FOOD & DRINK
before you want to eat it, and reheat it in its dish in a moderate oven – 350o
F/180o C/Gas Mark 4/
bottom right oven in a 4 door Aga – for 30 minutes. Stir it with a fork once or twice during reheating, to mix through the melting bits of butter.
Steamed cauliflower, with
lemon and olive oil Serves 8
1 cauliflower 1 lemon, washed Olive oil Method: Gently steam the cauliflower. Put onto a serving plate and grate half a lemon over the top, drizzle with olive oil
My new Christmas pudding This amount makes 2 small puds.
½pt/300ml grapeseed or sunflower oil 8oz/220g soft light or dark brown sugar 6 large eggs, beaten well together before adding 1½lbs/900g unpeeled carrots 1½lbs/900g mixed dried fruit of your choice 6 pieces of stem ginger drained of syrup and sliced or diced finely 3oz/75g flaked almonds, dry fried till toasted, cooled before adding 2tsp powdered cinnamon About ½tsp freshly grated nutmeg 1 level tsp allspice 1 rounded tsp powdered ginger Method: Finely grate rinds of 2 oranges and 2 lemons. Peel carrots, trim at ends and coarse grate them. Put into a large mixing bowl and add rest of the ingredients, mixing thoroughly. Divide this between 2 small pudding bowls, put a disc of waxed paper on top of each and snap on the pudding bowl lids. Steam, with water coming halfway up the sides of the bowls, for 5 hours, topping up the water level as needed. Steam with a lid on the casserole or large saucepan in which the steaming takes place. Then lift out, cool, and store in a cool placed till Christmas Day. Steam for 2 hours before serving.
Vanilla sauce Serves 6
½pt/300ml double cream 4 egg yolks 2oz/50g caster sugar A few drops of vanilla essence Method: Put the cream into a heavy-bottomed saucepan over gentle heat until it forms a skin. Meanwhile, in a bowl, beat together the egg yolks, caster sugar and vanilla essence. Pour some of the hot cream onto the egg yolk mixture, then pour this back into the saucepan with the rest of the cold cream. Over a gentle heat, stir till the sauce thickens enough to coat the back of the wooden spoon so that when you trace your finger down the back of the spoon it leaves a discernible path in the sauce. Take off the heat, cool for a wee while in the pan, then into a serving bowl or jug. You can serve this sauce warm or cold.
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Breakfast on Boxing Day
Eggs florentine Serves 4
‘I cook a ham on Christmas Eve morning so that people have something to graze on’
4 free range egg 1 dessert spoon of vinegar 2 English breakfast muffins 200g baby leaf spinach 15ml sunflower oil 50g grated strong white Cheddar 1l milk 100g butter or margarine 100g plain flour Salt and pepper to taste 1 clove of garlic (finely grated) – optional 1tsp English mustard Method: Place the butter or margarine, milk and flour in a heavy based saucepan over a moderate heat and whisk continuously until the sauce thickens and starts to bubble. Add the mustard and grated cheese and
simmer for 2-3 minutes, stirring occasionally. Remove from the heat and grate in the garlic.
Taste and add salt and pepper to season and set aside. Add 15ml of sunflower oil into a frying pan and
heat, then add the whole bag of spinach moving it around so that it doesn’t stick to the base and burn. The spinach will wilt very quickly. Remove from the pan and allow to drain in a colander. Bring a pan of water with a little salt and a
dessert spoon of vinegar to simmering point. Poach the eggs for 3 minutes. Cut the muffins in half and toast for 1-2 minutes in the toaster. To serve: Place half a muffin in the middle of the plate and put a spoonful of spinach on top. Then place a poached egg. Next ladle the cheese sauce to cover the egg, spinach and muffin.
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