http://www.fwi.co.uken-gbTue, 29 Nov 2011 17:37:00 GMThttp://www.fwi.co.uk/Articles/2011/11/29/130342/make-your-christmas-dinner-a-cracker.htmlhttp://www.fwi.co.uk/Articles/2011/11/29/130342/make-your-christmas-dinner-a-cracker.html It only comes around once a year, so follow Philippa Vine's top tips to make sure Christmas dinner goes without a hitch We usually have beef for Christmas. My father is a retired turkey farmer who, despite giving up turkeys 25 years ago, would still rather not see one on his plate on Christmas Day - even though his son-in-law is a practising turkey farmer. This year we're flying out of the country on Christmas Day and the children have requested that we have a traditional Christmas dinner on Christmas Eve after the last turkey order has been collected. That's assuming we haven't had to sell our own - it has been known. I'm sure you all have your tried and tested methods for doing Christmas and I don't want to teach any grandmothers to suck eggs, so I'm not doing an actual recipe for cooking turkey but just a few helpful hints. As a light alternative to Christmas pudding, I thought of turning leftover panettone into a delicious fruity bread and butter pudding. Wherever you...Tue, 29 Nov 2011 17:37:00 GMThttp://www.fwi.co.uk/Articles/2011/11/01/129820/november-means-game-and-windfall-apples.htmlhttp://www.fwi.co.uk/Articles/2011/11/01/129820/november-means-game-and-windfall-apples.html "Mum, you know those pheasants you've got, did you feed them raisins laced with sleeping pills?" asked my young son, Henry, as I was removing a brace of them browning in a hot tray from the roasting oven. "Why do you ask?" I enquired with an element of concern but hoping not to show it. "Because that's what Danny and his father did," replied Henry. Not knowing any "Dannys", let alone his father, I started to worry about who he's mixing with at his new school if the playground talk is about drugging game birds. I casually asked if Danny was in his class. My question was met with a guff of laughter as Henry explained that he was referring to the Roald Dahl book Danny, the Champion of the World. Letting Henry return to his seasonal reading and my maternal panic subside, I returned to my cooking. I know there's the rule of thumb regarding the cooking of pheasants of "young 'uns for roasting and old 'uns for the pot" but this recipe covers both options by pot roasting. ...Tue, 01 Nov 2011 10:33:00 GMThttp://www.fwi.co.uk/Articles/2011/10/05/129483/recipes-philippas-autumn-fare.htmlhttp://www.fwi.co.uk/Articles/2011/10/05/129483/recipes-philippas-autumn-fare.html There’s an ancient quince tree in the far corner of my mother-in-law’s garden that, every winter as it sheds peeling bark from its gnarled and twisted branches and drops dead wood onto the lawn below, looks like it won’t make it through to another spring. But yet again it has burst into fruit with such a good crop that Mr V took some to the farmers’ market only to find other stall holders selling off their surplus quinces. These “golden apples” of Greek mythology were once given to new brides as fertility symbols. Not that my mother-in-law-to-be gave me any – although having now provided her with four grandchildren I don’t think I needed them! As well as being full of symbolism, quinces are also bursting with pectin and so make very firm preserves and hence the term “cheese” which has nothing to do with dairy products but refers to the texture of the finished product. Quince cheese is delicious eaten with cold meats, pate and strong cheeses and can be made using damsons...Wed, 05 Oct 2011 10:00:00 GMThttp://www.fwi.co.uk/Articles/2011/07/08/127719/american-inspiration-for-sussex-lamb.htmlhttp://www.fwi.co.uk/Articles/2011/07/08/127719/american-inspiration-for-sussex-lamb.htmlI'm in a bit of a quandary. We've got a couple of American boys coming to stay with us from Sussex County, New Jersey, on a school exchange trip and I want to cook them a traditional roast dinner while they're here. As lamb's not very common in the USA, I had thought it would be a good opportunity to roast a leg of Southdown lamb from Sussex county, Great Britain, but after a flurry of transatlantic emails from their mother it transpires that they "don't eat much red meat". How do I interpret that? I could roast one of our turkeys, but that would feel like I'm serving up a Thanksgiving meal in the middle of an English summer. I'm not sure if I'm brave enough to do the lamb, let alone serve it with this Avgolemono sauce. Admittedly, Avgolemono is characteristically East Mediterranean rather than traditionally English and if it you think it sounds a bit Greek you'd be right as it translates as "egg lemon". You whisk lemon juice into beaten egg and then whisk in the hot cooking liquid...Fri, 08 Jul 2011 12:29:00 GMThttp://www.fwi.co.uk/Articles/2011/06/01/127114/search-is-on-for-the-best-farmhouse-recipes.htmlhttp://www.fwi.co.uk/Articles/2011/06/01/127114/search-is-on-for-the-best-farmhouse-recipes.html What recipes are being prepared in farmhouse kitchens in 2011? What dishes are requested at every family get-together? What never fails to get the kids running for the kitchen table? We want you to dig out your favourite recipes and share them with other Farmers Weekly readers. It might be a family favourite handed down the generations, a dish you've concocted yourself from scratch, or a well-known classic you've tweaked over the years to call your own. Perhaps it's scribbled on a scrap of paper in a kitchen drawer, jotted in the margin of a favourite cookery book, or maybe you've prepared it so many times over so many years it's not even written down - just permanently committed to memory. We'll pick our favourite starters, main courses and desserts and print them periodically in the magazine and online. How to submit a recipe Just fill out the online form here - it's quick and easy to do. And here's one I made earlier... Mandy Garbutt from Ingleby Arncliffe in North...Wed, 01 Jun 2011 08:33:00 GMThttp://www.fwi.co.uk/Articles/2011/03/04/125783/philippa-vines-recipes-add-a-little-zest.htmlhttp://www.fwi.co.uk/Articles/2011/03/04/125783/philippa-vines-recipes-add-a-little-zest.htmlI've often thought of the art of preserving foods as a kind of alchemy in that you take humble raw ingredients to craft something almost magical. What began as a fairly crude way of preventing spoilage developed into a higher culinary art. This process of metamorphosis certainly applies to these preserved lemons which impart a fragrant, sweet, yet sour taste to tagines and salads and go especially well with lamb and chicken. You can find these salted lemons in specialist shops usually whole or in quarters. I find this homemade method easy and in some ways better, as the pieces are smaller and it does not contain any chemicals. Once pickled, you can eat the whole thing, including the rind, and in time the liquid in the jar goes syrupy and is fantastic brushed over fish before grilling. This chicken dish, which makes use of the lemons, is a simple one which doesn't require too much preparation and its quick cooking time fits in well with my ever increasing workload as a taxi...Fri, 04 Mar 2011 11:26:00 GMThttp://www.fwi.co.uk/Articles/2010/09/30/123748/video-philippa-vine-cooks-wild-mushroom-pancakes-and-deep-south-dishes.htmlhttp://www.fwi.co.uk/Articles/2010/09/30/123748/video-philippa-vine-cooks-wild-mushroom-pancakes-and-deep-south-dishes.htmlAn American dish provides Philippa Vine with culinary inspiration this month – but first, watch her cooking wild mushroom pancakes. We've had such a good crop of mushrooms this year after the rains in August and so, with my knowledgeable friends and a mushroom bible in our hands, we have brought back plenty to our kitchens. The mushroom pancakes make a delicious lunch or even a vegetarian supper. Wild Mushroom Pancakes Serves 5 as a starter or 3 as a main course For the pancakes: 75g (3oz) plain flour 2 large eggs 150ml (1/4 pint) plus milk Oil Salt and pepper For the Mushroom filling: 375g (12oz) mixed wild mushrooms 15g dried porcini mushrooms soaked in 150ml warm water 25g (1oz) butter A sliver of garlic A sprig of thyme 1 teaspoon plain flour Salt and freshly ground black pepper 150ml (1/4 pint) double cream ½ teaspoon Dijon mustard A few drops of Marsala or medium sherry 50g (2oz) Parmesan cheese, grated First make the pancakes. Make...Thu, 30 Sep 2010 15:21:00 GMThttp://www.fwi.co.uk/Articles/2010/06/27/121988/philippa-vine-adds-some-spanish-flavour.htmlhttp://www.fwi.co.uk/Articles/2010/06/27/121988/philippa-vine-adds-some-spanish-flavour.htmlNow I know this column should be supporting England (even assuming we're still in the World Cup by the time you read this) but this month's recipes seem to have unintentionally shifted their allegiances to the Spanish - one of the competition favourites according to Mr V from his residency on the sofa. Before I officially became Mrs V, it was my future mother-in-law Sue who introduced me to this chicken paprika dish. While paprika is usually associated with Hungary and goulash, the version I use here is the sweet and smoked Spanish one called Pimenton. I always keep some in stock in the summer as I use it in paella and you can find it in supermarkets under the "Delia Cheats" brand. Gazpacho is the Spanish term for a cold soup usually made with various vegetable ingredients - notably garlic, cucumber and tomato along with bread to provide some thickening. As it's using uncooked vegetables, it's all very wholesome and so terribly good for you and is very refreshing on a hot...Sun, 27 Jun 2010 09:00:00 GMThttp://www.fwi.co.uk/Articles/2010/05/02/121068/video-philippa-vine-cooks-with-asparagus.htmlhttp://www.fwi.co.uk/Articles/2010/05/02/121068/video-philippa-vine-cooks-with-asparagus.htmlThere was eventually a silver lining to the clouds that rained down during last year's hay-making season. According to David Douglas, a local asparagus producer who I visit when we've finished our own home-grown crop, that wet weather resulted in a lot of growth in the asparagus ferns which should bode well for this year's crop. This, of course, still depends on the weather warming up prior to the start of harvesting, which this year was on the 26 April, was two weeks later than his earliest date but by no means the latest he's started cutting. Asparagus is my favourite vegetable and its arrival heralds the real presence of spring and warmer weather. I just love using it as it doesn't need much elaborate cooking. The best way in my opinion is to roast it with a little olive oil and plenty of seasoning, preferably as soon as it is picked, in a hot oven for just 10 minutes. It also makes a great summery substitute to roast potatoes when I cook the chicken with tarragon...Sun, 02 May 2010 06:32:00 GMThttp://www.fwi.co.uk/Articles/2009/12/10/119135/recipe-campari-with-fresh-grapefruit-juice.htmlhttp://www.fwi.co.uk/Articles/2009/12/10/119135/recipe-campari-with-fresh-grapefruit-juice.htmlCampari with fresh grapefruit juice is a superb festive drink, it has a bittersweet flavour for grown-ups only. It's just the season to set your Christmas swinging. Cocktail glasses 2 red grapefruits (or more depending on how many re-fills you want) 1 egg white Caster sugar Ice Campari Cut the grapefruits in half and squeeze the juice from them. Set the skins aside. Strain the juice into a spare bottle or jar and refrigerate. Take two saucers. Whisk the egg white a little and put it into one saucer and the caster sugar in the other. Dip the rim of your cocktail glasses first into the egg and then the sugar. Put two ice cubes in each glass, cover with Campari and top up with grapefruit juice. Philippa Vine Philippa lives on a