Carrot and Leek Soup
Takes 1.5 hours
Serves 4
Ingredients
* 1 lb carrots
* 4 leeks
* Olive oil
* 2 pints vegetable stock
* Freshly ground salt and pepper
* Single cream
Instructions
Trim the leeks, slice and wash well. Peel and slice the carrots. Heat a little oil in a saucepan. Toss the vegetables in it then cover and allow to sweat for 5 minutes.
Add the stock and seasoning and bring to the boil. Cover and simmer gently for about 1-1.5 hours or until the carrots are very tender.
Whizz in a blender until smooth. Serve hot with a swirl of cream.
Add chopped coriander for a spicy flavour.
Toad in the Hole
Takes 1 hour
Serves 2-3
Ingredients
* 115g plain flour
* Pinch of salt
* 1 egg
* 285ml semi-skimmed milk
* 2 tbsp sunflower oil
* 4 pork sausages
Instructions
First, grill the sausages until lightly browned (they will cook more in the oven), then slice them into 16 pieces and set aside.
Choose a dish about 15cm diameter to cook the toad in. Put it into the oven with the oil to preheat while you mix the batter. Set the temperature at 200 degrees C, gas mark 7.
Beat the egg and set it aside. Sift the flour and salt into a large bowl and make a well in the middle. Add the egg and half of the milk, and whisk the flour in from the sides to incorporate it slowly. Whisk until the batter is smooth and starting to bubble at the top. Pour in the remaining milk and whisk again until it’s frothy.
Take the dish from the oven using oven gloves and pour in the batter – it will sizzle. Drop in the sausage pieces, pushing them with a fork to submerge them in the batter.
Bake for 30-45 minutes or until a skewer comes out cleanly. Serve with gravy and winter greens such as steamed savoy cabbage.
Ginger Toffee Pudding
Takes 55 minutes
Serves 4-5
Ingredients
* 150g self-raising flour
* 1/2tsp baking powder
* 100g soft, dark brown sugar
* 1/2 tsp ground ginger
* 1/2 tsp mixed spice
* 150ml milk
* 100g dates, chopped and soaked in the milk
* 60ml vegetable oil
* 1 egg
* For topping: 500ml boiling water, 7tbsp brown sugar and 2tbsp butter, cut into pieces
Instructions
Preheat the oven to 220 (200 fan) degrees C.
Beat all of the batter ingredients together, saving the dates for last, until smooth and pour straight into an ovenproof dish.
Sprinkle the sugar over the batter and then the butter – don’t stir it in! Now pour over the boiling water; it will sink a bit into the batter but that’s fine.
Bake for 30 minutes, then cool the pudding for another 10 minutes before dishing it up.
Serve with ice-cream or custard.
Posh Shepherd’s Pie
Takes 2.5 hours
Serves 4
Ingredients
* 1 1/2 lb lamb neck fillet
* Freshly ground salt and pepper
* Olive oil
* 3 medium onions, peeled and finely chopped
* 3 carrots, peeled and diced
* 3 sticks celery, washed and diced
* 1/2 teaspoon fresh thyme
* 1/2 teaspoon cinnamon
* 1 dessertspoon tomato puree
* 1 dessertspoon tomato sauce
* 1 dessertspoon Worcestershire sauce
* 1/2 bottle red wine
* 1 tablespoon flour
* 1/4 pint lamb stock
* 1 lb potatoes (Desiree are good for mashing), peeled and diced
* 1 lb celeriac, peeled and diced
* Crème fraiche
* 2 tablespoons mature cheddar, grated
* 1 tablespoon butter
Instructions
Chop the lamb into very small pieces and season well. Heat 1 tablespoon of oil in a frying pan and quickly brown the meat on all sides. Set aside.
Add more oil to the pan if necessary and then add the vegetables, some seasoning and the thyme and cinnamon. Allow to cook gently for about 5 minutes or until the onion is starting to soften. Return the meat to the pan. Add the tomato sauce, puree and flour and mix well.
Gradually add the wine to the pan, bringing to the boil between each addition. Add the stock, return to the boil and simmer, covered for about 1 - 1? hours, until the meat is tender.
Meanwhile cook the potatoes and celeriac together in salted water for about 20 – 25 minutes until tender. Drain well and mash. Add freshly ground pepper and crème fraiche, a teaspoonful at a time , beating until you have a thick smooth mixture.
Put the meat mixture into an ovenproof dish. Top with the mashed potato and dot with butter. Sprinkle over the grated cheese. Now refrigerate until you’re ready to cook.
Bake in a pre-heated oven, 200ºC, gas mark 6, for 35–40 minutes.
Serve with carrots and freshly cooked green cabbage, tossed in butter and generously seasoned with freshly ground pepper.
