Mince pies

Tangy filling of mincemeat, redcurrants and apple.

Pork Pie Recipe

serves 10-12, or more! 20cm springform cake tin required filling:

• 1kg pork shoulder, cut into 5mm cubes
• 250g fresh pork belly, minced (or fatty sausage meat)
• 250g salt pork, pancetta or streaky bacon, finely chopped
• 12 sage leaves, finely chopped
• Leaves from 2 good sprigs of thyme, chopped
• 1 teaspoon salt
• 1 teaspoon coarse black pepper
• 1/2 teaspoon ground mace
• good pinch of cayenne pepper
• 1 bay leaf
• 250ml good pork stock that will set to jelly

hot water crust:

• 100g lard, diced
• 100g butter, diced
• 200ml water
• 550g plain flour
• 1 1/2 teaspoons salt
• 2 eggs, beaten, plus 1 egg to glaze

the hot water crust pastry

Make the hot water crust pastry first. Put the lard, butter and water in a saucepan and heat gently until melted; do not let it boil. Put the flour and salt in a mixing bowl. Make a dip in the centre and add the beaten eggs, stirring them gently around with a knife so they are half mixed with the flour. Pour in the melted fat and water and mix together to form a soft dough; add up to 50ml extra warm water if it is too dry. Knead gently, adding more flour if it is too sticky to handle. Wrap in clingfilm and chill for one hour.

For the filling, mix all the meats with the herbs, salt and seasonings (except the bay leaf), so they are thoroughly combined.

pie construction and setting

Now assemble the pie. Cut off a generous quarter of the pastry and keep in the fridge, for the lid. On a floured surface, roll out the rest of the pastry into a 30cm circle a good centimetre thick. Use this to line a 20cm springform cake tin, pressing the pastry into the sides and flattening any overlap with your fingers. It should come 6-8cm up the sides of the tin.

Fill with the seasoned pork mixture and push the bay leaf into the middle of it. Roll out the reserved piece of pastry into a circle about the size of the tin. Brush the edges of the lining pastry with a little beaten egg, and lay the pastry lid on top of the pie. Crimp the edges together so they are sealed. Cut a 1cm diameter hole in the centre of the pastry lid.

Place the pie in a moderate oven (180°C) and bake for 30 minutes. Reduce the temperature to 160°C and bake for a further 1 1/4 hours. Carefully release the side of the tin and remove it. Brush the top and sides of the pie with beaten egg and cook for another 15 minutes to set the glaze. Take the pie out of the oven and allow to cool.

the jellied stock lining

It will have shrunk slightly in the oven, creating a cavity that is traditionally filled with jellied stock. It's a bit like filling a car with petrol, but requires a slightly more delicate touch (leon: also a more delicious one). Do it when the pie is still just a little warm. Warm the jellied stock until it is pourable, but not hot. Carefully lift the edges of the centre hole of the pastry with the tip of a knife, making sure you have good access to the cavity. You can use a small funnel for this or, better still, a 'turkey baster', with a squeezy rubber bulb on one end. Tilt the pie from time to time to help distribute the stock, then try and get a little more in. Stop when the stock begins to overflow from the hole. Leave the pie to cool, then put it in the fridge. It will keep for about 2 weeks. Serve with English mustard, pickles and salad.

Mushroom rice recipe

This produces a good, slightly creamy and very mushroom flavoured side dish.

Ingredients

• 10g butter
• 6 mushrooms, coarsely chopped
• 1 clove garlic, minced
• 1 green onion, finely chopped (optional)
• 475 ml chicken broth, chicken stock or pork stock
• 185 g uncooked white rice
• 0.6 g chopped fresh parsley
• salt and pepper to taste

Directions Melt butter in a saucepan over medium heat. Cook mushrooms, garlic and green onion until mushrooms are cooked and liquid has evaporated. Stir in chicken broth and rice. Season with parsley, salt and pepper. Reduce heat, cover and simmer for 20 minutes. Tada!

Lebanese Aubergine and Courgette Curry recipe

This moist vegetable curry has a delicious kick, though it's still fine to eat early in the day. Freezable.

Works well with spiced lamb balls accompanied by mushroom rice as a complete meal.

Ingredients

• 1 large aubergine/ eggplant
• 2 courgettes/ zucchini, cut into 1cm squares
• 1 large onion
• 1 450g tin of plum tomatoes (add another tin if you prefer)
• mint
• chilli powder
• turmeric
• splash of olive oil
• 2 cloves of garlic
• salt and pepper to season
• serve on a bed of basmati rice

Directions

Shallow fry the onion in olive oil in a large saucepan and add diced courgettes once the onion has become soft.

In another pan cook the diced aubergine in a little oil and add water if the aubergine becomes too dry in the cooking process. Add to the onions and courgettes once cooked.

