http://www.fwi.co.uken-gbFri, 06 Jun 2008 10:00:00 GMThttp://www.fwi.co.uk/Articles/2008/06/06/111047/lemon-crunch-flan.htmlhttp://www.fwi.co.uk/Articles/2008/06/06/111047/lemon-crunch-flan.html Serves 6 You will need an 8in spring form tin or flan tin For the base: 75g (3oz) butter 175g (6oz) Digestive biscuits/ginger nut, crushed For the filling: ½ pint double cream 1 (normal size) tin condensed milk Zest of 4 lemons + juice (which should be 12 tablespoons) Strawberries to decorate. Melt butter, stir into crushed biscuits and line tin. Beat the cream, condensed milk and lemon zest together and slowly beat in the lemon juice until thickened. Pour into tin and put into fridge for at least four hours or preferably overnight. Decorate with strawberries. Fri, 06 Jun 2008 10:00:00 GMThttp://www.fwi.co.uk/Articles/2008/06/06/111045/spinach-tart.htmlhttp://www.fwi.co.uk/Articles/2008/06/06/111045/spinach-tart.html Serves 6 Line the base and sides of an 8in (20cm) deep flan ring with shortcrust pastry 350g (12oz) washed spinach 110g (4oz) onion 110g (4oz) grated cheddar cheese 50g (2oz) butter 110g (4oz) sultanas ½ teaspoon mixed spice ½ teaspoon ground cinnamon ½ teaspoon ground ginger 110g (4oz) breadcrumbs Salt and freshly ground black pepper Finely chop the onion. Heat the butter in a large pan, add the onions and sweat gently for about 10 minutes or so. In a separate pan and on a high heat stir-fry the spinach until it collapses then add this to the cooked onions, adding the sultanas, mixed spice, cinnamon and ginger and half of the breadcrumbs and half of the cheese. Give it a good stir and spoon the mixture into the prepared pastry case. Preheat the oven to 180C (350F, Gas mark 4). Mix together the remaining cheese and breadcrumbs and cover the tart. Bake in the oven for about 30 minutes or until golden brown.Fri, 06 Jun 2008 09:00:00 GMThttp://www.fwi.co.uk/Articles/2008/06/06/111046/spinach-roulade-filled-with-prawns-and-smoked-salmon.htmlhttp://www.fwi.co.uk/Articles/2008/06/06/111046/spinach-roulade-filled-with-prawns-and-smoked-salmon.html Serves 6 175g (6oz) washed spinach 3 eggs Salt, freshly ground black pepper Little grated nutmeg For the filling: 350g (12oz) prawns 150g (5oz) smoked salmon 2 sticks of celery 1 tablespoon finely chopped red pepper 2 tablespoon chopped parsley 175g (6oz) mayonnaise Cook the spinach in a very little water and with no fat or oil in the pan, until the spinach has wilted and is tender. Cool, drain and squeeze the water out of it. Preheat the oven to 220C (425F, Gas mark 8). Separate the eggs. Place the cooked spinach, egg yolks and seasoning into the food processor until the mixture has blended well together. Whisk the egg whites to soft peaks and then fold into the spinach mixture. Line a shallow baking tray approximately 9in x 12in with oiled baking parchment. Spread the mixture onto the tray and bake for 8-10 minutes. Remove from the oven and place a clean cloth over the roulade base. Combine the prawns, vegetables and parsley with just enough...Fri, 06 Jun 2008 09:00:00 GMThttp://www.fwi.co.uk/Articles/2008/05/02/111033/roast-cod-with-a-chorizo-and-bean-stew.htmlhttp://www.fwi.co.uk/Articles/2008/05/02/111033/roast-cod-with-a-chorizo-and-bean-stew.html Serves 4 4 fillets of cod, skinless, each weighing about 175-200g (6-7oz) 1 large onion 1 clove of garlic 200g (7oz) chorizo sausage 1 x 400g tin of tomatoes 1 red pepper 200g (7oz) of tinned cannellini beans Oil, salt and black pepper Finely chop the onion, garlic and red pepper. Heat a little oil in a large pan, add the vegetables to it and sweat gently for about 10 minutes or so. Chop up the chorizo into small chunks and cook for a few more minutes. Add the tomatoes and beans, season and bring to the boil. Gently simmer for 1½ hours. At the end of the cooking time you can add a splash of white wine or water if the stew has become too thick. Preheat the oven to 230C (450F, Gas mark 8). Season the fillets with salt and pepper and roast in the oven until just cooked through. This will take 10-15 minutes depending on thickness. To serve, spoon the stew on to the plates then place the fish on top. Serve with crusty bread and a green salad. Fri, 02 May 2008 09:00:00 GMThttp://www.fwi.co.uk/Articles/2008/05/02/111034/smoked-haddock-pasties.htmlhttp://www.fwi.co.uk/Articles/2008/05/02/111034/smoked-haddock-pasties.html Makes 6 350g (12oz) smoked haddock, undyed and skinned 200ml (7fl oz) milk 350g (12oz) cooked potato 75g (3oz) peeled prawns 15g butter 15g plain flour 30g grated cheddar cheese 1 tablespoon chopped parsley 375g (13oz) ready made puff pastry 1 egg yolk for the egg wash Poach the haddock gently in the milk until it is cooked. Melt the butter in a pan and add the flour. Wait until it is sizzling then add enough of the milk to create a thick sauce (this will take just over half the quantity you have). Add the grated cheese. Flake the haddock and place it in a bowl with the potato cut into cubes, the drained prawns and the parsley. Add a little freshly ground black pepper and fold in enough sauce to bind the mixture together. Allow to cool. Preheat the oven to 190C (375F, Gas mark 5). Cut the pastry into six equal-size pieces and roll out each one roughly circular. Place a spoonful of mixture on to each piece, wet the edges of the pastry and fold over to create...Fri, 02 May 2008 09:00:00 GMThttp://www.fwi.co.uk/Articles/2008/05/02/111035/hot-smoked-mackerel-pat.htmlhttp://www.fwi.co.uk/Articles/2008/05/02/111035/hot-smoked-mackerel-pat.html Serves 4-6 225g (8oz) smoked mackerel fillet 50g (2oz) butter Juice of half a lemon 2 teaspoons of soft green peppercorns 3 gherkins or a spoonful of capers Black pepper 2 tablespoons chopped parsley Skin the mackerel and remove any bones. Place in a bowl and mash with a fork. Melt the butter and chop the peppercorns and gherkins or capers. Add all the ingredients to the mackerel and mix well. Press the mixture into a loaf tin (avoid metal) lined with some parchment paper to facilitate easy removal.Fri, 02 May 2008 08:00:00 GMThttp://www.fwi.co.uk/Articles/2008/04/05/110034/watch-top-chef-philippa-vine-prepare-three-tasty-dishes.htmlhttp://www.fwi.co.uk/Articles/2008/04/05/110034/watch-top-chef-philippa-vine-prepare-three-tasty-dishes.html Watch our new video of Farmers Weekly's cookery writer Philippa Vine cooking three delicious dishes. Farmer's wife and top chef Philippa, a one-time contestant on MasterChef, is preparing asparagus risotto, lamb tagine and rhubarb fool in the short film. The film gives a step-by-step guide to preparing these three tasty meals. Follow the links below if you'd like to read the recipes: Asparagus risotto Lamb tagine Rhubarb fool Jewelled couscousSat, 05 Apr 2008 08:00:00 GMThttp://www.fwi.co.uk/Articles/2008/04/04/110047/lamb-tagine.htmlhttp://www.fwi.co.uk/Articles/2008/04/04/110047/lamb-tagine.html Serves 4 450g (1lb) diced shoulder of lamb (excess fat removed) 1 large onion 2 cloves of garlic 1 x 400g tin of plum tomatoes 1 teaspoon paprika ½ teaspoon ground cinnamon 2 teaspoons ground cumin 1 teaspoon ground coriander A pinch of dried chopped chillies (optional) 150ml (¼ pint) water 6 slices of preserved lemons or 6 ready-to-eat dried apricots Oil A large sprig of parsley 1 large sprig of mint Salt and freshly ground black pepper Instructions: Preheat the oven to 150C (300F, Gas mark 2). Fry the pieces of lamb in small batches over a fierce heat with a little oil until a golden colour. Place them into a casserole. Finely chop the onion and garlic and on a lower heat with a little more oil, fry them until nicely coloured then add the spices. Fry a little and add this to the meat. Boil the water in the frying pan to remove all the flavours, then add the tomatoes and preserved lemons or apricots to the water, give it a good stir and add...Fri, 04 Apr 2008 11:00:00 GMThttp://www.fwi.co.uk/Articles/2008/04/04/110040/jewelled-couscous.htmlhttp://www.fwi.co.uk/Articles/2008/04/04/110040/jewelled-couscous.html 1 cup of couscous Juice of ½ lemon 1 small onion 1 red pepper and 1 green pepper 3 tablespoons oil Small bunch of fresh coriander Salt and freshly ground black pepper Instructions: Finely chop the onion. Peel, de-seed and chop the peppers. Fry the peppers and onion gently in a little oil without colouring. Remove from the heat, add the couscous followed by 1 cup of boiling water, lemon juice and 2 tablespoons of oil. Season well and allow the grains to swell. Give it a good stir and serve with the tagine.Fri, 04 Apr 2008 10:00:00 GMThttp://www.fwi.co.uk/Articles/2008/04/04/110043/asparagus-risotto.htmlhttp://www.fwi.co.uk/Articles/2008/04/04/110043/asparagus-risotto.html Serves 4 1 large bundle of asparagus 200g (7oz) Arborio rice 1 glass of dry white wine 50g (2oz) butter 1 onion 700ml chicken or vegetable stock 50g (2oz) Parmesan cheese Salt and freshly ground black pepper Instructions: Cut or break off the woody stalks of the asparagus and put with the stock, bring it to the boil and simmer for about half an hour. Chop the main stalks of the asparagus thinly, but leave the tips whole. Cook the tips in boiling water for just 2 minutes. Refresh under cold water, drain and reserve until you have made the risotto. Chop the onion finely and using a heavy-based pan melt the butter and fry the onions gently until translucent. Add the rice and stir until well coated with the butter and onions. Pour in the wine and allow to bubble gently until evaporated. Add the thinly chopped stalks of the asparagus and give it a good stir. With the stock just at simmering point start adding a ladle of the stock, stir until it is absorbed,...Fri, 04 Apr 2008 10:00:00 GMThttp://www.fwi.co.uk/Articles/2008/03/07/110028/rhubarb-and-almond-tart.htmlhttp://www.fwi.co.uk/Articles/2008/03/07/110028/rhubarb-and-almond-tart.html Rhubarb and Almond Tart You will need a fluted tart tin 9½ inches in diameter and 1 inch deep. Serves 6-8 Approximately 600g rhubarb For the sweet pastry 250g (9oz) plain flour 150g (5oz) butter 25g (1oz) icing sugar 1 egg, 1 egg yolk For the almond filling: 100g butter, softened 100g icing sugar 100g ground almonds 2 eggs 1 teaspoon plain flour Preheat the oven to 190C (375F, Gas mark 5). Make the pastry by rubbing the butter into the flour and icing sugar until the mixture resembles fine breadcrumbs. Add the egg and egg yolk, work it into the mixture until it forms into a ball. (I use a food processor). Chill the pastry while you make the filling. Chop up the rhubarb into chunks, sprinkle with a little caster sugar and pop in the oven to roast until almost tender. Younger rhubarb will cook quicker. For the almond filling, beat the butter and sugar together until it is fluffy then add the flour, eggs and ground almonds. Alternatively combine the...Fri, 07 Mar 2008 11:00:00 GMThttp://www.fwi.co.uk/Articles/2008/03/07/110029/chicory-salad.htmlhttp://www.fwi.co.uk/Articles/2008/03/07/110029/chicory-salad.html Serves 4 2 heads of chicory 2 eating apples 3 sticks of celery A handful of shelled walnuts 1 tablespoon mayonnaise 1 tablespoon natural yoghurt Salt and freshly ground black pepper Core and dice the apples and finely slice the celery. Cut off the base of each head of chicory and separate the leaves. Mix the apples, celery and walnuts together in a bowl and stir in the mayonnaise and yoghurt. Season well with salt and pepper. Arrange chicory on plates and spoon over the Waldorf salad.Fri, 07 Mar 2008 11:00:00 GMThttp://www.fwi.co.uk/Articles/2008/03/07/110031/roast-chicken-with-a-chorizo-and-liver-stuffing.htmlhttp://www.fwi.co.uk/Articles/2008/03/07/110031/roast-chicken-with-a-chorizo-and-liver-stuffing.html Serves 6–8 2.25–2.75kg chicken with giblets 2 cloves of garlic 2 sprigs of thyme For the stuffing 1 large onion 1 clove of garlic 350g (12oz) King Edward or Desiree red potatoes 4 sticks of celery 10 sage leaves 150g (5oz) chorizo sausage 1 teaspoon paprika Chicken livers from the giblets Salt and freshly ground black pepper Oil For the giblet stock Chicken giblets 1 carrot 1 onion 1 stick of celery 6 whole black peppercorns A few parsley stalks (optional) Instructions If you have time before roasting the chicken, make a giblet stock for the gravy by roughly chopping the giblet stock vegetables and putting them into a saucepan. Add the giblets, but reserve and put the liver to one side. Cover giblets and vegetables with cold water, bring to the boil and simmer gently for two hours. After that, strain the stock and use for the gravy at a later stage. For roasting the chicken, preheat the oven to 200C (400F, Gas mark 6). Season the bird well. Crush the garlic and tuck...Fri, 07 Mar 2008 11:00:00 GMThttp://www.fwi.co.uk/Articles/2008/02/01/109465/pancakes.htmlhttp://www.fwi.co.uk/Articles/2008/02/01/109465/pancakes.html Pancakes Makes about 8 110g (4oz) plain flour 2 eggs 1 tablespoon melted butter 300ml (½ pint) milk A little clarified butter or oil for frying Sift the flour into a bowl, make a well in the centre and add the eggs and melted butter. Add about a quarter of the milk and whisk, drawing in the flour. Gradually add more milk to form a smooth batter, the consistency of single cream. (You can always make it in a food processor.) Leave it to rest for about half an hour if possible not essential, though. Melt a little butter in a non-stick frying pan and pour in enough pancake mixture to cover the base thinly. Quickly tilt the pan so the mixture runs all over the surface, then cook over a medium-high heat until set. Lift the edge of the pancake with a palette knife, then flip it over and cook for another minute. The first pancake is always disappointing, don't despair, practice makes perfect, just have the first one as chef's perks. Butterscotch sauce 225g (8oz)...Fri, 01 Feb 2008 17:00:00 GMThttp://www.fwi.co.uk/Articles/2008/02/01/109636/crispy-duck-pancakes.htmlhttp://www.fwi.co.uk/Articles/2008/02/01/109636/crispy-duck-pancakes.html Crispy duck