Tag Archives: comfortfood

Toad in the hole (de-constructed)

DSC_0568 (4)I have just returned from Yorkshire, where I spent the weekend with friends and family.  I think that you will be unsurprised to hear that the weekend entailed a lot of cooking and eating…   However, in between meals (which included an outstanding roast that my brothers cooked yesterday evening) we did manage to pack in a couple of good walks in the Dales and by the coast.  Yesterday’s walk down in Robin Hood’s Bay was spectacular.  The scenery was beautiful and to top it off we came across a number of seals sheltering in the rocks that we were walking over. 

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On Saturday evening after a fairly relaxed day I made toad in the hole for everyone.  As we didn’t have a big enough tray to cook the toad in the hole in I decided to “ de-construct” the dish, to put it simply I cooked the Yorkshire puddings and sausages separately and then combined everything once it had all been cooked…  By cooking everything separately made the whole process far easier – the sausages were nicely cooked and the Yorkshire puddings rose beautifully and had a lovely light texture.   I served the toad in the hole with red onion gravy which added a slightly sweet flavour to the dish which worked really well.  I have to say I think this meal is another one of those great comfort foods that are ideal for a cold day, enjoy!

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Toad in the hole (De-constructed)

Ingredients: (serves 6)

  • 18-24 good quality sausages
  • 5oz plain flour
  • ½ tsp salt
  • 3 egg
  • 225ml milk
  • Vegetable oil (for cooking with)

Steps:

1.  Preheat oven to 190C Fan.

2.  Place the sausages in a roasting tray and cook for 30-35 minutes

3.  Whilst the sausages are cooking put the flour and salt in a bowl, using a whisk beat the egg into the dry mix.

4.  Slowly add the milk whisking all the time so stop any lumps forming then, decant the batter into a measuring jug.

5.  Take a non-stick muffin tray (with 12 moulds) and pour a little oil roughly ½tsp – 1tsp into the base of each mould.   After the sausages have been cooking for around 20 minutes place the muffin tray in the oven for 3-5 minutes so that the oil is hot then, remove from the oven and pour the batter evenly between each of the pre-oiled moulds and bake for 15-18 minutes.

6.  Once the sausages and the Yorkshire puddings are cooked, remove from the oven and serve, with celeriac and potato mash, veg and red onion gravy (see recipe below).

Red Onion Gravy

Ingredients:

  • 2 red onions (finely sliced)
  • 1tsp sugar
  • 2-3tbsp olive oil
  • 1 heaped tbsp plain flour
  • 1 glass red wine
  • 1 heaped tsp honey (optional)
  • 150-250ml beef stock
  • Seasoning

Steps:

1.  Place the oil, onions and sugar in a saucepan cover with a lid and cook very slowly until the onions are soft (this can up to half an hour).

2.  Once the onions are soft, add the flour and stir well.

3.  Turn up the heat and then slowly add the wine, stirring all the time.  Once all the wine has been added, slowly add the beef stock until you have the consistency you are looking for.

4.  Taste and add the honey and season as required.

Making biscuits

biscuits

Sometimes you can’t beat a good biscuit, particularly a biscuit that can withstand being ‘dunked’ in a cup of tea.  I don’t often make biscuits, however this week I have made two batches.  Firstly a slightly more ‘grown up’ biscuit involving ground almonds that are great if you are having a coffee morning.  The second batch was my take on a childhood favourite, the bourbon.

Both of the biscuits are very straightforward to make.   It is a bit faster and less messy if you can use a food processor to mix the ingredients due to the golden syrup in the recipes.  However, if you are prepared to roll up your sleeves and get stuck in then it is just as easy to make the biscuits by hand.  For me the test of a good biscuit is if it stays crunchy on the second day, this largely depends on how long you leave them cooking in the oven.  This can be a little tricky as the golden syrup means that the biscuits can catch and burn quite easily due to the high sugar content.  My advice to prevent this is – watch your biscuits like a hawk whilst they are in the oven and turn the oven down if you think they are cooking too quickly.  When the biscuits come out of the oven they will feel a little soft, but they should harden up nicely if they are left to cool completely on a cooling rack before eating.


