Category: Hilary’s Culinary Corner

Hilary’s Culinary Corner is the new (Nov 2024) cooking column

Cheesy Pumpkin Toastie & Plum Cake

Pumpkin season is in full swing so a great way to use up leftover Halloween Pumpkin. Any surplus plums left try a plum cake….

Cheesy Pumpkin Toastie

Ingredients

  • 350g pumpkin, deseeded and cut into wedges
  • Vegetable oil to drizzle
  • 20g unsalted butter
  • 20g plain flour
  • 1 tsp English mustard powder
  • ½-1 tsp cayenne pepper to taste
  • 100ml whole milk
  • 100g mature cheddar, coarsely grated
  • Dash Worcestershire sauce
  • 8 slices bread
  • 4 slices ham (optional)
  • 250g camembert or brie, sliced

Method

Heat the oven to 200°C/180°C fan/gas 6. Put the pumpkin wedges on a tray, drizzle with oil and season with salt and pepper. Roast for 40 minutes until tender. Once cool enough to handle, peel off the skins, then squeeze the flesh to remove any excess liquid.

Put the flesh in a blender and whizz until smooth or mash with a potato masher. If the purée is still quite wet (it will depend on the variety of pumpkin you’re using), cook it in a dry pan over a medium heat for 5-10 minutes.

Melt the butter in a saucepan over a medium heat, then add the flour, mustard powder and cayenne. Cook for a few minutes, stirring the mixture to a paste. Add the milk gradually, stirring well between each addition, until smooth, then stir in the pumpkin purée.

Bring the mixture to a simmer and allow it to bubble for a few minutes, then stir in the cheddar to melt. Remove from the heat, season with salt and pepper, then add the Worcestershire sauce.

Heat the grill to medium-high. Toast the bread under the grill on both sides. Spread half the cheesy pumpkin mixture onto 4 slices of the toast. Divide the ham (if using) and camembert or brie between the slices, then top each with a second slice of toast. Coat the top with the remaining pumpkin mixture.

Put the sandwiches back under the grill for 1-2 minutes until golden, bubbling and melted

 

Plum Cake

Ingredients

• 175g butter
• Butter for greasing
• demerara sugar
• plums or you can use raspberries

For the cake

• 175g butter
• 175g dark muscovado sugar
• 140g golden syrup
• 2 eggs beaten
• 200ml milk
• 300g self-raising flour
• ½ tsp bicarbonate of soda
• 1 tbsp ground ginger
• 1 tsp mixed spice

Method

Heat oven to 180C/160C fan/gas 4. Grease and line the base of a 23cm square cake tin with baking parchment. Butter the paper generously and sprinkle with the demerara sugar. Halve the plums and arrange in the base of the tin in 1 layer, cut-sides down.

For the cake, melt the butter, muscovado sugar and syrup in a large pan over a low heat, stirring until smooth.

Cool for 10 mins, then stir in the eggs and milk. Sift in the flour, bicarbonate of soda and spices, then mix to a smooth batter. Pour the batter into the tin, over the plums, and bake for 45-55 mins until firm to the touch. Cool in the tin for 10 mins, then turn out onto a wire rack and leave to cool.

 

Cheesy Pumpkin Toastie & Plum Cake

Pumpkin season is in full swing so a great way to use up leftover Halloween Pumpkin. Any surplus plums left try a plum cake….

Cheesy Pumpkin Toastie

Ingredients

  • 350g pumpkin, deseeded and cut into wedges
  • Vegetable oil to drizzle
  • 20g unsalted butter
  • 20g plain flour
  • 1 tsp English mustard powder
  • ½-1 tsp cayenne pepper to taste
  • 100ml whole milk
  • 100g mature cheddar, coarsely grated
  • Dash Worcestershire sauce
  • 8 slices bread
  • 4 slices ham (optional)
  • 250g camembert or brie, sliced

Method

Heat the oven to 200°C/180°C fan/gas 6. Put the pumpkin wedges on a tray, drizzle with oil and season with salt and pepper. Roast for 40 minutes until tender. Once cool enough to handle, peel off the skins, then squeeze the flesh to remove any excess liquid.

