English Cuisine

English cuisine is shaped by the country's temperate climate, its geography, and its history. The latter includes interactions with other European countries, and the importing of ingredients and ideas from places such as North America, China, and India during the time of the British Empire and as a result of post-war immigration.
Since the Early Modern Period the food of England has historically been characterised by its simplicity of approach and a reliance on the high quality of natural produce. This, in no small part influenced by England's Puritan heritage, has resulted in a traditional cuisine which tended to veer from strong flavours, such as garlic, and an avoidance of complex sauces which were commonly associated with Catholic Continental political affiliation.

Traditional meals have ancient origins, such as bread and cheese, roasted and stewed meats, meat and game pies, boiled vegetables and broths, and freshwater and saltwater fish. The 14th century English cookbook, the Forme of Cury, contains recipes for these, and dates from the royal court of Richard II.
Other meals, such as fish and chips, which were once urban street food eaten from newspaper with salt and malt vinegar, and pies and sausages with mashed potatoes, onions, and gravy, are now matched in popularity by curries from India and Bangladesh, and stir-fries based on Chinese and Thai cooking. French cuisine and Italian cuisine are also now widely adapted. Britain was also quick to adopt the innovation of fast food from the United States, and continues to absorb culinary ideas from all over the world while at the same time rediscovering its roots in sustainable rural agriculture.

We do have a wide and varied cuisine in Britain today, no more do we suffer under the image of grey boiled meat! After years of disparagement by various countries (especially the French) Britain now has an enviable culinary reputation. In fact some of the great chefs now come from Britain, I kid you not!
However Britain's culinary expertise is not new! In the past British cooking was amongst the best in the world. Mrs Beeton is still one of the renowned writers of cookery books, her creations have now gained international popularity, years after her death.
Traditional British cuisine is substantial, yet simple and wholesome. We have long believed in four meals a day. Our fare has been influenced by the traditions and tastes from different parts of the British empire: teas from Ceylon and chutney, kedgeree, and mulligatawny soup from India.

Important Characteristics Of English Cooking

The English idea each animal, when served, to be characterized by its own proper flavour, which is on no account to be masked or disguised by others, which are adventitious. Delicate additions tending to heighten the natural flavour, or agreeably subordinated to it, shall alone be admitted. It is a principle which can be successfully followed only where these meats exist in high perfection: where meat is inferior or insipid, an opposite treatment is the better one. And I do not hesitate to claim for the intelligent English consumer, that it has long been essentially his aim to cultivate the best meat and game in the world, and to enjoy its intrinsic qualities for their own sake, unalloyed by any of those additions in the form of finely flavoured sauce, which are so valuable for improving materials which do not possess their own distinctive fine qualities and flavours; while his proximity to the seashore and numerous streams enables him to enjoy fish of all kinds absolutely fresh and in the finest condition.

Lunchbox muffin mix

Ingredients

· 225g self raising flour (or mix half wholemeal and half white flour for a healthier version).

· 1 tsp baking powder.

· 75g melted butter

· 175 ml semi skimmed milk

· 1 egg

· Approx 200g fresh fruit or vegetables chopped

· For fruit muffins also add 100g soft brown sugar.

Directions

1. Pre-heat the oven to 200º C/Gas mark 6.

2 . Place all the ingredients into a bowl and mix to get rid of most of the lumps.

3. Mix in the fruit or vegetables of your choice, split between 12 muffin cases and bake for 15 - 20 minutos until golden brown.

Butternut squash muffins with a frosty top

Ingredients

For the muffins
· 400g butternut squash, skin on, deseeded and roughly chopped
· 350g light soft brown sugar
· 4 large free-range or organic eggs
· Sea salt
· 300g plain flour, unsifted
· 2 heaped teaspoons of baking powder
· A handful of walnuts
· 1 teaspoon of ground cinnamon
· 175ml of extra virgin olive oil

For the frosted cream topping
· Zest of 1 clementine
· Zest of 1 lemon and juice of ½ a lemon
· 140ml of soured cream
· 2 heaped tablespoons of icing sugar, sifted
· 1 vanilla pod, split lengthways and seeds scraped out
Optional: lavender flowers or rose petals

Directions

1. Preheat the oven to 180°C/350°F. Line your muffin tins with paper cases.
2. Whiz the squash in a food processor until finely chopped. Add the sugar, and crack in the eggs. Add a pinch of salt, the flour, baking powder, walnuts, cinnamon and olive oil and whiz together until well beaten. You may need to pause the machine at some point to scrape the mix down the sides with a rubber spatula. Try not to overdo it with the mixing - you want to just combine everything and no more.
3. Fill the paper cases with the cake mixture. Bake in the preheated oven for 20 to 25 minutes. Check to see whether they are cooked properly by sticking a wooden skewer or a knife right into one of the cakes - if it comes out clean, they’re done. If it's a bit sticky, pop them back into the oven for a little longer. Remove from the oven and leave the cakes to cool on a wire rack.
4. As soon as the muffins are in the oven, make your runny frosted topping. Place most of the clementine zest, all the lemon zest and the lemon juice in a bowl. Add the soured cream, icing sugar and vanilla seeds and mix well. Taste and have a think about it - adjust the amount of lemon juice or icing sugar to balance the sweet and sour. Put into the fridge until your cakes have cooled down, then spoon the topping on to the cakes. Serve on a lovely plate (on a cake stand if you're feeling elegant, or on a rustic slab if you're more of a hunter-gatherer type!), with the rest of the clementine zest sprinkled over. For an interesting flavour and look, a few dried lavender flowers or rose petals are fantastics.

