Pretzels

From this link

Ingredients

2 free-range eggs
350g/12¼oz plain flour
250g/8¾oz cheddar, grated, plus extra for topping
250g/8¾oz butter, softened
2 tbsp caraway seeds
salt

Method

1. Preheat the oven to 180C/350F/Gas 4.
2. Whisk one of the eggs in a bowl. Beat in the flour, cheese, butter, one tablespoon of the caraway seeds and a pinch of salt until the mixture comes together as a dough. Set aside to rest for 30 minutes.
3. Roll the dough out on a floured surface to 1cm/½in thickness. Using a pretzel cutter or a biscuit cutter, cut the pretzels out and place onto a baking tray lined with greaseproof paper. (you may need more than one baking tray.)
4. Beat the remaining egg in a bowl and brush over pretzels. Sprinkle the remaining caraway seeds over the pretzels and the extra grated cheese.
5. Bake in the oven for 10-15 minutes, or until golden-brown. Remove from the oven and set aside to cool on a wire rack.

Pulut Hitam

From this link

Ingredients

300g/10½oz black glutinous rice (available from some Asian grocers), washed
170g/6oz palm sugar, grated
2 pandan leaves, shredded, or 2 drops pandan or vanilla essence (available from some Asian grocers)
450ml/15¾fl oz coconut milk
pinch of salt
fresh coconut, to garnish

Method

1. Soak the glutinous rice in water overnight.
2. Drain the rice, and place in a saucepan with 1.5 litres/2 pints 12¾oz of water. Heat the mixture until boiling and continue to cook for 20-25 minutes, or until the rice is tender.
3. Stir the sugar and one of the pandan leaves into the rice and continue to cook for another 5-7 minutes. Set aside to cool.
4. Meanwhile, heat the coconut milk, the remaining pandan leaf and the salt in a saucepan until the mixture thickens.
5. To serve, remove the pandan leaves from the rice and the coconut milk. Spoon the cooked black rice into each of 6 serving bowls. Pour over the coconut milk and garnish with the fresh coconut.

Sticky Date Cake

From this link

Ingredients

110g/4oz raisins
225g/8oz chopped dates
175g/6¼oz sultanas
110g/4oz dried currants
275g/10oz butter
275ml/10fl oz water
1 x 400g/14oz can condensed milk
150g/5oz wholemeal flour
150g/5oz plain flour
pinch salt
1 tsp bicarbonate of soda
1 heaped tbsp chunky marmalade

Method

1. Preheat the oven to 170C/340F/Gas 3. Grease and line a 20cm/8in square cake tin.
2. Place the raisins, dates, sultanas and currants into a pan together with the butter, water and condensed milk. Slowly bring the mixture to the boil, stirring frequently to prevent the mixture from burning. Reduce the heat and simmer for 3-4 minutes.
3. Transfer the mixture to a heatproof bowl and set aside to cool.
4. Meanwhile, mix together the wholemeal flour, plain flour, salt and bicarbonate of soda in a separate bowl.
5. When the fruit mixture has cooled, fold it into the flour along with the marmalade until smooth and well combined. Spoon the mixture into the prepared cake tin.
6. Cover the tin with a double layer of baking parchment, then bake the cake in the oven for 1¾ hour, or until the cake is springy to the touch and a skewer inserted into the middle comes out clean.
7. To serve, allow the cake to cool for ten minutes in the tin before turning it out onto a cooling rack. Serve warm, or set aside to cool completely before serving.

Game Pie

From this link

Ingredients

For the shortcrust pastry base
450g/16oz plain flour
2 tsp baking powder
60g/2½oz unsalted butter, plus extra for greasing the pie tin
60g/2½oz lard
1 free-range egg yolk
½ tsp salt
120ml/4½fl oz water
For the pie filling
4 tbsp vegetable oil
1.5kg/3lb 5oz mixed game meat (venison, pheasant, rabbit, squirrell), chopped
500g/17½oz venison steak, chopped
125g/4½oz streaky bacon, cut into lardons
2 large onions, sliced
1 stick celery, sliced
250g/9oz chestnut mushrooms
50g/2oz plain flour
2 bay leaves
2 tbsp redcurrant jelly
500ml/17½fl oz beef stock
500ml/17½fl oz red wine
2 tsp chopped fresh thyme
sea salt flakes and freshly ground black pepper
For the pastry lid
1 packet ready-rolled puff pastry
1 free-range egg, beaten

