Bûche de Noel (our Boxing Day treat)

Bûche de Noël Recipe

Ingredients

• For the cake
• Butter, for the pan
• 1/2 cup cocoa powder
• Pinch of sea salt
• 3 extra-large eggs
• 1/3 cup light muscovado or dark brown sugar
• Confectioners’ sugar, for dusting
• For the chocolate chestnut mousse
• 3 1/2 ounces dark chocolate (70% cocoa solids), broken into pieces
• 13 ounces unsweetened chestnut puree
• 1/4 cup light muscovado sugar
• 1 1/2 teaspoons vanilla extract
• 1/2 cup plus 2 tablespoons heavy whipping cream

Directions

• 
  
• 1. Preheat the oven to 400°F (204°C). Butter a 10-by-13 inch jelly roll pan, line it with parchment paper, and butter the paper as well.
• 2. Sift the cocoa into a bowl and add the salt. Whisk the eggs and muscovado or brown sugar in a bowl with an electric mixer until the mixture is pale and mousse-like, 8 to 10 minutes. Lightly fold in the cocoa in two additions. Pour the mixture into the prepared pan and smooth it using an offset spatula. Give the bottom of the pan a couple of sharp taps on the work surface to eliminate any air bubbles. Bake the cake for 8 to 10 minutes, until set and springy to the touch.
• 3. Place a clean kitchen towel on your work surface and sift a fine layer of confectioners’ sugar on the towel. Carefully turn the hot cake onto the towel. Starting at one short end, carefully roll the cake up with the towel and the parchment paper. You should end up with a short, fat roll. Let cool for 40 to 60 minutes.
• Make the chocolate chestnut mousse
• 4. Gently melt the chocolate in a bowl set over a pan of simmering water. Let cool to room temperature.
• 5. Beat the chestnut puree, sugar, and vanilla in a food processor until creamy. Add the cooled chocolate and mix until combined.
• 6. Beat the cream until it forms soft peaks, and then gently fold it into the chocolate chestnut mixture in two additions.
• 7. Carefully unroll the cake and peel off the parchment paper. Spread the top of the cake with half of the chocolate chestnut mousse, then roll the cake up again and transfer it to a platter, seam facing down. Smooth the rest of the mousse over the exposed surface of the cake. If desired, using the tines of a fork, make lines along its length to replicate tree bark, swirling the ends to create a log effect, and making a few knots on the log, too.
• 8. Refrigerate the cake for at least an hour. If keeping it for longer than this, loosely cover the cake with plastic wrap and let set at room temperature for 30 minutes before serving.
• 9. Just before serving, shower the bûche de Noël with confectioners’ sugar.

from Green and Black

Starter Mix for Pancakes and other things

Yield: 6 cups

Ingredients:

6 cups all-purpose flour, sifted
3 tablespoons baking powder
1 tablespoon salt
1/2 cup cold unsalted butter

Instructions:
1. Measure the sifted flour, baking powder and salt into a large bowl. Use a wire whisk to blend thoroughly.

2. Cut in cold butter using a pastry cutter until thoroughly incorporated. Store refrigerated in an airtight container for up to 4 months.

Cottage Pie / Shepherd's Pie

Cottage Pie / Shepherd's Pie


• 1kg lamb mince / mixture of beef and pork mince

• sea salt and freshly ground black pepper

• 2 tablespoons of olive oil

• 1 onion, peeled and roughly chopped

• 2 sticks of celery, trimmed and roughly chopped

• 1 carrot, peeled and roughly chopped

• 50g pancetta, roughly chopped

• 2 cloves of garlic, finely chopped

• a small bunch of fresh rosemary, leaves picked

• 1 x 400g can of plum tomatoes, chopped

• 250ml lamb or vegetable stock

• 1kg potatoes

• 200ml milk

• 2 knobs of butter


Preheat the oven to 190°C/375°F/gas 5.