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Almond Biscuits

Ingredients:

  • 6oz plain flour
  • 4oz butter
  • 1oz sugar
  • 1oz golden syrup (roughly 2 heaped tsp)
  • 1oz ground almonds
  • a pinch of salt

Steps:

1.  Preheat oven to 190C fan.

2.  Place all of the ingredients in a bowl and crumb together using your fingers, after a few minutes the ingredients should come together.  Alternatively, place the ingredients in a food processor and blitz for a minute, tip crumbs onto the surface and shape into a ball.

3.  Dust a piece of baking paper with sugar and roll out the dough till it is about 2-3mm thick.  Then cut out the biscuits using a cutter or a glass.

4. Continue to roll out scraps of dough until you have used it all.

5.  Place the biscuits on baking trays that have been lined with baking paper.

6.  Bake for 7-10 minutes, make you keep an eye on them as they can burn easily if necessary turn your oven down slightly.

9.  Once cooked, remove from oven and place on a cooling rack to cool completely.  Serve with a cup of tea/coffee.

 

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My Chocolate Bourbons

Ingredients:

For the biscuits:

  • 6oz plain flour
  • 4oz butter
  • 1oz sugar
  • 1oz golden syrup (roughly 2 heaped tsp)
  • 1oz cocoa powder

For the buttercream:

  • 2oz butter (at room temperature)
  • 1oz cocoa powder
  • 4-6oz icing sugar
  • 1tbsp milk

Steps:

1.  Preheat oven to 190C fan.

2.  Place all of the ingredients in a bowl and crumb together using your fingers, after a few minutes the ingredients should come together.  Alternatively, place the ingredients in a food processor and blitz for a minute, tip crumbs onto the surface and shape into a ball.

3.  Dust a piece of baking paper with cocoa powder and roll out the dough till it is about 2-3mm thick.  Then cut out the biscuits using a cutter or a glass.

4. Continue to roll out scraps of dough until you have used it all.

5.  Place the biscuits on baking trays that have been lined with baking paper.

6.  Bake for 7-10 minutes, make you keep an eye on them as they can burn easily if necessary turn your oven down slightly.

9.  Once cooked, remove from oven and place on a cooling rack, whilst you prepare the buttercream.

10.  To make the buttercream, beat the butter until soft, then gradually add the cocoa powder and icing sugar until you have a smooth consistency adding the milk if needed to loosen the mix slightly.

11.  Spoon a little of the buttercream onto half of the biscuits and then sandwich them together by placing a biscuit on top of each of them.  Enjoy!

A lemon syrup pudding in 10 mins…

I don’t tend to cook with a microwave that often other than to melt butter and de-thaw bread.  That being said, there is one pudding that I will happily cook in the microwave time and time again – a lemon syrup pudding.  This is because it takes less than ten minutes to make and it comes out beautifully light with a texture that is not dissimilar to a steamed pudding.

Over the last couple of weeks this pudding has whipped up several times as it is very comforting on these cold winter evenings and takes no thought to prepare.  If the old man had his way it would be served with custard every time, but for Mumsy and I it is crème fraiche all the way.

If you are looking for a dead easy pudding this weekend, then this pud is a no brainer!

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Lemon Syrup Pudding

Ingredients:

  • 2 eggs
  • 4oz caster sugar
  • 4oz soft margarine
  • 4oz plain flour
  • 1tsp baking powder
  • 2tbsp milk
  • zest 1 lemon
  • 2 heaped tsp golden syrup

Steps:

1.  Spoon the golden syrup into the bottom of a 1 litre microwaveable bowl (I use an old plastic ex- Christmas pudding bowl), then grease the sides with a little soft margarine.

