Nun's Toast

Ingredients

• 1 tbsp olive oil or butter
• 3 boiled eggs, sliced
• 1 onion
• large tablespoon flour
• 200ml milk
• Salt & Pepper to taste

Instructions

• Fry onion in frying pan with oil/butter until soft
• Add flour to pan and mix with onion
• Slowly add milk to pan, stiring constantly until sauce thickens
• Add eggs
• Keep stiring mixture to heat eggs
• Serve piping hot with buttered toast

Optional Ingredients

• Parsley garnish
• Ketchup garnish

Info

toast, nun's, boiled egg PT10M PT20M PT30M Snack British 2

Gala Pie

Ingredients

• Hot Water Pastry - 1 portion
• Pork loin (tenderloin) - 600g
• Chopped bacon - 150g
• Boiled eggs - 4 peeled
• Egg for wash - 1 raw
• Onion - 1 large
• Fresh Parsley - 4 tbsp
• Gelatin leaves - 2
• Marmite - 1 tsp (or stock cube)
• Salt & Pepper - to taste

Instructions

• Roll pastry to 4mm thickness and cut out lid and filling for straight sided tin
• Line straight sided tin
• Make 3 * 3mm diameter holes in lid for adding gelatine post baking
• Leave to firm up in the fridge for 30 mins
• Combine pork loin, bacon, onion, parsley and salt & pepper
• Fill first 3rd of tin with filling mixture, fairly densely
• Add 4 boiled eggs lengthways
• Add the rest of the filling densely around the eggs
• Use egg wash to make seal and put on lid, crimping as you go round, then egg wash to the lid
• Put in 190°C fan oven for 45 minutes
• Once out of the oven, combine 100ml of water with the 2 gelatin leaves and marmite (or stock cube)
• Using a jug, pour the gelatin mixture through the holes in the lid very gently
• Leave to cool, then put in fridge overnight
• Turn out of tin

Optional Ingredients

• Mace
• Mustard powder

Info

gala pie PT20M PT45M PT65M Snack British 10

Fruity Pork Pies

Ingredients

• Hot Water Pastry - 1 portion
• Sausage meat - 200g
• Grated garlic - 6 cloves
• Egg for wash - 1 raw
• Onion - 1 large cut into rings
• Fresh Parsley - 4 tbsp
• Dried apricots - 6
• Salt & Pepper - to taste

Instructions

• Gently fry onions &, garlic
• Combine sausage meat, onion, garlic, parsley and salt & pepper
• Divide pastry into 4 and roll to 4mm thickness
• Cut out lids and roll remaining pastry to fit pie moulds
• Fill first ½ of mould with filling mixture, fairly densely
• Add 1½ apricot to mould
• Add the rest of the filling densely around the apricot
• Use egg wash to make seal and put on lid, crimping as you go round, then egg wash to the lid
• Put in 190°C fan oven for 40 minutes
• Leave to cool, then turn out of mould
• Cool in fridge overnight

Optional Ingredients

• Replace apricot with cranberries

Info

Fruity Pork Pies PT30M PT40M PT70M Snack British 4

Falafels

Ingredients

• Dry chickpeas soaked overnight - 400g
• Baking Power - 1 tsp
• Onion - 1
• Garlic - 8 cloves
• Cumin (whole) - 1 tbsp
• Corainder (whole) - 1 tbsp
• Chillis (dried) - 2
• Fresh parsley - large bunch
• Chives - bunch
• Egg - 1
• Chickpea flour - 2 tbsp
• Olive oil - 1 tbsp
• Salt & Pepper - to taste

Instructions

• Grind cumin, coriander, chillis, salt & pepper in spice grinder
• Put all ingredients in a blender a blend roughly
• Put in fridge for 1 hour
• Shape into 30 balls
• Brush with olive oil and bake in 180°C fan oven for 20 minutes
• Leave to cool and store in the fridge
• Serve with Quick Aioli or Caramelised Onion Dip

Optional Ingredients

• 50g Dill

Info

Falafels PT720M PT20M PT740M Snack Lebanese 15

Onion Jam & Cheddar Tartlets

Ingredients

• Short Crust Pastry - 1 portion
• Onion Jam - ⅓ jar
• Cheddar Cheese (grated) - 120 g

Instructions

• Roll pastry to 3mm and cut to fit 10 mince pie cases
• Put heaped tsp of Onion Jam into each pie case
• Top each pie case with grated cheddar
• Cook in pre-heated 170°C fan oven for 20 minutes
• Cool on a rack

Info

Onion Jam And Cheddar Tartlets PT10M PT20M PT30M Snack British 10

Sausage Rolls

Ingredients

• Short Crust Pastry - 1 portion
• Sausage meat (chair à saucisse) - 250g
• Finely chopped Parsley - bunch
• Finely chopped garlic - 4 cloves
• Large beaten egg (for glaze) - 1
• Salt & black pepper - to taste

Instructions

• Combine sausage meat, parsley, garlic and salt & pepper in large bowl and refrigerate for 30 mins
• Roll pastry to a depth of 3mm and cut into 11cm wide rectangles
• Put chilled sausage meat mixture ⅔ of the way down the pastry rectangle
• Brush top ¼ of rectangle with egg
• Roll pastry so that it forms a roll and seal with the egg
• Cut into bite size pieces and place on a baking tray covered in grease proof paper (baking parchment)
• Coat rolls with remaining egg
• Put into a pre-heated oven at 180°C fan for 30 mins
• Remove from oven and put onto a cooling rack

Info

Sausage Rolls PT30M PT30M PT60M Snack British 22

Chicken Liver Pate

Ingredients

• Chicken Livers - 300g
• Large onion - 1
• Butter - 125g
• Garlic Cloves (crushed) - 6
• Bay leaves - 3
• Brandy or whisky - 40ml
• Black pepper - ½ tsp
• Salt - ¼ tsp

Instructions

• Melt the butter in the pan and sauté the onion for about 25 minutes until starting to caramelise
• Add the chicken livers, garlic and bay leaves and cook over moderate heat, stirring until the chicken livers are just done – about 6 minutes
• Season with salt and pepper
• Add the brandy just before finishing off and allow this to cook for a couple of minutes
• Remove from the heat and let it cool
• Remove the bay leaves and blend in a food processor until smooth
• Spoon the pate into ramekins or other serving dishes and cool in the fridge before serving

Optional Ingredients

• Rehydrated mushrooms - added when spooning into ramekins

Info

Chicken Liver Pate PT05M PT35M PT40M Starter French 20

• Makes - 3 large ramekins
• Calories/serving - kcal
• Carbs/serving - g
• Cholesterol/serving - mg
• Fibre/serving - g
• Protein/serving - g
• Fat/serving - g
• Saturated Fat/serving - g
• Trans Fat/serving - g
• Unsaturated Fat/serving - g
• Sodium/serving - mg
• Sugars/serving - g
• May be frozen - Yes

Mince Pies

Ingredients

• Short Crust Pastry - 2 portions
• Mincemeat - ½ jar
• Egg (beaten for glaze) - 1

Instructions

• Roll pastry to 3mm thickness
• Cut out 12 circles and 12 star lids
• Put pastry base into moulds and fill with mincemeat
• Top with stars and glaze with egg
• Cook in pre-heated 200°C fan oven for 15 minutes
• Serve hot or cold with cream or brandy butter

Info

Mince Pies PT40M PT15M PT55M Snack British 12

• Makes - 12
• Calories/serving - kcal
• Carbs/serving - g
• Cholesterol/serving - mg
• Fibre/serving - g
• Protein/serving - g
• Fat/serving - g
• Saturated Fat/serving - g
• Trans Fat/serving - g
• Unsaturated Fat/serving - g
• Sodium/serving - mg
• Sugars/serving - g
• May be frozen - Yes

Mince Tart

Ingredients

• Short Crust Pastry - 1 portion
• Mincemeat - ½ jar
• Butter - 15 g
• Egg (beaten for glaze) - 1

Instructions

• Roll pastry to 3mm thickness
• Cut out lid and put aside
• Line tin with butter
• Cut out pastry base and line tin
• Prick base bottom and fill with mincemeat
• Put on lid using glaze to bind
• Prick top and bake in pre-heated 180°C fan oven for 40 minutes
• Serve with cream, custard or brandy butter

