Tag: TheBroadPalate

The Broad Palate – Nov ’24

Bonfire Pizza Beans – feeds 4-6

Real comfort food, and a great one to come home to after bonfire night celebrations – good on its own or with sausages/ bacon/ toast/ fried eggs/ baked potatoes, etc.! For a non-veggie option, add some cubed, fried pancetta or chorizo before topping with the cheese. Freezes well.

  • Olive oil
  • 1 medium onion
  • 2 celery stalks
  • 1 large carrot, all finely chopped
  • 2 large garlic cloves, crushed
  • ¼ teaspoon dried chilli flakes
  • 1 heaped teaspoon sweet smoked paprika (optional)
  • 1 teaspoon dried oregano
  • 2 tins chopped tomatoes
  • 2 tablespoons tomato purée
  • 2 x 400g tins butter beans
  • 100g kale (leaves only) or baby spinach, chopped
  • 12 sliced black olives
  • 150ml vegetable or chicken stock
  • 1 tablespoon sugar or sweetener
  • salt and black pepper to taste
  • 200g grated hard mozzarella
  • 40g grated Parmesan

Method:

Fry the onion, celery and carrot in a good glug of olive oil over a medium heat for around 15 minutes until softened but not too browned.
Add the garlic, chilli flakes and smoked paprika if using, cook for a further minute. Add a splash of water to loosen any tasty burnt bits.
Simmer for 2 minutes, then add the oregano, tomato purée and tomatoes, plus the olives and the kale or spinach.
Heat your oven to 210C/190Fan or Gas 7.
Stir in the butter beans. Add the stock little by little to the mixture – the sauce should be fairly thick – go by eye.
The beans should not be swimming in sauce. Season well with salt, pepper and sugar to taste.  Allow to bubble gently for 10 minutes.
Transfer to an ovenproof casserole (obviously skip this step if your frying pan is ovenproof!) and scatter the mozzarella over the top, then the Parmesan.
Bake, uncovered, for 15 minutes or until the cheese is melted and golden.

Rocky Road – makes an 8” square block 

Naughty but nice! No definitive recipe here – add whatever you fancy – anything from chopped Turkish Delight to pretzels. Cooking chocolate is fine for this (as are Cadbury’s or Bournville), as it’s less likely to split when melting than the expensive stuff. The addition of butter and syrup to the chocolate allows you to cut the rocky road without needing a pneumatic drill…

  • 150g milk chocolate, chopped
  • 150g dark chocolate, chopped
  • 80g butter
  • 50g golden syrup
  • 4 x 32g Crunchie bars, roughly chopped (or an equivalent amount of your favourite chocolate bars)
  • 175g digestive or Rich Tea biscuits
  • 100g mini marshmallows
  • 80g dried apricots, roughly chopped, or raisins.

Method:

Line an 8” square or 9” x 7” rectangular tin or dish with greaseproof paper.
Put the biscuits in a freezer bag and bash until you have a rough rubble of crumbs and bigger pieces.
Slowly melt the chocolate, butter and syrup in a heatproof bowl over a pan of just-simmering water and stir gently to combine. Try to ensure that the chocolate doesn’t get too hot, as it might split.
Remove from the heat.
Add in all the remaining ingredients, mix well and tip into the tin. Spread evenly, flatten down with a wooden spoon.
Refrigerate for at least two hours or overnight. Cut into squares.

Our thanks to Ann Shaw 🙂

Bon Appetit!

Ann’s previous recipes:

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The Broad Palate – Oct ’24

Tarragon Chicken – serves 4

This dish works at this time of year as it’s not too heavy, yet still warm and comforting. Serve with tagliatelle or mash, plus seasonal greens of choice.

  • 4 medium chicken breasts;
  • 1 tablespoon olive oil;
  • 25g butter;
  • 2-3 cloves of garlic, grated;
  • 1 medium onion, finely chopped;
  • 100ml white wine (or water);
  • 150ml double cream (I use Elmlea);
  • 350ml chicken stock (from a cube); 1 pack tarragon (leaves only, chopped) or 2 tablespoons dried;
  • 1 heaped teaspoon Dijon mustard;
  • finely grated zest of 1 lemon;
  • 1-2 teaspoons sugar;
  • salt and black pepper;
  • 1.5 tablespoons cornflour.