2.  Place all the other ingredients together in another bowl and then beat together well using an electric whisk.

3.   Spoon the mixture on top of the golden syrup and then gently level it out.

4.  Place the pudding in the microwave and cook on a medium setting for 4 minutes.  Allow it to rest for 30 seconds and then cook for a further 4 minutes.

5.  Check that your pudding is completely cooked by seeing if a skewer comes out clean after being inserted into the middle.

6.  Tip the pudding out onto a plate (make sure it has a slight lip so that you do not lose any of the golden syrup) and serve!

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French Onion Soup with Cheese Croutons

I know it is a little late, but … Happy New Year to one and all!  I hope that everyone has had a suitably indulgent Christmas and New Year.  I have just returned from a trip to the UK –  just in time as the snow arrived two days ago and we have been snowed in ever since.  However, as I type this blog the first snow plough is passing along the top road, doubtless to the dismay of our neighbours’ children who are enjoying a ‘snow day’.

This type of weather demands warm food and I can think of nothing better than a good soup.  If you have got the time then French onion soup is delicious.  The secret to a good French onion soup is taking the time to let your onions soften completely otherwise you don’t get their beautifully sweet flavour coming through (and I think we all know about the side effect of uncooked onions…).

This type of soup tastes infinitely better if you use a good beef stock, not only as it gives a slightly richer flavour than a chicken stock, but it deepens the colour.  This is really a soup to try, but just make sure you don’t rush it. Enjoy.

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French Onion Soup with Cheese Croutons (Serves 6)

Ingredients:

For the soup:

  • 1kg onions (finely sliced)
  • 2/3 tbsp vegetable or olive oil
  • 1tbsp sugar
  • 4/5 sprigs fresh thyme
  • 1l stock (preferably beef stock)
  • 2 ½ glasses dry white wine
  • Seasoning

For the cheese croutons:

  • 6 slices of French bread
  • 100g grated Emmental or Gruyere

Steps:

1. Gently heat the oil in a large pan.

2.  Add the onions and sugar, cover with a lid and cook very gently, stirring occasionally for 30-40 minutes on a low heat until they are soft.

3.  Add the thyme and the wine and cook for about 10 minutes on a slightly higher temperature.

4.  Then add the beef stock, season well and cook for a further 10-15 minutes.

5.  Just before you are ready to serve, remove the sprigs of thyme from the soup and make your croutons by toasting the slices of French bread, scattering over the cheese and then melting under a medium grill for 1-2 minutes.

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Turkey and Mango Chutney in Breadcrumbs

The last couple of days have been filled with multiple trips to Ikea (which is my idea of hell) and glossing doors and window frames.  Somehow I always manage to get more gloss on my hands and in my hair than on the actual object that I am painting – c’est la vie…  Annoyingly this means I have not had much time in the kitchen and I am desperate to marzipan my Christmas cake, alas it will have to wait for tomorrow.

Yesterday, I needed to think of something very quick to make for supper.  I decided to do a variation on my Chicken in Breadcrumbs, which is very straightforward to make.  The recipe below uses turkey as it is very easy to come by in France.  I often find turkey a tasteless meat, but by using the mango chutney as the “gluing” agent for the breadcrumbs it really lifts the flavour of the turkey.

When you make this dish, ensure that you press the turkey escalopes down firmly into the breadcrumbs and make sure that they are well covered as the breadcrumbs do have a tendency to come off during cooking.

