Bonfire Pumpkin Pilaf With Almonds

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The wonderfully fragant smell of onions and spices cooking at the beginning of this recipe will entice Bonfire Night revellers into the kitchen. It’s a good basic recipe using quick or easy-cook basmati rice. For meat eaters I often add cooked chicken and chorizo and for vegetarians crumbled feta, grilled halloumi cheese or extra roasted vegetables.

Serves 6

Ingredients

  • 2 tbsp olive oil
  • 2 tbsp butter
  • 1 onion, chopped
  • 3 cloves garlic, peeled and sliced
  • 1 tbsp cumin seeds
  • 1 tbsp fennel seeds
  • 1 tsp black onion seeds
  • 400g quick or easy-cook basmati rice
  • 400g diced pumpkin
  • 800ml hot vegetable stock
  • salt and freshly ground black pepper
  • 125g thick Greek yogurt
  • 100g radishes, sliced
  • 100g roasted almonds, crushed
  • small bunch fresh mint and coriander, coarsely chopped
  • 1 chilli, seeded and finely sliced

Method

  1. Heat the oil and butter in a large, heavy-based pan (with tight-fitting lid). Add the onion, garlic, cumin, fennel and black onion seeds and cook for 3 minutes.
  2. Add the rice and cook for 2 minutes. Add the pumpkin and stock. Bring to the boil, reduce the heat to a simmer, add salt and pepper to taste, cover and cook, without stirring, for 10 minutes, or until all the stock has been absorbed. (if you’re using regular rice then this may take up to 20-25 minutes cooking time). At this point add any meat or vegetarian extras, remove from the heat, re-cover and leave to stand for 5 minutes to finish cooking.
  3. Remove the lid and give the pilaf a gentle stir. Top with the yogurt, scatter with the radishes and almonds then sprinkle with the mint, coriander and chilli to serve.

Tip

Younger members of the family may not appreciate the fiery taste or heat of the chillies added at the end of this recipe. Serve them first, then add the chillies for more mature tastes to keep everyone happy.

Mini Sausage Wraps With Crispy Onions

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Wraps, filled with sticky sausages and onions, make great party fare. Children will love these as they are sweet and easy to eat. For a more adult party try other speciality and spicy sausages and perhaps add some tongue[1]tingling mustard or chilli relish to the wraps.

Makes: 6

Ingredients

  • 12 pork chipolata sausages
  • 2 red onions, cut into wedges
  • 1 tbsp sunflower or vegetable oil
  • 2 tbsp tomato ketchup
  • 1 tbsp clear honey
  • 1 tbsp dark brown muscovado sugar
  • 1 tbsp ordinary dark or Indonesian sweet soy sauce
  • 6 plain or seeded tortilla wraps

Method

  1. Preheat the oven if necessary to 220°C/ ESSE Dial Guide HOT. (Aim for the dial reading to be at the top end of HOT).
  2. Line a roasting tin or baking tray with baking parchment or easy glide. Place the sausages and onion wedges on top.
  3. In a small bowl, mix the oil with the tomato ketchup, honey, sugar and soy sauce. Drizzle over the sausages and onion wedges and toss to coat well. Bake for 20-25 minutes, until the sausages are thoroughly cooked and have browned without burning, and the onion wedges are starting to crisp.
  4. To serve, place 2 of the sausages and some onion wedges on each wrap and fold up to enclose. Allow to cool a little then serve with napkins.

Tip

Vegetarians can still be catered for with this recipe, simply replace the traditional meat sausages with Quorn sausages or Quorn fajita style strips (cooked according to the pack instructions).

Penne With Roast Shallots and Pumpkin Seeds

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This is a delicious vegetarian pasta dish with contrasting flavours and textures from the soft shallots and pumpkin, to the al dente pasta (with a bite) to the crunchy pumpkin seeds.

