Chilli Con Carne

Serves - 2

Prep Time - 50 minutes

 

Ingredients

 

Half tbsp Oil

100g Lean Beef Mince

1 Onion (finely chopped)

1 Garlic Clove (finely chopped)

400g can of Chopped Tomatoes

1 tbsp Tomato Puree

1/2 tsp Chilli Powder

1/4 tsp Cumin

1/4 tsp Coriander

1/2 Red Pepper (chopped)

100g Mushrooms (sliced)

1 small can of Kidney Beans

Black Pepper (grounded)

150g Basmati Rice (raw)

 

Method

 

Brown the mince over a gentle heat, stirring to stop it from sticking

Add the Onion and Garlic to the mince and cook for 2 to 3 minutes

Add the chopped Tomatoes, Tomato Puree and Spices. Bring the sauce to the boil, then lower the heat and simmer gently for 10 to 15 minutes.

Meanwhile cook the rice according to the packet instructions

Add the chopped Pepper and sliced Mushrooms and simmer for 5 minutes

Add the drained Kidney Beans and simmer for another 5 minutes

Add the Pepper to taste and serve with the boiled rice

Baileys Banana Trifles

Prep Time - 10 minutes

Serves - 6

 

 

 

 

Ingredients

 

300g Extra Thick Double Cream

7 tbsp Baileys

6 Chocolate Brownies (Broken up)

3 Bananas (Sliced)

500g pot Vanilla Custard

6 tbsp Toffee Sauce

25g Chocolate (Grated)

 

Method

 

Mix the cream with 1 tbsp of Baileys, and set aside.

Divide the brownie pieces between 6 glasses, then drizzle each with 1 tbsp Baileys.

Top with the sliced bananas, custard and baileys cream.

Dividing equally.

Then drizzle with the toffee sauce and finish with grated chocolate.

Baked Raspberry & Lemon Cheesecake

Prep Time - 20 minutes

Cooking Time - 1 Hour 45 minutes

 

Ingredients

 

200g Digestive Biscuits

75g Butter (Melted)

600g Full Fat Soft Cheese

250g Golden Caster Sugar

150g Tub Natural Yoghurt

3 Medium Eggs

2 Lemons (finely grated zest, and juice)

50g Plain Flour

200g Raspberries

Icing Sugar (to decorate)

 

Method

 

Heat the oven to 120C and line the base of a 20cm round spring form tin with greaseproof paper. Crush the biscuits in a food processor or in a food bag using a rolling pin. Tip into a bowl with the melted butter and mix well. Push the biscuits into an even layer into the base of the cake tin and chill until needed.

 

In a separate bowl use an electric whisk to beat the soft cheese with the sugar. Next beat in the yoghurt then the eggs one at a time. Finally beat in the lemon zest, lemon juice and flour. Fold through two thirds of the raspberries crushing them very slightly so they start to bleed into the mix then tip the mix on top of the biscuit base and smooth over the top.

 

Bake for 45 minutes then turn off the oven, leaving the cake inside for another hour then cool at room temperature. Chill overnight. To serve, remove from tin, scatter with the remaining raspberries and dust heavily with icing sugar.

Peppermint Creams

 

 

Makes 24

Prep Time - 20 minutes

Chill Time - 10 minutes

 

Ingredients

 

400g Icing Sugar

1 tbsp Condensed Milk

1-2 tsp Peppermint Flavouring

100g Dark Chocolate

 

Method

 

In a large mixing bowl, combine the icing sugar, condensed milk, peppermint flavouring and 2 tbsp water to form a stiff paste. If the mixture feels too dry, add a splash more water, likewise, add more icing sugar if it feels too runny.

 

Dust a work surface and rolling pin with icing sugar and roll the paste out to about half a centimetre (0.5cm). Dip a 4cm diameter cutter in icing sugar and stamp out 24 rounds. Allow the rounds to dry out a little before decorating.

