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300ml guinness
250g light muscovado sugar
100ml clear honey
2kg skinless,boneless loin of pork
splash white wine
few sprigs flat leaf parsley

To make the glaze,put the guinness,honey and sugar in a pan.Reduce by almost half to form a sweet syrupy glaze,then allow to cool.
Heat oven to 200c,fan 180c,gas 6.Season the pork.Place on a baking tray and roast for 20mins.Then turn the heat down to 160c,fan 140c,gas 3.Remove the pork from the oven and brush all over with most of the glaze (save 2tbsp) cook for a further 40-45mins,brushing and basting the pork as it cooks until it's beauifully caramelised and glazed.Remove the pork from the roasting tray and rest.Pour the remaining glaze into the roasting tray,then add the wine.Place the pan on the heat and bring to the boil,simmer for a few mins until you have a thick gravy.Carve the pork and serve with the gravy.


1kg potatoes,peeled and cut
100g butter
140g slices back bacon,finely sliced
1 small savoy cabbage,finely shredded
150ml double cream

Put potatoes in a pan and boil until tender.Meanwhile,heat quarter of the butter in a saucepan,then fry the back and half the cabbage for 5mins.Turn off the heat and set aside.Drain potatoes and mash until smooth.Heat the cream with remaining butter and,when almost boiling,beat into the potato.Add bacon and cabbage and mix well,season and serve.


100g softened butter,plus some for greasing
175g light brown soft sugar
1 egg
100g self-raising flour
50g ground almonds
1/2 tsp bicarbonate soda
5 tbsp cocoa,plus some for decorating
150ml guinness

for the cream:

200ml double cream
25g icing sugar

Heat oven to 180c,fan160c,gas 4.Grease and line the bases of 6 cake moulds with baking parchment.Put the butter,sugar,egg,flour,ground almonds,bicarb,cocoa and guinness in a mixing bowl.Beat together until smooth with no lumps.Divide between the tins and bake for 20-25mins.Then remove from the tin and cool.Whip cream with icing sugar until thick.Pipe on top of each cake and dust with the cocoa.Serve,


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Tuna and sweetcorn pasties

2 x 198g cans tuna steaks in brine
198g can sweetcorn,drained
350g pot four cheese sauce
500g ready to roll shortcrust pastry
flour,for rolling
1 med egg,beaten

Preheat the oven to 200c/180c fan/gas 6.Line two baking trays with baking paper.Drain tuna and mix with the corn and one third of the cheese sauce.Season with pepper.Roll out pastry on a lightly floured surface to the thickness of a 2p coin.Cut out 11cm rounds.Re-roll the pastry trimmings and cut out more rounds.Brush one round with the egg.Put 1 heaped tsp of the tuna mixture in the middle.Fold over the pastry to make a turnover and press the edges together to seal.Repeat until all the tuna is used up.Put on the baking trays and brush with egg.Bake for 20-25 mins until golden.


4 bananas,sliced
300ml whipped cream
250g pack digestives
1 can of carnation caramel
100g melted butter
some chocolate

Crush the biscuits in a bowl and add the butter.Press into a round cake tin (20cm) then leave to set in the fridge.Spread the carnation caramel straight from the tin onto the base,top with the slice bananas.Finish by spooning on the cream and grating over the chocolate.

Vegetarian scotch broth

2tbsp oil
1 med onion,chopped
1 small leek,sliced
150g carrots,cut into small cubes
125g swede,cut into small cubes
100g great scot pearl barley
100g great scot dried green lentils
few sprigs thyme
1.2 litres veg stock
200g bag sliced curly kale
crusty bread to serve

Heat oil in a large pan and cook onion and leeks until soft.Add carrots and swede and cook for 2-3 min.Stir in barley,lentils,thyme and stock and bring to the boil for 5 min.Cover the pan,reduce the heat and simmer gently for 35 min.Add the kale and cook for 10-15 min or until the barley and kale are tender.Serve with crusty bread.