Recipes – Page 15 – Bangers & Mash

Winter minestrone with pancetta

January 17, 2014January 17, 2014Posted in RecipesTagged celeriac, chard, kale, minestrone, pancetta, soup, swede, winter greens7 Comments

This article was first published in my Eat the Season column in the Wells Journal on 16 January 2014.

I am rather partial to a big bowl of minestrone. It’s such a versatile soup and lends itself brilliantly to whatever vegetables are in season.

During the summer months I like to make minestrone using produce straight from our small veg patch – ingredients like peas, beans, asparagus and lots of lovely fresh herbs, such as basil, oregano or mint. It makes for a wonderfully light and crunchy dish, especially when you serve with a spoonful of pesto on top. And there’s something rather virtuous and wholesome about cooking up a pot of soup from things you’ve grown yourself. I come over all Barbara from The Good Life.

But winter minestrone is quite a different affair; much more comforting and satisfying. It transforms what can seem quite dreary winter vegetables into a fine meal, and succeeds in persuading my youngest daughter to actually enjoy leafy greens.

Everyone tends to have their own way of making minestrone. Some add rice or pasta, others don’t. Common ingredients usually include beans, onion, celery, carrot and tomato.

Minestrone of course hails originally from Italy. Almost every Italian region has its own version, which varies from a thick, mushy soup to something more like a broth with lightly cooked vegetables and sometimes meat too, such as sausage or bacon.

This is my recipe for winter minestrone, featuring pancetta for a rich, smoky flavour. I’ve also used the tiny, rice-shaped pasta, orzo, but feel free to substitute with rice or any other small pasta or even broken spaghetti.

Winter minestrone with pancetta

Serves 6

2 tbsp olive oil
260g pancetta, diced
1 onion, peeled and diced
3 carrots, peeled and diced
2 sticks of celery, diced
3 cloves garlic, crushed
250g root vegetables, diced (I used swede and celeriac)
400g tin plum tomatoes, chopped
250g winter greens, finely shredded (I used Swiss chard and curly kale)
handful fresh thyme, picked from the stem
1 litre hot chicken or vegetable stock
2 large handfuls orzo
salt and pepper
Parmesan to serve

Heat the olive oil in a large saucepan and slowly fry the pancetta, onion, carrot and celery until soft.

Add the garlic and root vegetables and continue to cook while stirring to prevent sticking.

Stir in the chopped tomatoes and cook for about 5 minutes until they have reduced a little.

Add the winter greens, thyme and the hot stock, and bring to the boil. Simmer gently for 20 minutes.

Add the orzo and cook for another 10 minutes or so until the pasta is tender. Season to taste.

Serve hot with freshly grated Parmesan.

As the soup is packed full of healthy vegetables, I’m entering it into January’s Four Seasons Food challenge, hosted by Eat Your Veg and Delicieux, where the theme this month is Virtuous Food. I reckon you can eat a bowlful of this minestrone and feel very virtuous indeed!

Roast cauliflower cheese soup

January 15, 2014January 16, 2014Posted in Recipes, VegetarianTagged cauliflower, cauliflower cheese, paprika, roast cauliflower, soup, the spice trail18 Comments

Everyone seems to be roasting their cauliflowers at the moment, so here I am getting in on the act. Roasting cauliflower gives it the most beautifully deep flavour, which works a treat with the smoky paprika and tasty cheeses I’ve used in this soup. I opted for a couple of different cheeses; a mature Cheddar and a tangy Lancashire cheese – two of my favourites, but you can experiment with any strong, hard cheese.

It might not be the prettiest bowlful, but all my family love this soup. The ingredients are simple yet it tastes rich and luxurious. And it’s an ideal way of encouraging people who don’t usually appreciate cauliflower to give it a try.

Roast cauliflower cheese soup

1 small onion, peeled and quartered
1 cauliflower, trimmed and broken into florets
1 tbsp olive oil
1 tsp smoked paprika
500ml hot vegetable stock
200g hard cheese (I used Cheddar and Lancashire), grated
salt and pepper

Preheat the oven to 200°C / gas mark 6

Place the onion quarters and cauliflower florets into a roasting tin. Drizzle with the olive oil and sprinkle over the paprika. Mix with your hands to make sure the onion and cauliflower are well covered. Roast in the oven for 20 minutes, until the cauliflower is browned.

Pour the hot stock into a large pan and add the cauliflower and onion. Bring to a simmer and cook for around 10 minutes.

Take the pan off the heat and stir in the grated cheese. Use a hand blender to puree until smooth. Taste and season if required.