Put the flesh in a blender and whizz until smooth or mash with a potato masher. If the purée is still quite wet (it will depend on the variety of pumpkin you’re using), cook it in a dry pan over a medium heat for 5-10 minutes.

Melt the butter in a saucepan over a medium heat, then add the flour, mustard powder and cayenne. Cook for a few minutes, stirring the mixture to a paste. Add the milk gradually, stirring well between each addition, until smooth, then stir in the pumpkin purée.

Bring the mixture to a simmer and allow it to bubble for a few minutes, then stir in the cheddar to melt. Remove from the heat, season with salt and pepper, then add the Worcestershire sauce.

Heat the grill to medium-high. Toast the bread under the grill on both sides. Spread half the cheesy pumpkin mixture onto 4 slices of the toast. Divide the ham (if using) and camembert or brie between the slices, then top each with a second slice of toast. Coat the top with the remaining pumpkin mixture.

Put the sandwiches back under the grill for 1-2 minutes until golden, bubbling and melted

 

Plum Cake

Ingredients

• 175g butter
• Butter for greasing
• demerara sugar
• plums or you can use raspberries

For the cake

• 175g butter
• 175g dark muscovado sugar
• 140g golden syrup
• 2 eggs beaten
• 200ml milk
• 300g self-raising flour
• ½ tsp bicarbonate of soda
• 1 tbsp ground ginger
• 1 tsp mixed spice

Method

Heat oven to 180C/160C fan/gas 4. Grease and line the base of a 23cm square cake tin with baking parchment. Butter the paper generously and sprinkle with the demerara sugar. Halve the plums and arrange in the base of the tin in 1 layer, cut-sides down.

For the cake, melt the butter, muscovado sugar and syrup in a large pan over a low heat, stirring until smooth.

Cool for 10 mins, then stir in the eggs and milk. Sift in the flour, bicarbonate of soda and spices, then mix to a smooth batter. Pour the batter into the tin, over the plums, and bake for 45-55 mins until firm to the touch. Cool in the tin for 10 mins, then turn out onto a wire rack and leave to cool.

 

Pepper and Courgette Paella & Cherry and Almond Loaf Cake

Courgettes and peppers take centre stage now in the garden, allotment and the shops. Try this delicious paella….

Roasted Red Pepper and Courgette Paella

Ingredients

• 500g Courgette
• 2 Red Peppers
• 4 Tablespoon Olive Oil
• 1 Medium Onion
• 4 Clove Garlic
• 2 Teaspoon Paprika
• 1 Teaspoon Turmeric
• 2 Teaspoon Tomato Paste
• 1 Litre Vegetable Stock
• 15g Thyme
• 250g Paella Rice
• 70g Black Olives

Method

De-core and slice the red peppers into long 1 inch thick strips. Slice the courgette into rough 1 inch chunks. Place the peppers and courgette on a baking tray and cover with a tablespoon of the olive oil. Season well and then grill on high (250˚C) in the oven for 15 – 20 minutes until the peppers soften and start to blacken.
Finely chop the garlic and onions. Heat the remaining olive oil in a deep set pan over a medium heat, then add the onions and garlic and fry until the onion is soft. Spoon in the turmeric and paprika and cook for a further minute before adding the paella rice.
Prepare the stock and combine the tomato paste and chopped thyme into the stock, then pour the mixture over rice. Simmer the rice gently for about 20 minutes until the stock has been completely absorbed and the rice is al dente. Do not be tempted to stir the rice once the stock has been poured over!
Roughly chop the black olives. Once the rice is cooked, remove from the heat and toss in the olives, cooked red peppers and courgette and mix well.

