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1 Contents

Starters...... 5 Bacon Floddies...... 6 Beans on Toast ...... 7 Cucumber Sandwiches...... 8 Devilled Mushrooms ...... 9 Dunelm of Chicken ...... 10 Garlic Mushrooms...... 11 Glamorgan Sausages ...... 12 Guacamole ...... 13 Sausage Rolls ...... 14 Scotch Eggs ...... 15 Tandoori Potato Wedges ...... 16 Welsh Rarebit (Caws Pobi)...... 17 Wensleydale Tarts...... 18 Soup...... 19 Barley Cream Soup ...... 20 Cabbage and Leek Soup ...... 21 Chicken and Corn Chowder...... 22 Cream of Carrot Soup...... 23 Cream of Onion Soup...... 24 Cream of Parsnip Soup ...... 25 Cream of Pea Soup ...... 26 English Onion Soup...... 27 Leek and Potato Soup ...... 28 Mushroom Soup ...... 29 Oriental Chicken Soup...... 30 Tattie Soup ...... 31 Tuna Chowder ...... 32 Welsh Leek Soup...... 33 Winter Warmer Soup ...... 34 Main Course ...... 35 Beef Stroganoff...... 36 Bubble & Squeak...... 37 Minted Meatballs...... 38 Pot Roast...... 39 Rissoles ...... 40 Steak and Mushroom Crumble ...... 41 Toad in the Hole ...... 42 Broth...... 43 Bacon Broth...... 44 Scotch Broth ...... 45 Vegetable Broth...... 46 2 Casserole & Stew...... 47 Alnwick Stew ...... 48 Beef & Potato Casserole ...... 49 Beef Stew ...... 50 Sausage Casserole ...... 51 Pies and Pasties...... 52 Beefsteak Pie with Cheese Crust ...... 53 Chicken Pie ...... 55 Corned Beef Pie ...... 56 Cornish Pasties...... 57 Scotch Pies...... 58 Shepherds Pie ...... 60 Gravy...... 61 Mushroom Gravy ...... 62 Onion Gravy ...... 63 Quiche & Flans...... 64 Leek & Bacon Flan ...... 65 Quiche Lorraine ...... 66 Dips...... 67 Cheese and Bacon Dip...... 68 Raita Dip...... 69 Spinach and Cheese Dip ...... 70 Indian Menu ...... 71 Beef Dopiazah ...... 72 Chicken Curry...... 74 Chicken Korma ...... 75 Chicken Tikka ...... 76 Kashmiri Rogan Josh...... 77 Lamb Biryani...... 79 Thai Chicken Curry...... 81 Scones & Shortbread ...... 82 Cheese Scones ...... 83 Scones...... 84 Scottish Shortbread ...... 85 Tea Scones ...... 86 Dessert Menu ...... 87 Apple Crumble...... 88 Cambridge Burnt Cream...... 89 Chocolate Mocha Pots...... 90 Chocolate Mousse...... 91 Chocolate Orange Mousse ...... 92 Chocolate Pudding ...... 93 Chocolate Rice Pots ...... 94 3 Christmas Pudding ...... 95 Custard Tart...... 97 Hasty Pudding ...... 98 Jam Roly Poly...... 99 Lemon Meringue Pie...... 100 Profiteroles ...... 101 Raspberry Bread Pudding ...... 103 Rice Pudding ...... 104 Spiced Custard Slice ...... 105 Swiss Roll Dessert...... 107

4 SSttaarrtteerrss

5 Bacon Floddies

Served with sausages and eggs as a breakfast or supper dish, they can be served on their own if preferred. Floddies are traditional to the Tyneside town of Gateshead.

Serves 4

INGREDIENTS Peeled potatoes - 225g (8 oz) Onions - 2 medium, peeled Streaky bacon - 175g (6 oz), finely chopped Self raising flour - 50g (2 oz) Salt and black pepper - To taste Eggs - 2, beaten Oil - 4 tbsp, or 40g (1½ oz) bacon fat

METHOD 1 Grate the potatoes, squeeze out any liquid and place in a bowl. 2 Grate or finely chop the onions and add to the potatoes with the bacon, flour and seasoning. 3 Mix very well together. 4 Stir in the eggs. Heat the oil or bacon fat in a large frying pan. 5 Put tablespoons of the mixture into the pan and fry steadily for 5-8 minutes, turning once, until golden brown and cooked through. 6 Drain on kitchen paper and keep hot until ready to serve with sausages and eggs.

6 Beans on Toast

This is another classic Student stand-by snack which doesn't really need a recipe but I include it for completeness.

Serves 2

INGREDIENTS Baked beans (vegetarian) - 1 can Onion - ½ finely chopped Bread - 4 slices, white or brown Butter - 2 oz Freshly ground black pepper - optional

METHOD 1 Heat the beans in a pan on the stove. 2 Melt in the butter. 3 Add the onion. 4 Meanwhile toast 4 slices of bread. 5 Butter the toast and place 2 slices of bread on each of 2 plates. 6 Pour the beans evenly over the toast. 7 Season with black pepper.

7 Cucumber Sandwiches

One of England's most traditional tea sandwiches, thinly sliced cucumber on good buttered bread. The crusts are always removed.

Makes 32

INGREDIENTS Seedless cucumber - 1 Unsalted butter - 125g (4½ oz), softened Grated orange zest - 1 tsp Firm white bread - 8 thin slices, crusts removed Firm wholemeal bread - 8 thin slices, crusts removed Fresh mint sprigs and thin orange slices - to serve

METHOD 1 Peel the cucumber, cut in half lengthways, and slice crossways as thinly as possible. 2 In a small bowl, combine the butter and orange zest and stir until creamy and blended. 3 Spread each slice of white bread with about 1½ teaspoons of the butter mixture. 4 Arrange several slices of cucumber on each slice and top with the whole-wheat bread. 5 Cut each sandwich into 4 triangles. 6 To serve, arrange the sandwiches on a platter, alternating white and brown sides of the sandwiches and garnish with mint sprigs and orange slices.

8 Devilled Mushrooms

Flat field mushrooms will give the best flavor for this dish.

Serves 4

INGREDIENTS Butter - 25g (1 oz) Mushrooms - 175g (6 oz), sliced Plain flour - 1 tbsp Milk - 150 ml (¼ pint) Worcestershire sauce - 2 tsp French mustard - 1 tsp Tomato purée - 1 tbsp Hot buttered toast - 4 slices Fresh parsley - to garnish

METHOD 1 Melt the butter in a saucepan, sauté the mushrooms for 2 minutes. 2 Add the flour, cook for a minute and slowly add the remaining ingredients, stirring continuously until the mixture boils. 3 Simmer for 2 minutes. 4 Pile on top of hot toast, serve immediately garnished with parsley.

9 Dunelm of Chicken

A dunelm is a Scottish hash that can be made of chicken or veal, usually in conjunction with mushrooms and cream.

Serves 2

INGREDIENTS Cold roast chicken breast - 225g (8 oz) Small white button mushrooms - 110g (4 oz), thinly sliced Butter - 50g (2 oz) Chicken stock - 150 ml (¼ pint) Salt and freshly ground pepper - To taste Lemon - ½, juice only Tarragon - 4-5 sprigs, chopped Double cream - 3 tbsp Small triangular pieces of fried bread - 8, freshly made

METHOD 1 Cut the chicken into tiny slices approximately 2.5 cm (1 inch) square. 2 Soften the mushrooms gently in the butter until they are limp. 3 Add the chicken stock, salt, pepper, lemon juice and chopped tarragon and bring to the boil. 4 Boil until the liquid has reduced by half, then add the cream and cook for 4 minutes. 5 Put in the chicken, turn down the heat and let it heat through very thoroughly without boiling as this would dry the meat. 6 Serve at once on a heated plate with the sippets of fried bread placed round the edge of the plate

10 Garlic Mushrooms

This popular pub starter can easily be made at home. Serve with your favorite dips.

Serves 4

INGREDIENTS Button mushrooms - 20 Egg - 1, beaten Fresh white breadcrumbs - 4 tbsp Garlic granules or garlic pepper - ½ tsp Seasoning METHOD 1 Dip the mushrooms in the egg. 2 Mix the breadcrumbs and the garlic granules and season with salt and pepper (don't add pepper if you are using garlic pepper). 3 Dip the mushrooms in the breadcrumb mixture. 4 Deep fry until golden. 5 Drain and blot on kitchen paper. 6 Serve with a separate sauce for dipping such as garlic mayonnaise or garlic dip.

11 Glamorgan Sausages

These were the poor man’s meatless substitute for the real thing and are today an interesting dish for vegetarians.

INGREDIENTS Fresh breadcrumbs - 175g (6 oz) Extra sharp cheddar cheese - 110g (4 oz), grated Small leek - 1, very finely chopped Fresh parsley - 1 tbsp, chopped Mustard powder - 1 pinch Eggs - 2, separated Milk - 4 tbsp Plain flour - for coating Vegetable oil - 1 tbsp Butter - 15g (½ oz)

METHOD 1 Mix the breadcrumbs, cheese, leek, parsley and mustard together. 2 Add 1 whole egg and 1 egg yolk and mix thoroughly. 3 Add enough of the milk to bind the mixture together. 4 Divide the mixture into 8 and shape into sausages. 5 Beat the remaining egg white until frothy. 6 Dip the sausages in the egg white, then roll in the flour to coat. 7 Heat the oil and the butter in a frying pan and fry for 5-10 minutes until golden brown. 8 Serve hot or cold.

12 Guacamole

Mexican-style recipes have been popular in the UK since the 1970s. This seems to taste better a day later, keep covered until ready to serve and then stir well. This is wonderful as a dip or on tacos and tortillas.

Serves 6

INGREDIENTS Ripe avocados - 3 Lime juice - 3 tbsp Spring onions - 6, very finely chopped Chilli - 1, seeded and minced Sun-dried tomato paste - 1 tbsp Cheddar cheese - 50g (2 oz), finely grated Smoked bacon - 2 rashers, grilled Soured cream - 2 tbsp Fresh coriander leaves - 3 tbsp, chopped

METHOD 1 Pit and peel the avocados, remove the pulp to a large bowl and mash with the lime juice. 2 Add all the remaining ingredients and fold well to ensure they are thoroughly combined. 3 Chill for at least an hour and then serve. 4 Alternatively place all the ingredients in a food processor and blend for 10-20 seconds.

13 Sausage Rolls

Good sausage rolls can be made with bought puff pastry, fresh or frozen. Use a 215g (7½ oz) packet and allow it to reach room temperature (which will take about 2 hours) before rolling it out. Make the rolls as below but heat the oven to moderate (200 °C / 400 °F Gas 6) and bake a further 15 minutes.

Makes 10-12

INGREDIENTS puff pastry - 2 sheets Sausagemeat - 225g (8 oz) Plain flour - To dust pastry Milk - to glaze

METHOD 1 Cut pastry into 2 strips.

2 Divide the sausagemeat into 2 pieces, dust with flour, and form into 2 rolls the length of the pastry.

3 Lay a roll of sausagemeat down the centre of each strip, brush down the edges of the pastry with a little milk, fold one side of the pastry over the sausagemeat and press the two edges firmly together.

4 Seal the long edges together by flaking.

5 Brush the length of the two rolls with milk, then cut each into slices 4 cm (1½ inches) to 5 cm (2 inches) long.

6 Place on a baking sheet and bake in a moderately hot oven (200 °C / 400 °F Gas 6) for 15 minutes to cook the meat

14 Scotch Eggs

This is a more traditional recipe

Serves 4

INGREDIENTS Eggs - 4, hard boiled Plain flour - a little Sausagemeat - 275g (10 oz) Egg - 1, beaten Breadcrumbs - To coat

METHOD 1 Peel the eggs and dust with flour. 2 Coat each with 50-75g (2-3 oz) sausagemeat, keeping it in a good shape. 3 Brush with beaten egg, coat with breadcrumbs and fry in deep fat for about 7 minutes. 4 Drain well and allow to cool. 5 Serve cut in halves with salad or as part of a cold buffet.