Method

1. For the shortcrust pastry base, mix the flour, baking powder and salt together in a food processor. Add the butter and the egg yolk and pulse until the mixture resembles breadcrumbs. Gradually, with the motor running, add the water until the mixture comes together to form a dough (you may not need all of the water).
2. Roll the pastry dough into a ball and wrap in cling film. Chill in the fridge for one hour.
3. Meanwhile, for the pie filling, heat the vegetable oil in a large pan and brown the game and venison meat in small batches (be careful not to crowd the pan). Transfer the meat to a dish and set aside, repeating the process as necessary.
4. In the same pan used to cook the meat, add the bacon and the onions. Cook for 3-4 minutes, or until the onions are translucent. Add the celery and the mushrooms and cook for a further 3-4 minutes, or until tender.
5. Stir in the flour and cook for 1-2 minutes, mixing well to prevent any lumps from forming. Add the bay leaves, redcurrant jelly, stock, red wine and thyme. Season well with salt and freshly ground black pepper.
6. Bring the mixture to a simmer and cook, uncovered, for two hours, or until the meat is tender. Set aside to cool.
7. Meanwhile, preheat the oven to 180C/360F/Gas 4. Grease a 20cm/8in deep pie tin with unsalted butter.
8. Roll out the shortcrust pastry so that it is big enough to line the tin. Using a rolling pin, lift the pastry and place over the pie tin. Press the pastry down on the base and around the sides to line.
9. Line the pastry with baking parchment, then fill with baking beans. Bake in the oven for 20 minutes, or until the pastry is golden around the edges. Remove from the oven and set aside to cool. Remove the beans and discard the baking parchment.
10. Fill the pastry case with the cooled cooked game meat mixture.
11. For the pastry lid, roll out the sheet of puff pastry until it is large enough to fit over the pie dish. Paint around the edge of the pastry case with some of the beaten egg and place the sheet of puff pastry on top.
12. Crimp the pastry around the edges and trim off any excess. Prick the pastry several times with a fork to create holes for steam to escape. Decorate the top with the excess pieces of pastry (you can cut out leaves or other shapes).
13. Brush the pastry lid all over with the remaining beaten egg, then bake the pie in the oven for 30 minutes, or until the pastry is golden-brown and risen.
14. Set aside the pie to cool completely, then serve in thick slices, preferably with pickles.

Scotch Eggs

From this link

Ingredients

8 free-range eggs
500g/17½oz pork sausage meat
1 tsp dried sage
½ tsp dried thyme
pinch cayenne pepper
½tsp freshly ground black pepper
4 tbsp plain flour
125g/4½oz fresh white breadcrumbs
vegetable oil, for deep frying

Method

1. Bring a large pan of water to the boil and cook six of the eggs for 4-5 minutes until they are medium- to hard-boiled. Drain and run under cold water until cooled (this will prevent the yolks from discolouring). Peel and set aside. Beat the remaining two eggs together in a bowl and set aside.
2. In a bowl, mix together the sausage meat, sage, thyme, cayenne pepper and freshly ground black pepper until well combined.
3. Divide the sausage mixture evenly into six portions. Roll each portion into a ball, then flatten out to form a thin patty. Wrap each patty around the peeled boiled eggs, smoothing out the join and making sure there is no egg left exposed.
4. Roll the scotch eggs in the flour, then dip in the beaten egg and roll in the fresh breadcrumbs. Dip the coated eggs once more in the egg, then again in the breadcrumbs.
5. Half-fill a deep, heavy-based pan with the vegetable oil and heat to 170C/340F, checking the temperature with a digital thermometer (CAUTION: hot oil can be dangerous. Do not leave unattended). Fry the scotch eggs in small batches for 4-5 minutes, turning the eggs occasionally, or until golden-brown all over and cooked through. Remove from the oil with a slotted spoon and drain on kitchen paper.
6. Serve the scotch eggs immediately, sliced in half to reveal the soft yolk.

Cottage pie with cheesy mash

From this link

Ingredients

1 tbsp sunflower oil
1 large onion, peeled, chopped
2 celery sticks, finely chopped
2 carrots, peeled, finely chopped
2 garlic cloves, peeled, finely chopped
500g/17½oz lean beef mince
150ml/5fl oz red wine
2 tbsp plain flour
500ml/17½fl oz beef stock
300ml/10½fl oz cold water
2 tbsp tomato purée
½ tsp mixed dried herbs
1 dried bay leaf
splash Worcestershire sauce
salt and freshly ground black pepper
For the topping
800g/1lb 12oz floury potatoes, such as King Edward or Maris Piper, peeled and cut into even-sized pieces
40g/1½oz butter, cubed
3 tbsp milk
100g/3½oz mature cheddar, grated
salt and freshly ground black pepper
To serve
green beans or shredded Savoy cabbage, cooked

