Pimm's jelly

Prep time: 20 minutes

Cook time: 30 minutes

Total time: 50 minutes + overnight in the fridge

Yield: Makes 4 - 6 jellies 

Ingredients:

·                4 oz/115g golden super fine/caster sugar

·                ½ cup/100ml water

·                Juice of half a lemon

·                ½ oz/12g gelatine leaves

·                ¾ cup/175ml Pimm’s No. 1

·                2 cups/500ml diet fizzy lemonade

·                8 oz/250g fresh strawberries, roughly chopped

·                Few torn fresh mint leaves

·                To serve: extra strawberries and mint and cream or vanilla ice cream. 

Preparation:

·                Place the sugar into a small saucepan, add the water and lemon juice, stir. Gently dissolve the sugar over a low heat. Once dissolved simmer for a few minutes then remove from the heat.

·                Break the gelatine leaves into small pieces and cover with cold water. Leave to soak for 5 minutes then add to the sugar solution and stir until thoroughly dissolved.

·                Pour the sugar syrup into a bowl, add the Pimm’s and the lemonade. Place the bowl over a bowl of iced water and leave to cool until the jelly is just starting to set – about 30 minutes. If you stir the jelly from time to time this will speed up the process.

·                As soon as the jelly begins to set add the strawberries and stir, add the mint leaves and stir again.

·                Pour the jelly into wine large wine glasses, or glass bowls and place in the refrigerator, preferably overnight. 

 

Pimm's is Britain's number one summer drink but also takes on a great role as a refreshing Pimm's Jelly. A Pimm's jelly recipe is simple that I know, like me, you will be making Pimm's jelly all summer long.

Don't feel restricted to just using strawberries in the Pimm's jelly recipe. you can ring the changes with other summer fruits, raspberries work very well.

 

Lemon posset

For the posset 200ml/7fl oz double cream 1½tbsp milk 30g/1oz icing sugar ½ lemon, juice only 1 lemon slice, to garnish For the shortbread 55g/2oz butter 110g/4oz plain flour 55g/2oz caster sugar Preparation method Preheat the oven to 220C/425F/Gas 7. For the posset, mix together the cream, milk, sugar and lemon juice in a clean bowl, then spoon the mixture into a tall dessert glass. Garnish with the lemon slice and place in the fridge to chill. For the shortbread, place in the food processor the butter, flour and sugar and blend together. Then roll out the mixture directly onto a baking sheet and place into the oven to bake for 5-10 minutes, or until lightly golden and crisp. To serve, cut up the shortbread and place onto a plate alongside the lemon posset.

Tuscan vegetable soup

For 6

 

A light soup, good for summer, but with a very rich taste

 

For the sofrito

 

• 8 tbsp olive oil
  
• 4 celery sticks, finely chopped
• 2 carrots, finely chopped
• 1 medium onion, finely chopped
• 2 cloves garlic, crushed
• 1 sprig rosemary

 

For the soup

    

• 800g chopped vegetables: 

               for example: 200g carrots/200g celery/200g potatoes, chopped/200g courgettes

               or use what you have - sliced mushrooms another option

• 75g lardons or 3 slices bacon, chopped
• 1.5 litres vegetable or chicken stock
• 2 tomatoes, peeled and chopped (perfectionists will skin them first and even remove the pips)
  salt and pepper

1. Sofrito is a base for the soup - the veg should be very finely chopped so that they provide a dense and rich base for the later stages. Heat the olive oil in a large saucepan and gently fry the sofrito items listed, including rosemary, until golden, about 15 minutes.
   
2. Remove the rosemary sprig and bay leaves and season with salt and freshly ground black pepper.
3. Grill lardons until crisp and the fat is brown; add to sofrito with any liquid in the pan.
4. Add the chopped vegetables to the sofrito and cook on a low heat for 10-15 minutes, stirring regularly but gently. Season with salt and freshly ground black pepper to taste.
   
5. Add the stock and cook over a low heat for another 20-30 minutes. Add the tomatoes and continue to cook for another 10 minutes. Serve.
   