Cherry and Almond Loaf Cake

Cherries are still in season and anything that spins off a Bakewell tart has got to be good. This loaf cake brings together a gorgeous combination of almonds and cherries in a much easier way to recreate those beloved Bakewell flavours!!

Ingredients

• 180g butter at room temp.
• 180g caster sugar
• 3 medium eggs
• 250g fresh or frozen cherries
• 2tsp almond extract
• 155g plain flour
• 1tsp baking powder

• 5tsp ground almonds
• 3tbsp milk

For the glaze

• 125g icing sugar
• 2tsp milk
• ½tsp almond extract

To decorate

• 3 tbsp flaked almonds
• Cherries on their stems

Method

Preheat oven to 200°C (180°fan) or gas mark 6 and line a 900g loaf tin with baking parchment.
In a large bowl, beat the butter and sugar for 3-4 minutes until light and fluffy.
Add the eggs 1 at a time, mixing each time then add almond extract.
Combine the flour, baking powder and ground almonds in separate bowl and then add to the bowl along with the cherries and gently fold to combine. Add the milk to loosen and stir lightly.
Transfer the mixture into the lined tin, level it out and bake in the oven for 50mins, until golden brown and a skewer inserted in the middle comes out clean.
Leave to completely cool in tin.
Make the glaze in a small bowl by combining the icing sugar, milk and almond extract. It should be thick but pourable; adjust with more milk as required.
Turn out cake and pour glaze over it and scatter over the almonds and extra cherries.

Full English Rice! & Microwave Cake

You don’t need an all-day breakfast menu to enjoy a full English! Rustle up this tasty rice dish, trust me sounds odd but delicious…….Follow it with a microwave pudding!

Full English Rice!

Ingredients

2 tbsp oil

1 onion

100g bacon lardons

250g mushrooms

2 tsp dried rosemary

400g tinned chopped tomatoes

200g white rice

800ml vegetable stock (made with 2 stock cubes)

100g kale

4 medium eggs

Method

Heat 1 tbsp of the oil in a large, deep frying pan. Chop the onion and add to the pan with the bacon lardons. Fry for 4-5 minutes, until the onion has softened. Slice the mushrooms and add to the pan along with the dried rosemary. Continue to cook for 3-4 minutes, until golden. Add the chopped tomatoes and cook for a further 2-3 minutes. Add the rice to the pan and stir well until the rice is well coated with the tomatoes. Pour in the stock and bring to a simmer. Simmer for 15 minutes, stirring occasionally, until the rice is tender, and the stock has all been absorbed. Add the kale and continue to cook for 2 minutes, or until wilted. Season well.

Heat the remaining oil in a large frying pan and crack the four eggs into the pan. Fry for around 3 minutes, until the whites have cooked, and the yolks are still runny. Spoon the rice into four shallow bowls and top each with a fried egg.

Raspberry and Lemon Microwave Cake

This microwave cake makes a super speedy dessert using mainly store cupboard ingredients!

Try swapping the raspberry jam for your favourite flavour or try lemon curd for a zesty kick…

Ingredients

2 eggs

110g sugar

110g flour

110g softened butter

½ tsp baking powder

½ lemon zest and juice

4 tbsp raspberry jam

Crème fraiche and raspberries to serve

Method

Grease a microwavable bowl with a little butter. In a separate bowl, whisk the eggs and add the softened butter, flour, sugar, baking powder, lemon zest and juice. Beat until smooth, then pour into the microwavable bowl.

Cook in the microwave for 3-4 minutes, until the cake has risen and is cooked through. Set aside and leave to stand for 2 minutes. Spoon the jam into a small dish and microwave for 30 seconds. Loosen the cake around the edges with a knife and turn out onto a serving plate. Pour over the raspberry sauce and sprinkle with the lemon zest.

