British Cooking The LMA Way Cookbook

British Cooking The LMA Way 8 hand-picked recipes That you can enjoy With friends & family By Liam Astbury

Design, Photographic Art Direction and Prop Stylist Liam Astbury Editor Liam Astbury Production Manager Liam Astbury Art Director Liam Astbury Publishing Director Liam Astbury Food Stylist Liam Astbury ISBN 920-0-4625-7148-4 First Published in New Zealand in 2017 by LMA Books Pty Limited 32 Victoria Street Dargaville

British Cooking The LMA Way



Entrées Bubble & Squeak 8-9 Proper Scotch Eggs 10-11 Mains Sunday Roast With Amazing Yorkies 14-15 Amazing Yorkies 16-17 Fish,Chips & Mushy Peas 18-19 Desserts Spotted Dick & Custard 22-23 Eton Mess 24-25 Beverages Cucumber, lime, and elderflower coolers 28-29 Elderflower strawberry ice-cream float 30-31



Entrées

Bubble and squeak was a popular dish during the Second World War, as it was an easy way of using leftovers during a period when most foods were subject to rationing. In more recent times, prepared frozen and tinned versions have become available.

Bubble & Squeak Prep: 10 mins Bubble & Squeak Cooking Time: 30 mins Ingredients 750g potatoes, cubed Serves 4 1 cabbage, shredded 1 large onion, thinly sliced 2 red chillies, seeded and finely chopped (optional) 2tsp olive oil 300g Bacon 2tbsp squeezy honey 420g can Baked Beans Method 1. Boil the potatoes for 15 minutes. In a separate pan, fry the cabbage and onion for 5 minutes then drain. 2.Drain and mash the potatoes. Stir in the cabbage, onion and chillies and shape into 8 cakes. 3. Brush a large non-stick frying pan with oil and fry the cakes for 5 minutes on each side until crisp and golden. 4. Grill the bacon for 3-4 minutes on each side and brush with honey a minute before they’re done. 9

Scotch Egg the London department store Fortnum & Mason claims to have invented Scotch eggs in 1738, but they may have been inspired by the Mughlai dish nargisi kofta (“Narcissus meatballs”). The earliest printed recipe appears in the 1809 edition of Maria Rundell’s A New System of Domestic Cookery.

Proper Scotch Eggs Ingredients Prep: 20 mins Proper Scotch 10 large free-range eggs Cooking Time: 40 mins 8 higher-welfare sausages ½ a bunch of fresh chives Serves 8 ½ a bunch of fresh flat-leaf parsley 1 whole nutmeg, for grating 1 tablespoon English mustard plain flour, for dusting 150g fresh white breadcrumbs 2 litres vegetable oil Method 1. Put 8 eggs into a pan of cold water and bring to the boil. Boil for 3 to 4 minutes, then transfer to a bowl of cold water. Once cooled, carefully peel them. 2. Squeeze the sausages out of their skins and into a bowl. 3. Pick and finely chop the herb leaves, add to the sausage meat along with a good grating of nutmeg, the mustard and a good pinch of sea salt and black pepper. Give it all a good mix together then divide into 8 balls. 4. Have 3 plates ready - one with a small handful of flour, one with the two remaining eggs (beat them together first), and a third with the breadcrumbs. 5. Start by flouring your hands, then in the palm of one hand, flatten one of the sausage balls into an oval-shaped patties. 6. Roll a peeled egg in flour, then pop it in the middle of the patty gently shape the meat evenly around the egg, moulding it with your hands until sealed. 7. Roll the meat-wrapped egg in the flour, shake off any excess, then dip into the beaten egg, followed by the breadcrumbs. Roll in the egg and breadcrumbs again for a really good coating 8. Heat the oil in a deep pan or deep fat fryer to about 150ºC/300ºF. If you have a cooking thermometer it’s a good idea to use it. Otherwise, test if the oil is hot enough by adding a piece of raw potato and leaving it for about 1 minute – if it sizzles and browns, it’s ready. 9. Carefully lower the eggs into the pan and cook for 4 minutes, or until golden, turning them every so often. Remove with a slotted spoon and drain on kitchen paper (if you’re worried about the meat being under-cooked, deep-fry the scotch eggs until they’re golden and crispy, then pop them in a hot oven for a couple of minutes.) 10. Cool the scotch eggs slightly, then arrange on board with a good piece of Scottish cheddar, some pickle and a few pickled onions. Heaven. 11



