Chorizo & Apple Scotch Eggs
“At Heaneys restaurant in Cardiff these are made in miniature, using quail’s eggs, and served with a burnt apple purée as a starter. This full-size version is easier to handle – if serving as a starter, serve half a Scotch egg per person.”
10 medium eggs, at room temperature
8 mini cooking chorizo sausages (raw chorizo)
2 x 350g packs Taste the Difference pork sausagemeat
2 Granny Smith apples
60g plain flour, seasoned
2 tbsp milk
150g panko or other dried breadcrumbs
Vegetable oil for frying, around 2 litres
Bring a medium pan of water to the boil. Carefully lower in 8 of the eggs and cook for 6 minutes. Lift out with a slotted spoon and cool under cold running water.
Finely chop the chorizo. Mix with the sausagemeat; season. Peel the apples, then coarsely grate into the meat. Mix well with clean hands.
Peel the eggs, pat dry and roll in the flour. Beat the other 2 eggs in a bowl with the milk, and tip the breadcrumbs into another bowl.
Divide the sausagemeat mixture into 8. Place a sheet of clingfilm on the worktop and an eighth of the sausagemeat on top. Cover with another layer of clingfilm and press flat to form a circle about 13cm in diameter. Remove the top layer of clingfilm and place one floured egg in the centre. Wrap the egg in the meat, ensuring there are no gaps. Repeat with the remainder.
Dust each one in flour and dip in beaten egg, then breadcrumbs to coat. Chill for at least 30 minutes to firm up.
Pour vegetable oil to come a third of the way up a large deep saucepan (or use a deep fat fryer). Heat the oil to 160°C. Test using a kitchen thermometer, or by dropping a cube of bread into the oil – it should sizzle and rise to the surface, turning golden brown in 30-40 seconds. Cook 2 or 3 eggs at a time, for 6-8 minutes until golden brown and crisp. Drain on kitchen paper and repeat with the remaining eggs (bring the temperature back up to 160°C before frying).
Serve hot, or once cool store in a lidded container in the fridge, but bring to room temperature before eating. If transporting to a picnic, nestle the Scotch eggs in crumpled kitchen paper in their container to protect them.
Classic Strawberry Shortcake
“A strawberries and cream dream – perfect for celebrating in a sunny, spring garden.”
100g fresh strawberries
60g sugar, divided
2 drops almond extract
100ml double cream
100g mascarpone cheese
1 tbsp icing sugar
150g plain flour
2 tsp baking powder
60g cold butter, cut up
1 large egg, beaten
100ml sour cream/yoghurt
½ tsp vanilla extract
Combine the strawberries, 30g sugar and almond extract. Cover and leave to stand for 10 minutes.
Whip the double cream, mascarpone and t tbsp icing sugar, beating into soft peaks. Cover and chill.
Combine the flour, baking powder and remaining 30g sugar into a large bowl. Cut the butter into the flour mixture and rub together so it resembles breadcrumbs.
Whisk together egg, sour cream/yoghurt and vanilla until blended. Add the flour mixture, stirring just until the dry ingredients are moistened. Using a lighting greased ice-cream scoop, drop the dough onto a lightly greased sheet.
Bake at 200°C for 12-15 minutes – or until golden. Cool.
Split the shortcakes in half, spoon 1 tbsp of berry mixture onto each shortcake bottom. Top each with chilled whipped cream and dust with icing sugar.
English Garden Margarita
“A margarita with a floral and sophisticated tea-steeped twist, this cocktail finds the sweet spot between tea time and happy hour.”
45ml Patrón Silver
15mlPatrón Citrónge Orange
22.5ml fresh lemon juice
15 ml apricot liqueur
15 ml Earl Grey tea syrup
3 drops orange flower water
2 sugar snap peas, one for garnish
2 sprigs mint, one for garnish
+ pumpkin oil and smoked salt rim
Add liquid ingredients to a cocktail shaker, along with 1 cracked sugar snap pea and 1 sprig of mint.
Fill cocktail shaker with ice and shake vigorously.
Use a fine strainer to strain into glass rimmed with pumpkin oil and smoked salt.
Garnish with mint sprig and sugar snap pea.
*Earl Grey tea syrup: combine simple syrup with hot water and 5 tea bags.
“This is based on a Sandi-style jam or a ‘quick jam’. It has far less sugar in it compared to the standard 1:1 ratio, or 2:1 ratio I have read about recently which panics me and makes my teeth ache. No quantity of sharp fruit ever requires that much sweetness. This recipe is best for ripe in season fruit and can be knocked up in minutes. It is best kept in the fridge but if you add enough apple will set like a standard jam and can be kept in the cupboard for a decent length of time.”
500-600g greengages, chopped and stones removes
200-250g apple, peeled, cored and chopped finely
200-250g caster sugar
100ml apple juice
2 tbsp lemon juice
Bring the fruit and juice to the boil and cook until beginning to soften.
Add the sugar and cook until the jam reaches 102C for a soft set and 104.5C for a firm set. Stir continuously.
Whilst the jam is cooking sterilise two jam jars. To do this wash the jars very well in hot soapy water. Rinse and add an inch of boiling water to the bottom of each jar.
Place in an oven preheated to 180C and bake for 10-15 minutes.
Tip out any excess water. Pour the hot jam into the sterilised jars, top with a wax disc (optional) and allow to cool for ten minutes before adding the lids.
Allow to cool completely before labelling.
Very good simply with softly whipped cream and scones.
“A tasty coronation chicken filling recipe used for afternoon tea sandwiches at Cafe 21 at Fenwick. Perfect for a traditional tea party.”