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Turkey and Mango Chutney in Breadcrumbs
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Ingredients: (Serves 4)

Steps:

1. Cover the turkey escalopes with the mango chutney (make sure they are well covered).

3.  Combine the breadcrumbs and some seasoning together in a bowl.

4.  Place the turkey pieces into the crumb mix and coat thoroughly pressing the crumbs firmly into the chicken.

5.  Heat a good amount of oil in a frying pan.   Once it is very hot, carefully add the turkey in batches and fry on both sides for 3-4 minutes. (Check to see if it is cooked by cutting into the middle of one of the escalopes).  Place the cooked pieces in an ovenproof dish, keep the warm in the oven at 100C fan

6.  Once all the turkey is cooked serve with the vegetables of your choice.

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Festive Brussels Sprouts

If there was one vegetable that for me could sum up Christmas it would be the Brussels sprout.  Spouts are a much unloved vegetable; however personally think that they are great.  On Christmas day we eat them plain as there are so many other flavours going on – what with the gammon, goose, roast parsnips, roast potatoes, etc…  However, sometimes it is nice to do them slightly differently.

The recipe below mixes a variety of sweet, nutty and slightly salty flavours which work nicely with the sprouts.  The honey in the recipe acts as a glaze for the vegetables giving everything a pleasant shine.  This recipe could be eaten as a side dish to a grilled chicken breast, lamb chops or a piece of venison as the sweet flavours from the honey and cranberries would complement the gamey taste of the venison very well.

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Festive Brussels Sprouts

Ingredients:

  • 400-500g Brussels sprouts (outer leaves removed and a cross cut into the bottom)
  • 100g lardons
  • ½ red onion (diced)
  • 100g chestnuts (pre-cooked, see chestnut preparation)
  • handful of dried cranberries
  • 1 heaped tbsp honey
  • 25g butter

Steps:

  1. Cook the Brussels sprouts in some salted boiling water for around 7 minutes, to test if they are cooked see if you can insert a knife easily into one of them, then drain. Be careful not to overcook because soggy sprouts are not pleasant!
  2. Whilst the Brussels sprouts are cooking, place the lardons and red onion in a hot frying pan and cook until the onions are soft.
  3. Add the chestnuts, cranberries, honey and butter, stir together.
  4. Once the butter and honey have melted add the Brussels sprouts and mix together.  Serve.

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Cottage Pie

Cottage pie is another one of those staple meals that somehow manage to keep these cold winter nights at bay.  It is a meal that I used to make fairly regularly at university as it was affordable and could easily feed a large number of people.  It is what I would describe as wholesome food – it gives you a good dose of protein, vegetables and carbs.  It is a meal that could very easily be prepared in advance and stored in the fridge for cooking later in the week.  It is definitely a meal to keep in mind during these winter months as it is another one of those comfort foods.

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Cottage Pie

Ingredients:

For the meat sauce:

  • 400g minced beef
  • 1 onion (diced)
  • 2 garlic cloves (finely chopped)
  • 2-3 carrots (peeled and diced)
  • 1 tin of tomatoes
  • 1 heaped tbsp tomato puree
  • 2-3 tbsp tomato ketchup
  • 1-2 tbsp Worcestershire sauce
  • 1tsp mixed herbs
  • 1 beef stock cube
  • seasoning
  • oil (for cooking with)

For the mashed potato topping:

  • 5-6 medium potatoes (peeled, cut into quarters)
  • knob of butter
  • 3-5tbsp milk
  • seasoning
  • 25-50g grated cheese

Steps:

Step 1 – make the meat sauce

  1. Place the onions and garlic in a pan with a little oil and allow to soften.
  2. Add the meat and cook stirring occasionally until it has browned off.
  3. Add the carrots, tinned tomatoes, tomato puree, beef stock cube, herbs, half of the ketchup and the Worcestershire sauce and season well.
  4. Allow the sauce to bubble away and reduce slightly for 20-30 minutes.  Then taste and add more ketchup, Worcestershire sauce and seasoning as necessary.

Step 2 – make the mashed potato topping

  1. Whilst the sauce is reducing start making the potato topping.
  2. Place the potatoes in a saucepan with some salt, cover with water and bring to the boil. Leave to simmer until potatoes are cooked (to test see if a knife passes through the potatoes easily).
  3. Drain the potatoes and put back in the saucepan.
  4. Add the milk, butter and seasoning then using a potato masher, mash the potatoes until they are smooth.

