Salaric Cooking

*1 tin of adzuki beans

*1 tin of haricot beans

*2 tins of chopped tomatoes

*1 tablespoon of vary lazy pre chopped garlic in white wine vinegar

*Dried sage, rosemarry and thyme added to taste

*Slices of bread for toasting preferably a multigrained loaf

Place all beans, tomatoes, herbs and garlic into a suacepan and bring to a simmer, mean while cut and toast the bread.

Once toast is ready place two slices on a plate and load up with the bean and tomatoe mix, draining off any excess liquid back into the pan to be used as a base of a soup later on.

Serve whilst hot.

This serves at least four people and my dad will not touch ‘beans on toast’ but goes back for seconds of this.

FISH.–Brill, carp, cod, crabs, eels, gudgeons, haddocks, oysters, pike, soles, tench, turbot, whiting.

MEAT.–Beef, mutton, veal, doe venison.

POULTRY.–Chickens, fowls, geese, larks, pigeons, pullets, rabbits, teal, turkeys, widgeons, wild duck.

GAME.–Hares, partridges, pheasants, snipes, woodcocks.

VEGETABLES.–Beetroot, cabbages, carrots, celery, lettuces, late cucumbers, onions, potatoes, salading, spinach, sprouts,–various herbs.

FRUIT.–Apples, bullaces, chestnuts, filberts, grapes, pears, walnuts.

*Chick peas

*new potatoes chopped up

*a tin of chopped tomatoes

*an onion chopped

*garlic crushed

*ginger bruised

*very lazy chilli

*teaspoon of turmeric.

Fry up the turmeric and onion in hot oil, add the chillis, ginger and garlic and then the other ingredients bring to a simmer and serve with rice or naan bread or chipati.

I love dressing the table for events and am fortunate that we were given lovely Slate place matts and serving matts along with coasters for our engagement and wedding and even extra for my birthday!

I thought that the black slate worked well with the red table cloth and the purple fluted glassed. I also used my metal butterfly napkin rings which I was given for christmas a few years ago - I only have four of these so they are limited to which meals they can come out at. They orginally came from Monsoon and are my favourite napkin rings

The napkins are a baige with red/orange stripe on them - I think that I need to find other napkins to go with this table cloth (other than the green holly christmas ones!) but they are passable.

I love these glasses they came from TK Max in Romford and they were bought for our wedding dinner!

This was really very cheating but was nice a quick - I put the rice cooker on and then took some pre-cooked strips of chicken, a jar of slightly more expensive sweet and sour source that had onoin and pinapple in it and opened a tin of carrot slices, drained them and bunged the whole lot in a wok once the rice cooker switched to the warm setting. It was a nice easy meal with about 5 minutes preperation time which is why I thought I’d share it with you.

FISH.–Barbel, brill, cod, crabs, eels, flounders, gudgeons, haddocks, lobsters, mullet, oysters, plaice, prawns, skate, soles, tench, turbot, whiting.

MEAT.–Beef, mutton, pork, veal, venison.

POULTRY.–Chickens, fowls, geese, larks, pigeons, pullets, rabbits, teal, turkeys, widgeons, wild ducks.

GAME.–Blackcock, grouse, hares, partridges, pheasants, snipes, woodcocks, doe venison.

I assume doe venison is female deer.

VEGETABLES.–Artichokes, beets, cabbages, cauliflowers, carrots, celery, lettuces, mushrooms, onions, potatoes, sprouts, tomatoes, turnips, vegetable marrows,–various herbs.

FRUIT.–Apples, black and white bullaces, damsons, figs, filberts, grapes, pears, quinces, walnuts.

*Most of a red onion, chopped up finely then fried in oil, asafoetida, turmeric, fenugreek

*placed onto toasted bread

• Sprinkle on some grated mature cheddar

*grill until the cheddars browned

The neighbouring village to us has a nice gastro pub called the Butcher’s Arms - the village is called Sheepscomb and is in Gloucestershire. There is a lovely pub garden with a view across the valley.

The food was nice and it was possible to have a meal and a drink for around £10 - this was my husbands goat cheese rossoto which looked yummy - he certainly devoured it!

1) 1 tin Flagiolet beans

2) 1 tin Processed marrowfat peas

3) 1 tin Chick peas

4) 2 tins Chopped tomatoes

5) 2 teaspoons of very lazy Garlic

6) Grated cheese

7) Freshly ground black pepper

1 teaspoon of ground coriander

Mix everything but the cheese in a large suace pan and put on a medium heat and then as it starts to steam slowely add the cheese and stir in. Serve in thick, deep bowls that retain the warmth.

Five servings

FISH.–Brill, carp, cod, eels, flounders, lobsters, mullet, oysters, plaice, prawns, skate, soles, turbot, whiting, whitebait.

MEAT.–Beef, lamb, mutton, pork, veal.

POULTRY.–Chickens, ducks, fowls, geese, larks, pigeons, pullets, rabbits, teal, turkeys.

GAME.–Blackcock, buck venison, grouse, hares, partridges, pheasants.

VEGETABLES.–Artichokes, asparagus, beans, cabbage sprouts, carrots, celery, lettuces, mushrooms, onions, pease, potatoes, salading, sea-kale, sprouts, tomatoes, turnips, vegetable marrows,–various herbs.

FRUIT.–Bullaces, damsons, figs, filberts, grapes, melons, morella-cherries, mulberries, nectarines, peaches, pears, plums, quinces, walnuts.

Bullaces seem to be a british cooking plum but if anyone has more info I would be gratefull.