All recipes featured are our own unless otherwise stated. We love to cook and our inspiration comes from everywhere. We have travelled the world, eaten out in countless places and about to lose count of our literary food based collection. Ingredients are always fresh, we very rarely use processed food, everything is achievable at home if you want it to be.
Please feel free to rate, comment or give feedback on anything you see, cook yourself or just have an opinion on. We won’t bite back, promise.
Mum’s Rice puddingTraditional rice puddings have as many recipes as traditional Yorkshire puddings, everyone has their own version, for my version here I've replicated my mum's which was traditionally made on a Sunday after our roast dinner, this was the only reason that the milkman delivered a bottle of sterilised milk on a Sunday, I have no idea why my mum used sterilised milk, maybe she inherited that from her mum whom I sadly never knew.
There are typically two debates over traditional rice pudding, loose and creamy or thick and stodgy and of course there is the almost burnt skin, you either love it or hate it, I used to hate it but now I absolutely embrace it.
Quantities for loose and creamy or thick and stodgy are provided..Liver and onionsLiver and onions was a weekly event when I was a child, my mum used ketchup, OXO cubes and Bisto gravy browning, this is as near to her recipe as I could get.
Serve with mashed potatoes and a green vegetable of your choice.ScouseA traditional British recipe from the land of scousers.