Sausage Rolls

Sausage rolls – what’s not to like?

Servings

4

Ready In:

1 hour 5min

Good For:

Mains

Inroduction

About this Recipe

By Jamie Oliver 

What I love about sausage rolls is that they are perfect for both winter and summer alike. In the winter serve them hot with a warming vegetable soup, in the summer pair with a refreshing salad.

These are such fun to make with the kids, from squeezing the meat out of the sausages to mixing the breadcrumbs, herb mixture together with their hands and painting the pastry with egg mixture.

Everyone agreed this was a keeper. We served them with radicchio, bacon and pear salad and the honey balsamic glazed beetroot tarts. Nom nom!

Thank you Jamie Oliver for another simple recipe. Although we served these as part of our Australian meal, I’m pretty sure I know another country that might claim Sausage rolls belongs to it, so sorry Australia you are going to have share this recipe with Great Britain.

Ingredients

  • olive oil
  • 1 red onion, peeled and finely sliced
  • 1 sprig fresh sage, leaves only
  • pork sausages
  • 1 handful breadcrumbs
  • for grating nutmeg
  • 250g all butter puff pastry
  • 1 free range eggs
  • a dash milk

Step by Step Instructions

Step 1

Preheat the oven to 180ºC/350ºF/gas 4. Heat the olive oil in a saucepan and add the onions. Cook gently for about 20 minutes until soft and golden brown. Add the sage leaves, cook for a couple of minutes more and then spread out on a plate to cool.

Step 2

With a sharp knife, slit the skins of the sausages and pop the meat out. Put it in a mixing bowl with the cooled sage and onion mix and the breadcrumbs. Add a good grating of nutmeg, then scrunch well with your clean hands to mix together.

Step 3

On a floured work surface, roll the pastry out into a big rectangle as thick as a pound coin and cut it lengthways into two long, even rectangles. Roll the mixture into sausage shapes with your hands and lay along the centre of each rectangle.

Step 4

Mix the egg and milk and brush the pastry with the mixture, then fold one side of the pastry over, wrapping the filling inside. Press down with your fingers or the edge of a spoon to seal the join.

Step 5

Cut the long rolls into the sizes you want and space them out on a baking tray. Brush with the rest of the egg wash and bake in the preheated oven for 25 minutes or until puffed, golden and cooked through. Serve with piccalilli and a cress salad.

Tip:

Lamb or beef sausages work just as well in this recipe if you don’t fancy pork.

More Recipes

Honey and Oat Slice

Honey and Oat Slice

These are delightful little squares of yumminess that keep you going and have the benefit of sneaking hazelnuts past the kids.

Servings

16

Ready In:

25min

Good For:

Snacks

Inroduction

About this Recipe

By Paul West, River Cottage Australia, SBS Website 

 These are honey and oat slices are similar to our flapjacks and go perfectly with a nice cup of tea at the end of the day. The five ingredients are simply combined and cooked for twenty five minutes. Don’t forget to slice them into squares whilst they are still warm – I didn’t and it made it a lot harder 😉

Ingredients

  • 200g unsalted butter
  • 100g soft brown sugar
  • 200g honey
  • 400g rolled oats
  • 100g chopped hazelnuts

Step by Step Instructions

Step 1

Preheat the oven to 180˚C. Line a 20 cm x 30 cm baking tin with baking paper.

Step 2

Melt the butter, sugar and honey together in a saucepan over medium heat.

Step 3

In a mixing bowl, combine the oats and nuts, then pour the honey mixture over. Use a wooden spoon to mix everything together.

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.

Step 5

Remove from the oven and cut into squares while still hot in the tray, then leave to cool completely in the tray.

More Recipes

Get in Touch.

Eton Mess

Eton Mess

Quick and stylish dessert

Servings

6

Ready In:

5min

Good For:

Dessert

Inroduction

About this Recipe

By Good To Know 

Eton Mess is another British Classic and with the continued sportsfest of Wimbledon and the World Cup – it seems appropriate.

Eton Mess is the easiest recipe you can put together for a dinner party – fact. Some thick double cream, chopped strawberries and mashed up meringues all mixed together. Hey presto – it is made! One you can let the children totally prepare themselves and they will love it.

There are a couple of alternatives, if you prefer a lower fat version use Greek yoghurt instead of the double cream or you can have a more adult version by soaking the fruit in a 75ml of cointreau/kirsch/port for 2-3 hours in the fridge first

Enjoy……we will be glued to the TV tonight….we believe!

Thanks Good To Know for the recipe.

