roti prata

quick to make - but benefits from a long rest before cooking

• Plain Flour 600g
• Water 300m
• Salt 1 teaspoon
• Sugar 1 tablespoon
• Oil 15 ml
• 1 egg

Put all the ingredients into a food processor with the dough blade attached. 

Blend for 20 seconds until all the flour and water are mixed and the dough looks like a shaggy mass.

Rest the dough for 20 mins then turn on the processor for 30 seconds followed by 2 min rest and another 30 seconds. This makes the dough easier to process. 

Divide into balls and rest the dough: minimum 50 mins, longer if possible.  Overnight allows a slight fermentation and improved flavour.  

Roll each ball in flour and, using a rolling-pin, roll into a thin round approximately 15cm/6in in diameter. 

Heat a large dry frying pan over a medium heat and cook each roti for 30 seconds on one side, to set the dough. 

Turn over, and cook for another minute, until small bubbles appear on the top and light brown spots appear underneath. 

Turn over again and cook for a further 30-40 seconds. The dough will start to puff up so press down with a rolled-up tea towel to force steam to escape. Each time you press with the towel, rotate the roti in the pan to keep it moving on the hot surface (to avoid burnt spots). 

figgy cake (or apple or fruit cake)

"O bring us a figgy pudding - and a cup of good cheer"

a lighter alternative to Christmas cake or pudding, with a hint of festiveness about it from the peel and spice, but good at any time

• 170g salted butter at room temperature
• 170g light muscovado sugar
• 3 eggs
• 170 g plain flour
• peel of half a tangerine/clementine/lime, chopped finely
• 280g fruit*
• 85g pine nuts or flaked almonds
• 2 tsp mixed spice/nutmeg/dry ginger (your preference)
  

*This is largely based on a recipe by John Whaite for a prune cake.  These options have worked for me:

1. a jar of figs in courvoisier, chopping finely and drying them out in a low (150C) oven for about 15 minutes.  (fresh figs should work too). 
2. grated apple adding a teaspoon of powdered cinnamon
3. sultanas/currants, steeped in lemongrass/ginger tea for 20 minutes then drained.  

      I am told this is also similar to recipes for banana bread.

• Oven at 150C.  
• Grease and line a small loaf tin (mine is 20cmx10cm).
• In an electric mixer (using the paddle attachment), cream together the butter and sugar until paler, smooth and light in texture.
• Keep the mixer going on a slow beat and add the eggs plus one tablespoon of the flour, then the orange peel, until well mixed in.
• Now add the rest of the flour a few spoons at a time, again until uniformally mixed.
• Finally fold in the fruit and nuts and spice.
• Spoon the mixture into the lined bread tin and level the top.
• Bake in the oven for 60-65 minutes or until a skewer come out clean.
• Allow to cool for a few minutes then turn out onto a wire rack.

Tofu and mushroom ramen

Japanese style vegan dish with a very rich, distinctive flavour

for 2 as a main course dish (or 4 as an appetiser)

The quantities can be varied.  You could also add chopped pak choi

• 700ml boiled water
• 1 dstsp dark soy sauce, plus extra to serve
• 1 mushroom (or vegetable) stock cube
• 2 tbsp brown miso paste
• 1 tbsp lime juice
• 100g medium dried egg noodles (or rice noodles)
• 200g firm tofu, drained, cut into 6 rectangular slices
• groundnut oil
• 2 large eggs
• 100g chestnut mushrooms, thinly sliced
• 75g fresh beansprouts, rinsed and drained
• 3 spring onions, trimmed, very thinly sliced
• 25g roasted cashew nuts, roughly chopped
• dried flaked chillis

Prepare and have to hand all the components.  The actual cooking is very quick once you have all the ingredients ready.

• Boil the eggs for 5 minutes, drain and peel when cooled.
• Briefly fry the sliced mushrooms in a little oil in a saucepan.  
• Prepare the beansprouts and spring onions,and nuts.
• Prepare the tofu, dry it, and sprinkle both sides with the flaked chilli

Now the cooking:

• Add the soy sauce stock cube, miso paste and soy sauce into the boiling water in a saucepan.
• Add the noodles and cook for 3-4 minutes, or until just tender.
• Add the mushrooms and lime juice. 
• (Add the pak choi at this point if used, giving them about 3-4 minutes cooking time).
• Just before the tofu is ready (below) add the beansprouts and spring onions for the final minute.

In parallel:

• Fry the tofu pieces and fry carefully for 3-4 minutes on each side, or until pale golden-brown on both sides. 

Taste and adjust the ramen (add extra soy sauce, lime juice and chilli to suit your taste) then pour all into two deep bowls.
Transfer the fried tofu to the bowls along with the boiled eggs, halved. 
Sprinkle with the chopped cashew nuts and more chilli if you fancy it.

spanish chicken and chorizo

Simple and comforting!

for2

Can be served with a salad and if you think it needs more liquid, a jus.

