RECIPES: English grub with a twist for St George's Day

Enjoy some good old hearty English grub - with a twist - in honour of St George's Day by following these unique recipes:

(Courtesy of www.bbcgoodfood.com)

One-pan English breakfast
Serves four

Ingredients
4 good-quality pork chipolatas
4 rashers smoked back bacon
140g button mushrooms
6 eggs, beaten
8 cherry tomatoes, halved
handful grated cheese (optional)
1 tbsp snipped chives

Method
Heat the grill to high. Heat a medium non-stick frying pan, add the chipolatas and fry for 3 mins.
Add the bacon, turning occasionally, until it starts to crisp, about 5 mins more.
Tip in the mushrooms and continue to cook for a further 3-5 mins. Drain any excess fat and move the ingredients so they are evenly spread out.
Season the eggs, then add to the pan, swirling to fill the spaces. Gently move with a fork for two minutes over a low-medium heat until beginning to set.
Scatter over the tomatoes, cheese, if using, and chives, then grill for two minutes until set.
Cut into wedges and serve with your favourite sauces.

Ultimate toad in the hole

Ingredients

For the batter:
100g plain flour
1 egg
300ml equal mixture milk and water

For the toad:
8 rashers streaky bacon
8 good-quality pork sausages
1 onion, thinly sliced
1 tbsp vegetable oil

For the gravy:
2 tbsp vegetable oil
1 onion, thinly sliced
2 tsp plain flour
2 tsp ready-made English mustard
2 tsp Worcestershire sauce or soy sauce
600ml chicken or vegetable stock

Method
Preheat the oven to fan 200C/conventional 220C/ gas 7.
Sift the flour and a make a well in the centre and crack in the egg. Beat lightly,then gradually pour in half the milk and water, beating all the time to form a smooth, thick batter.
Continue for two minutes, then stir in the remaining liquid. (The batter can be made several hours ahead of time, although contrary to popular opinion it is not improved by standing.)
Wrap a bacon rasher around each sausage then put them, spaced apart, in a large roasting tin (preferably metal).
Scatter over the onion and drizzle with oil. Bake for 15-20 minutes until the bacon and sausages are starting to colour and the onion is tinged brown at the edges.
Remove from the oven and quickly pour the batter over the sausages. Return to the oven for a further 35-40 minutes until the batter is crisp and well risen.
Meanwhile, make the gravy. Heat the vegetable oil in a small pan, add the onion and fry gently for five minutes until softened and lightly coloured.
Stir in the flour and cook for one minute. Add the mustard, Worcestershire or soy sauce and stock and bring to the boil, stirring.
Simmer for 15 minutes, then taste and add more salt and pepper if necessary. Serve the toad with cabbage or broccoli and lashings of gravy.

Bourbon-glazed beef

Ingredients
1 piece of beef fillet, about 1kg

Bourbon glaze:
A large pinch chilli flakes
4 garlic cloves, crushed
125ml tomato ketchup
2 tbsp dark muscovado sugar
1 tsp English mustard powder or paste
4 tbsp bourbon or whiskey
1 tbsp Worcestershire sauce

Method
Put the glaze ingredients in a bowl and mix them together.
Put the beef in a ceramic dish, season well and pour the glaze over, turning the beef so it is completely covered.
Cover and chill for at least 2 hours or up to 24. Heat the barbecue.
Shake some of the glaze off the beef and cook it for about seven minutes on each side for rare, and a few minutes longer for medium.
Take it off the barbecue and leave it to rest for 10 minutes.
Meanwhile, heat the discarded glaze in a saucepan until it boils and cook for a couple of minutes. Taste and season. Add a little more bourbon if you like.
Glaze the beef again and then carve it into thick slices. Serve with some green leaves dressed with vinaigrette.

If it rains...
Sear the beef fillet all over in a hot pan for about 10 minutes in total, then cook in an oven heated to 200C/fan 180C/gas 6 for 10 minutes for rare, 15 for medium rare.
Leave to rest for at least 10 minutes before carving.