Ingredients

  • 6 meringue nests
  • 570ml double cream or greek yoghur

 

  • 450g strawberries, washed and hulled
  • 75ml Cointreau, optional

Step by Step Instructions

Step 1

Cut the strawberries in half or into thick slices if they’re big. Place in a bowl with the port, kirsch or Cointreau if using, cover and chill for 2-3 hrs.

Step 2

Whip the cream until it forms soft peaks, then fold in the berries and juices.

Step 3

Crush the meringues and fold into the strawberry and cream mixture.

Step 4

Spoon the Eton mess into individual dishes. If you like, you can decorate with extra strawberries.

More Recipes

Get in Touch.

Cherry and Almond Tarts

Cherry and Almond Tarts

Mini Bakewell Tarts – perfect for now or freezing

Servings

12

Ready In:

55min

Good For:

Dessert

Inroduction

About this Recipe

By Sarah Cook, BBC Good Food

Cherry and Almond Tarts – a.k.a Mini Bakewells. Bakewells are one of my absolute favourite cakes and I think a true British classic.

Again I found a quick (slightly cheating recipe) that the kids could make with me. The thing that they found weird was that you need some cake to make the cake! I advise you to make a super large batch and freeze them, then you can just bake them as and when you need them.

Thank you to BBC Good Food for the recipe. Hold me back or I’ll eat them all.

Ingredients

  • 375g all butter puff pastry
  • 75g self-raising flour
  • 12 rounded tsp morello cherry jam
  • 75g plain sponge cake, or madeira cake
  • 100g butter, softened
  • 75g ground almonds
  • 75g golden caster sugar
  • large eggs
  • 1/2  tsp almond extract
  • 25g flaked almonds
  • 100g icing sugar, for decorating

Step by Step Instructions

Step 1

Very thinly roll out the pastry on a lightly floured surface. Stamp out 12 x 9cm circles with a fluted cutter, if you have one, and use to line a bun tin. Spread 1 rounded tsp of the cherry jam in the bottom of each tart.

Step 2

Whizz the cake to crumbs in a food processor, then tip into a mixing bowl and add the flour, butter, ground almonds, caster sugar, eggs and almond extract. Beat together until smooth, then divide between the tarts, spreading a little with the back of a teaspoon to cover the jam. Scatter over the flaked almonds and openfreeze for 2 hrs, then wrap well in cling film and freeze for up to 2 months.

Step 3

Heat oven to 180C/160C fan/gas 4 with a baking sheet in it. Unwrap the tarts from the freezer and loosely top with a sheet of foil. Bake on the heated baking sheet for 30-40 mins until golden, removing the foil halfway. Cool the tarts a little, then add a splash of water into the icing sugar to make a runny icing. Drizzle over the tarts and leave to set.

More Recipes

Get in Touch.

Mini Pork Pies with Piccalilli

Mini Pork Pies with Piccalilli

Fun, picnic pork pies to make with the kids.

Servings

12

Ready In:

1 hour 25min

Good For:

Mains

Inroduction

About this Recipe

By BBC Good Food 

The mini pork pies are really fun for the kids to make. They can easily cut out the pastry shapes and get stuck in mixing up the lardons, sausagemeat, breadcrumbs and herbs. Then putting them together is quite simple and lastly painting the egg on top,  just make sure that they don’t put all of the sesame seeds on one pork pie!

These mini pork pies are perfect for a picnic, we took ours out to celebrate a very special picnic and scoffed the lot. Thank you to the BBC Good Food website for the recipe.

Enjoy – hopefully there will be plenty of reasons to celebrate British food in the next couple of weeks, the British Grand Prix, Wimbledon and a certain football tournament too.

N.B. We didn’t quite have enough shortcrust pastry so we combined the left over filling with some puff pastry and made some sausage rolls to go with them. I received extra brownie points for those.

Ingredients

  • a few dots butter
  • 600g shortcrust pastry
  • for dusting plain flour
  • 85g breadcrumbs
  • 400g cumberland sausage
  • 200g smoked bacon lardons
  • 1/4 tsp ground mace
  • 1/4 tsp ground pepper
  • 1/4 tsp fresh sage
  • 1 egg, beaten
  • a pinch sesame seeds
  • to serve piccalilli

Step by Step Instructions

Step 1

Heat oven to 200C/180C fan/gas 6. Line each hole of a 12-hole muffin tin with a thin strip of baking parchment across the middle that’s long enough so the ends stick out a centimetre or two – use a dab of butter to stick in place. Roll out two thirds of the pastry on a lightly floured surface and stamp out 12 x 10cm circles (you may need to re-roll trimmings). Press a circle into each hole to line.