15 Tandoori Potato Wedges

Serves 2

INGREDIENTS Potatoes - 2 medium, scrubbed Tandoori paste - 2 tbsp

METHOD 1 Cut each potato into 8 equal sized wedges. 2 Brush each wedge with a light coating of tandoori paste and place them on their backs in a microwave dish. Cover with film and pierce the centre. 3 Cook in the microwave on full power for 6 minutes. 4 If a firmer wedge is desired oven bake at 190 ºC / 375 ºF / Gas 5 for 30-35 minutes.

16 Welsh Rarebit (Caws Pobi)

Welsh rarebit (generally pronounced 'rabbit') is served world-wide. Adding beer improves the dish.

Serves 4

INGREDIENTS Butter - 50g (2 oz) Cheddar cheese - 225g (8 oz) Salt - To taste Pepper - To taste Mustard - 1 tsp, optional Beer - 2 tbsp, optional Slices of bread - 4, toasted

METHOD 1 Melt the butter in a heavy saucepan, stir in the cheese and add salt, pepper and mustard if liked. 2 Stir over a gentle heat until the cheese melts. 3 This mixture may be used as it is, or can be bound with egg yolks if the butter and cheese show signs of separating. 4 The beer should be stirred in last, if using. 5 Spread the toast slices with the mixture and brown under a preheated grill for 3-4 minutes.

VARIATION Buck Rarebit Buck rarebit is Welsh rarebit with a poached egg served on top of each slice.

17 Wensleydale Tarts

Wensleydale cheese from Yorkshire is mild with a flaky texture. If you cannot get any then try another crumbly cheese.

Serves 6

INGREDIENTS Shortcrust pastry - 250g (9 oz) Onions - 225g (8 oz), finely chopped Butter - 50g (2 oz) Freshly grated nutmeg - large pinch Plain flour - 25g (1 oz) Milk - 150 ml (¼ pint), warmed Salt and freshly ground black pepper - To taste Cheddar cheese (extra sharp) - 75g (3 oz), finely grated White breadcrumbs - 15g (½ oz)

METHOD 1 Roll out pastry and line six 9 cm (3½ inch) flan rings. 2 Bake 'blind' at 200 ºC / 400 ºF / Gas 6 for 15 minutes. 3 Gently fry onions in 25g (1 oz) butter for 5 minutes. 4 Melt remaining butter in a saucepan, add nutmeg and cook gently for 30 seconds, then stir in the flour. 5 Gradually blend in the milk, stirring continuously until sauce boils. 6 Season. 7 Add onions and half the cheese to this 'thick' sauce. 8 Spoon hot sauce into pastry cases. 9 Sprinkle with a mixture of remaining cheese and breadcrumbs. 10 Place on a grill pan and grill under a moderate heat until golden.

18 SSoouupp

19 Barley Cream Soup

This is an eighteenth century Essex recipe which brings out the very subtle flavor of barley.

Serves 6

INGREDIENTS Pearl barley - 110g (4 oz) Chicken stock - 1 litre (1¾ pints), or vegetable stock Milk - 150 ml (¼ pint) Double cream - 150 ml (¼ pint) Salt and pepper - To taste Butter - 25g (1 oz), cut into small pieces Fresh parsley - 2 tsp, chopped

METHOD 1 Blanch the barley for 1 minute in boiling water then drain. 2 Add the drained barley to the stock and simmer for 2 hours 3 Liquidize. 4 Add the milk, cream, salt, pepper and the butter. 5 Reheat and serve sprinkled with chopped parsley.

20 Cabbage and Leek Soup

When not on shift, Welsh miners enjoyed working in the open air on their allotments or cottage gardens. Almost all grew leeks and cabbages, so this fresh green soup could almost be called 'Miner's Soup'. In fact, it is also made on Welsh farms and in manor houses, while the townie buys the vegetables and makes it in the same way.

Serves 6

INGREDIENTS Chicken or vegetable stock - 2 pints Leeks - 8, chopped in to 2 cm (¾ inch) pieces Green or Savoy cabbage - 1.25 kg (2½ lb), 2 cm (¾ inch) pieces Onion - 1 large, finely sliced Salt and freshly ground black pepper - To taste GARNISH: Slices of toast - 6, each cut into 12 squares (optional) Cheddar cheese - 75g (3 oz), grated (optional)

METHOD 1 In a large saucepan, bring the stock to the boil. 2 Drop in all the vegetables. 3 Bring back to the boil, then cover and simmer for 45 minutes, stirring occasionally. 4 Add salt and pepper to taste. 5 Ladle into 6 bowls, allowing enough vegetables in each to show just above the surface of the liquid. 6 The soup can be served just as it is, or each bowl can be garnished with 12 squares of toast, sprinkled with 15g (½ oz) grated cheddar cheese.

21 Chicken and Corn Chowder

You can use leftovers from a roast chicken to make this soup. The chicken carcass can be used to make the stock.

Serves 4-6

INGREDIENTS Butter - for frying Onion - 1 large, finely chopped Red or green pepper - 1, cored, seeded and chopped Plain flour - 2 tbsp Hot milk - 400 ml (14 fl oz) Chicken stock - 400 ml (14 fl oz), skimmed of fat Salt and freshly ground black pepper - to taste Cooked chicken - 225g (8 oz), shredded Potatoes - 450g (1 lb), peeled and diced Sweetcorn - 1 x 325g (11 oz) can, drained

METHOD 1 Melt a little butter in a large saucepan. 2 Add the onion and pepper and fry gently until soft. 3 Stir in the flour and cook for a further 2 minutes, stirring continuously. 4 Remove the pan from the heat and gradually stir in the hot milk and the stock. 5 Return to the heat and slowly bring to the boil, stirring. 6 Season to taste and add the remaining ingredients. 7 Lower the heat, cover and simmer gently for 20-25 minutes or until the potatoes are tender. 8 Adjust the seasoning if necessary and serve.

22 Cream of Carrot Soup

Carrots have been a popular soup-making ingredient in Britain for centuries.

Serves 4

INGREDIENTS Butter - 25g (1 oz) Carrots - 225g (8 oz), grated Potato - 1 large, grated Onion - 1 medium, grated Water - 600 ml (1 pint) Milk - 600 ml (1 pint) Rice - 25g (1 oz) Ground nutmeg - large pinch Salt and freshly ground pepper - To taste Lemon juice - 2 tsp Single cream - 3 tbsp

METHOD 1 Melt the butter and fry the vegetables gently for 5 minutes without browning. 2 Add the water, milk, rice, nutmeg and seasoning. 3 Bring to the boil, cover and simmer gently for 30 minutes or until the rice is cooked. 4 Stir in the lemon juice and cream. 5 To serve, reheat without boiling.

23 Cream of Onion Soup

This is a strong-flavoured warming soup which, when served with hot toast and butter, can be a quick winter meal in itself. Traditionally, a rich onion soup like this was often served to ward off a cold.

Serves 4

INGREDIENTS Butter - 25g (1 oz) Onions - 450g (1 lb), thinly sliced Milk - 600 ml (1 pint) Water - 300 ml (10 fl oz) Salt and freshly ground pepper - To taste Cornflour - 4 tsp Single cream - 3 tbsp Parsley sprigs - to garnish

METHOD 1 Heat the butter in a saucepan, add the onions, cover and cook gently until softened, shaking the pan occasionally to prevent browning. 2 Add the milk, water and seasoning and bring to the boil, stirring. 3 Reduce the heat and simmer, covered, for about 25 minutes, until the onion is tender. 4 Blend the cornflour with 3 tbsp water, stir into the soup and bring to the boil. 5 Cook gently for a few minutes until slightly thickened, stirring. 6 Add the cream and reheat without boiling. 7 Garnish with parsley.

24 Cream of Parsnip Soup

Parsnips have been prized for their delicate sweet flavor for centuries. They can be used to make a simple yet delicious soup with a distinctive flavor.

Serves 4

INGREDIENTS Parsnips - 2 large, chopped Onions - 1 small, chopped leeks - 1 medium, chopped vegetable Stock - 2 (2 pints) All purpose flour - 25g (1 oz) Milk - 150 ml (¼ pint) Parsley - 1 tbsp, chopped Salt - Pinch Pepper - ½ tsp

METHOD 1 Put the vegetables and stock or water in a large pan. 2 Bring to the boil, cover and simmer for 30-40 minutes until the vegetables are cooked. 3 Add salt, pepper and parsley 4 Blend the flour with a little of the milk to form a paste. 5 Add to the soup along with the remaining milk and stir well. Liquidize.

25 Cream of Pea Soup

To make croûtons, cut small cubes of bread and fry in some melted butter until golden.

Serves 4

INGREDIENTS Butter - 25g (1 oz) Onion - 1, finely chopped Peas - 500g (18 oz), defrosted Potatoes - 2 large, finely diced Vegetable stock - 1 litre (1¾ pints) Fresh mint - 1 sprig Crème fraîche - 4 tbsp, to serve Croûtons - optional

METHOD 1 Melt the butter in a pan and fry the onion for 2 minutes until soft. 2 Stir in the peas, potatoes, stock and mint sprig. 3 Bring to the boil and simmer for 12 minutes. 4 Remove from the heat and discard the mint. 5 Carefully pour the mixture into a blender or food processor and process until smooth. 6 Return to the pan and heat through before serving. 7 Serve with a dollop of crème fraîche and a sprinkling of croûtons

26 English Onion Soup

This English version, creamier and milder, is food pure and simple.

Serves 4

INGREDIENTS Onions - 4 large or 6 small Celery sticks - 2 Butter - 50g (2 oz) Plain flour - 50g (2 oz) Milk - 300 ml (½ pint) Chicken or vegetable stock - 850 ml (1½ pints) Salt and plenty of freshly ground pepper - To taste Grated nutmeg - a little Parsley - 2 tbsp, chopped Single cream - 4 tbsp

METHOD 1 Peel and chop the onions and celery and cook them in a covered pan in a little butter, with a tablespoon of water until they are very soft, about 10 minutes. Then purée them in the liquidiser or sieve through the fine blade of a mouli-légumes. 2 Keep the purée on one side while you melt the butter in the cleaned saucepan and stir in the flour to make a roux. 3 When the flour and butter have combined and become smooth and glossy, add the milk a little at a time, stirring all the time until you have a smooth mixture. 4 Add the onion and celery purée and enough stock to make a smooth creamy soup. 5 Simmer for 10 minutes, taste for seasoning, add a little nutmeg, stir in the parsley and lastly enrich the soup by pouring the cream into the middle and letting it swirl up to the top.

27 Leek and Potato Soup

This is a huge favorite and perfect for a Saturday winter lunch served with crusty fresh bread.

Serves 4

INGREDIENTS Leeks - 2 Potato - 1 medium Butter - 25g (1 oz) Bay leaf - 1 Water - 900 ml (1½ pints) Single cream - 150 ml (¼ pint) Parsley - 1-2 tbsp, chopped Salt and pepper - To taste

METHOD 1 Wash and chop the leeks, discarding the tough green leaves, but using as much of the green part as possible; peel and chop the potato. 2 Cook these very gently in the butter together with the bay leaf, for about 10 minutes, stirring occasionally, but do not let them brown. 3 Add the water and cook gently for about 30 minutes, then sieve or liquidize. 4 Return to the pan, add the cream, parsley and seasoning, but do not let it boil.

