Darjeeling and pink peppercorn scones
These are good with a smear of butter, but even better with lots of clotted cream and The Modern Pantry’s berry and liquorice jam.The Modern Pantry
Makes 10225g self-raising flour65g wholemeal flour40g porridge oats52g caster sugar1 tbsp darjeeling tea, ground1 tbsp pink peppercorns, ground, plus a little extra for sprinkling⅓ tsp baking powder½ tsp salt50g butter250ml buttermilk1 tbsp milk, for brushing2 tbsp demerara sugar
1 Preheat the oven to 200C/400F/gas mark 6. Mix the dry ingredients in a large bowl, then rub in the butter with your fingers to form a crumb-like texture. Gradually add the buttermilk until the mixture forms into a dough.
2 Roll out to 2cm thick, then cut into 6cm-diameter rounds. Put on to a baking tray lined with baking paper, brush with the milk and sprinkle with demerara sugar and a few ground peppercorns.
3 Bake for 10-12 minutes, until light golden. Cool on a wire rack, then serve with jam, clotted cream and a pot of darjeeling tea.
Tom Kerridge’s pork scratching recipe needs little introduction – just make sure you have a few good ales in stock.Proper Pub Food by Tom Kerridge (Absolute)
Serves 10-121kg pork skin from a pork loin – ask your butcher for the skin1 tbsp salt200ml white wine vinegar
1 Preheat the oven to 180C/350F/gas mark 4. Cut the skin into roughly 7cm pieces. Don’t worry, they don’t need to be exact. Put them in a large non-metallic bowl, add the salt and vinegar, mix thoroughly and leave to stand for 1–2 minutes.
2 Transfer the pieces to a wire rack in a roasting tray. Roast them for 10–15 minutes until crispy and crunchy. Watch the scratchings closely, as they might even take longer. The better the quality of the pork skin, the quicker they will cook. Leave to cool completely, then serve. These will keep crispy for 2–3 days in an airtight container.
Serves 64 tbsp mustard oil2-3 cinnamon sticks2-3 bay leaves3-4 black cardamom pods10-15 cloves10-12 green cardamom pods1kg onions, finely chopped 1kg boneless goat leg or lamb, diced into 2cm cubes4 tbsp garlic-ginger paste500g tomatoes, pureed2 tsp red chilli powder 2 tsp ground cumin2 tsp ground corianderSalt, to taste200g yoghurt200g coriander leaves, chopped, plus extra to serve1 tsp garam masalaRoti or naan, to serve
1 Heat the mustard oil in a deep frying pan then add the cinnamon, bay leaves, black cardamom, cloves and green cardamom. Stir and then add the onions.
2 Add the meat and stir to coat. Cook on a high heat for 5-7 minutes, constantly turning the goat around, then add the garlic-ginger paste, again stirring constantly. Add the tomato puree, then cover the pan with a lid and simmer for 20 minutes. Add the chilli powder, ground cumin, ground coriander and salt, to taste. Mix well.
3 Add the yoghurt and coriander leaves then cover with the lid again and let the meat cook for another 25-40 minutes, or until the meat is tender. Finally, add the garam masala and the coriander, then serve with roti or naan.
Lamb Lancashire hotpot
Chef Nigel Haworth serves this at his Lancashire restaurant with pickled red cabbage, steamed carrots and leeks. Using three cuts of lamb might be a little extra work for Sunday lunch, but we think it’s more than worth it.Nigel Haworth, northcote.com
Serves 4 440g mix of shoulder and neck of lamb, cut into 3cm dice1 x rack 8 lamb chops, trimmed then cut into 43½ tsp salt25g granulatedsugarBlack pepper10g plain flour600g onions, thinly sliced40g salted butter, melted500g Maris Piper potatoes, peeled; very thinly sliced300g lamb loin
1 Preheat the oven to 140C/275F/gas mark 1. Season the diced lamb and chops with 2 tsp of the salt, the sugar and a good pinch of pepper, then dust with flour. Put the diced lamb in a hotpot dish and set aside the chops.
2 Next, fry the onions with ½ tsp salt in 15g melted butter for 3-5 minutes until softened, but not coloured. Spread the onions evenly on top of the lamb in the hotpot dish.
3 Space the chops evenly around the edge of the dish, pushing them into the onions, so the bones are sticking prominently out of the dish of the top.
4 Place the potatoes in a medium-sized bowl, then add the remaining 25g melted butter, season with the last tsp of salt and some more pepper, then mix well.
5 Place a stainless steel biscuit cutter in the centre of the hotpot dish on top of the onions – this is to leave a space to put the roasted loin of lamb, when ready to serve. If you don’t have one, you can just put the loin on top of the dish instead. Arrange the potato slices evenly on top of the onions, then cook in the oven for 2½ hours.
