Salaric Cooking

I just love this gastropub/veiwing lounge at Staverton.

We get to watch the plans and helicopters and occassionally their are classical cars lurking around, the pub itself has comfy chairs and reasonable prices. Their walls are festooned with pictures, paintings and photographs of planes, helicopters and over be the door that leads to the garden and veiwing plateform there are formular one pics.

The staff are friendly and the food is fantastic – though it does tend to be on the traditional English side of things with cheesey chips (£2!) and sunday roasts with heaps of veg.

They also have free Wifi and therefore are a convient bolt whole when we are say flooded out or have lost internet connectivity as we did in January.

I would recommend them to anyone and in fact when we have guests staying we like to take them there for lunch though that does rely on us having money to do so – but they are not expensive and you get a lot of food for the money.

I must have put too much water in the rice cooker – the result was a startchy mess splattered all over the walls, cupboards and floor of the kitchen :/

Also brown rice has a habbit of cooking into a ‘rice paper’ buscuit in the bottom of the pot which is interesting.

*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.