Homegrown horseradish for our attempt at Jamie’s mini Yorkshires with smoked trout pate

Yesterday I dug up my horseradish plant that’s been growing all year not having any idea on what to expect.  It certainly put up a fight trying to dig it out, with at least two long roots that disappeared into the depths of my raised bed and beyond.  In the end I had a good poke about, took a couple of long roots and put the main plant back in the soil – it’s got lots of new growth and hopefully it will continue to grow.  Only time with tell.

Mr Rigg made us Jamie Oliver’s meal for baby Yorkshire puds with a creamy smoked trout and horseradish pate.  The horseradish was for the smoke trout, and we just grated it in – the heat from the horseradish was incredible.  Along with a pile of green leaves it made a light and delicious dinner.  And very satisfying to use our own homegrown horseradish.

Cinder toffee brownie from Altrincham Vintage Market

Today I had my first visit to the Altrincham Vintage and Craft Market – I wasn’t expecting too much but was bowled over by how good it was.  I came away with a couple of pretty handmade things, a tiny old calendar and an earthenware footwarmer (to be reincarnated as a door stop).

I also met the lovely girls from The Silver Apples and bought a slice of cinder toffee brownie and a gingerbread.  We are sitting enjoying a log fire burning away and munching on the cinder toffe brownie – yum yum.

Hugh’s Mushroom Ragout with Cheesey Rosemary Polenta

This weekend it’s been all about Hugh.  Hugh Fearnley-Whittingstall that is.  Hugh has to be up there with one of my favourite cooks, so I’ve been enjoying watching his new Veg Everyday series, albeit it a little slower than everyone else as I’m watching it online when I get a free hour in the evenings.

We made two meals this weekend that he’s made recently and both were delicious – I hope they become part of our cooking repetoir.  The first one I wanted to share was his Mushroom Ragout with Soft Polenta, which we made for tea last night.  I’ve only tried cooking polenta once before and it was a disaster – it didn’t taste of anything and we ended up dumping the lot.

This time the polenta was delicious – I think maybe last time I was too shy with my seasoning – a nice loose texture spiked with chopped rosemary from the garden and finely grated Parmesan.  The mushrooms too were to tasty – I added quite a bit more red wine than the recipe asks for because the liquid kept disappearing (we were doing half the recipe) but it didn’t seem to be a problem!

We ate it with a pile of peashoots and a drizzle of extra virgin olive oil.

Homemade winter root coleslaw with mustard dressing

Just made tonight – not yet eaten – a winter root coleslaw with a mustardy dressing.  I used a green kohlrabi, carrots, white cabbage, golden beetroot and Chioggia (pink and white stripe) beetroot.  All raw, just sliced thinly by hand and then cut into strips.

For the dressing I used up some creme fraiche and mixed it up with mayonnaise.  Then I added wholegrain mustard to taste – I wanted it quite tangy as it gets diluted the moment you mix it with the vegetables.  We’re having this for tea with a homemade lasagne – it smells delicious and I can barely wait!