This dish is a traditional somerset dish which I have cooked numerous time for a number of years and it is ideal for autumn dinner parties, just because it gets dark early it dosen’t mean the end of entertaining.

Pork is full of protein and also has vitamins necessary to burn up starchy foods too. You can trim off the fat to keep down the calories if your counting too. You can serve this delicious favourite with brown rice, mixed veg and not forgetting a glass of dry cider too or try it with new potatoes and peas or even baked potato and salad I’ll leave that choice to you as it has some many accompaniments.

For Pork in Cider sauce you will need: 4 pork steaks from your local butcher or farmshop (the flavour and quality of the meat really makes a difference to a dish like this, plus I like to know where my meat has come from and what its been through), 2 tblsp seasoned flour, 25g butter, 1 sliced onion, 75g sliced mushrooms, 150ml dry cider, worcester sauce, sea salt and black pepper and 4 tblsp cream.

First coat the pork in the seasoned flour, then melt the butter in a frying pan and fry the pork for about 20 minutes until browned on both sides. Remove the pork and put on one side while you fry the onion until soft. Now add the mushrooms to the frying pan and cook for 2 minutes then add the remaining flour and cook for a further minute then gradually add the cider stirring constantly. Remember - If you have a gluten or wheat allergy make sure you use your variety of flour it works just as well! Now season with a few drops of worcester sauce, sea salt and black pepper to taste. As a cook you have heard me say it numerous times that you should be trying your dish and adjust to your taste if necessary. Now return the pork to the pan and cover and simmer for 10 minutes. Then simply stir in the cream and serve immediately.

Another of my favourite herbs you can add to this dish which goes well is tarragon so experiment too. If you like pork why not try my quick and easy spare rib recipe as in my blog spare ribs in a flash or my previous blog sunday lunch best roast pork. If your looking for something special try this pork au poivre recipe in my blog Aphrodisiaces to plan your valentines meal.

There are alot more tips, and great recipes for you to try in all of my blogs so why not use the search facilities to scan over the years to find what your looking for. There is something for every occassion throughout the year and have fun cooking!

This is my grandmothers Chicken in Merlot Red Wine or more commonly known as Coq Au Vin to you and I. This is a great dinner party dish as chicken is a meat most people do tend to eat even when dieting. But also if you cooking for yourself I always feel that this dish tastes better the next day.

For this delicious Coq Au Vin you will need: 6 large boneless free range chicken breasts (up to you if you leave the skin on or off I think it adds flavour but somepeople do not like it), 3 tblsp olive oil, 300g peeled shallots (you can boil these for 2 minutes and allow to cool for their thin skins to simply slip off), 2-3 tblsp plain flour, 130g pancetta diced, 2 garlic cloves peeled and sliced thinly, 50ml brandy, 3 sprigs of fresh thyme from the garden (or if you only have dried 1/2 tsp), 1 bay leaf, 1 bottle of chilean merlot (I like this wine as its fruity, but you could use another if you wish), 250g chestnut mushrooms, 1 tblsp butter, 4 tblsp chopped parsley and sea salt and black pepper to season.

So first put 2 tblsp flour in a bowl and season before dipping the chicken breasts in to the flour to coat on both sides and heating a large frying pan or casserole add your 2 tblsp olive oil and fry the chicken breasts on boths sides for 3 minutes to seal until lightly brown. You may have to do this a couple of the chicken breasts at a time placing the browned chicken on a plate on one side after. Add the remaining tblsp of oil, chopped pancetta and cook for around 1 minute, now add your shallots to the pan and saute until lightly brown then add your garlic, stir then add the chicken back to the pan. Warm your brandy and pour it over the chicken. Add the thyme and bay leaf and then add your red wine until it covers the chicken. Bring this to simmering point turn the heat to low cover the pan with alid and simmer gently for 45 minutes.  Now add the mushrooms cook for 10 to 15 minutes then remove the chicken and set aside to rest the meat. Scoop as much of the onion, pancetta and mushrroms out into a bowl as you can then turn the heat up on your pan. Reduce the sauce to half and check for seasoning tasting yourself (which you should do with everything you cook). If it needs thickening add a tblsp butter and the remaining tblsp flour (mixed to a smooth paste adding a little at a time). Keep whisking your sauce until it is smooth and glossy. Then add the onions, mishrooms and pancetta to the pan. I slice my chicken breasts into 4 slices and place on a plate for serving and spoon over the sauce finishing with a bit of parsley. You can serve this with a delicious creamy mash and seasonal vegetables.