 

Melt the chocolate in a heat-proof bowl set over a pan of just simmering water. Allow to cool slightly, then spoon into a piping bag fitted with a small, plain nozzle. Pipe the chocolate in a zig-zag pattern. Chill for 10 minutes or until set

Vegetable Fritters

Prep Time - 15 minutes

Cooking Time - 30 minutes

 

 

Ingredients

 

2 Courgettes (Finely Diced)

1 Red Pepper (Finely Diced)

1 Red Onion (Finely Diced)

3 ripe Tomatoes (Finely Diced)

2 - 3 Spring Onions (Finely Chopped)

2 Red Chillies (Finely Chopped)

1 handful of canned Sweetcorn

2 Medium Potatoes (Grated)

1 handful Frozen Peas (Thawed)

1 large Garlic Clove (Crushed)

10 Mint Leaves (finely shredded)

Salt and Pepper

4 medium Eggs

200g Plain Flour

2 tablespoons Flora Cuisine

 

Method

 

In a large bowl, combine the diced courgette, green pepper, red onion, tomatoes, spring onion, chillies, sweetcorn, grated potatoes, peas, garlic and mint and mix together thoroughly. Season with salt and pepper. Break in the eggs, add in the flour and mix.

 

Heat the Flora Cuisine in a heavy based frying pan. Add in 3 to 4 large seprate spoonfuls of the mixture into the pan, forming 3 to 4  fritters. Fry over medium heat for around 2 minutes until set and golden-brown, then turn and fry for 2 minutes to brown the other side. Reduce the heat and fry for 3 - 5 minutes more to make sure the centres are cooked through. Remove and keep warm.

 

Repeat the process, frying the remaining fritters in batches as above, until all the fritter mixture has been used.

 

 

 

Orange & Pomegranate Cheesecake

Prep Time - 20 minutes

 

 

Ingredients

 

250g Digestive Biscuits

100g Butter (Melted)

600g Full-fat Cream Cheese

Zest of 3 Oranges and segments for decoration

3 tbsp Milk

100g Icing Sugar

150ml Double Cream

110g tub Pomegranate Seeds

 

Method

 

Crush the biscuits roughly - either put them in a plastic food bag and crush with a rolling pin, or whizz them in a food processor to chunky crumbs. Transfer to a bowl, mix in the melted butter and tip into a 23cm springform tin. Using your fingers or the back of a spoon, press the biscuit mixture evenly to form the base. Chill until set (for about 30 minutes)

 

Put the soft cheese, zest, milk and icing sugar into a bowl and blend using an electric mixer until smooth. Add the cream and whisk until the mixture is the consistency of thick custard. Pour the filling over the biscuit base and spread evenly. Return to the fridge and chill until set, at least 4 hours or over night.

 

To serve, top with the orange segments and scatter over the pomegranate seeds

 

Pumpkin, chickpea and spinach soup

Serves - 4

Prep Time -  40 minutes

 

 

Ingredients

 

15g Butter

1 tbsp Olive Oil

1 Onion (Finely Chopped)

1 Garlic Clove (Finely Chopped)

225g Pumpkin (Peeled and cut into small pieces)

410g can Chickpeas (Drained)

750ml Vegetable Stock

1 Bay Leaf

125g Baby Spinach

Salt

Pepper

Chunky Bread to serve

 

Method

 

Melt the butter with the olive oil in a large heavy-based saucepan and, in this soften the onion and garlic over a low heat for about 10 minutes. Add the pumpkin and cook, stirring occasionally, for a further 5 minutes, then add the chickpeas, stock and bay leaf. Cook, covered, for 20 minutes.

 

Remove the bay leaf and roughly mash up the pumpkin and chickpeas using a potato masher to get a textured soup, or whizz it in a blender if you want it smooth, then return to the pan. Add the spinach, give it a stir and cook for 5 minutes.

 

Check the seasoning, adding salt and pepper if required.

