Ploughboy

This is a traditional recipe from the county of Yorkshire in England.

Ingredients
2 tablespoons vinegar
1 tablespoon black treacle
1 finely shredded red cabbage
1 grated onion
1/4 teaspoon black pepper

Method
1 Mix the treacle, vinegar and pepper together.
2 Pour the sauce over the vegetables and stir thoroughly.
3 Serve with cold meat and jacket potatoes.

Brawn

This is an old recipe from England, my grandma used to make this occassionally and found the notes she made. The pigs head should have soaked in pickle for 2 days beforehand. Serve the brawn sliced as you would for cooked meats.

Ingredients
1//2 pigs head
2lbs veal knuckle
1/2 grated nutmeg
salt
pepper

Method
1 Remove the pigs head from the pickle.
2 Pat the pigs head dry.
3 Remove the brains - they are not required!
4 Place the head and the knuck into a large enough saucepan.
5 Add the nutmeg and salt.
6 Cover with cold water.
7 Place a lid over the saucepan.
8 Bring the contents of the saucepan to the boil.
9 Skim off any scum.
10 Reduce the heat to a simmer and cook for 3 hours.
11 Remove the meat.
12 Reduce the liquid in the saucepan until it forms a jelly when dropped onto a cold saucer.
13 Remove all the meat off the bones and leave to cool.
14 Dice the meat.
15 Dampen a mould in cold water - do not dry.
16 Place the meat in the bottom of the mould.
17 Strain the stock over the meat.
18 Leave the contents of the mould to set.
19 Dip the mould in hot water.
20 Invert the mould onto a serving plate.

Serve sliced garnished with parsley.

Boxty Pancakes

This traditional recipe comes from Ireland. The Irish people used to make these pancakes at Halloween. Traditionally a silver sixpence was placed in one of the pancakes to bring good luck for the following year.

Ingredients
8oz/250g plain flour
8oz/250g cold mashed potatoes (with no butter or milk in them
8oz/250g peeled raw potatoes
salt to taste
lard
buttermilk

Method
1 Place the mashed potatoes into a large mixing bowl.
2 Grate the raw potatoes into a sterilized linen cloth.
3 Gather up the linen cloth.
4 Wring the potatoes over a basin of water as tight as you can.
5 Reserve the water to one side.
6 Remove the grated raw potatoes from the cloth and place in the mixing bowl with the mashed potatoes.
7 Mix together thoroughly
8 The reserved water in the bowl should have settled, so that there is clear liquid at the top and sediment in the bottom. Pour the water from the top of the potato liquid, reserving the sediment.
9 Pour 2 tablespoons of the remaining sediment onto the potato mixture.
10 Add salt to taste.
11 Place a sieve over the bowl.
12 Spoon the flour into the sieve.
13 Shake the sieve of flour into the mixing bowl.
14 Mix thoroughly.
15 Make a well in the middle of the mixture.
16 Add sufficient buttermilk to give the batter a soft dropping consistency similar to sponge cake mixture.
17 Beat the mixture thoroughly.
18 Cover the bowl with a clean tea towel and leave for a few minutes.
19 Heat a griddle on the hob.
20 Grease with lard.
21 Drop tablespoonfuls of the batter onto the warmed griddle.
22 Quickly spread the mixture.
23 Allow the mixture to cook on the underside then turn over with a fish slice.
24 Cook the other side as before.

Serve while still warm, with a generous sprinkling of sugar.

Notes
If you do not own a griddle use a heavy based frying pan.

Lard can be substituted for oil.

Hide a coin wrapped in greaseproof paper into 1 of the pancakes to keep the tradition up, but do warn the diners!

Potato Farls

This is a traditional recipe from Ireland. Potatoes are one of the most popular crops to grow in this wonderful green country.

Ingredients
850g potatoes, peeled and halved
pinch salt
30g plain flour, plus extra for dusting
15g melted unsalted butter
Method
1 Place the potatoes in a large saucepan.
2 Cover the potatoes with cold water.
3 Place on the hob over a high heat.
4 Bring to the boil.
5 Add the salt to taste.
6 Reduce the heat to a simmer and cook until the centre of the potatoes are tender when tested with a skewer, about 18 to 20 minutes.
7 Drain the potatoes into a colander.
8 Return the potatoes to the saucepan.
9 Place the saucepan back over the heat and allow to completely dry out, shaking them occassionally.
10 Mash with a potato masher until smooth.
11 Place the warm mashed potato into a large mixing bowl.
12 Place a sieve over the bowl.
13 Spoon the flour into the sieve.
14 Shake the sieve to allow the flour to fall into the mixing bowl.
15 Stir in flour.
16 Add the melted butter.
17 Mix the ingredients lightly but thoroughly until a sticky ball of dough is formed.
18 Flour a work surface.
19 Place the dough onto the flour.
20 knead the dough lightly.
21 Flour the rolling pin.
22 Use the rolling pin to roll the dough into a 9 inch circle 1/4 inch thick.
23 Dip a knife into flour
24 Cut the dough into quarters (farls).
25 Heat a griddle on the hob.
26 Sprinkle a little flour onto the base of the griddle.
27 Carefully place the farls onto the griddle.
28 Cook the farls for about 3 minutes or until golden brown.
29 Turn the farls over with a fish slice.
30 Cook the second side for about 2 to 3 minutes or until golden brown.

Serve immediately with a little salt.

Parton Bree

Parton is the scottish word for crab. Bree is the scottish word the for the liquid which food has been cooked in. So parton bree translated means crab soup, it is most delicious.

Ingredients
1 large cooked crab
2oz/50g basmati rice
1 pint/600ml milk
1 pint/600ml liquor from boiling the crab or water
¼ pint/125ml single cream
salt
pepper
finely chopped chives

Method
1 Remove all the meat from the crab (keep the claw meat separate).
2 Cook the rice in a pan with the milk and water until tender.
3 Place the rice and the brown body meat from the crab into a sieve placed over a large saucepan.
4 Push all of the ingredients through the sieve with the back of a spoon.
5 Add the white meat and cream to the saucepan.
6 Heat the contents of the pan.
7 Taste to check for seasoning, add salt and pepper to taste.
8 If the partan bree is too thick, you can add some more milk if required.

Serve garnished with fresh, green, finely chopped chives.

Bakewell Pudding

Bakewell Pudding

A wonderful traditional almond flavoured pudding from the town of Bakewell in the county of Derbyshire in England. Sometimes people call the pudding Bakewell tart, this is incorrect as the locals say a tart is a loose woman and the pudding is a wonderful dessert. In no uncertain terms do white glace icing and glace cherries belong anywhere near this pudding. The exact origin of which is still unknown.

Ingredients
8oz/250g flaky pastry as per basic recipe
4 tablespoons raspberry jam
4oz/110g ground almonds
4 oz/110g caster sugar
2oz/55g unslated butter at room temperature
3 beaten medium sized eggs
1 teaspoon almond essence

Method
1 Sprinkle a work surface and the rolling pin with a little olain flour.2 Roll out the pastry thinly.
3 Line a 900ml/1 1/2 pint) shallow pie dish with the pastry.
4 Knock up the edge of the pastry with the back of a knife.5 Mark the rim with the prongs of a fork.
6 Chill in the fridge for 20 minutes.
7 Brush the base of the pastry with the raspberry jam.
8 Rest again in the fridge for 10 minutes.9 Place the ground almonds, sugar, butter, eggs and almond essence into a large mixing bowl.
10 Beat thoroughly with a wooden spoon.11 Pour the filling over the jam and spread it evenly with a spatula.
12 Bake immediately in the oven at 200 degrees centigrade/gas mark 6 for about 30 minutes or until the filling is set.

