British Food Fortnight - WIN £50 Shopping Vouchers (CLOSED)

Oooh, my favourite of all recipe's Kirsty, is my daughter's Caramellised Onion, Red Pepper and Goat's Cheese Tart! The light crisp pastry with the sweetness of the caramellised onions and tartness of the goat's cheese filling is to die for! I always have it warmed with a nice, fresh green salad drizzled with balsamic vinegar! Amazingly, it wasn't a recipe from a book, and one she conjured up herself when using thing's we had in the fridge and putting them together!!

Tried and tested cookery tips are always worth sharing & as I am partial to salmon fillets, great brain food, here we go:
Slice a juicy lemon into slices, lay on a non-stick oven pan, place salmon fillets on top, drizzle a small amount of olive oil over followed by a dusting of milled black pepper, cook for 12 minutes in a hot oven. Thanks for the comp.

I love these doughnut cupcakes - easy to make and taste devine.
8oz softened butter plus 3 tbsp melted
8oz sugar
2 eggs plus 1 yolk
10 oz SR flour
3.5 floz milk
half tsp baking powder
12 tsp strawberry jam
3-4 sugar cubes crushed (or just use castor sugar)
1. Heat oven to 180c. Beat together the softened butter, sugar, eggs, flour, milk and baking powder. Beat until you have a smooth batter
2. put cases into a 12 hole tin. Fill the cases 2/3rds full with the batter. Make a small dip and add 1tsp of jam and cover with another tsp of batter. Repeat for all cakes. Bake for 25 mins until risen.
3. brush the melted butter onto the cakes and sprinkle with the crushed sugar

My favourite British recipe is Lancashire Hot Pot - oh my god! especially when it's done in a slow cooker and the house is filled with the gorgeous home cooked smell. With a side order of carrots and turnips, beetroots and red cabbage, and fresh warm crusty bread in just can't be beaten for me.

My favourite recipe is Shepherd's Pie. It's so versatile you can add anything you want to it, from mushrooms, onions, carrots and tomatoes, through to wine, herbs and garlic. I like to add a crusty cheese topping to the potatoes and decorate the top with cherry tomatoes cut in two. Lovely and filling, perfect for a winter's evening

A favourite here are spinach, feta and pine nut filo pastry parcels. They are lovely for a special treat with home made sweet potato wedges.

my favourite is a good old fashioned traditional beef stew and dumplings, can't beat it.

My favourite British recipe is Beef Casserole and Dumplings - Cubed beef, onion, carrots, swede & parsnip with a beef casserole packet sauce mix all put in the slow cooker for the day. I then make the dumplings with suet, flour, water and mixed herbs, put them on top of the casserole and leave in the slow cooker for about 20 minutes. I put the casserole and dumplings into a hot oven for about 10 minutes, but this is because I don't like squidgy dumplings.

Braised steak and onions in a slow cooker is my favourite. Put a generous piece of braising steak per person in the slow cooker, a can of Pepsi or Coke, a squeeze of ketchup, 2 large sliced onions and a small amount of water. Cook on low for 8 hours and serve with mash and seasonal veg.

Mine is my mums homemade cheese and potato pie delicious :)

My favorite recipe is liver and onions with bacon and tomatoes and to make it that little bit different i add cinnamon, fry the liver and bacon and cook the onions till soft put into a casserole dish and add two tins of tomato and an oxo cube and salt/pepper and cinnamon cook in the oven till you get a rich sauce it is stunning served with wholegrain mustard mash and carrots and peas.

Mum used to make dirt cheap tea - layers of potato, bacon, onion, cheese with a milky sauce -topped with crisps for crunch! Sounds yuk but delicious!

I love our BritAus Stew! Instead of using Beef use Kangaroo steaks cubed. Use all the same vegetables, stock, vater or a little red wine for taste, herbs to taste! and put it in the slow cooker all day! Low fat High Protien and sooooooo Yummy!

