classic english recipes

SCONES

 

Ingredients

·         300g plain flour

·         2 tsp. baking powder

·         Pinch of salt

·         75g unsalted butter (at cool room temperature), cubed

·         50g caster sugar (Hugh used 100g to create a sweeter scone)

·         1 egg

·         120ml double cream

·         1 tsp. vanilla extract (optional)

·         Milk, for glazing

METHOD

1.    Preheat the oven to 200°C/gas mark 6 and lightly grease a baking sheet.

2.    Sieve the flour, baking powder and salt into a large bowl. Add the butter and rub in with your fingers until the mix resembles fine breadcrumbs. Alternatively, do this in a food processor before transferring the mixture to a bowl. Either way, then stir in the sugar.

3.    Beat the egg and cream together, with the vanilla extract too, if you're using it. Pour into the flour mixture and bring together lightly with your hands into a dough. Turn out on to a lightly floured surface and knead very briefly to form a fairly smooth ball.

4.    Pat or gently roll the dough out to a thickness of about 4cm. Use a 6-7cm diameter cutter to stamp out scones from the dough. Put them on the prepared baking sheet, brush the tops with a little milk, and bake for about 15 minutes until risen and golden. Transfer to a wire rack to cool for a few minutes, then serve slightly warm. Scones do not keep well so eat them up quickly!

Tips: The standard River Cottage recipe uses 50g of sugar but if you'd prefer a sweeter scone use between 75g - 100g. Either way, they'll taste delicious.

 

BAKEWELL TART

Ingredients

·         125g butter

·         125g caster sugar

·         1 egg, lightly beaten

·         125g corn flour or semolina

·         ½ tsp. almond extract

·         2 tbsp. raspberry jam

·         Icing sugar for sprinkling

For the pastry

·         175g plain flour

·         45g chilled butter, cubed

·         45g chilled white vegetable fat, cubed

·         About 2 tbsp cold water

·         Milk for glazing

Method

1.    Make the pastry: put the flour into a large bowl. Rub in the butter and vegetable fat until the mixture resembles fine breadcrumbs. Mix in enough water to make a soft, pliable dough. Roll out the pastry on a lightly floured work surface and use to line a 19cm loose-bottomed fluted flan tin. Reserve the trimmings for decorating the tart and chill the tart in the refrigerator for 30 minutes.

2.    Melt the butter in a saucepan, stir in the caster sugar, and cook for about 1 minute. Remove from the heat, leave to cool a little, then gradually stir in the egg, cornflour or semolina, and almond extract.

3.    Spread the jam evenly over the bottom of the pastry case, and pour the almond mixture on top.

4.    Roll out the reserved pastry trimmings, and cut into strips that will fit across the tart. Arrange the strips on top of the almond filling to form a lattice, attaching them to the pastry case with a little milk.

5.    Bake on a hot baking tray in a preheated oven at 200°C/gas mark 6 for 45–50 minutes until the filling is well risen and golden and springs back when lightly pressed with a finger. If the pastry is browning too much, cover the tart loosely with foil.

6.    Remove the tart from the oven. Sprinkle with icing sugar and serve the tart warm or cold.

 

VICTORIA SPONGE

Ingredients

·         225g soft butter

·         225g caster sugar

·         225g self-raising flour

·         2 tsp baking powder

·         4 large eggs

For the filling and topping

·         About 4 tbsp raspberry or strawberry jam

·         A little caster sugar

Method

1.    Preheat the oven to 180°C/fan 170°C/gas mark 4. Cut 2 greaseproof paper circles, grease the sandwich tins with butter and put the circles inside. Grease the circles.

2.    Place the butter in a large mixing bowl, then add the caster sugar, self-raising flour and baking powder. Crack the eggs one at a time and then add to the bowl.

3.    Using the electric mixer on slow speed, beat for 2 minutes until smooth. The mixture will be soft enough to drop off the beaters when you lift them up.

4.    Divide the mixture equally between the prepared tins and level the surfaces with a palette knife or spatula. Place in the oven and bake for 20-30 minutes.

5.    The cakes are ready when they are risen and pale golden. The tops should spring back when lightly pressed. Cool for about 2 minutes; loosen the edges with a knife.

6.    Push the cased out of the tins on their bases, invert them and remove the bases. Cool the cakes the right way up on a rack. Soften the jam with a palette knife.

7.    When the cakes are cold, remove the lining papers and invert one cake layer onto a plate. Spread with jam, put the other layer on top and sprinkle with caster sugar.

 

Variations

Lemon-cream cake

Add the zested rind of 1 lemon in step 2. For the filling, whip 150ml whipping cream until thick, then stir in 4 tbsp lemon curd

Chocolate cake

Mix 2 tbsp cocoa powder with 3 tbsp boiling water. Add to the mixture before beating. For the filling, melt 140g plain chocolate with 150ml double cream. Leave until cool and thick.

 

BATTENBERG CAKE

Ingredients

·         175g unsalted butter, softened, plus more for the tin

·         175g self-raising flour

·         ½ tsp baking powder

·         175g white caster sugar

·         3 eggs, lightly beaten

·         1 tsp vanilla extract

·         1 or 2 tbsp milk, if needed

·         A little pink (or red) food colour

·         4 tbsp apricot jam

·         Icing sugar, to dust

·         250g yellow marzipan (or natural if you prefer)

METHOD

How to make Battenberg cake

1. Preheat the oven to 170ºC/fan 160ºC/340ºF/gas mark 31/2. Lightly butter a 20cm square tin and line the base with baking parchment. Also cut out a rectangle of baking parchment, as long and deep as the tin, to act as a divider lengthways between the 2 colours of sponge.

2. In the bowl of an electric mixer, or in a large bowl with a handheld whisk, first sift together the flour and baking powder. Add the butter, cut into knobs, then the sugar, eggs and vanilla. Beat until smooth, adding a little milk to loosen the mixture if it seems too stiff. Weigh out half the batter and place the divider down the centre of the tin.

3. Carefully place half the batter into 1 side of the tin. Tint the remaining mixture pink - it's much better to do this not too exuberantly, so take care - and stir until blended. As neatly as possible, spoon the pink mixture into the other side of the tin.

4. Bake for about 30-35 minutes, or until a skewer inserted into the centre comes out clean and the cake springs back to the touch. Remove from the oven, leave in the tin for a few minutes, then turn out on to a wire rack. When completely cold, slice each colour lengthways into 2 equal blocks, then trim off all the rough edges.

5. Warm the jam in a small pan, push it through a sieve, then use it to glue the strips of cake together lengthways, so the natural and pink colours form opposite quarters.

6. On a work surface dusted with icing sugar, roll out the marzipan into a rectangle the length of the cake and wide enough to wrap around all 4 sides. Trim it to size. Brush the remaining jam all over the cake and wrap the marzipan around the cake. Seal the join by gently pressing it together, then turn so this seam is hidden on the bottom. Trim the ends with a sharp knife, then score a criss-cross on the top surface.

 

PORK PIE

Ingredients

For the stock

·         Few pork bones

·         1 pig’s trotter or a very small hock

·         1 onion, halved and studded with six cloves

·         1 stick celery, chopped in half

·         6 black peppercorns

·         Parsley, thyme and bay leaves

·         Roughly 2 litres of water

For the crust

·         100g butter

·         100g lard

·         200ml water

·         550g plain flour

·         1½ tsp salt

·         2 large eggs, plus another for glazing later

·         1 bay leaf

For the filling

·         1.3 kg pork shoulder

·         250g smoked back bacon

·         250g belly pork, minced

·         1 heaped tbsp chopped sage

·         1 tbsp chopped thyme leaves

·         1 generous tsp salt (don’t go overboard as the bacon is salty)

·         1 generous tsp black pepper or to taste

·         1 generous tsp white pepper or to taste

·         ½ tsp ground mace (substitute nutmeg if you don’t have it)

Method

1.    For the stock, put all the ingredients in a pan and then gently simmer for 3-4 hours, skimming off any scum as necessary. Strain the stock then leave in the fridge overnight or until well chilled and set to a jelly. Scrape off the layer of fat on top and the stock is then ready to be re-heated. You will need about 250ml for the pie (don’t try to get any more in, trust me). The rest is a very valuable addition to your freezer.

2.    For the pastry, melt the butter and lard with the water over a gentle heat. Meanwhile, mix the flour with the salt in a large mixing bowl then add the eggs. Use a knife to start cutting it together as you normally would when making pastry. Begin adding the melted fat and water mixture a little at a time until it starts to all come together. Then go in with your hands and bring it together into a ball. Knead very briefly until smooth then wrap in cling film and refrigerate while you make the filling.

3.    For the filing, first finely dice the pork shoulder, removing any sinewy bits. I went for quite a coarse dice, about ½ - 1cm square. Then finely dice the bacon too and mix all three meats together in a large mixing bowl. Add the rest of the ingredients and combine well. Take a little bit of the mixture and form into a small patty about the size of a 50p piece, then cook in a frying pan to check the seasonings and adjust to taste as necessary.

4.    Preheat the oven to 180°C/gas mark 4. Cut off a third of the pastry and set aside for the lid (back in the fridge), then roll out the remaining two thirds on a lightly floured surface. You want a circle big enough to cover the base and edges of your cake tin. Mould the pastry into the tin, making sure that there are no gaps, then stuff with the filling. You can pack it down well as it will shrink during cooking, leaving room for the jelly.

5.    Roll out the remaining pastry to make the lid and brush the sides of the pie with beaten egg before putting the lid on top and crimping and sealing well with your fingers. Use a bay leaf to make a hole in the top of the pie and bake on the centre shelf for 30 minutes. After this time, reduce the heat to 160C and back for another hour. Then remove the pie from the tin and brush all over with beaten egg before baking again for 10-15 minutes.

6.    Leave to cool for 30 minutes before removing the bay leaf, then re-heat 250ml stock and slowly funnel it into the top of the pie. This takes some time as you have to do it bit by bit. Allow to cool completely and refrigerate to allow the jelly to set completely.

