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\begin{document}
\tableofcontents
\newpage
\section{Compote}
\begin{ingredients}
\item 5g dried mango
\item 4oz/110g dried figs
\item 4oz/110g dried  peaches
\item 4oz/110g dried apricots
\item 10 fl oz/275ml freshly squeezed orange juice
\item 2 Earl Grey tea bags
\item 2 tsp clear runny hunny
\item 1oz sunflower seeds
\end{ingredients}
\begin{method}
 Cut mango in half
 Boil orange juice and teabags.
 Tip in mango: cover and leave to infuse for 30 minutes.
Remove tea bags, add honey.
Add figs, peaches and apricots.
Bring to boil, cover and reduce heat.
Simmer for 15 minutes.
Cool overnight.
Dry fry sunflower seeds.
Sprinkle and serve.
\end{method}




\section{Leek soup}
\begin{ingredients}
\item 2 big bunches of parsley
\item 3oz butter
\item 2 large leeks (white parts)
\item 1 large potato
\item 1\half\ pts chicken stock
\item 5 fl oz double cream
\item salt and pepper
\end{ingredients}
\begin{method}
Sweat leeks in butter and parsley stalks for 20 minutes. 
Simmer with potato and stock for another 20 minutes.
Add \half\ parsley leaves to soup.
Simmer for 2 minutes.
Blanch remaining leaves in boiling water for 30 seconds.
Drain, squeeze dry.
Liquidise, add cream, reheat.
Serve.
\end{method}
\section{Parcel-roasted Fennel}
\begin{ingredients}
\item 2--4 bulbs fennel, depending on size
\item 30 ml/2 tbsp extra virgin olive oil
\item 4 thin slices garlic
\item Pernod (optional -- use pastis instead!)
\end{ingredients}
\begin{method}
Trim fennel, keeping frilly leaves, leve most of base to hold bulbs together.
Halve lengthwise if large.
Place on a large, oiled sheet of aluminium foil.
Dribble with oil and some pastis.
Stick a slice of garlic between two of leaves.
Secure well, leaving space for steam to circulate.
Bake in middle of oven for 45--60 minutes.
Serve hot or at room temperature.
\end{method}
\section{Parcel-roasted whole fish}
\begin{ingredients}
\item About 2\half--3 lb fish
\item 8 lemon slices
\item 60 ml dry white wine or vermouth
\item 60 ml copped parsley
\item 60 ml double cream or cr\`eme fr\^aiche
\end{ingredients}
\begin{method}
Butter sheet of aluminium foil three times size of fish.
Place fish on foil.
Top with remaining ingredients, salt and pepper.
Secure the edges.
Bake near the top of the oven for 10 minutes (small fish), or 20--25 minutes (monster).
\end{method}
\section{Bananas en Papillote}
\begin{ingredients}
\item 4 ripe bananas
\item 25 ml/1\half\ tbsp softened butter
\item 20 ml/4 tsp soft brown sugar
\item 60 ml/4 tbsp apricot jam
\item seeds from 1 vanilla pod
\item Cognac
\end{ingredients}
\begin{method}
Butter four sheets of aluminium foil around 30 cm square. 
Place bananas in centre and sprinkle with sugar.
Chop jam to large pieces and stir in vanilla seeds.
Add cinnamon is desired.
Spoon jam over bananas.
Dribble on cognac.
Secure well, leaving space for sream to circulate.
Bake at the middle of the oven for about 20 minutes.
\end{method}
\section{Nettle beer}
\begin{ingredients}
\item 1 gallon water
\item 1 lb sugar
\item 1 oz whole ginger bruised
\item 2--3 handfuls nettles
\item dandelions
\item comfrey
\end{ingredients}
\begin{method}
Boil water.
Add well-washed stinging nettles, dandelions and comfrey.
Boil for 15 minutes.
Strain liquor.
Boil liquor with sugar and ginger; strain again.
Cream 1 oz compressed yeast, place on a piece of toast and lay on liquor when lukewarm.
Stand till next morning, covered with a cloth.
Remove scum.
Bottle taking care not to disturb sediment.
\end{method}