Vanilla bean and white chocolate pannacotta

Ingredients

· 500ml soya cream
· 1 tbsp vanilla bean paste
· 50g white vanilla chocolate, broken up
· 3 sheets leaf gelatine

Directions

1. Heat the soya cream in a pan over a medium heat. When it just begins to boil, reduce the heat and stir in the vanilla paste and chocolate. Whisk until the chocolate has melted, then remove from the heat.

2. Soak the gelatine in cold water to soften, then squeeze dry. Put 4 tablespoons of boiling water in a bowl, add the gelatine and stir to melt. Add to the soya cream mixture, mix and pour equal amounts into 4 x 150ml moulds. Chill overnight.
3. Dip the moulds in hot water and invert onto plates. Decorate with fresh berries.

Orange double chocolate cheesecakes

Ingredients

· 25g butter
· 40g orange-flavoured plain chocolate
· 125g digestive biscuits, crushed
· 150g good white chocolate
· 250g tub mascarpone
· Finely grated zest of 1 orange, plus 1 tsp orange juice
· 142ml carton double cream
· 3 tbsp good strawberry jam, warmed and sieved
· 100g summer fruits (cherries, strawberries, redcurrants, raspberries or peaches)

Directions

1. Line a 6-hole muffin tin with muffin cases. Put the butter and plain chocolate into a pan and heat gently until melted. Remove from the heat and stir in the crushed biscuits. Divide the mixture between the muffin cases and press down lightly with the back of a teaspoon to make even layers. Chill.
2. Break the white chocolate into a heatproof bowl and rest over a pan of simmering water. Remove from the heat and stir until melted. Cool slightly.
3. In a separate bowl, beat the mascarpone with the orange zest, until softened. In another bowl, whip the cream into soft peaks. Mix the white chocolate into the mascarpone, then gently fold in the cream. Spoon the mixture evenly into the muffin cases and chill for 11/2-2 hours or until just firm.
4. To serve, carefully peel the muffin cases away from the cheesecakes and transfer to a plate. Mix the orange juice into the jam. Decorate the cheesecakes with the summer fruits and drizzle with a little of the warmed jam glaze.

Chocolate fudge pots with blueberries in cassis

Ingredients

· 200g plain chocolate (up to 50% cocoa solids), broken into pieces
· 100g unsalted butter, cut into 6 pieces
· 4 medium eggs, separated
· 150g blueberries
· 150ml cassis (blackcurrant) liqueur
· 6 tbsp Greek yogurt, crème fraîche or fromage frais, to serve

Directions

1. Put the chocolate and butter into a heatproof bowl. Melt in a 900-watt microwave on medium for 30 second bursts, until melted. Stir well to combine.
2. Whisk the egg whites to soft peaks, then add the yolks to the chocolate mixture and mix together until smooth and glossy. Then gently fold in the whisked egg whites. Carefully spoon the mixture into pots and chill for at least 1 hour.
3. Put the blueberries into a pan with the cassis liqueur. Just bring to the boil to soften, then remove the fruit with a slotted spoon and put in a bowl. Boil the cassis for 2-3 minutes, until reduced and syrupy. Pour over the blueberries and cool.
4. To serve, top each chocolate fudge pot with a dollop of Greek yogurt, crème fraîche or fromage frais. Crown with blueberries and cassis syrup.

Zebra Mousse

Ingredients

For the dark chocolate mousse:
· 1x100g bar Fairtrade dark chocolate
· 100ml double cream
· 100ml whipping cream, chilled

For the white chocolate mixture:
· 1x100g Fairtrade white chocolate
· 100ml double cream
· 1½ tsp Fairtrade instant coffee powder or granules
· 100ml whipping cream, chilled

To finish:
· 1x45g bar Fairtrade dark chocolate, finely chopped or grated

Directions

1. To make the dark chocolate mousse: break up the dark chocolate and put it into a heatproof bowl and melt gently. Remove the bowl from the heat. Gently warm the double cream until it feels the same temperature as the chocolate then gently stir the two together. Leave to cool slightly.
2. Whip the whipping cream until soft peaks form then gently fold into the chocolate mixture. Divide the mixture evenly between 6 glasses and put into the fridge to chill thoroughly for 1-2 hours.
3. To make the white chocolate mixture: break up the white chocolate and melt very gently. Remove the bowl from the heat and cool slightly. Meanwhile, gently heat the double cream, add the coffee and stir until completely dissolved. Remove from the heat and cool until it feels the same temperature as the chocolate, whisk the coffee cream into the chocolate to make a smooth mixture (it will darken as you whisk). Leave to cool slightly.
4. Whip the whipping cream until soft peaks form then then fold into the coffee chocolate mixture.
5. Spoon the mixture on top of the dark chocolate mixture and return the glasses to the fridge. Chill until firm, about 3-4 hours, or cover and leave overnight.
6. Just before serving decorate the top of each mousse with the finely chopped chocolate.