Serves 4

Ingredients

  • 1 small pumpkin
  • 2 tbsp olive oil
  • Salt and freshly ground black pepper
  • 20 small shallots, peeled
  • 300g dried or fresh penne pasta
  • 1 chilli, seeded and finely sliced
  • 15g butter
  • 6 tbsp water
  • 1 sprig rosemary, chopped
  • Grated Parmesan cheese, to serve

Method

  1. Preheat the oven if necessary to 180°C/ESSE Dial Guide MODERATE. (Aim for the dial reading to be at the top end of MODERATE or the very low end of HOT).
  2. Peel and cut the pumpkin into bite-sized pieces, reserving the pumpkin seeds. Place the pumpkin in a pan with the olive oil and salt and pepper to taste. Sauté for about 5 minutes until coloured on the outside. Add the shallots and cook for a further 5-10 minutes. Remove from the pan and set aside.
  3. Meanwhile, cook the pasta in boiling, salted water according to the packet instructions. Drain, rinse and keep warm. Toast the pumpkin seeds in the oven for 5 minutes.
  4. Return a quarter of the pumpkin and shallot mixture to the pan with the chilli, butter, water and rosemary. Heat through to make a bubbly sauce. Add the remaining pumpkin mixture then finally fold in the cooked pasta.
  5. Serve on warmed plates dusted with a little Parmesan cheese and scattered with the pumpkin seeds.

Variation

Those who miss meat might welcome the addition of come cooked and sliced spicy sausage at the end of cooking.

Five Spiced Pork with Roots

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Bring a touch of the Orient to a Sunday lunchtime in Autumn with this wonderfully spicy and slightly sweet flavoured roast. Pork offers great value for money and when served with root vegetables in season has a great taste. Vary the roots if liked to include parsnips, beetroot, salsify, celeriac and swede.

Serves: 6

Ingredients

  • 2tsp Chinese 5 spice powder
  • 3tbsp olive oil
  • 15g fine sea salt
  • 1.3kg pork loin roast, rind scored
  • 2tsp grated root ginger
  • 1 tbsp toasted sesame oil
  • ½ tsp chilli flakes (optional)
  • 3 large floury potatoes, peeled and cut into chunks
  • 6 carrots, scrubbed and trimmed
  • 6 small turnips, scrubbed and trimmed
  • 2 sticks celery, each cut into 3 pieces
  • fresh herbs, to garnish (optional)

Method

  1. Preheat the oven if necessary to 200°C/.ESSE Dial Guide HOT. (Aim for the dial reading to be in the middle of HOT).
  2. Rub the Chinese 5 spice powder, 1 tbsp of the oil and the salt over the pork, making sure it gets into the cuts in the rind. Place on a rack over a roasting tin and cook for 1 hour.
  3. Mix together the remaining oil with the ginger, sesame oil and chilli if used in a second roasting tin. Add the potatoes, carrots, turnips and celery, tossing well.
  4. Pour the fat and juices from the pork over the vegetables and return both to the oven (place the vegetables above the pork). Roast for a further 1 hour, turning the vegetables once, until both are tender and cooked.
  5. Allow the pork to rest in warm place, wrapped in foil, before slicing to serve with the roasted vegetables. Garnish with a few fresh herbs if liked.

Variation

Summer 5 Spiced Pork:

Prepare as above but use a selection of Summer vegetables like sliced courgettes, quartered peppers, wedges of red onion, cubes of aubergine and whole cloves of garlic instead of the roots. Roast for the final 40 minutes of the cooking time.

Wild Alaska Salmon Korma Bake

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This is a wonderful, lightly-spiced, curried, family main meal dish. It is equally good made with either cooked fresh salmon or canned salmon (so makes a good store cupboard standby). Make it in a large roasting tin for a one-pot meal or, to make this meal easier to serve, cook in individual baking dishes.

