Crispy topped Cumberland pie

2 celery sticks, sliced
1 onion, chopped
2 large carrots halved lengthways, then chunkily sliced
5 bay leaves
3 thyme sprigs
2 tbsp vegetable oil
1 tbsp butter
2 tbsp each plain flour, tomato purée and Worcestershire sauce
2 beef stock cubes crumbed or stock pots
600ml hot water
850g braising beef cut in large chunks
850g large potatoes
25g each mature cheddar and Parmesan finely grated

1. Heat oven to 160C / 140C fan / gas 3. Soften celery, onion, carrots, bay and 1 sprig thyme in a casserole with 1 tbsp oil and butter for 10 mins. Stir in flour, followed by purée, Worcestershire sauce and stock cubes / pots.
2. Gradually stir in 600ml hot water, then tip in beef and bring to a gentle summer. Cover and cook in the oven for 2hrs 30 min, then uncover and cook for 30 min uncovered or until sauce is thick and meat is tender.
3. Cook potatoes in a pan of salted boiling water until 3/4 done.
4. Depending on size or depth of casserole trf to baking dish or leave on shallow casserole. Slice potatoes into 1cm rounds and toss with seasoning, oil and cheese and thyme. Layer on beef and scatter cheese as you layer. If you like you can freeze this dish as is for 3 mths. If not increase oven to 200C / 180C fan / gas 6 and bake until golden ad crispy and sauce bubbling. Serve with peas...

Double Chocolate Chip Shortbread Cookies

175g / 6 oz Butter Softened
85g / 3oz Caster Sugar
200g / 7oz Plain Flour
2 tbsp Cocoa powder
100g / 4oz chocolate chips (milk / dark)

Preheat oven to 180oc / 160oc fan. Mix butter and sugar with wooden spoon. Stir in flour and cocoa followed by choc chips you can use you hands to mix together. Split dough in half and roll into 5cm logs. Wrap in cling film and chill for 1 hour. You can also freeze for 10 mins.

Slice Logs into 1cm rounds, trf to baking tray lined with baking parchment and bake for 10 - 12 mins. Cool on tray.

N.B. cookie dough can last for several days in the fridge. You can double the mix and freeze logs and bake when ever you have friends over for tea. Quick easy and so tasty.

Easter Sunday Lunch - Roast Lamb with Garlic and Rosemary, Sticky Roast Chicken, Garlic Roast Potatoes, Butternut Squash, Stir Fried Courgettes and Leeks and Gravy

Roast Lamb 

1 Leg of Lamb

6 cloves of garlic cut into slivers

2 sprigs of Rosemary

Salt & Freshly Groud Pepper

Olive oil

1 Large Onion

Preheat oven to 180 o C / 160o C Fan oven. Cut the onion in slices no need to peel it and lay it on the base of the roasting tray. Using a small / pairing knife  make slits all over the leg of lamb. Insert slivers of garlic and sprigs of rosemary into each slit. Season with salt and pepper and drizzle with olive oil. Bake for 40 mins per kg plus 20 mins extra. Once cooked, leave to rest outside oven for about 15 minutes before serving.

Bon Appetite !!!

Easter Sunday Lunch - Starter Prawns in Marie Rose Sauce with Smoked Salmon

Prawns in Marie Rose Sauce with Avocardo, Lettuce and Marie Rose Sauce

Serves 6

250g cooked and cooled prawns
1/2 cup mayonnaise
3 drops tobasco
1 tablespoon tomato ketchup
2 tablespoons cream
1/2 head of iceburg lettuce shredded.
1 avocardo sliced


Mix Mayonnaise, tobasco, ketchup and cream and add prawns. You can either display on a plate or in glass servers. Layer lettuce, avocardo and prawn mix.

I added some smoked salmon as well.

Quick and easy...