6 Meanwhile, add a little butter to a frying pan, then fry the loin in a little butter until browned all over and sealed. When the hotpot has about 20 minutes to go, put the loin in a roasting tin and cook for about 10 minutes – this will be medium-rare. Remove from the oven and let rest for 5 minutes.
7 Remove the hotpot from the oven, remove the stainless steel cutter, if used. Carve the lamb loin and arrange on top of the hotpot, then serve in the middle of the table for people to help themselves, with steamed carrots, leeks and some pickled red cabbage, if you like.
A classic colonial breakfast from the iconic Piccadilly eatery. If it’s a bit too rich before midday for you, it fits the bill for supper, too.Recipe supplied by Lawrence Keogh, The Wolseley
Serves 41 tbsp vegetable oil 75g onions, finely diced30g ginger, finely chopped 10g garlic, finely chopped 1 tsp mild curry powder1 tsp cumin seeds50g madras curry paste 1 litre fish stock500ml double cream Salt and black pepper
For the kedgeree250g basmati rice1 tsp ground turmeric500ml kedgeree sauce (above)400g smoked haddock, poached in milk, then flaked ½ bunch parsley, chopped Salt and black pepper4 eggs, gently poached
1 To make the sauce, in a large, heavy-based saucepan, heat the vegetable oil then cook the onions, ginger and garlic for 5 minutes, until soft but not coloured. Add the curry powder and cumin seeds, then cook for 3 more minutes. Stir frequently to stop the mix from catching. Add the curry paste, then cook, still stirring, for 2 more minutes. Add the fish stock and reduce by ¾, then add the double cream and simmer for 10 minutes, until thickened. Whizz to a smooth sauce in a blender, then season with salt and pepper.
2 Cook the rice as per packet instructions in a saucepan with the turmeric. Gently reheat the sauce, then gradually add to the rice pan, stirring, until you have a thick rice pudding consistency. Add the smoked haddock to the pan and gently warm through.
3 To serve, divide the kedgeree between four bowls then scatter with chopped parsley, season with salt and pepper then top each with a soft poached egg.
Scampi and chips with tartare sauce
Scampi has long had a bad reputation – but no longer! Mitch Tonks says buy the best quality langoustine you can.Recipe supplied by Mitch Tonks
Serves 4Sunflower oil, for frying500g raw langoustine tails 6 tbsp plain flour2 eggs, beaten A handful of panko breadcrumbsLemon wedges, to serve
For the tartare sauce2 egg yolks1 tbsp dijon mustard3 tbsp white wine vinegar200ml vegetable oilSalt and black pepper½ lemon1 red onion, chopped 1 tbsp gherkins, roughly chopped1 tbsp capers, roughly choppedSmall handful parsley, finely chopped4-5 green olives, chopped
For the chips8 large Maris Piper potatoes, peeled and cut into chunky chips
1 First, make the tartare sauce. Whisk together the egg yolks, mustard and vinegar, then while whisking, pour in the oil very slowly in a steady stream until you have a thick, creamy mayonnaise. Taste and season then add a squeeze of lemon. Stir in the red onion, gherkins, capers, parsley and olives. The sauce should be piquant and chunky, and have the consistency of very thick double cream.
2 Heat a deep fat fryer to 170C/335F, or fill a wok or saucepan a third full with the sunflower oil. It will be hot enough when a cube of bread sizzles and turns golden within 30 seconds. Dip the langoustine tails in the flour, then the egg and finally the breadcrumbs, then fry in batches until crisp and golden, which should be 2-4 minutes, depending on size. It is really important not to overload the fryer or pan, as the oil will cool and you won’t get a nice crisp batter. Keep them warm while you fry the chips.
3 Turn the heat down on the fryer or reduce the heat of the pan to around 140C/275F, then fry the chips for 8-9 minutes, so they’re just cooked. Drain on kitchen paper, then turn the heat up to 190C/375F and cook for a further 2-3 minutes, until golden and really crisp. Serve with the tartare sauce and scampi.
Hot pease pudding, fried duck egg and baked mushrooms
This thick, stew-like split pea dish from north-east England is usually served with ham, but the hit of Marmite in this vegetarian version adds all the salty, savoury edge you need.Recipe supplied by Andrew Dargue, Vanilla Black
Serves 4 Sunflower oil 1 onion, very finely chopped 500g yellow split peas, soaked overnight in cold water2 bay leaves30g butter1 tbsp MarmiteSalt and black pepper4 large flat mushrooms4 duck eggs
1 In a large pan, add 1 tsp sunflower oil and gently fry the onion until soft.
2 Next, add the split peas and bay leaves, cover with water and simmer for 15-20 minutes, or until soft and mushy. The water will also have evaporated and helped with the thickening. When cooked, fold in the butter and Marmite, then season.
3 While the peas are cooking, preheat the oven to 180C/350F/gas mark 4. Drizzle a little sunflower oil on the mushrooms, season with salt and pepper then bake for 10 minutes.
