Get Fuggled… Ketchup! Made With Real Ale!

Real Ale in ‘Ome Made products from Fuggle Bunny Brew House of Sheffield.

Fuggle chutney and sauces 1



As a Christmas special in 2015 I made a Fruity Chocolate Stout Chutney. It was going to be a one off but proved so popular that I thought I would do something similar as a mainstay. After all Real Ale is very popular at the moment!

And then I started thinking… “what else can I make with beer?” So I decided to do a Ketchup and a Brown Sauce as well as a Chutney.

So I started looking for a local brewery. A brewery that had the right credentials to suit the ‘Ome Made brand and of course, made really good beer!

I came across a brewery based in Sheffield, Fuggle Bunny Brew House, who seemed to fit the bill. I approached them with my ideas and they were interested in what I had to offer. So off I went to see them and, of course, sample some beer.


I have to say I was welcomed by two of the nicest people you could ever hope to meet… Fuggle bunny Brew House owners Wendy and Dave. They let me sample the beers they had on and I have to say it was some of the finest real ale I have ever tasted!

So that decided it. I had found my brewery!

Fuggle logo

For the Fruity Fuggle Chutney I used the Jammy Dodger Ale a ruby red ale with fruity undertones.

fruity fuggle chutney



The Stout Brown Sauce uses Russian Rare-Bit Stout. A lovely quaffable stout with flavours of chocolate and coffee… Good stuff!


stout brown sauce





For the Summer Haze Ketchup I found the perfect beer, Lazy Hazy Summer Daze. A light and refreshing ale with subtle fruit flavours… Fantastic! One of those beers that on a hot summer day you can just ‘neck!’. It gives the tomato ketchup a lovely fruity flavour with just a hint of hoppiness.



summer haze ketchup


The new products are available to buy from the brewery themselves… follow the link here: to find out more about the brewery and their selection of fine real ales.

You can read about the ‘Ome Made products on Fuggle Bunnys Blog here

They will also be available from the ‘Ome Made Store.

Watch out for ‘Ome Made at a market near you. You will then be able to sample the Fuggle Bunny range along with the rest of the ‘Ome Made range.

You can catch ‘Ome Made at Norton Farmers Market on April 23rd 2016 and Fuggle Bunny Brew House will be at Barlborough Country Fair on April 30th 2016.


‘Ome Made… Online Store!

  At long last it’s here.

You’ve been asking for it… I promised it and finally it’s here!

You can now buy fantastic ‘Ome Made products at The ‘Ome Made… Online Store!

Online orders can be made, paid through the PayPal gateway and delivered to your door by ACP courier or Royal Mail. If your local you can even opt to pick your goods up and pay no delivery fee!

There has been some changes to this website too. You may have noticed that the layout has changed and some photos disappeared! Well the photos are slowly been put back and some nifty new features are going to be making an appearance such as new and improved recipe posts.

So please go and have a gander at the store and remember to like and share on Facebook and Twitter and spread the word!

Keep an eye out for some promotional codes too for some special discounts!

Spicy Crispy Lamb Breast



This was an absolute winner!

I’m quite a fan of lamb breast, a very underused and under rated cut of meat.

I think a lot of people are put off by the appearance (there appears to be very little meat) and they don’t know how to cook it.

I normally roll it with a nice stuffing to soak up the juices and make it go a bit further.

On this occasion I remembered seeing a recipe where the breast was cooked without being rolled so that it went nice and crispy, so I thought I’d give it a go with a nice spicy coating.

‘Ome Made Spicy Crispy Lamb Breast.

We were not disappointed! I used three lamb breasts which did me, Kit and the four hungry Kids and then there was some leftover for lunches.

It does reheat really well and goes even crispier!

The recipe below is for one lamb breast so double it for two or treble for three… There’s nothing like stating the obvious is there, sorry!

Lamb breast needs to be cooked slow to render the fat down and give you tender meat so this was cooked in two stages the first with the marinated meat cooked in a low oven, wrapped in tinfoil. The oven temperature was then turned up and the lamb finished off uncovered.


