Tomato Ketchup

16 Ketchup in jars

Ode to a Bacon Butty by Lincoln Betteridge……

I didn’t post an article last week as I was in England, my Mother who lives there was celebrating a significant birthday milestone. It was good to go back home and meet the family again and celebrate a special day. It was also good to be back home to sample good wholesome British cooking. I knew I could count on my Mother for that, and she did not disappoint. Throughout my stay she ensured that my gullet was never under-worked! She knows what I like, and top of my list is a good bacon butty, or Dagwood as my Father used to call them.

For those of you unfamiliar with the term, Dagwood Bumstead was a cartoon character famous for his large sandwiches. I think my Father picked up the phrase when he was in the Navy:

99 Dagwood Bumstead

The humble bacon butty, one of Britain’s most significant contributions to world cuisine. Simple to make yet difficult to get just right….. unless you are my Mother who gets them perfect every time. There are just four main ingredients, bread, butter, bacon and ketchup, so let’s take them one by one……….

To read the rest of the article and to see the recipe please click here.


2017 Lincoln W. Betteridge


Lincoln’s Lancashire Hotpot

28 Lincoln's Lancashire hotpot

I have called this week’s recipe “Lincoln’s Lancashire Hotpot” because two Lincolns are involved in the story of this recipe…… but before I talk about the Lincolns, let me talk about a Trevor…….

This recipe was actually requested by Trevor, a friend from my dim and distant youth. A friend with whom I have had little contact until relatively recently when, thanks to the wonders of Facebook, we have managed to share the odd conversation. He lived about half a mile from me, at the bottom of the hill, and we used to “knock around” quite a bit in our early teens. I also enjoyed being in his mother’s kitchen, enveloped in all those wonderful aromas whilst watching her bake.

As a couple of tykes we got into all sorts of scrapes! I recall on one occasion I went on a camping trip with him and his parents. I remember being surrounded by families and caravans as we discussed the inner workings of a toy rocket, that was absorbing all our attention, with a single-mindedness that only the young can display.

99 Winewall

I lived at the top of the hill (Archive Photograph)

I remember the toy consisted of the rocket, a base structure and a pumping mechanism. We had to pump air into the rocket and then let it go, the compressed air giving it the power to fly high into the sky. The instruction booklet made it quite clear just what the maximum amount of pumping was.

I mean come on games manufacturers, how can you think that a couple of young rascals aren’t going to give it an extra pump or two, or ten? Using true scientific method, we started to steadily increase the pressure to see just how high we could make it fly……….


To read the rest of the article and to see the recipe please click here.


2017 Lincoln W. Betteridge

Traditional Rice Pudding

07 Traditional Rice Pudding

Whilst cooking the Coney in Confit for last week’s article I decided to cook a rice pudding too. I cooked the coney on the traditional wood fired stove, which is an “all or nothing” cooker. I can’t just heat one of the rings on the hob, or not heat the oven. I could probably have a dozen pans going at once and several things baking away in the oven.

08 Wood fired stove

When using this stove I almost always decide to cook a couple of extra meals, perhaps something for the following day, perhaps something that is easy to freeze for a later date, or perhaps a pudding, in this case a rice pudding. I particularly like the recipe I have for you today, because it is so easy. It is almost a pop in the oven and forget sort of recipe! There are perhaps few basic ingredients like rice, for example you can:……………….


…………..I would recommend that my Spanish readers give my rice a try in spite of it being cooked in a non-Spanish way. I know that many Spaniards believe that British food is way below par, but did you Spaniards know that more than one British person believes that Spain’s internationally acclaimed cuisine is lousy? I suspect that the real problem is that for some Brits, Spanish food is too different, something they are not used to eating.

More than one British diner has turned their nose up at snails, whole baby squid, pig’s snout, sheep’s brains or edible thistles to name but a few.…………………


To read the full article and the recipe please click here.


2017 Lincoln W. Betteridge

Apple and Mustard Pickle

09 Pickle in jars

This week’s recipe is a quick and easy pickle using the apples and onions that I am harvesting in the orchard and allotment at the moment. Quick is the operative word as I have not had much time lately…….

As I mentioned last week, I am very busy at the moment collecting and then storing fruit and vegetables for the winter months. At the moment I have little time to spare and therefore it is exactly the wrong time to be given extra work. Many months ago I mentioned to the Mayor of the village where I live, that if he ever needed any help with anything, I would be happy to help out and support the activities within the village…… although I have to admit that three days of manual back-breaking manual labour wasn’t exactly what I had envisaged.