28 Mushroom Soup

The beauty of this soup is that it is ready in less than 15 minutes.

Serves 4

INGREDIENTS Butter - 25g (1 oz) Plain flour - 25g (1 oz) Chicken or vegetable stock - 600 ml (1 pint) Milk - 300 ml (½ pint) Fresh parsley - 1 tbsp, chopped Mushrooms - 175g (6 oz), finely chopped Salt and pepper - To taste Lemon juice - 1 tbsp Cream - 2 tbsp, optional

METHOD 1 Place all the ingredients except the lemon juice and cream in a large saucepan. 2 Bring to the boil over a moderate heat, whisking continuously. 3 Cover and simmer for about 10 minutes. 4 Remove from the heat and add the lemon juice and cream, if using, stirring well. 5 Adjust the seasoning and reheat gently without boiling. 6 Pour the soup into a warmed tureen or individual soup bowls and serve immediately.

29 Oriental Chicken Soup

This is a lovely starter for a Chinese-style meal.

Serves 4

INGREDIENTS Boneless chicken breast - 175g (6 oz), skinned Seasoned flour - 2 tbsp Butter - 20g (¾ oz) Button mushrooms - 50g (2 oz), sliced Light chicken stock - 300 ml (½ pint) Milk - 450 ml (¾ pint) Root ginger - 1 x 1 cm (½ inch) piece, grated Soy sauce - 2 tsp Spring onions - 6, sliced diagonally Bean sprouts - 110g (4 oz) Water chestnuts - ½ x 227g (8 oz) can, sliced

METHOD 1 Thinly slice chicken and coat in seasoned flour. 2 Melt butter in a large saucepan and cook chicken for 1 minute, stirring. 3 Add mushrooms and any remaining flour, then stir in the stock, milk, ginger and soy sauce. 4 Simmer for 2 minutes or until the chicken is tender. 5 Add spring onions, bean sprouts and chestnuts. 6 Stir gently. 7 Serve immediately, while vegetables are still crunchy.

30 Tattie Soup

This is a traditional Scottish peasant soup, easy to make and made with the most humble and easily obtained ingredients.

Serves 4

INGREDIENTS Potatoes - 450g (1 lb) Onions - 2 Carrots - 2 Streaky bacon - 4 rashers, optional Water - 1.7 litres (3 pints), or beef stock Salt and freshly ground pepper - To taste Fresh parsley - Handful

METHOD 1 Peel and slice the potatoes, coarsely grate the skinned onions and carrots and cut the bacon into squares. 2 Bring the water or stock to the boil in a large pan and add the vegetables and bacon. 3 Cover and simmer gently for 1½ hours until the soup is thick and creamy. Season. 4 Traditionally a handful of finely chopped nettle tops is thrown in 10 minutes before serving but parsley would be a reasonable alternative to freshen up the soup.

31 Tuna Chowder

You could omit the tuna for a hearty vegetarian meal. Equally you could try replacing the tuna with cooked chicken, but omit the lemon juice.

Serves 4

INGREDIENTS Butter - 25g (1 oz) Onion - 1 medium, finely chopped Potatoes - 250g (9 oz), peeled and chopped Milk - 450 ml (¾ pint) Plain flour - 1 tbsp Plum tomatoes - 1 x 400g (14 oz) can Tuna - 1 x 198g (7 oz) can, drained and flaked Salt and freshly ground pepper - to taste Lemon juice - 1 tbsp Fresh parsley - 1 sprig

METHOD 1 Melt the butter and fry the onion until soft. Add the potatoes and milk and simmer for 15 minutes. 2 Remove the pan from the heat and add the flour and tomatoes. 3 Heat until boiling. 4 Add the tuna and seasoning, cook for 5 minutes. 5 Before serving, stir in the lemon juice and serve with a sprig of parsley.

32 Welsh Leek Soup

The leek is the national emblem of Wales. This soup is also known as Cawl Cennin in the Welsh language. 'Cawl' means broth. Leeks used to only be available from January to March, but nowadays they are available just about all year round.

Serves 4

INGREDIENTS Butter - 25g (1 oz) Leeks - 700g (1½ lb) Onions - 2 medium, chopped Celery - 2 sticks, chopped Chicken or vegetable stock - 1.1 litres (2 pints) Natural yogurt - 150g (5 oz) Chives - snipped, for garnish

METHOD 1 Melt the butter in a large pan and gently cook the leeks, onions and celery for 10 minutes until softened. 2 Add the stock and bring to the boil. Cover and simmer for 30 minutes until the vegetables are cooked. 3 Liquidize. 4 Stir in the yogurt and reheat gently without boiling. 5 Serve garnished with the chives.

33 Winter Warmer Soup

Spread slices of crusty bread with garlic butter, heat in the oven and serve with this soup for a hearty winter snack.

Serves 4

INGREDIENTS Butter - 50g (2 oz) Onion - 1, sliced Parsnips - 225g (8 oz), sliced Leeks - 350g (12 oz), sliced Potatoes - 225g (8 oz), sliced Vegetable stock - 750 ml (1¼ pints) Salt and fresh ground black pepper - To taste Milk - 300 ml (½ pint) Chopped herbs - to serve

METHOD 1 Melt the butter in a large pan, add the vegetables and cook gently for 5 minutes. 2 Add stock and seasoning, cover and simmer for 30 minutes, or until the vegetables are tender. 3 Cool slightly then purée in a food processor or blender, until smooth. 4 Return to cleaned pan, add milk and reheat gently. 5 Serve garnished with herbs.

34 MMaaiinn CCoouurrssee

35 Beef Stroganoff

A combination of beef, mushrooms, and sour cream, Beef Stroganoff was the prize-winning recipe created for a cooking competition held in the 1890s in St. Petersburg, Russia. The chef who devised the recipe worked for the Russian diplomat Count Pavel Alexandrovich Stroganov, a member of one of Russia's grandest noble families.

Serves 4

INGREDIENTS Rump or fillet steak - 700g (1 lb 5 oz) Onion - 1, sliced Butter - 50g (2 oz) Salt and freshly ground pepper - To taste Button mushrooms - 175g (6 oz), sliced White wine - 3 tbsp Soured cream - 150 ml (5 fl oz) Parsley - 1 tbsp, chopped, to garnish Cooked rice or noodles - to serve

METHOD 1 Cut the steak into 1.5 x 5 cm (½ x 2 inch) strips. 2 Fry the onion in a non-stick pan in 25g (1 oz) butter for 5 minutes. 3 Add the remaining butter and steak strips. Fry for a further 5 minutes, turning constantly. 4 Season to taste. 5 Add the mushrooms, fry for 3 minutes, stirring. 6 Stir in the wine and cream and reheat gently without boiling. 7 Garnish with parsley to serve. 8 Serve with rice or noodles.

36 Bubble & Squeak

This classic dish originally contained beef along with the left-over cooked potatoes and cabbage, though today people don't generally bother with the meat. The name is apparently due to the sounds that are emitted during cooking, the vegetables bubble as they are boiled and then squeak in the frying pan.

Serves 4

INGREDIENTS Butter - 25g (1 oz) Onion - 1, finely chopped Potatoes - 450g (1 lb), cooked and mashed Cabbage - 225g (8 oz), finely chopped & cooked Corned Beef - 4-8 slices, cooked and finely chopped

METHOD 1 Melt the butter in a large frying pan 2 Add the onion and fry for a few minutes until softened, stirring frequently. 3 Add the potatoes and cabbage. If you are including the beef, add this as well. 4 Fry over a medium heat for 15 minutes until brown then serve.

37 Minted Meatballs

These go well with fries or plain boiled rice.

Serves 4

INGREDIENTS Lean minced beef - 450g (1 lb) Onion - 1 medium, finely chopped Ground cumin - ½ tsp Ground coriander - 1 tsp Dried marjoram - 1 tsp Fresh parsley - 2 tbsp, chopped Egg - 1, beaten Salt and freshly ground black pepper - To taste Butter - 20g (¾ oz) Plain flour - 4 tbsp Milk - 300 ml (½ pint) Natural yogurt - 125g (4½ oz)

METHOD 1 Blend the beef, onion, spices and herbs in a processor for a few seconds until smooth. Alternatively, mince or beat well together. 2 Add the beaten egg, season generously and beat until smooth. With wetted hands, divide into 16 balls. 3 Grill or dry fry for 7-10 minutes, turning frequently until thoroughly cooked. 4 Place the butter, flour and milk in a saucepan. 5 Heat, whisking continuously, until the sauce boils. Season. 6 Whisk in the mint jelly. Cook for 3 minutes. 7 Cool the sauce by stirring, while standing the pan in a bowl of cold water. 8 Whisk in the yogurt. Reheat gently and serve with the meatballs.

38 Pot Roast

This recipe is from the English Midlands. Serves 4

INGREDIENTS

Vegetable oil - 4 tbsp Butter - 25g (1 oz) Topside or silverside of beef - 1.25-1.5 kg (2½-3 lb) Onions - 2 large, quartered Carrots - 2 large, cut into 1 cm (½ inch) slices Black peppercorns - 4 Salt - ½ tsp Red wine - 150 ml (¼ pt) with 450 ml (¾ pt water) Cornflour - 2 tsp

METHOD

1 Heat the oil and butter in a flameproof casserole dish, add the beef and turn until browned.

2 Reduce the heat and pack the vegetables all round the beef.

3 Add the peppercorns and salt. Pour in the wine and water.

4 Closely cover the casserole with foil and then its lid and cook at 150 °C / 300 °F / Gas 2 for 3 hours, until the beef is tender and cooked through.

5 Transfer the beef to a heated serving dish. Lift out the vegetables with a perforated spoon and place around the beef. Keep hot while making the sauce.

6 Bring the cooking liquid in the casserole dish to the boil.

7 Mix the cornflour with a little water to make a smooth paste, pour a little of the boiling gravy on to it, stirring well, and pour back into the boiling gravy in the casserole dish, stirring constantly. If the sauce is too thick, thin with a little stock or water and return to the boil.

8 Pour the sauce over the beef and vegetables and serve.

39 Rissoles

This recipe is tasty and easy to make. These also make a great sandwich. Just slice and add tomato ketchup.

Serves 2-4

INGREDIENTS Lean minced beef - 450g (1 lb) Egg - 1 Bread crumbs - 75g (3 oz), fresh or dried Tomato ketchup - 5 tbsp Garlic - 1 clove, crushed Freshly ground black pepper - 1 tsp Dried mixed herbs - 1 tsp Oil - 1 tbsp

METHOD 1 Mix all the ingredients together except the oil. This is best done with your hands. 2 Shape into round balls. Heat the oil on high in a heavy based frying pan. 3 Turn the rissoles over when one side is browned and slightly crispy, making sure they don't burn. 4 Cook the other side the same way. 5 Turn the heat down to medium and fry until cooked through.

40 Steak and Mushroom Crumble

You can substitute other cheeses for the Cheddar in this recipe.

Serves 4

INGREDIENTS Lean braising steak - 450g (1 lb), cubed Seasoned flour - 1 tbsp Butter - 75g (3 oz) Onion - 1, chopped Beef Stock - 450 ml (15 fl oz) Button mushrooms - 225g (8 oz), sliced Salt and fresh ground black pepper - To taste Plain flour - 110g (4 oz) Cheddar cheese - 110g (4 oz), grated Fresh parsley - 1 tbsp, chopped

METHOD 1 Toss steak in the seasoned flour, heat 25g (1 oz) butter. 2 Add onion and fry for 3-4 minutes until softened. 3 Add steak and cook for 5 minutes to brown. 4 Add stock, bring to the boil and cook for 2 hours. 5 Add mushrooms and seasoning and cook for 10 minutes. 6 Rub remaining butter and flour together until it resembles fine breadcrumbs. 7 Stir in cheese, seasoning and parsley. 8 Place meat and a little gravy in an ovenproof dish, top with crumble and bake at 200 ºC / 400 ºF / Gas 6 for 30 minutes or until light golden. 9 Serve with remaining gravy.