I am entering this soup into the following challenges: The Spice Trail (hosted by me), where the theme this month is paprika; Family Foodies (hosted by me and Eat Your Veg) where the theme is hidden goodies; No Croutons Required (hosted by Lisa’s Kitchen and Tinned Tomatoes); Cheese Please! (hosted by Fromage Homage) where it’s all about Comfort Food & Winter Warmers; and Simple and in Season (hosted by Ren Behan).

Sweet and sour winter salad

January 11, 2014January 16, 2014Posted in Recipes, VegetarianTagged celericac, coriander, mint, ottolenghi, parsnip, red cabbage, root vegetables, salad, swede21 Comments

This article first appeared in the Wells Journal on 9 January 2014.

In the deepest, darkest days of winter, it is not uncommon to crave large helpings of a warming slow-cooked casserole, a rich, meaty pie or a satisfying steamed pudding smothered in hot custard.

There are times though when it’s not heavy, stodgy comfort food my body yearns for. Instead I need something light, crunchy and zingy; a fresh and healthy dish to transport my head to more sunshiny climes.

While this salad is comprised for the main part of seasonal winter produce, it successfully delivers a taste of summer, as well as providing a much-needed alternative use for those seemingly uninspiring ingredients filling our veggie boxes week after week at this time of year.

Based on a Yotam Ottolenghi recipe, this salad is extremely versatile and can be used with just about any root vegetable or cabbage. All the vegetables are served raw, either grated or finely shredded, so it is very much like a winter coleslaw or remoulade. But it is the dressing that really elevates this salad, featuring generous handfuls of fresh herbs, lemon juice, salty capers, mustard, sour cherries, sultanas and a little sugar, for a superbly vibrant sweet and sour kick.

I served it alongside a baked ham for our Boxing Day gathering and it went down a storm with family and friends. It’s also a very good accompaniment to simple grilled fish or chicken, or include it as part of a mezze.

So next time you pull up yet another swede or parsnip from you veg box or allotment, don’t automatically boil it up or roast it. Instead, give this sweet and sour salad a go and bring your taste buds out of hibernation.

Sweet and sour winter salad

Serves 4-6

500g winter vegetables, shredded or grated
(I used red cabbage, celeriac, parsnip and swede)
handful fresh coriander, roughly chopped
handful fresh mint, roughly chopped
50g capers
juice of 1 large lemon
1 tsp cider vinegar
4 tbsp olive oil
4 tbsp vegetable oil
3 tsp wholegrain mustard
3 garlic cloves, crushed
2 tsp caster sugar
50g dried sour cherries
50g raisins
salt and pepper

Place all the shredded or grated vegetables in a large mixing bowl and simply add the rest of the ingredients. Use your hands to thoroughly combine everything to make sure the vegetables absorb all those flavours.

Add salt and pepper to taste, and possibly a little more vinegar or sugar depending on how sweet or sour you like it.

Leave the salad for an hour or so before serving to allow the flavours to develop. I always intentionally make too much, as I think it tastes even better the next day.

As this salad features both fresh herbs and zingy lemon, I’m entering it into this month’s Cooking with Herbs hosted by Karen at Lavender & Lovage where the theme for January is Herbs & Citrus Fruits.

It is also my offering for Extra Veg, a new challenge hosted by Fuss Free Flavours and Utterly Scrummy, encouraging us all to eat an extra portion of vegetables each day. With a big bowl of this in your fridge, there’s no excuse to snack on the bad stuff when you get the munchies.

Since it’s such an unbelievably healthy bowful of goodness, I’ve got to share it with Four Seasons Food (hosted by Eat Your Veg and Delicieux), where the theme this month is Virtuous Food.

And finally I’m also entering this salad into the Fabulous Fusion Food challenge, hosted by by the very talented Deena Kakaya.

Banana eggy bread

January 8, 2014January 8, 2014Posted in Bread, Recipes, VegetarianTagged banana, breakfast, brunch, egg, eggy bread, Family Foodies, french toast5 Comments

Eggy bread (otherwise known as French toast) is a popular lazy day breakfast in the Bangers & Mash house. Actually, pretty much anything to do with eggs is popular here. But eggy bread in particular takes me back to my own childhood, as I have very fond memories of my Mum making this for me, which I’d sprinkle with salt and lots of pepper and eagerly wolf down while it was still piping hot, serving after serving. And so I rather like making it now for my own daughters.

Making eggy bread with mashed banana sandwiches is perfect for anyone with a bit of a sweet tooth, and yes I’m thinking primarily of little ones here. It’s an easy way to get some extra fruit into them too.