 

Serve it up with a chuck of good bread

Peach Melba Cheesecake

Prep Time - 30 minutes (Plus Overnight chilling)

 

 

 

 

Ingredients

 

100g Butter (Melted, plus a little extra for the tin)

200g Crunchy Biscuits

600g Soft Cheese

100g Icing Sugar

2 tsp Vanilla Extract

300ml Pot Double Cream

450g Raspberries

3 Really ripe Peaches (Sliced in to chucks)

 

Method

 

Line the base and sides of a 20cm loose-bottomed or springform tin with baking parchment - use smudges of butter to help the paper stay in place around the sides. Put the biscuits in a plastic food bag and crush to crumbs using a rolling pin, then mix thoroughly with the melted butter. Tip into the prepared tin and press down firmly to create an even base. Chill while you prepare the filling.

 

Put the soft cheese, icing sugar and vanilla in a bowl, then beat with an electric mixer until smooth. Tip in the cream and continue beating until mixture is combined. Scatter over 100g of the raspberries and half of the peach chunks. Using a spatula, fold in with just a few folds - as you assemble the cheesecake they'll ripple through more.

 

Spoon the cream mixture onto the biscuit base, working from the edges inwards, smotth the top of the cheesecake down with the back of a dessert spoon or spatula. Leave to set overnight in the fridge.

 

In a food processor, blitz 250g of the remaining raspberries, sieve, stir back in 1 tsp of the seeds, if you like, and sweeten to taste with icing sugar. Add enough water to make it saucy and chill until serving.

 

Bring the cheesecake to room temperature about 30 minutes before serving. If using a loose-bottomed tin, unmould by placing on top of a can then gradually pull down the sides of the tin. Slip the cheesecake onto a serving plate, removing the lining paper and base. Scatter the remaining raspberries and peach chunks over the cheesecake, dribble over some of the sauce and serve the rest alongside

Thai Red Duck with Sticky Pineapple Rice

Prep Time - 20 minutes

Cooking Time - 15 minutes

 

Serves 2

 

 

 

 

Ingredients

 

2 Duck Breasts - Skin removed and discarded

1 tbsp Thai Red Curry Paste

Zest and Juice 1 Lime (plus extra wedges to serve)

140g Jasmine Rice

125ml Light Coconut Milk

140g Frozen Peas

50g Beansprouts

1/2 Red Onion (Diced)

100g Fresh Pineapple

1 Red Chilli (Deseeded and finely chopped)

1/4 small pack Coriander (Stalks finely chopped)

 

Method

 

Sit a duck breast between 2 sheets of cling film on a chopping board. Use a rolling pin to bash the duck until it is 0.5cm thick. Repeat with the other breast, then put them both in a dish. Mix the curry paste with the lime zest and juice, and rub all over the duck. Leave to marinate at room temperature for 20 minutes.

 

Meanwhile, tip the rice into a small saucepan with some salt. Pour over the coconut milk with 150ml water. Bring to a simmer, then cover the pan, turn the heat down low and cook for 5 more minutes. Stir in the peas, then cover, turn the heat off and leave for another 10 minutes. Check the rice - all the liquid should be absorbed and the rice cooked through. Boil the kettlem put the beansprouts and red onion in a colander and pour over a kettleful of boiling water. Stir the beansprouts and onion into the rice with the pineapple, chilli and coriander stalks, and some more salt if it needs it, and put the lid back on to kept warm.

 

Heat a griddle pan and cook the duck for 1-2 minutes each side or until cooked to your liking. Slice the duck, stir most of the coriander leaves through the rice with a fork to fluff up, and serve alongside the duck, scattered with the remaining coriander.

Tarte Tatin

Prep Time: 30 minutes

Cooking Time: 1 - 2 Hours

 

 

Ingredients

 

2kg Dessert Apples (About 12, Peeled)

3 tbsp Water

100g Caster Sugar

60g Unsalted Butter (Chopped)

30g Unsalted Butter (melted)

300g Puff Pastry (rolled to a thickness of 3mm cut very slightly large than the diameter of the tarte tin, pricked with a fork and frozen)

 

Method

 

Pre-heat the oven to 180C/350F or Gas Mark 4.