Method

1. Heat the sunflower oil in a large deep lidded pan over a medium heat and gently fry the onion, celery and carrots for 7-8 minutes, or until the onions are softened and lightly coloured. Add the garlic and cook for 2-3 more minutes.
2. Add the beef mince to the pan and cook with the vegetables for 4-5 minutes, stirring frequently, until the meat is browned all over.
3. Pour the wine into the pan, bring the mixture to the boil and cook for 4-5 minutes, or until most of the liquid has evaporated, then sprinkle over the flour and stir well for a few minutes to prevent any lumps from forming.
4. Gradually add the beef stock to the pan, then add the cold water, tomato purée and dried herbs. Bring the mixture to a gentle simmer, then cover with the lid and cook over a low heat for 25-30 minutes, stirring occasionally, until the mince is tender and the sauce has thickened. Season with a splash of Worcestershire sauce and salt and freshly ground black pepper. Remove from the heat, spoon into a 1.5 litre/2 pints 13fl oz ovenproof dish and set aside.
5. Preheat the oven to 200C/400F/Gas 6.
6. Half-fill a large pan with cold water. Add the potatoes and bring to the boil, then reduce the heat to a simmer and cook for about 15 minutes, or until the potatoes are very soft.
7. Drain the potatoes, then return to the pan set over a medium heat. Cook for a few seconds to drive off any excess moisture, then remove the potatoes from the heat. Add the butter, milk and cheese and mash until smooth and creamy. Season with salt and freshly ground black pepper.
8. Spoon the mash over the mince mixture in the ovenproof dish, working towards the middle from the outside. Smooth with a palette knife. When all the mince is covered with mash, create patterns on the surface using a fork.
9. Place the dish on a baking tray and bake in the centre of the oven for around 25 minutes, or until the potatoes are golden-brown and the filling is bubbling up around the edges. Serve with freshly cooked green beans or shredded Savoy cabbage.

Summer berry trifle

From this link

Description

Thickening the custard with a little cornflour will prevent the cream topping from sinking. We like the jelly, but if you're short of time, simply leave it out altogether.

Ingredients

1 x 135g/4¾oz packet raspberry or strawberry jelly
170g/6oz ready-made jam-filled Swiss roll
5 tbsp cream sherry
75g/2½oz blueberries
100g/3½oz raspberries
150g/5oz strawberries, hulled and halved
For the custard
300ml/10½fl oz milk
300ml/10½fl oz double cream
1 vanilla pod, split, seeds scraped out
2 tbsp cornflour
2 tbsp cold water
4 large free-range egg yolks
75g/2½oz caster sugar
For the topping
10g/½oz flaked almonds
300ml/10½fl oz double cream

Method

1. Prepare the jelly according to packet instructions, but do not place it into the fridge to set.
2. Cut the Swiss roll into 12 equal slices and arrange them over the base and a short way up the sides of a glass trifle bowl. Put any remaining slices in the middle of the bowl.
3. Spoon the sherry over the Swiss roll slices and allow to soak into the sponge for a few minutes. Scatter the fruit on top of the soaked sponge. Pour the prepared jelly over the fruit. Cover the dish with cling film and leave to set in the fridge for about two hours.
4. Meanwhile, for the custard, pour the milk and cream into a medium heavy-based pan. Add the vanilla pod and seeds, then slowly bring to the boil. Once the mixture comes to the boil, remove from the heat and set aside to infuse for 15 minutes. Remove and discard the vanilla pod.
5. Mix the cornflour with the water in a small bowl until smooth and well combined, then set aside.
6. Whisk the egg yolks and sugar in a large bowl until pale and fluffy. Gradually stir the warm milk and cream mixture into the egg and sugar mixture until smooth. Return the mixture to the saucepan and heat over a low heat.
7. Cook for around 8-10 minutes, stirring continuously, until the custard has thickened enough to coat the back of a wooden spoon.
8. Give the cornflour mixture a stir, then mix quickly into the custard. Cook for 1-2 minutes more, or until the custard is very thick and smooth, stirring continuously.
9. Remove the pan from the heat and pour the custard into a bowl placed over a second bowl filled with iced water. Cover the surface of the custard with cling film to prevent a skin from forming. Set aside until the custard has cooled.
10. When the custard has cooled, remove and discard the cling film. Stir the custard a few times, then gently pour onto the set jelly.
11. Cover with cling film and return the trifle dish to the fridge for a further 30 minutes, or until the custard is lightly set.
12. For the topping, lightly toast the almonds in a dry frying pan over a low heat for 2-3 minutes, or until golden-brown (keep the almonds moving around the pan frequently to prevent them from burning). Set aside to cool.
13. Whip the cream in a bowl until soft peaks form when the whisk is removed. Spoon the whipped cream over the custard, starting at the sides of the bowl before working your way into the middle. Scatter over the almonds, cover and return to the fridge until ready to serve.
14. To serve, spoon the trifle into serving bowls and eat immediately.