Baked Meat Samosas (with Brick Pastry)
Preheat your oven to 200 C/180F/Gas 4. Heat 1 tbsp oil in a frying pan and fry your beef for about 5 minutes until nicely browned. Drain off… Read More »
Duck Spring Rolls (with Brick Pastry)
First prepare your Confit leg of duck according to cooking instructions. I use a microwaveable leg which takes just 7 minutes. Once cooked, shred the meat off the… Read More »
Slow Cooker Cherry & Chocolate Puddings
Butter the insides of 4 metal pudding moulds, each 250ml and base line each with greaseproof paper. Put the butter, sugar, flour, egg, cocoa, baking powder & cinnamon… Read More »
Slow Braised Pork with Ratatouille
Heat the oil in a frying pan and fry the onion for 5 minutes. Add the peppers, courgettes and garlic and fry for 2 minutes. Stir in the… Read More »
Slow Cooker Smoked Salmon Timbales
Lightly butter 4 metal moulds, each 150ml and line the base’s with circles of greaseproof paper. Put the creme fraiche in a bowl and gradually beat in the… Read More »
Slow Cookers Not just for stews!
I received a Slow Cooker (or Crock-pot) for Christmas from my Mum and I have been experimenting with it ever since. I had always wondered what the point… Read More »
Awesome, Authentic Curries
My brother in law makes a damn good curry. Its a treat to be invited over to their place for a curry night and I always know I… Read More »
Masoor Dal (Uttar Pradesh-Style)
Wash the lentils and soak them in water for 30 minutes. Chop 3 garlic and put to one side. Chop the remaining 2 and keep them separate. Bring… Read More »
Lamb Korma Pilaf (Korma Pulao) Lucknow
First wash your rice a couple of times and then leave to soak in a bowl of water for 30 minutes. Heat the oil in a large pan…. Read More »
Spiced Cabbage with Tomatoes
Slice the cabbage as thinly as you can. Chop the onions, ginger and chilli very finely. Chop the tomatoes into small chunks. Heat the oil in a large… Read More »
My name is Anneli Faiers. I live in beautiful Gascony where I am manager of a medieval village. I am inspired daily by the culture and cuisine here, the incredible ingredients and honest, hearty cooking. Perhaps you will find something here to make you hungry? I hope so... Bon Appétit! 
