Hasselback Potatoes

hasselback potatoes

Sometimes called saddleback potatoes, this is kind of a cross between roast and baked potato. Something a little different for an ordinary midweek dinner. Plus it looks pretty.

Sorry about the rubbishness of the photo. You get the idea though.


Potatoes. However many you’d like. Big, small or medium. Medium-sized are the easiest to cut.
Olive oil

The Cooking

Heat the oven to about 210C/410F.

It’s up to you whether you peel the potatoes. I don’t, because the skin is where the goodness is, so says mums everywhere. Now cut the potato in slices, making sure you only slice about 3/4 of the way through. Handy hint: put the potato in a big spoon or ladle and the edges of the spoon will prevent the knife from slicing all the way through.

Pour over some oil and rub it all over the potatoes, trying to get some in the slices. The potato won’t fan very easily but don’t worry it will once cooked. Sprinkle over some salt. Put the potatoes into the oven and cook them for about 45 minutes. Halfway through give them a bit of a shake and a little more oil, which should now slip into the slices more easily.

That’s it! You could grate some cheese over it if you like, or sour cream, or whatever you like. I had mine with ham in parsley sauce. Very nice.


Peas with bacon

peas with bacon

A simple side dish that takes 5 minutes to make, to be served with pretty much anything you like, because bacon goes really well with peas.


Peas, frozen or fresh
Cubed/chopped bacon or pancetta, about 1/3 of the amount of peas
1/2 an onion, chopped finely
Chicken stock

The Cooking

Ok, in a non-stick pan fry the bacon to whatever consistency you like it. Just cooked or nice and crispy, up to you. Once it’s as you like it, add the chopped onion and fry until soft but not coloured (about 2 minutes), then throw in the peas, give it a stir and pour in just enough chicken stock to moisten the whole thing. Cook for a couple of minutes and you’re done! This is excellent with a nice Sunday roast.

A Magical Bread Recipe for Novices That Works Every Time

white bread

It’s so satisfying. It’s just a plain white loaf, made by hand. But it works every time and it’s ridiculously simple. If you think you can’t do bread, you can. This will work I PROMISE.

500g white strong bread flour.
7g dried yeast sachet.
1tsp salt
300ml water
3tbsp olive oil. Plus a bit extra.

The Cooking

Mix the flour, yeast and salt together in a large bowl. Pour in the water and the olive oil. Mix with wooden spoon until it’s together enough to take out of the bowl.

Kneed on a floury surface until the dough feels elastic and silky smooth the the touch, and bounces back slightly when prodded. This should take about ten minutes.

Place in a warmish area and leave to rise until doubled in size. This should take about one hour.

Knock back the dough and kneed for a minute or so. Dough will be elastic and bouncy when prodded. Mould the dough into a round-ish shape or put it in a loaf tin. Slather the surface with olive oil (this will give a soft, chewy crust).

Leave to rise for another hour or so on the tray or in the loaf tin which you are going to put it into the oven.

Pre-heat oven to 220/200 fan/gas mark 7. Bake dough for 25 – 30 minutes until a nice golden colour.

Leave to cool on a wire rack.

Ta dah! Seriously, try this recipe. Your friends will be astonished at your baking prowess.

Creamed Leeks

This is an extremely simple side dish which is a bit more interesting than the usual peas/carrots/potato combo we always seem to end up with in our house. You can even do it low-fat by using spray olive oil instead of butter and low-fat crème fraiche instead of cream. I prefer crème fraiche anyway, it’s more tangy.

Serves 3 or 4

1 leek.
3 tablespoons double cream/crème fraiche (low-fat if you like, it works just as well)
A knob of butter
Salt and pepper to taste

The Cooking

Slice the leek fairly finely (ie, not great big chunks). Someone asked me recently whether it’s okay to eat the green bits on leeks and I reckon they’re fine to eat right up into it separates into leaves. Wash the leek carefully because there’s often mud inside them.

Melt the knob of butter in a small frying pan (or a couple of sprays of olive oil if you’re being low-fat) on a medium heat. When it’s melted, chuck in the leaks and soften for about three minutes. Now add the cream/crème fraiche and let it bubble for a couple of minutes until it’s thickened a bit. Have a taste and add salt and pepper as you think it needs it. That’s it! Serve it up. Well easy!

How To Make Butter


I made butter! How brilliant is that? You can get some cream… and turn it into butter. In your house. It’s like magic!

Why would you bother making your own butter? Well, firstly because you know what goes into it – it’s great lesson on how our food happens (kids LOVE making butter). And secondly, because it’s fun to make stuff. Making butter gives me cooking joy! Butter!


Double cream. That’s it!

I gather that double cream is not widely available in the US/other foreign parts so if you are there get the cream with the highest butterfat you can. Double cream has a 48% butterfat content and the closest in the US seems to be heavy or whipping cream, which is 30-40% butterfat.

If you want to add salt, you can. However much you like. Mix it in after the buttermilk and fat have separated but before you squeeze and pat it.

The Cooking

“Cooking” is a bit of a misnomer. All you need to do is pour the cream into a container that you can seal tight = a (clean) jam jar, or bottle, or tupperware. And then shake it. For AGES.

At first it’ll slosh about, and then it’ll get thicker and seem like it’s not doing anything (but it is). Persevere – it should take anything from 10 minutes to three quarters of an hour. Shake it, shake it, shake it like a polaroid picture. Shake it above your head, shake it down by your knees, roll it along the ground, work those triceps.

Eventually, suddenly, you’ll hear a slosh. The fat and the buttermilk has separated. Hurrah! Now you need to rid the fat of all the buttermilk. Drain the liquid off (but keep it, it’s useful for making other things) and then rinse the butter throughly. Keep rinsing until the water runs completely clear, and then squeeze the butter. I just squeezed the butter in my hands, but you could use some muslin or cheesecloth, which would be less messy. More buttermilk will come out and it’s important to get it all out because if there’s any left in it can cause the butter to go rancid.

Use the back of a wooden spoon or spatula to shape and pat the butter, draining any more of the liquid that comes out in the process. Wrap it in grease-proof paper and ta-dah! Home-made butter!

Pork Won Ton

Look at my hands busying away there. Proper little chef, me. I’d been meaning to have a go at making won ton for ages but kept putting it off, thinking it would be fiddly. But it was suprisingly easy. Yes, the wrappers did tear a couple of times but that doesn’t matter really, this recipe makes loads. It is courtesy of my friend Sheo.

Makes about 40

A packet of won ton wrappers

450g minced pork
300g or so of Chinese greens – pak choi/bok choi is what I used.
100g chinese chives (although I just used ordinary chives, not having an Asian supermarket handy. You could also use spring onions (scallions)).
1 tablespoon finely chopped ginger
1 tablespoon rice wine (I didn’t have this so used red wine vinegar, which worked fine)
2 tablespoons sesame oil
1 tablespoon cornflour or superfine flour

The Cooking

Okay, finely chop the pak choi or whatever greens you’re using, sprinkle them with salt and set them aside for 30 minutes or so. This is to draw the water out of them.

Meanwhile, chop up the minced pork even more, you want it really well minced. Once the greens have sat with the salt for a bit, squeeze them really firmly over the sink to get all the water out. I was surprised how much there was.

Now mix together all the ingredients apart from the wrappers and put about a teaspoon-sized lump in the middle of a won ton wrapper. Wet the edges of the wrapper with your finger (that’s what I’m doing in the above photo) and then draw the edges together and make it into a little purse shape, twisting the top slightly thusly:

That’s it, just keep repeating this until you’ve run out of the mixture. Keep the made-up wontons covered so that they don’t dry out.

You can cook these one of two ways: you can fry and steam them or you can boil them and make wonton soup. Boiling is probably easier but I steamed and fried them to be eaten as a starter.

Heat some oil in a non-stick pan and when hot, add the wonton parcels with the twists upright. Fry them for a couple of minutes and then thow in a cupful of water and put a lid on the pan. Leave it to steam for 4-6 minutes, by which time the water will proably have been absorbed and it will be cooked. Serve straight away with some dippy sauce like soy sauce or sweet chilli sauce or whatever you fancy. Very nice.

How to sweat onions and mushrooms, etc

The process of sweating food means exactly what you think it means – making them release water. Almost all cooking methods involve releasing water from food, but when you’re given the instruction to sweat something in a recipe, it generally means that you need to keep the released water from evaporating to a certain extent.

For example, when sweating onions or mushrooms, you need to put a lid over the pan in which you are frying them in order to trap the condensation. This means the water doesn’t evaporate, they don’t dry out, and they end up cooking in their own expelled water. As long as you have them on a low heat, they can go on stewing in their own juices for quite a while, intensifying their flavour.

A good guideline as to when onions or other ingredients have been sweated properly is when they’re soft and floppy but not swimming in their own juices. If a massive amount of water is released during the cooking and doesn’t look like it’s going anywhere, just take the lid off and let it evaporate, stirring often. It’s not ideal, and if your ingredient is letting out loads of water, you may want to investigate why it’s got such a high water content.

For example, when you fry cheap bacon, you get loads of watery rubbish released from the meat because it’s bulked out with saline solution. But good bacon releases hardly any water, because it’s mostly meat and fat. It’s worth looking out for.

Roast Balsamic Tomatoes

roast tomatoes

Don’t they look lovely and juicy? They’re just ordinary supermarket tomatoes, but roasted with balsamic vinegar, garlic and thyme they’re transformed. It takes 5 minutes to put together, half an hour in the oven and they’re done.

Note: I’ve used thyme but oregano, marjoram or basil would also work well.

Serves 4 as a side dish

6 Tomatoes
Balsamic vinegar
1 large or 2 small cloves of garlic
Olive oil
Thyme – fresh if you have it, dried if not.

The Cooking

Preheat the oven to 180C/350F. Cut the tomatoes in half horizontally (around the equator) and pop them in the roasting dish, cut side up. Slice the garlic thinly and push the slices into the tomato pulp.

Splash over some balsamic vinegar and olive oil, shake the roasting tin so they’re all covered, and then sprinkle over the thyme and some salt and pepper, just enough to get a bit on each tomato half.

Put it in the oven for about 30 minutes, keeping an eye on it to make sure it’s not browning too quickly.

I served mine as a side-dish for home-made burgers and chips. Lovely.

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Cornish Pasties

cornish pasties

A classic British recipe, these pasties are fantastic for taking out and about or eating at home. We ate ours walking down the high street on the way to the dog races, how’s that for Laaahnden life? Sorry Cornwallians, the pasties were right at home with us.

Makes 7

For the pastry:
400g plain (all-pupose) flour
A pinch of salt
120g cold butter, cubed
75g cold lard or vegetable fat, cubed
3 tablespoons very cold water

For the filling:
300g chuck steak
1 onion, finely chopped
1 large potato, finely diced
1/2 a swede (rutabega), finely diced
salt and freshly ground black pepper

To glaze: 3 egg yolks

The Cooking

Okay, make sure you’re wearing an apron. Making pastry is messy. Sift the flour and salt into a large bowl and then rub in the cubes of lard and butter with your fingertips. Try to do this lightly with the tips of your fingers and persevere until the mixture resembles fine breadcrumbs. This takes about 5 or 10 minutes.

Add two tablespoons of very cold water to the mixture and mix it to a firm dough, first with a knife and then with your hands. If absolutely necessary, add more water but the pastry should not be too damp – although crumbly pastry is more difficult to handle, it produces a lighter result.

Roll the pastry into a ball, cover in it clingfilm (saran wrap) and pop it in the fridge while you get on with the filling.

cornish pasty mix

I made half my pasties with meat and half without for my vegetarian friends. If you’d like to do this, use 200g chuck steak instead of 300g and divide the vegetables unevenly to make each half have an equal amount of filling.

Heat the oven to 180C/350F/Gas mark 4

Take the pastry out of the fridge and divide it into 7 balls. Flour your chopping board and rolling pin and roll out the balls of dough to about 5mm thickness. Take about a handful of the filling and pop it in the centre of each rolled out pastry. Do this is batches if you haven’t got room. Fold the pastry over the filling and squish the edges together to seal it. Bring the edges in towards the centre and fold over, so you create a kind of rolled edge. Using your thumb and forefinger, crimp this roll by doing little pinches all along it – see the above picture for how this looks.

Place on a baking tray and brush with the egg yolks all over to glaze them. Pop them in the oven for 45-50 minutes. If they look like they’re going too brown, cover them.

Eat hot or cold. Lovely.

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Caramelised Onion Tart

onion tart

This is Achievement Food. Once made, you can say “I made this” and be proud. And then you can eat it. And it will be tasty.

I made the pastry myself. You don’t have to, you can buy ready-made, I won’t think any less of you I promise. But I urge you to have a go if you’ve got the time. I’ve learned that making pastry is a lot less frightening and difficult that I thought it would be and it’s a skill worth having, if only because hardly anyone bothers any more. Its a good string to a cook’s bow.

This onion tart is sweet and savoury, the sweetness of the very slowly cooked onion, the savouryness of the cheese and the egg. Lovely.

This is for a 71/2 inch flan/quich/tart dish

For the shortcrust pastry

170g plain flour
a pinch of salt
30g lard (LARD!), cubed
55g butter, cubed
Very cold water to mix
1 egg yolk

For the onion filling

2 small onions or 1 1/2 large ones
30g Cheddar cheese, grated
2 eggs
5 tablespoons milk
5 tablespoons single cream
Salt and Pepper
A knob of butter

The Cooking

Peel the onions and cut in half lengthways. Slice the halves thinly and break up into individual crescents. Melt the knob of butter in a non-stick frying (or sauce) pan and pop the onions in. Make sure it’s on the very lowest heat and then simply leave it alone.

The important thing when caramelising onions is for them to be on a low heat for a very long time. There’s no getting around this – it’s going to take a while. Ideally about an hour and a half. Give it a stir every 20 minutes or so, and what you want is for the onions to become soft and sticky and very lightly brown. If they start to burn, turn the heat down and put a lid on it so that they will stew in their own juices rather than fry.

While the onions are cooking, you can get on with the pastry. Make sure you’re wearing an apron. Sift the flour and salt into a large bowl and then rub in the cubes of lard and butter wth your fingertips. Try to do this lightly and persevere until the mixture resembles fine breadcrumbs. This takes about 5 or 10 minutes.

Add two tablespoons of water to the mixture. As the recipe I work from specifies “very cold”, I use ice-cubes. This may be a bit extreme but it works, so I’m not complaining.

Mix to a firm dough, first with a knife and then with your hands. If absolutely necessary, add more water but the pastry should not be too damp – although crumbly pastry is more difficult to handle, it produces a lighter result. I use 2 ice cubes and don’t need any more.

Once it’s all come together, smoosh it into a ball, pop it in a plastic bag and put it in the fridge for half an hour. This chilling will make it easier to roll out later. Go and make yourself a cup of tea and check on the onions.

Now comes the tricky bit – rolling the out. With a floured rolling pin, roll the pastry out on a floured surface into a circle big enough to line the quiche dish. Now, shortcrust pastry is tricky and I sometimes have to do several attempts before I successfully manage to line the dish – the pastry tears easily. The best way is to roll it out and then roll it round the rolling pin and use that to lift it over the dish, and then roll it back out onto the dish. Be gentle and coaxing with the pastry, and if you get little tears don’t worry about it and just patch it up with the excess pastry, no one will know.

Pre-heat the oven to 200C/400F.

Make sure the pastry is well fitted into the dish, pushing it into the corners. Line the pastry case with some foil or baking parchment and fill it with dried lentils, beans, rice, or even pebbles or coins – this is to prevent the pastry bubbling up during cooking. When the pastry is half-cooked (about 15 minutes), remove the “blind beans” and foil/paper. Brush the pastry with the egg yolk and return to the oven for 5 minutes until it’s turned a nice golden colour. Remove from the oven and set aside. It should look something like this:

pastry case

Turn the oven down to 150F/300C.

By now the onions should be nice and sticky and should even smell a little sweet. Mix together the milk, cream, eggs, cheese and onions and season with salt and pepper. The mixture will be all gloopy. Pour it into the pastry case. It should look something like this:

uncooked quiche

Pop it back in the oven at the lower temperature for 40 minutes. When done, the top of the tart will be slightly golden. Take it out of the oven and let it cool a little and set. You can either eat hot or cold.

I had mine hot with some sauteed potatoes and peas. Lovely

onion quiche

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