Whist still warm, cut the scone in half, add a thick layer of butter to each side and enjoy! What you need (makes 10 – 12): 1 leek cleaned and trimmed (doesn’t matter about the size and you can include some of the green leaf) 2 tablespoons of sunflower or vegetable oil 340g self-raising flour Pinch of cayenne pepper 1 teaspoon of dry mustard powder A good pinch of salt 85g softened butter 55g grated mature cheddar cheese (and a bit extra for the tops) 125ml milk (I use full fat but any will work) 4 tablespoons of natural yoghurt – or extra milk (both work really well) What to
The flavour improves as they get colder and taste lovely with medlar jelly and salad. Enjoy! What you need: 2 medium potatoes 2 large onions 4 cayenne chilli peppers – or to suit taste 3 oz butter 2 tablespoons vegetable oil 1 ½ teaspoons of salt 1 teaspoon of black pepper 1 teaspoon fennel seeds 2 teaspoons of oregano (optional) 1lb grated cheddar cheese 6 medium eggs ½ pint milk What to do: Put the oven on at 160 Wash and chop the potatoes into very small chunks. Cover with water in a medium sized saucepan and bring to the boil.
Easy Peasy Lemon Squeezy! Note: Use the same size cup through out the recipe Wash 4 unwaxed lemons Peel the zest from each of the lemons and pop it in to a large kilner jar (or similar airtight container) Add 1½ cups pf vodka to the peel. Seal the jar and shake the contents frequently over the next two weeks Chop the lemons in half and squeeze all the juice from each one.
A delicious easy way to use broad beans (even the big tough ones you would usually reject!) What you will need: Broad beans Garlic Extra Virgin Olive Oil Lemon juice Salt Pepper Chilli flakes (optional) To-do: Boil a pan of water and add approx. 500g of broad beans. Cook for about 10 minutes or until tender. Remove from heat, drain and plunge into a pan of cold water. Drain beans and then make a small slit in each bean to squeeze out the tender middle.
What you need: 450grms (ish) of fresh ginger Cold water to cover 10oz white granulated sugar More water! 2oz dark muscovado sugar What to do: Peel approx. 450gms stem ginger or scrape so that the ginger is ‘clean’ Chop into about ½ inch pieces Place into small saucepan and cover with cold water and cook on a medium heat for about 20 minutes to soften Drain the ginger pieces from the water Now mix the granulated sugar to a new ½ pint water. Add the dark muscovado sugar and heat all ingredients over a medium heat and bring to the boil.
This recipe is suitable for freezing but I would leave out the crème fraiche or cream until ready to warm through again after thawing. What you will need: 1 pumpkin 3 tablespoons of sunflower oil 1 large onion - chopped 2 small potatoes - peeled and chopped into chunks 4 vegetable stock cubes dissolved in 1 pint of boiling water 2 pints of boiling water I x tub crème fraiche or ¼ pint double cream 1 x teaspoon salt ½ teaspoon of white pepper ¼ teaspoon of nutmeg ½ teaspoon curry powder ¼ teaspoon cayenne pepper To do: Cut off the top stalk off the pumpkin Chop the pump
Don’t throw away the seeds from your pumpkins! Instead why not try roasting them as a snack? Cooked this way and kept in an airtight container the seeds will keep crunchy for about 4 days. Remove the seeds from the pumpkin and place in a colander Wash the seeds thoroughly and rinse through COLD running water.
A delicious way to make use of a pumpkin. Easy to make. Lightly spiced and moist. Reminiscent of carrot cake. Ingredients 220g Stork margarine 440g light brown sugar 300g plain flour 4 eggs, beaten 350g pureed pumpkin 100g walnuts pieces 50g sultanas 1 teaspoon bicarbonate of soda 1 teaspoon baking powder 2 teaspoons ground cinnamon ½ teaspoon ground ginger 1 teaspoon ground nutmeg 2 teaspoon vanilla extract Preparation Preheat oven to 180°C or gas mark 4.
Perfect for using up your apples and beetroot at the end of the season!
Home-made fruity yummy cordial – tastes as good as the fruit you have made it out of and will keep happily in your fridge for up to 3 months. I often use up to 4lb of fruit at a time in the recipe and alter the rest of the ingredients accordingly. What you need 1lb ripe blackberries or other soft fruit Approx. 12 oz granulated sugar 1 teaspoon citric acid (optional) Note In order to get as much of the fruit’s natural flavour, always use a very slow gentle heat to get the juices.