1. Heat a large pan and, when it’s nice and hot, add the olive oil and mince and fry until browned all over. Add the onion, celery, carrot, pancetta and garlic to the pan, and throw in a large pinch of rosemary leaves and the tomatoes. Pour in the stock and stir well so the mixture doesn’t stick to the bottom of the pan. Leave in the same pan or transfer to an ovenproof dish, cover and bake in the oven for an hour.

2. Peel the potatoes, boil them in salted water until cooked through, then drain well. Heat the milk gently then pour over the potatoes. Add a knob of butter and mash well until smooth and creamy.

3. Melt the remaining butter in a frying pan. When it starts to bubble, throw in the rosemary and fry until crisp. Drain, and add the rosemary to the mashed potatoes with salt and freshly ground black pepper.

4. Take the mince out of the oven, spoon over the mash, then turn up the temperature to 200°C/400°F/gas 6 and bake for about 20 minutes or until bubbling and crispy and brown on top.

Pork Stir Fry

Ingredients (This is a recipe for 2 but can easily be doubled)
2 nests medium egg noodles
2 tsp cornflour
2 tbsp soy sauce
1 tbsp honey
1 tbsp sunflower oil
250g/9oz pork tenderloin , cut into bite-sized pieces
thumb-sized piece ginger, finely chopped
2 garlic cloves, finely chopped
1 green pepper, deseeded and sliced
100g mange tout
1 tsp sesame seeds

• 1. Bring a pan of salted water to the boil and cook the noodles following pack instructions. Meanwhile, mix the cornflour with 1 tbsp water, then stir in the soy sauce and honey, and set aside.
• 2. Heat the oil in a wok over a high heat. Add the pork and cook for 2 mins until browned all over. Add the ginger, garlic, pepper and mangetout, and cook for a further 2 mins. Reduce the heat, then add the soy and honey mixture, stirring and cooking until the sauce bubbles and thickens. Divide the drained noodles between 2 bowls. Top with the pork and vegetables, and finish with a sprinkling of sesame seeds.

Shortbread for Christmas

Shortbread

130g/4½oz butter, softened
60g/2½oz caster sugar, plus extra for sprinkling
130g/4½oz plain flour
60g/2½oz rice flour
pinch salt

Preparation method

1. Cream the butter and sugar together in a large bowl until pale and fluffy. Add the plain flour, rice flour and salt, and stir well until the mixture is smooth and uniform. (I find it easiest to keep pressing the mixture against the side of the bowl to mix it.)
2. Bring the mixture together and press into a 20cm/8in loose-bottomed cake tin, smoothing it with the back of a spoon. Crimp the edges by pressing with the tips of two fingers, then score into eight pieces with a knife and prick each triangle three times with a fork. Put in the fridge for 30 minutes to firm up.
3. Preheat the oven to 170C/325F/Gas 3.
4. Remove the shortbread from the fridge and bake in the oven for 30–35 minutes, or until pale golden-brown.
5. Remove the shortbread from the oven and sprinkle over some caster sugar. Leave to cool in the tin for a few minutes before removing it from the tin and cooling on a wire rack.

Hot Apple Cider

Ingredients

• 2 (4-inch) cinnamon sticks
• 1/2 teaspoon whole black peppercorns
• 2 to 3 whole cloves
• 3 to 5 whole cardamom pods
• 5 coin-size pieces fresh ginger (optional)
• 2 (1-inch) strips fresh orange peel
• 2 (1-inch) strips fresh lemon peel
• 5 cups cold water
• 4 bags tea
• 3 cups apple juice, clear
• 1 orange, juiced

Directions

Lightly crush the cinnamon, peppercorns, cloves, and cardamom pods in a mortar and pestle or on a cutting board with the bottom of a saucepan. Transfer to a medium saucepan, add Combine the ginger, citrus peels. Put the crushed spices in a medium saucepan and add the water. Bring to a boil, reduce the heat, and simmer, partially covered, until aromatic, and the cinnamon stick opens a bit, about 10 minutes. Add the tea bags, immediately remove from the heat, and steep for 3 to 4 minutes.