Banana eggy bread

Serves 4

2 ripe bananas
4 slices of fresh, white bread
4 eggs
2 tablespoons milk
1 tbsp sunflower oil

Peel the bananas and mash roughly with the back of a fork. Spread the mashed banana onto two of the slices of bread, cover with the remaining slices to make sandwiches, and cut each one in half.

Crack the eggs into a shallow dish, add the milk and gently whisk together with a fork. Place the banana sandwiches into the eggy mixture, and turn a few times to allow the bread to soak up egg like a sponge.

Heat the oil in a large frying pan. Carefully lift the eggy sandwiches from the dish, allowing the excess egg to run off, and pop them into the frying pan.

Fry for a couple of minutes on each side, until golden and crispy. Allow the banana to cool a little before eating. For a treat, you might like to serve with a drizzle of honey or maple syrup.

As this banana eggy bread is a delicious way to encourage your children to eat more fruit, I am entering it into this month’s Family Foodies. This is a challenge run by Eat Your Veg and Bangers & Mash, and it is my turn to host. January’s theme is Hidden Goodies.

I think it would be also rather nice to serve up this banana eggy bread at tea time, so I am also entering it into January’s Tea Time Treats, hosted by The Hedge Combers and Lavender & Lovage. The theme this months is Eggs.

The Spice Trail: your favourite cinnamon recipes

December 31, 2013December 14, 2018Posted in Competitions and challenges, RecipesTagged Christmas, cinnamon, recipe, the spice trail6 Comments

Used by the Ancient Greeks and Egyptians and mentioned several times in the Bible, our love of cinnamon dates back many centuries. And judging by the dishes entered into December’s celebration of cinnamon in The Spice Trail, it is clear this spice is as popular as ever.

So let’s see what culinary delights we have waiting for us on The Spice Trail this month, starting with some very tempting savoury dishes…

Spicy(ish) Lamb Meatballs from Mamacook

These warming meatballs from Heidi at Mamacook feature cinnamon, coriander and paprika and get an extra spicy kick from a touch of harissa and are sure to be a big hit with all the family. Although Heidi does suggest you might want to up the harissa if there won’t be any little ones joining you for dinner.

Cinnamon Butternut Squash and Chicken Stew from Recipes From a Pantry

When this stew is cooking, Bintu from Recipe from a Pantry says it inspires a follow-your-nose-to-the-smell-and-bury-your-face-in-it moment and I totally believe her. This looks like my kind of temple food; a dish that tastes good and does you good. And you just know, one bowlful won’t be enough.

Leftover Turkey Chilli from Recipes From a Pantry

Perfect for these post-Christmas days, this turkey chilli (a second entry from Bintu at Recipes From a Pantry) is low on calories, tasty, easy and cheap as chips, using leftovers and store cupboard staples like chickpeas and beans. A wonderfully healthy winter warmer as an antidote to all that festive gluttony.

Low Calorie Rogan Josh from London Unattached

This tempting Rogan Josh from Fiona at London Unattached is another timely recipe for those looking to cut down on a few calories in the New Year. Coming in at only 350 calories a portion, this curry would be perfect for a 5:2 diet fast day. Low on calories it might be, but it’s definitely big on flavour.

Jacki’s Moroccan Lamb Tagine from Jacki

Next up is this beautiful lamb tagine from Jacki, with whom you’ll often find me chatting on Twitter about food and Aga cookery. Jacki doesn’t blog herself but I was more than happy to feature her one-pot-wonder of a recipe here on Bangers & Mash.

Slow Roast Lamb with Chicory & Winter Vegetables from Bangers & Mash

We have another dish bringing together that perfect partnership of lamb and cinnamon, this time in the form of an Ottolenghi-inspired warm salad with slow roast shoulder of lamb accompanied by roast chicory, swede, carrot and parsnip. The deliciously sweet and sour dressing is created from honey, lemon, cinnamon and pomegranate molasses for a surprisingly sunny winter salad.

And now let us turn our attention to your sweet cinnamon creations…

Low Sugar Parsnip Cake from Mamacook

I adore parsnip cake and it’s a great way to use up the surplus I often find results from veg boxes at this time of year. This recipe from Heidi at Mamacook looks like the perfect one to try out on my children, particularly as it’s fairly low in the sugar stakes and an excellent source of fibre too. Not quite one of your five-a-day perhaps, but not far off…

Wholemeal Apple Pancakes from Mamacook

We often make drop scones on the Aga for breakfast but I think next time we might be giving these apple pancakes from Mamacook a whirl instead. Apple and cinnamon is of course a match made in heaven, and drizzled with a little honey I reckon these pancakes would be just perfect for a lazy Sunday brunch.

