LEEK AND POTATO SOUP

This is the simplest soup to make, only 2 ingredients, leeks and potatoes!

INGREDIENTS
Leeks

Potatoes

Olive Oil

Chicken Stock

Salt and Pepper

METHOD

I'm afraid this is another recipe that I do by eye and taste.  You basically want about equal quantities of leeks and potatoes. I don't liquidise it so you need to bear that in mind when chopping the leeks and dicing the potatoes.

Clean and carefully wash the leeks, making sure no dirt remains.

Slice lengthways and then chop crossways.  Add to a large pan.

Peel and dice the potatoes, add to the pan.

Add a little olive oil, and on a medium heat sweat the leeks and potatoes for about 10 minutes, turning frequently, making sure that they don't catch and brown.

Add water and chicken stock cubes or bouillon powder.  Simmer until the potatoes are tender and collapsing.  With a potato masher, mash a few of the potatoes in order to thicken the liquid.  

Add salt and pepper to taste. 

Serve with crusty bread.

Variation:  Leek and Potato Soup is usually liquidised to a smooth consistency and if this is your preference you can blitz it in the pan with a stick blender.  I usually make a huge pan and then blitz half of it. Serve with a swirl of cream and croutons.

LUXURY SHEPHERD'S PIE

The ultimate comfort food! Shepherd's Pie should be made with minced lamb and have a topping of mashed potato to represent the fleece of a lamb.  Cottage Pie should be made with minced beef and have a topping of overlapping sliced potatoes to represent the tiles of a cottage roof. My version is a hybrid version of the two! I also add lots of vegetables as a way of getting them down my children.

INGREDIENTS
1lb Minced Beef
1 Onion, finely chopped

1 Beef Stock Cube

1 heaped tsp of Bovril or Marmite

Worcestershire Sauce

Mixed Herbs

Beef Gravy Granules

Frozen Peas

For topping 1:

Carrots & Swede - mashed

For topping 2:

Potatoes - mashed

Leeks - chopped and sautéed

Milk

Butter

Salt and Pepper

Grated Cheddar Cheese

METHOD

I make this by eye and taste so I can't offer you exact measurements but I'm sure you will be able to work it out!

In one pan add the peeled and quartered potatoes to salted water, bring to the boil; simmer until tender.

In another pan add the peeled and chopped carrots and swede to salted water, bring to the boil; simmer until tender.

In another pan sauté the chopped leeks in a little butter until tender.

To a large deep sided frying pan add the chopped onion and minced beef. There is enough fat in the meat to cook the onion. Break up the beef as it is cooking.  Turn and cook until it is browned.  Add some water and a beef stock cube. Add the mixed herbs, Bovril, and a dash of Worcestershire sauce. Simmer for about 15 minutes. Thicken with gravy granules and add some frozen peas. Check the flavour, adding more Bovril or Worcestershire sauce to taste. The final mixture should be in a rich, reasonably thick, gravy.

Add the beef mixture to an ovenproof baking dish.

Mash the carrot and swede and spread it in a layer over the beef mixture.

Mash the potatoes, add a little butter and warm milk.  Add the chopped leeks and season to taste with salt and pepper. Spread it in a layer over the carrot and swede layer.

Fluff up the mashed potato with a fork, top with grated cheese.

Bake in preheated hot oven for about 20 minutes until bubbling and the top is browned.

Serve with broccoli or another vegetable.  It is also good served with pickled red cabbage.

NB: If you want to make the meat go a little further you can add lentils to pad it out.

QUICK ONE PUNNET STRAWBERRY JAM

This soft set, homemade strawberry jam recipe is super quick and very delicious. A small batch recipe from just one punnet of strawberries that requires no jam sugar, added pectin or special equipment. This method also works for blueberries, blackberries, raspberries.

INGREDIENTS
8oz Hulled strawberries (1 punnet)
8oz Granulated sugar, equal to prepared strawberry weight
Juice of half a lemon
A knob of unsalted butter

METHOD

Put 2 or 3 sauces in the fridge or freezer to chill. Sterilise a jar, see below.

If the strawberries are large, cut them in half. Include underripe ones, they contain more natural pectin. If you want a smoother jam, chop them smaller (or break up with a potato masher whilst cooking).

