When is a sandwich not a sandwich – when it is to all intent and purpose, a pie! This was served when I was young for school dinner, I “begged” the recipe from the cook, cos I loved it so much. I haven´t made it in years. Obviously the quantities have been reduced.

Fork Mix Pastry
8 ounces self raising flour
1/2 level tsp fine salt
2 tbsp plus 2 tsp cold water
4 oz trex or lard (I freeze a mix of lard and butter for about 15 minutes)

Sift the flour and salt into a bowl, add remaining ingredients, mix with a fork for about two minutes until a dough ball forms. I now wrap in clingfilm and chill before rolling out.

Grease a 7 inch sandwich tin – they used lard for this as butter was too “precious”
Preheat oven to 400ºF

Filling
8 ounces sausage meat or pork mince
1/4 tsp dried mixed herbs (or half a teaspoon of fresh)
2 shallots or small onions, peeled and finely grated
Salt and pepper

Mix together the meat, herbs, shallots and seasoning.

Roll out two thirds of the pastry, use to line a buttered oven proof dish. Fill with meat. Roll out remaining piece of pastry, place on top of the filling. Seal edges, cut two vents in the top to allow any steam to escape. You could brush with milk or egg wash, but the cook didn´t.

Bake for 30 minutes in the centre of the preheated oven, or until the meat is cooked and the pastry lightly browned.

Serve, while hot, with gravy, mashed potatoes and fresh garden peas or carrots.

Buttery Mashed Potato

Clearly these are not the mashed potatoes we were given at school – if we were lucky, they were mashed with some hot milk. Certainly not cream or butter.

2 lbs King Edward or Maris Piper potatoes
Butter and milk or cream
Salt
White pepper – optional

Place the potatoes into a large pan, cover with cold water and bring to the boil, add salt to taste (about 1 tsp) and boil for about 20 minutes or until soft – test with a knife to ascertain if cooked. Warm the milk or cream and butter in a small saucepan. Mash the potatoes until all the lumps are removed, add the butter/milk mixture and whisk to combine. Mash thoroughly and place in an oven to keep warm until ready to serve (cover with aluminium foil).

Tips – sour cream and chives, for an extra rich mash add a lightly whipped egg yolk

Mum made these for me when I was young, usually at our bonfire night party – I loved them then and admit to loving them just as much today even though they were regarded as a child´s bun or small cake. This is one recipe I have not felt the need to revise. Traditional and wonderful.

1 large fresh egg and its weight (in the shell) in:-
- self raising flour
- unrefined caster sugar
- unsalted butter or margarine (or a mixture)
- pinch fine salt
Decoration
- 2 tbsp good quality apricot jam
- desiccated coconut
- 3 natural glacé cherries
- Angelica leaves

Method:-
Grease 5 or 6 castle pudding tins
Preheat oven to 380ºF
Prepare by creaming method (cream butter and sugar until pale and fluffy, beat in the egg with 1 tablespoon flour, sift in remaining flour and salt, gently fold in)
Half fill each tin with the mixture
Bake for 20 minutes on the middle shelf of the preheated oven – or until well risen and firm when lightly pressed with the little finger
Leave to cool for 10 minutes in the tins, remove and put onto a wire rack until cold

While the Madelines are cooling – warm two tablespoons of apricot jam, sieve
Place the coconut into a wide shallow bowl
When cold, trim off the rounded part (the risen rounded part at the top)
Brush the jam over the top and sides
Roll in the coconut, top with half a natural glacé cherry or a leaf of angelica

This a quick fix to right the wrongs of a very very bad day.

Quick Chocolate Custard

300 grams ready made custard
30 grams dark or milk chocolate – grated

Warm the custard, according to instructions on the tub
When the custard is hot stir in the chocolate
Serve immediately

This is lovely with a plain sponge or chocolate pudding; poured over bananas, cover with clingfilm so it touches the custard, chill in the fridge (classic old fashioned banana and custard with a twist); or just with the addition of cake, rather than pudding – its a “Mum” thing from when I was very very young!

Cake
225 grams unsalted butter
175 grams unrefined caster sugar
50 grams soft light brown sugar
4 large fresh eggs, lightly beaten
225 grams self raising flour, sifted
2 tsp baking powder
2 rounded tbsp organic cocoa
4 tbsp boiling water

Cream the butter and sugars together until smooth
Add the eggs, one at a time, beating well between each addition
Mix the cocoa with the boiling water, fold into the batter with the sifted flour and baking powder
Bake for 30 minutes or until springy to the touch

I was searching the internet for a tasty iced tea recipe and where better to look than America – when I found one boasting of a fantastic recipe for Long Island Iced Tea, I thought that it had to be the ultimate. Well, I suppose it is, but it isn´t the sort of “tea” I was looking for, more on the lines of the sweet tea they serve in Sam´s bar on True Blood. Even so, me being me, I changed it just a little, well maybe more than just a little. My daughter is still laughing at my expense!

