Piccalilli
1. To make the wet brine - mix the salt with cold water in a large mixing bowl, allow plenty of space for the vegetables. 3. Put into the wet brine and leave for 24 hours. Place a plate on top of the vegetables to make sure they are kept well ... [... more]
BBC |
Parsley, tomato and burghul salad
2 bunches flatleaf parsley, (about 400g/14lb1/4oz on the stalk), very finely chopped 4 little gem lettuces, washed and quartered (or fresh tender vine leaves or white cabbage leaves, washed and dried) 1. Rinse the burghul (bulgar wheat) in ... [... more]
BBC |
Sloe gin
sloes (as many as you can find - 1lb will make a good bottle of 1. Gather your sloes from blackthorn hedgerows after the first frosts - in any case before the end of November. They are incredibly astringent, so do not be tempted to eat them. 2. ... [... more]
BBC |
Coffee and chocolate sauce
1. Place the sugar in a pan over a medium heat. Brush the sides of the pan with a pastry brush dipped in a mug of cold water. Continue this process until the sugar caramelises. (You will probably end up using a third of the water). 2. Add the ... [... more]
BBC |
Aubergines in a spicy honey sauce
5cm/2in fresh root ginger, grated or crushed in a garlic press to extract the juice 1. Peel the aubergines (the peel remains tough when it is grilled) and cut them into rounds about 1cm/1/3in thick. Dip them in olive oil, turning them over, and ... [... more]
BBC |
Ginger-glazed carrots
1. Peel medium to large carrots thinly, top and tail, then cut into slices, or thin batons. Simmer in salted water for a few minutes until al dente. Drain, run under the cold tap to halt cooking, then drain again thoroughly. 2. Put the carrots ... [... more]
BBC |
Smashed peas with cold ham
Makes one large bowlful slices of cold ham such as West Country cooked ham or prosciutto; or bacon 2. Pop the whole cloves of garlic into the pan and boil for 5-10 minutes, or until very tender. 3. At this point add the peas and the sage and cook ... [... more]
BBC |
Smoked Haddock, Bacon and Mussel Chowder Chaudiere Stew
6-8 rashers good quality smoked streaky bacon, cut into strips 450g/1lb un-dyed smoked haddock, skinned, pin-boned and cut in to bite-sized pieces 450g/1lb mussels, cleaned, steamed in white wine and shelled 1/4 bunch picked flatleaf parsley, ... [... more]
BBC |
Risotto Covent Garden
2. Add the shallots and sweat to soften without colour. Add the rice and stir constantly until well coated and translucent. 3. Add the herbs and the wine. Allow the wine to evaporate. Gradually add 200ml/7fl oz of vegetable stock stirring gently. ... [... more]
BBC |
Coleslaw
1. Grate or shred the cabbage and carrots and onions (if you're using them). Put them in a big bowl and set aside. 2. Mix the sugar, cayenne and flour in a bowl that will go into your double boiler. Season well with salt and pepper. Now whisk in ... [... more]
BBC |
Rhubarb Vodka
Makes 1 litre/13/4 pints 1. Crush rhubarb with a mortar and pestle and place in a kilner jar with sugar and leave to macerate for two days. 3. Leave the jar in a cool dark place for 3 weeks, but shake daily. 4. Filter through muslin, re-bottle ... [... more]
BBC |
Worcestershire Fyrtled Savoury Pudding
waxy new potatoes - salad type (for example, ratte, nadine, pink fir apple, sharps), cut into smallish chunks eggs (allow one and a half per person), beaten with a little seasoning 2. Fry the onion in a knob of butter in a generous sized frying ... [... more]
BBC |