 

CHEDDAR CHEESE AND ONION TART

Ingredients

·         2 tbsp vegetable or groundnut oil

·         2 large red onions, thinly sliced into half moons

·         2 medium white onions, thinly sliced into half moons

·         250g shortcrust pastry

·         150g cheddar cheese, crumbled

·         4 spring onions, finely chopped (white and green parts)

·         1 sprig rosemary (or thyme), leaves removed and finely chopped

·         2 eggs

·         100ml double cream

·         Salt and white (or black) pepper

Method

1.    Begin by caramelising the onions. Heat the oil in a heavy-bottomed frying pan and add the red and white onions. Once they are sizzling, turn the heat down as low as possible and let them cook gently for about an hour, stirring every so often, until very soft and caramelised.

2.    Preheat the oven to 190°C/gas mark 5. Roll out the pastry to fit a 24cm pie dish and carefully lay it in, covering the base and sides. You want the pastry to overhang the sides by a couple of centimetres, as it will shrink during cooking. Make sure to patch up any holes. Fill the pastry base with baking beans (or dried beans or rice) and cook for ten minutes before removing from the oven and setting aside.

3.    Mix the cheese with the spring onions, rosemary, eggs, cream and caramelised onions when ready. Season with salt and white pepper. Pour the filling onto the tart base and spread evenly. Bake for 25-30 minutes until golden brown. Serve warm or cold with a sharp green salad.

 

RABBIT STEW WITH ENGLISH NEW FOREST CIDER

Ingredients

·         2 tbsp olive oil

·         300g streaky bacon, chopped

·         1 wild rabbit, skinned and jointed

·         12 baby carrots

·         8 shallots, peeled and whole

·         4 garlic cloves, crushed

·         2 tbsp honey

·         1 sprig fresh thyme

·         1 bay leaf

·         400ml cider

·         Salt and freshly ground black pepper

METHOD

How to make rabbit stew with English New Forest cider

1. Heat a frying pan and add the olive oil. Add the bacon and sauté until golden and crisp. Remove the bacon to a casserole dish.

2. Add the rabbit joints to the frying pan, sauté until golden and then place in the casserole dish.

3. Lastly, add the carrots, shallots, garlic and honey to the pan and cook until caramelised. Transfer the mixture to the casserole dish, season with salt and pepper and pop in the thyme and bay leaf. Cover with the cider.

4. Cook in a preheated oven at 120°C for two hours.

 

BLACK PUDDING

·         960ml pigs’ blood (pig is traditional, but lamb or goose blood can also be used)

·         1 tbsp salt

·         300ml milk

·         3 medium onions, chopped

·         340g shredded suet

·         55g oatmeal

·         Pinch of nutmeg

·         ½ tsp mixed herbs

·         ½ tsp cayenne pepper

·         Prepared skins (optional)

Method

1.    Preheat the oven to 150°C/gas mark 2. Let the blood run into a deep pan and when it’s cold add the salt. NB. If the local butcher is unable to supply fresh blood, it is possible to substitute this for dried blood, which should be available from specialist shops or websites.

2.    Mix in the other ingredients and season well. Put into prepared skins or alternatively pour into a large ovenproof dish, or basin.

3.    Next bake the filled skins or the dish in a bain-marie, covered, around 1½. Alternatively cover and steam in a large saucepan for around the same length of time.

4.    Allow to cool and then slice. Fry in a little butter for a delicious addition to a traditional cooked breakfast, incorporate into stews or casseroles, or eat it as they would have done on the railways with just a splash of vinegar.

 

GAMMON WITH APPLE AND CHESHIRE CHEESE

Ingredients

·         2 gammon steaks, about 180g each

·         80g Cheshire cheese

·         1/2 tsp wholegrain mustard

·         1 tbsp runny honey

·         1 fresh sage leaf, chopped

·         1 Golden Delicious apple

METHOD

How to make gammon with apple and cheese

1. Preheat the grill to high. Using scissors, snip the rind of each gammon steak at intervals to prevent it curling up during cooking. Place on a baking tray and grill for 4 minutes on each side.

2. Meanwhile, break up the cheese with a fork and mix it with the mustard, honey and chopped sage. Core the apple and slice thinly. Lay the apple slices on top of each gammon steak, then sprinkle with the cheese mixture. Pop back under the grill for a further 2 minutes, or until the cheese has melted and is turning golden. Serve with salad leaves and boiled new potatoes scattered with fresh chives.

 

CALVES LIVER AND BACON WITH ONION GRAVY AND PARSLEY MASH

Ingredients

·         900g floury potatoes (Maris Pipers or King Edwards)

·         50g butter

·         3 tbsp chopped fresh parsley

·         A little milk

·         8-12 rashers rindless, dry-cured streaky bacon

·         700g calves' or lambs' liver, thinly sliced

·         25g plain flour, seasoned

·         2 tbsp sunflower oil

For the onion gravy

·         25g unsalted butter

·         2 large onions, halved and thinly sliced

·         ½ tsp sugar

·         1 tbsp plain flour

·         600ml home-made or fresh beef stock

·         1 tbsp Worcestershire sauce

·         ½ tsp English mustard

·         1 tsp fresh thyme leaves

METHOD

How to make calves' liver and bacon

1. Make the gravy. Melt the butter in a large frying pan, add the onions and sugar and cook over a medium heat, stirring now and then, for 20-30 minutes until very soft and nicely browned. Once you've mastered this onion gravy recipe you can use it with lots of dishes.

2. Stir in the flour and cook for a few seconds, then slowly add the beef stock, Worcestershire sauce, mustard and thyme leaves. Season, then simmer for 20 minutes.

3. Meanwhile, make the mash. Cut the potatoes into large chunks and put into a pan of cold, salted water. Bring to the boil and simmer for 20 minutes until tender. Drain and mash until smooth. Stir in the butter, parsley, seasoning and enough milk to make a smooth, creamy mash. Cover and keep hot.

4. Once the potatoes are on, preheat the grill to high. Grill the bacon until crisp and golden, then keep hot. Season the liver on both sides, then lightly coat in the seasoned flour, patting off the excess.

5. Put half the oil in a frying pan over a high heat. Fry half the liver for 30 seconds each side, until browned but pink and juicy in the centre. Lift onto a plate and keep warm. Repeat with the rest of the oil and liver.

6. Spoon some of the mash onto 4 warmed plates and serve with the liver, bacon and gravy alongside.

 

STEAK AND ALE PIE

Ingredients

·         900g stewing steak, diced

·         25g flour, plus extra for dusting

·         100g butter

·         2 onions roughly chopped

·         2 cloves of garlic, roughly chopped

·         2 medium carrots, roughly chopped

·         150g button mushrooms

·         2 sprigs fresh thyme

·         400ml good-quality ale

·         500ml beef stock

·         Salt and pepper

·         1 egg beaten for glazing

·         300g ready-made rolled puff pastry

METHOD

How to make steak and ale pie

1. Preheat the oven to 220°C/Gas 7.

2. Pour flour into a bowl and season well. Coat the meat with the seasoned flour.

3. Heat half the butter in a heated pan and add the meat. Sear all over until golden brown.

4. Add the vegetables, herbs, ale and stock. Bring to a simmer, then cover with a lid and gently simmer for 1 hour.

5. When cooked, season, add the remaining butter and pour into an ovenproof serving dish.

6. Brush the edge of the dish with the beaten egg.

7. Roll out the pastry using as little flour as possible and place over the dish. Pinch the edges of the dish so that the pastry will stick to it and trim off any remaining pieces of pastry from around the edge.

8. Brush the pastry top thoroughly with the remaining beaten egg and place on a baking tray. Bake in the oven for 20-30 minutes until the pastry is golden brown on top.

 

ROAST RIB OR BEEF WITH YORKSHIRE PUDDING AND HORSERADISH

Ingredients

·         1 whole fore rib of beef on the bone, approx 8kg

·         200g English mustard powder

·         Sea salt and freshly milled pepper

·         600ml milk

·         600g flour

·         600ml eggs

·         500g beef dripping

·         4 bunches washed watercress

·         English mustard, ready prepared, to serve on side

·         1 stick of horseradish, freshly grated

·         500g crème fraiche

METHOD

How to make roast rib of beef with Yorkshire pudding and creamed horseradish

1. Leave the rib out of the fridge for approximately 1 hour before you get it ready to roast. Dust the whole rib with mustard powder, salt and pepper and place in an oven at 165°C for approx. 2.5hrs. Using a temperature probe, insert into the middle of the rib. When reading reaches 45°C, remove rib from oven and place in foil, shiny side on the inside, and leave to rest for a minimum 45 minutes, then carve.

2. To make the Yorkshire puddings, liquidise the eggs and milk together, season the liquid, and then slowly incorporate the flour. This will result in a smooth, silky consistency. Melt the beef dripping in a small pan and pour approx. ¼ of the way up in a Yorkshire pudding tray. Place back in the oven to get hot.

3. Take out of oven and pour in Yorkshire mix and place back in the oven at approx. 190°C for approx. 20 minutes. Halfway through cooking, when they have fully risen, open oven door, lift and turn the puddings individually onto their sides. This helps to get the base cooked, and also stops them from collapsing.

4. For the horseradish cream, mix grated horseradish with equal quantities of crème fraiche, season and serve on the side.

JAM AND ROLY POLY

Ingredients

·  Butter, for greasin

  150g self-raising flour, plus extra for dusting
    2 tbsp caster sugar
75g vegetable sue
  100ml milk

150g blackberry, black cherry or blueberry jam

 

METHOD

How to make jam roly poly

1. Preheat the oven to 200°C/fan180°C/ gas 6. Grease a sheet of baking paper and lay it greased-side-up.

2. Sift the flour into a bowl and stir in the sugar, suet and a pinch of salt. Add the milk and mix to a firm dough.

3. Roll out on a lightly floured surface to form a rectangle about 20cm x 30cm. Spread thickly with the jam. Roll up tightly from the short end and pinch the ends to seal, then carefully transfer to the greased baking paper, seam-side-down. Wrap in the greased baking paper, then wrap a sheet of foil around the baking paper, twisting the ends to seal.

4. Sit the roly poly package on a rack set inside a roasting tin and fill the tin with boiling water, making sure that the water does not touch the foil. Bake for 35-40 minutes. Remove the foil and baking paper and serve slices of pud with custard.