Cut the apples in half horizontally, remove the cores and slice off the rounded tops and bottoms of the apples so they sit flat in the tin.

Put the water in the bottom of the tin and sprinkle over the sugar.

Let it sit for 2 minutes to allow the water to absorb the sugar.

On a medium heat, cook the syrup until it turns to a pale blonde caramel, then stir in the diced butter this will stop the caramel cooking and give extra richness to the dish.

Arrange the apples, middles uppermost, around the edge of the tin and then fill in the centre with the edge of the tin and then fill in the centre with the remaining apples.

It is important to pack them as tightly as possibly - press them down with your hands as you go.

Brush the apples with the melted butter and place the tin on a baking tray. Bake in the oven for 30 minutes.

Remove from the oven and place the disk of frozen pastry on the top. Tuck the edges of the pastry in to the dish and prick a few holes with a sharp knife to let the steam out as the dish cooks.

Return to the oven for a further 40-45 minutes or until the pastry is crisp and golden brown.

Allow to cool at room temperature for one hour before turning out of the tin and serve warm.

 

Macaroons

Prep Time: 1-2 Hours

Cooking Time: 30 minutes - 1 Hour

 

Ingredients

 

125g Ground Almonds

200g Icing Sugar

3 Egg Whites

2 tbsp. Caster Sugar

1/2 tsp. Cream of Tartar

Pinch of Red food colouring

 

For the Chocolate Filling

 

200g Dark Chocolate

200ml Double Cream

1 tsp. Brandy

15g Butter

 

Method

 

Blend the ground almonds and icing sugar in a food processor until well combined. Set aside. Using an electric whisk, slowly whisk the egg whites in a large bowl at a low speed until stiff peaks from when the whisk is removed.

Slowly whisk in the cream of tartar and caster sugar until the mixture is smooth and glossy, increasing the speed of the whisk as the mixture stiffens.

Gently fold in the food colouring and blended ground almonds and icing sugar until the mixture resembles shaving foam.

Spoon the macaroon mixture into a piping bag fitted with a 1cm nozzle.

Pipe 5cm circles on to a baking tray lined with greaseproof paper. If a peak forms, wet your finger and smooth it out.

Sharply tap the bottom of the tray to release any air bubbles from the macaroons, then set aside for 60 minutes.

Meanwhile, preheat the oven to 160C/315F or Gas Mark 3.

Bake the macaroons in the oven for 10-15 minutes, or until cooked through.

Remove from the oven and set aside to cool for 5 minutes.

Carefully peel away the greaseproof paper and set aside to cool completely.

Meanwhile, for the chocolate filling, heat the double cream and chocolate in a saucepan over a low heat stirring occasionally, until smooth and well combined.

Add the brandy and butter and stir until smooth, then remove from the heat and set aside to cool completely.

Use the filling to sandwich the macaroons together then chill in the fridge for 30 minutes.

 

 

 

Classic Sponge Cake with a Twist

Prep Time: 30 minutes

Cooking Time: 30 minutes to 1 hour

Ingredients

 

175g Self Raising Flour

1 tsp. Baking Powder

3 Large Eggs

175g Butter

175g Caster Sugar

1/2 tsp. Vanilla Extract

 

For the filling

 

6 Passion Fruit

250g Mascarpone

1 tbsp Caster Sugar

1 tsp. Vanilla Extract

200ml Fromage Frais

 

Method

 

Preheat the oven to 170C/325F or Gas Mark3

Take a very large mixing bowl, put the flour and baking powder in a sieve and sift it into the bowl, holding the sieve high to give it a good airing as it does down.

Now all you do is simply add all the other cake ingredients (except the icing sugar) to bowl and, provided the butter is really soft, just go in with an electric whisk and whisk everything together until you have a smooth, well-combined mixture, which will take about one minute.

If you do not have an electric hand whisk you can use a wooden spoon.

