Cooking With Richard

Yorkshire pudding first. I’m quite proud of my individual Yorkshire puddings which for the first time ever came out really well. The recipe is yet another “guaranteed” one (they never work); this is from the Meat book.

For reference the recipe makes about 12 individual puddings.

The roast beef is a large single rib (about 4 lb) of Scottish beef from the always friendly gents (and lady) at G. Gibson butchers in Watford market.

I picked up some lamb hearts there too, and I noticed they also sell tripe, which means I must go back there soon, once I’ve armed myself with a good recipe.

The last of the summer elderberries went into this crumble. I used Amaretto cream — the almonds in the Amaretto go with the ground almonds in the crumble.

This entry was posted on Tuesday, January 2nd, 2007 at 8:27 pm and is filed under photos, food. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.