pancakes Serves about 4 225g (8oz) plain flour 180ml (6 fl oz) water Sesame oil Boil the water. Make a well in the flour. Slowly pour the boiling water into the well of the flour while mixing with a table knife. Mix to a dough that should be soft but not sticky. Knead gently until a smooth dough then allow to stand for about half an hour if possible. Cut the dough into 16 equal-sized pieces, moisten your hands with sesame oil and shape each piece into a flat biscuit. Put two biscuits together, ensuring each surface is well oiled, and roll out the dough to a circle of about 5-7 inches. Heat a frying pan and brush lightly with oil and cook very briefly, without colouring, each double pancake until small bubbles appear, flip it over and cook the other side in the same way. Separate the pancakes by peeling each one into two and pile them up. Wrap the whole stack in tinfoil and steam for about 20-30 minutes. For the filling 2 duck legs ½ cucumber 4 spring...Fri, 01 Feb 2008 16:00:00 GMThttp://www.fwi.co.uk/Articles/2008/02/01/109635/scotch-pancakes.htmlhttp://www.fwi.co.uk/Articles/2008/02/01/109635/scotch-pancakes.html Serves about 8 125g (4½ oz) plain flour 2 eggs 1 tablespoon caster sugar ½ teaspoon cinnamon (optional) 2 teaspoon baking powder 100ml milk A little clarified butter or oil for frying Separate the eggs. Place the flour in a bowl with the egg yolks, sugar, pinch of salt, baking powder and cinnamon if using. Whisk to a smooth batter with the milk. In a separate bowl whisk the egg whites to soft peaks and fold them into the batter. Melt a little butter in a non-stick frying pan and fry spoonfuls of the batter. As soon as the pancakes are bubbling, part-set and golden underneath, turn them with a palette knife and cook until set and brown on the other side. Delicious spread with butter or with a butterscotch sauce for a treat.Fri, 01 Feb 2008 09:00:00 GMThttp://www.fwi.co.uk/Articles/2008/01/04/109637/leek-and-potato-soup.htmlhttp://www.fwi.co.uk/Articles/2008/01/04/109637/leek-and-potato-soup.html Serves 6 4 medium leeks 450g (1lb) potatoes Salt and freshly ground black pepper 150ml (¼ pint) cream (optional) 50g (2oz) butter Trim the leeks but leave as much green on as possible. Split them down the centre and shred them finely. Wash well and drain. Peel and cut the potatoes into small chunks. Sweat the leeks in the butter but do not colour them - be patient, as this is crucial to the flavour. It will take at least 25 minutes. Add the potatoes and seasoning then cover the vegetables with water. Bring to the boil and allow to simmer until the vegetables are soft. Puree the soup in a liquidiser and return to the heat. Check the seasoning and put in the cream if using. Wonderful with a few crunchy croutons and warm bread!Fri, 04 Jan 2008 17:00:00 GMThttp://www.fwi.co.uk/Articles/2008/01/04/109641/marmalade-slice.htmlhttp://www.fwi.co.uk/Articles/2008/01/04/109641/marmalade-slice.html Makes about 24 slices 200g (7oz) marmalade For the pastry: 200g (7oz) plain flour 50g (2oz) semolina 25g (1oz) caster sugar 150g (5oz) butter, diced 1 egg For the topping: 225g (8oz) caster sugar 75g (3oz) ground almonds 110g (4oz) desiccated coconut 200g (7oz) softened butter 2 large eggs 125g (4 ½ oz) semolina Grated zest of 1 orange 150g (5oz) raisins Preheat the oven to 200C (400F, Gas mark 6). Make the pastry by rub-in method. Roll out the pastry and fit into a lightly greased tin (23cm x 33cm). Prick the pastry all over, bake blind for about 15 minutes. Remove and leave to cool while you make the topping. Lower the oven to 180C (350F, Gas mark 4). Combine the sugar, ground almonds, coconut and butter then add the eggs and semolina and process again. Finally stir in the zest and raisins. Spread the marmalade over the pastry base and spoon the topping mixture over the marmalade. Bake for about 35 minutes until golden brown and set. Cover loosely...Fri, 04 Jan 2008 16:00:00 GMThttp://www.fwi.co.uk/Articles/2007/12/07/109665/quails-egg-tarts.htmlhttp://www.fwi.co.uk/Articles/2007/12/07/109665/quails-egg-tarts.html Makes 24 You will need two mini muffin tart tins. For the shortcrust pastry: 225g (8oz) plain flour 150g (5oz) butter 1 egg For the filling: 1 onion 25g (1oz) butter 175g (6oz) chestnut button mushrooms Salt and pepper 1 teaspoon grain mustard 2 tablespoons mayonnaise 12 quails' eggs Paprika for garnish (optional) Make the pastry by rubbing the butter into the flour until it resembles fine breadcrumbs. Add the egg and combine it to form a soft dough. Line the mini muffin tart tins with pastry. Boil the quails' eggs in water for three minutes. Cool in running water, then peel and cut in half. Preheat the oven to 200C (400F, Gas mark 6). Peel and finely dice the onion. Sweat the onion in the butter until softened. Chop the mushrooms and add to the pan. Season and continue cooking until the mushrooms are done. Process the mixture in the food processor with the mustard. Carefully fill the tart cases with the mixture and bake in the oven for about 15-20...Fri, 07 Dec 2007 17:00:00 GMThttp://www.fwi.co.uk/Articles/2007/12/07/109666/onion-and-anchovy-tarts.htmlhttp://www.fwi.co.uk/Articles/2007/12/07/109666/onion-and-anchovy-tarts.html Makes 24 You will need two mini muffin tart tins. Any mixture leftover can be frozen. Shortcrust pastry, see quails' egg tart recipe 4 medium onions A small can of anchovies Freshly-ground black pepper ½ tablespoon balsamic vinegar (optional) 1 tablespoon olive oil 1 clove of garlic Sun-dried tomatoes in oil, for garnish Feta cheese, for garnish Preheat the oven to 200C (400F, Gas mark 6). Peel and chop the onions as finely as possible and crush the garlic. Heat the oil in a large pan then tip in the onions. Add the garlic and season with black pepper (no salt). The cooking of the onion is crucial. First, it should fry to give it some colour, then cook it slowly with a lid on so the onions become very soft. Finally, increase the heat and remove the lid to reduce the liquid and cook it to an almost jam-like consistency. Towards the end of the cooking add the chopped anchovies and the balsamic vinegar (if using). Allow the mixture to cool. Line the tins with...Fri, 07 Dec 2007 16:00:00 GMThttp://www.fwi.co.uk/Articles/2007/12/07/109668/herb-pancakes-stuffed-with-chargrilled-peppers-and-goats-cheese.htmlhttp://www.fwi.co.uk/Articles/2007/12/07/109668/herb-pancakes-stuffed-with-chargrilled-peppers-and-goats-cheese.html Makes 24 50g (2oz) plain flour 1 egg 150ml (¼ pint plus) milk Olive oil for the pancakes 1 tablespoon chopped fresh herbs (parsley/tarragon or dill) 3 red peppers 200g (7oz) creamy goats' cheese A small bunch of basil Salt and freshly-ground black pepper Beat the egg into the flour with a little of the milk to form a smooth batter. Dilute to the consistency of single cream with the milk and add the herbs and seasoning. Whisk a little oil into the batter and make the pancakes in the normal way. Chargrill the peppers until they are soft and remove the skins. When the pancakes are cold spread each one thinly with goats' cheese and arrange a layer of basil leaves then a layer of pepper over the top, leaving a centimetre free around the edge of the pancake. Spread a little more goats' cheese over the peppers and sprinkle with black pepper. Roll up the pancakes tightly and trim the ends. Cut into thick slices to serve.Fri, 07 Dec 2007 14:00:00 GMThttp://www.fwi.co.uk/Articles/2007/12/07/109669/herb-pancakes-stuffed-with-smoked-salmon.htmlhttp://www.fwi.co.uk/Articles/2007/12/07/109669/herb-pancakes-stuffed-with-smoked-salmon.html Makes 24 Follow the pancake recipe as in the chargrilled peppers and goats' cheese pancakes. 225g (8oz) thinly-sliced smoked salmon 110g (4oz) cream cheese Squeeze of lemon juice Freshly-ground black pepper Beat the cream cheese with the lemon juice and black pepper. When the pancakes are cold, spread a little of the cream cheese over each pancake then lay slices of smoked salmon over it. Spread a little more cheese over the salmon then tightly roll up the pancakes. Cut into thick slices to serve.Fri, 07 Dec 2007 14:00:00 GMThttp://www.fwi.co.uk/Articles/2007/11/02/109646/game-pithivier.htmlhttp://www.fwi.co.uk/Articles/2007/11/02/109646/game-pithivier.html Serves 4-6 1 pheasant 1 partridge 1 rabbit (or a similar combination of game) 1 onion 1 carrot 1 rib of celery 2 bay leaves Sunflower or rapeseed oil 150ml (¼ pint) white wine 20g (¾oz) butter 20g (¾oz) flour 1 tablespoon double cream 1 egg yolk 1 teaspoon Dijon or English mustard Grated nutmeg 450g (1lb) puff pastry 1 egg yolk Cut the game up so it will fit into a casserole and fry it in the oil to give it colour. Roughly chop up the carrot, onion and celery and add this to the casserole together with the bay leaves, wine, seasoning plus another ¼ pint of water or stock. Simmer in the oven until the meat is tender. Preheat the oven to 220C (425F, Gas mark 7). Melt the butter in a pan and stir in the flour. When the flour has cooked for a minute or two, add enough of the game stock to make a thick sauce. Set aside. Remove all the meat from the bones and chop the meat. Bind it with the sauce and add the egg yolk, cream, mustard and nutmeg. Check the...Fri, 02 Nov 2007 11:00:00 GMThttp://www.fwi.co.uk/Articles/2007/11/02/109645/rich-fruitchristmas-cake.htmlhttp://www.fwi.co.uk/Articles/2007/11/02/109645/rich-fruitchristmas-cake.html Makes 8 inch deep round cake 225g (8oz) softened butter 175g (6oz) muscovado sugar 4 eggs 275g (9oz) plain flour 110g (4oz) ground almonds 900g (2lbs) mixed fruit, to include glace cherries and mixed peel 4 tablespoons sherry 4 tablespoons black treacle Preheat the oven to 180C (350F, Gas mark 4). Beat the butter with the sugar, then add the eggs one at a time with a spoonful of flour. Fold in the ground almonds, sherry and black treacle. Grease and line the tin with parchment paper including the base of the tin and spoon the mixture into the prepared tin, smoothing it even. Start by cooking it in the oven at 180C for 20 mins then lower the temperature to 140C (275F, Gas mark 1) and bake for a further two hours or until the centre is firm to the touch. Leave the cake to cool in its tin. You can cover it with marzipan and icing just before Christmas.Fri, 02 Nov 2007 10:00:00 GMThttp://www.fwi.co.uk/Articles/2007/11/02/109644/christmas-pudding.htmlhttp://www.fwi.co.uk/Articles/2007/11/02/109644/christmas-pudding.html Makes 3 medium-sized pudding basins. Adjust quantities accordingly 225g (8oz) soft brown sugar 350g (12oz) currants 700g (1½ lbs) raisins Grated rind and juice of an orange Grated rind and juice of a lemon A grated nutmeg 1 teaspoon mixed spice ¼ bottle of brown ale or stout 350g (12oz) suet 175g (6oz) skinned almonds 6-8 eggs 4fl oz brandy or rum 350g (12oz) white breadcrumbs Cut almonds into bit-sized pieces. Make breadcrumbs. Mix all the dry ingredients well then add the eggs, the zest and juice of the orange and lemon, beer and lastly the brandy. This should now be quite moist. Leave overnight covered with a wet tea towel to stop the moisture evaporating. In the morning comes the ritualistic "stir-up" by every member of the family - each wishing in secret. Cut out a small circle of parchment paper and place in the bottom of the basin. Put the mixture into the pudding basin(s), leaving ¾in from the top. Cover with parchment paper then foil tied down...Fri, 02 Nov 2007 09:00:00 GMThttp://www.fwi.co.uk/Articles/2007/11/01/107949/toad-in-the-hole.htmlhttp://www.fwi.co.uk/Articles/2007/11/01/107949/toad-in-the-hole.html Serves 6 700g (1½ lb) pork sausages 175g (6oz) plain flour 275ml (½ pint) milk with 2 tablespoons of cold water 3 large eggs 2 onions Salt and pepper Slice the onions thinly and fry them in a little oil slowly, until they are soft and just beginning to turn golden, for about 8 minutes. Put to one side. Put the flour into a bowl, make a hollow in the centre and break the eggs in. Slowly pour in a little milk, gradually working in the flour into the milk/egg mixture. Keep adding more milk and water, beating the mixture with a wooden spoon until it becomes smooth and free of lumps of flour and it has the same consistency as single cream. If it is still too thick just add another egg to the batter and don't forget to add a little salt and pepper. Preheat the oven to 220C (425F, gas mark 7). Put the sausages into a large oven tray and cook them at the top of the oven for about 7 minutes until the fat runs from the sausages and they are browning nicely. Pour the batter over the...Thu, 01 Nov 2007 12:53:00 GMThttp://www.fwi.co.uk/Articles/2007/11/01/107948/blackberry-trifle.htmlhttp://www.fwi.co.uk/Articles/2007/11/01/107948/blackberry-trifle.html This must be the easiest pudding. Serves 6 Pick lots of blackberries (a bowlful) 1 tin of custard, or more if you love custard 12 sponge-finger biscuits Sherry or apple juice 300ml (½ pint) double cream Dip the biscuits in the alcohol or apple juice and put into the bottom of a serving dish or bowl. Scatter over half of the blackberries, crushing them if they are big. Top with custard, scatter over the remaining berries, but leave a few for decorating. Whip the cream until soft peaks form, making sure that the cream is cold, as it will whip quicker. Then spread the cream on top of the berries and custard. Decorate with any blackberries left and eat straight away or leave in the fridge until later in the day. Thu, 01 Nov 2007 12:49:00 GMThttp://www.fwi.co.uk/Articles/2007/11/01/106491/lentil-and-bacon-soup.htmlhttp://www.fwi.co.uk/Articles/2007/11/01/106491/lentil-and-bacon-soup.html If you would like your soup with a spicy taste, just add a teaspoonful of curry paste with the tomato purée and a pinch of sugar. Serves 6 1½ mugs of red lentils 2 onions 2 carrots 1.5 litres (2½ pint) water or stock 1 tablespoon tomato purée 4 rashers of smoked streaky bacon Oil Salt and pepper Chop up the onions, carrots and bacon. Heat a little oil in a large