(Courtesy of www.sainsburys.co.uk)

Posh fish and chips
Serves: 4

Ingredients
1 tablespoon chopped fresh thyme
Zest of 2 lemons
170g Mrs Crimbles bread crumbs
1 egg
400g skinless salmon fillet, cut into strips
500g Sainsbury's freefrom chips

Method
Preheat the oven to 210ºC, fan 190ºC, gas 5. Combine the thyme, lemon zest and breadcrumbs in a shallow bowl and set aside. In another bowl, lightly whisk the egg.
Dip the salmon strips, one at a time, into the egg mixture and then roll in the crumb mixture. Make sure you gently press each one to ensure that the crumbs stick to the fish.
Arrange the crumbed salmon fingers onto a baking sheet and bake in the preheated oven for 10-12 minutes, or until golden and crispy.
Meanwhile, cook the chips according to the instructions on the pack. Divide the cooked salmon fingers and chips between four paper cones and serve with a punchy horseradish dipping sauce.

Mini beef Yorkshires with salsa verde
Serves: 6

Ingredients
18 Aunt Bessie’s Mini Yorkshire Puddings
1 x 28g pack basil
1 x 28g pack mint, leaves only
1 x 28g pack flat leaf parsley, roughly chopped
2 teaspoons capers
1 tablespoon Dijon mustard
Juice of 1 lemon
6 tablespoons olive oil
Freshly ground black pepper
6 slices thinly sliced salt beef or rare roast beef
Cherry tomatoes

Method
Cook the Aunt Bessie’s Mini Yorkshire Puddings according to the pack instructions.
Whiz together the basil, mint, flat leaf parsley in a food processor with the capers, Dijon mustard, lemon juice, olive oil and freshly ground black pepper.
Cut the beef into thirds and put a piece into each pudding.
Top with the salsa verde, garnish with a halved cherry tomato. Serve warm.

Smoked haddock with poached eggs and hollandaise
Serves: 2

Ingredients
300g smoked haddock fillet, in two pieces
A splash of milk
2 large eggs
1 x 150g pouch hollandaise sauce
A handful of finely chopped chives
100g frozen leaf or chopped spinach
A knob of butter

Method
Preheat the oven to 200°C, fan 180°C, gas 6.
Place the haddock in a baking dish, then add the splash of milk, cover with kitchen foil and bake for 20 minutes until the fish is just cooked through.
Meanwhile, bring a shallow pan of water to the boil.
Turn down to a simmer, crack the eggs into two tea cups and slide gently into the water.
Simmer gently for a few minutes until the eggs are just set, but the yolks aren’t solid.
While the eggs are cooking, warm the hollandaise sauce and chives in a small pan.
Wilt the spinach in a pan with a knob of butter until heated through and season with some salt and freshly ground black pepper.
Stir a little of the milk from the haddock into the hollandaise sauce, and check the seasoning.
Serve the haddock on a bed of spinach, topped with a poached egg and hollandaise sauce.
Season with freshly ground black pepper.

Parmesan-crumbled asparagus

Ingredients
Asparagus spears
Bread
Red chilli
Italian grated Parmigiano Reggiano
Taste the difference Bourgogne Aligoté

Method
Try bringing a large pan of water to the boil, add fresh asparagus spears, ends trimmed, and gently simmer for 2-3 minutes.
Drain and refresh in cold water. Whizz some bread crusts in a blender to make breadcrumbs.
In a bowl, mix the breadcrumbs with one red chilli, deseeded and finely sliced, and a small handful of Italian grated Parmigiano Reggiano.
Drain the asparagus and place on a baking tray, then sprinkle over the breadcrumb mixture.
Place under a medium to high grill for 3-4 minutes until golden for a seasonal side dish with a spicy kick.

Garlicky new potatoes
Serves: 4

Ingredients
800g new potatoes, washed and cut into even sizes
4 tablespoons Sainsbury’s extra-virgin olive oil
1 large whole bulb garlic, halved horizontally
2–3 tablespoons fresh-leaf parsley, coarsely chopped
Cook the potatoes in boiling water for about 15 minutes, or until just tender, then drain.
Meanwhile, heat 2 tablespoons oil in a small, heavy-based frying pan. Add the garlic, cut-side down. 

Method
Cook over a moderate heat for 10 minutes or until caramelised.
Squeeze the cooked garlic out of its skin into a bowl and mash with the remaining oil and parsley. 
Toss the potatoes in the garlic mixture and season to taste.
Serve with the lamb and peas.
 

