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  1. Pulled meat collage

    Serves 6-8
    1 tbsp each of sea salt, black pepper, cayenne pepper and garlic powder
    2kg piece beef brisket
    Oil, for frying
    For the sauce
    1 onion, finely chopped
    2 cloves garlic, chopped
    2 tsp oil
    2 tsp paprika (smoked if you prefer)
    1 tsp cumin
    1 tsp chilli powder
    1 tsp cracked black pepper
    125ml lager
    50g tomato ketchup
    50ml cider vinegar
    2 tbsp Worcestershire sauce
    2 tbsp brown sauce
    25g soft dark brown sugar
    200ml beef stock
    To serve
    Coleslaw, pickles and rolls

    1. Preheat the oven to 160°C/gas mark 2½. To make the sauce, gently cook the onion and garlic in the oil for 5 minutes.

    2. Mix the paprika, cumin, chilli, pepper in a bowl then add to the pan with the onions and cook for a further 2 minutes.

    3. Add the rest of the sauce ingredients and bring to the boil. Reduce to a simmer and cook for 15 minutes.

    4. Rub the salt, pepper, cayenne and garlic powder into the opened out beef joint then heat some oil in a pan until hot and seal the meat on all sides.

    5. Put the meat in an ovenproof dish, pour over the warm sauce and cover the dish with greaseproof paper and foil.

    6. Place in the oven and cook for at least 4/5 hours, turning the meat over in the liquid every 30 minutes or when you remember.

    7. With a pair of forks pull the meat apart into chunks and serve with in sub rolls with coleslaw and pickles.

  2. It will be gone by the end of the month, so forage for your wild garlic now. Blitz unsalted butter with sea salt (to taste) & shredded wild garlic, roll in grease proof. Keeps for 1 month in the fridge or freeze in portions. Serve some sliced artisan breads with your softened butter on a platter: Easy impressive...a restaurant bread slate to start your meal.

    wild garlicgarlic butterspecialty-bread-02


  3. Dreaming of a beautiful, vintage wedding breakfast, but thinking about your budget? With prices starting from just £19 per guest, a (very!) full Afternoon Tea served on, and sipped from, my charming vintage china place settings, will fulfil your dreams.

    Design your own menu...

    Ham with sun-dried tomato pate, coronation chicken, smoked salmon & herb butter...just some of the sandwich fillings available.

    Quiche, mini pastries, all homemade...just some of the savouries you may choose.

    Chocolate layer, lemon drizzle, filled, sweet pastry barquettes, meringues, trifle shots...and the list goes on.

    Scones, clotted cream, jam...definitely.

    Yorkshire Tea, Lady Gray, Fruit Tisanes...sipped from vintage china cups.

    Go posh with chilled Prosecco or Champagne...

    wedding tea collage

  4. betty’s-fat-rascals-recipe-4


    150g plain flour, sieved

    150g self-raising flour, sieved

    1 teaspoon baking powder

    125g cold butter, cubed

    100g caster sugar

    Grated zest of 1 orange

    Grated zest of 1 lemon

    1 teaspoon ground cinnamon

    1/2 teaspoon freshly grated nutmeg

    150g dried mixed fruit (currants, raisins and sultanas in equal quantities)

    1 large free-range egg, lightly beaten

    4 to 5 tablespoons milk

    Glaze and Topping

    1 medium egg yolk

    1 tablespoon water

    Glacé cherries and blanched almonds, to decorate


    Step 1

    Heat the oven to 200C/400F/Gas Mark 6.

    Step 2

    Sieve both flours and the baking powder together into a large bowl. Add the butter and rub into the flour until the mixture resembles fine breadcrumbs.

    Step 3

    Add the sugar, citrus zest, spices, dried fruit and mix well. Add the beaten egg and enough milk to bring the mixture together into a soft dough. Form the mixture into 6 saucer-sized rounds, about 3/4″ or 2cm deep.

    Step 4

    Mix the egg yolk and water together to make a glaze and brush this over the fat rascals. Decorate with the cherries and almonds - see photos. Transfer to a non-stick baking tray and bake for 15-20 minutes or until golden brown.

    Step 5

    Remove from the oven and allow to cool on a wire rack.

    Step 6

    Fat rascals are best served warm from the oven but they can be frozen and reheated in a low oven. You can serve them alone or with butter.

     This recipe is taken from a lovely blog: