Coronation prawn vol-au-vents

Preparation time: less than 30 mins
Cooking time: 10 to 30 mins
Serves 6

Ingredients

- 350g/12oz puff pastry
- 1 free-range egg, beaten, plus 1 free-range egg yolk
- 15g/½oz butter
- 50g/1¾oz plain flour
- 200ml/7fl oz hot fish stock
- 1 tbsp curry paste, mixed with 1 tbsp water to form a smooth paste
- salt and freshly ground black pepper
- 75ml/2¾fl oz double cream
- 18 king prawns, cooked, peeled
- 1 tbsp flaked almonds
- 3 spring onions, chopped

Method

1. Preheat the oven to 200C/400F/Gas 6.
2. Roll the pastry out on a floured surface to 5mm/¼in thick. Cut out 12 circles using a 9cm/3½in plain cutter. Cut a smaller circle out of the centre of six of the circles.
3. Place the six full circles onto a baking sheet and brush with a little beaten egg. Place the six circles with a hole cut out on top of each of the full circles and transfer to the oven for 10-15 minutes, or until risen and golden-brown.
4. Meanwhile, melt the butter in a frying pan, stir in the flour and cook until the mixture forms a smooth paste.
5. Remove from the heat and gradually whisk in the hot fish stock and curry paste. Return to the heat, season, to taste, with salt and freshly ground black pepper and bring to the boil. Reduce the heat until the mixture is simmering and simmer, stirring constantly, for 10-12 minutes, or until thickened.
6. Beat the egg yolk and cream together in a bowl, then whisk into the sauce.
7. Stir the prawns, nuts and spring onions into the sauce and spoon into the cooked pastry shells.
8. Return to the oven and bake for 10-12 minutes. Serve immediately.

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Lancashire hot pot

Preparation time: less than 30 mins
Cooking time: 30 mins to 1 hour
Serves 6

Ingredients

- 2 tbsp olive oil
- 1kg/2lb 2oz neck of lamb, chopped into bite-sized pieces
- 4 lambs' kidneys, cleaned, trimmed, cut into quarters
- 2 onions, peeled, sliced
- ½ tsp salt
- 1 tbsp plain flour
- 250ml/9fl oz lamb stock
- 1 sprig fresh thyme
- 2 fresh bay leaves
- 1 tbsp Worcestershire sauce
- 50g/2oz butter, cut into cubes, plus extra for greasing
- 2 x 250g/7oz black pudding rings, outer casing removed, thickly sliced
- 1kg/2lb 2oz potatoes, peeled and sliced
- salt and freshly ground black pepper

Method

1. Preheat the oven to 180C/350F/Gas 4.
2. Heat the olive oil in a pan and fry the lamb pieces and kidneys for 1-2 minutes on both sides, or until golden-brown all over. Remove from the pan and set aside.
3. In the same pan, cook the onions and salt for 2-3 minutes, or until the onions have softened. Stir in the flour until the onions are well coated with the flour.
4. Add the stock to the pan along with the thyme, bay leaves and Worcestershire sauce. Stir and simmer for 8-10 minutes, or until thickened slightly.
5. Butter a lidded flame-proof casserole dish and place a layer of potatoes (about a third) over the bottom of the dish and season with salt and freshly ground black pepper. Spoon in half of the browned lamb and lambs' kidneys, then lay over half of the black pudding slices and pour over half of the thickened stock mixture. Repeat the layering process until all of the potatoes, lamb pieces and kidneys, black pudding and stock have been used, finishing with a layer of potatoes on top. Dot the potatoes with the butter, then cover with a lid.
6. Place the casserole into the oven to cook for 20 minutes, then remove the lid and cook for a further 20 minutes, or until the potatoes are golden-brown on top.
7. To serve, spoon into serving bowls.

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Raspberry ripple ice cream

Preparation time: over 2 hours
Cooking time: 10 to 30 mins
Serves 6
Vegetarian

Ingredients

For the ice cream
- 600ml/1 pint 1fl oz double cream
- 600ml/1 pint 1fl oz full-fat milk
- 1 vanilla pod, split, seeds scraped out with a knife
- 10 large free-range egg yolks
- 225g/½lb caster sugar
For the ripple sauce
- 500g/1lb 2oz fresh raspberries or blackcurrants, rinsed
- 50g/2oz caster sugar
- 3 tbsp water