Cornish pasty

Designed as a meal in itself - fine with a just a good dollop of tomato chutney or pickle

Makes two huge pasties, big enough for 4 people having half each, or use the quantities to make 4 smaller ones

For the pastry

·       450g plain flour, plus extra for dusting

·       1 tsp baking powder

·       1 tsp salt

·       120g unsalted butter

·       2 free-range egg yolk only

·       120ml water

·       1 free-range egg, beaten, for glazing

For the filling

·       100g swede, finely chopped

·       300g potato, peeled and cut into cubes

·       100g onion, finely chopped

·       200g rib-eye steak, cut into small pieces

·       2 tbsp chopped fresh parsley

·       salt and freshly ground black pepper

1. For the filling, bring a pan of salted, boiling water to the boil. Add the chopped swede and potato and cook for 4-5 minutes, until tender, then drain well, refresh in cold water and set aside until cool.
2. For the pastry, pulse the flour, baking powder, salt, butter and egg yolk in a food processor until the mixture resembles breadcrumbs.
3. Gradually add the water, a tablespoon at a time, mixing continuously until the mixture just comes together as a dough. (You may not need to use all the water.) Roll the dough into a ball, then wrap it in cling film and chill in the fridge for an hour.
4. Roll half the the chilled pastry out onto a clean, floured work surface. Cut a large disc from the pastry using a dinner plate as a template.
5. Place half the onions in a line down the middle of the pastry disc.
6. Mix together the swede and potato, chopped steak and parsley, then spoon half over the onions. Season, with plenty of salt and freshly ground black pepper.
7. Preheat the oven to 180C/350F/Gas 4.
8. Brush the edge of the pastry disc with some of the beaten egg. Draw the edges of the pastry together and crimp them with your fingers to seal so that the seal sits on top of the filling. Using a knife, make a small hole in the top of the pasty and brush all over with the remaining beaten egg.
9. Repeat for second pasty. 
10. Place the pasties onto a baking tray and bake in the oven for 25-30 minutes, or until golden-brown.

Armenian soup

The Cranks recipe book always seemed worthy but heavy, but the soups are good and this was one of our favourites

50g red lentils, washed
50g dried apricots, washed
1 large potato
1.2 litres vegetable stock
1 Lemon, juice of
1 tsp cumin
3 tbsp fresh chopped parsley or coriander
Salt and pepper
to serve:
plain yogurt
fresh flat parsley

Roughly chop potato and add to the pan, with all other ingredients.
Bring to the boil, cover and simmer for 30 minutes.
Allow to cool then blend until smooth but still with some texture.
Reheat to serving temperature and adjust seasoning to taste.
Drizzle in a little yogurt and add a few parsley leaves to serve.

syllabub

who says English food is boring?

for 4

2 large egg whites
50g caster sugar
grated lemon rind (about half a lemon)
juice of 1 lemon
120ml/ 1/4pt dry white wine
300ml double cream
lemon slices

Beat egg white until very stiff.
Fold in the caster sugar, lemon rind and juice and wine.
Whip the cream until thick but not too stiff and fold evenly through the mixture.
Spoon into 4 glasses and leave to stand in a cool place for several hours to allow the mixture to separate.
Decorate with lemon slices.

pork pie

Took me a few times to get this right - but well worth it!  

For the hot water crust pastry

• 200g plain flour
• 40g strong white flour
• 50g unsalted butter, cut into cubes
• 100ml water
• 1 tsp salt
• 60g lard

For the filling

• 1 onion, very finely chopped
• 350g pork loin, finely chopped *
• 100g unsmoked streaky bacon, finely chopped
• small bunch of parsley, finely chopped
• sea salt and plenty of black pepper 
• egg wash: 1 egg yolk beaten with 1 dstsp milk

*alternatively use left over baked tenderloin or roast pork

 

For the savoury jelly

• 1 chicken stock cube
• 150ml boiling water
• 4 leaves gelatine

Equipment

• rolling pin
• deep pie dish ideally with sloping sides, about 18cm diameter by 5cm deep
• alternatively, this recipe can be used to make 6 small individual pies: the main thing is to get the right shaped tin - best is a muffin tin, with 6 holes, non stick.  The holes are 8-9cm dia and a good depth (~4cm) with slightly sloping sides - but small ceramic dishes of similar size work too (grease well); and roll the pastry really thin.
  

Method

1. You need to work quickly as the hot water crust pastry needs to be worked while still warm. So prepare the dish and filling first. Preheat the oven to 200C.

2. For the filling, put the onion, pork, bacon and parsley into a bowl, season with salt and black pepper (be generous!) and mix until well combined. 

3. Grease the dish with butter or lard.

4. To make the pastry, sift the flours into a bowl and rub in the butter until the mixture resembles breadcrumbs.

5. Bring the water and salt to a boil then add the lard and stir until the lard has just melted.

6. Pour the lard and water over the flour mixture and stir to form a dough. Tip the dough onto a floured work surface and work into a smooth ball.

7. Roll two thirds of the pastry out as thin as you can make it. You need to use lots of flour to keep dusting the board and on top of the pastry. Use the rolling pin to lift the pastry over the pie dish and line the dish with it. Fix any gaps or holes with the offcuts.