41 Toad in the Hole

The best sausages to use for this dish are flavoursome ones like Lincoln or Cumberland sausages. Other herby sausages can be used, including vegetarian ones. Serve this with a good gravy such as onion gravy.

Serves 4

INGREDIENTS Butter - 25g (1 oz) Sausages - 450g (1 lb) Flour - 110g (4 oz) Egg - 1 Milk - 300 ml (½ pint)

METHOD 1 Pre-heat oven to 220 °C / 425 °F / Gas 7. 2 Place butter and sausages in a 25 x 30 cm (10 x 12 inch) roasting tin. 3 Cook for 10 minutes (or longer if you like your bangers very well done). 4 Sift the flour into a bowl. Break in the egg. Gradually add half the milk, beating to form a smooth batter. Pour in the remaining milk and beat until quite smooth. 0Alternatively, add the flour, milk and egg to the liquidizer and blend until smooth.) 5 Pour the batter into the roasting tin and bake for 40-45 minutes, until the batter is well risen and golden.

42 BBrrootthh

43 Bacon Broth

This is not a broth in the ordinary sense of the word but more like a Scotch broth. Other meats or game can also be used either in place of the bacon or with it.

Serves 4-6

INGREDIENTS Shoulder or collar bacon - 900g (2 lb), soaked overnight in cold water Pearl barley - 2 tbsp Red lentils - 2 tbsp Onions - 2 medium, sliced Carrots - 4-6 medium, sliced Parsnips - 2 medium, sliced Freshly ground black pepper - To taste Thyme - 1 sprig Parsley - 1 sprig Potatoes - 450g (1 lb), sliced Cabbage - 1 small, quartered Leek - 1, chopped Fresh parsley - 1 tbsp, chopped

METHOD 1 Strain the bacon and scrape the skin, then put into a large saucepan with water to cover. 2 Bring to the boil and remove any scum from the top. 3 Add the pearl barley and the lentils, bring to the boil and simmer for about 25 minutes. 4 Add the onions, carrots, parsnips, pepper to taste. 5 Bring back to the boil, lower the heat, cover and simmer gently for half an hour. 6 Add the potatoes and the cabbage, bring back to the boil again and simmer until they are tender but not mushy. The barley and the lentils will be soft by this time and the piece of bacon should be cooked through. If not, simmer a little longer. 7 Five minutes before the broth is ready, add the chopped leek and chopped parsley. 8 Serve hot.

44 Scotch Broth

Another of Scotland's soup recipes, some refer to this dish as Scotland's national soup. It is best made the day before it is needed so that the fat can be skimmed from the top. This is a hearty and filling dish to be served as a main course.

Serves 4

INGREDIENTS Shin of beef - 700g (1½ lb), diced Water - 2.3 litres (4 pints) Carrot - 1 medium, chopped Turnip - 1 medium, chopped Onion - 1 medium, chopped Leeks - 2, chopped and thoroughly washed Pearl barley - 3 tbsp Parsley - chopped, to garnish

METHOD 1 Put the meat and water in a large pan. 2 Bring to the boil, cover and simmer for 1½ hours. 3 Add the vegetables and barley. Simmer for another hour until everything is soft. 4 Skim off any fat and garnish with parsley before serving.

45 Vegetable Broth

This is intended to be a very chunky broth. Add extra stock if you need to. Omit the bacon for a vegetarian, low calorie meal.

Serves 4

INGREDIENTS Streaky bacon - 6 rashers, chopped Leeks - 3, sliced Parsnips - 2 large, diced Carrots - 2 large, diced Vegetable stock - 750 ml (1¼ pints) Potatoes - 2 large, diced Creamed sweetcorn - 1 x 425g (15 oz) can Pearl barley - 4 tbsp Fresh mixed herbs - 1 tbsp Salt and freshly ground black pepper - To taste

METHOD 1 Dry fry the bacon gently for 2 minutes. 2 Add the leeks, parsnips, carrots and stock and cook for 4 minutes, stirring at intervals. 3 Add the potatoes and bring to the boil. 4 Cover and simmer for 20 minutes. 5 Add the sweetcorn, barley and herbs. 6 Simmer for a further 20 minutes and season to taste. 7 Serve piping hot.

46 CCaasssseerroollee && SStteeww

47 Alnwick Stew

A Northumbrian dish made from chopped bacon forehock layered with onions and potatoes.

Serves 4-6

INGREDIENTS Onions - 3, chopped Bacon, forehock or end collar - 900g (2 lb), cubed, about 3-5 cm (1-2 inches) Potatoes - 450-675g (1-1½ lb), peeled and sliced English mustard powder - To taste Black pepper - To taste Bayleaf - 1 Fresh parsley - chopped, for garnish

METHOD 1 Place a layer of onions in the base of a large, heavy-bottomed saucepan, add a layer of bacon and then a layer of sliced potatoes, seasoning each layer with a little mustard and pepper. 2 Continue layering and seasoning and finish with a layer of potatoes. 3 Place a bayleaf on top and pour in sufficient cold water to come just below the top layer of potatoes. 4 Cover with a lid, bring to the boil, then simmer very gently for 1-1½ hours.

5 Serve the stew garnished with chopped parsley and accompanied by boiled carrots.

48 Beef & Potato Casserole

This is a lovely warming winter dish. Economical too!

Serves 4

INGREDIENTS Potatoes - 675g (1½ lb), peeled and diced Lean minced beef - 450g (1 lb) Onion - 1, chopped Tomato purée - 1 tbsp Dried mixed herbs - 2 tsp Beef stock cube - 1 Milk - 200 ml (7 fl oz) Natural yogurt - 150g (5 oz) Eggs - 2 Plain flour - 2 tbsp

METHOD 1 Place potatoes in a pan of boiling water and cook for 5 minutes. 2 Dry fry the mince in a non-stick pan. Add the onion and cook for 3 minutes. 3 Stir in the tomato purée, herbs, crumbled stock cube and the milk. Bring to the boil. Transfer to an ovenproof dish. 4 Top with the drained potatoes. 5 Cook at 180 °C / 350 °F / Gas 4 for 40 minutes. 6 Beat together the yogurt, eggs and flour. Spread over the potatoes and cook for a further 15 minutes.

49 Beef Stew

Bitter beer is best for this dish, failing that, try a Brown Ale or Stout.

Serves 4

INGREDIENTS Chuck steak - 900g (2 lb) trimmed and cubed Lard - 25g (1 oz) Onions - 2 medium, diced Button mushrooms - 200g (7 oz) Carrots - 2, sliced Celery - 1 stick, sliced English mustard - 1 tsp Beer (bitter) - 375 ml (13 fl oz) Bouquet garni - 1 sachet Plain flour - 2 tbsp Butter - 25g (1 oz), melted

METHOD 1 Pre-heat oven to 150 °C / 300 °F / Gas 2. 2 Heat the lard in an oven proof casserole and brown the beef. Add the onions and cook for 3 minutes. 3 Add the remaining vegetables and mustard, cook for 5 minutes. 4 Pour in the beer, bring to the boil and turn off the heat. 5 Add the bouquet garni, cover and cook in the oven for 2 hours, checking and stirring every 40 minutes. 6 Add a little water if necessary. 7 Mix the flour and butter, stir into the stew to thicken and remove the bouquet garni.

50 Sausage Casserole

This is delicious served with mashed potatoes and fresh green vegetables. You can easily make a vegetarian version using veggie sausages and leaving out the bacon.

Serves 4

INGREDIENTS Vegetable oil - 2 tbsp Sausages - 8 Bacon - 8 rashers, finely chopped Shallots - 250g (9 oz), or small onions Beef bouillon - 1 cube Red wine - 200 ml (7 fl oz) Mushrooms - Handful, chopped Coarse mustard - 2 tsp Fresh herbs - 2 tbsp, finely chopped, use a selection Pepper - ½ tsp

METHOD 1 In a large saucepan heat the oil. 2 Add the sausages and fry for 4 minutes, or until they brown evenly. 3 Remove from the pan and set aside. 4 Add the bacon and shallots to the pan and fry for 3 minutes, until brown. 5 Return the sausages to the pan along with the stock and the wine. 6 Cover the pan and leave to simmer for 20 minutes. 7 Add the mushrooms and mustard and leave for a further 8 minutes. 8 Add herbs and pepper and leave for a further 8 minutes.

51

PPiieess aanndd PPaassttiieess

52 Beefsteak Pie with Cheese Crust

Besides being eaten on its own with bread, Cheshire cheese is often used in the north of England for cooking pastry or scones.

Serves 4

INGREDIENTS

FILLING: Lean stewing steak - 1 kg (2 lb), trimmed and cut into small cubes Seasoned flour - 2 tbsp Dripping or oil - 2 tbsp Onions - 2 medium, finely chopped Carrots - 4 medium, finely sliced Mixed herbs - pinch Grated nutmeg - pinch Salt and freshly ground black pepper - To taste Cloves - 2 whole Beef stock - 600 ml (1 pint) PASTRY: Plain flour - 150g (5 oz), sifted Salt - pinch Butter - 65g (2½ oz) Extra sharp cheddar cheese - 75g (3 oz), grated

METHOD 1 Preheat oven to 190 °C / 375 °F / Gas 5. 2 Roll the meat in the seasoned flour. Reserve 2 teaspoons of the excess flour. 3 Heat the fat or oil and just soften the onions and carrots in it but do not let them color. 4 Remove them and put them in a flameproof dish. In the same fat quickly brown the meat all over and add it to the vegetables. 5 Add the herbs and spices to the pan juices, together with the reserved seasoned flour. 6 Mix well to absorb the fat, then add the stock and mix well until it boils and becomes smooth. 7 Pour the thickened stock over the meat and vegetables, bring back to the boil then cover and put into the oven for 1-1½ hours. 53 8 Meanwhile, make the crust by putting the flour and salt into a bowl, then rubbing in the butter until it is like coarse breadcrumbs. 9 Add the cheese and mix well. 10 When the meat is cooked, allow to cool slightly, then sprinkle the pastry mix evenly over the meat and bake for about 30 minutes or until it is golden and cooked.

54 Chicken Pie

A creamy rich pie beneath a short golden crust. This pie is equally good served hot or cold. If serving it hot, accompany it with a bowl of buttered new potatoes or with baked potatoes.

Serves 6

INGREDIENTS Celery sticks - 2, roughly chopped Celery seed - ½ tsp Onion - 1, roughly chopped Parsley - 1 bunch, chopped Water - 2.3 litres (4 pints) Chicken - 1 small, weighing about 1.4 kg (3 lb) Hard boiled eggs - 4, roughly chopped Butter - 15g (½ oz) worked with 15g (½ oz) plain flour Double cream - 150 ml (¼ pint) Puff pastry - 250g (9 oz) Salt and pepper - to taste Egg - 1, beaten with 2 tsp of water, for glazing

METHOD 1 Put the celery, celery seed, onion and parsley into the water. Bring to the boil and simmer for 20 minutes. 2 Put in the chicken, cover the pan and cook until tender, skimming from time to time. 3 Fill a pie dish with the chicken pieces, cut into manageable chunks as well as the hard- boiled eggs. Put a pie funnel in the centre. 4 Strain the chicken's cooking liquid, reduce it to 300 ml (½ pint) by boiling, then drop in the butter and flour in little bits and whisk it in with the cream. Season and pour over the chicken and allow to get cold. 5 Preheat the oven to 220 °C / 425 °F / Gas 7. 6 Cover the pie dish with puff pastry, decorate, glaze with beaten egg and bake in a hot oven for 12 minutes. 7 Turn the heat down to 180 °C / 350 °F / Gas 4 and cook for a further 15-20 minutes.