Traditionally serve the pudding warm or cold on it's own. Or serve untraditionally with fresh cream or custard

Skirlie

Is a traditional scottish oats and onions dish which is best served with stovies.

Ingredients
2oz/50g dripping
1 finely chopped onion
6oz/175g oatmeal salt
pepper

Method
1 Melt the dripping in a pan.
2 Add the onion, fry until it is soft but not coloured.3 Stir in the oatmeal.
4 Season with a little salt and pepper.
5 Cook gently for 10 minutes.

Serve immediately to accompany stovies

Sweet Norfolk Dumplings

Dumplings whether savoury or sweet are basic British traditiional fayre. Norfolk is a county in eastern England, it is extreemly flat and well known for growing wheat.

Ingredients
4oz plain flour
4o self-raising flour
salt
4oz suet
5floz water
2 Bramley cooking apples

Method
1 Sift the flours and salt together into a large bowl.
2 Add the suet, mix well.
3 Make a well in the centre.
4 Add most of the water.
5 Using a wooden spoon bring the flours into the liquid, to form a soft dough that is not sticky (add extra water if neccessary).
6 Sprinkle a little flour onto a work surface.
7 Knead the pastry to get rid of any cracks.
8 Peel, core and quarter the apple.
9 Chop the apple into bite sized chunks.
10 Pull off tiny pieces of pastry.
11 Chop the apple into bite size chunks.
12 Wrap the pastry around a piece of cooking apple.
13 Make sure they are well sealed.

Cooking method 1
Drop into salted boiling water and cook for 20 minutes or until well risen and cooked through.

Serve with syrup or treacle and custard.

Cooking method 2
Place the dumplings on a greased baking tray, bake in a hot oven for 10 to 15 minutes or until well risen and cooked through.

Serve as before.

Bakewell Pudding

A wonderful traditional almond flavoured pudding from the town of Bakewell in the county of Derbyshire in England. Sometimes people call the pudding Bakewell tart, this is incorrect as the locals say a tart is a loose woman and the pudding is a wonderful dessert. In no uncertain terms do white glace icing and glace cherries belong anywhere near this pudding. The exact origin of which is still unknown.

Ingredients
8oz/250g flaky pastry as per basic recipe
4 tablespoons raspberry jam
4oz/110g ground almonds
4 oz/110g caster sugar
2oz/55g unslated butter at room temperature
3 beaten medium sized eggs
1 teaspoon almond essence

Method
1 Sprinkle a work surface and the rolling pin with a little olain flour.2 Roll out the pastry thinly.
3 Line a 900ml/1 1/2 pint) shallow pie dish with the pastry.
4 Knock up the edge of the pastry with the back of a knife.5 Mark the rim with the prongs of a fork.
6 Chill in the fridge for 20 minutes.
7 Brush the base of the pastry with the raspberry jam.
8 Rest again in the fridge for 10 minutes.9 Place the ground almonds, sugar, butter, eggs and almond essence into a large mixing bowl.
10 Beat thoroughly with a wooden spoon.11 Pour the filling over the jam and spread it evenly with a spatula.
12 Bake immediately in the oven at 200 degrees centigrade/gas mark 6 for about 30 minutes or until the filling is set.

Traditionally serve the pudding warm or cold on it's own. Or serve untraditionally with fresh cream or custard.

Savoury Norfolk Dumplings

Dumplings whether savoury or sweet are basic British traditiional fayre. Norfolk is a county in eastern England, it is extreemly flat and well known for growing wheat.

Ingredients
4oz plain flour
4o self-raising flour
salt
4oz suet
5fl oz water
pepper
finely chopped savoury herbs (sage and thyme)

Method
1 Sift the flours and salt together into a large bowl.
2 Add the suet pepper and herbs, mix thoroughly.
3 Make a well in the centre.
4 Add most of the water.
5 Heat the lard until it melts, remove from the hob.
6 Using a wooden spoon or your fingers bring the flours into the liquid, to form a soft dough that is not sticky (add extra warm water if neccessary).
7 Sprinkle a little flour onto a work surface.
8 Roll the pastry to get rid of any cracks.
9 Pull off tiny pieces of pastry.
10 Form the pastry lightly into little balls.
11 Using a slotted spoon drop them into briskly boiling water (or the gravy of the stew).
12 Cook for 20 minutes or until well risen and cooked through.

Serve immediately with the stew, soup or meat and gravy.

Beef y-stywyd

This is a medieval recipe for stewed beef which originated in England in the 15th century. The recipe is printed as I found it in the book I was reading.

Ingredients
1 1/2lbs beef
1/2 teaspoon cinnamon
1/4 teaspoon cloves
1/4 teaspoon mace
1/4 teaspoon grains of paradise
1/4 teaspoon cubebs
1 medium onion, minced
1 tablespoon parsley
1/2 teaspoon sage
water
3 slices bread
100ml vinegar
pinch saffron
1/2 teaspoon salt

Method
Take fayre beef of the rybbys of the fore quarterys, an smyte in fayre pecys, an wasche the beef in-to a fayre potte; than take the water that the beef was sothin yn, an strayne it thorw a straynowr, an sethe the same water and beef in a potte, an let hem boyle to-gederys; than take canel, clowes, maces, graynys of parise, quibibes, and oynons y-mynced, perceli, an sawge, an caste ther-to, an let hem boyle to-gederys; an than take a lof of brede, an stepe it with brothe an venegre, an than draw it thorw a straynoure, and let it be stylle; an whan it is nere y-now, caste the lycour ther-to, but nowt to moche, an than let boyle onys, an cast safroun ther-to a quantyte; than take salt an venegre, and cast ther-to, an loke that it be poynaunt y-now, and serue forth.

Good Calf's Head Soup (not expensive)

This recipe was taken from an Eliza Acton book published in 1845. It’s origins are thought to be possibly British.