PERFECT ROAST POTATOES

ngredients

50g goose fat, olive oil or beef dripping

700g large floury potatoes, such as King Edward or Maris Piper, peeled and quartered

Handful fresh rosemary sprigs

METHOD

How to make roast potatoes

1. Preheat the oven to 220°C/fan200°C/gas 7.

2. Put the fat, olive oil or dripping in a large roasting tin and pop in the oven to get really hot.

3. Meanwhile, place the potatoes in a pan of cold, salted water, bring to the boil then cook for 6 minutes. Drain well, then shake gently in the pan to slightly rough up the potatoes - this helps them become nice and crisp in the oven.

4. Carefully tip the potatoes into the roasting tin, coat in the hot fat and sprinkle with a little sea salt. Roast in the oven for 1 hour, turning each potato over halfway through cooking, or until crisp and golden all over. About 15 minutes before the end of cooking, scatter the rosemary sprigs over the roasted potatoes.

5. Serve immediately, sprinkled with a little extra sea salt if you like.

STEAK AND KIDNEY PIE

Ingredients

 

1kg braising steak, such as chuck and blade, or skirt

450g ox kidney

  40g plain flour

5 tbsp. sunflower oil

25g unsalted butter

250g small chestnut mushrooms, wiped clean

2 onions, halved and thinly sliced

1/2 tsp. sugar

  600ml beef stock

3 large sprigs fresh thyme

3 bay leaves

2 tbsp Worcestershire sauce

500g puff pastry, chilled

Beaten egg, for glazing

METHOD

How to make steak and kidney pie

1. Cut the steak into chunks and set aside. Snip the white core away from the kidney's centre and discard, then cut the kidney into small pieces. Season both, then toss in the flour, shake off and reserve the excess.

2. Heat 3 tablespoons of oil in a large saucepan or casserole on a high heat. Brown the meat in batches until well coloured all over. Set aside on a plate. Add another tablespoon of oil, half the butter and the mushrooms to the pan and fry briefly over a medium heat. Set aside with the steak and kidney. Add the last oil and butter to the pan with the onions and sugar and fry over a medium-high heat for 10-12 minutes, stirring now and then, until soft and browned.

3. Stir in the reserved flour, gradually add the stock and bring to the boil, stirring, until thickened. Return the beef, kidney and mushrooms to the pan with the thyme, bay leaves, Worcestershire sauce and some seasoning. Partially cover and simmer for 1 1/2 hours on the hob, until the steak is just tender and the sauce has reduced slightly and thickened.

4. Remove and discard bay leaves and thyme, adjust the seasoning if necessary and spoon the mixture into a deep 1.2-litre pie dish. Push a pie funnel into the centre of the mixture and leave to cool.

5. Meanwhile, roll out the pastry on a lightly floured surface until it is 2.5cm larger than the top of the pie dish. Cut off a thin strip from all around the edge, brush it with beaten egg and press around the rim of the pie dish. Brush the rim with more egg. Cut a small cross into the centre of the pastry and lift onto the rim. Press together to seal and trim the excess. Crimp the edge and use the extra pastry to decorate the top with leaves, if you wish. Chill for 20 minutes.

6. Preheat the oven to 200°C/fan180°C/gas 6. Brush the top of the pie with the egg to glaze, then bake for 30-35 minutes until the pastry is crisp and golden.

 

 

 

BANGERS AND MASH WITH MUSTARD GRAVY AND APPLE WEDGES

Ingredients

1 tbsp vegetable oil

8 pork and herb sausages

700g floury potatoes

    2 Cox's apples

1 red onion, sliced

2 tsp. flour

150ml red wine

1 tsp. wholegrain mustard

1 tbsp. Worcestershire sauce

  50g butter

50ml milk

 

METHOD

How to make bangers and mash with gravy

1. Heat the oil in a large frying pan over a high heat and add the sausages. Cook for 15 minutes, turning to brown all over. Meanwhile, cut the potatoes into even chunks and put into a large pan of cold salted water. Bring to the boil and simmer for 15 minutes, or until tender.

2. Core the apples and cut into wedges. Push the sausages to the edge of the pan and add the apple wedges. Cook for about 2 minutes each side, until turning golden. Remove the apple with a slotted spoon and drain on kitchen paper. Add the onion to the pan and cook, stirring, for 6-8 minutes, until softened. Stir in the flour and cook for 1 minute, then gradually add the wine, mustard and Worcestershire sauce. Pour in 120ml hot water and allow to bubble for a few minutes to thicken the gravy. Return the apple to the pan and season.

3. Drain the potatoes, then put them back in the same pan and return to the heat for about 30 seconds to drive off any excess moisture. Mash well with the butter and milk, and season. Divide the mash between 4 plates and top with the bangers. Spoon over the mustard gravy and apple wedges. Serve with green beans.

COTTAGE PIE

Ingredients

 

1 clove of garlic, chopped

1 medium onion, thinly diced

   1 carrot, grated

50g minced beef

Salt and pepper

¼ pint beef stock

Mashed potato (see recipe below)

METHOD

How to make cottage pie

1. In a thick bottomed pan heat a little oil and add the onion and garlic. Soften for 1-2 minutes then add the carrot and minced beef.

2. Once the beef has browned add the beef stock and season. Cook for 15-20 minutes on low heat until mince is tender.

3. Put the mince into an oven proof dish and top with mashed potato. Put into a medium oven for 10-15 minutes to brown the potato.

SLOW-COOKED BELLY PORK

Ingredients

 

1kg belly pork, preferably with the bone still intact

2 carrots

1 stick celery

½ onion

3 cloves garlic

Fennel stalks (from 2 bulbs)

1 leek

330ml beer

1 tin chopped tomatoes

½ chicken stock cube

  300ml water

1 bay leaf

3 sprigs rosemary

For the dry marinade

 

  1dsp chopped oregano

1dsp chopped parsley

   1dsp chopped rosemary

1 clove garlic, finely chopped

1 heaped tsp sea salt

Freshly ground black pepper

METHOD

How to make slow-cooked belly pork

1. Pre-heat the oven to 160°C. Cook as above, but allow meat and sauce to cool before refrigerating. To serve, simply heat slices of belly pork in the oven, heat the sauce and serve with a good dollop of re-heated mash.

2. Score the skin of the belly pork with a series of criss-cross diagonal slashes. You will need an extremely sharp knife, or an artist's scalpel.

3. Combine all the dry marinade ingredients and rub into the slashed surface of the skin - as if you're giving a massage. Chop all the remaining vegetables and put in the bottom of a roasting tin, big enough to accommodate the belly pork. Place the belly pork on the veg and pour in the beer and the tinned tomatoes.

4. Dissolve the stock cube in the boiling water and to the tray until it comes about 2/3 of the way up the side of the meat. Add the herbs and put in the oven for about 4 hours.

5. Remove from the oven and set aside to rest for no less than 15 minutes - this allows the meat to relax and the meat juices to flow into the sauce giving added flavour.

6. After resting, remove the belly and place on a chopping board. With a sharp knife, carefully cut the whole slab of meat away from the ribs. Then pull and cut away the crackling and set aside for garnish. If the crackling is not crispy enough, just turn the oven up to 200°C and put it back in the oven for about 10 minutes (after separating it from the meat).

7. Carve the meat into approximately 1½ cm slices - you'll need a really sharp knife but don't worry if the meat falls apart a little - this is all about flavour, not fancy presentation. Serve up the ribs as well - there's stacks of juicy, succulent meat between each one just begging to be gnawed off the bone!

YORKSHIRE PUDDING

Ingredients

 

20g beef dripping or 2 tbsp. vegetable oil

100ml full-fat milk

50ml sparkling water

115g plain flour

1/4 tsp salt

2 medium eggs, beaten

METHOD

how to make Yorkshire puddings

1. Preheat the oven to220°C/fan200°C/gas 7. Put the dripping or oil into the holes of a 4-hole Yorkshire pudding tin or deep, 6-hole muffin tin and place in the oven for 5 minutes or until the fat or oil is really hot and smoking.

2. Meanwhile, mix the milk and sparkling water in a jug. Sift the flour and salt into a large bowl. Season the eggs with black pepper. Make a well in the centre of the flour, pour in the eggs and whisk, drawing in the flour as you go. Gradually whisk in the milk mixture, until you have a smooth batter

3. Transfer the batter to a jug. Pour into the hot tin, filling each hole no more than three-quarters full. Cook, without opening the oven door, for 20-25 minutes or until risen, deep golden and crisp. Serve hot.

ROAST GOOSE

Ingredients

 

5kg goose (if bird comes with fat and giblets - about 1kg for a goose)

2 leeks

2 / 3 cooking apples

A few sprigs of thyme or rosemary

Goose fat, butter or oil for basting

Salt and pepper to season

A little flour

2 roasting tins

METHOD

How to cook roast goose

1. Line your two tins with foil and cut two triangular pieces for the legs.

2. If the goose is trussed, untie the string around the parson's nose area.

3. Fill the cavity of the goose with the green top of leeks, chopped and some chopped cooking apples, add thyme or rosemary and seasoning. If you wish you can add stuffing of your choice and put it into the cavity.

4. Prick the fat gland under the wing of the goose and around the back of the goose by the parson's nose.

5. Melt some goose fat in a saucepan, cool and pour over the legs before you place the foil on top of them or you can use butter or cooking oil if you prefer

6. Cover the goose with foil and place it into a roasting tray on its back, with the breast upper.

7. Put the goose into the oven at 200°C/ 400°F / gas mark 6 for 2 - 2 ½ hours.

8. After the first hour turn the goose so the back is upwards. Unwrap the back of the goose to let it brown. Pour over surplus goose fat, this is when you can put the goose into the second tin and then you have the spare fat for roasting your parsnips and potatoes.

9. Remember to keep the legs covered and place back into the oven. Just lightly place a piece of foil on top of the back.

10. Depending on the size of the goose it will need approximately ¾ - 1 hour more cooking. Turn the goose back again so the breast is upwards. Add no more extra goose fat to the tin. Cover with a little flour and salt to crisp the skin of the breast this takes approx. 30-45 minutes depending on the size of the goose and how hot your oven is. Make sure you keep the legs covered, this stops them burning.