White chocolate strawberry cream cake

Ingredients

For the sponge:
· 150g white Fairtrade chocolate
· 200g unsalted butter, diced
· 3 large free range eggs, at room temperature
· 150g caster sugar
· Grated zest ½ unwaxed orange
· 200g self-raising flour
For the filling:
· 500g ripe strawberries (250g for filling and 250g for topping)
· Grated zest ½ unwaxed orange
· 1 tbsp caster sugar
· 100g Fairtrade white chocolate
· 150ml double or whipping cream, whipped
· Icing sugar for dusting

Directions

1. Heat the oven to 180°C/350°F.
2. To make the sponge, break up the chocolate and melt very gently with the butter. Remove the bowl from the heat and leave to cool until needed.
3. Break the eggs into the bowl of a food mixer. Add the sugar and orange zest. Using the whisk attachment, whisk on full power for about 4 minutes or until the mixture is extremely thick and foamy. It's ready when the whisk leaves a ribbon-like trail of mixture when you lift it out of the mixture. Gently stir the chocolate mixture then whisk it briefly into the egg mixture. Turn off the power as soon as it is combined to avoid over-mixing. Add the flour and gently fold in using a large metal spoon. Divide the mixture between two pre-greased sandwich tins, and spread evenly.
4. Bake in the heated oven for 20 minutes until a light golden brown and the sponges spring back when gently pressed. Run a round-bladed knife around the inside of the tins, just to loosen the sponges, turn out onto a wire rack and leave to cool completely.
5. To make the filling, wipe the strawberries and save half of the good-looking ones for decoration. Thinly slice the rest into a bowl. Add the orange zest and juice, and the sugar and mix gently. Leave for 10 minutes for the flavours to develop. Grate the white chocolate and gently fold half into the whipped cream. Save the rest for the decoration.
6. To assemble, set one sponge on a serving plate and spoon on the strawberries and juice. Cover with the chocolate cream then top with the second sponge. Decorate with the reserved strawberries and grated chocolate and dust with icing sugar, serve.
7. The assembled cake can be stored in an airtight container in the fridge 24 hours.

Cacao Mousse Cake

Ingredients

· 180g cacao, finely grated
· 250g unsalted butter
· 5 eggs
· 200g golden caster sugar
· 1 tsp vanilla extract

Directions

1. Preheat the oven to 160°C (fan). Line a 25cm cake tin with non-stick baking paper.

2. Melt the cacao and butter by placing them in a large heatproof bowl set over a pan of simmering water.

3. Meanwhile, beat the eggs with the sugar and the vanilla extract until pale yellow and fluffy.

4. Pour the cacao mixture into the eggs and beat to combine.

5. Stand the lined tin in a roasting tray and fill the tin with the mousse mixture.

6. Pour enough boiling hot water into the roasting tray to come halfway up the side of the tin. Bake for 30 minutes or until set. Leave to cool in the tin.

Smoked haddock and cod pie

Ingredients

· 700ml full-cream milk
· 2 bay leaves
· 600g piece of undyed smoked haddock
· 600g piece of cod, skinned
· 500g large, raw, fresh peeled prawns (or 650g frozen and thawed, but only if you don't plan to freeze the pie)
· 75g butter
· 60g plain flour
· 25g pack fresh dill, fronds picked and chopped
· 4 tbsp Dijon mustard
· Finely grated zest of 2 small lemons

For the mash
· 1.5kg floury potatoes, such as Maris Piper, cut into even chunks
· 75g butter
· 200ml full-cream milk

Directions

1. Make the mash. Cook the potatoes in a saucepan of lightly salted boiling water for 15-20 minutes, until tender. Drain well, return to the pan and mash with the butter and milk until smooth. Season well and set aside.

2. Meanwhile, make the filling. Put the milk and bay leaves in a wide, deep frying pan over a medium heat. Bring just to simmering point, then add the haddock and cod (halve to fit in the pan, if necessary). Poach for 5 minutes, then transfer to a plate using a slotted spoon. When cool enough to handle, flake the haddock into chunks, discarding the skin and any bones. Cut the cod into bite-size pieces. Divide between 2 x 2-litre oven- and freezer-proof dishes, along with the prawns. Strain the infused milk into a large jug, discarding the bay leaves.
3. Preheat the oven to 200°C/fan180°C/gas 6. Melt the butter in a large saucepan over a medium heat. Stir in the flour and cook for 1 minute. Gradually stir in the infused milk and bring just to the boil, stirring constantly. Simmer for a few minutes until thickened. Remove from the heat and stir in the dill, mustard and lemon zest. Season well, divide between the dishes and gently mix.
4. Divide the mash between the pies, peaking with a fork. Set 1 pie aside to cool ready for freezing (see freezing tip). Place the other pie on a baking sheet and cook in the oven for about 35 minutes or until turning golden and bubbling hot throughout. Serve with broccoli and carrots.

