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!

I know we have all been talking about the British weather as we do and how odd the weather has been again this summer, but a change is in the air and there appears to be a bumper crop of blackberries on the hedgerow which started to change early this year due to the extremes hot & wet days we have been having.

Looking for a quick dessert to finish off our scrummy barbecue by the sea I couldn’t think of a better dessert than my Creamy Blackberry Fool, (you cab use other fruits if you have a favourite you want to substitute the blackberries for).

Stock up on your blackberries when they are at their peak and freeze them for use throughout the year as they will keep in the freezer for 6 months and make a wonderful fruit crumble or sauce to accompany meats etc.

For my Creamy blackberry fool your going to need: 450g blackberries, grated rind and juice of a lime, 284ml pot of double cream, 100g caster sugar and 300ml pot of greek style yogurt (or your homemade see my previous blog yogurt recipes depend on milk used   )

Start by palcing your cleaned blackberries in a bowl reserving a few for decoration. Sprinkle over the lime rind juice and sugar and leave to stand for at least 5 minutes for the sugar to dissolve and turn syrupy. Then using a wooden spoon roughtly crish your blackberries (again if you prefer a smoother consistency blend slightly). Put the cream in a chilled bowl again reserving a little for decoration and whip the cream into soft peaks then using a spatula stir in the greek yogurt and mix well. (Note that greek yogurt has the highest fat content so gives a creamier flavour however you can use creme fraiche or fromage frais as alternatives if you wish).

Now alternate layer the blackberries and the cream and yogurt mix into parfait glasses or tall glasses and top with reserved cream and fruit. You can also for another variation add a layer of crumbled chocolate muffins or cookies, add a little alcohol for a special dessert and top with drizzle caramel.

Whats your quick and easy seasonal dessert?? have you a variation on my fool dessert to share with us, then send it in. Our barbecue went great although a little chilly but the guests never noticed as the food kept on coming along with the wine. Tell me about your summer barbecues and parties.

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.

One dish which always go down well at a get together party or barbecue are spare ribs. I have to say can’t say I adore them but there appears to be something about getting meshy, sticky and nibbles and small tasty meat fragments off the bones which alot of us love including my son Ed. He loves this quick recipe I developed when the boys get together.

For my Barbecued Spare Ribs your going to need: 1 1/2kg pork spare ribs cut up (talk to your butcher nicely as alot will prepare these for you if you ask nicely), 3 tblsp soy sauce, 2 tblsp branston spicy pickle sauce, 1 tblsp worcester sauce, 1 tblsp good tomato ketchup and 1 tblsp coarse cut marmalade.

For full on tasty ribs and you have the time allow your ribs to marinate overnight or for several hours if you can. Put all the marinade into a bowl and microwave for 1 minute then stir well and leave to go cold before adding the ribs to the marinade and mix well. Cover and refridgerate for several hours or overnight if possible stirring around a few times. Then cover your bowl with cling film and microwave for 10 minutes, baste well and turn over and microwave for a further 10 minutes or until the ribs are tender. Then they are ready to serve with jacket potatoes, spicy wedges, cous cous etc the choice is yours. You could if you want to cook them on your barbecue if you are eating alfresco too.

Whats your favourite marinate? tell us all about it and how you came about it. Alot of the times you may be missing a ingredient and replace it with another one when guests arrive uninvited so to speak. Its then when you need to note your variation as some times its better and you can go on to develop a great tasting version which is how I have developed alot of my recipes over the years. So invest in a little black book for the kitchen to fill with your creations and record results and comments.

See my previous blog summer fruity kebabs put the D in dessert, and my British barbecues perfect recipe for a delicious salmon dish if you love salmon. There are many more to look at do a search on barbecue’s to find all my al fresco recipes.

Sometimes its the simple things in life that give so much pleasure!

How many times have we heard this. I hear it alot and on many occassions this can be applied to many things in life including cooking. Sometimes its not that A La Carte meal, fancy restaurant, or expensive gastro pub which satisfies. Recently while visiting my son on the coast we were looking for something tasty, and simple after having a disasterous meal in a gastro establishment and we found it. A superb public house offering nothing but local catch of the day cooked to perfection and we ere not disappointed. The fish was cooked perfectly and it was served simply with fresh seasonal buttered vegetables, washed down with superb white wine and we had a perfect memorable meal we both thoroughly enjoyed.

With this in mind I have just set about making a simple meal with flavour, colour and of course health benefits too enjoying griddled local chicken with tomato salsa a great summer meal.

For this recipe you are going to need: 4 boneless local chicken breast fillets (about 175g each), 30ml fresh lemon juice, 30ml olive oil, 2 tsp ground cumin, 2 tsp dried oregano, 1 tbsp black pepper coarse and for the salso you will need, 1 green chilli, 450g plum tomatoes chopped, 3 spring onions chopped, 1 tbsp chopped parsley, 2 tbsp fresh coriander, 2 tbsp fresh lemon juice and 3 tbsp olive oil.

