English Recipes.pdf

Cottage Pie
1 tbsp olive oil
500g beef mince
1 onions, finely chopped
2 carrots, chopped
2 celery sticks, chopped
1 garlic clove, finely chopped
2 tbsp plain flour
1 tbsp tomato purée
425ml beef stock
2 tbsp Worcestershire sauce
Sprinkle of herbs (Thyme)
1kg potatoes, chopped
100ml milk
25g butter
150g strong cheddar, grated
freshly grated nutmeg
1. Heat 1tbsp oil in a large saucepan and
fry the mince until just browned.
2. Add the vegetables and cook on a gentle
heat until soft, about 20 mins.
3. Add the garlic, flour and tomato purée, increase the heat and cook
for a few mins. Bring to the boil to reduce it slightly before adding
the stock, Worcestershire sauce and herbs.
4. Bring to a simmer and cook, uncovered, for 45 mins. By this time
the gravy should be thick and coating the meat. Check after about
30 mins - if a lot of liquid remains, increase the heat slightly to
reduce the gravy a little.
5. Season well with salt and pepper then and add a sprinkle of thyme.
6. Meanwhile, make the mash. In a large saucepan, cover the potatoes
in salted cold water, bring to the boil and simmer until tender.
Drain well, then allow to steam-dry for a few mins.
7. Mash well with the milk, butter, and three-quarters of the cheese,
then season with the nutmeg and some salt and pepper.
8. Spoon meat into an ovenproof dish. Pipe or spoon on the
mash to cover. Sprinkle on the remaining cheese.
9. Heat oven to 220C/200C fan/gas 7 and cook for
25-30 mins, or until the topping is golden.

2oz/50g soft butter
10 slices white bread,
cut diagonally across,
or any of the other
breads you may prefer
2oz/50g golden raisins/
sultanas
1/4 tsp grated nutmeg
1/4 tsp cinnamon
12 fl oz/350 ml milk
2 fl oz/50 ml heavy/double
cream
2 large free-range eggs
1 oz/25g sugar
1 tsp vanilla extract
1. Heat the oven 355°F/180°C/Gas 4.
2. Grease a 2 pint/1 litre pie dish with a little of the butter.
Spread each of the bread triangles with butter.
3. Cover the base of the pie dish with overlapping triangles of bread,
butter side up. Sprinkle half the golden raisins/sultanas evenly over
the bread, then lightly sprinkle with a little nutmeg and cinnamon.
Repeat this layer one more time or until the dish is filled, finishing
with the raisins on top.
4. In a saucepan gently heat the milk and cream - DO NOT BOIL.
5. In a large baking bowl beat the eggs with 3/4 sugar and the vanilla
extract until light and airy and pale in color. Pour the warm milk
over the eggs and continue beating until all the milk is added.
6. Pour the egg mixture slowly and evenly over the bread until all the
liquid is added. Gently press the surface with your hand to push the
bread into the liquid. Sprinkle the remaining sugar over the surface
then leave to one side for 30 mins.
7. Bake the pudding in a hot oven for 40 - 45 mins,
until the surface is golden brown and the pudding well
risen and the egg is set. Serve hot.

2 free-range eggs
125g/4oz plain flour
150ml/5floz milk mixed
with 150ml cold water
1 level tbsp grain mustard
salt and freshly
ground black pepper
6 fat herby pork sausages
100g/3oz thinly sliced
prosciutto, pancetta, Serrano
ham or thin streaky bacon
3tbsp dripping or lard
1. Whisk together the eggs, flour, milk, mustard and seasoning, beating
out any little lumps of flour. The consistency should be about that of
ordinary double cream, but no thinner. Rest for 15 minutes.
2. Preheat the oven to 220C/425F/Gas 7.
3. Put the dripping or lard in a roasting tin and leave
it in the oven until it is smoking.
5. Pour in the batter - it will sizzle softly in the hot fat - then arrange
the sausages in the batter.
6. Transfer the tin back into the oven and bake for 25-30 minutes until
puffed and golden. Serve with brown onion gravy.

FRUIT SCONES
350g self-raising flour , plus
more for dusting
1/4 tsp salt
1 tsp baking powder
85g butter, cut into cubes
85g sultanas
3 tbsp caster sugar
175ml milk
1 tsp vanilla extract
squeeze lemon juice
1 egg, beaten, to glaze
Jam and clotted cream
to serve
1. Heat oven to 220C/fan 200C/gas 7. Tip the flour into a large bowl
with the salt and baking powder, then mix. Add the butter, then rub
in with your fingers until the mix looks like fine crumbs.
Stir in the sugar.
2. Put the milk into a jug and heat in the microwave for about 30 secs
until warm, but not hot. Add the vanilla and lemon juice, then set
aside for a moment. Put a baking sheet in the oven.
3. Make a well in the dry mix, then add the liquid and combine it
quickly with a cutlery knife - it will seem pretty wet at first. Scatter
some flour onto the work surface and tip the dough out. Dredge
the dough and your hands with a little more flour, then fold the
dough over 2-3 times until it’s a little smoother. Pat into a round
about 4cm deep.
4. Take a 5cm cutter (smooth-edged cutters tend to cut more cleanly,
giving a better rise) and dip it into some flour. Plunge into the
dough, then repeat until you have four scones. By this point you’ll
probably need to press what’s left of the dough back into a round
to cut out another four. Brush the tops with beaten egg, then
carefully place onto the hot baking tray.
5. Bake for 10 mins until risen and golden on the top. Eat just warm
or cold on the day of baking, generously topped with jam and
clotted cream. If freezing, freeze once cool. Defrost, then put in a
low oven (about 160C/fan140C/gas 3) for a few mins to refresh.