Honey Glazed Prawns – an Archaeology Gastronomy recipe

Welcome to the first recipe in the Archaeology Gastronomy video series.  Learn about Ancient Greek cuisine and watch me cook honey glazed prawns.

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Courgette and Potato Gratin

Last weekend we travelled from Stirling and Swindon, from Harrogate and Hertfordshire, and a handful of other places that don’t start with the same letters. Twenty three adults, eleven children and one dog laser quested, swam, barbecued in the rain, watched Andy Murray, had their faces painted, talked, laughed and generally stayed up far too late every night.**

As per every year, Monday morning came round too soon and we had to pack up.  I don’t know what extras the other twenty one adults, ten children and one dog brought home but no 41 has gained:

  • 1 bottle ketchup
  • 1 jar mayo
  • 1 bottle balsamic vinegar
  • 1 bottle extra virgin olive oil
  • 1 glass bowl (we’ll bring it next time we see you, LG)
  • 2 wine glasses (sorry E, didn’t know they were in the muffin box)
  • 10 limes (how much G&T did you think we were going to drink, people?)

Back home my broken body craved carbs and with potatoes, courgettes and cream in the fridge it had to be a gratin.  Up until this year I have consistently failed with gratins but thanks to the lovely Béa and her recipe for three root vegetable gratin dauphinois I now have a technique and a ratio that works.

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Haggis Pizza

A couple of weeks ago a tweet of mine about a new pizza dough recipe inspired a conversation about ‘different’ pizzas my pharmacy friends had experienced over the years. Days later, when I realised I was still thinking about haggis pizza I knew I had to make one.  As you can see from the photo, we made three.

First – spinach, haggis and egg.  A great flavour combination, but with our super flat crispy pizza dough, a little on the dry side.

Next – tomato sauce, haggis and mozzarella.  We weren’t sure about haggis and cheese, but mozzarella was a good choice – its flavour complements rather than overpowers the haggis.

Finally a combination – tomato sauce, spinach, mushrooms (we had some), haggis and mozzarella.  Probably the best (while there is no such thing as too much pizza at no 41, there was maybe a touch too much haggis on our pizza that night).

In conclusion, haggis pizza isn’t that ‘different’.  Next time you fancy a carnivorous alternative, why not consider it?

You’ll find our standard pizza recipe here.  I sometimes use bread flour, or a ratio of four -fifths plain/bread flour and one fifth semolina flour.  Cook your haggis first.

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