Tag: #YumYum

The Broad Palate – Apr ’25

Two seasonal recipes – one nature-led, one celebration-led. Happy Easter! 

Wild Garlic Pesto

There is such an abundance of wild garlic in the hedgerows around here at this time of year. Use it in stir-fries, salads, risottos – or make this bright green pesto and add to pasta, dressings, bolognese sauces, mayonnaise – it’s brilliant!

You will need a food processor or blender, and an ice cube tray or two. (The pretty white flowers are also edible and are great for decorating salads).

  • 125g wild garlic leaves, washed;
  • 250ml good olive oil;
  • 60g parmesan, grated;
  • 65g pine nuts (or walnuts or hazelnuts);
  • 1 tsp (or to taste) sea salt;
  • 1 tsp sugar;
  • a good squeeze of lemon juice.

Method:

Gently pat the leaves dry and whizz in the processor for around 20 seconds. Scrape down the sides and briefly whizz again.
Add in half the olive oil and the remaining ingredients, and whizz until well blended.
Scrape down again and add the remaining oil until you have a fairly sloppy consistency. If too stiff, add a dash of cooled, boiled water and mix again.
Taste and adjust seasoning, if needed. Spoon into the ice cube trays.
Once frozen, they can be transferred to freezer food bags. Alternatively, place in a sterilised jar, then cover with a layer of olive oil and shut tightly.
This will keep in the fridge for around a month.

Hot Cross Bun & Butter Pudding – serves 6

A handy Easter dessert. Versatile too – add blueberries, nuggets of marzipan, chopped chocolate, chopped walnuts, a little liqueur of choice etc.! Serve with cream or ice cream.  

  • 6 hot cross buns;
  • 3 eggs;
  • 75g caster sugar;
  • 250ml milk (not skimmed);
  • 150ml double cream;
  • 75g softened butter;
  • zest of 1 orange;
  • 1 tsp vanilla extract;
  • 75g dried apricots, roughly chopped;
  • 4 tablespoons marmalade or apricot jam

Method:

Lightly butter a shallow-ish ovenproof dish approx. 20cm x 13cm. Sprinkle with a little of the caster sugar for extra crunch.
Whisk together the eggs, vanilla, orange zest and sugar in a large bowl.
Combine the milk and cream in a pan and heat until warm but not hot. Gradually add this to the egg mixture, whisking to combine, and set aside.
Split the buns horizontally and spread the bottom halves with butter on both sides, and with the jam or marmalade just on the upper side.
At this point either leave them as they are or cut diagonally (to better cover the bottom of the dish) and arrange in the dish.
Pour half of the milk mixture evenly over the slices. Scatter the chopped apricots as evenly as possible.
Butter the top halves (again halve these or leave whole) and arrange over the top.
Gently pour over the remaining milk mixture and place the dish in the fridge for around an hour for the buns to absorb some of the liquid.
Preheat oven to 170°C/Fan 150°C/Gas 3. Dot the tops of the buns with butter and bake in the bottom half of the oven for 30-40 minutes until nicely browned and fragrant. Allow to cool for at least 15 minutes before serving.

Bon Appetit!

Ann’s previous recipes:

#Broadwindsor #Blackdown #Burstock #Drimpton #Hursey #Kittwhistle #Seaborough #Dorset #WestDorset #Community #Village #April #HotCrossBuns  #TheBroadPalate #Recipe #Easter#Food #HomeCooking #YumYum #BeTempted #CookWithKids #Enjoy #BeSafe #StaySafe

The Broad Palate – Mar ’25

A lunch-type duo this month. Happy St. David’s and St. Patrick’s Days (both Welsh by birth, so I’ll celebrate twice – any excuse).

Carrot and Coriander Soup – serves 4-6

A quick and easy lunch. This teams up well with the soda bread. (If coriander is a no-no for you, instead use 1 level teaspoon dried thyme, added at the same time as the ground coriander).

  • 1 large knob of butter;
  • 1 medium onion, chopped;
  • 500g carrots (weight after peeling);
  • 1 large potato, peeled and cubed;
  • 2 heaped teaspoons ground coriander;
  • 1100ml chicken or vegetable stock; 1 small pack coriander*, leaves and stalks chopped separately;
  • 2 teaspoons sugar;
  • juice of half a lemon;
  • Salt and white pepper to season.