Mains

The British love of beef, and particularly for lunch on a Sunday is nothing new as it is such a part of the national identity that even the French call us “rosbifs” (roast beef ). The Sunday Roast came to prominence during the reign of King Henry VII in 1485 and the Yeoman of the Guard - the royal bodyguard - since those days are affectionately known as, “beef-eaters” since the 15th century because of their love of eating roast beef.

Mothership Sunday Roast With Amazing Yorkies Ingredients Prep: 1hr 1kg potatoes Cooking Time: 1hr 20 mins 1 lemon 4 springs of fresh rosemary Serves 4 1x1.8kg whole chicken olive oil Mothership 500g carrots 1 onion 2 knobs of butter 1 orange 2 springs of fresh thyme 2 cloves of garlic 1 heaped tablespoon plain flour ½ cabbage 250g frozen peas Method 1. Preheat the oven to 200ºC. 2. Peel the potatoes, halving any larger ones, parboil the potatoes in a large pan of boiling salted water with the lemon for 12 minutes. 3.Strip half the rosemary leaves into a pestle and mortar and smash with a good pinch of sea salt and black pepper and In a roasting tray, rub 1 tablespoon of oil and the herb mixture all over the chicken. 4. Peel the carrots and onion, cut the onion into 8 wedges and place the onion under the chicken with the carrot peelings. Cut the carrots at an angle into 3cm chunks and tip the carrots into a snug-fitting roasting dish with 1 knob of butter and peel in strips of orange zest, then squeeze in the juice. 5. Strip in the thyme leaves, add a pinch of salt and pepper toss to coat, then cover with tin foil and put aside and drain the potatoes and shake to fluff up. 6. Use tongs to remove the lemon, prick it with a knife and push it into the cavity of the chicken and roast the chicken for 1 hour 20 minutes, or until golden and cooked through. 7.Tip the potatoes into a roasting tray with 1 tablespoon of oil and a pinch of sea salt and black pepper. Strip over the remaining rosemary leaves, smash the garlic and add it to the tray and toss well and roast alongside the carrots, under the chicken tray, for its last hour, or until golden, shaking both every now and again. 8. Remove the chicken from the oven, transfer to a board and cover (leaving the potatoes and carrots in the oven).Place the roasting tray on a medium heat on the hob. 9. Stir the flour into all the juices and roast veg until it’s all thick and sticky. Pour in 800ml of boiling water and any chicken resting juices and stir well and simmer until you’ve got the consistency you’re looking for. 10. Halve and trim away the core of the cabbage, then separate out the leaves and cook in boiling salted water for 5 minutes, adding the peas for the last couple of minutes and toss with the remaining butter. 15

The origin of the Yorkshire pudding is, as yet, unknown. There are no cave drawings, hieroglyphics and so far, no one has unearthed a Roman Yorkshire pudding dish buried beneath the streets of York. The puddings may have been brought to these shores by any of the invading armies across the centuries, but unfortunately, any evidence of this has yet to be discovered.

