Contact Gilli Cliff:
Mosswood Cottage
Crayke
York
YO61 4TQ
Tel/Fax: 01347 822386
Mobile: 07710 421251
Email: gilli@countrycook.co.uk
Journalism
Examples of articles written by Gilli:
YORKSHIRE PORK
Have you ever heard of this county of ours called ‘Porkshire’! Well, its actually quite apt, since almost a quarter of English pork is produced here, and you don’t have to travel far to see pigs pottering around in fields, living the good life with lots of space, well made arks and showing a general air of contentment.
Download this recipe as a PDF file
SPRING LAMB OR LAMB IN SPRING
Now that we can enjoy British lamb all the year round, is there still a cachet to that first delicate pink, almost sweet flavour of new season’s lamb? Mild in flavour, and usually quite expensive, it is a delicacy that many Greeks, Spanish and Italians just cant get enough of it, but should we, here in Britain, be enjoying a bit more maturity?
A GLUT OF PHEASANTS
I know that one should never look a gift horse in the mouth, but at this time of year it is possible to be given a brace of pheasants too many. This may sound ungracious, but plucking and drawing these delicious fowl is time consuming and unless they are cooked carefully the flesh can be tough because it is so lean.
LOCAL PRODUCE
Local Yorkshire recipes for Aspargus and Yorkshire Blue Tart, Roast Squash Salad, Courgette and Feta Fritters, Chicken with Sorrel and Parsley Salsa Verde and Soft Fruit in Champagne Jelly,
INTERESTING SUMMER SALADS
Examples of articles written by Gilli:
YORKSHIRE PORKHave you ever heard of this county of ours called ‘Porkshire’! Well, its actually quite apt, since almost a quarter of English pork is produced here, and you don’t have to travel far to see pigs pottering around in fields, living the good life with lots of space, well made arks and showing a general air of contentment.
Download this recipe as a PDF file
SPRING LAMB OR LAMB IN SPRING Now that we can enjoy British lamb all the year round, is there still a cachet to that first delicate pink, almost sweet flavour of new season’s lamb? Mild in flavour, and usually quite expensive, it is a delicacy that many Greeks, Spanish and Italians just cant get enough of it, but should we, here in Britain, be enjoying a bit more maturity?
A GLUT OF PHEASANTS I know that one should never look a gift horse in the mouth, but at this time of year it is possible to be given a brace of pheasants too many. This may sound ungracious, but plucking and drawing these delicious fowl is time consuming and unless they are cooked carefully the flesh can be tough because it is so lean.
LOCAL PRODUCE Local Yorkshire recipes for Aspargus and Yorkshire Blue Tart, Roast Squash Salad, Courgette and Feta Fritters, Chicken with Sorrel and Parsley Salsa Verde and Soft Fruit in Champagne Jelly,
INTERESTING SUMMER SALADS Variety is the spice of summer salad life. Gone are the days of flabby leaves of a round lettuce or even the crisp but tasteless iceberg. Salad now comes in a variety of delicious young salad leaves from baby spinach, red sorrel, Greek land cress, red Russian kale, chop suey greens, red mustard frills, bulls blood chard, to the better known lollo rosso and little gem.