John Glen

I posted a photo of "Megrim Sole with Brown Butter, Capers, Lemon, and Parsley" to BigOven.com - John Glen

<a href="http://www.bigoven.com/recipe1...">My Blueberry Muffins</a> - John Glen

I posted a photo of "Astrochef?s Best Chips (french Fries)" to BigOven.com - John Glen

I posted a photo of "Scotch Broth" to BigOven.com - John Glen

I posted a photo of "My Blueberry Muffins" to BigOven.com - John Glen

I gave the recipe "Stovies" 4 out of 5 stars on BigOven.com. This recipe is the one my granny Glen use to make but for health reasons, uses butter and vegetable oil however, we still make stovies with the drippings from the roast meat.Nice served with a poached egg on top. - John Glen

I posted a photo of "Classic Roast Chicken and Gravy" to BigOven.com - John Glen

I posted a photo of "Oil Poached Garlic Pur?e and Roasted Garlic Oil" to BigOven.com - John Glen

I posted a photo of "Blackened Snapper Cajun Style" to BigOven.com - John Glen

I posted a photo of "Lesa's Banana Muffins" to BigOven.com - John Glen

I posted the recipe "Lamb Chops Herbes De Provence with A Pinot Noir Sauce" on BigOven.com. A butcher will do this for you, but it is easy and fun to do this yourself. Simply cut along the back of the rack, just above where the meaty part of the lamb is. Turning the knife upwards, scrape the gristly meat off to expose the rib bones. Cut between each of the ribs, taking out the tiny amount of meat found there. Scrape away the bones until they are clean and white. Lay the rack down, back uppermost, and make shallow criss-cross incisions in the fat. - John Glen

I posted a photo of "Boeuf Bourguignonne" to BigOven.com - John Glen

BigOven.com is a social network about food. Now, when I rate a recipe highly, or post a new recipe, photo or cooking video, you'll see it on this feed. - John Glen

I gave the recipe "Bakewell Tart" 5 out of 5 stars on BigOven.com. When at The Great Tree Hotel it was always a popular addition to the afternoon tea menu especially when we made it with our own home made raspberry jam, in fact some guests loved it so much they always wanted (and did) take a couple of the tarts home with them.The tart can also be made as individual portions. Use a 12-hole muffin tin instead of a tart tin and follow the methods as above.The dough can also be made in a food processor by mixing the flour, butter, and salt in the bowl of the processor on a pulse setting. When the mixture resembles breadcrumbs, add the water, slowly, through the funnel until the dough comes together in a ball. Wrap in Clingfilm and chill as above.Tip: Use equal quantities of plain flour and sponge/cake flour for a lighter pastry. - John Glen

I gave the recipe "Chilled Asparagus Soup" 5 out of 5 stars on BigOven.com. When did I first learn this recipe? Probably back in the early 70�s at the Whitewell Hotel, it was a very popular soup for June weddings, and you have got to remember that it was very difficult back then to obtain fresh asparagus in sufficient quantities so a lot of hotels/restaurants used either tinned asparagus or asparagus soup mixes. - John Glen

I posted a photo of "Crab and Leek Tart" to BigOven.com - John Glen

I gave the recipe "Roast Chicken Legs with Caramelised Onions and Thyme" 5 out of 5 stars on BigOven.com. - John Glen