Hor d’oeuvres ? or Tapas ? – or just a little snack ?



A lunch time snack prepared by Anthony J Sargeant: Manchego cheese, and Chorizo sausage thinly sliced some cold cooked wild sea trout pieces (right of plate), a few olives and tomato segments, and houmos with an oat cake. Oh yes and in the centre two Polish Potato dumplings with cheese filling (Pierogo Ruski).


South London, 1948 – on the Bromley Road between Bellingham and Downham


Anthony J Sargeant in a pushchair in 1948 with his mother, brother and grandmother

Anthony J Sargeant aged 4 years is in the push-chair – his brother aged 6 walks alongside with their mother while ‘Nan’ (paternal grandmother) is on the right. At that time in South London there were still trams and the tracks can be seen in the centre of the road. We would go shopping from the Bellingham Council Estate either to Downham, or to Catford – always walking to the shops.


Chicken in a Tarragon sauce for supper



Supper last night, 5th March 2018, for Anthony J Sargeant was chicken breasts in a white tarragon sauce with a few vegetables. It was quite successful – the sauce was very pleasing though the chicken itself, although free range and carefully cooked was less successful (possibly a little over-cooked) – but then the vegetables were good especially the sweet buttery carrots.

Cold Sirloin Steak in thin slices with pan fried tomatoes and crispy double fried chips


thin cut cold sirloin steak with roasted tomatoes and crispy chips

Anthony J Sargeant had cooked and eaten most of this thick sirloin steak the night before. This meal was the ‘leftovers’ the end piece of the 3 cm thick steak sliced vertically and very thinly into mouthful sized pieces. Served very simply with a few new potatoes and salad.

Ancient Tombstones in a Shropshire Churchyard



So close together these lichen bedecked tombstones weathered and now indecipherable are so close together that Anthony J Sargeant wondered why. Best friends perhaps two hundred years ago now laid side by side in this corner of a quiet Shropshire churchyard their graves carpeted with snowdrops. Photographed on a cold sunny February day in 2018.

Beef and Kidney Pudding – plated and ready to eat (see previous post)



Nothing unduly ‘cheffy’ or fine dining about this meal – but Anthony J Sargeant recommends it as delicious honest food for a cold winter night in Britain. The portion of the pudding is one sixth of the cooked pudding shown in the previous post and you can see the luscious juices generated by the long steaming process. It is served here with green cabbage and potato and celeriac mash.

Beef and Kidney Suet Pudding is what you need on a chilly winter’s evening



The last time Anthony J Sargeant had this for supper was at Christmas. But it is delightful at any time in the winter months (it is now February and quite chilly). It is a very traditional English dish in which the suet pastry case is filled with ox kidney pieces, a few mushrooms and cubes of beef (skirt or shin – cheap cuts which render down with the long steaming process) – the result is a luscious rich filling and if the thickness of the suet case is judged well it holds together when tipped out onto a dinner plate as shown here. The bowl this was prepared in was 1 litre capacity which is enough for 6 servings. (see the next post for an image of a typical serving)