saucepan and fry the vegetables and bacon, stirring well and cook gently for about 15 minutes taking care not to brown them too much. Cooking gently at this stage will bring out the sweetness and flavour of the vegetables. Then stir in the remaining ingredients, adding salt and pepper to taste. Bring to the boil, stir, cover the pan and simmer the soup gently for about 25 minutes. Cool slightly and then purée the soup. Taste for seasoning and enjoy with warm bread. Thu, 01 Nov 2007 00:00:00 GMThttp://www.fwi.co.uk/Articles/2007/10/05/109650/south-downs-steak-and-ale-pie.htmlhttp://www.fwi.co.uk/Articles/2007/10/05/109650/south-downs-steak-and-ale-pie.html Makes one large pie for 6-8 people 1.35kg (3lbs) chuck or braising steak 2 large onions 4 tablespoons plain flour 2 x 500ml bottles of ale, the darker the better 3 tablespoons soft brown sugar 2 sprigs of thyme 2 tablespoon Worcestershire sauce 150g (5oz) mushrooms Beef dripping or oil Salt and freshly ground black pepper 450g (1lb) puff pastry Cut the steak into cubes. Chop the onions and mushrooms. Fry the onions and mushrooms in some dripping until they start to colour. Remove from the pan and fry the steak until nicely brown (you may need to do this in batches). Stir the flour into the last batch, but don't burn it. Transfer the meat, onions and mushrooms to a casserole dish. De-glaze the frying pan with a little of the ale. When this liquid has removed all of the residue from the pan, add the meat and all other ingredients including the rest of the ale (unless you have drunk it!) and seasoning. Bring to the boil, place the mixture back in the casserole...Fri, 05 Oct 2007 14:00:00 GMThttp://www.fwi.co.uk/Articles/2007/10/05/109649/duck-with-squash-ginger-and-apple.htmlhttp://www.fwi.co.uk/Articles/2007/10/05/109649/duck-with-squash-ginger-and-apple.html Serves 4 4 duck legs 2 cloves of garlic 2 small butternut squash 2 Cox apples A lump of ginger, the size of a walnut Salt and freshly ground black pepper Preheat the oven to 180C (350F, Gas mark 4). Rub the duck legs with salt and pepper and place them in a casserole and cook for one hour. Peel the squash, cut them into wedges, place them in a roasting tin and brush with a little duck fat. Cook at 190C (375F, Gas mark 5) until cooked and nicely browned. Peel and finely chop the ginger and garlic. Peel, quarter and core the apples. Towards the end of the cooking time of the squash, place the ginger, garlic and apple into the pan and turn the mixture several times to ensure all the vegetables are coated in the fat. Take out of the oven and leave in a warm place. To finish the dish, increase the oven temperature to 220C (425F, Gas mark 7) and cook the duck legs a second time until they are really crisp. Serve the duck legs sitting on a heap of squash and apple mix.Fri, 05 Oct 2007 12:00:00 GMThttp://www.fwi.co.uk/Articles/2007/10/05/109648/gypsy-tart-with-caramelised-apple.htmlhttp://www.fwi.co.uk/Articles/2007/10/05/109648/gypsy-tart-with-caramelised-apple.html Serves 8 1 pastry case (10 in x 1½ in deep flan tin) blind baked 1 x 400g tin of evaporated milk 350g (12oz) dark brown Muscovado sugar 1 egg Q Preheat the oven to 170C (325F, Gas mark 3). Stir the sugar into the milk until it is dissolved then beat in the egg. Pour the mixture into the pastry case and bake for 20-30 minutes or until set. Allow to cool. Caramelised Apples 3 Cox or Russet apples 3 tablespoons caster sugar Peel, quarter and core the apples and chop into neat dice. Place the sugar in a shallow pan and place it over the heat. Shake the pan occasionally while the sugar melts (do not stir). After the sugar melts, it will start to brown. When it has reached the colour of caramel, put in the apple (take care the sugar is very hot). Now stir the apple around in the caramel until all the apple is coated. If the caramel goes firm like toffee, add a few drops of water. Fri, 05 Oct 2007 09:00:00 GMThttp://www.fwi.co.uk/Articles/2007/07/13/109653/slow-roast-shoulder-of-lamb-and-potatoes.htmlhttp://www.fwi.co.uk/Articles/2007/07/13/109653/slow-roast-shoulder-of-lamb-and-potatoes.html Serves 6 1 shoulder of lamb 7 Desiree potatoes or a similar waxy potato 2 large onions A small quantity of stock Salt and freshly ground black pepper Preheat the oven to 220C (425F, Gas mark 7). Put the lamb in a large roasting tin, season and brown for about 30 minutes. While the lamb is in the oven, peel and slice the potatoes and onions thinly. Remove the lamb from the oven and reduce the temperature to 170C (325F, Gas mark 3). Arrange the potatoes and onions around the meat, seasoning well with salt and pepper. Pour a little stock over the potatoes. More may be added during cooking. Return to the oven and cook for at least 2 hours, basting the potatoes with the juices during the cooking time. Towards the end of the cooking if the potatoes are not browning enough just turn the oven temperature up and continue cooking until they are browned to your liking. By this time the meat will be meltingly tender and ready to eat!Fri, 13 Jul 2007 15:00:00 GMThttp://www.fwi.co.uk/Articles/2007/07/13/109652/potato-wedges.htmlhttp://www.fwi.co.uk/Articles/2007/07/13/109652/potato-wedges.html Serves 4 3 Desiree or King Edward potatoes Olive oil or rapeseed oil 2 cloves of garlic 5 sprigs of rosemary Salt and freshly ground black pepper Preheat the oven to 200C (400F, Gas mark 6). Scrub the potatoes and pierce with a fork to allow the steam to escape. Bake in the oven until cooked. For quickness you can use a microwave. When cooled down enough to handle cut into thick wedges and season well with salt and pepper. Crush the garlic and chop the rosemary. Fry the potato wedges in a little oil until crisp and golden. Add the crushed garlic and rosemary near to the end of the cooking to avoid burning. A delicious alternative to, and healthier than, chips.Fri, 13 Jul 2007 13:00:00 GMThttp://www.fwi.co.uk/Articles/2007/07/13/109651/parcels-of-new-potatoes-and-bacon.htmlhttp://www.fwi.co.uk/Articles/2007/07/13/109651/parcels-of-new-potatoes-and-bacon.html Serves 4 16 small new potatoes 8 rashers of streaky bacon, smoked or unsmoked Freshly ground black pepper A little butter Aluminium foil Preheat the oven to 190C (375F, Gas mark 5). Scrub the potatoes. Cut up the bacon into small squares. Allow about four potatoes per person and make a parcel of potatoes and bacon using well-buttered aluminium foil. Season only with black pepper if you are using smoked bacon. Fold down the edges of the foil so that the parcel is sealed and cook for about 35 minutes or a little longer, depending on the size of the potatoes. They will come out perfectly cooked and full of flavour. Great as a side dish for a barbeque.Fri, 13 Jul 2007 09:00:00 GMThttp://www.fwi.co.uk/Articles/2007/06/06/104178/blackened-chicken-breast-with-a-vegatable-couscous.htmlhttp://www.fwi.co.uk/Articles/2007/06/06/104178/blackened-chicken-breast-with-a-vegatable-couscous.html Blackened Chicken Breast with a Vegetable Couscous Serves 4-6 4-6 chicken breasts 2 tablespoons of mustard, flavoured with honey or similar 2 cloves of garlic 4 tablespoons of chutney 3 tablespoons finely chopped fresh tarragon and parsley Salt and freshly ground black pepper For the Vegetable Couscous 275g (10oz) couscous 1 onion 2 cloves of garlic 1 red pepper 175g (6oz) shelled broad beans 1 lemon 1 tablespoon finely chopped fresh parsley Rapeseed or olive oil Crush the garlic and add to the mustard, chutney, fresh herbs, a little salt and lots of black pepper. Mix these ingredients to a paste. If the chutney is fruity and chunky, sieve it. Skin the chicken breasts and bash them out with a wooden rolling pin. Spread the paste over the breasts and leave to marinate if you wish while you prepare the couscous. To make the couscous, crush the garlic and chop the onion and pepper finely. Sweat them in a little oil until they are soft. Briefly cook the broad beans...Wed, 06 Jun 2007 08:00:00 GMThttp://www.fwi.co.uk/Articles/2007/06/05/104180/summer-fruits-roulade.htmlhttp://www.fwi.co.uk/Articles/2007/06/05/104180/summer-fruits-roulade.html Summer Fruits Roulade Serves 6 75g (3oz) ground hazelnuts 3 eggs 60g (2 ½ oz) caster sugar 275ml (½ pint) double cream 1 large punnet of summer fruits Preheat the oven to 180C (350F, Gas mark 4). Line an 18cm x 30cm Swiss roll tin with parchment paper. Brush with a little oil or butter. Beat the eggs and sugar together until pale and have doubled in volume. Fold in the ground hazelnuts, spread the mixture evenly on to the prepared baking tray and cook for about 15 minutes or to a point where the roulade base is just brown and slightly springy. Lift out of the tin and leave to cool down and then turn out on to parchment paper dredged with plenty of caster sugar. Carefully peel off the paper. Just before serving and when the roulade is completely cold, whip up the cream and carefully spread a layer over the roulade and then scatter the raspberries and sliced strawberries over the cream. Spread another thin layer of cream on top of the fruit to keep it in place. Finally roll...Tue, 05 Jun 2007 10:47:00 GMThttp://www.fwi.co.uk/Articles/2007/06/01/104175/goats-cheese-tomato-tarts.htmlhttp://www.fwi.co.uk/Articles/2007/06/01/104175/goats-cheese-tomato-tarts.html Goats' Cheese and Tomato Tarts Serves 6 225g (8oz) ready made puff pastry 1 log of Golden Cross goats' cheese or similar 3 tomatoes, halved 6 basil leaves Salt and freshly ground black pepper *Preheat the oven to 200C (400F, Gas mark 6). Roll out the pastry to the thickness of a pound coin. Select a round pastry cutter that is 12cm (5in) in diameter and cut out six rounds. Cut the goats' cheese into six rounds. Place the pastry circles on a baking sheet and place half a tomato in the centre of each one. Now place a basil leaf and finally a round of cheese on each one. Season with salt and pepper and put in the oven for 10 minutes or until golden brown. Serve with a green salad.  Fri, 01 Jun 2007 00:00:00 GMThttp://www.fwi.co.uk/Articles/2007/05/11/103548/rhubarb-meringue-pie.htmlhttp://www.fwi.co.uk/Articles/2007/05/11/103548/rhubarb-meringue-pie.html Serves 6-8 1 pastry case (9in diameter x 1in deep) baked "blind" 700g (1½lb) rhubarb Grated rind and juice of 1 large orange 75g (3oz) caster sugar For the meringue: 4 egg whites 25g (8oz) caster sugar Preheat the oven to 200C (400F, Gas mark 6). Cut the rhubarb into 2in lengths and place in a roasting tin. Pour over the orange juice, zest and sugar, cover with foil and cook in the oven for 15 minutes or until the rhubarb is tender. Cool, drain and spoon over the cooked pastry case. Reduce the oven temperature to 140C (275F, Gas mark 1). Whisk the egg whites fairly stiff then gradually whisk in the caster sugar until the meringue is stiff and standing in peaks. Spoon over the rhubarb and bake in the oven on the bottom shelf for 20-30 minutes. Serve warm or cold with cream.Fri, 11 May 2007 09:00:00 GMThttp://www.fwi.co.uk/Articles/2007/05/11/103645/mackerel-with-a-rhubarb-sauce.htmlhttp://www.fwi.co.uk/Articles/2007/05/11/103645/mackerel-with-a-rhubarb-sauce.html Serves 4 8 mackerel fillets A little plain flour for dusting Salt and freshly ground black pepper Oil 350g (12oz) rhubarb 25g (1oz) caster sugar ½in cube of root ginger ½ star anise - crushed 2 strips of orange zest cut into julienne Preheat the oven to 200C (400F, Gas mark 6). Cut the rhubarb into 2in lengths and place in a roasting tin. Peel and finely dice the root ginger. Scatter over the rhubarb with the star anise and orange zest and then sprinkle over the sugar. Cover with foil and cook in the oven for 15 minutes until the rhubarb is tender. To cook the mackerel fillets: Season with salt and pepper and dust with a little flour, patting off the excess. Heat a pan large enough to take all the fish, or you can fry them in batches. Fry the flesh side down turning the fish when this surface is golden. Carry on cooking until the other side is cooked (they should only take 3-4 minutes each side). Arrange two fillets per person and spoon the rhubarb salsa around the...Fri, 11 May 2007 09:00:00 GMThttp://www.fwi.co.uk/Articles/2007/05/11/103646/young-nettle-soup.htmlhttp://www.fwi.co.uk/Articles/2007/05/11/103646/young-nettle-soup.html Serves 6 4 generous handfulls of freshly picked nettle tops 50g [2 oz] butter 2 onions 2 medium potatoes 1 litre [ 1 3/4 pt] vegetable or chicken stock Salt and freshly ground black pepper Freshly ground nutmeg Finely chop the onions and potatoes. Melt the butter in a saucepan and add the chopped onions and potatoes. Cook for about 5 minutes then pour in the stock and season with salt and pepper. Bring to the boil and simmer for about 15 minutes, then add the young nettles. Bring back to the boil and then remove from the heat. Cool slightly then process to a puree in a food processor. Return to the pan gently bring back to the boil, taste for seasoning and add a little freshly grated nutmeg and a swirl of cream.Fri, 11 May 2007 08:00:00 GMThttp://www.fwi.co.uk/Articles/2007/04/06/109622/chocolate-bread.htmlhttp://www.fwi.co.uk/Articles/2007/04/06/109622/chocolate-bread.html Makes 1 loaf. 250g (9oz) strong white bread flour 25g (1oz) cocoa powder 150ml (¼ pint) milk 1 level teaspoon salt 1 sachet (7g) of fast action bread yeast 25g (1oz) butter 2 heaped tablespoons caster sugar 50g (2oz) good quality dark chocolate, crushed * Melt the butter, add the milk and warm gently together. Place the flour, cocoa, yeast, salt and sugar in a large bowl and add the milk mixture. Mix to a loose dough and knead on a floured surface for about 10 minutes. Cover with a damp tea towel and put in a warm place. When it has risen knead it again on a floured surface until it is smooth, incorporating the crushed chocolate pieces. Shape into a greased loaf either in a tin or on a greased tray and put to prove somewhere warm. When it has doubled in size, bake in a hot oven (200C, 400F, Gas