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English Recipes

English Recipes

 

Welcome to our selection of recipes from Great Britain. Not all of these are from England of course; Haggis would be an obvious example! These are a mixture of our personal favourites, and some that we just wanted to share with you.

If you would like to suggest a recipe to Josephine, or you have a specific recipe request, please e-mail her at: josephine@shopenglandonline.com



Toad-in-the-Hole Roast Beef Dinner Shepherd's Pie
Bangers & Mash Giant Sausage RollsCornish Pasty
Jugged HareTripe & OnionsBeef Wellington
Lamb CasseroleSteak & Kidney Pie Yorkshire Pudding
HaggisMixed Grill Jugged Hare
Scouse Lancashire Hot PotEnglish Hot Pot
Corned Beef HashBeans on ToastScotch Eggs
Brown Windsor Soup London Broil English Trifle
Pork Pie Ploughman's Soup Bread & Pudding Pudding
Fish & Chips Bacon & Egg Pie Cumberland Sauce

For our special Afternoon Tea Recipes, click here





Toad in the Hole

One of the most famous English recipes, and probably
the one more Americans request in a Pub, than any other.
Ingredients
1 Ib (450g) sausages
4 oz (115g) white flour
1 egg
Half a pint of milk
1 tablespoon of oil
Salt
Freshly ground Pepper
Preparation
1) Sift flour and salt into a bowl, make a well in the centre with the back of a spoon
2) Add egg and milk into well, mix together - Alternatively, you can Buy the Batter Here
3) Gradually mix in flour to egg and milk to form a batter
4) Mix until batter becomes thick, cover and allow to stand for 60 minutes
5) Preheat oven to (200°C), (400°F), (Gas Mark 6)
6) Grease a shallow oblong oven proof dish with oil, add sausages
7) Cook for 10 minutes until sausages start turning brown
8) Remove and pour batter over sausages
9) Return to oven and cook for 30 minutes until batter is well risen
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Roast Beef

This is the traditional Sunday dinner. Remember to most English
people "dinner" is at lunchtime. "Tea" is a 4 o'clock in the afternoon, and
supper is the evening meal. However even this varies from county to county.
Ingredients
1 and half lb (675g) of medium sized potatoes 4 lb (1.8kg) forerib of beef 2 tablespoons of olive oil half level teaspoon salt quarter level teaspoon of freshly ground pepper half level teaspoon of mustard powder
Instructions
Preheat oven to (220°C), (425°F), Gas Mark 7
Cooking Time
  • Rare: 50 minutes
  • Medium rare : 70 minutes
  • Well done : 90 minutes
1) Put beef into a large roasting tin
2) Brush with oil
3) Mix mustard, salt and pepper with a little water to make a paste
4) Rub meat with paste
5) Roast in the center for 20 mins reduce heat to (190°C), (375°F), Gas Mark 5
6) Wash, peel and halve potatoes, put into a pan
7) Cover with lightly salted water and boil for 10 minutes
8) Remove and place in oven around meat, cover with fat
(Another roasting tin can be used if needed, cover bottom and potatoes with fat)
9) Roast potatoes for 60/70 minutes until crisp and golden
10) Coast with fat from meat every 20 minutes
Serve: with Yorkshire Pudding and Horseradish Sauce
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Shepherd's Pie

Ingredients
1 Ib (450g) of Lean minced beef (although traditionally Lamb was used - hence the name)
2 lb (900g) of Potatoes
1 tablespoon of Tomato Puree
1 tablespoon (2x15ml) (1fl.oz) of Worcestershire Sauce
1 large Onion
1 quarter pint (150ml) of Beef stock
2 tablespoons of Vegetable Oil
Salt
Freshly ground Pepper
2 teaspoons of dried mixed herbs
Quarter pint (150ml) of Milk
2 oz (60g) of butter
2 oz (60g) of grated cheese
Instructions