\section{Ginger Beer}
\begin{ingredients}
\item 3\half\ gallons of water
\item 3 oz bruised ginger
\item 2 lemons
\item 3 lb sugar
\item 1 oz cream of tartar
\item 2 tbsp yeast (1 oz compressed)
\item 1 egg white
\end{ingredients}
\begin{method}
Bruise ginger and boil for 30 minutes.
Wash lemons, slice and place in pan.
Add cream of tartar and sugar.
Strain ginger-flavoured water over lemons etc.
Ferment with yeast on toast when lukewarm.
Stand for 2 nights.
Remove scum.
Whisk with egg white.
Bottle.
\end{method}
\section{Apple Slump}
\begin{ingredients}
\item 6 cups apples, peeled, cored and sliced
\item 1 cup of sugar
\item 1 tbsp cinnamon
\item \half\ cup water
\item 1 \half\ cups sifted plain flour
\item \quarter\ tsp salt
\item 1\half\ tsp baking powder
\item \half\ cup milk
\end{ingredients}
\begin{method}
Combine apple slices, sugar, cinnamon and water in a saucepab with a tight-fitting lid.
Heat to boiling point.
Sift together flour, salt, baking powder.
Stir in enough milk to make a soft dough.
Drop dough from a dessertspoon onto apple mixture.
Cover tightly and cook over a low heat for 30 minutes.
Serve warm with cream.
\end{method}
May also be made with other fruits.

\section{Brown Betty}
\begin{ingredients}
\item 1 \half\ cups dry bread crumbs
\item 2 oz melted butter
\item 4 medium apples, peeled and sliced
\item \threequarter\ cup brown sugar, firmly packed
\item pinch of salt
\item 1 tsp cinnamon
\item \quarter\ tsp nutmeg
\item \quarter\ tsp ground cloves
\item 1 tsp grated lemon rind
\item juice 1 lemon
\end{ingredients}
\begin{method}
Work breadcrumbs and butter togther and pat a third of the mixture on the bottom of a buttered baking dish.
Cover with half the apples.
Mix together sugar, salt, cinnamon, nutmeg, cloves and lemon rind.
Sprinkle half the mixture over the apple.
Add half the lemon juice and 1 desertspoon of water.
Add another layer of crumbs.
Repeat with apples, sugar mixture, lemon juice and water.
Sprinkle remaining crumbs on top, cover and bake in a preheated 350\degree\ oven (gas 3--4) for 40 minutes.
Remove cover and continue baking at 400\degree\ (gas 6) for 10 minutes.
Serve warm with cream or vanilla ice cream.
\end{method}
\section{Sweet Blueberry Muffins}
\begin{ingredients}
\item 1 egg
\item \half\ cup milk
\item \quarter\ cup vegetable oil
\item 1\half\ cups flour
\item \half\ cup sugar
\item 2 tsp baking powder
\item \half\ tsp salt
\item 1 cup fresh blueberries
\end{ingredients}
\begin{method}
Preheat oven to 400\degree.
Grease 12 muffin tins.
Beat egg slightly and stir in milk and oil.
Sift together flour, sugar, baking powder and salt.
Add flour mixture to liquids, stirring until joist moisten.
Blend in blueberries.
Spoon into muffin tins.
Bake for 20--25 minutes.
\end{method}
\section{Croutes aux champignons}
\begin{ingredients}
\item 30g (1 oz) dried black mushroons
\item 225 g (8 oz) fresh mushrooms (12 oz if cultivated)
\item 1 small onion
\item knob unsalted butter
\item 200 ml dry white wine or vermouth
\item 100 ml single cream
\item 4 slices brown or white bread
\item 60 ml grated Parmesan
\end{ingredients}
\begin{method}
Reconstitute dried mushrooms by soaking in warm water for 20 minutes.
Rinse, squeeze dry and cut off stems.
Reserve soaking water.
Slice around 2.5 mm (\eight\ in) thick.
Clean fresh mushrooms and slice the same way.
Chop the oion fine.
Melt butter in a pan and cook onions gently for 2 minutes.
Add black mushrooms, cook for 2 minutes, then mix in fresh mushrooms, a good dose of salt and freshly ground black pepper.
When fresh mushrooms start to release their juices, turn heat up and cook hard.
Srir frequently until they lose their raw look.
Add wine and some soaking water.
Cook until liquid is thick (about 5 minutes).
Sir in cream and reduce to a syrup.
Preheat grill or a very hot oven.
Toast bread and put in a heatproof dish.
Divide mushrooms between slices and sprinkle with cheese.
Cook for 1--2 minutes (grill) or 15--20 minutes (grill) until lightly browned.
Serve immediately.
\end{method}
\section{Taramasalata}
\begin{ingredients}
\item 100 g day-old white bread, crusts removed and cubed
\item 1--2 spring onions, topped, tailed and roughly chopped
\item 50 g Philadelphia cream cheese
\item juice 1 large lemon (90 ml)
\item 125 g smoked cod roe
\item 200 ml extra virgin olive oil
\item 90 ml whole milk
\end{ingredients}
\begin{method}
Soften bread in a little milk or water.
Squeeze dry.
Food process with onions to a pulp.
Add cream cheese, lemon and cod roe.
Pulp.
Add olive oil in a thinnish stream, scraping down the sides, until the mixture is well blended.
Add milk, a spoonful at a time, until mixture is the consistency of double cream.
Scrape into large bowl, refriferate, cover.
Before serving beat tara with wire whisk or hand blender.
\end{method}
\section{Butter bean and sweetcorn soup}
\begin{ingredients}
\item 1 oz butter
\item 1 clove garlic, crushed
\item 1 onion, chopped
\item 2 sticks celery, sliced
\item 12 oz seetcorn kernels
\item 8 oz butter beans, soaked and cooked
\item \half\ tsp thyme
\item 2 sage leaves
\item 1 tsp basil
\item \half\ pint milk
\item 1 pt vegetable stock
\item salt and pepper
\end{ingredients}
\begin{method}
Melt butrter in a saucepan, add garlic, onion and celery and saute gently for 5 minutes until softened.
Add remaining ingredients and season well with salt and pepper.
Bring to the boil, cover and simmer for 10--15 minutes.
\end{method}
\section{Oat biscuits}
\begin{ingredients}
\item 3 oz plain flour
\item \half\ tsp bicarbonate of soda
\item 3 oz Demerera sugar
\item 3 oz porage oats
\item 3 oz unsalted butter
\item 1 tbsp syrup
\item 1 tbsp rum
\end{ingredients}
\begin{method}
Sift flour and bicarbonate of soda into a bowl
Add sugar and oats, blending thoroughly.
Heat butter with syrup and rum in a small pan until butter has just melted.
Pour into the flour mixture and blend thoroughly with a wooden spoon.
Shape the dough into balls, one inch wide.
Set the balls  on a well greased baking tray.
Bake in the centre of a pre-heated oven (160\degree -- mark 3), for 20--25 minutes.
Serve when cool.
\end{method}