Sticky ginger parkin
Serves: 16

Ingredients
175g plain flour
200g caster sugar
125g porridge oats
1 teaspoon ground ginger
1 level teaspoon bicarbonate of soda
200ml semi-skimmed milk
2 tablespoons golden syrup
110g butter
2 tablespoons preserved stem ginger, chopped (optional)

Method
Preheat the oven to 150°C, fan 130°C, gas 2. Sift the flour into a large bowl, then mix in the sugar, oats, ginger and bicarbonate of soda.
In a small pan, gently bring the milk to the boil with the syrup and butter until melted then, with a whisk, beat the liquid into the dry ingredients.
Mix in the stem ginger (if using) and pour the mixture into the tin.
Bake for 45 minutes. Leave to cool, then cut into 16 squares

Hot cross bun and butter pudding
Serves: 6

Ingredients
6 gluten-free hot cross buns
50g Sainsbury’s unsalted butter
3 medium egg yolks
3 medium whole eggs
50g caster sugar
1 lemon, finely grated zest
Half teaspoon of dried mixed spices
550ml whole milk
50ml dark rum or brandy
Icing sugar, sifted

Method
Preheat the Oven to 180ºC, fan 160ºC, gas 4  Prepare a bain-marie by placing a roasting pan half full of warm water into the oven.
Using a 7cm round cutter, stamp out a round from the centre of each bun. Cut each bun horizontally into three and butter one side of each slice.
Whisk together the remaining ingredients (except the icing sugar) for the custard. Place the base of each bun in a 200ml ramekin and pour over some custard.
Top each of the six with a middle slice, some more custard and finally with the cross’s. Leave to soak for 20 minutes, topping up with custard.
Bake in the bain-marie for 35 minutes, until puffed and golden. Dust with icing sugar serve with pouring cream if you like.  

Lamb and Rosemary Skewers

Ingredients
Sainsbury's Diced Lamb, Be Good To Yourself 315g
Sainsbury's Lemons x1
Sainsbury's Bunch Fresh Rosemary 20g
Sainsbury's Dijon Mustard, 210g
Schwartz Paprika, Gourmet 34g

Method
Try mixing the zest of 2 lemons with 1 teaspoon paprika and 1 teaspoon Dijon mustard.
Toss one pack Be Good To Yourself diced lamb in the mixture until the meat is well coated.
Choose 6 long and sturdy sprigs of rosemary and strip the leaves off the stem, leaving some at the top.
Thread the lamb cubs onto the sprigs, then barbecue or grill for 10 minutes, turning until the meat is cooked through. Serve warm for a tasty summer appetiser.

(Courtesy of www.Waitrose.com)

English Lamb Cutlets on Minted Pea Purée
Serves: 4

Ingredients
2 tbsp olive oil
20g pack fresh mint, leaves only
8 English lamb cutlets or loin chops, from the meat service counter
650g Maris Piper potatoes, peeled and cut into even-sized pieces
25g butter
142ml pot Waitrose Single Cream
400g frozen Waitrose Garden Peas

Method
Mix the oil and half the mint leaves together in a shallow dish. Add the lamb cutlets or chops and turn to coat, seasoning with black pepper. Set to one side.
Cook the potatoes in a large pan of boiling water for 20-25 minutes, or until tender. Drain well and mash until smooth with the butter, cream and seasoning. Cover to keep warm.
Cook the peas in a pan of boiling water for 5 minutes. Drain and place in a food processor with the remaining mint and 2 tablespoons of mashed potato. Blend until smooth, then stir into the remaining mashed potato.
Meanwhile, heat a large frying pan until hot, then add the minted cutlets or chops and cook for 5-6 minutes on each side, or until the lamb is cooked to your liking and the mint is crispy. Divide the purée between 4 plates and top each with 2 cutlets and the crisp mint leaves.

Cook's tips
Make the pea and potato purée the day before. Chill until ready to use, then microwave until piping hot. This recipe could also be made using English lamb steaks. Serve the dish with ready-made gravy, such as Joubère or Duchy Originals.