Before you cook the lamb breast you need to remove the thin bit of film that covers the inside of the ribs as it tends to be a bit tough. If your not confident about doing this ask the butcher to do it.

Talking of ribs the breast can be cooked with or without them.

Our Kids love the ribs when they are removed after the meat is cooked!

As far as flavourings you could use any mixture you like. I stuck with cumin, which goes fabulously with lamb, chilli and garlic as the main focus.

Of course you could use a ready bought mixture from the shop such as Ras el Hanout or of course any of the ‘Ome Made seasonings and rubs!  

Spicy Crispy Lamb Breast 

1 Lamb breast

splash of lemon juice

2 cloves of garlic crushed

2 teaspoon ground cumin

1 teaspoon chilli powder

1/2 teaspoon salt

lots of ground black pepper

A little oil of your choosing

Prepare the lamb breast removing the film and any big lumps of fat. lightly score the meat (SEVERRRN!… Sorry!) and any fat to help the marinade penetrate the lamb. Splash a little lemon juice over the lamb and rub in. Put the crushed garlic, spices and seasoning in a bowl and add enough oil to make a paste. Cover the Lamb Breast with the paste and give it a good rub in. leave to marinate in the fridge for up to 24 hours if you have the time, however the meat can be cooked straight away and still taste good! When ready to cook wrap the lamb breast in a couple pieces of tin foil and place in a roasting dish. Place in a preheated oven at 145°C/125°C Fan for around 3 hours.


After this time the meat should be cooked and tender and the soft fat will have rendered down giving incredibly moist, tasty lamb.

Turn your oven up to 200°C/180°C Fan.

Remove the lamb from the tin foil and place on a wire rack (if possible, will be fine if not) in a roasting pan.

Once the oven has come up to temperature put the meat back in. After 15 minutes turn the meat over and leave for another 10 – 15 minutes or until you have a nice crispy finish to your lamb.


Remove from the oven and let rest for 15- 20 minutes before slicing into strips to serve.  








We served the crispy strips of lamb breast with some mashed potato and garlicky sautéed cabbage… Winner!



Crispy Lamb Breast Feature

Portuguese One Pot Chicken.


It was a Saturday. Something strange had happened. I fancied something other than curry for tea! Not sure Kit was so impressed with this idea!

However not all was lost…

I still wanted that hit of spice!

We were going to be having curry. We had bought 3 chickens especially. To be honest I think the thought of taking the meat off 3 birds was not appealing to me on this particular day. I think a bout of ‘Can’t be arsed’ had come over me!

As well as three chickens I had also put a load of chickpeas into soak the night before so I had to incorporate those in some way.

I had been making some seasonings a couple days previously and knew that I had some surplus ‘Ome Made Portuguese Rub-a-Dub-Rub. And that was all the inspiration I needed! “One Pot Portuguese Chicken”.



One Pot Portuguese Chicken

This really is a simple recipe and whilst it’s cooking you can go about and enjoy your day rather than slaving over a hot stove.

You don’t have to use three chickens! The recipe below is for one. You can also use whatever vegetables you fancy.

You will need;

  • One Large Chicken
  • 165g dried chick peas (soaked overnight, boiled for 10 minutes and drained)
  • 4 large potatoes quartered
  • 4 large carrots cut into chunks
  • 1 large onion sliced
  • 2 bulbs garlic chopped
  • roughly 120g mushrooms sliced
  • 1 1/2 teaspoons ‘Ome Made Portuguese Rub-a-Dub-Rub (or Piri-Piri seasoning or mix up a little paprika, cumin and chilli) mixed with a little oil to make a paste.
  • Roughly 1 1/2 litres chicken Stock (you could use a little less and add a glass of red wine or as we did a splash of Port!)
  • 4 tomatoes chopped
  • Big handful of fresh coriander chopped
  • Seasoning to taste










Take a large roasting pan or anything oven proof that all your ingredients will fit in. Put all the ingredients except the chicken, spice mix, stock, tomatoes and coriander in your roasting pan. pour over the stock so that it almost but not quite covers your vegetables.