Sussex farm, producing beef, poultry and lamb. The mum-of-four, who's appeared on TV's Masterchef, is a champion of locally produced food and a big fan of fresh ingredients. Philippa devises her recipes specially for Farmers Weekly readers each month....Thu, 10 Dec 2009 16:00:00 GMThttp://www.fwi.co.uk/Articles/2009/10/20/118361/pumpkin-macadamia-cake-with-lime-frosting.htmlhttp://www.fwi.co.uk/Articles/2009/10/20/118361/pumpkin-macadamia-cake-with-lime-frosting.html Ingredients and equipment Cake tins: 2 sponge tins, 9 inches in diameter 300g self raising flour ½ teaspoon baking powder 450g (1lb) Muscovado or light brown sugar 4 eggs 325g sunflower oil 125g grated pumpkin 150g macadamia nuts, chopped A level teaspoon each of cinnamon and allspice Pinch of salt Lime Frosting: 150g butter 300g Philadelphia cream cheese 150g icing sugar 1 lime Method Preheat the oven to 180C (350F, Gas mark 4). Lightly oil the cake tins and line each one with a disc of parchment paper. Sift together the flour, baking powder, spices and salt. Beat together the sugar and oil until smooth. Separate 2 of the eggs. Beat the other 2 whole eggs plus the 2 egg yolks into the sugar and oil mixture. Fold in the grated pumpkin, the nuts and the flour. Whisk the egg whites until stiff and fold into the mixture. Divide the mixture between the 2 cake tins and bake in the oven for 45 minutes to 1 hour until firm to the touch....Tue, 20 Oct 2009 07:00:00 GMThttp://www.fwi.co.uk/Articles/2009/10/16/118356/pumpkin-soup.htmlhttp://www.fwi.co.uk/Articles/2009/10/16/118356/pumpkin-soup.html Serves 6 Ingredients 2 tablespoons olive oil 1 large onion 2 cloves of garlic 1 leek 2 sticks of celery 2 medium main crop potatoes 110g (4oz) minced beef (or any leftover cold meat chopped small) 110g (4oz) chorizo or kabanos sausage 3 tomatoes Several sprigs of rosemary and sage, chopped 1 can (400g) cannellini beans 250g (9oz) Savoy or pointed cabbage Water or stock Salt and freshly ground black pepper 1 medium pumpkin or 6 baby pumpkins Method Preheat the oven to 180C (350F, Gas mark 4). Cut the top off the pumpkin(s). Hollow out the seeds and discard. Scoop out the flesh and chop finely. Brush the hollowed-out pumpkin(s) with a little oil and roast in the oven until they begin to soften. Skin and chop the tomatoes. Chop the onions, leek and celery very small. Take a large saucepan and start sweating the vegetables including the pumpkin flesh. Chop the garlic and add this. Peel and dice the potatoes and add to the pan. Put...Fri, 16 Oct 2009 07:00:00 GMThttp://www.fwi.co.uk/Articles/2009/10/15/118359/beefsteak-pudding-with-fillet-steak.htmlhttp://www.fwi.co.uk/Articles/2009/10/15/118359/beefsteak-pudding-with-fillet-steak.html Serves 6 Ingredients and equipment 6 individual aluminium pudding basins. 500g of blade or chuck steak 1 onion, chopped Salt and freshly ground black pepper 1 tablespoon Worcestershire sauce 1 tablespoon beef dripping or oil 1 tied bundle of fresh herbs (bouquet garni) 2 teaspoons plain flour 150ml (¼ pint) red wine 300ml (½ pint) beef stock For the suet crust 350g (12oz) self raising flour 175g (6oz) beef suet Salt and black pepper 300ml (½ pint) cold water 6 small fillet steaks (about 4oz (110g) each Salt and freshly ground black pepper Oil Method Cut the stewing steak into cubes removing any excess fat or gristle. Fry the onions in the dripping until they start to colour. Remove them from the pan and fry the steak, getting it nicely browned. (You may need to do this in batches). Sprinkle the flour over the meat and give it a good stir. Transfer the meat etc to a deep pan or casserole. De-glaze the frying pan with the wine and...Thu, 15 Oct 2009 08:00:00 GMThttp://www.fwi.co.uk/Articles/2009/06/30/116452/butterscotch-banana-cake.htmlhttp://www.fwi.co.uk/Articles/2009/06/30/116452/butterscotch-banana-cake.html You will need a deep cake tin, 8in in diameter that is watertight (ie not spring form or loose-based). 4-5 bananas 110g (4oz) golden syrup 50g (2oz) butter For the cake: 110g (4oz) butter 110g (4oz) soft brown sugar 2 eggs 110g (4oz) self-raising flour Lightly butter the sides of the cake tin. Pre-heat the oven to 170C (325F, Gas mark 3). Place the syrup into a pan and bring to the boil. Remove from the heat and whisk in the 50g of butter a bit at a time. When you have a thick smoothe sauce, pour it into the cake tin. Peel and split the bananas and place a layer on top of the butterscotch sauce. Beat together the butter and brown sugar until light and fluffy. Add the eggs one at a time and then the flour. Mix well for a good texture. Spread the mixture over the bananas right to the edges of the tin. Place the tin on a tray (the butterscotch may bubble over a bit). Bake in the oven for 40-50 minutes until cooked. Allow to cool slightly before running a knife around the...Tue, 30 Jun 2009 10:20:00 GMThttp://www.fwi.co.uk/Articles/2009/06/30/116450/peanut-and-chocolate-cookies.htmlhttp://www.fwi.co.uk/Articles/2009/06/30/116450/peanut-and-chocolate-cookies.html Makes 24 110g (4oz) plain flour ½ teaspoon bicarbonate of soda 110g (4oz) butter, softened 110g (4oz) light brown sugar 1 egg 1 teaspoon vanilla essence 225g (8oz) crunchy peanut butter 50g (2oz) dark chocolate, chopped Use a food processor to combine all the ingredients, except the peanut butter and chopped chocolate, until smooth and then add the chocolate and peanut butter until just blended in. Instead of using a food processor, which is much quicker, you can use a wooden spoon to cream the butter and sugar together then add the remaining ingredients. Lay out a piece of baking parchment paper 30cm wide and place the mixture across it in a rough cylinder. Roll the paper around it and roll gently to a perfect cylinder. Chill until very firm. Preheat the oven to 180C (350F, Gas mark 4). Unwrap the dough and cut it into rounds about 1cm thick. Bake in the oven for 12-15 minutes until lightly coloured. Transfer to cooling rack.Tue, 30 Jun 2009 10:10:00 GMThttp://www.fwi.co.uk/Articles/2009/06/30/116449/open-sandwich-of-chicken-avocado-and-tarragon.htmlhttp://www.fwi.co.uk/Articles/2009/06/30/116449/open-sandwich-of-chicken-avocado-and-tarragon.html Makes 10 small sandwiches 1 slim baguette 2 chicken breasts roasted and cold 50g (2oz) butter 2 ripe avocados 4 tablespoons mayonnaise A small bunch of fresh tarragon 1 lemon Black pepper Reserve 10 tips from the tarragon and chop the rest. Stir the chopped tarragon into the mayonnaise with a squeeze of lemon and a few turns of black pepper. Cut 10 slices about 1cm thick from the baguette at an angle and butter them. Slice the chicken. Peel, halve and stone the avocados and cut them into thick slices. Arrange slices of chicken and avocado on to the bread slices and place a spoonful of mayonnaise on top of each one. Garnish with the reserved tips of tarragon on each one and arrange the sandwiches on a plate. Decorate with lemon wedges. Tue, 30 Jun 2009 10:00:00 GMThttp://www.fwi.co.uk/Articles/2009/06/01/116238/almond-and-strawberry-roulade.htmlhttp://www.fwi.co.uk/Articles/2009/06/01/116238/almond-and-strawberry-roulade.html Serves 6 110g (4oz) flaked almonds 4 eggs 150g (5oz) caster sugar 40g (1½ oz) plain flour 225g (8oz) fresh strawberries 300ml (1/2 pint) double cream Toast the almonds in the oven to a golden brown. Allow to cool. Lightly oil an 18cm x 30cm Swiss roll tin and line it with parchment paper then turn the paper over so it is oiled both sides. Grind the almonds in the food processor then add the flour. Separate the eggs, reserving the egg whites. Place the yolks in with the almonds and flour, process to a paste. Whisk the egg whites with the caster sugar to soft peaks. Fold the two mixtures together and spread out on the prepared tray. Bake for 15-20 minutes. Whip the cream and slice the strawberries, keeping a few back for decoration. When the roulade is cool, invert the whole thing (tray and all) on to a clean piece of parchment paper. Lift off the tray then carefully peel off the paper. Spread the cream over the roulade leaving a 1in gap at either end and...Mon, 01 Jun 2009 00:00:00 GMThttp://www.fwi.co.uk/Articles/2009/06/01/116239/aubergine-and-garlic-dip.htmlhttp://www.fwi.co.uk/Articles/2009/06/01/116239/aubergine-and-garlic-dip.html Serves 4-6 3 large aubergines 2 cloves of garlic Juice of a lemon 4 tablespoons olive oil 2 tablespoons tahini paste, optional A handful of pine nuts 2 tablespoons chopped parsley Salt and freshly ground black pepper Preheat the oven to 220C (425F, Gas mark 7). Prick the aubergines all over, brush with oil and roast in the hot oven for about 40 minutes. Place in a plastic bag (for easier peeling), leave for 10 minutes and when cool enough to handle discard the tops and peel off the skin. Place the flesh in a large bowl and beat to a pulp with all the other ingredients except the pine nuts. Taste for seasoning and finally add the chopped parsley and scatter over the pine nuts.Mon, 01 Jun 2009 00:00:00 GMThttp://www.fwi.co.uk/Articles/2009/06/01/116240/hummus.htmlhttp://www.fwi.co.uk/Articles/2009/06/01/116240/hummus.html Serves 4-6 1 can of chick peas (410g) Sliver of garlic Squeeze of lemon juice Ground black pepper 50ml (2 fl oz) olive oil 2 teaspoon tahini (sesame seed paste), optional Drain the chick peas discarding the liquid and crush the garlic. Blend them in a food processor, when smooth add the lemon juice, tahini if using, black pepper and olive oil. Taste for seasoning adding a little salt and/or more lemon juice.Mon, 01 Jun 2009 00:00:00 GMThttp://www.fwi.co.uk/Articles/2009/06/01/116241/smoked-pepper-dip.htmlhttp://www.fwi.co.uk/Articles/2009/06/01/116241/smoked-pepper-dip.html Serves 4-6 1 onion 3 large red peppers, as dark red as you can get 3 ripe tomatoes Salt and freshly ground black pepper 2 teaspoons smoked paprika (the sweet, not the hot) 2 tablespoons olive oil 2 cloves of garlic Peel and chop the onion and garlic, fry in the oil. Singe it a bit to improve the flavour. Remove the core from the peppers and chop them up roughly. Chop up the tomatoes. Place the peppers in the pan with the onion and garlic and keep frying. Add the tomatoes and seasoning, lower the heat and put a lid on it. Cook slowly until the peppers are really soft. Remove the lid and turn up the heat. Cook rapidly to reduce the liquid to nearly nil. Add the paprika and whiz in a food processor to a puree. Sieve the mixture and allow to cool. Serve with flatbreads and crisp lettuce for dipping.Mon, 01 Jun 2009 00:00:00 GMThttp://www.fwi.co.uk/Articles/2009/06/01/116242/huntingdon-fidget-pie.htmlhttp://www.fwi.co.uk/Articles/2009/06/01/116242/huntingdon-fidget-pie.html Serves 4-6 For the hot water pastry: 250g (9oz) plain flour 75g (3oz) lard 150ml (1/4 pint) water Salt Place the lard and water into a saucepan and heat until the lard is melted. Place the flour and salt into a bowl and mix in the water/lard mix with a wooden spoon to make a dough. Use while warm. For the filling 350g (12oz) lean shoulder of pork 110g (4oz) smoked streaky bacon A combination of some or all of the following ground spices: Allspice, nutmeg, juniper, coriander (seed) 12 sage leaves 1 onion 1 eating apple 50g (2oz) fresh white breadcrumbs Salt and freshly ground black pepper Chop finely or mince the pork and bacon. Chop the onion and the apple. Chop the sage leaves and then combine all the ingredients for the filling. Set aside. This pie can be moulded by hand or you can use a suitably-sized pie tin (I use a 26cm tin). Line the tin with two-thirds of the pastry, using your fingers to mould it. Bring the edge up just a bit...Mon, 01 Jun 2009 00:00:00 GMThttp://www.fwi.co.uk/Articles/2009/05/01/116235/leek-and-blue-cheese-pasta.htmlhttp://www.fwi.co.uk/Articles/2009/05/01/116235/leek-and-blue-cheese-pasta.html