Add the tomatoes and crushed garlic. Then add chilli and turmeric according to taste as well as a generous helping of mint.

Add salt and pepper to season.

Serves: 4
Preparation time: 1/2 hour

Spiced Lamb Balls recipe

This recipe comes from Burkina Faso, and is quite subtle, so don't be afraid to add more spice!

Ingredients

• 1 large onion, chopped
• 1/2 tsp cinnamon
• 1 tsp ginger
• 1 tsp garlic powder
• 1 tsp chilli flakes / finely chopped fresh chilli
• 1 tsp coriander
• 1 tsp salt
• 3 tbsp olive oil
• 900g minced lamb
• 3 large eggs
• 50g breadcrumbs

Directions Add the oil to a large frying pan and fry the onion, cinnamon, garlic, garlic powder, chilli, coriander and salt until the onion is soft and golden brown. Allow to cool then mix with the minced lamb. Add the eggs and breadcrumbs to bind and mix well - watch out, it gets pretty sticky. Form into small meatballs with your hands. Cool for up to 1 hour then fry in oil until browned all over and cooked through. Serve over rice drizzled with Piri-Piri Sauce, or a curry of your choice. It's really easy!

Moussaka recipe (really good)

• This moussaka recipe is kick-ass. It's a based on Anthony Worrall Thompson's recipe, with a few changes made according to Hugh Fearnley Whittingstall, and notes from cooking it repeatedly. It makes between 5 and 5.5 litres of moussaka, so make sure you have a big enough dish to cook it in - that's well over a gallon, both in the US and UK! Don't worry about cooking too much - it will all disappear, very quickly, and keeps well for a couple of days in the fridge. Just microwave to reheat.

Also, the recipe's quite intensive, and you'll be in the kitchen for an hour solid doing prep. It's really worth it!

Ingredients

• 75ml/6fl oz olive oil
• 1 large onion, finely chopped
• 675g/1½lb lamb mince (you can put in less of this if you like, and bulk out the sauce with more onions and tomatoes)
• 3 cloves garlic, chopped (it's a big recipe, 4 or 5 are fine too)
• 1.25ml/¼tsp cinnamon
• 1.25ml/¼tsp allspice
• 2 x 400g/14oz tin of chopped tomatoes (chopped plum tomatoes are great)
• 1 tbsp fresh oregano, chopped
• 2 bay leaves
• 1 tsp fresh, soft thyme leaves
• 175ml/6fl oz white wine
• 4 medium aubergines, cut into 1cm/½in slices - not much thicker, if you can help it
• salt and freshly ground black pepper

For the Béchamel Topping:

• 85g/3oz unsalted butter
• 85g/3oz plain flour
• 900ml/1½pt milk
• 85g/3oz parmesan, grated
• 115g/4oz gruyère, grated (optional - more parmesan is fine too)
• 2 egg yolks
• 1 egg

1. Heat 2 tbsp olive oil in a large casserole dish. Add the onion and cook gently for 10 minutes or until the onion is soft, but not coloured.
1a. Brown just half of the lamb in a frying pan and add to the onion. Add the garlic and break up the meat with a wooden fork until it has a loose texture.
1b. Brown the remaining lamb; don't throw away the lamb juices. It's best to let it be a little undercooked.

2. Stir the cinnamon, allspice, chopped tomatoes, oregano, bay leaves and thyme into the casserole. Add the rest of the browned lamb and de-glaze the pan with white wine. Pour straight into the casserole dish, reduce the heat and simmer for approximately 1 hour.

3. Place the aubergines in a colander, sprinkle with salt and leave for 30 minutes. This draws out any bitter juices.

4. Meanwhile make the béchamel sauce. Melt the butter in a non-stick pan and stir in the flour. Take off the heat and gradually (constantly, too - don't leave it for a second) stir in the milk. Return the pan to the heat and stir continuously until the sauce thickens. Simmer over a gentle heat for 5-8 minutes.
4a. Alternative: warm a pan, then microwave the milk for 30 seconds to 1 minute 30, paying close attention to make sure it doesn't overflow; add the milk to the pan, then the butter, then sieve in the flour on a medium heat while stirring.
4b. Remove from the heat, stir in 55g/2oz of the parmesan and 55g/2oz of the gruyère cheese and season with salt and pepper.

5. Rinse the aubergines and pat dry, then brush them with olive oil. Place on a baking sheet and roast in a hot oven (200C/Gas6) for around 15 minutes, until brown and tender. They should be soggy, and not dry or crispy - if they start going like this, whip them out. Make sure all aubergines are equally done - this will affect how soft they are after cooking. Season with a little black pepper. Drain on kitchen paper. Set aside until ready to construct the moussaka.