What you will now end up with is a mixture that drops off a spoon when you give it a tap on the side of the bowl.

If it seems a little too stiff, add a little water and mix again.

Now divide the mixture between the two tins, level it out and place the tins on the centre shelf of the oven.

The cake will take 30-35 minutes to cook, but do not open the door until about 30 minutes have elapsed.
To test the whether the cakes are cooked or not, touch the centre of each lightly with a finger, if it leave no impression and the sponge springs back, they are ready.
Next remove them from the oven, then wait about five minutes before turning them out on to a wire cooling rack.
Next in another bowl, combine the mascarpone, fromage frais, sugar and vanilla extract. After fold about two thirds of the passion fruit.
Now place the first sponge cake on the plate , then spread half the filling over it, then drizzle the rest of the passion fruit  over it, then spread the remaining filling over that.
Lastly, place the other cake on top, press it gently so that the filling oozes out at the edges, then dust with a little sifted icing sugar.
 

 



Chicken, Cashew Nut and Basil Stir Fry

Prep Time: 30 minutes

Cooking Time: 10-30 minutes

 

Ingredients

 

2 tsp. Five Spice Powder

250g White Rice

125g Fair trade Cashew Nuts

1 tbsp. Sunflower Oil

2 Large Boneless Chicken Breasts

Flaked Sea Salt

Ground Black Pepper

1 Red Pepper (Cut in to strips)

1 Yellow Pepper (Cut in to strips)

1 Orange Pepper (Cut in to Strips)

1 bunch Spring Onions (Cut in to 3cm pieces)

2-3 Red Chillies (De seeded and cut in to strips)

3cm Root Ginger ( Peeled and Cut)

1 tsp. Cornflour

2 Garlic Cloves (Finely Chopped)

100ml Chicken Stock

3 tbsp. Hoisin Sauce

Large Handful Basil Leaves

 

Method

 

First cook the rice.

Put the five spice in the bottom of a medium pan over a low heat.

Cook for about 3-4 minutes, or until you start to smell the aromas, then add the rice along with a little salt and cook according to the pack instructions.

Meanwhile, put the cashew nuts in a large wok (without any oil) over a medium heat and toast for about 3-4 minutes, giving them a shake from time to time until golden brown all over.

Then tip them on to a plate and set them aside.

Heat the oil in the wok with the heat turned up to high.

Season the chicken pieces with salt and pepper and stir-fry for about 4-5 minutes, stirring occasionally, until golden brown.

Add the peppers, spring onions, chillies and ginger, and cook for 2-3 minutes keeping the pan moving so nothing burns. Add the garlic and cook for another minute.

Place the cornflour in a small bowl with two teaspoons of cold water and mix to a smooth paste. Add to the stir fry along with the stock and hoisin sauce and let the sauce bubble away for 1-2 minutes, or until it thickens slightly.

Toss the toasted cashew nuts into the pan and check that the chicken is cooked through.

Remove from the heat.

The rice should be cooked by now, so drain and season to taste with salt and pepper.

Spoon the rice onto each serving plate. Spoon the stir fry between them and rip up the basil leaves to scatter over.

Serve immediately.

 

 

 

 

 

Turkey, Leek and Ham Pie

Prep Time: 30 minutes

Cooking Time: 1 hour

 

Ingredients

 

Butter for frying

1 Onion (Chopped)

2 Carrots (Sliced)

2 Leeks (Sliced)

200ml Double Cream

200ml Chicken Stock or Turkey Stock

500g Cooked Turkey

200g Ham

10 button Mushrooms

Cayenne Pepper (Pinch)

2 tbsp. Tarragon (Chopped)

Thyme Leaves

Sea Salt

Ground Pepper

225g Puff Pastry

1 Egg

2 tbsp. Parmesan

 

Method

 

Preheat the oven to 200C/400F or Gas Mark 6.

Heat a large pan over a medium heat.

Add a knob of butter and gently cook the onion until soft but not brown.

