Monday, 20 February 2017

Corned Beef Hash with a twist

And the twist is... instead of plain Potato, I used a mixture of Potato, Sweet Potato and Butternut Squash chopped and parboiled.

Here're the makings,

Onion, Potato, Sweet Potato and Squash

Roots chopped and boiled for 5 minutes

Onions fried in Balsamic

Add the roots

And the Corned Beef

It might not look brilliant, but the taste!!!!!!!!!!

Tuesday, 14 February 2017

The weather at Sharkham, Wordless

My favourite walk sees all sorts of weather, here are a few pictures and a couple of videos from the last week.

Friday, 10 February 2017


In response to demand, here is the recipe for the Sourdough featured on Facebook.
I make multiple loaves, the quantities quoted are for EACH loaf; so you will need to adjust for your number. 

This recipe is based on one fromTeresa L Greenway.


                 130 g of vigorous sourdough starter at 100% hydration
         275 g water
           10 g salt
      450 g strong white flour


Best started at lunchtime

Mix everything together and cover in a large container

After 2 hours fold the dough, not kneading it, just pick up a corner of the dough and fold the dough in half.
Do this four times.Pick the ball of dough up and turn it over
Leave for another two hours
Fold again as above
Leave for two hours

Shape it into a banneton and cover with a plastic bag

Leave for two hours, then put it in the fridge overnight

Next morning turn the oven to max (240°C) with a baking stone or heavy baking sheet for the loaf to cook on
Remove the banneton from the fridge, take off the plastic and leave it for one hour, while the oven warms up

Turn the loaf out, slash and bake for 45 minutes, the internal temperature needs to be 95°C or higher, or make sure it sounds hollow if you don't have a thermometer.

Tuesday, 7 February 2017

Ham Hock

Evergreen Farm, the place I get my steaks and sausages from, had a special offer on Ham Hocks last week, and I picked this one up for half the marked price!

As you can see there was loads of meat on it, 

and as this sort of joint benefits from a long cooking time, I decided to cook it in the slow cooker, in apple juice.
First I soaked it overnight in cold water to draw out some of the salt, then it had 6 hours in the slow cooker on low,

Finally, I boned it out and had enough meat for Sunday, cold on Monday with salad and Sweet potato wedges and Ham rolls for Tuesday lunch. 

And the apple juice gave it a delicious flavour, I wish I had bought two!

Thursday, 2 February 2017


Not much to say at the moment, I've been incredibly busy with Myra and have had little time for much else. 

And with Myra being the prequel to Freefall I've been busy thinking up a special offer to connect the two books. 

Details to follow once I have worked it all out.

And Kobo are advertising Myra as well, they missed my name out but it does instruct you to read it immediately.

I did see this sign in Paignton though and it made me grin,