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.