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Recipes

Courgette Booster Bars

Courgette Booster Bars

LizzieB has come up with another ingenious way of working through the courgette glut with this tasty bars. The ingredients below make about 12 bars. INGREDIENTS 30ml (1 fl oz) oil 4 tbsp honey (or syrup) 3 tbsp peanut butter 150g (5¼oz) porridge oats 110g (4oz) courgette, peeled and grated 55g (2oz) apple, peeled and […]

Rhubarb Wine

Rhubarb Wine

Sylvia Kent shares one of her favourite county wines: INGREDIENTS 2kg pink rhubarb stalks                                                  250g sultanas, chopped 250g bananas, peeled 1kg granulated sugar 3.5 litres cooled boiled water 5g pectic enzyme Campden tablets 5g all-purpose wine yeast 5g yeast nutrient METHOD 1           Make up a starter bottle to activate the yeast.   PRE-ACTIVATING THE YEAST […]

How to Make Pimms Ice Lollies

How to Make Pimms Ice Lollies

Is it Pimm’s time yet? Contributor LizzieB’s Pimm’s ice lollies are a real treat for a summer party – not only do they taste great, they also look fabulous. These lollies are made with more traditional ingredients, including cucumber, strawberries and mint, but there is nothing to stop you adding whatever fruit you like. Simply […]

How to make Cider Vinegar

How to make Cider Vinegar

There are always some free apples for the taking in autumn, writes Elizabeth McCorquodale, whether from wildings, community orchards, or through social media sites like Freecycle, and making up a batch of apple cider vinegar is a cheap way of acidifying soil or making your own spot weedkiller. You can of course use it for […]

Caramel-swirl Ice Cream

Caramel-swirl Ice Cream

This concoction is supremely indulgent and definitely not for those watching their waistlines says Elizabeth MacCorquodale. It is the best caramel ice cream I have ever tasted. The trick to achieving the depth of flavour is to use brown sugar rather than white – the darker you go, the deeper the flavour.  INGREDIENTS FOR THE […]

By March 27, 2017 0 Comments Read More →
Creme Egg Brownies

Creme Egg Brownies

A warning from LizzieB – these are truly delicious, so you might want to make double the recipe, as I know in my house one batch doesn’t last longer than a couple of hours! See also our recipe for Beetroot Brownies and Chocolate Salami. INGREDIENTS 2 large hens’ eggs, beaten 125g butter, softened 275g caster […]

By March 27, 2017 0 Comments Read More →
Mock Salmon

Mock Salmon

Food Historian Seren Hollins re-creates a wartime favourite, Mock Salmon. One she confesses is not entirely authentic and she adds half a teaspoon of smaoked paprika to the mix just to ‘pep-it-up’ Ingredients ¼lb fresh tomatoes, skinned ½oz butter (plus and extra knob – rations allowing) 2oz breadcrumbs 2oz grated cheesse 1 egg, beaten Salt […]

By March 23, 2017 0 Comments Read More →
Mock Orange Juice

Mock Orange Juice

Food Historian, Seren Hollins writes: Whilst many food and beverage provisions were in short supply during the Second World War, carrots were not. In 1942, a carrot surplus of some 10,000 tons prompted the British government to instigate a large-scale publicity campaign designed to educate people on the benefits of eating carrots. The campaign featured […]

By March 23, 2017 0 Comments Read More →
Rhubarb and Ginger Jam

Rhubarb and Ginger Jam

Gaby Bartai’s recipe for rhubarb and ginger jam is best using naturally produced rhubarb stalks than forced early ones. Rhubarb is also used in these unusal but non-the-less delicious flapjacks as well as a rhubarb and custard cake. INGREDIENTS MAKES 2 × 454g (1lb) JARS 700g rhubarb, chopped 700g sugar 40g crystallised ginger, finely chopped […]

By March 21, 2017 0 Comments Read More →
Guinness Bread with an Oat Topping

Guinness Bread with an Oat Topping

This is a completely different texture and taste to the crusty white rolls – it’s far chewier, for one thing, and the treacle gives it a rich aftertaste. Like our Tiger Bread, it’s a bread of character! It’s delicious strong cheeses or a good ham. INGREDIENTS FOR THE BREAD 350g rye flour 150g strong white […]

By February 23, 2017 0 Comments Read More →

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