Firstly with a meat mallet pound the chicken between 2 sheets of clear wrap until thin, in a shallow dish combine the lemon juice, oil, cumin, oregano, pepper and add the chicken coating both sides then cover and leave to marinade. (Leave this for at least 2 hours or best left overnight in a refridgerator. For the salsa char the chilli skin over a gas flame or under the grill and leave to cool for about 5 minutes then carefully rub off the charred skin. (Make sure you wash your hands carefully and fully afterwards) Also for a less intense heat you can discard the seeds.

Did you know that the hottest part of the chilli is the white membrane that connects the seeds to the pod and by charring the chilli this releases the natural sweetness and the heat is moderated?

Chop the chilli up finely and place in a bowl, then add the chopped tomatoes (I added my own tomatoes fresh from the garden). Also add the chopped spring onions, chopped fresh parsley and chopped fresh coriander, lemon juice, olive oil and then mix well and set aside ready for serving.

Remove your chicken from the bag after marinading and heat up a ridged griddle pan or plate. Add the chicken fillets and cook on one side until browned for about 3 minutes then turn over and cook the other side for a further 4 minutes. Serve with your fresh tomato chilli salsa.

For other griddle recipes and griddle information check out my previous blog perfect lamb pittas or if you like chicken check out my sesame chicken noodles recipe my sons favourite in my previous blog Bring back time to eat together.

Meat mallets are a cooks tool for tenderising meat and flattening meats. Usually made from wood or metal with one side flat and other has bumps. Have a look at the selection here meat mallets, I have a stainless steel one and you can’t beat the price on this great stainless steel meat mallet with a 25 year guarantee.

Have you a great marinade recipe you could share with us all?

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.

Muffins are a real family favourite and I love to make muffins with strawberries throughout the summer. These delicious easy, fruity muffins are a perfect summer treat for a picnic, garden party or just to enjoy with a cup of tea alfresco.

I like to serve my muffins slightly warm and they are at there best eaten the day they are made but I have to say I never ahave any left to put in a airtight tin for another day.

For my Strawberry and Cream muffins you are going to need: 250g self raising flour, 150g caster sugar, rind of 1 orange, 1 egg, 75ml sunflower oil, 142ml single cream, 125ml milk, 150g english strawberries and icing sugar for dusting.

First preheat your oven to 180 c/ 350 f/ gas 4. Now shift your flour into a large bowl and grate the rind of the orange placing the rind and sugar in with the sieved flour. Mix together the egg, oil, cream and milk and whisk together before pouring in to the flour mix and mix together with a wooden spoon. Remove the hulls from your strawberries and shop them into small pieces before adding these to the mixture and gently stirring them im. Place the mixture in to silicone muffin moulds or muffin paper cases. You will have enough for 8 to 10 muffins. Bake the muffins in the preheated oven for 20 to 25 minutes until well risen and golden. Then dust with icing sugar to finish and serve warm. Delicious!!!!  I bet you don’t have any left over!

Cooks tip - Try using other fruits like raspberries, blueberries etc for even more fruity muffin ideas!

Take a look at my previous blog silicone bakeware makes it oh so easy to clean and great traditional recipe in my blog classic recipe for Victoria sponge cake, plus there are many many more delicious recipes for you!

Did you know that apparently over 78% of our barbecues are unplanned? (See my previous blog Great hot BBQ’s). You never know when the sun will be shining and company will turn up unannouced so stock up on some of the classic barbecue essentials and try out one of my favourite barbecue fish recipes.

You can always try barbecuing different fish for this recipe too like haddock or coley. This recipe is perfect for that camping holiday or if you our with your barbecue at the park or even if your really lucky down on the beach!

For my Salmon with Pesto and summer vegetables which take next to nothing to prepare and only about 15 to 20 minutes tops to cook you simply:

Light and preheat your barbecue to start with. Then tear 4 large pieces of foil. Slice up 2 courgettes (see my previous blog minnie marrow season is here ) and wash 150g of mange tout and divide these between you 4 pieces of foil. Take 4 salmon fillets and one on top of the vegetables in each of the 4 pieces of foil. Spread a generous 1 tblsp of pesto over the top of each piece of salmon. Finally squeeze some lemon juice over the fish and loosely wrap the fish in the foil and place on the barbecue to cook for approximately 15 minutes until the salmon is cooked. I serve mine with some freshly dug up baby new potatoes with a knob of butter and chopped fresh parsley.

Tell me about your families favourite barbecue fish dish? What types of fish have you tried and enjoyed?

Homemade fish cakes are another great favourite see my blog Spring in homemade fishcakes, many more fish recipes in my pervious blogs for you to try, taste and enjoy!

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!

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.