How to make mincemeat

Get Crackling with Roast Belly

This is easy and amazingly tasty, it does take a while to cook but once its in you can relax and let it cook itself. Serve it as a cheap roast dinner.

Roasted Belly Pork

Long slow cooking for a delicious finish to this meat.

About 1kg joint of belly pork

3 cloves cut into slices

Salt and pepper

Preheat the oven to 160C/gas mark 2

1.Place the joint skin side down on a clean work surface and season with salt and pepper lightly.

2.Place the slice of garlic evenly over the meat

3.Take a large piece of foil big enough to cover the meat and down the sides but leaving the skin free of foil. Press the foil snugly around the meat and carefully lift the whole thing up and place a roasting pan with the skin open on the top and the foil is underneath the meat.

4.Salt the top part of the skin lightly to help it crisp up.

5.Place in the oven and roast for 30 minutes at 160C/gas mark 2 then turn the heat down to 150C/gas mark 1 and roast for 2 ½ hours.

To vary:

· Add a sprinkling of rosemary or a pinch of sage with the garlic

· Brush the skin with a good coating of honey before seasoning for a sticky crackling.

Meatloaf and Ham Terrine Buffet Party Recipes

Here are two very easy and inexpensive buffet party recipes that are very tasty and will have people asking you for the recipes. They are two of the recipes we have used on cookery courses at the WI Cookery school at Denman College. We had a great time at the beginning of November there and we are heading back there this weekend.

Meatloaf

Preparation time 20 minutes

Cooking time about 50 minutes

Makes about 8 slices

Ingredients

100g breadcrumbs

500g pork mince

1 onion, finely chopped, use a food processor if you like it very finely chopped

2 cloves garlic, grated

1 tablespoon freshly chopped parsley

Good pinch dried sage

1 egg, beaten

Salt and pepper

6 slices of streaky bacon

Method

Preheat the oven to 190C/ fan 170C/gas 5

1.Place the breadcrumbs, pork mince, onions, garlic, herbs and seasoning in a mixing bowl and combine well.

2.Add the egg and mix well with hands, massaging the mixture.

3.Line a loaf tin with the bacon over lapping each one very slightly.

4.Spoon in the meatloaf mixture pressing firmly down with the hands. Wrap the overhanging bacon over the top to cover the meat loaf.

5.Place the loaf tin in a roasting pan and pour hot water from the kettle around the meatloaf until it reaches about half way up the sides of the tin. Unless you prefer a slightly crusty finish as I do, just place the tin on a baking sheet.

6.Place in the oven and cook for about 50-55 minutes or until the mixture has come away from the sides.

Ham hock Terrine

Cooking and preparation time 3 hours plus setting time in refrigerator.

For 4 people

2 ham hocks

2 carrots, peeled if necessary and cut into large pieces

1 onion, halved

1 stick celery, sliced

Pepper to taste I like to use plenty of black pepper for this recipe

12g gelatine

1.Put the hocks in a large lidded pan surrounded by the vegetables and pepper.

2.Pour over sufficient cold water to cover. Cover with the lid and bring to the boil.

3.Reduce the heat and simmer for 2 ½ hours or until the meat is tender.

4.Remove the hocks from the water and place to one side to cool.

5.Strain the stock into a jug to cool.

6.Meanwhile line a moistened loaf tin with a large piece of cling film and smooth out. Repeat this so you have a double layer. Leave the rest to overhang the tin.

7.Remove all the meat from the bones, tearing into strips and placing in a bowl.

8.If using leaf gelatine soak in plenty of cold water for about 5 minutes, or follow the manufacturer’s instructions on the pack. Heat about 300ml of the cooking stock in a pan until warm and add the gelatine, stirring until dissolved. Leave to cool.

9.Lay the strips of meat in the prepared tin and pack in well expelling as much air as possible.

10.Pour over the cooled stock to just cover the meat.

11.Seal the terrine with the cling film. Place another similar sized tin on top to weigh it down gently. Place in the refrigerator and leave to set. Slice when completely chilled.

More Apple Recipes

I make no apologise for adding more apple recipes. We love them and at this time of year there is nothing better than a fresh British apple. Here are two simple recipes that will make easy and tasty autumn meals.

Pork Chops with Apple and Fennel sauce

This can be made with pork loin steaks or belly pork, if you use belly, cook it for longer at a lower grill setting then crisp it up for the last few minutes.

Serves 4

For the sauce:

200g fennel, chopped

2 large Bramley apples

100ml water

Zest and juice of 1 lemon

1 tablespoon honey

20g butter

4 large pork chops

1.Make the sauce by putting all the sauce ingredients, except for the butter, in a pan and simmering for about 10 minutes until the apples are soft and pulpy.

