This recipe is one of my own invention which borrows elements from Bigos – the Polish national dish – and Choucroute, the Alsatian classic. All three recipes use copious amounts of sauerkraut and pork to provide hearty warming fare for the winter months. It’s another of my one-pot dishes which I typically cook in advance and reheat upon my return from riding or which will happily bubble away in the oven on a low heat while I’m out riding. Continue reading
I found some pecans in the cupboard close to their suggested expiration date which prompted a spot of experimentation – my favourite type of cooking. The end result was these buttery, crumbly, heavenly bites. Yes, I managed to snaffle a couple before the hordes descended. They take no time at all to whip up and just melt in the mouth. Continue reading
Chocolate cakes are always popular at cycling club events. I’ve tried a number of different versions but this one really hits the spot. It’s very rich – you only need a small piece to get that sugar hit – so it goes a lot further. Crucial when you’re feeding up to 500 hungry cyclists in a morning. I like to think that the addition of all those prunes must make it better for you too. Continue reading