Weigh the strawberries and weigh out an equal amount of sugar.

Put the strawberries and lemon juice into a large pan.  Heat for a few minutes to soften, add the sugar and stir with a wooden spoon over a low heat until the sugar has dissolved.

Once the sugar has dissolved and the liquid is clear, boil steadily for about 6 minutes, or until at setting point. 

To test if the jam is at setting point, spoon a little onto a cold plate, leave for a minute and then push the jam with your finger.  If the jam wrinkles and separates without flooding back, setting point has been reached.  If not, boil for another minute and test again.  Once it's at setting point remove from heat.

Set aside to cool for a few minutes, skim any scum from the surface with a metal spoon and add a small knob of butter to disperse any remaining scum. 

Carefully pour into a sterilised jar and immediately seal with a lid.

Invert the jar and allow to sit upside down for about 30 minutes. This helps to evenly distribute the fruit. It also seals the jar.  When the lid does not pop, the jar is sealed.

Sterilising Jam Jars: To sterilise jars, wash thoroughly, fill with boiling water, including the lid, then sterilise in the air fryer.  Set the temperature to 140c and place the jars and lids upside down on top of some kitchen roll. Leave for 10 - 15 minutes.  

JAMIE OLIVER'S SODA BREAD

Jamie Oliver’s Soda Bread using his tin can method is so easy, children could definitely manage it and it’s delicious!

INGREDIENTS 

Use an old baked bean tin as a measure.

1 tin of wholemeal flour.
1 tin of plain white flour.
A handful of oats.

1 teaspoon of honey or sugar (optional).
1 teaspoon of salt.
2 teaspoons of baking powder or bicarbonate of soda

(or omit and use self raising flour). 
1 tin of milk or buttermilk

(or add a squeeze of lemon to plain milk; or alternatively yoghurt, or a mix of milk and yoghurt). 
Workarounds are as per Jamie’s suggestions

METHOD

Mix dry ingredients then add milk, mix using the handle end of a wooden spoon then use your hands to bring together. The dough will be quite wet and sticky.  

Knead briefly on a floured surface, shape into a round, place on a floured baking tray, glaze with a little olive oil, butter or beaten egg, cut a cross nearly all the way through the dough and dust with porridge oats.

Bake at 200c for about 20 minutes until golden. When cooked it should sound hollow when tapped on the base. 

The dough can be stored covered overnight in the refrigerator to be baked the following day. 

You can also use the tin to cut out individual scone type rolls but they won’t take as long to bake. 

Jamie's son Buddy helped him on the live streamed video. On this video Jamie also shows some other things you can make with the same dough. 

https://www.facebook.com/jamieoliver/videos/2836723173049568

NANA SHIRLEY’S OAT BISCUITS

My mother in law’s biscuit tin was never empty, it was always full of these delicious sweet oat biscuits. She used to spread them with butter for the children and they’re a perfect accompaniment to cheese, but they’re just as good on their own. Although they contain sugar they’re not as sweet as commercially made biscuits and so are a healthier option to have with your morning cuppa. They make a great breakfast biscuit too if you’re in a rush and they’re surprisingly filling. I don’t roll these out too thickly and so I get about 40 biscuits from this recipe.

INGREDIENTS

8oz Self Raising Flour

8oz Oats (Quick Quaker Oats)

6-8oz Cooking Fat

4oz Sugar

1 level teaspoon Bicarbonate of Soda

1 tablespoon of Milk

1 tablespoon of Vinegar

Pinch of Salt

Nana Shirley used to make these with a 50/50 mix of Flora Margarine and White Flora as Gaga (her husband) had high cholesterol. I’ve made them with butter and also made them successfully with light olive oil, so use a fat of your choice. If replacing the fat with oil use about three-quarters of the amount of fat in the recipe.

Nana Shirley used Quick Quaker Oats but I quite like to use Jumbo Oats for a rougher texture. Both work well.

To make a gluten free version replace the self raising flour with home made oat flour. Simply blitz oats until you have 8oz of a fine oat flour and then add 2 teaspoons of baking powder as a leavening agent.