Serves: 4

Ingredients

  • 400g cooked fresh wild Alaska salmon or 2 x 213g cans red or pink wild Alaska salmon
  • 500g butternut squash, peeled and cut into chunks
  • 2 tbsp olive oil
  • ½ tsp cumin seeds
  • salt and freshly ground black pepper
  • 1 small cauliflower, broken into florets
  • 150g fine green beans, trimmed and halved
  • 300g low-fat natural yogurt
  • 2 tbsp Korma curry paste
  • 2 tbsp mango chutney
  • 2 tbsp chopped fresh coriander
  • 4 poppadoms, lightly crushed

Method

  1. Preheat the oven if necessary to 170˚C/ ESSE Dial Guide MODERATE. (Aim for the dial reading to be in the middle of MODERATE).
  2. Skin the cooked fresh salmon and break into chunks or drain the canned salmon (discarding the liquid, skin and bones) and flake into large pieces.
  3. Put the butternut squash in a large roasting tin, add the oil, cumin seeds and salt and pepper to taste, tossing to coat. Roast for 25-30 minutes until tender, turning once.
  4. Meanwhile, cook the cauliflower in lightly salted boiling water for 3-4 minutes. Add the green beans and cook for a further 3-4 minutes. Drain well and add to the cooked squash with the chunks of salmon.
  5. Mix the yogurt with the curry paste, mango chutney and coriander. Spoon over the vegetables and salmon, then sprinkle with the poppadoms. Bake for 10-15 minutes until piping hot. Serve at once

Tip

Vary the hotness of this curried dish according to your preferred taste. This recipe uses mild strength Korma paste but experiment with medium Madras, Tikka Masala or Passanda strengths or spicy and hot Jalfrezi and Vindaloo.

Pink Lady French Crepes

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This recipe is loosely based on the classic French crepe suzette but uses sweet apples as well as orange and lemon. It would be lovely served with a scoop of vanilla ice cream.

Serves 4

Ingredients

Crepes:

  • 125g plain flour
  • 1 vanilla pod, split in half
  • 2 large eggs
  • 200ml milk
  • 15g butter, melted plus extra for cooking

Topping:

  • 150ml fresh orange juice
  • grated zest of 1 orange and 1 lemon
  • 3 tbsp caster sugar
  • 3 cardamom pods, crushed
  • 30g butter, melted
  • 2 Pink Lady apples, cored, thickly sliced and slices halved

Method

  1. To make the crepes, put the flour and vanilla seeds in a bowl and add the eggs. Gradually whisk in the milk and butter to make smooth batter.
  2. Heat a large frying pan and brush with a little extra melted butter. Pour in  a ladleful of the batter, swirl the pan to make a large thin pancake and cook for 1-2 minutes, turning halfway through until golden and cooked. Fold into quarters, transfer to a warm plate and keep warm. Repeat with the remaining batter to make 4 large crepes in total.
  3. To make the topping, put the orange juice, orange and lemon zest, sugar and cardamom pods into the frying pan and bring to the boil. Gradually stir in the melted butter. Add the apples and crepes and gently warm through, tossing in the sauce. Serve at once.

Tip

Adults might like the addition of 2 tbsp Curacao or Grand Marnier to the topping for a special occasion.

 

Wild Alaska Pollock And Prawn Pancakes

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Why not add a twist to your normal pancake repertoire, by making these scrumptious savoury pancakes? They’re made by simply adding flakes of Pollock and prawns to a creamy cheese and herb sauce that’s perfect for filling home-made pancakes.