\section{Chilli con carne}
\begin{ingredients}
\item 450 g beef mince
\item 1 large onion, roughly chopped
\item 1 clove garlic, shopped
\item 2 tsp chilli powder
\item 14 oz can chopped tomatoes
\item 2 tbsp tomato pur\'ee
\item 15\half\ oz can kidney beans, drained and rinsed
\item salt and pepper
\end{ingredients}
\begin{method}
place the mince in a heavy based pan or flameproof casserole
cook gently for 5 minutes, draining off any excess fat
add onion, garlic and chilli powder
cook for a further 5 minutes
add all remaining ingredients
cover and simmer for 40 minutes, stirring occasionally
\end{method}
\section{Venison casserole}
\begin{ingredients}
\item 15 g butter
\item 340 g diced venison
\item 1 medium onion, peeled and diced
\item 150 g mushrooms, thickly sliced
\item salt and pepper
\item 14 oz can chopped tomatoes
\item 1 bay leaf
\item 2 tbsp cornflour
\item 2 tbsp redcurrent jelly
\item 3 tbsp red wine
\end{ingredients}
\begin{method}
heat the butter and brown the venison, and soften the onions over a medium heat for 5--10 minutes
add mushrooms, tomatoes, seasoning and bay leaf
place in a casserole dish and cover
cook in a pre-heated oven 180\degree\ (gas mark 4) for 1 hour.
Mix together 4 tbsp of the hot juices, cornflour, redcurrent jelly and wine
stir smooth mixture into casserole
replacelid and cook for 1 further hour
\end{method}
\section{Fruit muffins}
\begin{ingredients}
\item 110 g oatbran
\item 110 g wholemeal flour
\item 1 tsp cinnamon
\item 1 tbsp baking powder
\item 110 g chopped nuts
\item \quarter\ pint (140 ml) honey
\item 110 g coarse chopped apricots, figs, prunes
\item 285 ml skimmed milk
\item 2 egg whites
\item 2 tbsp olive oil
\end{ingredients}
\begin{method}
lightly grease muffin cups
sieve together flour, cinnamon and baking powder
mix in the bran, nuts and fruit
lightly beat egg whites, honey and oil and mix into dry ingredients
slowly mix in the milk to form a batter
fill muffin cups
bake in a preheated oven at 200\degree (gas mark 6) for 15 minutes
stand for 5 minutes
turn out onto a cooling tray
eat
\end{method}
\section{Pan-roasted pigeon with grapes and onions}
(also suitable for a pheasant or duck)
\begin{ingredients}
\item 2 smallish onions (about 250 g)
\item 30 ml vegetable oil
\item 4 wood pigeons
\item 30 ml port
\item 15 ml cr\'eme de cassis
\item 30 ml wine vinegar
\item 15--20 seedless grapes
\item 15 ml brandy
\end{ingredients}
\begin{method}
yop and tail onions without cutting off all root end, and quarter
heat half the oil in a heavy frying pan or casserole
fry onions quarters till browned on both cut surfaces
remove, add remaining oil, and brown birds well all over (about 15 minutes). they should end up on their backs
put in cassis, port and vinegar with a splash of stock
retirn the onions to the pan
cover tightly and simmer for 15--25 minutes. do not overcook.
add grapes in the last few minutes, just to heat through.
just before serving add brandy and flame to burn off the alcohol
serve with polenta or rice
\end{method}