11. Lift the goose onto a carving dish to rest for approx. 20 minutes before carving - keep the goose covered.

12. Place your stuffing balls, roast potatoes, roast parsnips and put some sage, green bay leaves and rosemary around the edge of the dish to make it look something extra special.

PICCALILLI

Ingredients

1 head of cauliflower, outer leaves removed, separated into small florets

2 large onions, quartered and finely sliced, or a few small pickling onions

900g mixed vegetables such as courgettes, runner beans, carrots, and French beans, cut into bite-sized piece

60g sea salt

2 tbsp. plain flour

225g granulated sugar (increase this quantity slightly if you don’t like the pickle too sharp)

  1 tbsp. turmeric

60g English mustard powder

900ml ready-spiced pickling vinegar

Method

1.    Put all the vegetables in a large non-metallic bowl. Dissolve the salt in 1.2 litres water and pour this brine over the vegetables. Put a plate on top and keep the vegetables submerged for 24 hours.

2.    Drain the vegetables and rinse in cold water, then add them to a large pan of boiling water and blanch for about 2 minutes. Do not overcook them; they should still retain some crunch. Drain and refresh in cold water.

3.    Put the flour, sugar, turmeric and mustard powder in a small bowl and mix in a little of the vinegar to make a paste. Put it in a large stainless steel pan along with the remaining vinegar, bring to a boil and stir continuously so no lumps appear. Reduce the heat and simmer for about 15 minutes.

4.    Add the vegetables to the sauce and stir well so they are coated. Ladle into warm, sterilised jars with non-metallic or vinegar-proof lids, making sure there are no air gaps, before sealing and labelling.

 

Lamb Wellingtons with beetroot & onion relish

 

Ingredients

2 tablespoons olive oil

2 bunches English spinach, stems removed, leaves coarsely chopped

Pinch of ground nutmeg

3 sheets ready-rolled frozen puff pastry, just thawed, halved

3 large (about 280g each) lamb backstraps

3 slices prosciutto

1 egg, lightly whisked

 

Beetroot and onion relish

• 2 tablespoons extra virgin olive oil
• 1 large red onion, thinly sliced
• 250g pkt ready-to-eat baby beetroot
• 100ml red wine vinegar
• 100g brown sugar
• 100ml water
• 1 teaspoon sea salt

Method

1. Step 1
   For the relish, heat the oil in a saucepan over medium heat. Stir in the onion for 15 minutes or until soft and golden. Chop the beetroot and add to pan with vinegar, sugar, water and salt. Bring to the boil. Reduce heat to low and simmer for 10-15 minutes or until thickened. Set aside to cool completely.
2. Step 2
   For the Wellingtons, heat the oil in a frying pan over medium-high heat. Stir in the spinach for 1 minute or until just wilted. Stir in nutmeg. Season. Set aside to cool. Strain. Discard excess liquid.
3. Step 3
   Preheat oven to 220C/200C fan forced. Cut a piece of baking paper to fit on a baking tray and place on a clean work surface. Place the baking tray on middle shelf of oven to preheat. Place 3 pastry halves on the paper. Place a lamb backstrap on each piece of pastry leaving a 2cm border around edges. Top each lamb piece with a third of the spinach and a prosciutto slice. Season. Brush border with egg and top with remaining pastry, pressing well to seal around edges. Trim the excess pastry. Brush the Wellingtons with egg and lightly score the top with a knife.
4. Step 4
   Remove tray from the oven. Carefully transfer the baking paper with the parcels to the hot tray. Bake for 15-18 minutes or until pastry is golden. Set aside for 5 minutes to rest. Cut each parcel into 4 pieces and serve with the relish.

 

 

Potted prawns with herb scones

 

 

 

Ingredients

Nutrition

Equipment

• You will need a food processor for this recipe.

Ingredients

• 500g frozen cooked prawns, thawed, peeled
• 200g unsalted butter
• 1 lemon, rind finely grated
• Pinch cayenne pepper
• 1 tablespoon fresh lemon juice
• 6 fresh dill sprigs

Herb scones

• 250g (1 2/3 cup) self-raising flour
• 1 teaspoon baking powder
• 50g butter, chopped
• 100ml buttermilk
• Pinch of salt
• 1 tablespoon fresh dill, chopped
• 1 tablespoon fresh chives, chopped
• 1 tablespoon wholegrain mustard
• Buttermilk, extra, to glaze

.

     Method                            

1. Step 1
   Pat the prawns dry with paper towel. Melt the butter in a small saucepan over low heat. Strain 125ml (1/2 cup) of the melted butter through a fine sieve into a bowl. Add the lemon rind and cayenne pepper to the remaining butter in the pan. Set aside for 5 minutes to allow the flavours to develop.
2. Step 2
   Process half the prawns in a food processor until coarsely chopped. Transfer to a bowl. Stir in the remaining whole prawns, butter mixture and lemon juice until combined. Divide prawn mixture among six 150ml pots, pressing down firmly. Smooth the surface. Carefully pour reserved butter among pots. Place a dill sprig in the centre of each pot. Place in fridge for 1 hour to set.
3. Step 3
   Meanwhile, for the scones, preheat oven to 220C/200C fan forced. Line a baking tray with baking paper. Sift the flour and baking powder into a large bowl. Use your fingertips to rub the butter into the flour mixture until the mixture resembles fine breadcrumbs. Stir in the buttermilk, salt, dill, chives and mustard until a soft dough forms.
4. Step 4
   Turn dough onto a lightly floured surface and shape into a 17cm disc. Place on the prepared tray and cut dough into 6 wedges. Separate the wedges slightly. Brush with extra buttermilk. Bake for 12-15 minutes until risen and golden. Transfer to a wire rack to cool completely. Serve with the potted prawns.

            

Peach and raspberry queen of puddings

 

 

Ingredients

Nutrition

• 415g can peach slices in syrup, drained
• 425g can raspberries in syrup, drained
• 2 cups fresh breadcrumbs
• 1 1/4 cups caster sugar
• 1 3/4 cups milk
• 1 teaspoon vanilla extract
• 3 eggs, separated
• 1/3 cup raspberry jam, warmed

Method

1. Step 1
   Preheat oven to 180C/160C fan-forced. Grease a 6 cup-capacity ovenproof dish. Drain peaches and raspberries on paper towel. Pat dry. Combine breadcrumbs and 1/3 cup sugar in a heatproof bowl.
2. Step 2
   Heat milk in a saucepan over medium heat until just starting to simmer (do not boil). Remove from heat. Stir in vanilla. Add milk mixture to breadcrumb mixture. Stir well to combine. Cool for 10 minutes.
3. Step 3
   Add egg yolks to breadcrumb mixture. Stir well to combine. Pour mixture into prepared dish. Bake for 20 minutes or until just set.
4. Step 4
   Meanwhile, using an electric mixer, beat egg whites until stiff peaks form. Gradually add sugar, beating well after each addition, until mixture is thick and glossy and sugar has dissolved.
5. Step 5
   Increase oven temperature to 200C/180C fan-forced. Spoon warm jam over warm pudding. Top with peaches and raspberries. Dollop meringue over fruit. Bake for 10 minutes or until meringue is golden and fruit is heated through. Serve immediately

Toad in the hole

Ingredients                            

• 8 (775g) thick pork sausages
• 2 tablespoons olive oil
• 1 cup plain flour
• 1/2 teaspoon sea salt
• 2 eggs, lightly beaten
• 3/4 cup milk

Onion gravy

• 20g butter
• 1 large brown onion, halved, thinly sliced
• 1 tablespoon chopped fresh rosemary leaves
• 2 tablespoons plain flour
• 2 cups Campbell's Real Stock Beef
• 1 tablespoon redcurrant jelly
• 1 teaspoon worcestershire sauce

Method

1. Step 1
   Preheat oven to 220°C/200°C fan-forced. Place sausages in a 6cm-deep, 25cm x 16cm (base) oval baking dish. Drizzle with oil. Bake for 10 to 15 minutes or until sausages start to brown.
2. Step 2
   Meanwhile, place flour, salt, egg and milk in a bowl. Whisk until smooth.
3. Step 3
   Working quickly, remove dish from oven. Pour batter into dish. Bake for 20 to 25 minutes or until batter is golden and puffed and sausages cooked through.
4. Step 4
   Meanwhile, make gravy Melt butter in a saucepan over medium-low heat. Add onion and rosemary. Cook, covered, for 5 minutes or until onion has softened. Increase heat to medium-high. Add flour. Cook, stirring, for 1 minute. Slowly add stock, stirring. Add jelly and worcestershire sauce. Bring to the boil, stirring. Reduce heat to medium-low. Simmer for 10 minutes or until slightly thickened.
5. Step 5
   Serve sausage mixture with gravy.

 

 Welsh rarebits with piccalilli vegetables

Ingredients                            

• 200g vintage cheddar, finely grated
• 2 teaspoons Dijon mustard
• 2 egg yolks
• 60ml (1/4 cup) beer
• 1 teaspoon plain flour
• 8 slices rustic-style bread
• 8 rashers rindless bacon (optional)

Piccalilli vegetables

• 2 tablespoons olive oil
• 1 leek, white part only, halved, thickly sliced
• 1 teaspoon brown mustard seeds
• 460g (about 1/4 head) cauliflower, cut into small florets
• 1 red capsicum, halved, seeded, cut into thin strips
• 1/4 teaspoon ground turmeric
• 1 1/2 tablespoons caster sugar
• 60ml (1/4 cup) cider vinegar
• 12 cornichons (small pickled gherkins), halved lengthwise
• 1/4 cup chopped flat-leaf parsley

Method

Notes

1. Step 1
   To make vegetables, heat oil in a frying pan over medium–high heat. Add leek and cook, stirring, for 3 minutes. Add mustard seeds and stir for 1 minute, then add cauliflower and capsicum, and cook, stirring, for 10 minutes or until soft. Stir in 1 teaspoon salt, turmeric and sugar. Add vinegar and 60ml (1/4 cup) water. Simmer for 5 minutes or until liquid reduces by half. Cool, then stir in cornichons and parsley.
2. Step 2
   To make Welsh rarebits, preheat grill to high. Combine cheese, mustard, yolks, beer and flour to make a thick paste. Place bread on an oven tray lined with foil and toast each side lightly. Spread cheese mixture among toasts and grill for 5 minutes or until golden.
3. Step 3
   If using bacon, heat a frying pan over medium heat, add bacon and cook for 2 minutes each side or until crisp.
4. Step 4
   Serve Welsh rarebits with bacon, if using, and piccalilli vegetables.