6. The white sauce should now have cooled enough to whisk in the egg and egg yolks.

7. Cover the base of an ovenproof dish (30 x 20cm/12 x 8in) with a third of the mince then cover with half the aubergine slices. Repeat the layers, ending in the last of the mince, then pour over the cheese sauce. Sprinkle over the remaining parmesan and gruyère. Bake in a preheated oven at 180C/350F/Gas4 for 50-60 minutes, until bubbling and golden. Allow the moussaka to settle for 5 minutes before cutting into squares and serving.

8. Serve the moussaka with a chunky tomato, cucumber, parsley and mint salad and crusty bread.

This dish can be prepared in advance until the point before it goes in the oven. Allow an extra 15 minutes in the oven if cooking from cold.

Focaccia Recipe

This is a recipe for a basic focaccia. I like to add additional salt and olive oil, and eat with pesto or as a side dish to anything it goes with. Really simple recipe and quite fun!

Prep Time: 30 Minutes
Cook Time: 20 Minutes

Ingredients:
4 g white sugar
7 g active dry yeast (one sachet)
80 ml warm water (110 degrees F/45 degrees C)
250 g all-purpose white flour
30 ml olive oil (or more!)
2 g salt (or more)

Directions:
1. In a small bowl, dissolve sugar and yeast in warm water. Let stand until creamy, about 10 minutes.
2. In a large bowl, combine the yeast mixture with flour; stir well to combine. Stir in additional water, 1 tablespoon at a time, until all of the flour is absorbed. When the dough has pulled together, turn it out onto a lightly floured surface and knead briefly and lightly for about 1 minute tops.
3. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 30 minutes. Leave it for longer if it hasn't doubled by then.
4. Preheat oven to 475 degrees F (245 degrees C).
5. Deflate the dough and turn it out onto a lightly floured surface; briefly knead lightly. Pat or roll the dough into a sheet and place on a lightly greased baking sheet. Brush the dough with oil and sprinkle with salt, I like it with quite a bit more salt and oil.
6. Optionally, sprinkle on grated parmesan, or olives, or chopped sundried tomatoes. You can even add these as you knead it.
7. Bake focaccia in preheated oven for 10 to 20 minutes, depending on desired crispness. If you like it moist and fluffy, then you'll have to wait just about 10-15 minutes. If you like it crunchier and darker in the outside, you may have to wait 20-25 minutes.

Banana Bread Recipe

Preparation 15 minutes

Total time to make - just over an hour

Ingredients:

250 g all-purpose flour

5 g baking soda

2 g salt

115 g butter

110 g brown sugar

2 eggs, beaten

525 g mashed overripe bananas (two or three, to taste)

Direction:

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.

2. In a large bowl, combine flour, baking soda and salt. In a separate bowl, cream together butter and brown sugar. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan.

3. Bake in preheated oven for 60 to 65 minutes, until something inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.

You'll get a delicious and moist banana bread that'll keep for, well, not very long, as it gets eaten up too quickly!

Pork Stew Recipe

Serves 2, well


units: a pound is a little under half a kilo; a cup is a little under a quarter of a kilo; a teaspoon's 5ml (little spoon), and a tablespoon's 15ml (bigger spoon).

Ingredients:

1 pound pork shoulder, lean, trimmed of fat
3/4 teaspoons salt
1/4 teaspoon black pepper ground
2 tablespoons flour, all-purpose
4 teaspoons vegetable oil (or olive if you like)
2 cups onions chopped
2 teaspoons garlic minced
1/2 teaspoon thyme leaves dried
1/2 teaspoon rosemary leaves dried
1 cup apple cider (or more!)
2 cups water
1 pound carrots chopped into 2 inch pieces (3-5 carrots)
1 pound potatoes red and white, chopped into 1 inch chunks. Adding extra potatoes is fine! New potatoes don't really go, though.
1 to 1 1/2 pounds turnip (two average turnips)
2 tablespoons wholegrain mustard - don't even dream of substituting this with powder! Dijion is fine too.

Directions:

Trim pork of all visible fat and then cut in 1-inch pieces. Sprinkle pork with 1/4 ts of the salt and the pepper. Then, toss with the flour until coated.

Heat 2 teaspoons of the oil in a big pot over medium-high heat. Shake excess flour from pork and add 1/2 to pan. Cook until browned, turning pork often, about 3 minutes. Remove to a plate. Repeat with remaining oil and pork.

Next, saute the onions at a medium heat in a pan until softened and light brown, about 5 minutes. Stir in garlic and cook for another minute. Add pork, thyme, rosemary, cider, the remaining salt and one cup of water. Bring to a boil, reduce heat, cover and simmer for about n hour and quarter or until pork is just tender.

Add carrots, potatoes, turnips and remining 1 cup water. Bring to a boil, reduce heat, cover and simmer until vegetables are tender.

Remove 1 cup vegetables with broth. Put in a food processor or blender with the mustard and puree until smooth. Gently stir into stew, and serve.