Ingredients
6 – 7lbs shin of beef
1 slice of lean ham
5 quarts of water
1oz salt
large bunch of savoury herbs
1 large onion
1 head celery
3 carrots
2 or 3 turnips
2 small blades of mace
8 – 10 whole cloves
few white or black peppercorns
½ boned calf’s head
1 tongue
6 – 8oz rice flour
¼ teaspoon cayenne pepper
½ wineglass mushroom catsup
2 wineglasses sherry
20 – 30 forcemeat balls

Method
1 Stew down the shin with the lean ham (fat removed) or a slice of hung beef, or of Jewish beef trimmed free from smoky edges in water until reduced by nearly half then add the salt, herbs and all vegetables.
2 Let it boil gently that it may be not too much reduced for 6 or 7 hours, then strain it into a clean pan and set it by to set.
3 Take out the bone from the calf’s head and the skin on it (the butcher will do this for you), wash, roll and bind it with a bit of tape or of twine and lay it into a stewpan, with the bones and tongue.
4 Cover the whole with the beef stock, and stew it for one hour and a half.
5 Lift it into a deep earthen pan and let it cool in the liquor; as this will prevent the edges from becoming dry and discoloured.
6 Take it our before it is quite cold, strain and skim all the fat carefully from the stock.
7 Heat 5 pints of stock in a clean saucepan, with the head cut into small thick slices or into 1 inch squares.
8 As quite the whole will not be needed, leave a portion of the fat but add every morsel of the skin to the soup and of the tongue. Should the first of these not be perfectly tender it must be simmered gently till it is so.
9 Then stir into the soup the rice flour and cayenne mixed together with the mace, catsup and sufficient cold broth or water to render it the consistency of batter.
10 Boil the whole from 8 – 10 minutes; take off the scum and thrown in the sherry.
11 Dish the soup and put into the tureen some delicately and well fried forcemeat balls.

Notes
A quart is an old measure of 2 pints.
A small quantity of lemon juice or other acid can be added at pleasure.
The wine and forcemeat balls may be omitted and the other seasonings of the soup be a little heightened.
As much salt as may be required should be added to the stock when the head first befins to boil.
The cook must regulate also by the taste the exact proportion of cayenne, mace and catsup which will flavour the soup agreeably.
The fragments of the head, with the bones and the residue of the beef used for the stock, if stewed down together with some water and a few fresh vegetables, will afford some excellent broth, such as would be highly acceptable, especially if well thickened with rice, to a medium and poor family dining.

Rumbledethumps

Rumbledethumps is the Scottish version of the traditional English dish bubble and squeak. It is most delicious on its own or as an accompaniment to sausages or meat dishes.

The wonderful name Rumbledethumps comes from the noise made in the kitchen as the tatties (potatoes) and cabbage are rumbled and thumped in the preparation.

Ingredients
1 1/2lbs/750g mashed tatties
1/2 par boiled green cabbage
a tablespoon melted unsalted butter
2 finely sliced spring (salad) onions
salt
pepper

Method
1 Place the boiled tatties, cabbage and spring onions into a large saucepan.
2 Combine the mixture thoroughly.
3 Add the butter.
4 Mix again thoroughly.
5 Taste to check for seasoning and adjust with salt and pepper to your taste.
Serve piping hot straight onto hot plates.

Serves 4 people.

Apple and Cheese Cake

This is a traditional autumnal recipe from the county of Gloucestershire in England. It makes good use of locally produced food with the Bramley apples and the local double Gloucester cheese, although it was originally made with single Gloucester cheese.

Ingredients
120g butter
180g caster sugar
2 medium size beaten eggs
225 cored and grated cooking apples (save the juice and the peel)
120 grated double Gloucester cheese
60g flaked almonds
450g plain flour
1/2 teaspoon bicarbonate of soda
2 heaped teaspoons baking powder

Method
1 Grease a 2lb loaf tin with vegetable oil.
2 Line the tin with greaseproof paper.
3 Re-grease the loaf tin.
4 Place the butter and sugar into a large mixing bowl.
5 Using a wooden spoon beat the ingredients together until they are light and fluffy.
6 Add the eggs a little at a time, beating well after each addition.
7 Stir in the apples, cheese and almonds thoroughly.
8 Place a sieve over the mixing bowl.
9 Spoon the flour, bicarbonate of soda and baking powder into the sieve.
10 Shake the flour into the mixing bowl.
11 Using a metal spoon fold the flour and raising agents into the cake mixture.
12 Using a spatula, scrape the mixture into the tin.
13 Smooth the top.
14 Bake the cake in the oven at 180 degrees centigrade/gas mark 4 for about 1 hour or until golden brown and a skewer comes out cleanly of the middle of the cake.
15 Transfer the cake in the tin and cool on a wire cooling rack for 10 minutes.
16 Then turn the cake out onto a wire rack to cool completely.

Store in an airtight tin.

Wakes Cakes

Wakes week was a festival celebrated in the autumn to cheer up people before the long dark winter nights drew in. At fairs there would be merry go rounds, hawkers and stalls selling ribbons, gingerbread and Wakes Cakes.

The recipe for wakes cakes (which are crisp and more like biscuits) differed from village to village, this is a general recipe from England from the 19th century.

Ingredients
12oz flour
8oz butter
6oz white sugar
1 beaten egg
½ teaspoon baking powder
3oz currants
1/2oz caraway seeds
grated rind of 1 lemon

Method
1 Grease baking trays well.
2 Beat together the butter and sugar in a large mixing bowl with a wooden spoon until pale and fluffy.
3 Add the beaten egg, a little at a time, beating well after each addition.
4 Sieve the flour and baking powder into the mixture.
5 Add the currants, caraway seeds and lemon rind.
6 Carefully bind together with the hands to make a stiff dough.
7 Roll the dough out on a floured board with a floured rolling pin.
8 Dip a 2½ cutter into flour.
9 Stamp out as many rounds as the dough will allow.
10 Sprinkle the rounds with sugar if required.
11 Transfer the dough onto the prepared baking trays.
12 Bake at 190 degrees centigrade/gas 5 for 10 – 15 minutes or until lightly browned.
13 Cool on the trays for a few minutes on a wire cooling rack.
14 Transfer onto a wire cooling rack to cool completely.

Store in an air tight tin

Irish Cabbage And Bacon Soup

The Irish know how to make a wonderful filling and substantial soup out of next to no ingredients and this bacon and cabbage soup recipe is no different. It is perfect comfort food on a cold, wet and windy winters day.

Ingredients
8oz/250g diced Irish bacon pieces
2 large peeled and diced potatoes
235 ml chicken stock
salt
pepper
6oz/140g thinly sliced dark green Savoy cabbage leaves

Method
1 Place bacon in a large, deep stockpot or saucepan.
2 Cook over medium to high heat until evenly brown.
3 Drain off any excess fat.
4 Add the potatoes and enough chicken stock to cover.
5 Season with salt and pepper.
6 Bring to the boil.
7 Cover with a lid and reduce the heat to a simmer for about 15 minutes, or until potatoes are tender.
8 Add the cabbage.
9 Bring back to the boil.
10 Reduce the heat to a simmer for a couple minutes longer.

Serve immediately in warmed bowls.

Serves 4 people

Ham And Haddie Pie

Bacon and smoked haddies (haddock) go very well together in this tasty traditional Scottish pie.

Ingredients12oz/375g smoked haddock
4oz/110g chopped bacon
8oz/250g thinly sliced tomatoes
2oz/55g grated mature cheddar cheese
small quantity butter for frying
1 small chopped onion
2oz/55g fresh breadcrumbs
2 - 3 tablespoons milk

Method
1 Melt the butter in a pan and fry the onion until it is soft.
2 Add the chopped bacon and cook for another 2 - 3 minutes.
3 Meanwhile arrange half of the tomato slices in a buttered medium sized casserole dish.
4 Cover with the onion and bacon mixture.
5 Put the haddock on top.
6 Top with the remaining tomato slices.
7 Pour on the milk.
8 Mix together grated cheese and breadcrumbs.
9 Sprinkle cheese and crumbs on top.
10 Cover with a lid or kitchen foil and cook for 20 minutes at 190 degrees centigrade/gas mark 5.
11 Remove the lid or foil and cook for another ten minutes until the topping has turned brown.