8. Spoon the mixture into the lined pie dish.  The mixture should be fairly loose so that the jelly can flow through: do not tamp it down.

9. Brush the edges with egg wash, then roll out the remaining pastry, place on top of the mixture and crimp the edges together to seal completely. Brush more egg wash on to the lid. Make a small hole in centre.

10. Bake in the oven for 40 minutes (longer if not well browned).

11. Set aside to cool. Dissolve the stock cube in the boiling water. Soak the gelatine in a little cold water until soft then squeeze out excess water and whisk into the warm chicken stock.

12. Using a funnel, pour the gelatine mixture into the hole in the top of each pie until the hollow cavities within the pie is filled.

13. Allow the pie to set in the fridge overnight.

 

sachertorte

The world's best chocolate cake... and an old favourite...
Serve with lashings of whipped cream!

Equipment:

Food processor with balloon whisk

NB stick type processor is not good at whipping the egg whites

9in cake tin

Flat edged knife (eg carving knife)

Cake:

200g plain chocolate

1x15ml spoon strong coffee

200g butter

200g sugar

5 standard eggs, separated

Whites and yolks are both used in the recipe

150g self raising flour

Filling:

4x15ml spoons apricot jam (get the smooth type or sieve it)

Topping:

150g plain chocolate

4x15ml spoon black coffee

150g icing sugar, sieved

 

Butter the cake tin and line with buttered greaseproof paper.

Break the chocolate into pieces and place with the coffee in a bain marie (or bowl over saucepan) to melt. When melted allow to cool.

Meanwhile whisk the egg whites in the processor until they form stiff peaks. Remove to a separate bowl.

Cream the softened butter with the sugar in the processor until light and fluffy.

Beat in the egg yolks one at a time, then the cooled chocolate (if not cool it will prematurely cook the eggs).

Sieve the flour into the mixture and fold in until smooth.

Fold the egg whites into the mixture
Now turn into the cake tin and cook for 90 minutes in an oven at 150^oC.

Don't open the oven while it's cooking!

When it's cooked, take out and leave for about 15 minutes, then turn out onto a wire rack.
When cold, split horizontally in half and spread the bottom half with most of the jam. Put the second half on top and spread the rest of the jam all over.

For the topping, melt the chocolate as before, with the coffee. When melted, beat in the icing sugar.
Pour the topping over the centre of the cake.
Working with a flat edged knife (eg a carving knife) work it to the edges and down the sides, evenly.
Dip the knife in water frequently. This will allow you to work it more easily. The topping will start to set quite quickly so it is important to do this it quickly.
Allow to set for at least an hour. It will keep for quite a few days in a sealed tin.

roast fennel and beetroot

Great colour and taste combination to accompany roast meat!

For 6

6 whole beets
3 large fennel bulbs
3 small purple onions quartered
about 6 garlic cloves cut into thin slices
S+P
olive oil

Oven at 200C/180C fan

Wash but do not peel the beets, cut the stalks and roots off.
Coat in olive oil and roast for 1 hour (use a large traythat will hold the fennel and onions too eventually).
Clean the fennel heads, cut off the feathery heads and a slice of the foot. Slice thinly into vertical slices (about 5-6 per bulb).
Steam them for about 10 mins.
Take out the beets and using gloves, slough off the skins (should come off easily). Cut into thick slices. return to the tray, add the sliced fennel, garlic and onions, turning them all to coat with olive oil. Season generously with salt and pepper.
Roast for about 25 mins.

slow-roast leg of lamb

Recipe from the BBC recipe finder, by Silvvana Franco.
Went down very well the other day. I have made a few changes. I got a 2.5kg leg and this gave us enough for 5 plus a shepherd's pie the next day.

Wonderfully tender way of presenting lamb with a great wine gravy.

For 5-6

2 tbsp olive oil
2 kg/4lb leg of lamb
2 tbsp plain flour
2 medium onions, thinly sliced
4 garlic cloves, thinly sliced
75cl dry white wine
600ml/1 pint lamb stock (chicken stock will do)
few sprigs of rosemary (or use oregano)
S+P

Preparation method

Preheat the oven to 170C/160C fan/Gas 3.
Pour the oil into a large, sturdy roasting tin and set it over the hob.
Season the lamb then roll it in the flour. Brown the lamb all over in the hot oil for 5-10 minutes.
Add the onions and cook for a further 5-10 minutes, turning the lamb and stirring the onions until both are nicely browned.
Add the garlic, white wine, stock, rosemary or oregano, bring to a simmer and cook in the oven for 3-3½ hours, basting now and again with the liquor. There should be a good quantity of wine left in the bottom of the tin to serve with the lamb but if you feel it is getting too dry, just cover with foil.
Take the lamb out of the tin and place on a large board to rest in a warm place, about 15 mins. While the lamb is resting, sit the tin back on the hob and simmer the pan juices for a few minutes, reducing the liquid, if there is a lot, to make a tasty gravy. Sieve the liquid into a split French-style gravy boat
Cut the lamb into thick slices - the meat falls easily from the bone.