Step 3 – make up the cottage pie

  1. Place the meat sauce in a deep ovenproof dish.
  2. Then carefully cover with the mashed potato and create a swirly pattern using a fork.
  3. Finally top with some grated cheese.
  4. Place in the oven and cook at 180C fan for 30 minutes.
  5. Remove from the oven and allow to cool for 5-10 minutes before serving with the vegetables of your choice.

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Lamb Roast

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A Sunday roast has always been one of the meals I look forward to the most.  Tender meat served with crispy roast potatoes, loads of vegetables with a rich gravy – it doesn’t get much better than this.  I remember when I first started cooking roasts I found them fairly stressful due to all the component parts.  However, it is all about good preparation and timing- if you can get that right then it is a fairly painless process.

As we rear our own ducks we tend to make our own duck fat, which is then frozen in portions ready to be used for roast potatoes.  After plucking, drawing and butchering the ducks we render the unwanted skin of the bird down in a hot oven (180C – 200C fan) for about 40 – 55 minutes to draw out the fat.  The fat is then sieved and left to cool slightly before pouring it into small pots ready to be frozen.  If you can’t get duck or goose fat then use olive oil or vegetable oil in its place.

As I have mentioned in previous blogs, as a family we prefer to eat lamb well done, consequently all timings recommended for the meat are made with this in mind.  If you prefer your meat medium or rare please see the notes.

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Roast lamb with garlic and rosemary

Ingredients: (Serves 4)DSC_0656 - Copy

  • 1 leg of lamb (1kg – 1.5kg)
  • 3 garlic cloves (finely chopped)
  • 3-4 stalks of rosemary (cut into 2” pieces)
  • 1-2oz butter (softened)
  • 1-2tbsp olive oil
  • seasoning

Steps:

  1. Preheat oven to 180C fan.
  2. Mix the garlic, butter and oil together in a bowl.
  3. Take a sharp knife and make deep incisions into the joint roughly 6-8 times.
  4. Smear the garlic butter all over the joint, push some gently into the incisions.
  5. Insert the rosemary pieces into the incisions and season well.
  6. Place the meat joint in a roasting tray.
  7. Place in the oven and cook the lamb for 1hr -1hr 15 minutes basting occasionally for a well done joint.
  8. Remove from oven, wrap in foil and allow to rest for 15 minutes in a warm place before carving.

Note:

If you prefer a more scientific approach to cooking meat and would rather use a meat thermometer to gauge how your leg of lamb is cooked work on the following principle:

  • 50C – Rare
  • 60C – Medium
  • 70C – Well done
  • 75C – Very well done

Alternatively, insert a knife into the joint and press down slightly so that you can see the colour of the juices, the pinker the juices the rarer the meat.

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Roast potatoes in duck fat

Ingredients:

  • 6-8 medium potatoes (peeled and cut into large pieces)
  • 2-3tbsp duck fat.
  • seasoning

Steps:

  1. Place the potatoes in some salted water and par-boil for 15-20 minutes.
  2. Drain in a colander and set above the pan to continue to drain for 30-45 minutes.
  3. Roughly 40 minutes before serving, place the duck fat in a roasting tin and place in the oven at 180-190C fan for 5 minutes to melt the fat.
  4. Remove from the oven and very carefully tip in your potatoes.  Stir and turn the potatoes in the pan to make sure they have all been covered in oil and then season.
  5. Cook in the oven for 30-35 minutes until golden brown.

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Red cabbage with sultanas

Ingredients:

  • 400-500g red cabbage (finely sliced)
  • 1 handful of sultanas
  • 1 tbsp red wine vinegar
  • 2-3tbsp olive oil
  • 2tsp sugar

Steps:

  1. Place the cabbage and sultanas in a pan of salted boiling water and cook for 5-6 minutes (or until the cabbage is soft).
  2. Drain the cabbage well, then return to the pan and add the vinegar, oil and sugar and stir well.
  3. Taste and add seasoning as required, serve.