Method

1. For the ice cream, pour the cream and milk into a large saucepan, whisk in the vanilla pod and seeds and bring to the boil. As soon as the mixture is boiling, remove the pan from the heat. Remove the vanilla pod (it can be rinsed, dried and re-used in another recipe).
2. Whisk together the egg yolks and caster sugar until pale and creamy. Pour over the hot milk and cream mixture, whisking continuously, until the mixture is smooth and well combined.
3. Return the mixture to a clean saucepan and heat over a low heat for 15-20 minutes, stirring continuously, until the mixture is thick enough to coat the back of a spoon.
4. Remove the pan from the heat and transfer the custard to a clean bowl. Cover the surface with cling film to prevent a skin from forming, then set aside to cool for 30 minutes.
5. Meanwhile, for the ripple sauce, place the fruit, sugar and water into a large pan and bring the mixture to the boil, stirring regularly. Reduce the heat until the mixture is simmering, then continue to simmer for 8-10 minutes, or until the fruit has broken down.
6. Strain the fruit mixture through a sieve into a clean pan, squeezing any additional juice out of the fruit by pressing it down with the back of a spoon.
7. Return the strained fruit juice to the heat and bring it to a simmer. Continue to simmer until the mixture resembles a thick syrup. Set aside until completely cooled.
8. Pour the cooled custard into an ice-cream machine and churn according to the manufacturer's instructions, until thick and smooth.
9. Spoon a third of the ice cream mixture into a lidded freezable container. Spoon over half of the cooled ripple sauce.
10. Repeat the process until the container has three layers of ice cream and two layers of ripple sauce. Using a blunt knife, marble the ice cream and ripple sauce lightly, then cover the container with a lid and freeze for 3-4 hours, or until solid.
11. Remove the raspberry ripple ice cream from the freezer and leave to stand at room temperature for 10 minutes before serving.

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prawn vol-au-vents

Preparation time: less than 30 mins
Cooking time: 10 to 30 mins
Serves 6

Ingredients

- 350g/12oz puff pastry
- 1 free-range egg, beaten, plus 1 free-range egg yolk
- 15g/½oz butter
- 50g/1¾oz plain flour
- 200ml/7fl oz hot fish stock
- 1 tbsp curry paste, mixed with 1 tbsp water to form a smooth paste
- salt and freshly ground black pepper
- 75ml/2¾fl oz double cream
- 18 king prawns, cooked, peeled
- 1 tbsp flaked almonds
- 3 spring onions, chopped

Method

1. Preheat the oven to 200C/400F/Gas 6.
2. Roll the pastry out on a floured surface to 5mm/¼in thick. Cut out 12 circles using a 9cm/3½in plain cutter. Cut a smaller circle out of the centre of six of the circles.
3. Place the six full circles onto a baking sheet and brush with a little beaten egg. Place the six circles with a hole cut out on top of each of the full circles and transfer to the oven for 10-15 minutes, or until risen and golden-brown.
4. Meanwhile, melt the butter in a frying pan, stir in the flour and cook until the mixture forms a smooth paste.
5. Remove from the heat and gradually whisk in the hot fish stock and curry paste. Return to the heat, season, to taste, with salt and freshly ground black pepper and bring to the boil. Reduce the heat until the mixture is simmering and simmer, stirring constantly, for 10-12 minutes, or until thickened.
6. Beat the egg yolk and cream together in a bowl, then whisk into the sauce.
7. Stir the prawns, nuts and spring onions into the sauce and spoon into the cooked pastry shells.
8. Return to the oven and bake for 10-12 minutes. Serve immediately.

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Raspberry and cherries jubilee trifle

Preparation time: less than 30 mins
Cooking time: no cooking required
Serves 10
Vegetarian
In Season

Ingredients

- 10 boudoir (sponge) biscuits
- 2 x 250g/9oz punnets of cherries, stoned
- 5 tbsp cherry brandy or crème de cassis
- 2 x 125g raspberries, washed
- 4 meringue nests, crushed
- 1 litre/1¾ pint ready-made custard
- 400ml/13fl oz double cream, lightly whipped
- 110g/4oz dark chocolate, grated
- 55g/2oz toasted flaked almonds

Method

1. Choose a large glass bowl. Break the boudoir biscuits into pieces and sprinkle at the bottom of the bowl. Pile the cherries on top and spoon over the cherry brandy. Sprinkle the meringue nests on top of the cherries and sprinkle the raspberries on top of that. Pour the custard over the whole lot and chill for 10 minutes.
2. Spoon the whipped cream on top of the custard and sprinkle generously with the chocolate and then the flaked almonds. Chill for a short period of time before serving, but don t leave it too long.