2.Beat in the butter and set to one side whilst you cook the pork.

3.Just before serving the meat reheat the sauce gently until just bubbling and pour around the chops.

I like to serve this as an alternative to a roast dinner, so I make some roast potatoes and serve glazed carrots and and a green vegetable also. It is easy and delicious.

Baked Apples Stuffed with Mincemeat

Use large dessert apples such as a 'James Grieve', Keswick Codling' or a 'Blenheim Orange'

Serves 4

4 apples

4 knobs butter

4 dessertspoons good quality mincemeat

20g chopped ready to eat dried apricots or prunes

2 tablespoons honey

100ml hot water

1.Butter an ovenproof dish and preheat the oven to 180C/gas mark 4/350F

2.Core the apples and use a sharp knife to score the skin around the widest part of the apple.

3.Put the apples in the prepared dish.

4.Mix the mincemeat and dried fruit together and spoon equal amounts into the centre of each apple.

5.Drizzle with honey and add a knob of butter to the top of each one.

6.Carefully pour the water around the outside of the apples and bake for about 30-40 minutes depending on the size.

Serve hot with custard or cream, as a special treat add a little calvados or brandy to the cream.

Marzipan

I always prefer the marzipan layer of Christmas cake topping to the icing, so I tend to put on a thick layer of marzipan paste and a thin topping of icing. I never bother to fuss over the icing, we like peaks of 'snow' and our little silver robin decoration in the centre. Keeping it simple at the time of year I think, is essential.

Making marzipan is very easy and satisfying. It can be used for many things from Battenburg cake to moulding into shapes and serving with after dinner coffee. It can be lightly toasted to give a different flavour, this is good on a simnel cake.

Try adding a little brandy, rum or your favourite liqueur, Amaretto is gorgeous to echo the almond theme, roll into small balls and use a cocktail stick to dip them into melted chocolate. A great present for marzipan lovers.

Recipe for marzipan:

Makes about 650g

350g ground almonds

200g icing sugar

150g caster sugar

A squeeze of lemon juice

1/2 -1 teaspoon of almond extract

1 egg, beaten

Method

1.Put the almonds, sugars, lemon juice and almond extract into a mixing bowl and mix well together.

2.Add sufficient egg to make a stiff pliable paste. If you are adding brandy or liqueur add it now with the egg as this will alter the amount of egg needed, 2-3 teaspoons should be sufficient. Knead until smooth on work surface lightly dusted with icing sugar.

As easy as that!

Use it for many wonderful goodies or cover a fruit cake or Battenburg with it.

Easy Christmas Cake

Don't think you can't make your own Christmas cake, you can. You will need a few hours to prepare and bake it, though the preparation of this one is much quicker than other recipes. You will need about four hours spare from start to it being baked, but it is well worth it.

Even though this must be the easiest Christmas cake to make it is just as delicious as a more complicated one.

Here are a few tips before you begin:

Make your cake at least 8 weeks before Christmas for the best flavour.

Always prepare your tin first, lightly grease a 24cm round or 20cm square tin. Line it with baking paper and wrap aluminium foil around the outside, squeezing it in around to fit the tin.

Weigh out all ingredients and set them out ready to use.

Preheat the oven just prior to mixing the cake.

Have ready a bowl to mix the cake in and one to mix the fruit and flour together.

Ingredients

225g butter, at room temperature

225g soft brown sugar

1 tablespoon black treacle

Zest and juice of 1 lemon

265g plain flour

2 rounded teaspoons baking powder

1 level teaspoon ground cinnamon

½ -1 teaspoon mixed spice

½ teaspoon freshly grated nutmeg

1kg dried fruit to your taste, raisins, currants, sultanas, cranberries, pineapple etc

200g glace cherries, halved

50g ground almonds

50g chopped almonds

5 eggs, beaten

Brandy to feed the cake after cooking

1.Preheat the oven to 160C/gas mark 3/320F

2.Cream the butter, sugar and treacle together in a large bowl.

3.Sift in 4 tablespoons of the flour, then beat in the eggs, lemon zest and juice.

4.Sift the flour, baking powder and spice together in a bowl and add the fruit and nuts. Mix everything well together and the fruit is coated in the flour.

5.Stir this evenly into the creamed mixture using a metal spoon.

6.Spoon the cake mixture into the prepared tin, pressing down gently and making a depression in the centre. This will level the top of the cake so help with the icing later on.

7.Tie a double layer of brown paper or greaseproof around the outside of the tin to protect the cake from over browning on the outside.