 

Honey glazed carrots with parsley

Ingredients:

  • 5-6 carrots (peeled and cut into batons)
  • 2 heaped tsp honey
  • 1 heaped tsp butter
  • 1tbsp freshly chopped parsley
  • seasoning

Steps:

  1. Place the carrots in a pan of salted boiling water and cook for 10-15 minutes (or until the knife goes easily into the carrots).
  2. Drain the carrots and return to pan, add the butter and honey stir together and add cover for 5 minutes.
  3. Just before serving scatter over the parsley and season with a little salt and pepper.

 

Roast onions

Ingredients:

  • 4 onions (peeled, and left whole)

Steps:

  1. Cook the onions in the same roasting pan as your joint.
  2. Remove the onions from the pan after about 40-45 minutes.
  3. Place in a small ovenproof dish, cover with tin foil so that they stay warm.
  4. If they cool too much, pop them back in the oven for 5-10 minutes before serving.

 

Gravy (for lamb)

Ingredients:

  • juices from the meat pan
  • 1 glass red wine
  • 2 heaped tsp red currant jelly
  • ½ pt – ¾ pt water (or vegetable water)
  • 1 stock cube
  • 1-2 heaped tsp cornflour (made into a paste with a little water)

Steps:

  1. Having removed the meat, place your meat pan along with its juices on the stove and heat.
  2. Add the glass of wine and allow to bubble away for 2-3 minutes.
  3. Add ½ pt of water, red currant jelly and crumble in the stock cube stir together.
  4. Pour in the cornflour paste and stir continuously as your gravy thickens, add a little more water if it is needed.
  5. Pour into a gravy boat and serve.

 

Beef Stroganoff and Homemade Chips

I have wanted to make homemade chips for a while as my parents inherited a deep fryer from the previous owners of the house when they bought it in 2006.  Up until yesterday no-one had touched this fryer, partly because we all have a deep rooted fear of the possibility of a fat fire.  So I plucked up the courage as I really wanted chips to accompany a beef stroganoff and did some reading on the internet on how to operate our fryer before giving it a go.

The first thing I have to say is I honestly had no idea how much oil you needed to use a fryer, to the extent that I had to go out to our local shop and buy some more.  On the flip side, the oil can be re-used which is good as I hate waste!  The whole process of making the chips was fairly painless, I preheated the oil, added the potato chips, set a timer and let the fryer do its job.  The chips were superb, even if I do say so myself!  They were crunchy on the outside and soft in the middle, everything you want in a chip.

As I mentioned above, the chips were made specifically to accompany a beef stroganoff, which has a wonderfully rich yet slightly sour sauce.  When making a stroganoff I strongly urge you to buy the best quality beef that you can afford.  This is because the dish is greatly enhanced by using high quality beef (you will find if you use cheaper cuts that the meat can be fairly tough).   This really is a great meal to try and is a good option for a special occasion as it is slightly different but absolutely delicious.  If you don’t have a fryer I would suggest serving the stroganoff with potato sticks or roast potatoes.   Enjoy!

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Beef Stroganoff

Ingredients: (Serves 3)

  • 400g – 500g beef (steak if possible – finely sliced)
  • 1 red onion (finely sliced)
  • 2 garlic cloves (finely chopped)
  • 3 mushrooms (finely sliced)
  • 1 tbsp brandy
  • 1 heaped tsp paprika
  • 1 beef stock cube
  • 1 glass red wine
  • 2 heaped tbsp crème fraiche
  • 75-100ml cream
  • juice of ½ a lemon
  • seasoning
  • oil (for cooking with)

Steps:

  1. Heat some oil in a frying pan, add the onions and garlic and allow to soften.
  2. Add the slices beef and brandy to the pan season well and cook for 2-3 minutes then, remove beef from the pan and set to one side.
  3. Add the wine to the frying pan and reduce down, after about 5 minutes add the stock cube, mushrooms and paprika, stir together and cook for 3-5 minutes.
  4. Finally add the crème fraiche, cream and lemon juice, stir well and add more seasoning as required before placing the beef back in the pan and cooking for a further 2-3 minutes.

