Cooking With Richard

I was just cleaning out the snail cage:

Actually three of them were dead, so I have 20 altogether. Just right for a nice meal for two this weekend.

Singing …

Talking …

We’ve got two of them in the garden stealing food from the smaller birds.

Previously …

Click the images for large versions …

Drift ice around Abashiri:

Mashu-ko:

Sage sausages from the butcher, bubble and squeak, and apple sauce.

Apparently this is what you do with leftover haggis in Scotland. Just roll into small balls, cover them in breadcrumbs, and deep fry them.

The result is pretty good in fact, rather like faggots.

Actually we are 1 day late …

This is the recipe I used.

Previously I was very confused by this:

But someone came over and told me it’s a pickle picker!.

Grasmere farm sausages, salad and green tomato chutney both grown in our garden, eggs from Sarratt, apple sauce made with bramley apples from my friend’s garden in Tring, best mashed potatoes.

Where are you? … Come on …

Got you. SLUGS!

M-kun gave me some lemongrass paste, so I decided to make this recipe. It was fantastic, very “thai”. Also easy.

Bread with cumin, coriander seeds and turmeric. The dough was made for naanbreads originally, and the bread was made with the leftovers.

It’s not really momiji.

Thanks N-sama and H-san for making it!

The recipe was from here. Easy and delicious.

This was both tasty and very quick to make.

This recipe except I used port instead of marsala, because the useless off license in the Big Village doesn’t sell marsala wine (I don’t think they’d even heard of it). I served it with salad from the garden.