For another special occassion recipe for this time of year check out my previous blog walking recipes encore, for a delicious game or duck in blackberry sauce which is one of my all time favourites.  If you like chicken take a look at my previous blog simple meal recipe for great flavour, for a superb griddled chicken with a super salsa.

For making such great dishes you need a great saute frying pan with a lid this Grunwerg Commichef Frying/Saut Pan with Lid and Helper Handle Size: 28 cm is just the right pan for the job.

Remember when buying pans choose wisely some of my pans and 20 year old and still as good as new, they are iron or stainless steel with differing handles so I can put the dish I am cooking from the hob straight into the oven and straight to the table. They have differing bases to aid cooking and brought wisely will last you a life time literally! Why not tell us about your favourite pan and why its your favourite?

What a scarey fish! a little voice said and my neice looked on quite astonished I was buying some of this frightening fish. Well it may look scarey but it tastes delicious and it has been described as resembling a lobster meat, so maybe you should give it a go!

The flesh of this fish is really meaty and you’ll find if you cook for guests in general alot of them will really like it. Have a try using my summer recipe for you.

For my Midsummer Monkfish your going to need: 450g monkfish, 1 tblsp soya oil, 1/2 onion chopped, 100g mangetout topped and tailed, 50g broccoli florets, 1/2 red pepper thinly sliced, 100g baby sweetcorn, 2 tblsp dry sherry, 1 tblsp light soy sauce and 1 tsp cornflour.

Right are you ready here we go, skin the monkfish and cut away the flesh from the bone, better still smile nicely at your local fish monger and ask him to do this bit for you. Put the fillets on a plate cover with clingfilm and microwave for 6 minutes. Then cut your fillets into slices about 1cm thick. Put the oil, onion, mangetout, broccoli, pepper and corn in a large bowl. Mix well then microwave this for 4 minutes stirring halve way through. Now stir in the monk fish, sherry and soy sauce and microwave for 1 minute. Mix your cornflour to a smooth paste with a tablespoon of water and stir this into the fish dish and mix well. When blended microwave for 1 minute and serve immediately with some homemade crusty bread and a crisp dry white wine.

Are you still eating cod or have you been trying other sustainable fish? What fish have you tried and enjoyed, why not let us know? See my previous blog like Great simple fish pie recipe, or recommended simple fish supper, and blogs like Perfect omelettes for a great haddock cream omelette. There are many more fish recipes in my blogs do a search on fish to find one just for you and I even do fish dish recipes ideal when cooking for one, so top up on your omega 3.

Blueberries are sold fresh or processed as individually quick frozen (IQF) fruit, purée, juice, or dried or infused berries which in turn may be used in a variety of consumer goods such as jellies, jams, pies, muffins, snack foods, and cereals. With notably high levels of the essential dietary mineral manganese, vitamin B6, vitamin C, vitamin K and dietary fiber. You will also hear the blueberry being called a so called superfood because of its nutritional value. Blueberry production in North America typically starts in mid-May (in Florida) and ends in September.

Why not try this family seasonal favourite of our, a superb blueberry frangipane flan made with a tangy lemon pastry case filled with nutty sweet slmond filling filled with ripe delicious blueberries.

You will need: 2 tbsp coffee, 3 tbsp milk, 50g butter, 50g caster sugar, 1 egg, 115g ground almonds, 15ml plain shifted flour, 225g blueberries, 2 tblsp jam, 15ml brandy and creme fraiche. For your pastry - 175g plain flour, 115g butter, 25g sugar, finely grated rind of 1/2 lemon and 1 tbsp chilled water.

First preheat your oven to 190 c/375 f/ gas 5. to make your pastry sift your flour into a bowl and rub in the butter, then stir in the sugar and lemon rind than add the water and mix to a firm dough. Wrap in cling film and chill in the refridgerator for at least 20 minutes. Roll out your pastry on a lightly floured surface and use this to line a 23cm flan tin. Line the pastry with greasedproof paper and baking beans and bake for 10 minutes. then remove the paper and beans and bake for a further 10 minutes. (Check out my previous blogs on baking blind pastry cases and freezing for your convenience).