The ultimate bread & butter pudding

Ingredients

• 2 almond croissants (see note), roughly torm
• 3 pain au raisins (see note), roughly torn
• 400g brioche loaf, roughly torn
• 100g unsalted butter, melted, cooled
• 6 eggs
• 1 cup (220g) caster sugar
• 600ml pure (thin) cream
• 600ml milk
• Finely grated zest of 1 orange
• 2 teaspoons vanilla extract
• Icing sugar, to dust

 

Method

Notes

1. Step 1
   Grease a 2L baking dish.
2. Step 2
   Arrange the almond croissant pieces in the baking dish, then top with layer of pain au raisins pieces and finish with a layer of brioche.
3. Step 3
   Whisk the butter, eggs, sugar, cream, milk, orange zest and vanilla together in a bowl until just combined. Pour over the pastries and brioche, then stand for 3-4 hours to allow the cream mixture to soak in and the flavours to develop.
4. Step 4
   Preheat the oven to 180°C.
5. Step 5
   Bake the pudding for 1 hour or until just set. Dust with icing sugar and serve.

 

Beef in stout with yorkshire puds

 

 

Ingredients                            

• 1.5kg piece beef blade, tied at 2cm intervals to form an even shape
• 20g butter
• 2 tablespoons olive oil
• 2 onions, halved, thinly sliced
• 2 teaspoons thyme leaves
• 2 bay leaves
• 1 tablespoon tomato paste
• 2 tablespoons plain flour
• 750ml (3 cups) Guinness stout
• 8 pitted prunes, finely chopped
• 2 bunches baby carrots, trimmed
• 50g roasted peeled hazelnuts, roughly chopped
• 2 tablespoons chervil or flat-leaf parsley

Yorkshire puds

• 4 eggs
• 200g (1 1/3 cups) plain flour
• 500ml (2 cups) milk
• 3 teaspoons olive oil

Method               

1. Step 1
   Season beef with salt and pepper. Heat butter and oil in a large casserole over medium heat. Brown beef, turning, for 6 minutes. Remove beef. Add onions, herbs and 1 teaspoon salt to pan, and stir for 8 minutes or until onions are soft. Stir in tomato paste and flour, and cook for 1 minute, then stir in stout. Return beef to pan with prunes, bring to a simmer and cook, covered, for 2½ hours, turning halfway. Add carrots. Cook for a further 30 minutes or until beef is tender.
2. Step 2
   Meanwhile, for Yorkshire puds, process eggs, flour, milk and 1 1/2 teaspoons salt in a food processor until smooth. Transfer to a jug and rest for 30 minutes.
3. Step 3
   Remove beef and carrots from sauce. Simmer sauce over medium heat for 30 minutes or until liquid has halved.
4. Step 4
   Meanwhile, place a 12-hole (1/3-cup/ 80ml) muffin pan in oven and preheat to 250C. Remove tray, pour 1/4 teaspoon oil into each hole and return to oven until oil smokes. Pour batter among holes. Bake for 25 minutes or until puffed.
5. Step 5
   Untie beef, tear into large chunks and return to sauce with carrots. Divide among plates, scatter with nuts and chervil, and serve with Yorkshire puds.

 

 

Posh beans on toast

 

 

 

Ingredients

• 250g dried cannellini beans, soaked in cold water overnight, drained
• 3/4 cup (185ml) olive oil
• 1 onion, finely chopped
• 5 garlic cloves, chopped
• 2 teaspoons thyme leaves, chopped
• 1 tablespoon wholegrain mustard
• 1/4 cup (60g) brown sugar
• 1/4 cup (60ml) cider vinegar
• 2 tablespoons curry powder
• 400g can chopped tomatoes
• 600ml tomato passata
• 2 tablespoons sun-dried tomato paste
• 600ml Campbell's Real Stock Vegetable
• 1/2 cup flat-leaf parsley leaves
• Toast and butter, to serve

Method                            

1. Step 1
   Place beans in a pan, cover with cold water and bring to the boil. Reduce heat to low and simmer for 45 minutes or until tender.
2. Step 2
   Heat 1/2 cup (125ml) oil in a pan over low heat. Cook onion, garlic and thyme, stirring, for 2-3 minutes until softened.
3. Step 3
   Drain beans and add to pan with mustard, sugar, vinegar, curry powder, tomatoes, passata, tomato paste and stock. Bring to a simmer and cook, stirring occasionally, for 45 minutes or until beans are tender.
4. Step 4
   Meanwhile, heat remaining 1/4 cup (60ml) oil in a frypan over high heat. Fry parsley for 20 seconds or until crisp. Drain on paper towel.
5. Step 5
   Season beans and serve with toast, a knob of butter and fried parsley leaves.

 

 

Rarebit with fried egg

 

 

Ingredients                            

• 1/3 cup (80ml) apple cider vinegar
• 2 teaspoons caster sugar
• 1 small red onion, thinly sliced
• 1 1/2 cups (180g) grated mature cheddar
• 1/3 cup (80ml) ale or stout
• 1 teaspoon mustard powder
• 1/2 teaspoon paprika
• 2 teaspoons Worcestershire sauce
• 4 slices sourdough
• 1 bunch watercress, leaves picked
• 2 tablespoons extra virgin olive oil
• 4 fried eggs

Method

1. Step 1
   Place vinegar, sugar and 1/2 teaspoon salt in a saucepan over medium heat. Bring to a simmer, then add onion. Transfer mixture to a bowl and set aside.
2. Step 2
   Preheat the grill to medium-high.
3. Step 3
   Mix cheese with beer, mustard powder, paprika and Worcestershire sauce, then stir to combine. Set aside.
4. Step 4
   Toast 1 side of each bread slice under the grill for 2-3 minutes until golden. Spread the untoasted sides with the cheese mixture, then place toasts on a baking tray and grill for 2-3 minutes until bubbling and golden.
5. Step 5
   Toss the watercress with the oil and season. Drain the onion and toss with the watercress.
6. Step 6
   Top each rarebit with a fried egg and season with freshly ground black pepper. Serve with watercress salad.

 

Bacon and chive scones

 

Ingredients

• 2 tablespoons olive oil
• 6 bacon rashers, rind and excess fat trimmed, finely chopped
• 1 brown onion, halved, finely chopped
• 300g (2 cups) self-raising flour
• 2 teaspoons caster sugar
• 20g butter
• 250ml (1 cup) milk
• 2 tablespoons finely chopped fresh chives
• Plain flour, to dust
• 1 tablespoon milk, extra
• 2 teaspoons poppy seeds
• Method
  1. Step 1
     Preheat oven to 220°C. Line a baking tray with non-stick baking paper.
  2. Step 2
     Heat oil in a frying pan over medium heat. Add bacon and cook, stirring, for 2 minutes or until crisp. Add onion and cook, stirring, for 5 minutes or until soft. Transfer to a plate lined with paper towel. Set aside for 5 minutes to cool.
  3. Step 3
     Place flour and sugar in a bowl. Use your fingertips to rub butter into the flour mixture until it resembles breadcrumbs. Combine milk, chives and bacon mixture in a jug. Make a well in the centre of the flour mixture and add milk mixture. Use a round-bladed knife in a cutting motion to mix until just combined. Bring dough together with your hands. Turn onto a floured surface and knead until smooth. Shape dough into a 2cm-thick disc. Use a 5cm-diameter round pastry cutter dipped in flour to cut out scones. Place scones, side by side, on tray. Brush with extra milk and sprinkle with poppy seeds.
  4. Step 4
     Bake in preheated oven for 15 minutes or until scones are golden brown and sound hollow when tapped on the top. Remove from oven and transfer to a wire rack. Serve with extra butter.
         Butter, extra, to serve

 

 Beef wellingtons with port sauce

Ingredients                             

• 2 tablespoons olive oil
• 40g butter
• 4 eschalots, peeled, thinly sliced
• 500g button mushrooms, thinly sliced
• Salt & freshly ground black pepper
• 6 (about 150g each, 2cm thick) beef fillet steaks
• 6 sheets (25 x 25cm) ready-rolled puff pastry
• 1 egg, lightly whisked
• 250ml (1 cup) port
• 20g chilled butter, extra, diced

 

 

 Method                            

1. Step 1
   Preheat oven to 200°C. Line a baking tray with non-stick baking paper. Heat half the oil with the butter in a frying pan over medium heat until butter is foaming. Add eschalots and cook, stirring, for 2 minutes or until brown. Increase heat to high. Add mushrooms and cook, stirring occasionally, for 5 minutes or until tender. Remove from heat and season with salt and pepper. Set aside for 15 minutes to cool.
2. Step 2
   Meanwhile, heat the remaining oil in a medium frying pan over high heat. Add steaks and cook for 1 minute each side or until brown. Season with salt and pepper and set aside for 15 minutes to cool.
3. Step 3
   Top steaks with mushroom mixture. Cut pastry sheets into 17 x 21cm rectangles and reserve offcuts. Place pastry rectangles over mushroom mixture. Fold pastry under to enclose beef. Trim excess pastry. Place beef wellingtons, seam-side down, on prepared tray. Use a sharp knife to cut leaf shapes from reserved pastry and arrange on top of wellingtons. Brush pastry with egg. Bake in preheated oven for 15 minutes for medium or until pastry is golden brown and puffed. Remove from oven and set aside for 5 minutes to rest.
4. Step 4
   Meanwhile, place port in a saucepan over medium-high heat and bring to the boil. Reduce heat to medium and simmer for 20 minutes or until reduced to 80ml (1/3 cup). Gradually whisk in extra butter, 1 cube at a time, until the butter melts and is well combined. Remove from heat. Taste and season with salt and pepper.
5. Step 5
   Serve wellingtons on a platter with sauteed leek & bacon and port sauce

