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 oatcake, espe- cially when topped with your favourite than to be able to whip up potato scones served with oven-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 pie 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 flour 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 sausage, 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 SCOTCH PIE 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 scone, 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 gravy 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 sausages, 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.