Remove from the oven and make your filling by putting the coffee in a bowl, bring the milk to the boil then pour over the coffee and leave to infuse for 5 minutes. Then cream the butter and sugar until pale with a hand mixer or wooden spoon, then beat in the egg and add the almonds and flour. Strain in the coffee flavoured milk and fold in. Spoon the coffee mixture into the pastry case and spread out evenly. Scatter the blueberries over the top and push them down in to the mixture. Bake for 30 minutes until firm, cover with foil to prevent burning on the top after about 20 minutes of baking. Remove your tart and allow to cool slightly, meanwhile heat your jam and brandy in a saucepan until melted and brush over your flan. Remove from the tin and serve warm with creme fraiche. Delightful!!

If you enjoy baking make sure you try the great strawberry muffin recipe in my previous blog real family favourite muffin and why not make baking easy with my previous blog silicone bakeware makes baking oh so easy.

Have you got a summer favourite dessert? why not tell us about it and what makes it your favourite, this is definitly one of mine the flavours together with the delicate almond filling and tangy pastry make this a dessert you come back for another peice of!

Sometimes while partying through the summer and lighter nights after eating all those nibbly bits from your barbecue, your simply looking for a simple dessert to satisfy both those savoury and sweet tooths amoungst all of your guests.

Recently, while gathering friends and family were busy munching away at my homemade burgers, my friend Claire disappeared to my freezer to find out what homemade icecreams I had on the go. I tell you there are no secrets in my house. Followed closely by Mel the 2 of them emerged from my garage with wide beamed smiles.

One icecream variety each, before chaos persued in my kitchen. But hey, in my house thats normal, and we always end up in the kitchen! Funny that, all these rooms in my house and suddenly all your guests try to fit in one room!

Anyway, Claire having a savoury tooth loves my pistachio nut icecream and after finding the biggest spoon she could lay her hands on; both Emma and Claire dug in to the icecream to make themselves a big bowl full. Before they disappeared up my garden with bowl in one hand and a glass of wine in the other, before they ate all their icecream and started on the cheese and fruit.

However, Mel has a sweet tooth and she had my vanilla and honey homemade icecream, which by now everyone was having a taste of. So I decided, lets make some sweet fruity kebabs and serve them with this delicious sweet icecream.

Brilliant, just like “can’t cook won’t cook”, everyone wanted a go. So preheating the grill so some people could use the barbecue and the others my grill & griddle, we set about making our kebabs. Your going to need for my sweet fruity kebabs - 75ml freshly squeezed orange juice, 15ml honey, 30ml water, 16 strawberries, 1/2 mango peeled, stoned and cut into 8 pieces, 1/2 pineapple, peeled, cut into 16 pieces, 1 banana peeled and cut into 8 pieces and of course a tub of icecream (whether thats homemade or from your local farm shop).

First preheat the grill as I had above, then slowly bring the water, orange juice and honey to the boil, stirring until the honey is dissolved. Simmer for 5 minutes, until slightly thickened. Meanwhile thread the fruits alternately on to 8 wooden skewers. Place onto a grill rack or barbecue and cook the kebabs for about 8 minutes, basting them occasionally with the honey syrup. Once golden serve the cooked fruity kebabs with a scoop of your favourite ice cream and drizzle with any extra syrup. A dish to delight any sweet tooth, trust me and loads of fun to do!

Never the less to say, I spend nearly an hour making batches of kebabs and syrup for everyone, before joining the rest of them now all under the glowing lanterns in my garden where all was in full swing with a great game of pictionary, (while a bit tipsy) in teams which was hilarious! and while I am thinking about Jacob you owe me a meerkat statue!!! Nothing can beat a great night of good food, good company, great friends and family and loads of memories!

What games do you get up to at your barbecues, and whats your favourite party dishes? Check out my blog the big dipper for some more party gadgets. Why not have a look at some of my ice cream recipes in my blog dark, delcious chocolate icecream and homemade icecream in a flash plus many more too.

This recipe for Italian-style baked peppers is one of my family’s favourites from a old and dear family friend. “Oh dear!”, maybe I should of left the old off that?

Anyway, his fabulous Italian roots have taught me some fantastic Italian recipes to say the least over the years, and Italian food and wine are some of my personal favourites.

