Good Housekeeping Cook's Year: The Ultimate Guide to Cooking Through the Seasons with Over 500 Recipes by The Editors of Good Housekeeping

  • Meat: buying, storing, and roasting (page 56)

    from Good Housekeeping Cook's Year: The Ultimate Guide to Cooking Through the Seasons with Over 500 Recipes Good Housekeeping Cook's Year by The Editors of Good Housekeeping

    • Categories: How to...
    • Ingredients: meat of your choice
    show

  • Show all Recipes...

Notes about this book

This book does not currently have any notes.

Notes about Recipes in this book

  • Italian meatloaf

    • Pamsy on March 22, 2020

      Baked in Le Crueset Terrine with 2lb loaf tin liner. Used all pork and 4 Waitrose chorizo type sausages. I always use some type of sausage as opposed to cooking chorizo. Add the passata in stages as you don't want the meat mixture too sloppy. Didn't do the cheese layer or the topping and it was just as good but slightly less work. We had 1 and a half slices each and there is enough for another dinner tonight and possibly still some leftover. I have previously made this in 2 x 1lb load tins and cooked one and frozen the other which worked well. Served with an onion and tomato gravy (leftover onion and beef gravy with passata added).

  • Baked salmon with walnut oil and herbs

    • Pamsy on June 13, 2022

      An EYB search for salmon brought this to my attention and although I've had this book for over 30 years, I don't recall seeing this recipe before which is a shame as it was very good. I didn't garnish with prawns and not sure they were necessary apart from making the dish more luxurious. Excellent for a dinner party.

  • Harvest pork casserole

    • Pamsy on March 09, 2022

      Good autumn casserole, popular with BURC Lunch Club.

    • Pamsy on September 06, 2025

      Lovely autumn casserole, used pork shoulder and apple juice. Cooked for 3 hours. Great for entertaining.

  • Parsnip and carrot au gratin

    • Pamsy on November 09, 2020

      We enjoyed this with roast pork, roast potatoes, steamed kale, apple cherry & fennel chutney and gravy for Sunday dinner. Good to make ahead and then reheat.

  • Festive beef casserole

    • Pamsy on February 26, 2020

      Used all beef rather than half venison. Easy to prepare and cook, great for entertaining and also freezes really well. Love the fruit, prunes, apricots, sultanas and oranges which are soaked in sherry. Good served with mash or boulangere potatoes. Another great recipe from this book.

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

This book does not currently have any reviews.

  • ISBN 10 0091806615
  • ISBN 13 9780091806613
  • Published Sep 21 1995
  • Format Hardcover
  • Page Count 400
  • Language English
  • Countries United Kingdom
  • Publisher Ebury
  • Imprint Ebury Press

Publishers Text

A guide to cooking around the year, this collection features over 500 double-tested recipes, based on the use of fresh seasonal produce. From summer barbecues to winter casseroles, selecting the appropriate menu is made easy, together with advice on choice and storage of ingredients.

Other cookbooks by this author