Peach Cobbler

In Jamie’s words; one of the tastiest and easiest dessert recipes

Servings

6

Ready In:

50min

Good For:

Dessert

Inroduction

About this Recipe

By Elena Silcock, BBC Good Food

Who knew Peach Cobbler was so quick to make and can be rumbled up from ingredients kept in the store cupboard in under an hour?

The pudding was particularly welcome this week as we had our first decent snow in London for around 5 years. We all went sledging after school and then tucked into the peach cobbler to warm us up.

This recipe is from the BBC Good Food website, Jamie Oliver has a slightly more sophisticated one if you are making it for a dinner party. We served ours with the finest custard we could find, but I believe it is more traditional pair it with vanilla ice cream.

Enjoy, it is fun to make and lip-smackingly good!

Ingredients

  • 2 x 410g can drained sliced peaches
  • 120g golden caster sugar (+ some for sprinkling)
  • 1 tsp ground ginger
  • 150g plain flour
  • 1 tsp baking powder
  • 1/2 tsp ground cinnamon
  • 150g butter
  • 1 small egg
  • to serve custard or ice cream

Step by Step Instructions

Step 1

Heat oven to 180C/160C fan/gas 4. Grease a baking dish with a little butter, then lay the drained peach slices in the base. Sprinkle with 2 tbsp of the sugar and the ground ginger and set aside.

Step 2

Tip the flour, remaining sugar, baking powder, cinnamon and a pinch of salt into a food processor. Whizz until combined, then add the cubes of butter, pulse until the mixture resembles breadcrumbs, then add the egg and continue to blitz until it comes together to make a thick dough.

Step 3

 Spoon the dough in dollops on top of the peaches, creating a good covering, but leave some gaps for the dough to spread into. Sprinkle with a little caster sugar then bake for 40 mins, until golden. Serve with scoops of vanilla ice cream or custard 

More Recipes

Texas Buttermilk Pie

Texas Buttermilk Pie

Surprisingly delicious buttermilk pie

Servings

6

Ready In:

50min

Good For:

Dessert

Inroduction

About this Recipe

By Texas Highways Magazine 

Texas buttermilk pie doesn’t sound that exciting or look the exciting, but in my house it disappeared within the blink of an eye. Initially there was the general ‘what is that?!’ comment. The four year old tried a tiny piece, she said, ‘Go on try it, it’s like a real cake!’ The six year old then had the tiniest morsel, but before it had left his mouth he was demanding more. So there you go, boring looking puddings can go down a storm.

I think it is the nutmeg that makes this recipe so nice and they were right it is the cake version of our rice pudding. I can’t recommend it enough.

Thank you to Texas Highways magazine for the recipe. I’m off to find out why it is also known as ‘Chess Pie’

Ingredients

  • 1 cup caster sugar
  • 1/4 cup self-raising flour
  • 1/2 cup butter, melted and cooled
  • large eggs, beaten
  • 1 cup buttermilk
  • 1 tsp vanilla extract
  • a dash nutmeg
  • 1  unbaked 9-inch pastry shell

Step by Step Instructions

Step 1

Combine the sugar and flour in a medium bowl.

Step 2

Add the butter, eggs, buttermilk, vanilla and nutmeg and mix well.

Step 3

Pour into the pastry shell and bake at 220C (or 200C in a fan oven) for 15 muinutes. Reduce the oven temperature to 160C and bake until the pie is set (about 25 minutes). Cool before slicing.

More Recipes

Get in Touch.

Smoked Texan Chicken Wings

Smoked Texan Chicken Wings

Served with coleslaw

Servings

6

Ready In:

2 hours 30min

Good For:

Starter

Inroduction

About this Recipe

By Mary Berry, BBC 

As we are having unseasonably warm weather at home this week, we have gone for a BBQ meal for the Texan Grand Prix. Smoked Texan Chicken Wings appealed to us as they are so easy to make, simply put the chicken wings in a container with all of the other ingredients and bung them in the fridge for a minimum of 2 hours. (We put ours in the night before.)

To cook you can barbecue them or simply roast them in the oven for 30 minutes. They were finger lickin’ good and went down a storm with our ribs, coleslaw and southern potato wedges. Thanks Mary Berry and BBC Food for the recipe.

Ingredients

  • 1kg chicken wings
  • 1 tbsp light muscovado sugar
  • 1 tbsp tomato ketchup
  • 2 tsp sweet smoked paprika
  • 1 clove garlic, crushed
  • 1 red chilli, deseeded and finely chopped
  • 2 tbsp worcestershire sauce
  • 2 tbsp olive oil

Step by Step Instructions

Step 1

Put the chicken in a large bowl and season with salt and pepper. Put the remaining ingredients in another bowl and mix.

Step 2

Pour the marinade over the chicken and toss to coat. Cover with cling film and marinate in the fridge for at least 2 hours or overnight.

Step 3

When you are ready to cook the chicken, preheat the oven to 220C/200C Fan/Gas 7 or heat up the barbecue. If you are using a barbecue, allow the flames to flare up and die down until the coals are just glowing before you start to cook the chicken.

Step 4

If cooking in the oven, transfer the chicken and marinade into a roasting tin in a single layer. Roast or barbecue for about 30 minutes, turning once halfway through, or until cooked through and a deep golden-brown.

Step 5

Serve hot or cold with salad and coleslaw.

More Recipes

Get in Touch.

Southern Fries

Southern Fries

Traditional potato wedges with a bit of a kick

Servings

4

Ready In:

1 hour

Good For:

Chips

Inroduction

About this Recipe

Southern Fries is the latest instalment of chip recipes from around the world!