Serves 4

Ingredients

  • 400g smoked wild Alaska Pollock

Pancakes:

  • 100g plain flour
  • salt and freshly ground black pepper
  • 1 medium egg
  • 300ml milk
  • Vegetable oil for cooking

Sauce:

  • 300ml milk
  • 40g butter
  • 40g plain flour
  • 100g mature Cheddar cheese, grated
  • 75g cooked peeled prawns
  • 1tbsp chopped fresh parsley, dill or chives

Method

  1. Put the smoked Pollock in a frying pan and cover with water. Heat and simmer for 5-6 minutes until the fish is cooked. The flesh should be opaque and should flake easily. Drain and cool, then flake into large chunks. Set aside.
  2. To make the pancakes, put the flour, a little seasoning and egg in a bowl. Gradually whisk in the milk to make a smooth batter.
  3. Heat a medium heavy-based frying pan and add a few drops of oil. Pour in a ladleful of the batter, swirl the pan to make a thin pancake and cook for 1-2 minutes, turning halfway through until golden and cooked. Transfer to a warmed plate and repeat to make a total of 8 pancakes.
  4. To make the sauce, put the milk, butter and flour in a pan. Heat, whisking constantly, until smooth and thickened. Add the cheese and stir to melt. Add the Pollock, prawns, seasoning to taste and most of the herbs. Heat gently then use to fill the pancakes. Sprinkle with the remaining herbs to serve.

Get Ahead!

The pancakes can be made ahead and placed in a large greased baking dish. Cover with foil and chill. Reheat in the oven at 180°C/Esse Dial Guide MODERATE. (Aim for the dial reading to be at the top end of MODERATE or very low end of HOT) for about 10 minutes.

Parma Ham Pitta Pizzas

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I enjoy a meal prepared for me at home. My own children came up with this real winner a couple of years ago… a pizza made with a ready-made base but imaginative topping that can be on the table I next to no time. They used naan bread instead of pitta for theirs but both work fabulously well.

Serves 4

Ingredients

  • 8 tsp regular or sun-dried tomato puree
  • 8 mini or 4 large white or wholemeal pitta breads
  • 4 medium tomatoes, sliced
  • 2 tsp dried Italian mixed herbs
  • 100g mozzarella cheese, grated
  • freshly ground black pepper
  • 8 black or green olives
  • 8 slices Parma ham
  • basil leaves, to garnish

Method

  1. Preheat the grill to medium/hot or the oven if necessary to 190°C/Esse Dial Guide HOT. (Aim for the dial reading to be at the low end of HOT).
  2. Divide and spread the tomato puree evenly over one side of each pitta bread. Arrange on the grill rack or on a baking tray and top with the sliced tomatoes. Sprinkle with the mixed herbs, grated mozzarella and pepper to taste.
  3. Grill for 3-4 minutes or bake in the oven for 6-8 minutes until the cheese is melted and bubbling. Top with olives and Parma ham. Scatter over a few basil leaves and serve at once.

Variation

Parma Ham and Pesto Pitta Pizzas: Prepare as above but replace the tomato puree with red or green pesto and omit the dried Italian mixed herbs.

Big Breakfast Frittata With Smoky Beans

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For a treat of ‘breakfast in bed’, this recipe hits the spot every time for me. It’s a variation of a ‘Full English’ with eggs, sausage, bacon, potatoes and tomatoes in one pan with a side portion of smoky beans. It’s simple enough for any teenager to prepare and it can also be made well ahead and just reheated (by those who dislike early mornings).

Serves 4

Ingredients

  • sunflower or olive oil
  • 1 onion, cut into 6 wedges
  • 225g new potatoes, cooked and sliced
  • 2 sausages, cooked and sliced
  • 2 rashers lean back bacon, cooked and chopped
  • 5 eggs
  • salt and freshly ground black pepper
  • 2 tbsp chopped fresh parsley
  • 6 cherry tomatoes, halved (optional)
  • 400g can baked beans
  • ½-1 tsp smoked paprika

Method

  1. Smear a large non-stick frying pan (with heatproof handle) liberally with sunflower or olive oil. Heat, add the onion and cook for about 6-7 minutes or until browned.
  2. Add the potatoes, sausage and bacon. Cook for a further 7 minutes, shaking the pan occasionally.
  3. Beat the eggs with seasoning to taste and the parsley. Pour gently over the potato mixture to cover evenly. Return to a low heat and cook gently for a further 15 minutes until the eggs are just set. Add the tomatoes to the top if using.
  4. Meanwhile, preheat the grill until hot. Place the frittata under the grill and cook for 2-3 minutes until the top is lightly browned. Alternatively place in a very hot oven and cook until the top is lightly browned.
  5. At the same time, place the beans in a pan with the smoked paprika and heat until hot. Serve the frittata cut into wedges with a portion of beans on the side.