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Bakewell tart

Preparation time: less than 30 mins
Cooking time: 30 mins to 1 hour
Makes 1
Vegetarian

Ingredients

For the pastry
- 425g/15oz plain flour, plus extra for dusting
- 1 free-range egg, beaten
- 2 free-range egg yolks
- 250g/9oz unsalted butter
- 100g/3½oz caster sugar
- ½ tsp salt
- 50g/2oz ground almonds
For the filling
- 400g/14oz ground almonds
- 175g/6oz caster sugar
- 8 free-range eggs, beaten
- ½ tsp almond essence
- 3 tbsp raspberry jam
- 50g/2oz flaked almonds


Method

1. For the pastry, place the flour, salt, sugar, butter and almonds into a food processor and pulse until the mixture resembles breadcrumbs.
2. Add the eggs and egg yolks one at a time and pulse until a smooth dough is formed.
3. Wrap the dough in cling film and chill in the fridge for half an hour.
4. Preheat the oven to 180C/360F/Gas 4.
5. Grease and flour a 23cm/9in loose-bottomed tart tin.
6. Unwrap the chilled pastry and roll out onto a cold, floured work surface. (NB: this is a very 'short' pastry and at first will be difficult to handle).
7. Line the tart tin with the pastry and trim off any excess. Prick the base with a fork, then cover the pastry lightly with some baking parchment. Cover the parchment with baking beans or uncooked rice and place into the oven to bake blind for 15 minutes.
8. Remove from the oven and remove the baking beans or rice and the baking parchment and set aside to cool. If the pastry base is still a little raw, return to the oven for a minute or two to dry out.
9. Reduce the oven temperature to 165C/330F/Gas 2.
10. Meanwhile, for the filling, place the ground almonds and caster sugar into a bowl and mix well.
11. Add the beaten eggs and almond essence and mix well.
12. When the pastry has cooled spread a generous layer of raspberry jam onto the pastry base.
13. Pour the filling mixture over the raspberry jam to fill the pastry case.
14. Top with flaked almonds, then bake in the oven for 25-30 minutes, or until the filling is baked through and golden-brown all over.
15. Remove from the oven and allow to cool. Serve warm or cold.

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Chelsea buns

Preparation time: less than 30 mins
Cooking time: 1 to 2 hours
Makes 10 buns
Vegetarian

Ingredients

- 500g/1lb strong white flour, plus extra for dusting
- 1tsp salt
- 1 x 7g/¼oz sachet fact-action dried yeast
- 300ml/10fl oz milk
- 40g/1½oz unsalted butter, softened at room temperature
- 1 free-range egg
- vegetable oil, for greasing
For the filling
- 25g/1oz unsalted butter, melted
- 75g/3oz soft brown sugar
- 2 tsp ground cinnamon
- 150g/5oz dried mixed fruit
For the glaze
- 2 tbsp milk
- 2 tbsp caster sugar


Method

1. Sift the flour and salt into a large bowl. Make a well in the middle and add the yeast.
2. Meanwhile, warm the milk and butter in a saucepan until the butter melts and the mixture is lukewarm.
3. Add the milk mixture and egg to the flour mixture and stir until the contents of the bowl come together as a soft dough. (You may need to add a little extra flour.)
4. Tip the dough onto a generously floured work surface. Knead for five minutes, adding more flour if necessary, until the dough is smooth and elastic and no longer feels sticky.
5. Lightly oil a bowl with a little of the vegetable oil. Place the dough into the bowl and turn until it is covered in the oil. Cover the bowl with cling film and set aside in a warm place for one hour, or until the dough has doubled in size.
6. Lightly grease a baking tray.
7. For the filling, knock the dough back to its original size and turn out onto a lightly floured work surface. Roll the dough out into a rectangle 0.5cm/¼in thick. Brush all over with the melted butter, then sprinkle over the brown sugar, cinnamon and dried fruit.
8. Roll the dough up into a tight cylinder , cut ten 4cm/1½in slice and place them onto a lightly greased baking sheet, leaving a little space between each slice. Cover with a tea towel and set aside to rise for 30 minutes.
9. Preheat oven to 190C/375F/Gas 5.
10. Bake the buns in the oven for 20-25 minutes, or until risen and golden-brown.
11. Meanwhile, for the glaze, heat the milk and sugar in a saucepan until boiling. Reduce the heat and simmer for 2-3 minutes.
12. Remove the buns from the oven and brush with the glaze, then set aside to cool on a wire rack.

