Ginger Cake - A perfect Sunday roast desert...

I’m not sure whether it was watching the Great British Bake Off or adding Holly Bell to my Twitter account (HollyBellMummy), but something inspired me to back a cake. I generally avoid baking as much as possible; as I confess I really don’t have the patience.

Either way, ginger cake was called for and I had to turn to the Readers Digest The Cookery Year that has a prime position on the shelf. It may be the 1977 edition and be third or fourth hand, having been picked up in a library sale, but it's one of my most used and is regularly called upon for inspiration.

Despite making a mess with the black treacle, the cake came out perfect. Following the recipe to the word for a flawless result, the cake is lovely served hot with some cream drizzled over. A perfect Sunday desert to follow the roast.

Aromatic Grilled Chicken - Tasty and Aromatic

After subscribing to BBC Good Food magazine and Delicious for a number of years, the pile in the corner of the room was getting higher and higher and more unstable. I thought it was about time I began to collate the recipes I cook/would actually cook.

This tasty aromatic grilled chicken dish is by Atul Kochhar (http://atulkochhar.com). The recipe can be found on UKTV Food (http://uktv.co.uk/food/recipe/aid/639308). I followed the principle and changed the chicken thighs for chicken breasts. I’ve tried the recipe a few times now and find if you follow it exactly you get a perfect result. Served in pitta with some lettuce and accompanied by couscous or rice, a perfect after work dinner. Tasty and aromatic!

I must try grilling the skewers on the BBQ next time round and perhaps swap the chicken for lamb. I’m sure it will continue to give a perfect result.

Cold Roast Beef Sandwich – Keep it Simple

Left over beef from the roast dinner, fresh bread accompanied with your favourite condiment what else would you need? Whether its horseradish or mustard, ketchup or mayo, the key is keep it simple. My personal choice is fresh multigrain bread (http://www.dorringtons.com/), succulent moist roast beef and a smothering of garlic mayonnaise. May be a slice of home grown tomato...

I wouldn't complain about this being served up as a lunchtime treat.

Victorian Farm Cottage - A Thermos Before Bed?

I spent last week at Henley Cottage on the Acton Scott Estate in Shropshire (http://www.actonscott.com/henleycottage.php). The cottage was used in the BBC 2 series Victorian Farm and is a without running water, electricity or gas in true Victorian style. Cooking on a solid fuel range by candle light and oil lamp has a real rustic charm and the break was a great experience. I'd recommend it to anyone wanting to have a taster of living in a Victorian farmer's cottage.

The cottage was just as the series showed on television and in the book and took you back to Victorian England, the golden age some would say. The cottage was a really good relaxing break, set in the stunning Shropshire countryside, surrounded by sheep on one side and cows opposite, the location was also ideal for exploring the local area.

The only thing that I really missed was being able to have a cup of tea as soon as I got up. Clearing the fire out from the night before, relighting the range which took an hour to heat up and then another 30 mintues plus to boil the kettle. May be I should have made a thermos before bed!

For pictures of the cottage, also see my Flickr page: http://www.flickr.com/photos/saladorsoup/sets/72157626936819486/

Vegetarian's Delight from a Meaty Carnivore - Vine Ripened Tomato and Herb Pasta

My next dish was inspired by seeing Rick Stein make pasta with tomatoes, capers and mint from his Mediterranean Escapes series (Saturday Kitchen, BBC on 28th May 2011).

I followed the principle by gently infusing some olive oil with a couple of cloves of garlic, added some onion and crushed fresh tomatoes (seeds removed) and simmered them on the stove. I then added some fresh parsley and basil leaves and a spoon of pepper pesto and continued to simmer and then seasoned to taste. Served over some spaghetti with parmesan shavings and a sprinkle of extra parsley, a vegetarian's delight from a meaty carnivore.

My verdict 9/10, the basil was too floral due to the basil growing too bushy and flowery. Perhaps next time I will add some yellow pepper for a sweeter taste or for the carnivore some chorizo.

Sausage Roll - Sunday Brunch

Having perused from cover to cover and back again my BBC Good Food Magazine, i liked the look of their ultimate makeover of sausage rolls (July 2011). Using less pastry, pork mince to reduce the fat, green lentils to reduce saturated fat, fresh herbs instead of salt, they sounded perfect.

So having the inspiration I decided to ignore the makeover version and go for the traditional sausage roll to satisfy a Sunday morning craving. Puff pastry, pork mince, fresh sage, onion, breadcrumbs and some salt and pepper and there you have it. The results were lovely, especially when straight out the oven.

My verdict, 8/10 – next time a dash more salt and a little less sage.