Steve's website

This is our simple website - running on a beaglebone black, it hosts our favourite recipes and cakes, and things that interest us. There's an area for the kids for when they start to learn computing at school, and a personal blog for us all

Freezer Essentials

    Stuffing balls

    We always have a stock of sausagemeat stuffing balls in the freezer as they're a great way to make a roast chicken go that little bit further, and it's a good use of the garden sage. We tend to throw five or six balls into the oven which take about an hour to cook.

    Sausagemeat
Onions
Dried sage
Fresh sage
Bread crumbs
An egg
Seasoning

    Simply mix it all together and form into balls, freeze individually then bag up. Our butcher uses Gloucester Old Spot pork, so there's quite a lot of fat on it, which helps with flavour and cooking.