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.