Serves 2 2 medium leeks 50g (2oz) butter 150g (5oz) soft, mild English blue cheese 175g (6oz) fusilli pasta 55ml (2 fl oz) double cream Trim the leeks. Split lengthways and slice as finely as possible. Wash well and drain. Sweat the leeks in the butter until tender. Cut the cheese into cubes and melt into the leeks. Stir until fully melted then pour in the cream. Boil the pasta in boiling salted water until tender. Drain well and toss with the cheesy leeks. Serve with a green salad.Fri, 01 May 2009 00:00:00 GMThttp://www.fwi.co.uk/Articles/2009/05/01/116236/asparagus-and-quails-egg-tarts.htmlhttp://www.fwi.co.uk/Articles/2009/05/01/116236/asparagus-and-quails-egg-tarts.html Makes 4 For the shortcrust pastry 225g (8oz) plain flour 150g (5oz) butter 1 egg Filling 1 onion 25g (1oz) butter 175g (6oz) chestnut button mushrooms Salt and freshly ground black pepper 1 teaspoon grain mustard To finish 2 tablespoons mayonnaise 8 quails' eggs 16 asparagus tips Make the pastry by rubbing the butter into the flour and forming it into a dough with the egg. Line four individual aluminium tart tins (12cm diameter) and bake them blind using baking beans. Boil the quail's eggs in salted water and run under cold water when they are done. Peel the quail's eggs and keep them in cold water. Cook the asparagus tips in boiling salted water until just cooked and then run them under cold water and drain. Set aside. Peel and finely dice the onion and gently cook in the butter. Chop the mushrooms finely and add to the pan. Season and continue cooking until the mushrooms are done. Process the mixture in the food processor adding the grain...Fri, 01 May 2009 00:00:00 GMThttp://www.fwi.co.uk/Articles/2009/05/01/116237/savoury-bread-and-butter-pudding.htmlhttp://www.fwi.co.uk/Articles/2009/05/01/116237/savoury-bread-and-butter-pudding.html Serves 2 6 slices of white bread 175g (6oz) strong cheddar 1 onion 110g (4oz) fresh spinach 110g (4oz) button mushrooms 75g (3oz) butter 2 eggs 425ml (¾ pint) milk 50g (2oz) grated Parmesan cheese 4 cherry tomatoes English mustard Preheat the oven to 170C (325F, Gas mark 3). Chop the onion and fry in a quarter of the butter until soft. Slice the mushrooms and add these to the pan. Chop the spinach and cook with the mushrooms until it has collapsed. Set aside. Make three rounds of cheese sandwiches using the rest of the butter, a spread of mustard and the cheddar cheese. Cut them into quarters. Layer them into an oven-proof dish scattering the spinach, mushrooms and onion in and around the sandwiches. Beat up the eggs with the milk and pour over the sandwiches. Allow the bread to soak up the milk and then scatter over the Parmesan cheese. Bake in the oven for 35-40 minutes until cooked, puffed up and golden.Fri, 01 May 2009 00:00:00 GMThttp://www.fwi.co.uk/Articles/2009/04/01/116232/risotto-cakes.htmlhttp://www.fwi.co.uk/Articles/2009/04/01/116232/risotto-cakes.html Serves 2 110g (4oz) Arborio rice 350ml (12fl oz) chicken or vegetable stock 1 small onion Salt and freshly ground black pepper 2 sprigs of thyme 1 tablespoon olive oil 2 tablespoons dry vermouth 25g (1oz) butter 25g (1oz) grated Parmesan cheese Fry the onion until soft in the oil. Add the rice, seasoning and thyme and cook until the rice is hot. Add half the stock and simmer until it is absorbed. Keep adding the rest of the stock a little at a time until it is absorbed and the rice is cooked. Remove from the heat and stir in the butter, Parmesan and vermouth. Taste for seasoning. Spoon the risotto onto a flat tray and spread out to a thickness of about 20 mm. Allow to get cold - preferably overnight. When cold, cut out circles of rice cakes with an 8-9 cm diameter cutter. Fry in olive oil until crisp and golden. Serve with the pan roasted chicken with lemon and parsley.Wed, 01 Apr 2009 00:00:00 GMThttp://www.fwi.co.uk/Articles/2009/04/01/116233/pan-roasted-chicken-with-lemon-and-parsley.htmlhttp://www.fwi.co.uk/Articles/2009/04/01/116233/pan-roasted-chicken-with-lemon-and-parsley.html Serves 4-6 1 x 4lb chicken, jointed into eight pieces 1 tablespoon oil Salt and freshly ground black pepper 1 lemon Small bunch of parsley 110g (4oz) butter White wine Preheat the oven to 180C (350F, Gas mark 4). Season the chicken pieces and fry in the oil until evenly golden all over (use enough pans so the chicken fits in one layer). Cut the lemon into four wedges, squeeze over the chicken and tuck the remaining lemon in among the chicken pieces. Dot the butter over the chicken and transfer to the oven and cook for 15-20 minutes. Remove from the oven and if it looks a little dry put in a splash of white wine. Chop the parsley coarsely and scatter over the chicken, pushing it down into the juice. Allow the dish to rest for 5 minutes before serving.Wed, 01 Apr 2009 00:00:00 GMThttp://www.fwi.co.uk/Articles/2009/04/01/116234/rhubarb-trifle.htmlhttp://www.fwi.co.uk/Articles/2009/04/01/116234/rhubarb-trifle.html Serves 6-8 450g (1lb) rhubarb 100ml (4fl oz) fresh orange juice Caster sugar 175g (12oz) plain sponge or Madeira cake 12 ratafia biscuits For the custard 200ml (7fl oz) milk 200ml (7fl oz) double cream 6 egg yolks 50g (2oz) caster sugar Vanilla pod or real vanilla extract To finish 300ml (1/2 pint) double cream, softly whipped 50g (2oz) toasted flaked almonds Preheat the oven to 180C (350F, Gas mark 4). Cut the rhubarb into 2in lengths and place in a shallow oven-proof china or Pyrex dish. Pour over the orange juice and sprinkle over some caster sugar. Cover with foil and cook in the oven for about 15 minutes or until the rhubarb is tender. Taste the juice and put in a little more sugar if it is too tart. To make the custard, put the milk and cream into a saucepan with the vanilla pod or extract. Bring it to the boil while you whisk together the egg yolks and sugar. When the cream boils pour it on to the eggs while whisking. Put the mixture...Wed, 01 Apr 2009 00:00:00 GMThttp://www.fwi.co.uk/Articles/2009/03/01/116229/bacon-and-leek-suet-pudding.htmlhttp://www.fwi.co.uk/Articles/2009/03/01/116229/bacon-and-leek-suet-pudding.html Serves 6 350g (12oz) cooked bacon or ham, preferably smoked 1 leek or about 175g (6oz) in weight after trimming 20g (¾ oz) butter 10g (½ oz) plain flour 275ml (½ pint) chicken stock or ham stock if not too salty 2 sprigs of thyme Freshly ground black pepper and salt 3 fl oz (75ml) single cream Cut the cooked ham or bacon into cubes. Trim any coarse green from the top of the leeks, split them, wash well then cut up small. Melt the butter in a shallow pan and sweat the leeks until tender. Sprinkle the flour over the leeks and stir in. Slowly add the hot stock whilst stirring. It will start to thicken as it boils. Turn it down to a simmer, add the thyme stripped from the stalk and then put in the cream and ham. Stir well and cook for about 5 minutes, set aside. For the Suet Pastry 450g (1 lb) self-raising flour 225g (8oz) shredded suet Salt and freshly ground black pepper 425ml (¾ pint) water to bind Mix the flour, suet and seasoning together then...Sun, 01 Mar 2009 00:00:00 GMThttp://www.fwi.co.uk/Articles/2009/03/01/116230/pear-and-sticky-toffee-bake.htmlhttp://www.fwi.co.uk/Articles/2009/03/01/116230/pear-and-sticky-toffee-bake.html Serves 6 3 ripe pears 25g (1oz) butter 150g (5oz) dried dates ½ can condensed milk 150ml (¼ pint) water 110g (4oz) butter 150g (5oz) plain flour 1 level teaspoon bicarbonate of soda Demerara sugar for topping Place the dates, condensed milk, water and butter in a saucepan and cook until it has formed a thick puree. Allow to cool. Preheat the oven to 170C (325F, gas mark 3). Peel and halve the pears and scoop out the core with a teaspoon. Lay them flat side down in a buttered baking dish (either one large or six individual ones). Add the bicarbonate of soda to the flour and mix into the date mixture thoroughly. Spread the mixture over the top of the pears and sprinkle over some Demerara sugar. Bake for 35-45 minutes. Serve warm with butterscotch sauce and thick cream. For the butterscotch sauce 275g (300g) golden syrup 50g (2oz) light Muscovado sugar 75ml (3 fl oz) double cream 50g (2oz) salted butter Boil the golden syrup with the sugar...Sun, 01 Mar 2009 00:00:00 GMThttp://www.fwi.co.uk/Articles/2009/03/01/116231/easy-prawn-toasts.htmlhttp://www.fwi.co.uk/Articles/2009/03/01/116231/easy-prawn-toasts.html Serves 16 or more 4 slices of white bread, crusts removed 110g (4oz) raw peeled prawns 110g (4oz) raw salmon fillet 1 egg white 150ml (5 fl oz) double cream Salt, freshly ground black pepper and nutmeg Sliver of garlic 2 tablespoons of sesame seeds Place the prawns, salmon, garlic and seasonings into a food processor and process until a puree. Add the egg white and run the machine again until it is incorporated. Add the cream and process just long enough for the mixture to thicken. Allow the mixture to rest and chill a little. Preheat the oven to 220C (425F, gas mark 7). Spread the mixture thickly and evenly over the slices of bread. Sprinkle generously with sesame seeds. Oil a baking sheet liberally and put the slices of bread on it. Bake for 10-15 minutes until the tops are golden. Check the underside of the bread to ensure it has toasted and is also golden brown. Cut into triangles and serve either as a canape or as a starter with salad. For sheer...Sun, 01 Mar 2009 00:00:00 GMThttp://www.fwi.co.uk/Articles/2009/02/01/116214/apple-and-black-pudding-pastries.htmlhttp://www.fwi.co.uk/Articles/2009/02/01/116214/apple-and-black-pudding-pastries.html Serves 4 4 slices from a large black pudding 2 Cox's apples 250g ready made puff pastry 1 large onion Oil Salt and freshly ground black pepper Preheat the oven to 200C (400F, Gas mark 6). Slice the onion, season and fry gently in a little oil until completely soft. Set aside. Cut the pastry into 4 equal pieces and roll out into 4 rectangles roughly 12cm square. Remove any skin from the black pudding and fry briskly in a little oil on both sides. (There is no need to cook it fully at this stage). Peel, quarter and core the apples and cut each quarter into 3 slices. Fry them briefly to colour them a little to prevent them browning. Place a spoonful of the onion onto each pastry square, put a slice of black pudding on top of the onion and top with some slices of apple. Fold the 4 corners of the pastry over the parcel and place them on a baking sheet. Brush the exposed pastry with a little egg wash or milk and bake in the oven until the pastry is puffed and...Sun, 01 Feb 2009 00:00:00 GMThttp://www.fwi.co.uk/Articles/2009/02/01/116215/shin-of-beef-osso-bucco-style.htmlhttp://www.fwi.co.uk/Articles/2009/02/01/116215/shin-of-beef-osso-bucco-style.html Serves 6 1.35kg (3lb) shin of beef 2 tablespoons olive oil 1 onion 2 carrots 3 sticks of celery 2 cloves of garlic 275ml (½ pint) white wine 1 x 400g tin of tomatoes Salt and freshly ground black pepper Rosemary/bay leaf Zest of a lemon Chop the onion, carrot and celery into fine dice. Crush the garlic. Grate or pare the lemon zest. Chop the tomatoes. Fry the vegetables and garlic in 1 tablespoon of the olive oil and cook for 5-10 minutes without colouring. Place them in a deep casserole. Fry the pieces of beef in a little oil until browned and place on top of the vegetables. Deglaze the pan with the white wine and add the chopped tomatoes with the rest of the ingredients. Taste the liquid and if it is too acidic add a pinch of sugar. Pour this mixture over the beef and cook in a low oven 140C (275F, Gas mark 1) for 3-4 hours until the meat is tender. Add more water or a little red wine if the sauce has reduced down too much after the cooking....Sun, 01 Feb 2009 00:00:00 GMThttp://www.fwi.co.uk/Articles/2009/02/01/116216/orange-creme-caramel.htmlhttp://www.fwi.co.uk/Articles/2009/02/01/116216/orange-creme-caramel.html