Method:

Slice through each chicken breast horizontally so that you have eight fillets. Season lightly with salt.
Heat a large frying pan over a medium heat and then add the olive oil. Fry the fillets in 2 batches until lightly browned and set aside.
Add the butter to the pan and fry the onion until softened but not browned (around 10 minutes – this always takes longer than expected!) then add the garlic for another minute.
Add the wine and let it bubble and reduce for a couple of minutes, scraping all the flavourful bits from the bottom of the pan.
Add the stock, mustard, lemon zest, sugar and most of the tarragon.
Return the chicken to the pan, cover and allow to bubble gently for 10 minutes or until the meat is cooked through. Remove the chicken and keep warm.
Add the cream to the pan. Then mix the cornflour with a little water to make a thin paste, add to the sauce and keep simmering, stirring for about 3 minutes until thickened.
Season to taste with the salt and black pepper, then nestle the chicken fillets in the sauce and reheat gently.
Sprinkle with remaining tarragon (if using fresh. If using dried, parsley is fine). Serve immediately.

 

Pear and Ginger Upside Down Cake 

  • 4 ripe seasonal pears, peeled, cored and quartered (or use 1.5 cans of pears);
  • 4 balls of stem ginger from a jar, chopped (optional);
  • 160g butter, softened (plus extra for greasing);
  • 160g light soft brown sugar; 135g self raising flour;
  • 1 tsp baking powder;
  • 2 teaspoons ground ginger;
  • 1 teaspoon cinnamon;
  • 1 pinch allspice (optional);
  • 3 medium eggs

Method:

Pre-heat oven to 180C/160C Fan/Gas 4.
Grease a 20cm square cake tin and line the bottom.
Mix 25g each of the butter and sugar and spread over bottom of tin.
Slice each pear quarter in half and arrange in tin.
Sprinkle with a third of the stem ginger.
Sift together the dry ingredients in a large bowl.
Add all remaining ingredients and beat well until combined.
Turn into tin and level top, taking care not to disturb the pears.
Bake for 35 minutes or until a skewer comes out clean.
Allow to cool for 15 minutes then carefully turn out onto a plate.
Drizzle with some of the stem ginger syrup if desired.

Our thanks to Ann Shaw 🙂

Bon Appetit!

Ann’s previous recipes:

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The Broad Palate – Sept. ’24

These two recipes are both firm family favourites, and go well together or served separately.  The tacos are more of an assembly job than a recipe, (apart from the salsa), and make a great light lunch. Increase quantities shown, according to hunger levels. (Tinned peaches are a decent substitute for mango in this recipe). Make the goujons from scratch if you prefer; I usually use the ready-made ones for less faff. Cholula hot sauce is so good – fruity and not too fiery. – Ann

Fish Tacos with Mango Salsa (serves 4 – 2 tacos each)

  • 16 fish goujons or 16 frozen fish fingers,
  • 8 small soft tortillas or taco shells (e.g. Old El Paso),
  • 1 tub onion and chive dip (or sour cream),
  • 1 small iceberg lettuce, shredded.

For the salsa –

  • 4 tomatoes,
  • 1 red onion,
  • 1 large, ripe mango or 2 medium (or tinned peaches,
  • 1 green pepper,
  • 1 small bunch coriander,
  • 1 lime (juice only),
  • 1 red chilli, seeded and finely sliced (optional).
  • Cholula.

Method:

De-seed, core and finely dice the tomatoes and green pepper. Finely dice red onion. Dice mango into slightly larger chunks. Roughly chop coriander leaves.
Combine veg, mango, coriander and sliced chilli if using, and add around 2 tbsp of lime juice. Set aside.
Cook the fish, bake or fry, as per your usual method and keep warm.
If using soft tacos, warm through in oven or microwave and cover with a clean tea towel. Season the salsa with a little salt to taste.
To assemble, first place shredded lettuce, then salsa and fish in a taco then top with dip or sour cream and chilli, if using.
Add Cholula (optional) plus some guacamole, if desired.

Guacamole (serves 4)

This is just my take on guacamole, so please tweak it to make it right for you. Great as a dip with tortilla chips or crisps, also for breakfast, heaped on toast with a fried egg on top. If you have any left over, store in a jar or mug, covered with a layer of cold water (gently poured over) to keep it from oxidising. – Ann

  • 2 large ripe avocados, pitted and flesh scooped out into a bowl,
  • juice of ½ a lime or to taste,
  • 2 spring onions, finely chopped,
  • 1 tomato, seeded and finely diced,
  • half a small pack coriander, leaves and stalks finely chopped,
  • 1 small clove of garlic, ground to a paste,
  • half a teaspoon of salt,
  • 1 teaspoon of sugar,
  • a drizzle of olive oil.

