Recipe Book

Instructions

Stone and chop the dates quite small, put them in a bowl, then pour the boiling water over. Leave for about 30 minutes until cool and well-soaked, then mash a bit with a fork.

Stir in the vanilla extract. Butter and flour seven mini pudding tins (each about 200 ml / 7 fl oz) and sit them on a baking sheet.

Heat oven to 180C/fan 160C/gas 4. While the dates are soaking, make the puddings. Mix the flour and bicarbonate of soda together and beat the eggs in a separate bowl.

Beat the butter and sugar together in a large bowl for a few minutes until slightly creamy (the mixture will be grainy from the sugar).

Add the eggs a little at a time, beating well between additions. Beat in the black treacle, then, using a large metal spoon, gently fold in one-third of the flour, then half the milk, being careful not to overbeat. Repeat until all the flour and milk are used. Stir the soaked dates into the pudding batter.

The mix may look a little curdled at this point and will be like a soft, thick batter. Spoon it evenly between the tins and bake for 20-25 minutes, until risen and firm. Meanwhile, put the sugar and butter for the sauce in a medium saucepan with half the cream. Bring to a boil over medium heat, stirring all the time, until the sugar has completely dissolved.

Stir in the black treacle, turn up the heat slightly, and let the mixture bubble away for 2-3 minutes until it is a rich toffee colour, stirring occasionally to make sure it doesn’t burn.

Take the pan off the heat and beat in the rest of the cream. Remove the puddings from the oven. Leave in the tins for a few minutes, then loosen them well from the sides of the tins with a small palette knife before turning them out.

You can serve them now with the sauce drizzled over, but they’ll be even stickier if left for a day or two coated in the sauce. To do this, pour about half the sauce into one or two ovenproof serving dishes.

Sit the upturned puddings on the sauce, then pour the rest of the sauce over them. Cover with a loose tent of foil so that the sauce doesn’t smudge (no need to chill). When ready to serve, heat oven to 180C/fan 160C/gas 4. Warm the puddings through, still covered, for 15-20 mins or until the sauce is bubbling. Serve them on their own, or with cream or custard.

Instructions

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

Instructions

Preheat the oven to 200C/180C Fan/Gas 6. Put the biscuits in a large re-sealable freezer bag and bash with a rolling pin into fine crumbs. Melt the butter in a small pan, then add the biscuit crumbs and stir until coated with butter. Tip into the tart tin and, using the back of a spoon, press over the base and sides of the tin to give an even layer. Chill in the fridge while you make the filling. Cream together the butter and sugar until light and fluffy. You can do this in a food processor if you have one. Process for 2-3 minutes. Mix in the eggs, then add the ground almonds and almond extract and blend until well combined. Peel the apples, and cut thin slices of apple. Do this at the last minute to prevent the apple going brown. Arrange the slices over the biscuit base. Spread the frangipane filling evenly on top. Level the surface and sprinkle with the flaked almonds. Bake for 20-25 minutes until golden-brown and set. Remove from the oven and leave to cool for 15 minutes. Remove the sides of the tin. An easy way to do this is to stand the tin on a can of beans and push down gently on the edges of the tin. Transfer the tart, with the tin base attached, to a serving plate. Serve warm with cream, crème fraiche or ice cream.

Instructions

To make the pastry, measure the flour into a bowl and rub in the butter with your fingertips until the mixture resembles fine breadcrumbs. Add the water, mixing to form a soft dough. Roll out the dough on a lightly floured work surface and use it to line a 20cm/8in flan tin. Leave in the fridge to chill for 30 minutes. Preheat the oven to 200C/400F/Gas 6 (180C fan). Line the pastry case with foil and fill with baking beans. Bake blind for about 15 minutes, then remove the beans and foil and cook for a further five minutes to dry out the base. For the filing, spread the base of the flan generously with raspberry jam. Melt the butter in a pan, take off the heat and then stir in the sugar. Add ground almonds, egg and almond extract. Pour into the flan tin and sprinkle over the flaked almonds. Bake for about 35 minutes. If the almonds seem to be browning too quickly, cover the tart loosely with foil to prevent them burning.