Remove the tea bags, and add the cider and juice of 1 orange. Return the pan to a medium heat and warm, taking care not to let the tea boil. Serve hot.

Copyright 2004 Television Food Network, G.P. All rights reserved.

Muffins for the Christmas Kitchen

In Egham where I live, the local churches run a Community Kitchen every Wednesday and in the week or so leading up to Christmas.  It is run by church members and the food provided by the congregation and members of the public.  This year, Naomi and I are going to make muffins.  I have just finished baking one of the recipes for blueberry muffins.  Tomorrow I'm going to make Christmas Cranberry Muffins.  However, thanks to a trip to Canada recently, I discovered muffin tops and so, instead of baking the muffins in tins, I am going to make them on cookie sheets.  I think they look far more appealing!

Christmas Cranberry Muffins

(Though this recipe is in American measurements, it is easy to convert by remembering that American cups are 8 oz.  Just use a regular measuring cup for the dry ingredients as well as the wet.)


Ingredients
1 cup cranberries
1/4 cup sugar
1 1/2 cup flour
1/4 cup sugar
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon allspice
1 egg, beaten
1/4 teaspoon orange rind
3/4 cup orange juice
1/3 cup butter or margarine, melted
1/4 cup nuts, chopped

DIRECTIONS:

Coarsely chop cranberries, sprinkle with 1/4 cup sugar & set aside. Preheat oven to 375 F, prepare pans.

Combine flour, 2nd measure sugar, baking powder, salt, cinnamon & allspice. In another bowl combine egg, orange rind & juice and melted butter. Add dry mix to wet mix & stir to moisten. Fold in cranberry mixture & nuts.

Spoon into pans & bake for 15-20 minutes or until golden.

Blueberry Muffins (These have just come out of the oven!)

Ingredients

2 cups (approx 280 grams) self raising flour
3/4 tsp salt
1/3 cup (approx. 67 grams) sugar
2 tsp baking powder
2 eggs
4 tbsp butter, melted
3/4 cup (175 ml) milk
2 cups (approx. 300 grams?!?) blueberries, well-dried
optional: 1 tsp grated orange or lemon rind muffin pan lined with muffin papers (i use one 12 cup and one 6 cup pan)

Method

1. Wash the blueberries and drain. Sprinkle a tea towel with flour and roll the blueberries in it. Wrap the now lightly floured berries and leave for a good 30 minutes or so to dry completely.
2. Preheat oven to 425F/210C/Gas Mark 7.
3. Sift the flour, salt, sugar, and baking powder into a large mixing bowl.
4. In a separate bowl, beat the eggs. Add the melted butter and then the milk.

5. Quickly stir the liquid ingredients into the dry, confining yourself to only 10-15 strokes. Leave the lumps as too much handling will result in tough muffins.

6. Add the floured blueberries and the optional rind if you are using. Briefly fold in the berries. Spoon into the prepared muffin pans, allowing the mixture to fill about 2/3 of the cup. Bake in the hot oven for 15-20 minutes. Muffins will be a light golden colour when fully cooked.

7. Remove at once from their tins. Serve with plenty of butter. To really make this a meal, scramble some eggs to eat with the muffins!

It's late summer and there are blackberries everywhere free for the picking.  What better way to live more with less than to harvest from the hedgerows.  Below are some recipes for your pickings!

Bramley Apple and Blackberry Cake 

This recipe could be made less expensive by replacing the bramley apple with windfall apples you may find along the roadside.  It would be better if the apples were on the tart side since Bramleys are a cooking apple.

