BEST RECIPES

Miscellany & Savouries

For goose liver see DUCK & GOOSE

Fondue
for 8 3 clove 750 g 750 g 3 tspn 1l garlic Emmenthal Gruyere flour dry white wine 150 ml 2 tspn 2 glass lemon juice kirsch nutmeg pepper milk

Add grated cheese and sliced garlic to half the wine warmed. Add kirsch, rest of the wine wine and seasoning when cheese has melted. The milk is to dilute it if it gets too solid. (An option is to substitute for one of the cheeses something with a slightly different character such as Fontina and/or Beaufort and/or Camembert.) [ serve with crusty baguettes ]

Yoghurt
Boil milk. When tepid add two spoonfuls of yoghurt per glass of milk. Let it stand one day.

Yorkshire pudding
for 8 220 g 3 250 ml flour egg milk 75 g 1 pinch butter (or 75 ml olive oil) salt

Break egg into flour and salt, add half the milk and beat till smooth. Gradually add the rest of the milk and beat. Pour into buttered dish and bake 25 to 30 mins till well risen in Mark 6 (400F) oven. OR (the Royal Society of Chemistry version) 170 g 460 ml 4 tblspn flour milk beef dripping 2g 40 ml salt water

Mix eggs into flour then gradually add milk and water to get smooth and thin consistency. Put dripping into pudding tins and put into Mark 7 (220C 425F) oven till it starts smoking. Stir batter and pour into tins, replace in oven for 10 to 15 mins.

Sage and onion stuffing

4 6 leaves 50 g onions sage butter 125 g 2 crumbs eggs or 125 ml stock

Simmer finely-chopped onions to tender, add chopped sage, butter, pepper and salt, crumbs and beaten. If served in a sauce-boat omit eggs, but add 125 ml stock.

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Csipetke
1 egg flour Knead a firm dough with as much flour as it takes up easily. Snip half centimetre pieces of the dough and add to hot soup. If prepared in advance, flour the pieces to prevent them sticking together. 1 pinch salt

Gnocchi
1l 1l 40 g 120 g water milk butter emmenthal salt and pepper Bring mixture of milk, water, butter and salt to the boil and stir in semolina. Let it steep on low heat for 10 to 12 mins stirring continuously to prevent it sticking. Remove from heat and add parmesan, salt and pepper. Leave to cool, continuing to stir frequently. Add yolk, spread mixture onto wet breadboard and cut out 40 rounds with a small wet glass. Sprinkle with emmenthal on a casserole dish and bake at Mark 7 (215C 425F) for 30 mins. 400 g 4 tspn 4 durum semolina parmesan yolks nutmeg

Bread
600 g 1.2 g 2 tblspn strong bread flour salt (roughly 1 level tspn) softened butter (or olive oil) 360 ml 8 g water ( cold hot) quick/dried yeast (a little over a tspn)

You can add a little leftover dough from last baking which has been kept in the fridge. Mix ingredients (the butter is optional) and work into firm, springy dough (in Kenwood Chef with dough-hook) until bowl sides are clean. Then knead by hand for 5 to 15 mins. It should end being soft and damp enough to stick slightly to the hands. Flatten into a rough circle and with a finger lift edge and fold to centre repeatedly all the way round. Turn over and with the flat of the hand under the edge shape into a circle pushing edges into the underside. Put on oiled tray, cover with oiled clingfilm and then encase in airtight container such as a binbag. Let it rise at between 20 and 25C for between 40 and 150 mins. It should have roughly doubled in size. Prod all over the top with the tips of fingers which will reduce it to original size. Form again with the folding and flat-hand shaping into the shape desired for the finished loaf. If fissures needed on top make deep cuts with sharp knife. Dust loaf lightly with flour and put back on floured board with clingfilm and binbag for another 45 mins. Heat the oven to 260C or as high as it will go and put in the centre a heavy baking tray (which can be used as the surface on which loaf is proved). When bread has risen once again to double size slide it gently into the oven being careful not to jar or knock it or it will fall back again. Put next to a small amount of boiling water (perhaps in another baking tray). After 10 mins reduce the heat to 200C if the loaf looks pale, to 180C if it is beginning to brown, and 130C if the crust is browning rather quickly. Bake until the top is nicely browned, probably another 20 mins or so. It ought to have a crusty feel and give a slightly hollow sound when tapped. An extra 5 mins turned on its face ensures the loaf is cooked all through. If adding fruit, seeds or nuts, the extras should be at most half the weight of the flour and should not be chopped too fine.