I served it with roast potatoes, the wine gravy and with roast beetroot and fennel.

Quick and easy wholewheat bread

Based closely on Delia Smith's ancient but reliable Complete Cookery Course.

To make 2 large tin loaves

1350g strong flour (I use a mixture of wholemeal and white, eg equal quantities Bachelors Watermill malted flour - which adds a small amount of whole grains - wholewheat flour and white - must all be strong for bread)
3 tsp brown sugar
6 tsp Allinsons dried yeast
225ml hand hot water (for yeast mixture)
900ml hand hot water (for dough)
4-6 tsp salt

To make 1 medium loaf

450g strong flour
1 tsp brown sugar
2 tsp Allinsons dried yeast
75mll hand hot water (for yeast mixture)
300mll hand hot water (for dough)
1-2 tsp salt

Try and keep everything warm, it helps the yeast.

Put the smaller amount of hand hot water in a mixing jug and sprinkle in the sugar, then the yeast.
Stir to try to dissolve the yeast, then leave in a warm place for the yeast to activate.
Leave for 10-15 minutes until it has frothed up by at least an inch - but can froth a lot more so use a large container.
Meanwhile butter two bread tins very thoroughly, making sure you get right in the corners.
Weigh out the floor in a large mixing bowl, and add the salt. Mix thoroughly and make a well in the centre.
Add the yeast mixture, stirring in at first with a wooden spoon.
Then gradually add the larger amount of water bit by bit, drawing in the flour, until it's all a sticky mess.
Keep mixing, using plenty of flour to avoid it sticking to your hands and the bowl.
Transfer to a board and then keep kneading until it stops sticking and feels more elastic, leaving the board and your hands cleanly. The more you knead it the more 'bready'/less 'cakey' the final loaves will be.
Now split the dough into two, again cover in flour and knead a little more. Place in the tins, flattening out into oblongs.
Leave in a warm place covered by a tea towel for about 40 minutes, by which time it should be well risen.
I stick it on top of the boiler, but an Aga warming drawer would be handy at this point.
Heat the oven to 200C (180C fan), gas 6.
When the bread has risen, stick it in the oven.
Don't open the oven at all during coking as this can cause a collapse.
Bake for about 45 minutes (less for a small loaf - say 35). If you want it extra crispy, turn out of the tins at the end and bake upside down for a further 5 minutes or so.
Turn out onto a wire rack - important or the base will be soggy.

Potted salmon

400g salmon fillet (smoked preferably) *
100g cooked seafood eg 50/50 cooked prawns and mussels *
Bay leaves
50g unsalted butter
100g cream cheese
2 limes (or 4 tbsp juice equivalent)
Dill fresh or dried
salt and pepper
About 50g melted butter 

*or just use 500g of the salmon

Just cover the fillets with boiling water in a pan and poach for 6 minutes, adding a couple of bay leaves and a long strip of the zest of one of the limes.
Drain and allow to cool. Discard bay leaves and zest.
Reserve about 80g of the fillets. Place the rest of the cooled fillets, broken up, the seafood, 50g butter and cheese in a mixer, add all the juice and a little grated zest from the limes, season - plenty of pepper but not too much salt if the fish is smoked.
Blend all together, until the mixture is smooth but still retaining some texture.
Place half the mixture in a small deep bowl just big enough to hold all the ingredients.
Lay the reserved fillet on top.
Sprinkle the dill over the entire surface.
Cover with the remaining mixture and smooth out to provide a level surface.
Pour over the melted butter to seal the entire surface.
Refrigerate for a couple of hours.
Done!

Serve with hot toasted bread ... Delicious!

Cottage pie

450g minced beef - left over roast beef also works really well for this especially if it is well marbled. Just cut it up roughly into small chunks. Throw in the left over gravy to the mix with the stock.
1 large onion, chopped
1 large carrot, chopped very small
1 level tbsp flour
Spice up with
Mixed herbs or a mix of parsley, thyme, if fresh a good tablespoon or more
Cumin is what I add although not traditional
Cinnamon is an alternative or maybe as well as
S+P
1tbsp tomato purée
1tbsp mushroom purée also works a treat - or even a little light soy sauce
300ml beef stock
Some beef dripping - white flora or similar will be ok

Topping
Traditionally about twice the amount of potatoes as meat ie 900g, but can work better with less unless you want to feel really stuffed
1 good sized leek
50g butter
S+P

Boil the potatoes in salted water; at the same time cook the leeks in the butter.
When done, about 25 mins, mash the leeks into the potatoes. Maybe add more butter or even some yogurt to make them more creamy. Of course you could also add cream!

