Salaric Cooking

*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

8) 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.