• olive oil
• 4 chicken thighs (bone in, with skin)
• 250 g chorizo sausages, cut into 4cm pieces
• 300g new potatoes, halved
• 1 red onion, chopped
• flat parsley
• zest of a lime

Heat oven to 200C.
Spread a shallow baking tin with the oil, rub the chicken all over in the oil, leaving skin side up.
Add the chorizo and potatoes to the tin.
Sprinkle the onion and parsley over, and then the lime zest.
Put in the oven and cook for 1 hour 10 mins.
Half way through, baste the mixture with the liquid in the tin.

Salad, eg:

• Cos lettuce, shredded 
• Spring onions (matchsticks)
• Tomatoes
• Sliced radishes
• Dressing: olive oil, lime juice, mustard, salt+pepper, garlic

Jus:

• Fry a chopped onion: fry in a liberal amount of butter.
• Add a jigger of sherry and reduce until it thickens.
• Add a glass of wine and continue to reduce.
• Add a mugful of beef stock and continue to reduce.

 l

indian style lamb cutlets and salad

worth splashing out on really good quality meat such as salt marsh lamb for a very tasty meal

for4

Could be served with daal, lime pickle and/or naan

lamb:

• 8 large (but not too thick) lamb cutlets (or 12 small ones)
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1 tsp ground ginger
• 1/2 tsp ground cloves 
• 1/2 tsp ground cinnamon
• 1 tsp cayenne pepper
• 2 tsp salt
• 1 garlic clove
• ground nut oil

salad:

• 500g  mushrooms, chopped into large 2.5cm pieces
• 1 tsp salt
• 1 tsp turmeric
• 1 tsp ground ginger
• knob of butter
• ground nut oil 
• 50g sultanas
• 1 tsp wine vinegar
• salad leaves, eg rocket, pea shoots, chopped cos
• 50g pine nuts

For the salad:
Just cover the sultanas in boiling water.
Toast the pine nuts in a dry medium heat frying pan (keep shaking so as not to burn, it will only need a couple of minutes).
Fry the mushrooms in a little butter on a low heat in a lidded pan.  They should produce liquid as they soften.  Remove lid and keep simmering until the liquid is absorbed.
Allow the mushrooms and sultanas to cool, squeeze out excess water from sultanas, mix together.
Mix in the spices and salt.
Put the leaves in a bowl and mix in the mushroom/sultana mixture.
Toss the pine nuts over the top.

For the lamb:
Mix together the spices and salt and spread over a plate or wide dish.
Dip the lamb chops into the mixture, covering well all over.
Heat the oil to a medium heat, then fry the cutlets for around 3 minutes each side.  The y should be well browned but still pink inside.
 

 

beef and mushroom pie

delicious comfort food for a stormy night

for 4
you will need a heavy bottomed, lidded saucepan, and a pyrex or tin pie dish

700g stewing steak, in chunks
1 large onion, chopped
2 handfuls mushrooms, sliced
ground nut oil
vegetable or beef stock
1 dstsp soy sauce
1 dstsp worcester sauce
oregano (or your choice of herb)
salt and pepper
1 tbsp/15g butter at room temperature
1 tbsp/8g plain flour
600g puff pastry (shop bought or make it yourself - here's Paul Hollywood's recipe)

1.  In a large lidded saucepan, fry the onion in the oil until soft.
2. Add the steak and fry until nicely browned all over.
3. Add the stock (enough to generously cover the meat) and the soy and worcester sauces and bring to the boil.
4. Add 2 tsp oregano and a generous milling of pepper.
5. Put on the lid and simmer for 1 hour.
6. Add the mushrooms, bring back to the boil and simmer for a further hour.
7. Allow to cool.  Taste and add additional sauces, herbs and salt if you think it needs it (the soy sauce will add salt so it may not need additional salt).
8. Make a beurre meuniere to thicken the liquid: using a fork, in a ramekin or small bowl, mix together the flour and butter to form a paste; add a few spoons of the liquid from the pan, bit by bit, until you have a smooth liquid, about the consistency of cream.  
9. Add this to the pan and stir in.
10. Set the oven to 200C (390F).
11. When cool, transfer pan contents to the pie dish and add the puff pastry on top, sealing well down at the edges.  Make a few holes in the pastry with a fork.
12. Place the dish on a baking tray and bake in the oven for about 35 minutes.

festive apple preserve

A good accompaniment to Christmas pork or any roast meats

 

to make 2 jars

1 kg (after peeling and coring) cooking apples
1 tbsp lime juice
350g sugar (eg mix of muscovado and golden caster sugar)
600ml water
zest of 1 orange
spices, eg:
- cinnamon - 2 sticks
- 1 tsp allspice
- 1 dstsp ginger finely grated
- 10 cloves
- 10 cardamoms, crushed