Serves 4

Bubble And Squeak

A traditional English way of using up cold leftover vegetables from the Sunday Roast meal. It does taste a lot better when you use day old ingredients rather than using freshly cooked vegetables.

Ingredients
450g/1lb peeled and diced floury potatoes
salt
pepper
70g/2 1/2 oz butter
250g/8oz shredded cabbage
3 tbsp water
1oz/28g to 2oz/55g dripping or lard

Method
1 Place the potatoes in a saucepan.
2 Cover with cold water, place on the lid.
3 Place the saucepan on the hob and bring to the boil.
4 Add the salt if using.
5 Reduce the heat to a simmer, cook for about 15 to 20 minutes or until tender.
6 Drain into a colander and then return to the saucepan.
7 Dry the potatoes thoroughly shaking them a couple of times.
8 Add 55g/2oz of the butter.
9 Continue to mash until perfectly smooth.
10 Leave to cool completely
11 Fill another saucepan with the 3 tablespoons of water.
12 Bring to the boil.
13 Add a little salt, if using.
14 Place the cabbage into the saucepan and do not cover.
15 Bring the water to the boil again.
16 Reduce the heat to a simmer and cook gently for 5 minutes, or until tender.
17 Drain the cabbage into a colander and then return to the saucepan.
18 Dry the cabbage thoroughly.
19 Add the remaining 1/2oz/15g butter.
20 Leave to cool completely.
21 Place the cold mashed potato and cabbage into a large mixing bowl.
22 Mix the cabbage and mashed potato together.
23 Taste the mixture.
24 Adjust the seasoning to taste with salt and pepper.
25 Heat a large frying pan on the hob over a medium heat.
26 Add 1oz/28g of the dripping or lard to the frying pan.
27 Add the potato and cabbage mixture.
28 Press the mixture to form a flat cake with the back of a fish slice or spatula.
29 Cook for about 15 minutes or until golden brown on the underside.
30 Place a large plate over the frying pan.
31 Carefully tip the frying pan over so that the bubble and squeak cake drops onto the plate.
32 Add a little of the remaining dripping or lard and allow to melt.
33 Transfer the bubble and squeak cake off the plate and into the frying pan.
34 Cook the other side for 10 to 15 minutes or until golden brown.

Transfer onto a plate, cut into wedges and serve with cold roasted meat, sausages, bacon or a good quality burger with seasonal vegetables.

Serves 4 people

Notes
White or green cabbage can be used.

A finely diced onion can be added, soften in a little oil or butter and then add to the mashed potato and cabbage mixture.

Spinach, shredded Brussels sprouts and kale can also be used, simply substitute for the cabbage.

Substitute the lard for a healthier oil, you will require 3 to 4 tablespoons or 1oz/28g butter and 1 to 2 tablepoons oil.

Pumpkin, Leek And Cheese Tart

This is a traditional autumnal dish from the 18th century from the county of Warwickshire in England

Ingredients
1 25cm pastry case baked blind made with 250g chive pastry
150g leeks sliced into 1 cm rounds and well washed (prepared weight)
150g cooked pumpkin mashed smooth
120g good local cheese grated
3 eggs
150ml double cream
1 tablespoon chopped fresh parsley
1 tablespoon vegetable oil
salt
pepper

Method
1 Cook the leeks until soft in the oil.
2 Mix the eggs with the cream and the parsley.
3 Season well.
4 Stir in the leeks the cheese and the pumpkin.
5 Pour into the pastry case.
6 Bake at 180 degrees centigrade/gas mark 4 for 25-30 minutes or until set and golden.

Ulster Fry

This is a traditional breakfast dish from Northern Ireland.

Ingredients
2 thick slices Irish bacon
2 sausages
1 soda bread farl, sliced in half horizontally
2 potato bread farls
vegetable oil
2 slice black pudding
1 halved tomato
2 eggs
Method1 Heat a large non-stick skillet over medium heat.
2 Add the bacon and sausages.
3 Cook until they are browned all over.
4 Reserve the fat in the frying pan.
5 Transfer the bacon and sausage to a heat resistant dish.
6 Transfer the sausages and bacon to keep warm in a pre-heated oven at 150 degrees centigrade/gas mark 1.
7 Add the potato and soda farls to the skillet.
8 Cook in the reserved fat for a few minutes on each side until they are golden brown and crisp.
9 At the same time heat a smaller skillet over medium heat.
10 Add the oil.
11 Add the black pudding slices and tomato halves.
12 Cook on both sides until the black pudding and tomato is golden brown.
13 Transfer everything to the dish in the oven to keep warm.
14 Crack eggs into the skillet with any residual bacon fat or add more oil to the skillet if required.
15 Fry until egg whites are set and the yolks are as you require.
16 Remove the dish from the oven.
17 Divide everything onto 2 separate pre-warmed plates..

Serve immediately.

Serves 2 people

Notes
A frying pan can be used instead of a skillet.

Bosworth Jumbels

This recipe is said to have been found and picked up from the battlefield of Bosworth, having been reportedly dropped by Richard III cook.

Ingredients
8oz flour
1lb sugar
6oz butter
1 large beaten egg

Method
1 Place the sugar and butter in a large mixing bowl.
2 Beat the sugar and butter together with a wooden spoon until the mixture is light and fluffy.
3 Gradually add the egg a little at a time.
4 Place a sieve over the mixing bowl.
5 Sieve the flour over the butter and sugar.
6 Using a metal spoon fold the flour into the mixture thoroughly.
7 Shape walnut size pieces of the mixture into the form of an S.
8 Place the jumbels onto a hot greased tin.
9 Bake in a moderate oven until brown.
10 Cool in the tin on the wire cooling rack for 2 minutes.
11 Transfer the jumbels onto the wire cooling rack with a spatula.
12 Leave to cool completely.

Store in an airtight tin.

Clapshaw

This is a traditional savoury dish from the Orkney Islands. The secret is to boil the neeps and tatties together in the same saucepan, the taste is simply not the same cooked any differently. Clapshaw is also known as Orkney Clapshot or south in Scotland as clapshot.

Ingredients
500g peeled and diced neeps
500g peeled and diced tatties
50g dripping
salt
pepper

Method
1 Place the neeps in a saucepan.
2 Cover with cold water.
3 Place the saucepan on the hob and bring to the boil.
4 Add a pinch of salt.
5 Cover with a lid.
6 Reduce the heat to a simmer. Cook for 8 minutes.
7 Add the tatties, making sure that they are barely covered.
8 Bring the vegetables back to the boil.
9 Cover with a lid.
10 Reduce the heat to a simmer and cook for 15 to 20 minutes or until the neeps and tatties are tender.
11 Drain the vegetables into a colander and return to the pan.
12 Dry the vegetables completely, shaking the saucepan occassionally.
13 Mash with a potato masher thoroughly, leaving in any fibrous neep fibres.
14 Add the dripping.
15 Mash again.
16 Beat the puree with a wooden spoon.
17 Place back on the heat.
18 Heat thoroughly.