As soon as you have got the potatoes and leeks started fry the onions in dripping until soft, not so fierce that they brown, then add the carrot and mince. Cook for about 10 mins until the meat is brown all over - you need to stir it now and again.
Add the herbs/spices, then stir in the flour, mix the puree with the stock then pour this over the meat. Bring up to simmering.

Put the meat mixture into a fairl deep oven proof bowl, slosh the potato to form a sealing layer over the top - you can make the surface rough if you like to get more crusty brown bits - and then in the oven for 25 minutes or until it looks nice and brown. Oven at about 180 for fan 200 no fan. Some people put grated sheese over the top - personally I think this adds a different and not that compatible flavour.

Great comfort food for a dull English winters evening.

Substitue left over lamb and you have shepherd,s pie.

beef pho (viet nam)

Beef broth

40g fresh ginger, peeled, cut up into pieces

350g shallots, peeled, thinly sliced

4 star anise

2 cinnamon sticks

½ tsp fennel seeds

900g/2lb beef shin

1kg/2lb 3oz beef marrow bones

2 sticks celery, thickly sliced

2 carrots, peeled, thickly sliced

2 onions, peeled, thickly sliced

8 cloves

1 tsp black peppercorns

5 litres/8 pints 16fl oz water
Salt

Noodles
300g/10½oz dried 1cm/½in wide flat rice noodles

200g/7oz fillet steak

2 tsp fresh Thai sweet basil

2 tsp fresh mint leaves

2 tsp fresh coriander leaves

5 red bird's eye chillies, thinly sliced

2 limes, cut into wedges
8 sping onions, sliced, green and white parts separated

4 tbsp fish sauce

100g/3½oz bean sprouts

For the beef broth:

Place the ginger and shallots onto a chopping board and bash them lightly with a rolling pin.
Heat a large, heavy-based frying pan over a high heat, then add the star anise, cinnamon sticks and fennel seeds. Dry fry for a few seconds, shaking the pan frequently to prevent the spices from burning, until the spices darken slightly and release their aromas. Tip onto a plate and set aside.

Return the pan to the heat and add the bruised ginger and shallots and fry for 8-10 minutes, shaking the pan occasionally, until the ginger and shallots are golden-brown. Transfer to the plate with the toasted spices.

Place the shin of beef, beef marrow bones, celery, carrots, onions, cloves, black peppercorns, roasted spices, ginger and shallots into a large, deep pan and pour over the water. Bring to the boil, skimming off the scum as it rises to the surface.

Lower the heat, then add the salt and allow the broth to simmer for 3-5 hours (the longer the better). Strain the broth into a clean pan or container. If preferred, chill the broth overnight so that the fat solidifies at the surface, making it easier to remove. If serving immediately, bring the broth back to the boil in a clean pan and keep warm.

For the noodles:

Bring a pan of water to the boil and add the dried rice noodles, ensuring that they are completely submerged in the water. Remove the pan from the heat and allow the noodles to soak for ten minutes, or until al dente. Drain and divide the noodles among four deep soup bowls.

Finely slice the beef as thinly as possible and arrange on top of the noodles. Place the basil, mint, coriander, red chilies and lime wedges into separate small bowls.

Add the white part of the spring onions and the fish sauce to the hot broth.

Sprinkle the green part of the spring onions and the bean sprouts over the noodles and beef. Ladle over the hot stock and serve with the fresh herbs and chilies, with each diner adding them to their own bowl according to taste.

Lamb, red wine and rosemary casserole with herby potato stacks and braised red cabbage

Preparation time: 30 mins to 1 hour
Cooking time: over 2 hours
Serves 4
Ingredients

For the casserole

• § 650g/1lb 7oz boned shoulder of lamb, cut into 2cm/¾ inch cubes
• § 2 tbsp plain white flour, seasoned
• § 1 tbsp olive oil
• § 25g/1oz butter
• § 1 tbsp tomato puree
• § 300ml/½ pint red wine
• § 300ml/½ pint chicken and beef stock
• § leaves from 1 sprig of fresh rosemary, finely chopped
• § 1 garlic clove, crushed
• § 1 carrot, cut into 1cm/½in dice
• § 1 onion, cut into 1cm/½in dice
• § 2 celery sticks, cut into 1cm/½in dice
• § salt
• § freshly ground black pepper