1. Chop the apple flesh finely, place in a bowl and add lime juice, stirring to cover the apple and prevent browning.
2. Put the sugar and water in a thick based saucepan, and heat until the sugar is dissolved, bring to the boil.
3. Add the chopped apple, bring back to a simmer, and cook for 8 minutes.
4. Pour the contents through a sieve into a boil.  Retain the apple.
5. Return the liquor to the the saucepan to thicken, adding half the orange zest and all the spices.
6. After about 20 minutes, remove the woody remains of cinnamon, cloves and cardamom.  Taste the liquor - it shoud already be spicy, but adjust with more powdered spice if needed.
7. Continue to boil the liquor until it thickens, over a low heat, stirring frequently (it can boil over easily so keep a watchful eye).  Use the 'jam test' to establish if it is the correct consistency (put a spoon in the freezer for a few minutes, then drop a little of the liquor on the spoon: if it is viscous and jam-like when cool it is the correct consistency.
8. Add back the cooked apple to the saucepan with the rest of the orange zest, and combine (don't overdo, the apple pieces should retain their shape and not be mushy).
9. Fill your sterilized jars (as full as possible) and screw up the lid.   Should keep for months in the cupboard (fridge once opened).

lemon and ginger iced tea

refreshing in hot weather when served ice cold

to make 2 litres

• 2 spice tea bags (eg Pukka star anise & cinnamon)
• 2 large lemons (or about 125ml shop bought juice)
• 5 tbsp cordial (eg equal parts Bottle Green elderflower/ginger & lemongrass)
• 50g brown caster sugar (or muscovado)
• water

Note quantites are flexible: taste as you add the cordial and add more or less to taste

Place the tea bags in 1 litre boiling water for 5 minutes.

Remove bags and add sugar, stir to dissolve.

Squeeze lemons, pass juice through a sieve and add to the tea.

Add cordial and stir.

Top up to 2 litres with cold water.

Refrigerate when cold.

seared chicken salad (or courgette salad)

a light summer salad using fresh seasonal ingredients

• juice of 1 orange
• 1 tbsp wine vinegar
• 20g muscovado sugar
• 1 tsp paprika or chilli flakes
• 2 tbsp lemon juice
• 4 tbsp olive oil
• 1 garlic clove, crushed
• salt and pepper
• 6 skinless uncooked chicken breasts*
• 2 small fennel bulbs, or 1 leek, thinly sliced
• 15g flat parsley or coriander leaves
• 15g mint leaves
• 50g mushrooms, thinly sliced ¶

* You can use cooked breasts, in which case omit the oven cooking after they are seared.

¶ Instead of mushrooms you could use green beans or broad beans, in which case boil them for a few minutes rather than searing

1. Heat oven to 180C fan.
2. Put the orange juice, sugar and vinegar in a small pan and simmer until thickened.  This should give you about 3 tbsp of a thick syrup.
3. Heat a ridged griddle pan until very hot.
4. In a small bowl put half the olive oil and some salt and pepper, then coat the breasts and place them in the griddle pan.  Sear until they have clear char lines, about 2 minutes each side.
5. Transfer the breasts to the oven and bake until cooked, about 15-20 minutes.
6. Throw the mushrooms into the griddle pan and sear briefly, until softened.  No need to add more oil.
7. When the chicken has cooled, tear it into chunks and place in a large mixing bowl, with the mushrooms.
8. Pour over half the orange paste and mix well.  (Keep the other half for other uses - it will keep a few days).
9. Add the leaves, lemon juice, garlic and chilli and mix well.
10. Transfer to a clean bowl and top with the fennel or leek slices.

For the courgette alternative to chicken, slice the courgettes diagonally and sear for 5 minutes each side (they do not need time in the oven).  You could also add lightly baked tomatoes and walnuts to the mix instead of mushrooms.
 

croissants

lovely and light, buttery but not greasy: that's the ultimate goal!

500g strong white flour
- plus extra for dusting
1 ½ tsp salt
50g sugar
14g dried yeast
300g butter, at room temperature
vegetable oil, for greasing
1 egg