Cauliflower cheese soup

Ingredients

· 50g butter
· 1 onion, chopped
· 1 garlic clove, chopped
· 2 medium cauliflowers, broken into florets
· 1 large baking potato, cut into chunks
· 900ml chicken stock, hot
· 142ml carton single cream
· 100g mature Cheddar, grated
· 125g Gruyère, grated
· Handful roughly chopped fresh flatleaf parsley, to garnish

Directions

1. Melt the butter in a large saucepan over a medium heat. Add the onion and garlic and cook, stirring, for 5 minutes, until softened. Add half the cauliflower florets and all the potato and the stock. Bring to the boil, then reduce the heat slightly and simmer for 20 minutes, until very soft. Cool slightly.
2. Meanwhile, blanch the remaining cauliflower in boiling salted water for about 6 minutes or until just tender. Drain, refresh under cold running water and drain again very well.
3. Whizz the soup, in batches, in a food processor or blender until smooth. Return to the rinsed-out saucepan. Add the cream and season to taste, then gently reheat, until hot but not boiling. Add the blanched cauliflower and heat through.
4. Preheat the grill to high. Ladle the soup into 4 flameproof bowls. Mix the cheeses together and scatter over the soup. Stand the bowls on a baking tray and grill for 2-3 minutes, until the cheese has melted and is turning golden. Scatter with the parsley to serve. Take care when handling the hot bowls.

Ginger syrup steamed pudding

Ingredients

· 175g butter, softened, plus extra for greasing
· 50g stem ginger from a jar, sliced, plus 2 tbsp of the ginger syrup
· 2 tbsp golden syrup, plus 4 tbsp
· 175g self-raising flour
· 1 tsp baking powder
· 175g golden caster sugar
· 3 large eggs, beaten
· 2 tbsp milk

Directions

1. Generously grease a 1.2-litre pudding basin and line the base with a circle of baking paper. Cut out and grease a 35cm square piece of foil.

2. Scatter the sliced ginger into the base of the pudding basin, drizzle with 2 tablespoons golden syrup and the ginger syrup. Set aside. Sift the flour and baking powder into a large bowl. Add the butter, sugar, eggs and milk and beat with an electric whisk for a few minutes, until smooth.
3. Spoon into the basin and level the top. Place the foil on a work surface and fold 2 pleats in the centre. Place, buttered-side down, on top of the pudding basin and secure with string around the rim. Before cutting the string, take it up over the top to create a loose handle, then tie securely. Trim off any excess foil.
4. Place the pudding basin on a trivet or an upturned saucer in a large saucepan and fill with enough boiling water to come two-thirds up the side of the basin. Cover, bring up to a simmer and cook for 2 hours. Check the level of the water (after at least 30 minutes, see tip), and top up with boiling water if necessary.
5. To serve, loosen the sides of the pudding with a knife and carefully turn out onto a plate. Pour over the extra syrup and serve with custard.

Spicy corned beef hash with egg

Ingredients

· 3 tbsp vegetable oil
· 900g white potatoes, diced
· 1 onion, chopped
· 340g can corned beef, chopped
· 1 red chilli, deseeded and sliced
· Handful chopped fresh curly parsley
· 4 medium eggs

Directions

1. Heat 2 tablespoons of the oil in a large frying pan over a medium heat. Add the potatoes and cook, stirring occasionally, for 15 minutes, until lightly browned. Add the chopped onion and cook for 10 minutes, until softened and the potatoes are golden.
2. Stir in the corned beef and sliced red chilli and cook for 6-8 minutes, until the hash is crispy in places. Stir in the parsley and season to taste.
3. Meanwhile, heat the remaining oil in a frying pan over a medium heat. Crack in the eggs and cook for 4-5 minutes, until the whites are set and the yolks are hot but runny.
4. To serve, divide the hash between plates and top each with a fried egg.

Lemon pudding

Ingredients

· 1/4 lb breadcrumbs

· 1/4 lb chopped suet

· 2oz flour

· 3oz castor sugar

· pinch salt

· 2oz rice flour

· 1/2 tsp baking powder

· rind and juice of 1 lemon

· 1 egg, beaten

· a little milk

Directions

1. Wipe the lemon with a damp cloth, and grate the rind off it on to the top of the sugar. Work the sugar and lemon rind together with a broad-bladed knife until they are thoroughly blended.
2. Then mix all the dry ingredients together in a basin, and make a well in the centre. Add the lemon juice and egg, and enough milk to make a softish consistency.
3. Pour the mixture into a greased mould or basin, cover with a lid or with greased paper, and steam for 2 to 3 hours.
4. Turn out when ready and serve plain or with custard or lemon sauce.

Meat and potatoe pie

Ingredients

·1 large onion

· stewing steak

· potatoes

· 2 carrots

· 5 Oxo cubes

Directions

Chop onion and brown in pan with meat add water and oxo cubes simmer for 2 hours or till meat tenderboil potatos till almost soft add to meat and oniontransfer to large pie dish and add a bit of stock to stop drying outcover with home made pastry shortcrust or puff [preferance]bake till golden brownwith left over stock thicken with cornflour serve with favourite vegies yum!