Step 2

Sprinkle 1 tsp of breadcrumbs into the base of each pie. Tip the rest of the crumbs into a mixing bowl. Squeeze in the sausage meat, discarding the skins, along with the bacon, mace, pepper, sage and just a little salt. Get your hands in and mash and squish everything together until the breadcrumbs have just about disappeared. Divide mixture between the holes, packing in firmly and shaping to a dome in the middle.

Step 3

Roll out the remaining pastry and stamp out 12 x 7cm circles. Brush with a little egg and add a top to each pie, egg-side down to stick, carefully pressing pastry edges together to seal. Brush with more egg (don’t throw away leftovers) and sprinkle with sesame seeds. Bake for 30 mins until golden then carefully remove the pies from the tin, using the parchment ends to help you lift them out. Sit on a parchment lined baking tray, brush all round the sides with more egg and put back in the oven for 8 mins. Cool completely then eat with piccalilli, or your favourite pickle.

More Recipes

Get in Touch.

Smoked Salmon, Asparagus, Pea Shoots and Egg Salad

Pea Shoot Asparagus And Smoked Salmon Salad

A light seasonal salad, ideal for starter or a lighter meal

Servings

2

Ready In:

20min

Good For:

Starter or Mains

Inroduction

About this Recipe

I like to call this my ‘Best of British’ salad. This weekend was a typically beautiful May weekend, where we all get excited because a) it is not raining and b) it is above 20C! Time to crack open the Rose and go into full Al Fresco dining.

This recipe includes some of our favourite seasonal ingredients – pea shoots and asparagus, with smoked salmon from Scotland and some runny boiled or poached eggs.

It is super quick to make and we served it with some toasted ciabatta bread. Feel free to change your ingredients dependent on the season.

Ingredients

  • 2 packets asparagus tips
  • 200g smoked salmon, cut into long strips
  • large eggs
  • 100g pea shoots
  • 1 ciabatta

Step by Step Instructions

Step 1

Put the eggs into a pan of cold water and bring to the boil, after they have been boiling for one and half minutes, plunge into cold water.

Step 2

Meanwhile griddle the asparagus on a fairly high heat, moving it around so that it does not burn

Step 3

Arrange the pea shoots on the plates and then peel the egg shells off.

Step 4

Put the cooked asparagus on top of the pea shoots, arrange the salmon around over the top. Then top each plate with two soft boiled eggs halved.

Step 5

Serve with the toasted ciabatta slices and a glass of Rose.

More Recipes

Get in Touch.

Chocolate twist on Simnel Cake

Chocolate twist on Simnel Cake

This didn’t last long, Happy Easter!

Servings

8

Ready In:

1 hour 40min

Good For:

Dessert

Inroduction

About this Recipe

We had a competition with the kids and the winner got to choose what sort of cake we made that week – naturally the kids won!

They demanded chocolate cake with grannie Linda’s chocolate icing – it is legendary!

As it was the week before Easter I turned it into a chocolate version of Simnel Cake with mini eggs as the disciples.

The cake recipe is very simple if you have balancing scales.  I cannot believe it but I am going to share the secret chocolate icing recipe (it’s from the 1970s!)

Enjoy and Happy Easter!

Ingredients

  • 2 free range eggs
  • equal weight to the eggs butter
  • equal weight to the eggs golden caster sugar
  • equal weight to the eggs self-raising flour
  • 2 tbsp cocoa powder
  • 1 tsp baking powder
  • 10-15ml milk
  • 50g chocolate chips

For the icing

  • 100g icing sugar
  • 25g cocoa powder
  • 40g butter
  • 2 tbsp water
  • 50g golden caster sugar
  • few drops vanilla extract

Step by Step Instructions

Step 1

If you are using balancing scales place the two eggs on one side and weigh out the sugar to balance. Place it in a bowl, then repeat with the butter and cream the two together.

Step 2

Meanwhile weight out the self-raising flour, and stir in the cocoa powder and baking powder. Crack the eggs and add them one at a time with a tablespoon of the flour mixture to the creamed sugar and butter.

Step 3

Once combined add the remaining flour mixture and enough milk to bring the mixture back to a normal cake consistency about 10-15ml. Then add the chocolate chips.

I normally do all this in the food processor and it is very quick.

Step 4

Place in a greased 16cm circular tin and cook in the oven at 160 C for about 50 minutes. Test with a skewer and if it comes out clean it is done. Set aside to cool.