METHOD

Rub the fat into the flour and oats, add the sugar and salt. Mix the bicarbonate with the milk and vinegar and add to mixture. Bind together, roll out and cut into rounds. Bake on the top shelf, at 200c, until lightly golden, about 15 minutes.

In memory of Shirley Allen

12 October 1930 - 23 July 2020

ICED FAIRY CAKES

I make Fairy Cakes using my mother-in-law's method for a Victoria sponge Cake. You can either use a standard bun tin or a muffin tin if you want deeper cup cakes. Children love making these and decorating with sweets.

I ice them with glacé icing and then top them with Dolly Mixtures, Jelly Tots, Smarties, or just some 100s and 1000s sprinkles.

GLACÉ ICING

125g Icing Sugar (half a cup)

15ml Water (1 tablespoon)

Sift the icing sugar into a bowl and gradually add the warm water until the icing becomes thick enough to coat the back of a spoon.  If necessary add more water, just a drop at a time, or more icing sugar to adjust the consistency.

COWBOY HASH

A quick and easy store cupboard recipe using tinned goods. The beans and sweetcorn make it a favourite with kids and it’s nutritious. Perfect recipe for students too. 

INGREDIENTS

1lb Minced Beef
1 Onion, finely chopped 
Beef or Onion Gravy Granules 
Tin of Baked Beans (415g)
Tin of Sweetcorn (198g)

METHOD
Dry fry the mince and chopped onion together until the onion is cooked & the mince has browned (the mince should produce enough fat to cook the onion). 

Add a little water and sprinkle in some gravy granules to make a gravy, but not too much as there’s more liquid to come. Stir & simmer for a few minutes. Add a tin of Baked Beans and a tin of Sweetcorn; stir to heat through. Season to taste. 

Serve over baked potatoes, topped with grated cheese. You can cook your potatoes in the microwave in the time it takes to cook the mince. Not as good as oven baked potatoes but ok for a quick supper.

NOTE: The original 70s magazine recipe used a tin of Oxtail soup for the gravy, which you could use, but I would add just a little at first and add the rest at the end if needed, or it could end up too sloppy. 

TINNED GOODS
It's always a good idea to keep your cupboards stocked with tinned goods. On caravan trips I’ve used Marks & Spencer’s tinned ‘minced beef and onion in gravy’ in this recipe and it works. Tinned potatoes could also be added to the mix. Tinned potatoes are also quite good fried, they’re waxy so they don’t collapse and as they’re already cooked it’s just a case of browning them so they’re quick to do.

CHILDREN'S PARTY FOOD

Some ideas for children's party food, old fashioned maybe but still enjoyed! The sandwich fillings can be made in advance, as can the sausage rolls, houmous, the jellies, fairy cakes, jam tarts, Smartie biscuits and the birthday cake.  Most of the rest is just a case of opening packets! I've included some hot dishes but those depend on whether you've access to an oven in your party venue.

SANDWICHES

As a general rule dark fillings should go in white bread and light fillings in brown bread. Cut the crusts off and cut into fingers or squares and make a chequerboard design alternating brown and white sandwiches.

Fillings on white bread:

Wafer thin ham and cream cheese (Philadelphia)

Tuna fish and mayonnaise 

Strawberry jam

Nutella (or chocolate spread)

Fillings on brown bread:

Chopped chicken and mayonnaise 

Egg mayonnaise

Grated cheese and mayonnaise 

Peanut Butter

You could add lettuce, sliced cucumber or sliced tomato to any of the savoury fillings. 

SAVOURY

Houmous with cheese straws, carrot sticks, cucumber sticks

Cooked cocktail sausages or Sticky Sausage Canapés

Mini pork pies

Hot mini sausage rolls

Hot chicken nuggets

Hot mini pizzas

CRISPS & BISCUITS

Plain salted crisps

Iced party ring biscuits

Iced gem biscuits

Pink wafers

Chocolate fingers

Smartie biscuits

DESSERT

Individual jellies with 100s & 1000s sprinkles

Jam tarts

Iced fairy cakes

Fresh sliced strawberries

Fruit salad with chopped apple, bananas, chopped tinned peaches and tinned mandarin oranges (in juice from from the mandarin oranges and peaches)

and of course Birthday Cake! (usually sliced up and put in the party bags).

You can make a simple Victoria Sponge Cake and cover with ready roll Fondant Icing before decorating with sweets and candles.

DRINKS

Jugs of water, orange and blackcurrant cordial

Homemade lemonade

ADULTS

If you have adults attending, in my experience adults love nursery food but if you wanted to cater for adults specifically you could prepare some Tapas.

MINCE PIES WITH SWEET PASTRY

For homemade mince pies, if you buy shop bought mincemeat then it's all about the pastry.  Here are a few variations of pâte sucrée (sweet pastry) for you to try..

Classic Pâte Sucrée:

400g Plain Flour

175 Icing Sugar, sieved

250g Unsalted Butter

2 Eggs, beaten

Pinch of Salt

Recipe from Paul Hollywood:

7oz plain flour, plus extra for dusting
2 tbsp icing sugar
3½oz unsalted butter, chilled, cut into 1cm/½in cubes
1 free-range egg, lightly beaten
1 tsp lemon juice

Recipe from Mary Berry:

175g (6oz) plain flour
25g (1oz) icing sugar
75g (2.5oz) butter
1 egg 

Recipes from the Facebook Group "Let's Get The Nation Cooking Again"

Recipe from Glenys Lowes:

12oz Self Raising Flour

3oz Margarine

3oz Lard

3oz Sugar

1 Egg, beaten

"Glenys: Personally I always use self raising flour, I have been questioned about this but always get compliments on how good my pastry is. Add a little milk to mix, don't make it too wet.  Plenty of flour to roll out."

My mother in law always used to make shortcrust pastry with half margarine and half lard.  She taught me the ratio of half fat to flour and half water to fat and I see that this recipe has that ratio too as the combined weight of the two fats is half the weight of the flour. If you use her method of weighing the liquid then the egg (2oz) and milk combined should weigh 3oz. Half fat to flour, half sugar to fat, half egg and milk to fat. 

Recipe from Sofia Gallo:

300g 00Flour

80g Lard

100g Caster Sugar

2 Medium Eggs, beaten

Lemon Zest

"Sofia: I mix the lard and sugar first, then the flour to a sand consistency, add the lemon zest an then the eggs, a little at a time.  This is a very common recipe with Nonnas in Italy. It also makes very good biscuits too, a sort of shortbread cookie."

Recipe from Beverley Joiner:

Grate some orange zest into some cream cheese and add a dollop under the lid.

If you want to jazz up shop bought mincemeat, here's Paul Hollywood's recipe..

410g jar mincemeat

2 satsumas, peeled and segmented, or ½ x 310g tin mandarin orange segments, drained

1 dessert apple, unpeeled, cored and finely chopped

Finely grated zest of 1 lemon

Put the mincemeat in a large bowl. Add the mandarin or satsuma segments, chopped apple and lemon zest. Stir well, cover and leave to macerate for several hours or overnight.

METHOD

Preheat the oven to 200c/180c fan or Gas 6, and place a baking sheet inside to heat up.

Make the pastry using the 'rubbing in' method.  Combine the flour and cubed cold fat (or grated) by gently rubbing between the fingertips and thumbs, continuing until the mixture resembles coarse breadcrumbs. Alternatively use a food processor.

Add the icing sugar and then the beaten egg to form a ball of dough. Cover in cling film and place in the fridge for 20 mins to rest before using.

Lightly dust a work surface and rolling pin with icing sugar or flour. Roll out the pastry to about 1/8 inch thickness, about the thickness of a UK pound coin.  Use a fluted pastry cutter to stamp out rounds (your cutter should be slightly larger than the holes in your bun tin). You can either use a traditional bun tin or a deeper muffin tin if you like deeper mince pies. 

In a greased bun tin line each hole with one of the pastry rounds. 

Fill each pastry case with mincemeat.  Don't overfill them as they will leak and make your mince pies stick to the tin.

Bring together the pastry scraps and re-roll. Cut out lids with a smaller pastry cutter. Brush a little beaten egg around the base of the lid and it down onto the pie edge, pressing gently to seal. Try to avoid getting egg wash between the pastry and the tin as this can also lead to sticking.

Brush the tops of the mince pies with egg wash and sprinkle lightly with caster sugar.  You can also use any pastry scraps and tiny cutters to cut out shapes like holly leaves and stars to stick on the tops of your pies.  Use a sharp knife to make a small incision in the middle of the pie, or several decorative incisions, to let out the steam as they bake.

Instead of complete lids you can also use shaped cutters to put a star or tree shape on top.

Slide the bun tin onto the hot baking sheet and bake in the oven for 12-15 minutes, or until golden brown and crisp.  Putting the bun tin onto the hot baking sheet ensures they have a crispy bottom.

Once cooked, set the bun tin on a wire rack to cool for 5 minutes and then turn the mince pies out.  

Serve with your choice of brandy butter, cream or ice cream. 

1-2-3-4 FRENCH YOGHURT CAKE

In France, children often learn to bake by making yoghurt cake. It's a cake that uses an entire container of yoghurt and then uses the empty container as the measuring cup for the flour, sugar and oil. The 1-2-3-4 formula couldn't be easier to memorise, it's easy to throw together and a perfect recipe to make with children. If you have got a 4oz container of yoghurt, bake the cake in a 9x5 inch standard loaf tin; if it's a 5.3oz container of yoghurt, use a 9 inch round cake tin.  Either way, the number of eggs and amounts of both baking powder and salt remain the same. The cake is very forgiving this way. Due to the yoghurt the result is a moist, spongey cake. It's also a blank canvas so you can flavour it to your liking. Store in an airtight container at room temperature.

INGREDIENTS

For both a small 4oz and 5.3oz yoghurt container

1 container full fat yoghurt

1 container vegetable oil

2 containers sugar

3 containers flour

4 eggs

1 tablespoon baking powder

1/2 teaspoon salt

If you don't have a small yoghurt container, 1 container equals about half a cup. The important thing is to use the same size container for all the ingredients.

VARIATIONS

You can also use melted butter instead of oil.

You can flavour the batter by using flavoured yoghurt, or add a teaspoon of vanilla essence or ground spices, or the grated zest of 1 lemon or 1 orange. You can also add 1 container of chocolate chips, sultanas or raisins, fresh or frozen berries.

METHOD

In a bowl whisk the wet ingredients together first, yoghurt, oil and eggs. Then add the sugar, flour, baking powder and salt.  If you use self raising flour, omit the baking powder. Combine all the ingredients without overworking.

Put the batter in either a greased loaf tin or round cake tin, according to the size of yoghurt container you used.  

Bake at 180c / 350f for 45 - 50 mins.

Test the centre is cooked by inserting a skewer, it should come out clean.

Serve simply on its own, dust with icing sugar, or top a slice with some marmalade at breakfast, or fruit jam. It's also delicious with some crème fraîche and fresh berries, or ice cream. My grandchildren like to top it with glacé icing and 100s & 1000s sprinkles.

GLACÉ ICING

125g Icing Sugar (half a cup)

15ml Water (1 tablespoon)

Sift the icing sugar into a bowl and gradually add the warm water until the icing becomes thick enough to coat the back of a spoon.  If necessary add more water, just a drop at a time, or more icing sugar to adjust the consistency.

SAUSAGE ROLLS AND DIPPING SAUCE

This is a typical James Martin recipe, yummy! With shop bought puff pastry and your favourite sausages it's so easy to make. Shop bought sausages are already seasoned but buy good quality ones as there is less fat. With the dipping sauce this is perfect party food.

INGREDIENTS

Sausage roll:
Pack of Puff Pastry Sheets
600g pork sausages
2 egg yolks, beaten

Dipping Sauce:
300g sultanas

285g bottle HP sauce

METHOD

Start with the dipping sauce. The sultanas need to soak overnight but once done it takes seconds to make and can be made in advance.

Place the sultanas in a heatproof bowl, pour over boiling water until they're just covered and leave to soak overnight. The following day drain the sultanas and place in a food processor along with the HP sauce, blitz until smooth. Store in a covered container.

Now for the giant sausage roll..

Preheat the oven to 200c / 400f.

Remove the sausage meat from the skins and combine. 