8.Turn the oven down to 150C/gas mark 2/300F. Place the cake on a baking sheet and place in the centre of the oven. Bake for 30 minutes then turn the heat down again to 140C/gas mark 1/280F and cook for a further 2 hours.

After this time check to see if the centre of the cake is cooked by pressing a metal skewer into the cake. If it comes out clean and free of cake mixture it is cooked. If not bake for a further 20 minutes and test again.

9.When cooked leave in the tin for 1 hour, then remove from tin and place on a cooling rack still with the paper on. Leave for another 30 minutes before removing the paper.

10.When completely cool prick the upper surface of the cake with a skewer and trickle 3-4 tablespoons of brandy down the holes. Wrap in greaseproof paper then a layer of foil and store in an airtight tin.

11.Feed the cake once more after 2 weeks then repeat this once more two weeks later.

About 3 days before you wish to ice the cake put a layer of marzipan over either the top or the entire upper surface and sides of the cake.

300g is sufficient to top the cake or 500g will cover the whole cake.

Making Meringues

I used to have all sorts of trouble making my meringues. They are one, and I say one as I have many, of my favourite treats. It is such a versatile ingredient in many desserts as a pavlova and as individual cakes stuck together with fresh cream or dipped in chocolate and served with fresh fruits. Simply broken up and mixed with fresh raspberries or strawberries and cream to make Eton mess or on top of lemon, lime or vanilla tart.

My three main difficulties were getting as much air into the meringue as possible and when to stop whisking.

Secondly how much sugar to use and do I whisk or fold it in to the egg white.

I solved these after reading 'Tips for the cook' a book my Mum had from the 1950's.

For 4 egg whites use a pinch of salt sprinkled over the whites before whisking.This helps the whites retain the air. Whisk until you can make a firm peak with the meringue.

Use 55g sugar caster is best to every egg white used. Whisk in half of the sugar then fold in the rest with a metal spoon.

My third problem was how to stop the meringue from sticking to the baking sheet whilst cooking.

This was simple, baking parchment! What would I do without it.

Gloucester Cheese and Ale

If like me a 'something on toast' goes down better than a sandwich, try this warming and different take on cheese on toast. It is delicious and easy!

Serves 2

150g Double Gloucester Cheese, grated

1 level tsp English mustard

100ml-150ml strong ale

4 thick slices of toasted buttered bread

1.Put the cheese in a bowl with the mustard and mix well, then transfer to an oven proof dish.

2.Pour over sufficient ale to just cover the cheese mixture.

3.Place under a hot grill until the cheese melts then pour over the toast.

Add more or less mustard to your taste.

Dorset Apple Cake

A traditional cake that is good served sliced for afternoon tea or as a dessert with cream. It is a delicious way to use some of our wonderful British apples.

250g cooking apples peeled, cored, sliced and sprinkled with lemon juice

250g self raising flour

1 tsp ground cinnamon

150g butter, cut into small pieces

150g soft brown sugar

2 eggs

4 tbsp milk

2 tbsp Demerara sugar mixed with a pinch of ground cinnamon, this is a topping for the cake

Grease and line an 18cm deep round cake tin and preheat the oven to 180C/gas mark.

1.Sift the flour and cinnamon into a mixing bowl.

2.Rub in the butter.

3.Stir in the sugar.

4.Mix in the egg and milk well beating with a wooden spoon.

5.Stir in the apples.

6.Spoon into the prepared tin and sprinkle over the sugar and cinnamon mixture.

7.Bake for about 50 minutes until cooked in the centre. Use a fine skewer to test, if it comes away clean it is cooked.

Hot Irish Punch

Here is a drink for the on coming autumnal weather. It is a recipe taken from our forthcoming Kindle/eBook available soon! Full of traditional and updated recipes from the various regions of our wonderful British Isles. Title 'Cooking Around Britain'.

For two people:

½ lemon, sliced

6 whole cloves

1 teaspoon brown sugar

2 tots Irish whisky, or as much as you like!

Hot water to top up the glass

1.Warm 2 lemon tea type glass and add the lemon, 3 cloves per glass, ½ teaspoon sugar and the whisky.

2.Top up with hot water, stir and leave for a few minutes.

3.Remove the cloves if you wish and drink slowly in front of a large fire.

Bird Feeders

I love to feed the birds as you get so many coming into the garden and they are great fun to watch. I have spent a fortune in the past on seeds and fat balls. But it is very easy to make your own fat based seed feeders.

They are more economical than seeds alone as they stay in the feeder rather than spraying everywhere.

What you will need:

Two sturdy tubs, I use a butter spread pot and a plastic 'take-away' tub

250g pack lard

wild bird seeds, enough to fill the tubs to about 2cm from the top

A length of sturdy string

A glass jug or bowl to melt the lard

How to make the feeders:

1.Cut the lard into smallish pieces and place in glass jug or bowl. Melt in a microwave or stand in a pan of hot water.