\section{Parkin}
\begin{ingredients}
\item 450 g brown flour
\item 225 g oatmeal
\item 10 g baking powder
\item 5 g mixed spice
\item 230 g butter
\item 115 g sugar
\item 570 g syrup
\item cup of milk
\end{ingredients}
\begin{method}
mix all dry ingedients together to the consistency of breadcrumbs
warm together the syrup and milk
add syrup and milk to the dry ingredients
mix until clear of lumps
pour into a lightly greased cake tin
bake at 160\degree\ (gas mark 3) for about 1 hour
\end{method}
\section{Yorkshire pudding}
\begin{ingredients}
\item 125 g flour
\item salt
\item 1 large egg
\item 300 ml milk
\item 1 tsp oil
\end{ingredients}
\begin{method}
sift together flour and salt
mix in the egg and half the milk
beat for 10 minutes until batter is bubbly
stir in remaining milk
cover and set aside for 30 minutes
pour batter into preheated, oiled, pudding tray
put in preheated oven 220\degree\ (gas mark 7) and bake for 1 hour
\end{method}

\section{Roast pork with mustard butter}
\begin{ingredients}
\item 1 loin of pork
\item 3 cloves of garlic
\item 2 oz butter
\item 1 onion, finely chopped
\item \half\ tsp thyme
\item 1 bay leaf, crumbled
\item 2 tsp Dijon mustard
\item salt and pepper
\end{ingredients}
\begin{method}
remove rind from pork
score the fat on the loin in a criss cross pattern
cut garlic cloves into 4 slices
pierce lion in 12 places and insert a clove into each hole
mix softened butter, thyme, bay leaf and mustard to a smooth paste
add onion and run well into pork
season, let stand for about 1 hour at room temperature
brown, fat side up, in preheated oven 230\degree\ (gas mark 8) for 15 minutes
reduce temperature to 180\degree\ (gas mark 4) for about 1\half\ hours
\end{method}

