SUNDAY, October 25th - Roast Pork with Lemon & Potatoes
We were still not able to go to my sister's for Sunday dinner so I made dinner here at home for Eileen and myself. Roast Pork with Lemon & Potatoes. Adapted from a recipe from Nigel Slater's kitchen diaries, what you have here is a tender and juicy pork roast, browned and then roasted in the oven with potato and lemon wedges which have been tossed together with some oil and fennel seed. The whole thing is magnificently delicious.
We enjoyed this cut into slices and served with some of the potatoes, pan juices spooned over top and some brussels sprouts that I had roasted alongside the pork in the oven.
MONDAY, October 26th - Amish Savoury Pork Pie
I had leftover cooked pork to use up and so I made this recipe for Amish Savoury Pork Pie that I had not made in a long time. This is not a pie in the real sense of pies. There is no top or bottom crust. Just a type of a biscuit cobbler topping. The leftover pork is browned in a skillet along with a few other bits and then you add potatoes, etc. create a gravy and simmer it until nice and thick. This goes into a casserole dish, dumpling batter is dropped on top and then the whole lot is baked until the dumplings are golden brown.
This made a lovely supper with some salad on the side. Nobody was complaining about having leftovers, and I got to use them up. It was a win/win all round. That's the key to using up leftovers. You have to reinvent them into something that is just as delicious if not more so that the original meal! I did cut the recipe down to make only two servings.
TUESDAY, October 27th - Creamy Italian Sausage with Bow Ties
I know, pork again. I had thawed out what I thought was a package of hamburger but it ended up being ground pork. I made some of my homemade sweet Italian sausage meat and then used some of it to make this Creamy Italian Sausage with Bow Ties.
This is really, really, REALLY good! The sauce was rich and flavorful. There is the perfect ratio of sauce to pasta. The quickness and ease of preparation, plus the deliciousness of it means that it is something we enjoy fairly often. We like easy in this house. With it's creamy tomato sauce, rich flavourful Italian sausage meat and scrumptious pasta, it always goes down a real treat.
Nothing special needed on the side except a salad (we did) and for the heartier eaters some crusty bread to mop up all that delicious sauce!
WEDNESDAY, October 28th - One Pan Chicken Broccoli Alfredo Pasta
We were able to get out for a family dinner at the Big Scoop on Wednesday night. We had not been for several weeks while Eileen was recuperating from her operation. This was going to be Hazel's last week joining us due the the clocks changing on the 1st November so Eileen really wanted to see her. Thankfully she did not find it all that hard to get around. She's doing so well.
The special was this Chicken Broccoli Alfredo Pasta Bake (with garlic bread) which is what Eileen had. She loves her pasta. The rest of us had very disappointing fish and chips. Cindy actually sent hers back and got another piece, but it was as bad as the first one. They just can't seem to get fish right for some reason.
In any case, I am sharing my recipe for this tasty One Pan Chicken Broccoli Alfredo Pasta in place of what Eileen had. (She really enjoyed her dinner.) With plenty of tender pieces of chicken, penne pasta, crispy tender broccoli florets and a creamy white cheesy sauce that can be as high or as low fat as you like. Its delicious and you get in one of your five a day at the same time. All you need on the side is perhaps some crusty bread to make sure you can mop up all of that tasty sauce!
THURSDAY, October 29th - Fruity Sausage Burgers
Without meaning to we have had a very porky week. On Thursday I made us some Fruity Sausage burgers, using some British banger sausage meat. They are very simple to make, only three main ingredients. Sausage meat, dried cranberries and toasty pinenuts. This gets mixed together and shaped into patties. Ready for baking or frying to succulent perfection.
Tucked into soft rolls with a bit of spicy mayo and some rocket leaves, these always go down a real treat. All you need on the side is some salad perhaps, or some oven chips, maybe potato salad if you are not into oven chips. In any case, quick, easy to make and delicious. Works for me every time!
FRIDAY, October 30th - Turkey Sub Sandwiches
Eileen had a birthday lunch out with her friends on Friday. They went to Angie's right behind where I live. She wanted me to make Sub Sandwiches for our supper and who am I to refuse my beautiful daughter! I made us each a six inch sub sandwich. loaded with plenty of fresh ingredients. Red onion, lettuce, Havarti cheese,sliced deli turkey, sliced peppers, cucumbers and tomatoes. Pickles, hot peppers and black olives (for me.) All tucked into a six inch sub bun with plenty of garlic mayonnaise. They were really good.