Add the carrots and leeks and continue cooking for five minutes until the carrots begin to soften.

Cover with the cream and stock and simmer until the sauce starts to thicken.

Add the turkey, ham, mushrooms, cayenne and herbs then season to taste with salt and ground pepper and remove the pan from the heat.

Pour the filling into a ceramic pie dish.

Roll out the pastry to make a lid for the pie and strips on to the rim, moistening them with a little water, then press down the lid firmly and brush with the beaten egg.

Sprinkle with the Parmesan and cook in the oven for 20 minutes until the pastry is golden brown.

 

 

 

Toffe Apple Muffins

Prep Time: 30 minutes

Cooking Time: 30 minutes - 1 hours

 

Ingredients

 

2 Eggs

80g Caster Sugar

240ml Milk

100g Butter

300g Plain Flour

2 tsp. Baking Powder

1/2 tsp. Salt

Pinch Cinnamon

2 Apples (Peeled, cored and chopped)

200g Toffee Pieces (Shop brought)

 

Method

 

Pre-heat the oven to 190C/380F or Gas Mark 5 and line a 12 hole muffin tin with paper cases.

Mix the eggs, sugar, milk and melted butter in a large bowl.

Sift the flour, baking powder, salt and cinnamon into a bowl.

Stir well to combine.

Add the chopped apple and lightly mix.

Using half of the mixture, quarter-fill each of the muffin cases with the mixture and top with a few pieces of toffee.

Cover with the remaining filling so the cases are half full.

Bake for 30-35 minutes until well risen.

Serve warm or cold 

Shortbread

Prep Time: 30 Minutes

Cooking Time: 10 - 30 minutes

 

 

Ingredients

 

125g Butter

55g Caster Sugar

180g Plain Flour

 

Method

 

Heath the oven to 190C/375F/Gas Mark 5.

Beat the butter and the sugar together until smooth.

Stir in the flour to get a smooth paste. Turn on to a work surface and gently roll out.

Roll until the paste is 1cm thick.

Cut into rounds or fingers and place on to a baking tray.

Sprinkle with a little caster sugar and chill in the fridge for 20 minutes.

Bake in the oven for 15 minutes or until pale golden brown.

Set aside to cool on a wire rack

 

 

 

Beef Bourguignon

Prep Time: 30 minutes

Cooking Time: 2 Hours

 

 

Ingredients

 

1.6kg Braising Steak

4-5 tbsp. Sunflower Oil

Sea Salt (Flaked)

Black Pepper

200g Smoked Bacon

1 Large Onion (Finely Chopped)

2 Garlic Cloves (Crushed)

75cl Bottle Red Wine

2 tbsp. Tomato Puree

1 Beef Stock (Cube)

2 Large Bay Leaves

3 Sprigs of Thyme

25g Butter

450g Button Onions

300g Button Chestnut Mushrooms (Halved)

2 tbsp. Cornflour

2 tbsp. Cold Water

Chopped Parsley (to garnish)

 

Method

 

Cut the braising steak in to chunky pieces. Trim off any really hard fat.

Seaon the beef really well with salt and pepper.

Heat 2 tablespoons of the oil in a large frying pan.

Fry the beef in three batches over a medium high heat until nicely browned on all sides.

As soon as the beed is browned, transfer to a large casserole dish.

Pre-heat the oven to 170C/150C or Gas Mark 3

Pour a little more oil into the pan in which the beef was browned and dry the bacon for 2-3 minutes, or until the fat crisps and browns.

Scatter the bacon over the meat.

Add a touch more oil to the frying pan and fry the chopped onion over a low heat for 5-6 minutes, stirring often until softened.

Stir the garlic into the pan and cook for 1 more minute.

Add the onion and garlic to the pan with the meat and pour over the wine. Stir in the tomato puree and 150ml of water.

Crumble over the stock cude, add the herbs and bring to a simmer.

Stir well and cover with a lid and transfer to the oven.