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Eccles cakes

Preparation time: less than 30 mins
Cooking time: 10 to 30 mins
Serves 4-6
Vegetarian

Ingredients

For the filling
- 75g/3oz unsalted butter
- 150g/5oz soft brown sugar
- 150g/5oz currants
- 1 tsp ground cinnamon
- ½ tsp freshly ground nutmeg
- 1 orange, juice and finely grated zest
- 50g/2oz mixed citrus peel
For the pastry
- 25-50g/1-2oz margarine, for greasing
- 1 block ready-made puff pastry
- flour, for dusting
- 2-3 tbsp milk, for glazing
- caster sugar, for dusting
- icing sugar, for dusting

Method

1. For the filling, melt the butter over a low heat in a small saucepan. Once melted, remove from the heat and stir in all of the remaining filling ingredients until well combined. Set aside to cool.
2. Preheat the oven to 220C/425F/Gas 7. Grease a baking tray with the margarine.
3. For the pastry, roll out the pastry on a lightly floured work surface to a thickness of about 3mm/⅛in. Using a 6cm/2½in cutter, cut the pastry into rounds.
4. Place a teaspoon of the filling in the middle of each round, then brush the edges of half the pastry with milk. Bring the other half of the pastry over and seal. Bring the corners of the pastry up into the middle and pinch to seal.
5. Turn thr sealed pastry parcel over, so that the seam is underneath, then gently roll out until it is about ½cm/¼in thick. Gently pat back into a round shape and place onto the greased baking tray.
6. Slash each cake across three times using the tip of a sharp knife. Brush the cakes with milk and sprinkle with caster sugar.
7. Bake for 15 minutes, or until the pastry is golden-brown and puffed up. Transfer the cakes to a wire rack to cool.
8. Dust the eccles cakes with icing sugar before serving.

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Bread and butter pudding

Preparation time: less than 30 mins
Cooking time: 30 mins to 1 hour
Serves 4
Vegetarian

Ingredients

- 25g/1oz butter, plus extra for greasing
- 8 thin slices bread
- 50g/2oz sultanas
- 2 tsp cinnamon powder
- 350ml/12fl oz whole milk
- 50ml/2fl oz double cream
- 2 free-range eggs
- 25g/1oz granulated sugar
- nutmeg, grated, to taste


Method

1. Grease a 1 litre/2 pint pie dish with butter.
2. Cut the crusts off the bread. Spread each slice with on one side with butter, then cut into triangles.
3. Arrange a layer of bread, buttered-side up, in the bottom of the dish, then add a layer of sultanas. Sprinkle with a little cinnamon, then repeat the layers of bread and sultanas, sprinkling with cinnamon, until you have used up all of the bread. Finish with a layer of bread, then set aside.
4. Gently warm the milk and cream in a pan over a low heat to scalding point. Don't let it boil.
5. Crack the eggs into a bowl, add three quarters of the sugar and lightly whisk until pale.
6. Add the warm milk and cream mixture and stir well, then strain the custard into a bowl.
7. Pour the custard over the prepared bread layers and sprinkle with nutmeg and the remaining sugar and leave to stand for 30 minutes.
8. Preheat the oven to 180C/355F/Gas 4.
9. Place the dish into the oven and bake for 30-40 minutes, or until the custard has set and the top is golden-brown.

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Coronation chicken

Preparation time: 1-2 hours
Cooking time: 30 mins to 1 hour
Serves 4-8

Ingredients


- 1.5kg/4lb free-range chicken
- 4 spring onions, sliced
- 6 garlic cloves, peeled, left whole
- 1 tbsp sea salt
- 10 whole black peppercorns
For the sauce
- 1 tbsp vegetable oil
- 1 onion, chopped
- 1 tbsp curry powder
- 1 tbsp tomato purée
- 85ml/3fl oz red wine
- 150ml/¼pint water
- 1 bay leaf
- salt and freshly ground black pepper
- caster sugar
- 2 slices lemon
- squeeze of lemon juice
- 425ml/15fl oz good-quality mayonnaise
- 2 tbsp apricot purée (made by blending 4-5 stoned, dried apricots with 3 tbsp water)
- 3 tbsp whipped cream
To serve
- 1 tbsp roughly chopped coriander
- rice, cooked according to packet instructions


Method

1. Place the chicken into a saucepan with a tight-fitting lid, cover with water and add the spring onions, garlic, salt and peppercorns.
2. Bring to the boil and simmer for 30 minutes, turning the chicken once during the cooking process. Cover with a lid and switch off the heat. Leave for one hour, then remove the chicken, allow to cool completely, and tear the chicken from the bones into rough pieces.
3. Meanwhile, for the sauce, heat the oil in a pan over a medium heat. Add the onion and cook gently for 3-4 minutes. Add the curry powder and cook for a further two minutes, stirring well. Add the tomato purée, wine, water and bay leaf.
4. Bring the mixture to the boil. Season with salt and freshly ground black pepper, then add the sugar, lemon slices and lemon juice, to taste. Reduce the heat until the mixture is simmering and simmer, uncovered, for 5-10 minutes. Strain the sauce through a fine meshed sieve and set aside to cool.
5. Gradually fold in the mayonnaise and apricot purée, to taste. Add more lemon juice, as necessary.
6. Fold in the whipped cream.
7. To serve, arrange the portioned chicken on a large platter, pour the sauce over the top, sprinkle with the coriander and serve immediately, with rice.