• Put the flour, salt and sugar in a mixing bowl. Measure 300ml cold water into a jug, add the yeast and stir. Make a well in the flour and pour in the liquid. Mix, then knead on your work surface for 10 mins. Shape into a ball, put in a lightly oiled bowl, cover and chill for at least 2 hrs.
• Put the butter between 2 sheets of baking parchment. Using a rolling pin, bash and roll it into a rectangle about 20 x 15cm. Leave wrapped in the baking parchment and chill.
• Transfer the chilled dough to a floured surface and roll into a 40 x 20cm rectangle. Place the unwrapped slab of butter in the centre of the dough, so that it covers the middle third.
• Fold one side of the dough up and halfway over the butter.
• Fold the other side of the dough up and over the butter in the same way, so that the two edges of the dough meet in the centre of the butter.
• Fold the dough in half so that the point where the ends of the dough meet becomes the seam. Wrap in cling film and chill for 30 mins.
• Repeat the rolling, folding and chilling process (steps 3-6) twice more in exactly the same way – rolling the pastry while it’s still folded – without adding more butter. Wrap and chill overnight.
• The next day, roll the dough out on a floured surface into a large rectangle, measuring about 60 x 30cm. Using a sharp knife or pizza cutter, trim the edges to neaten.
• Cut the dough in half lengthways so that you have 2 long strips, then cut each strip into 6 or 7 triangles with 2 equal sides.
• Take each triangle in turn and pull the two corners at the base to stretch and widen it.
• Starting at the base of each triangle, begin to gently roll into a croissant, being careful not to crush the dough.
• Continue rolling, making sure the tip of each triangle ends up tucked under the croissant to hold in place. If adding any fillings (see tips, below), place across the widest part of the triangle before rolling up.
• Bend the ends of the croissants inwards, then transfer to baking trays lined with baking parchment, spaced well apart. Cover with lightly oiled cling film and leave to rise for 2 hrs, or until doubled in size.
• Heat oven to 200C/180C fan/gas 6. Mix the beaten egg with a pinch of salt and use to generously glaze the croissants. Bake for 15-18 mins until risen and golden brown, then cool on wire racks.

tomato chutney

600g tomatoes, quartered (you can blanch* and remove skins if preferred)
1 dessertspoon tomato puree
150ml white wine vinegar
1 shallot, peeled, finely chopped
1 garlic clove, peeled, finely chopped
2cm/¾in piece fresh root ginger, peeled, finely grated
1 red chilli, finely chopped or 1 tsp paprika
125g sultanas
100g light brown sugar

• To blanch, steam over boiling water for about 5 minutes.  When the skins split, you can lift them out and remove the slins easily with a knife and fork.
  Put all ingredients into a lidded pan, adding the sugar last and stirring until it dissolves in the juices, and bring the mixture to the boil. 
  Reduce the heat and simmer for 1 hour, or until the chutney has thickened and you can draw a wooden spoon across the base of the pan so that it leaves a channel behind it that does not immediately fill with liquid.
• Spoon the chutney into sterilised jars.

rosemary and lemon chicken

tasty and moist roast chicken for summer

for 4

• 20g rosemary
• 3 tbsp butter
• 1 garlic clove, crushed
• 1 lemon, zested and then halved
• 1 tsp paprika
• 1¼kg whole chicken, preferably free-range
• 4 medium carrots (or other roastable veg, eg swedes)

serve with potatoes boulangère or roast potatoes, and gravy made from the chicken juices or a white wine reduction

Heat oven to 190C/170C fan. Very finely chop half the rosemary and mix with 2 tbsp of the butter and the garlic, lemon zest and chilli. Gently lift the skin away from the breast of the chicken and press the butter underneath on both sides. Rub the remaining butter on the outside of the chicken. Stuff the lemon inside the cavity.
Place the chicken on a wire rack over the carrots in a medium roasting tin. Season, then scatter with the remaining rosemary leaves. Roast the chicken for 1 hr 10 mins or until the juices run clear, then remove from the oven and let it rest for 10 mins before carving. Serve it carved on a board with the carrots and potatoes and gravy alongside.

lobscouse (beef casserole)

a very hearty traditional beef stew 

Visiting Liverpool recently, I wondered at the origin of 'scouse' and 'scouser'.  Ian told me that a common Cumbrian dish is called scouser, a sort of dry stew.  Looking in to this, it seems to be a sailors' dish common around northern Europe (lapskaus in Norwegian, and labskaus

in German, although the dishes actually vary a lot) seemingly adopted by Liverpudlians in the 19th century, when the city was the biggest port in the world, and so popular that they got the nickname of the dish.  It is still popular in Liverpool, with variations throughout the north west of England.  Lamb is often used instead of beef.  This recipe is based on a version by the Hairy Bikers, with a few adaptations, and extremely tasty, hearty and simple to make. 

Traditionally served with good crusty bread and often also with pickled red cabbage, gherkins or beetroot (which is similar to the German version).

This would be a good way of using up leftovers, eg with roast beef just for the last 15 mins and the overall cooking time reduced to about 1½ hours.  The vegetables can also be varied to whatever you have to hand, to give a similar bulk. 

 

for 2 good sized portions

1 tbsp olive oil (I imagine dripping would be more authentic!)
450g stewing beef, chopped
1 medium onion, peeled, chopped
1 medium potato, sliced (peel left on if in good condition)
½ swede, peeled, chopped (or a turnip)
1 leek, trimmed, sliced into 2-3cm lengths
1 carrot, peeled, sliced ditto
small bunch of flat parsley, chopped
salt and generous helping of ground black pepper (say 1 teaspoon)
about 500ml beef stock

optional bread and pickles to serve as above

• Heat the oil/fat in a heavy bottomed casserole dish over a medium heat. Add the beef pieces and cook for 4-5 minutes, stirring occasionally, or until browned all over.
• Remove the beef and marrow bones from the pan and set aside on a warm plate.
• Add the chopped onion to the casserole the beef was cooked in. Fry in the pan juices for 1-2 minutes, or until softened.
• Stir in the potato and swede and continue to cook for a further 2-3 minutes.
• Add the chopped leek, carrot and parsley asalt and black pepper. Continue to cook for a further 1-2 minutes, or until just softened.
• Return the beef to the casserole, then pour over enough beef stock to just cover the casserole contents.
• Cover the casserole with a lid, then cook until the beef is tender.  Stir it up occasionally. (You could also transfer to an oven at 150°C.)  This will take about 2 ½ hours. The liquid should be greatly reduced so that the meat and veg are still succulent but there is not a lot of liquid when transferred to the plate (but don't overdo and burn it!)
• Serve with the crusty bread and pickle.