Speculoos Shortbread from Blue Kitchen Bakes

I was thrilled when Jen from Blue Kitchen Bakes’ email dropped into my inbox with her recipe for Speculoos Shortbread, including how to make your own Speculoos spice mix from scratch. I have been addicted to Speculoos since picking up a jar of confiture de speculoos in France last summer, and I’m very pleased to now be able to make my own spice mix. And I think the first thing I’ll be baking with it is a big batch of this scrummy shortbread.

Christmas Trifle from How to Cook Good Food

Christmas just isn’t Christmas for me without a good trifle. And this trifle from Laura at How to Cook Good Food looks like a very good trifle indeed, packed full of gorgeous fruits and spices in the form of dates, apricots, caramel clementines, vanilla and cinnamon. It is also an excellent way to use up leftover Christmas cake.

Butternut Squash Muffins from Recipes From a Pantry

These pretty muffins from Bintu at Recipes From a Pantry are an absolute breeze to bake, and made even easier because you don’t have to peel the squash. Result! A lovely baked treat for breakfast or at teatime and an ideal way to sneak a little vegetable matter into little people.

Mince Pies with Spinach Pastry from Veggie Desserts

I have only recently discovered Kate’s blog, Veggie Desserts, and I absolutely love it. Kate freely admits she is obsessed with using vegetables in her desserts, and the veggies aren’t hidden either but instead stand out, loud and proud. As in this sweet little mince pies with their pastry cases in an intriguing shade of green. Yes, the pastry features spinach. Not something that would ever have occurred to me, but certainly something I will be trying very soon.

Chocolate Brownies with a Hint of Orange & Cinnamon from Cook Eat Write

Just how temptingly moist and delicious do these brownies from Stacey at Cook Eat Write look? I just want to reach into the screen and grab one. Or two. Oh, go on then, I’ll take the lot…

Cinnamon Raisin Focaccia from The Lass in the Apron

Focaccia is one of my favourite breads but I’ve never made a sweet version before, and this recipe from Alexandra aka The Lass in the Apron makes me want to bake some. Right now. Sugar and spice and all things nice – in a bread. Just heavenly, I say.

Festive Fruit Pies from Utterly Scrummy

If you’re not keen on traditional mince pies, these dainty fruit pies from Michelle at Utterly Scrummy are the pies for you. Filled with apples, pears, plums and cranberries and spiced with cinnamon and vanilla, these are a much lighter take on the traditional mince pie but look just as delicious.

Chocolate Gingerbread Christmas Decorations from Eat Your Veg

These edible decorations from Louisa at Eat Your Veg are incredibly cute and would be such a fun activity to do with the kids in the run up to Christmas. And I know just how much my little ones would appreciate the addition of chocolate to the gingerbread too. Sounds scrummy!

Cranberry & Cinnamon Swiss Roll from Blue Kitchen Bakes

Surely nothing sings out Christmas more than cranberries, and this Swiss roll from Jen at Blue Kitchen Bakes provides a lovely lighter alternative to all the chocolate and richness at this time of year. And the sponge also features more of Jen’s Speculoos spice mix – wonderful!

Snowflake Tear and Share Iced Buns from Bangers & Mash

Another festive bake up next, this time from me. Here’s my very easy to make tear and share iced buns, flavoured with a touch of cinnamon and lemon, shaped into a simple snowflake design, and sprinkled lovingly with a little confectioner’s glitter. A big hit this Christmas with my two daughters.

Gingerbread Cupcakes with Golden Syrup Cinnamon Cream Cheese Frosting from The More Than Occasional Baker

Ros at The More Than Occasional Baker brings us these cute gingerbread cupcakes next. Decorated with pretty little Christmas decorations and topped with a yummy cream cheese frosting flavoured with golden syrup and cinnamon, these cakes are guaranteed to be a big hit with little people.

Christmas Cupcakes from Caroline Makes

Next up we have some more lovely Christmas cupcakes, this time from Caroline at Caroline Makes, which she baked for her company’s annual employees’ children party. The cakes are beautifully simple, flavoured with brown sugar and cinnamon and topped with a simple buttercream.

Spiced Plum & Apple Eton Mess from Bangers & Mash

I made this festive version of an Eton Mess for our family gathering on Boxing Day and it got an all round thumbs up as an alternative to the traditional trifle I’d usually make. The stewed plum and apple is gently flavoured with cinnamon and star anise, and swirled into whipped cream along with crunchy-but-slightly-chewy chunks of meringue.

Cinnamon and Date Cake from The More Than Occasional Baker

Ros from The More Than Occasional Baker is back with more festive baking – this time a tasty cinnamon and date cake which is extremely simple to make but is guaranteed to impress your guests. The dates give the cake a scrumptious sweet stickiness which, according to Ros, most importantly “does not taste like dates”!