Serve immediately with sausages or beef dishes.

Serves 4 people.

Notes
A pinch of nutmeg can be added when the tatties and swede are mashed.

Butter can be used instead of the traditional dripping.

Some people have been known to use chives or shallots as well.

If there is any left over form into a patty, cover and leave in the fridge. Fry the next day in a little lard or butter or oil and butter until browned on both sides.

Orchard Pork

An economical dish from England for the harvest time workers.

Ingredients
3lb piece of pork spare ribs
1 teaspoon vegetable oil
salt
pepper
3 unpeeled, cored and quartered eating apples
3 firm unpeeled, cored and quartered pears
5fl oz cider
stock or water
3 tablespoons flour
2 tablespoons cider
2 tablespoons redcurrant jelly

Method
1 Wash and dry the pork spareribs thoroughly.
2 Brush or smear the pork with oil.
3 Sprinkle over a little salt.
4 Place the ribs onto a roasting rack sitting in a roasting pan.
5 Place in the oven at 190 degrees centigrade/gas mark 5 for 30 minutes.
6 Reduce the temperature to 180 degrees centigrade/gas mark 4 for 60 minutes.
7 Remove the pork from the oven.
8 Remove the rack from the baking tin.
9 Drain off the excess fat and keep to 1 side.
10 Place the fruit pieces onto the base of the baking tray.
11 Place the pork over the fruits.
12 Return to the oven for 30 minutes or until the fruit and the pork are cooked thoroughly.
13 Cover the pork and allow to rest.
14 Spoon the fruits onto a carving plate, cover with aluminium foil and keep warm.
15 Drain the liquid from the roasting pan into a pint measure.
16 Make upto 1/2 pint with stock or water.
17 Take 3 tablespoons of pork fat and pour into a saucepan.
18 Add the flour and stir thoroughly with a wooden spoon.
19 Cook out, stirring constantly for 2 minutes.
20 Add the redcurrant jelly and mix thoroughly.
21 Add the cider slowly, stirring constantly.
22 Bring the gravy to the boil.
23 Reduce the heat to a simmer and cook for a minute.
24 Gradually add the stock a little at a time.
25 Bring back to the boil.
26 Reduce the heat to a simmer and cook for 2 to 5 minutes, or until the required consistency is reached.
27 Check for seasoning and adjust.
28 Place the pork on top of the fruit.

Serve with potatoes and seasonal vegetables.

Serves 4 people

Wifes Sod

This recipe comes from the English county of Yorkshire. The sod is the stiffly beaten eggs, milk and seasoning.

Ingredients
5 large eggs
2 oatcakes
1 1/2 pints milk
salt
cinnamon
butter

Method
1 Grease a baking dish with butter.
2 Beat the egg for 2 minutes with a hand whisk until pale and very frothy.
3 Add the milk gradually, whisking inbetween.
4 Season well to taste.
5 Mix thoroughly.
6 Pour the mixture into greased baking dish.
7 Toast the oatcakes under a grill.
8 Butter the oatcakes well.
9 Cut up oatcakes into 1/2" pieces.
10 Sprinkle the oatcake pieces on top of the sod
11 Dot the sod with small pieces of butter
12 Bake for 20 mins in mod oven

Serve hot

Melton Mowbray Pork Pie

This is a traditional recipe from the county of Leicestershire in England and is still very popular today.

Ingredients
2 lb finely diced pork
1 and 1/2 lb flour
1 medium beaten egg
1 lb lard
a little milk
a little water
salt
pepper

Method
1 Place a sieve over a large mixing bowl.
2 Spoon the flour and salt into the sieve.
3 Using a spoon force the flour through the sieve.
4 Add half of the quantity of lard into the flour.
5 Rub in the lard into the flour until the mixture resembles fine breadcrumbs.
6 Make a well in the middle.
7 Place the remaining lard into a saucepan.
8 Add the milk and water and bring to the boil.
9 Pour half of the liquid over the flour.
10 Stir the mixture thoroughly.
11 Add the egg and combine thoroughly.
12 Pour over the rest of the liquid.
13 Using your hands bring the mixture into a ball.
14 Flour your hands and a work surface.
15 Place the ball of dough onto the work surface.
16 Knead the mixture until the pastry becomes pliable.
17 Leave to stand for a few minutes.
18 Take 1/3 of the dough and set aside.
19 With the remaining 2/3 of the dough place into the centre of the mould or tin.
20 Carefully bring the pastry evenly all around the tin.
21 In another mixing bowl, place all the pork.
22 Add a little salt and pepper to your taste.
23 Mix thoroughly.
24 Add a little water.
25 Mix thoroughly.
26 Pack the pork mixture into the pastry case.
27 Level the pork mixture.
28 Roll out the rest of the pastry just larger than the top of the mould.
29 Brush the edge of the pie with a little.
30 Cover the top of the pie.
31 Seal the edges well.
32 Flute the edges with your fingers.
33 Brush the top of the pie with a little egg.
34 Make an air hole in the centre of the pie.
35 Place the mould onto a baking tray.
36 Bake in a hot oven for 15 minutes.
37 Reduce the heat to moderate and bake for a further hour and 3/4.
38 Make a stock of the bones and trimmings of the meat until it become thick and jelly like.
39 Place the cooked pork pie onto a wire rack.
40 Place a funnel into the centre of the pie.
41 Pour the stock into the funnel.
42 Cool completely in the tin.

Serve cold with salad and crusty bread

Sweet Harvest Pudding

This is a traditional Sweet Harvest time pudding from the County of Devon in England.

Ingredients
6 – 8 slices of buttered medium bread
1lb peeled, cored and sliced apples
2oz shredded suet
3oz soft brown sugar
2oz raisins
grated rind 1 lemon
2 beaten medium eggs
½ pint milk

Method
1 Butter a pie dish thoroughly.
2 Line the pie dish with some of the buttered bread (including the sides).
3 In a large mixing bowl mix together the apples, suet, sugar, raisins and lemon rind.
4 Fill the pie dish with the fruit mixture.
5 Cover the filling with the remainder of the buttered bread.
6 Beat the eggs and milk together.
7 Pour the liquid over the bread, do not throw away any excess.
8 Cover and leave to stand for at least 2 hours or overnight.
9 Uncover the pudding.
10 Pour over any left over egg mixture.
11 Bake at 180 degrees centigrade/gas 4 for about 1 hour, or until just set.

Best served warm with traditional clotted cream.

Serves 4

Orcadian Crunchy Trout

This wonderful trout supper dish comes from a member of the family living in the Orkney Islands.