2.Fill the tubs with the seeds and if you wish to hang them up, cut a length of string about 10'' long and knotted at the end that is going into the seeds, press the knotted end into the centre of the seeds.

3.When the lard has melted, pour carefully over the seeds.

4.When cooled slightly place in the freezer to set.

When set you can either hang them up or cut them into small chunks and push into a feeder, the wire open mesh ones are best.

Now watch all your grateful feathered visitors.

Bird Feeders

Bird Feeders

Some Welsh Goodies

We love Wales and the traditional dishes we have discovered there. Here are two simple recipes. The first is easy and cheap to make and makes a change from steamed puddings that can take so long to cook.

The second recipe is a Bara Brith , which means 'speckled bread'. It is delicious sliced and spread with butter for breakfast or afternoon tea.

Monmouth Pudding

The base mixture of this is very similar to the queen of puddings as it combines breadcrumbs, eggs and milk with a jam filling and topping.

INGREDIENTS

Serves 4

450ml milk

30g butter

30g golden caster sugar

The grated zest of 1 lemon

180g fresh breadcrumbs

2 eggs

5 tbsp strawberry or raspberry jam

METHOD

1 Put the milk in a saucepan over a low heat and stir in the sugar, butter and lemon zest.

2 Bring to the boil, stirring constantly.

3 Remove from the heat and stir in the breadcrumbs.

4 Leave to cool, and when ready beat in the eggs. Preheat the oven to 190°C (375°F, Gas 5) and butter a pudding dish or basin.

5 Spoon half of the milk and egg mixture into the basin.

6 Melt the jam in a pan and pour half over the pudding mixture.

7 Spoon the rest of the pudding mixture over the jam, and top with the rest of the jam.

8 Bake for 35–40 minutes or until the pudding has set.

I like to serve this with some cream.

Village Bara Brith

This tastes better if you allow it to mature for a day before slicing.

INGREDIENTS

280g dried mixed fruit

150g soft brown sugar

450ml cold tea

350g self-raising flour

1 tsp mixed spice

1 tsp baking powder

2 eggs, beaten

METHOD

1 Put the fruit and sugar together in a large mixing bowl. Combine well with a wooden spoon and pour over the cold tea. Leave to soak overnight.

2 Preheat the oven to 150°C (300°F, Gas 2) and butter a 1kg loaf tin.

3 Sift the flour, spice and baking powder together into the fruit mixture and stir well.

4 Beat in the eggs.

5 Pour the mixture into the prepared loaf tin and bake for 1? hours.

6 Allow to cool in the tin for 15 minutes, then transfer to a cooling rack. When completely cool, wrap in greaseproof paper and store in an airtight container.

Apple Chutneys

When making chutneys or any preserves really, it is difficult to give an exact amount yielded at the end of cooking. Just have more than enough sterile jars ready just in case.
You don't have to peel the apples, I don't bother for ourselves but some people prefer them peeled.

Remember chutneys and relishes don't have to be checked for a setting point like jams, jellies and marmalade.
Most chutneys and pickles should be left to mature, this allows the flavours to develop. They can be eaten before the allotted time span of maturing, but will taste better if left for a few weeks.

Apple and Cranberry Chutney

This is a favourite of ours at Christmas, but try it on a slice of cheese on toast, a pork sandwich or at the base of a cheese quiche. Amazing.

Makes about 5 x 450g jars, double the quantities if you wish to make more.

2kg apples
1kg cranberries, washed
1 small onion, chopped finely
750ml white vinegar
750g white caster sugar
1 teaspoon ground ginger
1 level teaspoon ground allspice
1/4-1/2 freshly grated nutmeg
1-2 teaspoons salt
Grated zest of 1 orange
50ml orange juice

1.Peel,core and chop the apples and place in a pan with the cranberries and onions, stir to combine.
2.Add all the other ingredients and stir over a low heat until the sugar has dissolved.
3.Bring to the boil then reduce the heat and simmer for about 1 1/2 hours. stir occasionally.
4.The chutney should look rich and thick with very little liquid left.
5.Ladle into prepared jars and seal well.
Leave to mature for about 3 weeks.

Apple, Date and Walnut Chutney

A great chutney to serve with cooked sliced meats.

