Toad in the hole is a dish I very much associate with my childhood, however, in the recent years it sadly hasn’t featured much in my life. Not because I don’t love it anymore… I really do, but if I’m being totally honest, I had kind of forgotten about it. Well, until now that is. I know, I feel ashamed at myself for even muttering those words, but it’s true, up until this year these amazing sausage filled Yorkshire puds were very much at the back of my mind.
As mentioned previously in one of my first ever recipe posts (Greek Lamb), I am a massive fan of Greek food. Growing up Greece was a popular choice for many of our annual family holidays. Zante or Zakynthos, whichever you prefer to call it, was my first Greek holiday, and one of my fondest memories of this little island was most definitely the local cuisine. We stayed in a fairly quiet village on the North-East of the island called Alikanas, and it is here where I tried my first ever kleftiko. Well, it is here that I actually tried all my favourite Greek dishes for the first time. Souvlaki, stifado, moussaka, afelia, I could keep going but I think you probably get the point, I really REALLY love Greek food!
Brunch without a shadow of doubt has to be one of my most favourite things about the weekend. Actually no, not just the weekend but one of my most favourite things about life in general. If I were to get up at 6am on a Tuesday morning and cook myself a steak for breakfast then I would most definitely be judged. People would think I was crazy, maybe a pig even. Not that I’m overly bothered about peoples opinions on my eating habits, but I guess eating steak at 6am isn’t exactly “normal”. Fast forward to the weekend and add 5 hours on to that clock and eating a steak in the morning becomes perfectly acceptable. Brunch is never a judgemental occasion which is why I absolutely love it.
Apparently we are now in spring. Foodwise this normally means that we begin to head away from proper winter comfort food and start cooking and eating lighter, more seasonal meals. We all have our favourite spring time meals. Ones that we associate with the longer evenings and the blooming of flowers, but as I look outside today I see absolutely no indication of this season change whatsoever. If anything it feels like we are reverting back to autumn. With grey skies, rain and naked trees it just seems wrong for me to start making a spring roast chicken or a pasta primavera. Instead, like the weather, I too have decided to stay in the past by continuing to cook warming comfort food until the weather decides to cooperate.
I’m sure there are many of you out there who, like myself, have experienced some pretty badly executed pork belly. For those of you who haven’t, well, you are most definitely the lucky ones. You see, a badly cooked piece of pork belly is very similar to eating an old welly, or so I can imagine.