\section{Ropa Vieja}
\begin{ingredients}
\item 900 g cheap beef or pork, in a single piece
\item 1 bay leaf
\item 3 peppercorns
\item 2 tbsp olive oil
\item 2 cloves gralic, sliced
\item 1 or 2 large fresh chillis, deseeded and shredded
\item 1 red and green pepper, deseeded and shredded
\item 2 medium oions, thinly sliced
\end{ingredients}
\begin{method}
place meat in a large pot with the bay leaf, peppercorns and water to cover by 5 cm
bring to simmer, turn down heat, skim well, and simmer till meat is very tender (2 to 3 hours)
remove and leave to cool
degrease and reduce the stock
tear meat when cool into shreds a few inches long
transfer them into a clean bowl and set aside, covered, till needed
heat oil in a large frying pan or casserole and add all the remaining ingredients plus a generous dose of salt and pepper
cook over a medium heat till soft and fragrant (anout 20 minutes)
add meat and cook, stirring thoroughly, until heated through (about 15 minutes)
if dry moisten with some stock
serve with rice, mashed potatoes or grilled polenta
\end{method}
\section{Fat rascals}
\begin{ingredients}
\item 1 lb plain flour
\item \half\ lb butter
\item 1 oz sugar
\item \quarter\ lb currants
\item \quarter\ tsp salt
\item milk and water
\item castor sugar
\end{ingredients}
\begin{method}
rub the butter into the flour
mix in the currants, sugar and salt
mix together well
make into a firm dough with some milk and water
roll out half an inch thick
cut into rounds
bake in a quick oven
\end{method}
\section{Ripon Parkins}
\begin{ingredients}
\item \threequarter\ lb ouatmeal
\item \threequarter\ lb flour
\item 2 oz butter
\item 2 oz lard
\item \quarter\ brown sugar
\item 1 lb treacle
\item 2 tbsp milk
\item 1 tsp bicarbonate of soda
\item 1 tbsp ground ginger
\end{ingredients}