 

 

 

Battered fish and potato wedges with lemon tartare sauce

Ingredients

• 6 desire potatoes, cut into wedges
• 1 tablespoon olive oil
• 1 teaspoon sea salt flakes
• 1 cup (150g) self-raising flour, plus extra to coat
• 3/4 cup (185ml) chilled beer
• 1/2 cup (125ml) chilled soda water
• Vegetable or canola oil, to deep-fry
• 12 (about 500g) flathead fillets
• Lemon wedges, to serve
• Mesclun salad leaves, to serve

Tartare sauce

• 2 egg yolks
• 2 tablespoons lemon juice
• 2 teaspoons Dijon mustard
• 3/4 cup (185ml) vegetable oil
• 1/4 cup drained capers, coarsely chopped
• 1/4 cup finely chopped gherkins
• 2 tablespoons finely chopped chives
• 2 tablespoons finely chopped chervil
• 2 tablespoons finely chopped dill

 

Method                             

1. Step 1
   To make the tartare sauce, combine the egg yolks, lemon juice and mustard in a medium bowl and use a balloon whisk to whisk until well combined and frothy.
2. Step 2
   While continually whisking, gradually add the oil in a thin, steady stream until mixture is pale and thick. Add the capers, gherkins, chives, chervil and dill and stir to combine. Taste and season with salt and finely ground white pepper.
3. Step 3
   Place flour in a bowl. Add beer and soda water and whisk until a smooth batter forms (do not over-whisk). Season with salt and finely ground white pepper. Place in fridge for 30 minutes to rest.
4. Step 4
   Preheat oven to 200°C. Place potato in a roasting pan and drizzle with oil. Sprinkle with salt. Bake in preheated oven, turning occasionally, for 30 minutes or until golden brown and tender.
5. Step 5
   Pour enough oil in a large saucepan to reach a depth of 10cm. Place over high heat and heat to 180°C (to test when oil is ready, a cube of bread turns golden brown in 15 seconds). Place extra flour on a plate. Dip a piece of fish in the flour to coat and shake off any excess. Repeat with remaining fish. Dip 3 fish fillets, one at a time, in the batter to lightly coat. Deep-fry for 3-4 minutes or until golden brown and crisp and fish is tender. Use a slotted spoon to transfer to a plate lined with paper towel. Repeat in 3 more batches with remaining flour, fish and batter.
6. Step 6
   Place the fish and wedges on serving plates with the tartare sauce. Serve immediately with lemon wedges and mixed salad leaves, if desired.

 

 Basic roast beef & vegetables

Ingredients                            

• 2 tablespoons butter, at room temperature
• 6 teaspoons olive oil
• 1 2kg beef scotch fillet (rib eye) roast
• Salt & freshly ground black pepper
• 1.5kg (about 10) sebago (brushed) potatoes, peeled, halved lengthways, patted dry with paper towel
• 2 bunches Dutch (baby) carrots, trimmed to 1cm, washed, scrubbed, patted dry with paper towel
• 1 tablespoon plain flour
• 375ml (1 1/2 cups) Campbell's Real Stock Beef
• Steamed spinach or green beans, to serve

Method

Related Recipes

Notes

1. Step 1
   When purchasing beef to roast, look for a fairly even-sized piece. You want a piece that has a little bit of marbling throughout and fat on the top. The marbling will help keep the beef moist and tender during cooking while a thin layer of fat on top will help protect the beef from drying out. There are plenty of beef cuts which are suitable to roast (see right). Preheat oven to 220°C. Heat 2 teaspoons of the butter and 2 teaspoons oil in a large shallow flameproof roasting pan over high heat. Cook the roast, turning occasionally, for 5 minutes or until well browned. (If you don't have a flameproof roasting pan, you can use a frying pan to brown the beef and then transfer to a roasting pan.)
2. Step 2
   Remove roasting pan from heat and season beef all over with salt and pepper. (The beef is seasoned after browning because salting may draw the moisture out of the beef, making it tough.) Place the potatoes, 3 teaspoons of the remaining butter and 1 teaspoon of the remaining oil in a bowl. Use your hands to rub the butter and oil evenly over the potatoes. Season with salt and pepper. Arrange the potatoes in a single layer around the beef.
3. Step 3
   Cook beef and potatoes in preheated oven, basting beef with the pan juices once during cooking to keep it moist, for 30 minutes.
4. Step 4
   Place remaining oil and butter in another roasting pan. Place in oven for 5 minutes or until butter melts. Add carrots and toss to coat well. Turn potatoes and baste beef. Add carrots to oven and cook, shaking pan occasionally, for 25 minutes until beef is medium or until cooked to your liking.
5. Step 5
   Transfer beef to a carving tray and cover loosely with foil. Set aside for 15 minutes to rest. It is important to rest before serving as it allows juices and heat to redistribute. While beef is resting, transfer potatoes to a tray lined with baking paper. Increase oven temperature to 250°C. Return potatoes to oven and continue to cook while beef is resting. To make gravy, strain pan juices from the roasting pan into a heatproof jug. Return 2 tablespoons of pan juices to the roasting pan (alternatively, if you don?t have a flameproof roasting pan, transfer to a saucepan) and heat over high heat. Add the flour and cook, stirring, for 1 minute or until mixture bubbles.
6. Step 6
   Gradually add the stock and cook, scraping the pan with a flat-bottomed wooden spoon to dislodge any bits cooked onto the base of the pan. Boil, uncovered, stirring occasionally, for 8-10 minutes or until the gravy reduces and thickens slightly. Strain gravy into a warmed serving jug.
7. Step 7
   Carve the beef across the grain and serve with the gravy, roast potatoes, roast carrots and steamed spinach or beans.

Beef & guinness pies

 

Ingredients                             

• 2 tablespoons olive oil
• 1.8kg gravy beef, excess fat trimmed, cut into 2.5cm pieces
• 250g short-cut bacon rashers, rind removed, coarsely chopped
• 400g button mushrooms, halved
• 1 brown onion, coarsely chopped
• 1 large red capsicum, seeded, coarsely chopped
• 2 tablespoons plain flour
• 440ml can Guinness beer
• 250ml (1 cup) Campbell's Real Stock Beef
• 140g (1/2 cup) tomato paste
• 2 sprigs fresh thyme, leaves picked
• 1/2 cup chopped fresh continental parsley
• 8 sheets (25 x 25cm) frozen puff pastry, just thawed
• 1 egg, lightly whisked
• 60g (3/4 cup) chilled swiss cheese, finely grated

 

Method               

1. Step 1
   Heat half the oil in a large saucepan over medium-high heat. Cook one-third of the beef, stirring, for 3-4 minutes or until browned. Transfer to a bowl. Repeat, in 2 more batches, with the remaining beef, reheating the pan between batches.
2. Step 2
   Add bacon and mushroom to pan. Cook, stirring, for 10 minutes or until golden. Add to beef. Heat remaining oil in pan over medium heat. Cook onion and capsicum, stirring, for 5 minutes or until soft. Add flour and cook, stirring, for 1 minute. Gradually stir in the Guinness and stock until well combined. Stir in tomato paste and thyme. Increase heat to medium-high. Bring to a simmer. Reduce heat to low. Cover. Cook, stirring occasionally, for 2 hours. Uncover. Cook, stirring occasionally, for 30 minutes or until liquid reduces slightly and beef is tender. Stir in parsley. Season with salt and pepper. Set aside for 1 hour to cool. Transfer to an airtight container. Place in fridge for 3-4 hours or until cooled completely.
3. Step 3
   Preheat oven to 220°C. Use an 11.5cm-diameter round pastry cutter to cut 30 discs from the pastry. Reserve excess pastry. Divide the beef mixture among six 375ml (1 1/2-cup) capacity ovenproof dishes.
4. Step 4
   Brush the edges of the dishes with egg. Top each dish with a pastry disc. Press edges to seal. Top with 1/2 teaspoon of cheese and another pastry disc. Continue layering, 3 more times, with the remaining cheese and pastry, finishing with the pastry. Cut out 6 hearts from the reserved pastry. Brush the tops of the pies with egg. Decorate with the pastry hearts. Place the pies on a baking tray and bake for 20 minutes or until golden.

Beef and beet salad



Ingredients

                         

• 500g salad potatoes, (such as Anya or chats)
• 8 baby beetroot, scrubbed
• 12 slices leftover rare roast beef (or ham)
• 100g mixed baby salad leaves (mesclun)
• 2 tablespoons chopped dill
• 1/4 cup (60g) sour cream
• 1 tablespoon horseradish cream

 
Method                            


1. Step 1
   Cut potatoes into bite-sized pieces. Place in a saucepan, cover with cold salted water and bring to the boil. Cook until tender, then drain and cool. Meanwhile, cook beetroot in a pan of boiling salted water for 10-15 minutes until tender. Drain, then cool and halve.
2. Step 2
   Combine the potatoes, beef, baby salad leaves and 1 tablespoon of dill in a large bowl. Mix together the sour cream, horseradish, remaining dill and about 1 tablespoon warm water in a small bowl, then season with salt and pepper. Just before serving, add the beetroot to the salad. Arrange on a platter and drizzle with the horseradish dressing.



Beef and Guinness pasties



Ingredients            

• 700g beef chuck (casserole) steak, cut into 2.5cm pieces
• 1 tablespoon olive oil
• 200g bacon rashers, rind removed, coarsely chopped
• 1 brown onion, coarsely chopped
• 70g (1/4 cup) tomato paste
• 2 tablespoons plain flour
• 1 x 440ml can Guinness beer
• 250ml (1 cup) Campbell's Real Stock Beef
• 2 teaspoons chopped fresh thyme
• 1 tablespoon brown sugar
• 3 sheets (25 x 25cm) frozen ready-rolled butter puff pastry, just thawed
• 1 egg, lightly whisked

Method                            


1. Step 1
   Season beef with salt and pepper. Heat oil in a saucepan over medium-high heat. Add half the beef and cook for 3-4 minutes or until browned. Transfer to a bowl. Repeat with remaining beef.
2. Step 2
   Reduce heat to medium-low. Add bacon and onion and cook, stirring, for 5 minutes or until onion is soft. Reduce heat to low. Add tomato paste and flour and cook, stirring, for 5 minutes. Gradually add Guinness, whisking until the mixture thickens.
3. Step 3
   Add the beef, stock, thyme and sugar. Bring to a simmer over medium-high heat. Reduce heat to low. Cook, stirring occasionally, for 3 hours. Season with salt and pepper. Set aside to cool completely.
4. Step 4
   Line 2 baking trays with non-stick baking paper. Use a round 11cm-diameter pastry cutter to cut 12 discs from the pastry. Place 1/3 cup of beef mixture in the centre of half the pastry discs. Top with the remaining pastry discs and press edges together to seal. Place on the lined trays. Brush with egg.
5. Step 5
   Preheat oven to 220°C. Bake in oven, swapping trays halfway through cooking, for 20 minutes or until golden. Serve.
 