For the potato stacks

• § 4 large Maris Piper potatoes
• § 75ml/2½fl oz fruity olive oil
• § plus extra for greasing
• § 2 tbsp roughly chopped fresh rosemary
• § 1 tbsp roughly chopped fresh thyme
• § salt
• § freshly ground black pepper

For the braised red cabbage

• § 50g/2oz butter
• § 750g/1lb 10oz red cabbage, cored and thinly sliced
• § 2 tbsp redcurrant jelly
• § 3 tbsp red wine vinegar or sherry vinegar
• § 1 orange, finely grated zest and juice
• § 250ml/9fl oz ruby port
• § salt
• § freshly ground black pepper
• § 85g/3oz raisins

Preparation method

1. Preheat the oven to 180C/350F/Gas 4.
2. Put the cubes of lamb in a plastic bag with the seasoned flour and give the bag a good shake so that the meat becomes well coated with the flour.
3. Heat a large frying pan until very hot. Add the oil and the butter and then the lamb and fry over a high heat, stirring now and then, until all the pieces of lamb are well browned. Don't crowd the pan; cook in batches if necessary. Transfer to a casserole dish and set aside.
4. Add the tomato puree and red wine to the pan and bring to the boil, scraping up all the little bits that have stuck to the bottom. Pour this into the casserole dish and add the stock, rosemary, garlic and diced vegetables.
5. Add a little seasoning, cover with a tight fitting lid and bake for 1-½ hours or until tender. (If using a slow cooker, cook on auto for about eight hours).
6. Remove from the oven and check the seasoning.
7. To make the potato stacks - preheat the oven to 180C/350F/Gas 4.
8. First slice the potatoes (no need to peel them) about two mm thick, either by hand, if you can trust your hand and knife co-ordination, or on a mandolin slicer. Dump the potatoes into a large bowl, without washing, and add the olive oil and herbs.
9. Toss well with your hands, making sure the potatoes are evenly coated. Season with a little salt and pepper and toss again to mix.
10. Brush a heavy baking sheet with a little olive oil and start to build eight stacks of the potato slices. Try to make them look random, and incorporate as many of the herbs as you can. Sprinkle any remaining herbs and olive oil left in the bowl around and over the potato stacks.
11. Bake for 35-45 minutes or until golden brown at the edges and tender all the way through. You can test this by inserting a thin skewer through the middle of a stack - it should slip through easily. Serve immediately or turn the oven low and keep warm for up to 30 minutes.
12. To make the cabbage - melt the butter in a large ovenproof saucepan.
13. Add the cabbage and stir to coat in the butter. Add the redcurrant jelly and stir until it is melted.
14. Add the vinegar, orange zest and juice, the port and some seasoning. Bring to the boil, cover and simmer gently for approximately one hour or cook in an oven, preheated to 160c/325F/Gas 3.
15. Stir in the raisins and simmer. Cook gently for another 30 minutes.

Beef Wellington

(Gordon Ramsay)

Ingredients for 6
· a good beef fillet (preferably Aberdeen Angus) of around 1kg
· 3 tbsp olive oil
· 250g chestnut mushrooms , include some wild ones if you like
· 50g butter
· 1 large sprig fresh thyme
· 100ml dry white wine
· 12 slices prosciutto
· 500g pack puff pastry , thawed if frozen
· a little flour , for dusting
· 2 egg yolks beaten with 1 tsp water

