Maggie’s Recipes

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There is something rather satisfying about cooking with simple and fresh ingredients, and although they cooked this way during WWII out of necessity, ’nose-to-tail’ eating and ‘paddock-to-plate’ philosophies are being welcomed back as a way to to avoid processed foods. Eating this way makes sense for us environmentally and for our wellbeing so being able to include these recipes, with a contemporary take, is a happy bonus.

Together with some help from family and friends, the recipes in the book were tested in my kitchen so it would be great to hear from you once you have tried some. Send me any comments of pictures and I’ll post photos of your finished dish. Here are a few more for now and I’ll post some new ones, reawakened from the archives and tested, so keep an eye out for more. In the meantime, happy cooking…

WOOLTON PIE

TURNIP TOP SALAD

CHOCOLATE BIRTHDAY CAKE

GINGERBREAD

RABBIT (OR CHICKEN) STEW WITH HERB DUMPLINGS

CRISP-COATED SCOTCH EGGS