Serves 6 Equipment: 6 individual/dariole moulds 3 oranges 150g (5oz) granulated sugar 275ml (1/2 pint) full cream milk 200ml (1/3 pint) single cream 3 large eggs 50g (2oz) caster sugar Preheat the oven to 150C (300F, Gas mark 2). Take the zest from 1 orange with a potato peeler and cut into fine strips. Grate the zest from 1 of the other oranges as finely as possible. Remove the peel from these 2 oranges with a knife and cut into segments. Squeeze the juice from the third and last orange. Measure the orange juice and make up to 100ml if necessary with water. To make the caramel, take care, as this gets very hot. Place the granulated sugar into a small saucepan and place it over a low heat. The sugar will slowly melt (do not attempt to stir it, just shake the pan to move it about). It will slowly darken to a pale golden colour. The darker it gets the more flavour it has but don't let it burn. When it has reached a golden colour, take off the heat, pour a small...Sun, 01 Feb 2009 00:00:00 GMThttp://www.fwi.co.uk/Articles/2009/01/01/116211/lentil-sweet-potato-and-apricot-soup.htmlhttp://www.fwi.co.uk/Articles/2009/01/01/116211/lentil-sweet-potato-and-apricot-soup.html Serves 4 1 large onion 1 tablespoon oil 450g (1lb) sweet potato 2 cloves of garlic Salt and freshly ground black pepper 25g (1oz) tomato puree 75g (3oz) red lentils 900ml (1½ pints) water 75g (3oz) dried apricots ½ teaspoon ground coriander Grated nutmeg Peel and chop the onion, garlic and sweet potato. Heat a little oil in a saucepan and cook them until they are beginning to colour. Chop the apricots and add to the pan along with the rest of the ingredients and seasoning. Bring to the boil, cover with a lid and simmer until all the ingredients are cooked. Blitz in a liquidiser, taste for seasoning and serve with chunks of soda bread.Thu, 01 Jan 2009 00:00:00 GMThttp://www.fwi.co.uk/Articles/2009/01/01/116212/soda-bread.htmlhttp://www.fwi.co.uk/Articles/2009/01/01/116212/soda-bread.html Soda Bread 225g (8oz) wholemeal or granary flour 200ml (7 fl oz) buttermilk ½ teaspoon bicarbonate of soda 1 level teaspoon salt A little water Preheat the oven to 200C (400F, Gas mark 6). Place the flour, salt and soda into a bowl and add the buttermilk to form a dough. A little water may be needed if the dough is dry. Shape into a round, place on a greased baking sheet and cut a cross in the top. Cover with a large cake tin and bake for 20 minutes. Remove the cover and bake for a further 10 minutes to colour the crust. Thu, 01 Jan 2009 00:00:00 GMThttp://www.fwi.co.uk/Articles/2009/01/01/116213/steamed-oxtail-and-mushroom-pudding.htmlhttp://www.fwi.co.uk/Articles/2009/01/01/116213/steamed-oxtail-and-mushroom-pudding.html Serves 4-6 2 whole oxtails 2 onions 2 cloves of garlic 2 bay leaves plus 4 sprigs of thyme 175g (6oz) chestnut button mushrooms 10g (½ oz) dried wild mushrooms, Porcini if possible Salt and freshly ground black pepper 300ml (½ pint) strong red wine 1 tablespoon Worcestershire sauce 1 tablespoon tomato puree 2 teaspoons flour 1 tablespoon oil Trim any excess fat from the oxtails and cut them into sections. Sear them in a pan using the oil until they are browned all over. Transfer to a casserole. Chop the onions finely and crush the garlic. Fry these in the same pan as the oxtail, adding more oil if necessary. When they are starting to colour sprinkle in the flour and stir to incorporate. Put in the rest of the ingredients and enough water so that the resulting sauce will eventually cover the oxtail. Season, cover the casserole and simmer until the oxtail is tender. I find setting the oven at 130C (Gas mark ½) and cooking between 3-4 hours works...Thu, 01 Jan 2009 00:00:00 GMThttp://www.fwi.co.uk/Articles/2008/12/01/116200/sausage-and-leek-hash.htmlhttp://www.fwi.co.uk/Articles/2008/12/01/116200/sausage-and-leek-hash.html Serves 4 6 good-quality sausages 6 small potatoes 2 large leeks 1 heaped tbsp creamed horseradish sauce 110g mature cheese Olive oil Salt and freshly ground black pepper Heat a little oil in a large frying pan, add the sausages and fry gently until well browned. Remove from the pan, slice them and set aside. Wash the potatoes, and leaving the skins on, cut them into chunks. Wash and thinly slice the leeks. Add a little more oil to the same pan and add the potatoes and leeks. Cook until they are tender and beginning to brown, stirring occasionally. This will take about 15 minutes. Toss the sausages back into the pan together with the horseradish and seasoning. Finally, sprinkle over the cheese and serve.Mon, 01 Dec 2008 01:00:00 GMThttp://www.fwi.co.uk/Articles/2008/12/01/116201/peanut-butter-biscuits.htmlhttp://www.fwi.co.uk/Articles/2008/12/01/116201/peanut-butter-biscuits.html Makes about 24 biscuits 110g (4oz) plain flour ½ tsp bicarbonate of soda 110g (4oz) softened butter 110g (4oz) light soft brown sugar or caster sugar 1 egg 1 teaspoon vanilla essence 225g (8oz) crunchy peanut butter Use a food processor to combine all the ingredients together, except the peanut butter, until smooth then add the peanut butter until just blended in. Instead of using a food processor, which is much quicker, you can use a wooden spoon to cream the butter and sugar together then add the remaining ingredients. Place the mixture onto a sheet of greaseproof paper and roll into a cylinder shape, about 5cm in diameter. Chill in the refrigerator for at least 30 minutes (longer the better). Preheat the oven to 180C (350F, Gas mark 4). Cut the roll into slices about 1cm thick and place on buttered baking sheets. Bake for about 12-15 minutes, or until golden brown. Cool on a wire rack.Mon, 01 Dec 2008 01:00:00 GMThttp://www.fwi.co.uk/Articles/2008/12/01/116204/ham-hock-with-split-peas.htmlhttp://www.fwi.co.uk/Articles/2008/12/01/116204/ham-hock-with-split-peas.html Serves 2 1 ham hock weighing about 900g (2lbs) 250g (9oz) yellow split peas 1 onion 1 bay leaf 4 cloves Freshly ground black pepper 2 heaped tsp smoked sweet paprika Oil Soak the ham hock for a few hours, preferably overnight in cold water to help remove some of the salt. Soak the split peas in cold water for about 30 minutes to soften them. Preheat the oven to 140C (275F, Gas mark 1). Chop the onion and fry it in a little oil until it starts to turn translucent. Transfer to a deep casserole and add the drained split peas, bay leaf, cloves, paprika and pepper. Cover with the minimum of water and cook in the oven for about 3-4 hours or until just falling off the bone. Remove from the oven and lift out the hock. With a knife and fork remove the skin and separate the meat from the bone. Leave the meat in largish chunks and put it back in with the peas. Add a little water if the peas are too thick. Taste for seasoning. Take out the bay and cloves and...Mon, 01 Dec 2008 01:00:00 GMThttp://www.fwi.co.uk/Articles/2008/11/01/116195/warm-salad-of-crisp-duck-with-black-pudding-and-apple.htmlhttp://www.fwi.co.uk/Articles/2008/11/01/116195/warm-salad-of-crisp-duck-with-black-pudding-and-apple.html Serves 4 2 fresh duck legs 4 slices of good-quality black pudding A selection of mixed salad leaves 2 Cox's apples Salt For the dressing: ½ teaspoon honey 1 teaspoon Dijon mustard 1 tablespoon sherry vinegar 150ml oil Preheat the oven to 200C, (400F, Gas mark 6). Make the dressing by combining the honey, mustard and vinegar and then incorporating the oil in a thin stream. Thin with water if it is a little thick. Next rub the duck legs with a little salt and roast them in the oven for about 45 minutes. Allow to cool. Peel, quarter and core the apples and cut them into small dice. Coat them in a little dressing. Make a bed of mixed leaves on each plate. Cut the slices of black pudding into quarters and fry in a little oil until cooked, then set aside. Cut the duck meat away from the bone and into bite-sized pieces. Season and fry them slowly until crisp and brown. To serve, arrange the apple onto the salad together with the hot duck, black...Sat, 01 Nov 2008 01:00:00 GMThttp://www.fwi.co.uk/Articles/2008/11/01/116196/quick-and-easy-chocolate-mousse.htmlhttp://www.fwi.co.uk/Articles/2008/11/01/116196/quick-and-easy-chocolate-mousse.html Serves 6-8, depending on how greedy you are! A 200g bar of dark chocolate 150ml (1/4 pint) double cream 250g (9oz) mascarpone cheese Break up the chocolate and place in a basin fitted over a pan of barely simmering water until melted. Pour in the cream, stir until smooth and finally beat or whisk in the mascarpone cheese until smooth. Pour into small coffee cups or glasses. Top with a blob of extra whipped cream and some grated chocolate, if you wish.Sat, 01 Nov 2008 01:00:00 GMThttp://www.fwi.co.uk/Articles/2008/11/01/116197/open-beef-wellington.htmlhttp://www.fwi.co.uk/Articles/2008/11/01/116197/open-beef-wellington.html Serves 4 4 x 4/5oz fillet steaks 4 flat mushrooms 400g ready-made puff pastry 100g Gruyere cheese (as 4 slices if possible) Salt and freshly ground black pepper Oil Preheat the oven to 220C (425F, Gas mark 7). Season the mushrooms with salt and pepper and bake them in the oven until just cooked. Season the fillet steaks and sear them in a hot pan to just colour the exterior. Divide the pastry into four and roll out each piece so it is roughly 2 inches bigger than the steak and about the thickness of a pound coin. Make sure the mushroom and steak are quite cool. Place a mushroom on to each pastry base followed by a steak and top with a slice of cheese. Bake in the oven for 10-15 minutes or a bit longer if you like your steak cooked more.Sat, 01 Nov 2008 01:00:00 GMThttp://www.fwi.co.uk/Articles/2008/10/10/112590/spicy-pumpkin-soup.htmlhttp://www.fwi.co.uk/Articles/2008/10/10/112590/spicy-pumpkin-soup.html Serves 4 50g (2oz) butter 2 cloves of garlic 1 small pumpkin or butternut squash 1 onion 1 tablespoon of coriander seeds 2 teaspoons of cumin seeds ½ fresh red chilli or more, optional 1 teaspoon of ground turmeric 1.2 litres (2 pints) vegetable or chicken stock 125ml (¼ pint) single cream, optional Salt and ground black pepper Chop the onion and garlic and peel, de-seed and cube the pumpkin or squash. Carefully chop up half of the red chilli if using. Heat the butter in a large pan and gently cook the onion for about five minutes without browning, then turn up the heat and add the pumpkin pieces and brown them - you may have to keep stirring to stop from burning. Dry roast the coriander and cumin seeds in a frying pan without any oil for about five minutes or until they start to pop. Then grind them up using a pestle and mortar or a coffee grinder. Add them to the vegetables together with the remaining ingredients, apart from the cream. Bring to the boil, reduce the...Fri, 10 Oct 2008 12:10:00 GMThttp://www.fwi.co.uk/Articles/2008/10/10/112591/pot-roasted-chicken-with-spices.htmlhttp://www.fwi.co.uk/Articles/2008/10/10/112591/pot-roasted-chicken-with-spices.html Serves 4 1 x 1.5kg roasting chicken 1 medium onion 2 cloves of garlic 1-2 fresh red chillies 1 x 400ml can of coconut milk 2 teaspoons of ground coriander 2 teaspoons of ground cumin 1 level teaspoon turmeric 1 tablespoon ground almonds Finely grated zest and the juice of 1 lemon Salt and freshly ground black pepper 25g (1oz) butter 12 even-sized pieces of peeled potatoes, King Edward Preheat the oven to 190C (375F, Gas mark 5). Place the chicken in a deep casserole that will have enough room for the potatoes as well. Finely chop up the onion, garlic and chillies, melt the butter in a frying pan and fry until they begin to colour. Add the spices, and cook for a few minutes. Place them in a blender together with the lemon, coconut milk, almonds and season well. Blend to a smooth paste and spoon it over the chicken in the casserole. Cook the chicken for 1½-1¾ hours basting the chicken with the sauce about every 20 minutes. 