Step 5

Measure butter, water and castor sugar into a saucepan. Heat gently, stirring to dissolve the sugar and bring to simmer. DO NOT BOIL

Step 6

Once cooled, sift the icing sugar and cocoa powder into a largish mixing bowl and set aside.

Step 7

Pour the hot syrup mixture into the sieved ingredients in the bowl and beat until smooth. Carry on stirring until the mixture begins to thicken and coat the back of a spoon i.e. thickened enough so it stays on the cake without running down the sides. Use a palate knife dipped into a mug of very hot water to smooth around the cake.

Step 8

Decorate with mini eggs.

More Recipes

Get in Touch.

Lamingtons

Lamingtons

Lamingtons are my daughter’s new favourite cake, she likes coconut and chocolate so this was always going to be a home run.

Servings

15

Ready In:

3 hours

Good For:

Snacks

Inroduction

About this Recipe

By Katrina Woodman Australia, Taste.com.au  Lamingtons are reputated to be named after Lord Lamington the governor of Queensland. His french chef was tasked with creating something to fed some unexpected guests so he cut up some left-over French vanilla sponge cake and dipped it in some chocolate and set them in coconut. They were a great hit and the guests asked for the recipe. They are quite good fun to make, although quite messy and there was a lot of licking of fingers. Enjoy! Thank you to Taste.com.au for the recipe.

Ingredients

  • 125g unsalted butter
  • 1 cup caster sugar
  • 1/2 tsp vanilla extract
  • free range eggs
  • 1 3/4 cups self-raising flour
  • 1/2 cup milk
  • 2 cups dessicated coconut
  • 3 1/2 cups icing sugar
  • 1/4 cup cocoa powder
  • 1 tbsp butter
  • 1/2 cup boiling water

Step by Step Instructions

Step 1

Preheat oven to 180°C/160°C fan-forced. Grease a 3cm-deep, 20cm x 30cm (base) lamington pan. Line with baking paper, leaving a 2cm overhang on all sides. Using an electric mixer, beat butter, sugar and vanilla until light and fluffy. Add eggs, 1 at a time, beating well after each addition (mixture may curdle).

Step 2

Sift half the flour over butter mixture. Stir to combine. Add half the milk. Stir to combine. Repeat with remaining flour and milk. Spoon into prepared pan. Smooth top. Bake for 30 minutes or until a skewer inserted in centre comes out clean. Stand in pan for 10 minutes. Turn out onto a wire rack. Cover with a clean tea towel. Set aside overnight.

Step 3

Make icing: Sift icing sugar and cocoa into a bowl. Add butter and boiling water. Stir until smooth.

Step 4

 Cut cake into 15 pieces. Place coconut in a dish. Using a fork, dip 1 piece of cake in icing. Shake off excess. Toss in coconut. Place on a wire rack over a baking tray. Repeat with remaining cake, icing and coconut. Stand for 2 hours or until set. Serve.

More Recipes

Potato Cakes with Smoked Salmon

Potato Cakes With Smoked Salmon

Light and refreshing brunch.

Servings

2
 

Ready In:

40 minutes (plus overnight chilling

Good For:

Snacks
 

Inroduction

About this Recipe

By Jamie Oliver 

Our family who live in Melbourne talk about going out for brunch so often that I have become jealous.

I absolutely adore Eggs Royale but this recipe is much more manageable at home (who wants to make their own hollandaise sauce) and considerably healthier. The other great thing about this is it is super easy to make. The kids got really stuck in making this and teaching them to make the perfect boiled egg is high on my list.

I actually have a different technique for the perfect soft boiled egg and it never fails me. I put the eggs in cold water and bring the pan to the boil, then I set the timer for one and half minutes and then drain.

Thank you to Jamie Oliver for the recipe and to my kids for making it for mother’s day for/with me.

Ingredients

  • 330g desiree potatoes, peeled
  • 2 spring onions
  • pinch salt and pepper
  • 1 heaped tsp plain flour
  • 1 small knob butter
  • eggs
  • 3 slices smoked salmon
  • 2 heaped tsp soured cream
  • 1 bunch chives

Step by Step Instructions

Step 1

Boil the potatoes in salted water until just cooked. Drain well and, when cool enough to handle, grate on the coarse side of a cheese grater into a mixing bowl. Add the spring onions, seasoning, flour and half the butter and mix well. Divide into 4 equal balls and pat into flat rounds. Leave covered in the fridge overnight if you can.

Step 2

Heat a non-stick frying pan over a moderate heat and add the rest of the butter. Gently fry the potato cakes, 2 at a time, for 2 to 3 minutes each side until light brown and heated through. Keep warm.