Lay out a pastry sheet.  Roughly shape the sausage meat into a thick sausage the length of the pastry. Place along the centre, egg wash either side of the sausage. Trim the pastry either side of the sausage. Fold the pastry over the sausage, turn over and crimp the two edges of the pastry together to seal.  Turn over again so that the seal is underneath. Brush with egg wash and transfer onto a baking tray. Bake for 40-45 minutes, or until the pastry is golden brown and crisp and the sausage meat is cooked through.

To serve, slice the sausage roll into bite size portions and serve with the dipping sauce in a bowl. 

You could also serve this as a family meal with your favourite side dishes. Our favourite is to serve it just with baked beans. We also like it with mashed potatoes, carrots, broccoli and an onion gravy. 

HOMEMADE HOT CHOCOLATE

Indulge in a homemade hot chocolate, perfect for cold wintry nights!

INGREDIENTS

250ml milk (1 cup. Just short of a mug full which usually holds half a pint)

1 Tblsp Cocoa

1 Tblsp Soft Brown Sugar

25g / 1oz Dark Chocolate, finely chopped, plus a grating to serve

1 Tblsp Whipped Cream / Squirty Cream

METHOD

Place the milk, cocoa, sugar and chocolate in a small pan, or heatproof jug in a microwave, heat until the chocolate has melted.  Whisk to dissolve the cocoa.

Pour into a mug then add the cream to float on top.

Grate over a little more chocolate to serve.

QUICK QUICHE LORRAINE

This is a recipe from my school days, it's easy and great for lunch served warm, or at room temperature, with a salad; or hot with baked beans for supper, one of our favourites. You will need an 8in (20cm) fluted flan dish. A loose bottomed metal flan tin is best but a ceramic flan dish will work too. 

INGREDIENTS

For 9oz Shortcrust Pastry:

6oz Plain Flour

3oz Butter, cubed

1.5oz Water

This is using the ratio of half fat to flour, half water to fat, weighing the water is the key and makes it easy to scale up. More info.. Shortcrust Pastry

Filling:

4oz-6oz Bacon (about 4 - 6 rashers), chopped

1 Onion, peeled and chopped

4oz Cheddar Cheese, grated

2 Eggs

1/4pt Milk

Mixed Herbs

Salt and Pepper

Alternative Fillings:

You can use streaky or back bacon and could replace the bacon with chopped cooked ham, cooked salmon or vegetables of your choice. You can also replace the milk with cream or a use a mix of milk and cream.

METHOD

Make the pastry. Tip the flour into a large mixing bowl. Add the butter and rub in gently with fingertips until the mixture resembles fine breadcrumbs. Add the water until the pastry comes together in a ball.

Roll out the dough on a lightly floured surface and line the flan tin / dish, pressing into the fluted edges; leave the edges overhanging the sides. Place in the fridge to chill for 30 mins.

Preheat the oven to 200c / 400f.  Prick the pastry case all over with a fork, to prevent air bubbles forming during baking.  Line the base and sides with baking parchment and weigh it down with baking beans or rice, making sure it is filled right the way up the sides of the pastry base to prevent the sides from collapsing in. Place on a baking sheet and bake for 10 minutes, this is baking blind. 

Separate an egg for an egg wash using the egg white, reserve the egg yolk. Remove the beans and paper from the pastry base, paint lightly beaten egg white onto the pastry base and bake the empty case for a further 10 minutes, or until the pastry is lightly browned. This is to seal the pastry base and prevent a soggy bottom.

Once baked remove the pastry case from the oven and leave to cool. Using a sharp knife, trim the overhanging pastry.

Reduce the oven temperature to 180c / 350f.

Now to make the filling.  Crisp the bacon in a sauté pan over a medium heat for 10 minutes. Transfer to the cooled pastry case with a slotted spoon.  Leave the juices in the pan.

Place the chopped onion in the pan and cook over a medium heat for 8 minutes until golden.  Add to the pastry case and top with the grated cheese.

In a bowl, combine the eggs (including the reserved yolk and any left over egg white from the egg wash), milk, herbs, salt and pepper, then pour into the flan.  

Place on a baking sheet and bake for 25-30 mins until golden and just set. Be careful not to overcook the quiche or the filling will become tough. 

Enjoy!

PS:  If you've any pastry left why not make some Jam Tarts?