Coconut Treacle Tart

Ingredients

· 250g/9oz shortcrust pastry dough, thawed if frozen
· Plain flour, for dusting
· 50g to 75g/2oz to 3oz dessicated coconut
· 350g/12oz golden syrup
· 125g/4fl double cream
· finely grated rind of 1/2 lemon
· 2 tbsp lemon juice

Directions

1.Roll out the pastry on a lightly floured work surface and use it to line a 20cm/8-inch loose-bottomed quiche or flan tin, reserving the pastry trimmings. Prick the base of the pastry with a fork and leave to chill in the refrigerator for 30 minutes.
2.Mix the syrup, coconut, double cream, grated lemon and lemon juice together in a bowl.
3.Pour the mixture into the pastry case and decorate the tart with a lattice pattern from the pastry cuttings if you wish.
4.Bake in a preheated oven, 1900C/375oF/Gas Mark 5 for about 35-40 minutes, or until the filling is just set and looks golden brown.
5.Leave the tart to cool slightly in the tin, then serve.

Tuna pie

Ingredients

·Large tin tuna in brine

·2 hard boiled eggs

·Little flour and butterhalf pint of milk

·Ready made puff pastry

Directions

Preheat oven to about gas mark 7 (approximately 425 degrees F, 220 degrees C)
Melt butter, mix in flour and most of milk, bring to boil. stirring constantly or heat in microwave till thickened sauce is made.Add drained tuna chunks and chopped hard boiled egg.
On a large baking tray put half of pastry, rolled out quite thin {grease and flour tray to prevent sticking}, spread tuna mix over leaving about half inch all round edge, brush milk around edge and place other half of rolled out pastry on top and seal and flute edghes. brush milk or beaten egg over top and put in hot oven until top is browned and pastry is crispy {about 20 mins depending on oven} Serve with either salad or chips, this also keeps well to have cold the next day.

Strawberry Trifle

Ingredients

·1 (4 serv) instant vanilla pudding

·1 (14 oz) can Sweetened Condensed Milk

·1/2 cup milk

·1 block cream cheese

·1/2 pint whipping cream, whipped

·1 Sara Lee Pound Cake, cubed

·1 pint (fresh or frozen) strawberries

·1 small jar All Fruit or Fruit Preserves1

·(3 oz) pkg slivered almonds, toasted

Directions

Mix pudding with sweetened condensed milk on medium speed. Add milk, then add block of cream cheese and mix on high speed until well combined.
In separate bowl, whip whipping cream at high speed until cream is stiff. Then add cream by folding into pudding mixture. Place slivered almonds on a baking sheet and place in oven on 350 F to toast.
Place cubed pound cake on bottom of trifle dish or glass bowl. Layer cake, jam or preserves, strawberries, and pudding mixture (about twice) ending with the pudding mixture on top.
Top with toasted almonds and garnish with a fanned strawberry.

Hot Cross Buns

Ingredients

· 1 cup milk
· 2 Tbsp yeast
· 1/2 cup sugar
· 2 tsp. salt
· 1/3 cup butter, melted and cooled
· 1 1/2 tsp. cinnamon
· 1/2 tsp. nutmeg
· 4 eggs
· 5 cup flour
· 1 1/3 cup currants or raisins
· 1 egg white

Glaze (you can use this one or your favorite)
· 1/3 cup confectioner's sugar
· 1 1/2 tsp. finely chopped lemon zest
· 1/2 tsp. lemon extract
· 1-2 Tbsp milk

Directions

In a small saucepan, heat milk to very warm, but not hot (110°F if using a candy thermometer). Pour warm milk in a bowl and sprinkle yeast over. Mix to dissolve and let sit for 5 minutes.
Stirring constantly, add sugar, salt, butter, cinnamon, nutmeg and eggs. Gradually mix in flour, dough will be wet and sticky. Continue kneading until smooth, about 5 minutes. Cover bowl with plastic wrap and let the dough "rest" for 30-45 minutes.
Knead again until smooth and elastic, for about 3 more minutes. Add currants or raisins and knead until well mixed. At this point, dough will still be fairly wet and sticky. Shape dough in a ball, place in a buttered dish, cover with plastic wrap and let rise overnight in the refrigerator. Excess moisture will be absorbed by the morning.
Let dough sit at room temperature for about a half-hour. Line a large baking pan (or pans) with parchment paper (you could also lightly grease a baking pan, but parchment works better). Divide dough into 24 equal pieces (in half, half again, etc., etc.). Shape each portion into a ball and place on baking sheet, about 1/2 inch apart. Cover with a clean kitchen towel and let rise in a warm, draft-free place until doubled in size, about 1 1/2 hours.
In the meantime, pre-heat oven to 400° F.
When buns have risen, take a sharp or serrated knife and carefully slash buns with a cross. Brush them with egg white and place in oven. Bake for 10 minutes, then reduce heat to 350° F, then bake until golden brown, about 15 minutes more. Transfer to a wire rack. Whisk together glaze ingredients, and spoon over buns in a cross pattern. Serve warm, if possible.

