EWith him is it \u003Cspan style=\"font-style: italic;\"\u003Eall \u003C\/span\u003Eabout the food.  The food is\u003Cspan style=\"font-style: italic;\"\u003E the \u003C\/span\u003Estar.   That's what I love  most about him.  He thinks the same way about food as I do.  It is clear from every word he writes,  that food is his passion . . . just as it is mine.\u003Cbr \/\u003E\u003Cbr \/\u003EI was watching a rerun of one of his \"Taste\" Series last week and in it he had roasted some Jerusalem artichokes.  I just love Jerusalem Artichokes.  A seriously under-rated vegetable that doesn't get near the attention that it truly deserves.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 357px; height: 317px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%204\/SDC18503.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EAlso called the sunchoke, sunroot, earth apple and topinamber, Jerusalem Artichokes are the edible tuberous root of a species of Sunflower, and I just can't get enough of them . . . in soups, salads, stews,  purees . . . but until the other night, I had never thought to roast them!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 361px; height: 329px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%204\/SDC18504.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EI watched him that night waxing rhapsodic on the delicious virtues of these lovely roots roasted and I was completely smitten and sold on the idea.  As he stood there and bit into one and expounded to us about the deliciousness of it . . . the sweetness . . . the  chewiness . . . I was there and I knew . . . I just knew  . . . that I could not possibly let much more time pass before I too, was experiencing this  singular joy.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 363px; height: 339px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%204\/SDC18506.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EI roasted them last night and I have to tell you . . . Nigel is never wrong.  These are fantastic . . . a jewel if there ever was one.  Rich and sweet and slightly chewy on every beautifully caramelized edge . . . they were truly delightful!   If you only try one new thing this winter . . . let it be these.  Seriously.\u003Cbr \/\u003E\u003Cbr \/\u003EThanks Nigel!  I knew I could trust you!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 362px; height: 337px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%204\/SDC18510.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ci\u003E\u003Cb\u003E*Lemon Roasted Potatoes and Jerusalem Artichokes*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003EServes 4\u003Cbr \/\u003E\u003Ca style=\"color: rgb(51, 204, 0);\" href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/lemon-roasted-potatoes-and-jerusalem-artichokes\"\u003EPrintable Recipe\u003C\/a\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EOh my . . . deliciously roasted vegetables, all caramelized and sweet around the edges with just a hint of lemon.  Oh so good.\u003Cbr \/\u003E\u003Cbr \/\u003E750g of Jerusalem Artichokes\u003Cbr \/\u003E(1 pound 10 ounces)\u003Cbr \/\u003E250g of smallish potatoes (a generous half pound)\u003Cbr \/\u003E4 lemons\u003Cbr \/\u003Ea good glug of extra virgin olive oil\u003Cbr \/\u003Esea salt and freshly ground black pepper\u003Cbr \/\u003Efreshly grated Parmasen Cheese and chopped flat leaf parsley to finish\u003Cbr \/\u003E\u003Cbr \/\u003EPreheat the oven to 200*C\/400*F\/ gas mark 6.  Place a good glug of olive oil in a roasting tin.  Set aside.\u003Cbr \/\u003E\u003Cbr \/\u003EScrub  your vegetables really well, Do not peel, but cut in halves or quarters  depending on their size.  Place in the top half of a steamer and steam  for about 10 minutes, until crispy tender.  Place the tin of oil in the  oven to get hot.  Tip the steamed vegetables into the hot oil and give  them a good shake to coat.  Cut the lemons in half.  Squeeze 3 halves  over the vegetables and then dust generously with some sea salt and  freshly ground black pepper.  Pop into the oven and roast for about 35  minutes.  Take them out and give them a good stir.\u003Cbr \/\u003E\u003Cbr \/\u003EIncrease the  oven temperature to 220*C\/425*F\/ gas mark 7.  Return the vegetables to  the oven and roast for another 15 to 20 minutes, until golden brown and  beginning to crisp and caramelize around the edges.  Remove from the  oven.  Squeeze the juice from the remaining half lemon over all, dust  with some Parmesan cheese and parsley and serve.  Delicious!"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/1348891805941785511\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2011\/01\/lemon-roasted-potatoes-and-jerusalem.html#comment-form","title":"14 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/1348891805941785511"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/1348891805941785511"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2011\/01\/lemon-roasted-potatoes-and-jerusalem.html","title":"Lemon Roasted Potatoes and Jerusalem Artichokes"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"14"}}]}});