Baking

GrannySavouries

ITH so many sweet treats available to enjoy, it’s easy to forget the great Who needs a sweet savoury bakes out Wthere too. And while I’m not one to grumble at the idea of cake in place of a meal, sometimes it’s good to have something a little less sweet. tooth with scrummy Thankfully my mother Christine’s expe- rience as a baker – that’s her above, with me and my sons David and John – includ- ing many years of early starts prepping the bakeries for the day ahead, means she has savoury recipes to share too. When it comes to savoury snacking, you savoury favourites? can’t beat a freshly made , espe- cially when topped with your favourite than to be able to whip up served with -fresh morning rolls filled bake to make for days on the go are sau- cheese and some homemade chutney. the next morning – a vital addition to any with whatever you please, or cheesy sage rolls, a must for any picnic lunch. We have two favourite chutneys in the cooked breakfast. breadsticks that are perfect for dunking. Armed with these recipes, you’ll be able Baking with Granny house; a red onion That said, I have been known to boil If you need something when you’re on to convince just about anyone that chutney, great in a cheese sandwich, and potatoes on miserable cold days just so I the go, look no further than the original savoury bakes are as good, if not better a spicy tomato chutney, my go-to for add- can make potato scones to enjoy fresh fast food – a Scotch or the more than their sweet counterparts. ing a bit of a kick to any meal. from the pan, topped with butter. Pure unconventional macaroni pie. A little bit As for meals, there is no better reason indulgence. of planning and time is required to make for boiling a few extra potatoes at teatime Then there’s Granny’s lentil soup – best them, but they’re worth it. Another great Amy Lorimer Cheese Breadsticks Growing up, I always remember breadsticks being the go-to at a buffet (especially when accompanied by dips) but they are now a popular snack at school and nursery and so they have become a daily staple in our home.

METHOD Ingredients 1. Preheat oven to 180°c (160°c l 115g self-raising for fan assisted oven or Gas Mark 4) and grease a baking l pinch of salt sheet with butter. Set aside. l 1 tsp mustard 2. In a large bowl, sift the flour l 60g butter and salt. Add the butter and rub l 85g cheddar cheese together with your fingers until l 1 egg the ingredients come together. 3. Add the mustard, cheese and egg (keep back a little egg for 5. Once all breadsticks are in later) and continue to mix place, brush each with the together with your hands until remaining egg before topping you have a sticky dough. with a sprinkle of salt and pepper. 4. Turn onto a well floured work surface and roll into a large 6. Bake for 15-20 minutes until , about 1-2cm in golden in colour. diameter. Cut into your desired 7. Transfer to a wire rack to cool breadstick size and place onto completely before enjoying your greased baking sheet. with your dip of choice. S1 2 Savouries Regarded as the first of the fast Cheese Scones foods, Scotch pies are another Who can say no to a family favourite and a must on warm cheese , those evenings when you fancy smothered in butter? Perfect on their own something stodgy for tea. There’s as an afternoon snack nothing to beat pie, chips and or with a tasty bowl beans, after all! of soup.

Ingredients l 450g plain flour l pinch of salt l 2 tsp bicarbonate of soda l 2 tsp cream of tartar l 50g butter l 100g cheddar cheese l 200ml whole milk l 100ml sour cream l 1 egg, beaten Tasty: Fresh from the oven