Soda bread
for 1 loaf 500 g 4 tspn 50 g 300 ml brown flour baking powder butter milk/soured milk/buttermilk 180 g tspn (1 (50 g white flour salt egg) fine oatmeal)

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Mix all the dry ingredients and work in the butter. Add egg (if used) and enough milk (best about 40% milk and 60% buttermilk) to make a soft dough. Knead briefly, shape to a sphere, cut a deep cross in the top with knife dusted in flour and bake on greased and floured baking tray or in greased and flourdusted baking tin at Mark 6-6 (200-210C 400-415F) covered with foil for 25 mins then remove foil and bake a further about 20 mins (or just 25 minutes uncovered).

Pain de campagne
for 2013g for the dough starter 5g 100g 680 ml 130 g 22 g fresh yeast (half if dried yeast) strong white bread flour water rye flour fresh yeast (half if dried) 135 ml 100 g 940 g 15 g cold water rye flour white bread flour, plus extra for dusting fine sea salt

for the dough

Rye flour adds flavour and contains more skin and so helps fermentation. A dough starter provides a more complex flavour. Whisk the dough starter yeast into the water until dissolved. Pour it over the well-mixed flours, whisking well to form a thick paste. Cover the bowl with a damp tea towel (if dough dries out it will form a crust and not prove properly) and set aside for at least 6 and up to 18 hours at 20C (above 25C activates fermentation and reduces flavour). Add the extra water and mix well. Place the white and rye flours into a food processor. Add the salt to one side of the bowl and yeast to the other side, being careful not to let the salt and yeast touch, as the salt will damage the yeasts ability to ferment. Add the starter dough mixture and mix with dough hook on a low speed for 5 mins. Scrape the dough from the sides of the bowl, then mix on a medium speed for a further 5-7 mins, or until the dough is smooth and elastic. Cover the bowl with cling film and leave at room temperature for 1 hr, or until it has doubled in size. On a lightly floured work surface cut the dough into four equal pieces, fold each evenly in half, seal both edges with the heel of your hand, roll back and forth on the work surface, then shape each into a long oval and place joint-side down, onto large baking trays lined with greaseproof or silicone paper. Cover loosely with cling film and set aside for at least 1-1 hours. Put a baking tray into the middle and a roasting tin at the bottom of Mark 9 (250C 475F) oven. Dust the loaves with flour, slash each down one side (a sharp razor blade will avoid drag on the dough at an angle to create an attractive finish to the bread, if the cut is vertical it will open up the bread), and using the greaseproof paper to help slide onto the preheated baking tray and pour 50ml of water into the roasting tin to create a good crust. Bake 15 mins, then reduce the oven to Mark 7 (220C 425F) and bake 10 mins, until golden-brown and cooked through. (The loaves are cooked through when they make a hollow sound when tapped on the undersides.)

Kneadless bread
500 g 5g flour (70:30 of strong white and granary) instant yeast 10 g 400 g salt water

Mix water and flour, salt and yeast briefly to avoid lumps and patches of dry flour. Cover bowl with clingfilm for a long time even overnight at room temperature and up to 18 hrs. Knock it back with quick stir to deflate it, cover and allow to rise to double its size an hour or two at room temperature. About 20 mins before starting to bake put a 3 litre heavy, lidded casserole (eg cast iron, ceramic, oven-proof glass) into 230C oven. With a scraper pour the soft dough into it, cover and replace in oven for 10 mins. Turn oven down to 210C and bake about 20 mins. Tip loaf out of casserole and replace it in the oven on rack, not on a tray. When loaf is golden brown remove. If the crust is not crisp and/or tapping the bottom does not produce a hollow sound, put it back for another 5 mins. Cool on wire rack. Do not try to cut it until cool. Various seeds, nuts etc can be added to the initial mixture, and the top can be sprinkled with seeds when first into the oven. The first rising process can be accelerated by heating the oven to 40C turning off and putting the dough in or putting the proving bowl in an airing cupboard, but this will impair the flavour.