Cook 1 hr 50 mins - 2 hrs

1. Heat oven to 220C/fan 200C/gas 7. Sit the beef on a roasting tray, brush with 1 tbsp olive oil and season with pepper, then roast for 15 mins for medium-rare or 20 mins for medium. When the beef is cooked to your liking, remove from the oven to cool, then chill in the fridge for about 20 mins.
2. While the beef is cooling, chop the mushrooms as finely as possible so they have the texture of coarse breadcrumbs. You can use a food processor to do this, but make sure you pulse-chop the mushrooms so they don't become a slurry.
3. Heat 2 tbsp of the oil and all the butter in a large pan and fry the mushrooms on a medium heat, with the thyme sprig, for about 10 mins stirring often, until you have a softened mixture. Season the mushroom mixture, pour over the wine and cook for about 10 mins until all the wine has been absorbed. The mixture should hold its shape when stirred. Remove the mushroom duxelle from the pan to cool and discard the thyme.
4. Overlap two pieces of cling film over a large chopping board. Lay the prosciutto on the cling film, slightly overlapping, in a double row. Spread half the duxelles over the prosciutto, then sit the fillet on it and spread the remaining duxelles over. Use the cling film's edges to draw the prosciutto around the fillet, then roll it into a sausage shape, twisting the ends of cling film to tighten it as you go. Chill the fillet while you roll out the pastry.
5. Roll out a third of the pastry to a 18 x 30cm strip and place on a non-stick baking sheet. Roll out the remaining pastry to about 28 x 36cm. Unravel the fillet from the cling film and sit it in the centre of the smaller strip of pastry and brush the pastry's edges, and the top and sides of the wrapped fillet, with beaten egg yolk. Using a rolling pin, carefully lift and drape the larger piece of pastry over the fillet, pressing well into the sides. Trim the joins to about a 4cm rim. Seal the rim with the edge of a fork or spoon handle. Glaze all over with more egg yolk and, using the back of a knife, mark the beef Wellington with long diagonal lines taking care not to cut into the pastry. Chill for at least 30 mins and up to 24 hrs.
6. Heat oven to 200C/fan 180C/gas 6. Brush the Wellington with a little more egg yolk and cook until golden and crisp - 20-25 mins for medium-rare beef, 30 mins for medium. Allow to stand for 10 mins before serving in thick slices.
Sealing the pastry Use the rounded end of a fork or spoon handle to seal the edges rather than the prongs of a fork - using the prongs will only pierce the pastry rather than joining it.
Keep it air-free Drape over the top layer of pastry very carefully, smoothing it down with your hands as you go. You don't want any air trapped between the pastry and the meat.
Trim carefully Lower the chances of the edges separating by giving yourself lots of room - and don't trim the pastry too close to the meat.
Gordon's tips Brush the meat as well as the pastry with egg wash. This will make the top layer of pastry stick to the meat and stop it from rising and leaving a gap.

Red wine sauce
500ml/18fl oz chicken stock
150ml/5fl oz red wine
dash balsamic vinegar
tbsp butter

Place the stock and red wine into a saucepan and bring to the boil. Reduce the liquid by a third then add the balsamic vinegar and butter, whisking well to dissolve. Season the sauce, to taste, with salt and freshly ground black pepper.

...can't get more British than beef in pastry!

Sprouts a la Brigoule

Preparation time less than 30 mins
Cooking time 30 mins to 1 hour

• 75g dried chestnuts or 175g fresh chestnuts
• 1.1l water
• 450g brussels sprouts
• 110g carrot, scrubbed and chopped
• 1 small onion, peeled and finely chopped
• 425ml stock or water
• 50g butter
• 25g wholewheat flour
• salt and freshly ground black pepper
• 3 slices of lemon

1. Preheat the oven to 180C/350F/Gas 4.

2. If you are using dried chestnuts boil them in 1.1L water in a covered pan for 40 minutes or until they are fairly soft.

3. Keep the cooking liquid for the stock.

4. Clean and chop the sprouts in half.

5. Chop the carrot and onion very finely and cook them in the stock for 10 minutes, adding the brussels sprouts during the last few minutes of cooking.

6. Put the cooked or fresh chestnuts, vegetables and stock into an ovenproof dish.

7. Mix the butter with the flour and stir this into the vegetables.

8. Bring the mixture to the boil, then season to taste and put the slices of lemon in amongst the vegetables.

9. Cover with foil or a matching lid and bake for 25 to 30 minutes.

....or try poaching them in dry white wine - just cover and simmer until the liquid has almost all been absorbed. The best for flavour but a little extravagant for sprouts!

Barnet soup

Great for left over roast veg! Use what you have and substitute instead of those below roasted from scratch.

Oliver Rowe from Urban Chef

For 4

2 parsnips, peeled
3 large beetroot, peeled
2 large waxy potatoes (such as charlotte or pink fir apple), peeled
2 large carrots, peeled
2 cloves garlic, peeled and crushed
salt and freshly ground black pepper
8 tbsp olive oil
1 large onion
4 sticks celery
2 large leeks
850ml/1½ pints chicken or vegetable stock (water is fine if you don't have either)
1½ tsp freshly grated horseradish

To serve
4 tbsp crème fraîche
1 tsp olive oil, plus extra for drizzling
a squeeze of lemon
4 slices of good, crusty white bread
butter