Ingredients

• 175g butter , plus extra for greasing
• 300g plain flour , plus extra for dusting
• 4 Bramley apples , (approx 800g/1lb 12oz)
• squeeze lemon juice
• 284ml carton whipping cream
• 225g golden caster sugar , plus 1 tbsp for sprinkling
• 3 eggs
• 300g blackberries 

1. Heat oven to 200C/fan 180C/gas 6. Grease a roasting tin (30x20cm) with butter, dust with a little flour, then set aside. Peel, core and slice the apples into rings, then toss in a little lemon juice to stop them going brown.
2. Tip the cream and butter into a saucepan, bring up to the boil, then set aside. Whisk the sugar with the eggs until they thicken and turn pale, about 3 mins. Whisk the buttery cream into the eggs, then fold in the flour until completely smooth.
3. Pour the batter into the prepared tin and arrange the apple slices over the top. Scatter over the blackberries, then sprinkle with the remaining sugar. Bake for 50 mins-1 hr until golden and beginning to pull away from the sides of the tin. Leave to cool in the tin and serve cut into squares.

Blackberry Chutney

• 500g blackberries
• 140g caster sugar
• 140g red onions , sliced
• 3 tbsp chopped fresh root ginger
• 2 tbsp Dijon mustard
• 150ml white wine vinegar 

1. Combine all the ingredients, except the vinegar, in a large saucepan. Stir mixture over medium heat until the blackberries burst. Season with salt and pepper, to taste. Add the vinegar and allow the mixture to simmer uncovered for 10 mins. Cool, transfer to a sterilised jar and seal immediately. 

Blackberry and Apple Bakewell Pudding

• 6 Granny Smith apples, peeled, cored and cut into chunks
• 2 tbsp demerara sugar
• 400g blackberries
• 150g butter , softened
• 150g golden caster sugar
• 3 whole eggs plus 1 yolk, beaten
• 150g ground almonds
• 1½ tsp almond extract
• 100g self-raising flour
• 1½ tsp baking powder
• a handful flaked almonds
• icing sugar , for decoration 

1. Heat the oven to 180C/fan 160C/gas 4. Put the apples and demerara sugar in a pan. Heat gently, stirring until the sugar dissolves and the apples have softened. Stir in the blackberries. Tip into an ovenproof dish, approximately 20cm x 30cm and cool.
2. Beat the butter and sugar together then gradually beat in the eggs. Mix in the ground almonds and almond extract. Sift the self-raising flour and baking powder and fold in.
3. Spoon the almond mix over the cooked fruit then level out. Sprinkle over the almonds. Bake for 40-45 minutes until risen, golden and cooked through. Dust with icing sugar to finish. 

Blackberry and Apple Yorkshire Puddings

• 25g butter
• 140g golden caster sugar
• 4 apples (Cox's are good), peeled, cored and cut into bite-size chunks
• 1 egg white
• 2 eggs
• 140g plain flour
• 200ml full-fat milk
• 150g punnet blackberries
• 2 tbsp sunflower oil 

1. Heat oven to 240C/fan 220C/gas 9. Heat the butter and 100g of the sugar in a frying pan, throw in the apples and cook over a high heat for 3-4 mins until slightly caramelised and just starting to soften. Set aside.
2. In a clean bowl, whisk the egg white until frothy, then whisk in the rest of the sugar, the whole eggs, the flour and the milk. Stir the apples and the blackberries into the batter. Place a 6-hole non-stick Yorkshire pudding tin over a high heat and add a splash of oil to each hole. Spoon a large ladleful of batter into each hole, making sure all the fruit is used. Put the tin in the oven and leave for 15 mins, without opening the door, until puffed up and golden. Remove from the oven and carefully place each pudding onto a plate. Serve immediately with custard or vanilla ice cream.

Apple and Blackberry Loaf
 

• 250g self-raising flour
• 175g butter
• 175g light muscovado sugar
• ½ tsp cinnamon
• 2 rounded tbsp demerara sugar
• 1 small eating apple , such as Cox's, quartered (not cored or peeled)
• 2 large eggs , beaten
• 1 orange , finely grated zest
• 1 tsp baking powder
• 225g blackberries 

