Parkin Buns

Parkin Buns
Make these a day before you want to eat them, they get stickier.

Ingredients
130g plain flour
1 level tsp ground ginger
1/2 level tsp mixed spice
130g porridge oats or fine oatmeal if you prefer a finer texture
50g butter
50g soft brown sugar
2 tbsp golden syrup
2 tbsp black treacle
1 egg
2 tbsp milk

Method
Place 12 muffin cases in a muffin tin and preheat the oven to 170 C/ gas mark 3.
Sift the flour and spices into a mixing bowl and stir in the oats.
Place the butter, sugar, syrup and treacle in a pan over a very low heat and stir gently until the butter melts.
Remove from the heat and stir to make sure it is all combined.
 Beat the egg lightly with the milk.
Pour the butter mixture into the flour and add the egg and milk.
Beat the mixture until everything has combined well.
Fill the cases to about two thirds full.
Bake for about 20- 25 minutes. They will be firmly springy, not like a sponge that springs back however.
Allow to cool before placing in an airtight tin.

Autumn Cottage Pie

Autumn Cottage Pie
This is ideal for autumn evenings. It is delicious and economical to make. Baking your potatoes for mash gives a better flavour and I think is much easier to prepare, there is no bashing and mashing, simply season to taste in a bowl then spoon over your meat mixture. You also get the benefit of having the crispy skins to indulge in.
 I usually make this with beef but it just as tasty with lamb mince.
This recipe has just a hint of cinnamon if you use 1/4 teaspoon up the measure for a stronger flavour.

Serve 4- 5

2 tbsp vegetable oil
1 large onion, chopped finely
2 medium carrots, chopped
About 200g squash or pumpkin flesh
1/4-1/2 tsp ground cinnamon
450g  minced beef
1/2 tsp dried thyme
Stock or water to just cover the mixture
50g red lentils

4 large baking potatoes
Pinch salt
Knob of butter
White pepper to taste
80g Red Leicester cheese, grated

Heat the oil in a deep frying pan over a medium heat and fry the onions for a few minutes.
Stir in the carrots, squash or pumpkin and sprinkle over the cinnamon. Stir well as it cooks for another couple of minutes.
Stir in the meat and fry with the vegetables until the meat changes colour.
Add sufficient water or beef stock to just cover the mixture.
Mix in the lentils.
Bring to the boil then reduce the heat to a simmer.
Cover with a lid or some foil and simmer for 45 minutes or until the lentils are cooked and the liquor has reduced by half.
Pour the meat mixture into an oven proof dish or roasting pan that will hold a topping of potato.
Leave to cool whilst the potatoes cook. This makes it easier to cover with potato.
Prick the potatoes and place in the microwave for 5-8 minutes, this kickstarts the cooking time. Whilst they are in the microwave heat the oven to 180C/ gas mark 4.
Put the semi- cooked potatoes on a baking sheet and place in the oven for about 40-45 minutes. When the potatoes are tender, cut in half and scoop out the potato into a bowl. Season with a pinch of salt if you wish and some white pepper.
Put the skins back on the baking sheet and drizzle with a bit of olive oil and a pinch salt if you wish.
Spoon the potato on to the meat starting at the outside edge and working inwards.
Smooth the top out roughly and sprinkle with the cheese.
Place the pie and the skins in the oven.
Bake for about 30 minutes. The skins will be deliciously crispy and can be served with the pie.
Serve with a green vegetable for a hearty meal.