Makes about 5 x 450g jars

2kg apples
2 medium sized onions, chopped finely
700g dates, stoned and chopped or use the ready to eat ones
700ml vinegar, malt for colour or white for lightness of flavour
350g sugar, use caster sugar or soft brown as it dissolves the quickest
1 level teaspoon salt
1 teaspoon ground ginger
1 teaspoon mixed spice
100g walnuts, chopped as finely as you wish

1.Peel, core and chop the apples and place in the pan with all the other ingredients, except the walnuts.
2.Stir over a low heat until the sugar has dissolved.
3.Bring to the boil the reduce the heat and simmer for about 1 3/4 hours, stirring occasionally. The chutney should be thick and glossy. After about 1 1/2 hours stir in the walnuts.
4.Ladle into jars and seal well.
Leave to mature for 2-3 weeks.

Apple, Pepper and Marrow Chutney

Great with cheese and cooked meat, also try it instead of mango chutney as an accompaniment to curries.

Makes about 4 x 450g jars

1kg apples, cooking apples are best or under ripe dessert apples
4 red peppers, chopped
A small marrow or half a large one, peeled and cubed
2 medium sized onions, chopped
2 cloves garlic, chopped or grated
1 level teaspoon turmeric
1 level teaspoon ground cumin
1 level teaspoon mild curry powder
2 teaspoons salt
180g raisins
1-2 red chillies chopped
350g soft brown sugar
650ml pickling vinegar or malt vinegar

1.Peel, core and chop the apples and place in the pan with all the other ingredients.
2.Stir over a low heat until all the sugar has dissolved then bring to the boil.
3.Reduce the heat and simmer for about 1 1/2 hours or until the chutney is thick and smooth.
4.Ladle into prepared jars and seal.
Leave to mature for 4-6 weeks.

If you like these recipes, there are more in my preserving book, 'Good Home Preserving' this can be purchased from Amazon by clicking here.

Lentil and Vegetable Stew with Cheesy Dumplings

This is a delicious, warming dish and you certainly don't miss any meat content. Use any vegetables you like, so long as you have about 600g-700g. I have used many combinations and this seems to be the family favourite.
This serves 4 hungry people.

25g butter
1 onion, chopped
1 leek, sliced
2 cloves garlic, grated or crushed
4 medium carrots, diced
1 green or red pepper, chopped
8 medium sized broccoli florets or cauliflower or a mixture
1/2 teaspoon thyme leaves
400ml tomato juice
350ml vegetable stock
80g red lentils
50g frozen peas
50g sliced green beans
1 tablespoon chopped fresh parsley
Salt and pepper to taste

For the dumplings:
120g self-raising flour
A pinch salt
1/2 teaspoon mustard powder
Black pepper to taste
55g vegetarian suet
30g mature cheddar cheese, grated
Sufficient water to make a soft dough

1.In a large saucepan, melt the butter over a low heat and add the onions, leek and garlic, cook gently for 2-3 minutes then add the carrots, pepper, broccoli or cauliflower and thyme. Stir well and cover and allow the vegetables to sweat in the butter for about 10 minutes.
2.Raise the heat and add the tomato juice and stock and bring to the boil.
3.Stir in the lentils and simmer for 20 minutes.
4.Add the peas and beans and simmer for a further 5 minutes whilst you make the dumplings.

To make the dumplings:
1.Sieve the flour, salt, mustard and black pepper together in a mixing bowl.
2.Stir in the suet and cheese.
3.Add 3 tablespoons of cold water and stir, adding more water to make a soft but handleable dough.
4.Four your hands and roll the dough into 12 small dumplings about the size of a walnut, they will expand in the stew.
5.As the stew simmers drop in the dumplings and replace the lid, allow to simmer for 20 minutes.
Serve in warm bowls with extra cheese and if you are very hungry some potato wedges on the side to dunk.

Beetroot Bonanza

I have noticed that most people I know either love or hate beetroot. I love them, maybe because both my mum and Dad loved them and we ate them a lot with meat and potato pies, hot pots in the winter and salads in the summer. My favourite way of eating them is in a prawn and mayonnaise sandwich. Not the pickled ones but slices of the cooked beetroot. I must say this was a craving of mine when I was expecting Joshua, it's a wonder he didn't turn out bright pink!
Here are my simple recipes for cooking and preserving your beetroot.

Cooking Beetroot

1.Wash without rupturing the skin to minimise bleeding and keep the flavour in the vegetable.
2.Place in a pan and cover with hot water, boiling breaks the skin, bring to the boil and cook at a fast simmer for about 45 minutes or until the beetroot is tender. cooking more than 2kg of beetroot at any one time will take longer. Test with a skewer, if it enters the beetroot without any resistance it is cooked. Test the smaller ones first and lift them out if they are done before the larger beetroot.
3.Allow to cool. Then wearing rubber gloves, rub off the skin. The gloves have two uses, firstly stop any staining of the fingers and secondly help with rubbing off the skin.