55 Corned Beef Pie

This old fashioned recipe is nourishing and economical too.

Serves 6-8

INGREDIENTS Potatoes - 1 large chopped Butter - knob Onion - 1 large, chopped Corned beef - 1 large can Shortcrust pastry - 1 sheet (base) Puff pastry - 1 sheet (top)

METHOD 1 Preheat oven to 200 ºC / 400 ºF / Gas 6. 2 Boil the potatoes then mash them with a knob of butter. 3 Add the chopped onions and corned beef to the mashed potatoes. Mix together and spoon into the lined pastry dish. 4 Put pastry top on, fork around edges and brush with a little milk. 5 Cut three lines into the middle of the pie and bake in the oven for 35-40 minutes, or until golden brown.

56 Cornish Pasties

Cornish pasties originated as portable lunches for tin miners, fishermen and farmers to take to work. Housewives used to make one for each member of the household and mark their initials on one end of the pasty. These complete-meal pasties, which vary slightly in content in different parts of Cornwall, were popular in other parts of the country too. In Bedfordshire, for instance, they put fruit in one end of the pasty, for dessert; these were called ‘Bedfordshire Clangers’. A prime cut of meat, such as rump, is often used in Cornwall for the pasties but, because of the high price of rump, you can use blade.

Serves 4

INGREDIENTS Potato - 1, medium, cut into 0.5 cm (¼ inch) dice Onion - 1 medium, chopped Carrot - 1 Medium Blade of beef or rump steak - 225g (8 oz), cut into 1 cm (½ inch) cubes Puff Pastry - 2 Sheets Beaten egg or milk - to glaze

METHOD 1 Pre-heat oven to 220 °C / 425 °F / Gas 7. 2 Place the potato, onion and meat in a basin and mix well. 3 Divide the filling. 4 Brush the edges with water and draw up the pastry on each pasty, in a line over the center of the filling. Seal well. Flute the edge with your fingers. 5 Place the pasties on a baking sheet, fluted edges uppermost. 6 Brush each with a little beaten egg or milk. 7 Bake for 40-45 minutes, until golden brown. 8 Serve hot or cold.

57 Scotch Pies

These pies are traditional to all parts of Scotland and have been praised by many eminent people, including Dr. Johnson, who was not known for his kindly remarks. They are usually made with hot water pastry crust but shortcrust can also be used. if using shortcrust pastry, use 225g (8 oz) fat to 450g (1 lb) flour and bake at 200 °C / 400 °F / Gas 6 for 15 minutes. Pork can also be used.

Serves 4

INGREDIENTS

PASTRY: Lard - 110g (4 oz), or dripping or butter Hot water - 300 ml (½ pint) Plain flour - 450g (1 lb) Salt - Pinch Milk - a little, to glaze FILLING: Lean minced lamb - 450g (1 lb), free from fat, bone or gristle Onion - 1 small, finely chopped Ground mace or nutmeg - pinch Worcestershire sauce - dash Salt and pepper - To taste Stock or gravy - 4 tbsp

METHOD 1 Prepare the meat and onion, then add the spice and Worcestershire sauce, season it well and reserve. 2 To make the pastry all the ingredients and the room should be warm. 3 Put the fat and water into a saucepan and bring to the boil. 4 Sift the flour and salt into a basin, make a well in the center and pour the hot liquid into this and mix quickly with a spatula until cool enough to handle, then form into a ball. This must be done quickly before the fat hardens. 5 Put on to a floured surface and pat flat. Divide it in four and keep the rest warm, then roll out three-quarters into a circle, putting a small jar about 7.5 cm (3 inches) across in the middle.

58 6 Mould the pastry around the jar and when it stands well remove the jar and do the three others the same way. 7 Roll out the remaining pastry and cut out the lids. 8 Fill up the pastry cases with the meat mixture and add a little gravy or stock to each pie. 9 Dampen the edges and put the lids on, making a small slit in the center of each and brushing the top and sides with a little milk. 10 Bake on a baking sheet at 130 °C / 250 °F / Gas ½ for about 45 minutes.

59 Shepherds Pie

Few seemingly simple and traditional dishes have so much controversy about their names. There are those who hold that it is a shepherd’s pie when made with lamb and cottage pie when made with beef - and vice versa. Some people say it should be made with raw meat, others with cooked.

Serves 4

INGREDIENTS Minced beef - 450g (1 lb) Onion - 1 large, chopped Bay leaf - 1 Mushrooms - 50g (2 oz), sliced Carrots - 2, diced Plain flour - 25g (1 oz) Beef stock - 300ml (10 fl oz) Tomato purée - 1 tbsp Potatoes - 700g (1½ lb), chopped Butter - 25g (1 oz) Milk - 4 tbsp Cheese - 50g (2 oz), crumbled

METHOD 1 Pre-heat oven to 200 °C / 400 °F / Gas 6. 2 Dry fry the beef with the onion, bay leaf, mushrooms and carrots for 8-10 minutes. 3 Add the flour and cook, stirring for 1 minute. Gradually blend in the stock and tomato purée. 4 Cook, stirring, until the mixture thickens and boils. 5 Cover and simmer gently for 25 minutes. 6 Remove the bayleaf and spoon into a 1.7 litre (3 pint) ovenproof serving dish. 7 Meanwhile, cook the potatoes in boiling water for 20 minutes until tender. Drain well and mash with the butter and milk and mix well. 8 Pile onto the mince mixture and sprinkle over the cheese 9 Bake for 15-20 minutes. Serve hot with a green vegetable.

60 GGrraavvyy

61 Mushroom Gravy

Serves 4

INGREDIENTS Butter - 50g (2 oz) Onion - 1 small, finely chopped Mushrooms - 110g (4 oz), sliced Stock cube - 1 Hot water - 300 ml (½ pint) Cornflour - 2 tbsp, blended with cold water Salt and black pepper - to season

METHOD 1 Melt the butter in a small saucepan. 2 Add the onion and mushrooms and fry gently until really well-browned - this will give colour and flavour to the gravy. 3 Dissolve the stock cube in the hot water and add to the saucepan. 4 Add the blended cornflour and heat, stirring constantly, until thickened and smooth.

62 Onion Gravy

This is an excellent gravy to accompany traditional baked batter dishes such as Yorkshire Pudding or Toad in the Hole.

Serves 4

INGREDIENTS Butter - 50g (2 oz) Onion - 1, finely chopped Stock cube - 1 (any) Hot water - 300 ml (½ pint) Cornflour - 2 tbsp, blended with a little cold water Salt and black pepper - To season

METHOD 1 Melt the butter in a small saucepan. 2 Add the onion and fry gently until really well-browned - this will give color and flavor to the gravy. 3 Dissolve the stock cube in the hot water and add to the saucepan. 4 Add the blended cornflour and heat, stirring constantly, until thickened and smooth.

63

QQuuiicchhee && FFllaannss

64 Leek & Bacon Flan

This is one of Wales's great recipes using the national emblem - the leek.

Serves 6

INGREDIENTS Butter - 100g (3½ oz) Wholemeal flour - 100g (3½ oz) Self raising flour - 100g (3½ oz) Smoked streaky bacon - 225g (8 oz), chopped Leeks - 450g (1 lb), sliced and quartered Caerphilly cheese - 100g (3½ oz) crumbled Eggs - 3, beaten Milk - 225 ml (8 fl oz) Freshly ground black pepper - To season

METHOD 1 Rub the butter into the flours until the mixture resembles fine breadcrumbs. 2 Add 3 tablespoons milk and mix to a firm dough. Roll out on a floured work surface and use to line a 28 x 20 cm (11 x 8 inch) rectangular flan tin. 3 Bake blind at 200 °C / 400 °F / Gas 6 for 10 minutes. 4 Cook the bacon in a non-stick frying pan until browned, remove and add the leeks to the pan. 5 Cook until soft. Place the bacon, leeks and cheese in the flan case. 6 Beat together the eggs and milk, season and pour into the flan. 7 Bake 180 °C / 350 °F / Gas 4 for 25 minutes until set. 8 Cut into squares and serve hot or cold.

65 Quiche Lorraine

This bacon and egg flan has been a favorite dish for a buffet table or picnic for a long time.

Serves 4-5

INGREDIENTS Shortcrust pastry - 225g (8 oz) Bacon - 110g (4 oz) Milk - 150 ml (5 fl oz) Single cream - 150 ml (5 fl oz) Eggs - 3, beaten Salt and freshly ground pepper - To season Ground nutmeg - 1 large pinch

METHOD 1 Roll out the pastry on a floured work surface. Use to line a 20 cm (8 inch) flan tin. 2 Cut the bacon into strips. 3 Fry lightly in its own fat until soft but not crisp. 4 Drain thoroughly on absorbent kitchen paper. 5 Place on the base of the pastry case. 6 Heat the milk and cream to just below boiling point. 7 Combine with the beaten eggs. Season to taste and add the nutmeg. 8 Pour into the pastry case. 9 Bake at 200 ºC / 400 ºF / Gas 6 for 10 minutes. 10 Reduce the temperature to 170 ºC / 325 ºF / Gas 3, and bake for a further 35-45 minutes until set.

66 DDiippss

67 Cheese and Bacon Dip

Dips are a quick and easy starter to make. If you can't get any Double Gloucester with chives, use plain Double Gloucester or Cheddar and add a few snipped chives to the mixture.

Serves 4

INGREDIENTS Bacon - 225g (8 oz), chopped Onion - 1 medium, finely chopped Cheddar cheese - 100g (3½ oz) Chives - ½ tbsp Single cream - 150 ml (5 fl oz) Freshly ground black pepper - To taste

METHOD 1 Dry fry bacon until crisp. 2 Remove bacon and fry onion in bacon fat until soft. 3 Drain well. 4 Crumble cheese into a food processor and add bacon and onion and a little cream. 5 Blend until smooth, gradually adding remaining cream. 6 Transfer to a small saucepan and heat gently. 7 Stir in pepper to taste and serve warm.

68 Raita Dip

This can be used as a dip or as a side dish for curries.

Serves 4

INGREDIENTS Natural yogurt - 150g (5 oz) Mint sauce - 1 tsp Cucumber - ½, grated

METHOD Combine the ingredients for a quick Raita dip or side dish to curries.

69 Spinach and Cheese Dip

The dip may form a skin, just stir it in.

Serves 8

INGREDIENTS Olive oil - 2 tbsp Frozen spinach - 275g (10 oz), thawed & drained Butter - 50g (2 oz) Plain flour - 4 tbsp Skimmed milk - 250 ml (9 fl oz) Cheddar cheese - 675g (1½ lb), coarsely diced Green chillies - 3 tbsp, chopped Hot pepper sauce - To taste

METHOD 1 Heat a large frying pan over medium heat. Add the olive oil and spinach. 2 Sauté the spinach for about 10 minutes. 3 Remove from heat and place the spinach in a sieve and drain until ready to use, remove as much moisture as possible. 4 Melt the butter in a medium saucepan over a low heat. 5 Stir in the flour and heat, stirring until bubbling. 6 Add the milk and bring to the boil. Boil, stirring constantly for 1 minute. 7 Remove from the heat, add the chopped cheese and return to a medium to low heat and melt, stirring. You can use a whisk to help break up the lumps, but be sure not to whip any air into the mixture. 8 When the cheese is completely melted, add the spinach, chillies and hot pepper sauce to taste. You can add as little or as much of the chilli and sauce as you wish, depending on how hot you want the dip. Stir to mix thoroughly. 9 Place the dip in an ovenproof dish and put in the oven at 150 ºC / 300 ºF / Gas 2 for 20 minutes until heated through. Serve the dip warm with tortilla chips.