bake in a slow oven for 1\half\ hours

\begin{method}
rub lard and butter into flour
blend flour, oatmeal, ginger and sugar all together
melt treacle and mix in
dissolve soda in milk and add to mixture
mix well, bake in a dripping tin
cook in a slow oven
\end{method}
\section{Lancashire parkin}
\begin{ingredients}
\item 1\half\ lb oatmeal
\item 1 lb treacle
\item \half\ lb brown sugar
\item \half\ lb butter
\item 1 tsp ground ginger
\item 1 tsp ground allspice
\end{ingredients}
\begin{method}
mix dry ingredients together
heat treacle and butter together
mix well
leave to stand all night
bake in a cool oven for about 2 hours
\end{method}
\section{Yorkshire parkin}
\begin{ingredients}
\item \threequarter\ lb oatmeal
\item \quarter\ lb flour
\item 1 lb treacle
\item \half\ lb sugar
\item 1 tsp ground ginger
\item \half tsp mixed spice
\item 2 tsp bicarbonate of soda
\item 2 tbsp lukewarm water
\end{ingredients}
\begin{method}
warm treacle together with butter
mix oatmeal, sugar, ginger and sllspice with treacle and butter
dissolve bicarbonate of soda with warm water and mix in
drop spoonfuls on greased and floured tins
bake quickly in a hot oven for 20 minutes
\end{method}
\section{Gingerbread biscuits}
\begin{ingredients}
\item \threequarter\ lb treacle
\item \half\ lb butter
\item 1 lb flour
\item \half\ lb sugar
\item \threequarter\ oz ginger
\end{ingredients}
\begin{method}
mix the flour with the brown sugar and the ginger
melt treacle and butter together
pour hot onto the flour mixture
make into a paste, leave overnight
roll out thin
cut into rounds snd bake on greased and floured tins in a gentle oven
\end{method}
\section{Ripon ginger cake}
\begin{ingredients}
\item \half\ lb plain flour
\item \half\ lb fine oatmeal
\item \half\ lb treacle
\item \half\ lb butter
\item 2 oz castor sugar
\item 2 ox ground ginger
\item 1 tsp bicarbonate of soda
\end{ingredients}
\begin{method}
sieve flour and bicarbonate of sioda together 3 times
mix in oatmeal and ground ginger
cream butter snd sugar together
warm treacle nd combine with butter and sugar
add flour, oatmeal and soda
mix well, put in a lined cake tin 
bake in a moderate oven for about 2 hours
\end{method}
\section{Gingerbread cake}
\begin{ingredients}
\item 1\half\ lb flour
\item 1 lb golden syrup
\item \half\ lb butter
\item \quarter\ lb preserved ginger or peel
\item \half\ lb sugar
\item 3 eggs
\item 1 gill milk
\item 1 tsp bicarbonate of soda
\end{ingredients}
\begin{method}
sieve the flour and ground ginger together
shred the peel finely and add to the flour
dissolve butter, syrup snd sugar together
beat eggs together
mix flour and ginger with syrup, butter snd sugar
add bicarbonate to lukewarm milk
mix all ingredients together and beat well
tuen mixture into a greased tin and bsake in a moderate oven for 2\half\ hours
\end{method}
\section{Eliza Acton's gingerbread}
\begin{ingredients}
\item 5 eggs
\item 1\quarter\ lb treacle or syrup
\item 6 oz demarera sugar
\item 1 lb flour
\item 6 oz butter
\item 1 oz ground ginger
\item grated rind of 2 lemons
\end{ingredients}
\begin{method}
beat eggs well
add warmed syrup gradually, beating all the time
add sugar in the same manner
add butter (warmed but not hot)
add ginger to the flour and sift together
add to egg mixture
besat until bubbles appear in the batter, then add flavouring
bake in a greased shallow tin in a slow oven for 2 hours
\end{method}
\section{Leeks with bacon and red wine}
\begin{ingredients}
\item 3 tbsp olive oil
\item 4 rashers thick-cut streaky bacon cut into thin strips
\item 1\half\ lb leeks, washed, trimmed and cut in half lebgthwise
\item 6 fl oz red wine
\item 2 fl oz chicken or meat stock
\item 1 tsp sugar
\item 1 tsp coarsely crushed coriander seeds
\item salt and pepper
\end{ingredients}
\begin{method}
Heat olive oil in frying psn large enough to take leeks in a single layer.
Brown the bacon in the oil, then add the leeks and brown them to colour evenly.
Pour on wine and stock.
Add sugar and coriander, salt and pepper.
Bring to the boil and cover.
Simmer gently for 10 minutes until tender.
Transfer to a serving dish.
If necessary, boil juices until reduced to a syrup.
Pour over leeks.
Serve hot or cold.
\end{method}
\section{Leek and potato pie}
\begin{ingredients}
\item 1 lb puff pastry
\item 1\half lb leeks, washed, trimmed and thinly sliced
\item 1 onion, sliced
\item 3 oz butter
\item 2 lb potatoes, parbioled, sliced thickly
\item salt and pepper
\item \half--\threequarter\ fennel seeds
\item 4 tbsp double cream
\item 1 egg yolk
\end{ingredients}
\begin{method}
Line a shallow cake tin (8 in by 2 in deep) with just over half the pastry.
Drop the leeks into a pan of boiling water, bring back to the boil, and simmer for 1 minute.
Drain and run under the cold tap.
Drain thoroughly.
Fry onion gently in \half\ oz of butter till golden.
Layer potatoes, leeks and onion in the tin.
Season with salt, pepper and fennel seeds between layers.
dot with remaining butter.
Spoon over the cream.
Roll out remaining pastry to form a lid.
Brush edges of the pastry in the tin lightly with water and lay the lid over.
Press the edges together to seal and trim off excess.
Make a hole in the centre for the steam to escape.
Mix the egg yolk with a tbsp of wtaer and brush over pastry.
Bake at 220\degree\ (gas mark 7) for 15 to 25 minutes until puffed and lightly browned.
Reduce heat to 180\degree\ (gas mark 5) and bake for a further 25 minutes.
Serve hot with green salad.
\end{method}

\section{Courgettes with Roasted Tomatoes}
\begin{ingredients}
\item 450g (1 lb) red, ripe tomatoes
\item 675 g (1\half\ lb) smallish courgettes
\item 1 clove garlic, finely chopped
\item 1 small onion, finely chopped
\item 30--45 ml (2--3 tbsp) extra virgin olive oil
\item 15 ml (1 tbsp) red wine vinegar
\item fresh mint to garnish
\end{ingredients}
\begin{method}
Preheat oven to 200\degree C (Gas Mark 6).
Piut a little oil in a roasting tin and
place in the halved tomatoes, cut side up.
Roast until lightly browned and very soft (about 30
minutes).
Remove the tomatoes to a sieve.
Put the halved courgettes in the tin 
with a little more oil and some salt and pepper.
Roast for about 15 minutes, until slightly crunchy.
Sieve tomatoes and mix with garlic,
onion, olive oil and vinegar. Pour into
tin and cook until courgettes are done (another 15--20
minutes). Garnish with mint and serve at any temperature.
\end{method}
\end{document}




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