 

Beef and Guinness stew with whipped potatoes





Ingredients
               



• 1/4 cup (60ml) olive oil
• 1.5kg beef blade or chuck steak, cut into 3-4cm pieces
• 2 stalks celery, coarsely chopped
• 2 carrots, coarsely chopped
• 1 large onion, chopped
• 50g sachet tomato paste
• 1 tablespoon plain flour
• 1 cup (250ml) red wine
• 440ml can Guinness
• 3 cups (750ml) Campbell's Real Stock Beef
• 1 dried bay leaf
• 200g bacon, cut into strips
• 12 (300g) small shallots, peeled
• 150g button mushrooms
• 1.5kg equal-sized desiree or king edward potatoes, peeled, halved
• 100g butter, chopped
• 1 cup (250ml) pouring cream or milk
• Chopped flat-leaf parsley and steamed green beans, to serve


Method

1. Step 1
   Preheat oven to 160°C. Heat 1 tablespoon oil in a casserole dish over high heat, then cook beef, in 2 batches, turning until browned. Remove and set aside. Add 1 tablespoon oil to dish and cook celery, carrots and onion for 8 minutes. Stir in paste then flour. Cook for 1 minute. Add wine and Guinness then simmer until reduced by 1/2. Add stock and simmer until reduced by 1/2. Return beef to pan with bay leaf and bring to a simmer.
2. Step 2
   Cover dish with a lid. Transfer to oven and cook for 2 hours or until meat is tender. Using a slotted spoon, remove meat and keep warm. Heat remaining oil in a small frying pan over medium heat. Add bacon and shallots and cook, stirring, for 8 minutes or until shallots are softened. Add mushrooms and cook, stirring, for 2 minutes or until soft. Add bacon mixture to cooking liquid and simmer over medium heat for 30 minutes or until thickened. Return beef to dish and reheat.
3. Step 3
   Meanwhile, steam potatoes, in a steamer over a pan of simmering water for 25 minutes or until tender. Drain water from pan. Add butter and cream and heat until boiling. Add potatoes and, using electric beaters (or a potato masher or ricer), beat until smooth. Serve stew, scattered with parsley on potatoes, with beans.


Beef and vegetable casserole

Ingredients                            

• 1/4 cup plain flour
• 1kg beef chuck steak, diced
• 1/4 cup olive oil
• 3 pickling onions, quartered
• 2 garlic cloves, crushed
• 2 cups Campbell's Real Stock Beef
• 410g can crushed tomatoes
• 2 carrots, peeled, sliced
• 2 parsnips, peeled, halved, cut into 2cm pieces
• 1 swede, peeled, cut into 2cm pieces
• 3 celery stalks, sliced
Parsley dumplings
• 1 1/2 cups self-raising flour, sifted
• 1/2 cup plain flour, sifted
• 2 tablespoons finely chopped fresh flat-leaf parsley leaves
• 3/4 cup milk
• 60g butter, melted

Method
                

1. Step 1
   Preheat oven to 160°C/140°C fan-forced. Place flour and beef in a snap-lock bag. Season with salt and pepper. Shake to coat. Heat 2 tablespoons oil in a heavy-based, ovenproof casserole dish over medium-high heat. Cook beef, in batches, for 3 to 4 minutes or until browned. Transfer to a plate.
2. Step 2
   Add remaining oil to dish. Add onions and garlic. Cook for 4 to 5 minutes or until tender. Return beef to dish with stock, tomato, carrot, parsnip, swede and celery. Bring to the boil. Cover with lid. Transfer to oven. Bake for 1 hour and 30 minutes or until meat is tender.
3. Step 3
   Meanwhile, make dumplings: Combine flours and parsley in a jug. Make a well in the centre. Add milk and butter. Stir to form a soft dough. Roll mixture into 12 dumplings.
4. Step 4
   Arrange dumplings over beef mixture. Bake, covered, for 20 to 25 minutes or until dumplings are cooked through. Serve
 
 

Beef bavette with hot butter and colcannon mash



Ingredients

• 200ml extra virgin olive oil
• 1 garlic bulb, peeled, coarsely chopped
• 1 lemon, rind finely grated
• 2 large fresh rosemary sprigs
• 2 tablespoon smoked paprika
• 2 fresh bay leaves
• 500g flank or skirt steak
Hot butter
• 150g unsalted butter, chopped, at room temperature
• 1/2 lemon, rind finely grated, juiced
• 1 tablespoon natural yoghurt
• 50g finely grated fresh horseradish
• 2 teaspoon Dijon mustard
• 2 teaspoon hot English mustard
• Splash white wine vinegar
Colcannon mash
• 4 large potatoes, peeled, coarsely chopped
• 80g butter, chopped
• 125ml (1/2 cup) pouring cream
• 60ml (1/4 cup) milk
• 1 cup shredded kale
• 3 green shallots, finely chopped
• 1/2 cup chopped fresh continental parsley

Method

Notes


1. Step 1
   Place oil, garlic, lemon rind, rosemary, paprika and bay leaves in a snap-lock plastic bag. Season with pepper. Use your hand to combine. Add steak and rub with marinade. Seal. Place in fridge for 6 hours or overnight.
2. Step 2
   For hot butter, place unsalted butter, rind, juice, yoghurt, horseradish, mustards and vinegar in a food processor. Process until smooth. Line a loaf pan with plastic wrap. Place butter in pan. Smooth the surface. Cover. Place in the fridge for 1hour until firm. Cut into small pieces.
3. Step 3
   For the colcannon mash, place potato in a saucepan and cover with water. Cook for 12 minutes or until tender. Drain. Return to pan. Add the butter and mash well. Beat in the cream and milk. Fold in the kale, shallot and parsley. Season.
4. Step 4
   Preheat a chargrill or barbecue plate on high. Drain steak. Season. Cook for 2-3 mins each side for medium. Transfer to chopping board. Cover with foil. Rest for 10 minutes.
5. Step 5
   Cut the beef, thinly slicing against the grain. Serve with the hot butter and mash.




Beef casserole with cheese and potato dumplings



Ingredients            

• 80ml (1/3 cup) olive oil
• 1kg gravy or casserole beef, cut into 2cm cubes
• 10 pearl onions, peeled, halved
• 4 bacon rashers, rind and excess fat trimmed, coarsely chopped
• 2 garlic cloves, crushed
• 300g small button mushrooms
• 1 x 425g can diced tomatoes
• 375ml (1 1/2 cups) Campbell's Real Stock Beef
• 55g (1/4 cup) tomato paste
• 80ml (1/3 cup) red wine vinegar
• Salt & freshly ground black pepper
Potato dumplings
• 2 large (about 400g) desiree potatoes, peeled
• 185ml (3/4 cup) milk
• 60g butter
• 225g (1 1/2 cups) self-raising flour
• 65g (3/4 cup) coarsely grated cheddar
• 40g (1/2 cup) finely grated parmesan
• 2 tablespoons chopped fresh continental parsley
• Pinch of salt


Method            

1. Step 1
   Preheat oven to 180°C. Heat half the oil in a 2L (8-cup) capacity heatproof, ovenproof ceramic casserole dish over medium-high heat. Add half the beef and cook, stirring, for 2 minutes or until brown. Transfer to a bowl. Repeat with the remaining beef.
2. Step 2
   Heat remaining oil over medium heat. Add onion, bacon and garlic, and cook, stirring, for 5 minutes or until bacon is crisp. Add beef, mushrooms, tomato, stock, tomato paste and vinegar. Season with salt and pepper and bring to the boil. Cover and bake in oven for 1 1/2 hours.
3. Step 3
   Meanwhile, to make potato dumplings, place potatoes in a saucepan and cover with cold water. Bring to the boil over medium-high heat and cook, uncovered, for 10 minutes or until tender. Drain well and return to pan. Add milk and butter and use a potato masher to mash until smooth. Stir in flour, cheddar, parmesan and parsley. Taste and season with salt.
4. Step 4
   Remove casserole from oven. Use a 60ml (1/4-cup) capacity measuring cup to shape potato mixture into 6 dumplings. Arrange over casserole. Cook, uncovered, for a further 20 minutes. Remove from oven and set aside for 5 minutes to cool slightly before serving



Beef roast with quince glaze, parsnips and carrots



 

Ingredients            

• Olive oil spray
• 700g-piece beef scotch fillet
• 4 (about 600g) parsnips, peeled, quartered lengthways
• 1 bunch baby (Dutch) carrots, ends trimmed, peeled
• 100g quince paste
• 125ml (1/2 cup) Campbell's Real Stock Beef Salt Reduced
• 60ml (1/4 cup) red wine
• 1 tablespoon wholegrain mustard
• Steamed broccolini, to serve
 
 
Method
                 
1. Step 1
   Preheat oven to 200°C. Heat a large frying pan over high heat. Lightly spray with olive oil spray. Add the beef and cook for 1-2 minutes each side or until browned. Transfer to a roasting pan.
2. Step 2
   Arrange the parsnips around the beef. Spray with olive oil spray and season with pepper. Roast in oven for 15 minutes.
3. Step 3
   Add the carrots to the pan and roast in oven, turning the vegetables once during cooking, for a further 25 minutes.
4. Step 4
   Meanwhile, whisk together the quince paste, stock, wine and mustard in a saucepan over medium heat until smooth. Bring to a simmer. Cook for 3 minutes or until sauce thickens.
5. Step 5
   Brush the beef with 2 tablespoons of the quince paste mixture. Roast for a further 10 minutes for medium or until the beef is cooked to your liking and vegetables are tender.
6. Step 6
   Cover the beef loosely with foil. Set aside for 10 minutes to rest. Reheat the remaining quince paste mixture. Thinly slice the beef across the grain. Divide the beef and vegetables among serving plates. Pour the quince glaze over the beef and serve with steamed broccolini
 
