Pancake Day!

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Follow our easy recipe and then make any day Pancake Day.

EASY PANCAKES

Makes 12-14 pancakes

Ingredients

• 2 large eggs
• 100g plain flour
• 300ml milk
• 1 tbsp sunflower or vegetable oil, plus a little extra for frying

Method:

Add the flour, eggs, milk, 1 tbsp oil and a pinch of salt into a bowl or large jug.

Whisk to a smooth batter. Set the mix aside for 30 mins if you have time, or just start cooking.

Set a medium frying pan over a medium heat and carefully wipe it with oiled kitchen paper. Once the pan’s hot, cook your pancake for 1 minute on each side until golden.

Keep the pancakes warm in the oven on a low heat while you carry on cooking the full batch.

Serve classic with lemon and sugar, or get creative with any toppings you fancy.

Tag us in your impressive pancake posts!

Life of pie: March recipes

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Homity pie

Popular in the 1970s and ’80s, homity pies were often seen as somewhat worthy – leathery, unappetising with a smug crust. But we thought this pie deserved a second look. This recipe is the grandson of those early pies and – we bashfully believe – a great improvement. We’ve cut down on the potatoes to make it less heavy and added some broccoli and other root veg – although you can vary these as you like. Celeriac and swede would also work well. A great veggie dish that can be enjoyed by all.

(Prep: 10mins – Cooking: 20 mins – Serves: 4-6)

Ingredients:

• 400g waxy potatoes, diced
• 300g carrots, diced
• 150g turnips, diced
• 200g small broccoli florets
• 15g butter
• Two onions, thickly sliced
• 2 garlic cloves, finely chopped
• 175g Cheddar cheese, grated
• 2 tbsp finely chopped parsley
• 50ml milk or water
• 1 tsp Dijon mustard
• 200ml double cream
• Sea salt
Pastry:
• 125g plain flour
• 125g wholemeal flour
• 150g cold butter, diced
• 1 egg, beaten

Method:

Put the flour, butter and a pinch of salt in a food processor and pulse until it resembles breadcrumbs. Add the egg and just enough cold water to bind. Shape the dough into a ball, wrap in cling film, and chill in the fridge. Bring a large saucepan of water to the boil. Add potatoes, carrots and turnips and bring back to the boil. Cook for four minutes, then add the broccoli. Cook until the vegetables are just done but still with a little bite – about another two minutes. Drain and leave to cool. While the veg is cooking, melt the butter in a large frying pan. Add the onions with a pinch of salt and cook, stirring regularly, until the onions are soft and lightly coloured. Add the garlic and cook for two more minutes. Remove pan from the heat and set aside. Preheat the oven to 200°C/fan 180°C/gas 6. Put the cooled veg into a large bowl, add 100g of the cheese and the parsley, mix and set aside. Roll out the pastry and line a 20cm cake tin or a deep pie dish. Spoon the filling over. Whisk the milk and mustard to make a thin paste, then stir this into the cream. Season with a little salt. Pour this mix in a slow and steady stream over the filling so it soaks through the layers of vegetables. Sprinkle the remaining cheese on top. Bake in the oven for 40-45 minutes until the pastry is crisp and cheese has melted and started to brown. Serve hot or at room temperature.

Salmon pie with spinach

 

Not many people know this about us but we are both keen fishermen. One time when we’d caught loads of trout in a river in Scotland we made this pie and it was so good that we wanted you to have some too. We found it tastes even better with salmon which is harder to catch but easy to find in the supermarket!

(Prep: 10 mins, Cooking: 20 mins, Serves: 4)

Ingredients:

• 4–5 tbsp hollandaise sauce
• 500g salmon fillet
• 450–500g baby leaf spinach
• 375–500g pre-rolled
puff pastry
• Grated zest of one lemon
• 1 tbsp finely chopped tarragon (optional)
• One egg, lightly beaten
• Sea salt and black pepper

Method:

Make hollandaise (recipe in our book!) and leave to cool by putting the bowl of sauce into a larger bowl of iced water. Put the salmon in a large pan and add cold water just to cover. Bring to the boil, cover the pan and simmer for two minutes. Remove the pan from the heat and leave for a further five minutes. Strain off the liquid and leave the salmon to cool then flake the flesh, keeping the pieces as large as possible. Wash the spinach, then without draining it too thoroughly, put it in a pan. Place the pan over a medium heat and push the spinach down with a wooden spoon. When it has completely collapsed leave to cool, then squeeze out as much liquid as possible. Preheat the oven to 200°C/fan 180°C/gas 6. Unroll the puff pastry. Arrange half of the salmon over the bottom half of it, leaving a 2cm border along the bottom. Season with salt and pepper, and top with half the spinach. Stir the lemon zest and tarragon (if using), into the hollandaise, then spread half of the sauce over the spinach. Repeat these layers with the remaining salmon, spinach and hollandaise. Brush the border and exposed pastry with beaten egg. Fold the pastry over and roll the edges to seal. Brush the pie with egg and cut a few slits along the top. Bake for 35–45 minutes, or until the pastry has puffed up and is a rich golden-brown and the filling is piping hot.

Tickets now on sale for An Evening with The Hairy Bikers – www.gigsandtours.com
The Hairy Bikers British Classics is published by Seven Dials

Chinese Whispers: February recipes

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Ahead of Chinese New Year on Tuesday, 5th February (the Year of the Pig), local star Ching He Huang shares her wisdom…

Cheat Char Siu Pork with Pak Choy

(Prep: 10mins – Cooking: 20 mins – Serves: 4-5)

I love the flavour of char siu pork but it takes some time to roast and if you want dinner in minutes then this is my cheat char siu pork
stir-fry. Serve with steamed jasmine rice.

Ingredients:

1 tablespoon rapeseed oil, 2 garlic cloves – crushed and finely chopped, Knob of fresh root ginger – peeled and grated, 1 tablespoon Shaohsing rice wine or dry sherry, 200g pak choy leaves – sliced in half on the diagonal

For the pork
250g pork fillet – cut into 5mm slices, 1/2 teaspoon dark soy sauce, 1 teaspoon hoisin, 1 teaspoon runny honey, Pinch of sea salt flakes, Pinch of ground white pepper, 1 tablespoon cornflour

For the sauce
50ml cold water, 1 tablespoon low-sodium light soy sauce, 1 teaspoon hoisin sauce, 1/2 teaspoon yellow bean paste or miso paste

Method:

1. Place all the ingredients for the pork, except the cornflour, in a bowl and turn to coat the meat evenly. Dust with the cornflour and set aside.

2. Whisk together all the ingredients for the sauce in a jug, then set aside.

3. Heat a wok over a high heat until smoking and add the rapeseed oil. Add the garlic and ginger and stir-fry for a few seconds to release their flavours.

4. Add the pork fillet and let it settle for 10 seconds to sear and brown, then flip it over. Add the Shaohsing rice wine or dry sherry and toss for another 5 seconds.

5. Add the pak choy leaves, then drizzle in 1 tablespoon cold water around the edge of the wok to create some steam to help it cook. Toss for 30 seconds to wilt the leaves, then pour in the sauce and toss again.

6. Transfer to a serving plate and serve immediately.

Shiitake, Kimchi and Pineapple Fried Rice

(Prep: 10 mins, Cooking: 20 mins, Serves: 6-8)

A delicious sweet, umami-flavoured fried rice. Perfect for supper, any night of the week.

Ingredients:

1 tablespoon rapeseed oil, Knob of fresh root ginger – peeled and grated, 5 large fresh shiitake mushrooms – rinsed, patted dry and cut into thin slices (stalks optional), 1/2 teaspoon dark soy sauce, 1 tablespoon fermented cucumber kimchi – finely sliced, 300g cooked brown rice (150g uncooked), 2 tablespoons low-sodium light soy sauce, 100g fresh pineapple – finely diced into cubes, 5g spring onion to garnish – sliced on a deep diagonal

Method:

1. Heat a wok over a high heat until smoking and add the rapeseed oil.

2. Add the grated ginger and stir-fry for five seconds, then add the shiitake mushrooms and stir-fry for 30 seconds.

3. Season with the dark soy sauce, then add the sliced cucumber kimchi followed by the cooked rice and toss together for one minute.