mark 7) for 20 minutes. The loaf should sound hollow when tapped underneath. For a shiny crust, brush with a little melted butter after baking. Spread slices with butter or...Fri, 06 Apr 2007 14:00:00 GMThttp://www.fwi.co.uk/Articles/2007/04/06/109664/lardy-bread.htmlhttp://www.fwi.co.uk/Articles/2007/04/06/109664/lardy-bread.html Makes a large family loaf. 650g strong white bread flour 2 level teaspoons salt 1 teaspoon caster sugar 1 sachet (7g) of fast action bread yeast 425ml (¾ pint) warm water 225g (8oz) lard, softened 275g (10oz) mixed dried fruit 200g (7oz) granulated sugar 1 teaspoon mixed spice Mix the flour, caster sugar and yeast and add the warm water, a little at a time until you can mix it to a soft dough and knead on a floured surface for 10 minutes. Put in a warm place and cover with a damp tea towel. Meanwhile, mix the lard, mixed dried fruit, spice and granulated sugar together and divide into three parts. When the dough has risen, roll out the dough into a rectangle shape roughly three times as long as it is wide on a lightly floured surface. (It can be difficult to roll out the dough, so encourage it to stretch by using your hands and pulling it). Spread two-thirds of its length with one batch of the lard mixture. Then fold both long ends of the dough into the centre...Fri, 06 Apr 2007 11:00:00 GMThttp://www.fwi.co.uk/Articles/2007/04/06/109661/scones.htmlhttp://www.fwi.co.uk/Articles/2007/04/06/109661/scones.html Makes 8 225g (8oz) self-raising flour 1 teaspoon baking powder 25g (1oz) caster sugar 50g (2oz) butter 150ml (¼ pint) milk Flour for dusting Preheat the oven to 220C (425F, Gas mark 7). Sift the flour and baking powder into a bowl. Stir in the sugar and rub the butter into the flour (I use a food processor for quickness). Add the milk, mixing to a smooth dough. Roll on a lightly floured surface until ¾ inch thick. Using a 2in (5cm) pastry cutter, cut the dough. Once cut, put on to a baking sheet and dust with flour. Cook in the oven for about 10 minutes until golden brown. Cool on a wire rack. Delicious served with this rhubarb jam and clotted cream and eaten on the same day. For a fruity scone: add 50g (2oz) sultanas before you add the milk.Fri, 06 Apr 2007 09:00:00 GMThttp://www.fwi.co.uk/Articles/2007/04/06/109663/rhubarb-jam.htmlhttp://www.fwi.co.uk/Articles/2007/04/06/109663/rhubarb-jam.html 700g (1½lbs) trimmed and cleaned rhubarb Grated rind and juice of 2 oranges 700g (1½lbs) jam sugar Put the rhubarb, orange zest and juice into a pan with the sugar. Warm until the sugar has dissolved and then bring to the boil, stirring for about 15 minutes. Test if it's at setting point by putting a teaspoon on a plate in the fridge. If it sets and forms a skin as it cools you'll know it's done. Boil again for a little longer if it doesn't set. Put into warmed jam jars. Store in a cool, dark place.Fri, 06 Apr 2007 08:00:00 GMThttp://www.fwi.co.uk/Articles/2007/03/02/102292/treacle-tart.htmlhttp://www.fwi.co.uk/Articles/2007/03/02/102292/treacle-tart.html Serves 6 You will need a 10in diameter x 1in deep fluted tart tin For the pastry: 250g (9oz) plain flour 110g (4oz) butter 25g (1oz) icing sugar 1 egg and 1 egg yolk For the filling: 5 heaped tablespoons of golden syrup (350g) 110g (4oz) fresh white breadcrumbs Zest of 1 lemon Q Preheat the oven to 180C (350F, Gas mark 4). Make the pastry by sifting the flour and icing sugar into a food processor. Add the butter and whizz for 10 seconds or until the mixture resembles breadcrumbs. Add the egg and egg yolk, blend until it comes together to form a ball. Refrigerate while you make the filling. Warm the golden syrup. Finely grate the zest from the lemon and stir it into the syrup with the breadcrumbs. Line the flan tin with the prepared pastry and then pour in the filling. Bake in the oven for about 25 minutes or until golden brown. It should still feel slightly soft in the centre. Cool the tart slightly and serve with whipped cream or custard. Fri, 02 Mar 2007 15:00:00 GMThttp://www.fwi.co.uk/Articles/2007/03/02/102293/celeriac-salad.htmlhttp://www.fwi.co.uk/Articles/2007/03/02/102293/celeriac-salad.html Serves 4 1 small celeriac root 2 carrots 3 tablespoons good mayonnaise ½ teaspoon of Dijon mustard Salt and freshly ground black pepper Q Peel the celeriac and cut into thin strips. Plunge the strips into a pan of boiling salted water and when the water returns to a vigorous boil, drain and run under the cold tap and dry with a cloth. This brief blanching makes the celeriac much nicer to taste. Peel the carrots and cut into the same-size thin strips as the celeriac. Put the prepared vegetables into a bowl. Blend together the mayonnaise and mustard, mix into the vegetables and taste for seasoning. Serve with salad leaves if you wish. Fri, 02 Mar 2007 00:00:00 GMThttp://www.fwi.co.uk/Articles/2007/03/02/102291/boiled-salt-beef-with-vegetables-and-dumplings.htmlhttp://www.fwi.co.uk/Articles/2007/03/02/102291/boiled-salt-beef-with-vegetables-and-dumplings.html Serves 6 1kg piece of salt silverside or brisket 1 large onion 10 small onions 10 small carrots 4 sticks of celery 8 whole cloves Bunch of fresh parsley Pepper For the dumplings: 110g (4oz) self-raising flour 50g (2oz) suet Salt and pepper Q Ask your butcher how long the meat has been in brine and whether it requires any soaking in cold water. Peel the onions and carrots and stud the large onion with the cloves. Put the beef in a large saucepan together with the studded onion and parsley. Pour enough cold water to just cover the meat. Simmer gently for about 1 hour. Now add the remaining vegetables and return to a simmer for another hour or until the vegetables are tender and the meat is exceptionally tender. Meanwhile make the dumplings. Mix together all the ingredients and then add enough cold water to make a stiff dough. Form into small dumplings about the size of a walnut. Lift the beef and vegetables out of the pot and arrange on a heated serving...Fri, 02 Mar 2007 00:00:00 GMThttp://www.fwi.co.uk/Articles/2007/02/06/101450/cauliflower-tart.htmlhttp://www.fwi.co.uk/Articles/2007/02/06/101450/cauliflower-tart.html Cauliflower Tart   Serves 6-8 1 pastry case (9in diameter x 1in deep) baked blind 1 cauliflower A bay leaf 425ml (¾ pint) milk 2 eggs Grated cheese for the top Salt and ground white pepper Q Preheat the oven to 220C (425F, Gas mark 7). Break the cauliflower into florets and simmer them in the milk and bay leaf until the cauliflower is soft. Drain, reserving the flavoured milk. Pureé the drained cauliflower in a food processor. Mix thoroughly with the whisked eggs, 150ml (¼ pint) of the reserved milk. Add salt and pepper to taste. Pour into the prepared pastry case and top with a little grated cheese. Bake in the oven for 20 minutes or until a lovely golden colour. Delicious served with a salad if you wish or as a vegetable accompaniment to any meat dish.Tue, 06 Feb 2007 15:00:00 GMThttp://www.fwi.co.uk/Articles/2007/02/06/101451/cottage-cheese.htmlhttp://www.fwi.co.uk/Articles/2007/02/06/101451/cottage-cheese.html Cottage Cheese with Herbs You will also need a large sheet of muslin 1.2 litres (2 pints) milk 1 teaspoon of rennet Salt and freshly ground black pepper 1 teaspoon chopped fresh parsley 1 teaspoon chopped fresh thyme 1 teaspoon chopped fresh chives Pour the milk into a pan and heat gently to blood temperature. Stir in the rennet and pour into a jug. Leave it for four hours at room temperature. The milk will set like junket. Place the muslin over a colander in a bowl and turn the set milk into the muslin. Tie up the corners with string and leave overnight in the fridge to drain. The next day place a weight on top of the muslin parcel of cheese so that the remaining whey can be squeezed out. This will take about an hour. Then take your cheese out of the muslin and put it in a bowl. Mix in the chopped herbs plus salt and pepper to taste. For a creamy cottage cheese add a little cream if you wish.Tue, 06 Feb 2007 15:00:00 GMThttp://www.fwi.co.uk/Articles/2007/02/02/101294/blancmange-with-bay-leaves.htmlhttp://www.fwi.co.uk/Articles/2007/02/02/101294/blancmange-with-bay-leaves.html Blancmange with Bay Leaves Serves 6 570ml (1 pint) milk 2 bay leaves 110g (4oz) caster sugar 6 sheets of gelatine Soak the gelatine sheets in cold water. Bring 275ml (½ pint) of milk to a simmer, remove from the heat and add the sugar and bay leaves. Leave to stand and infuse for ½ hour or so. Once infused, take out the bay leaves and add the remaining milk. Warm the soaked gelatine until melted and whisk into the blancmange base. Lightly grease a jelly mould and pour in the mixture or you can use individual ramekins. Refrigerate overnight if using a large jelly mould or less time for the ramekins. At this time of year delicious served with a little blackcurrant syrup.Fri, 02 Feb 2007 15:00:00 GMThttp://www.fwi.co.uk/Articles/2007/01/05/100525/marmalade-steamed-puddings.htmlhttp://www.fwi.co.uk/Articles/2007/01/05/100525/marmalade-steamed-puddings.html Marmalade Steamed Puddings Serves 6-8 You will also need a well-buttered 2 pint (1.2 litre) pudding basin or 8 x 6fl oz (175 ml) individual pudding basins, well buttered 175g (6oz) self-raising flour 1 teaspoon baking powder 175g (6oz) softened butter 3 large eggs 175g (6oz) caster sugar 6-8 tablespoons marmalade Zest of 2 oranges and juice of 1 orange Preheat the oven to 180C (350F, Gas mark 4). First spoon a tablespoon of marmalade into each individual pudding basin that has been greased, or 6 tablespoons of marmalade if you are using a large basin. Sift the flour and baking powder into a bowl, add the remaining ingredients. Then using an electric hand whisk beat the mixture for about 2 minutes until light and fluffy. Now spoon the mixture, two-thirds full into the basins and stand the basins in a baking dish and pour in boiling water to come two-thirds up their sides and then cover with buttered foil. They will take about 25 minutes. For cooking a large pudding...Fri, 05 Jan 2007 15:00:00 GMThttp://www.fwi.co.uk/Articles/2007/01/05/100580/kedgeree.htmlhttp://www.fwi.co.uk/Articles/2007/01/05/100580/kedgeree.html Kedgeree Serves 4 1 fillet of undyed smoked haddock 110g (4oz) Basmati rice 50g (2oz) sultanas 175g (6oz) defrosted, drained prawns 1 small onion 1 tablespoon chopped parsley 2 bay leaves ½ red pepper 2 eggs 1 tablespoon vegetable oil Ground black pepper De-skin the haddock, place it in a shallow pan with the bay leaves and cover with water. Simmer until the haddock is just cooked and then drain it, reserving the stock and discarding the bay leaves. Cut the onion and pepper into small dice and fry in the oil without colouring. Put in the rice, then measure out one-and-three-quarter cups of the fish stock, add this to the pan with the sultanas. Bring to the boil and simmer until all the water is absorbed. Remove from the heat and cover with a lid. Hard boil the eggs. After 10 minutes, fluff up the rice with a fork and transfer it to a bowl. Flake the haddock and combine it along with the prawns, parsley and pepper with the rice. Cool the eggs which can either be...Fri, 05 Jan 2007 15:00:00 GMThttp://www.fwi.co.uk/Articles/2007/01/05/100581/carrot-honey-and-ginger-soup.htmlhttp://www.fwi.co.uk/Articles/2007/01/05/100581/carrot-honey-and-ginger-soup.html Carrot, Honey and Ginger Soup Serves 4 700g (1½ lbs) carrots 1 large onion 1 heaped tablespoon honey Fresh root ginger - size of a walnut 850ml (1½ pints) vegetable stock Oil Salt and freshly ground black pepper Finely chop the onion. Heat a little oil in a pan and gently fry the onions until they soften. Finely slice the carrots and the peeled ginger and add to the onion. Stir in the stock and honey, bring to the boil. Cover and simmer for about 25 minutes. Cool slightly, then blend the soup in a processor until smooth. Taste for seasoning and then serve.Fri, 05 Jan 2007 12:00:00 GMThttp://www.fwi.co.uk/Articles/2006/12/01/100490/gravalax-and-potato-pancakes-with-a-dill-and-mustard-sauce.htmlhttp://www.fwi.co.uk/Articles/2006/12/01/100490/gravalax-and-potato-pancakes-with-a-dill-and-mustard-sauce.html Gravalax and Potato Pancakes with a Dill and Mustard Sauce Serves 8-12 (or more depending on the size of the salmon)   For the Gravalax: 1 whole salmon, freshest possible, filleted, with the skin on, but no bones 110g (4oz) coarse sea salt 110g (4oz) granulated sugar 1 teaspoon black pepper 2 teaspoon dried dill Mix the sea salt, sugar, black pepper and dill together and put in a jar. Remove and discard about 4in of the tail-end of the fish. Lay out a sheet of clingfilm large enough to take the fish. Put a spoonful of the cure on the clingfilm and arrange it to about the shape of one side of salmon. Place 1 piece of salmon, skin down. On this, spoon a thick layer of the cure. Place the other piece of salmon on top, skin side up. Finish with a layer of the cure mix. Wrap the clingfilm tightly round it and proceed to wrap it twice more in clingfilm. Refrigerate on a tray for two days turning the fish over after 24 hours. After two days remove the fish parcel from the...Fri, 01 Dec 2006 10:00:00 GMThttp://www.fwi.co.uk/Articles/2006/12/01/99904/whim-wham.htmlhttp://www.fwi.co.uk/Articles/2006/12/01/99904/whim-wham.html Whim Wham Serves 6 6 sundae dishes or tall glasses This is just a list of ingredients - you can add or remove whatever takes your fancy and what you have available: 5 trifle sponges or leftover sponge cake About 5 tablespoons raspberry jam or coulis Dried cherries soaked in brandy Sherry Caramel sauce About 570ml (1 pint) custard Praline or flaked almonds 275ml (½ pint) whipped cream Cut the sponge into cubes and soak well in the sherry (have some yourself as well!) Layer the ingredients in the glass in no particular order (on a whim). Try those cherries! Maybe a bit of liqueur (see what you've got in the cupboard). Have another drink. Well, it is Christmas! Make sure you end up with a layer