Serve warm with fresh raspberries and crème fraiche

Chicken and Sweet Potato Hash & Strawberry Cheesecake French Toast

Try this flavour-packed hash for an easy, protein-packed midweek meal. Chicken mince is coated in delicious chipotle spice for added oomph. Then follow with strawberries with a different twist!

Chicken and Sweet Potato Hash

Ingredients

500g sweet potatoes

2 tbsp olive oil

1 onion

400g chicken mince

½ tsp garlic granules or 1 clove fresh garlic crushed

½ tsp dried rosemary

50g chipotle paste

100g curly kale (or Swiss chard, spinach, cabbage)

Method

  1. Preheat the oven to 200°C, fan 180°C, gas 6.
  2. Peel the sweet potatoes and cut into 3cm chunks. Toss with 1 tbsp of oil, season and spread out on a baking tray. Roast for 30-35 minutes until golden and tender.
  3. Peel and finely slice the onion. Heat the remaining 1 tbsp oil in a large non-stick frying pan over a medium-low heat. Fry the onion for 6-8 minutes until softened.
  4. Increase the heat to medium-high, add the chicken mince and fry for a further 8-10 minutes until opaque.
  5. Stir in the garlic granules, rosemary, chipotle paste and a good pinch of salt. Stir-fry for 1 minute. Pile in the kale and continue to stir-fry for 2-3 minutes until tender.
  6. Stir through the roasted sweet potatoes. Divide the hash among plates and serve.

Strawberry Cheesecake French Toast

Ingredients

150g cream cheese

1 tbsp icing sugar (plus extra to serve)

2 tsp vanilla extract

4 slices thick white toastie bread

50g strawberry jam

150 g fresh strawberries

3 medium eggs

150 ml whole milk

1 tsp vanilla extract

10g butter

Method

  1. Put the cream cheese in a bowl with the tablespoon of icing sugar and 1 tsp of the vanilla extract. Stir until well combined.
  2. Spread all 4 slices of bread with the strawberry jam and slice the strawberries.
  3. Divide the cream cheese between 2 of the slices of bread and spread to cover the surface, then cover the cream cheese with the strawberry slices. Cover with the 2 remaining slices of bread, jam-side down like a sandwich.
  4. Whisk together the eggs, milk and remaining vanilla extract and put in a shallow dish.
  5. Heat the butter in a large frying pan. Soak the sandwiches in the egg mixture, turning until they are well soaked, then transfer to the frying pan and fry until golden brown on the underside. Turn the sandwiches over and continue frying until golden on the other side.
  6. Remove from the pan and cut into triangles.
  7. Dust with icing sugar to serve.

Crispy Filo Tart with Seasonal Veg

May is blooming marvellous!! It’s a month for lighter dishes that suit brighter days

Crispy Filo Tart with Seasonal Veg & Rhubarb Crumble Bars

Ingredients

3 tbsp olive or rapeseed oil
6-8 sheets filo pastry
50g dried breadcrumbs
100g asparagus sliced in half lengthways if very thick
2 courgettes or 300g baby courgettes sliced
6 large eggs
zest 2 lemons
small handful parsley, mint or basil (or a mixture), roughly chopped
200g crème fraîche
200g block feta cheese crumbled

Method

• Heat oven to 180C/160C fan/gas 4 and pop in a baking sheet to heat up.
• Use a little of the oil to lightly grease an 18 x 25cm tart tin.
• Line the tin with a few strips of baking parchment – this will help to lift out the tart later.
• Unfold the pastry, but keep it covered with a damp tea towel. Taking 1 sheet at a time, brush each piece well with oil, then use to line your tart tin, leaving a little pastry hanging over the edges.
• Sprinkle a thin layer of breadcrumbs between each layer of pastry as you go –this keeps the pastry crisp. When you get to the final layer, brush with a little extra oil and scrunch the edges together to create a pretty border.
• Toss the asparagus and courgettes with seasoning and the remaining oil and tip onto a baking tray.
• Place the pastry case on the top shelf of the oven, with the veg on the shelf below and cook for 10 mins.
• Remove the veg from the oven. Brush the pastry case with a little beaten egg and bake for a further 5 mins until the pastry is golden brown and crunchy.
• Whisk the remaining egg with the lemon zest, herbs, crème fraîche and seasoning.
• Lay half the veg in the bottom of the pastry case and add half the feta.