 

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Homemade Chips

Ingredient(s):

  • 6-5 medium potatoes (peeled and cut into equal-sized batons roughly 1cm thick)

Steps:

  1. Place the potatoes in some salted water and par-boil for 15-20 minutes.
  2. Drain in a colander and set above the pan to continue to drain for 30-45 minutes.
  3. Pre-heat your deep fryer to 150C.
  4. Add your chips and cook for 6 minutes.
  5. Raise the chips out of the oil and increase the temperature of the deep fryer to 180C.
  6. Cook the chips for a further 6-7 minutes or until golden brown.
  7. Drain the chips before serving.

Turkey lasagne with bacon, broccoli and leeks…

Got leftover turkey? Christmas is fast approaching and there is always the question of what to make with the leftover turkey.  Pies and curries are always a good option but I have been trying to devise something a little bit different and came up with the idea of using festive flavours in a lasagne and I promise you it works well!

The recipe below can be made using cooked or uncooked turkey and you could even substitute the lardons for leftover ham…  The lasagne combines the flavours of a good pie with a creamy white sauce and a delicious cheese topping.    There is no need to follow the recipe absolutely when making this lasagne. If you have other leftover vegetables that you think would work well in it – for example carrots or sweet potatoes – just throw them in and use any leftover gravy in place of the stock cube and water.

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Turkey lasagne with bacon, broccoli and leeks

Ingredients: (Serves 6)

  • 8-10 lasagne sheets

For the meat filling:

  • 300g of turkey breast, cooked or uncooked (cut into slices – if using uncooked turkey, then lightly dust the meat with some seasoned flour)
  • 100g lardons
  • 2 mushrooms (cut into chunks)
  • ¾ heads of broccoli (cut into chunks)
  • 2 small leeks (sliced)
  • ½ tsp thyme
  • 1 chicken stock cube
  • 100ml water
  • seasoning
  • oil (for cooking with)

For the white sauce:

  • 1pt milk
  • 30g butter
  • 1 handful of plain flour
  • A pinch of all spice
  • ¼ tsp thyme
  • 1 tbsp finely chopped leeks
  • pepper (for seasoning)

For the topping:

  • 25g hard cheese (e.g. Emmental, Cheddar and/or Red Leicester)

Steps:DSC_0676

Step 1 – prepare the meat filling

  • If you using uncooked turkey, fry it off in a little oil with the lardons and thyme on a medium heat.
  • Add the leeks and mushrooms (if you are using cooked turkey then add it now) – cook for 2-3 minutes.
  • DSC_0677Crumble over the stock cube and season then, add the water then cover and allow to cook for a further 2-3 minutes.
  • Add the broccoli pieces, remove from the heat and set to one side whilst you make the white sauce.

Step 2 – prepare the cheese sauce

  • Make a roux by melting the butter in a saucepan.
  • DSC_0679Add the flour and make a thick paste.
  • Slowly add the milk a little at a time, stirring/whisking continuously to avoid lumps.
  • Add the allspice, thyme, leeks and season with pepper.  Continue stirring/whisking until the sauce has thickened.

Step 3 – make up your lasagne

  • Soak the lasagne sheets in warm water for a minute or so.DSC_0681
  • Take a large oven proof dish and make up the lasagne in the following order:

  1. Meat sauce
  2. Lasagne sheets
  3. Meat sauce
  4. Lasagne sheets
  5. Cheese sauce
  6. Topping – scatter over the cheese

Step 4 – cook

  • Place in oven and bake at 180C fan for 25-30 minutes.
  • Serve. 

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