I have absolutely lots of food stored in freezer and cupboards, in case we get snowed in!

And I really enjoy finding and creating recipes to use it up.

A joint of pork is good value for money. I think I got about 6 meals from one that cost under £5.


Phone library

Pork Supreme

1 chopped onion

Knob of butter or marge

Approx 1lb chopped pork & mushrooms combined

2 chopped carrots

1 chopped stick celery

1 small chopped pepper, red or green

1 tblsp flour

1 pint milk

1 bay leaf


It’s all straightforward. Fry the onion & other vegetables in the melted butter, then add the pork/mushrooms & gently cook for a few minutes.

Add the milk & flour & stir until smooth and thickened.

Add the bay leaf and seasoning.

As usual, if the sauce is too thin, add some more flour. If it’s too thick, add more milk.

Simmer without boiling for around 1 hour.

Serve with mashed potatoes or rice.

Remember, with a recipe like this you can adapt it to use what you have available. You could add peas, sweetcorn, broccoli, green beans, a sweet potato, chopped cabbage, some chopped ham or bacon, or use chicken or white fish instead of pork.



blog pork chicken bread pud

Pork with Aromatic Rice

People spend hours creating a curry, but I’m afraid that mine are always made with leftovers. Although I build up the flavours, I don’t toast the spices. I use curry powder, or a mixture of chilli, cumin, etc.

Start with frying a chopped onion in oil. Then add whatever you have, eg chopped pepper, mushrooms, carrot, leftover pork or other meat, a handful of lentils to thicken it, a tblsp curry powder, herbs that you like, a tblsp mango chutney, and I like to add ½ a block of coconut milk.

Add water. Stir and bring to the boil and then simmer for as long as you like. You can cook it earlier in the day, then carry on cooking when you need it.

Taste and add anything else that you want to, to improve the flavour.


Rice of your choice

2 Bay leaves


4 cloves

1 teasp Fennel seeds


2 Star anis


Powdered spices are OK.

Cook the rice and add any of the other ingredients that you have. Don’t worry if you haven’t got them all.

Drain and pick out any herbs and spices that you can see. Don’t worry about being too picky!

Serve with the curry.



blog pork chicken bread pud

Sticky chicken wings marinating

Marinate the chicken wings for several days in the fridge.

You can vary the marinade with a mixture of sticky, sweet and acidic ingedients.

Always taste and add ingredients to suit your taste.

I used;


Tomato puree

Balsamic syrup

Soy Sauce

Plum Sauce

Lime juice



Stir to mix well, then get your hands in and coat the wings well.

Cover and leave until needed.

Remove the wings one by one.

Place a drop of olive oil in a baking tine and turn the oven on quite high. 210F.

Firmly press the wings in a plate of flour, then dip them in egg and finally in bread crumbs, making sure they’re well covered.

blog pork chicken bread pud

Sticky chicken wings

Bake in the oven for ½ hour, turning them over after about 15 minutes. They should be dark and crispy.

You can bake oven chips for the same length of time.

Serve with mushy peas or a mixed, tossed salad.


blog pork chicken bread pud

Gooey date bread pudding

8ozs bread

½ pint milk, or milk & water

6ozs dates, stoned

2ozs suet

2ozs sugar.


1 tblsp honey

1 egg

I had some dates left over from Christmas and they were getting a bit dry. So I created this recipe.

Melt the dates, sugar and honey in a saucepan, then tip into a food processor.

Blitz all the ingredients, but don’t over-mix them.

Tip in a well-greased cake tin & bake for 1 ½ – 2 hours until cooked right through.

The centre should be gooey and a bit runny, but it will harden a bit over the next few days.