Get Ahead!

The frittata can be prepared a day ahead then chilled until required. Reheat in a moderate oven until hot, about 10-15 minutes. The smoky beans are best made fresh.

St Clement’s Roast Lamb

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This is a British classic. I’ve tweaked it a bit with the addition of orange and lemon… it rings the changes if you’ll excuse the pun! I still like to serve it with my signature-dish of flageolet beans (with the lamb juices stirred in) but fennel is a great accompaniment too.

Serves 6

Ingredients

  • 2kg leg of lamb
  • 2 oranges
  • salt and freshly ground black pepper
  • 4 tbsp chopped fresh thyme leaves
  • 2 lemons, sliced
  • 3 tbsp dry white wine or white grape juice

Method

  1. Preheat the oven if necessary to 200˚C/Esse Dial Guide HOT. (Aim for the dial reading to be in the middle of HOT).
  2. Grate the zest from the oranges then cut the orange flesh into slices. Make several deep incisions over the surface of the lamb and season. Press the thyme and orange zest over the lamb and into the slits.
  3. Place the orange and lemon slices in a large non-stick roasting tin and put the leg of lamb on the top. Open roast for about 11⁄4 hours for pink meat and about 11⁄2 hours for medium to well-done meat, basting occasionally. About 30 minutes before the end of the cooking time pour the wine or grape juice over the lamb and continue to roast.
  4. When cooked, cover with foil and leave to rest for 15 minutes before carving. Remove any excess fat from the cooking juices and use to make a gravy or jus if liked or stir into cooked seasonal vegetables or canned beans (like flageolet) as liked.

Tip

Roast potatoes or potatoes boulangère makes a fine accompaniment. Why not try roasting a mixture of white and sweet potatoes for variety?

Warm Jersey Royal Salad With Seared Mackerel

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Here is a fish dish that is perfect for Good Friday eating or great for a simple mid-week supper. Jersey Royal potatoes are simply unbeatable when available in the Spring but any other waxy potato can be used when out of season. A mixed baby leaf salad makes a fine accompaniment.

Serves 4

Ingredients

  • 450g Jersey Royal potatoes, scrubbed
  • 2 spring onions, finely chopped
  • 2 tbsp snipped chives
  • 3 tbsp mayonnaise
  • salt and freshly ground black pepper
  • olive oil
  • 4 fillets fresh mackerel
  • lemon wedges, to serve

Method

  1. Place the Jersey Royals in a pan of salted water, bring to the boil and simmer until the potatoes are cooked, about 15-25 minutes (depending upon size). Drain and cut any large potatoes into bitesized pieces.
  2. Add the spring onions, chives, mayonnaise and salt and pepper to taste and gently fold together. Keep warm while cooking the mackerel.
  3. Lightly smear a frying pan with olive oil and heat until hot. Add the mackerel fillets, skin-side down, reduce the heat to a gentle sizzle and cook until golden brown, about 4-5 minutes. Flip over, season to taste and cook for a further minute or until the fish is cooked. Remove from the heat and allow to rest for 2 minutes.
  4. To serve, place a portion of the warmed potato salad in the centre of 4 plates. Top each with a mackerel fillet. Serve at once with wedges of lemon to squeeze over the fish.

Tip

This dish needs nothing more than a simple baby leaf salad accompaniment. Consider leaves of watercress, corn salad, rocket, chard or spinach tossed in a citrusy lemon dressing.