Baked cod with a herb crust and tartare sauce

Ingredients

· 4 225g thick cod fillets, skinned
· Olive oil, for drizzling and greasing
· 75g fresh white breadcrumbs
· Finely grated zest of 1 lemon
· 4 tbsp chopped fresh parsley
· 1 tbsp chopped fresh chives
· 1 fat garlic clove, finely chopped
· 25g butter, melted

For the tartare sauce

· 1 egg yolk
· 1 1/2 tsp white wine vinegar
· 1 1/2 tsp English mustard
· 150ml sunflower oil
· 2 tsp each finely chopped green olives, gherkins and capers
· 2 tsp chopped fresh chives
· 2 tsp chopped fresh parsley

Directions

1. Preheat the oven to 230°C/fan210°C/gas 8. Make the tartare sauce. Put the egg yolk, vinegar, mustard and 1/4 teaspoon salt into a food processor and blend briefly. With the machine running, add the oil in a steady stream to make a thick mayonnaise. Transfer to a small bowl and stir in the other ingredients.
2. Season the cod on both sides and lay skinned-side up on a well-oiled baking tray.
3. Put the breadcrumbs, lemon zest, parsley, chives, garlic and seasoning into a bowl. Add the butter and stir well with a fork.
4. Divide the crumbs between the fillets and press on top of each piece in a thick, even layer. Drizzle over a little oil and bake for 10-12 minutes or until the crust is crisp and lightly golden and the fish is cooked through. Lift onto warm plates and serve with the sauce, some sautéed potatoes and a green leaf salad.

Apple Crumble Ice Cream

How to make this Ice Cream


http://www.wikihow.com/Make-Apple-Crumble

Ingredients

· 300ml full-cream milk
· 284ml carton double cream
· 5 large egg yolks
· 120g golden caster sugar
· 2 tsp vanilla extract
· 2 Bramley apples (about 500g in total)
· 25g unsalted butter
· 50g golden granulated sugar, to taste

For the crumble

· 75g plain flour
· 50g butter, chilled and cubed
· 50g golden caster sugar

Directions

1. Pour the milk and cream into a small pan and bring just to the boil.
2. Meanwhile, whisk the egg yolks and caster sugar together in a bowl, until pale and creamy.
3. Gradually stir the hot milk and cream mixture into the yolk mixture. Return to the pan over a low heat and cook, stirring, until it's thick enough to lightly coat the back of a wooden spoon. Stir in the vanilla extract, then set aside to cool. Chill overnight – this will speed up the freezing process.
4. The next day, core and peel the apples and cut into 1cm cubes. Melt the butter in a large, heavy-based frying pan, add the granulated sugar and cook over a medium heat until it resembles a toffee-coloured sauce. Add the chopped apples and cook for 5-7 minutes or until the fruit is tender but not falling apart. Check the sweetness: it needs to be a little tart but add more sugar if needed. Set aside to cool.
5. Preheat the oven to 190°C/fan170°C/gas 5. Make the crumble. Sift the plain flour and a pinch of salt into a bowl, add the chilled butter and rub in until it resembles crumbs. Add the sugar and work the mixture between your fingers until it starts to clump together. Spread over a large baking tray and bake in the oven for 10 minutes or until the crumble is biscuit-coloured. Set aside to cool.
6. To make the ice cream, churn the custard in an ice cream maker until nearly firm. Add the cooked apple mixture and baked crumble pieces, churn to lightly mix through, then serve straightaway.

Lemon and almond cake

How to make this cake: http://www.channel4.com/player/v2/player.jsp?showId=8528

Ingredients

· 2 lemons
· 3 medium eggs
· 200g fructose
· 55g plain flour
· 200g ground almonds
· 1 tsp baking powder

Directions

1. Put the lemon in a saucepan, cover with water and bring to the boil. Reduce the heat and simmer for 1 hour.
2. Halve the lemon, remove the pips, then purée in a blender, skin and all.
3. Preheat the oven to 170C. Oil a 20cm, round springform cake tin and line with a disc of baking parchment.
4. Beat the eggs and sugar together until pale and thick.
5. Fold in the flour, baking powder, almonds and lemon purée.
6. Pour into the tin and bake for one hour until the top is golden.
7. Do keep an eye on it for the last 15 mins as fructose sugar is slightly more likely to catch. The cake will be fairly dark though.
8. Leave to cool for 10 minutes, then turn out on to a rack and cool completely.

Sussex Pond Pudding

Sussex Pond Pudding is a traditional English pudding believed to originate from the South East county of Sussex. Made of a suet pastry which encases a whole lemon, with butter and sugar, it is boiled or steamed for several hours.

Ingredients

· 360g self raising flour
· A pinch of salt
· 120g shredded suet
· 150ml milk
· 120g butter
· 120g Demerara sugar
·1 large lemon, preferably with a thin skin

Directions

1. Sieve the flour and salt into a mixing bowl, add the suet and mix well. Add the milk to make a soft dough but not too wet.
2. Grease a 1.4 – 1.7 litre (2½ - 3 pint) pudding basin. Roll the dough into a large circle and cut out a quarter for making a lid. Place the remaining dough in the basin and join up the two cuts, wetting the edges, so that the basin is completely lined.
3. Cut the butter into small pieces and put half in the basin with half the sugar. Prick the lemon all over, using a thick skewer. Place, whole, on top of the butter and sugar in the basin and cover with the remaining sugar and butter. Roll out the remaining pastry to make a lid. Fit over the filling and press the edges together with water to seal them firmly.
4. Cover securely and steam for 3½ hours or longer for a really tender lemon.
5. To serve the pudding, turn out into a dish with a deep rim, to help it keep its shape. When you slice into it, a rich lemon sauce will gush out - the lemon being 'the frog in the pond'. Make sure to serve each piece with the suet crust and some of the tangy, luscious sauce.