Pickled Beets

When making any pickles it is difficult to say exactly how much spiced vinegar you will need. For 2kg of beetroot have at least 1 litre of vinegar ready.
You can buy ready spiced pickling vinegar, but it is very easy to make your own, just make some when you have time for later pickling.

A mild flavoured vinegar is best for beets:
1 litre malt vinegar
1/2 teaspoon each of whole cloves, allspice berries, white peppercorns.
A small cinnamon stick
A small piece of mace
1 level teaspoon salt
If you like a slightly sweet pickle add 1 level tablespoon brown sugar.

Have a sterile jar ready to hold the vinegar and a fine sieve to strain the spices.
1.Place all the ingredients in a pan and heat to a simmer stirring gently. Allow to cool completely in the pan.
2.Leave covered for 4 hours then transfer to a sterile screw topped jar. Strain using a fine sieve.

To make your pickled beets:
Have plenty of sterile jars ready to hold your preserves.
1.Heat the vinegar in a pan until hot but not boiling.
2.Meanwhile, slice or cube your beetroots when cool and pack into the jars.
3.Pour over the hot vinegar and screw on the lids immediately.
Label the jars when cool.
Leave to mature for 2-3 days. Once open store in the fridge.

Beetroot Relish

This is delicious with hash, cheese and onion pie, but my favourite way of serving this is in a brie and salad sandwich, a taste sensation!

About 500g cooked beetroot, peeled and chopped finely
250g caster sugar
250ml cider vinegar
pinch salt
1/2 teaspoon of dried chilli flakes or a small chopped chilli, this is optional

Have a large screw topped jar ready, it makes between 600g and 700g of relish
1.Put the sugar, vinegar, salt and chilli if using, in a pan and heat gently, stirring until all the sugar has dissolved.
2.Bring to the boil then add the beetroot. Turn the heat down to a gentle simmer and cook for about 25-30 minutes or until the mixture has thickened but is still moist and shiny.
3.Transfer to the prepared jar. Allow to cool.
This can be eaten as soon as it is cold.

Pumpkin Tea Bread

After smelling the onset of autumn in our garden, just had to make a spicy cake and this one is one of our favourites.
It is a lightly spiced, moist cake that can be sliced for any time of day. I like it as a quick breakfast when time is short. It is best eaten within 2-3 days, but when you have tasted it, I am sure it wont last that long and will become an autumn favourite.
Make sure that after cooking the pumpkin you allow the moisture to drain from the pumpkin before adding to the other ingredients.

Makes 8-10 slices
350g pumpkin or squash flesh, diced
100g clear honey
150g white self-raising flour
150g wholemeal self-raising flour
2 level teaspoons mixed spice
2 rounded tablespoons muscovado sugar
180g butter, at room temperature
A sprinkling of pumpkin seeds

Preheat the oven to 180C/gas mark4 and grease and line a 900g loaf tin with baking paper.
1.Cook the pumpkin either by steaming or microwaving until just tender. Drain well and allow to cool in a bowl. Whilst the pumpkin is cooling mix in the honey and mash well to pulp the flesh.
2.Meanwhile mix the two flours and spice together by sieving into a mixing bowl, as the bran will be left in the sieve tip into the flour and stir in.
3.Stir the sugar into the flour.
4.Rub the butter into the flour mixture until it resembles breadcrumbs.
5.When the pumpkin has cooled mix it well into the flour mixture until smooth.
6.Spoon the mixture into the prepared tin and sprinkle the top with the pumpkin seeds.
7.Bake for about 1 hour or until the top is golden in colour and firm to the touch. To test if the centre of the cake is cooked, press a metal skewer into the centre of the cake, if it comes out clean with no mixture attached it is cooked.
8.Leave to cool in the tin for 15 minutes then transfer to a cooling rack and glaze with a little honey whilst still warm if you like a glossy top.

If you like dried fruit add 80g sultanas or raisins when you mix in the honey and pumpkin mixture into the flour.
Slice and eat with or without butter it is delicious.

Pork Jerky Stew

This is a delicious recipe that our daughter made for us. It is a spicy and economical dish that feeds 5-6 people. Serve it with boiled rice and a green vegetable of your choice.
Use a casserole or pan that can go on the hob and in the oven if you have one, if not fry the meat and vegetables in a large frying pan and transfer them to the casserole. Stir the tomatoes and passata into the casserole before placing in the oven.