Amazing Yorkies Amazing Yorkies Ingredients Prep: 10 mins vegetable oil Cooking Time: 12 to 15 mins 2 large free-range eggs 100g plain flour Makes 12 100ml milk Method 1. Preheat the oven to 225°C/425°F/gas 9. 2. Get yourself a cupcake tin and add a tiny splash of vegetable oil into each of the 12 compartments. 3. Pop into the oven for 10 to 15 minutes so the oil gets really hot. 4. Meanwhile, beat the eggs, flour, milk and a pinch of salt and pepper together in a jug until light and smooth. 5. Carefully remove the tray from the oven, then confidently pour the batter evenly into the compartments. 6. Pop the tray back in the oven to cook for 12 to 15 minutes, or until risen and golden. 17

“Historians can sometimes be a bit snooty about these things but fish and chips played a big part in bringing contentment and staving off disaffection.”George Orwell in The Road to Wigan Pier (1937) put fish and chips first among the home comforts that helped keep the masses happy and “averted revolution”. During World War II, ministers bent over backwards to make sure fish and chips were one of the few foods that were never rationed.

Fish, Chips & Mushy Peas Ingredients Prep: 30 mins 900g potatoes Cooking Time: 55 mins sunflower oil , for deep-frying 225g white fish fillets , skin off, pin-boned, Serves 4 from sustainable sources 225g plain flour, plus extra for dusting Fish,chips & 285ml cold beer 3 heaped teaspoons baking powder MUSHY PEAS a few sprigs of fresh mint 1 knob of unsalted butter 4 handfuls podded peas ½ a lemon Method 1. Preheat the oven to 180ºC/350ºF/gas 4. 2. Peel and slice the potatoes into chips. 3. To make the mushy peas, pick and finely chop the mint leaves. Place the butter in a pan over a medium-low heat, add the peas and mint, pop the lid on and simmer gently for 10 minutes. 4. Add a squeeze of lemon juice and season to taste with sea salt and black pepper – you can either mush the peas up in a food processor, or mash them by hand until stodgy, thick and perfect for dipping your fish into. Keep them warm until needed. 5. Pour sunflower oil into a deep fat fryer or a large sturdy pan and heat it to 190ºC/375ºF. 6. Mix ½ a teaspoon of salt and 1 teaspoon of pepper together, then use it to season the fish fillets on both sides – this will help to remove any excess water, making the fish really meaty. 7. Whisk the flour, beer and baking powder together until nice and shiny – the texture should be like semi-whipped double cream (i.e. it should stick to whatever you’re coating). 8. Dust each fish fillet in a little of the extra flour, then dip into the batter and allow any excess to drip off. Holding one end, gently lower the fish into the oil one by one, working carefully so you don’t get splashed – it will depend on the size of your fryer or pan how many fish you can cook at once. 9. Cook for 4 minutes, or until the fish is cooked through and the batter is golden and crisp, then remove to kitchen paper to drain. 10. Meanwhile, parboil the chips in boiling salted water for 4 to 5 minutes, or until softened but still retaining their shape, then drain and steam dry. 11. When the chips are nice and dry, fry in the oil that the fish were cooked in at 180ºC/350ºF until golden and crisp. 12. While the chips are frying, transfer the fish from the kitchen paper to a baking tray. Place in the oven for a few minutes to finish cooking – this way they will stay crisp while you finish off the chips. 13. When the chips are done, drain them on kitchen paper, season with salt, and serve with the fish and mushy peas. Other things to have on the table are some crunchy sweet pickled gherkins, some pickled onions (if your other half isn’t around!) – and pickled chillies are good, too. Then you want to douse it all with some cheap malt vinegar and nothing other than Heinz tomato ketchup. 19



Desserts

The dish is first attested in Alexis Soyer’s The modern Housewife or ménagère, published in 1849, in which he described a recipe for “Plum Bolster, or Spotted Dick—Roll out two pounds of paste ... have some Smyrna raisins well washed...”. The Pall Mall Gazette reported in 1892 that “the Kilburn Sisters ... daily satisfied hundreds of dockers with soup and Spotted Dick”. The name has long been a source of amusement and double entendres, to the point that the catering staff of Flintshire County Council decided in 2009 to rename it to “Spotted Richard” because of all the jokes they were receiving. While “spotted” is a clear reference to the dried fruit in the pudding (which resemble spots), “dick” is more obscure. The word was widely used as a term for pudding in the 19th century; in late 19th century Huddersfield, for instance, a glossary of local terms described “Dick, plain pudding. If with treacle sauce, treacle dick. It could alternatively be a corruption of the word pudding, evolving through puddink, then puddick, then finally dick. Another possibility is that it is a corruption of “dough”.