METHOD surface and gently knead 1. Preheat your oven to 220°c together, before stretching the (200°c for fan assisted oven or dough to about 2cm thickness. INGREDIENTS Gas Mark 7). Grease two baking sheets with a little butter and 7. Using a cookie cutter of your For the Filling set aside. choice, cut your scones out and l 340g lamb mince place them onto your greased 2. Sift the flour, salt, baking sheets. The smaller your l ¼ tsp ground mace bicarbonate of soda and cream cutter the more scones you will l ¼ tsp ground nutmeg of tartar into a large bowl, get. Reform and stretch the holding up the sieve to allow l dough as required to use all of 100ml some air into the ingredients. the dough. 3. Using the tips of your fingers, For the Pastry 8. Leave your scones to rest on rub in the butter to the dry l 225g plain flour (plus extra for dusting) the tray for about ten minutes ingredients, again lifting as you before brushing the tops with l 85g lard do to allow air in. Continue until some beaten egg. you have a sandy consistency. l 4 tbsp water 9. Bake in your preheated oven 4. Stir in the cheese and create a for ten minutes. If you are l milk (for glazing) well in the middle. making smaller scones, keep a 5. Whisk the milk and sour close eye on them as you may METHOD cream together before pouring need to reduce the baking time into the well. Using your hands, to suit. 1. Preheat your oven to 200°c (180°c for fan gently bring the ingredients assisted oven or Gas Mark 6). Line a baking 10. Once cool enough to touch, together to form a soft, slightly transfer to a wire rack to cool tray with some greaseproof paper and sticky dough. set aside. completely or enjoy while 6. Turn out on to a floured work still warm. 2. In a bowl, mix together the ingredients for the filling, using your hands to ensure all the meat is coated. Macaroni Pie Sausage Rolls 3. In a large bowl, add the flour and make a With one little boy who has a bit of an obsession with a well in the middle. In a small pan, place the A great way to use up lard and water and bring it to a boil. certain high street bakery’s sausage rolls, the stakes are any leftover high in getting the perfect sausage roll. Turns out, simple 4. Pour the lard mixture into the well of the macaroni and make flour and mix together quickly. is best and always proves a hit with young and old. a second meal that 5. When cool enough to handle (but still hot), can be enjoyed on knead the dough on a lightly floured surface Ingredients until soft. Set aside a quarter of the dough the go. Just don’t ask l (wrapped in clingfilm to hold its heat) and me why someone 320g ready-rolled puff pastry divide the remaining dough into four balls. l 10 Irish , skinned thought to put pasta l 1 egg, beaten 6. Roll the balls into circular discs about 5mm thick. To shape your pie case, you can use a pie in a pie – all I know is dolly, or alternatively a jar or glass greased they’re a genius! METHOD with a little oil. Place on top of your pie case METHOD Ingredients discs about 5mm thick. To 1. Preheat your oven to 220°c (200°c disc and mould the dough around before for fan assisted oven or Gas Mark 7) 1. Preheat your oven to For the Filling shape your pie case, you can placing onto your lined tray. and line a baking tray with some 200°c (180°c for fan l 400g macaroni cheese use a pie dolly, or paper. 7. Fill each pie case with equal amounts of assisted oven or Gas Mark (homemade or tinned) alternatively a jar or glass greased with a little oil. the filling, pushing it down with the back 6). Line a baking tray with l 100g Cheese 2. Roll out the pastry on a lightly of a spoon. some greaseproof paper Place on top of your pie case floured surface and cut down the and set aside. For the Pastry disc and mould the dough middle lengthways. 8. Divide the remaining pastry into four and l 225g plain flour (plus around it before placing on 3. With floured hands, divide the roll into a circular disc large enough to cover 2. In a large bowl, add the extra for dusting) your lined tray. sausage meat in half. Roll each half the tops of your pies. Dampen the edges of the flour and make a well in the 6. Fill each pie case with into a large sausage shape, the same pies with a little water before placing the lids middle. In a small pan, l 85g lard length of the pastry strips, and place on top, securing all the way round with a pinch place the lard and water l 4 tbsp water equal amounts of the and bring it a boil. one on top of each strip of pastry. of your thumb and finger, before removing the macaroni and sprinkle the excess with a sharp knife. 3. Pour the lard mixture into knead the dough on a tops with a little cheese. 4. Brush the edges of the pastry with a the well of the flour and mix lightly floured surface until 7. Bake in your preheated little of the egg and roll around the 9. Glaze the top of each pie with a little milk together quickly. soft. Divide the dough into oven for 20-30 minutes sausage. Divide the roll into three before cutting a hole into the middle of each 4. When cool enough to four balls. until the pastry is golden individual portions per roll (making pie. Bake in your preheated oven for 30 handle (but still hot), 5. Roll the balls into circular and crisp. six sausage rolls in total), before minutes until the pastry is golden and crisp. transferring to your lined tray. S1 3 Red Onion Chutney Granny’s favourite chutney, which also tastes great on and in sandwiches. It’s a real tear-jerker to make but the end result is worth it. Ingredients l 8 red onions l 1 red chilli, de-seeded l 2 bay leaves l 25ml olive oil l 200g soft brown sugar l 2 tsp mustard seeds l 150ml balsamic vinegar l 150ml white wine vinegar l 2-3 x 450g jam jars, sterilised