Pour over the egg mixture, then top with the remaining veg and feta

• Bake for 40 mins until the filling has set. Remove from the oven and leave to cool.

 

Rhubarb Crumble Bars

Rhubarb Crumble Bars

Ingredients

400g rhubarb, chopped into small pieces
100g caster sugar
200g butter
200g plain flour
170g soft light brown sugar
1 tsp ground ginger
30g rolled oats
1 medium egg, yolk only

Method

• Preheat the oven to 200°C, gas mark 6.
• Place the rhubarb into a roasting dish and sprinkle over the caster sugar. Roast for 25-30 minutes, or until the rhubarb begins to soften and becomes jammy. Strain off any excess liquid. Remove from the oven and allow to cool.
• Turn the oven to 180°C, gas mark 4.
• Put the butter, flour, brown sugar and ginger into a food processor, and whisk until fine breadcrumbs form.
• Spoon half the mixture (about 300g) into a small bowl, then stir in the oats. This will be the crumble topping.
• Add the egg yolk to the remaining mixture in the food processor and pulse until a dough forms or make dough with hands.
• Grease and line a 23cm square tin with baking parchment. Press the dough into the bottom of the tin. Prick all over with a fork, then bake for 10 minutes near the bottom of the oven to dry it out slightly.
• Strain the rhubarb and discard the juice.
• When the base is slightly crisper, spread the rhubarb on top, covering the whole base evenly.
• Gently squeeze the crumble topping using your hands so it clumps together slightly, then sprinkle it over the rhubarb. When it’s completely covered, bake for 40 minutes, or until the topping is golden brown and the rhubarb is bubbling.
• Leave to cool for 15 minutes.

Lamb Pasta Melt & Mini Egg Cheesecake

Celebrate Easter with lamb in a different but very
easy way…….
Less time cooking and more time to enjoy

Lamb Pasta Melt

Ingredients

1 tbsp olive oil

1 onion, finely chopped

2 garlic cloves, finely chopped

2 tsp dried oregano

500g pack lamb mince

400g tin chopped tomatoes

140g pitted black olives

200g frozen spinach (about 7 cubes), defrosted

30g pack dill, thick stems removed, and leaves chopped

250g farfalle or preferred pasta shape

1 ball half-fat mozzarella, drained and finely torn

Method

  • Heat the oil in a large frying pan, then add the onion and garlic and cook for 5 mins over a medium heat. Add in the oregano and lamb, turn the heat up to high and cook for a further 5 mins.
  • Stir in the chopped tomatoes, olives, spinach and dill. Season well and cook for 5 mins until the lamb is cooked through.
  • Meanwhile, bring a pan of salted water to the boil and cook the farfalle for 10-12 mins, until tender. Drain.
  • Preheat the grill to medium-high. Stir the meat mixture into the drained pasta and spoon into a 1.5ltr ovenproof dish. Top with the mozzarella and cook under the preheated grill for 4-5 mins, until golden and bubbling.

Mini Egg Cheesecake

Mini Egg Cheesecake

This mini egg cheesecake is a no bake recipe, so dead simple but needs a few hours to set or ideally overnight in fridge.

Ingredients

For the base

250g/9oz chocolate digestive biscuits

80g/2¾oz unsalted butter, melted, plus extra for

greasing

For the filling

680g/1lb 8oz full-fat cream cheese, at room

temperature

90g/3¼oz icing sugar

1½ tsp vanilla bean paste or maple syrup is a good

substitute

320ml/11fl oz double cream

320g/11½oz sugar-coated chocolate mini eggs,

roughly chopped, plus extra to decorate.