Baba rustico
500 g 150 g flour butter 100 g 200 g parmesan, emmenthal

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5 120 ml 1 tblspn 150 g

eggs milk sugar cooked ham. oil

25 g 2 tspn tspn 50 g

beer yeast salt pepper salami

Mix flour and yeast and pour over warm milk, then sugar and salt. Mix well and add eggs one at a time and melted butter and/or oil and continue to work the dough until it is very elastic. Add chopped cheeses, plus cubed ham and salami and mix well. Pour into greased baking dish preferably a savarin mould and let it rise for about an hour covered with a cloth in a dry place. It should double in volume and may take several hours. Bake at Mark 4 (180C 350F) for 30 to 40 minutes and serve hot.

Ciabatta
2 loaves 14 g 510 g 30 ml fresh yeast (half if dried) strong white flour olive oil 400 ml 30 ml 7.5 ml lukewarm water milk salt

Cream half the yeast with a little warm water and add to about 175 g of the flour. If using Kenwood Chef add about 150 ml of warm water and with the K beater form a thick batter. Cover and keep in a warm place for 12 hours (or overnight). Mix the other half of the dough with the milk and beat into the existing mixture with 200 ml water and olive oil, using the dough-hook. Gradually add the rest of the flour and salt to get very soft dough. After about 5 mins the dough should become springy and pull away from the sides, but it is still wet. Cover with oiled cling-film and leave to rise for 1 to 2 hours, until almost trebled in size. Divide the dough in half and tip onto floured baking tray very carefully to avoid knocking the air out of them. Shape into rectangular loaves about 2 cm thick. Sprinkle with flour and leave in a warm place for about 20 mins. Bake 25 to 30 mins in Mark 7 (220C 425F) oven to risen and light golden and the bread sounds hollow when tapped on the base.

Focaccia
500 g 10 g 1 tblspn 2 sprigs strong white flour salt olive oil (plus some extra rosemary 5g 325 ml 1 pinch dried yeast warm water flaked sea salt

Mix flour, yeast, salt, and water to form sticky dough. Add and mix in the oil and knead about 10 mins to smooth and silky. Form into a round and coat with a little oil. Let it rise a plastic bag. When doubled in size press into roughly a rectangle. Pressing into oiled baking tray and allow to rise again for about 30 mins. When break looks puffed up poke holes with fingers, drizzle with olive oil, and sprinkle with salt and finely-chopped rosemary. Bake for 10 mins in 250C oven then turn the oven down to 200C for another 10 mins. [let it cool for 10 mins before eating]

Melba toast
Toast cm thick white bread, cut in half and toast uncooked surfaces. OR Cut staleish bread into very thin slices, and dry near the bottom of a slow oven until crisp. Before serving toast lightly under slow grill.

Choux pastry
250 g 150 g strong plain flour butter salt 600 ml 6 water eggs

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Heat butter in water to melting, beat in flour and salt. Whisk eggs and add a bit at a time. The paste should be smooth, shiny and hold its shape.

Shortcrust pastry
450 g 220 g plain flour suet (200g butter, 80g lard) 2 pinches 8 tblspn salt very cold water

Mix flour salt and suet and add enough cold water to make light, elastic dough. Knead smooth. If it splits on being flattened add a touch more water. Put wrapped in fridge for 30 mins. To make sweet pastry add 1 tblspn sugar before adding the water.

Puff pastry
450 g 250 ml plain flour cold water 350 g butter

Mix flour slightly with butter in large chunks and add water. Roll out three times as long as wide and triple-fold. Repeat up to six times, preferably chilling between each.

