almond biscuits

100g self raising flour

1 tsp baking powder

35g lard

100g caster sugar

2 eggs beaten

20 almonds walnut halves or cherry halves

Sieve the flour and baking powder into a bowl.

Rub in the lard to make a fine breadcrumb mixture.

Add the beaten eggs to make a soft mixture. Line the cold shelf with nonstick parchment or bake o glide.

Space out teaspoonfuls of mixture about 12 to a tray.

Top each with a cherry or nut.

Bake on the bottom set of runners of the roasting oven for about 8 to l0 minutes until risen and pale golden in colour.

These can also be baked on the third set of runners in the baking oven of a four oven aga for 12 to 15 minutes.

Cool on a wire rack.

These biscuits are like macaroons in appearance and texture. The almonds on the top can be changed for walnuts or cherries.

Makes 16 biscuits

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apple and cinnamon pancakes with mascarpone cream

Pancakes:

200ml milk

100ml water

75g plain white flour

pinch of salt

1/2 tspn ground cinnamon

1 tbspcaster sugar

1 egg yolk

1 tbsp oil a little oil for cooking

apple filling:

900g cooking apples

75g butter

50g soft light brown sugar

1 tbsp lemon juice

75g seedless raisins

6 tbspn maple syrup

mascarpone cream:

125g mascarpone or full fat soft cheese

150ml greek style yogurt

15ml icing sugar

To make the pancake batter mix the milk and water together.

Sift the flour salt and cinnamon into a mixing bowl stir in the sugar and make a well in the centre.

Add the egg egg yolk and half the milk mixture.

Beat until smooth then stir in the remaining milk mixture and oil.

Cover and leave to stand for about 1 hour.

Mix the ingredients for the mascarpone cream together in a bowl until evenly blended.

Cover and chill until required.

To prepare the filling peel quarter core and thickly slice the apples.

Melt 50g butter in a saucepan on the simmering plate.

Add the apples sugar and lemon juice. Cover tightly and cook far about 10 minutes or until the apples are beginning to soften but retain some shape.

Stir in the raisins and 4 tbsp of the maple syrup.

Whisk the batter again then pour into a jug.

Heat a little oil in a 150mm pancake pan on the boiling plateuntil very hot; pour away excess oil.

Wipe the simmering plate with oiled kitchen paper and close the lid.

Pour a thin layer of batter into the pan tilting the pan to spread it evenly.

Cook for 30 seconds to 1 minute or until brown around the edges and beginning to curl away from the pan.

Flip onto the simmering plate close the lid and cook for about 30 seconds until the underside is browned. (In the meantime start cooking the second pancake in the pan on the boiling plate.)

Lift the first pancake off the simmering plate using a palette knife.

Turn on to a wire rack lined with a teatowel.

Fold the towel over the pancake to keep it moist.

Continue to make about 12 pancakes in all stacking them as they are cooked.

If the pancakes start to stick when cooking add a little more oil to the pan.

Divide the apple mixture between the pancakes.

Roll up and place in a buttered ovenproof dish.

Melt remaining 25g butter and mix with the rest of the maple syrup.

Drizzle over the pancakes and cover the dish with foil.

Place in the simmering ovenfor about 20 minutes (while eating the main course) until piping hot.

Serve with the mascarpone cream.

Variation: Traditional Pancakes: Omit cinnamon and sugar from batter.

Omit the apple filling and mascarpone cream. Serve warm sprinkled with lemon juice and caster sugar.

Pancakes should be as thin as possible almost lacy in texture. The following quantity of batter will make 12 pancakes 16 if youre an expert.

Serves 8

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chicken hotpot with leeks

2 tbsp oil

1 large garlic clove peeled and crushed

700g trimmed leeks cleaned and thickly sliced

275g potatoes

200g soft cheese with garlic and herbs

90ml white wine

150ml chicken stock

2 tsp cornflour

8 skinless boneless chicken thighs about 700g total weight

salt and freshly ground black pepper

Heat the oil in a flameproof casserole on the boiling plate.

Add the garlic and leeks cover and cook on the simmering plate (or in the simmering oven) for about 5 minutes or until just beginning to soften.

Meanwhile do not peel the potatoes but slice them as thinly as possible.

Place the cheese wine stock and cornflour in a blender or food processor and blend for about 30 seconds or until smooth.

Season the chicken thighs with salt and pepper and arrange on top of the leeks. Pour the cheese mixture over and layer the potatoes on top.

