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
When my friend’s sons come to stay with me I do literally kill the fatted calf and ply them with their favourite foods but then the way to most men’s hearts, whatever their ages, is via their stomachs. Of course, the boys have high expectations because their mother is an excellent cook. Continue reading
I often cook mussels for lunch after a long ride as they’re the original fast food – cooked alive and eaten fresh. These shellfish are truly delicious and adaptable as the following recipes and suggestions show. Like many things though, you will need to have done some planning and preparation beforehand. Continue reading