of custard then the whipped cream and a bit of crunchy praline on the top. Eat - wham!Fri, 01 Dec 2006 09:00:00 GMThttp://www.fwi.co.uk/Articles/2006/12/01/109621/roast-goose-and-baked-apples.htmlhttp://www.fwi.co.uk/Articles/2006/12/01/109621/roast-goose-and-baked-apples.html A 10lb (4.5kg) goose will serve 8-plus people 8 small Bramley or Cox apples 1 tablespoon sultanas 1 tablespoon raisins 6 soft prunes 3 pieces of stem ginger 2 teaspoon light muscovado sugar 50g (2oz) butter Grated nutmeg * Preheat the oven to 200C (400F, Gas mark 6). Prick the goose down the sides with a carving fork and rub the whole bird with salt. Season the inside of the bird and put some aromatic herbs in as well, such as sage, thyme and rosemary. Cover the legs with foil to protect them and place the goose upside down on a metal rack over a large roasting tin. Roast for 1 hour then turn the goose back up, so that the breast side is showing, and reduce the oven temperature to 170C (325F, Gas mark 3) and roast for a further 2-2½ hours depending on the type of oven. Check periodically and pour off any excess fat. Allow to rest for half an hour before carving. About an hour before the end of the cooking time, core the apples through the bases. Mix the dried fruits and...Fri, 01 Dec 2006 09:00:00 GMThttp://www.fwi.co.uk/Articles/2006/11/03/100489/apple-pie-with-mixed-spice-pastry.htmlhttp://www.fwi.co.uk/Articles/2006/11/03/100489/apple-pie-with-mixed-spice-pastry.html Apple Pie with Mixed Spice Pastry Serves 6 - 8 You will also need a loose-bottomed tin approx 9½ in x 1½ in deep. For the pastry: 350g (12oz) plain flour 2 level tablespoons of mixed spice 150g (6oz) butter 40g (1½ oz) icing sugar 1 whole egg and 2 egg yolks For the filling: 2 large Bramley apples 3 Cox apples 150ml (¼ pint) orange juice 50g (2oz) light Muscovado sugar To make the pastry, mix the flour, mixed spice and icing sugar together and rub in the butter. (I use a food processor). Work in the eggs to create a dough and chill it for 30 minutes. Preheat the oven to 190C (375F, Gas mark 5). Roll out half of the pastry, reserving the other half for the top. Line the tin. Bake blind for 10 minutes, and not cooking it thoroughly. Peel, quarter, core and slice all the apples in a pan with the orange juice and sugar. Cook until the Bramley apple disintegrates and absorbs the orange juice. Remove from the heat. Roll the remaining pastry larger than the pie and...Fri, 03 Nov 2006 15:00:00 GMThttp://www.fwi.co.uk/Articles/2006/11/03/100488/steamed-venison-pudding-with-figgy-pastry.htmlhttp://www.fwi.co.uk/Articles/2006/11/03/100488/steamed-venison-pudding-with-figgy-pastry.html Steamed Venison Pudding with Figgy Pastry Serves 4 700g (1½ lbs) diced venison 1 large onion 1 clove of garlic Bay leaf Few leaves of sage Sprig of rosemary 1 tablespoon plain flour Salt and freshly ground black pepper Pinch of ground juniper berries and nutmeg 275ml (½ pint) of strong dark beer 1 tablespoon Worcester sauce 150ml (¼ pint) stock or water Oil for frying For the suet crust: 225g (8oz) self-raising flour 110g (4oz) suet 50g (2oz) raisins or currants 150ml (¼ pint) water Salt and pepper Heat a little oil in a pan and over a high heat brown the venison, in two batches if necessary. Spoon out and reserve. Chop the onion and garlic and in the same pan fry over a medium heat until golden. Sprinkle over the tablespoon of flour and gradually pour in the beer, scraping in the residues on the bottom of the pan. Add the rest of the ingredients if there is room or transfer to a casserole and bring to the boil. Season with salt and pepper and simmer gently...Fri, 03 Nov 2006 12:00:00 GMThttp://www.fwi.co.uk/Articles/2006/11/03/99210/game-pat.htmlhttp://www.fwi.co.uk/Articles/2006/11/03/99210/game-pat.html Game Paté Serves 6 -8 3 herby pork sausages 700g (1½ lb) pheasant thigh meat 2/3 woodcock intestines (optional) 110g (4oz) game or chicken liver 50g (2oz) butter Olive oil 2 onions 1 large clove of garlic 1 small glass of port 1 tablespoon of brandy 1 large egg 1 dessertspoon of redcurrant jelly A pinch of ground mace About a dozen rashers of streaky bacon Salt and freshly ground black pepper Heat half of the butter and a little oil in a large frying pan. Chop the onions and garlic finely and fry slowly until golden. Remove from the pan and place in a large bowl. Add the rest of the butter and turn up the heat a little. Quickly fry the pheasant meat and livers in batches so not to overcrowd the pan. Remove from the pan and add to the bowl. De-glaze the pan with the port and pour this on top of the pheasant and onion mixture, allow to cool. Remove the sausage skins and add the sausage meat to the bowl. Add the rest of the ingredients and mix well. Transfer to...Fri, 03 Nov 2006 09:00:00 GMThttp://www.fwi.co.uk/Articles/2006/10/06/100487/roast-partridge-on-toast.htmlhttp://www.fwi.co.uk/Articles/2006/10/06/100487/roast-partridge-on-toast.html Roast Partridge on Toast Serves 4 2 partridges 2 rashers of unsmoked streaky bacon 3 chicken or partridge livers A sprig of fresh thyme 1 clove of garlic 75g (3oz) butter 4 large slices of bread fried in oil Brandy Salt and freshly ground black pepper Preheat the oven to 220C (425F, Gas mark 7). Wrap each bird in the streaky bacon and season with salt and pepper. Roast the birds breast-side up for about 25 minutes. While the partridges are cooking, melt the butter in a pan and fry the livers. Finely chop the garlic and add it to the pan together with the thyme and seasoning. Lower the heat and stew the livers in the garlic butter for about 10 minutes. Mash the livers well with a fork. Spread the liver mixture on the fried toast. Cut the cooked partridges in half and lay on top. All the wonderful juices in the roasting pan can be reduced down with the help of a splash of brandy and a little stock if you have some, which can then be poured over the partridges. Fri, 06 Oct 2006 14:00:00 GMThttp://www.fwi.co.uk/Articles/2006/10/06/100485/quinces-baked-in-honey.htmlhttp://www.fwi.co.uk/Articles/2006/10/06/100485/quinces-baked-in-honey.html Quinces Baked in Honey Serves 4 4 quinces 110g (4oz) butter 8 teaspoons of local honey Water Preheat the oven to 150C (300F, Gas mark 2). Halve the unpeeled quinces, then remove the pips and core each half of quince. Arrange the halves in a roasting tray and place the butter and honey in each hollowed out quince. Pour three tablespoons of water into the tray, cover with foil and bake in the oven for at least two hours or until the quinces are soft. During the cooking spoon the dark buttery/honey sauce over the quinces. Delicious served with clotted cream. Fri, 06 Oct 2006 14:00:00 GMThttp://www.fwi.co.uk/Articles/2006/10/06/100486/roast-pheasant-with-cobnut-butter-and-a-cobnut-stuffing.htmlhttp://www.fwi.co.uk/Articles/2006/10/06/100486/roast-pheasant-with-cobnut-butter-and-a-cobnut-stuffing.html Roast Pheasant with Cobnut Butter and a Cobnut Stuffing Serves 4 2 pheasants 2 rashers of unsmoked streaky bacon 110g (4oz) shelled cobnuts 110g (4oz) softened butter A small glass of port For the stuffing 1 onion 110g (4oz) rindless, smoked streaky bacon 110g (4oz) celery Bunch of herbs, parsley and sage 2 eating apples 50g (2oz) shelled cobnuts 150g (6oz) wholemeal breadcrumbs Salt and pepper; oil 1 egg (optional) Lightly roast the cobnuts and then grind them up. Beat in the softened butter and stuff some of this flavoured butter under the breast skin of the pheasants. Preheat the oven to 200C (400F, Gas mark 6). Wrap each pheasant with bacon, season well and roast in the oven for 25-35 minutes depending on the size of the birds. To prepare the stuffing, finely chop the onion, bacon, celery and apples and fry until golden. Remove from the heat. Break up the cobnuts add these to the pan together with the breadcrumbs and chopped herbs. Add a little seasoning....Fri, 06 Oct 2006 10:00:00 GMThttp://www.fwi.co.uk/Articles/2006/09/01/97557/red-wine-and-pear-jellies.htmlhttp://www.fwi.co.uk/Articles/2006/09/01/97557/red-wine-and-pear-jellies.html Red Wine and Pear Jellies Serves 5 15 fl oz (3/4 pint) red wine 10 fl oz (1/2 pint) water# 75g (3oz) caster sugar 4 leaves of gelatine 2 ripe pears Cream (optional) First soak the gelatine in a bowl of cold water to soften. In a saucepan, heat half of the wine until it just begins to simmer, then stir in the sugar until dissolved. Take off the heat and stir in the softened gelatine until melted. Add the remaining wine and all the water. Peel and cut up the pears into cubes. Using wine glasses, divide the chopped pears into the glasses and pour over the red wine liquid. Put in the fridge overnight or until set. To serve, pour over a little cream for an Irish coffee look.Fri, 01 Sep 2006 15:00:00 GMThttp://www.fwi.co.uk/Articles/2006/09/01/97472/beef-in-beer.htmlhttp://www.fwi.co.uk/Articles/2006/09/01/97472/beef-in-beer.html Beef in Beer Serves 4 - 6 675g (1 lb) minced beef 2 garlic cloves 1 large onion 2 carrots 2 sticks of celery 2 teaspoons Worcestershire sauce 2 tablespoons tomato ketchup 1 tablespoon tomato puree 1 small bottle of beer Salt and freshly ground black pepper Oil for frying Peel and chop up finely all the vegetables. Heat a little oil in a large pan over a medium heat and fry all the vegetables, including the garlic, until tender and lightly coloured. Then increase the heat to high and add half of the mince. Fry briskly, stirring constantly until lightly browned. Scoop everything out on to a plate. Add the remaining mince to the pan and fry in the same way. When it is done, return the first batch to the pan along with the remaining ingredients. Bring to the boil and cover. Simmer gently stirring from time to time for about one-and-a-half hours, adding more beer if it gets too dry. Taste and adjust the seasoning. Serve with mashed or jacket potatoes or on pasta. Return...Fri, 01 Sep 2006 13:00:00 GMThttp://www.fwi.co.uk/Articles/2006/09/01/97546/pasta-with-sausages-onions-and-mustard.htmlhttp://www.fwi.co.uk/Articles/2006/09/01/97546/pasta-with-sausages-onions-and-mustard.html Pasta with Sausages, Onions and Mustard Serves 4 450g (1lb) sausages 2 large onions 4 tomatoes 2 tablespoons grain mustard 450g (1lb) pasta 275ml (half pint) chicken or vegetable stock Salt and freshly ground black pepper A tea cup of frozen peas (optional) Oil   Bring a large pan of water to the boil and throw in the pasta with a big pinch of salt. Cook until it is firm but tender. Meanwhile, cut the sausages into about 4 slices. Heat 2 tablespoons of oil in a large pan over a medium to high heat. Add the chopped sausages and cook until they just start to brown. Peel and cut the onions into rings then add to the pan with the sausages. Continue cooking for about 10 minutes, stirring to prevent the bottom of the pan from burning. By this stage the onions will have caramelised and turned golden. Add three-quarters of the stock, roughly chopped up tomatoes and frozen peas if using. Bring to the boil and cook until the sauce thickens. Stir in the mustard and add the...Fri, 01 Sep 2006 10:00:00 GMThttp://www.fwi.co.uk/Articles/2006/08/04/96944/smoked-trout-and-watercress-tart-with-horseradish-cream-reader-recipe-competition-starter-winner.htmlhttp://www.fwi.co.uk/Articles/2006/08/04/96944/smoked-trout-and-watercress-tart-with-horseradish-cream-reader-recipe-competition-starter-winner.html Smoked Trout and Watercress Tart with Horseradish Cream - Starter winner From Susie Carter, Winchester, Hampshire. Serves 6-8. For the pastry: 400g (14oz) wholemeal flour 200g (7oz) butter 1 egg yolk For the filling: 1 large onion 2 cloves of garlic 200g (7oz) hot-smoked trout A good handful of watercress, chopped 3 eggs 150ml (5fl oz) double cream 2 teaspoons garlic and horseradish mustard or creamed horseradish Butter for frying To decorate: 100ml (4fl oz) double cream 1 teaspoon garlic & horseradish mustard or creamed horseradish Rub the butter into the flour with a pinch of salt or use a food processor. When the mixture resembles fine breadcrumbs, add enough cold water to bind into a pliable dough. Rest in the fridge for 20 minutes, then roll out and line a 25cm diameter, loose-bottomed, deep flan tin. Prick all over with a fork, brush with the egg yolk and bake for 10 minutes at 180C (350F, Gas mark 4). Slice the onion and crush the garlic, fry in a...Fri, 04 Aug 2006 10:17:00 GMThttp://www.fwi.co.uk/Articles/2006/08/04/96945/seasonal-fruits-with-caramel-cream-reader-recipe-competition-pudding-winner.htmlhttp://www.fwi.co.uk/Articles/2006/08/04/96945/seasonal-fruits-with-caramel-cream-reader-recipe-competition-pudding-winner.html Seasonal Fruits with Caramel Cream – pudding winner From Nancy Taggart, Onchan, Isle of Man Serves 4. 