4. Season with the light soy sauce, then add the fresh pineapple cubes and toss gently into the rice.

5. Garnish with the spring onions and serve immediately.

Zhajiang Smokey Bacon Noodles

(Prep: 10mins – Cooking: 20 mins – Serves: 2)

Zhajiang mein means mixed sauce noodles. This classic Beijing dish is made with fresh hand-pulled noodles. There are many varieties and some are saucier than others, the traditional Zhajaing noodle is slightly drier – my personal preference.

Ingredients:

2 tbsp rapeseed oil,  tbsp finely chopped garlic, tbsp finely chopped root ginger, 2 tbsp diced baby leeks, teaspoon Sichuan peppercorns, 200g smoked lardons, finely diced, tbsp Shaohsing rice wine or dry sherry, tbsp fragrant oil (see tip), tsp dark soy sauce, 150ml hot chicken or pork stock, tbsp tian mian jiang or hoisin sauce, tbsp yellow bean paste or miso paste

For the noodles:
tbsp sesame oil, tsp dried chilli sauce laced with chilli oil, 200g plain wheat flour or egg noodles, cooked, drained and tossed with 1 tsp toasted sesame oil

For the garnish:
2 small red radishes, sliced into matchsticks, 1/2 cucumber, deseeded and sliced into matchsticks, 1 spring onion, finely chopped

Method:

1. Divide sesame oil and chilli sauce between two serving bowls. Place cooked noodles in the bowl, toss in oil and sauce and set aside.

2. Heat wok over high heat until smoking, add rapeseed oil.

3. Add garlic, leeks and peppercorns and toss , add lardons and stir-fry for a minute.

4. Add rice wine or dry sherry, fragrant oil and dark soy sauce, stir fry for a minute.

5. Add stock, tian mian jiang or hoisin sauce and yellow bean paste or miso and toss well.

6. Cook for 2 minutes, stirring until pork is cooked.

7. Divide the pork mixture between the two bowls of noodles and garnish as above. Sprinkle spring onion and serve.

CHING’S TIP
Heat 5 tablespoons of groundnut oil. Add a pinch of salt, 1 tablespoon grated ginger and 1 tablespoon finely chopped spring onion, cook for 1 minute then strain the oil into a glass jar. Keep for 5 days in a cool place.

• Recipes from Stir Crazy, published by Kyle Books, photography by Tamin Jones. Visit www.chinghehuang.com

Vegan virtues: January recipes

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Star chef Dipna Anand shares some Punjabi-inspired vegan recipes to warm the cockles as we enter a new year.

alu gobi

(Prep: 10mins – Cooking: 20 mins – Serves: 4-5)

Not only extremely popular across India, alu gobi has also made its mark in Britain. It’s a customer favourite, enjoyed with a naan or a chapatti as a main meal or even a side dish. If you are looking for the perfect Punjabi vegetable dish which is quick and easy to prepare then look no further; it’s what I call simple food – hearty and tasty at the same time.

Ingredients:

6 tbsp vegetable oil, two finger green chillies, finely chopped, one medium onion, finely chopped, 1 tbsp ginger and garlic paste, 2 tomatoes, finely diced, 1 ½ tsp salt, 2 medium potatoes, peeled, diced into ½ inch cubes, 300ml water, 500g cauliflower florets, 2 tbsp fresh coriander, finely chopped, 1 tsp cumin seeds, 1 tsp turmeric, ¾ tsp red chilli powder, 1 tsp garam masala, 2 tsp dried fenugreek leaves, crushed

Method:

1. Heat the oil in a sauté pan for one minute.

2. Add the cumin seeds to the oil together with the green chilli and when the seeds begin to sizzle, add the chopped onions to the pan and cook for three or four minutes until the onions begin to colour.

3. Add ginger and garlic paste and cook for one minute before adding the turmeric, red chilli powder, diced tomato and salt and cook for one further minute.

4. Add the diced potatoes to the sauté pan with 150ml water, cover the pan and simmer on a low-medium heat for about eight to 10 minutes (mix occasionally).

5. Add the cauliflower florets to the sauté pan with the remaining 150ml of water, cover the pan and cook for nine or 10 minutes (mix occasionally, if more water is required in between and the alu gobi is drying out, add as needed).