70 IInnddiiaann MMeennuu

71 Beef Dopiazah

Dopiazah literally means 'two onions'. This type of dish always has lots of onion. This is another popular dish in Indian restaurants in Britain.

Serves 4

INGREDIENTS Lean braising beef - 750g (1 lb 11 oz) Onions - 6 large Ghee - 110g (4 oz), or 120 ml (4 fl oz) cook oil Green chillies - 4 Garlic - 2 cloves Fresh ginger - 1 x 5 cm (2 inch) piece Lemons - 2 Ground turmeric - 1 tsp Ground coriander - 1 tsp Ground cumin - 2 tsp Chilli powder - 1 tbsp Black pepper - 1 tsp Cinnamon - 1 x 5 cm (2 inch) stick Bay leaves - 2 Beef stock - 900 ml (1½ pints) Garam masala - 1 tbsp

METHOD 1 Trim off any excess fat from the beef and cut into 4 cm cubes. 2 Heat the ghee in a saucepan and fry the cubes of beef gently until they are sealed on all sides. You can tell this when they change colour. 3 Remove the pieces with a slotted spoon and put to one side. 4 Take 3 of the onions, peel and chop roughly. Put them into a liquidiser. Top and tail the chillies and add to the onions. Peel and slice the garlic and add to the liquidiser. Peel the ginger and grate it finely into the liquidiser. Add the juice of 1 of the lemons and blend to make a fine paste.

72 5 Peel and thickly slice the remaining onions. Fry them in the ghee and when they begin to soften add the turmeric, coriander, cumin, chilli powder, black pepper, cinnamon and bay leaves. 6 Cook for a minute or so and then add the beef. Stir for another 30 seconds and add the beef stock. Bring to the boil and simmer gently for 10 minutes. 7 Add the onion paste from the liquidiser and continue to cook for 30-40 minutes until the beef starts to become tender. 8 Add the garam masala and squeeze in the juice from the remaining lemon. Continue to cook, boiling off any excess liquid so that the beef is in a fairly thick sauce.

73 Chicken Curry

This is a popular home-made curry.

Serves 4

INGREDIENTS Onion - 1, chopped Butter - 25g (1 oz) Garam masala - 1 tsp Chicken pieces - 450g (1 lb), skinned Ground ginger - 1 tsp Garlic powder - 1 tsp Turmeric - 1 tsp Ground cumin - 1 tsp Ground coriander - 2 tsp Natural yogurt - 150g (5 oz) Fresh coriander leaves - to garnish

METHOD 1 Fry the onion in the butter until soft, add the garam masala, chicken pieces and all the spices. 2 Cook for a few minutes. 3 Add the yogurt and cook for 10-15 minutes. 4 Reduce the heat and cook until the chicken is tender. 5 Add a little milk if the mixture gets too dry before the chicken is ready. 6 Serve garnished with fresh coriander leaves.

74 Chicken Korma

This is a classical Indian recipe, found in many cookbooks and enjoyed all over Britain.

Serves 6

INGREDIENTS Ghee - 150g (5 oz), or butter Onions - 12 large, sliced Chilli powder - 1 tsp Onion powder - 4 tsp Coriander seeds - 1 tsp Cinnamon - 6 x 2.5 cm (1 inch) sticks, ground Ground ginger - ½ tsp Garlic - 2 cloves, crushed Peppercorns - 10 Cloves - 5 Cardamoms - 6, ground Chicken - 1, cut into pieces Salt - 1 tsp Natural yogurt - 300g (11 oz) Bay leaves - 3 Lemon grass - 3 blades Water - 300 ml (½ pint), or stock Lemon - 1, juice only

METHOD 1 Heat the ghee or butter, fry the sliced onions to a golden brown and set them aside. 2 Then fry all the condiments including the ground spices and garlic and when brown, throw in the chicken pieces and salt and cook until brown. 3 Then add the yogurt, bay leaves, lemon grass, water or stock and fried onions, bring to the boil, cover and simmer for 1½ - 2 hours until the chicken is tender. 4 Take off the heat, pour in the lemon juice, mix, remove the lemon grass and serve with rice, chapatis or parathas.

75 Chicken Tikka

Serves 4

INGREDIENTS Natural yogurt - 275g (10 oz) Lemon - 1, zest and juice Spring onions - 4, finely chopped Garlic - 2 cloves, crushed Vinegar - 1 tbsp Chilli powder - 1 tsp Ground coriander - 1 tsp Turmeric - 1 tsp Salt - 1 tsp Fresh ginger - 1 tbsp, grated Chicken breast fillet - 450g (1 lb), cubed

METHOD 1 Mix all the ingredients together, except the chicken, in a bowl. 2 Stir in the chicken and mix well. 3 Cover and leave to marinate in the refrigerator for at least 2 hours or overnight. 4 Stir occasionally. 5 Thread the chicken pieces onto skewers. 6 Cook under a pre-heated medium grill or over a barbecue for 15-20 minutes until cooked through. 7 Turn regularly and baste with marinade.

76 Kashmiri Rogan Josh

Serves 4-6

INGREDIENTS Fennel seeds - 1 tbsp Natural yogurt - 725 ml (1¼ pints) Vegetable oil - 6 tbsp Cinnamon - 1 x 2 cm (¾ inch) stick Cloves - ½ tsp, whole Lamb stewing meat with bone - 1.4 kg (3 lb), cut in 5 cm (2 inch) cubes Salt - 2½ tsp, or to taste Paprika - 4 tsp Cayenne pepper - ¼ - 1 tsp, according to taste Ground ginger - 1½ tsp Water - 900 ml (1½ pints) Garam masala - ¼ tsp

METHOD 1 Put the fennel seeds into the container of a spice grinder or clean coffee grinder and grind until fine. 2 Put the yogurt in a bowl and beat it with a fork or whisk until it is smooth and creamy. 3 Heat the oil in a large pot over a high flame. When hot, put in the cinnamon and cloves. A second after that, put in all the meat and the salt. 4 Stir the meat and cook, still on a high flame, for about 5 minutes. 5 Now put in the paprika and cayenne and give the meat a good stir. 6 Slowly add the yogurt, 100-150 ml (4-5 fl oz) at a time stirring the meat vigorously as you do so. Add all the yogurt this way. 7 Keep cooking on high heat until all the liquid has boiled away and the meat pieces have browned slightly. 8 Add the fennel and ginger. 9 Give the meat some more good stirs. Add the water, cover so as to leave the lid very slightly ajar, and cook on a medium heat for 30 minutes.

77 10 Cover completely and cook on a low heat for another 45 minutes or until the meat is tender. 11 Stir a few times as the meat cooks, making sure that there is always some liquid in the pot. 12 Remove the lid and add the garam masala. You should have a thick reddish brown sauce. If it is too thin boil some of the liquid away.

78 Lamb Biryani

The curry powder is made from 1 tsp green peppercorns, 1 tsp coriander seeds, 1 tsp ground turmeric, 1 tsp crushed chilli flakes, 1 tsp ground ginger and 1 tsp cumin seeds. Grind the spices in a coffee grinder or pestle and mortar.

Serves 2

INGREDIENTS Curry powder - 4 tsp, see above Onion - 1 large Butter - 25g (1 oz) Natural yogurt - 150 ml (5 fl oz) Fresh ginger - 1 tsp, grated Onion - 1 medium, grated Garlic - 2 cloves, crushed Salt - ½ tsp Ground Lamb - 350g (12 oz) Basmati rice - 150g (5 oz) Fresh bay leaf - 1 Water - 100 ml (3½ fl oz) Salt and pepper -To taste Egg - 4 hard boiled to garnish

METHOD 1 Slice the onion thinly. Heat a medium sauté pan, add the butter and sliced onion and cook until golden. 2 In a medium bowl make the marinade by mixing the yogurt, grated ginger, grated onion, crushed garlic, 4 teaspoons curry powder and ½ teaspoon salt. Stir in the cubed lamb and then set aside. 3 Add the rice and the bay leaf to a pan of boiling water and cook for 10 minutes. 4 Remove a quarter of the golden onions and reserve for garnish. 5 Add the lamb mixture and 100 ml (3½ fl oz) water to the sauté pan of onions and cook for 6-7 minutes.

79 6 Drain the rice, discarding the bay leaf. Stir the rice into the lamb and leave over a low heat. 7 Shell the hard boiled eggs and quarter

80 Thai Chicken Curry

Serves 4

INGREDIENTS Vegetable oil - 2 tbsp Chicken breasts - 4, skinned, sliced into strips Thai green curry paste - 2 tbsp Spring onions - 4, finely sliced Red pepper - 1, finely sliced Mangetout - 110g (4 oz) Baby sweetcorn - 110g (4 oz), halved Coconut milk - 1 x 400 ml (14 fl oz) can Dark soy sauce - to taste Egg noodles - 250g (9 oz) Fresh coriander leaves - 4 tbsp, finely chopped

METHOD 1 Heat the oil in a pan and fry the chicken until cooked and golden. 2 Add the Thai green curry paste and the vegetables. 3 Leave to cook for 3 minutes until slightly soft. 4 Stir in the coconut milk and soy sauce. 5 Cook for a further 5 minutes. 6 Plunge the egg noodles into a pan of boiling water and leave to simmer for 4 minutes. 7 Drain and divide onto 4 serving plates. Spoon over the Thai curry and top with a sprinkling of chopped coriander leaves.

81

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82 Cheese Scones

Try these savory scones with hunks of good quality mature farmhouse cheddar.

Makes 7-8

INGREDIENTS Self raising flour - 225g (8 oz) Salt - ½ tsp Mustard powder - 1 tsp Cayenne pepper - pinch Butter - 50g (2 oz) Cheddar cheese - 50g (2 oz), grated Milk - 150 ml (¼ pint), plus extra for brushing

METHOD 1 Sift flour, salt, mustard and cayenne pepper into a bowl. 2 Rub butter into flour until mixture resembles fine breadcrumbs. 3 Mix in the grated cheddar cheese. Add milk all at once. 4 Mix to a soft, but not sticky, dough with a knife. 5 Turn onto a lightly floured surface. 6 Knead quickly until smooth. 7 Roll out to about 1 cm (½ inch) thick. 8 Cut into 7 or 8 rounds with a 6.5 cm (2½ inch) biscuit cutter. 9 Transfer to a baking sheet. Brush tops with milk. 10 Bake at 230 °C / 450 °F / Gas 8 for 7-10 minutes or until well risen and golden. 11 Cool on a wire cooling rack.

83 Scones

These useful scones can be served as either a sweet or a savoury treat.

Makes 7-8

INGREDIENTS Self raising flour - 225g (8 oz) Salt - ½ tsp Butter - 50g (2 oz) Milk - 150 ml (¼ pint), plus extra for brushing

METHOD 1 Sift flour and salt into a bowl. 2 Rub butter into flour until mixture resembles fine breadcrumbs. 3 Add milk all at once. Mix to a soft, but not sticky, dough with a knife. 4 Turn onto a lightly floured surface. Knead quickly until smooth. 5 Roll out to about 1 cm (½ inch) thick. Cut into 7 or 8 rounds with a 6.5 cm (2½ inch) biscuit cutter. 6 Transfer to a baking sheet. Brush tops with milk. 7 Bake at 230 °C / 450 °F / Gas 8 for 7-10 minutes or until well risen and golden. 8 Cool on a wire cooling rack. 9 Serve with butter or whipped cream and jam or butter and cheese.