How about Apple and Wensleydale pie. We have some wonderful British apples like Cox's and Russets. The ingredients go together beautifully and this combination is a Yorkshire tradition. Wenslydale has a mild, buttery taste but you can experiment and put your own spin on it. Serve warm with some quality Cornish clotted cream. Truly British.

I love a slow cooked casserole with a some modern touches by using beef rolled in flour, seasoning and nutmeg, fried off until brown. Add 2 large chopped onions to the pan with a bit of garlic and cook gently for 5 mins, add a teaspoon of brown sugar and let that caramelise. This gives a rich deep flavoured gravy with a hint of comforting sweetness. For the stock I use some good old British beer and then add the juice and zest of a large orange. That all slow cooks away and then I make some herby scones using self raising flour, salt, butter and some milk along with whatever herbs are in the garden - parsley, thyme, marjoram. I add the scones to the top of the casserole for about 30 minutes before serving, they're light and fluffy. You can flash them under the grill if you want them golden brown. This is a wonderfully filling meal which I serve with mashed potato and some steamed carrots or cabbage. It keeps everyone happy and quiet!!

My favourite is Toad in the Hole as I love sausages and Yorkshire Pudding.

Our family favourite is toad in the hole - always welcomed at the dinner table and wonderfully warming on a winters night. I always brown the sausages in the oven before adding the batter mix so they have a really good colour in the finished dish.

I know this must sound boring but i love Bubble & Squeak- I do more mashed potatoes than i need when cooking a dinner,Savoy cabbage is so cheap i save some or ( i cook a big one then freeze,Thaw Before using)I fry the cold mash with the previously cooked cabbage in a non stick pan turn over with a wooden spatula till its all browned (browner the better,You get nice crunchy bits then)Meanwhile i fry Bacon or sausage if prefer (can buy cheaper bacon pieces).When all cooked turn out onto a warmed plate top mash/cabbage with the Bacon pour a little of the fat from the cooked Bacon over the top then add dots brown sauce,Yummy great when you have'nt got much money as so cheap & timesaving.

Oh it has got to be mince and dumplings with mash lots of veg and Henderson's Yorkshire Relish

one of my favourites goes really well with a cup of tea and is a jammy coconut sponge! (goes well with some custard too!!!).Perfect at this time of year too because of all the blackberries!!!
Cake Ingredients:
225 g unsalted butter, softened, plus extra for greasing
225 g caster sugar
4 large eggs
225 g self-raising flour
½ a level teaspoon baking powder
a splash of milk
1 teaspoon vanilla extract
75 g desiccated coconut
For the blackberry jam
250 g blackberries
125 g caster sugar
½ a lemonGrease and line the bottom of a 30 x 20cm cake tin. Preheat the oven to 180°C/350°F/gas 4.

Cream the butter and sugar together until lovely, pale and fluffy, then beat in the eggs, one at a time. Fold in the flour and baking powder, add a splash of milk and vanilla extract, and mix again. Pour into the lined tin and cook in the oven for 25 to 30 minutes. While your cake is cooking, make the blackberry jam.

Mash the blackberries and sugar together in a small pan, then add a squeeze of lemon juice and bring everything to the boil. Turn down to a medium heat and simmer for about 20 minutes, stirring occasionally, until lovely and thick. Skim away any foam that rises as the jam cooks, then take off the heat and leave to cool slightly.

By now, the sponge should be golden and cooked through, so remove it from the oven and leave to cool for 5 to 10 minutes. Turn it out on to a board, then pour the jam all over the sponge and use a palette knife to move it all around the sponge and the sides. Sprinkle over the desiccated coconut and serve.....YUMMY!!!

Simply recipes are the best - I like the three ingredient ones, nutella, flour and an egg. This makes lovely biscuits so easy and well worth a try. The family were so impressed with my culinary skills, PS don't tell them my secret!

Aunt Bessies Veggie Toad in the Hole Ready Meal with a spot of veggie gravy. Just remove the wrapper and pop in the oven.
It is easy to make from scratch but why bother.
I cut a recipe from the Daily Mail today called Baked Blue Cheese with Figs and Walnuts. Who knows? I might make it!