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How to make Shepherd's pie

Preparation time: 30 mins to 1 hour
Cooking time: 1 to 2 hours
Serves 4

Ingredients

- 50g/2oz dripping
- 2 large onions, finely chopped
- 2 tbsp olive oil
- 900g/2lb minced lamb
- 2 tbsp plain flour
- 4 bay leaves
- 4 sprigs fresh thyme
- 2 tsp anchovy essence
- 2 small tins chopped tomatoes
- 4 tsp Worcestershire sauce
- 450ml/16fl oz chicken, beef or lamb stock
- salt and freshly ground black pepper
For the mash
- 700g/1½lb potatoes
- 55ml/2fl oz milk
- 75g/3oz butter
- 1 free-range egg yolk


Method

1. Preheat the oven to 200C/400F/Gas 6.
2. In a large non-stick casserole dish heat the dripping. Add the onion and cook for five minutes.
3. Meanwhile, in a large frying pan, heat a little olive oil and fry the mince, stirring, until browned all over. While the meat is frying, break up any lumps with the back of the spoon.
4. Stir the onions and add the flour (this helps to thicken the juices) and stir. Mix well and add the bay leaves, thyme and the anchovy essence and stir.
5. To the onion mix add the chopped tomatoes, stock (keep a little aside, for putting into the mince pan to de-glaze the pan) and Worcestershire sauce.
6. Add the cooked mince and then pour the stock mixture into empty mince pan, scraping off any bits of mince left in the pan. Pour the remaining stock into the pan containing the sauce mixture.
7. Bring the mixture to the boil, adding a pinch of salt and freshly ground black pepper and let it simmer for about 45 minutes.
8. For the mash, boil the potatoes, then drain them in a sieve and place into a clean bowl. Add the milk, butter and egg yolk, and mash together. Season with salt and freshly ground black pepper.
9. Pour the meat into an ovenproof dish and spread the mash on top, smooth over and mark with a spatula.
10. Put the dish into the oven and cook until the surface is bubbling and golden-brown.

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Comforting cottage pie

Preparation time: less than 30 mins
Cooking time: 1 to 2 hours
Serves 4


Ingredients

- 1 tbsp oil
- 1 large onion chopped
- 2 medium carrots, chopped
- 560g/1¼ lb beef mince
- 400g/14oz can tomatoes
- 290ml/10fl oz beef stock
- 1 bay leaf
- fresh thyme leaves from 1 sprig
- 2 tbsp tomato purée
- salt and freshly ground black pepper
For the topping
- 750g/1½ lb potatoes, peeled and chopped
- 225g/8oz parsnips, peeled and chopped
- 2 tsp creamed horseradish
- 75g/2½oz butter
- 55ml/2fl oz milk

Method

1. Preheat the oven to 190C/375F/Gas 5.
2. Heat the oil in a large pan. Add the onion and carrot and cook over a medium heat for five minutes until soft.
3. Add the minced beef and cook for three minutes to brown.
4. Add the tomatoes, purée, beef stock, bay leaf and thyme.
5. Cover and simmer for 30 minutes. Season.
6. Meanwhile, to make the topping, boil the potatoes and parsnips in water until soft. Drain and mash with the butter and milk. Stir in the horseradish and season with salt and pepper.
7. Spoon the meat into an ovenproof dish. Top with the mash and bake for 30 minutes until golden brown.

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How to make sticky toffee pudding

Preparation time: less than 30 mins
Cooking time: 10 to 30 mins
Serves 6
Vegetarian

Ingredients

- 55g/2oz butter, plus extra for greasing
- 170g/6oz demerara sugar
- 1 tbsp golden syrup
- 2 free-range eggs
- 2 tbsp black treacle
- 200g/7oz self-raising flour, plus extra for flouring
- 200g/7oz pitted dates
- 290ml/10fl oz boiling water
- 1 tsp bicarbonate of soda
- ½ tsp vanilla extract
For the sauce
- 110ml/4fl oz double cream
- 55g/2oz butter, diced
- 55g/2oz dark muscovado sugar
- 2 tbsp black treacle
- 1 tbsp golden syrup
- vanilla ice cream, to serve

Method

1. Preheat the oven to 200C/400F/Gas 6. Grease and flour 6 individual pudding moulds.
2. Cream the butter and sugar together in a food processor until pale and fluffy. Add the golden syrup, treacle and eggs, a little at a time, and blend until smooth. Add the flour and blend, at a low speed, until well combined. Transfer to a bowl.
3. Meanwhile, blend the dates and boiling water in a food processor to a smooth purée. Stir in the bicarbonate of soda and vanilla.
4. Pour the date mixture into the pudding batter and stir until well combined.
5. Pour the mixture into the moulds and bake for 20-25 minutes, or until the top is springy and golden-brown.
6. To make the sauce, heat all of the ingredients in a pan, stirring occasionally, until boiling.
7. To serve, remove the puddings from the moulds and place onto each of 6 serving plates. Pour over the sauce and serve with a scoop of vanilla ice cream.

