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Stuck on what to have tomorrow night? This classic from Keith Floyd is very simple if you have the right ingredients (obviously). 4 pork chops Salt and Pepper 1 oz (25g) lard or dripping 1 pint (600ml) beer 1 oz (25g) capers, drained 2 egg yolks pinch of nutmeg lemon slices and parsley to garnish 1. Season the chops with salt and pepper.  Fry quickly in hot lard in a frying pan to seal in the juices (or you can trim the excess fat from he chops, melt it down and use that). 2. Drain off fat and reserve.  Add most of the beer and more seasoning to the chops and simmer gently for 30 to 45 minutes until they are tender 3. Remove the chops from the pan, place and a warm serving dish and keep warm. 4. Pour the hot cooking liquid into a basin, add the capers, egg yolks and nutmeg.  Beat thoroughly, adding a little of the drained-off fat. 5. Return the sauce to the pan and stir until it thickens, but do not boil; then add a couple of dashes of beer to bring ba...

Keith describes this dish as a simple winter pudding that is inexpensive to make.  I'd agree with that. 1 pint (600ml) milk 1 oz (25g) butter Grated rind of half a lemon 3 eggs, separated. 7 oz (210g) caster sugar 3 oz (75g) fresh white breadcrumbs 2 tablespoons of good quality raspberry jam. 1. Warm the milk in a pan with the butter and lemon rind. 2. Lightly whisk the egg yolks with 1 oz of the sugar and pour in the milk stirring well. 3. Strain the custard over the breadcrumbs in a greased 2 pint (1 litre) ovenproof dish and leave to stand for 15 mintes. 4. Bake at 375 degrees F, (170 celsius) for 25 minutes until lightly set. 5. Remove from the oven and spread the top with the warmed jam. 6. Whisk the egg whites until it is stiff, add half the sugar and whisk again until thick and glossy. 7. Fold in the remaining sugar with a metal spoon.  Pile the meringue on top of the pudding and bake at gas mark 4 (350 ferenheit, 180 celsius) until meringue is lightly browned

Image via Wikipedia To make  Keith Floyd 's Apple Pie: 8 oz (250g)  shortcrust   pastry 1lb (500g)  cooking apples  (peeled, cored and sliced) 3 oz  Granulated Sugar 3  Cloves 1. Divide pastry in two and roll out one half large enough to cover an 8 inch (20cm) ovenproof plate. 2. Put the apples onto the pastry-lined dish and sprinke on most of the sugar. 3. Position the 3 cloves strategically. 4. Brush the pastry edges with alittle cold water. 5. Roll out the remaining pastry and lift carefully over the apples. 6. Press the edges well together and trime away the excess.  With your thumb and finger push up the edges and pinch the top. 7. Make a cross in the centre to allow the steam to escape. 8. Decorate with trimmings optional, brush top with water and sprinkle on remaining sugar. Bake at 190 celsius (375 F) for 40 to 50 minutes until golden brown.  Image via Wikipedia Related articles Cookbook Focus: Floyd on Britain & Ireland (1988...

So its going to be New Years Day , and for some of us there is going to be MORE cold meat and turkey after some more big meals.   Keith Floyd has this wonderful recipe from Floyd on Britain and Ireland.  This makes 2 pints (1 litre). 3 lemons 1.5 ounce (40g) salt 1 ounce (25g) allspice 1 ounce (25g) mustard seed 1 ounce (25g) of white pepper 1 ounce (25g) grated horseradish   half on ounce (15g) each mace, cayenne pepper and cloves 2 pints (1 litre) vinegar 1. Slice lemons, remove the pips and rub salt into the slices. 2. Mix the allspice , mustard seed, pepper, horseradish, mace, cayenne and cloves. 3. Put the lemons slices in layers in a jar and sprinkle the mixed spices between each layers 4. Pour over the vinegar at boiling point. 5.  Set aside for 24 hours, squeeze, strain and bottle. Visit Keith's website  http://www.floydonline.co.uk/  for more recipes and buy some books. Related articles Aberdeen Sausage (recipevintage.wordpress.com) Braised Be...

Recipe Vintage is all about me sharing my favourite recipes with whoever gives a hoot, whether I have made them or not. So I can not start doing this without talking about the books that I read and why I love them. So here is my first one. This is one of my favourite books in my collection.   Keith Floyd travels all over the country finding local recipes and giving them a bit of vavavoom but democratizing it at the same time. Beside a lot of eighties gourmet stuff is some quite nice traditional recipes.  It is well balanced in types of dishes with clear methods and good photos, however there is a lot gourmet recipes which require a lot of faffing and special ingredients. I liked Keith Floyd and I was genuinely sad when he died.  His many adventures and television series where he cooked relatively complex dishes in remote locations with portable stove and bottle of wine in tow isn't matched these days by chef's staying to the comfortable confines of the television studio or ...