Method:

Mash the avocado in a bowl and mix in the lime juice.
Add all other ingredients and taste to check seasoning.
Add a splash of Cholula or other hot sauce if you like a little warmth.

Our thanks to Ann Shaw 🙂

Bon Appetit!

Ann’s previous recipes:

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The Broad Palate – August ’24

Daveburgers (makes 8)

(No prizes for guessing who makes these in our house)
Get the brollies out – it’s barbecue season! The flavour of these beauties is elevated by the caramelised onions – well worth the extra effort.
I’d recommend making a big batch of these onions – freeze for using later on top of burgers, hot dogs, as a pizza topping or with cheese on toast.  The burgers freeze well, individually wrapped in cling film. (When defrosting, unwrapping before they’re thawed makes life easier.)

  • 1kg beef mince or 50/50 beef and pork mince (around 15% fat),
  • 2 large onions, quartered and thinly sliced,
  • 1 tbsp dried oregano,
  • 1 tbsp dark brown sugar,
  • Good splash of balsamic vinegar,
  • 2 tbsps olive oil,
  • salt and black pepper

Method:

Heat the olive oil in a frying pan and add the onions, along with a good pinch of salt to draw out the moisture and help prevent burning. Lid on, cook gently for at least 15 minutes, stirring occasionally.
When softened, add the sugar and balsamic and continue to cook until well reduced, browned and completely soft. Add a splash of water if they start to stick.
Allow to cool, then combine with the mince and season well with salt and black pepper before dividing into eight and shaping into burgers. (We use a burger press, but not essential.)
Cover and chill in the fridge before cooking, separated by squares of greaseproof paper, or freeze for later (see above).

Summer Fruits Cake (serves 6-8)

This is a little like the French Moelleux – basically a soft sponge used as a vehicle for any seasonal fruit glut, and is very adaptable. I like to use nectarines, but you could use peaches, apricots, cherries (stoned), or plums if you prefer something less sweet. You will need an 8-9 inch tin, preferably springform, greased and the bottom lined with greaseproof.

  • 3 or 4 nectarines (stoned and sliced into segments),
  • 70g plain flour,
  • 110g ground almonds,
  • 1.5 tsp baking powder,
  • 0.5 tsp salt (omit if using salted butter),
  • 200g caster sugar,
  • 140g soft butter,
  • 2 large eggs or 3 medium (room temperature),
  • 1 tbsp plain yogurt (gives a nice, soft crumb),
  • 1 tsp vanilla or almond extract,
  • 2 tbsps Demerara or granulated sugar.

Method:

Preheat oven to 180C/160C fan/Gas 4.
Place all ingredients except the fruit and Demerara sugar in a large bowl and mix until just combined (don’t overdo it!).
Pour into prepared tin and smooth top.
Arrange the fruit over the top, ensuring that the slices are away from the edge of the tin, and sprinkle the Demerara sugar on top.
Bake in centre of oven for around 45 minutes (check after 35)  or until a skewer inserted in the centre comes out clean.
Serve warm or at room temperature.

Many thanks to Ann Shaw 🙂

Bon Appetit!

Ann’s previous recipes:

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The Broad Palate – July ’24

Salad Days –  a trio of salads, ideal for barbecues – no lettuce required 😁.

Watermelon, Feta and Mint Salad – serves 3 to 4
N.B. This also makes a great summer breakfast!

  • ½ a large watermelon, chilled
  • 200g block feta cheese
  • 1 mugful of mint leaves, washed and coarsely chopped
  • Black pepper and olive oil (extra virgin preferably)

Method:

You don’t need exact quantities, though – go by eye.
Chop melon flesh into generous bite sized chunks, spread out onto a large platter.
Sprinkle the crumbled feta over, then the mint.
Season with black pepper and a drizzle of olive oil, and serve ASAP.