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Toad in the hole

Preparation time: 30 mins to 1 hour
Cooking time: 30 mins to 1 hour
Serves 4-6
Vegetarian
Ingredients

- 115g/4oz plain flour
- large pinch of salt
- freshly ground black pepper
- 4 large free-range eggs
- 300ml/½ pint milk
- 2 tbsp/30g fresh thyme leaves
- 8 good quality pork, beef or vegetarian sausages
- 2 tbsp/30g Dijon mustard
- 2 tbsp/30g of beef dripping or white vegetable fat for vegetarians
- knob of butter, to serve


Method

1. To make the batter, sift the flour into a large bowl. Add the salt and pepper.
2. Make a well in the centre of the flour and crack in the eggs. Using a wooden spoon, gradually beat the eggs into the flour then slowly beat in the milk until the batter is the consistency of double cream.
3. Strain and push any remaining lumps through a sieve. Stir in the thyme. Cover and leave to stand for 30 minutes, or ideally 3-4 hours.
4. Preheat the oven to 200C/400F/Gas 6.
5. Heat a large non-stick pan and cook the sausages over a medium heat until golden-brown all over. (If you do not have a non-stick pan add a little oil.) Turn off the heat and brush the sausages with the mustard. Set aside.
6. Place the dripping or white vegetable fat into an ovenproof dish and heat in the oven for five minutes or until the dripping is hot and hazy.
7. Add the sausages to the hot dish and pour in the batter. Immediately return the dish to the oven and cook for 35-40 minutes until well-risen and golden-brown.
8. Serve seasoned with black pepper and a large knob of butter.
Top recipe tip
If you're making this recipe for vegetarians, make sure you use vegetable fat or butter and vegetarian sausages.

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Custard tart

Preparation time: less than 30 mins
Cooking time: 30 mins to 1 hour
Serves 6
Vegetarian

Ingredients

- 22cm/9in shortcrust pastry case
- 300ml/10 fl oz full-fat milk
- 200ml/7 fl oz double cream
- 2 large free-range eggs
- 2 free-range egg yolks
- 80g/3oz caster sugar
- pinch ground nutmeg


Method

1. Preheat the oven to 190C/375/Gas 5.
2. Bake the pastry case for 15 minutes until firm and browned slightly.
3. Remove the case and turn the oven down to 160C/325F/Gas 3.
4. In a medium saucepan, bring the milk and cream nearly to the boil.
5. Beat the eggs, yolks and sugar together in a bowl.
6. Pour the hot milk over them and beat gently. Pour the mixture into the pastry case and grate a little nutmeg on top.
7. Bake for 40 minutes until just set. Remove from the oven and leave to cool before serving.

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Rum babas

Preparation time: 1-2 hours
Cooking time: 10 to 30 mins
Serves 4
Vegetarian


Ingredients

- 220g/8oz strong flour
- 1 x 7g sachet fast action yeast
- ½ tsp salt
- 50g/2oz sugar, plus extra for lining tins
- 2 medium eggs
- 70ml/4½ tbsp milk
- 100g/3½oz butter, softened
For the syrup
- 250g/9oz caster sugar
- 3-4 tbsp dark rum
For the Chantilly cream
- 250ml/9fl oz double cream
- 100g/3½ oz icing sugar
- 1 vanilla pod, seeds only
- fresh fruit, for garnish