Place a lightly oiled sheet of greaseproof paper on top of the potatoes then place the lid on the casserole.

chocolate and cherry gateau

350g cherries

3 tbsp dark rum

butter for greasing

50g almonds (blanched)

50g plain flour

350g plain chocolate preferably with 70% cocoa solids

3 large eggs separated

125g butter softened

125g caster sugar

450ml double cream

chocolate curls and cocoa powder to decorate

pouring cream and cherries to accompany

Stone the cherries and place in a bowl with 2 tbsp rum.

Cover and leave to marinate for 6 hours or overnight.

Grease and baseline a 230cm diameter deep loose bottomed cake tin.

Place the almonds in a small roasting tin and bake for 3 to 4 minutes on the grid shelf on the floor of the roasting oventhen leave the ovendoor slightly open and check every minute until pale golden brown.

Cool; process with flour until finely ground.

Melt 125g chocolate with 3 tbsp boiling water in a bowl on the floor of the simmering ovenfor 5 minutes.

Then add the remaining rum and the egg yolks and beat until smooth.

Place butter and sugar in a food processor and beat until light and fluffy. briefly work in the chocolate mixture. Whisk the egg whites to a soft peak in a large bowl fold in the flour and almonds and the chocolate mixture.

Pour into the prepared tin.

chocolate roulade

175g plain chocolate

6 large eggs

175g caster sugar plus 1 level tsp and extra for dusting

284ml carton whipping cream

1/2 tsp vanilla extract

cocoa for sprinkling

chocolate shavings for decorating

Baseline the large roasting tin with non stick baking parchment.

Break up the chocolate and place in a small heatproof bowl with 150ml boiling water.

Melt at the front of the simmering ovenfor 7 to 10 minutes then stir until smooth.

Meanwhile separate eggs.

Place yolks in a bowl with 175g caster sugar and beat with an electric whisk until light in colour and thick

Beat in the warm liquid chocolate until blended.

In a large bowl whisk the egg whites until they just hold a soft peak.

Beat a quarter of the egg white into the chocolate mixture to loosen it then carefully fold into the remaining egg white in the bowl with a large metal spoon or plastic spatula do not overfold. Pour immediately into the prepared tin.

clay pot stew

50g dried chickpeas

50h haricot beans

900ml vegetable stock or water and 2 vegetable stock cubes

1 onion

2 carrots

2 parsnips

2 tomatoes

50g bulgur wheat

4 tbsp olive oil

4 red chillies

1 level till chopped fresh thyme

1 level tbsp chopped fresh mint

2 level tsp dried oregano

2 level tsp ground cumin

2 level tsp ground coriander

1 level tspground cinnamon

2 level tbsptomato paste

salt and freshly ground black pepper

2 level tbsp chopped fresh parsley arid extra virgin olive oil to serve

Soak the chickpeas and haricot beans separately in cold water overnight.

Drain the chickpeas and haricot beans and place in a saucepan.

Pour in the vegetable stock or water and bring to the boll.

Cover and boll steadily for 10 minutes.

Peel and dice the onion carrots parsnips and tomatoes into 150mm pieces.

Transfer the pulses and stock to a large 2 1/4 litre clay pot or casserole dish.

Add the bulgur wheat diced vegetables tomatoes olive oil whole chillies herds and spices.

Cover with a tight fitting lid.

cranberry and raisin tea bread

75g dried cranberries

150g raisins

300ml strong cold tea

100g caster sugar

250g self raising flour

1/2 tsp baking powder

1/2 tsp mixed spice

1 egg

25g flaked almonds

Place the cranberries raisins tea butter and sugar in an ovenproof bowl and place in the simmering oven for 20 to 30 minutes until you can smell the fruit and the sugar and butter have melted.

Cool until hand hot.

Grease and baseline a loaf tin 225 x 125 x 70 mm or 1 1/2 litre capacity.

Sift the flour baking powder and spice into a large mixing bowl.

Stir in the eggs and the fruit mixture. Tom quickly into the prepared tin and scatter the almonds over the top.

crispy spiced brill with shredded ginger salad

3 litres sunflower oil for deep fat frying

1 kg fresh brill on the bone or 500g brill fillets

1 large egg white lightly beaten

1 tbsp double cream

2 carrots peeled

1 mooli (daikon) or two small white turnips peeled

1/2 cucumber peeled seeded and very finely sliced

2 sticks celery very finely sliced

Spiced flour:

150g plain flour

1 tspn salt

1 tbsp black poppy seeds

1/2 tsp mild chilli powder

1 tsp ground ginger

Vinaigrette:

3 tbsp sunflower oil

2 tbsp sesame oil

40mm piece fresh ginger root grated and squeezed

2 tbsp light soy sauce

1 tsp poppy seeds

1 clove garlic crushed

Pour the oil into a very large deep pan (a dutch ovenis ideal) and heat it for 20 minutes uncovered on the floor of the roasting oven.

