A very simple recipe is; 2 : 1 : 1.5 (self raising flour : suet : cold water). Mix in some herbs such as parsley, season, and cook on top of your stew/soup for 15-30 mins depending on size. If you make a 200g flour, 100g suet…
Month: November 2013
Shepherds Pie – Michel Roux Jr
Roast lamb was a real favourite at home on a Sunday not because of the actual roast but because the leftover was always made into my sister’s and my favourite, shepherd’s pie. Ingredients For the shepherd’s pie 400-500g/14oz-1lb 2oz leftover roast lamb, leftover gravy and fat…
Cobnut, pear and sticky toffee tart
Kentish cobs are cultivated hazelnuts, often larger than the wild variety, and easier to gather. Crunchy and sweet, they partner apples and pears perfectly in this autumnal, nutty, treacly tart. Equipment and preparation: for this recipe you will need a 25cm/10in fluted tart tin (3.5cm/1¼in deep).…