crumpets

hot buttered crumpets - mmmmm!

• you will need a large, heavy frying pan and crumpet or egg rings

225g strong white plain flour (bread flour)
1 teaspoon salt
1 tablespoon dried yeast
1 teaspoon caster sugar
275ml milk
55ml water

• Heat the milk and water mixed together to 'hand hot'.  
• Pour into a jug, stir in the sugar and yeast and leave in a warm place for about 15 minutes, by which time there should be a good frothy head.
• Sift the flour and salt into amixing bowl, make a well and pour in the yeast mixture.  Use a wooden spoon to work the liquid in gradually, then beat well to make a perfectly smooth batter.
• Leave the batter in a warm place, covered with a tea towel, for 45 minutes. It should become light and frothy.
• To cook, grease the insides of the egg rings and the frying pan.  Place the pan over a medium heat, and when hot, place the rings in it.  Spoon 2 tablespoons of the mix into the rings and cook for 4 or 5 minutes.  Tiny bubbles will appear, then burst to form the larger, familiar holes.
• With a spoon and fork, lift off the rings, and flip the muffins, cooking on the second side for only about a minute.
• Repeat until the batter is all used up.
• Serve hot immediately, well buttered; or if later, toast lightly on both sides first.

(english) muffins

light and fluffy comfort food, good toasted with plenty of butter and jam

• they used to be just muffins, but the rise of the completely different sweet american muffins means we have to call them english muffins nowadays!
• this recipe, based on Paul Hollywood's, adds an egg to the traditional recipe, giving a richer texture

• makes about 10 muffins

600g strong white bread flour (plus more for dusting)
12g dried yeast
12g salt
30g caster sugar
30g softened butter, cut into small pieces
1 large egg (ie about 45g weight), lightly beaten
340ml milk (should make a soft dough – you can add up to about 60ml extra if needed)
oil, for greasing

• Tip the flour into the bowl of a food processor. Sprinkle in the yeast and the salt. Add the sugar, butter, egg and milk, then mix all the ingredients together to form a soft dough.  Continue to process until soft, smooth and stretchy.
• (You can also do this by hand, mixing the ingredients in a bowl, then turn out onto a lightly floured surface and knead for 10 minutes.)
• Lightly grease a large bowl with oil. Place the dough in the oiled bowl, cover and leave to prove for about one hour, or until doubled in size.
• Dust the work surface with flour*. Tip the dough out onto the work surface and roll out to about 2.5cm thick.
• Lightly dust two baking trays with flour*.
• Using a 9cm straight-sided cutter, cut out muffins. Press the final bits and pieces of dough into the ring to make the last one.  Place muffins, evenly spaced apart on dusted baking trays. Dust the top of the muffins. with flour*.
• Leave to prove for another 30 minutes.
• Preheat the hot plate or a heavy-based frying pan on the hob to a very low heat. Griddle the muffins for approximately 5-6 minutes, then flip over and griddle for another 5-6 minutes on the other side.

 *PH uses semolina or polenta, but flour seems to work fine.

victoria sponge

Mary Berry's recipe is a great success, light and moist.

I've always had problems with Victoria sponges, with the sponge baking flat as a pancake.    It makes about 8-10 slices and keeps in the fridge for 5-6 days.

• You will need two 20cm sprung cake tins

4 large free-range eggs
225g/8oz caster sugar, plus extra for sprinkling
225g/8oz self-raising flour
1 level tsp baking powder *
225g/8oz unsalted butter, softened, plus extra for greasing
for the filling:
raspberry (or strawberry) jam ** - MB uses 450g - a whole jar! - but half this is also OK.
300 ml whipped cream ***
caster or icing sugar for dusting the top

• Preheat the oven to 180C/160C Fan. 
• Grease the sides and base of the tins with butter. Line the bottom of the tins with a circle of baking paper.
• Break the eggs into a large mixing bowl, add the sugar, flour, baking powder and soft butter. Mix everything together until well combined. Be careful not to over-mix – as soon as everything is blended you should stop.* The finished mixture should be of a soft ‘dropping’ consistency.
• Divide the mixture evenly between the tins and gently smooth the surface.
• Bake for 25 minutes. Don’t open the door. The cakes should be golden-brown and coming away from the edge of the tins, and springy to the touch. 
• Remove them from the oven and set aside to cool in the tins for 5 minutes. Then run a knife around the inside edge and turn out onto a cooling rack. (Put a clean tea towel over the tin, put your hand onto the tea towel and turn the tin upside-down. The cake should come out onto your hand and the tea towel – then you can turn it from your hand onto the wire rack.) 
• Set aside to cool completely.
• To assemble, choose the sponge with the best top, then put the other cake top-down on to a serving plate. Spread with the jam then the cream. Place the other sponge on top (top uppermost) and sprinkle with caster sugar to serve.

* These two elements are different from other recipes and may be the secret of success.
** You can easily make the jam! Put 200g raspberries in a small deep-sided saucepan and crush them with a masher. Add 250g sugar and bring to the boil over a low heat until the sugar has melted. Increase the heat and boil for 4 minutes. Remove from the heat and carefully pour into a shallow container. Leave to cool and set.
*** I prefer fresh cream but MB uses butter cream: 100g unsalted butter, softened; 200g icing sugar; 2 tbsp milk.   Beat the butter in a large bowl until soft. Add half of the icing sugar and beat until smooth. Add the remaining icing sugar and one tablespoon of the milk and beat the mixture until creamy and smooth. Add the remaining tablespoon of milk if the buttercream is too thick.

potato, cheese and onion pie

from John Waite (via Gail) - a substantial, tasty pie suitable for a vegetarian Christmas, or any time for comfort food!

for 6-8
You will need a 23cm dia pie dish

Pastry:
225g plain flour, plus extra for dusting
1 tsp fine sea salt
150g unsalted butter, cubed
75ml whole milk
1 tsp cider vinegar
1 egg yolk, to glaze

Filling:
750g Maris Piper potatoes
1 medium onion, finely chopped
300ml crème fraîche
1 tsp wholegrain mustard
3 salad onions, finely sliced
25g pack parsley, roughly chopped
3 tbsp finely chopped chives
250g mature Cheddar, grated
200g Gruyère, grated
Finely ground white pepper, to season

Pastry:

• Put the flour, salt and butter into a bowl and rub in until you have 'breadcrumbs'. 
• Make a well in the centre. In a small jug mix together the milk and vinegar, then add it all to the dry ingredients. 
• Using a blunt knife, cut the milk into the flour until it starts to clump together. When it does (and most of the dry, powdery bits of flour are incorporated) knead the pastry briefly – no more than 20 seconds – until it is reasonably smooth. 
• Flatten into a disc, wrap in clingfilm and chill for at least 30 minutes.

Filling:

• Wash and quarter the potatoes – unpeeled. 
• Steam the potatoes for 25 minutes, or until very easily pierced with a knife. 
• Remove them from the steamer, then return them to the hot, dry pan. Add the onion and leave to steam for 5 minutes more. 
• Add the remaining filling ingredients, stirring to combine, and seasoning to taste with salt and white pepper – some of the potatoes will fall apart, but don’t worry, just get it all evenly combined.

Assembling:

• Preheat the oven to 200°C and place a baking sheet in the oven to heat up.
• Take two thirds of the pastry and roll it out on a well-floured worktop, until it forms a disc big enough to line the base of the pie dish, with surplus hanging over the sides. 
• Pile the cooled potato mixture into the pie dish and level off. 
• Roll out the remaining pastry to a disc big enough to top the pie, again with a little excess, and place it on top of the potatoes. 
• With a sharp knife, trim away the excess pastry, then crimp the pastry together at the edges.
  Beat the egg yolk with a pinch of salt and a drop of water and use it to glaze the top of the pie. 
• Cut a hole in the centre to let out steam. 
• Place onto the hot baking sheet in the oven and bake for 30-35 minutes, until the pie is a deep golden brown. 
• Allow to rest for 5 minutes or so before serving – this will help to set the filling.

peter piper's ploughman's pickle

great with cheese, cold meats... in fact with most things!

to make 2 jars (use screw top lidded jam jars or similar)

120g carrots, diced
1 medium onion, diced
1 medium turnip, diced
120g kohl rabi, diced (or white radish (daikon), or more carrot and turnip!)
3 garlic cloves, crushed
150g dark brown sugar
salt
30ml lemon juice
180ml cider/wine vinegar
1 tsp ground allspice
1/2 tsp cayenne pepper

• Place all the above in a thick bottomed pan and simmer until turnips are just cooked but still crunchy - about 35 mins on a low simmer.
• Meanwhile, sterilise the jars and lids by placing in boiling water for a few minutes, using tongs to  lift in and out.
• Transfer the cooked pickle to the jars immediately while still at boiling temperature, leaving as little air gap as possible.
• Screw the lids tightly closed.
• NB should be refrigerated once opened.

shepherd's (or cottage) pie

for 4

a juicy take on the traditional recipe - great winter comfort food!

1 tablespoon olive oil
1 teaspoon black pepper
450g minced lamb or beef
- you can use left over roast meat - cut up roughly into small chunks - and stick the left over gravy in with the stock too
1 large onion, finely diced
vegetables: use what you have, eg:
- 3 - 4 large carrots, finely diced
- 1 cup frozen peas
3 -4 sprigs fresh thyme, finely chopped (or dried 1 tbsp)
2 tablespoons flour
1 tablespoon butter
1 glass red wine
2 tablespoons tomato paste
2 tablespoons Worcestershire sauce
240ml stock (beef, chicken or mushroom)
1 large quantity mashed potatoes (about 1 litre)
1 egg, beaten
grated parmesan (or cheddar) cheese

• Pre-heat oven to 200C/400°F.
• Saute carrots in the olive oil until starting to get tender.
• Add in the onions and saute for a minute or two then add the meat.
• Season with black pepper and thyme.
• Cook until browned then drain fat.
• Add the butter and peas.
• Sprinkle with flour and stir through.
• Add tomato paste, wine and Worcestershire sauce.
• Let this reduce slightly then add the chicken stock. Allow to reduce down until you have a thick meaty gravy. Season to your taste.
• Remove from heat. Grease an oven proof dish with butter and add the sauce.
• Spoon the mashed potatoes over top. Brush with egg and sprinkle with the cheese.
• Bake for about 20 minutes or until the potato is nice and browned on top.

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