What a delicious year it has been here in The English Kitchen. When I look back on all the things I cooked and shared with you this year I am amazed at just how many recipes there were! I have been doing this now, sharing new and fresh recipes with you almost every day since 2010.
Admittedly I have gotten much better at the art of presentation in the ensuing years since I began. When I look back at some of those early posts I just about cringe at how very unprofessional and poorly photographed they were, despite them being sound and delicious recipes. I really do need to take the time to go back and redo them and bring them up to date.
I thought it would be fun as we are nearing the end of the year to go back and pick out one favorite recipe that I cooked on here for each month of 2025. It sounded like it would be fairly easy for me to do that, but it really wasn't there were so many delicious things to share!
Nevertheless, I managed to tweak it down to just twelve tasty dishes, one for each month. I hope you enjoy the ones that made the cut, and that you will want to perhaps cook some of them yourself if you haven't already!
JANUARY - Rice and Smothered Cabbage Soup
Traditional Irish Boiled Fruit Cake is a timeless classic! It's a real keeper. Moist and stodgy, this is a cake that will keep in the cake tin for quite a while.
This is a plain and a simple cake. Country fare. The type of cake that might be offered to you along with a nice hot cup of tea if you were to go visiting of an afternoon, along with copious amounts of butter for spreading.
It is nothing fancy, but those are the kinds of recipes and food that I enjoy most of all.
APRIL - Old Fashioned Tomato Mac & Cheese
Macaroni & Cheese with tomatoes is something I have always made for my family and something they had always loved. Usually, I just use a tin of chopped tomatoes drained and I stir it into the macaroni and cheese.
I have also done it the old-fashioned way where you stir the tin of undrained tomatoes into the hot macaroni and then add big chunks of tomatoes prior to baking it. This was the way my grandmother always made it and it is much beloved. I also add cubes of buttered bread to it. So yummy.
From the minute I saw this Old-Fashioned Tomato Macaroni & Cheese recipe on the Kitchen Magpie I had it bookmarked as something I just HAD to make! It was probably one of the most delicious macaroni and cheese dishes I have ever made. It became a real favorite!
Think it's impossible to get a delicious dessert on the table in just a few minutes? Think again! This 2 1/2 Minute Jam Sponge Pudding recipe does just that! It totally delivers on its promise!!!
A delicious jam sponge pudding that is cooked to delicious perfection in the microwave in only 2 1/2 minutes.
With its sweet raspberry jam topping and a lush light and moist vanilla sponge, this pudding is the perfect dessert to make when the family is nipping at your heels in want of a delicious dessert and they want it NOW! This pudding/dessert came out a clear winner in my books! I could also see lots of variations that would be possible. A keeper for sure.
JULY - Air Fryer Egg & Cheese Toast with Crispy Breakfast Potatoes
I really love having a Breakfast for supper every now and then, and this delicious breakfast that is completely cooked in the Air Fryer was just the ticket for me. I love using my air fryer, especially in the summer months when I am not wanting to heat up the kitchen. Breakfast for supper, cool kitchen? It's always a win/win for me.
I was really pleased with the way the potatoes came out. They were nicely crisped up with golden-brown edges. They also had bags of flavor with just the right amount of spice.
Designed to be the perfect size for just two people, it is a delicious chocolate buttermilk cake, composed of a single layer. A six-inch layer, which you split in two through the middle, and then fill and frost with your favorite frosting!
You don't have to bake it in a six-inch layer cake tin, however. A 1/8 sheet pan also works well or a 6 by 9-inch casserole dish, and, if you live on your own like I do, I highly recommend you make the investment!
This was moist and delicious with a rich chocolate flavor that I really enjoyed.
SEPTEMBER - Steakhouse Steak and Chips
Steak has gotten so expensive that it is a really rare treat for me and as such I am always looking for the most delicious way to cook it. This was a clear winner. Perfectly pan grilled to medium rare. Nothing fancy needed, just salt and black pepper. And a nice hot pan.
Served with a simple parsley chimichurri sauce which had a beautiful flavor and was also simple to make as well. Just blitz the ingredients in a food processor. Fresh parsley, vinegar, olive oil, red onion, seasonings and crushed chili flakes. I use a mini food processor. If you don't have one, you can also make your sauce by hand, but it will take considerably more work to chop everything to the right size.
The cream thickens into a sauce while it is cooking along with the juices of the vegetables with most delicious results. The use of two cheeses in this dish complements the natural earthy sweetness of the root vegetables perfectly.
Easy to make without requiring a lot of effort, impressive to look at when done, and delicious. What more could you ask for?
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.
If you’re looking for a hearty, budget‑friendly soup that’s packed with flavor, this homemade Bean & Bacon Soup is exactly what you need. Made with simple pantry staples, smoky bacon, and a deeply savory broth, it’s a satisfying meal that comes together quickly and tastes even better the next day. Whether you’re meal‑prepping, feeding a family, or just craving a classic comfort dish, this easy bean and bacon soup delivers every time.