6. When the cauliflower and potato are cooked, add the garam masala, dried fenugreek leaves and fresh coriander to the pan and cook for a final one or two minutes.

7. Garnish with finely chopped ginger juliennes and chopped coriander stalks.

BEGAN BHARTHA

(Prep: 10 mins, Cooking: 20 mins, Serves: 6-8)

This is my mum’s version of the dish and it’s packed full of flavour yet does not use that many spices. Some recipes use a lot more ingredients and spices and complicate the method, yet Mum’s way is simple and straightforward and the result is hearty and flavoursome!

Ingredients:

Two large aubergines (800g), 4 tbsp olive oil, two finger green chillies, finely chopped, one medium onion (finely sliced), 1 tbsp ginger and garlic paste, 3½ tomatoes, blanched, skinned and chopped 1 ½ tsp salt, 160g peas, frozen or tinned, 5 tbsp water, 2 tbsp fresh coriander (finely chopped) . Tadka (finishing touch!): ½ tsp cumin seeds, 1 tsp coarse black pepper, 1 tsp turmeric powder, ¼ tsp white pepper powder ¾ tsp garam masala. Garnish suggestion: aubergine skin, rolled into tubes and roasted in the oven for 10 minutes

Method:

1. Pre-heat the oven to 180°C/160°C fan/gas 4.

2. Cut the aubergines in half, length-ways, lay them flesh-side up and roast on an oven tray for 45 minutes. Once cooked, let them cool.

3. Using a spoon scrape out the inside pulp of the aubergine avoiding scooping out any of the skin and put the pulp into a bowl.

4. Cut the stem from the skin and mix with the pulp, leave the aubergine pulp to one side and discard the aubergine skin or save for garnish.

5. In a sauté pan, heat the oil, add the green chilli, cumin and coarse black pepper and onions. Fry the onions until golden brown and almost caramelised, this should take about seven or eight minutes on a medium heat.

6. Add the ginger and garlic paste and cook for two minutes.

7. Add half the chopped tomatoes and cook for four or five minutes.

8. Add the salt, turmeric and white pepper powder and cook for a further three or four minutes.

9. Add the peas to the masala and cook for 4-5 minutes.

10. Add the aubergine pulp and stems to the masala sauce together with the remaining tomatoes and water and cook for eight to ten minutes.

11. Add the final touches of garam masala and fresh coriander and cook for a further two or three minutes.

12. Serve with a fluffy buttered chapatti, spread like pâté.

• Dipna Anand is the founder of London restaurant Dip in Brilliant – visit www.dipinbrilliant.com

Peace offerings: Christmas recipes

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Here are some indulgent yet wholesome and uncomplicated recipe ideas to help keep us grounded throughout this mad month.

Almond biscotti

(makes 24)

These are great to make ahead and present in a glass jar or tin when you are serving coffee or after-dinner liqueurs. Dip these in Vin Santo to transport yourself to heaven. Give me these over mince pies any day!

Preheat your oven to 170°C. Add 220g of plain flour, 1½ tsp of baking powder, generous pinch of salt, 60g of ground almonds, 120g of whole almonds and 150g of golden caster sugar to a large bowl and mix together. Lightly beat two eggs and add to the mixture with 1tsp of almond extract and bring together with a wooden spoon. Use your hand to bring the dough together into a ball (it may be a little sticky) then lightly flour a work surface, divide the mixture into two and roll it into two long sausage shapes, about 20cm long each. Lay on a baking sheet lined with parchment and cook for 30 minutes. Remove from oven and slice into 1cm thick pieces using a serrated knife then lay flat back on to the baking sheet and cook in a cooler oven at 150°C for another 20-30 minutes or until crisp and golden.

Chuck steak con carne

(serves 6-8)

This is the kind of one-pot dinner that gives you a break after all the fiddly, feasting food. Really hearty and another crowd-pleaser. Serve with sour cream with a dusting of paprika, grated cheese, nachos and rice or winter slaw.