Instructions

Heat the flat grill plate over a low heat, on top of 2 rings/flames if it fits, and brush sparingly with light olive oil.
Cook the sausages first.
Add the sausages to the hot grill plate/the coolest part if there is one and allow to cook slowly for about 15-20 minutes, turning occasionally, until golden.
After the first 10 minutes, increase the heat to medium before beginning to cook the other ingredients.
If you are struggling for space, completely cook the sausages and keep hot on a plate in the oven.
Snip a few small cuts into the fatty edge of the bacon.
Place the bacon straight on to the grill plate and fry for 2-4 minutes each side or until your preferred crispiness is reached.
Like the sausages, the cooked bacon can be kept hot on a plate in the oven.
For the mushrooms, brush away any dirt using a pastry brush and trim the stalk level with the mushroom top.
Season with salt and pepper and drizzle over a little olive oil.
Place stalk-side up on the grill plate and cook for 1-2 minutes before turning and cooking for a further 3-4 minutes.
Avoid moving the mushrooms too much while cooking, as this releases the natural juices, making them soggy.
For the tomatoes, cut the tomatoes across the centre/or in half lengthways if using plum tomatoes, and with a small, sharp knife remove the green 'eye'.
Season with salt and pepper and drizzle with a little olive oil.
Place cut-side down on the grill plate and cook without moving for 2 minutes.
Gently turn over and season again.
Cook for a further 2-3 minutes until tender but still holding their shape.
For the black pudding, cut the black pudding into 3-4 slices and remove the skin.
Place on the grill plate and cook for 1½-2 minutes each side until slightly crispy.
For 'proper' fried bread, it's best to cook it in a separate pan.
Ideally, use bread that is a couple of days old.
Heat a frying pan to medium heat and cover the base with oil.
Add the bread and cook for 2-3 minutes each side until crispy and golden.
If the pan becomes too dry, add a little more oil.
For a richer flavour, add a knob of butter after you turn the slice.
For the fried eggs, break the egg straight into the pan with the fried bread and leave for 30 seconds.
Add a good knob of butter and lightly splash/baste the egg with the butter when melted.
Cook to your preferred stage, season, and gently remove with a fish slice.
Once all the ingredients are cooked, serve on warm plates and enjoy straight away with a good squeeze of tomato ketchup or brown sauce.

Instructions

Melt the butter with the oil in a large heavy-based pan. Add the onions and fry with the lid on for 10 mins until soft. Sprinkle in the sugar and cook for 20 mins more, stirring frequently, until caramelised.

The onions should be really golden, full of flavour and soft when pinched between your fingers.

Take care towards the end to ensure that they don’t burn.

Add the garlic for the final few mins of the onions’ cooking time, then sprinkle in the flour and stir well.

Increase the heat and keep stirring as you gradually add the wine, followed by the hot stock.

Cover and simmer for 15-20 mins. To serve, turn on the grill, and toast the bread.

Ladle the soup into heatproof bowls.

Put a slice or two of toast on top of the bowls of soup, and pile on the cheese.

Grill until melted. Alternatively, you can complete the toasts under the grill, then serve them on top.

Instructions

Preheat the oven to 200C/400F/Gas 6 (180C fan).

Put the potatoes into a saucepan of cold salted water. Bring up to the boil and simmer until completely tender.

Drain well and then mash with the butter and milk.

Add pepper and taste to check the seasoning. Add salt and more pepper if necessary.

For the fish filling, melt the butter in a saucepan, add the leeks and stir over the heat.

Cover with a lid and simmer gently for 10 minutes, or until soft.

Measure the flour into a small bowl. Add the wine and whisk together until smooth.

Add the milk to the leeks, bring to the boil and then add the wine mixture. Stir briskly until thickened.

Season and add the parsley and fish.

Stir over the heat for two minutes, then spoon into an ovenproof casserole.

Scatter over the eggs. Allow to cool until firm.

Spoon the mashed potatoes over the fish mixture and mark with a fork. Sprinkle with cheese.

