Stuffed Bacon Rolls

This is my all time favourite Christmas Stuffing recipe, yet it is so simple.




12 rashers of streaky or belly bacon, but any bacon will do really

1 packet of Sage and Onion Stuffing




Mix the stuffing mix as per instructions on the carton, but make sure the mix is quite dry.


Stretch out the rashers of bacon, on a work surface, using a desert spoon, measure one scoop of stuffing into the palm of your hand, form it in a ball and then placing at one end of the rasher wrap the bacon around the stuffing. Once done, if you wish, you can use a cocktail stick to keep the shape, however I find they are usually fine.


Place on a lightly oiled baking tray and put in a hot over for 10 to 15 minutes or until cooked. Serve with the Christmas roast.

  Stuffed Bacon Rolls

Sloe Gin recipe

Sorry, can't resist saying it, "first find your sloes". For those who don't know what Sloes are, they are the fruit of the Blackthorn bush, they look like miniature plums, (dark purple with a white bloom on the skin) slightly smaller than a Mirabelle Plum (Fig 1: Sloes on right, Blackberries on left.).


Collect them once they are ripe, usually around the end of September or the middle of October. This is a lovely warming drink, I don't like Gin, but I do enjoy this.


Read more: Sloe Gin recipe

Stuffed Red Onions

I just love Stuffed Onions, I first came across these in Italy, this is a quick and easy recipe that will accompany any roast or stand alone on a cheese course.




12 peeled small red onions

12 tablespoons sausage meat (or skin 10 medium sausages)

A couple of tablespoons white bread crumbs (you can do this yourself with a food mixer)

Good olive oil to drizzle




Take the peeled onions, slice 1 to 2 cm (½ to ¾ inch) off the top of the onions, stand them on their bases in a roasting tin (hopefully you will get a tin that is quiet a tight fit), drizzle them with the olive oil and place them in a pre heated oven 390°F (200°C) for about 20 minutes or until they are tender.

   Stuffed Red Onions


Remove them from the oven once cooked, let them cool down then gently scoop or push from the bottoms to remove the centre hollow. Try to leave two layers of onion when doing this.

Chop the onion centres finely and mix with the sausage meat and bread crumbs into a paste, you can even add a little dried sage if you wish. Fill the onion shells with the stuffing and roast in the oven until the stuffing is cooked, around 20 minutes.

Homemade Lemon Curd recipe

I have had to quickly add this recipe to the website because of the success of the Limoncello recipe and because I have been twittering the fact that Jan made Lemon Curd with the remaining Lemon Juice from the Limoncello recipe and we have had loads of comments about her Lemon Curd.




The Zest and Juice of 4 large or 6 small un-waxed Lemons (if you are following on from the Limoncello Recipe it is difficult to get the Zest, so you may need to zest a couple more Lemons), but if not, the 4/6 will do.


200g/7oz Caster Sugar.


100g/3½oz unsalted butter cut into cubes.


3 Large eggs, plus 1 Large egg yolk.

  Homemade Lemon Curd


Place the Juice and zest of the Lemons along with the sugar and butter into a Pyrex or heatproof bowl. Select a pan which will allow the bowl to sit inside the rim of the pan, but which will have about 2 to 3 inches (5 to 7 CM) between the bottom of the bowl and the base of the pan. Put enough water (1.5 inches 4 CM) in the pan to allow for a gentle simmer, making sure the water is not touching the bottom of the bowl. Stir the mixture every now and again until all of the butter has melted.

In a separate bowl lightly whisk the eggs and egg yolk and once the butter has melted, stir the egg mix into the lemon mixture. Whisk until all of the ingredients are well mixed together, then cook for 10-15 minutes. You will need to keep stirring every couple of minutes in order to ensure the mixture is rich, creamy and unctuous. Once the mix is thick enough to coat the back of a spoon, it should be ready to start setting.

Remove the mix from the heat and put aside to cool, stirring occasionally as it cools. Once cooled, spoon the lemon curd into sterilised jars and seal. Keep in the fridge until ready to use; it should make about 2 x 1 lb jars.

As it cools the Curd will set; it's a delicious way of using up the lemons from the Limoncello recipe, also I have been surprised at how many people have advised me they like Lemon Curd and asked for the recipe, so here it is.


Here's some feedback - "It went well, surprised how easy it was to make. Also tasted much nicer was more tangy but also more creamy. Very nice :-)"

Stuffed Prosciutto Bites

This is a lovely Christmas Day breakfast treat when served hot, but can also be served as part of a table of canapés later in the day or indeed at any other time.




300 grams (10½ oz) fine pork mince

1 medium onion finely chopped

40 grams (1½ oz) butter

10 fresh sage leaves or 2 teaspoons dried sage

75 grams (2½ oz) fairly rustic bread

2 or 3 teaspoons Sherry (optional)

10 to 12 slices of Prosciutto, Parma or Serrano ham

   Stuffed Prosciutto Bites


Add the sage leaves and bread into a multi-mixer and blitz into breadcrumbs.

Cook the chopped onion in the butter until golden brown and set aside to cool.

Run the pork through the multi-mixer to make sure it is fine ground.

As the onions cool, mix the bread, onion and pork to make the sausage meat stuffing and form into bite sized balls along with the sherry if you wish to use it, season to taste.

Grease or oil the inside of an 8 or 12 cupcake tin , cut the ham slices in half and place around the oiled hollows of the cupcake tin making sure there are no gaps in the covering. Place the pork balls into the lined hollows. Cook in a pre-heated oven 390°F (200°C) for 20 minutes or so or until the ham feels crisp and the meat is cooked inside.

Alternatively, you can freeze by wrapping the tin in cling film then foil, before putting in the freezer, but don't cook from frozen.

The cheat's way of doing this would be to skin some sausages, mix with a pack of sage and onion stuffing and pop in the lined cupcake hollows.

Limoncello recipe

This is something I have been promising myself to make for a while now, so here it is:


For those of you who have never had Limoncello, it's an Italian Liqueur which can be used to freshen the palate during a meal, as a digestive after a meal or poured on crushed ice as a drink – as the name suggests, it's made with Lemons and Alcohol; however, it is much more than just Lemonade for grown ups.




1 Litre alcohol; Grappa and Vodka are both acceptable, you will see recipes for 90% proof and as you might know, I have used this in the past for liqueurs, but I think 45% alcohol is adequate for this recipe


1.5 Litres water


100g to 150g lemon peel from un-waxed lemons; this should be about 6 to 8 lemons. If you use less lemon peel, then supplement this with the juice from two or three lemons.


600g white caster sugar

  Homemade Limoncello

Read more: Limoncello recipe