My favourite is a traditional lamb roast dinner - by slow cooking the lamb before roasting the potatoes in the meat juices and serving with a selection of your favourite veg. Accompanied by plent of gravy and mint sauce. Perfect.

My favourite recipe is for flapjacks. I use the usual recipe of 4oz of butter melted with 4 oz of brown sugar and a tbsp of syrup. Then add 1/2tsp of bicarb. Mix in 4oz of self raising flour. The surprise ingredient is 4oz of muesli or granola plus any nuts, seeds and dried fruit you have available.

Just what I am in the middle of making for T .. Apple and Blackberry Crumble ... using home gown fruit easy and quick to make and very economical .. I caramelise Demerara sugar with butter till light brown add apples cook for 3 min or so add Blackberries cook for a few min add cinnamon top with crumble mix and pop in oven for 10 min ( I make a big batch of crumble mix) very handy at this of year when the family is looking for rustic and filling foods when the weathers on the turn top with a scoop of ice cream or custard ( or like hubbie bot lol) yum yum xx

Granny’s BBB (Bully Beef Bake)

My ex-Mother-in-Law (who is sadly no longer with us) gave me this recipe which my children loved. This is a great dish to serve on a cold day and will warm the cockles of your heart! I still make this often and, when I do, always raise a glass to Granny!

1 tin of corned beef, thinly sliced
6 medium sized potatoes, peeled and thinly sliced
1 large onion, thinly sliced
2 large carrots, thinly sliced
Beef casserole mix in a packet or make your own stock

1. Using a large casserole dish layer the potatoes, onions, carrots and corned beef ending with a layer of potatoes.
2. Make up the casserole mix with water using the directions on the packet, mix well.
3. Pour the liquid over the other ingredients.
4. Cover and cook in a moderate oven 180-190°C/350-375°F or Gas Mark 5 for one hour or until cooked through.
5. Serve with red cabbage or any vegetable you like. Enjoy!

An absolute favourite in our house is Kedgeree. This is a dish that British people living in India invented. It was traditionally eaten for breakfast but most people now (my family included) eat it for supper. And it is fab!

700 gr smoked fillet of haddock
2 large free-range eggs, hardboiled
10 fl oz Rice
I medium onion
Half a pint of milk
100 gr butter
Pepper to taste
Paprika to taste
Salt to taste
Watercress and lemon (optional)

Serves 4

Hard boil two eggs (10 minutes from boiling). Fill a measuring jug with rice to the 10 fl oz level. Put into a lidded saucepan and cover with 20 fl oz of water and a little salt. Bring the rice to the boil. Then simmer, with lid on for 15 minutes exactly.

Put the haddock into a baking dish and cover with milk, add pepper to taste and dot half of the butter on the surface. Cook the haddock in a moderate pre-heated oven for half an hour.

Meanwhile, finely chop a medium onion and gently fry in a pan, with a little of the butter, until onions are soft.

When all the above is done, remove the haddock from the milk and flake it into the serving dish, reserving the cooking milk. Chop the hardboiled eggs and add them to the serving dish as well. Then add the onions and mushrooms and the cooked rice. Give a good grinding of black pepper and give everything a thorough stir. Keep warm until ready to serve.

When you are about to eat, decorate the kedgeree with dots of the remaining butter, a little of the milk in which you cooked the fish, plus a sprinkling of paprika pepper, for a touch of colour.

Decorate with a sprig of watercress and serve with wedges of lemon.

This dish has a definite WOW! factor!

My favourite British recipe as the nights get longer is a hearty vegetable stew using in season British vegetables. I use whatever is in the shops and always fry them up with onions and garlic to start things off, just as you would if using meat, to give more flavour. I vary things by sometimes putting a cheesy scone type cobbler on top to make it more substantial, or adding some dried pasta into the dish - other times I just do plenty of bread to mop up the gravy. It is almost impossible to spoil, and can be easily re-heated if people are eating at different times.