Christmas Cinnamon Shortbread from Caroline Makes

Another entry from Caroline at Caroline Makes who brings us a batch of her Christmas cinnamon shortbread. These would make a perfect edible Christmas gift, and are particularly suitable for diabetics as they are very low in sugar.

Chocolate Cinnamon Rolls from Caroline Makes

Yet more sweet treats from Caroline at Caroline Makes as she shares her third entry – chocolate cinnamon rolls. These lovely sticky, chocolately rolls would make a wonderfully luxurious breakfast or why not try them for a delicious dessert?

Chewy Oatmeal Cran-Raisin Pecan Cookies from Elizabeth’s Kitchen Diary

Next we have some irresistible gluten-free cookies from Elizabeth over at Elizabeth’s Kitchen Diary. She baked these beauties for her dance teacher who happens to be gluten intolerant and can never usually eat the cakes brought in to share at her weekly ballroom dance class. They also proved very popular with Elizabeth’s youngest who kept stealing them off the rack while they were cooling. I can see why!

Spiced Stollen Tray Bake from How to Cook Good Food

I’ve wanted to make stollen for ages now, and with this next entry I think I might have discovered the perfect recipe to try. This spiced stollen tray bake comes from Laura at How to Cook Good Food. It’s a fantastic last-minute festive bake, much lighter than the traditional Christmas cake, and filled with marzipan and spices it just has Christmas written all over it.

Orange and Cinnamon White Chocolate Shortbread from Chocolate Log Blog

Next we have another festive shortbread recipe, this time from the very creative Choclette at Chocolate Log Blog. She flavours her shortbread with orange, cinnamon and white chocolate for a fabulously zingy, spicy Christmassy treat, although I don’t think I’ll be waiting until next Christmas to give this recipe a whirl.

Poached Pears with White Chocolate Cream from My Golden Pear

Doesn’t this dessert look just divine? I always think poached pears are a very sophisticated sort of pudding, and this entry from Angela at My Golden Pear certainly looks the height of sophistication in my eyes. The pears are poached in red wine, sugar, cinnamon and vanilla and served with a brandy snap tuile filled with white chocolate cream. Dreamy.

Gingerbread, Bramble & Lemon Trifle from Vohn’s Vittles

I really can’t wait to try this trifle recipe from Vohn at Vohn’s Vittles which has homemade gingerbread soaked in brandy at the base – what a marvellous idea. It also features layers of bramble jelly, lemon curd and lashings of whipped cream. This definitely sounds like my kind of trifle.

Mulled Cider from Bangers & Mash

Last up is my recipe for mulled cider, which includes chilli and black peppercorns for a spicy kick. I’m not all that keen on mulled wine but in recent years have developed a real fondness for mulled cider – must be due to having lived in the West Country so long!

And the winner is…

So there you have it – a brilliant collection of sensational cinnamon recipes – sweet, savoury and festive. Thank you all so much for sharing in this month’s Spice Trail. But as ever there can only be one winner. With such a high standard of entries this month it was a tough call, but December’s winner is…

Kate from Veggie Desserts for her amazing Mince Pies with Spinach Pastry, which I’m sure you’ll agree were such an imaginative and original entry.

Kate wins an amazing Tasting for Two voucher from the good people at Buyagift.

With this tasting experience, Kate and her chosen companion will get to discover a whole world of new tastes, textures and exciting flavour combinations. From sweet or savoury, great British grub or international cuisine, there’s a great selection for her to choose from – including refined afternoon teas, olive oil tasting, sushi making, cookery classes, brewery tours and wine tasting experiences. I can’t wait to hear what you go for, Kate!

So congratulations once again to Kate, and thank you to everyone who took part in The Spice Trail this month. Watch this space for news of January’s challenge.

Happy new year everyone and here’s to a super tasty 2014!

Slow roast shoulder of lamb with chicory and winter vegetables

December 27, 2013Posted in Meat, RecipesTagged carrot, chicory, cinnamon, lamb, ottolenghi, parsnip, pomegranate molasses, roast, shoulder of lamb, slow roasted, swede, warm salad9 Comments

I am very partial to slow roasting large joints of meat. I cook with an Aga and so, of course, slow cooking goes with the territory. Lamb, in particular, lends itself to slow cooking; the fat melts down deliciously, flavouring the tender, juicy meat so wonderfully.

This warm salad was inspired by a recipe from Yotam Ottolenghi, which brings together shredded shoulder of lamb with roast chicory, raddiccio and figs. I have played with the ingredients a little to adapt the recipe to the contents of a winter vegetable box – sadly no fresh figs in there at this time of year. So instead, my version features roast parsnip, carrot and swede along with the chicory; all perfect partners for roast lamb with their caramelised sweetness.

