Category Archives: cooking

Lunch is served

lunch of baby squid pieces on green salad with wild garlic pesto black olive tapenade, greenolive tapenade and spicy pepper luteniza on toast

Lunch prepared by Anthony Sargeant on 16th April 2017. Squid pieces on green salad with homemade wild garlic pesto, black olive tapenade, greenolive tapenade and spicy pepper luteniza on toast quarters. The wild garlic for the pesto gathered by Tony from the quiet wooded lanes around his Shropshire home

Half a Shoulder of slow cooked Mutton

A half a shoulder of mutton (blade half) studded with garlic was covered in baking paper and foil and slow cooked in a low oven at 100 degrees Celsius for 18 hours by Anthony Sargeant. The result it that the meat is still pink but beautifully tender and has that deeper flavour of good mutton […]

via Half a Shoulder of slow cooked Mutton 

Cold mutton for supper

A half a shoulder of mutton (blade half) was covered in baking paper and foil and slow cooked in a low oven at 100 degrees Celsius for 18 hours by Anthony Sargeant. The result it that the meat is still pink but beautifully tender and has that deeper flavour of good mutton compared with younger […]

via Cold mutton for supper 

Arbroath Smokies and Potato Dauphinois

Arbroath Smokies are a superb Scottish delicacy says Anthony Sargeant. They are small haddock which have been hot smoked over hardwood chips thus they can be eaten without further cooking but here the meat is flaked from the bones and skin and incorporated in layers of potato dauphinois according to a recipe of Rick Stein’s […]

via Arbroath Smokies and Potato Dauphinois — Tony Anthony J Sargeant