This recipe is lovely served as an accompaniment to white fish, grilled chicken, rich game sausages or just on their own!

For my Italian-style baked red peppers simply -

Halve and deseed 4 large red peppers and place them on your (silicone) baking sheet or dish (see my previous blog on 23rd July on Silicone bakewear), leave the stalks in place. Into each pepper half put cherry tomato, halved, 4 capers, 2 black oilives, pitted, 1 tblsp basil pesto and 25g camembert cut into chunky cubes. Drizzle the pepper halves with a little olive oil, some ground black pepper and a few torn basil leaves. The roast at 200 c/ 400 f / gas 6 for 30 minutes until the peppers are just starting to blacken around the edges. Simple serve them with sliced ciabatta bread cut thinly which you can use to soak up the lovely juices and a sharpe glass of Itailian Wine.  

Love Italian see my blog easy recipe for a quick Italian supper, Patriotic pizza started a food idea to stand the test of time, and a perfect start to the end of the day just to give a few tasters of my great recipes and love of Italian food and Wine!

Have you a favourite Italian Dish, share it with all of us, does it have some great memories attached to it!

These zesty little citrus fruits are the epitome of refreshing summer tastes, bringing a fruity zing to all manner of beverages, from soft drinks and squashes to classic seasonal drinks such as my personal favourite gine & tonic or the more exotic mojitos.

Serve up a mojitos which is a fabulous cocktail made with white rum, mint, crushed ice and limes, and don’t forget the hunk to shake your cocktail and serve it up for you of course! Bring the cuban spirit to your party or evening serving mexican dishes, great rythmic salsa music and your delicious cocktails. Don’t forget the garden lanterns and tea lights to really set the mood for your guests and enjoy and fun dining experience alround.

Make sure you have the glassware to serve up your special cocktails in with these great connoisseur cocktail glasses. There stylish & versatile, this premium glassware has a simplistic classical design, which is ideal for everyday use, aswell as for your dinner parties. So make sure you serve your cocktails in Style!

Versatile limes though are not only the domain of delicious drinks as their delicate aroma adds another dimension to many dishes like thai and your barbecue marinades for example.

Look at my previous blogs sweet tender yellow sweetcorn, edible sunshine, bbq grills for the sunshine, and the big dipper for more ideas and many recipes to help you plan for your guests no matter what your planning!.

Fruit and Cheese together can make a fantastic mix, one favourite that sort of came together with my love of feta cheese and my man’s love for pears, (I bet I hear you say!)

Well, this warm salad is quick, simply and delicious and once made you will be making this over and over again as I do! Ideal for a light lunch, supper or even a starter for your dinner party.

I use small, sweet and versatile Rocha pears which have a russeted skin, and you can enjoy this variety when firm and crunchy, or soft and juicy, either way they are delicious.

For my ‘warm Feta Cheese and Pear salad’, you are going to need: 6 slices of pancetta, 2 tblsp honey, 4 tblsp olive oil, 2 tblsp white wine vinegar, 1 tsp chilli flakes, 4 pears ( I like rocha), 850g watercress, 120g greek feta.

Preheat a frying pan and dry fry the slices of pancetta until crispy and golden. Transfer onto kitchen paper and allow to cool. Once cool slightly crumble into pieces and set aside. To make your dressing, mix together the honey, olive oil, vinegar and chilli flakes in a bowl. Core your pears & cut into wedges, add these to the dressing bowl and toss in the dressing. Reserving the dressing, transfer the pears to a hot griddle pan and cook for around 5 minutes, turning them occassionally until they are golden. In a salad bowl, toss the pears together with the watercress and crumbled pancetta, scatter with cubed feta and drizzle the remaining dressing before serving immediately with warm homemade crusty bread.

Tip - You can use cheese of your choice this is nice with a herb cheese or shilton even, try to your own taste as that is what true cooking is all about. I have added garlic croutons to this recipe and on other occassions I have added herbs and nuts such as walnuts too, which were all delicious as well.  So you can vary this recipe, so have a play and let me know what you come up with?

Check out my blog easy recipe for a Italian supper in minutes for a great frying pan and my previous blog regarding griddles too. Find some quick picnic recipes in my previous blog royal ascot food frollicks and lots more ideas within my blogs too.