Information and annoucements

Stilton Cheese Week

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It’s Stilton cheese week from 10 October to 18 October 2026.

Back in 2010 I wrote:

“Blue Stilton, the ‘King of Cheese’, has a history that is so well-documented it is unneccesary to repeat it here, save to say that it now has the status of a ‘protected designation of origin’, which means that only cheese made in Leicestershire, Derbyshire or Nottinghamshire, to strictly enforced standards, can be called Stilton…”

“…There are only seven licensed Stilton producers in the world. Four in Leicestershire, 2 in Nottinghamshire and 1 in Derbyshire. Other than the Derbyshire dairy, they are all within about 20 miles of Melton Mowbray, of pork pie fame.”

Sadly, there are only four left now.

Continue reading Stilton Cheese Week →
Information and annoucements

Curry Life Awards

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Congratulations to The Aberdale Bar and Grill, which won an editor’s choice award at the 2026 Curry Life Awards held at the InterContinental Hotel, Park Lane, London, on 4th October.

The pub is situated at 111 Shackerdale Rd, Wigston, Leicester, United Kingdom LE2 6HT.

Leicester has restaurants from more South Asian countries than any other city in England and is the current Curry Capital of England.

Cooked Sausage

Polony

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I wrote about Polony back in 2013 and said that I wasn’t happy with my recipe and that it needed more work. It got forgotten about and life got in the way.

I’ve now had a chance to revisit it. The recipe below is an amalgamation of ones in old books, mainly those by Frank Gerrard, such as The Book of the Meat Trade. I’ve looked at 11 recipes in all; there are startling similarities between some of them – I guess that plagiarism was alive and well back then!

I know that “self-praise is no praise”, but I’m pleased with the result. The texture’s fine; it was too soft before. The spicing is fine as is.

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cooking-large-sausage
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Read more and see how to make it…
Bread & yeast cookery, Interesting Ingredients, Vegetarian

Seeded ‘White’ Bread

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The NHS website advises that: “Diets high in ultra-processed foods have been linked to an increased risk of health conditions such as obesity, type 2 diabetes and heart disease”. This begs the question: “Why is nearly all commercially made bread in this country ultra-processed, including that used in NHS hospitals?” It is a great shame that the government isn’t more proactive in doing something about it.

It’s for this reason that I make my own bread. Wholemeal bread is far better for us than white, there’s just one problem: I don’t like wholemeal toast! This recipe is my attempt at a compromise. A white-flour bread that also has a decent amount of fibre.

It’s a great recipe – have a look…
Barbecue recipes

Ribs Rosticiana

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I like to think this recipe for ribs was the natural outcome of making porchetta.  To make porchetta, a pork middle is deboned and seasoned with salt and pepper, fresh herbs, and fennel seeds. The belly is wrapped around the loin with the skin still attached and the whole roll is slowly roasted.  But what of the ribs?  They got the same seasoning and were taken home by the butcher.  Now we have the convenience of just buying the ribs and starting from there.

Some great barbecue – see how…
Bread & yeast cookery, Vegetarian

Pretzels

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When I made these, I wasn’t that pleased with them, thinking that the outside should be crisper and the centre less dense. But then Hannah, my daughter, who’s been to Berlin twice, told me that they are just like the ones she bought there. My judgement was based on ignorance rather than knowledge!

Even so, I now leave them to rise a little after shaping and before boiling. I’ll also try different toppings: poppy seeds, sesame, celery seeds, etc. These use bicarbonate of soda – really traditional ones use lye – yes, believe it or not, they use caustic soda in commercial production.

Get the recipe…

Food, Curing and Sausage