Sunflower, olive or rapeseed oil for frying
2 medium sized onions, sliced thinly
1 red pepper, chopped
1 small red chilli, chopped and de-seeded
1 garlic clove, grated
2cm piece fresh ginger root, grated
1 kg pork shoulder, cut into small chunks
2 level tablespoons jerk seasoning
1 400g can chopped tomatoes
250ml passata
Salt and pepper to taste

Preheat the oven to 170C/ gas mark 3.
1.Fry the onions in the oil for a few minutes, add the pepper, chilli and garlic and stir into the onions.
2.Add the ginger and the pork and sprinkle over the seasoning. Stir and fry gently until the meat is sealed.
3.Add the tomatoes and passata and season to taste.
4.Stir well and cover with a lid or foil and transfer to the oven. turn the oven down to 150C/gas mark 2.
5.Cook for 2 hours to allow the pork to tenderise and the flavours to develop.
Serve with rice and vegetables.

Kentish Chicken Pudding

This is just the job to cheer you up on a cold wet August day, It should be autumn day but there you are.

Kentish Chicken Pudding


This is almost the chicken version of a steak and kidney pudding using chicken, bacon and mushrooms. Rather than jointing and and boning the chicken for ease of preparation use boned chicken thighs.

INGREDIENTS
Serves 4–5
1.5kg chicken
350g suet crust pastry
220g chopped bacon
1 onion, chopped finely
100g large mushrooms, sliced thickly
20g butter
20g plain flour
500ml chicken stock
1 tbsp fresh chopped parsley
Salt and pepper

METHOD
1.Remove the meat from the bones of the chicken and make the stock with them by boiling with salt, pepper and a bouquet garni for 2–3 hours or if using thigh meat use a good quality stock cube.
2.Grease a 1.5 litre pudding basin and roll out the pastry to line the basin, leaving enough pastry to make the lid of the pudding.
3.Chop the chicken into bite-size pieces and place in a bowl.
4.Mix the bacon, onion, mushrooms and parsley with the chicken and pack tightly into the pudding basin.
5.Melt the butter in a pan with the flour and stir together over a low heat.
6.Stir in the stock and bring to the boil. Stir until the mixture thickens. Season with salt and pepper if necessary.
7.Pour sufficient of the sauce into the meat mixture and reserve the other to serve with the cooked pudding.
8.Roll out a lid with the reserved pastry and press firmly on top of the pudding.
9.Cover with a layer of greaseproof paper and a layer of foil and tie securely with string.
10.Steam for 2 1/2 hours. Serve with mashed potatoes and the reserved sauce.

The mushrooms may be omitted and replaced with diced Bramley apples for a change.

Making cheese.

Ever fancied a go at making your own cheese. Here is a simple recipe that anyone can have a go at. It takes a little time but is worth it and you don't need any rennet.

How to make a simple curd cheese.

3 litres whole milk
200ml natural yogurt
150ml white vinegar
Salt to taste

1.Heat the milk in a large pan. Bring to just boiling then remove from the heat.
2.Stir in the yogurt and then the vinegar and return to a low heat.
3.Leave to settle for 5 minutes. The curds should begin to form and separate from the whey.
4.When the curds have firmed up remove from the heat and leave to cool for 10 minutes.
5.Line the colander with the cheese cloth and place in the bowl.
6.Pour the curds into the colander slowly watching the cloth doesn’t slip, another pair of hands is useful here.
7.Cut into the curds gently and rinse under a slow flowing cold tap. This will get rid of any vinegar flavour with the unwanted whey.
8.Sprinkle the curds with salt to taste, I tend to use 1 level teaspoon. Cut into the curds to mix in the salt. Don’t be tempted to stir as this will alter the texture of the cheese and make it more difficult to get rid of the whey.
9.Gather up the ends of the cheesecloth and tie securely together, if the cloth is too small to tie tie a length of string round the ends firmly. Hang on a tap or hook over a bowl to collect the whey and allow to drip for about 4 hours.
10.Place back in the colander and weigh the cheese down with some weights or tin of beans .
Leave for an hour and then open up and cut the curds, salting again with about ½ -1 teaspoon.
Cut this into the curds . At this stage you can add other ingredients to flavour it, a little chopped garlic, chopped chives, smoked salmon, pineapple pieces are just a few ideas.
11.Either wrap again and press into shape in a mould or transfer the chopped curds to a lidded container and eat as cottage cheese. If it is pressed into a mould leave in the fridge for 24 hours and then wrap in greaseproof paper. This will keep for 3-4 days.

Easy Soda Bread

I love this easy loaf of bread, usually made when we have some home made soup. It is a speedy way to make bread. Make sure your mixture is good and sticky and your loaf will be crusty on the outside and light and fluffy on the inside. If you don't have buttermilk, use the equivalent amount of milk and add a dessertspoon of lemon juice or white vinegar to acidify the milk. The acidic milk works with the baking soda to do its job.It takes about 25-30 minutes to prepare and cook this loaf, so when the bread bin is empty why not try this.