1. Preheat the oven to 180C/gas 4/fan 160C. Butter and line the bottom of a 1.7 litre loaf tin (see tip below). In a large bowl, rub the flour, butter and muscovado sugar together with your fingers to make fine crumbs. Measure out 5 level tbsp of this mixture into a small bowl for the topping, and mix in to it the cinnamon and demerara sugar. Set aside.
2. Coarsely grate the apple down to the core and mix in with the eggs and the zest. Stir the baking powder into the rubbed-in mixture in the large bowl, then quickly and lightly stir in the egg mixture until it drops lightly from the spoon. Don't overmix.
3. Gently fold in three quarters of the berries with a metal spoon, trying not to break them up. Spoon into the tin and level. Scatter the rest of the berries on top. Sprinkle over the topping and bake for 1¼ -1 hour 20 minutes. Check after 50 minutes and cover loosely with foil if it is browning too much. When done the cake will feel firm, but test with a skewer.
4. Leave in the tin for 30 minutes before turning out, then cool on a wire rack. Peel off the paper before cutting. Will keep wrapped in foil or in a tin for up to 2 days. 

 Apple and Blackberry Crumble

FOR THE CRUMBLE TOPPING

• 120g plain flour
• 60g caster sugar
• 60g unsalted butter at room temperature, cut into pieces

FOR THE FRUIT COMPOTE

• 300g Braeburn apples
• 30g unsalted butter
• 30g demerara sugar
• 115g blackberries
• ¼ tsp ground cinnamon
• vanilla ice cream, to serve 

1. Heat oven to 190C/170C fan/gas 5. Tip the flour and sugar into a large bowl. Add the butter, then rub into the flour using your fingertips to make a light breadcrumb texture. Do not overwork it or the crumble will become heavy. Sprinkle the mixture evenly over a baking sheet and bake for 15 mins or until lightly coloured.
2. Meanwhile, for the compote, peel, core and cut the apples into 2cm dice. Put the butter and sugar in a medium saucepan and melt together over a medium heat. Cook for 3 mins until the mixture turns to a light caramel. Stir in the apples and cook for 3 mins. Add the blackberries and cinnamon, and cook for 3 mins more. Cover, remove from the heat, then leave for 2-3 mins to continue cooking in the warmth of the pan.
3. To serve, spoon the warm fruit into an ovenproof gratin dish, top with the crumble mix, then reheat in the oven for 5-10 mins. Serve with vanilla ice cream.

Pickled Beets Recipe INGREDIENTS 1 bunch (4 or 5) beets 1/4 cup cider vinegar 1 Tbsp sugar 1 Tbsp olive oil 1/2 teaspoon dry mustard Salt and pepper METHOD 1 Remove greens from beets, save for future use (see beet greens recipe). Cut beets to uniform sizes so they will cook evenly. Steam or boil around 30 minutes or until done. (Alternatively, you can roast them by wrapping them whole in foil and cooking them in a 350°F oven for about an hour.) A fork easily inserted into the beet will tell you if the beets are done or not. 2 Drain the beets, rinsing them in cold water. Use your fingers to slip the peels off of the beets. The peels should come off easily. Discard the peels. Slice the beets. 3 Make the vinaigrette by combining the cider vinegar, sugar, olive oil, and dry mustard. Whisk ingredients together with a fork. The dry mustard will help to emulsify the vinaigrette. Adjust to taste. Add salt and pepper to taste. Combine beets and vinaigrette in a bowl and allow to marinate for a half hour at room temperature. Serves four.

Ham, broccoli and tomato quiche revisited

Having made and eaten the quiche described in the previous posting, I have a few comments to make which I forgot in the original.  To ensure that the bottom of the pastry wasn't soggy, I pre-baked it for 10 minutes.  Make sure the watch the time or else it can get quite crispy in the next 35 minutes of baking the quiche.  To make sure that the broccoli and tomatoes didn't contribute too much in the way of extra liquids to the quiche, I defrosted the broccoli on paper towel and kept changing it as it became saturated.  Also, after cutting the tomatoes in half, I laid them cut side down on paper towel to remove some the their juices.  All in all, it worked out very well!