7.5ml vegetable oil
0.75 tbsp curry powder, madras
0.5 tsp turmeric ground
1.5 chicken breast fillet
22.5g mango chutney
0.5g herb coriander
0.25g fine sea salt
0.125 whole peppercorn
Crusty bread (of your choice)
Warm the oil in a small sauté pan. Add the curry powder and turmeric and cook over a very gentle head for 1 minute, stirring constantly.
Remove from the heat and allow to cool slightly.
Put the diced chicken into a bowl with the spice mixture and rub the spices into the chicken.
Add the mayonnaise, mango chutney and sultanas. Mix well.
Fold in the chopped coriander and season to taste.
Serve in an open sandwich on crusty bread of your choice. (Top with a few slices of hard-boiled egg and a sprinkling of curry powder).
“The Ministry Of Agriculture introduced the ‘Dig For Victory’ campaign in October 1939, one month after the outbreak of the war. By persuading the public to transform their garden spaces into vegetable plots, the campaign aimed to replace imported food with locally-grown produce. The campaign proved to be a roaring success. By 1943, estimates suggested that home gardens were responsible for more than one million tonnes of produce. By 1945, Britain had almost 1.4 million allotments.”
150g fresh peas – podded, reserve 4 x pods of peas for garnish
1 x Little Gem lettuce
150g heritage carrot
1 bunch breakfast radishes
150g purple radishes
150g watermelon radishes
20g wild fennel
30g Dijon mustard
100ml virgin rape seed oil
20ml cider vinegar
Sea salt and freshly ground black pepper
Thinly shave carrots, cucumber, watermelon and purple radishes.
Remove outer leaves of breakfast radishes and stand in cold water.
Prepare and wash the gem lettuce cutting into small pieces.
For the dressing; place Dijon mustard and cider vinegar in blender and slowly add rapeseed oil until emulsified, season to taste..
Arrange vegetables in bowl, finish with a large spoon of dressing, the picked wild fennel, unzipped pea pods and serve.
Fruity Flag Traybake
“A fail-safe sponge that’s easier than it looks – almonds and yoghurt keep it moist while its fruity decoration is suitably patriotic.”
175g self-raising flour
50g ground almond
2 tsp baking powder
4 large eggs
225g caster sugar
125ml full-fat Greek yoghurt
Zest 2 lemons
For the butter icing…
175g butter, softened
350g ice sugar, sieved
Heat oven to 180C/160C fan/gas 4. Butter and line a 30 x 20cm traybake tin with baking parchment. Measure all the sponge ingredients into a mixing bowl and mix together using an electric hand whisk until smooth. Spoon into the tin and level the surface.
Bake for 25-30 mins until lightly golden and the top of the cake springs back when pressed with your finger, and the sides of the sponge are shrinking away from the sides of the tin. Carefully lift the sponge out of the tin, then transfer to a wire rack to cool. Remove the baking parchment.
To make the icing, tip the butter into a bowl and whisk using an electric hand whisk until light and fluffy. Add half the icing sugar and whisk again until incorporated. Add the remaining sugar and whisk again until smooth. Spread the icing over the top of the cold cake.
To decorate, place a double row of raspberries across the centre and down the length of the cake to make a cross. Next, place a single row diagonally from each corner to the middle. Now fill in the empty spaces with blueberries. Cut into squares to serve.
“Absolutely beautiful served warm from the oven, these tasty sausage rolls are a total joy.”
By Jamie Oliver
1 red onion , peeled and finely sliced
1 sprig fresh sage , leaves picked
6 higher-welfare pork sausages
1 handful breadcrumbs
fresh nutmeg , for grating
250 g ready-made puff pastry
1 free-range egg
A little milk
Preheat the oven to 180ºC/350ºF/gas 4. Heat the olive oil in a saucepan and add the onions. Cook gently for about 20 minutes until soft and golden brown. Add the sage leaves, cook for a couple of minutes more and then spread out on a plate to cool.
With a sharp knife, slit the skins of the sausages and pop the meat out. Put it in a mixing bowl with the cooled sage and onion mix and the breadcrumbs. Add a good grating of nutmeg, then scrunch well with your clean hands to mix together.
On a floured work surface, roll the pastry out into a big rectangle as thick as a pound coin and cut it lengthways into two long, even rectangles. Roll the mixture into sausage shapes with your hands and lay along the centre of each rectangle.
Mix the egg and milk and brush the pastry with the mixture, then fold one side of the pastry over, wrapping the filling inside. Press down with your fingers or the edge of a spoon to seal the join.
Cut the long rolls into the sizes you want and space them out on a baking tray. Brush with the rest of the egg wash and bake in the preheated oven for 25 minutes or until puffed, golden and cooked through. Serve with piccalilli and a cress salad.
Tip: lamb or beef sausages work just as well in this recipe if you don’t fancy pork.
Summer Vegetable Frittata
“Frittata is one of the quickest and easiest meals to make. It stores well, and is just as tasty cold as when straight out of the oven. It’s also very versatile – you can use any vegetables that you have in the fridge.”
By Amelia Freer
1 tbsp coconut oil or olive oil
10 cherry tomatoes, roughly chopped
1 courgette, sliced into thin half rounds
50g fresh peas
1 shallot, peeled and finely chopped
4 spring onions, finely sliced
1 tsp finely chopped chives
salt & freshly ground black pepper
1 tsp Dijon mustard (optional)
6 eggs, beaten
Preheat the grill.
Bring a large ovenproof frying pan to a medium heat, add the oil, then add all the vegetables and the chives. Stir and sauté for 1 minute, then add salt and black pepper to taste. Add the mustard, if using, to the eggs and beat to combine. Pour the eggs over the vegetables in the pan, and stir a little.
Once the egg has almost solidified, place the pan under the grill for another 1–2 minute until slightly firm and the top has browned a little. Remove and allow to rest for 1 minute before slicing and serving.