110g (4oz) caster sugar 4 tablespoons of single cream 450g (1lb) summer berries Fresh mint to decorate Q Place the sugar in a small saucepan with 2 tablespoons of cold water. Heat gently until the sugar dissolves, then bubbles, turns brown and caramelises. Immediately add another 4 tablespoons of warm water. At this stage the mixture will splutter. Stir until evenly blended. Allow to cool slightly, then stir in the cream. In a bowl mix together the prepared fruits. Spoon a pool of caramel onto 4 plates, top with fruits and decorate with sprigs of mint. Serve any remaining caramel cream separately. Return to Reader Recipe CompetitionFri, 04 Aug 2006 09:00:00 GMThttp://www.fwi.co.uk/Articles/2006/08/04/96938/spicy-roast-lamb-reader-recipe-competition-main-course-winner.htmlhttp://www.fwi.co.uk/Articles/2006/08/04/96938/spicy-roast-lamb-reader-recipe-competition-main-course-winner.html Spicy Roast Lamb - main course – winner From Maryon Puttick, Bidborough, Kent Serves 6. Medium leg of British lamb – boned 100g (4oz) couscous Zest and juice of 1 lemon 1 handful of fresh coriander 1 tablespoon of coriander seeds 3 cardamon seeds 1 teaspoon sea salt 1 teaspoon black peppercorns 3 large cloves of garlic 2 tablespoon olive oil 1 teaspoon crushed chillies (optional) Preheat the oven to 190C (375F, Gas mark 5). Grind 2 cloves of garlic, peppercorns, sea salt, coriander and cardamon seeds into a paste. Place in a medium bowl with couscous, chopped fresh coriander and crushed chillies if using. Add zest and juice of the lemon, olive oil and 2 tablespoons of water to make a soft stuffing. Mix well. Place inside the leg of lamb and tie with string. Turn the joint over and slash with a sharp knife. Insert slices of garlic into slashes and season with salt and pepper. Cover with a sheet of oiled greaseproof paper and roast for approximately 2 hours or less...Fri, 04 Aug 2006 09:00:00 GMThttp://www.fwi.co.uk/Articles/2006/07/07/109670/raised-pork-pie.htmlhttp://www.fwi.co.uk/Articles/2006/07/07/109670/raised-pork-pie.html For a tin or dish of 1.5 litres (2½ pint) capacity, ideally a spring form deep cake tin. Serves 6-8. For the pastry: 100g (3½ oz) lard 100g (3½ oz) butter 200ml (7fl oz) water 550g (1lb 4oz) plain flour 2 eggs Salt Filling: 1 kg lean shoulder of pork 175g (6oz) fresh white bread crumbs Salt and freshly ground black pepper A combination of some or all of the following ground spices: Allspice, nutmeg, juniper, coriander (seed) 24 sage leaves 75ml (3fl oz) cold water Chop the lard and butter, place in a bowl. Bring the water to the boil and then pour over the fat. Place the flour and salt in another bowl, make a well in the centre and put in it the two eggs. When the butter and lard has melted start mixing it into the flour/egg mixture. Eventually combine all the ingredients into a dough. Line your chosen dish using three quarters of the pastry. Mould it into the tin with your hands. Mince the meat (I find it best to chop three quarters of the meat and...Fri, 07 Jul 2006 17:00:00 GMThttp://www.fwi.co.uk/Articles/2006/07/07/109672/lemon-tart.htmlhttp://www.fwi.co.uk/Articles/2006/07/07/109672/lemon-tart.html Serves 8 Equipment: 25cm (10 inch) loose based flan tin (1½ inch/25mm deep). For the pastry: 250g (9oz) plain flour 25g (1oz) icing sugar 110g (4oz) cold butter 1 egg plus 1 egg yolk For the filling: 2 lemons 3 eggs 275ml (½ pint) double cream 110g (4oz) caster sugar To make the pastry, put the flour, icing sugar and cold butter into a food processor and whiz until the mixture resembles breadcrumbs. Add the egg and egg yolk and mix until the mixture comes together. Allow to rest a little in the fridge. Preheat the oven to 180C (350F, Gas mark 4). Roll out the pastry and line the tin. Prick the base, line it with parchment paper and scatter with dry beans or ceramic equivalent. Bake blind for about 15 minutes and remove from the oven. Grate the zest from the lemons very finely and squeeze the juice. Place these in a bowl with the eggs and the sugar. Mix together then slowly add the cream. Transfer to a jug. Reduce the heat of the oven to 170C (325F, Gas mark...Fri, 07 Jul 2006 16:00:00 GMThttp://www.fwi.co.uk/Articles/2006/07/07/109673/crispy-battered-vegetables-and-herbs.htmlhttp://www.fwi.co.uk/Articles/2006/07/07/109673/crispy-battered-vegetables-and-herbs.html Serves 4-6 110g (4oz) plain flour 110g (4oz) cornflour 2 level teaspoons baking powder 400ml cold water Salt and freshly ground black pepper Vegetables/herbs: Choose a selection of the following: Courgette (with flowers if desired) Beetroot Fresh young broad beans in pods Small aubergine Sage, lovage, basil leaves Sunflower oil for deep frying To make the batter, put the dry ingredients into a bowl and mix in the cold water little by little until you have a batter about the thickness of double cream. Prepare the vegetables that you want to use, slicing the courgettes and beetroot thinly. Heat about 4cm of oil in a heavy-bottomed pan until a cube of bread sizzles in it. Dip the prepared vegetables and herbs in the batter a few at a time and deep fry for about 2 minutes until crisp, moving them around while they are cooking with a slotted spoon. Remove from the fat, drain on kitchen paper and season with salt. Arrange on a serving dish with the dipping...Fri, 07 Jul 2006 15:00:00 GMThttp://www.fwi.co.uk/Articles/2006/06/02/109674/gooseberry-chutney.htmlhttp://www.fwi.co.uk/Articles/2006/06/02/109674/gooseberry-chutney.html 900g (2lbs) green gooseberries, topped and tailed 350g (12oz) granulated sugar 1 large onion 1½ tablespoons black mustard seeds 200ml (7fl oz) white wine vinegar 1 heaped teaspoon of salt 2 crushed cloves of garlic A good pinch of cayenne pepper A lump of fresh ginger, walnut size Peel and grate the onion and ginger. Place all the ingredients except the salt in a large stainless steel pan. Bring it to the boil, giving it a good stir. Cook gently for about an hour and half until the gooseberries are soft and the chutney thickens, stirring from time to time, take off the heat. Finally add most of the salt, taste and add more if needed, give it a good stir. Spoon into warm, sterilised jars and seal immediately.Fri, 02 Jun 2006 17:00:00 GMThttp://www.fwi.co.uk/Articles/2006/06/02/109676/baked-gooseberry-custard.htmlhttp://www.fwi.co.uk/Articles/2006/06/02/109676/baked-gooseberry-custard.html Serves 3-4 570ml (1 pint) whole milk 1 large egg 3 tablespoons caster sugar 700g (1½lb) green gooseberries, topped and tailed Pour the milk in a bowl and whisk in the whole egg. Add two tablespoons or more of sugar to taste. If you want individual portions then place some gooseberries at the bottom of each ramekin and sprinkle with sugar or use a pie dish and again place the gooseberries at the bottom. (Reserve some gooseberries). Pour over the milk mixture, cover loosely with foil and place in your coolest oven (85C) overnight. In the morning take the gooseberry custard out of the oven you will find that it has sunk, due to the long, slow cooking. Leave in the fridge until you require to eat them. For serving and good presentation, finely slice some reserved gooseberries and place on the top. Sprinkle with sugar and put under a grill to caramelise. Delicious served with cream.Fri, 02 Jun 2006 15:00:00 GMThttp://www.fwi.co.uk/Articles/2006/06/02/109675/ham-hock-terrine.htmlhttp://www.fwi.co.uk/Articles/2006/06/02/109675/ham-hock-terrine.html You will need a 1.2 litre (2 pint) capacity terrine or loaf tin Ingredients for boiling the ham: 3 small ham hocks, preferably smoked 1 litre (1¾ pints) cider 10 whole black pepper corns 3 bay leaves 2 crushed cloves of garlic Ingredients for the terrine filling: 150g (5oz) good quality, finely sliced smoked pancetta or Parma ham 2 leaves of gelatine Zest of 1 lemon 110g (4oz) capers A bunch of parsley Freshly ground black pepper Preheat the oven to 140C (275F, Gas mark 1). Place the ham hocks in a pan large enough for them to just fit in. Pour over the cider and add the peppercorns, bay leaves and crushed cloves of garlic. If you are not using smoked ham hocks, then add two teaspoons of salt to the pan. Bring to the boil and cook slowly for four hours in the oven. When it is cooked, cool it down enough to be able to handle the meat. Carefully pick off all the meat, leaving behind any sinew and bones and excess fat. Finely chop the meat and put in a large...Fri, 02 Jun 2006 13:00:00 GMThttp://www.fwi.co.uk/Articles/2006/05/16/94630/sorrel-and-herb-tarts-with-melted-goats-cheese.htmlhttp://www.fwi.co.uk/Articles/2006/05/16/94630/sorrel-and-herb-tarts-with-melted-goats-cheese.html Visit the Food Miles Campaign site... Wild sorrel is plentiful now. So, if you haven’t got any of this herb in the garden, look out for the long thin leaves – they look like mini dock leaves and you’ll find them sheltered under long grass. The lively and lemony flavour goes well with the spinach and goat’s cheese. This tart makes a wonderful summer’s lunch with salad leaves from the garden or as a starter for dinner. Makes 6 individual tarts or 1 large tart. For the pastry: 225g (8oz) plain flour 150g (5oz) butter 1 egg Filling: 250g (9oz) young spinach leaves 50g (2oz) sorrel A small bunch each of parsley, basil, chives and tarragon 2 eggs 300ml (½ pint) single cream Salt and pepper, garlic and nutmeg 3 ‘Capricorn’ goat’s cheese or 300g (10oz) of your local goat’s cheese Preheat the oven to 170C (325F, Gas mark 3). For the pastry, rub the butter into the flour and bind with the egg, then allow it to rest for half an hour. Roll out the pastry and line six...Tue, 16 May 2006 09:00:00 GMThttp://www.fwi.co.uk/Articles/2006/05/16/94631/lamb-chops-with-fried-mint-and-summer-vegetables.htmlhttp://www.fwi.co.uk/Articles/2006/05/16/94631/lamb-chops-with-fried-mint-and-summer-vegetables.html Visit the Food Miles Campaign site... Nothing could be more English than a lamb chop especially when it is served with asparagus, new potatoes and the first peas, broad beans and young carrots. I have just discovered this way of deep frying battered herb leaves – it’s delicious. Try cooking lovage and sage leaves for pork recipes. Serves 4. 4-6 lamb chops A little oil for brushing Vegetable oil for deep frying A handful of mint sprigs Vegetables: (choose any combination or just one or two) New potatoes Asparagus, trimmed Broad beans, shelled Carrots Butter For the Batter: 4 tablespoon of cold water 25g (1oz) plain flour 25g (1oz) cornflour 1 level teaspoon baking powder Salt and freshly ground black pepper Preheat about 8cm of oil in a heavy-bottomed saucepan to about 170C or so that a piece of bread turns golden brown in it in 1-2 minutes. Mix all the ingredients for the batter with a whisk. Dip the mint sprigs in the batter and deep fry for about 2...Tue, 16 May 2006 09:00:00 GMThttp://www.fwi.co.uk/Articles/2006/05/16/94632/gooseberry-meringue-pudding.htmlhttp://www.fwi.co.uk/Articles/2006/05/16/94632/gooseberry-meringue-pudding.html Visit the Food Miles Campaign site... I came across this recipe in a very old family collection of recipes. The idea reminds me of baked Alaska but without the ice cream. The sweetness of the meringue takes the edge off the tartness of the gooseberries. It is also a good way of using up left over sponges. Serves 6 1 plain sponge cake, or similar 900g (2lbs) green gooseberries 225g (8oz) caster sugar For the meringue: 2 egg whites 2 tablespoons caster sugar Prepare the gooseberries by topping and tailing. Place them in a saucepan with a little water and sugar. Cook gently until the fruit is pulped. Cut the sponge into thick rounds and put a round at the bottom of a pudding basin (1.5 litre capacity). Cover with a layer of hot stewed gooseberries, then a second layer of cake until the dish is full. Cover the filled basin with a saucer and a weight, and leave to get cold. Preheat the oven to 170C (325F, Gas mark 3). Whisk the egg whites until they form stiff peaks. Add...Tue, 16 May 2006 09:00:00 GMThttp://www.fwi.co.uk/Articles/2006/05/05/94626/asparagus-tart.htmlhttp://www.fwi.co.uk/Articles/2006/05/05/94626/asparagus-tart.html About 2 bunches of asparagus 1 packet of ready-made puff pastry 1 small onion A little butter Salt and pepper Olive oil Bring a large pan of salted water to the boil. Trim the woody ends off the asparagus. Drop the asparagus into the boiling water and cook for about 8-10 minutes, or until the base of the stems are just tender. Drain well. Preheat the oven to 200C (400F, Gas mark 6). Finely chop up the onion and sauté in a little butter until softened. Cut the asparagus spears to about 10cm in length, reserve for later. Put all the trimmed pieces of cooked asparagus in a food processor together with the onion. Process until finely chopped (this can be done by hand), season with salt and pepper. Roll out the pastry thinly to about 30cm x 15cm (you will have more pastry than you need). Place on a baking sheet and then spread the asparagus “stuffing” on to the pastry leaving a border around the edge. Arrange the reserved spears of asparagus on top. ...Fri, 05 May 2006 09:00:00 GMThttp://www.fwi.co.uk/Articles/2006/05/05/94627/asparagus-mousse.htmlhttp://www.fwi.co.uk/Articles/2006/05/05/94627/asparagus-mousse.html You will need 6 individual moulds, preferably metal (100ml) 200g (7oz) trimmed asparagus plus extra tips for decorating 400ml (14fl oz) double cream 2 teaspoons of fresh tarragon 4 eggs; Salt and white pepper Preheat the oven to 170C (325F, Gas mark 3). Butter each mould and place a disc of greaseproof paper in the bottom. Bring a pan of salted water to the boil and drop in just the trimmed asparagus into the boiling water for about 8 minutes, or until just tender. Drain well. Simmer the cream until thickened slightly and season with a little salt and white pepper. Cut up the asparagus into small chunks, add to the cream and the tarragon and purée in a food processor or liquidiser until smooth. Beat the eggs lightly, then pour the asparagus cream on to them. Strain through a fine sieve. Lightly grease the moulds and stand them in a baking dish. Pour mixture into each mould and pour boiling water into the baking dish to half way up the sides of the...Fri, 05 May 2006 09:00:00 GMThttp://www.fwi.co.uk/Articles/2006/05/05/94628/asparagus-in-breadcrumbs.htmlhttp://www.fwi.co.uk/Articles/2006/05/05/94628/asparagus-in-breadcrumbs.html About 700g (1lb) asparagus 2 eggs 110g (4oz) white or brown breadcrumbs 50g (2oz) freshly grated Parmesan cheese Oil or dripping for frying Bring a large pan of salted water to the boil. Trim the woody ends off the asparagus. Drop the asparagus into the boiling water and cook for 8-10 minutes or until the bases of the stems are just tender. The cooking times vary, depending on the thickness, variety and age of the asparagus. Drain well and leave to cool. Mix together the breadcrumbs and Parmesan cheese. Beat the eggs together and pass through a sieve, this removes any congealed egg white. Dip each piece of asparagus in egg and then in the breadcrumb and cheese mix. Leave the base of the asparagus un-dipped. Repeat this process so that you have two layers of breadcrumbs on each asparagus spear. Heat the oil or