Method

1. Place the flour in a large bowl. Place the yeast on one side of the bowl and the salt on the other side. (Make sure the salt is not placed on top of the yeast, as it can kill it, making it inactive). Add the sugar and stir everything together with a spoon until evenly mixed.
2. Mix together the milk and eggs until well combined.
3. Add three-quarters of the combined eggs and milk to the flour and stir to combine.
4. Mix in the rest of the liquid and knead the dough on a worktop until it’s smooth and glossy, this will take approximately 10 minutes.
5. Add in the softened butter and work it through the dough thoroughly until it’s silky and stretchy. This should take approximately six minutes.
6. Place the dough back into a bowl and cover with cling film. Set the dough aside to rise for at least an hour, until doubled in size.
7. Grease and sugar the four 11cm/4½in fluted rum baba tins (savarin moulds). (Adding the sugar will help the fragile sponges come out of the moulds).
8. Turn the dough out of the bowl, and knock it back by kneading it a few times.
9. Place the dough into a piping bag with a large plain nozzle. Pipe the dough into the four moulds. Try and get them all as equal as possible.
10. Preheat the oven to 180C/350F/Gas 4.
11. Allow to prove for a second time until the dough has expanded almost to the top. Be careful not to over-prove at this stage, or you will get a muffin top around the edges.
12. Bake in the preheated oven for about 20-25 minutes.
13. Meanwhile for the syrup, put the sugar and rum in a small saucepan with 200ml/7fl oz water and bring to a rolling boil.
14. When the babas are cooked, take them out of the oven and allow to cool a little before carefully removing the cakes from their tins. They will be very fragile.
15. Place the babas onto a dish and pour over half the syrup. Allow them to soak up all of the liquid; then turn them over and repeat with the rest of the liquid. Transfer to the fridge to chill.
16. Meanwhile for the Chantilly cream, whip the cream with the icing sugar and vanilla seeds. The cream must be firm enough to pipe and hold its shape on top of the babas. Transfer the cream to a piping bag and keep in the fridge until needed. Prepare the fruit as necessary.
17. To serve, pipe the Chantilly cream, using a star nozzle, into the middle of the babas. Garnish with the mixed fruit.

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Roast beef and Yorkshire pudding

Preparation time: overnight
Cooking time: 1 to 2 hours
Serves 6


Ingredients

- Fore rib beef (about 4 kgs/9 lbs), French trimmed, on the bone, chined
- olive oil
- salt
- freshly cracked black pepper
For the Yorkshire pudding
- 3 eggs
- 115g/4oz flour
- 275ml/½ pint milk
- beef dripping
- salt


Method

1. Preheat the oven to its highest setting.
2. Rub the beef with the olive oil, salt and pepper all over.
3. Put a heavy-based roasting tray on the hob and when hot, add the beef.
4. Sear the beef quickly on all sides to colour and crisp the outside.
5. Transfer the beef immediately to the oven and leave the oven on its highest setting (about 240C/460F/Gas 8) for 20 minutes.
6. Reduce the heat to 190C/375F/Gas 5 and roast for half an hour per kilo for rare, adding another ten minutes per kilo for medium rare, 20 minutes per kilo for medium, and 30 minutes per kilo for well done.
7. Remove the beef from the oven, transfer it to a carving board and cover with foil. Allow it to rest in a warm place for 30 minutes.
8. For the Yorkshire pudding, mix together the eggs, flour and a pinch of salt.
9. Add the milk, stirring constantly, until you have a runny batter.
10. Leave this to rest, covered, in the refrigerator for up to 12 hours.
11. Place 1cm/½in of beef dripping in the bottom of each pudding mould, or if you are using a rectangular roasting tray, place 1cm/½in of beef dripping across the bottom.
12. Heat the dripping in the oven (at 240C/460F/Gas 8) for about ten minutes, until it is piping hot.
13. Remove the roasting tray from the oven, pour in the batter, and immediately return to the oven. Bake for 25 minutes, until golden brown and crispy, making sure not to open the oven door for the first 20 minutes.
14. Serve immediately with the carved roast beef.

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Sherry trifle

Preparation time: 30 mins to 1 hour
Cooking time: no cooking required
6-8
Vegetarian

Ingredients


- 1 packet trifle sponges, broken into 5cm/2in pieces
- ½ packet of amaretti biscuits or 150g/5oz macaroons or ratafias
- 150ml/5fl oz sweet sherry
- 1 tbsp cognac
- 4 tbsp blackberry or raspberry jam
- 450g/1 lb fresh blackberries
- 450g/1 lb fresh raspberries
- 85g/3oz toasted flaked almonds
- 600ml/1 pint ready-made custard
For the syllabub topping
- 125ml/4fl oz sherry
- 2 tbsp brandy
- 1 lemon, juice only
- 55g/2oz caster sugar
- 425ml/15fl oz double cream
- freshly grated nutmeg
To garnish
- 2 oranges, grated zest only
- 85g/3oz flaked almonds


Method

1. Lay the sponge pieces and biscuits in the base of a deep glass dish. Spoon over the sherry and cognac and leave to soak in for a few minutes.
2. Warm the jam until it is runny then pour over the soaked sponge and biscuits. Sprinkle the fruit and flaked almonds on top then pour over the custard.
3. To make the syllabub topping, place the sherry, brandy and lemon juice into a bowl and stir in the sugar until it dissolves.
4. Pour in the cream with a pinch of nutmeg. Whisk together using a wire balloon whisk until it holds its shape. Don't over-whisk, or whisk too vigorously, as the cream may split.
5. Spoon the syllabub over the trifle and chill, preferably overnight.
6. Just before serving, scatter with the grated orange rind and/or flaked toasted almonds.