1) Preheat the oven to (180°C), (350°F), (Gas Mark 4)
2) Peel and halve Potatoes, boil in lightly salted water until soft
3) Mash Potatoes add milk and butter to make potatoes light and fluffy
4) Season potatoes with salt to taste
5) Cover mashed potatoe to keep warm, set aside
6) Peel and slice onions
7) Put vegetable oil in a sausepan and heat, add onions and cook on
a moderate heat until soft and golden brown
8) Stir in tomato puree, herbs, pepper, and worcestershire sauce and stir
9) Add in the minced beef, continue stirring until mince begins to turn brown,
add in the stock and stir for 1/2 minutes
10) Transfer ingredients to an ovenproof dish, cover with the warm mashed potatoes
11) Run a fork over the top of the potatoes horizontally to create a pattern
12) Sprinke some grated cheese over top
13) Place in the centre of the oven and bake for 40-45 minutes, until golden brown
on top and hot through
Serving Suggestions: Serve with Carrotts and Green Cabbage

If you prefer you can save time by using our Colman's Shepherd Pie Mix

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Bangers & Mash

Makes 2lbs raw sausage
Ingredients
1/2 lb lean pork, ground
1/2 lb lean veal, ground
6 oz pork fat, ground
3 slices of white bread with crust, crumbled or finely chopped
1 tsp salt
1/4 tsp ground black pepper
1/4 tsp cayenne pepper
1/8 tsp mixed grated nutmeg and mace
1/8 tsp dried crumbled thyme
1/8 tsp dried crumbled marjoram
1 tsp crumbled dried sage
1 tsp loosely packed finely grated lemon peel
1 large egg
Instructions
1. Knead together the pork, veal, fat, and bread
2. Stir the salt, pepper, cayenne, nutmeg and mace, thyme, marjoram, sage,
and lemon peel into the egg, then knead into the mean mixture
3. Firmly stuff the mixture into prepared hog casings
4. Prick any air pockets with a pin
5. Poach, braise, or fry them before serving
Serve with: mashed potatoes and minty peas
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Scotch Eggs



Ingredients

1/2 lb. pork sausage
Sufficient all-purpose flour for coating
1 tablespoon chopped fresh chives
1 egg, beaten
salt & pepper
1-1/2 cup fresh white breadcrumbs
8 hard boiled quail's eggs (or vegetable oil for deep frying 4 chicken eggs)

Instructions
1) Mix sausage with chives, salt and pepper. Divide into 8 equal portions (or 4 if you're using chicken eggs)
2) On floured surface, flatten each piece into a 2-inch (or 4-inch) circle
3) Shell eggs and dust with flour
4) Put beaten egg into one dish and bread crumbs into another. Place egg on a circle of sausage and mould it around the egg, sealing seams well
5) Roll each in beaten egg first then breadcrumbs. Heat vegetable oil to 360 degrees. Deep fry eggs 3-4 minutes (or 5-6 min. for chicken eggs) until golden brown. Drain well on paper towels until cool


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Giant Sausage Roll

Ingredients
13oz puff pastry
1 onion
8oz of sausage meat
6oz cheddar cheese
2tsp tomato puree
2tsp bread crumbs
1 egg, beaten
milk, to glaze
salt and pepper, to taste

Method
1) Mix all but the puff pastry and milk together.
2) Roll the pastry out to a rectangle 30cm x 40cm (approx).
3) Put the mix into the middle third of the pastry in a strip. Seal underneath with the milk.
4) Glaze the top and slash three times diagonally.
5) Bake in the oven at 200 degrees C for 35-40 minutes.
Can be eaten hot or cold.
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Cornish Pasty

Ingredients
2 cups flour
pinch of salt
3 oz. lard or shortening
1/3 - 1/2 cup water

Mix flour and lard, then add salt and water. Work into smooth dough and rest under a cover for 30 min. Meanwhile, prepare the filling:
1/4 lb. beef or chicken liver
1 rib celery 1/2 lb.
ground beef
1 small carrot salt & pepper
1 small turnip
2 raw potatoes
1 egg, beaten
1 small onion