Ham, Broccoli and Tomato Quiche

Ingredients

• 1 pie crust, pre-baked for 10 minutes
• 1 1/2 cups cubed cooked ham
• 1 1/2 cups cheddar cheese
• 1 cup  frozen broccoli florets, thawed, well drained
• 10 to 15 cherry tomatoes, halved and drained on paper towel
• 4 eggs
• 1 cup milk
• 1/2 teaspoon salt(unless the ham is salty!)
• 1/2 teaspoon dijon mustard
• 1/2 teaspoon pepper

Directions

Heat oven to 375 degrees F / 190 degrees C

Make pie crust as directed and pre-bake for 10 minutes at 400 F or 200 C


Layer ham, cheese and thawed broccoli and cherry tomatoes in pie crust-lined pan. In medium bowl, beat all remaining ingredients until well blended. Pour over ingredients.  Bake 35 to 45 minutes or until knife inserted in center comes out clean.

Flatbread

LIGHT WHOLEWHEAT AND HONEY-CRUST FLATBREAD
175ml warm water
 7g sachet fast-action yeast
25g honey or agave nectar
50g sunflower seeds (optional)
175g plain flour, plus extra for kneading and shaping
75g wholemeal flour, such as spelt, rye or wheat
1 tsp fine salt

1. Pour the water into a small bowl and stir in the yeast and honey to dissolve.

2. Add the seeds, flours and salt, mix to a soft, sticky dough, cover and leave for 10 minutes.

3. Lightly flour a patch of worktop, lightly knead the dough for a bare 10 seconds, then return to the bowl and cover.

4. Leave for 30 minutes, and it’s ready to use.

Shaping and baking your flatbreads

Heat the oven to 240C (220C fan-assisted)/465F/gas mark 9 and have ready two baking trays (or bake in batches) lightly dusted with flour or cornmeal, or lined with nonstick baking paper.

Have your flatbread fillings ready, too.

About 15 minutes before you want to bake, cut the dough into quarters, shape into balls, cover and leave for five minutes.

One at a time, and using flour to stop it sticking, roll each piece quickly into an oval about 20cm long and 10cm wide.

Pat and push around the edges to create a small rim, then place two-up on each baking tray.

Quickly top with filling and bake for about 15 minutes, until golden.

Devon Apple Cake

Ingredients

500 grams of Bramley Apples, peeled, cored, diced
175g slightly salted butter, softened
175g light muscovado (brown) sugar, plus 3 T(tablespoon)
2 medium eggs, beaten
250g self raising flour
1t (teaspoon) baking powder
1 t ground mixed spice
1 t ground cinnamon
100 g sultanas (raisins)

1. Make apple sauce from apples and 2 T of water. Cool.
2. Pre heat oven to 160 C (325F)
3. Grease a 20cm loose-base cake tin or a spring form tin and line with grease proof paper.
4. Beat together butter and sugar until pale and creamy. Gradually beat in the eggs. Sift the flour, baking powder and spices and add half to the bowl. Stir in. Stir in apple sauce and sultanas. Stir in remaining flour.
5. Put mixture into tin and then sprinkle remaining sugar on the surface.

Bake for 55 to 60 minutes until a skewer comes out clean.
Transfer to a wire rack to cool.

Moroccan style stew

Having eaten lamb for Easter dinner we had lots left over. What to do with it, which would also let us use up other things in the fridge. I did buy a courgette (zucchini) to add a little variety to the root veggies we did have but besides that everything was already in the house.