dripping in a frying pan, making sure you have at least cm deep of oil. When hot, fry the asparagus until they are golden. Drain on...Fri, 05 May 2006 09:00:00 GMThttp://www.fwi.co.uk/Articles/2006/05/05/94629/beech-leaf-liqueur-noyau.htmlhttp://www.fwi.co.uk/Articles/2006/05/05/94629/beech-leaf-liqueur-noyau.html Pack a glass jar full of young spring beech leaves, then fill up with gin. Cover and leave for at least 3 weeks. Three weeks later, strain off the gin (which has changed to a dirty colour). To every 570ml (1 pint) of gin allow 250g (9oz) caster sugar which has been dissolved in 275ml ( pint) of boiling water. Mix well and add a tablespoon of brandy if you wish and cork. Fri, 05 May 2006 09:00:00 GMThttp://www.fwi.co.uk/Articles/2006/04/07/109677/spring-greens-with-leeks-and-spices.htmlhttp://www.fwi.co.uk/Articles/2006/04/07/109677/spring-greens-with-leeks-and-spices.html Serves 6 2 heads of spring greens 1 leek 4 teaspoons of coriander seeds 1in piece of fresh root ginger Soy sauce Olive oil Salt and pepper Cut the base off each cabbage and slice the leaves in half lengthways then shred thinly. Thinly slice the leek. Crush the coriander seeds. Heat a little olive oil in a large pan. When it is almost smoking, toss in the cabbage and leeks - you may need to do this in batches. Cook over a medium heat for a minute then add the crushed coriander seeds and grated ginger. Fry for another few minutes, stirring and turning the vegetables constantly until the cabbage is tender. Lastly, add a little soy sauce and seasoning.Fri, 07 Apr 2006 17:00:00 GMThttp://www.fwi.co.uk/Articles/2006/04/07/109678/mint-salsa.htmlhttp://www.fwi.co.uk/Articles/2006/04/07/109678/mint-salsa.html Serves 4-6 A small bunch each of fresh flat-leaf parsley and mint 2 tablespoons of capers, rinsed 2 teaspoon of Dijon mustard 100ml (4fl oz) good olive oil A little salt and freshly ground black pepper Place all the ingredients except the oil into a food processor and process to a purée. Pour in the olive oil until you have a thick, amalgamated sauce. Taste for seasoning and adjust if necessary.Fri, 07 Apr 2006 16:00:00 GMThttp://www.fwi.co.uk/Articles/2006/04/07/109679/fudge-fingers.htmlhttp://www.fwi.co.uk/Articles/2006/04/07/109679/fudge-fingers.html Serves plenty! 200g (7oz) caster sugar 350g (12oz) butter 4 tablespoons of golden syrup 1 tin of condensed milk 400g packet of digestive biscuits, crushed 175g (6oz) good quality milk chocolate Grease a 30cm x 22cm tin well. Melt the butter, syrup, sugar and condensed milk in a heavy-based saucepan. Simmer very gently for about 7 minutes, stirring all the time until the mixture becomes a golden colour and has got slightly thicker. Be aware, if you don't stir all the time the bottom will burn quickly. Mix in the biscuit crumbs and spread in the greased tin. When cool, cover with melted chocolate. Don't make yourself sick by eating too much!Fri, 07 Apr 2006 15:00:00 GMThttp://www.fwi.co.uk/Articles/2006/04/07/93814/roast-saddle-of-lamb.htmlhttp://www.fwi.co.uk/Articles/2006/04/07/93814/roast-saddle-of-lamb.html Serves 6-8, depending on the size of lamb/hogget 1 saddle of lamb, boned if desired 2 cloves of garlic 6 sprigs of rosemary Salt and freshly ground black pepper Oil Preheat the oven to 190C (375F, Gas mark 5). If you have a boned saddle, put slivers of garlic and sprigs of rosemary down the middle between each loin then roll and tie up. Alternatively, if you have a whole saddle, rub with garlic and make slits near the bone for the garlic and rosemary. Season with salt and pepper and brush all over with oil. Cook in the oven for at least 45 minutes or more depending on the size. For a hogget-sized boned saddle cook for 60-90mins. Take the joint out of the oven and let it rest for 15-20 minutes before serving.Fri, 07 Apr 2006 00:00:00 GMThttp://www.fwi.co.uk/Articles/2006/03/03/94151/scotch-broth.htmlhttp://www.fwi.co.uk/Articles/2006/03/03/94151/scotch-broth.html 1 breast of lamb or mutton 1 neck of lamb or mutton 2 large carrots 2 large leeks 2 potatoes 1 small swede or 2 turnips 2 ribs of celery 1 peeled onion spiked by 3 cloves 2 heaped tablespoons of pearl barley 2 bay leaves 3 sprigs of thyme 2 teaspoons of salt 2 tablespoons of chopped parsley Freshly ground white pepper Remove as much of the fat as possible from the meat and cut the neck into four thick slices and cut the breast into pieces to fit in the pot. Put into a large pot and add just enough water to cover the meat together with the bay leaves, thyme and two teaspoons of salt, bring to the boil and simmer very gently for 1 hours, skimming from time to time. This may also be done in a low oven. Meanwhile, prepare the vegetables and cut them all, except the onion, into roughly 1cm (in) dice. Once the meat has been slowly cooked for 1 hours, add all the diced vegetables plus the onion and pearl barley and simmer for a further 25 minutes or...Fri, 03 Mar 2006 09:00:00 GMThttp://www.fwi.co.uk/Articles/2006/03/03/94152/marmalade-bread-and-butter-pudding.htmlhttp://www.fwi.co.uk/Articles/2006/03/03/94152/marmalade-bread-and-butter-pudding.html 275ml ( pint) milk 275ml ( pint) double cream About 8 medium slices of good quality white bread Seville orange marmalade Softened butter for spreading 2 large eggs; 1 egg yolk 110g (4oz) sugar Butter a 1.2-litre (2 pint) baking dish. Whisk the eggs, extra yolk and sugar together in a bowl. Put the milk and cream in a saucepan and bring slowly to a simmer. Remove from the heat then add to the egg mixture, whisking to make a smooth custard sauce. Remove the crusts from the bread, spread with butter and generously with marmalade. Sandwich together and cut them across to make triangles. Arrange in the dish. Sieve the egg custard sauce carefully over the bread and leave it to soak into the bread for 20 minutes or so. Preheat the oven to 170C (325F, Gas mark 3). Place the dish in a roasting tray and pour in hot water to come halfway up the sides of the baking dish. Bake for 45 minutes or until the pudding is just firm. Serve warm with a dusting of...Fri, 03 Mar 2006 09:00:00 GMThttp://www.fwi.co.uk/Articles/2006/03/03/94153/curried-leek-and-parsnip-cakes.htmlhttp://www.fwi.co.uk/Articles/2006/03/03/94153/curried-leek-and-parsnip-cakes.html 2 leeks 25g (1oz) butter About 275g (10oz) peeled parsnips About 150g (5oz) peeled potatoes 1 teaspoon curry powder Salt and freshly ground black pepper Dripping or oil for frying Plain flour for dusting Chop the leeks very finely. Heat the butter in a pan and add the leeks, cook slowly until softened and beginning to colour. Add the curry powder and continue cooking for a minute, stirring all the time. Season well. Roughly chop the parsnips and potatoes and cook them in salted water until tender. Drain well until completely dry. Mash and season. Mix the curried leeks thoroughly with the parsnip/potato purée until smooth. When they are cool enough to handle, form into cakes. When ready to serve, lightly flour the cakes and fry in a little dripping or oil for about 3-4 minutes on each side until golden brown. Fri, 03 Mar 2006 09:00:00 GMThttp://www.fwi.co.uk/Articles/2006/02/08/92213/jerusalem-artichokes-with-bacon-and-scallops.htmlhttp://www.fwi.co.uk/Articles/2006/02/08/92213/jerusalem-artichokes-with-bacon-and-scallops.html 8 fresh scallops 5 medium Jerusalem artichokes 2 rashers of smoked back bacon Oil Salt and freshly ground black pepper Simmer the unpeeled artichokes in lightly salted water until just cooked but not soft and mushy. When they have cooled off, peel them (I find this way round they are easier to peel). Then slice them in rounds, approximately the same size as the scallops. Heat a little oil in a frying pan and fry the artichokes until they are golden and crisp, you may need to do this in batches. Once they are all cooked, keep them in a warm place. Cut up the bacon into strips and in the same pan fry over a high heat until golden and crisp. Scoop out with a slotted spoon letting as much fat as possible to drain back into the pan. To cook the scallops, heat the same pan with the bacon fat. Once the pan is almost smoking add the scallops, cook for 1-1 1/2 minutes and then turn them over. They should be a rich golden colour. Once turned, cook for a...Wed, 08 Feb 2006 09:00:00 GMThttp://www.fwi.co.uk/Articles/2006/02/08/92217/blood-orange-souffle.htmlhttp://www.fwi.co.uk/Articles/2006/02/08/92217/blood-orange-souffle.html You need 4 individual souffl dishes Juice and zest of 3-4 blood oranges (200ml juice) 20g (¾ oz) cornflour 3 eggs 60g (2½ oz) caster sugar A little butter, plus extra caster sugar Chill the souffl dishes. Preheat the oven to 200C (400F, Gas mark 6). Brush the lip and inside of the souffl dishes with a little melted butter and coat with a little caster sugar. Mix the cornflour with a little of the juice to make a paste. Boil the remaining juice and whisk into the cornflour paste. Once cooled down, beat in the egg yolks and orange zest. Whisk the egg whites with the caster sugar until just holding their shape. You want a creamy consistency. Carefully fold into the cooled egg yolk mixture and spoon into the prepared souffle dishes. Stand the dishes in a shallow pan of hot water and cook in the oven for about 20 minutes until fully risen. Serve immediately.Wed, 08 Feb 2006 09:00:00 GMThttp://www.fwi.co.uk/Articles/2006/02/08/92543/jills-rabbit-pie.htmlhttp://www.fwi.co.uk/Articles/2006/02/08/92543/jills-rabbit-pie.html You will need a deep pie dish of about 1.25 litre (2pt) capacity, ideally enamelled 1 rabbit, skinned and gutted 2 leeks or 1 onion 225g (8oz) smoked bacon, or a small ham hock Zest of ½ lemon 50g (2oz) butter 40g (1½ oz) plain flour 570ml (1 pint) of stock from cooking the rabbit 2 tablespoons cream Salt and freshly ground black pepper 275g (10oz) shortcrust pastry 1 beaten egg Simmer the rabbit gently with the bacon or ham hock in water (just enough to cover the meat) until tender. Wild rabbit will take longer than domesticated to cook, approximately 1½ hours or longer. When cooked, save the cooking liquor for the sauce. Once the rabbit is cool enough to handle, strip the meat from the rabbit bones and tear into bite-sized pieces. Chop up the bacon. Make a white sauce, melt the butter in a pan. Once melted, add the flour, stir and cook for a few minutes, then add the cooking liquor a little at a time, stirring as it is added. You will need 570ml...Wed, 08 Feb 2006 09:00:00 GMThttp://www.fwi.co.uk/Articles/2006/01/06/92544/roasted-roots-soup.htmlhttp://www.fwi.co.uk/Articles/2006/01/06/92544/roasted-roots-soup.html 1kg a mixture of carrots, parsnips and turnips 3 cloves of garlic 4 sprigs of rosemary and thyme 1 large onion Olive oil Butter Salt and freshly ground black pepper Preheat the oven to 200C (400F/Gas mark 6). Peel the root vegetables, chopping the medium-sized carrots and parsnips in half and bigger ones into large pieces. Chop the turnip into similar size pieces. Parboil for a few minutes and drain. Put them into a roasting tin, drizzle a little olive oil and/or butter over them. Peel the garlic cloves and add them to the tin together with the herbs. Roast the roots in the oven for about 30 minutes, or until the roots are beginning to caramelise on the outside and are tender inside. Chop up the onion. Heat a little butter in a pan and cook the onion until soft. Add the roasted roots and cover with water or stock. Season and cook for about 5-10 minutes, and then puree. You may need to add extra liquid to thin the soup down. Taste to check...Fri, 06 Jan 2006 09:00:00 GMThttp://www.fwi.co.uk/Articles/2006/01/06/92547/osso-buco.htmlhttp://www.fwi.co.uk/Articles/2006/01/06/92547/osso-buco.html Approximately 900g (2lb) shin of veal, cut in pieces 3 carrots 2 sticks of celery 1 large onion 2 cloves of garlic 1 tablespoon of flour 5fl oz (¼ pint) dry white wine 275ml (½ pint) stock 1 x 400g tinned tomatoes 1 sprig of fresh rosemary Grated rind of ½ lemon Salt and freshly ground black pepper Butter, and a little sugar Coat the pieces of veal in a little seasoned flour. Heat the butter in a pan and brown the pieces of veal, try not to crowd the pan and place in a casserole. Add the chopped vegetables and chopped garlic into the same pan and cook until softened. Transfer to the casserole and add the remaining ingredients. Season well, add a pinch of sugar and bring to the boil. Simmer gently for about 2 hours until the meat is tender. By the end of the cooking time the sauce should be fairly thick. If it is on the watery side, take a couple of tablespoons of the vegetables, puree and return to the pan. Like any stew that has vegetables, if...Fri, 06 Jan 2006 09:00:00 GMThttp://www.fwi.co.uk/Articles/2006/01/06/92548/veal-capers-and-tomato-pasta.htmlhttp://www.fwi.co.uk/Articles/2006/01/06/92548/veal-capers-and-tomato-pasta.html 450g (1lb) veal escapoles 700g (1½ lb) pasta 2 large tomatoes 2 tablespoons capers 2 tablespoons chopped parsley 150g (5oz) Parmesan cheese Salt and pepper Oil Cook the pasta in boiling water until al dente. Cut the veal into thin strips. In a hot pan, fry the strips of veal in a little oil and season with salt and pepper. Chop the tomatoes very finely and add this to the pan together with the capers and parsley, heat through and then add this to the drained cooked pasta. Finally add grated parmesan cheese, taste for seasoning and serve.Fri, 06 Jan 2006 09:00:00 GMThttp://www.fwi.co.uk/Articles/2005/11/04/92673/wild-duck-with-a-citrus-sauce.htmlhttp://www.fwi.co.uk/Articles/2005/11/04/92673/wild-duck-with-a-citrus-sauce.html 2 wild ducks 5 rashers of streaky smoked bacon 2 large onions 2 cloves of garlic 150ml (¼ pint) white wine 1 orange 2 lemons 1 tablespoon of marmalade Salt and freshly ground black pepper Oil Preheat the oven to 230C (450F/Gas mark 8). Season the ducks well. Roast them in the oven for about 15 minutes until well browned. Take out of the oven and set aside. Reduce the oven to 170C (325F/Gas mark 3). Chop up the bacon, onions and garlic. Heat a little oil in a casserole, large enough to hold the two ducks and fry the bacon, onions and garlic until soft. Chop up the lemons and orange, keeping the peel on but removing any pips and add this to the casserole together with the marmalade and wine. Add the ducks breast-side-down, season and bring to a boil, simmer gently and transfer to the oven for at least 30-40 minutes, until the duck is perfectly tender. Taste to adjust the sweet and sour taste. Delicious served with mash potato.  