 
Beef trencher
 

 
Ingredients                            
• 4 thyme sprigs, leaves picked
• 2 garlic cloves, finely chopped
• 1/3 cup (80ml) olive oil
• 800g piece skirt steak
• 100g creme fraiche or sour cream
• 2 tsp Dijon mustard
• 1/3 cup (80ml) Campbell's Real Stock Beef
• 1/3 cup (80ml) red wine
• 30g unsalted butter
• Large ciabatta loaf, split, lightly toasted
• 50g rocket leaves
• 1/2 red onion, halved, thinly sliced



Method


1. Step 1
   Combine thyme, garlic and 1/4 cup (60ml) oil in a bowl. Add steak, turn to coat, then season with freshly ground black pepper. Cover and chill for 1 hour.
2. Step 2
   Whisk together creme fraiche and Dijon, then set aside.
3. Step 3
   Drain marinade from steak and season meat with salt. Heat remaining 1 tbs oil in a large frypan over high heat, then cook steak, turning, for 5 minutes for medium-rare or until cooked to your liking. Set aside to rest for 3-4 minutes.
4. Step 4
   Meanwhile, return pan to medium heat. Add stock and wine, then cook, scraping the bottom of the pan, for 2 minutes or until reduced. Add butter and cook, stirring for 1 minute or until melted. Stir in any resting juices from steak and set aside.
5. Step 5
   Spread creme fraiche mixture inside loaf. Slice steak and arrange in the loaf, drizzle over sauce and top with rocket and onion. Slice into four to serve.
 
 
 
Beef with red wine sauce
 

 
 
Ingredients
                
• 1kg Desiree potatoes, cut into 2.5cm pieces (see note)
• 1 1/2 tablespoons olive oil
• 4 (about 125g each) beef scotch fillet steaks
• 2 bunches broccolini, ends trimmed
• 1 x 165g pkt Gravox Gourmet Roast Beef with Shiraz liquid gravy

Method                        

1. Step 1
   Preheat oven to 220°C. Line a large baking tray with non-stick baking paper. Place the potato and 1 tablespoon of oil in a large bowl. Season with salt and pepper. Toss to coat. Place, in a single layer, on the lined tray. Roast in oven, turning once, for 25-30 minutes or until golden.
2. Step 2
   Meanwhile, preheat a barbecue grill or chargrill on medium-high. Brush both sides of the steaks with remaining oil and season with salt and pepper. Cook for 2 1/2 minutes each side for medium or until cooked to your liking. Transfer to a plate and cover with foil to rest.
3. Step 3
   Place the broccolini in a steamer over a saucepan of simmering water. Cover and cook for 3-4 minutes or until bright green and tender crisp. Heat the gravy following packet directions.
4. Step 4
   Divide the steak, potato and broccolini among serving plates. Pour the sauce over the steak to serve.


Beer-battered fish and chips



Ingredients

• 4 large (about 200g each) unpeeled desiree potatoes, cut into wedges
• 2 teaspoons olive oil
• 225g (1 1/2 cups) self-raising flour
• 1 egg, lightly whisked
• 375ml (1 1/2 cups) chilled light beer
• Salt & freshly ground black pepper
• Vegetable oil, to deep-fry
• 8 (about 120g each) white fish fillets (such as flathead or whiting)
• Sea salt flakes, to serve
• Lemon wedges, to serve
Tartare sauce
• 1 egg yolk
• 1 tablespoon fresh lemon juice
• 2 teaspoons mustard powder
• 250ml (1 cup) light olive oil
• 2 tablespoons drained capers, finely chopped
• 8 baby gherkins (cornichons), finely chopped
• 2 green shallots, ends trimmed, finely chopped
• 2 tablespoons finely chopped fresh continental parsley
• 1 tablespoon finely chopped fresh dill
• 2 tablespoons finely chopped fresh chives
• Salt & freshly ground black pepper


Method

          

1. Step 1
   Preheat oven to 200°C. Line a baking tray with non-stick baking paper. Place potato on tray. Drizzle with olive oil. Cook in oven, turning occasionally, for 40 minutes or until golden brown.
2. Step 2
   Meanwhile, place flour in a bowl. Add the egg and stir to combine. Gradually whisk in the beer until batter is smooth. Season with salt and pepper. Cover and place in the fridge for 30 minutes to rest.
3. Step 3
   To make the tartare sauce, place the egg yolk, lemon juice and mustard powder in the bowl of a food processor and process until mixture thickens. With the motor running, add the oil in a thin steady stream until mixture is creamy. Transfer to a bowl. Add capers, gherkin, shallot, parsley, dill and chives and stir to combine. Season with salt and pepper.
4. Step 4
   Add enough vegetable oil to a large saucepan to reach a depth of 8cm. Heat to 190°C over high heat (when oil is ready a cube of bread will turn golden brown in 10 seconds). Dip 2 pieces of fish, 1 at a time, into batter to coat. Drain off excess. Deep-fry for 3-4 minutes or until golden brown and cooked. Transfer to a plate lined with paper towel. Repeat, in 3 more batches, with remaining fish and batter, reheating oil between batches.
5. Step 5
   Divide fish and chips among serving plates. Season with sea salt flakes. Serve with tartare sauce and lemon wedges.



Brussels sprouts and horseradish bubble 'n' squeak


Ingredients            

• 500g desiree potatoes, peeled, chopped
• 12 (300g) brussels sprouts
• 20g butter
• 1 brown onion, halved, thinly sliced
• 1 tablespoon horseradish cream
• Olive oil cooking spray


Method                            

1. Step 1
   Place potato in a large saucepan. Cover with cold water. Bring to the boil over high heat. Boil for 12 to 15 minutes or until potato is tender. Drain. Transfer to a bowl. Roughly mash, keeping potato slightly chunky. Set aside to cool.
2. Step 2
   Cook brussels sprouts in a large saucepan of boiling water for 5 minutes or until tender. Drain. Stand for 5 minutes to cool. Roughly chop.
3. Step 3
   Melt butter in a heavy-based, non-stick, flameproof frying pan (see note) over medium-low heat. Cook onion, stirring, for 10 minutes or until golden. Add onion, brussels sprouts and horseradish cream to potato. Stir until well combined. Heat pan over low heat. Spread potato mixture over base of pan, pressing down firmly. Cook for 10 to 12 minutes or until the base is crisp.
4. Step 4
   Preheat grill on high. Spray top of potato mixture lightly with oil. Place pan under grill. Cook for 3 minutes or until top is golden. Stand in pan for 5 minutes. Serve
 
 
 
 
Bubble & squeak soup
 

 
 
 
Ingredients
               
• 30g unsalted butter
• 2 tablespoons olive oil
• 1 onion, chopped
• 1 leek, white part only, thinly sliced
• 2 garlic cloves, chopped
• 1L (4 cups) good-quality chicken stock
• 2 potatoes, chopped
• 300g Brussels sprouts, thinly sliced
• 1/4 teaspoon ground nutmeg
• 1/2 cup (125ml) pure (thin) cream, plus extra to serve
• 6 bacon rashers
• Croutons, to serve


 
Method
               


1. Step 1
   Melt the butter in a large saucepan with 1 tablespoon oil over medium-low heat. Add onion, leek and garlic and cook, stirring, for 4-5 minutes until softened. Add the stock and potato, then increase heat to medium-high. Bring to a simmer, then reduce heat to medium and cook for 15 minutes or until potato is tender. Add the sliced sprouts and cook for a further 5-6 minutes until tender. Season, then add nutmeg. Cool slightly, then in batches, blend until smooth. Return soup to the pan over low heat. Add cream and stir until heated through.
2. Step 2
   Meanwhile, heat remaining 1 tablespoon oil in a frypan over medium heat. Add the bacon and cook, turning, for 4-5 minutes until crisp. Drain on paper towel, cool slightly, then roughly chop.
3. Step 3
   Divide the soup among 6 serving bowls and drizzle with extra cream. Garnish with bacon, croutons and Brussels sprouts leaves, if desired, then season and serve immediately





Bubble 'n' squeak



 
Ingredients
 
• 800g desiree potatoes, peeled, chopped
• 200g green cabbage, shredded
• 20g butter
• 1 medium brown onion, finely chopped
• 2 teaspoons hot English mustard
• 2 teaspoons olive oil
• 4 middle bacon rashers
• 4 eggs

Method
               


1. Step 1
   Place potato in a large saucepan. Cover with cold water. Bring to the boil over high heat. Boil for 12 to 15 minutes or until potato is tender. Drain. Transfer to a bowl. Mash. Set aside to cool.
2. Step 2
   Bring a large saucepan of water to the boil over high heat. Cook cabbage for 2 minutes or until just tender. Drain.
3. Step 3
   Melt butter in a 22cm (base) heavy-based, non-stick, flameproof frying pan over medium heat. Cook onion, stirring, for 5 minutes or until softened. Add mustard. Stir to combine. Add onion mixture and cabbage to potato. Stir to combine. Heat pan over low heat. Spread potato mixture over base of pan, pressing down firmly. Cook for 12 to 15 minutes or until base is crisp.
4. Step 4
   Preheat grill on high. Place pan under grill. Cook for 2 to 3 minutes or until top is golden. Stand in pan for 5 minutes. Turn out onto a plate.
5. Step 5
   Meanwhile, heat oil in a non-stick frying pan over medium-high heat. Add bacon. Cook for 2 minutes each side or until browned and crisp. Transfer to a plate lined with paper towel. Reduce heat to medium. Cook eggs on 1 side for 2 minutes or until egg whites are set and yolks still soft.
6. Step 6
   Cut bubble 'n' squeak into wedges. Serve with bacon and eggs.