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Pot roasting pheasant produces a beautifully tender bird where the meat literally falls from the bone. Serve with creamy mashed potato and some buttered greens or broccoli for a deeply satisfying meal.

Serves 4-6

Ingredients

  • 50g butter
  • 2 tbsp olive oil
  • 2 oven-ready pheasants
  • 6 shallots, peeled and cut in half
  • 4 large sticks celery, each cut into 3 pieces
  • 3 cloves garlic, sliced
  • 2 tsp fennel seeds, lightly crushed
  • 500ml white wine
  • salt and freshly ground black pepper

Method

  1. Preheat the oven if necessary to 160 C/Esse Dial Guide MODERATE. (Aim for the dial reading to be at the low end or middle of MODERATE).
  2. Melt the butter with the olive oil in a large flameproof casserole that is large enough to hold both pheasants snugly. When foaming, add a pheasant and fry until crisp and golden on all sides. Transfer to a plate and cook the second pheasant in the same way. Transfer to the plate.
  3. Reduce the heat, add the shallots and cook for 10 minutes until softened. Add the celery, garlic, fennel seeds and salt and pepper to taste. Pour in the wine and return the pheasants to the dish. Bring to a simmer, then cover and cook in the oven for 1-11/2 hours, until the meat is very tender.
  4. Remove the pheasants from the dish and divide into serving pieces. Keep warm while simmering the sauce on the hob until slightly thickened. Serve with the meat.

Tip

For a glossier and slightly more thickened sauce stir in 2 tbsp conserve into the juices after reducing. Blackcurrant or Wild Blueberry conserve are ideal choices.

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This zingy spiced chicken with fruity but cooling salsa is delicious both hot and cold. I like to serve it cold as a picnic dish with a rocket leaf salad and plain or herby couscous, Toss the salad in a lemon or lime-based dressing for a memorable meal.

Serves 6

Ingredients

  • Juice of 1 lemon
  • 2 tbsp olive oil
  • 1 ½ tbsp Jerk seasoning
  • 12 chicken thigh fillets

Salsa:

  • 2 ripe mangoes, peeled and chopped
  • 200g natural yogurt
  • 1 red onion, very finely chopped
  • 10g chopped fresh coriander

Method

  1. Place the lemon juice, oil and Jerk seasoning in a large bowl, Add the chicken fillets and stir to coat. Cover and chill for at least 1 hour or ideally overnight to allow the flavours to develop.
  2. When ready to cook preheat the oven if necessary to 200°C/Esse Dial Guide HOT (Aim for the dial reading to be in the middle of HOT).
  3. Place the chicken on a rack over a roasting tin and cook in the oven for 30 minutes, until tender and cooked through. To check, pierce the chicken flesh, the juices should run clear.
  4. Meanwhile, make the salsa by mixing the mango with the yogurt, red onion and coriander.
  5. Serve the chicken hot or cold with the mango salsa.

Variation

The spicy chicken can be served with an avocado salsa instead. Simply mix the flesh of 1 ripe chopped avocado with half a small chopped red onion, 2 chopped tomatoes, the juice of half a lime and salt and pepper to taste. Serve sprinkled with chopped coriander if liked.

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This is the vegetarian equivalent of the traditional sausage roll… where the usual sausage meat has been replaced with a deeply-satisfying shallot mixture. Meat lovers could add a little very finely chopped ham or chicken to the shallot mixture.

Serves 4

Ingredients

  • 100g butter
  • 24 echalion (banana) shallots, peeled and finely sliced lengthways
  • salt and freshly ground black pepper
  • 1 bottle red wine
  • 10g chopped fresh thyme
  • 50g caster sugar
  • 320g pack pre-rolled puff pastry
  • beaten egg, to glaze

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. Melt the butter in a heavy-based pan until sizzling. Add the shallots with seasoning to taste and cook for about 10 minutes.
  3. Add the wine, thyme and sugar and continue to cook until all the liquid has evaporated. You should be left with a rich, deep, dark red shallot mixture. Allow to cool.
  4. Cut the sheet of pastry lengthways in half and, with a rolling pin, carefully roll to make each rectangle a little wider. Spoon half the filling along each in a sausage shape, leaving a small margin. Brush with egg and fold the pastry over to enclose the filling, pressing down firmly. Brush with egg and chill for 30 minutes.
  5. To cook, cut each dartois into 5cm slices and place on a non-stick baking tray or conventional one lined with easy glide. Bake for 12-15 minutes until golden. Serve warm or cold.

Get Ahead!