Info

Mince Tart PT40M PT15M PT55M Dessert British 6

• Makes - 6
• Calories/serving - kcal
• Carbs/serving - g
• Cholesterol/serving - mg
• Fibre/serving - g
• Protein/serving - g
• Fat/serving - g
• Saturated Fat/serving - g
• Trans Fat/serving - g
• Unsaturated Fat/serving - g
• Sodium/serving - mg
• Sugars/serving - g
• May be frozen - Yes

Ginger Nuts

Ingredients

• Plain flour - 110 g
• Baking Powder - 1 tsp
• Bicarbonate of Soda - 1 tsp
• Ground ginger - 2 tsp
• Nutmeg - ¼ tsp
• Cardamom pods (without husks) - 4
• Cloves - 4
• Cinnamon - ¼ tsp
• All spice - ¼ tsp
• Brown sugar - 40 g
• Butter (small chunks) - 50 g
• Golden syrup - 50 g

Instructions

• Pre-heat oven to 190°C non fan
• Grind any ingredients to powder that need grinding
• Add everything except syrup to bowl and rub in butter to form fine crumb
• Add syrup and bring together
• Roll to 1cm and cookie cut 12 biscuits
• Place in oven on grease-proof paper baking sheet
• Bake for 12 minutes
• Cool on wire rack

Info

Ginger Nutst PT8M PT12M PT20M Biscuit British 12

• Makes - 12
• Calories/serving - 83 kcal
• Carbs/serving - 12g
• Cholesterol/serving - 9mg
• Fibre/serving - 0g
• Protein/serving - 1g
• Fat/serving - 4g
• Saturated Fat/serving - 2g
• Trans Fat/serving - 0g
• Unsaturated Fat/serving - 1g
• Sodium/serving - 400mg
• Sugars/serving - 4g
• May be frozen - No

Jam Tarts

Ingredients

• Short Crust Pastry - 2 portions
• Jam - 10 large tsps

Instructions

• Roll pastry to 3mm thickness
• Cut out 10 circles
• Put pastry base into moulds and fill with jam
• Cook in pre-heated 180°C fan oven for 25 minutes
• Serve hot or cold with cream or ice cream

Info

JamTarts PT40M PT25M PT65M Snack British 10

• Makes - 10
• Calories/serving - 52 kcal
• Carbs/serving - 8g
• Cholesterol/serving - 7mg
• Fibre/serving - 0.2g
• Protein/serving - 0.6g
• Fat/serving - 2g
• Saturated Fat/serving - 1.2g
• Trans Fat/serving - 0.1g
• Unsaturated Fat/serving - 0.6g
• Sodium/serving - mg
• Sugars/serving - 3.2g
• May be frozen - Yes

Tomato & Feta Tartlets

Ingredients

• Short Crust Pastry - 1 portion
• Passata - ½ jar
• Feta cheese (cut into 6mm cubes) - 100 g
• Olive oil - 1 tbsp
• Onion (cut finely) - 1
• Garlic (grated) - 6 cloves

Instructions

• Roll pastry to 3mm thickness
• Cut out 30 small circles
• Put pastry base into small cases and weigh each one down
• Cook in pre-heated 180°C fan oven for 15 minutes and cool on rack
• Fry onions in olive oil @5/9 for 10 minutes
• Add garlic and fry for a further 2 minutes
• Add Passata and reduce for 15 minutes
• Allow filling to cool for an hour
• Fill pastry cases with filling and top each with a feta cube
• Cook in pre-heated 180°C fan oven for 10 minutes and cool on rack

Info

Tomato And Feta Tartlets PT80M PT25M PT105M Snack British 10

• Makes - 30
• Calories/serving - kcal
• Carbs/serving - g
• Cholesterol/serving - mg
• Fibre/serving - g
• Protein/serving - g
• Fat/serving - g
• Saturated Fat/serving - g
• Trans Fat/serving - g
• Unsaturated Fat/serving - g
• Sodium/serving - mg
• Sugars/serving - g
• May be frozen - Yes