White pudding is a classic example. It’s full of sultanas and prunes and it’s beautiful. This kind of stuff is right up my street and it got me thinking that most people love dried fruits but don’t realise they are eating it.
The Scots have something in them that’s drawn to dried fruits. They must have because they came up with Dundee cake and it is one of the best things in the world. I could eat it forever.
So I’ve decided to come up with a couple of quick recipes to show want you can do with dried fruits.
However, apart from peanuts and at Christmas, people do seem to get a bit freaked out by them.
Well, I’m here to tell you that there’s more to nuts than Christmas day and dirty bars and to prove it I’ve drawn up a list of the best nuts around.
Now the King, for me, is brazil nuts. They work really well with red meat, roasted and in home-made burgers or dipped in a boiled egg instead of toasted soldiers. They’re also fantastic added to the stuffing for a roasted leg of lamb.
It’s so unusual, exciting and adaptable. You can make it yourself, buy it in a thousand difference flavours or just get it plain and make your own taste concoctions.
Never mind sitting eating it in the cinema: popcorn is the new potato, there’s just so much you can do with it.
Forget bread and try salt and pepper popcorn with tomato soup. It’s fantastic, I know because I’ve tried it!
They are the things that you find hidden at the back of the fridge or cupboards: you don’t want to throw them out but you have no idea what to do with them.
Well, I think you should mix them up.
There is no reason why you can’t serve mint sauce with beef or salad cream with pork instead of apple sauce.
Take some mint sauce and mayonnaise and mix them together to create sauce paloise (I didn’t make that name up!). Mint and mayo is a magnificent combo that works really well.
However, it’s not the bowl of porridge that matters, it’s the peripheral things: there is so much you can do with it.
If we go back to basics and add hot water and salt; that to me is porridge. I know people will have it with jam, fruit, cream, sweet toast or sugar and say they love porridge but they don’t, they love Ready Brek!
Porridge is just so versatile and in the restaurant we use it in more or less everything.