Ingredients
1 cooked trout
1oz flour
1 large can evaporated milk
2 tablespoons lemon juice
½ stick diced celery
2oz fresh breadcrumbs
1oz polenta
2 ½oz butter
salt and pepper

Method
1 Grease a 2 pints baking dish.
2 Skin and flake the trout, discarding the head, fins, skin and bones.
3 Melt 1½oz butter in a saucepan.
4 Add the flour, mix together thoroughly and cook out for 2 minutes, stirring all of the time.
5 Gradually add the evaporated milk, a tablespoon at a time, beating well after each addition.
6 Bring to the boil, stirring constantly.
7 Reduce the heat to a simmer and cook for 3 minutes, stirring constantly.
8 Add the trout and lemon juice to the sauce.
9 Bring the sauce back to the boil and then reduce to a simmer, stirring frequently.
10 In a mixing bowl melt the remaining butter.
11 Add the breadcrumbs and the polenta and mix together thoroughly.
12 Test the sauce for seasoning and adjust to taste with salt and pepper.
13 Pour the sauce into the prepared baking dish.
14 Pour over the breadcrumb mixture over the top of the pie, do not pat down.
15 Bake at 180 degrees centigrade/gas 4 for about 30 minutes or until the crumble topping is a pale golden brown colour.

Serve straight away with new potatoes and favourite vegetables.

Serves 3

Stoved Bacon And Turnips

Stoved Bacon And Turnips

This is an old recipe from Scotland. The turnip which is used in this recipe is the Swedish Turnip or swede.

Ingredients
1 large diced turnip
8 rashers of smoked streaky bacon
1 small finely sliced onion

Method
1 Heat a large saucepan on the hob.
2 Add the bacon rashers, cook on both sides, reserve all the rashers of bacon.
3 Place two rashers of bacon in the saucepan.
4 Sprinkle a quarter of the onion rings over the bacon.
5 Sprinkle over a quarter of the turnip over the onion.
6 Repeat stages 3 to 5 until all of the ingredients are used up.
7 Add 2 tablespoons cold water.
8 Place the saucepan on the heat and bring to the boil.
9 Reduce the heat to a simmer and cook until the vegetables are tender (about 25 to 30 minutes).
10 Serve immediately with chicken and potatoes.

Serves 4 people

Courgette And Basil Charlotte

This wonderful recipe hails from the county of Warwickshire in England and comes from the end of either the 19th or the early part of the 20th century.

Ingredients
1 medium white loaf sliced
150ml olive oil
30g butter
salt
pepper
250g courgettes quartered lengthways and sliced into chunks
200g cherry tomatoes halved
2 handfuls fresh basil
zest and juice 2 lemons

Method
1 Brush 6 dariole moulds with a little of the oil.
2 Take the crusts off the bread and brush lightly with the oil.
3 Line the moulds carefully with the bread making sure there are no gaps.
4 Lightly fry the courgettes in the butter until just tender.
5 Drain and mix with the tomato halves.
6 Whizz the basil with the lemon zest and juice and enough of the rest of the oil to make a thick sauce.
7 Add to the courgettes and tomatoes and stir well.
8 Season well to taste and divide the mixture equally between the dariole moulds.
10 Place on a bread lid on and press firmly.
11 Brush with oil.
12 Bake at 200 degrees centigrade/gas mark 6 for 15-20 minutes until golden.

To serve Turn on to a plate and serve with some new potatoes and a leaf salad with fresh herb dressing.

Serves 6 people

Apple Tansy

In the 14th century in England Tansy was a savoury dish which was traditionally eaten at harvest time and consisted of eggs, herbs and tansy juice. By the 17th century it had developed into a sweet pudding with the tansy herb left out of the recipe.

Ingredients
1lb cooking apples, peeled, cored and sliced
4oz butter
2fl oz water
4oz granulated sugar
4 beaten medium eggs
1 dessert spoon orange juice
4oz fresh white breadcrumbs

Method
1 Place the butter into a large saucepan and melt.
2 Add the water. apples and sugar.
3 Simmer, covered until soft.
4 Leave to cool completely.
5 Add the beaten eggs and beat well.
6 Add the orange juice and beat well.
7 Add half of the breadcrumbs and beat well.
8 Place the saucepan back on the hob.
9 Stir constantly until the mixture thickens.
10 The mixture will thicken, add more breadcrumbs until the mixture reaches the required consistency.

Serve hot with fresh cream.

Serves 4 People

Notes
Gooseberries can be used instead of apples, but they must be topped and tailed.

Shepherds Pie

This is a traditional and most wonderful main meal from England, it is still extreemly popular today.

Ingreedients

For lamb and vegetable filling
10 oz baby onions
4 medium leeks (white and pale green parts only) cut into 1/2-inch-thick slices
2lb boneless lamb shoulder, cut into 1-inch cubes
salt
black pepper
5 tablespoons cornflour
3 1/2 tablespoons unsalted butter, softened
1 1/2 tablespoons tomato puree
1/2 pint beef stock
1/2 pint water
2 teaspoons chopped fresh thyme
5 carrots, 1/4-inch-thick slices
1 medium swede, peeled and cut into 1/2-inch cubes
1 small turnip, peeled and cut into 1/2 inch cubes

For mashed potato topping
2lb floury potatoes
1/2 pint milk
1oz butter
salt
black pepper

Method

Prepare filling
1 Blanche baby onions in a large pan of boiling salted water for 1 minute 2 Place straight away into cold water. Set aside.
3 Sprinkle 3 tablepoons of cornflour, a little salt and pepper into a sealable plastic bag, add the lamb pieces, seal bag and shake to coat lamb.
4 Melt 1/2 oz butter in casserole dish over moderately high heat until foaming.
5 Add some of the lamb, turning until browned on all sides, set aside.
6 Continue until all lamb is browned.
7 Add tomato puree to pan with stock and water, deglaze and bring to the boil.
8 Add thyme, browned lamb with any juices that have accumulated on plate, onions, leeks, carrots, swede, turnips.
9 Check the seasoning and adjust.
10 Remove from heat.
11 Cover dish with lid or foil and braise lamb and vegetables in middle of oven, at 180 degrees centigrade (350 derees farnheit or gas mark 4) stirring once or twice, until lamb is tender for about 1 1/2 to 2 hours.

Make topping while filling cooks
12 Peel and dice potatoes.
13 Cover potatoes with salted cold water.
14 Bring to the boil and reduce to a simmer, covered, until very tender.
15 Drain into a colander.
16 Return potatoes to saucepan and mash well.
17 In another saucepan. bring milk, and butter to a simmer until the butter is melted.
18 Add sufficinet milk and butter until the mash reaches a soft dropping consistency.
19 Take meat and vegetables out of the oven and place over a medium heat on the hob.
20 Stir together 1/2 oz butter and 2 tablespoons cornflour in a small bowl to form a paste.
21 Spoon 8 tablespoons of gravy from casserole dish into a small saucepan and bring to a boil.
22 Stir in the butter and cornflour mixture a little at a time.
23 Bring to a simmer, whisking occasionally, until thickened.
24 Carefully stir sauce into lamb and vegetables until the gravy becomes the required thickness.
25 Spoon potatoes over lamb and vegetables and spread evenly with a spatula.
26 Use a fork to make a pattern.
27 Place under a heated grill about 3 inches from heat until top is golden.

Serve immediately on warmed plates.

Het Pint

Is traditionally drunk in Scotland, it is not for the faint hearted!