Muffins
500 g 300 ml 12 g flour milk yeast 1 1 tspn 25 g egg salt butter

Add warmed butter to milk, add egg and whisk. Cream yeast with warm water and add flour mixture with salt. Add other mixture and knead. Dough should be soft but not sticky. Cover bowl with damp cloth and leave 1 hours. Dough should double in size. Roll to inch and cut out muffins with tumbler. Bake at Mark 7 (215C 425F) on griddle on baking sheet and turn when brown. Takes 6 to 7 mins.

Crumpets
225 g 1 tspn 1 oz strong plain flour salt fresh yeast (or 1 tspn dried) 300 ml 1 tspn milk caster sugar

Blend yeast with warm milk and add to flour and salt. (With dried yeast dissolve sugar in warm water, sprinkle in yeast and keep warm till frothy - about 10 mins.) Beat mixture to smooth thick batter. Cover with cloth in warm place for 30 to 40 mins, until light and frothy, then pour into jug. Fry inside crumpet or egg-poaching rings for 5 mins over moderate heat until surface bubbles. Reduce heat till bubbles burst and rings loosen. Slip off rings, turn crumpets and cook a few minutes.

Scones
for 16 scones 225 g 2 tspn 1 tspn 125 ml flour cream of tartar sodium bicarbonate milk 1 pinch 60 g 1 tspn 1 salt butter sugar yolk

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Add flakes of butter to a mixture of flour, cream of tartare and bicarb and mix till it feels like breadcrumbs. Add sugar and milk, and knead lightly (overworking the dough makes it heavier). Roll out to 1 cm thickness, cut out 5 cm circles (perhaps with a glass) and put on a greased baking tray. Beat milk and yolk and brush over the top. Bake at 210-220C for 15 to 20 mins.

Toll House cookies

350 g 1 tspn 225 g 350 g 1 tspn flour baking soda shortening brown sugar vanilla essence 450 g 2 225 g eggs nuts chocolate pieces rolled oats

Cream shortening with sugar and eggs and add a tablespoon of hot water. Add mixture of flour, soda, salt, nuts, chocolate, oats and vanilla and mix well. Drop tablespoons onto oiled baking dish and bake at Mark 5 (190C 375F) for about 8 mins.

Croissants
16 croissants 300 g 150 ml 10 g 1 egg Mix yeast, water, salt, milk, flour and 50g butter. Let stand 3 mins. Knead to smooth and elastic dough. Cover and leave in warm place (about 22C) 30 mins by which time it should have doubled in volume. Roll out 45x30cm. Dot 250 g chilled butter over half and fold in half. Cover and let it stand 20 mins. Roll out to 45x30cm fold in three, cover a refrigerate 20 mins. Roll out to same size in the opposite direction and fold in three (like a letter). Rest and do it again. Put in airtight container or cover closely and refrigerate at least 20 mins but better for 2 hrs (it could also be overnight). Roll out 60x35cm, spread cool butter on top two-thirds leaving gaps round edges and fold in three and roll out again. Cut in half lengthways, cut into three and cut squares into triangles. Lightly flour and roll out triangles from bases to 25 cm. Roll from base, stretching and pulling apex. Roll up from long side, bend in ends. Paint top with egg mixed with 1 tspn water, cover loosely and leave at 22C till it almost doubles and is springy when touched. and bake in Mark 9 (240C 475F) oven 12 to 15 mins. butter milk salt 30g 500 g 125 ml yeast strong flour water at 37C

Pumpkin and cardamom cake

125 g 100g 250 g 100 g butter honey self-raising flour almonds 100 g 1 200 g 3 soft brown sugar lime pumpkin flesh cardamom pods

Beat butter and sugar together till fluffy, then fold in honey and juice of the lime. Combine other ingredients and fold in buttery mixture. Bake in Mark 4 (180C 350F) oven greased and lined cake/bread tin for 1 hr. A skewer should come out clean. Cool for 15 mins before turning out.