Bake for 30-40 minutes, or until lightly golden-brown on top and bubbling around the edges.

Instructions

Heat oven to 160C/fan 140C/gas 3.

Line the base and sides of a 20 cm round, 7. 5 cm deep cake tin.

Beat the butter and sugar with an electric hand mixer for 1-2 mins until very creamy and pale in colour, scraping down the sides of the bowl half way through.

Stir in a spoonful of the flour, then stir in the beaten egg and the rest of the flour alternately, a quarter at a time, beating well each time with a wooden spoon.

Stir in the almonds.

Mix in the sherry (the mix will look curdled), then add the peel, cherries, raisins, cherries, nuts, lemon zest, spice,  and vanilla.

Beat together to mix, then stir in the baking powder. Spoon mixture into the tin and smooth the top, making a slight dip in the centre.

Bake for 30 mins, then lower temperature to 150C/fan 130C/gas 2 and bake a further 2-2¼ hrs, until a skewer insterted in the middle comes out clean.

Leave to cool in the tin, then take out of the tin and peel off the lining paper.

When completely cold, wrap well in cling film and foil to store until ready to decorate.

The cake will keep for several months.

Instructions

Pre-heat the oven to 200°C/Gas Mark 6.

Line the quiche tin with pastry.

Crumple tin foil around the inside and bake in the oven for 5 minutes.

Gently remove the foil and bake for another 3 minutes, then allow to cool.

Finely chop the parsley.

Crumble the goat’s cheese in a bowl.

Add the hollandaise sauce, eggs, parsley, milk and shallots.

Season with black pepper and beat well.

Thinly slice the smoked salmon and fold into the cheese mixture.

Spoon into the pastry case.

Sprinkle over the paprika and bake in the oven for 20 minutes.

Instructions

Heat the chicken stock in a lidded saucepan. Add the chicken breast and bring to a low simmer. Cover with a lid and cook for 10 minutes.

Remove the chicken breasts from the water with tongs and place on a plate.

Pour the cooking liquor into a large jug. Melt 25g/1oz of the butter in a large heavy-based saucepan over a low heat.

Stir in the leeks and fry gently for two minutes, stirring occasionally until just softened.

Add the garlic and cook for a further minute.

Add the remaining butter and stir in the flour as soon as the butter has melted. Cook for 30 seconds, stirring constantly. Slowly pour the milk into the pan, just a little at a time, stirring well between each adding.

Gradually add 250ml/10fl oz of the reserved stock and the wine, if using, stirring until the sauce is smooth and thickened slightly.

Bring to a gentle simmer and cook for 3 minutes.

Season the mixture, to taste, with salt and freshly ground black pepper. Remove from the heat and stir in the cream.

Pour into a large bowl and cover the surface of the sauce with cling film to prevent a skin forming.

Set aside to cool. Preheat the oven to 200C/400F/Gas 6. Put a baking tray in the oven to heat.

For the pastry, put the flour and butter in a food processor and blend on the pulse setting until the mixture resembles fine breadcrumbs.

With the motor running, add the beaten egg and water and blend until the mixture forms a ball.

Portion off 250g/10oz of pastry for the lid.

Roll the remaining pastry out on a lightly floured surface, turning the pastry frequently until around 5mm/¼in thick and 4cm/1½in larger than the pie dish.

Lift the pastry over the rolling pin and place it gently into the pie dish.

Press the pastry firmly up the sides, making sure there are no air bubbles.

Leave the excess pastry overhanging the sides.

Cut the chicken breasts into 3cm/1¼in pieces.

Stir the chicken, ham and leeks into the cooled sauce.

Pour the chicken filling into the pie dish. Brush the rim of the dish with beaten egg.

Roll out the reserved pastry for the lid. Cover the pie with the pastry lid and press the edges together firmly to seal.

Trim any excess pastry and make a small hole in the centre of the pie with the tip of a knife.

Glaze the top of the pie with beaten egg.

Bake on the preheated tray in the centre of the oven for 35-40 minutes or until the pie is golden-brown all over and the filling is piping hot.