Method
Chop liver coarsely in a blender and mix with beef. Add salt and pepper and let rest for 10-20 minutes. Peel onion and pare potatoes, carrot and turnip; slice thinly, and blanch in boiling water for 2-3 minutes with thinly sliced celery. Drain and season with salt & pepper. Roll out dough to 1/8 inch thickness; cut into 3 large squares. Put a layer of vegetables on half of each square and top it with meat mixture. Brush edges of dough with egg and fold plain half over the meat. Pinch edges together tightly. Bake for 1 hour: first for 2-3 min. at 400 degrees, then at 325 degrees for 1 hour.
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Haggis - A Scottish recipe of course; not English!

Ingredients
1/2 lb. chopped suet
1/2 tablespoon salt
3/4 lb. coarse oatmeal
1/4 tablespoon pepper
2 oz. flour
3 oz. water
4 oz. each raisins and currants
sheep's stomach bag (or 4 oz. sugar pudding cloth)

Method
Blend all dry ingredients and mix with water to a stiff consistency. Put
into a sheep's stomach bag, sew it up, and prick with a fork. (Or you
may use a pudding cloth.) Steam for 3-4 hours.
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Jugged Hare

Ingredients
The word "Jugged" refers to the stoneware jug in which it was cooked.
1 well-hung hare (hung bunch of sweet herbs (parsley, marjoram, for up
to a week) savory, thyme, tied with string)
1 teaspoon vinegar
pinch of mace & nutmeg
seasoned flour
2 oz. red currant jelly
oil for frying
5 oz. port or claret
brown (beef) stock
salt & pepper
1 onion studded with cloves

Method
Have hare skinned, cleaned, and neatly jointed, reserving the blood and liver. Mix the blood with the vinegar to prevent it curdling and keep in a cool place. Dust the joints with seasoned flour and fry in oil to a deep golden brown; transfer to a deep oven-proof dish, pour over enough stock to cover, add onion, herbs, mace & nutmeg. Cover with lid, bring to a boil and place in 350 degree oven for 3 hours. Serve garnished with diced, fried liver. Strain the cooking liquid into a pan and reboil. Add jelly and pour a little of the liquid into the blood, stirring until smooth. Blend blood into gravy had heat to thicken, but do not boil; add port or claret, season with salt & pepper, and pour over the meat
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Tripe and Onions

1 lb washed Dressed tripe
3 medium Onions sliced
1 pint Milk
pinch Grated nutmeg
1 Bay leaf
1 oz Butter
3 tbsp Plain flour
Fresh parsley - chopped for garnish

Method
1.Put the tripe in a saucepan and cover with cold water.
Bring to the boil, then drain and rinse under cold running water.
Cut into (1 inch) pieces.

2.Put the tripe, onions, milk, nutmeg and bay leaf in the rinsed out pan.
Bring to the boil, cover and simmer for about 2 hours, until tender.
Strain off the liquid and reserve (1 pint).

3.Melt the butter in a saucepan, stir in the flour and cook gently for 1 minute, stirring.
Remove the pan from the heat and gradually stir in the reserved cooking liquid.
Bring to the boil and continue to cook, stirring, until the sauce thickens.
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Beef Wellington

Ingredients
3 lb Fillet of beef
1 tbsp Vegetable oil
1½ oz Butter
8 oz, sliced Button mushrooms
6 oz Smooth liver pate
13 oz Puff pastry
1 Egg beaten, to glaze

