Loose and singular, not ring-shaped, from the in-store butchery department I believe.

So not real "Cumberland" then ... but tasty nonetheless?


One of my favourite meals is baked sausage (any decent-quality sausage) and dauphinoise potatoes, served with red cabbage mixed with apple.
Great comfort food.

Not one of these, no.



It would defeat the strategic placing of the sausages in the hole imho.

I was put off cumberlands a few years ago whilst in Keswick with some friends. In one of the pubs i noticed that the menu listed a "cumberland curl" put me off for good did that!

That sir, is an accompaniment to match the finest in the land.

I was introduced to the art of serving an almost caramelised dish of red cabbage, apple and raisins along with a home made shepherds pie (lamb) at The Red Lion in Burnsall.

Food of Gods.

In Gods county.

I do my red cabbage like that, but I add 1/2 a chopped red onion too.

I stopped for the weekend at the Red Lion a couple of months ago, perfect place, can't wait to get back up there

www.bbc.co.uk/food/recipes/sausa ... dsag_92737 Did this for tea, as an ex chef I have to admit that this was my first ever taste of pumpkin not in blended soup form, absolutely stunning.

www.bbc.co.uk/food/recipes/sausa ... dsag_92737 Did this for tea, as an ex chef I have to admit that this was my first ever taste of pumpkin not in blended soup form, absolutely stunning.

help please

we are going to attempt to make our own soup from a chicken carcass(NOT BROTH) we ve got carrots, swede and parsnip and chicken stock cubes to add to the carcass and leftover meat.
how long do we cook it for, when do we add the veggies, dont want them turning to mush.

thanks in advance lads and lasses.

I make quite a bit of home made soup my fav is rlThisrl.If I was doing a chicken and veg soup I would cook it for about 25-30 mins ,but I like my veg soft.

Here is what I do, your mileage may vary...

Boil the carcass in a pan with a couple of carrots and an onion roughly chopped, a few peppercorns and enough water to cover, simmer for a couple of hours.

Remove the bones, add your chopped veg, stock cube and check the seasoning.
Cook till the veg is as soft as you want it.

Mind, I'd never put parsnips in a veg soup and I'd never make it without onions, celery and a slack handful of pearl barley.

cheers folks.

BG.
i dont eat pepper or onion or celery.
we did toy with the idea of pearl barley so that will go in too.
thanks.

hi folks; just a word of advice, rosemary completey trashes the flaour of pork, totally ruined the meal yesterday.

Only time I'd use it with pork is with the roast spuds, thyme has a similar effect on pork IMO.

Rosemary works very well with fish, I can't understand why it won't work with pork, unless too much is used

hardly any used, just a really small sprig, I think it was maybe a contributing factor was the pork, it wasn't that nice.

I've come to the conclusion that pork loin is great if you actually don't want the pork to taste of pork.