Cook for a hour and a half or until the beef is almost completely tender.

While the beef is cooking peel the button onions. Put the onions in a heatproof bowl and cover with just boiled water.

Leave to stand for 5 minutes then drain.

When the onions are cool enough to handle, trim off the root close to the end so they don't fall apart and peel off the skin.

A few minutes before the beef is ready, melt half of the better in a large non-stick frying pan with a touch of oil and fry the onions over a medium heat for about 5 minutes.

Tip in to a bowl, add the remaining butter and mushrooms to the pan and cook for 2-3 minutes over a fairly high heat until golden-brown.

Mix the cornflour with the water in a small bowl until smooth. 

Remove the casserole from the oven and stir in the cornflour mixture, followed by the onions and mushrooms. Return to the oven and cook for 45 minutes more.

To serve remove the thyme stalks. Sprinkle the casserole with the freshly chopped parsley and serve

 

 

 

Fluffy American Pancakes

Prep Time: 30 minutes

Cooking Time: 10 minutes

Ingredients

 

135g Plain Flour

1 tsp. Baking Powder

1/2 tsp. Salt

2 tbsp. Caster Sugar

130ml Milk

1 Large Egg

2 tbsp. Melted Butter

 

To Serve

 

Maple Syrup

Butter

 

 

Method

 

Sift the flour, baking powder, salt and caster sugar in to a large bowl.

In a separate bowl, lightly whisk together the milk and egg, then whisk in the melted butter.

Pour the milk mixture into the flour mixture and using a fork beat until you have a smooth batter.

Any lumps will soon disappear with a little mixing.

Let the batter stand for a few minutes

Heat a non-stick frying pan over a medium heat and add a knob of butter.

When it's melted, add a ladle of batter.

It will seem thick but this is how it should be.

Wait until the top of the pancake begins to bubble, then turn it over and cook until both sides are golden brown and the pancake has risen about 1cm.

Repeat until all the batter is used up. You can keep the pancakes warm in a low oven.

Serve with lots of maple syrup and extra butter if you like



Mince Pies

Prep Time: 30 minutes to 1 Hour

Cooking Time: 10 - 30 minutes

Ingredients

 

350g Mincemeat

200g Plain Flour

40g Golden Caster Sugar

75g Ground Almonds

125g Unsalted Butter (Diced)

1 Large Egg

Milk (to glaze)

 

Method

 

Lightly butter a 12-hole pie or patty tin.

Tip the mincemeat into a bowl and stir so that the liquid is evenly distributed.

Place the flour, sugar, almonds and butter in a food processor and process briefly until it resembles breadcrumbs, then slowly add the egg.

Bring the mixture together with your hands, wrap in clingfilm and chill for an hour.

Thinly roll out the pastry on a floured surface.

Cut out 12 Circe's with a pastry cutter large enough to fill the base of the prepared tin.

Press gently into each hole, then fill with mincemeat.

Cut out another 12 slightly smaller discs and use to cover the mincemeat.

Press the edges together to seal.

Make a small slit in the top of each of them, then brush lightly with milk.

Chill for about 30 minutes.

Meanwhile pre-heat the oven to 200C/400F or Gas Mark 6.

Bake the pies for 20 minutes until golden brown.

Remove to a wire rack and serve warm.

 



Egg Nog

Prep Time:  30 minutes

Cooking Time: 10 minutes

 

 

Ingredients

 

2 Pints of Whole Milk

6 Eggs

50g Caster Sugar

1 Vanilla Pod (Split)

20 Cherries (Stones removed and halved)

200ml Brandy

Cocoa for Dusting

 

Method

 

Place the milk, eggs, sugar and vanilla pod in a medium pan and heat gently without boiling, until the mixture thickens enough to coat the back of a spoon.

The egg nog can be chilled at this stage or served hot.

 

To serve - Scatter the cherries in the bottom of each serving glass.

Divide the brandy between the glasses and pour the egg nog over.

Dust with the cocoa powder and serve.