Spotted Dick & Custard Spotted Dick & Ingredients Prep: 30 mins 300g plain flour Cooking Time: 1 to 2 hrs 10g baking powder 150g shredded suet Serves 6 75g caster sugar 110g currants 1 lemon, zest only 200ml milk butter, for greasing For the custard 200ml milk 200ml cream 6 free-range egg yolks 75g caster sugar Method 1. For the spotted dick, place the flour, baking powder, shredded suet, caster sugar, currants and lemon zest into a bowl and mix to combine. 2. Add the milk and stir to make a soft dough. 3. Grease a pudding basin with butter and spoon the mixture into the basin. Cover with a piece of folded greaseproof paper. 4. Tie around the edge with string to secure the paper and place a damp tea towel over the top. Tie once more with string to secure the tea towel. 5. Place the basin into a large lidded saucepan and fill the pan two-thirds of the way up with water. 6. Cover with the lid, bring to a boil and simmer for one hour. 7. For the custard, place the milk and cream into a saucepan and bring to a simmer. 8. Place the egg yolks and sugar into a bowl and whisk together until light and frothy. 9. Pour the hot milk onto the eggs, a little at a time, and stir well. Pour the mixture back into the pan and cook over a low heat, stirring with a wooden spatula, until just thickened. 10. To serve, slice a wedge of spotted dick for each person and place onto each of six plates. Pour over the custard and serve at once. 23

First mentioned in print in 1893, it is commonly believed to originate from Eton College and is served at the annual cricket match against the pupils of Harrow School. Eton mess was served in the 1930s in the school’s “sock shop” (tuck shop), and was originally made with either strawberries or bananas mixed with ice-cream or cream. Meringue was a later addition. An Eton mess can be made with many other types of summer fruit, but strawberries are regarded as more traditional.

Eton Mess Ingredients Prep: 30 mins 6 large free-range egg whites Cooking Time: 1hr 10 mins 300g golden caster sugar, plus extra for sprinkling 1 big pinch of sea salt Serves 10 500g mixed fresh berries, such as strawberries, raspberries and blackberries Eton Mess 1 teaspoon vanilla bean paste 1 splash of balsamic vinegar 1 vanilla pod 250ml double cream 1 tablespoon icing sugar 250g fat-free Greek yogurt 2 tablespoons hazelnuts, optional 50g dark chocolate (70% cocoa solids) Method 1. Preheat the oven to 130ºC/250ºF/gas ½. Place the egg whites into a squeaky clean and dry bowl. Beat with an electric whisk on a medium speed until it forms stiff peaks. 2. With your mixer still running, gradually add the caster sugar and salt, then whisk on a high speed for 7 to 8 minutes, or until white and glossy. To test whether it’s done you can pinch some between your fingers – if it feels completely smooth it’s ready; if it’s slightly granular it needs a little more whisking. 3. Line 2 large baking trays with greaseproof paper. Divide the mixture between each tray, then use the back of a spoon to shape and swirl it across the trays, leaving a 3cm gap around the edges. Bake in the oven for 1 hour 10 minutes, or until crisp on the outside and a little soft and sticky inside. Once cooked, leave the meringues to cool. 4. Meanwhile, halve or quarter any large strawberries, then place the fruit in a bowl. Add 1 teaspoon of caster sugar, the vanilla bean paste and balsamic, stir well, then leave aside to macerate. 5. Halve the vanilla pod lengthways, scrape out the seeds, then add to a large bowl with the cream and icing sugar. Whip until soft peaks form, then fold in the Greek yoghurt. 6. Toast the nuts in a dry frying pan (if using) until golden, then lightly crush in a pestle and mortar. Gently melt the chocolate in a small pan over a low heat. 7. Spoon half the vanilla cream over one of the cooled meringues and spread it out to the edges. Top with half the berries, half the melted chocolate and half the nuts. Layer over the second meringue and repeat with the remaining ingredients. Serve straight-away. 25



