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 I have friends who even in adulthood will touch eat anything green, ‘Yes you know who you are!’, well things are about to change with children arriving on the scene he cannot no longer be seen not to eat his greens when he’s telling the little one too, now can he?

One vegetable that people always seem to shy away from and yet has a enormous following in europe especially in french cuisine is well, ’round, knobbly, crusty and looks like it has been hanging around in the vegetable box far to long is…’, the answer is Celeriac.

Celeriac is making abit of a comeback and is regularly seen upon bistro menu’s in the form of mash served with red meats or game. This vegetable has a delicate sweet celery flavour with a aniseed twist to it and even works well grated raw into salads, made into chips or even crisps (if you make your own vegetable crisps). Can be mashed with potato and made into soups too being a very versatile vegetable.

You can find these both in supermarkets and farmers markets and green grocers looking very ugly in the corner, you should try some you will be surprised. 

For a great recipe for egg & lemon sauce celeriac you will need:

3 celeriacs, trimmed and peeled, (For a great peeler this judge ss julienne peeler is brilliant, can be used by left and right handed cooks, makes easy work out of peeling espically for people whose hands have athritus for example and makes light work out of julienne the hardest or vegetables and fruits. So a real aid in todays kitchen) 120 ml dry white wine, 3 tbsp extra-virgin olive oil, 2 large egg yolks, 2 tbsp lemon juice, 1 tbsp finely chopped chives and sea salt.
Cut your celeriac into julienne strips and place in a large saucepan. Reserving 3 tblsp of the wine pour the rest of the wine and oil into the saucepan with the celeriac. Now add salt to taste, cover and cook over a low heat for 20 minutes until the celeriac is soft. Beat the egg yolks with the remaining wine and lemon juice, add the chives and pour on to the celeriac.
Toss gently, arrange on a plate or dish to serve. Great with red meats and game of your choice.

Have you tried Celeriac? Does a vegetables look put you off trying it? What vegetable do not like for its looks?

See my previous blog Salad in a hurry for julienne salad ideas and gadget, my previous blog on the side also show another brilliant julienne slicer gadget with a recipe for you to try and there are many more blogs packed with ideas, kitchen gadgets and recipes for you to look through.

What fun! fields and fields of various bushes, plants and trees, me and my neice Rosie with a bucket to hand and were off. How many fruits are going to make it to the punnet before your mouth,  (now be honest! I know so many who have eatten more than there fair share while picking, or before you are ill!).  Looking at the state of beautiful Rosie, my sister is going to kill me, when she sees the colour of her beautiful little dress, now stained with berry juice where she has duely wiped her hands down it, bless!

A trip to a local pick your own farm is a great way for you to discover newly harvested fruits, picked at there peak, fresh and usually cheaper than the shops and markets. Plus its a great day out for the kids too.

Presently you can pick not only the last of the strawberries but raspberries, currants, cherries and  gooseberries throughout both June and July, with further fruits and berries to be available from september for picking.

These soft summer fruits are at their best when freshly picked, so packaging and storage of your freshly picked fruits are very important.

There are over 400 PYO (pick your own) farms through out the UK so theres sure to be one near you, check your local press and plan your visit. Some PYO Farms also have restaurants, cafe, farmshops etc too which make a great day out.

Some sound tips for picking from the Farm shop and pick your own association (FSPA) make great sense they are:

1. Pick at least half inch of stem to avoid touching and bruising your freshly picked fruit
2. Wear sensible clothes and shoes
3. Pick just enough for yourself as its very easy to get carried away
4. Punnets are usually provided but you may wish to take your own containers too.
5. Fruits nearest the entrance get picked first so stroll to the far side of the field.
6. Pick strawberries and raspberries last as these are the most fragile
7. Make sure to put your fruit in a cool place as soon as possible after picking.

For a great Raspberry Fool with your freshly picked produce, you will need: 350g raspberries, 75g icing sugar, 2 tblsp port, 450g fromage frais and extra fruit or cream to decorate (can use chocolate shavings too)

Wash and dry your raspberries and place in your food processor. Puree until smooth and pass through a seive to remove the seeds, into a bowl. Then stir in the sugar and the port before folding in the fromage frais into your puree. Spoon into wine glasses or dessert bowls and decorate before serving. Summery, delicious and simple, what more can you ask for?

Take at look at my previous blog perfect raspberry jam for your toast and cakes, also  its very sundae (check out the great sundae glasses in this blog too), and seasonal june strawberry food events with a great cheesecake recipe!

Whats your favourite PYO fruit, have you got a recipe to share or tip? Why not tell us all about a PYO farm near you?