03 apples in bucket

In the village where I live, as in many of the towns in Spain, a large part of their fiestas is given over to the running of the bulls around the streets chasing the local residents. Here as in most villages, numerous large metal gates are strategically placed at street junctions to form the circuit. Further barriers are erected to protect house fronts and doorways. The areas where the bulls are most likely to congregate is also spread with lots of sand to soften the otherwise hard tarmac of the streets.

I am not in favour of the running of the bulls. Here at least though they suffer no physical harm….. although I am sure they themselves would prefer not to run round the streets of an evening being egged on by raucous on-lookers. Ironic then that I was asked to help remove the metal gates and barriers as well as to sweep up the sand at the end of the fiestas. It hadn’t rained here for weeks, but as luck would have it we had quite a downpour before the sand was collected. I can now say from experience that wet sand weighs significantly more than dry!

To read the rest of the article and to see the recipe please click here.


2017 Lincoln W. Betteridge

Farmhouse Whirls

15 On cooling rack-close up

I thought of this recipe for a couple of reasons

1 – The temperatures here in Spain

2 – The pastry making from last week’s recipe

Last week I encouraged you readers to have a go at making pastry. I also suggested a recipe that should help with the technique of “rubbing in”, something common to many types of pastry. Today’s recipe also helps to practise the basics as well as being one of the easiest pastries to play with. It is a robust type of pastry requiring little care when being rolled out.

As most of you will have gathered by now, I live in Spain. Last week the highest temperature ever recorded was reached, 47ºC. Climate Change I hear you ask?…. who knows. As per my comments in the past I think we should take care of our planet, climate change or no. It just doesn’t seem like we ought to risk the only planet we have! I always have something baked on-hand for a nibble mid morning or mid afternoon. We find this recipe is good for hot weather as these whirls keep much better at this time. Other cakes and biscuits I make are more liable to go off.

99 Winewall 01


The name of the recipe itself takes me back to the farms and farmhouses of Winewall and Colne, the area where I grew up. Although I am talking of the 1960’s and 1970’s, in many ways these farmhouses had remained stuck in time. The next door farmer for example used a Victorian washing dolly to wash his clothes then a mangle to extrude the water. A man, who we called “Dan Dan the Lavatory Man”, would come by from time to time and empty out the long drop toilet from the farm and indeed some of the houses just down the road…………….

To read the rest of the article and to view the recipe please click here.


2017 Lincoln W. Betteridge

Grandma’s Minced Meat Pies

22 Cut open on a plate

The idea for today’s recipe comes from my Mother. She was telling me about the minced meat pies that her Mother used to make. She didn’t have the original recipe, so I made this one up inspired by what my Mother could recall. She told me that they:

  • Were individual pies – ACHIEVED
  • Made with minced meat and onions – ACHIEVED
  • and nothing else – NOT ACHIEVED
  • Were moist pies, not dry at all – ACHIEVED

Sorry Mum, but I just couldn’t resist adding in a few extra ingredients. In some cases I can use the excuse that I had them growing in the garden and just wanted to use them up, but other items I went out of my way to buy…….sorry.

My Grandparents had a walled garden at the back of their house. My Grandmother would open the back door of a morning and feed “her” birds. She had all manner of birds come and visit her, to sample her breadcrumbs or small pieces of cheese. She seemed to have a special way with the birds, but then again she was of course a witch.

(To see my proofs of why I believe she was indeed a witch please click here.)

99 Fried egg plants 3

My Grandmother always had these “Fried Egg” flowers in her garden!

One day she came scurrying back into the house with the tale of a large eagle perched on her bird table. We all rushed outside but there was nothing to be seen. We assumed she had imagined it, in spite of her being adamant of the contrary…………..

To read the rest of the article and to view the recipe please click here.


2017 Lincoln W. Betteridge


Lemon Cordial

12 Finished drink

An exceedingly simple recipe this week, but with the estival heat there is no better time to publish a recipe for a chilled, tangy lemon drink that goes down so well on a hot summer’s day. This one comes from my maternal grandfather……..

My grandfather liked his gadgets and was an early adopter of many, from video recorders to stylophones, bread slicers to blenders. My grandfather was a bank manager, but he was good with more than number. During the Second World War he was with the Royal Electrical and Mechanical Engineers (REME). He was good with his hands and he told me that whilst in training for REME he created a musical synthesiser. He told me that he wondered whether it was in fact the first and whether he could have been a millionaire!

He also played the violin, I guess that and his flirting with a synthesiser led him to buy a musical gadget called a stylophone. And just how many of you can recall Rolf Harris’ stylophone?………………

……………. So here is the original recipe, from some 40 years ago…… easy, delicious and perfect for the summer…………


To read the rest of the article and view the recipe please click here.


2017 Lincoln W. Betteridge