Beverages

Charlemagne  had cucumbers grown in his gardens in the 8th/9th century. They were reportedly introduced into England in the early 14th century, lost, then reintroduced approximately 250 years later. The  Spaniards  (through the  Italian  Christopher Columbus) brought cucumbers to  Haiti  in 1494. In 1535,  Jacques Cartier, a French explorer, found “very great cucumbers” grown on the site of what is now Montreal.

Cucumber, Lime, And Elderflower Coolers Ingredients Prep: 15 mins 250ml elderflower cordial Serves 4 1 ½ cucumbers 600ml soda water Cucumber, 4 limes juiced handful mint springs ice cubes Method 1. Using a vegetable peeler, remove the skin from the whole cucumber then peel off 4 long strips of flesh. Transfer to a plate lined with non-stick baking paper, and then roll up to make cucumber roll garnishes. 2. Roughly chop the rest of the cucumber. Put in a food processor with 12 mint leaves and blitz to a pulp. Tip the pulp into a fine sieve set over a bowl and, using a wooden spoon, press as much juice as possible into the bowl. You should end up with about 250ml (8fl oz) of juice. Discard the pulp. 3. Mix the minty cucumber juice, elderflower cordial and lime juice in a jug, and then top up with soda water. Pour into 4 tall glasses filled with ice cubes and garnish each with a mint sprig, cucumber garnish and straw. 29

Historically the cordial has been popular in North Western Europe where it has a strong Victorian heritage. However, versions of an elderflower cordial recipe can be traced back to Roman times. Nowadays it can be found in almost all of the former Roman Empire territory, predominantly in Central Europe, especially in England, Germany, Austria, Romania, Hungary and Slovakia, where people have acquired a special taste for it and still make it in the traditional way.

Elderflower Strawberry Ice-Cream Float Ingredients Prep: 10 mins 240ml (1cup) elderflower syrup (cordial) Serves 4 250g (2 cups) strawberries huled and chopped 1.5 litre of strawberry ice-cream Elderflower 720ml (3 cups) mineral water or club soda Method 1. Combine elderflower syrup and chopped strawberries in a medium saucepan. Bring to a boil over medium heat and cook for a few minutes, until strawberries are tender. 2. Strain mixture to a jar and cool to room temperature. Instead of discarding the strawberries, store them covered in the fridge and serve over ice-cream. 3. To serve divide syrup between 4 large glasses (about 500ml) add 2-3 big scoops of ice-cream to each, pour over mineral water until it reaches the edge of glass. Add a straw to each drink and go enjoy it. 31

About The best British cookbook that has the best recipes and it has reviews from chefs, students, friends and family from all over the UK and the world British Cooking The LMA Way will show you how to prepare and cook easy, simple recipes that your friends, family and students that will enjoy and want to make again One more thing this is the only cookbook you will need to make and enjoy British food even if you are not from the UK “A really great recipe book that should be in every household. Each recipe is easy and delicious and will be enjoyed by the whole family” Tèza Smith Worldwide Renowned Celebrity Chef “I love this recipe book so much. It’s full of great simple recipes that will feed the whole family. A definite must-have for your kitchen” Susie Williams Fashion Designer “Great British recipes from a British born & bred young man. Great British easy to follow recipes from LMA. Great British recipes that give you a feeling of good home cooked food” Heidi Marie Sellers MTV “This is a good book if you want to experience the taste of UK cooking. I recommend this book if you are looking for easy cooking and experiencing a taste of the UK Phillip Hetaraka Daily Planet $15.00