Method

  1. To make the base, line the bottom of a 20cm/8in
    springform or loose-bottomed cake tin with baking
    paper and lightly grease the sides.
    2. Add the biscuits to a food processor and blend
    to a fine crumb texture. Alternatively, add them to a
    food bag, seal and bash with a rolling pin. Pour the biscuits into a bowl and stir in the melted butter.
  2. Tip the biscuit mixture into the tin and use the
    back of a spoon to press down firmly and evenly.
    Place the tin in the fridge to chill.
    4. To make the filling, place the cream cheese,
    icing sugar, vanilla and half of the double cream in a
    large bowl and beat until smooth and thick. Stir in
    the chopped chocolate eggs.
    5. In a separate bowl, whip the rest of the double
    cream until it forms stiff peaks. Fold this into the
    cream cheese mixture.
    6. Pour the filling into the tin and level the top.
    Leave to chill in the fridge for at least 6 hours or
    overnight.
    When ready to serve, remove the cheesecake from
    the tin.

Curry & Chocolate Cake

There are one or two simple recipes that every cook should include in their repertoire. A good quick standby curry that isn’t expensive or hard to make but always delicious! The other is a chocolate cake, the ultimate comfort food in my opinion….

Curry

Ingredients

1 medium chopped onion

25g margarine or own choice fat/oil

1 medium apple, peeled and sliced

1-2 heaped tsps. curry powder (for mild curry)

2 large tomatoes (sliced) or medium tin of tomatoes

1 heaped tbsp flour

½ tsp sugar

Pinch of salt

55g sultanas

½ pint stock (or cube and boiling water)

400-450g cooked leftover meat or fish

Method

Fry the onion in the fat/oil until transparent. Add the chopped apple and cook until soft. Stir in the curry powder and the flour followed by the tomatoes and stir until it thickens.

Season with salt and sugar. Add the stock and the sultanas and simmer slowly over a low heat for about 30 mins, stirring occasionally.

Add the meat or fish and allow to heat thoroughly.

Almost any kind of left overs, meat or fish can be added.

Try diced beef, lamb, prawns, flaked cooked cod or diced potato and carrot for vegetarian meal.

 

 

Easy-Peasy Chocolate Cake

Ingredients

175g soft butter or margarine

115g caster sugar

4 tbsp golden syrup

175g self-raising flour (sifted)

2 good tbsp cocoa powder (sifted)

Good pinch of salt

3 eggs beaten

Method

Preheat the oven to 180C/360F/Gas 4. Mix together all the ingredients using an electric mixer or elbow grease and wooden spoon! Add a little milk if the mixture seems too stiff. Divide the mixture immediately between two 7 inch greased sandwich tins. Bake for about 30 mins.

When cold, sandwich with filling of choice i.e. butter cream and icing sugar frosting.

Butter cream

140g butter

280g icing sugar

1-2 tbsp milk

¼ tsp vanilla extract.

Beat the butter in a large bowl until smooth. Add half the icing sugar, 1tbsp milk and vanilla extract and beat the mixture until creamy and smooth. Beat in remaining milk to loosen mixture if necessary.

 

Quick and Easy Macaroni Cheese & Easy Christmas Cake

Pacific Pie

A childhood favourite, loved by kids and almost impossible not to have all the ingredients making it a good standby supper……..

Ingredients for 4

3 large floury potatoes
3 tbsp milk
1 tbsp butter
450g tinned tuna (keep the oil)
2 medium onions
400g tin chopped tomatoes
1tsp sugar
1tsp red or white wine vinegar
300g frozen peas (thawed)
1 pkt ready salted crips, smashed up
Salt and pepper to taste

Method:

  • Boil the potatoes until tender, then drain.
  • Mash with milk and butter.
  • Preheat oven to 200c or mark 6.
  • Heat oil from tuna and fry with onions until tender, don’t let them brown.
  • Add tomatoes, sugar and vinegar and season to make the tuna sauce.
  • Transfer tuna sauce to bottom of baking tray and cover with mashed potato like a shepherds pie.
  • Cook for 30 mins and sprinkle crisps on top just before serving.
  • Serve with mayo or tomato ketchup!!