Ingredients
4 pints light ale
1/2 pint whisky
30z granulated sugar
3 eggs
1 teapoon grated nutmeg

Method
1 Place a large, heavy saucepan over a medium heat.
2 Add the ale and nutmeg.
3 Heat through, but do not allow to boil.
4 Stir in the sugar until dissolved.
5 Break the eggs into a large mixing bowl and lighlty beat.
6 Slowly pour over the warmed ale, mixing all the time.
7 Add the whisky.
8 Return the mixture to the saucepan.
9 Heat through but do not allow the mixture to boil.
10 Remove from the heat.
11 Pour into a large warmed bowl.
12 Transfer to another bowl.
13 Keep doing this until the 'brew' becomes clear.

Notes
Do not allow the mixture to boil or the eggs will form scrambled eggs!

Sweet Harvest Loaves

These sweet loaves were eaten by the farm labourers in England at harvestime in the fields as they reaped.

Ingredients
1lb self raising flour
pinch salt
1/2 teaspoon ground nutmeg
4oz diced lard
4oz diced butter
1oz caster sugar
2oz currants
2 medium besten eggs
a little milk
a little sugar for dusting

Method
1 Place a sieve above a large mixing bowl.
2 Spoon in the flour, salt and nutmeg and shake through into the bowl.
3 Add the lard and butter.
4 Rub in the fats into the flour until the mixture resembles fine breadcrumbs.
5 Add the caster sugar and the currants, mix through the mixture.
6 Make a well.
7 Tip in the eggs and mix in to make a smooth and soft dough.
8 If the mixture is dry, add a little milk.
9 Flour a work surface.
10 Tip the dough onto a board and knead slightly.
11 Cut the dough into quarters.
12 Form the quarters into a round shape (about the size of a saucer).
13 Place each loaf onto a pre greased and floured baking sheet, leaving space to spread.
14 Brush with a little milk.
15 Sprinkle over a little sugar.
16 Mark each loaf with a diamond pattern with a sharp knife.
17 Bake at 190 degrees centigrade/gas mark 5 for about 25 minutes or until the loaves are golden brown.

Serve hot or cold.

Makes 4 loaves

Lancashire Potato Cakes

This is just one of the potato dishes that the farm workers in the county of Lancashire in England at harvest time would eat. They would celebrate with a party called a shutting which was held in the barns.

Ingredients
1lb peeled and mashed potatoes (with no butter or milk added)
1oz butter at room temperature
1/2 teaspoon salt
1 beaten medium egg
4oz self raising flour
1 teaspoon baking powder

Method
1 Place the hot mashed potatoes into a large mixing bowl.
2 Add all of the other ingredients.
3 Combine thoroughly with the hands to make a soft but not sticky dough.
4 Flour a rolling pin and a work surface.
5 Place the dough on the surface.
6 Roll out to 1/2 inch thick.
7 Cut into rounds or triangles.
8 Heat a frying pan or a griddle on the hob.
9 Melt a little lard.
10 Fry the potato cakes for 5 to 7 minutes on each side.

Serve immdiately when hot and spread with butter.

Frumenty

This breakfast or pudding recipe is from the county of Leicestershire in England.

Ingredients
1 quart frumenty wheat
2 oz raisins
sugar to sweeten
1 quart milk
a little nutmeg
a little flour

Method
1 Wash wheat.
2 Place the wheat into a stone jar.
3 Fill the jar with three times the wheat's measure of water.
4 Place the jar into a hot oven.
5 Turn the oven off after about 5 minutes.
6 Leave in the oven for 24 hours. The husks should have burst and the wheat set to thick jelly. This process is to "cree" or stew the wheat, and it is then called "frumenty wheat."
7 Pour the frumenty wheat into a saucepan.
8 Add the milk and bring to the boil.
9 Reduce the heat to a simmer and cook for 15 minutes.
10 Add the remaining ingredients except the flour, stir well until the mixture begins to thicken.
11 Stir in a little flour into a little milk to make into a cream.
12 Add the flour cream, stir constantly and bring to the boil.
13 Cook for 2 to 3 minutes and serve.

Serve immediately with either milk and sugar, or with eggs beaten in with it and cooked for a little longer, or as a sweet with fruit and cream.

Harvest Pudding

This is an old recipe from the countryside of England, it was originally made to celebrate the start of harvesting.

Ingredients

Base
1lb peeled, cored and diced cooking apples
1oz butter
1oz granulated sugar
grated rind of 1 lemon

Filling
1oz butter
2 tablespoons granulated sugar
1oz flour
15fl oz milk
1 medium sized beaten egg

Topping
2oz demerara sugar
1 teaspoon ground cinnamon
1oz buter in small dice

Method

Base
1 Place the butter into a medium saucepan and melt.
2 Add the apples, allow to soften.
3 Add the sugar and continue to cook until soft, remove from the heat.
4 Add the grated lemon rind and stir in well.
5 Pour all the contents into a buttered ovenproof dish (about 1 1/2 pints).

Filling
1 Place the butter into a saucepan and melt.
2 Stir in the flour.
3 Cook, stirring constantly over a low to medium heat for 2 minutes.
4 Start adding the milk a tablespoon at a time, mix in thoroughly after each addition until all of the milk is used up.
5 Bring the sauce to the boil, stirring constantly.
6 Reduce the heat to a simmer and cook for 2 minutes, stirring constantly.
7 Remove from the heat.
8 Add the sugar and a quarter of the beaten egg, stirring constantly until the egg is blended in.
9 Add 1/3 of the egg and blend in.
10 Add half of the remaining egg and blend in.
11 Add the remiaing egg and blend in.
12 Return the saucepan to the heat and cook for 1 minute stirring constantly.
13 Pour over the apple mixture.

Topping
1 In a small bowl mix together the sugar and cinnamon.
2 Using a teaspoon scatter the mixture over the sauce evenly.
3 Place the small dices of butter all over the sugar and cinnamon.
4 Place under a pre-heated grill until the sugar caramelises.

Serve hot or cold.

Serves 4 to 6 people

Harvest Pot

This traditional harvest savoury dish originated in Cambridgeshire, England, variations spread accross the whole of Great Britain. It was made with lamb, mutton or pork dependant on the area you lived, mutton is the traditional meat from Cambridgeshire.

Ingredients
8oz dried haricot beans
3lbs diced mutton
vegetable oil
2 rashers diced steeaky bacon
2 sliced onions
salt
pepper
Worcestershire Sauce

Method
1 The night before cooking soak the haricot beans in cold water.
2 On the day of cooking drain the beans and place in a large saucepan.
3 Completely cover with cold water and pour an inch more on top.
4 Bring the beans to the boil.
5 Cook at a rapid boil for 10 minutes.
6 Strain the beans into a colander and keep the water in a bowl..
7 Place a frying pan on the hob and heat.
8 Pour in a little vegetable oil.
9 Brown all of the meat on all sides in batches.
10 Into a large casserole dish layer the mutton, beans, bacon and onions, season with salt and pepper to taste everytime you place the mutton in the pot.
11 Add a dash of Worcester sauce to the cooking liquid from the beans.
12 Pour over enough of the cooking liquid from the beans to cover the onions, making up with water if neccessary.
13 Place the lid over the casserole.
14 Place on a baking tray.
15 Cook in the oven at 170 degrees centigrade/gas mark 3 for 2 to to 3 hours or until the meat is perfectly tender.

Serves 6 people

Notes
The dried haricot beans can be substituted for a 1lb tin of haricot beans.