Fri, 04 Nov 2005 09:00:00 GMThttp://www.fwi.co.uk/Articles/2005/11/04/92674/mushroom-and-lentil-soup-with-a-pastry-lid.htmlhttp://www.fwi.co.uk/Articles/2005/11/04/92674/mushroom-and-lentil-soup-with-a-pastry-lid.html You will need 4 "lion" type deep soup bowls if you serve it with a pastry lid. 150g (5oz) Puy lentils 225g (8oz) wild mushroom selection (if not available, use a mixture of fresh chestnut mushrooms and dried ceps) 1 onion 2 cloves of garlic 1 large potato Salt and freshly ground black pepper 50g (2oz) butter A sprig of thyme 250g (9oz) ready made puff pastry Peel and chop the onion and garlic and cook gently in the butter. Chop the mushrooms. Peel and dice the potato. Add these to the onions along with the thyme, lentils and 600ml (1 pint) of water and continue cooking gently, covered with a lid. When the potato and lentils are cooked, liquidise briefly still keeping the soup chunky. Taste to check the seasoning and consistency. For the pastry lid Preheat the oven to 180C (350F/Gas mark 4). When the soup has cooled, cut the pastry into four pieces and roll each piece out bigger than the size of the soup bowl rim and 5mm in thickness. Cut the...Fri, 04 Nov 2005 09:00:00 GMThttp://www.fwi.co.uk/Articles/2005/11/04/92675/prune-and-lemon-tart.htmlhttp://www.fwi.co.uk/Articles/2005/11/04/92675/prune-and-lemon-tart.html You will need a flan tin 8-10 inches diameter. For the pastry: 175g (6oz) plain flour 85g (31/2oz) butter 1 teaspoon icing sugar 1 egg For the filling: 14 prunes, stoned 150ml (¼ pint) milk 150ml (¼ pint) double cream 1 egg Zest of a lemon 3 tablespoons of ground almonds Caster sugar Make the pastry by the usual sweet crust pastry method and line the flan tin with it. Preheat the oven to 180C (350F/Gas mark 4). Chop the prunes up and make a layer on the uncooked pastry. Whisk together the milk, cream, egg, lemon zest and ground almonds. Spoon over the prunes. Sprinkle with a good layer of caster sugar. Bake in the oven for 30-40 minutes until set and golden brown. Delicious served with fresh cream or custard.Fri, 04 Nov 2005 09:00:00 GMThttp://www.fwi.co.uk/Articles/2005/10/07/92822/stuffed-butternut-squash-with-sweet-pepper-sauce.htmlhttp://www.fwi.co.uk/Articles/2005/10/07/92822/stuffed-butternut-squash-with-sweet-pepper-sauce.html 2 medium butternut squashes 225g (8oz) ready-made puff pastry 1 large onion 110g (4oz) smoked streaky bacon (optional) 3 ribs of celery A small bunch of mixed fresh herbs 10 dried apricots (pre-soaked variety) 110g (4oz) wholemeal breadcrumbs Salt and freshly ground black pepper Olive oil 1 egg yolk For the sauce: 1 onion, chopped 2 cloves of garlic 2 large red peppers 4 ripe tomatoes A few drops of red wine vinegar 1 tablespoon of oil Preheat the oven to 200C (400F/gas mark 6). Peel the squash and cut through it separating the straight end from the bulbous end. Cut the straight end into wedges and the bulbous end in half through the circumference. Remove the seeds. You will now have four pieces of squash with a natural well in them and several wedges. Brush them all with olive oil, season and roast in a hot oven for about 25 minutes, or until just cooked. Allow them to cool. To make the stuffing, chop the onion, celery and bacon and fry in...Fri, 07 Oct 2005 09:00:00 GMThttp://www.fwi.co.uk/Articles/2005/06/10/87861/elderflower-cheesecake-with-a-compote-of-gooseberries.htmlhttp://www.fwi.co.uk/Articles/2005/06/10/87861/elderflower-cheesecake-with-a-compote-of-gooseberries.html 175g (6oz) digestive biscuits 110g (4oz) butter 500g (18oz) cream cheese 3 large eggs 2 tablespoons of elderflower cordial 75g (3oz) caster sugar Preheat the oven to 180C (350F/Gas 4). To make the base, melt the butter and crush the biscuits into crumbs. Combine them together and press down onto the bottom of a well buttered 20cm (8in) spring form tin. Beat the cream cheese and add the eggs one at a time, and then add the sugar and elderflower cordial until well combined. Pour over the biscuit base and bake in the oven, bottom shelf for 1 hour or until set. Cool in the tin before releasing the sides of the tin. Fri, 10 Jun 2005 17:01:00 GMThttp://www.fwi.co.uk/Articles/2005/06/10/87859/salmon-with-a-tarragon-sauce.htmlhttp://www.fwi.co.uk/Articles/2005/06/10/87859/salmon-with-a-tarragon-sauce.html 2 x 150g (5oz) salmon fillets Salt and freshly ground black pepper Olive oil For the Sauce: 2 tablespoon tarragon vinegar 20 young tarragon leaves 50ml (2fl oz) vermouth (like Dry Martini or Noilly Prat) 1 teaspoon Dijon mustard 25g (1oz) butter 150ml ( pint) double cream Salt and freshly ground black pepper To make the sauce, reduce the vinegar to virtually nothing in a pan then pour in the vermouth. Whisk in the mustard, bring to the boil then pour in the cream. Bring to the boil, and whisk in the butter and tarragon leaves. Finally season the sauce to taste. Meanwhile, season the salmon and fry in a little oil for about three minutes on each side. To serve, pour the sauce into the centre of a warm plate and place the salmon on top. Delicious served with new potatoes and a salad.Fri, 10 Jun 2005 16:50:00 GMThttp://www.fwi.co.uk/Articles/2005/06/09/87860/compote-of-gooseberries.htmlhttp://www.fwi.co.uk/Articles/2005/06/09/87860/compote-of-gooseberries.html 150ml ( pint) water 175g (6oz) caster sugar 1 elderflower head 700g (1 lb) gooseberries Top and tail the gooseberries and set aside. Make a syrup with the sugar and water and add the elderflower head. Stir in the prepared gooseberries and simmer for five minutes. Remove from the heat and allow to cool. Serve with the elderflower cheesecake.Thu, 09 Jun 2005 16:57:00 GMThttp://www.fwi.co.uk/Articles/2004/05/12/14643/smoked-fish-terrine-with-a-horseradish-sauce.htmlhttp://www.fwi.co.uk/Articles/2004/05/12/14643/smoked-fish-terrine-with-a-horseradish-sauce.html 200g (7oz) undyed smoked haddock, skinned 200g (7oz) smoked salmon slices 250g (9oz) smoked trout fillet 150g (5oz) hot smoked salmon 150g (5oz) smoked mackerel fillet 300ml (10fl oz/ pt) milk 300ml (10fl oz) double cream 3 sheets of gelatine Small bunch of fresh dill Nutmeg Freshly ground black pepper • For the sauce: 150ml (5fl oz) double cream 1 teaspoon Dijon mustard 1 teaspoon good quality horseradish sauce This needs to be made 24 hours before serving. Lightly oil a litre terrine dish and line it with a single sheet of parchment paper. This helps when turning out the terrine. Cut the smoked haddock into strips and poach gently in the milk until just cooked. Reserve the poaching milk for the sauce. Line the terrine with the smoked salmon slices leaving some hanging over the sides to fold over the completed terrine. Set aside. Soften the gelatine in cold water. Place the smoked trout in a food processor with a little freshly grated nutmeg...Wed, 12 May 2004 00:00:00 GMThttp://www.fwi.co.uk/Articles/2004/05/12/14644/seared-steak-salad-with-barley-grapes-and-sumac.htmlhttp://www.fwi.co.uk/Articles/2004/05/12/14644/seared-steak-salad-with-barley-grapes-and-sumac.html 110g (4oz) pearl barley 3 steaks – sirloin or rump 2 teaspoons sumac or juice of lemon 2 handfuls fresh flat-leaf parsley 700g (1lb) white grapes Olive oil Salt and freshly ground black pepper • For the dressing: 1 tablespoons red wine vinegar 5 tablespoons good olive oil 3 teaspoons of sumac or juice of a lemon A pinch of freshly ground coriander seeds Simmer the pearl barley in one litre of water for about 40 minutes or until tender. Drain and set aside to cool. Rub the sumac (or lemon juice) into the steaks and drizzle with a little oil. Leave to marinate for about an hour. To make the dressing, blend all the ingredients together and season with salt and pepper. When you are ready to cook the steak, heat the grill or barbecue until very hot. Grill for 2-3 minutes on each side, a little longer if you like your steak well done. Season with salt as the meat is turned. Remove from the heat and set aside to rest for a minute while you assemble the...Wed, 12 May 2004 00:00:00 GMThttp://www.fwi.co.uk/Articles/2004/04/05/14288/william-verralls-baked-eggs.htmlhttp://www.fwi.co.uk/Articles/2004/04/05/14288/william-verralls-baked-eggs.html 25g (1oz) butter 8 spring onions, finely chopped 2 tablespoons fresh parsley, finely chopped 6 large eggs 275ml ( pt) double cream Juice of 2 oranges Juice of 2 lemons Salt and fresh ground black pepper To serve: freshly grated nutmeg Preheat the oven to 170C (325F/Gas 3). Butter the bottom of six individual ramekin dishes or you can bake the eggs in one larger shallow ovenproof dish. Sprinkle chopped onions and parsley in the bottom or each ramekin dish. Carefully break an egg into each one. Mix the cream and citrus juices, season generously and pour over each egg. (You may have a little of the cream surplus, depending on the size of dishes). Dust lightly with nutmeg and bake in the oven for about 15 minutes or until the whites of the eggs are just set. Serve with toasted brown bread.Mon, 05 Apr 2004 00:00:00 GMThttp://www.fwi.co.uk/Articles/2004/04/05/14290/easter-biscuits.htmlhttp://www.fwi.co.uk/Articles/2004/04/05/14290/easter-biscuits.html 110g (4oz) butter, softened 75g (3oz) golden caster sugar 1 egg yolk 150g (5oz) plain flour 50g (2oz) cornflour 1 teaspoon mixed spice 50g (2oz) currants 2 tablespoon milk • For the icing and decoration: 2 tablespoons freshly squeezed lemon juice Sifted icing sugar Crystallised spring flowers Preheat the oven to 200C (400F/Gas 6). Lightly grease two large baking trays. Cream together the butter and sugar in a bowl until light. Beat in the egg yolk. Sift in the flour and mixed spice and mix well. Add the currants and enough milk to make a soft dough. Knead the mixture lightly on a lightly floured surface and roll out to 5mm (1/4 in) thick. Cut into rounds using a 6cm fluted cutter. Carefully transfer to the baking trays. Bake for about 10 minutes or until lightly golden. Transfer to a wire rack and leave to cool. To make the icing, gradually beat a little icing sugar into the lemon juice until you have a consistency that will spread over the...Mon, 05 Apr 2004 00:00:00 GMThttp://www.fwi.co.uk/Articles/2004/04/05/14291/crystallised-spring-flowers.htmlhttp://www.fwi.co.uk/Articles/2004/04/05/14291/crystallised-spring-flowers.html 1 egg white, beaten lightly Caster sugar Edible flowers – primroses, violets or garden pansies First gather your flowers when they are dry. Using an artist brush carefully paint the petals/flowers both front and back with a little egg white. Lightly cover both sides with caster sugar. Lay the petals/flowers on a sheet of greaseproof paper and leave to dry for 2-3 hours until hard and crisp. (They will only last for about two days). Mon, 05 Apr 2004 00:00:00 GMThttp://www.fwi.co.uk/Articles/2004/04/05/14292/lamb-wrapped-eggs-with-a-curry-sauce.htmlhttp://www.fwi.co.uk/Articles/2004/04/05/14292/lamb-wrapped-eggs-with-a-curry-sauce.html • For the lamb mixture: 450g (1lb) very finely minced lamb teaspoon ground cloves A generous pinch cayenne pepper A generous pinch ground cinnamon ½ teaspoon ground cumin 1 teaspoon salt 2 tablespoons finely chopped coriander or parsley leaves Freshly ground pepper • For the sauce: 2 onions, finely chopped 2 cloves of garlic finely chopped A thumb-sized piece of fresh ginger, peeled and chopped 8 small hard-boiled eggs, peeled 6 crushed cardamom pods 2 bay leaves A generous pinch of dried crushed red chilli (optional) 2 teaspoons ground coriander ½ teaspoon turmeric 1 teaspoon ground cumin 1 teaspoon paprika 2 tomatoes, finely chopped 1 level tablespoon plain flour 2 teaspoon redcurrant jelly 250ml water 5 tablespoon coconut milk or just cream A squeeze of lemon juice Oil Mix all the ingredients for the lamb mixture together, using your hands to mulch everything together thoroughly. Lightly roll the dry hard-boiled eggs in a...Mon, 05 Apr 2004 00:00:00 GMThttp://www.fwi.co.uk/Articles/2004/03/04/14007/spiced-wild-garlic-soup.htmlhttp://www.fwi.co.uk/Articles/2004/03/04/14007/spiced-wild-garlic-soup.html 25g (1oz) butter 250g (9oz) spinach, washed and roughly chopped 2 good handfuls of wild garlic leaves 1 large onion, finely chopped 1 teaspoon curry paste or powder 570ml (1pt) chicken or vegetable stock 1 teaspoon mango chutney or honey Salt and freshly ground black pepper 3 tablespoon natural yogurt Melt the butter in a large saucepan and cook the onion over a low heat until soft. Stir in the curry paste and cook for a further 2 minutes, then stir in the spinach together with stock, seasoning and mango chutney or honey. Bring to the boil and cover the pan with a lid and cook for at least 5 minutes. Then add the garlic leaves and cook until they are just wilted. Pour into a liquidiser and puree until smooth. Return to the saucepan, taste for seasoning and sweetness. Garnish with a spoonful of yogurt and a little lemon juice if needed.Thu, 04 Mar 2004 00:00:00 GMThttp://www.fwi.co.uk/Articles/2004/02/09/13757/hot-sussex-smokie.htmlhttp://www.fwi.co.uk/Articles/2004/02/09/13757/hot-sussex-smokie.html 450g (1lb) Smoked haddock 350ml (12fl oz) milk 1 bay leaf 50g (2oz) butter 25g (1oz) plain flour 3 tablespoon double cream 25g (1oz) mature cheddar cheese, grated Freshly ground black pepper • For the topping: Fresh grated Parmesan cheese Poach the haddock in the milk with the bay leaf until only just cooked. Drain the fish onto a plate reserving the milk. Melt the butter in saucep