Method:

In a large saucepan, melt the butter and add the onion.
Add a pinch of salt and cook gently until softened (10-15 minutes).
Add the ground coriander and the potato – stir well and gently cook for a further 5 minutes.
In with the carrots and stock, then bring to the boil, lower the heat and simmer until the vegetables are soft.
Take off the heat and add the sugar and lemon juice.
Blitz with a stick blender or process until smooth, then add the coriander and blitz again briefly until the soup is flecked with coriander.
Season to taste with the salt and white pepper.

*Factoid – one of those ‘love-or-hate’ flavours – turns out that it’s not just a matter of preference… apparently, genetic variants in our taste receptor genes play a major role in how we perceive the taste of coriander!

Feta and Beetroot Soda Bread

Delicious with soup, but also a revelation when toasted, buttered and drizzled with honey for breakfast. If you don’t have buttermilk, use the same quantity of milk with a squeeze of lemon juice and let it sit for 10 minutes before using.

  • 2 medium raw beetroot (+/- 250g), peeled and coarsely grated;
  • 365ml buttermilk 500g plain white flour, plus extra for dusting;
  • 1 heaped teaspoon bicarbonate of soda;
  • 1 teaspoon salt;
  • 200g feta, crumbled;
  • 2 sprigs rosemary, leaves only;
  • 1 handful mixed seeds (optional)

Method:

Heat the oven to 200°C/180°C fan/gas 6.
Peel and grate the beetroot (rubber gloves advisable!) then squeeze out as much liquid as possible.
Combine the flour, bicarb and salt in a large bowl. Add the buttermilk and start to bring the ingredients together using a wooden spoon.
When it has almost come together as a dough, tip it out onto a board, then gradually and gently incorporate the beetroot, feta and rosemary. No need to knead!
Shape the dough into a round loaf and flatten slightly, then lightly mark into quarters with a sharp knife. Sprinkle with the seeds, if using.
Transfer the loaf onto a floured baking sheet. Bake for 30 minutes or until golden and cooked through.

Bon Appetit!

Ann’s previous recipes:

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The Broad Palate – Feb ’25

Keema Curry – serves 4

Traditionally made with lamb, I prefer to use either beef mince or Quorn mince. N.B. Quorn is quite thirsty, so if using it you will probably need to add some extra stock or water as you go along (go by eye).
Re the garlic and ginger – it’s handy to stash some frozen garlic and ginger cubes in your freezer (around £1.25 per pack from most supermarkets) – really quick and easy.
Serve this Keema with rice and your preferred curry sides (or top it with mash for a curried cottage pie).

  • 2 tablespoons vegetable or sunflower oil
  • 450g minced beef (5%-12% fat) or Quorn mince
  • I large onion, 2 stalks of celery (de-strung) and I large carrot – all finely chopped or whizzed in a food processor
  • 1 tablespoon plain flour
  • 2 bay leaves
  • 1 red pepper, diced
  • 1 tablespoon grated ginger and 3 crushed cloves garlic
  • 1 teaspoon garam masala
  • 1 teaspoon (or to taste) chilli powder
  • 2 teaspoons cumin seeds
  • 2 teaspoons ground coriander
  • 1 teaspoon turmeric
  • 4 tablespoons tomato purée
  • 1 heaped tablespoon mango chutney
  • 1 mugful frozen peas
  • 500ml beef or veg stock
  • salt, to season
  • chopped fresh coriander to serve (optional).

Method:

Heat the oil in a large, lidded frying pan and cook the onion, celery and carrot with a sprinkle of salt over a medium heat until softened (+/-10mins), adding a splash of water if sticking.
Add the mince and cook until browned, then stir in the flour, garlic and ginger and cook for a couple of minutes.
Add the spices and tomato purée and mix thoroughly, cook, stirring, for a further two minutes.
Add the bay leaves, red pepper and stock, bring to the boil and then simmer gently for around 20-25 minutes until the curry has thickened – add more water if needed.
Add the peas and the mango chutney towards the end of cooking. Check seasoning and add salt to taste.

 

Salted Caramel and Chocolate Mousse (makes 2 generous portions or 4 small)

Not the healthiest dessert you’ll ever eat – but once a year is ok, I reckon – so Happy Valentine’s 🥰

  • 2 Mars bars (around 80g total weight), chopped small
  • 240ml double cream
  • 70g condensed milk
  • ¼ teaspoon sea salt
  • small Flake bar, crumbled, or a little grated chocolate, to serve (optional).

