This is a simple pie made from easy to find ingredients, with a potato topping. 650g fish: it can be 100% undyed smoked haddock, or a mix of fish including smoked haddock or cod. No oily fish, please; only firm white fish 100g prawns (or other varied fish/shellfish) 4 hard boiled eggs, shelled (boil for 7 mins, heating the eggs from cold) 450g potatoes, made into mash with 60g butter 30g plain flour 30g butter 425ml/3/4 pt milk 1 bunch parsley 60g cheese (cheddar rather than parmesan, etc), grated seasoning (pepercorns, bay leaf) First poach the fish for about 7 minutes in the seasoned milk.

Recipe adapted from Edouarde de Pomiane. 600g beef; chuck, shin, brisket, even silverside or top rump will do. 170g/6oz fat bacon 1 onion sprig fresh thyme bay leaf half bottle red wine In a casserole, melt a spoonful of butter over medium heat, and add the bacon. This should have been chopped into cubes, small or large (1cm) will both work. When it has rendered some fat and started to brown, add the chopped onion.

Flakemeal biscuits, from Margaret Bates ‘Talking About Cakes’. I have never seen flakemeal available, but normal rolled oats or oatmeal produce excellent results. 220 g / 8 oz butter (2 sticks) 110 g / 4 oz sugar (4 tbs) 110 g / 4 oz plain flour (4 tbs) 275 g / 10 oz oats or oatmeal (3 cups) 1 tsp salt pinch baking soda Cream the butter and sugar.

From Mary Berry. 170g/6 oz currants 170g/6 oz sultanas 225g/8 oz light muscovado sugar 300ml/10 fl oz strong English tea Mix together and leave to soak overnight. 185g/10 oz self raising flour 1 egg Stir in. Grease and base line with greaseproof paper a 2 lb loaf tin. Bake for 1.5 - 1.75 hour at 150C.

Serves 4; taken from a Sainsbury’s magazine and adapted. This really isn’t a Spanish omelette, but the magazine claimed it was. 100 g pancetta (or unsmoked bacon, chorizo, etc) 1 onion (sweet or red), chopped 1 medium waxy potato (red skin) or 2-3 small ones 10 large eggs 2 tbs parmesan Requires an 8" non-stick frying pan, or considerable talent and a well-seasoned cast iron pan. The size is important, as you want to have a height of 1.

This is mainly taken directly from Marcella Hazan. 450g good quality steak mince 1 stick celery, chopped finely 1 medium onion, chopped finely 1 carrot, chopped finely 235ml/8 fl oz / 1 cup dry white wine 235ml/8 fl oz / 1 cup milk 1 tin tomatoes nutmeg, seasonings First fry the vegetables in a little cooking olive oil (about 1 tbs) over a low heat until soft. Then, in a separate pan over a high heat, brown the mince in small batches.

1 litre chicken stock 60g unsalted butter (2 oz) 1 small onion/shallot, finely chopped 300g risotto rice (10.5 oz) 50g / 2 oz grated parmesan Heat the stock in a pan, with a ladle ready. Melt 30g/1 oz butter, and cook the onion to transparent (5 mins), over a low heat so that it doesn’t burn. Add the rice, and cook for a couple of minutes until it changes colour/transparency.

500g/1 lb haricot/navy beans 85g/4 tbs treacle/molasses 1 tsp salt 1 medium onion 55g/2 oz dark brown sugar 2 tbs mustard - dijon or english (NOT American) optional: up to 225g/8oz ham/pancetta/bacon, coarsely chopped. soak beans overnight, then drain and cover with water; boil briskly for ten minutes, then high simmer to tender - about 30-40 minutes, depending on the age of the beans. In a casserole/bean pot put all the rest of the ingredients, including the pork if desired, then add the beans, and just cover them with the cooking water from the beans and any extra boiling water from a kettle that may be required.

This one comes from Mary Berry, and produces an exquisitely rich and squishy brownie. 340g/12 oz dark chocolate, high cocoa content preferred 225g/8 oz butter Put this in a bowl and melt over a saucepan of boiling water. Then add a small shot of espresso (2 tsp instant coffee and 2 tbs hot water if you can’t manage an espresso). Allow to cool a little before the next stage.

2 large carrots, or six small ones large teaspoon sugar large teaspoon unsalted butter small saucepan knife Top and tail the carrots; peel only if they need it - use a peeler, or just scrape with the side of a knife. Slice into 1 cm slices (or a little thinner if preferred). Put the carrots into a small saucepan with the butter and sugar; barely cover with water (no salt).