Category Archives: Recipes

Joan, Andrew’s wife in the book, is always cooking him meals. In fact, Joan was a real person. She lived on a farm in Herefordshire and was a land army girl during the war. One of the case studies is based on her driving instructor activities. Joan died recently at the impressive age of ninety one and left me her hand written, and much used, recipe book and I want to share some of her recipes with you. One of them amused me very much because her spelling let her down – her recipe for mince pies is headed ‘Mice pies!

I like cooking too and I will include some of my best liked recipes as well.

Come back regularly to view the latest additions.

Cauliflower, diced, with salmon

Thursday, December 8, 2016

Just came across this recipe created by Dai Dai. It was very good.

Dice up the florets of a medium sized cauliflower into as many tiny pieces as you can- like rice. Chop an onion finely and add to the cauliflower. Fry the mixture in a tablespoon or two of vegetable oil, in a large pan, for a few minutes, before adding a dessertspoonful of dill and a tablespoon of soy sauce. Cook for a few more minutes, taking care not to let the mixture burn. Add about 200 grams of salmon, cut up into bite sized pieces, and cook for a few minutes more, then allow it to cool a bit while your prepare ...

Soda Bread

Friday, December 25, 2015

This is an incredibly easy bread to make; no kneading, no waiting for it to rise before baking. Just mix the ingredients and shape the result into a ball, then put it on a baking tray and into the oven at 2oo degrees celsius for 3/4 to 1 hour. Test it by knocking on its bottom and listening for a hollow sound (I sometimes put it back into the oven, upside down, for another 10 minutes until I get this sound).


250 grams strong white flour
250 grams strong wholemeal flour
Buttermilk to add until the mixture is comes together in a ball and  fe...

Broccoli, mackerel and feta cheese risotto

Sunday, November 1, 2015

I know it sounds odd, but it tastes great!
Enough for four people

1 head of broccoli
1 tin of mackerel (in Brine)
4 anchovies, that were preserved in oil.
75 – 100 gms of Feta cheese
1/3 rd of a packet of gallo rice
3 cloves of garlic
1 red and 1 yellow onion
3 thin slices fresh ginger
3 cups of vegetable stock
25 gms butter
Seasoning to taste with some salt and pepper.

Steam the chopped broccoli on to cook, using vegetable stock instead of water.
Cut the onions fin...

Joan’s Mice (mince) Pies!

Friday, December 5, 2014


Hurrah for spelling mistakes!


13oz/375 gms packet of shortcrust pastry
4 tablespoons of mincemeat
1 beaten egg
1 tablespoon caster sugar

Roll out the pastry and cut circular bases and lids. Chill the lids. Line the pastry tin with th...

Chicken a la chilindron

Sunday, November 30, 2014

This is a Spanish dish. It is a robust recipe, so you can vary the ingredients and invent your own version. This is the one I like:


6 chicken thighs, preferably skinned
3 slices of streaky bacon. cut up.
1 large onion, chopped finely
4 cloves of garlic, crushed and sliced
1 red pepper sliced and cut into small pieces
1 piece of celery, sliced
2 potatoes cut into cubes
2 carrots cut into 1 cm. slices
1 tin chopped tomatoes
1 tablespoon of paprika
1/4 bottle red wine (optional)

Gary Rhodes’ Digestive biscuits

Sunday, November 30, 2014

I discovered this recipe some years ago and have been making it  regularly ever since. As Gary says, “they will keep in  a tin – but usually don’t get the chance as they are so tasty!”

Just google ‘Gary Rhodes’ digestive biscuits – Epilepsy Action’ for the recipe details. I can guarentee you will enjoy them.




Garlic, red and green peppers, with salmon, risotto

Tuesday, August 19, 2014

This is not one of Joan’s recipes, but a favourite one of mine.


Four cloves of garlic finely chopped

One red and one green pepper finely chopped

100 grams of risotto rice (I use Gallo)

200 grams of salmon, either raw or tinned

Chicken or vegetable stock, about 1/2 to 3/4 of a pint

Olive oil

Fry the garlic in the olive oil until transparent – about 5  minutes

Add the rice and fry for another 5 minutes.

Add the peppers and fry again for 5 minutes, or until you can see that they have softened.