Method:

First of all, divide the cream into 3 lots of 30ml, 50ml and 160ml.
Place the chopped Mars bars in a small pan along with the 30ml portion of cream, and gently melt over a very low heat. Stir continuously until everything is melted and combined into a thick sauce.
Add salt to taste, remove from heat and set aside.
In a mixing bowl, whisk the 160ml cream portion and the condensed milk together until the whisk leaves a trail, and the mixture is thickened but not stiff.
Using a metal spoon, fold in the melted chocolate mix and decant into glasses or dessert bowls.
Chill in the fridge, uncovered*, for 3-4 hours until set.
Whip the remaining 50ml cream and spoon on top of the mousse, then decorate with some crumbled Flake or grated chocolate.

*When chilling a mousse or cheesecake in the fridge, I have found to my cost that it’s better to wait an hour or so before covering with cling-film, until the dessert has reached fridge temperature. This avoids condensation collecting on the inside of the cling-film and dripping onto the dessert.

Bon Appetit!

Ann’s previous recipes:

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The Broad Palate – Dec ’24

Thank you for reading and/or trying out my recipes this year – much appreciated! Have a great festive season and a peaceful, healthy 2025. A x

Prawn Linguine with Crispy Bacon – serves 4

We have this one on a regular basis as it’s quite quick and easy, and very forgiving. Substitute the prawns with any seafood or fish of your choice.

  • 150g smoked streaky bacon
  • 400g cooked king prawns (or other seafood/fish)
  • 1 tablespoon olive oil
  • 3 shallots or 1 medium onion, finely chopped;
  • 2 -3 cloves of garlic, crushed
  • ½ teaspoon dried red chilli flakes
  • 500ml fish stock from cubes (veg or chicken will do)
  • 2 teaspoons fish sauce (if using veg or chicken stock)
  • 12 cherry tomatoes, quartered
  • juice of half a lemon
  • Small bunch flat leaf parsley, leaves only, chopped
  • 1-2 teaspoons sugar
  • Black pepper to season
  • 1 packet linguine or pasta of your choice.

Method:

In a deep frying pan, heat the oil. Fry the bacon until crisp. Remove and set aside.
Pour the fat into a small bowl and clean out the pan with some kitchen paper. Add a tablespoon or two of the oil & bacon fat to the pan and add the onion, gently fry until softened but not browned (around 15 minutes).
Add the garlic and chilli flakes and fry for another couple of minutes.
Pour in the stock and fish sauce, if using. Bring to a lively simmer and allow to reduce for around 10 minutes. Then add half the chopped parsley and the tomatoes and simmer gently.
Put the pasta on to cook. 5 minutes before the pasta is ready, add the prawns/other seafood to the sauce to warm through.
Season with sugar and black pepper to taste (you shouldn’t need any additional salt). Drain the pasta when cooked, reserving a little cooking water.
Stir the pasta through the sauce and add a little of the pasta water if needed.
Sprinkle with the remaining parsley and serve.

Mince Pie Strudels – makes 12

These make a lighter change from the usual shortcrust pastry version. They work well as a dessert, served warm with ice cream, cream or custard. Leave out the mandarins if you prefer. Best eaten on the same day.

  • 6 sheets filo pastry
  • three-quarters jar mincemeat
  • 1 can mandarin oranges (drain off the liquid and place the segments on kitchen paper to dry out a little)
  • finely grated zest of 2 large oranges
  • 120g butter, melted
  • icing sugar for dusting (optional)
  • You will also need 2 baking sheets lined with parchment paper.

Preheat oven to 190C/170C Fan/Gas 5.
Divide the mandarin segments into 3 equal piles (one pile per four strudels).
Place one sheet of filo on your work surface, brush with melted butter and spread a third of the orange zest over it as evenly as possible.
Cover with a second sheet of pastry. Using a sharp knife, cut the pastry into four rectangles.
Take one square, long side nearest you, and brush with more butter. Place a line of the mincemeat mixture, around 1cm from the bottom edge, leaving room at each end for folding.
Top with some of the mandarins from one of the piles. Roll up into a long parcel (cigar-shaped), tucking in the ends, ensuring that the mincemeat is completely enclosed.
Place on a baking sheet lined with parchment paper. Repeat the process until you have 12 little strudel rolls, evenly spaced on the tray(s).
Brush them all with melted butter and bake for 15-20 minutes or until the pastry is golden and crisp.
Allow to cool sufficiently (you don’t want any trips to A&E this time of year!) and dust with icing sugar.