1. 1 dessert spoon gin
2. 1 dessert spoon tequila
3. 1 dessert spoon triple sec
4. 1 dessert spoon vodka
5. 1 dessert spoon white rum
6. 20 ml freshly squeezed lime juice
7. 20 ml freshly squeezed orange juice
8. 1 tsp simple sugar syrup
9. Crushed ice
10. Coca Cola
11. Lemon wedge

Put items 1 to 8 in a cocktail shaker, add the crushed ice and shake well.
Half fill a high-ball glass with crushed ice, strain over the mixture then top up with the coca cola.
Garnish the rim with a thin slice of lemon.

I love cream puffs – when I was a child Mum bought me one from the local store each weekend; we called them “Elephant´s Feet”, as you can guess these were quite large – usually they had a lovely chocolate icing, but sometimes it was flavoured with coffee, which I loved.

Pastry
¼ pint water
2 oz unsalted butter
8 level tbsp plain flour, sifted
2 large fresh eggs, lightly beaten
Filling
Double cream
Few drops of pure vanilla extract
Chocolate sauce
125 ml double cream
85 grams Lindt Excellence Dark Chocolate, 70%
½ tsp pure vanilla extract

Pastry
Place the water and butter into a saucepan, bring to the boil.
Take off the heat, put in all the flour and beat with a wooden spoon until the dough beings to leave the sides of the pan. Continue beating until it just begins to form into a ball, allow to cool for a few minutes.
Using a hand held mixer, add a little egg at a time beating vigorously between each addition. The dough should have a “sheen” when ready. Wrap in clingfilm and chill for 30 minutes.

Preheat the oven to 200ºC
Spray a baking sheet with cold water

Form pieces of the dough into balls around the size of a golf ball.

When completed, cover with a baking tin, sealing with a flour and water paste. Bake in the preheated oven for 45 minutes. Test to ensure they are cooked by gently shaking the tin – if they move around, take out of the oven. Cut off the top, leave to cool on a wire rack.

When cool fill with flavoured whipped cream, replace the top and serve with a chocolate sauce.

Rich dark chocolate sauce

Put the chopped chocolate into a heatproof bowl.
Pour the cream into a small heavy-based saucepan, heat gently while stirring frequently.
Warm until the bubbles appear around the edge of the saucepan.
Pour over the chopped chocolate, leave a few minutes then until smooth, add the vanilla extract, and whisk until the sauce thickens then serve immediately.

Flavourings – cognac, rum, brandy, coffee liqueur, Grand Marnier, chocolate liqueur.

Alternative – fill the puffs with chocolate ganache, drizzle melted chocolate over the top and serve.

This is a simple recipe, easy to prepare and cook. If you do not fancy veal – and many of us don´t – replace with turkey breast, pork escalope or chicken breast. Veal is traditional, turkey and pork the most often used as a substitute. But chicken is generally inexpensive, so for many, this is the substitute of choice.

2 x 150 gram veal escalopes
1 tbsp plain flour
2 slices prosciutto
2 fresh sage leaves
2 fresh lemon slices
Sea salt and freshly ground pepper
Olive oil
1 oz unsalted butter
200 ml dry Marsala

Place each escalope of veal between two sheets of clingfilm; roll out to a thickness of about 4 cm, season.
Place a piece of prosciutto on top of each escalope, top with a sage leaf then cover with a slice of fresh lemon.
Secure with a small skewer or cocktail stick.
Lightly dust each side with flour.
Place a little oil and knob of butter into a large frying pan, preferably stainless steel or copper, cook for 3 minutes on each side or until a light golden brown and cooked through.
Add the Marsala and allow to bubble, cook until thickened and reduced by half.
Taste and season if necessary.

Serve with mashed, crushed or roast potatoes and a green vegetable dish (contorno – accompaniment of simply a cooked seasonal vegetable side dish/dishes); try Piselli alla Romana, Roman style Peas. Or, try Basil Garlic and Pea Mash.

Alternatively serve with creamy polenta.

This is one version of Piselli alla Romana – and so simple – no need to measure. Finely chop an onion (I use a couple of banana shallots) and one stick of celery (I peel first) and gently fry in hot olive oil until softened but not browned. Add the two slices of pancetta – diced (or a pack or lardons), fry until cooked. Add the frozen peas (however many you need for the people dining), plus a one or two of tablespoons of water (just enough to make steam) and cook until heated through or to taste. I usually top the pan with a lid.

You can also serve this with Garlic Basil and Pea Mash – these are very good. It is often served with risotto (various recipes), sautéed vegetables, roast or mashed potatoes – in other words whatever you fancy that goes with the dish.

Basil Garlic and Pea Mash

400 grams fresh or frozen peas (if using fresh peas, cook until tender)
100 ml chicken stock
2 banana shallots, peel and finely chop
1 whole unpeeled garlic clove
1 small bunch basil – remove leaves from the stems
2 tbsp extra virgin olive oil
Juice of half a lemon
Sea salt and freshly ground black pepper

Cook the whole unpeeled garlic clove in a little stock until tender, allow to cool then squeeze out the pulp and put to one side.
Bring the chicken stock to the boil, add the shallots and peas, cook for 3 minutes, or just until tender.
Place into a blender with the garlic pulp and basil leaves – blend on pulse – you do not want a purée.
Transfer to a serving dish and stir in the oil and lemon juice, season to taste.