Method
Pre-heat oven to 425 °F
Trim and tie up the fillet at intervals with fine string so it retains its shape.
Heat the oil and ½ oz of the butter in a large frying pan, add the meat and fry briskly on all sides.
Press down with a wooden spoon while frying to seal well.
Roast for 20 minutes, then set the beef aside to cool and remove the string.
Meanwhile, cook the mushrooms in the remaining butter until soft; leave until cold, then blend with the pate.
On a lightly floured surface, roll out the pastry to a large rectangle about 13 x 11 inches and ¼ inch thick.
Spread the pate mixture down the centre of the pastry. Place the meat on top in the centre.
Brush the edges of the pastry with the egg.
Fold the pastry edges over lengthways and turn the parcel over so that the join is underneath. Fold the ends under the meat on the baking sheet.
Decorate with leaves cut from the pastry trimmings.
Brush with the remaining egg and bake for 50-60 minutes depending how well done you like your beef, covering with foil after 25 minutes.
Allow the Beef Wellington to rest for 10 minutes before serving.
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Lamb Casserole

Serving Suggestion: Serve with sprouts or carrots.
Ingredients
2 lb. stewing lamb (or 8 cutlets)
1 oz. seasoned flour
1 oz. fat
1/2 lb. sliced onions
3/4 pt. beef stock
salt and pepper

Method
Cut meat into 1-inch cubes. (If you use cutlets, leave them whole.) Coat meat in seasoned flour and fry in fat with onions. Put meat and onions in a casserole dish; pour stock over. Cover and simmer on top of stove, or bake in 350 degree oven, or about 2 hours or until meat is tender.
If you like, you can use our Colman's Lamb Hotpot Sauce Mix



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Mixed Grill

Ingredients
Serves 4
4 lambs kidneys (skinned and halved)
4 lamb chops
1 lb (45og) of rump steak cut into 4 pieces
4 bacon rashers
4 sausages
half lb (225g) black pudding cut into 4 pieces
2 tablespoons of olive oil
4 tomatoes halved
4 large mushrooms (peeled and sliced)
salt
pepper

Method
IPreheat oven to (150 C), (300 F), Gas Mark 2
1) Brush the kidney,lamb chops, and steak with olive oil, season with
salt and pepper
2) Heat grill, land place sausages and kidneys on a freshly cleaned grill pan
3) Grill for 10 minutes, turn regularly, put in oven
4) Grill Lamb chops and rashers for 5 minutes on each side,
  • put in oven
    5) Grill the steak and black pudding for 5 minutes on each side, put in oven
    6) Brush tomatoes and mushroom with some of the juices from the meat
    7) Grill for 3 minutes on each side, season and add to oven for 1 minute
    8) Remove dish from oven and cover with hot meat juices from the grill pan
    9) Serve immediately



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    Steak and Kidney Pie

    Ingredients
    1 Kidney, beef
    4 tablespoons Shortening
    2 Onion; chopped
    2 pounds Round steak; cubed
    1 1/2 tablespoons Worcester sauce
    1/2 teaspoon Salt
    1/2 teaspoon Pepper
    2 tablespoons Butter; softened
    2 tablespoons Flour
    2 tablespoons Parsley; minced
    1 teaspoon Rosemary
    1 teaspoon Oregano
    Pastry:
    1 cup Flour; + 2 teaspoons
    1/4 teaspoon Salt
    1/3 cup Shortening
    2 tablespoons water, cold

    Method
    Wash the kidney, remove membranes and fat, and cut kidney in 1" cubes. Cube the steak into 1" cubes. Melt the shortening in a heavy pot. Add the onions and cook, stirring often, until well browned. Add the steak and kidneys. When the meat is browned on all sides, pour on 2 cups of boiling water, Worcester, salt, and pepper. Cove and cook over a very low heat for 1 1/2 hours, or until the steak is tender. Preheat the oven to 400 F. Blend the butter with the flour to make a beurre manie. Drop small pellets of this paste into the sauce and stir to thicken it. Put meat and sauce into a deep pie plate and sprinkle with parsley. If you wish to use a pastry topping, roll out the dough and cover the pie plate. Slash the top, crimp the edges, and bake about 30 minutes, or until well browned. Pastry: Mix the flour and salt. Cut in the shortening with a pastry blender. Combine lightly only until the mixture resembles coarse meal or very tine peas; its texture will not be uniform but will contain crumbs and small bits and pieces. Sprinkle water over the flour mixture, a tablespoon at a time, and mix lightly with a fork, using only enough water so that the pastry will hold together when pressed gently into a ball.
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    Scouse