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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kimchi

A great spicy accompaniment that goes with many things and keeps for up to 3 months in the fridge

This is based on a Jamie Oliver recipe but I used some more easily available substitutions and it worked well.
You will need a large, sealable kilner jar or similar, sterilized in boiling water before using

• 1 Chinese cabbage (the large oval type)
• salt
• 6 cloves of garlic, peeled
• 1 thumb-sized piece of ginger, peeled
• 1 teaspoon caster sugar
• 2 tablespoons dried smoked paprika*
• 200g crunchy vegetables** 
• 6 spring onions
• 2 tablespoons Korean shrimp paste***

* authentic recipes use Korean gochugaru, but the Hungarian variety seems to work fine

** traditionally daikon, a Korean white radish, (aka white radish or mooli) but I have substituted carrot and kohl rabi - the carrot adds interesting colour

*** I substituted Thai fish sauce

1. Quarter and remove the stalks from the cabbage, then chop it crosswise at 2cm intervals, break it up and place in a large bowl. Sprinkle over 4 tablespoons of sea salt and massage it in with your hands.
2. Cover with cold water and sit a plate on top to keep the veg submerged. Set aside for 2 hours, then rinse it thoroughly under cold water in a colander, and leave to drain for 30 minutes.  Squeeze out any excess water.
3. Cut the vegetables and spring onions into matchsticks.
4. Blitz the garlic, ginger and sugar together to a smooth paste. Add the shrimp paste/fish sauce and paprika and mix well.
5. Mix all the ingredients in a large bowl.
6. Spoon the kimchi into your kilner jar and press it down so the juices rise, leaving a gap at the top, then close and seal the lid.
7. Leave the kimchi to ferment at room temperature for up to 5 days (place the jar on a plate to catch any brine that might bubble over.) Check every day, letting out some gas and pressing the vegetables down into the brine.You may find small bubbles rising, showing it is fermenting.
8. The kimchi is now ready: transfer the jar to the fridge.  Its flavour will improve with time.

minestrone

good winter warming soup

vegetables: onion and garlic essential but otherwise you can vary it depending on what you have, eg:
-  1 red onion
-  1-2 cloves garlic
-  1 carrot
-  2 sticks celery
-  1 small leek (quarter lengthwise and chop into slices)
-  1 small potato

olive oil
1 x 400g can chopped plum tomatoes
200g canneloni (or similar) beans
1/2 tsp dried oregano
salt and pepper
50g pasta (any type but smash up if big such as penne)
1 litre vegetable (or beef) stock
good handful of seasonal greens, eg savoy cabbage
parmesan cheese, about 4 tbsp, grated

other options:
-  smoked bacon lardons
-  fresh basil leaves

1. Chop the onions and garlic finely and fry for 5 minutes in olive oil in a pan big enough to take all the ingredients.
2. Chop the other vegetables, add to the pan and fry gently for a further 10 minutes.
3. If using lardons, fry them separately until brown and then add them to the main pot.
4. Add the tomatoes and stock to the pan, bring to a boil.  Add the oregano, salt and pepper. I use quite a lot of pepper! Stir well as it comes to the boil.
5. Cover with a lid and simmer for about 30 minutes.
6. Add the greens and pasta, stir in and cook for a further 8 minutes.
7. Add the beans and cook for a further few minutes, until the pasta is how you like it (should be a little al dente).  Add some boiling water if the soup is too thick at this stage.
8. Stir in the basil leaves at the end, if used, and add more salt and pepper if necessary.
9. Serve topped with the grated parmesan cheese

albondigas - spicy lamb meat balls

tasty and quick way of preparing minced lamb: 

spanish with an arabian influence

for 4

For the albondigas:

40g bread, torn into pieces
3 tbsp milk
125g thinly sliced Serrano ham, finely chopped
600g lamb mince
2 garlic cloves, crushed
1½ tsp (7g) cumin seeds (or ground cumin)
1½ tsp (7g) ground coriander
¾ tsp (3.5g) hot paprika
2 tbsp (36ml) chopped fresh flatleaf parsley
¾ tsp (3g) salt
¾ tsp (3g) freshly ground black pepper
2 tbsp olive oil, for frying

For the sauce:

3 tbsp olive oil
150g shallots, finely chopped
3 garlic cloves, crushed
½ tsp crushed dried chillies
2 tbsp tomato puree
200ml fino sherry
200ml chicken stock
½ tsp salt
freshly ground black pepper

Accompaniments: 

600g potatoes (eg King Edward)

Handful flat-leaf parsley leaves

Method

• For the albondigas, soak the bread in the milk for five minutes, then squeeze out the excess milk. 
• Place the bread, ham, lamb mince, garlic, spices, chopped parsley and seasoning into a bowl and mix until well combined. 
• Shape the mixture into approximately 30 meatballs (ie about 25g each).  Set aside while you prepare the potatoes and sauce.
• Clean and dice potatoes (leaving skins on - remove any eyes and blemishes)
• Oven bake poatoes in sunflower oil at 180C for 45 minutes.  Turn every 10 minutes or so until they are golden brown.
• Meanwhile for the sauce, heat the olive oil in a frying pan and fry the shallots, garlic and chilli for 8-10 minutes, or until softened.  
• Add the tomato puree, sherry, stock, salt and pepper and simmer, stirring now and then, until the sauce has reduced and thickened. If started immediately after the potatoes it should be ready at the same time.
• Returning to the meatballs, heat the olive oil in a large frying pan and fry the meatballs for 4-5 minutes, or until golden-brown all over. (Do this in about 3 batches, then transfer to an open dish in the oven: this will allow the oil to drain from the balls. The last batch should be finished before the potatoes.) 
• When the potatoes are almost ready, take out the meatballs, divide between warmed plates, pour over the sauce, and take out the potatoes and add to the plates.  Dress with the parsley leaves.

chicken sofrito

lovely moist chicken recipe, a Spanish Sepphardi dish via Jerusalem and Ottolenghi

for 4 (for 6 use a 2.3kg chicken and increase everything else by 50% and cooking time by 30mins)

sunflower oil
1 chicken about 1.5kg
2 tsp paprika
1/2 tsp turmeric
1/4 tsp sugar
2 1/2 tbsp lemon juice
1 whole lemon, chopped up
1 large onion, halved and sliced
750g potatoes, cut into 2cm dice
garlic cloves, unpeeled (Ottolenghi uses 25! but less is fine and I've also had it successfully without)
salt and pepper

• 'Butterfly' the chicken by cutting with a sharp knife vertically between the breasts until fully opened up.
• Pour 1 tbsp oil into a large lidded pan, sear the chicken skin side down for 4-5 minutes. Turn and sear the other side for about 2 minutes.
• As you do this, season all over with the paprika, turmeric, sugar, 1/3 tsp salt, 1 tsp ground pepper and 1 1/2 tbsp lemon juice.
• Add the onion, lid the pan, and let the chicken cook in its juices for an hour on a low heat on the hob or in the oven at 160 degC (you may need to add a little boiling water if it dries out - check from time to time).
• Meanwhile, fry the potatoes and garlic in batches for about 6 minutes each, till potatoes are golden brown.  
• When cooked for an hour, remove the chicken and place the potatoes, garlic and lemon in the pan, mixing in with the juices.  Return the chicken, replace the lid and continue cooking for another 30 minutes.
• The chicken should then be falling off the bone and the potatoes soft and juicy.  Pour over the remaining 1 tbsp lemon juice when you serve.

sprouts tofu and shiitake salad

a great winter salad -- good served warm or cold

serves 4

marinade:
   2 tbsp sweet chilli sauce
   1.5 tbsp soy sauce
   2 tbsp sesame or ground nut oil
   1 tsp balsamic vinegar
150g firm tofu
500g brussels sprouts
100g spring onions, sliced
1/2 tsp dried chilli flakes
120g shiitake mushrooms, quartered
15g fresh coriander leaves, coarsely chopped
1 tbsp sesame seeds
 sunflower oil for frying

• Marinade the tofu.  Mix marinade ingredients. Cut tofu into cubes about 1cm in size, and stir into the marinade.
• Trim the bases off the sprouts and cut each into three thick slices.
• In a large non stick saucepan, heat sunflower oil to a good heat, add a little salt, and fry about half the sprouts in a single layer for about 2 minutes on each side.  Don't stir too much, but allow to become well browned, almost burned in a few places.  Remove to a large bowl and repeat with the remainder.
• Now add a little more oil and saute the mushrooms, spring onions and chilli flakes for about 2 minutes. Remove and add to the bowl.
• Using tongs lift half the tofu pieces into the pan, reducing to medium heat, and fry (careful of spitting) about 2 minutes on one side, then turning once for 2 minutes on the other side.  Remove and add to the bowl.  Repeat with the remainder.
• Return all the cooked ingredients to the pan, add the tofu marinade, and half the coriander.  Toss all together.
• Serve, garnished with the remaining corander and sesame seeds.

Ribollita - chick pea and fennel stew V

A great rich, filling vegetarian stew, based on ancient Tuscan recipes via Ottolenghi's Plenty.  Like many of the best recipes, it originated as a way of using up leftovers.

