The Botley Men’s Cook Book
© Dr Stephen Francis Hayes of Botley, Hampshire, England
Contents and chapter index
1) Apology-the author’s excuse for writing
2) Introduction-what the book is and how to use it
3) Tools of the trade- knives, pots and pans, etc
4) Vegetables-preparing and cooking onions, leeks, carrots, potatoes, French, runner and broad
beans, peas, peppers, pumpkins. Dauphinois potatoes
5) Soups and stews-chicken and vegetable, shellfish, cock a leekie, bacon and lentil, oxtail, roast
pumpkin, French onion, minestrone, parsnip and cinnamon, shin beef stew
6) Beef- roast beef and Yorkshire pudding, making proper gravy, braised beef with oyster sauce,
chilli con carne, beef steak, Dianne sauce, toad in the hole, beef Stroganoff
7) Lamb-grilled chops, spicy barbecue, tagine, boned rolled shoulder, gigot aux haricots (lamb with
beans French bistro style), breast of lamb, butterfly fillet, steaks
8) Chicken-roast with stuffing, filleting a chicken, stock, soup, various ways with breast fillet, stir fry,
nuggets, casserole. Southern deep fried chicken
9) Pork-grilled chops, roast pork with crackling, braised pork with apples and spice, sausage
recipes- casserole, Somerset style, risotto
10) Chinese-the wok, the spices, basic stir fry, chicken and vegetable stir fry, stir fried lamb with
sherry and cumin, special fried rice, crispy fried duck with sesame pancakes, Chinese style baked
beans, deep fried pork with sweet and sour sauce
11) Curry- the spices, home made curry powder, beef curry, curry meatballs, poppadoms, tandoori
chicken, samosas, onion bhajis, turkey curry, turkey korma, beef and red lentil curry, green lentil dal,
Bombay potatoes, curry potato salad, curry baked beans, curative chicken curry, Reverend Keith’s ‘Bad
Boys Beef Blastaway’ curry
12) France- shopping beyond the booze cruise; planning short food trips to Normandy. Cassoulet
13) Italy-quick pasta with bacon and pesto, spaghetti Bolognese, home made pizza with various
toppings, pollenta, ‘Lad’s Lasagne al Quattro Formaggi’
14) Fish-types of fishes, sprats, pan fried mackerel in seasoned flour, soused mackerel, grilled
mackerel with tomato and mustard, Teriyaki mackerel burgers, herrings, kipper scramble, Colliford trout,
curried rainbow trout, Bass and sea bream, dogfish with Beaujolais, cod chowder, pan fried tuna,
marinaded monkfish, squid Romana, deep fried squid rings, mussels with cider, scallops, oysters
15) Salads-European style mixed salad with bacon, salad Nicoise, English country garden salad,
potato salad, carrot salad, slightly exotic salad
16) Leftovers-avoiding waste tastefully. Stir fry, reheats, cold cuts, fish cakes, leftovers Minestrone
17) Food for fussy people -how to negotiate a ‘win-win’: vegetarians, food refusal, ‘I hate spicy
food’
18) Pancakes –quick, cheap, easy, tasty
19) The kitchen garden-grow your own vegetables and eliminate food miles
20) Home made beer, wine and preserves-an overview and a few basic recipes
21) Christmas -spiced cold beef, goose liver terrine, roast goose, apricot and walnut stuffing, pork
and potato stuffing, goose soup, reheating goose successfully. Avoid cold turkey horror with turkey
nuggets, roast turkey crown, stock, soup and curry
22) Desserts –a VERY brief outline for men
23) Bibliography-books and teachers who inspired the author, plus a look at food on the worldwide
web.
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