A Sunday lunch with roast chicken, roast potatoes, steamed vegetables and gravy is one of those classic English meals that can soar into the culinary sublime or dive into the dismals. A good experience leaves you satisfied and replete, a bad one consigns British cooking to the doldrums, where our European neighbours shake their heads sadly over our penchant for soggy vegetables, greasy potatoes and overcooked meat.
2 lbs baby potatoes, pre-cooked
butter
sea salt
fresh ground black pepper
If you need to par-boil these potatoes first, place them in a large pan of boiling water and cook for about 5 to 8 minutes. Do NOT peel them, but scrub them if necessary and cut any protruding eyes out.
Drain them well and place them straight on to the BBQ grill/shelf, moving them around all the time with heatproof tongs.
1/2 cup unsalted butter, plus extra butter for greasing pan
2 tablespoons light corn syrup, plus extra for serving
1/2 cup superfine sugar
2 eggs, lightly beaten
1 1/2 cups self-rising flour
2 tablespoons milk
1 grated lemon rind
6 lb slightly under-ripe Gooseberries, topped and tailed
2 pints of water
6 lb of sugar
1 tablespoon of butter
7 oz self raising flour
1 tsp salt
3 oz beef shredded suet
Dried mixed herbs
Cold water - to mix.
1 Large Jar Pickled Onions 45 days 15 min prep
2 lbs pickling onions, peeled
1 1/2 pints malt vinegar or pickling vinegar
2 tablespoons ready-mixed pickling spices (OR 2 tablespoons of your your own mix using — green, white and black peppercorns, coriander seeds,)
I have often seen friends make a perfectly good roast beef meal and then spoil it by opening a can of gravy or a pre packged gravy mix. The secret to a delicious gravy is simply using the pan drippings from the meat. That’s where all the flavor is and what gives real gravy its delicious, rich taste. So how does one go about making this delicious, rich gravy you ask? Simple. Once you have removed the roast from the pan scrape off all the bits of meat stuck to the pan. That’s where the flavor lives. Sediment is collected by heating the roasting tin on top of the oven with a splash of wine (this is known as deglazing). Spoon in some flour as a thickener and mix with the drippings, cooking it for a few minutes stirring the flour and drippings together all the time. Don’t let the flour burn in the pan. Now add your broth, water or milk, whatever your preference is, a little at a time. You can also use the water that you have cooked any vegetables in for a little extra added flavor. For an extra rich gravy, try adding a little cream. Some people like to add a knob of butter at this stage to give the gravy a smooth, glossy look. It’s up to you though. Keep stirring until the gravy starts to bubble and thicken. Try adding your favourite herbs to the gravy. A sprig of thyme, a few parsley stalks and a bay leaf can be thrown in before the stock is reduced. This is especially useful for adding extra flavour to shop-bought stock. Add salt and pepper to taste. Some like thick gravy, others prefer a bit thinner. If its too thick just add a little more of the broth or water. Should your gravy not turn out quite perfect and you end up with a few lumps you can always run the gravy through a colander or strainer and reheat. See, simple as can be. Throw away that canned gravy and serve your friends the real thing.
1 cup of shelled broad beans
1 pint vegetable stock
1 large onion, peeled and sliced
small bunch of fresh herbs, tied into piece of muslin
1 tablespoon butter
1/2 heaped tablespoon all purpose flour
1/2 pint milk
salt and black pepper
(see measure conversions for more information)
2 tablespoons butter
5 rashers streaky bacon, finely chopped
1 garlic clove, chopped
1 cup dried peas, soaked overnight
1 3/4 pints vegetable bouillon
1 teaspoon mint
seasoning
2 cups breadcrumbs
4 tablespoons suet
4 tablespoons raisins
3/4 medium carrots
4 tablespoons currants
3 tablespoons sugar
3 eggs
milk
nutmeg
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