 

Nutty Carrot Cake Traybake

Using a combination of granulated sweetener and muscovado sugar helps to reduce the sugar in this yummy tray bake!

Ingredients:

150g plain flour

3tsp baking powder

40g light brown muscovado sugar

10 tsp table top sweetener

60g walnuts, chopped roughly

120g carrots, grated

2 medium eggs,

50g low fat spread, melted

2 tsp ground cinammon

30g sultanas

Method:

  • Preheat oven to 180 degrees.
  • Line a tin approx 20cm by 20cm with baking paper.
  • Sift together dry ingredients into a bowl, flour, baking powder, sugar, sweetener and cinnamon.
  • In another bowl beat 2 eggs and add the melted low fat spread.
  • Stir the flour mixture into the egg mixture, then add the carrots, walnuts and sultanas, fold and don’t over work mixture.
  • Pour into lined tin and bake for 30-35 mins, using skewer to check centre which should come out clean when cooked

 

 

Sausage and Mash Pie & Moist Ginger Cake

 

As the weather turns, and the nights draw in, we’re in the mood for warming comfort food to see us through the chilly evenings. Some favourites to try

Sausage and Mash Pie

Ingredients

75g butter

6 pork sausages, roughly chopped

2 leeks, sliced

2 carrots, roughly chopped

2 celery sticks, roughly chopped

3 tbsp. onion gravy granules

200g frozen peas

500g floury potatoes, peeled and roughly chopped

2 tbsp. wholegrain mustard

Method:- Preheat oven to 200°C (180°C fan) Mark 6. Melt 25g butter in a medium casserole dish over medium-high heat. Add the sausage pieces, leeks, carrots and celery and cook for 10-15 mins, stirring occasionally, until the sausages are golden. Stir in the gravy granules, 300ml water and plenty of seasoning. Bring to the boil and simmer for 2mins, stirring until the sauce thickens. Remove from heat and stir in the peas. Make the mash. Put the potatoes into a large pan and cover with cold water. Bring to the boil over high heat and simmer for 10-15 mins, or until tender. Drain, reserving a cupful of the starchy cooking water. Leave the potatoes to steam dry for 5 mins. Return potatoes to the empty pan and mash. Mix in the remaining butter, season and a small splash of the reserved cooking water (add more if mash is dry). Stir in the mustard. Top the sausage mixture with the mash. Cook in the oven for 25mins, or until golden and bubbling.

Moist Ginger Cake

Ingredients

350g golden syrup

125g block butter

250g plain flour, sifted

½ level teaspoon salt

1 ¾ level teaspoons bicarbonate of soda

1 level teaspoon ground ginger

½ level teaspoon mixed spice

1 large egg

275ml milk 

Method: –  Pre – heat the oven to 180°C (160°C fan)  gas mark 4. Weigh a saucepan on the scales and  weigh the syrup into it. Then add the butter to the  saucepan and melt the two together over a gentle  heat. Measure the dry ingredients into a bowl, then  gradually pour in the syrup mixture, mix well. Beat  the egg and milk together in a separate basin then  add that bit by bit, again mixing thoroughly. The  cake batter will seem very liquid at this stage but  that ’ s OK so don ’ t worry, just pour it into the  prepared oblong tin, well buttered and with a liner.  Bake near the centre of the oven for about 45 – 50  minutes or until the centre is springy. Cool in the tin  for 5 minutes before turning out onto a wire tray to  cool. When it ’ s cold, cut it into squares .