Steak in Red Wine
Takes 3 hours
Serves 4
Ingredients
* 2 1/2 lb lean braising steak, in slices
* Flour seasoned with salt and pepper
* 1 oz butter
* 2 onions, peeled and finely chopped
* 3 back bacon rashers, chopped
* 8 oz mushrooms, washed and sliced
* Clove of garlic, peeled and finely chopped
* 1/2 pint beef stock
* 1/4 pint red wine
* 1 teaspoon cornflour
* 4 tomatoes
* Freshly ground salt and pepper
Instructions
Toss the meat in the seasoned flour. Heat the butter in a large ovenproof pan and quickly brown the meat on both sides. Set aside.
Fry the onions and bacon gently for about 5 minutes or until the onions have begun to soften. Add the mushrooms and garlic to the pan and fry for 2 minutes. Return the meat to the pan, resting it on the bed of vegetables.
Add the stock and wine and bring to the boil. Cover and simmer for about 1? - 2 hours or until the meat is very tender. Chill and refrigerate until ready to re-heat.
Meanwhile, skin, halve and remove the seeds from the tomatoes. Roughly chop the flesh and refrigerate, covered.
Bake in a pre-heated oven, 180ºC, gas mark 6, for 40 – 50 minutes. After about 30 minutes add the tomatoes to the pan. Just before serving, make a paste of the cornflour and a little water and add to the pan. Bring to the boil on the hob stirring until it thickens.
Serve with oven-cooked vegetables.
Recipes containing alcohol are only for customers 18 years or over. For further information visit drinkaware.co.uk
Upside-down Pear Cake
Takes 30
Serves 4
Ingredients
* 1 oz butter
* 1 oz soft brown sugar
* Juice of 1/2 lemon
* 3 conference pears
* 4 oz margarine
* 4 oz caster sugar
* 6 oz self-raising flour
* 1 teaspoon baking powder
* 2 eggs, beaten
Instructions
Pre-heat the oven to 200ºC, gas mark 6. Grease the base of an 8” non-stick pan.
Melt the butter in a frying pan. Add the sugar and stir until dissolved and beginning to caramelise. Stir in the lemon juice and then toss the pear halves in the mixture. Heat through. Arrange the pear halves, cut-side down, in the base of the tin and pour any left-over caramel over.
Beat the margarine and sugar together until light and fluffy. Sieve the flour and baking powder together and gradually beat into the creamed mixture. Stir in the beaten eggs to make a batter. Spoon over the pears and bake for 10-15 minutes until golden and risen.
Turn out onto a serving dish to take to the table.
Serve with thick whipped cream or vanilla ice cream.
Pork and Red Cabbage
Takes 2.5 hours
Serves 3
Ingredients
* Loin of pork, bones removed
* Freshly ground salt and pepper
* Vegetable oil
* Small red cabbage (see below)
* 1 onion, peeled and finely chopped
* 2 cooking apples, cored and diced
* 1/2 pint cider vinegar
* 1/4 pint white wine
* 2 oz soft brown sugar
* 1 teaspoon caraway seeds
Ingredients
Pre-heat the oven to 160oC, gas mark 3.
Season the meat well. Heat the oil in a large oven-proof casserole dish. Fry the joint of pork quickly on all sides to brown. Set aside.
Add the vegetables and caraway seeds to the pan and stir well to coat in oil.
Allow to fry gently for a few minutes. Mix together the vinegar, wine and sugar and pour over the vegetables. Return the pork to the pan, cover and cook for 2 hours or until the pork is thoroughly cooked.
To prepare the cabbage cut into quarters. Cut out the thick core. Slice thinly.
Cook a large quantity of the cabbage and apple base and freeze for use with pork chops or cold meats.
This slow-braising method can be adapted for different cuts of meat.
Vary the vegetables according to what’s available.
Recipes containing alcohol are only for customers 18 years or over. For further information visit drinkaware.co.uk
Oven-Roasted Vegetables
Takes 1 hour
Serves 2
Ingredients
- 1 oz butter
- Freshly ground salt and pepper
An assortment of vegetables all peeled and cut into large chunks including:
- 1 large carrot
- 1 large parsnip
- 2 sticks celery
- ½ celeriac
- ½ small butternut squash
Instructions
Pre-heat the oven to 180ºC, gas mark 4. Melt the butter in a shallow ovenproof dish.
Add the vegetables and toss so all are coated. Season and cover. Cook for about 1 hour or until the vegetables are tender.
Turkey Curry
Takes 45 minutes
Serves 4
Ingredients
* 1 tbs oil
* 1 onion, finely chopped
* 1 tbs mustard seeds
* 3 tbs medium curry powder
* 450 g (1 lb) cooked turkey breast, diced
* 300 ml (half pint) hot chicken stock
* 300 ml (half pint) creamed coconut
* Salt and pepper to season
Instructions
Heat the oil in a large saucepan and fry the onion and mustard seeds for 2 minutes. Reduce the heat and add the curry powder. Cook for a further minute.