40 minutes before the end of the cooking...Fri, 10 Oct 2008 12:10:00 GMThttp://www.fwi.co.uk/Articles/2008/10/10/112592/toffee-apple-tart.htmlhttp://www.fwi.co.uk/Articles/2008/10/10/112592/toffee-apple-tart.html Serves 4 110g (4oz) puff pastry 2 eating apples, Cox's 4 teaspoons Banoffi toffee (available ready-made in supermarkets) 50g (2oz) butter Caster sugar Preheat the oven to 200C (400F, Gas mark 6). Roll out the pastry and cut four circles to about 14cm (5½ in) diameter. Spread the toffee in the centre of the pastry leaving a good 3cm (1in) border. Peel, quarter and core the apples. Cut each quarter into thin slices. Overlap in a circle on top of the toffee. Brush the top of the apple with butter and sprinkle with caster sugar. Bake in the oven for 15-20 minutes. Delicious served with ice-cream or clotted cream. If you wish, making one large tart may be easier. Fri, 10 Oct 2008 12:10:00 GMThttp://www.fwi.co.uk/Articles/2008/09/05/112587/baked-plums-on-toast.htmlhttp://www.fwi.co.uk/Articles/2008/09/05/112587/baked-plums-on-toast.html Serves 4 4 thick slices of bread from a brioche loaf 12 ripe plums Caster sugar Clotted cream to serve Preheat the oven to 200C (400F, Gas mark 6). Place the brioche slices on a baking sheet. Halve the plums and remove the stone. Arrange the plum halves flat side down on the brioche. Dredge with caster sugar and bake for about 15-20 minutes until the plums are just starting to collapse. Serve immediately with a spoonful of clotted cream, delicious. Fri, 05 Sep 2008 10:00:00 GMThttp://www.fwi.co.uk/Articles/2008/09/05/112588/pork-fillet-stuffed-with-wild-mushrooms.htmlhttp://www.fwi.co.uk/Articles/2008/09/05/112588/pork-fillet-stuffed-with-wild-mushrooms.html Serves 2 1 pork tenderloin, enough for two people 1 small onion 275g (10oz) mushrooms Small bunch of fresh thyme Salt and freshly ground black pepper 20g (¾oz) dried porcini 25g (1oz) wholemeal breadcrumbs 2 slices of Parma ham 1 egg Oil Soak the dried porcini overnight in a little water. Finely chop the onion and fry in oil until it begins to colour. Slice the mushrooms, add these to the onion with the thyme, salt and pepper and continue frying. Drain the porcini saving the water for the sauce. Chop the porcini and put most of them in the pan, keeping a few back for the sauce as well. Remove from the heat, add the breadcrumbs and when cool add the beaten egg. Preheat the oven to 220C (425F, Gas mark 7). Trim the pork of any membrane and make an incision down the side. Place the stuffing in this pocket (you may not have room for all the stuffing, any excess can be served separately) and wrap Parma ham around the whole thing. Place on a tray, brush lightly with oil...Fri, 05 Sep 2008 10:00:00 GMThttp://www.fwi.co.uk/Articles/2008/09/05/112589/mushroom-and-chestnut-casserole.htmlhttp://www.fwi.co.uk/Articles/2008/09/05/112589/mushroom-and-chestnut-casserole.html Serves 4 2 red onions 450g (1lb) mushrooms 3 cloves of garlic 200g (7oz) peeled chestnuts Small bunch of thyme 200ml (7fl oz) red wine 300ml (10fl oz) vegetable stock 1 teaspoon plain flour 1 heaped tablespoon tomato puree A little soy sauce or mushroom ketchup Oil Salt and freshly ground black pepper Preheat the oven to 170C (325F, Gas mark 3). Peel and chop the onions keeping them chunky, peel and finely chop the garlic. Fry these in the oil to a golden colour. Brush any dirt off the mushrooms and cut any large ones into smaller chunks. Fry these with the onions and season. Sprinkle the flour over making sure it disperses evenly. Slowly add the wine and stock, keeping everything in the pan moving. When all the liquid is added put in the thyme, tomato puree and the soy or mushroom ketchup. Finally add the chestnuts. Taste the sauce and adjust the seasoning. Transfer to a casserole and cook in the oven for 35-45 minutes. Like most casseroles this is better if made...Fri, 05 Sep 2008 10:00:00 GMThttp://www.fwi.co.uk/Articles/2008/08/07/111550/chilled-tomato-and-basil-soup.htmlhttp://www.fwi.co.uk/Articles/2008/08/07/111550/chilled-tomato-and-basil-soup.html Serves 2-4 350g (12oz) ripe and good flavoured tomatoes 1 tablespoon oil 12 basil leaves Small clove of garlic A few drops of white wine vinegar Pinch of sugar Salt and freshly ground black pepper Croutons if wished for garnish Take two of the tomatoes, skin and de-seed them and cut the flesh into small dice. Set this aside with four of the basil leaves. In a food processor or liquidiser purée the rest of the tomatoes along with the debris from the first two, the rest of the basil, garlic, seasoning, oil, vinegar and sugar. Sieve the resulting mixture discarding the pips etc. Taste the sieved mixture and correct the seasoning/flavour balance and then stir in the reserved diced tomato. Serve in chilled glasses and scatter with croutons if wished, garnish with basil leaves.Thu, 07 Aug 2008 17:00:00 GMThttp://www.fwi.co.uk/Articles/2008/08/06/111551/chicken-salad-nicoise.htmlhttp://www.fwi.co.uk/Articles/2008/08/06/111551/chicken-salad-nicoise.html Serves 6 Mixed salad leaves 6 eggs 24 cherry tomatoes 24 black olives 12 baby new potatoes 350g (12oz) fine French beans 6 chicken breasts Oil for frying For the dressing: 1 tablespoon white wine vinegar ½ teaspoon honey 1 teaspoon Dijon mustard 200ml (7 fl oz) oil Salt and pepper Combine the vinegar, honey, mustard and seasoning in a bowl with a whisk, then incorporate the oil slowly while continuing to whisk. Hard-boil the eggs, then run them under cold water until cold. Peel and cut into quarters. Cook the potatoes. Cut the cherry tomatoes in half. Top and tail the beans, cut into 2in lengths and blanch them in boiling water until they are cooked but still firm. Refresh in cold water. Arrange the salad, eggs, olives, beans, tomatoes and potatoes onto two plates. Drizzle over the dressing. Cut the chicken into thick strips, season and fry in hot oil until browned and cooked through. Arrange amongst the salad and serve.Wed, 06 Aug 2008 17:00:00 GMThttp://www.fwi.co.uk/Articles/2008/08/06/111552/brie-baked-in-bread.htmlhttp://www.fwi.co.uk/Articles/2008/08/06/111552/brie-baked-in-bread.html Serves 6-8 500g (1lb 2oz) white bread flour 300ml (½ pint) warm water 25g (1oz) fresh yeast Salt/sugar 2 tablespoon oil 2 cloves of garlic 2 sprigs of rosemary Ground black pepper Extra oil 1 whole mini Brie (about 7in diameter) 1 jar of apricot or similar chutney 1 egg for egg wash Preheat the oven to 200C (400F, Gas mark 6). Warm the flour and add the salt and pepper. Dissolve the yeast in the warm water and add a pinch of sugar. Wait for the mixture to fizz. Chop the garlic and rosemary and add them to the flour. Make a well in the centre and put in the oil. Add the yeast mix to the flour and mix with a table knife until the water is absorbed. Add a little more water if it is too dry or some flour if it is too wet. Turn it out on to your work surface and knead to a smooth dough. Put in a warm place to prove. When it has doubled in bulk, knead until smooth and elastic. Roll out the bread dough to a large circle big enough to enclose the whole...Wed, 06 Aug 2008 17:00:00 GMThttp://www.fwi.co.uk/Articles/2008/07/07/111133/roast-vegetable-lasagne.htmlhttp://www.fwi.co.uk/Articles/2008/07/07/111133/roast-vegetable-lasagne.html Serves 4 2 red onions 1 large aubergine 2 courgettes 2 Romano peppers 2 beef tomatoes A bunch each of basil and marjoram 2-4 cloves of garlic, peeled and chopped finely Salt and freshly ground black pepper 150ml (¼ pint) olive oil 8 sheets of fresh lasagne For the sauce: 25g (1oz) butter 25g (1oz) plain flour 425ml (¾ pint) milk 150ml (¼ pint) double cream 1 teaspoon Dijon mustard 50g (2oz) grated cheddar 50g (2oz) grated Parmesan Preheat the oven to 220C (425F, Gas mark 7). Put the olive oil in a roasting tray large enough to hold all the vegetables. Peel and cut the onions into wedges, trim and cut all the other vegetables except the tomato into thick slices. Toss in the oil and season well. Roast in the oven until soft, turning occasionally. Add the chopped garlic just before the end of the cooking time. Make the cheese sauce: Melt the butter and add the flour. Cook for a few moments before working in the milk and cream. When it comes to...Mon, 07 Jul 2008 09:00:00 GMThttp://www.fwi.co.uk/Articles/2008/07/07/111134/moussaka.htmlhttp://www.fwi.co.uk/Articles/2008/07/07/111134/moussaka.html Serves 6 800g lamb mince 2 onions 4 cloves of garlic 2 teaspoons plain flour 2 tablespoons of chopped fresh herbs: Oregano/basil/thyme ½ teaspoon ground coriander ½ teaspoon ground cinnamon 1 can (14oz) chopped tomatoes 1 small glass of red wine Olive oil Salt and pepper 2 medium aubergines For the topping: 25g (1oz) plain flour 25g (1oz) butter 275ml (½ pint) milk 2 eggs 2 tablespoons grated Parmesan Salt and pepper Preheat the oven to 170C (325F, Gas mark 3). Chop the onions and garlic finely and fry in a little oil until they start to colour. Add the mince and continue frying until the mince is starting to brown. (You may need to do this in batches.) Add the flour, chopped herbs, seasoning and spices. Keep stirring and finally add the tomatoes and wine, then transfer to a casserole. Bring to the boil and cook in the oven for about 1 hour. Slice the aubergines, brush with oil, season and cook on a tray in a hot oven (180C/350F, gas mark 4) for...Mon, 07 Jul 2008 09:00:00 GMThttp://www.fwi.co.uk/Articles/2008/07/07/111135/hazelnut-and-raspberry-meringue.htmlhttp://www.fwi.co.uk/Articles/2008/07/07/111135/hazelnut-and-raspberry-meringue.html Serves 6-8 3 egg whites 175g (6oz) granulated sugar 110g (4oz) roasted ground hazelnuts For the filling: 250g (9oz) raspberries 425ml (¾ pint) double cream 15g caster sugar Preheat the oven to 100C. Whisk the egg whites with the sugar until the meringue is stiff. Fold in the ground hazelnuts. Pipe or carefully spoon out three discs (that's 8in or 20cm) in diameter on to parchment paper. (Sprinkle paper with caster sugar before the meringue goes on and finally sprinkle the meringue with caster sugar.) Cook for about 1½ hours then cool while you make the filling. Cook 50g of the raspberries with the sugar and two tablespoons of water. Whizz in a food processor and sieve. Leave to get completely cold or this can be made and kept in the fridge. To serve: Whip the cream and layer the three discs of meringue with raspberries and cream. Save some of the cream for decoration. Pour over the raspberry sauce just before serving or use it to decorate the plates....Mon, 07 Jul 2008 09:00:00 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/2006/12/01/109621/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/2006/12/01/99904/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/2006/11/03/100489/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 saucepan and add the flour stirring well for about two minutes to allow the flour to cook. Slowly add the poaching milk and bring to the boil, stirring until the sauce is smooth. Take off the heat and whisk in the cream and the grated cheese. Add a little ground black pepper. Taste and then decide if salt is necessary. Flake in the fish and spoon into ramekins and cover with grated parmesan cheese. At this stage you can cool and keep them in the fridge until later. When you are almost ready to serve, place under the grill until golden and bubbling.Mon, 09 Feb 2004 00:00:00 GMThttp://www.fwi.co.uk/Articles/2004/02/09/13758/sylvias-sausage-and-leek-roly-poly.htmlhttp://www.fwi.co.uk/Articles/2004/02/09/13758/sylvias-sausage-and-leek-roly-poly.html • For the Suet Pastry: 450g (1lb) self-raising flour 225g (8oz) shredded beef suet A good pinch of salt and pepper