I have found a very seasonal recipe with winter vegetables and using up some of the leftover stilton that you may still have from Christmas, which is I am informed is the best time of year to buy Stilton.  I adore dumplings but don’t, I must confess, make them very often.  However, they seem ideal at this dismal, dark time of year – I am not a winter person as you will gather, despite having a January birthday!

I am sure you will enjoy the recipe.  Any English Ale will do of course, preferably a local one! Continue reading “January Recipe: Chicken Casserole with English Ale & Stilton Walnut Dumplings”

I am going to encourage those of you who have never used yeast, or made bread, to give this recipe a go as Stollen is such a traditional Christmas ingredient, although obviously not originating in the UK.  A tip is to make sure that the milk you add is only lukewarm, too hot and you will kill the yeast and your dough won’t rise.  I put mine to prove in my airing cupboard, but anywhere warm and free of draughts is suitable, so not near a window or open door!  You can of course make your own marzipan too but that might be a step too far, although actually it is quite an easy process. Continue reading “December Recipe: Tear and Share Stollen Ring”

I do hope you enjoy this as it would be a delicious alternative on Christmas Day for vegetarians should you be entertaining any.  My father, who was strictly a meat man, thought it was lovely.  I would make my own shortcrust pastry, but if you are not happy with making your own then by all means buy ready made, just try to get an all butter version. Continue reading “November Recipe: Chestnut and Leek Pie”