With plenty of fresh herbs in there and an incredible, slightly sweet and sour dressing with lemon, honey, cinnamon and pomegranate molasses, I think this warm lamb salad would be a wonderful dish to serve your family and friends this New Year.

Slow roast shoulder of lamb with chicory and winter vegetables

Serves 4-5 (including plenty of leftover lamb for naughty late night sandwiches!)

1.5kg shoulder of lamb, on the bone
4 tbsp olive oil
2 tbsp lemon juice
2 tsp dried mint
1½ tbsp fresh thyme, picked
1 head of garlic, cut in half widthways
2 parsnips, peeled, halved and quartered lengthways
2 large carrots, peeled and cut into large chunks
half a swede, peeled and cut into large chunks
3 chicories, halved lengthways
2 tbsp honey
4 large sprigs of rosemary
4 stems of sage
20g rocket
salt and pepper

For the dressing:

70ml olive oil
90ml lemon juice
1½ tbsp honey
½ tsp ground cinnamon
1 tbsp pomegranate molasses

If you are using a conventional oven, preheat to 150ºC / gas mark 2.

Place the lamb in a roasting tray and rub all over with a tablespoonful of the olive oil, lemon juice, mint, thyme, and a generous grind of salt and pepper.

Pop the garlic halves next to the lamb, cut side down, and cover the tray with foil.

If you’re cooking in an Aga, roast in the middle of the top oven for 20 minutes, before transferring to the simmering oven for 5 hours, regularly basting the meat with the cooking juices.

Otherwise, roast in a conventional oven at 150ºC for 5 hours, again regularly basting the meat.

When it is completely tender and the meat falls away from the bone easily, remove the lamb from the oven and allow to cool slightly. Shred into bite size pieces, discarding any fatty bits. Cover and keep warm.

While the lamb is resting, prepare the vegetables. If necessary, increase your oven to 220ºC / gas mark 7.

Place the parsnips, carrots and swede in a large bowl with 2 tablespoonfuls of olive oil, honey and a pinch of salt and mix well with your hands. Toss into a roasting tray together with the fresh rosemary and sage, and cook in the oven (top of the roasting oven in the Aga) for 20 minutes.

Place the chicory halves in the bowl and add another spoonful of olive oil, a little more honey and a touch more salt, and mix together. When the root vegetables have had 20 minutes, add the chicory to the roasting tray and cook for another 10 minutes, until the root veg is caramelised and the chicory is tender.

To make the dressing, simply whisk all the ingredients together and set aside.

To serve, place the rocket in a large, warmed serving dish. Scatter the roast vegetables over the top and finally cover with shredded lamb – you’ll only need about half of it. Save the rest for tomorrow.

Drizzle the dressing over the top and serve immediately.

As the dressing for this warm winter salad features a strong hint of cinnamon, I will enter it into this month’s Spice Trail challenge, which I just happen to host.

Your Christmas Day cooking guide – with a little help from Waitrose and Tim Burton

December 23, 2013Posted in General, MeatTagged Christmas, cooking guide, tim burton, turkey, waitrose2 Comments

We’re almost there. Only two more sleeps until the big Ho Ho. I don’t know what it’s like in your house, but the excitement here is reaching fever pitch. My daughters are crazy about Christmas and are permanently busy with some preparation or another, be it a festive treasure hunt or their attempt to break the world record for the longest paper chain. By twelfth night, I swear every square inch of floor space in our house will be covered in paper chain…

It can be a bit of a juggling act on Christmas Day to keep the children entertained and occupied while you take care of lunch. The kind people at Waitrose have come up with this ingenious infographic to help you keep on top of your timings, which all very cleverly tie in with key points in the Tim Burton film, The Nightmare Before Christmas. We just happen to be huge fans of Tim Burton here at Chez Bangers, so this couldn’t be more perfect.

So fellow parents, you can now snuggle down to watch a great film with your kids and by keeping an eye on this handy infographic you’ll know exactly when to pop back into the kitchen to baste the turkey and put on the sprouts. And if you’re after useful tips on cooking your Christmas turkey, you’ll find plenty more on the Waitrose website.

Happy Christmas everyone – eat, drink and be merry!

Disclosure: Waitrose provided me with a complimentary copy of The Nightmare Before Christmas and a selection of festive snacks and treats as thanks for featuring this infographic.

Mulled cider with a spicy chilli kick

December 21, 2013December 27, 2013Posted in Drinks, RecipesTagged chilli, Christmas, cider, cinnamon, clove, mulled cider, star anise, the spice trail2 Comments

This post first appeared in the Wells Journal on Thursday 19 December 2013.