Cold water, to mix • For the filling: 450g (1lb) good quality sausage meat 2 leeks, thinly sliced Dried mixed herbs (optional) Salt and freshly ground black pepper • For the onion gravy: 2 tablespoon beef dripping or oil 3 onions, skinned and thinly sliced 1 tablespoon plain flour 425ml (15fl oz) good beef or chicken stock Preheat the oven to 180C (350F, Gas 4). Mix together the flour, suet and seasoning in a bowl. Add just enough water to make a soft dough. Knead lightly and roll out to an oblong strip to about 0.5cm (in) thick. Scatter the thinly sliced leeks and break up small pieces of sausage meat and dot evenly over the leeks, leaving a clear 1cm (in) border. Sprinkle on a little dried herbs if using. Season well with salt and pepper. Damp the edges with a little water and roll up like a Swiss roll. The Roly-Poly can now be...Mon, 09 Feb 2004 00:00:00 GMThttp://www.fwi.co.uk/Articles/2004/02/09/13759/lemon-rice-pudding.htmlhttp://www.fwi.co.uk/Articles/2004/02/09/13759/lemon-rice-pudding.html 75g (3oz) pudding rice 570-725ml (1- 1.25pt) creamy milk 25g (1oz) butter 50g (2oz) caster sugar 1.5 lemons A good pinch of cinnamon Extra sugar Preheat the oven to 140C (275F, Gas 1). Peel the lemons thinly taking off strips and putting them straight into an oven proof dish big enough to take 1 litre of liquid. Then add the rice, sugar, butter and 570ml (1 pt) of milk. Cover and place in the oven and allow to cook for at least two hours. After one hour give it a good stir and add a good pinch of cinnamon or more depending on your taste. You can add more milk to slacken the mixture if necessary. When the pudding is done, stir it up well adding the lemon juice. As the pudding cools it will finish cooking in its own heat and absorb a little more of the liquid. The lemon peel will also be soft enough to eat with the rice. When you are ready to serve, sprinkle a good layer of sugar over the top and place under a medium to hot grill to brown and caramelise. Serve...Mon, 09 Feb 2004 00:00:00 GMThttp://www.fwi.co.uk/Articles/2003/11/17/12979/gingerbread-house.htmlhttp://www.fwi.co.uk/Articles/2003/11/17/12979/gingerbread-house.html 175g (6oz) butter 175g(6oz) soft dark brown sugar 3 tablespoons golden syrup 700g (1½lb) plain flour 1½ teaspoons bicarbonate of soda 3½ teaspoons ground ginger 1 teaspoon mixed spice 150ml (¼pt) milk 3 egg yolks, beaten For the decoration: A very large cake board or tray lined with kitchen foil Royal icing Coloured sweets 2 tea lights and imagination Also needed: Stiff card Ruler Baking parchment Preheat the oven to 180°C (350°F/Gas 4). Line three large baking trays with parchment paper. In a saucepan, melt the golden syrup, butter and sugar over a gentle heat. Remove from the heat and cool. Sift the flour, soda and spices into a large bowl and make a well. Pour in the melted mixture, milk and beaten egg yolks. Knead to a soft, smooth dough. Divide the warm mixture into three. Roll out the dough between two sheets of parchment paper on each baking tray until you have a thickness of just under 1cm. Lift away the top sheet of paper....Mon, 17 Nov 2003 00:00:00 GMThttp://www.fwi.co.uk/Articles/2003/11/17/12981/braised-pheasant-with-quince.htmlhttp://www.fwi.co.uk/Articles/2003/11/17/12981/braised-pheasant-with-quince.html Serves 4 2 tablespoons oil 25g (1oz) butter 2 oven-ready pheasants 1 large onion, finely chopped 2 large quinces, deseeded and diced 2 glasses of port Zest and juice of ½ orange 1 tablespoon honey 1 teaspoon ground honey 2 tablespoons double cream Salt and freshly ground pepper Preheat the oven to 190°C (375°F/Gas5). Melt the butter in a flameproof casserole dish large enough to take the two pheasants whole. Add the oil and brown the birds briefly but thoroughly in the butter and oil. Remove from the casserole dish and set aside. Reduce the heat, add the onion and quinces to the casserole and soften for about 10 minutes. Add the honey, orange zest and juice and ground ginger and season with salt and pepper. Return the pheasants to the casserole. Pour in the port, then cover and cook in the oven for about 30 minutes. When the pheasants are cooked through, transfer them to a serving dish. Set the casserole over the hob and bring up to the boil, stirring and...Mon, 17 Nov 2003 00:00:00 GMThttp://www.fwi.co.uk/Articles/2003/11/17/12982/celeriac-soup-with-blue-cheese-croutons.htmlhttp://www.fwi.co.uk/Articles/2003/11/17/12982/celeriac-soup-with-blue-cheese-croutons.html Serves 4 1 potato, peeled and chopped 2 medium celeriac, peeled and chopped 1 carrot, chopped 1 onion, chopped 50g (2oz) butter 1.2 litres (2 pts) chicken or vegetable stock Parsley to garnish Salt and freshly ground pepper Blue cheese croutons: 4 slices of bread 100g (4oz) blue cheese Melt the butter in a large pan and gently cook the vegetables until they just begin to colour. Add the stock and seasoning. Bring to the boil, cover and simmer gently for 15-20 minutes until the vegetables are soft. Then purée the soup in a liquidiser. Taste and correct seasoning if necessary. Return to the pan and keep warm while you make the croutons. Toast each slice of bread. Spread with the blue cheese and grill until the cheese has melted. Cut into large croutons. To serve: Divide the soup into warm bowls, top with croutons and sprinkle with chopped parsley.Mon, 17 Nov 2003 00:00:00 GMThttp://www.fwi.co.uk/Articles/2003/11/17/12984/quince-celeriac-and-a-diy-childrens-treat.htmlhttp://www.fwi.co.uk/Articles/2003/11/17/12984/quince-celeriac-and-a-diy-childrens-treat.html THE GOLDEN apple of Hesperides, given by Paris to Aphrodite and leading to the downfall of Troy, is generally believed to have been a quince. I have to remind myself of this romantic ancient Greek imagery as I make my way to our solitary quince tree - which flourishes just beyond the chicken plucking shed and next to the public lavatories of the neighbouring cemetery. However it is a journey well worth making as a little quince goes a long way - whether it is a few quinces filling a room with their sweet heady fragrance or a lone quince in an apple pie, added to give a pink colouring and an interesting flavour. A disadvantage of quince is that all seeds must be removed before cooking as they can cause stomach upsets and the fruit must be well cooked and slow cooking at that to release its aromatic qualities. Try braising pheasants with diced quince, onion, honey and port to create a delicious, sweet and succulently flavoured sauce. Celeriac, introduced to Britain in the 18th...Mon, 17 Nov 2003 00:00:00 GMThttp://www.fwi.co.uk/Articles/2003/10/06/12515/pork-and-pumpkin-curry.htmlhttp://www.fwi.co.uk/Articles/2003/10/06/12515/pork-and-pumpkin-curry.html SERVES 4 2 tablespoons olive oil 450g (1lb) pork, cut into small cubes 450g (1lb) pumpkin or butternut squash, cubed 1 garlic clove, finely chopped 1 onion, finely chopped 2 red chillies, seeded and finely chopped 2 tablespoons curry paste 150g (5oz) creamed coconut, 2 tablespoons mango chutney, Handful of fresh coriander leaves ½ lemon Rice to serve Dissolve the creamed coconut in 400ml boiling water to make milk (or use ready made tinned coconut milk). Heat the oil in a casserole dish over a high heat and add the pork until lightly brown. Add the chopped onion, garlic, chillies and curry paste, stir and cook for 3-5 minutes. Give it another good stir. Pour in the coconut milk, add the pumpkin and mango chutney. Bring to the boil, reduce the heat and simmer for about 25 minutes or until the pumpkin is just tender and the sauce has thickened. Taste and adjust the seasoning, adding a squeeze of lemon juice and coriander leaves. Add a little more chutney if...Mon, 06 Oct 2003 00:00:00 GMThttp://www.fwi.co.uk/Articles/2003/10/06/12517/caramelised-apples-on-toast-with-custard.htmlhttp://www.fwi.co.uk/Articles/2003/10/06/12517/caramelised-apples-on-toast-with-custard.html SERVES 4 For the custard: 2 tablespoons cornflour 600ml (1pt) milk ½ vanilla pod or 1 teaspoon vanilla extract 2 tablespoons caster sugar 4 egg yolks For the caramel: 50g (2oz) unsalted butter 60g (2½oz) golden caster sugar 3 tablespoon double cream 5 eating apples, peeled, halved, cored and cut into wedges For the toast: 4 thick slices of fresh white bread, crusts removed 2 egg yolks 3 tablespoons double cream 1 tablespoon water 1 tablespoon golden caster sugar 2 tablespoons sunflower oil First make the custard. Scald the milk with the vanilla pod in a heavy bottomed saucepan. Mix the cornflour with two tablespoons of the milk, and the sugar, and egg yolks. Mix to a smooth thin paste. Pour the hot milk into the cornflour mixture. Pour the custard back into the saucepan and bring it slowly to the boil, whisking continuously. Simmer gently for 2 minutes. Remove from the heat and cover. Make the caramel sauce by melting the butter with the...Mon, 06 Oct 2003 00:00:00 GMThttp://www.fwi.co.uk/Articles/2003/10/06/12519/mushrooms-in-snuffboxes.htmlhttp://www.fwi.co.uk/Articles/2003/10/06/12519/mushrooms-in-snuffboxes.html SERVES 4 250g (9oz) Puff pastry 1 egg yolk, lightly beaten 250g (9oz) mushrooms (wild if possible) 2 tablespoon oil 1 clove of garlic, finely chopped A generous knob of butter 1 tablespoon fresh thyme leaves 3 tablespoons fresh chives 3 tablespoons double cream 25g (1oz) parmesan cheese, grated Preheat the oven to 200°C (400°F/Gas 6). Roll out the pastry to roughly 5mm (¼in) thickness and then cut out four 12cm (5in) squares. Transfer to a baking sheet. Score a lid on one side of each square, leaving a border of 1.5 cm (½in) around the edge. Brush the pastry with egg yolk and bake for 12 minutes until crisp and golden brown. Meanwhile, cut the mushrooms in thin slices. Heat the oil in a large frying pan, when hot add the mushrooms and garlic. Fry until golden brown and all the mushroom liquor has run out and mostly evaporated. Add the butter, thyme, chives and cream and cook for 2-3 minutes until slightly reduced. Taste and check for seasoning and stir in the...Mon, 06 Oct 2003 00:00:00 GMThttp://www.fwi.co.uk/Articles/2003/09/05/11929/best-ever-carrot-cake.htmlhttp://www.fwi.co.uk/Articles/2003/09/05/11929/best-ever-carrot-cake.html Serves 8. 3 large carrots, grated 1 extra carrot for decoration (optional) 350g (12oz) wholemeal or plain flour, 2 teaspoon baking powder 350g (12oz) caster sugar 1 teaspoon salt 1½ teaspoons bicarbonate of soda 330ml (12fl oz) sunflower oil 4 large eggs 75g (3oz) walnuts, roughly chopped 110g (4oz) desiccated coconut 1 x 425g tin of pineapple crush, drained Icing: 110g (4oz) butter, softened 225g (8oz) cream cheese 350g (12oz) icing sugar Vanilla essence (optional) You will also need a small oven tray — 31cm x 21cm, greased and lined if possible. Preheat the oven to 180C (350°F, Gas 4). Have the baking tray ready. Place all the ingredients in a large mixing bowl. Blend well by starting first with a wooden spoon then using an electric hand mixer if possible until well mixed. Bake for about 40 minutes until the middle is set. Allow to cool. To make the icing: Combine the softened butter, vanilla essence and cream cheese into a bowl...Fri, 05 Sep 2003 00:00:00 GMThttp://www.fwi.co.uk/Articles/2003/09/05/11930/spanish-omelette.htmlhttp://www.fwi.co.uk/Articles/2003/09/05/11930/spanish-omelette.html Serves 2. 