Tortilla
for 8 250g 8 chorizo potatoes salt and pepper 2 12 onions eggs olive oil

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Lightly fry sliced chorizo and remove. Cook finely-chopped onion onions 3 to 4 mins to soften. Add sliced potato and cook very gently for up to 20 mins. Return chorizo and pour on beaten eggs, and cook slowly for 3 mins. Turn and cook 3 mins more.

Hummus
for 8 800 g chick peas mint sesame 1 tspn cayenne 2 2 cloves 300 ml 1 tspn lemons juice garlic olive oil ground cumin

Make into a paste. Sprinkle with cayenne.

Couscous
65 g pinch 50 g couscous red pepper parsley chicken 1 lemon 50 g chickpeas

Prepare couscous per packet instructions and allow to cool. Add cooked chickpeas, diced pepper, chopped parsley, the lemons juice, cooked chicken, salt and pepper.

Marmalade
4 kg 3 kg Seville oranges sugar 2l 1 water lemon

Slice fruit thin and remove pips. Crush, mince or liquidise pips and sew into muslin bag. Put all into water and boil for 2 hours or till reduced by a third. Add sugar and boil gently, stirring intermittently, for about 4 hours, until mixture thickens. Remove pip bag and bottle hot. Oranges can be supplemented with limes, grapefruit, quince, an apple or two, ginger and further lemons. If adding whisky do so just before bottling.

Lemon curd
makes about 700 g 4 4 lemons eggs 125 g 350 g butter sugar

Stir beaten eggs, grated rind and juice of lemons, butter and sugar in a bowl over simmering water (or double-boiler) until sugar has dissolved. Heat gently for 20 mins until it thickens so it will coat the back of a spoon. Skim and bottle.

Blackcurrant jam
500 g 150 ml fruit water 340 g sugar

Destalk fruit and boil in the water 10 mins. Add sugar and boil 30 mins stirring.

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Brandy butter
75 g 75 g butter caster sugar 3 tblspn orange brandy

Beat sugar and the rind of the orange into the butter and gradually beat in the brandy till it is all frothy. Chill.

Candied orange peel

8 1 kg oranges sugar 2l 750 ml water grenadine syrup

Scrape pith from peel and cut into strips, Mix water, sugar and grenadine mixture and bring to the boil. Add peel, half cover and simmer until syrup reduced to a quarter. Allow to cool they remove peel. If wanted you can then roll it in icing sugar and dry under a grill.

Candied lemon peel

3 lemons 225 g sugar

Simmer 5mm wide strips of the peel for 5 mins. Drain and repeat twice. The peel should be so soft it will almost disappear whern rubbed between finger and thumb. Melt sugar with 225 ml water, add the peel and raise the heat and simmer turning the peel often until liquid reduced to haqlf and peel is translucent it may take 1 hours. Dry peel on racks overnight until just tacky, dust with caster or dip in chocolate.

Omelette
per person 2 tspn eggs salt 1 tblspn milk pepper

Beat eggs with milk till blended. Fry over moderate heat and lift up round edges to allow liquid to run onto pan. Allow top to be almost set and underside golden. Fold in half and serve.

Omelette Arnold Bennett

for 8 16 2 tspn 1 125 g 750 g eggs wine vinegar lemon double cream smoked haddock milk 2 1 tspn 2 tspn 150 g 150 g yolks English mustard anchovy essence gruyere/matured cheddar butter salt and pepper

Poach fish in enough milk to cover for 5 mins. Flake fish. In a double boiler put extra yolks, mustard, salt, pepper, and whisk, gradually adding softened butter. Then whisk in vinegar, lemon juice, and anchovy essence. Lightly whip cream and fold in sauce and grated cheese. Beat the eggs, adds alt and pepper and fry in a little butter on minimum heat. Romove from heat, scatter haddock on top, cover with sauce, and put under grill for 2 mins to turn golden.