For 4 as a main course or 6+ as a starter. Ottolenghi's recipe has more liquid and is more soup like, which may be better as a starter.
Serve with bread rolls or boiled or baked new potatoes.

• olive oil
• 1 medium onion, sliced
• 1 medium fennl bulb, sliced
• 1 large carrot, cut lengthways and then across
• 2 celery sticks, ditto
• 1 tbsp tomato puree
• 200ml white wine
• 200g can chopped tomatoes
• 1 dstsp each: oregano, parsley and thyme (fresh or dried)
• 3 bay leaves
• 500ml mushroom stock (or veg stock)
• 150g sourdough bread (can be stale)
• 400g can chickpeas, drained and lightly mashed, leaving some of them whole.
• 2 tbsp basil pesto
• salt and pepper
• basil leaves for dressing (optional)

1. Saute the onion and fennel in 3 tbsp olive oil for 4 minutes.
2. Add the carrot and celery and continue to cook for 4 minutes.
3. Stir in the tomato puree and continue to stir for 1 minute.
4. Add the wine and simmer for 2 minutes.
5. Add the canned tomatoes, herbs and vegetable stock, plus salt and pepper to taste.
6. Simmer for 20 minutes on the stove.
7. While this is happening, switch the oven on to 180C.
8. Toss the bread, broken into rough chunks, in olive oil - enough to coat it - and some salt.
9. Bake in the oven for 15 minutes or until starting to brown.
10. After the 20 minutes is up on the stove, add the chickpeas and continue to simmer for 10 minutes.
11. Taste and adjust salt and pepper.
12. Add the bread from the oven, just before serving. 
13. Ladle into bowls for serving.  Add a spoonful of pesto and a little olive oil plus basil if used.

chocolate guinness cake

from Nigella Lawson via Gail: the Guinness makes this a very good most, rich cake, but without the obvious flavour of stout

• 250 millilitres guinness
• 250 grams unsalted butter
• 75 grams cocoa powder
• 400 grams caster sugar
• 142 millilitres sour cream
• 2 large eggs
• 1 tablespoon vanilla extract
• 275 grams plain flour
• 2½ teaspoons bicarbonate of soda

topping:

• 300 grams cream cheese
• 150 grams icing sugar
• 125 millilitres double cream (or whipping cream)

1. Preheat the oven to gas mark 4/180°C/350ºF, and butter and line a 23cm / 9 inch springform tin.
2. Pour the Guinness into a large wide saucepan, add the butter - in spoons or slices - and heat until the butter's melted, at which time you should whisk in the cocoa and sugar. Beat the sour cream with the eggs and vanilla and then pour into the brown, buttery, beery pan and finally whisk in the flour and bicarb.
3. Pour the cake batter into the greased and lined tin and bake for 45 minutes to an hour. Leave to cool completely in the tin on a cooling rack, as it is quite a damp cake.
4. When the cake's cold, sit it on a flat platter or cake stand and get on with the icing. Lightly whip the cream cheese until smooth, sieve over the icing sugar and then beat them both together. Or do this in a processor, putting the unsieved icing sugar in first and blitz to remove lumps before adding the cheese.
5. Add the cream and beat again until it makes a spreadable consistency. Ice the top of the black cake so that it resembles the frothy top of the famous pint

hummus

Bill's recipe

• 1 x 400g can chickpeas, drained but keep the liquid for now
• 1 lemon, juice of
• 1 dessertsp light tahini
• 1 clove garlic
• salt
• 2 tablespoons olive oil

to finish:

• more olive oil
• chilli powder

Mix all ingredients in first list together and use a hand zapper to mix to a paste.  NB consistency to your taste, some like it to have some roughness, some like it very smooth.
If the mixture seemes too dry add a little of the chicpea liquid.
Put the mixture in a container slightly bigger, sprinkle with chilli powder and pour over a little more olive oil to seal.

bigalan de pommes de terre

a picardy speciality we found in St-Valéry-sur-Somme: a very tasty, simple potato pie

for about 4

• 2 packs shop-bought flaky pastry 
• 500g potato 
• 2 onions 
• 150g smoked bacon (lardons or cut up small)
• salt 
• pepper
• crème fraiche

1. Divide the dough into two portions: 2/3 and 1/3. 
2. Line a pie dish with the 2/3 portion.
3. Cut the onions into thin slices and fry in a little butter until caramelized.
4. Peel the potatoes and cut into very thin slices.
5. Place successive layers of potatoes, then onions and lardons, seasoning each layer. 
6. Place the remaining pastry over the top, moisten the edges and firmly crimp the two pastry layers together. Prick the top of the pastry.
7. Bake for 1 hour at 180C. If pastry browns too quickly, cover with parchment paper or aluminum foil.
8. Before serving, cut an opening on the lid and pour in the cream.