I didn't have anything with mine. In fact, I could only eat half of it. Eileen had hers with an instant cup of soup. (Cheese and Broccoli) I couldn't finish mine. But there were very good. For the heartier eater you might want to add some potato chips or even oven chips. Both would work well.
SATURDAY, October 31st - Early Dinner/Late Lunch out
Saturday being Halloween and Eileen feeling so much better, Eileen and I decided to celebrate by having lupper (lunch supper) out. We went to Dee Dees which is a place just down the road that we both like very much.
Eileen wanted a hot dog and chips and I had their classic burger, which I really love. They will be closing soon for the Winter so this was also one last chance to enjoy their food, which is superior to the other place we go to with Dad.
In place of Eileen's hot dog I am sharing my recipe for Air Fryer Hot Dogs. Toasty soft-sided buns, topped with cheese and crispy fried onions, these always go down a real treat. I like to use all beef frankfurters. We use the soft sided New England style buns. So yummy and the crispy onions add a lovely crunch.
The hearty eater could add some oven chips on the side, or Mac & Cheese, potato chips, potato salad, well, anything really. These go very well with most things.
And there you have it, my meals of the week for this, the last week of October, 2026 (How did that happen? Time is passing by so quickly!) We did have a pork heavy week, and a bit sandwich type of meal heavy as well, but, well . . . some weeks are just like that!
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com
Pumpkin Bread with Spiced Maple Butter - Moist, Easy, & Full of Fall Flavours
Saturday, 31 October 2026
- 1 1/2 cups (180g) plain all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 2 large free range eggs
- 1 tsp pumpkin pie spice (see notes)
- 1 tsp vanilla extract
- 1 cup (190g) sugar
- 3/4 cup (180ml) vegetable oil (I use light olive oil)
- 3/4 cup (140g) tinned pumpkin
- 1/3 cup (50g) sultana raisins
- 1/3 cup (50g) dried cranberries
- 1/2 cup (55g) chopped toasted pecans
- 1/2 cup (120g) butter at room temperature
- 2 TBS pure Maple Syrup
- 1/4 tsp pumpkin pie spice
Plain All-Purpose Flour
- First make the maple butter. Using an electric whisk, whisk all of the ingredients together until well combined. Spoon into a serving dish. Keep refrigerated and covered, until you are ready to use. Serve at room temperature. (This is entirely optional, but it does go together very quickly and is a delicious addition.)
- Preheat the oven to 325*F/165*C/ gas mark 3. Butter a 9 by 5 inch loaf tin and line it with baking paper. Set aside. (I line it with a strip that goes lengthwise and then one that goes widthwise. placing them on top of each other.)
- Whisk together the flour, baking powder, soda, salt and pumpkin pie spice. Toss in the raisins and cranberries and jiggle them around to coat. (This helps to keep the raisins and berries from sinking to the bottom of the loaf while it bakes.)
- Whisk together the eggs, vanilla, sugar, vegetable oil and tinned pumpkin to combine well. (I use a wire whisk to do this.)
- Make a well in the dry ingredients and stir in the wet just to combine. Everything should be moist, but it is not necessary for them to be completely smooth. Spoon into the prepared baking tin. (A few lumps are perfectly acceptable and in fact desired. You just don't want any big dry streaks.)
- Sprinkle the chopped pecans evenly over top.
- Bake for 1 1/4 hours until the top springs back when lightly touched and a toothpick inserted in the center comes out clean. (It may take slightly longer depending on your own. If you think the nuts are getting too brown, top loosely with a sheet of aluminum foil.)
- Let cool in the tin for 10 minutes before lifting out onto a wire rack to cool. Cut into slices to serve. Store in an airtight container.
Pumpkin Bread with Spiced Maple Butter
This is a moist and spicy pumpkin bread, loaded with sticky raisins and dried cranberries and topped with the tasty crunch of toasty pecans. What's not to love?
Ingredients
- 1 1/2 cups (180g) plain all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 2 large free range eggs
- 1 tsp pumpkin pie spice (see notes)
- 1 tsp vanilla extract
- 1 cup (190g) sugar
- 3/4 cup (180ml) vegetable oil (I use light olive oil)
- 3/4 cup (140g) tinned pumpkin
- 1/3 cup (50g) sultana raisins
- 1/3 cup (50g) dried cranberries
- 1/2 cup (55g) chopped toasted pecans
- 1/2 cup (120g) butter at room temperature
- 2 TBS pure Maple Syrup
- 1/4 tsp pumpkin pie spice
Instructions
- First make the maple butter. Using an electric whisk, whisk all of the ingredients together until well combined. Spoon into a serving dish. Keep refrigerated and covered, until you are ready to use. Serve at room temperature.