84 Scottish Shortbread

There are almost as many variations of shortbread in Scotland as there are bakers.

Makes 8-12 slices

INGREDIENTS Butter - 350g (12 oz) Caster sugar - 110g (4 oz) Plain flour - 300g (10 oz) Rice flour - 110g (4 oz) Salt - pinch

METHOD 1 Cream the butter and sugar together well. 2 Sift in the flours and salt and work in lightly with the fingertips until the mixture resembles fine breadcrumbs. 3 Press it together into two balls and turn out onto a board sprinkled with rice flour. 4 Roll into round flat cakes about 1.3 cm (½ inch) thick. 5 Pinch the edges all the way round with finger and thumb or press a fork all the way round, mark into slices with a knife and prick lightly all over with a fork. 6 Place on a baking sheet lined with greaseproof paper and bake at 150 °C / 300 °F / Gas 2 for about an hour. 7 Leave to cool on the tin before transferring to a wire rack. 8 Dust with caster sugar and divide into slices while still warm.

85 Tea Scones

These are some of the simplest scones to make to serve for tea.

Makes 16-18

INGREDIENTS Self raising flour - 200g (7 oz) Salt - ½ tsp Butter - 50g (2 oz) Caster sugar - 25g (1 oz) Milk - 125 ml (4 fl oz), plus extra for brushing

METHOD 1 Sift the flour and salt into a bowl. 2 Rub in the butter finely. 3 Add the sugar. 4 Add the milk all at once. 5 Mix to a soft, but not sticky, dough with a knife. 6 Turn out onto a lightly floured board. Knead quickly until smooth. 7 Roll out to about 1 cm (½ inch) thickness. 8 Cut into 16 to 18 rounds with a 4 to 5 cm (1½ – 2 inch) fluted cutter. 9 Transfer to a greased baking tray. Brush the tops with milk. 10 Bake towards the top of a hot oven 230 °C / 450 °F / Gas 8 for 7 to 10 minutes or until well risen and golden. 11 Cool on a wire rack. 12 Serve fresh with butter or whipped double cream and jam.

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87 Apple Crumble

This is one of the most popular variations on the crumble theme. It can be made with any type of apples you like.

Serves 4

INGREDIENTS Apples - 450g (1 lb), peeled & chopped Granulated sugar - 75-110g (3-4 oz) All purpose flour - 175g (6 oz) Butter - 75g (3 oz) Caster sugar - 50g (2 oz)

METHOD 1 Pre-heat oven to 190 ºC / 375 ºF / Gas 5. 2 Put the apple pieces into a 1.1 litre (2 pint) oven-proof dish in layers with granulated sugar. 3 Sift the flour into a bowl. 4 Rub the butter into the flour until the mixture resembles fine breadcrumbs. 5 Stir in the caster sugar. 6 Sprinkle the crumble mixture thickly and evenly over the fruit. 7 Press down lightly with palm of hand then smooth the top with a knife. 8 Bake for 15 minutes. 9 Reduce the temperature to 180 ºC / 350 ºF / Gas 4. Cook for a further 45 minutes or until top is lightly brown. 10 Serve with fresh double cream, crème fraîche or custard

88 Cambridge Burnt Cream

Cambridge Burnt Cream came to the Trinity College kitchens by way of an enthusiastic nineteenth century academic gastronome. Similar to French crème brulée, it requires care in preparation, though its ingredients are simple.

Serves 4-6

INGREDIENTS Double cream - 600 ml (1 pint) Vanilla essence - 1 tsp Egg yolks - 4 Sugar - 3 tbsp

METHOD 1 Put the cream and vanilla essence in a saucepan and bring to the boil. 2 Meanwhile, beat the egg yolks in a large mixing bowl with 1 tablespoon of the sugar until they are thick and pale yellow. 3 Remove the cream from the heat, allow to cool slightly, then pour over the egg yolks in a steady stream, whisking constantly. 4 Transfer this mixture to an ovenproof dish or individual ramekins and bake at 150 °C / 300 °F / Gas 2 for about 30 minutes, until set. 5 Leave to cool and refrigerate for a couple of hours. 6 A couple of hours before serving, preheat the grill to its highest temperature. 7 Sprinkle the remaining sugar over the top of the cream, coating the surface evenly and thickly. 8 Place under the grill as close to the heat as possible and allow the sugar to caramelize to a deep brown. Be careful not to burn it. 9 Allow to cool and serve chilled.

89 Chocolate Mocha Pots

Good for any chocoholics and an appealing dessert for a dinner party menu.

Serves 8

INGREDIENTS Plain chocolate - 125g (4½ oz), pieces Strong black coffee - 150 ml (5 fl oz) Milk - 450 ml (15 fl oz) Eggs - 2 Egg yolks - 2 Caster sugar - 2 tbsp TO DECORATE: Whipped cream - 8 tbsp Chocolate buttons or shapes - 8

METHOD 1 Place the chocolate and coffee in a pan and heat gently until melted. 2 Add the milk and stir until blended. 3 Beat the eggs, egg yolks and sugar together in a bowl, and pour onto the chocolate milk. 4 Mix thoroughly, and strain into 8 small ovenproof pots. 5 Place in a roasting pan containing 2.5cm (1 inch) water and bake in a oven preheated to 170 °C / 325 °F / Gas 3 for 45 minutes, until set. 6 Leave to cool, then chill until required. 7 Decorate each "pot" with a whirl of whipped cream and a chocolate button or shape.

90 Chocolate Mousse

Mousse is not strictly an English word but it exactly describes this rich and luscious Victorian pudding.

Serves 6

INGREDIENTS Egg yolks - 3 Cooking chocolate - 75g (3 oz), grated Sugar - 50g (2 oz) Double cream - 450 ml (¾ pint) METHOD 1 Beat the egg yolks thoroughly and put them into the top of a double boiler with the chocolate, sugar and 150 ml (¼ pint) of the cream. 2 Stir them over the pan of gently simmering water until the mixture thickens. 3 Take care not to overheat it or it will curdle - the addition of a tablespoon of cold milk will prevent this if it looks as if this about to happen. 4 Allow to cool and chill in the refrigerator until starting to thicken, then whisk with an electric beater until foamy and light. 5 Whip the remaining cream fairly stiffly and fold it into the chocolate mixture. 6 Turn the mixture into a soufflé dish and chill.

91 Chocolate Orange Mousse

These pretty mousses would be great for a party.

Serves 6

INGREDIENTS Plain chocolate - 275g (10 oz), broken into pieces Powdered gelatin - 1 tsp Orange - 1, zest and juice Eggs - 4, separated Ground almonds - 25g (1 oz) Single cream - 4 tbsp Double cream - 200 ml (7 fl oz) Orange zest - grated, to decorate

METHOD 1 Place chocolate in a bowl over a pan of simmering water and heat until melted, stirring occasionally. 2 Sprinkle gelatine over orange juice. 3 Place in a pan of hot water and stir until melted. 4 Remove chocolate from heat, stir in egg yolks, almonds, single cream, gelatine mix and orange zest. 5 Whip 150 ml (5 fl oz) double cream until it forms soft peaks and fold in. 6 Whisk egg whites until stiff and fold in. 7 Spoon into 1 large or 6 individual dishes and chill until set. 8 Whip remaining cream and use to decorate mousse. Top with orange zest and serve.

92 Chocolate Pudding

There are lots of variations on the basic steamed pudding, and by adding ingredients to the mixture, or using different preserves for the topping, you can ring the changes almost indefinitely. Whichever version you go for, no pudding is complete without a jug of custard.

Serves 4

INGREDIENTS Self-raising flour - 175g (6 oz) Shredded suet or softened butter - 75g (3 oz) Cocoa powder - 3 tbsp Chocolate chips - To taste Caster sugar - 50g (2 oz) Egg - 1 Milk - about 6 tbsp

METHOD 1 Grease a 1.1 liter (2 pint) pudding basin if making a steamed pudding, or a deep pie dish if baking the pudding. 2 Mix together the flour, cocoa powder, suet or butter and sugar. 3 Make a well in the center and add the egg and enough milk to give a soft dropping consistency. 4 Add the chocolate chips. 5 Pour into the prepared dish. 6 Steam for 1½ - 2 hours. 7 Cook, uncovered, at 180 °C / 350 °F / Gas 4 for about 1 hour, until well risen. 8 Serve hot with custard.

93 Chocolate Rice Pots

This pudding is a nice variation on the usual milk pudding recipe.

Serves 4

INGREDIENTS Milk - 600 ml (1 pint) Flaked rice - 75g (3 oz) Soft brown sugar - 75g (3 oz) Chocolate spread - 5-6 tbsp

METHOD 1 Bring the milk to the boil with the rice and half the sugar. 2 Lower to a simmer and cook gently for 25 minutes. 3 Stir the chocolate spread into the mixture and continue to simmer for a further 5 minutes until the milk has been absorbed by the rice. 4 Spoon the rice into individual oven proof ramekin pots. 5 Sprinkle the remaining brown sugar over the top of each serving. 6 Heat the grill on high. 7 Place the ramekins under the grill and cook until the sugar bubbles. 8 Remove and allow the sugar to harden, then serve.

94 Christmas Pudding

Plum pudding only took on its connections with Christmas when it was introduced to the Victorians by Prince Albert. Burying a silver coin in the pudding mixture is said to bring good fortune to whoever finds it in their portion and all the family should make a wish while stirring the mixture on Stir Up Sunday, the Sunday before Advent.

Makes 2, each pudding serves 8

INGREDIENTS All purpose flour - 110g (4 oz) Ground mixed spice - ½ tsp Grated nutmeg - ¼ tsp Fresh breadcrumbs - 225g (8 oz) Shredded suet - 275g (10 oz) Soft brown sugar - 225g (8 oz) Raisins - 350g (12 oz) Sultanas - 350g (12 oz) Mixed peel - 50g (2 oz), chopped Walnuts or blanched almonds - 50g (2 oz) Orange - 1 small, zest only Eggs - 4, beaten Brandy or dry sherry - 50ml (2 fl oz) Almond essence - ½ tsp Milk - 150 ml (¼ pint)

METHOD 1 Sift flour, spice and nutmeg into a large bowl. 2 Add breadcrumbs, suet, sugar, raisins, sultanas, peel, nuts and orange zest. Mix well. 3 Combine the mix with the eggs, brandy or sherry, almond essence and milk. 4 Divide the mixture between two greased 1.1 litre (2 pint) pudding basins. 5 Cover with buttered greaseproof paper or foil. Pleat once to allow the pudding to rise. Secure with string. 6 Use extra string to make a handle for ease of removal. 7 Place in a steamer over a pan of boiling water and cover. Steam steadily for 6 hours, replacing the water as it boils away. 95 8 Remove from the steamer, leave until cold. 9 Cover with foil. Store in a cool place. 10 To serve: cover and steam for 2 hours. Turn out on to a warm dish. Serve with fresh cream or custard.

96 Custard Tart

Traditional English custard tart is a great favourite and well worth making at home. Individual custard tarts are also a delightful teatime treat.

Serves 4

INGREDIENTS Shortcrust pastry - 20 cm (8 inch) flan dish Eggs - 4 Sugar - 50g (2 oz) Milk - 300 ml (½ pint) Single cream - 300 ml (½ pint) Vanilla essence - few drops Nutmeg - grated

METHOD 1 Set the oven to 190 °C / 375 °F / Gas 5. 2 Line a 20 cm (8 inch) flan ring or dish with the pastry. Bake blind for 15-20 minutes. 3 Lower the oven to 170 °C / 325 °F / Gas 3. 4 Lightly beat the eggs with the sugar. 5 Pour on the milk and cream and add the vanilla essence. 6 Strain into the prepared flan case and sprinkle a little grated nutmeg over the top. 7 Bake for 1 hour or until the custard has set.