sausage and bean casserole / tuscan bean soup

Delightfully rich Italian style casserole, served
with garlic bread -- and a delicious soup for next day

for 4
for the casserole:

• 150ml/5fl oz olive oil
• 1 large onion (or medium and small shallots)
• 8 good size meaty pork sausages
• 4 tbsp chopped fresh rosemary and parsley
• 2 cloves garlic pressed
• 1 tsp finely chopped dried chilli
• 4 carrots, peeled and finely chopped
• 4 celery sticks, finely chopped
• 2 x 400g cans borlotti and/or cannelloni beans 
• 400g (after shelling) broad beans (if in season - if not, another can of beans)
• salt and pepper to taste
• 500 ml mushroom stock (or veg stock)
• 20 cherry tomatoes, halved

for the garlic bread:
(this is all it needs for an accompaniment)

• baguette halved and cut into 75mm section
• olive oil
• 3 cloves garlic

1. Method
2. for the casserole:

• In a large saucepan, heat the olive oil until hot. 
• Chop then shallow fry half the onion in a casserole pan, until soft.
• Add the sausages and fry until slightly browned. 
• Add rosemary, garlic and the chilli and fry for a further minute.   
• Add the carrots, celery and broad beans (if used) and fry for a further three minutes.  
• Add the stock, cover with a lid and leave to simmer on a low heat for 20 minutes.
• Remove the lid, remove the sausages and cut into three pieces.
• Place the sausages back in the casserole with the cherry tomatoes and the rest of the onion or shallots, taste and season with salt and pepper.  
• Carry on cooking without the lid on a low heat for another 10 minutes allowing the sauce to thicken.
  
• Drain the canned beans, keeping the liquid, and add to the casserole. Continue to cook for a further 10 minutes. 
• Add some of the retained bean liquid if it seems too thick.  

 for the garlic bread:  

• Press the garlic and mix with the olive oil. 
• Spread this mixture over the cut face of the bread.   
• Brush the crust side with extra virgin olive oil and place on a hot griddle, turning until both sides are crusty. This will take about 6 minutes or so.

SOUP

If you have some of the casserole left over with a fair amount of liquid, beans and veg, you can use this as the soffrito for a tuscan bean and ham soup.

Just add to the pan:

• 1 medium onion, chopped.
• 100g shredded ham, preferably thick pieces (or lardons, fried in a dry pan until brown)
• 2 cloves garlic, pressed
• 4 more tbsp parsley and rosemary
• 1 litre mushroom stock (or veg or beef stock)
• season to taste
• you could add more beans and veg if you think it needs it

Bring to the boil then simmer with the lid on for about 15 minutes.

salmon ceviche

Very tasty as a tapa!

Tasty as a starter but would work as a main course with quantities doubled.
Other fish possible: in Spain we have had something similar with hake.
There are many variations.  I think cream is unusual as an ingredient.  Some others add chopped chilli rather than horseradish.

Per person as a starter:

• 100g raw salmon fillet
• 50g onion, finely chopped
• 50g gherkins, well drained and finely chopped
• 1tsp French mustard
• 1tsp horseradish sauce
• 50ml double cream
• 1 tbsp lime juice
• 1 tbsp dill, finely chopped

Cut up the fish into small strips, place in a bowl and stir in the other ingedients.
Chill and serve.

sour dough bread

the best bread you ever tasted. takes a long time but not a lot of effort, especially if you knead it with a mixer and dough hook.

Ingredients:
List 1

• 200g water
• 120g sourdough starter [see note 1 below]
• 236g whole wheat flour

List 2 [see also note 2 below]

• 274g water
• 85g rye flour
• 250g white bread (ie, 'strong') flour
• 170g spelt flour
• 13 grams (scant tbs.) salt

Method:

Evening of Day 1:

• Mix all List 1 ingredients together
• Ferment (let sit out at room temperature covered loosely with plastic) at 20C for 12 hours.

Morning of Day 2:

• Add List 2 ingredients to day 1 mix
• Knead until elastic, place in plastic covered bowl and refrigerate for 24 hours.

Morning of Day 3:

• Form a boule (round loaf) and ferment (let sit out on counter) 5 hours at 20C in a greased baking tray. Or use a loaf tin.
• Bake at 250C (or highest temperature possible) for 40-45 minutes.
  
  
  
  
  NOTE 1. 
  To make the starter:
  - 150mg wholewheat flour.
  - 150ml water.
  Mix together in a large glass jar. Leave open and at room temperature. The mixture should ferment.
  Each day for the next five days, throw away two-thirds of the mixture, and top up with a similar amount of flour and water
  At the end of the 5 days the mixture should be slowly bubbling at room temperature.
  It can then be kept in the fridge until needed. 
  If it stops bubbling bring back to room temperature again.
  If you do not use the starter, periodically throw away half and top up again with new flour and water. 
  
  NOTE 2.
  The mix of flour here works well but others work well too: eg a 5 flours mix of strong wholewheat, strong white, rye, spelt and granary.