The shallot mixture can be made up to 2 days in advance. Chill until required.

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Who doesn’t like a sweet treat? These are a great alternative to the traditional chocolate brownie, bursting with strawberries, white chocolate and nuts. Perfect as an afternoon or morning coffee treat, they are equally delicious as a pudding.

Makes 6

Ingredients

  • 125g unsalted butter
  • 200g white chocolate
  • 100g light muscovado sugar
  • 2 eggs
  • 130g plain flour
  • pinch of salt
  • 120g Viva strawberries, chopped
  • 100g macadamia nuts, roughly chopped

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 very low end of HOT).
  2. Line a 22cm square baking tin with greaseproof paper.
  3. Place the butter in a pan, heat to melt then cook on a low heat for 5 minutes or until the white solids start to turn golden. Pour into a cold bowl, add half of the chocolate and stir until melted.
  4. In a separate bowl, whisk the eggs with the sugar until they are thick and golden. Add the flour, salt, prepared chocolate butter and fold in with a spatula until smooth.
  5. Add the strawberries, nuts and remaining chocolate and stir briefly to combine. Pour into the prepared dish or tin and bake for 30 minutes. The Blondies are cooked when they have a light golden crust but are still a little squidgy inside. Allow to cool in the dish or tin then cut into 16 pieces to serve.

Get Ahead!

The Blondies can be made ahead and will keep for 1-2 days if stored in an airtight tin – if they last that long!

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Enjoy the best of British food with ESSE range recipes with the help of River Cottage head chef, Gill Meller.

Here, Gill Meller takes us through a step-by-step demonstration recipe. Learn how to make a delicious Rhubarb Meringue Pudding using the ESSE range cooker with companion.

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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.

 

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Enjoy the best of British food with ESSE range recipes with the help of River Cottage head chef, Gill Meller.

Here, Gill Meller takes us through a step-by-step demonstration recipe, cooking scallops with jerusalem artichokes cooked using the ESSE flued Gas range cooker with Plus 2 companion.

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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.

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These dainty little cupcakes with their rose butter icing will make the perfect gift. Top each with a ready-made flower decoration or crystallised rose petal. To make your own see GET AHEAD! below. Pack into a decorative box or deliver on a special plate for maximum impact.

Serves 12

Ingredients

  • 175g unsalted butter
  • 175g caster sugar
  • 3 large eggs, separated
  • 175g self-raising flour
  • 175 g plain cooked beetroot, pureed (with a little juice reserved for the icing)
  • 1 tbsp vanilla extract

Icing:

  • 300g icing sugar
  • 150g unsalted butter
  • few drops rose flower water
  • 12 ready-made flower decorations or crystallised rose petals, to decorate

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 very low end of HOT). Line a 12-hole cupcake tray with cases.
  2. To make the cupcakes, cream the butter with the sugar until light and fluffy. Add the egg yolks, flour, pureed beetroot and vanilla and beat until smooth.
  3. In a clean bowl whisk the egg whites until fairly stiff. Take a large spoon of the egg white and beat into the flour mixture to loosen a little, then gently fold the remaining egg white through the mixture, taking care not to overbeat.
  4. Divide between the cupcake cases and bake for 20 minutes, or until the cakes are firm to the touch. Remove from the tray and leave to cool on a rack.
  5. Meanwhile, to make the icing, beat the icing sugar with the butter until fluffy. Add a few drops of rose flower water and few drops of the reserved beetroot juice to flavour and lightly colour, mixing well. Spread generously or pipe over the cooled cupcakes and decorate with a flower or petal to serve.

Make Ahead!

To make your own crystallised rose petals then prepare at least the day before they are required. They will keep in an airtight box for a few weeks. Lay out a piece of silicone-coated baking paper on a tray. Brush 12 organic rose petals with egg white and sprinkle all over with caster sugar. Allow to dry in a warm place for 8 hours before using.

 

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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.

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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.

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This cheesecake looks stunning and tastes divine, yet takes only minutes to prepare. It can be topped with almost any prepared fruit of your choice and is wonderful with a little single cream to serve. If liked some sultanas or chopped stem ginger could be added to the basic cream cheese mixture.