1 cup plain white flour
2 tbsp unrefined caster sugar
2 tsp baking powder
¼ tsp fine salt
1 cup buttermilk (see note below)
1 large egg, lightly beaten
3 tbsp melted unsalted butter
Optional – 1 cup fresh bilberries or blueberries
Serve with unsalted butter and Canadian maple syrup

Note – if you do not have buttermilk handy, mix 1 cup (less 1 tablespoon of milk) with 1 tablespoon fresh lemon juice or vinegar. Allow to stand for 5 minutes, then use immediately.

Sift the flour, sugar, baking powder and salt into a large bowl.
Put the buttermilk, egg and melted butter into a jug, whisk until combined.
Gradually add to the dry ingredients while stirring, then whisk until smooth.
Place a griddle or frying pan over a medium heat, test to ensure the griddle has reached the correct temperature – a few drops of water should sizzle quickly.
Brush the griddle with butter or oil, spoon a quarter cup of batter onto the griddle, spread out to a 4 inch circle – when bubbles appear on the surface, turn and continue cooking until a light golden colour.
Keep warm while you cook the remaining pancakes, interleave with greaseproof paper. (I put them into a very low oven and cover with greaseproof paper or baking parchment.

Serve while warm with butter and syrup and bilberries or blueberries on the side.

Scrumptious scones to go with my tasty (English) tea!

250 grams plain flour
40 grams butter
40 grams caster sugar
1 large fresh egg
2½ tsp baking powder
100 ml milk
25 ml single cream
Egg wash – 1 egg yolk beaten with 1 tbsp milk
To serve – organic butter, strawberry conserve, Cornish clotted cream

Preheat the oven to 220ºC
Line a baking sheet with baking parchment

Sift the flour and baking powder into a large bowl, add the butter then rub in – using your fingertips – until the mixture resembles breadcrumbs.
Add the sugar and egg, mix with a wooden spoon until all the ingredients are incorporated.
Whisk the milk and sugar together, add – little by little – while mixing with the wooded spoon, bring all the ingredients together to form a very soft wet dough. You may not need to add all the creamy milk.
Tip the dough out onto a lightly floured work surface, dust with a little flour and gently knead.
Lightly – roll out to one inch thick, cut out as many scones as you can with a biscuit cutter dipped in flour, do not twist the cutter.
Transfer the scones to the prepared baking, continue reworking and cutting out the scones.
Leave to rest for five minutes, then brush the egg wash onto the tops of the scones, do not allow it to run down the sides as they will not rise evenly.
Place in the centre of the oven and bake for 15 minutes, or until risen and light golden colour.
Transfer to a wire rack to cool, serve warm with butter, jam and Cornish clotted cream.

I was watching a Spanish TV Chef making a curry. He intended serving this dish with Wild Rice, so when he actually finished cooking the curry, without touching the 4 tablespoons of rice sitting on his work surface all alone, I wondered what he was going to do next.

Simple – he put a “generous” amount of olive oil into a deep frying pan. When hot, he sprinkled in a tablespoon of wild rice, stirred a little and then it cooked as does corn when you are making “pop corn”. Absolutely amazing. It took only a few seconds, have everything you need ready, especially the slotted spoon and plates lined with paper towel.

I have not tried this idea out, but will do when I feel in the mood for wild rice.

I have done quite a lot of research on this type of rice and have never seen a recipe where it was fried.

Perhaps I was, after all, right when I jokingly said the Spanish preferred method of cooking is … frying!

This is a lovely tasty breakfast or brunch dish.

8 slices of thin cut ham
8 large fresh eggs
1 pint double cream
1 cup soured cream or crème fraîche
2 tbsp herbs de Provence (or to taste)
Sea salt and freshly ground black pepper, to taste
2 cups Swiss Gruyère cheese, grated
2 cups roast ham, fat removed and chopped
1 cup Swiss Sbrinz cheese, grated (if not available, try Pecorino or Parmesan)

Brush 4 x 7 oz ramekins lightly with melted butter
Set oven to 175ºC

Whisk the eggs, cream and soured cream together, add the seasoning and herbs, mix to combine.
Line each ramekin with 2 pieces of thinly sliced ham.
Divide the Swiss Gruyère between the ramekins then top with the roast ham.
Pour the egg mixture into the ramekins and top each with a little grated Sbrinz, Pecorino or Parmesan cheese.
Put the ramekins onto a baking tin, place into the centre of the oven, bake for 35 to 40 minutes or until the centre is quite firm
Leave to cool for 5 minutes, serve with fresh crusty bread or toast

Try making your own soured cream:

10 fl oz whipping cream
2½ fl oz buttermilk

Put the cream and buttermilk into a screw top jar, leave to stand at room temperature overnight or until it thickens. Refrigerate before using (serve well chilled).