Add the turkey and cook for 5 minutes. Pour in the stock and simmer uncovered for 10 minutes. Add the coconut cream and continue cooking for another 10 minutes.
Serve immediately with rice.
Party Satay Drumsticks
Takes 40 mins (not including marinating time)
Makes 12
Ingredients
* 12 chicken drumsticks
* 90ml/3fl.oz. soy sauce
* 2 tbsp smooth peanut butter
* 1 small onion, finely chopped
* Juice of 1 lemon
* 2 garlic cloves, crushed
* 2 tbsp vegetable oil
Instructions
Remove the skin from all of the chicken drumsticks and make shallow cuts in the meat. This will help the marinade work and make them extra tasty!
Put all the other ingredients in a large bowl and mix thoroughly. Add all the drumsticks to this mixture. Use your fingers to really coat the chicken drumsticks in the marinade (don’t forget to wash your hands afterwards). Cover the bowl and leave to stand for 1 hour.
Preheat a medium-high grill and place the drumsticks under it and cook for 20-25 minutes, turning a few times, until cooked through. Serve immediately.
This recipe contains nuts.
Chilli Con Carne
Takes 45 minutes
Serves: 4
Ingredients
* 50g butter
* 2 large onions finely chopped
* 2 cloves garlic crushed
* 500g minced beef
* 2 tsp chilli powder
* 4 tsp cumin powder
* 65g can tomato puree
* 2 x 425g cans red kidney beans, drained
* 300 ml beef stock
* salt and pepper
* chopped parsley
Instructions
Melt the butter in a thick bottomed pan and add the onions and garlic. Gently fry for 5 minutes and then add the minced beef. Cook for 10 minutes, stirring regularly.
Mix together the cumin, chilli powder and tomato puree and add to the beef and stir. Add the stock, kidney beans and seasoning if required and stir.
Cover and simmer for 25 minutes, stirring occasionally.
Serve with chopped parsley and accompanied with boiled rice or jacket potatoes.
Spiced Red Lentil and Carrot Soup
Takes 35 minutes
Serves 2-3
Ingredients
* 400g carrots, peeled and cut into 2cm chunks
* 2 onions, chopped
* 2 cloves garlic
* 4cm piece of ginger, peeled and crushed
* 1 heaped tbsp Korma curry paste
* 150g red lentils
* 600ml vegetable stock
Instructions
Warm a large saucepan and put in the onions, garlic, ginger and curry paste and stir over a low heat until the onions are soft.
Add the chopped carrots and cook for a further two minutes, then stir in the dry red lentils. Keep stirring until the lentils are coated in oil, then add the stock.
Bring to the boil, then reduce to a gentle simmer, cover loosely, and simmer the soup for 20 minutes. Check that the lentils are soft. You can serve the soup as it is, or blend until smooth.
Why not serve it with warm crusty bread rolls?
Chocolate Cup Cakes
Takes 30 minutes
Makes 12
Ingredients
Cupcakes
* 100g butter or margarine
* 100g muscovado sugar
* 100g self-raising flour, sifted
* 2 eggs
* 1 tablespoon cocoa powder
* 50g dark chocolate
* 2 tablespoons milk
* 12 paper cases
Icing
* 300g dark chocolate
* 50g butter
Instructions
Heat the oven to 180°C (fan oven 160°C / gas mark 4) and place the paper cases in a muffin tray.
Beat the butter or margarine, cocoa powder and sugar until very light and fluffy (use an electric whisk, food processor or wooden spoon). Add the eggs one at a time, beating well before adding the next one. Fold in the flour. Melt the chocolate and fold in to the mixture and then thin the mixture with milk. Share the mixture between the 12 paper cases.
Cook in the oven for 10-20 minutes. After 10 minutes, check if the chocolate cupcakes are ready – put a cocktail stick into a cupcake, if it comes out clean they are cooked, if not put them back in for a little longer. When cooked, carefully take the cupcakes out of the muffin tray and leave to cool on a wire rack.
To make the icing put the dark chocolate and the butter in the microwave for about 1 minute until just melted. Beat the mixture until combined. When the cakes are cool, pour some chocolate icing mixture over the top of each cupcake. Allow to set and then enjoy!
Baldrick Turnip Mash
Ingredients
Serves: 9
* 7 turnips
* 250ml (8 fl oz) full fat milk
* 30g (1 oz) butter
* salt and freshly ground black pepper to taste
Preparation method
Prep: 10 mins | Cook: 35 mins
1. Peel, wash and quarter turnips. Boil 35 to 45 minutes or until tender. Strain and rinse cooked turnips.
2. Place in large mixing bowl and use fork to break up turnips into smaller bits. Add milk and butter. Blend to desired consistency.
Add salt and pepper to taste.