Instructions: uncovered until it is of a thick 1. Thinly slice and halve your onions consistency – this can take a couple and finely chop your chilli. of hours. 2. Place the onions, chilli, bay leaves 5. Once the chutney has thickened, and olive oil into a large pan and allow to cool for ten minutes before allow to cook over a low heat for spooning into your sterilised jars, around 20 minutes placing the lid on immediately. 3. When the onions start to 6. Once sealed in its jars, leave the caramelise, add the sugar, vinegars chutney to mature for a least a and mustard seeds. month to get the very best flavours 4. Allow the chutney to simmer from it.

Granny’s Lentil Soup Known simply as ‘Granny’s Soup’ in our house. Such a firm family favourite that it’s now just expected to be on the menu when we visit Granny and Papa – and Granny is in the bad books with two little boys when it’s not!

Ingredients METHOD l 200g red lentils 1. In a large pan, add all l 2-3 stock cubes (ham your ingredients and bring to the boil. or veg) 2. Reduce the l 130g onion, diced temperature to a l 100g turnip simmer, cover the soup and continue to simmer (chopped) for one to two hours. l 200g carrots, grated 3. For a smoother l 1-1.5 litres water texture, blitz the soup with a blender (approx) before serving. Sausage Rolls With one little boy who has a bit of an obsession with a Morning Rolls certain high street bakery’s sausage rolls, the stakes are The name is debatable depending on where in the UK you are but Scotch morning rolls are a high in getting the perfect sausage roll. Turns out, simple staple here in . However you choose to fill them, I always recommend trying to bake is best and always proves a hit with young and old. them for yourself at least once in your lifetime. METHOD Ingredients: 1. In a large bowl, rub the flour and l 500g strong white flour (plus fat together. Stir in the sugar, salt extra for dusting) and yeast. l 30g lard or vegetable shortening 2. Warm the milk and water in a saucepan, until it’s warm but l 7g easy yeast not boiling. Add the milk and l 2 tsp salt water to dry ingredients and l mix to make a sticky dough. 1 tsp sugar l 3. Remove the dough from 100ml milk the bowl and knead on a l 200ml water well-floured surface for about ten minutes. 6. Cover a baking tray with a 5. Finish by brushing with generous coating of flour. Gently the remaining beaten egg 4. Grease a clean bowl before roll each piece of dough in flour placing your dough in it and and scoring each sausage before placing onto the tray. rolls a few times on top. Bake covering with a piece of greased in your preheated oven for clingfilm. Place the dough into 7. Place the tray somewhere away around 20 the fridge overnight to prove. from draughts and allow to rise for minutes, 5. The next morning, remove 1-2 hours, until double in size. until golden from the fridge and tip on 8. Bake at 230°c (210°c for fan and puffed to a well-floured surface. assisted oven or Gas Mark 8) for up. Knead gently to bring ten to 15 minutes, until golden the cold off the brown on top. dough, before Bite-sized dividing into 8 9. Wrap the rolls in a clean tea towel delights: pieces. and place onto a wire rack to cool. Sausage rolls S1 4 Savouries