This version brings together tender beans, smoky bacon, and a rich, savory broth that tastes like it’s been cooking for hours, even though it comes together with ease. Perfect for busy weeknights, cozy weekends, or whenever you’re craving a little old‑fashioned comfort.
- 1/2 pound (227g) smoked bacon diced
- 1 large brown onion, peeled and finely diced
- 1 large carrot, peeled and finely diced
- 2 stalks celery, finely diced
- 2 cloves garlic, peeled and minced
- 4 cups (960ml) chicken stock
- 3 (15 oz/400g tins) haricot beans, drained and rinsed (great Northern Beans)
- salt and black pepper to taste
- 1 bay leaf
- 1/2 tsp mixed herbs
- 1 cup (240ml) tomato passata ( tomato sauce)
- finely chopped parsley to garnish (optional)
- Fry the bacon in a soup pot or Dutch oven until crisp. Remove from the pan with a slotted spoon to some paper kitchen toweling to drain. (If you are using Canadian bacon, or back bacon, or ham you will need to add some butter, oil, or ghee to the pan.)
- Discard all but 2 TBS of the bacon fat in the pot. Add the chopped onion, carrot and celery to the pan. (This mixture is called a mirepoix and is the basis of any good soup, stew, or sauce.)
- Cook, stirring frequently, over medium heat until they are beginning to soften. (Don't allow them to brown.)
- Add the garlic and cook for a further minute. Stir in the chicken broth and drained beans.
- Add the bay leaf and mixed herbs. Season to taste with salt and pepper. Bring to the boil, then reduce to a slow simmer and simmer over low heat for about 45 minutes. (Mixed herbs is a ready mix of dried herbs that is specific for the purpose of cooking soups and stews like this. You can make your own mixed herbs if you wish.)
- Remove the bay leaf and discard.
- Remove half of the soup to a blender and puree. Return it to the soup pot along with the tomato passata (sauce) and 3/4 of the bacon. (Reserve the remainder of the bacon for serving.)
- Simmer for a further 15 minutes. Taste and adjust seasoning as required. Ladle into heated bowls and garnish the top of each serving with some of the remaining bacon and a bit of parsley if desired.
1. There are a lot of really great readymade stocks available in the shops these days, but often they can be high in salt. I always try to make my own stock when I have bones left from a roast or ham or chicken.
- Just pop the bones into a saucepan (you can roast them first to brown them off in a hot oven. This will greatly amplify their flavor. 450*F/230*C until they are crisp and golden brown). Add an onion, peeled, several stalks of celery, a large carrot peeled, some pepper corns and salt. You can also add some fresh herbs if you have them like parsley and thyme. Bring to the boil.
- Skim off any foam and discard. Simmer over low heat for an hour or so. Obviously the longer you simmer it the more flavor filled it will be. Strain through a sieve and then pack into one or two cup containers to use when needed. You can also freeze it in ice cube trays for when you only need a spoonful or two.
Bean & Bacon Soup
Hearty and filling and filled with lots of veggies and smoky bacon. Perfect for a cold winter's day.
Ingredients
- 1/2 pound (227g) smoked bacon diced
- 1 large brown onion, peeled and finely diced
- 1 large carrot, peeled and finely diced
- 2 stalks celery, finely diced
- 2 cloves garlic, peeled and minced
- 4 cups (960ml) chicken stock
- 3 (15 oz/400g tins) haricot beans, drained and rinsed (great Northern Beans)
- salt and black pepper to taste
- 1 bay leaf
- 1/2 tsp mixed herbs
- 1 cup (240ml) tomato passata ( tomato sauce)
- finely chopped parsley to garnish (optional)
Instructions
- Fry the bacon in a soup pot or Dutch oven until crisp. Remove from the pan with a slotted spoon to some paper kitchen toweling to drain.
- Discard all but 2 TBS of the bacon fat in the pot. Add the chopped onion, carrot and celery to the pan.
- Cook, stirring frequently, over medium heat until they are beginning to soften.
- Add the garlic and cook for a further minute. Stir in the chicken broth and drained beans.
- Add the bay leaf and mixed herbs. Season to taste with salt and pepper. Bring to the boil, then reduce to a slow simmer and simmer over low heat for about 45 minutes.
- Remove the bay leaf and discard.
- Remove half of the soup to a blender and puree. Return it to the soup pot along with the tomato passata (sauce) and 3/4 of the bacon. (Reserve the remainder of the bacon for serving.)
- Simmer for a further 15 minutes. Taste and adjust seasoning as required. Ladle into heated bowls and garnish the top of each serving with some of the remaining bacon and a bit of parsley if desired.
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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