Rub the spice mixture all over your chicken and place it on top of your vegetables. Cover the whole pan with a couple layers of tin foil and place in a preheated oven at 170°C/150°C fan/gas mark 3 for 2 to 2 1/2 hours.

Take out of the oven. Turn the oven up to 220°C/200°C Fan/ Gas Mark 7. Remove the tin foil and stir in the tomato and fresh coriander. Check for seasoning. Place the pan back in the oven for approximately 30 minutes for the chicken skin to crisp and colour a little.

Remove from the oven and let sit for twenty minutes. The chicken will just fall off the bone. Try serving with some steamed rice and some good crusty bread.

Bao saúde





Ok, here’s a bit of fun.

You can’t seem to get away from lists these days. Listmania! has taken over the whole world.  Apparently 30% of the internet is taken up with lists. My top ten this and that.

So I thought “if you can’t beat em…”

The thing with this list is that anybody is free to add to it and join in… so PLEASE do!

I’ve started it off but I had to stop myself otherwise I would have exhausted the list. When somebody asks what my favourite food is I can go on and on and on!

So here it is!

[listly  id=”a2G” layout=”gallery” show_header=”true” show_author=”true” show_sharing=”true” show_tools=”true” per_page=”25″]


‘Ome Made Falafel


Falafel are great… or can be if they’re made right! The thing is you need to put bags of flavour in there. You need serious amounts of garlic, lemon juice, pepper and salt. And then of course there’s the spices. For me it has to be heavy on the cumin, probably my favourite spice and a little paprika and ginger help give an extra zing to the proceedings. A good handful of fresh herbs give the finishing touch.

Falafel are surprisingly easy to make. The main ingredient, chickpeas, are incredibly cheap too!

I like to have Falafel just as they are accompanied by a nice salad, maybe some Tabbouleh and lashings of Tzatziki Oops, I’m beginning to sound like a vegetarian!

Once cooked they can also be warmed in a sauce, a nice rich tomato sauce works well. They’re almost like a vegetarian version of a meatballs.

So here’s a recipe you can follow to make your own. It uses dried chickpeas which have to be soaked overnight. I’m sure if you wanted you could cheat and use tinned, if you do you’ll want about double the amount of dried.

‘Ome Made Falafel

You will need:

  • 500g dried chickpeas
  • 6 cloves garlic finely chopped
  • 1 medium onion finely chopped
  • 3 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon ground ginger
  • 1 teaspoon paprika
  • 1 teaspoon chilli
  • 1 tablespoon chopped fresh coriander
  • 1 tablespoon lemon juice
  • 1 teaspoon dried mint
  • 1 teaspoon allspice
  • 1 teaspoon salt
  • Freshly ground black pepper
  • 1 heaped teaspoon baking powder


Soak the chickpeas overnight. Drain and rinse the chickpeas then grind to a course pulp in a food processor.

Mix in all the other ingredients using your hands to really work the mixture together.

Form into 4cm balls and place on greaseproof paper on a tray in a single layer.

To cook the Falafel are best deep fried or shallow fried and then finished off in an oven.If deep frying the oil wants to be around 160°C so that they will cook through without the outside getting too well done Take the Falafel out of the oil when they are firmed up and just starting to colour. The Falafel can be par cooked like this and then cooled and refrigerated or frozen. The Falafel can then just be popped into an oven to finish cooking.

Alternatively the Falafel can just be deep or shallow fried.

Happy New Year From ‘Ome Made!

So 2014 has been an interesting year…

‘Ome Made went from being a blog to a business. After many years of thinking about it, talking about it… we went and did it!

Happy New Year!

‘Ome Made products are now in some shops and we have a couple of markets under our belts. We are now looking forward to building on the successes we’ve had in 2014 and have some fantastic ideas for 2015! And I can guarantee this time that there will be products to buy online through the site.


Happy New Year!







We acquired another chicken… Leia! The other chickens and ducks don’t seem to be laying quite so well at the moment. If they don’t buck their ideas up soon their numbers could be depleting early 2015!


We also decided to get a puppy… yes, we know… yes we are mad!