3 ‘O’ Salad – serves 4 

  • 1 small red onion, peeled
  • 4-5 large oranges
  • ½-¾  jar pitted black olives

Method:

This is best made a couple of hours before serving, and left to marinate.
Halve and thinly slice the red onion into fine half-moons. Remove the skin and pith from the oranges using a sharp knife, and cut into segments (flesh only), reserving any juice.
Place the onion, orange segments and olives into a shallow serving bowl along with any remaining juice.
Finally, just before serving, sprinkle with a little sea salt and a drizzle of olive oil if desired.

Mexican Corn Salad (Esquites) – serves 4

  • 1 bag frozen sweetcorn, defrosted
  • 3 tablespoons mayonnaise
  • 3 tablespoons sour cream or plain yogurt
  • Juice and zest of one lime
  • 1 clove garlic, crushed
  • 4-5 spring onions, finely sliced
  • 1 red pepper, finely chopped
  • 100g feta, crumbled (add more if desired)
  • 1 small bunch coriander, chopped, leaves only
  • 1/2 teaspoon salt or to taste
  • 1 teaspoon caster sugar or to taste
  • Pinch chilli flakes, to taste

Method:

For the dressing, combine the mayo,  yogurt or sour cream, garlic, lime zest and juice.
In a hot frying pan, dry fry the sweetcorn, watching it like a hawk until it’s nicely charred but not too blackened. Transfer to a large bowl.
Add all the other ingredients and mix well.
Garnish with lime wedges and extra coriander if desired. Serve at room temperature.

Many thanks to Ann Shaw 🙂

Bon Appetit!

Ann’s previous recipes:

The Bishops' Kitchen

 

To revisit the Bishops’ Kitchen recipes provided by Richard Childs
Please click HERE🙂

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The Broad Palate – June ’24

This month, The Broad Palate offers you:

Roasted Vegetable Ratatouille – serves approximately 6

Very versatile made in a big batch and frozen in portions. I like to add some braised celery as it adds a lot of flavour, similar to fennel but at a fraction of the price. Also try…

  • Adding a can of  butter beans, serve on toast with a fried egg on top.
  • Blend to make a smooth pasta/lasagne sauce (packed with hidden veg!)
  • Lay cod steaks (+ orange or lemon zest?) on top of  4-5 ladlefuls of ratatouille in a frying pan. Cover with a lid and heat through gently so that the fish steams on top of the ratatouille. Garnish with chopped parsley & sliced olives.

Ingredients:

  • 4-5 sticks celery, de-strung and cut into 2-inch lengths (optional)
  • Knob of butter
  • 2 aubergines/2 courgettes/2 medium onions, peeled/5 large tomatoes/2-3 peppers (all cut into approximately 1.5 inch  chunks, roughly equal in size)
  • 4 cloves garlic, finely chopped
  • Large pinch of chilli flakes (or to taste – for flavour, not heat)
  • 1 tablespoon dried oregano
  • 2 cartons passata (or 2 tins tomatoes blended until smooth)
  • 1 vegetable stock cube dissolved in ½ cup hot water
  • 1-2 tablespoons Worcestershire sauce (to taste)
  • Olive oil and salt/pepper plus sugar to season

Method:

Preheat oven to 200C/180C Fan/Gas 6.
Put the the celery (if using ) on to braise in a lidded pan on the hob with a little water and knob of butter until softened.
Meanwhile, mix the other vegetables in a large bowl. Add olive oil, salt and pepper to coat everything well and roast on oven trays for approximately 25 minutes or until softened and slightly charred.
Add 2 tablespoons olive oil to a large, deep frying pan or hob-friendly casserole and gently heat, then add the garlic and chilli and cook for 2 minutes, followed by all the other ingredients. Let the mixture bubble gently for about 25 minutes*, stirring occasionally to ensure it doesn’t stick, then season well with more salt, pepper and sugar to taste. (*Alternatively put everything in a slow cooker on low for 3 hours!).

Jean’s Tea Loaf (makes 1 loaf)

Great with a cup of tea – you can leave the butter out completely if you prefer, but I add a little in as I prefer the texture. You can always slather salted butter on a slice before eating!  N.B. You’ll need to soak the fruit and sugar in the tea overnight. This is adapted from my cousin Jean’s recipe (from Llanbedrog, North Wales 😊) – Ann.

  • 400g mixed dried fruit
  • 300ml strongly brewed tea of your choice (use 2-3 teabags)
  • 100g dark muscovado sugar
  • 250g self-raising flour
  • 50g cold butter, diced (optional)
  • 1 heaped teaspoon mixed spice
  • 1 large egg, beaten
  • Zest of 1 orange or of 2 satsumas

Method:

The night before, put the dried fruit, sugar and tea in a large bowl, mix well and cover.

