I think pears are annoying. Lovely, but annoying. They sit around in the fruit bowl looking all delicious and they're never ripe. Then, when one is ready to eat the rest immediately go ripe too and then you have to eat them all at once. Well I'm not standing for it any longer, I decided that I would use the pears while they are under ripe so I can enjoy them while waiting for the others to ripen. The word ripe has lost all meaning. These mini toffee
Dinner parties have a set of criteria that they should fulfil; the host doesn’t want to be stuck in the kitchen away from guests, the food should be tasty and the guests want to be relaxed and leave full. This is why I think something that can be prepared in advance and then finished later on is ideal. I love lamb curry and I have really been enjoying my new Hairy Bikers curry book so I fancied having a go at a curry using lamb mince. So when Schwartz
I like pastry. I also like cheese and I would happily barge anyone out of the way to get my hands on a cheese, onion and potato pasty. The perfect combination of cheese, potato, onion and pastry can be hard to find and I like chunks of potato and onion not a mush; so I thought I'd best go about making my own version so I can make it just right. It's also British Pie Week next week so the timing of my pie baking is ideal.
You will need:
Confession time. I'm not a great fan of mincemeat. It's just a bit too strong for me. Having said that I am a big fan of the mince pie; so long as there's more pastry than mince. To mellow the minciness of these mince pies I have mixed the mincemeat half and half with marmalade. There's also some orange zest in the pastry to give them a real citrus zing. I think if someone had given me this less intense mince pie as a child I would have been more
You know when you’ve just always wanted to make something? I’ve always wanted to try a lattice pie; one with lovely red fruit under the interwoven top. I imagined it would be assembled in a cloud of flour with pastry flying all over the place while I tried to weave the lattice. I envisaged having to try and find my inner Mr Tickle. In reality it was a comparatively calm affair with only slight frowning during the construction.
Pastry has to be, without doubt, the best cradle, blanket or hat for any rich, sumptuous bed of fruit, meat or vegetables. It is that crunch, that warmth and that way it crumbles which makes it just so. I thought of pastry as my nemesis. Stupid stuff that was invariably delicious when prepared by anyone but myself. All this was to change when I met Jane.
Jane makes an awful lot of pastry. She is Jane of Jane's Kitchen and prepares a marvellous
This is a perfect recipe for the long Easter weekend break. It's a celebration of Spring vegetables in the best wrapping of all...pastry. It is extremely versatile as you can change the vegetables depending on what is in season. It is also great for using up leftovers.
For this particular pie, I used 1 whole chicken, 1 large onion, 1 leek, 3 carrots and several large leaves of kale. In addition to this you will need a glass of white wine, 300ml double