Withnail is now 7 months old and definitely part of the family. She fits in just fine, yes, she’s mad too!





It’s been a really challenging year on the whole, the whys and wherefores we don’t really want to go into. Our firm beliefs and our strong sense of family values has seen us all pull through together ….


So here’s to 2015!

We would like to wish all our readers and people who have supported us over the past year a happy, healthy and prosperous new year…

Happy New Year!

God Bless

‘Ome, Kit, MissT, Dj, CurlyE, Lil’MrM, Withnail and all the rest of the menagerie!



Every now and then when we ask the kids what they want for tea they answer with something that strikes fear into me!

Gnocchi is one of them!

They love potato gnocchi and indeed so do I, however, making gnocchi for six hungry people, it’s one of the more… shall we say… time consuming dishes!

However sometimes you just have to and for all the time it takes and mess it causes the end result is always worth it.

Of course you can always cheat and get your gnocchi ready made from the supermarket!

I have to say that I’m not keen on gnocchi when it’s boiled and served in a sauce… it just doesn’t do it for me. However we do love it when it’s gently poached and then fried in butter so it’s nicely caramelised and slightly crispy. It makes an Epic! (Kids description!) side dish when served like this.gnocchi 5


I had bought some nice Tuna steaks that had been on special offer and as we don’t have Tuna very often I thought they deserved tuna 1something a bit special. It was decided that we have them with gnocchi and some chick peas tossed in a nice lemon, butter sauce flavoured with just a touch of cumin.

When I make gnocchi I have to say I normally just wing it! I add flour, egg and a touch of baking powder to some mash potato (usually leftovers!) and hope for the best!





However here is a recipe for those that don’t want to take the risk!




6 large potatoes peeled and cut into fourGnocchi 1

1 medium egg

3 handfuls plain flour

1/2 teaspoon baking powder

pinch of salt and pepper




Place the potatoes in a pan and just cover with salted water. Bring to the boil and then simmer for approximately 45 minutes or until the potatoes are cooked.

Drain the potatoes well and put back in the pan, leave for a couple of minutes for the potatoes to dry out a little then mash or put through a potato ricer.

In a large bowl whisk the egg and add the seasoning and a splash of water. Add the rest of the ingredients to the bowl and mix together until you have a soft dough. If it’s too wet add a little more flour, if it’s too dry add a splash more water.

Divide the dough into four. Take one piece of dough and on a floured board roll into a long sausage shape. Use a blunt knife to cut the dough making  little pillow shapes. place the dough pieces on a floured tray. Repeat with the rest of the dough. Once all the dough has been used up, place the tray with the cut dough on it in the fridge for ten minutes or so to firm up.

gnocchi 2

To cook the gnocchi bring a large pan of salted water to the boil. Carefully drop the gnocchi in and bring back to the boil, turn down to a simmer and cook for a couple minutes or until the gnocchi floats on the surface of the water.gnocchi 3




Once cooked the gnocchi can be drained and either tossed in a sauce or coated in a little oil to either serve later (just drop into boiling water to warm up or heat in a sauce) or be fried. To fry the gnocchi melt some butter in a frying pan and when sizzling drop in the gnocchi, keep turning until the gnocchi are nicely coloured and golden.

gnocchi 4

We had our gnocchi this time with a nice seared tuna steak and a simple sauce consisting of a little onion and garlic sautéed in butter with chicken stock, a splash of white wine, zest and juice of a lemon, cooked chick peas, ground cumin and finished with yet more butter!

chickpea in lemon butter1







A simple salad of chunky tomato, cucumber and onion drizzled with a little vinegar and a pinch of sugar and seasoning is all that was needed for a superb tasting, Mediterranean style dish.


tuna & gnocchi 1

Get Sconed!

 We don’t do many desserts or puddings in the ‘Ome Made home but one of the things that always goes down well when we do is a nice scone (pronounced “scon”… of course!).

 scones blog

Scones are so easy to make and with a little jam of your choosing and a big fat dollop of clotted or whipped cream they have to be one of my favourite treats. I could eat them forever and a day, which is probably why we don’t have them too often!