4 eggs 1 tablespoon cold water Salt and pepper 2 tablespoon oil (for frying) 1 onion, chopped 3 cooked potatoes, diced 4 rashers of bacon, chopped (or substitute cold chopped cooked meat) 2 cooked sausages (optional), sliced 3 tablespoon cooked vegetables, such as peas, sweet corn, broccoli Pinch of dried mixed herbs (optional) You will also need a large frying pan and a warm serving plate. Beat the eggs, together with the water, a little seasoning and herbs (if using) with a fork in a small bowl. Heat the oil in a large frying pan over a medium heat and fry the onion, bacon and cooked potatoes for 3 to 5 minutes, occasionally stirring with a wooden spoon. If using cooked meat and vegetables add them to the pan and heat them through. Pour the beaten egg mixture over the vegetables in the pan and cook without stirring until the bottom is firm. Shake the pan from time to time to make sure the omelette does not stick. If it does, slide a spatula...Fri, 05 Sep 2003 00:00:00 GMThttp://www.fwi.co.uk/Articles/2003/09/05/11931/chilli-beans-and-rice.htmlhttp://www.fwi.co.uk/Articles/2003/09/05/11931/chilli-beans-and-rice.html Serves 6-8 2 tablespoons cooking oil 450g (1lb) minced pork 2 onions, chopped 2 cloves garlic, finely chopped 2 green chillies 700g (1lb 8oz) long-grain rice 1 tin of tomatoes, roughly chopped 1 tin of ready cooked red kidney beans or chilli beans — drained 1.8 litres (3pts) vegetable stock, plus extra 100g (4oz) creamed coconut (roughly half a packet) 2 sprigs of chopped parsley and coriander (optional) Salt and pepper You will also need a large casserole or large saucepan. Deseed the chillies and chop finely, washing hands well afterwards as any chilli ‘juice’ near the eyes is very painful indeed. Heat the oil in a large casserole dish or saucepan over a medium heat, add the minced pork, chopped onions and garlic and fry for about 5 minutes turning often until lightly coloured. Add the remaining ingredients except the creamed coconut and herbs (if using) until the end of cooking. Bring to the boil, cover and simmer for about 10 to 15 minutes or...Fri, 05 Sep 2003 00:00:00 GMThttp://www.fwi.co.uk/Articles/2003/08/01/11356/barbecued-sweet-corn-with-a-chilli-and-honey-butter.htmlhttp://www.fwi.co.uk/Articles/2003/08/01/11356/barbecued-sweet-corn-with-a-chilli-and-honey-butter.html 4 sweetcorn, preferably still in the husk Sunflower oil For the flavoured butter: 100g (4oz) butter 1 red chilli, finely chopped 1 teaspoon freshly grated root ginger 2 tablespoon finely chopped fresh coriander 2 teaspoon honey Grated zest and juice of 1 lemon or lime Salt and freshly ground black pepper Leave the sweetcorn whole and soak in water for one hour before use. Place all the ingredients for the flavoured butter in a food processor and whiz until smooth. Then either spoon the butter onto a sheet of cling film and roll it up into a sausage shape and chill for two hours or simply pile into a bowl and chill. When you are ready to cook and have the barbecue ready, pat the sweetcorn dry and brush the husks with a little oil. Cook over a moderate heat turning until patched brown on all sides. Sweetcorn without husks can be cooked wrapped in buttered kitchen foil. It will take about 20 minutes. When cooked, remove the foil or peel back the husk and serve...Fri, 01 Aug 2003 00:00:00 GMThttp://www.fwi.co.uk/Articles/2003/08/01/11357/skewers-of-lamb-with-fresh-herbs.htmlhttp://www.fwi.co.uk/Articles/2003/08/01/11357/skewers-of-lamb-with-fresh-herbs.html ½ leg of lamb, boned and trimmed A good handful of mixed fresh herbs. (Use what‘s available in your own garden. I use a mixture of parsley, sage, basil, tarragon and rosemary.) 5 cloves of garlic 3 tablespoon olive oil 1 tablespoon salt 1 tablespoon crushed black peppercorns You will also need eight metal skewers for this recipe Cut the meat into 2.5cm (1in) cubes. Put all the remaining ingredients in a food processor and coarsely puree. Mix with the meat and leave for 4-6 hours or overnight to marinate. To cook, thread the pieces of meat on to skewers and barbecue or grill, turning them until evenly cooked.Fri, 01 Aug 2003 00:00:00 GMThttp://www.fwi.co.uk/Articles/2003/08/01/11358/raspberry-icecream-cakes.htmlhttp://www.fwi.co.uk/Articles/2003/08/01/11358/raspberry-icecream-cakes.html Makes nine cakes 225g (8oz) butter, softened 75g (3oz) Icing sugar 200g (7oz) Self Raising flour 50g (2oz) cornflour 3 tablespoons milk A few drops of vanilla extract Fresh raspberries or jam Whipping cream (for decoration) 9 ice cream cup cornets Preheat the oven to 180°C (350°F/Gas 4). Measure all the ingredients into a large bowl and beat well until thoroughly blended and smooth. The mixture needs to be soft enough to pipe so add a little more milk if too stiff. Spoon the mixture into a large piping bag fitted with a large star nozzle. Place a cone in each hole of a bun tin. This will steady the cones. Quarter fill each cone by piping directly into the cone. Then place two raspberries onto the mixture and pipe up to the top, repeat in the other cones. Bake at the bottom of the oven for about 25 minutes. Leave to cool. To serve either dusted lightly with icing sugar or pipe on a little whipped cream and top with a raspberry. Best eaten the same day as the...Fri, 01 Aug 2003 00:00:00 GMThttp://www.fwi.co.uk/Articles/2003/08/01/11359/chicken-wrapped-in-courgette-ribbons.htmlhttp://www.fwi.co.uk/Articles/2003/08/01/11359/chicken-wrapped-in-courgette-ribbons.html 4 chicken breasts, skinned 3 courgettes Salt and freshly grated black pepper Vegetable or olive oil You will also need 8-10 wooden skewers. This dish can be prepared in advance. Soak the skewers in cold water for one hour before use. Cut the chicken breasts into 2.5cm (1in) pieces. With a potato peeler, peel ribbons off the courgettes. Carefully wrap each piece of chicken with a strip of courgette, trimming them up and skewer each piece and divide the cubes between the skewers. Season with salt and pepper and brush with oil and barbecue for about five minutes or until cooked through, turning as necessary. Serve with a little of the melted flavoured butter from the sweecorn recipe.Fri, 01 Aug 2003 00:00:00 GMThttp://www.fwi.co.uk/Articles/2003/08/01/11360/skewers-for-a-sizzling-summer.htmlhttp://www.fwi.co.uk/Articles/2003/08/01/11360/skewers-for-a-sizzling-summer.html MY annual leave of absence from major kitchen duties during Wimbledon fortnight looks like being considerably extended by the demolition of our existing kitchen before a complete refit. "Duncan the builder" is jetting off on honeymoon midway through the work so I can foresee the barbecue being in constant use whatever the weather. For a party last year I successfully spit-roasted a whole lamb that was basted with olive oil, garlic, lemon and rosemary and having just attended an all day herb course I have been inspired to plunder herbs from the garden to marinate some juicy tender lamb for this month‘s recipes for the barbecue. To give the lamb time to marinate in the herb paste it is best to prepare it 4-6 hours in advance. The herb paste will keep in the fridge for up to a week and is just as delicious used with other meats and vegetables. To go with lamb I use some seasonal sweetcorn which I immerse in a bucket of water for at least an hour before use to plump up the kernels...Fri, 01 Aug 2003 00:00:00 GMThttp://www.fwi.co.uk/Articles/2003/07/04/10951/beetroot-and-tomato-risotto-with-parmesan-cheese.htmlhttp://www.fwi.co.uk/Articles/2003/07/04/10951/beetroot-and-tomato-risotto-with-parmesan-cheese.html 50g (2oz) butter 1 large onion, finely chopped 2 cloves garlic, crushed 400g (14oz) risotto rice 3 medium beetroot, cooked, peeled and finely diced 6 ripe tomatoes, deseeded and finely chopped 1.2 litres (2pt) chicken or vegetable stock, plus a little extra 2 good sprigs of fresh parsley, chopped 150g (5oz) freshly grated parmesan cheese or any other good strong-flavoured cheese Salt and freshly ground black pepper Chicken livers (optional) Heat the butter in a large, (if possible wide) pan. Add the onion and cook gently, so it does not brown, until very soft (takes about 5 minutes). Add the garlic and cook for a further 2 minutes. Meanwhile, bring the stock to a simmer in a pan and leave it over a low heat. Add the rice to the onions and stir. Add the cooked beetroot, half of the tomatoes and a couple of ladles of the simmering stock. Stir well, keeping the rice at a steady simmer, letting each ladleful be absorbed before you add the next. Stir in the...Fri, 04 Jul 2003 00:00:00 GMThttp://www.fwi.co.uk/Articles/2003/07/04/10952/frozen-white-chocolate-dessert-with-raspberries.htmlhttp://www.fwi.co.uk/Articles/2003/07/04/10952/frozen-white-chocolate-dessert-with-raspberries.html 250g (9oz) good quality white chocolate 275ml (½pt) double cream 275g (10oz) fresh raspberries plus extra for decoration if desired To melt the chocolate, break into small squares and place in a bowl fitted over a pan of barely simmering water. Continue to stir until all the chocolate melts. When it is smooth and liquid, remove the bowl from the heat. Beat in the cream, mixing thoroughly until smooth and thick. Finally, carefully fold in the raspberries. Spoon the mixture into either individual moulds or one large mould and put into the freezer until just frozen. Remove the moulds from the freezer at the beginning of the meal and leave at room temperature until you are ready to serve. Fri, 04 Jul 2003 00:00:00 GMThttp://www.fwi.co.uk/Articles/2003/07/04/10954/smoked-chicken-and-avocado-salad-with-strawberry-sauce.htmlhttp://www.fwi.co.uk/Articles/2003/07/04/10954/smoked-chicken-and-avocado-salad-with-strawberry-sauce.html 2 ripe avocados 2 smoked chicken breasts 225g (8oz) hulled strawberries 100ml (3fl oz) olive oil 50ml (1½fl oz) sunflower oil Salt and freshly ground black pepper Raspberry vinegar or sugar to taste First make the strawberry sauce: Using a blender or processor, puree the strawberries until they are smooth. Keep the machine going and add the two oils gradually until it is thick and glossy. Then add a little salt and pepper and a teaspoon of raspberry vinegar or sugar to taste. To assemble the dish: Halve and peel the avocados, remove the stones. Slice each half across about six times or so, keeping the shape. Slip a palette knife under the half of avocado and transfer to a serving plate. Carefully fan back the slices and spread them out a little. Repeat with the remaining halves. Slice the chicken into wedges and tuck them neatly between the avocado slices. Finally, spoon the sauce around each fan of avocado and serve at room temperature, preferably straight away....Fri, 04 Jul 2003 00:00:00 GMThttp://www.fwi.co.uk/Articles/2003/07/04/10955/easy-raspberry-vinegar.htmlhttp://www.fwi.co.uk/Articles/2003/07/04/10955/easy-raspberry-vinegar.html 900g (2lb) fresh raspberries 1.2 litre (2pt) good white vinegar 900g (2lb) granulated sugar Put the raspberries into a non-metallic bowl and crush well. (I use my hands, as you‘ve probably guessed by now!) Then pour over the vinegar, cover and leave for 7 days at the most. Strain the red liquid into a saucepan and add the sugar. Heat gently until the sugar has dissolved, then boil rapidly, removing the scum as it rises to the top. Finally leave to cool down and funnel into a bottle and cork it. The vinegar is now ready to use, and will keep for about 6 months in a fridge.Fri, 04 Jul 2003 00:00:00 GMThttp://www.fwi.co.uk/Articles/2003/06/06/10577/elderflower-jelly-with-summer-fruits.htmlhttp://www.fwi.co.uk/Articles/2003/06/06/10577/elderflower-jelly-with-summer-fruits.html Serves 6. 6 leaves gelatine 350ml (13fl oz) elderflower cordial 200g (7oz) mixed berries Water You will also need 6 individual moulds or a 1½ litre jelly mould. Soak the gelatine leaves in a little cold water for five minutes until soft, then squeeze out the water. Put in a bowl and cover with 100ml (4fl oz) boiling water and stir until dissolved. Then add the cordial and 200ml (7fl oz) cold water and give it a good mix together. If you are using a large mould leave the jelly until it is just beginning to set then stir in the fruit and fill the mould. Transfer to the fridge until set. If you are making individual moulds, put a few slices of strawberries on the bottom of each mould and then pour in enough liquid jelly to barely cover them. Transfer to the fridge until set. Once set, layer the remaining fruit into them and fill with the remaining liquid jelly — these methods help prevent the fruit from floating to the top. Chill until needed. Fri, 06 Jun 2003 00:00:00 GMThttp://www.fwi.co.uk/Articles/2003/06/06/10579/fresh-pea-and-tarragon-tartlets.htmlhttp://www.fwi.co.uk/Articles/2003/06/06/10579/fresh-pea-and-tarragon-tartlets.html Serves 4. 