The next day, preheat oven to 180C/160C Fan/Gas 4.  Grease and line a 2lb. loaf tin.
Rub the butter (if using) into the flour. To the fruit/sugar/tea mixture (i.e. do not discard any of the liquid), add the flour /butter mix (or just the flour), plus spices, zest and egg and mix well.
Transfer to tin and bake on lower shelf of oven for 1 hour or until a skewer inserted into the centre comes out clean.
Cool before removing from tin. Keeps well in an airtight tin for a week, and freezes well (double-wrapped in foil).

Many thanks to Ann Shaw 🙂

Bon Appetit!

Ann’s previous recipes:

The Bishops' Kitchen

To revisit the Bishops’ Kitchen recipes provided by Richard Childs
Please click HERE🙂

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The Broad Palate – May ’24

Three tapas dishes this month, in the hope of some Mediterranean weather!

Garlic Prawns (Gambas al Ajillo) – serves 4

  • 200 grams raw prawns (or more)
  • 1 eggcup olive oil
  • 2-3 cloves garlic, very thinly sliced
  • Half teaspoon chilli flakes
  • Juice of half a lemon.
  • 3 tablespoons chopped flatleaf parsley
  • Salt and sugar to taste.
  • Large pinch of saffron (optional), soaked in a little hot water

Method:

Gently poach the garlic in the oil for 5 minutes until softened but not browned. Add chilli flakes.
Add prawns and gently fry until cooked and released their juices .
Remove prawns from the oil mixture and cover.

To the pan add lemon juice plus saffron with its water (if using). Increase the heat and whisk to emulsify.
Allow sauce to reduce and add parsley.
Check for seasoning and add salt and sugar to taste.
Add prawns back to the pan and heat through.
Allow to rest and serve at room temperature. Serve with crusty bread for dipping.

Tortilla española –  serves 6-8

The traditional tortilla has only five ingredients. You can add cooked chorizo, peppers, prawns, slices of ham in the middle, etc.. I have seen Spanish cooks quite successfully use leftover chips/fries and even crisps instead of sliced potatoes!  Tips for best flavour – 1) season the potato, onion and egg separately, and 2) cook the onion until caramelised. Leftovers are great for breakfast, or in a crusty baguette with mayo and roasted, sliced red peppers (from a jar). Amounts are for a frying pan 8 or 9 ins.

  • 1 medium onion, chopped.
  • 8 large eggs
  • Salt
  • Olive oil (approx.150ml)
  • 2 large (waxy, not floury) potatoes, peeled, halved, thinly sliced, rinsed and dried

Method:

Gently fry onion in 2 tbsp olive oil until soft and caramelised. Tip into a bowl, season with salt and wipe pan.
Over a medium heat, warm another 4 tbsp oil and add potatoes, turning to coat in the oil.
Cover and cook gently until cooked but holding their shape. Season, then tip into the bowl of onions and gently fold to mix.
Clean pan and add 3-4 tbsp oil to warm.
In a large bowl, beat eggs and season. Add potato/onion mixture to the egg (and anything else you fancy).
Tip into pan, ensuring that the mixture is evenly spread. Scrape bottom of pan, like when making scrambled eggs, then cover and leave for around 3 minutes on a medium heat.
Tease the edges away from the sides and with a spatula ensure that the tortilla isn’t sticking.
After 10 minutes, remove from heat and let sit for a couple more minutes. Place a plate upside down over the pan and using a tea towel,  turn over the pan and plate, so the tortilla is cooked side up on the plate.
Wipe out pan, swirl round a little oil and slide in tortilla to cook on underside for approx. 5 minutes. Serve warm or cold.

Chorizo in red wine (Chorizo con Vino Tinto) – serves 4

  • 1-2 tablespoons olive oil
  • 1 small onion or 3 shallots, finely chopped.
  • 1 horseshoe chorizo, skinned and sliced into roughly 5mm coins
  • 1 scant teaspoon dried thyme or 1 tablespoon fresh
  • 2 level teaspoons sweet smoked paprika (pimentón dulce)
  • 250ml red wine (you may need a splash more)
  • Salt and sugar to season
  • Chopped parsley to garnish

Method:

Gently fry the onion/shallots in the oil until softened but not browned.
Add the thyme and cook for a further 2 minutes. Remove onto a plate.
Add chorizo pieces to pan (no more oil needed) and gently fry until they release their oils and are slightly browned and cooked through.
Add the smoked paprika and cook for a further minute. Add the onion back to the pan, along with the wine.
Bring to a simmer – add more wine if you think you need more liquid and simmer again.
Season with salt and sugar to taste.
Sprinkle with chopped parsley. Best served slightly warm.