Oxtail or Shin of Beef Stew

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Ingredients

  • Use oxtail or shin of beef – remove all surplus fat.
  • Carrots, onion, celery, turnip if liked and seasoning.
  • Plain flour, tomatoes, skinned, lemon juice, mixed spice, a pinch of grated nutmeg, cinnamon.
  • Herbs: parsley, sage, thyme, bay leaf suspended in gauze bag – tied with string.

Method

  1. In a large thick saucepan, put a little oil to heat.
  2. Mix flour and spices together and coat each piece of meat thoroughly.
  3. Fry slowly on all sides.
  4. Cover with cold water.
  5. Make up herb mixture – tie with string to handle, add a squeeze of lemon juice and simmer gently for approximately two hours in the ESSE cooker.
  6. Meanwhile prepare all the vegetables then add to the meat, bring to the boil and again simmer for another 30 minutes or until the vegetables are cooked.
  7. Season well at this stage and thicken with cornflour or any other way you choose. A mixture of beans or lentils can be added before simmering stage if liked.
  8. This stew improves by standing overnight in the fridge and eaten the next day.

Recipe by Phiilipa Vine, Bluebell Farmhouse Kitchen.

Cinnamon Buns

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Serves

6 people

Ingredients

  • 150g plain flour
  • 150g strong white bread flour
  • 25g caster sugar
  • ½ teaspoon salt
  • 20g fresh yeast
  • 140ml milk
  • 25g butter
  • 1 egg

For the filling

  • 90g butter
  • 75g dark Muscovado sugar
  • 20g plain flour
  • 2 heaped teaspoons ground cinnamon

Method

  1. Heat the ESSE to 180C/ESSE dial reading top end of MODERATE.
  2. Warm the milk and crumble in the yeast.  Stir well to dissolve the yeast.
  3. Add 1 teaspoon of the 25g of sugar.
  4. Place the 2 flours into a bowl and add the rest of the sugar and the salt.
  5. Rub the butter into the flour and warm it.
  6. Make a well in the centre and put in it the egg and the milk/yeast mixture.
  7. Mix with a table knife to a smooth dough and then place in a warm place to prove, next to the ESSE.
  8. Meanwhile, make the filling by beating the butter, sugar, flour and cinnamon together.  Set aside.
  9. When the dough has doubled in size, remove it from the bowl and knead briefly to knock it back.
  10. Roll out the dough to a rectangle roughly 30cm x 25cm.
  11. Spread the filling across the dough leaving a 4cm gap top and bottom but spreading it right to the other edges.
  12. Roll the dough into a cylinder and using a sharp knife cut it into slices about 5cm wide.
  13. Oil your tin and place in the buns leaving a little space for them to expand.  (They will join up in the proving/cooking process.)
  14. Put the buns in a warm place to prove and when doubled in size put them in the oven and bake for 20 – 25 minutes, (ESSE vent closed) until puffed up and lightly golden.
  15. Drizzle with a little white icing or honey if desired.

Recipe designed by Philippa Vine at Bluebell Farmhouse Kitchen.

Scallops with Jerusalem Artichokes and Bacon

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A lovely meal for Valentines!

Ingredients

  • 6 fresh scallops
  • 4 Jerusalem artichokes
  • 1 rasher of smoked streaky bacon
  • Oil
  • Salt and freshly ground black pepper

Method

  1. Simmer the unpeeled artichokes in salted water until just cooked on the hot plate.
  2. When cooled off, peel them then slice them in rounds, approximately the same size as the scallops. Preheat the ESSE to 220C/ESSE dial reading top end of HOT.
  3. Drizzle a little oil in a small roasting try and put in the top oven until hot then carefully add the artichokes.
  4. Put back in the oven and roast until brown on both sides. Keep warm while you cook the scallops.
  5. Using the grill fry the bacon until crisp or if you prefer fry in a pan.
  6. Sear the scallops direct on the hot plate for a minute or 2 on each side. They should be a rich golden colour. Season well.