Method
1. Preheat the oven to 240C/460F/Gas highest setting.
2. Chop the parsnips, beetroot, potatoes and carrots into generous chunks. Toss them in a large bowl with the garlic, salt, pepper, and 4 tbsp of the olive oil. Spread them out on a baking tray in a layer no more than one deep and place in the middle of the oven. Cook the vegetables until they're soft and have taken on a bit of colour.
3. While the root vegetables are cooking, peel and chop the onion into 1cm/½inch pieces. Wash, peel and chop the celery and clean the leeks. Leeks can hold earth between the leaves so once you've trimmed off most of the green parts, split them nearly all the way down lengthwise, just stopping short at the root end, and rinse them well in cold water. When they're really clean, quarter them lengthwise and slice into 1½ cm/¾-inch slices.
4. Heat the remaining 4tbsp of olive oil in a large stainless steel saucepan or stockpot until almost smoking. Add the onions, give them a good stir and add a nice pinch of salt. When they've softened turn the heat down to medium. When they've started to go a lovely golden brown, add the celery. When that's softened add the leek. When that in turn is nice and soft but not browned, add the stock and the roast vegetables when they're ready. Simmer for fifteen minutes.
5. While the soup is cooking, stir the horseradish into the crème fraîche with a teaspoon of olive oil and the lemon juice and season well.
6. Allow the soup to cool slightly, then purée in a food processor or using a hand-held blender. Return to the pan, thin to the desired consistency with water, and check for salt - I always find that soups need more seasoning than I think. Toast the slices of bread and butter them.
7. Bring the soup back to a simmer then serve, piping hot, with a dollop of the crème fraîche, a drizzle of olive oil and a twist of black pepper. I like the toast with plenty of butter so it melts as I dip it into the soup.

Hatley Road at Christmas

Hatley Road at Christmas
December 15th 2007

Canapés
Sumarocca Extra Brut Cava

Barnet soup
the Society’s Vin d’Alsace

Beef Wellington
with red wine and shallot sauce
Salmon en croute
with parsley sauce
Sprouts a la brigoule en croute
Roast potatoes parsnips and onions
Winter greens with juniper
the Society’s Exhibition Haut Medoc 2004

Salad

Apple & pear tart
Chocolate gâteau
Nahe Scheurebe-Eiswein 1998

English cheeses
the Society’s Special Reserve Port
Henriques & Henriques Sercial, 1997

Salmon/fish terrine

Serves 8

Ingredients

250g (9oz) skinless salmon fillets
250g (9oz) small skinless monkfish fillets, halved if large
250g (9oz) skinless haddock fillets
250g (9oz) skinless whiting fillets
1 carrot, very finely diced
2 shallots, very finely chopped
2 celery sticks, very finely diced
2 small radishes, very finely diced
Bouquet garni made from a few sprigs each of parsley, thyme and dill, tied together
Salt
4 tablespoons flat-leaved parsley, torn
Black pepper
Juice of 1 lemon
½ teaspoon paprika
Pinch of powdered saffron
Pinch of grated nutmeg
2½ teaspoons powdered gelatine
To garnish:
1 tablespoon finely chopped shallot
Finely pared zest of 1 lemon
4 tablespoons finely chopped parsley

Preparation method
1. Put all the fish in a large saucepan or or casserole. Add 225ml (8fl oz) water, the carrot, shallots, celery, radishes, bouquet garni and salt. Slowly bring to the boil, then reduce the heat, cover and poach gently for 10 minutes. Remove from the heat and leave to cool in the cooking liquid.
2. When completely cool, discard the bouquet garni. Remove the fish from the pan and place on a tray. Slice the monkfish into medallions and break the remaining fish into generous bite-sized pieces. Place all the fish in a large mixing bowl. Strain the cooking liquid into a jug and transfer the strained vegetables to a plate. Add the parsley and some pepper. Set aside.
3. Place 125ml (4fl oz) of the reserved cooking liquid in a heatproof bowl. Add the lemon juice, paprika, saffron and nutmeg and stir to mix. Add salt to taste. Sprinkle the gelatine over the surface and leave to soak for 5 minutes.
4. Heat a large frying pan of water to just below boiling point. Set the bowl of gelatine bouillon in the pan and heat gently for 3-5 minutes until the gelatine has dissolved completely and the bouillon is clear.
5. Line a small Pyrex loaf pan, terrine mould or bowl with cling film, allowing a generous amount to hang over each side. Layer the fish pieces and vegetables in the mould, arranging them so that there is an attractive mix of colours and textures. Pour the gelatine mixture evenly over the fish.
6. Fold the excess cling film back over the surface of the terrine and place a lid or plate on top to weigh it down. Refrigerate for 6-8 hours or until completely set.
7. To serve, use the excess cling film to lift the fish terrine out of the mould and turn out on a serving plate, removing the cling film. Put the shallot, lemon zest and parsley in a small bowl and stir to mix. Sprinkle the mixture over the terrine, pressing it down lightly. Serve in slices with a leafy salad.