These are slightly healthier than the thin frite style chips, but watch out they have a bit of a kick to them depending on how much cayenne pepper you add. I recommend serving your Southern Fries with some sour cream or with the coleslaw from the Southern-style pork & slaw, just to help you cope with the heat.

We did one large potato each which was enough given they were a side.

Ingredients

  • 4 large potatoes
  • 2-3 tbsp olive oil
  • 2 tsp cayenne pepper

Step by Step Instructions

Step 1

Set the oven to 200C. Chop the potatoes into wedges and put them in a bowl.

Step 2

Add the cayenne and olive oil and mix together ensuring you have coated all of the potatoes.

Step 4

Serve with sour cream.

Step 4

Spoon into the lined tray and use the back of the spoon to smooth the mixture evenly out. Bake for about 25 minutes – the slice should be golden brown.

More Recipes

Get in Touch.

Southern Style Pork & Slaw

Southern Style Pork & Slaw

A super easy and tasty recipe to feed a large group of friends.

Servings

10

Ready In:

6 hours and 30min

Good For:

Mains

Inroduction

About this Recipe

By Jamie Oliver 

This Southern-style pork & slaw recipe by Jamie Oliver was recommended to me by my running friend, Sarah – check out her blog. This is one of the longest recipes of the year, but don’t let that put you off, it is all about leaving it alone in the oven. Jamie Oliver regards this as a ‘super easy’ recipe so how hard can that be!

Give it a go, it is well worth it. The quantities are huge, so this is a great recipe if you are having friends around. However don’t panic about the leftovers, as they make delicious sandwiches for lunch.

Ingredients

  • 5kg pork shoulder, neck end with bone in
  • 6 tbsp olive oil
  • 2 heaped tsp paprika, plus extra for sprinkling
  • 1/2 bunch fresh mint
  • 1-2 red chillies

Collard Greens & Apple Slaw

  • 1/2 white cabbage
  • red onion

 

  • carrots
  • 2 big handfuls collarded greens or green cabbage
  • 3 eating apples
  • 2 tbsp free range mayonnaise
  • extra virgin olive oil
  • cayenne pepper
  • 4-5 tbsp red wine vinegar

Step by Step Instructions

Step 1

Preheat the oven to full whack. Score the pork skin about 1cm deep all over with a sharp knife. Drizzle a little olive oil over the pork and season generously with sea salt, black pepper and the paprika.

Step 2

Rub the flavours all over the skin, then place your pork in a roasting tray in the middle of the oven and immediately turn the temperature down to 160ºC/320ºF/gas 3

Step 3

Cook for about 4 hours, basting occasionally with the juices from the tray, then turn the oven down to 150ºC/300ºF/gas 2 and continue to cook for another 2 hours, or until you can pull the meat apart really easily.

Step 4

Remove the crackling and put it to one side, then remove any fat from the tray. Pull all the pork apart, discarding any bones and fat as you go, and use 2 forks to break the meat into small- and medium-sized pieces. Cover with foil until needed.

Step 5

To make the coleslaw, finely slice all the veg (peeling and trimming first, if necessary) or use a food processor or box grater, then very finely slice the apples. Put them into a large bowl and season with a pinch of salt and pepper.

Step 6

Add the mayonnaise, a drizzle of extra virgin olive oil, a pinch of cayenne and the red wine vinegar. Mix everything together until you’ve got a perfect coleslaw texture. Taste and season to perfection.

Step 7

Pick the mint leaves and finely chop them on a large board. Deseed and finely chop the chilli. Drizzle the olive oil and red wine vinegar all over the chilli and mint and add a good pinch of salt. Add this to the tray of pulled pork and mix it all together.

Step 8

Serve the dressed pork in a pile on to a plate next to some crackling and a good portion of that wonderful coleslaw. Finish the whole plate off with a little salt and a hit of paprika and tuck in with a lovely cold beer.

More Recipes

Get in Touch.

American Cookies

American Cookies

Texan style American Cookies – Yee Haw!

Servings

24

Ready In:

30min

Good For:

Dessert

Inroduction

About this Recipe

What is more American than a cookie?

We are cookie monsters in our house so this was a great recipe for us and lots of fun was had decorating them. We chose to make horses (a big thank you to Becs for her cutter), stars and round cookies.

I had grand plans to to decorate them with stars and stripes but time was very short this week and I ended up buying (!!!) icing. I am very cross with myself – I have never bought icing in my life and I’ll be honest I think it was harder to work with than homemade. The colour choice was also very limited so I have learnt a lesson there.

On the plus side the cookies were quick to make and the little ones enjoyed the icing pens, the chocolate stars and the glittery stars. Nom nom……

Ingredients

  • 200g self-raising flour
  • 100g caster sugar
  • 100g butter
  • 1 tsp vanilla extract
  • 1 egg
  • Decorations of your choice

Step by Step Instructions

Step 1

Set the oven to 180C. Mix the self-raising flour and sugar together in a bowl.

Step 2

Rub in the butter to create a fine breadcrumb texture.

Step 3

Add the beaten egg and vanilla extract and mix together to create one big ball of dough.

Step 4

Roll out the dough on a floured surface and cut out the cookies.

Step 5

Place them on a greased baking sheet and cook in the oven for 10-12 minutes. Cool on a wire rack.

Step 6

Once cooled decorate and enjoy.

More Recipes

Get in Touch.

Get in Touch.