With thanks & festive greetings to Ann Shaw 🙂

Bon Appetit!

Ann’s previous recipes:

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Christmas In July At The White Lion

Who says that you can’t enjoy a full Christmas dinner in the middle of the year?  And why not?

On Sunday, 28th July at The White Lion, Clive will be offering a 2 course Christmas menu for £26.00.  It will be necessary to pre-order and pay a deposit of £10 per person.

Choose from:

  • Roast Turkey
  • Roast Gammon
  • Roast Beef
  • Vegetable Wellington (V)

All accompanied with Pigs in blankets, Yorkshire pudding, Roast potatoes, Sage and onion stuffing balls, vegetables and gravy.

Desserts on offer are:

  • Christmas pudding with custard
  • Mince pie
  • Trifle (V)

Telephone: 01308 867070 to reserve your table 🙂 or
Email: info@whitelionbroadwindsor.co.uk

Christmas Garland
#Broadwindsor #Burstock #Blackdown #Drimpton #Hursey #Kittwhistle #Seaborough #Village #Community #WestDorset #Dorset #Mosterton #TheWhiteLion #ChristmasInJuly #YumYum #BeKind #BeSafe #StaySafe

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 – Dec ’23

“Two of our family favourites – also great for dinner guests. Wishing you health and happiness for the festive season. 🎄 x” – Ann Shaw

Salmon in Filo (serves 4)

Great with new potatoes and green beans or tender stem broccoli. Serve with tartare sauce (or a bowl of shop-bought sour cream and chive dip!). For a vegetarian version, use mounds of cooled, roasted vegetables (without too much moisture) instead of the fish.

  • 4 sheets filo pastry
  • 125g/4.5 oz butter, melted
  • 4 skinless, boneless salmon fillets
  • 250g/8 oz plain/garlic & herb cream cheese
  • 4 handfuls watercress, coarsely chopped + 4 sprigs to garnish
  • Sesame seeds (optional)
  • Salt and pepper

Method:

Heat oven to 190°C/170°C fan/Gas 5.
Lay a sheet of filo on your board, brush with butter and fold so that the two short sides meet. Brush with butter.
On a short side, place a salmon fillet around 1.5 ins from the edge and season. Add a quarter of the cream cheese along the top of the fillet, then watercress to taste.
Roll up carefully, buttering and folding in the sides as you go, making a parcel. Repeat with the other 3 fillets. Place on a buttered baking tray, ensuring that the salmon is on the bottom. Brush parcels with butter, sprinkle with sesame seeds if using, and bake for around 30 minutes or until golden brown.
Garnish with saved watercress.

Easy Chocolate Mousse (makes 6)

My version of a cracking Delia recipe from the 1960s. Use 200g dark chocolate if you prefer. I add coffee powder to bring out the taste of the chocolate – it won’t add any coffee flavour.
Ring the changes by adding the zest of a large orange, or a crushed-up chocolate honeycomb bar, or a couple of tablespoons of your favourite liqueur. Can be made a day ahead.

  • 100g/3.5 oz dark chocolate (min 75% solids)
  • 100g/3.5 oz good quality milk chocolate
  • 3 large eggs, separated
  • 120ml/4fl. oz warm water with 1 heaped tsp instant espresso /coffee powder*
  • 40g/1.5 oz caster sugar
  • (*if using liqueur, use 30ml, and reduce coffee + water to 90ml)
  • Raspberries and double cream to serve (optional)

Method:

Place chocolate and coffee water (+ liqueur if using) in a heatproof bowl, melt gently over a pan of barely simmering water. Stir occasionally until the chocolate has melted.
Allow to cool until tepid then add egg yolks and quickly stir until smooth and shiny.
Whisk egg whites to soft peaks with a pinch of salt to stabilise, then gradually add the sugar and whisk until glossy.
Using a large metal spoon, mix a dollop of egg white into the chocolate mixture to loosen it up, then add the rest of the egg white, gently folding and cutting, until there are no more visible clumps of egg white.
Spoon into ramekins or dessert glasses and refrigerate for 5-6 hours.
Serve with cream and raspberries if liked.