Scrambled eggs
For 8 16 eggs 32 rashers bacon

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1 200 g

green pepper Edam cheese pepper

400 g 120 ml

mushroom milk butter

Fry chopped bacon to crisp. Push to one side of pan and fry chopped mushroom to soft in a little added butter if the bacon fat is not enough. Add eggs which have been slightly whisked with the milk, ground pepper, shredded green pepper, and after a minute or two the chopped cheese. Cook gently until the eggs almost set. [serve sprinkled with a little csemege (or desnemes) paprika]

Devilled eggs
for 8 8 2 pinch eggs mustard cayenne chives thyme 3 tblspn 2 tblspn cream mayonnaise/sour cream parsley basil (anchovy essence)

Hard-boil eggs, cut in half and remove yolks. Mix them with other ingredients and return to the cavities.

Avocado mousse/guacamole
2 avocado lemon's juice Worcester salt, pepper 1 tomato coriander Grate onion, mash into rest and freeze. (Immersing the avocado stone in the mixture is said to stop it going brown.) 1 clove 1 pinch tub onion soured cream Tabasco garlic paprika

Toad in the hole

for 8 16 8 sprigs 4 batter 600 ml 250 g milk plain flour 6 eggs sausages rosemary red onions 4 cloves 150 ml balsamic vinegar vegetable stock garlic

Put a baking tin with a little oil in the centre of oven at the highest setting and when oil is hot put in sausages and allow to turn golden. Add half the milk to the flour and salt and beat for 10 mins then add the rest of the milk. Let is stand up to 1 hr. Add tablespoon of cold water and pour the batter mixture over sausages, add rosemary and turn oven to Mark 7 for 20 mins. Fry sliced onions on medium heat for 5 mins to translucent and add a little thyme or rosemary. Add the vinegar and reduce to half. Add stock and serve with sausages.

Cheese souffl
3 pint 2 tblspn 2 tblspn eggs milk plain flour butter lb 1 tblspn cheese toasted crumbs salt, cayenne, pepper

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Cook flour in butter on low heat 1 min then take off heat and trickle in warm milk stirring continuously. Cook till smooth and thick. Take off heat and grate in cheese, beat in yolks, and add salt, pepper and cayenne. Whisk whites and add. Coat battered baking dish with crumbs, add mixture and dust top with cayenne. Put above the centre of a Mark 6 (400F) oven. After 25 mins shake it - if it wobbles violently give it a few more minutes; if it trembles gently, serve.

Scotch woodcock
for 8 8 16 fillets eggs salt, pepper anchovy 60ml 8 slices 12 double cream bread (small bloomer) stoned green olives

Whisk eggs, add salt, pepper and stir in cream. Fry stirring over medium heat to creamy. Put on top of toasted, buttered bread. Lay anchovies in lattice on top. Put sliced olives on top, or instead a slight sprinkle of cayenne.

Angels on horseback
oysters bread cayenne Sprinkle oysters with a few drops of lemon juice and a little cayenne, wrap in streaky bacon and grill or bake near the top of a hot oven for 15 mins. Serve on buttered toast. streaky bacon lemon

Devils on horseback
Put quickly-fried almonds in the place of the stones in prunes, with a little cayenne and salt, wrap in bacon and grill. Serve on toast.

Sambousek
for 8 500 g 250 g 2 puff pastry mozzarella eggs 40 g 250 g butter feta

Roll the pastry as thinly as possible until you can cut 32 rings of about 10 cm it is easiest to do it a quarter at a time by making six rings, rolling up the off-cuts to make two more rounds. Mash feta and mozzarella (the latter might need a food processor) and add lightly-beaten eggs. Put a tablespoon of filling onto half the round and fold over, and damped edges to make it stick when you pinch them closed. Brush with melted butter and bake in Mark 6 (200C) for 15 to 20 mins to puffed up and golden.

Eggs Mimosa
Scoop out halves of hard-boiled eggs and fill with chicken liver or meat paste. Cover lightly with bechamel sauce and mayonnaise and sift egg whites through coarse sieve to cover.

