Steak Pie (4)

2 tbsp plain flour
800g braising steak, diced
2 carrots
2 tbsp oil
1 onion, sliced
4 tbsp whisky
425ml beef stock
1 sheet puff pastry
beaten egg to glaze
salt, pepper

1. Mix together flour and seasoning
2. Coat the meat and fry in oil
3. Transfer to pie dish
4. Fry onion until soft
5. Add whisky and simmer until evaporated
6. Add to dish with stock and carrots, cover
7. Bake 150, GM3 for 2 hours
8. Top with puff pastry
9. Bake 200, GM6 for 20 mins

Goulash (4)

700g pork, diced
1 tbsp olive oil
2 onions, chopped
1 clove garlic, crushed
1 tbsp plain flour
1 tbsp paprika
1 tin tomatoes
1 red pepper
5fl oz sour cream
salt, pepper, parsley

1. Brown the meat in the oil
2. Add onions and garlic
3. Fry for 5 mins
4. Sprinkle in the flour and paprika
5. Add tomatoes and pepper
6. Season
7. Transfer to a casserole dish
8. Bake 140, GM1 for 2 hours
9. Top with cream and parsley

Leek Soup

4 leeks
butter
milk
stock
2 stock cubes
cream
Wensleydale, crumbled

1. Fry leeks in butter
2. Cover with milk and stock
3. Add stock cubes
4. Simmer for 20 mins
5. Cool, blend, reheat, season
6. Top with cream and cheese

Caramel Slices

Base:
150g butter
100g sugar
275g flour

Filling:
100g butter
100g sugar
2 tbsp golden syrup
1 can condensed milk

Topping:
100g plain chocolate

1. Rub butter into flour, add sugar
2. Bake 180, GM4 15 – 20 mins
3. Heat filling ingredients gently until sugar has dissolved
4. Boil till thickened
5. Pour over base, chill
6. Top with melted chocolate
7. Cut into squares

Spiced Apricot Chutney

400g no soak apricots, chopped
1 tsp coriander seeds
225g soft light brown sugar
425ml cider vinegar
1 onion, chopped
50g sultanas
2 tbsp grated ginger
2 cloved garlic, crushed
1 tbsp salt
½ tsp cayenne pepper
1 orange, zest, juice

1. Add ingredients to preserving pan
2. Simmer until vinegar has evaporated
3. Put into sterilized jars

Treacle Sponge

2 tsbp golden syrup
110g plain flour
2 ½ tsp baking powder
2 egg
110g soft brown sugar
110g margarine

1. Put syrup in base of basin
2. Beat remaining ingredients
3. Put on top of syrup
4. Steam for 1 1/5 hours

Nasi Goreng (4)

7 shallots
1 red chilli, chopped
2 garlic cloves, chopped
4 tbsp oil
2 tsp tomato puree
2 tsp soy sauce
225g long grain rice
125g French beans
salt, pepper
225g cooked ham, shredded
225g prawns
6 spring onions
1 tsbp soy sauce
3 tsbp coriander

1. Boil the rice for 7 minutes
2. Add the beans after 4 mins
3. Fry shallots for 10 mins
4. Add chilli, garlic, puree, soy sauce and fry for 1 min
5. Add rice, beans, cook for 2 mins
6. Add ham, prawns, cook for 2 mins
7. Add coriander

Lasagne

250g mince
1 onion, diced
1 garlic clove, crushed
2 peppers, diced
1 tin tomatoes
tomato purée
1 stock cube
oregano
salt, pepper
sheets of lasagne
cheese sauce

1. Fry onions, garlic, mince
2. Add remaining ingredients
3. Simmer for 45 mins
4. Layer with lasagne and cheese sauce
5. Top with cheese
6. Bake 180, GM4 for 30 mins

Maple Syrup Ice-cream

180 ml maple syrup
3 egg yolks
300 ml double cream
1/2 tbsp cornflour
few drops vanilla extract

1. Bring cream to a simmer
2. Whisk together maple syrup, cornflour and egg yolks.
3. Pour a little hot cream into the syrup mixture
4. Pour the syrup mixture into the remaining cream in the saucepan.
5. Heat over medium low heat, stirring constantly, until hot and thickened slightly.
6. Do not let boil.
7. Chill thoroughly then freeze.