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Summer pudding

Preparation time: overnight
Cooking time: less than 10 mins
Serves 6
Vegetarian


Ingredients

- 750g/1lb 14oz mixed summer fruit (such as raspberries, red, white and blackcurrants, tayberries, loganberries, blackberries, cherries and blueberries
- 185g/6½oz caster sugar
- 1 medium loaf good-quality white bread, slightly stale
- 2 tbsp cassis or blackcurrant cordial


Method

1. Place the fruit in a pan. Remove the stems from the redcurrants (if using) with a fork, pour the sugar over the fruit and stir gently to mix together.
2. If you have time, cover the pan with a tea towel or cling film and leave for 3-5 hours (or overnight) to get the juices running. Place the pan over a moderate heat and bring gently up to the boil.
3. While the fruit is simmering, cut the bread into thin slices and remove the crusts.
4. When the juices are beginning to flow, raise the heat slightly and simmer for about 2-3 minutes. Then turn off the heat and stir in the cassis or blackcurrant cordial.
5. Cut a round out of one slice of bread to fit the bottom of the bowl, then cut the remaining slices into triangular wedges.
6. Dip one side of the bread circle into the juices in the pan containing the fruit, then place the circle in the bottom of the pudding basin, juice-side down. Do the same with the bread triangles, dipping one side of the bread into the juices before placing them around the edge of the bowl, with the dipped side facing outwards. The tips of the bread triangles will be sticking up from the top of the bowl at this stage.
7. Once the bowl is completely lined with the juice-soaked bread (be sure to plug any gaps with small pieces of bread if necessary), spoon all of the fruit and its juices into the pudding basin. Trim the tips of bread from around the edge. Cover the top of the fruit with more wedges of bread. Place the pudding basin on a plate to collect any juices.
8. Find a saucer that fits neatly inside the bowl. Place it on top to cover the upper layer of bread, then weigh the saucer down with weights - bags of rice, tins of baked beans, or whatever comes to hand. Let it cool, then place in the fridge overnight.
9. The next day, remove the weights and the saucer. Run a thin blade around the edges, then invert the basin onto a shallow serving plate.
10. Turn the pudding out, cut into thick slices and serve the summer pudding with cream.

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Fish and chips

Preparation time: less than 30 mins
Cooking time: 10 to 30 mins
Serves 4

Ingredients

- beef dripping or oil, for deep frying (beef dripping is used in the traditional method and gives a far better flavour, but sunflower or vegetable oil will work just as well)
For the fish
- 4x175g/6oz thick cod or haddock fillets, taken from the head end rather than the tail end of the fish
- 225g/8oz self-raising flour, plus extra for dusting
- salt and freshly ground black pepper
- 300ml/10fl oz fridge-cold lager
For the chips
- 6-8 large floury potatoes, such as maris piper, king edward, desiree (depending on how hungry you are)

Method

1. Preheat the oven to 150C/300F/Gas 2 and preheat the dripping or oil to 120C/250F.
2. For the chips, peel the potatoes and cut into whatever size you prefer. Wash well in cold water, drain and pat dry with a clean tea towel. Put the potatoes into the fryer and allow them to fry gently for about 8-10 minutes, until they are soft but still pale. Check they're cooked by piercing with a small, sharp knife. Lift out of the pan and leave to cool slightly on greaseproof paper.
3. Increase the heat of the fryer to 180C/350F.
4. Season the fish and dust lightly with flour; this enables the batter to stick to the fish.
5. To make the batter, sift the flour and a pinch of salt into a large bowl and whisk in the lager to give a thick batter, adding a little extra beer if it seems over-thick. It should be the consistency of very thick double cream and should coat the back of a wooden spoon. Season with salt and thickly coat 2 of the fillets with the batter. Carefully place in the hot fat and cook for 8-10 minutes until golden and crispy. Remove from the pan, drain and sit on a baking sheet lined with greaseproof paper, then keep warm in the oven while you cook the remaining 2 fillets in the same way.
6. Once the fish is cooked, return the chips to the fryer and cook for 2-3 minutes or until golden and crispy. Shake off any excess fat and season with salt before serving with the crispy fish. If liked, you can serve with tinned mushy peas and bread and butter, for the authentic experience!

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