Serves 8

Ingredients

  • 50g butter
  • 50g clear honey
  • 150g rolled porridge oats
  • 400g cream cheese
  • 3 medium eggs, separated
  • 75g caster sugar
  • 1 tsp vanilla essence
  • 150g fresh strawberries, thinly sliced
  • mint sprigs, to garnish

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 very low end of HOT).
  2. Melt the butter and the honey in a pan then stir in the oats, mixing well. Press onto the base of a 20cm round, loose-bottomed cake tin.
  3. Whisk the cream cheese with the egg yolks, sugar and vanilla essence until smooth.
  4. Whisk the egg whites until stiff then fold into the cream cheese mixture. Pour into the cake tin.
  5. Bake in the oven for 35-40 minutes or until golden and just firm to the touch. Allow to cool before removing from the tin and transferring to a serving plate.
  6. Chill well then top with the sliced strawberries and mint to serve.

Variation

Oaty Baked Rhubarb Cheesecake: Prepare as above but top with 225g cooked rhubarb mixed with 5 tbsp warmed preserve. Rhubarb compôte is particularly good.

 

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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?

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Roasting asparagus, instead of boiling or steaming, produces a starter or vegetable dish with a good intense flavour. Here it is served with a butter that has a zesty kick. It would make a wonderful light Spring lunch dish or a superb accompaniment for a simple poached or baked salmon.

Serves 4

Ingredients

  • 100g butter
  • 1 red chilli, deseeded and finely chopped
  • 2 tbsp chopped fresh coriander
  • ½ tsp cumin seeds, roughly ground
  • juice of ½ lime
  • salt and freshly ground black pepper
  • 2 bundles British asparagus
  • olive oil
  • 1 lime, cut into wedges

Method

  1. Preheat the oven to 200°C/Esse Dial Guide HOT. (Aim for the dial reading to be in the middle of HOT).
  2. Bring the butter to room temperature then mix in the chilli, coriander, cumin, lime juice and salt and pepper to taste. Place on a sheet of cling film, roll into a sausage shape then chill until firm.
  3. Trim the ends of the asparagus and place on a roasting tray. Drizzle with olive oil and season to taste with salt and freshly ground black pepper. Roast in the oven for 6-8 minutes until just tender but still with a little bite.
  4. Transfer to 4 warmed serving plates. Top each with a slice of the prepared butter and a wedge of lime. Serve at once.

Get Ahead!

The butter can be made up to 5 days ahead and stored in the refrigerator, ready for slicing when required. It is also delicious to serve with simply cooked fish fillets and chicken breasts.

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Serves 22

Ingredients

  • 100g rolled oats
  • 50g bran flakes (I use fruit and fibre)
  • 90g desiccated coconut
  • 185g plain flour
  • 140g soft light brown sugar
  • 100g raisins
  • 185g butter
  • 60g runny honey
  • 30ml water
  • 1 orange zest
  • 1 lemon zest
  • 1 tsp bicarbonate soda

Method

  1. Preheat oven to 170°C vent open / Esse Dial Guide MODERATE (Aim for the dial reading to be in the middle of MODERATE).
  2. Line 2 trays with baking parchment.
  3. Combine all dry ingredients except bicarbonate soda. Melt water, butter, honey together and add bicarb. Pour this into the dry and mix well. Roll into balls of 40g.
  4. Place on your lined trays 5 cm apart.
  5. Bake 18-20 mins.

If you don’t want to bake them all, freeze the raw dough balls and bake whenever you want some.

Recipe baked in the ESSE Ironheart wood fired cooking stove by Dominique Ashford.

Dominique runs Dale House Barn and B&B in the Forest of Bowland, offering gourmet countryside and cooking retreats. Guests can experience bread making and game cookery using the ESSE electric range cooker and relax by the warmth of the Ironheart after a day exploring Gisburn forest or the heather moorlands of Bowland Knots.

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Serves 4

  • 1 lb (450g) King Edward potatoes
  • 1 oz (25g) Goose fat, dripping or 1 tbsp rapeseed oil
  • 1 tbsp Plain flour (or a mixture of polenta, ground rice, seasoning and mixed herbs)

Method

Oven: ESSE 220 (thermodial at about 25 past the hour)
Prepare ahead: 24 hours, reheat on 2nd runners in 220 oven for 10 minutes in a shallow tin
Freeze: Yes. Reheat from frozen on 2nd runners in 220 oven for 25 minutes in a shallow tin

  1. If using dripping or goose fat, set in a bowl on the back of the cooker to melt.
  2. Line a shallow roasting tin with greaseproof paper. Cut the potatoes into even sized pieces. Put into a pan of cold water. Cover, bring to the boil, and simmer for a minute. Drain then add the flour or polenta mixture. Shake well, then pour in the fat and shake again.
  3. Tip the coated potatoes into the tin and hang from the second set of runners and cook for about an hour, until crisp and golden.
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