Corsie Orkney Oatcakes

This is a tradition Orcadian family recipe for oatcakes from my Great Uncle Thomas Corsie and his wife Mary. These are absolutely fabulous served with butter and cheese and pickle or with butter and rhubarb and ginger jam

Ingredients
2 cups quick cooking oatmeal
1 cup flour
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
3/4 cup melted shortening
3/4 cup luke warm water

Method
1 Mix dry ingredients.
2 Add the melted shortening and water.
3 Roll out very thin, cut like cookies or cut 8" circles in quarters.
4 Bake on a cookie sheet at 400 degrees farenheit (200 degrees centigrade/gas mark 6 for 15 to 20 minutes.
5 Cool on the baking tray on a cooling rack.

Store in an airtight tin.

Clanger

This traditional recipe is both savoury and sweet (the savoury filling is at one end of the clanger and the sweet at the other), which was made for farm labourers especially at harvest time. It comes from the county of Befordshire in England.

Ingredients

Savoury Filling
1 large finely chopped onion
1 heaped teaspoon of mixed herbs
8oz minced pork
1 peeled, cored and diced cooking apple
1 - 2 tablespoons oil
salt
pepper

Sweet Filling
2 peeled, cored and diced eating apples
grated rind and juice of 1 large orange
1oz granulated sugar
4oz any dried fruit

Pastry
12oz suet pastry

Method

Savoury Filling
1 Heat a frying pan on the hob.
2 Pour in 1 tablespoon of oil.
3 Add the onions and cook until softened.
4 Add the minced pork and herbs, cook, stirring constantly for 5 minutes.
5 Add the apple and continue to cook until the meat is browned.
6 Season to taste.
7 Remove the frying pan from the heat and allow to cool completely.

Sweet Filling
1 In a large mixing bowl, mix together all of the ingredients and set aside.

To Make Up
1 Roll the pastry out into 2 x 10" circles on a floured surface.
2 Cut 2 x 10" strips from the left over pastry.
3 Brush the outside of the circle of pastry with water.
4 Brush a line down the centre of the pastry.
5 Attach a strip of pastry down the centre of the pastry.
6 Put half of the cold pork filling into 1 half of each pastry circle.
7 Put half of the apple filling into the other half of the pastry circle.
8 Fold the pastry over the two fillings and seal the edges thoroughly.
9 Sprinkle 2 muslin cloths or clean tea towels with flour.
10 Place a clanger on each of them in the centre.
11 Tie up each clanger with string, leaving air space for expansion.
12 Place the clangers into a saucepan of boiling water and place on the lid.
13 Boil for 1 hour.
14 Remove the clangers from the saucepan and place on a baking tray.
15 Place in a cool oven and allow the clanger to dry.

Serves 2 people.

Sussex Blanket Pudding

A traditional savoury or sweet pudding from the county of Sussex in England.

Ingredients
12 oz flour
a little pepper
a little salt
2 large beaten eggs
12 oz suet
8 oz breadcrumbs
a little milk

Fillings (choose one)
savoury
minced liver and bacon with parsley and onion
sausage meat
chopped cold roasted meats

sweet
jam
golden syrup
sweet mincemeat
chopped apples, little dots of butter and granulated sugar to taste
marmalade
chopped mixed peel, dried fruits and granulated sugar

Method
1 Sieve the flour into a large mixing bowl.
2 Add the remaining dry ingredients.
3 Mix together well, make a well.
4 Fold in the eggs.
5 Make into a light dough with a little milk if necessary.
6 Roll out onto a floured board with a floured rolling pin.
7 Spread on one of the fillings over the dough leaving a 1 inch gap all around.
8 Dampen the edges with water.
9 Roll up and seal the edge swell.
10 Carefully transfer onto a floured cloth or aluminium foil.
11 Boil for 3 hours.

Serves 6 to 8 people

Corsie Orkney Drop Scones

Another recipe from my Uncle Thomas Corsie and his wife Mary.

Ingredients
2 cups flour
1/2 teaspoon baking soda
1 teaspoon baking powder
3/4 teaspoon salt
buttermilk

Method
1 Mix the dry ingredients.
2 Add buttermilk until the mixture is the consistency of powder biscuits.
3 Bake on a griddle on top of the stove until light brown on both side.
4 Place on a dampened tea towel placed on a cooling rack.

Store in an airtight container or can be frozen for about a month.

Oatmeal Sausages

This is an old scottish recipe, it is ideal for using up little scrappy bits of chicken.

Ingredients
1oz butter
1 finely chopped onion
2 diced rashers streaky bacon
1/2 pint water
4oz oatmeal
salt
pepper
8oz chicken scraps
1 - 2 tablespoons plain flour
1 small beaten egg
3oz fresh white breadcrumbs
vegetable oil

Method
1 Heat a frying pan on the hob.
2 Place all of the butter in the pan and melt.
3 Add the onion and bacon and cook until the onion is just soft.
4 Add the water, bring to the boil.
5 Sprinkle the oatmeal into the pan, stir well.
6 Cover and allow to simmer for 20 minutes.
7 Add the salt and pepper to taste, mix thoroughly.
8 Remove from the hob and allow to cool completely.
9 Add the chicken to the oatmeal mixture and mix thoroughly.
10 Divide the mixture into 6 or 8 portions.
11 Roll each portion into a sausage shape.
12 Coat each sausauge in the flour and shake off the excess.
13 Dip the sausage into the beaten egg.
14 Roll the the sausage in the breadcrumbs and shake off the excess.
15 Repeat stages 12 to 14 with each sausage.
16 Heat a frying pan on the hob.
17 Add a little vegetable oil.
18 Fry each sausage on all sides.
19 Drain each sausage.
20 Serve immediately with potatoes and seasonal vegetables.

Serves 4 people

Twice Laid Codfish

This is an old recipe from the county of Kent in England.

Ingredients
codfish
little milk
salt and pepper
a little fat
cold mashed potatoes
1 beaten egg

Method
1 Flake the codfish.
2 Mix in twice as much mashed potatoes.
3 Add a little milk.
4 Season with salt and pepper.
5 Make into balls.
6 Dip into the egg.
7 Roll in breadcrumbs.
8 Fry in fat until brown.

Serve immediately.

Corsie Orkney Shortbread

While researching my family history I came accross a newspaper article from the 1950's from an American newspaper. There was an article and a photograph of my great uncle Thomas Corsie and his wife Mary. Included in this article was a recipe for shortbread. This now is the only shortbread that I will eat.

Ingredients
1 lb butter
1/2 lb sugar
2 lbs flour
2 eggs (optional)

Method
1 Rub butter and flour as for pie crust on a table or workbench.
2 Make a well in the centre.
3 Mix eggs and sugar together in the well.
4 Mix all the ingredients and continue rubbing on the board until the mixture forms one solid piece.
5 The dough can be made into cookies or cakes.
6 Bake in the oven at 350 degrees farenheit (180 degrees centigrade/gas mark 4) for 35 minutes or until golden brown.
7 Cool in the tin on a wire rack.
8 While still warm mark into sections.

Makes 4 round biscuits 8" in diameter, 1" thick.

Store in an airtight tin.