Heat your oven to 170°C. Chop 1kg of beef brisket into 2.5cm chunks then brown in a hot pan with 2tbsp of vegetable oil in batches. Transfer the beef to a casserole pan then finely chop two red onions and sauté until softened and starting to turn golden. Add five minced garlic cloves, cooking for a few minutes then add 2tsp each of ground cumin, smoked paprika, dried oregano and ½tsp of ground cloves. Add more oil if you need and cook out the spices then add 2-3tbsp of chilli paste (chipotle or ancho work well) and transfer everything to the casserole with the beef. Add two tins of plum tomatoes and 500ml beef stock and bring to a boil then put the lid on and transfer to the oven for two hours. Drain and rinse two tins of kidney beans and add to your casserole, cooking for a further hour without the lid until the beef is tender. Check seasoning and serve.

Winter slaw

(serves 6-8)

Something fresh and tasty to go with leftover turkey or ham. This makes a large bowl and looks great piled high in the centre of the table for people to help themselves. Add some pomegranate seeds for a little sparkle.

In a large bowl mix together 4tbsp of buttermilk, 1tbsp of Dijon mustard, 1tsp of celery salt and the juice and rind of one lemon. Add in two grated carrots, ¼ red and ¼ white cabbage, finely shredded, five finely sliced radishes, five sliced spring onions and a large handful of roughly chopped parsley. Mix together, adjust seasoning to taste and pile high into a serving bowl.

 

Chive blini with salmon, caviar and crème fraiche

 

This is always a great crowd-pleaser. I like to serve these on Christmas morning between breakfast and lunch, as we are all opening presents with some bubbles. It is really worth making these yourself as they are far more tasty than shop-bought, just warm in the oven before serving.

In a large bowl weigh out 100g of plain flour and add a generous pinch of salt. Separate an egg, adding the white to a clean mixing bowl and the yolk to the flour. Measure out 150ml whole milk and add half to the flour. Use an electric whisk to whisk the egg white until it begins to stiffen and leave to one side whilst you then whisk the flour mix until smooth. Gradually add the rest of the milk while continually whisking then 25g of melted butter and a handful of chopped chives. Fold through the egg white. Warm a pan and brush with a little butter until it begins to foam then add small spoonfuls of your batter. Cook on a low heat until the bottoms begin to brown then flip and repeat. Serve warm with a dollop of crème fraiche, smoked salmon, caviar and dill.

 

 

Christine Wallace: in the mix!

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Hello everyone! Is it just me or is there a feelgood factor in the air recently?

In general people seem to be quite happy and smiley. Just passing someone in the street or at the shops seems to generate a “hello” and my goodness, doesn’t it make you feel good!? I put it down to summer, the weather isn’t bad and holidays are on everyone’s mind so lots to be happy about. There also might be a measure of trying to forget that we live in quite a troubled world and the news can be depressing so let’s just live for the day! Whatever it is, I hope it lasts!

July brings hedgerows heavy with berries, fennel to liven up salads and lots more including aubergines and courgettes. Cherries and peaches are at their best and the glorious gooseberry is here. The poor gooseberry doesn’t get a good press and it’s hard to find them, even in farm shops. But there are wonderful recipes using this vitamin C-rich fruit; poached gooseberries with a creamy vanilla custard, gooseberry compote which is super used in cakes or to top a cheesecake, gooseberry jam or the very delicious gooseberry fool. Take 400g gooseberries and cook with 50g sugar over a low heat for 10-15 minutes until soft. Remove from the heat, crush and cool. Pour two tablespoons of elderflower cordial and 1tbsp lemon juice into 400ml double cream and whisk to medium peaks. Add 4 tablespoons of ready-made custard. Fold half the gooseberries into the mixture. Spoon half into four glasses. Layer the rest of the gooseberries, then top with the rest of the cream mix. Chill until ready to serve. You’ll love it!

Also in shops is new-season lamb (the best is from Kent). Lamb breast is a great make-ahead meal – slow cooking turns a cheap cut into a luxury. Tom Kerridge’s breast of lamb with broccoli, anchovy and caper dressing is lovely!

The Greeks and Romans are returning! Stretch Didcot’s Roman Festival at the Didcot Girls School on Saturday, 7th July (10.30am-5pm) will have more than 20 different experts and events, including me! Tickets are a fantastic £4.

Visit www.christinebakes.co.uk and please get in touch!