Many thanks to Ann 🙂

Bon Appetit!

Nov ’23 – Squash & Sausage Pasta / Pear & Apple Sponge

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


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Food Starts At The White Lion Tonight, Thursday, 9th June

The kitchen is open and the oven is ON!
Kate’s doing her home-made pies and puddings starting tonight, Thursday, 9th and delicious roasts this coming on Sunday, 12th.
It’s bookings only at the moment, while they get the hang of things, but they’d love to see you.
Choose from:
  • Steak and Ale pie £11
  • Chicken pie £10
  • A Veggie pie of Cheese and Leek £8

The Desserts offered will be:

  • Cheesecake £6.50
  • Sticky Toffee Pudding £6.50
  • Eton Mess £5.50

Gluten-free options will be available but you need to request these at the time of booking.

This Sunday, you can choose from te following roasts:
  • Beef £13.00
  • Chicken £12.50
  • A Nut Roast £11.00

Again, bookings only. You can book in either in person at the pub or by calling 01308 867070.

#Broadwindsor,#Burstock,#Blackdown,#Drimpton,#Hursey,#Kittwhistle,#Seaborough,#Village,#Community,#WestDorset,#DorsetLife,#Rural,#Dorset,#TheWhiteLion,#FoodGloriousFood,#KitchenOpen,#YumYum,#BeKind,#BeSafe,#StaySafe

The Bishops’ Kitchen – April ’22

It’s no April Fool – there are no new recipes from the Bishops’ Kitchen this month.  Richard Childs is having a well deserved rest and we send him all our good wishes.

Broadwindsor.org has been publishing Richard‘s seasonal recipes since August 2020 and you can find them all HERE 🙂

#Broadwindsor,#Burstock,#Blackdown,#Drimpton,#Hursey,#Kittwhistle,#Seaborough,#Village,#TheBishopsKitchen,#Community,#WestDorset,#Dorset,#RichardChilds,#Cooking,#EatWell,#Enjoy,#YumYum,#BeKind,#BeSafe,#StaySafe

The Bishops’ Kitchen – March ’22

Mother’s Day is on Sunday, 27th March and Richard Childs offers two children friendly recipes this month…

Chocolate Fairy Cakes

For the Cake:

  • 200g butter, softened
  • 200g sugar
  • 3 large eggs
  • 200g self-raising flour
  • 1 tsp vanilla extract
  • 5 tbsp cocoa powder dissolved in 3-4 tbsp. boiling water

For the Butter Cream Icing:

  • 160g butter, softened
  • 320g icing butter
  • 55g cocoa powder, sifted
  • 1-2 tbsp milk white & chocolate buttons

Method:

Pre heat oven 180c/gas mark 4. Line the whole of 2×12  fairy cake tins with paper cases.

In a large bowl cream together the butter & sugar together until the mixture is light & fluffy.
Beat the eggs in one at a time, add a tablespoon of flour if the mixture curdles.
Add the vanilla extract & cocoa mix. Gently fold in the flour until no traces of flour are visible. If mixture is to thick add a little milk. Spoon the mixture into the prepared tins 2/3 full & bake for 15-20 mins or until golden brown on top & springy to touch.
Set aside for 5 mins to cool on wire rack before removing from tin. To make butter cream beat the butter until soft add half the icing sugar & beat till smooth, add remaining icing sugar, cocoa powder & 1 tablespoon of milk & beat until creamy, add more milk if necessary to loosen icing Once the cakes are cool spread butter cream on top & decorate with the chocolate buttons.

Blueberry Muffins

  • 110g plain flour
  • 110g butter softened
  • 65g caster sugar
  • 2 large eggs
  • 2 tsp baking flour
  • 125g blueberries
  • pinch grated nutmeg

Method:

Cream the butter & sugar together then slowly add the eggs mix for 3 mins.
Then add the flour, baking powder & nutmeg. Stir to combine then refrigerate for at least an hour, preferably overnight. Place a spoonful of mixture into each muffin case, filling to just over halfway.
Stud each muffin with about 8 blueberries. Bake in oven at 200c/gas mark 6 for 20 mins for or until golden on top.  Serve warm.

 

All recipes are from Hursey resident, Richard Childs.

Missed a recipe? Click HERE to view Richard’s earlier recipes and other seasonal ideas.

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