This gets the oil almost up to temperature for deep frying without wasting stored heat.

Fillet and skin the fish then cut it into 25mm pieces.

Mix together all the ingredients for the spiced flour and in a separate bowl mix the lightly whisked egg white and cream.

Shred the carrots and turnips or mooli using the finest shredding plate on a food processor.

If you are doing this in advance plunge the shreds and the sliced cucumber and celery into a bowl of iced water to keep them crisp.

Drain the vegetables just before frying the fish.

Whisk together all the ingredients for the vinaigrette and season to taste. Cover a plate with lots of crumpled kitchen paper ready for draining the fried fish.

Move the pan of hot oil up on to the boiling plateand continue heating until the oil has reached 180C the oil will quickly come up to temperature.

Rub the egg white and cream mixture well into the fish then toss the fish in the spiced flour until evenly coated. Carefully drop pieces of the brill into the hot oil and fry for 2 to 3 minutes until golden brown.

Drain the fish on the kitchen paper.

Pile up the shredded vegetables in the centre of the warmed serving plates then arrange the pieces of fried fish around teasing the shredded vegetables up in the centre of the plate. Spoon the vinaigrette over and then serve immediately.

I love brill but it is not always easy to find on the slab so you might like to try this oriental style recipe with skate plaice or lemon sole.

Serves 2

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devils food cake

175g plain flour

1 level tsp baking powder

1 level tsp bicarbonate of soda

50gg cocoa mixed with 2 tbsp hot water

100g butter

225g dark soft brown sugar

2 eggs

4 tbsp plain yoghurt

frosting:

1 egg white

3 tbsp water cold

200g caster sugar

2 pinches cream of tartar

1/2 tsp vanilla essence

Grease and baseline two 200mm sandwich tins.

In a large basin put the cake ingredients and mix well until the mixture is light and fluffy and evenly mixed.

Divide between the two tins.

For the two oven aga place the shelf on the floor of the roasting oven put in the cakes and slide the cold shelf onto the 3rd set of runners from the top.

For the four oven aga place the shelf on the bottom set of runners of the baking oven.

Bake the cakes for 25 to 35 minutes until risen firm to the touch and slightly shrunk from the sides of the tin.

Turn onto a cooling rack to cool.

To prepare the frosting place the egg whites water sugar and cream of tartar into a large mixing bowl.

Place over a saucepan of simmering water and whisk preferably with an electric whisk until white very stiff and the sugar has dissolved to make a smooth icing. Use some of the icing to spread on one layer of cake place the second layer on top.

Stand the cake on a plate and then spread the remaining icing over the top and sides.

Fork over the top to make a rough finish. Allow to set for one hour before slicing.

I am sure this has its name because it is so rich and sinful. The cake is very moist and rich and the icing though sweet gives a lovely contrast in colour and texture. This cake can be kept for a day or two in an airtight tin.

Cuts into 8 slices

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farmhouse pie

pastry:

225g plain (lour

pinch salt

100g butter

2 tbsp water

1 tbsp tomato puree

1 scant tsp dried oregano

filling:

450g minced beef

4 sticks celery chopped

4 spring onions chopped

2 cloves garlic peeled and crushed

1 tbsp olive oil

100g grated gruyere or mature cheddar

3 eggs

300ml milk

salt and pepper

200mm loosebottomed cake tin

Steve the flour and salt together in a mixing bowl.

Place the butter water tomato puree and oregano together in a small saucepan. Stand the pan on the simmering plate and allow the butter to melt.

Bring to the boil and immediately pour into the flour.

Stir well until a firm dough forms.

Allow to cool slightly.

Place the dough in the centre of the tin and use your hand to mould the dough along the base and up the sides of the tin.

Crimp the edges.

Chill while preparing the filling.

Heat the oil in a medium saucepan fry the meat until brown and broken up this is best done rapidly on the boiling plate. Transfer pan to the simmering plate and stir in the celery and onions.

Season well.

Allow to cook gently for 5 minutes and then tip the meat mixture into the pre

pared pastry case.

Beat together the eggs and milk and season.

Pour the egg mixture gently over the meat mixture most of this will sink into the meat.

Place directly on the floor of the roasting oven and bake for 40 minutes.

Remove the sides of the tin sprinkle the grated cheese over the top and return to the oven for a further 10 minutes until the pastry is crisp and the top golden brown. Serve hot or warm.

Farmhouse pie travels well so it is useful for picnics or for weekend lunches. The pastry is an attractive bright tomato colour.

Serves 6

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