    Ingredients
    2 LB (900g) Lamb Fillet, cubed
    2 LB (900g) Potatoes, diced 10 Shallots, peeled and chopped
    12oz (345g) carrots, diced
    2 small leeks, chopped
    2 celery sticks, chopped
    1 pint (570 ml) Chicken Stock
    Half Level teaspoon dried Rosmary
    Half Level teaspoon dried Sage
    2 Tablespoons olive oil
    Salt and Pepper

    Method
    1. Heat 1 tablespoon of oil in a large pan, add lamb and fry until brown.
    2. Heat 1 tablespoon of oil in frying pan, add carrots, celery and leeks, fry on low heat until light brown, add to saucepan and mix with lamb
    . 3. Stir in chicken stock, add seasoning and herbs, bring gently to the boil, stirring continuously.
    4. Reduce heat and simmer for approx. 60 minutes until lamb is tender. 5. Add the potatoes and cook for a further 40 minutes until all vegetables are cooked, stir intermittently.
    6. Serve immediately.
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    Yorkshire Pudding

    Ingredients
    3 cups sifted flour
    1/4 teaspoon salt
    3 eggs
    1 cup milk

    Method
    Sift flour and salt together. Beat eggs until light and add sifted ingredients.Add milk gradually and beat two minutes with rotary egg beater. Prepare pudding to pour into pan 30 minutes before beef has finished roasting. Place beef to one side of roasting pan and pour off small about of fat. Grease an oblong pan with drippings. Pour Yorkshire Pudding mixture into pan. Return to oven and cook about 30 minutes.Cut into squares and serve with roast beef.

    Of course if you want "Instant" Yorkshire Puddings, we do sell the mix which makes life MUCH easier. Click Here to go to the items page. Return to Menu









    Corned Beef Hash

    Ingredients
    1/3 cup minced onions
    1 tablespoon bacon drippings
    1/8 teaspoon pepper
    3 cups diced cooked potatoes
    2 1/2 cups chopped cooked corned beef
    2 tablespoons fat.

    Preparation
    Brown onions in drippings in skillet, add pepper, potatoes and beef and mix thoroughly. Shape into patties and saute in hot fat. Serves 6.

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    English Hot Pot

    Ingredients
    6 potatoes
    1 1/2 lb lamb shoulder or breast
    2 lamb kidneys [optional
    1 large onion , sliced
    salt and pepper
    1 cup water
    2 tablespoons melted butter.

    Preparation
    Place half the potatoes in greased casserole, then add meat, cut into cubes. Cover with sliced onion and season with salt and pepper. Add water. Place remaining potatoes on top, covering meat completely. Brush with melted butter. Place in moderate oven 350 F and cook for 2 hours. Serves 4-6

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    Lancashire Hot Pot

    Ingredients
    1 1/2 pound middle or best end lamb
    2 kidneys (optional)
    pepper and salt
    1 or 2 carrots
    1 piece of turnip
    8 oz onions (or chopped leeks)
    1 pound peeled and sliced potatoes
    dripping (bacon will do)

    Preparation
    Cut meat into neat pieces and dust with pepper and salt.
    Put into casserole layers of meat and vegetables with such extra seasonings required.
    Finish with a layer of thickly sliced potatoes,overlapping.
    Pour in about 1/2 to 3/4 pint water - sufficient to come about one-third of the way up the casserole - and cover top with little dabs of dripping.
    Cover casserole and put into a fairly slow oven (275 to 300 degrees F) for about 3 hours.
    Uncover casserole about half an hour before, raise oven heat and brown the top layer of potatoes.
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    Beans on Toast