Ingredients
200g strong white flour
1-11/2 teaspoons salt
2 heaped teaspoons baking powder
50g oats
200g strong wholemeal flour
300ml-350ml milk or buttermilk,

Grease a baking tray and preheat the oven to 200C/gas mark 6.

1.Sift the white flour, salt and baking powder into a mixing bowl.
2.Stir in the oats and wholemeal flour and mix well.
3.Add the milk and stir with a wooden spoon.
4.Flour your hands and bring the mixture together into a round.
5.Place on the prepared baking sheet and bake for 20 minutes or until well risen and golden brown.
6.When cooked transfer to a cooling rack and leave to cool for 10-15 minutes before eating. You can eat this bread hot or warm as it is more digestible than yeast based bread, it is also easier to slice.
This can be made with all white flour if you wish and the oats may be omitted, stick to 450g of flour though.
Add 100g of grated cheese and 1 teaspoon of mixed herbs to the dry ingredients for a savoury loaf.

Savoury Chicken and Rice Casserole

This is our evening meal tonight. A family favourite and very reasonable on the pocket. This quantity feeds five very hungry adults. I use the cheapest supermarket brand of savoury rice about 29p a pack.

1 medium onion, chopped
1 red pepper, chopped
2 courgettes or a small aubergine,chopped
2 cloves garlic
600g chopped chicken thigh meat or breast if you prefer
1 teaspoon turmeric
1 teaspoon ground cumin
4 sachets of savoury rice
750ml chicken or vegetable stock
1-2 tablespoons sunflower or rapeseed oil

Have ready a deep roasting dish and preheat the oven to 190C/gas mark 5.
1.Heat the oil in a large frying pan and fry the onions gently adding the pepper, aubergine and garlic after a few minutes.
2.Place the fried vegetables in a deep roasting pan or casserole dish and place to one side.
3.In the same pan add the chicken pieces and sprinkle with the turmeric and cumin, season with a little salt if you wish and fry until sealed all over.
4.Stir the meat into the vegetables.
5.Pour the rice evenly over the meat and vegetables.
6.Add the stock pouring it over the surface of the meat and vegetables and stir well.
7.Cover with foil and bake in for about 25-30 minutes checking the liquid levels after about 20 minutes,adding a little more water or stock as necessary.
8.When the rice is tender serve with sweetcorn and a green vegetable.
If you like it a bit spicier, add 1/2 teaspoon chilli flakes and 1 teaspoon medium curry powder.

Upside Down Jam

No Reason Not to Make Me Biscuits

These are the easiest biscuits you could imagine. They are so versatile you can add your own favourite flavours from lemon zest,dried fruit, mixed spice, cocoa, vanilla etc. They can be iced or topped with melted chocolate and they keep for 7-10 days in an airtight container. But they wont last that long!

Ingredients
Makes 15-20 biscuits depending on how big you like them

130g butter, softened
100g golden caster sugar
150g self-raising flour

Method

Grease a large baking sheet and preheat the oven to 180C/gas mark 4.

1.Place the butter in a mixing bowl and cream if still too firm.
2.Add the sugar and sift in the flour. Mix well with a wooden spoon or an electric hand whisk.
3.Use your hands to bring the mixture together, it will be quite sticky.
4.Pinch a walnut sized piece in your hands and lightly form into a ball.
5.Place on the prepared baking sheet. Leave about 2cm between each one to allow for spreading. Use a fork to press each biscuit down.
6.Bake for about 10-15 minutes.
7.Allow to cool on the tray then store in an airtight container.

Here are some ideas for varying your biscuits:
Add your ingredient choice to the mixture after putting the butter in the bowl.
.grated zest of 1 lemon
.1 tablespoon cocoa powder
.30g currants, raisins or sultanas
.30g chopped glacé cherries or dried apricots
.1/2 teaspoon vanilla extract
.30g chocolate chips and a few drops peppermint flavouring
.20g ground almonds and 1/2 teaspoon almond extract
.1 level teaspoon ground ginger or mixed spice

Welcome to Mrs Peacock Makes It!

I love to cook, it’s my second favourite thing. My first is watching people enjoy my food and as I love it so much I thought I’d share it with everyone! You’ll find hundreds of hints, tips and recipes to help you in making the very best food possible, whatever your budget. As well as meals, I’ll show you how to make your own cheeses, bacon, toffee, wine and, in fact, every good thing! If you can eat it, we’ll show you how to make it! Don’t forget to sign up to the newsletter for a tasty recipe every week and check back regularly for scrumptious things to make. I hope you enjoy it, because I certainly do!


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