110g (4oz) plain (and/or wholemeal) flour 60g (2½ oz ) butter 1/2 teaspoon paprika 25g (1oz) Parmesan cheese, freshly grated Iced water to bind Filling: 25g (1oz) butter 5 shallots, peeled and finely chopped 2 egg yolks 200g (7oz) shelled fresh peas 150ml (¼ pt) single cream 1 tablespoon chopped fresh tarragon Salt and freshly ground black pepper You will also need 4 x 8½ cm (3½ in) flan tins. Preheat the oven to 190°C (375°F/Gas5). Put the flour and paprika in a bowl and rub in the butter. Stir in the Parmesan and mix to a firm dough with the iced water. Divide the pastry into four pieces. Roll each piece out into a circle and use to line the flan rings. Line each pastry case with a piece of kitchen foil and fill with baking beans and bake blind for about 15 minutes. Reduce the oven temperature to 170°C (325°F/Gas3). To make the filling: Melt the butter in a saucepan, add the finely chopped shallots, season with salt and pepper and cook...Fri, 06 Jun 2003 00:00:00 GMThttp://www.fwi.co.uk/Articles/2003/06/06/10580/cream-of-spinach-soup-with-a-hint-of-spice.htmlhttp://www.fwi.co.uk/Articles/2003/06/06/10580/cream-of-spinach-soup-with-a-hint-of-spice.html 25g (1oz) butter 1 onion, finely chopped 250g (9oz) fresh spinach, washed and roughly chopped 1 large potato, peeled and chopped 75g (3oz) creamed coconut 1 litre (1¾ pt) vegetable or chicken stock 1 clove garlic, finely chopped 1 teaspoon ground cumin Salt and freshly ground black pepper A squeeze of fresh lemon juice Freshly grated nutmeg A few bacon rashers (optional) Melt the butter in a large saucepan and cook the onion, garlic and potato gently, with a lid on the pan for about 10 minutes, without browning. Stir in the cumin and cook for a few minutes. Add the stock, bring to the boil, cover and simmer gently until the vegetables are cooked — about 15 minutes. Then stir in the creamed coconut and spinach and cook until the spinach just starts to wilt. Pour into a liquidiser and puree until smooth. If it’s too thick add a little milk. Return to the saucepan and add a squeeze of lemon juice and freshly grated nutmeg. Taste for seasoning. Garnish with...Fri, 06 Jun 2003 00:00:00 GMThttp://www.fwi.co.uk/Articles/2003/05/02/10173/seared-sea-bass-on-tagliatelle-with-a-herb-sauce.htmlhttp://www.fwi.co.uk/Articles/2003/05/02/10173/seared-sea-bass-on-tagliatelle-with-a-herb-sauce.html Serves 4 4 sea bass fillets, skin left on 1 tablespoon lemon juice 2 tablespoon olive oil Salt and freshly ground black pepper Oil for frying 450g (1lb) tagliatelle pasta For the herb sauce: 5 sprigs of fresh parsley 2 sprigs of fresh mint A few fresh rocket leaves (optional) 8 anchovy fillets Juice of 2 lemons 1 garlic clove, chopped 1 teaspoon Dijon mustard 120ml (4floz) extra virgin olive oil ½ teaspoon salt 1 heaped teaspoon mango chutney or honey Remove any small bones with tweezers if necessary. Cut each fillet into a neat piece then place in a shallow dish together with the lemon juice and olive oil. Season well with salt and pepper and leave to marinade for 15 minutes while you make the herb sauce. Blend together all the ingredients for the sauce in a food processor. Check for seasoning and sweetness (you can always adjust this by adding more chutney or honey). Now to cook the fish: Preheat a frying pan, add a little...Fri, 02 May 2003 00:00:00 GMThttp://www.fwi.co.uk/Articles/2003/05/02/10174/spring-mint-parfait.htmlhttp://www.fwi.co.uk/Articles/2003/05/02/10174/spring-mint-parfait.html 150g (5oz) sugar 1 large sprig of fresh mint 2 strips of lemon zest 150ml (¼ pt) water 3 egg whites 3 tablespoon thick yoghurt 275ml (½ pt) double cream Extra mint leaves and green fruit for decoration Line a 1lb loaf tin with cling film. Whiz the leaves from the mint sprig and cream together in a blender until the mint is finely chopped into the cream. Then lightly whip the mint cream. In a clean bowl whisk the egg whites until they form stiff peaks and set aside while you make the sugar syrup. Put the sugar, water and strips of lemon zest into a heavy-based saucepan. Bring slowly to the boil and continue to cook rapidly for three minutes or until you have a light syrup. Take off the heat and remove the strips of lemon. Then carefully pour the hot syrup on to the stiff egg whites, whisking continuously and working as quickly as possible. Continue whisking until the mixture is stiff and shiny. (It will take a few minutes to achieve this stage). Finally fold in the...Fri, 02 May 2003 00:00:00 GMThttp://www.fwi.co.uk/Articles/2003/04/04/9842/roast-lamb-or-mutton-marinated-in-red-wine-and-juniper-berries.htmlhttp://www.fwi.co.uk/Articles/2003/04/04/9842/roast-lamb-or-mutton-marinated-in-red-wine-and-juniper-berries.html 1 leg of lamb (or mutton) For the marinade: 1 onion, chopped 2 small carrots, chopped 2 celery sticks, chopped 3 cloves garlic, chopped 1 bay leaf 2 sprigs thyme 3 sprigs parsley 2 sprigs rosemary 10 juniper berries, crushed 10 coriander seeds, crushed 10 peppercorns, crushed 2 teaspoons salt 600ml (1 pt) red wine 150ml (¼ pt) red or white wine vinegar Oil Main dish ingredients: 2 onions, sliced 2 carrots, diced 4 celery sticks, chopped 2 leeks, sliced 225g (8oz) unsmoked streaky bacon, diced 50g (2oz) butter 600ml (1pt) good lamb or beef stock 1 tablespoon redcurrant jelly Salt and freshly ground black pepper Serve with roast potatoes and purple sprouting broccoli To make the marinade: Brown the onion, carrots, celery and garlic in a little oil. Add the remaining marinade ingredients and bring to the boil. Set aside to cool. Prepare the lamb by scoring the fat into a diamond pattern, and placing joint in a deep dish. Pour...Fri, 04 Apr 2003 00:00:00 GMThttp://www.fwi.co.uk/Articles/2003/04/04/9843/easter-bread-panettone.htmlhttp://www.fwi.co.uk/Articles/2003/04/04/9843/easter-bread-panettone.html 200g (7oz) plain flour 200g (7oz) strong flour 25g (1oz) fresh yeast or 1 packet (7g) Easy Bake dried yeast 50g (2oz) caster sugar 150ml (¼pt) luke-warm milk 100g (4oz) melted butter 3 egg yolks ½ teaspoon salt 1 teaspoon vanilla extract 100g (4oz) candied peel, finely chopped 100g (4oz) raisins Grated zest and juice of 1 orange 1 egg yolk, beaten, to glaze If possible, start the bread the night before you want to bake it by soaking the raisins in the juice of an orange which will help make them juicy and plump. If you haven‘t had time to soak the raisins overnight, then place them in a saucepan with the juice and cover. Bring slowly to the boil and then take off the heat and leave to cool. Sift the flours. Cream the yeast with a teaspoon of the sugar and the lukewarm milk, pour into a well in the flour, leave in a warm place for about 15 minutes. Then add the remaining sugar, melted butter, egg yolks, salt, vanilla extract and zest of orange. Mix well and...Fri, 04 Apr 2003 00:00:00 GMThttp://www.fwi.co.uk/Articles/2003/04/04/9845/surprise-creme-brulee.htmlhttp://www.fwi.co.uk/Articles/2003/04/04/9845/surprise-creme-brulee.html Serves 6 You will need six 7.5cm (3in) ramekins Easter bread (Panettone) 1 vanilla pod or 1 teaspoon vanilla extract 8 egg yolks 75g (3oz) caster sugar 600ml (1pt) double cream 6 teaspoons caster sugar to glaze Preheat the oven to 140°C (275°F/Gas 1). Cut six slices of bread about 1cm thick then using a round pastry cutter the same size as your ramekins, cut six discs of bread and place one in the bottom of each ramekin. If using a vanilla pod, split in half and scrape the seeds into a saucepan, then add the pod or vanilla extract and the cream. Bring gently to the boil. Remove from the heat and set aside to infuse for five minutes or so. Whisk the egg yolks and sugar in a bowl. Bring the cream carefully back to the boil, remove the vanilla pod if used, and while still whisking the egg and sugar mix, pour in the hot cream. Pour the custard mixture into a jug and carefully pour into the ramekins to cover the bread. Leave for five minutes for the panettone to...Fri, 04 Apr 2003 00:00:00 GMThttp://www.fwi.co.uk/Articles/2003/03/14/9555/potato-latkes-with-purple-sprouting-broccoli-and-blue-cheese.htmlhttp://www.fwi.co.uk/Articles/2003/03/14/9555/potato-latkes-with-purple-sprouting-broccoli-and-blue-cheese.html (10 potato latkes) 450g (1lb) potatoes, peeled and grated 1 large egg, beaten ½ teaspoon salt Oil for frying 10g (½ oz) butter 10g (½ oz) plain flour 275ml (½ pt) milk 200g (7oz) purple sprouting broccoli 50g (2oz) blue cheese Salt and freshly ground black pepper Place the grated potatoes into the middle of a clean tea towel and sprinkle on the salt. Leave for five minutes. Meanwhile melt the butter and add the flour and cook until it starts to sizzle. Slowly work in the milk until you have a thick sauce - it will thicken as it boils. Stir in the cheese and taste to check seasoning. Squeeze all the liquid out of the grated potato, as dry as you can, to prevent the latkes going soggy. Turn the potato into a bowl and add the beaten eggs and stir well. Using a good non-stick frying pan, if possible, heat it with enough oil to just cover the bottom of the pan and take a serving size spoonful of potato mixture and drop onto the hot oil. Flatten a little, and lower...Fri, 14 Mar 2003 00:00:00 GMThttp://www.fwi.co.uk/Articles/2003/03/14/9556/best-ever-chocolate-brownies.htmlhttp://www.fwi.co.uk/Articles/2003/03/14/9556/best-ever-chocolate-brownies.html 350g (12oz) good quality dark chocolate, broken into small pieces 350g (12oz) butter 6 large eggs 400g (14oz) caster sugar 175g (6oz) ground almonds Preheat the oven to 180°C (350°F, Gas 4). Butter and flour a 20cm x 30cm (8in x 12in) cake tin. Slowly melt the chocolate and butter in a large saucepan over a low heat, stirring with a wooden spoon. Beat the eggs and sugar together with an electric mixer until pale, creamy and thick. It takes a few minutes to achieve this stage. Then stir the melted chocolate mixture into the egg mixture and finally add the ground almonds folding them in carefully. Pour into the tin and bake in the oven for at least one hour, or until just cooked. I like it to be a gooey chocolate brownie, and ovens vary a lot so keep an eye on it. Cool slightly, cut into squares and serve topped with icecream.Fri, 14 Mar 2003 00:00:00 GMThttp://www.fwi.co.uk/Articles/2003/03/14/9557/purple-sprouting-broccoli-with-sesame-and-lemon-butter.htmlhttp://www.fwi.co.uk/Articles/2003/03/14/9557/purple-sprouting-broccoli-with-sesame-and-lemon-butter.html Serves 4, as a starter 700g (1½ lb) purple sprouting broccoli 20g (¾ oz) sesame seeds 75g (3oz) butter, softened Juice of 1 lemon 1 small French stick Salt and pepper Preheat the oven 180°C (350°F, Gas 4). Roast the sesame seeds in the oven for about 10 minutes until golden brown, then cool. To make the flavoured butter, place the lemon juice, butter and cooled sesame seeds with a little salt and pepper into a food processor until well blended. Cut the bread into four slices and put into the oven until crisp. Cook the broccoli until just tender. To serve, arrange a slice of bread on a warmed plate then place some broccoli on top of the bread and finally spoon a dollop of the flavoured butter over the broccoli so that it drips on to the bread as it melts. Serve straight away.Fri, 14 Mar 2003 00:00:00 GMT