- Preheat the oven to 325*F/165*C/ gas mark 3. Butter a 9 by 5 inch loaf tin and line it with baking paper. Set aside.
- Whisk together the flour, baking powder, soda, salt and pumpkin pie spice. Toss in the raisins and cranberries and jiggle them around to coat.
- Whisk together the eggs, vanilla, sugar, vegetable oil and tinned pumpkin to combine well.
- Make a well in the dry ingredients and stir in the wet just to combine. Everything should be moist, but it is not necessary for them to be completely smooth. Spoon into the prepared baking tin.
- Sprinkle the chopped pecans evenly over top.
- Bake for 1 1/4 hours until the top springs back when lightly touched and a toothpick inserted in the centre comes out clean.
- Let cool in the tin for 10 minutes before lifting out onto a wire rack to cool. Cut into slices to serve. Store in an airtight container.
Notes
Make Your Own Pumpkin Pie Spice: Mix together 1 TBS ground cinnamon, 2 tsp ground ginger, 1/2 tsp ground cloves, 1/2 tsp ground allspice, 1/2 tsp freshly grated nutmeg and a pinch of ground mace or ground cardamom. Store in an airtight container out of the light for up to 6 months.
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com
- 1 1/2 pounds of pork tenderloin, cut into 1 1/2 inch cubes
- salt and black pepper to taste
- 2 free range eggs, beaten lightly in a shallow bowl
- 1 1/2 cups (180g) seasoned dry bread crumbs in another shallow bowl
- oil for frying
- 6 to 8 wooden skewers, about 5 to 6 inches in length, pointed on one end
- 1/2 cup (120ml) chicken stock
- Preheat the oven to 350*C/180*F/ gas mark 4. Have ready a shallow casserole dish large enough to hold all of your skewers in one layer. (My baking dish was about 7 by 11 inches in size.)
- Trim and season the pork cubes with salt and pepper. Thread the pork onto the skewers, leaving a portion of the skewer bare at the end for holding. (Be generous with the seasonings unless you are using pre-seasoned bread crumbs. A sharp ended skewer is best for this.)
- Roll the pork skewers into the beaten egg and then roll them into the bread crumbs to coat completely. Set them on a plate as you go along. (I try to pat the crumbs on lightly in order to help them to stick.)
- Heat about 1/4 inch of oil in a large skillet over medium high heat.
- Working in batches as required (over-crowding the pan will cause the oil to cool), brown the pork skewers on all sides. (I use a pair of tongs to turn the pork as they brown.)
- Transfer the skewers to the casserole dish when browned. Make sure there is some space between each one. (Leaving space in between helps the air in the oven to circulate around the skewers.)
- Pour the chicken stock in between the skewers. Cover tightly with foil and bake in the preheated oven for 30 minutes. (This shortish bake time really helps to tenderize the meat and infuses it with flavours from the stock.)
- Uncover and bake for a further 10 minutes to help crisp the breading. (Don't skip this step if you want crisp skewers.)
- Serve hot with mashed potatoes, gravy and a vegetable on the side.
City Chicken
This is an old, old recipe I got from my sister back in the 1970's. It was a favourite of her in laws. It isn't chicken at all but beautifully tender pieces of pork that melt in the mouth.
Ingredients
- 1 1/2 pounds of pork tenderloin, cut into 1 1/2 inch cubes
- salt and black pepper to taste
- 2 free range eggs, beaten lightly in a shallow bowl
- 1 1/2 cups (180g) seasoned dry bread crumbs in another shallow bowl
- oil for frying
- 6 to 8 wooden skewers, about 5 to 6 inches in length, pointed on one end
- 1/2 cup (120ml) chicken stock
Instructions
- Preheat the oven to 350*C/180*F/ gas mark 4. Have ready a shallow casserole dish large enough to hold all of your skewers in one layer.
- Trim and season the pork cubes with salt and pepper. Thread the pork onto the skewers, leaving a portion of the skewer bare at the end for holding.
- Roll the pork skewers into the beaten egg and then roll them into the bread crumbs to coat completely. Set them on a plate as you go along.
- Heat about 1/4 inch of oil in a large skillet over medium high heat.
- Working in batches as required (over-crowding the pan will cause the oil to cool), brown the pork skewers on all sides.
- Transfer the skewers to the casserole dish when browned. Make sure there is some space between each one.
- Pour the chicken stock in between the skewers. Cover tightly with foil and bake in the preheated oven for 30 minutes.
- Uncover and bake for a further 10 minutes to help crisp the breading.
- Serve hot with mashed potatoes, gravy and a vegetable on the side.
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com
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