Perhaps it’s a sign my roots are now well and truly planted in the West Country but I much prefer mulled cider these days to mulled wine. Red wine, in my opinion, is best drunk as it is. Cider though is just lovely served warm with festive spices. In my version, I add chilli, peppercorns and star anise for an extra spicy kick.

I encourage you to use a traditional farmhouse cider and not some of that cheap, fizzy stuff, which Julian Temperley of the Somerset Cider Brandy Company recently described to me as “industrial cider”.

According to Temperley, the cider world has become divided between the craft ciders, where up to 20 varieties of local grown apples are pressed and blended, and these ‘industrial’ newcomers, essentially apple-flavoured alcohol, rapidly replacing the gap left by alcopops on the drinks market.

Cider has been pressed on Temperley’s farm at Burrow Hill for the past 150 years, amidst 160 acres of cider apple orchards.

More discerning cider drinkers do care about the provenance and integrity of the product. Andrew Quinlan of Orchard Pig reports a growing demand for cider “that not only tastes good but also tells a story, with strong heritage and character.” Nearly all Orchard Pig’s apples are grown locally, although Quinlan says they do “allow a few foreign ones from Dorset and Devon that make the grade.”

It’s not just us Brits who appreciate a glass of farmhouse cider. “We are truffling out new fans in far off corners of the world,” says Quinlan, “as Orchard Pig plants its trotters in places such as Finland, Australia, Holland and Singapore. All this from making my first barrel in my garden shed as a hobby in 2004!”

The Hecks family have been making farmhouse cider in Street since 1840 and they continue to use the old traditional methods of cider making to this day. This is the local cider sold in our village shop and it was one of their vintage ciders I used for this recipe.

Last week saw the funeral at Pilton Church of Frank Naish, who at 89 was Britain’s oldest cider maker, using what is thought to be the oldest cider press in the country. Temperley describes him as a fine example of a true cider maker and a wonderful ambassador for Somerset cider. Please raise a toast to Naish as you drink a cup of warming mulled cider this Christmas.

Mulled cider

Makes 6 to 8 cups

1 litre Somerset cider
500ml apple juice
2 tbsp honey
3 star anise
4 cloves
A few peppercorns (I used Indonesian long pepper)
1 tsp dried Ancho chilli (or any dried chilli you prefer – I like the smoky flavour of Ancho)
2 cinnamon sticks (I used cinnamon and cassia bark)

Simply place all the ingredients in a large pan and heat gently for about quarter of an hour. Do not let it come to the boil. You may need to strain it through a small sieve as you serve.

Cheers and merry Christmas!

Cinnamon is one of the spices used in this mulled cider, and so I’m entering it into December’s Spice Trail challenge.

Spiced plum and apple Eton mess

December 19, 2013December 20, 2013Posted in Puddings and desserts, RecipesTagged apple, Christmas, cinnamon, eton mess, plum, spiced fruit, the spice trail5 Comments

I enjoy a little serendipity in the kitchen. Those occasions when an accident turns into a wonderful new creation for example.

This pudding came about by accident a few weeks ago when friends came over for Sunday lunch. I intended to make an impressive pavlova but managed to crack the meringue and I was forced to improvise. The broken pieces of meringue, along with the spiced, stewed fruits, were gently folded into whipped cream for a winter version of an Eton mess.

I’ve made it again since – the second time I took photographs for the blog. Instead of folding the ingredients together, I layered them in cocktail glasses for a slightly prettier and more refined dessert.

I like bold flavours and so the plums and apples are quite heavily spiced with star anise, cinnamon and ginger. If you’re not so fond of strong spices, you may wish to hold back a little.

This mess would provide a fantastic finale to a festive meal, perhaps as an alternative to the traditional trifle.

Spiced plum and apple Eton mess

Serves 6

For the meringue:

3 egg whites
pinch of salt
175g caster sugar
1tsp corn flour
½tsp vanilla extract

For the spiced, stewed fruit

6 red plums, stoned and quartered
4 cooking apples, peeled, cored and cut into large chunks
2 cinnamon sticks
1 star anise
100ml water
200g caster sugar
1 tsp finely chopped fresh ginger

500ml double cream
80g icing sugar

Start by making the meringue.

If you don’t have an Aga, preheat the oven to 150ºC / gas mark 2.

In a large bowl, beat the egg whites and salt until stiff. Gradually whisk in the caster sugar a teaspoonful at a time, and finally whisk in the corn flour and vanilla. Lay a sheet of silicone paper on a baking tray and onto dollop small evenly-sized rounds of the mixture.