Many thanks to Ann Shaw 🙂

Bon Appetit!

Ann’s previous recipes:

The Bishops' Kitchen

To revisit the Bishops’ Kitchen recipes provided by Richard Childs
Please click HERE 🙂

#Broadwindsor #Blackdown #Burstock #Drimpton #Hursey #Kittwhistle #Seaborough #Dorset #WestDorset #Community #Village #May #Community #TheBishopsKitchen #BroadwindsorPalate #WestDorset #Baking #Food #HomeCooking #EatCake #YumYum #Tortilla #Chorizo #BeTempted #CookWithKids #Enjoy #BeSafe #StaySafe

The Broad Palate – Jan ’24

A couple of warming recipes to fend off the January chills…

Scouse (or Lobscouse) – serves 4-6

Derived from ‘lapskaus’, a traditional, one-pan stew said to have been introduced to Liverpool by Norwegian sailors, this is a great winter stand-by, using beef or lamb and January’s seasonal root vegetables. Leave out the meat if preferred. Typically served with pickled red cabbage and a doorstep of crusty fresh bread (a squeeze of HP not to be underestimated). Every household has its own version. No need to follow exact weights, go by eye.

  • 50g butter
  • 2 onions, coarsely chopped
  • 3-4 large potatoes, peeled and cut into large chunks
  • 3 large carrots, peeled and roughly sliced
  • 1 medium swede, peeled and cut into large chunks
  • 1 cup pearl barley or dried soup mix (soaked in water for 1 hour)
  • 750g stewing beef or lamb, preferably in thick slices (I use beef as less fatty)
  • Marrowbone (optional)
  • 1.5 litres beef stock

Method:

Rinse and drain the barley/soup mix. In a large pan, melt the butter on a medium heat and seal the meat on all sides.
Add the onion and fry for 2 minutes, before adding the stock and barley/soup mix. Add marrowbone, if using.
Simmer until the meat is tender and the pulses cooked, then remove the meat onto a plate.
Season the broth with salt and pepper (plus an optional good dash of Worcestershire sauce), add the carrots and swede then after 20 mins add the potatoes and cook until everything is cooked.
Remove and discard marrowbone. Add the meat back in, check seasoning, and enjoy.

Ginger Cake

Best wrapped and kept for a few days before eating, but easier said than done. You will need a 2lb loaf tin, buttered and lined, and a hand whisk.

  • 225g self-raising flour
  • 1 tsp bicarbonate of soda
  • 1 tablespoon ground ginger
  • 1 teaspoon cinnamon
  • 1 teaspoon mixed spice
  • 115g hard butter, cubed
  • 115g black treacle
  • 115g golden syrup (measure treacle and syrup straight into a saucepan)
  • 115g dark muscovado sugar
  • 275g milk (whole, preferably) (measure sugar and milk into another saucepan)
  • 1 egg, beaten
  • 4 balls stem ginger in syrup, chopped (Opies brand is good)

Method:

Heat oven to 180C/160C fan/Gas mark 4.
Sift dry ingredients together into a large bowl and rub in the butter (the colder your hands, the better).
Gently warm the treacle and syrup until runny but not hot. Do the same with the sugar and milk in the other pan, just enough to dissolve the sugar.
Add the treacle/syrup mixture to the dry ingredients, whisk, then add the milk/sugar mixture and the egg.
Whisk briefly until you have a smooth batter. Fold in the stem ginger pieces, ensuring they are fairly evenly dispersed.
Pour into the loaf tin, give the tin a sharp tap on the worktop and bake for around 40-45 minutes or until a skewer comes out clean.
Leave to cool in the tin for 15 minutes, then remove and place on a wire rack.  Keeps well.

Many thanks to Ann 🙂

Bon Appetit!

To revisit the Bishops’ Kitchen recipes provided by Richard Childs – please click HERE 🙂


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