4 Place the pease pudding in a serving dish, top with the mushrooms, so that some of the juices run into the pudding, then keep warm while you fry the duck eggs in a little more sunflower oil, until done to your liking. Serve either at the table for people to help themselves, or divide the pease pudding and mushrooms between warmed plates and top with the duck eggs.
Glamorgan sausages and mash
This hearty veggie main is the ultimate in comfort food. Serve with cider or a pale ale.Ross Bruce, head chef at The Felin Fach Griffin
Serves 41 small cauliflower, cut into little florets3 sprigs thymeOlive oilSalt and black pepper1 leek, split lengthwise and washed2 beef tomatoes, skinned, deseeded and diced4 spring onions, finely chopped150g hafod, cheddar or vegetarian hard cheese, grated 50g parmesan or vegetarian alternative, grated10g chives, finely chopped1 tsp English mustard1 tbsp grain mustard2 tsp small capers6 tbsp seasoned flour, for dusting2 large eggs, beaten with a little water150g panko breadcrumbsVegetable oil, for fryingMashed potato or bitter salad leaves, to serve
1 Preheat the oven to 180C/350F/gas mark 4. Put the cauliflower florets on a baking tray with the thyme, oil and seasoning. Cook for 20-25 minutes, until golden brown. Cool and roughly chop into small pieces, leaving tiny florets whole.
2 Meanwhile, toss the leek in oil and seasoning then cook on a hot chargrill pan or frying pan until heavily scorched. Allow to cool then thinly slice.
3 Combine the leek, cauliflower, tomatoes and spring onions in a large bowl with the cheeses, chives, mustards and capers, then mix well with a pinch of pepper, being careful not to crush the ingredients. If the mixture is very soft, transfer to the fridge for 10 minutes to firm up a little.
4 On a large work surface, layer three sheets of clingfilm on top of each other so you have a sort of three-ply sheet to work with. Spoon on half the mixture into a sausage shape, about 2cm wide. Roll the clingfilm around the sausage and tie off one end, then twist the other end until really firm, then tie that end. Repeat for the rest of the mixture, then chill for 1 hour.
5 Remove the clingfilm and cut each sausage into four pieces. Roll each one through the seasoned flour, then egg, then breadcrumbs.
6 Heat a deep fat fryer to 180C/350F, or fill a wok or saucepan a third full with vegetable oil. The oil will be hot enough when a cube of bread browns and sizzles within 30 seconds. Cook the sausages for about 3 minutes, until golden brown. Serve with mash or salad.
Stovies with braised beef
With braised beef blade mixed in, Tom Kitchin’s stovies, a potato-based stew with Scottish heritage, have a refined, grown-up edge.Recipe supplied by Tom Kitchin, thekitchin.com
Serves 4-62 tbsp vegetable oil400g beef blade, diced1 carrot, sliced½ onion2 garlic cloves 1 stick celery, chopped500ml-1 litre stock (just enough to cover the beef)
For the stoviesVegetable oil200g beef mince 1 onion, sliced400g braised beef blade (above)4 large potatoes, diced1 litre chicken or beef stock
1 To make the braised beef, fry until browned all over – around 2-3 minutes. Remove the beef from the pan and set aside. Add the vegetables and gently cook for 2-3 minutes, then place the beef back on top and cover with the stock. Cook on the hob over a low heat for 2-3 hours, until the beef is tender.
2 To make the stovies, heat a little oil in a frying pan and cook the mince until brown and crispy. Add the onion then cook for another 2-3 minutes. Season with salt and pepper, then add the braised beef blade, potatoes and stock. Simmer for 30 minutes until the potatoes feel soft and have absorbed all the liquid. Serve immediately.
Marmalade bread and butter pudding
Breakfast bed partners bread, butter and marmalade, made into an indulgent pudding. Use a thick-cut marmalade for texture.The National Cookbook by Oliver Peyton (National Gallery Company)
Serves 48 thin slices bloomer/white bread, crusts removed50g soft butter, plus extra for greasing3 tbsp orange marmalade50g currants3 eggs275ml milk4 tbsp double cream 50g caster sugarZest of ½ lemonWhole nutmeg, for grating
1 Preheat the oven to 180C/350F/gas mark 4, then grease a 1-litre, ovenproof baking dish.
2 Spread both sides of the bread with butter, then spread marmalade on one side. Cut each slice into two triangles. Layer half the triangles in the dish, all pointing in the same direction and marmalade side up. Scatter half the currants over the top, then cover with the remaining bread, but arranging it in the opposite direction to the first layer. Sprinkle the remaining currants evenly on top.
3 Whisk the eggs in a jug with the milk, cream, sugar and lemon zest. Pour the mix over the top and liberally grate over some nutmeg. Bake for 40-45 minutes until the custard is set and the pudding is golden brown. Serve warm.
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