- 175g (6oz) butter, at room temperature
- 150g (5oz) caster sugar
- 2 tsp vanilla extract
- 1 egg
- 300g (10oz) plain flour, plus extra for dusting
- red food colouring
- green food colouring
- silver balls or hundreds and thousands
- Cream together the butter and sugar until light and creamy. Beat in the vanilla extract and egg, then add the flour. You should achieve a soft dough consistency. Divide the mixture into two.
- Beat in a few drops of red food colour into one half and a few drops of green food colour into the second half. Shape each of the coloured dough balls into a flat rectangle shape and wrap in cling film. Place in the fridge to firm up slightly for 15-30 minutes.
- Roll each piece of dough on a floured surface to the thickness of a £1 coin, keeping the rectangle shape and both the same size. Sit one on top of the other. Roll up lengthways like a long swiss roll and wrap in cling film. Chill to firm up in the fridge for 30 minutes or longer.
- Preheat the oven to gas 4, 180ºC, fan 160ºC. Slice the dough into approximately 1cm thick pieces and sit each biscuit on a nonstick baking sheet. Generously scatter over sprinkles or silver balls and press lightly to stick. Bake in the oven for 15 minutes then cool on a wire rack.
- 800g (1.75lb) echalion shallots
- 200ml (1/3pt) English cider
- 2 tbsp honey
- 2 tsp wholegrain mustard
- 12 finest* British pork and onion sausages
- 2 ciabattas, split lengthways and cut in thirds
- Preheat the oven to gas 5, 190°C, fan 170°C. Put the shallots in an ovenproof dish, sprinkle with 2 tablespoons of water, cover with foil and roast for 1 hour. Set aside and leave to cool slightly.
- Put the cider, honey and mustard in a small saucepan and simmer for 15 minutes, until the mixture has reduced by about two-thirds.
- Meanwhile, put the sausages in a roasting tin and cook for 10 minutes, then coat with half the glaze and put back into the oven to cook for a further 10 minutes.
- Squeeze the cooked shallots out of their skins, roughly chop, then stir in with the sausages. Brush the meat with the rest of the glaze, then return the tin to the oven for 5-10 minutes until everything is golden brown and sticky. Put the ciabatta in the oven for 5 minutes. Season the sausages, then spoon 2 sausages and some shallots onto each warmed ciabatta bap and serve.
- 40g (1 1/2oz) unsalted butter, softened
- 2 tbsp maple syrup
- 2 tsp ground cinnamon
- 300ml (1/2pt) golden rum
- 300ml (1/2pt) cloudy apple juice
- 600ml (1pt) apple cider
- 6 cinnamon sticks, to garnish
- freshly grated nutmeg, to garnish
- In a large pan, melt the butter, maple syrup and cinnamon over a low heat.
Increase the heat to medium, add the rum and leave to simmer for 1 minute. Pour in the apple juice and apple cider and heat for 2-3 minutes more, or until warmed through.
Line up 6 heatproof mugs and put a cinnamon stick in each. Top up with the hot drink and serve immediately, garnished with a little grated nutmeg.
- 27g Bart Smokehouse Smokey Chipotle Rub
- 2tbsp honey
- 1tbsp olive oil
- 1tbsp sea salt
- 1.3kg pork belly
- 2 sprigs each fresh thyme and rosemary
- 2 garlic cloves, bruised
- 250ml cider or chicken stock
- Mix together the chipotle rub, honey, oil and salt. Rub over the pork and place on top of the herbs and garlic on the base of a foil-lined baking dish. Leave for 4 hrs.
Heat the oven to 140C, gas 1. Pour cider around the meat, cover with foil and roast for 2½ hrs. Remove from oven, cut away the skin and place under a grill on high until crisp. Cover the meat and leave to rest for 20 mins.
- 1 kg pork belly , skin removed and bone out
- 1 kg brisket
- 2 large onions
- 2 teaspoons soft light brown sugar
- 150 ml balsamic vinegar
- 2 x 400 g tins of cannellini beans , or chickpeas
- 2 x 400 g tins of plum tomatoes
- 2 red peppers
- 2 yellow peppers
- 2–3 fresh red chillies
- 30 g fresh coriander
For the salsa:
- 1 red onion
- 2 crisp eating apples
- 3 tablespoons cider vinegar
- 3 tablespoons extra virgin olive oil
For the Chilli
- 20 g dried porcini mushrooms
- 2 tablespoons fennel seeds
- 2 tablespoons coriander seeds
- 2 tablespoons smoked paprika
- 1 butternut squash , (1.2kg)
- olive oil
- Preheat the oven to 190°C/375°F/gas 5. Pop the mushrooms into a small bowl and just cover with boiling water. Bash the fennel and coriander seeds, paprika and 1 teaspoon each of sea salt and black pepper in a pestle and mortar. Carefully cut the squash in half lengthways, deseed, then chop into 4cm chunks. Toss with half the spice mixture and a drizzle of olive oil on a baking tray. Roast for 50 minutes, or until golden, then remove from the oven and reduce the temperature to 150°C/300°F/gas 2.
- Meanwhile, drizzle both cuts of meat with olive oil and rub with the remaining spice mixture, then place a large casserole pan (at least 30cm wide, 8cm deep) on a medium-high heat. Place the pork and the brisket in the pan fat-side down and brown on all sides for around 15 minutes in total, then peel and roughly chop the onions. Remove both meats to a plate, reduce the heat to medium, add the onions and sugar to the fat and fry for 10 minutes, stirring regularly until lightly caramelised. Add the balsamic vinegar and most of the mushroom liquid (discarding any gritty bits). Roughly chop and add the mushrooms, followed by the beans or chickpeas, liquid and all, and the tomatoes, breaking them up with a spoon, then return both meats to the pan. Loosen with a splash of water if needed, then bring to the boil, season, and pop a layer of damp greaseproof paper directly on the surface. Cover with tin foil and cook in the oven for around 5 hours, or until the meat is tender.
- Prick the peppers and chillies, then blacken all over on a barbecue or in a griddle pan. Place in a bowl, cover with clingfilm and leave to cool, then peel and deseed them, keeping as much juice as you can for extra flavour. Roughly chop with half the coriander, and toss with a little salt and pepper. When the meat is tender, remove from the oven, break up the meat, then stir in the squash, peppers and chillies. Adjust the consistency with water if needed, taste and season to perfection, then keep warm.
To finish, peel the onion, then finely chop with the apples (core and all) and the remaining coriander. Dress with the cider vinegar and extra virgin olive oil and season to perfection. Serve the chilli with the salsa, bread or rice, and a dollop of yoghurt.
- 1 large leek
- 1 knob of unsalted butter
- 5 sprigs of fresh thyme
- 4 sprigs of fresh flat-leaf parsley
- 400 g leftover vegetables , such as potatoes, carrots, turnips
- 1 tablespoon English mustard
- sea salt
- freshly ground black pepper
- 60 g mature Cheddar cheese
- 1 large free-range egg
For the gluten-free shortcrust pastry:
- 300 g gluten-free plain flour , plus extra for dusting (I used Doves Farm)
- 1 tsp salt
- 1 tsp xanthan gum
- 50 g unsalted butter
- 1 large free-range egg
- To make the pastry, sieve the flour, salt and xanthan gum into a bowl. Place the butter and 130ml water into a small pan over a low heat and bring to the boil, then set aside to cool slightly. Beat the eggs, then stir into the flour mixture. Gradually add the warm butter until it comes together into a rough dough, then bring it together with your hands. Cover and leave to rest while you make the filling.
- Preheat the oven to 180ºC/350ºF/gas 4. Line a large baking tray with greaseproof paper.
- Trim and finely chop the leek. Melt the butter in a medium pan over a low heat, then add the leek and thyme leaves. Cook for 10 to 12 minutes, or until softened, then leave to cool. Pick and roughly chop the parsley leaves, then add to a bowl with the leftover veggies, mustard and a pinch of salt and pepper. Mash well, stir in the cooled leeks and grate in the cheese.
- On a lightly floured surface, divide the pastry into 12 equal pieces, then roll each one out to roughly the thickness of a pound coin (if you find the pastry crumbles too much, roll it out between two large pieces of clingfilm). Using a saucer (roughly 12cm in diameter) as a guide, cut the pastry into circles.
- Place roughly a spoonful of the mixture on one half of each pastry round, spreading it out slightly. Beat the egg, then brush it around the edges. Gently fold the pastry over the filling, pressing the edges to seal. Place on the prepared baking tray, brush with a little more egg, then pop in the hot oven for 35 to 40 minutes, or until golden and crisp, brushing with a little more egg halfway through. Serve hot!
- 800 g strong bread flour , plus extra for dusting
- 1 x 7 g sachet of dried yeast
- 100 g stale breadcrumbs
For the butter:
- 1 bulb of garlic
- 500 g unsalted butter , (at room temperature)
- 1 lemon
- 1 bunch of fresh flat-leaf parsley , (30g)
- 1 level teaspoon cayenne pepper
- Put the flour, yeast and 1 teaspoon of sea salt into a large bowl and make a well in the middle. Gradually pour in 550ml of tepid water, continuously stirring and bringing in the flour from the outside as you go to form a rough dough. Transfer to a flour-dusted surface and knead for 10 minutes, or until smooth and springy. Place in a bowl, cover with a damp tea towel and prove in a warm place for 1 hour, or until doubled in size.
- Meanwhile, make the butter – this is a big batch, to make good use of your time, and you can freeze the extra for rainy days. Use a garlic crusher to crush the garlic into the softened butter, finely grate over the zest of ½ a lemon, finely chop and add the parsley (stalks and all), the cayenne and a pinch of salt, then mix it all together. Remove one quarter to use in this recipe, then place the rest on a sheet of greaseproof paper, roll it up into a log and twist the ends like a Christmas cracker, then pop into the freezer. After 30 minutes, get the butter out and slice it up to pre-portion, then re-roll and return to the freezer, where it will keep very happily for up to 6 months.
- Spread one third of your soft butter portion all around the base and sides of a large metal tray (25cm x 35cm), then scatter in the breadcrumbs and shake around into an even layer so they stick to the butter. Divide up the dough into 35 pieces, then, one-by-one, roll each one into a ball and place in the tray in rows – 5 balls across and 7 balls long is perfect. Bomb over another third of the soft butter, in and around the balls. Leave to prove for another 1 hour 30 minutes, or until doubled in size again.
- Preheat the oven to 190ºC/375ºF/gas 5. Sprinkle the balls with a little salt, then bake on the bottom shelf of the oven for 30 minutes, or until lovely and golden. Bomb over that final third of your soft butter and spread it around to give the bread a beautiful shine. Whack the tray in the middle of the table or at the centre of your picnic for sharing, and let everyone tear off their own pieces.