    Mention to the average American, that you love Beans on Toast, and you are stared at in disbelief. I guess the thought of actually eating beans on a piece of toast is a little hard to swallow, both literally, and figuratively, and yet it is an extremely tasty, and nutritious meal. So, just in case you are still wondering what we are talking about, here’s the recipe, which would provide a meal for two:

    Ingredients


    1 - 14oz tin of     Heinz Baked Beans in Tomato Sauce

    2 - Large Eggs

    1 – Large Loaf of Bread (suitable for toasting)

    Plenty of Butter (or equivalent if you prefer)

    Method


    1) Empty the Baked Beans into a small saucepan

    2) Prepare a pan to either poach, or fry the eggs (your choice, but poached is better)

    3) Start toasting the bread. How many slices is of course up to you, and your appetite at the time, but at least 2 slices each are needed for the beans, plus any additional slices for the Jam later.

    Note: While the toast is toasting, don’t forget to make a large pot of tea. It is an absolute fact that you cannot eat Beans on Toast, without lots of tea.

    4) Once the toast is “on” gently warm the beans, and start to cook the eggs.

    5) As the toast is done, place it on pre-warmed plates, and apply lots of Butter to taste

    6) Pour half the beans on each plate, spreading them over the 2 slices of toast.

    7) Place the cooked eggs on top of the beans, sprinkle a little pepper, (a if you prefer, maybe a dash of Lea & Perrins Worcestershire Sauce), and enjoy.

    The extra slices of toast you prepared you can now enjoy with your favourite Duerr's Jams or Preserves

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    Brown Windsor Soup



    Ingredients:
    1/2 lb. beef, cut into 1-inch cubes

    1/2 lb. mutton, cut into 1-inch cubes

    2 oz. butter

    6 oz. sliced onions

    4 oz. sliced carrots

    2 oz. flour

    4 pt. beef stock

    Faggot of herbs (celery, thyme, parsley, bay leaf tied in leek leaves) salt and cayenne pepper 5 oz. Madeira or other red cooking wine

    Melt the butter and gently fry the meat and vegetables until lightly browned. Sprinkle in the flour and cook until brown. Gradually stir in the stock; bring to boil, add the herbs and simmer for 2 hours or unti meat is tender. Season with salt and pepper. Run through a sieve or blend in a blender. Reheat soup and add wine.

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    London Broil



    Ingredients:


    1 lb beef flank steak (the best you can find)

    2 medium onions, thinly sliced

    1/4 teaspoon salt

    1 tablespoon butter

    2 tablespoons oil

    1 teaspoon lemon juice

    1/2 teaspoon salt

    1/4 teaspoon pepper

    2 cloves garlic, crushed

    Cut both sides of steak in a diamond pattern, 1/8 inch deep. Cook and stir onions and 1/4 salt in butter until onions are tender. Keep this mixture warm.

    Mix remaining ingredients; brush half on one side of the beef. Broil 3 inches from heat for 5 minutes. Turn and brush with remaing oil mixture. Broil 5 more minutes. Cut across grain in thin slices. Serve with onions.

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    English Trifle



    Ingredients:


    Rind of ½ lemon, grated

    4 tbsp Raspberry jam

    Custard Sauce (see recipe below)

    3 tbsp cream sherry

    ½ pt double cream

    2 tbsp brandy

    1oz crushed almonds

    1oz flaked almonds

    Glace cherries

    8 individual sponge fingers

    Take the sponge fingers, and coat them with the jam. Arrange them in a glass dish and sprinkle with sherry, brandy, almonds and the lemon rind. Make the custard and strain it over the sponge fingers. Leave the custard to go quite cold. Whip the cream until it is stiff and spread it over the cold custard. Decorate with the crushed almonds and glace cherries.