Oatcakes They were once something of a luxury in our house, only enjoyed at Christmas time with all the fancy cheeses and chutneys we received. But they have now become a staple snack for the kids. And any snack that doesn’t send our dentist into lecture mode can only be a good thing! Ingredients

l 225g l 60g plain flour l 1 tsp salt l 60g vegetable shortening l 60-80ml hot water

METHOD 1. Preheat your oven to 190°c (170°c for fan assisted oven or Gas Mark 5) and grease a couple of baking trays. 2. Mix the oats, flour and salt together in a large bowl. 3. Add the vegetable shortening and rub together with your fingers until the mixture resembles large breadcrumbs. 4. Gradually add the water a little at a time until you have a thick stiff dough. 5. Roll the dough on a floured surface to around 5mm thick. Cut your oatcakes with a cookie cutter into your desired shape, or alternatively you can simply cut with a knife. 6. Place your oatcakes onto your greased tray and bake for 20- 30 minutes until dry and light golden. It is also a good idea to turn the oatcakes at least once during baking to prevent them being dry and golden on one side and soggy on the other.

Spicy Tomato Chutney Granny’s Cheese When it comes to chutneys, this one is my personal favourite. Great with oatcakes, cheese scones, and Onion Tart in sandwiches, on baked potatoes... or even just eaten with a spoon. This is a lovely savoury that granny used to make for her METHOD Ingredients 1. Chop your tomatoes into generous l 900g tomatoes mother (my great-granny) and chunks, leaving any little tomatoes whole. l 400g onions it was always a hit, warmed up Thinly slice your onions. l 225g light muscavado sugar and served as the star of a 2. Place all the ingredients into a large pan l 1 tsp sea salt and bring to the boil then reduce to main meal or eaten in a slice l a simmer. 2 tsp mustard seeds straight from the fridge. l 3. Allow the chutney to simmer uncovered 1 tsp dried chilli flakes Simple but delicious. until it is of a thick consistency – this can l seeds of one cardamom pod take a couple of hours. l 200ml white wine vinegar Ingredients l 115g shortcrust 4. Once the chutney has thickened, allow l 100ml red wine vinegar pastry to cool for ten minutes before spooning 5. Once sealed in jars, leave the chutney to l 50ml balsamic vinegar into your sterilised jars. Place lids on top mature for a least a month to get the very l 3 eggs l 3 x 450g jam jars, sterilised of the jars immediately. best flavours from it. l 2 tbsp milk l 1 onion, diced Potato Scones l 120g cheese l salt & pepper No Scottish breakfast would be complete without them but that’s not to say you can’t enjoy them on their own METHOD 1. Preheat your oven to 190°c (170°c for too. I love nothing more than adding a handful of fan assisted oven or Gas Mark 5). cheese to the mix and enjoying straight from the Grease a 7-inch loose-base flan tin pan, topped with lashings of butter. with a generous amount of butter. 2. Roll the shortcrust pastry to fit the flan tin and gently press into METHOD Ingredients: transferring to place, trimming the excess from 1. In a large bowl, mash l 450g potatoes (cold the pan easier, or the edges. the potatoes before – leftovers are best) once in your pan 3. In a bowl, whisk the if you prefer. adding the salt, butter l ½ tsp salt eggs and milk before adding the onion, and flour. Mix until l 50g butter 5. Cook for 4-5 combined. cheese and salt and (softened) minutes pepper. Mix well 2. Warm a frying pan l 100g plain flour before turning until combined. and allowing on a medium heat. 4. Pour the mixture the other side 3. Divide the mixture into the prepared 4. Add a little butter to to cook for 4- pastry and bake in your into three balls. One at your frying pan and 5 minutes. a time, roll the balls transfer the rolled preheated oven for into a circle the size of circle – you can cut 6. Repeat with 35-40 minutes until set your frying pan, on a your circle into triangle the remaining and golden on top. well floured surface. quarters now to make mixture. Egg-cellent: Granny’s cheese and onion tart