Ingredients

2 carrots, cut into small pieces
1 large sweet potato, cut in to medium sized pieces (so that it doesn't disintegrate or turn to mush in the cooking process)
2 medium to large potatoes, diced
1 courgette (zucchini), sliced or diced and put in 10 minutes before the end of the cooking time
1 onion, chopped
1 container of chopped tomatoes
2 cloves of garlic, chopped
1 t (teaspoon) paprika
1-2 t mild chilli powder
1/2 t fennel seeds
1 t cinnomon
1 t cumin (powder)
pepper and salt to taste
3/4 c (6 fl. oz) white wine
1 cup stock
left over cooked lamb (if you don't have any, buy some stewing lamb and cook it in a pressure cooker by itself for about 17-20 minutes or stew it on the stove until it is tender)
Couscous for 4

Serves 4

1. Fry onions until fragrent and soft.  Just before it it ready, add the garlic.
2. Add the vegetables (except the courgette), lamb, and liquids and simmer until the vegetables are almost tender.
3. Add the courgette, and cook for 10 minutes more
4. Check seasonings, and add salt, pepper and any other seasoning as necessary.
5. Serve with couscous.

If there are any ingredients which you don't have in the cupboard, improvise.  

Goulash...yum!

Goulash:  We had this for dinner on the Saturday before Easter.  It was simple to prepare, fairly inexpensive and tasted wonderful!  I forgot the cream but it didn't matter.

Ingredients

•  * 2 tbsp olive oil
• * 500g pork tenderloin, cut into chunks
• * 30g plain flour
• * 1 large onion, thinly sliced
• * 2 cloves of garlic, finely chopped
• * 2 of red and green pepper, deseeded and thinly sliced
• * 2 tbsp tomato purée
• * 2 tbsp paprika
• *1 can chopped tomotoes
• * 75ml dry white wine
• * 300ml beef stock, home-made or shop-bought
• * black pepper

1. Heat 1 tablespoon of olive oil in a casserole dish or heavy-based saucepan.
2. Coat the pork with the flour and brown well, in batches, in the hot casserole dish. Set the browned meat aside.
3. Add in the remaining olive oil. Add in the onion, garlic, pepper to the casserole dish and fry until softened, around 5 minutes.
4. Return the pork to the pan with the tomato puree and paprika. Cook, stirring, for 2 minutes.
5. Add the tomatoes, white wine and beef stock. Cover and cook it on the hob on a gentle heat for about an hour, removing the lid after 45 minutes.
6. Check seasonings and add salt and freshly ground pepper as needed. Stir in the sour cream and serve.

Ham leftovers: Ham, leek, and potato pie

Ham, Leek and Potato Pie

We had this pie for dinner because I had so much ham left over from New Year's Day dinner.  I had everything that it called for except creme fraiche but luckily found that on sale so this was a very inexpensive meal but quite spectacular in appearance.  It would make a very impressive main course for a lunch or dinner with guests.  The fact that there were potatoes in the pie, meant that I only had to make vegetables.

Ingredients

• 2 tbsp butter
• 1 large onion , finely chopped
• 3 leeks , finely sliced
• 2 large potatoes , cut into small cubes
• 2 tbsp plain flour , plus extra for dusting
• 300ml chicken or ham stock
• 100ml pot crème fraîche (or use leftover double cream)
• 2 tsp wholegrain mustard
• 200g cooked ham , shredded
• 4 bay leaves , optional
• 375g pack puff pastry
• 1 egg , beaten, to glaze (or use milk) 

1. Heat a large frying pan, melt the butter, then add the onion and leeks. Cover, then very gently cook for 15 mins until soft. Add the potatoes after 5 mins cooking.
2. Stir in the flour, turn up the heat, then add the stock, stirring until the mix thickens a little. Take off the heat, then stir in the crème fraîche, mustard and ham. Season to taste, then cool, if you have time. Spoon the mix into a large pie dish, adding a couple of bay leaves. Heat oven to 220C/fan 200C/gas 7.
3. Roll out the pastry on a floured surface to the thickness of a £1 coin. Cut a pastry strip the same width as the lip of the dish, wet the edge of the dish with egg, then fix the strip around it. Brush the top with egg, then lay over the remaining pastry.
4. Trim pastry to the edge of the dish, then ruffle the cut edges with the knife blade to help the layers rise. Cut a few slits to let the steam escape, decorate with bay leaves, if you like, then brush all over the top with egg. Can be done up to a day ahead, keep chilled. Bake for 30 mins until risen.