Hot Chocolate (4)

2 squares chocolate
4 tsp sugar
4 mugs milk
pinch salt
½ tsp vanilla essence
4 capfuls of rum
mini marshmallows

1. Place chocolate, sugar, milk, and salt in a pan over medium-low heat.
2. Heat, stirring, until chocolate melts and mixture is well blended.
3. Add vanilla
4. Pour hot chocolate into cups
5. Top with cream, cocoa or marshmallows

Cauliflower Cheese

1 large cauliflower
40g butter
40g plain flour
1 pint milk
25g cheddar, grated
25g parmesan
pinch cayenne pepper
pinch nutmeg
salt, pepper

1. Boil cauliflower for 15 mins
2. Melt butter
3. Add flour to form a ball
4. Add milk slowly
5. Heat gently until sauce thickens
6. Season
7. Pour over cauliflower
8. Top with parmesan
9. Bake 180, GM4 30 mins

Boston Baked Beans (8)

450g haricot beans
1 onion, diced
1 bay leaf
thyme
2 smoked bacon chops
200ml maple syrup
1 tbsp Dijon mustard
300ml passata
salt, pepper

1. Lay onions in bottom of casserole
2. Add beans, herbs
3. Mix maple syrup, mustard, passata, salt and pepper
4. Pour over and add enough water to cover the beans
5. Cover
6. Bake 150, GM3 for 5 hours

Beef Curry (6)

2lb braising steak
1 tsp salt
1 tbsp chilli powder
2 tsp coriander
2 tsp ground black pepper
1½ tsp turmeric
1 tsp ground cumin
1 litre milk
100g butter
2 onions, sliced
5 garlic cloves, crushed
3 inch fresh ginger
2 tsp garam masala

1. Marinate beef with salt, spices and a little milk
2. Fry onions, garlic , ginger in butter for 5 mins
3. Fry beef
4. Add milk and spice mixture
5. Simmer for 2 hours
6. Add garam masala

Mushroom and Stilton Soup (4)

50g butter
1 onion, chopped
1 clove garlic, crushed
400g mushrooms, sliced
700ml stock
1 bay leaf
100g Stilton, crumbled
1 tbsp parsley, chopped
200ml white wine
3 tbsl double cream
salt, pepper

1. Melt ½ butter
2. Fry onions and garlic
3. Fry mushrooms in rest of butter
4. Add stock, wine, bay leaf
5. Simmer for 20 mins
6. Cool, blend
7. Add parsley and cream
8. Reheat

Orange marmalade

1 can prepared oranges
( use quantities on can )
sugar
knob of butter
lemon juice
water

1. Add ingredients to preserving pan
2. Dissolve sugar over low heat
3. Turn up heat
4. Boil until setting point reached
5. Pour into sterilized jars
6. A cap of whisky can be added to each jar

Mincemeat tart

1 sweet pastry case
1 apple, sliced
1 jar home-made mincemeat

1. Peel, core and slice the apple
2. Add to base of pastry case
3. Pile mincemeat on top
4. Bake 180, GM4 20 mins

Beef Stew and Dumplings (4)

Stew:
40g butter
400g beef, diced
1 onion, diced
1 pt stock
225g carrots
225g potatoes
1 leek, sliced
1 packet minestrone soup mix
2 tsbp parsley, chopped
salt, pepper

Dumplings:
50g SR flour
15g suet
1 tsp parsley, chopped
thyme
salt, pepper
2 tsp milk

1. Seal the meat in ½ the butter
2. Add to casserole
3. Fry in onions and leeks in rest of butter
4. Add to casserole
5. Add remaining ingredients
6. Cook 150, GM3 2 hours
7. Mix flour, suet, herbs and seasoning in a bowl
8. Add milk to make a stiff dough
9. Shape into walnut sized balls
10. Add to top of stew
11. Cook for 15 mins

Roast aubergine slices

1 aubergine
oil
salt, pepper

1. Cut aubergine into strips, lengthways
2. Place on baking tray
3. Drizzle with oil
4. Season
5. Bake 150, GM 3 for 1 hour

Bombay potatoes

1 packet Bombay Potato Mix
450g potatoes, diced
2 tbsp oil
1 onion, sliced
4 tbs water
1 tin chopped tomatoes
few handfuls spinach

1. Parboil potatoes for 10 mins
2. Fry onion in oil
3. Add packet contents
4. Cook 1 for min, stirring
5. Add potatoes, water, tomatoes
6. Add spinach
7. Simmer for 10 mins

Epiphany Pastry

100g ground almonds
100g sugar
100g butter, melted
2 eggs, beaten
almond extract
2 sheets puff pasty
1 tbsp icing sugar

1. Cut each pastry sheet into a round
2. Combine almonds, sugar, eggs, almond extract
3. Place on pastry sheet
4. Cover with other sheet
5. Brush with egg
6. Bake 180, GM4 for 20 mins
7. Sprinkle with icing sugar
8. Bake for further 5 mins

Daddy's Bread Sauce

8 whole cloves
1 onion, peeled
300ml milk
50g white breadcrumbs

1. Stud the onion with cloves
2. Place in a saucepan
3. Add the milk
4. Slowly bring to boil
5. Simmer, covered, for 15 mins
6. Add breadcrumbs
7. Reheat gently