Christmas Pudding Soufflés

Watch the step-by-step video: http://www.channel4.com/services/videoplayer/popup.jsp?name=fword_christmas_souffle_a

Ingredients

· 250g leftover Christmas pudding

To line the ramekins:

· 15g unsalted butter, softened to room temperature
· 50g golden caster sugar to coat the buttered ramekins

For the pastry cream:

· 200ml milk
· 3 large egg yolks
· 30g golden caster sugar
· 15g plain flour
· 15g cornflour
· Grated zest of 1 orange
· 275g pastry cream

· 6 large egg whites
· Squeeze of lemon juice
· 50g golden caster sugar
· Icing sugar, for dusting

Directions

1. Preheat the oven to 190°C/Gas 5.
2. Brush the insides of 4 x 200ml ramekins with the softened butter, in upward strokes. Sprinkle a little sugar over the butter, shaking out the excess, then chill to set.
3. To make the pastry cream, heat the milk in a small pan. In a large bowl, whisk the egg yolks and add the sugar, then whisk in the two flours together. Slowly pour the hot milk on to the yolk paste, whisking well. Return to the pan and whisk over a gentle heat for two minutes until thickened and smooth. Beat in the orange zest, and then transfer to a large bowl and leave to cool.
4. Beat the cooled pastry cream base to loosen the mixture. Crumble the Christmas pudding into it, mix together thoroughly to form the Christmas pudding base.
5. In a clean mixing bowl whisk the egg whites with a squeeze of lemon juice until they form soft peaks. Gradually whisk in the 50g sugar to form a glossy, stiff meringue.
6. Beat a third of the meringue mixture into the Christmas pudding base, then gently fold in the rest of the meringue. Spoon the soufflé mixture into each ramekin right to the top. Scrape the tops level with a knife, then run the tip of your finger around the inside edge of the ramekin (this will help the soufflé rise in a 'top hat' fashion).
7. Place on a baking sheet and cook for 12-15 minutes, until well risen and golden with a slightly wobbly centre. Remove the soufflés from the oven and dust with icing sugar. Serve immediately.

Apple pie

The English love apples; and with their equally great love of luscious puddings they created a recipe that's a true classic: traditional English apple pie.
The phrase "...as English as apple pie" tells you how popular this pudding used to be.
So much so that it became rather a cliché. For a while, you would have found it, fairly carelessly made, frozen and re-heated, on the menus of most restaurants and pubs.
But people soon grew bored with an offering of soggy pastry and tasteless filling. They craved the real thing, not the mass-produced imitation.
And the real, old-fashioned apple pie returned. Tart, lemony apples encased in crumbly pastry, hot and steaming and served with custard or cream.

Ingredients

Dough

· 2 1/2 cups all-purpose flour
· 4 teaspoons sugar
· 1/4 teaspoon fine salt
· 14 tablespoons cold butter, diced
· 1 large egg, lightly beaten with 2 tablespoons cold water
· Filling
· 2 tablespoons freshly squeezed lemon juice
· 3 pounds baking apples like Golden Delicious, Cortland, or Mutsu
· 2/3 cup sugar, plus more for sprinkling on the pie
· 1/4 cup unsalted butter
· 1/4 teaspoon ground cinnamon
· 1 large egg, lightly beaten

Directions

Make the dough by hand. In a medium bowl, whisk together the flour, sugar, and salt. Using your fingers, work the butter into the dry ingredients until it resembles yellow corn meal mixed with bean sized bits of butter. (If the flour/butter mixture gets warm, refrigerate it for 10 minutes before proceeding.) Add the egg and stir the dough together with a fork or by hand in the bowl. If the dough is dry, sprinkle up to a tablespoon more of cold water over the mixture.
Make the dough in a food processor. With the machine fitted with the metal blade, pulse the flour, sugar, and salt until combined. Add the butter and pulse until it resembles yellow corn meal mixed with bean size bits of butter, about 10 times. Add the egg and pulse 1 to 2 times; don't let the dough form into a ball in the machine. (If the dough is very dry add up to a tablespoon more of cold water.) Remove the bowl from the machine, remove the blade, and bring the dough together by hand.
Form the dough into a disk, wrap in plastic wrap and refrigerate until thoroughly chilled, at least 1 hour.
Make the filling. Put the lemon juice in a medium bowl. Peel, halve, and core the apples. Cut each half into 4 wedges. Toss the apple with the lemon juice. Add the sugar and toss to combine evenly.
In a large skillet, melt the butter over medium-high heat. Add the apples, and cook, stirring, until the sugar dissolves and the mixture begins to simmer, about 2 minutes. Cover, reduce heat to medium-low, and cook until the apples soften and release most of their juices, about 7 minutes.
Strain the apples in a colander over a medium bowl to catch all the juice. Shake the colander to get as much liquid as possible. Return the juices to the skillet, and simmer over medium heat until thickened and lightly caramelized, about 10 minutes.
In a medium bowl, toss the apples with the reduced juice and spices. Set aside to cool completely. (This filling can be made up to 2 days ahead and refrigerated or frozen for up to 6 months.)
Cut the dough in half. On a lightly floured surface, roll each half of dough into a disc about 11 to 12 inches wide. Layer the dough between pieces of parchment or wax paper on a baking sheet, and refrigerate for at least 10 minutes.
Place a rack in the lower third of the oven and preheat the oven to 375 degrees F.
Line the bottom of a 9-inch pie pan with one of the discs of dough, and trim it so it lays about 1/2 inch beyond the edge of the pan. Put the apple filling in the pan and mound it slightly in the center. Brush the top edges of the dough with the egg. Place the second disc of dough over the top. Fold the top layer of dough under the edge of the bottom layer and press the edges together to form a seal. Flute the edge as desired. Brush the surface of the dough with egg and then sprinkle with sugar. Pierce the top of the dough in several places to allow steam to escape while baking. Refrigerate for at least 15 minutes.
Bake the pie on a baking sheet until the crust is golden, about 50 minutes. Cool on a rack before serving. The pie keeps well at room temperature (covered) for 24 hours, or refrigerated for up to 4 days.
Note: You may freeze the uncooked pie, but don't brush it with egg or dust it with sugar beforehand. Place the pie in the freezer for 30 minutes, to harden it slightly, and then double wrap it with plastic wrap. Freeze for up to 6 months. When ready to bake, unwrap the pie and brush it with egg and sprinkle with sugar. Bake, from the frozen state, until golden brown, about 1 hour and 10 minutes.

Carrot Cake

Ingredients

Cake:

· 1 1/2 cups grated fresh carrots (about 2 large)
· 1 cup walnut pieces
· 1/2 cup finely chopped fresh pineapple (see Cooks Note)
· 2 1/4 cups all-purpose flour
· 2 teaspoons ground cinnamon
· 1/2 teaspoon freshly grated nutmeg
· 1/2 teaspoon ground ginger
· 1 teaspoon baking soda
· 1 teaspoon baking powder
· 1/2 teaspoon fine salt
· 4 large eggs
· 1 1/2 cups sugar
· 1 1/4 cups vegetable oil
· 2 (4-ounce) jars pureed carrot baby food

Icing:

· 2 (8-ounce) packages cream cheese (1 pound), at room temperature
· 12 tablespoons (1 1/2 sticks) unsalted butter, cubed, at room temperature
· 2 cups confectioners' sugar
· 1 1/2 tablespoons finely grated lemon zest (about 2 lemons)
· 1 teaspoon pure vanilla extract
· 1 1/2 cups fresh pineapple

Directions

1. Preheat oven to 350 degrees F. Butter 2 (8-inch) square cake pans, line them with buttered parchment paper, and dust with flour.
2. Toss the carrots, walnuts and 1/2 cup pineapple with 1/2 cup of the flour in a small bowl and set aside.
3. Whisk the remaining 1 1/2 cups flour, cinnamon, nutmeg, ginger, baking soda, baking powder and salt together in a medium bowl.
4. In another large bowl beat the eggs and sugar with an electric mixer until thick and light, about 5 minutes. While continuing to beat the eggs slowly, gradually add the oil, and then the pureed carrot.
5. Scatter the dry ingredients over the wet and then gently fold them together to make a loose batter. Gently fold the nuts, carrots, and pineapple into the batter. Pour into the prepared pans. Bake the cakes until firm to the touch and a cake tester comes out clean, about 45 minutes. Cool cakes in pans on a rack for 25 minutes. Turn cakes out of pans and cool completely on the rack.

For the icing:

1. Beat cream cheese in a large bowl, with an electric mixer until smooth and fluffy. Gradually beat in the butter until smooth. Sift the sugar over the cream cheese, and beat until smooth. Add the lemon zest and vanilla extract and beat until light and fluffy. Refrigerate to set slightly for about 20 minutes.
2. To assemble the cake, place a cake layer on a cake stand, plate, or cake board. Spread about half of the icing over top, but leave the sides bare. Sprinkle icing with about half of the pineapple. Top with a second cake layer, and repeat with remaining icing and pineapple.

Roast beef and Yorkshire pudding

The Roast Beef is an English dish. Often accompanied by Yorkshire pudding. Click here to see how to cook this dish.

Ingredients

• 1.5 kg joint of sirloin


• Salt and pepper
  

For the Yorkshire pudding batter

• 225g plain flour


• ¼ tbsp salt


• 4 eggs


• 300ml milk


• 4 tbsp oil for cooking
  

Directions

1.To make the Yorkshire puddings, sift flour and salt into a bowl. Add the eggs and half the milk and beat until smooth. Add the remaining milk and leave the batter to rest for 30 minutes to 1 hour.

2.Season the beef on all sides.

3.Seal the beef on all sides in a roasting pan with a little oil then transfer to the oven. Cook at 200ºC for 15 minutes per 450g for rare or 20 minutes per 450g for medium.

4.When the beef is cooked, take it out of the oven and leave to rest for 10-15 minutes.

5.Heat the Yorkshire pudding tin on the top shelf of the oven with a little oil in each well, until very hot.

6.Take the hot tray out of the oven and pour the batter mix so each well is three quarters full.

7.Return to the oven at 230ºC for 15-20 minutes until the puddings are golden brown and crisp.

8.Slice the beef thinly and serve with Yorkshire puddings and gravy.