When all three ingredients are cooked, arrange on plates as you wish and you will are surprised how all three flavours work together

Recipe designed by Philippa Vine at Bluebell Farmhouse Kitchen

Rack of Lamb with Bubble and Squeak

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A lovely recipe to share for 2 people.

Ingredients

  • 1 rack of lamb, French trimmed
  • Dijon mustard
  • Black pepper
  • A small glass of red wine

Method

Preheat the ESSE to 200C/ESSE dial reading middle of HOT. Brush the lamb all over with the mustard and season with black pepper. Roast in the oven with steam vent closed for 20 minutes or more depending on how you like your lamb cooked. Allow to rest for 10 minutes before carving into cutlets.

For the bubble and squeak

Ingredients

  • 1 large floury potatoes, peeled
  • 100g spring greens
  • 30g butter
  • Salt and freshly ground black pepper

Method

  • Put the potatoes into a saucepan, cover with salted water and bring to the boil and simmer until tender.
  • Steam the spring greens, wash and drizzle with olive oil and cook direct on the hotplate with the lid closed for a few minutes until just tender.
  • Drain the potatoes and mash them.  Leave too cool.
  • Chop up the steamed greens and add to the potatoes with lots of seasoning.  Make into round shapes.
  • Melt the butter over a medium heat and then add the potato cakes.  Press down and cook until a golden crust has formed on the underside.  Turn over and cook the other side until golden. Serve with the lamb.

Recipe designed by Philippa Vine at Bluebell Farmhouse Kitchen.

Mutton Cawl

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ESSE Recipes March – A Welsh Spring

Mutton Cawl for an ESSE hob and slow oven, serves 6 – 8

This ancient dish was probably first made with salt pork or beef, or more likely still with game. However these days mutton is the way to go and I’ve chefed the dish up a little with the addition of some fresh herbs and a drop of cider. It is an ideal slow cooking classic which is started on the stove top then left to do its own thing either on a low heat on the top or popped in a slow oven to finish. When cooking on an ESSE EL13Amp, set to slumber and use the low oven for 5 to 6 hours, for other cooker models, use the main oven, aim for the ESSE dial reading to be COOL, temperature about 120°C for around 4 hours.

Ingredients

  • 100g lard
  • 500g of diced organic mutton shoulder
  • 250g potatoes, peeled chopped chunky
  • 1 teaspoon fennel seeds
  • 2 rashers of good, smoked, streaky bacon
  • 2 leeks, washed very well and shredded
  • 1 small celeriac peeled and chopped the same size as the potato
  • 1 large carrot, peeled and chopped the same size as the potato
  • 2 fresh bay leaves
  • 1/2 pint good, dry cider
  • A pinch of ground cinnamon

To finish the stew / soup / stoup? You will need a selection of fresh, finely chopped thyme and rosemary along with some of the green from the leeks and a few nettle tops, some nice strong local cheese and fresh bread.

Method
It is so easy, it’s a no brainer this one. Simply start by sealing everything off a bit at a time in a large casserole dish in the lard, over a moderate heat. Start with the mutton and bacon then the veg, taking care not to overload the pan. You can, of course, complete this first stage in batches and pop the sealed up bits on a plate or in a dish until its all done. Reserve a little of the green of leek to use later and once everything is done, season heavily with pepper and a little salt. With everything now back in the pan, add the cider and cook for a minute or two before adding the bay. Only just cover your meat and veg with water and simmer until tender, probably 2 – 3 hours, topping up as needed with more water.

Once the meat is tender, season again, and then at the last minute stir in very finely chopped rosemary, thyme, leek green and add a pinch of cinnamon. Serve hearty portions with torn off bread and chunks of crumbly hard cheese.

I like to finish the Cawl with a few nettle tops if you can get them, it’s very seasonal and utterly delicious.

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