Step 3

Meanwhile, soft boil the eggs for 4 minutes – this recipe works best with runny yolks. Arrange a couple of potato cakes on each plate and top with smoked salmon. Shell the eggs and place on top. Spoon soured cream over the eggs and sprinkle over the chives. Season well.

More Recipes

Get in Touch.

Radicchio, bacon and pear salad

Radicchio, Bacon and Pear Salad

TRefreshing salad with a hint of naughtiness

Servings

4

Ready In:

25min

Good For:

Mains

Inroduction

About this Recipe

By Guy Turland, SBS 

Radicchio, bacon and pear salad is a refreshing as it is tasty, perfect for those alfresco summer meals. It’s a salad but with a hint of naughtiness added thanks to the bacon.

I have to admit that I made this recipe even easier as I bought bottled balsamic reduction. So in the end I simply crispened the bacon, and placed the other ingredients into the bowl to mix. I made an error by peeling the pear which made the salad less colourful without the green to contrast with the purple radicchio.

Enjoy and thanks to SBS for another delightful Australian recipe.

Ingredients

  • 500ml balsamic vinegar
  • 1/2 tbsp brown sugar
  • 1/2 tsp + 2 tbsp olive oil
  • 5 rashers bacon
  • radiccchio
  • 1 tbsp pomegranate seeds
  • 1 tbsp chopped waluts
  • 1  pear, finely sliced
  • 1  lemon, rind and juice

Step by Step Instructions

Step 1

In a small pot over a medium heat, cook balsamic vinegar and brown sugar until reduced, thick and rich (about 10 minutes). Cool.

Step 2

Meanwhile, heat a pan over medium heat, add ½ tsp olive oil then bacon and cook until crispy (about 5 minutes). Cool then chop roughly.

Step 3

Tear radicchio leaves into bite size chunks into a large mixing bowl then add pomegranate, toasted walnuts, sliced pear, chopped crispy bacon, the remaining olive oil, and lemon rind and juice. Mix well.

Step 4

Transfer salad to a serving bowl then finish with a drizzle of balsamic reduction

More Recipes

Get in Touch.

Boiled Fruit Moose Cake

Boiled Fruit Moose Cake

This moist boiled fruit cake copes well with being Moose shaped! Happy Canada Day!

Servings

10

Ready In:

1 hour 50min

Good For:

Dessert

Inroduction

About this Recipe

By Big Oven 

So I have a confession to make, I saw this incredible Moose cake mould in Ikea and couldn’t resist it! It seemed the most obvious thing to make for Canada, but the question was ‘what sort of cake should I bake?’

I thought I’ll try it out first with a strong and sturdy cake to see how easy it is to use the mould so I thought how about a boiled fruit cake recipe. I did a bit of digging and low and behold Canadians love boiled fruit cake too. Here is a recipe from Big Oven.

I ended up making our tried and tested family favourite from The River Cottage Handbook No.8 by Pam Corbin called Boil and Bait Fisherman’s cake and lasts for several weeks in an airtight container. The cake cooked a little too well as it was quite shallow but the moose shaped result was impressive.

Believe it or not Boil and Bait cake is the number one cake in this house!

Top tip: It pairs brilliantly with Caerphilly or some crumbly Cheshire cheese.

Ingredients

  • 125g unsalted butter
  • 125g light brown muscovado sugar
  • 1 tbsp golden syrup or honey
  • 125ml milk
  • 200g california raisins
  • 150g dried apricots, cut into 5-6 pieces each
  • 150g dried figs, cut into 6-8 pieces each
  • 2 free range eggs, lightly beaten
  • 250g self-raising flour

Step by Step Instructions

Step 1

Lightly grease an 18cm deep round and line with baking parchment. Alternatively use an ikea elk mould and grease well!

Step 2

Put the butter or oil, sugar, syrup or honey, milk and dried fruit into a pan with 125 ml of water. Stir over a gentle heat until the butter has melted and the ingredients are well combined. Simmer for about 15 minutes, until the mixture is slightly thickened and a soft caramel colour, stirring from time to time to prevent it sticking to the base. Remove from the heat and leave to cool for about 30 minutes.

Step 3

Pre-heat the oven to 170C. When the mixture is cool, stir in the beaten eggs and sift in the flour. Then, using a wooden spoon, beat together thoroughly until well combined.

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.

Step 5

Spoon the mixture into the prepared tin, levelling it out with the back of the spoon. Bake in the oven for 60-70 minutes until the top is evenly browned and a skewer inserted into the centre comes out very slightly sticky. Leave the cake in the tin until cold before turning out.

More Recipes

Get in Touch.

Get in Touch.