Recipes

This is my Mum’s recipe and they’ve never failed me. There’s no doubt that the fat from the roast meat makes the best roast potatoes. Alternatively if you ever roast a goose or duck save every drop of the fat and freeze it down in ice cube trays, then bag it to use at your

This is my version of Vichy-style carrots. When cooking, make sure you shake the pan occasionally to prevent the bottom catching and the glaze caramelizing. I find that they reheat very well so can be made well in advance. Just popped in a pan until warmed through. Adding some cranberry sauce for a touch of

The meat is sliced very thinly it will look a lot with a small quantity!