Balliol college savoury

for 8

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16 200 ml 1 large tin 2 tspn

flat mushrooms double cream anchovies English mustard

100 g 5 slices

butter white bread salt, pepper

Combine whipped cream with the mustard. Work finely-chopped anchovies into half the butter. Fry stemless mushrooms in the rest of the butter both sides until juices evaporate. Cut 12 rounds from toasted bread to fit the mushrooms. Spread with anchovy butter, top with mushroom, gull upwards, and put on chilled mustard cream just before serving.

Pizza
8 oz 4 oz 2 oz self-raising flour cheese butter 6 tblspn milk salt, pepper cayenne

Rub butter into a mixture of flour, salt, pepper and cayenne till it feels like fine breadcrumbs. Add grated cheese and milk till dough is manageable. Roll out to 9 inch diameter. [ cover with olives, tomatoes, paprika, prawns, cheese, salami, etc ]

Pizza Napolitana
lb oz 6 plain flour bakers yeast tomatoes olives 6 3 oz anchovy fillets mozzarella oregano basil

Dissolve yeast in a little tepid water, add teaspoonful of salt, fold into flour and blend. Add enough water (probably about 1 pint) to make stiff dough. Knead till light and elastic, roll into a ball and leave in a warm place for 2 hours. Roll to inch thick. Spread pizzas with chopped tomatoes, grated cheese (Bel Paese or Gruyere), anchovies and pitted olives. Sprinkle with salt, pepper and herbs, moisten with olive oil and bake on greased baking dish in hot oven about 20 to 30 mins.

Corn fritters
see VEGETABLES

Krztt/Liptauer
lb lb 2 tblspn tblspn curd cheese butter paprika anchovy paste 6 2 tspn 3 tspn French mustard grated onion salt capers

Thoroughly mix ingredients and serve cold.

Garlic dip
4 oz 2 cloves cream cheese garlic 1 tblspn cream salt, pepper

Mix and serve.

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Pancake roll
4 oz 1 5 tblspn 1 plain flour large egg oil small onion 4 oz 9 oz mushrooms bean shoots soya sauce

Mix flour, salt, egg, half the oil and pint of water. Beat well to smooth. Cook pancakes 1 min each side to just set but not brown. Mixture should be enough for eight. Lightly fry onions. Take off heat and add bean shoots and sauce. Put a dollop in each pancake, fold sides to centre to overlap. Fix with cocktail stick and deep fry 2 to 4 mins to golden.

Scotch egg
for 8 9 eggs crumbs parsley 800 g minced pork flour thyme

Wrap shelled hard-boiled eggs in mince, roll in flour, then in a beaten egg, then in crumbs mixed with finely-chopped parsley and thyme. Cook in hot fat to golden.

Baked scotch egg

for 8 9 150 ml 1 tblspn 8 rashers eggs milk parsley streaky bacon 4 slices 850 g tspn white bread pork and veal mince nutmeg

Warm 8 eggs from cold water and simmer for 5 mins. Put immediately under cold water. (Slight under-cooking prevents the grey lining round the yolk.) Soak decrusted bread in milk, squeeze and mix with mince with the other egg, parsley, nutmeg, salt and pepper. Oil muffin moulds, line with a rasher and cover with a little mince. Add egg and pack all over with more mince. Bake 20 mins in Mark 5 (190C) oven.

Paella
for 8 750 g 275 g 750 g 1 kg 1 tblspn 4 cloves tspn 2 12 (1 glass 2 chicken pork prawns mussels paprika garlic saffron red pepper salt, pepper clams dry white wine) bay leaves 100 g 8 1 (5 tblspn (100 g 500 g (1 500 g 2 250 g ( white fish small lobster) chorizo large onion tomatoes tomato puree) rice peas artichoke hearts lemon parsley) ham)

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Quickly fry meat cut off chicken, cubed pork and thick-cut chorizo, then fish fillets, lobster and prawns to light brown. Cook mussels and clams and add liquor to stock to make 1.3 litres. Slowly fry finely-chopped onion with garlic and when golden add tomato, the juice of the lemon, the bay leaves and if used the cooked ham. Boil rice and add to onion mixture. Add chicken and pork. After 10 mins add peas, artichokes, pepper strips, sausages, and prawns. Just before serving add mussels and clams.

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