    Custard Sauce:


    2 fresh eggs yolks

    ½ pt fresh milk, hot

    1oz caster sugar

    Double cream (optional)

    3 drops of vanilla essence

    Mix the yolks, sugar and essence in a large, clean bowl. CHEFS TIP: - add 1 tsp cornflour to the yolks, sugar, and essence to stop the eggs from scrambling) Whisk in the boiled milk. Return the custard to the saucepan and re-heat, stirring all the time with a wooden spoon on a very low heat. Do not allow to boil, or the eggs will become scrambled. At the very end add a little double cream, for extra creaminess. For a Christmas Brandy Sauce omit the vanilla essence and add 3 tbsp of brandy. For Whisky or Rum Custard simply add 2 tbsp of the appropriate spirits at the end of cooking and whisk gently before serving.

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    Pork Pie

    Nothing beats, a good pork pie, a large helping of Colman's Mustard on the side, and a pint of your favourite beer. What a treat! This Pork Pie recipe is a lot of work, but it really IS worth it.

    For the pie filling:

    2 1/2 lb boned pork shoulder

    8oz lean bacon

    1 tbsp chopped fresh sage

    1/2 tsp each ground mace, freshly grated nutmeg and ground allspice

    2 tsp anchovy essence

    salt and freshly ground black pepper

    For the jelly:

    2lb pork bones

    1 pig's trotter

    1 carrot

    1 onion

    1 bouquet garni (celery, bay leaf, thyme and parsley)

    12 black peppercorns

    4 cloves

    For the pastry:

    1lb plain flour

    1 tsp salt

    10oz chilled butter, cut into pieces 2 eggs

    1 egg yolk 2-3 tbsp cold water

    Method

    1. For the jelly: put all the ingredients into a large pan, cover with water and bring to the boil. Cover and simmer gently for 3 hours.

    2.Strain through a very fine sieve into a clean pan and boil vigorously until reduced to 600ml/1 pint. Season to taste and leave to cool.

    3. To make the filling: cut the pork and bacon into 1cm/½ in pieces. Put half of the pork and 55g/2oz of the bacon into a food processor and process using the pulse button until coarsely chopped.

    4. Scrape into a bowl and stir in the rest of the diced pork, bacon herbs, spices, anchovy essence, 1 tsp salt and some pepper.

    5. Fry a little piece of the mixture in sunflower oil, taste and adjust the flavourings if necessary.

    6. To make the pastry, sift the flour and salt into a food processor or mixing bowl. Rub in the butter until the mixture looks like fine breadcrumbs.

    7. Beat the whole egg with the egg yolk and water and gradually stir into the dry ingredients to make a soft dough. Knead briefly until smooth then cut off one third of the mixture and set it aside for the lid.

    8. Roll out the larger piece and use to line the base and sides of a 20cm/8in clip-sided cake tin, leaving the excess pastry overhanging the edges.

    9. Preheat the oven to 200C/400F/Gas 6.

    10. To assemble the pie:spoon the pork filling into the tin and slightly round the top of the mixture to give the finished pie a nice shape.

    11. Brush the edge of the pastry with beaten egg. Roll out the remaining pastry and use to cover the top of the pie.

    12. Cut a small hole into the centre of the lid with a small pastry cutter, remove the plug of pastry and leave the cutter in place to retain the hole during baking.

    13. Brush with more beaten egg and decorate with a twisted rope of pastry and pastry leaves. Brush the top with beaten egg.

    14. Bake the pie for 30 minutes, then lower the oven temperature to 180C/350F/Gas 4 and continue to cook for a further 1½ hours, loosely covering the pie with a triple-thickness sheet of greaseproof paper once it is nicely browned.

    15. Finally, remove the pie from the oven and leave to cool for 2 hours. Then warm through the jelly and pour into the pie through the hole in the top. Remove cutter used to make the hole in the top. Leave to go cold overnight.

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    Ploughman's Soup



    A traditional hearty soup, wonderful for those colder days...

    Ingredients

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