Before I give you my recipe, lets just get something straight, OK? It’s jam spread on the scone and then your dollop of cream on the jam. Any other way is just wrong… got it!

This is a basic recipe for scones. You could add a handful of sultanas or glace cherries if you want. If you want to make your scones with buttermilk just use the same amount as you would milk.

scones 3

You will need;

450g (1lb) self-raising flour

2 rounded teaspoons baking powder

Pinch of salt

75g (3oz) butter

50g (2oz) caster sugar

2 medium eggs

About 225 ml (8 fl oz) milk & a splash of lemon juice (optional)


Put the flour, baking powder and salt into a large bowl and give a light mix.

Roughly dice the butter and rub into the flour until the mixture resembles fine breadcrumbs. Lightly mix in the sugar (now is the time to add any fruit if you are doing).

Beat the eggs in a measuring jug add the milk to make the volume up to 300ml mix together with a splash of lemon juice if you have it.

Make a well in the dry ingredients and gradually add your milk and egg mixture, bringing the whole lot together until you have a slightly sticky dough (if it’s too sticky add a little more flour).

Turn the dough out onto a lightly floured board and give a quick knead.

Split the dough in half and roll one lot out to a thickness of about 2cm. Cut out the scones with whatever shaped/size cutter you want and place (turn over so the bottom of the scone becomes the top) on a greased baking sheet. Repeat with the second lot of dough. Bring any leftover dough back together, roll out and cut again.

Using a dry pastry brush, brush off any excess flour on the tops of your scones and then egg wash them.


Place the scones in a preheated oven at 220°C/gas mark 7 for 10 – 15 minutes.

Once cooked remove from the oven and baking tray onto a wire rack to cool.

Eat as fresh as possible and freeze any leftover (yeah right!) for another time.

 scones 1

Cup of Chai?

We started drinking Chai a good year ago now. Not proper Indian Chai but the well known brand, tea bag variety.

Recently however the well known brand that we used decided to re-brand their packaging, putting less tea bags in and charging more. Meaning our bag of Chai cost more than twice as much!

Now we like Chai but paying 25p a bag seemed a bit much! Sod it I thought I’ll make my own!

D’ya know what? It’s dead easy. The only downside is you have to strain the tea before drinking but to be fair thats not that much of a hardship!

chai 3

You can also customise your blend to your own taste.

I roughly ground some cinnamon, star anise, cloves and cardamoms which I then add to some loose black tea in a teapot and let infuse for 5 minutes. That’s it done, all you have to do is strain the Chai as you pour it out and add milk and sugar to taste.

If I had had any to hand I would have added a little dried ginger (not ground though as that would be too powdery).

If you want to give it a go here are the amounts I used;

4 sticks of cinnamon, 6 star anise, 8 cloves and 5 cardamom pods

Pulse the above in a coffee or spice grinder so they are roughly ground, you don’t want a fine powder.

Chai 2

Use roughly 1/4 teaspoon of this mixture with one teaspoon of tea per mug of Chai.

At some point I will have a go at brewing a proper Indian Masala Chai. For this the whole spices are simmered in the water with the tea before milk and probably a little too much sugar is added.

Here is how Rick Stein recommends doing it in his excellent book Rick Stein’s India.


1 black cardamom pod, bruised with a rolling pin

15 green cardamom pods, bruised with a rolling pin

6 cloves

4 black peppercorns

8cm piece of cinnamon stick, broken in 1/2

500ml water

4 tsp black tea leaves (equivalent to about two bags if using bags)

2tsp sugar, plus extra to taste

200ml milk


Put the spices into a saucepan with the water. Bring back to the boil, add the tea and turn down the heat to low and simmer for 7 minutes. Stir in the sugar and milk, bring back to a simmer for 3 minutes. Strain through a fine strainer and serve, adding more sugar to taste.

You could try making the delicious Indian sweet Jalebi to go with your Chai. Mr Stein has a recipe from the same book the above recipe is from.

Right… think I’ll go and make myself a nice cup of Chai!