Sweetcorn & Butternut Squash Soup
Ingredients
Serves: 6
* 1 knob of butter
* 1 onion, finely chopped
* I large butternut squash, peeled and cubed.
* 300ml (1/2 pint) milk
* 600ml (1 pint) vegetable stock
* 500g (1lb) sweetcorn
* 6 teaspoons crème fraiche (optional)
* freshly ground black pepper to taste
Preparation method
Prep: 20 mins | Cook: 40 mins
1. Melt the butter in a large saucepan over medium heat. Fry the onions in the butter, stirring frequently, until lightly cooked.
2. Stir in pumpkin and cook over low heat for about 10 minutes. Add the milk and vegetable stock; simmer until squash is soft enough to pierce with a fork, about 20 minutes. Add corn.
3. Blend the soup either with a hand blender or by putting it into a food processor. DO NOT BLEND TO SMOOTH! It needs to be a little chunky.
4. Serve with a dollop of crème fraiche and plenty of ground black pepper.
Lovely Sausage & Apple Cobbler
Ingredients
* 454g British pork sausages (50% less fat)
* 2 carrots
* 2 stalks of celery
* 1 leek
* 1 onion
* 2 apples
* Half litre apple juice
* 1 vegetable stock cube
* 100g self-raising flour (plus extra for coating the veg)
* 25g butter
* Splash or two of milk
* Salt
Method
1. Preheat the oven to 180°C/fan 160°C/gas mark 4.
2. Grill the pork sausages until browned. Place in a casserole dish.
3. Peel and slice the cored apples, carrots and onion, and chop the leek and celery. Toss the veg in a little self-raising flour until coated then add to the sausages. Make 250ml vegetable stock, using 1 stock cube, and stir in ? litre apple juice. Pour the stock over the sausages and veg, then bake for 45 minutes.
4. Meanwhile, make the cobbler topping by rubbing the butter into the self-raising flour with a sprinkling of salt, until it resembles breadcrumbs. Add a little milk until the mixture forms a soft dough. Shape into small, slightly squashed balls.
5. Once the casserole has baked for 45 minutes, take out of the oven and top with the balls. Bake for a further 30 minutes and serve immediately.
Mum's Bramley Apple Pie
Ingredients
Serves: 4
* 675g (approx 4) Bramley apples
* 75-100g soft brown sugar
* grated rind and juice of 1 orange or lemon
* 6 cloves
* 1 tablespoon plain flour
* 25g butter
* 175g prepared shortcrust pastry
* 1-2 teaspoons caster sugar
Preparation method
Prep: 20 mins | Cook: 45 mins
1. Preheat the oven to 200 C / Gas Mark 6.
2. Peel and core the apples and then cut into thick slices and reserve.
3. Mix together the brown sugar, grated orange rind, cloves and flour.
4. Place a third of the apple slices in the base of a 1.2 litre deep pie dish and sprinkle with half the sugar mixture. Cover with half the remaining apples and sugar then arrange the rest of the apples on top.
5. Pour the orange juice over.
6. Cut the butter into small pieces and dot over the apples.
7. Roll the pasty out to an oblong on a lightly floured surface about 4cm larger than the pie dish. Cut out a 1.25cm strip. Dampen edges of pie dish with a little water then place the thin strip on the pie dish edge. Dampen the pastry edge then place the pastry lid in position. Press the edges firmly together and using the back of a knife flake the edges together. If liked, any pastry trimming can be used to decorate the top.
8. Brush pastry with a little water and sprinkle with the caster sugar.
9. Bake in a preheated oven for 15 minutes then reduce oven temperature to 180 C / Gas Mark 4 and continue to cook for 30 minutes or until the pastry is golden brown.
10. If liked the pie can be sprinkled with a little more sugar after baking. Serve with Lancashire cheese, cream, custard or ice cream.
Posh Pumpkin Pie
A delicious pumpkin pie, spiced with ginger and cinnamon. Serve this pie with a dollop of whipped cream and sprinkle with a little cinnamon or cinnamon-sugar.
Ingredients
* 1 1/4 cups pumpkin puree, canned or fresh
* 3/4 cup sugar
* 1/2 teaspoon salt
* 1/4 teaspoon ground ginger
* 1 teaspoon ground cinnamon
* 1 teaspoon all-purpose flour
* 2 eggs, lightly beaten
* 1 cup evaporated milk, undiluted
* 2 tablespoons water
* 1/2 teaspoon vanilla extract
* 1 unbaked pastry shell (9-inch)
Preparation
Combine pumpkin, sugar, salt, spices, and flour in a medium mixing bowl. Add eggs; mix well. Add evaporated milk, water, and vanilla; mix well. Pour into pastry-lined pie pan. Bake at 400° for 15 minutes; reduce heat to 350° and bake about 35 minutes longer, or until center is set.