Gooseberry and Elderflower filled Victoria Sandwich
Serves: 8

Ingredients
225g unsalted butter, softened
200g caster sugar
4 medium eggs
225g Waitrose Superfine Self Raising Flour
4 tbsp Waitrose Elderflower Cordial

For the filling
142ml pot double cream
2 tbsp Waitrose Elderflower Cordial
5 tbsp Wilkin & Sons Ltd Tiptree Green Gooseberry Conserve
Caster or icing sugar, to decorate

Method
Preheat the oven to 180°C, gas mark 4 and place a shelf in the centre of the oven.
Butter 2 x 20cm shallow round cake tins and line the bases with baking parchment. In a large bowl, beat the butter and sugar with an electric hand whisk until pale and fluffy.
Add the eggs, one at a time, beating well after each addition, then add the elderflower cordial.
Sift in the flour and, using a large metal spoon, gently fold together until just combined. The mixture should drop off the end of the spoon when tapped - add a little milk if it is too thick.
Spoon the mixture into the tins. Level the tops with the back of the spoon then place on the centre shelf of the oven and bake for 20-25 minutes, until springy to the touch.
Allow the cakes to stand in the tins for 5 minutes, then turn out onto a wire rack and leave to cool. Peel off and discard the baking parchment.
To serve, whip the cream until it forms soft peaks then stir in the elderflower cordial.
Spread the surface of one of the cooled cakes with gooseberry conserve and spoon over the whipped cream.
Sandwich the cakes together and dust with a little caster or icing sugar.

Cook's tips
Cool the layer you want to use for the top part of the cake with its flat side sitting on the rack, to avoid having its presentation side imprinted with a criss-cross pattern. Sandwich the conserve and cream between the flat sides of the cake.
The finished cake will keep for 1 day in the fridge.

 
Sweet and Savoury Home-made Scones
Makes: about 10

Ingredients
250g plain flour
1/2 tsp salt
2 tsp baking powder
50g butter, diced
50ml milk (approx)
Beaten egg, to glaze

Method
Place a baking sheet in the oven and preheat to 200°C, gas mark 6.
Sift the flour, salt and baking powder together in a bowl, then rub in the butter until the mixture resembles fine breadcrumbs.
Using your hand, stir in enough milk to make a fairly soft dough. Turn the dough on to a lightly floured surface and knead very briefly and lightly to remove any cracks.
Roll out lightly to about 2cm thick and cut into 8-10 rounds with a 5cm plain cutter. Lightly flour the cutter and don't twist but push straight down.
Transfer the scones to the hot baking sheet and brush lightly with beaten egg. Bake for 12-15 minutes or until golden brown and well risen. Leave to cool on a wire rack.

Sweet Roast Gammon with Balsamic Glaze and Roasted Apples
Serves: 6

Ingredients
2kg Waitrose Unsmoked English Gammon Joint
1 litre carton Waitrose Apple Juice
1 cinnamon stick
½ x 215ml bottle Waitrose Cooks' Ingredients Balsamic Glaze
6 small English eating apples, such as Cox's, cored and halved

Method
Place the gammon joint in a large lidded pan. Pour over the apple juice and add the cinnamon stick.
Bring slowly to the boil, reduce the heat, cover and simmer gently for 70 minutes, turning once.
Preheat the oven to 180°C, gas mark 4. Drain the gammon, reserving the cooking liquor, then place the meat on a chopping board.
Remove the string and cut away the skin with a small, sharp knife. Lightly score the fat in a diamond pattern.
Place the balsamic glaze in a bowl and stir in 3 tablespoons of the reserved liquor.
Place the gammon in a roasting tin with the apple halves around the meat. Spoon the glaze over the gammon and apples, and cook for 45-50 minutes, brushing the joint occasionally with the glaze and turning the apples once.
Remove the gammon from the oven and allow to stand for 10 minutes. Place the apples on a serving plate, cover with foil and keep warm until ready to serve.
Stir 150ml of the reserved liquor into the juices in the tin. Pour into a small saucepan and cook on the hob for 2-3 minutes until bubbling.
Serve the gammon with the roast apples, new potatoes, tenderstem broccoli and garden peas, drizzled with a little of the sauce.

Cook's tips
Serve any cold leftover gammon with jacket potatoes and a green salad, or Waitrose Oven Chips and poached eggs.

Fig, Goat's Cheese and Lamb's Lettuce Salad with Basil Oil
Serves: 4

Ingredients
2 tbsp pesto
1 tbsp olive oil
2 Capricorn Goat's cheeses
2 x 40g lamb's lettuce
1 fig

Method
Mix 2 tbsp pesto with 1 tbsp olive oil. Halve 2 Capricorn goat's cheeses and grill, cut side up, until bubbling.
Arrange the contents of 2 x 40g bags lamb's lettuce on 4 plates. Add a piece of hot cheese and a quartered fig to each plate. Drizzle with the pesto oil and serve.