If you have an Aga, put the baking tray on the floor of the roasting oven for three to four minutes, until the meringues are slightly coloured. Then move down to the floor of the simmering oven for about an hour until the meringues are firm on the outside but still a little gooey in the middle.

If you’re using a conventional oven, bake for an hour and then turn the oven off. Open the door halfway and allow the meringues to cool to remove to room temperature before removing.

For the stewed fruits, simply place all the ingredients in a heavy-bottomed saucepan, stir well and bring to a simmer. Cook gently for around 20 minutes, stirring now and again, and skimming off any froth that forms on the surface.

When the fruit is tender and the syrup has thickened, remove from the heat and allow to cool.

Pour the double cream into a large bowl and sift into the icing sugar. Whip until the cream forms soft peaks.

When the fruit and meringue are completely cool, you can assemble your desserts. Break the meringues into bite-size pieces. Spoon some stewed fruit into the bottom of your bowls or glasses. Place some meringue on top and them some whipped cream. Continue until you have filled each bowl/glass. Serve chilled.

This dish is spiced with cinnamon sticks and so I am entering it into this month’s Spice Trail challenge, which I just happen to be hosting.

Party Food is the theme this month at Four Seasons Food, hosted by Delicieux and Eat Your Veg, and so I thought these puds would be good for a festive party.

And lastly as a very British dessert meets a very Oriental spice, I thought I’d also enter this Eton mess into December’s Fabulous Fusion Food challenge hosted by Deena Kakaya.

Snowflake tear and share iced buns

December 18, 2013December 19, 2013Posted in Bread, Cakes and biscuits, RecipesTagged children, Christmas, cinnamon, Eat Your Veg, Family Foodies, iced bun, lemon icing, snowflake, tear and share, the spice trail7 Comments

These snowflake iced buns would make a fun teatime centre piece when friends and family are gathered together over Christmas, particularly if there are children in the equation. They are very easy to make as well, and the children will love to get involved in the baking as much as the eating.

Flavoured with cinnamon and lemon and sprinkled with a tiny touch of confectioner’s glitter, the buns are sticky, sweet and wonderfully festive but without the rich heaviness of many of the cakes and puddings around at this time of year. Perfect with a cup of afternoon tea.

This recipe is based on one I found on the Delicious website.

Snowflake tear and share iced buns

250g strong white bread flour
250g plain flour
1 sachet (7g) dried yeast
2 tsp salt
50g soft butter
2 tbsp caster sugar
½ tsp cinnamon
100ml semi-skimmed milk, warmed
1 egg
200ml tepid water
400g icing sugar
3-4 tbsp lemon juice
confectioner’s glitter

Sift the flours into a mixing bowl along with the yeast and salt. Make a well in the middle, and add the soft butter, sugar, cinnamon milk and egg. Bring all the ingredients together using a wooden spoon, adding the tepid water just a little at a time until you have a wet dough.

Dust your work surface with flour, and then knead your dough for a good 10 minutes until smooth and stretchy. Place in a lightly oiled bowl and cover with a clean tea towel. Leave in a warm place for an hour or so, until the dough has roughly doubled in size.

Knock back the dough by giving it a decent punch. Pull off small pieces of dough, approximately palm-sized and roll into the various components of your snowflake shape. You’ll need eight longish buns for the main ‘spokes’ of the snowflake and eight slightly shorter ones for the V-shapes at the end of each spoke. Don’t make them too fat; remember they will rise again. Arrange the buns, almost touching on a lined baking tray. I had extra dough left over, so I made a further six traditional shaped buns and placed these on a separate tray.

Preheat the oven to 200°C / gas mark 6.

Cover the buns with a tea towel and leave in a warm place for another hour to double in size.

Bake in the oven for about 10 minutes until risen and a beautiful golden colour. Carefully lift the snowflake onto a wire rack to cool. Don’t worry though if it does break apart. It’s easy to put it all back together on a plate before icing.

To make the lemon icing, simply sieve the icing sugar into a large bowl and mix in enough lemon juice until you get a thick but slightly runny icing. Using a tablespoon, drizzle a generous amount of icing over each bun and sprinkle over a little confectioner’s glitter for some festive sparkle. Leave for a minute or so to set, then place on a serving plate. And off you go – tear and share!

My Spice Trail challenge for December has cinnamon as its theme, so of course I have to enter these sticky iced buns.

The buns are great to bake with and for kids, making them ideal candidates for December’s Family Foodies hosted by Eat Your Veg, where the theme is Kids Christmas.

And as the chosen letter is X over at the Alpha Bakes challenge, hosted by The More Than Occasional Baker and Caroline Makes, I think these buns would be a good entry as they are perfect for your Xmas parties.