97 Hasty Pudding

All you need for this surprisingly good stand-by pudding are milk, flour, butter, sugar and a little spice. It takes just a few minutes to make, hence its name, and can be eaten hot or cold. It is particularly good served with poached fruit.

Serves 4

INGREDIENTS Butter - 50g (2 oz) Plain flour - 2 tbsp Milk - 450 ml (¾ pint) Egg - 1 Freshly grated nutmeg or ground cinnamon - a sprinkle Caster sugar - 40g (1½ oz)

METHOD 1 Put 25g (1 oz) of the butter, the flour and milk in a saucepan. 2 Heat, whisking continuously, until the sauce thickens, boils and is smooth. 3 Simmer for 1-2 minutes. 4 Stir in the egg, then pour into a flameproof serving dish. 5 Dot with the remaining butter and sprinkle generously with nutmeg or cinnamon and the sugar. 6 Brown quickly under a hot grill. 7 Serve hot on its own or with poached fruit.

98 Jam Roly Poly

The same basic suet pastry is used for jam roly-poly and all its variations including Spotted Dick (see below at the bottom of the page). It is fast and easy to make and, if mixed quickly and deftly, has a light spongy texture - a far cry from the hefty steamed puds of schooldays.

Serves 4

INGREDIENTS Self-raising flour - 175g (6 oz) Shredded suet - 75g (3 oz) Jam - To taste

METHOD 1 Mix the flour and suet together in a bowl. Using a round-bladed knife, stir in enough water to give a light, elastic dough. knead very lightly until smooth. 2 Roll out to about 23 x 27 cm (9 x 11) inches and use as required (see variations below). 3 Make a 5 cm (2 inch pleat across a clean tea towel or pudding cloth. Or pleat together sheets of greased greaseproof paper and strong foil. Wrap the roll loosely, to allow for expansion, in the cloth or foil, pleating the open edges tightly together. Tie the ends securely with string. Make a string handle across the top. 4 Lower the suet roll into a large pan of boiling water, cover and boil for 1½ hours depending on filling and size. Lift out using the string handle. 5 Place on a wire rack standing over a plate and allow excess moisture to drain off. Snip the string and gently roll the pudding out of the cloth or foil on to a warmed serving plate. 6 Roly-poly puddings can also be baked, uncovered at 200 °C / 400 °F / Gas 6 for about 40 minutes. 7 Serve sliced with custard.

VARIATIONS: Jam Roly-poly: Spread the pastry with 4-6 tablespoons jam. Brush the edges with milk and roll up, starting from the short end. Steam or bake as above.

Lemon Roly-poly: Add the finely grated rind of 1 lemon to the pastry. Roll out and spread with 4-6 tablespoons lemon curd. Steam or bake as above.

Spotted Dick (or Dog): Replace half the flour with 110g (4 oz) fresh breadcrumbs. add 50g (2 oz) caster sugar, 175g (6 oz) currants, finely grated rind of 1 lemon and 5 tablespoons milk. Mix everything together. Shape into a neat roll about 15 cm (6 inches) long. Boil as above.

99 Lemon Meringue Pie

The slower baking ensures that the meringue stays crisp when cold.

Serves 4

INGREDIENTS Shortcrust pastry - 200g (7 oz) Cornflour - 2 tbsp Water - 300 ml (10 fl oz) Butter - 50g (2 oz) Sugar - 110g (4 oz) Egg yolks - 2 Lemons - 2, zest and juice MERINGUE Egg whites - 2 Caster sugar - 50g (2 oz)

METHOD 1 Preheat the oven to 200 ºC / 400 ºF / Gas 6. 2 Line a 23 cm (8 inch) flan tin. 3 Line with greaseproof paper, fill with baking beans and bake in the oven for 20 minutes. 4 Meanwhile, blend the cornflour with the cold water. 5 Place in a saucepan and cook gently until thickened. 6 Add the butter, sugar, egg yolks, lemon zest and juice. Stir well. 7 Reduce the oven temperature to 140 ºC / 275 ºF / Gas 1. 8 Whisk the egg whites until stiff peaks form, stir in most of the caster sugar and pile or pipe over the lemon filling, making sure the edges are well covered. 9 Sprinkle with the remaining sugar and bake in the oven for 45 minutes.

100 Profiteroles

These classic little choux puffs filled with cream and drizzled with a rich chocolate sauce are still as popular as ever.

Serves 4

INGREDIENTS Plain flour - 65g (2½ oz) Salt - pinch Water - 150 ml (¼ pint) Butter - 50g (2 oz) Eggs - 2, well beaten Double cream - 300 ml (10 fl oz) Milk - 2 tbsp Icing sugar - 3 tbsp, sifted SAUCE: Plain chocolate - 175g (6 oz) Butter - 20g (¾ oz) Water - 3 tbsp Maple syrup - 3 tbsp Vanilla essence - 1 tsp

METHOD 1 Sift the flour and salt twice. 2 Put the water and butter into a saucepan. 3 Heat slowly until the butter melts, then bring to a brisk boil. 4 Remove from the heat and tip in all the flour. 5 Stir briskly until the mixture forms a soft ball and leaves the sides of the pan clean. 6 Remove from the heat and cool slightly. 7 dd the eggs very gradually, beating hard until the mixture is smooth, shiny and firm enough to stand in soft peaks when lifted with a spoon. 8 Pipe or spoon 20 equal amounts of the choux pastry - well apart - on greased baking sheets. 9 Bake at 220 °C / 425 °F / Gas 7 for 25 minutes or until golden and well puffed. 10 Remove from the oven. 101 11 Make a small slit in the side of each one. 12 Return to the oven (with the heat switched off) for a further 5 minutes for the puffs to dry out. 13 Cool on a wire cooling rack. 14 About 1 hour before serving, whip the cream and milk together until softly stiff. Stir in the icing sugar. 15 Halve the puffs and fill with cream. 16 Pile in a pyramid shape in a shallow serving dish. 17 To make the sauce, break the chocolate into small pieces. Place in a small pan with the butter, water and maple syrup. 18 Heat gently until the chocolate has melted. 19 Remove from the heat. 20 Add the vanilla essence and stir to mix. 21 Drizzle the chocolate sauce over the profiteroles and serve.

102 Raspberry Bread Pudding

This pudding can be made extra special by dredging with icing sugar and serving with freshly whipped cream.

Serves 4-6

INGREDIENTS Milk - 600 ml (1 pint) Double cream - 150 ml (¼ pint) Cinnamon - 1 x 7.5 cm (3 inch) stick White bread - 6 slices, crusts removed Butter - 40g (1½ oz) Eggs - 3, plus 2 yolks Sugar - 75g (3 oz) Vanilla essence - 1 tsp Raspberries - 225g (8 oz)

METHOD 1 Gently heat milk, cream and cinnamon stick together until bubbles appear around the edge of the pan. 2 Leave to stand. 3 Spread on side of the slices of bread with butter and place buttered side up in a greased 1.1 liter (2 pint) dish. 4 Beat eggs, yolks, sugar and vanilla essence together. 5 Remove the cinnamon from the milk and stir the milk into the egg mixture. 6 Pour over the bread. 7 Place the dish in a large baking tin and fill the tin with water 2.5 cm (1 inch) up the sides of the dish. 8 Bake for 45-50 minutes at 190 ºC / 375 ºF / Gas 5 until set. 9 Serve with the raspberries.

103 Rice Pudding

There’s nothing nicer than a lovingly made milk pudding made with creamy fresh milk. Opt for rice, tapioca, sago or semolina, whichever you have. The method is easy for all of them.

Serves 4

INGREDIENTS Rice - 100g (4 oz) Milk - 1200 ml (2 pints) Sugar - 4 tbsp Butter - 30g (1 oz) Ground cinnamon and/or nutmeg - ¼ tsp

METHOD 1 Pre-heat oven to 170 °C / 325 °F / Gas 3 2 Put the rice in a buttered large oven-proof dish. 3 Pour in 1200 ml (2 pint) milk 4 Add the sugar and butter. Sprinkle the top with cinnamon and/or nutmeg. 5 Bake in oven for 10 minutes, until thickened, stirring frequently. 6 Bake rice1½ hours, stirring every ten minutes 7 Serve hot or cold, plain or topped with jam, fresh fruit or chopped nuts.

104 Spiced Custard Slice

These desserts should not be confused with the pastries known as custard slices.

Serves 4

INGREDIENTS Eggs - 2 Sugar - 50g (2 oz) Plain flour - 50g (2 oz) Milk - 300 ml (½ pint) Single cream - 225 ml (8 fl oz) Ground cinnamon - ½ tsp Lemon - ½, zest only Blackberries - to serve

METHOD 1 Beat the eggs and sugar until pale and fluffy, whisk in the flour, milk, cream, cinnamon and lemon zest. 2 Pour into a buttered shallow ovenproof dish 3 Bake at 180 ºC / 350 ºF / Gas 4 for 55-60 minutes until set. 4 Cool. When cold, cut into cubes and remove from the dish. 5 Serve with poached blackberries and their juice.

105 Spotted Dick

The name of this pudding always raises a laugh in Britain but gets horrified gasps from our American friends, who blush at something that to them is shockingly explicit. However, if decorum is needed at the dinner table, the pudding can also be called Spotted Dog.

Serves 4

INGREDIENTS Self-raising flour - 75g (3 oz) Fresh breadcrumbs - 110g (4 oz) Shredded suet - 75g (3 oz) Caster sugar - 50g (2 oz) Currants - 175g (6 oz) Lemon - 1, zest only Milk - 5 tbsp

METHOD 1 Mix everything together. 2 Shape into a neat roll about 15 cm (6 inches) long. 3 Pleat together sheets of greased greaseproof paper and strong foil. 4 Wrap the roll loosely, to allow for expansion, in the cloth or foil, pleating the open edges tightly together. 5 Tie the ends securely with string. Make a string handle across the top. 6 Lower the pudding into a large pan of boiling water, cover and boil for 1½ hours. 7 Lift out using the string handle. 8 Place on a wire rack standing over a plate and allow excess moisture to drain off. 9 Snip the string and gently roll the pudding out of the cloth or foil on to a warmed serving plate. 10 Serve sliced with custard.

106 Swiss Roll Dessert

For thick custard use 300 ml (½ pint) milk, one tablespoon sugar and two tablespoons custard powder.

Serves 6

INGREDIENTS Eggs - 3 Caster sugar - 75g (3 oz) Self raising flour - 75g (3 oz), sieved Strawberry Jam - 3 tbsp, warmed Thick custard - 300 ml (½ pint), cooled Whipping cream - 50 ml (2 fl oz) Strawberry yogurt - 150 ml (¼ pint)

METHOD 1 Grease and line a 30 x 20 cm (12 x 8 inch) Swiss roll tin. 2 Whisk the eggs and sugar in a large bowl standing over a pan of hot water until the mixture is light in colour and thick - about 8 minutes. 3 Remove from the heat and whisk for 2 minutes. 4 Gently fold in the flour. Pour into tin. Bake at 200 ºC / 400 ºF / Gas 6 for 10-12 minutes. 5 Turn out onto a clean damp tea towel. 6 Peel off paper, trim off crusty edges, replace paper and roll up. 7 Leave to cool with tea towel on top. 8 Unroll and spread with jam. 9 Slice Swiss roll and line a 600 ml (1 pint) basin. 10 Mix the custard, cream and yogurt, pour into lined basin. 11 Refrigerate to set. 12 Turn out the dessert and serve

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