British Pie Week Day 2 – Festive Jalousie

A great all-rounder, this pie comes from Vegetarian Cooking & Vegetable Classics by Roz Denny and Christine Ingram. I love it and it comes with it’s own inbuilt creamy sauce.

Festive Jalousie


450g/ puff pastry, 450g Brussel sprouts, 16 whole chestnuts, 1 large red pepper, 1 large onion, 45ml sunflower oi,l 1 egg yolk beaten with 1 teaspoon of water,

For the sauce

40g plain flour, 40g butter, 300ml milk, 30ml dry sherry, 75g cheddar cheese, good pinch of dried sage, 3 tablespoons chopped fresh parsley, salt & freshly ground black pepper


Roll out the pastry to make 2 large rectangles (1 slightly larger than the other) roughly the size of your dish and about 6mm thick.

Blanch the brussels sprouts in 300ml of boiling water for 4 mins then drain, retaining the water and refresh them under cold running water.

Cut each chestnut in half. Lightly fry the red pepper and onion in the sunflower oil until transparent for about 5 mins. Set aside until later.

Make up the sauce by beating the flour, butter and milk together. Beat the sauce continuously and bring to the boil until it is thickened and smooth.  Then add the reserved sprout water cheese, sherry, sage and season to taste. Simmer for around 3 mins then add the parsley.

Fit the larger piece of pastry into your pie dish and layer the sprouts, chestnuts, peppers and onions on top. Pour over the sauce making sure it seeps through the vegetables. Brush the pastry edges with the egg mix and fit the second sheet of pastry on the top sealing the edges well. Crimp the edges. Glaze well with the egg mix.

Heat the oven to 400 degrees f/200 degrees C/ Gas mark 6. Bake for 30-40 minutes until golden brown.

Vegetarian Cooking and Vegetable Classics

Great British Pie Week Day 1 – North Country Fidget Pie

North Country Fidget Pie (G. R. Moore)

Generally fidget pie includes apples and bacon or ham so this North Country version is quite unusual. Fidget Pie is a traditional English recipe for a pie served in the fields to the workers busy bringing in the harvest. I can see why.  The name fidget (or fidgety) pie, originates around Derbyshire andShropshire, in the middle of the country. The origins of the odd sounding name seem to have come from the fact that it originally was fitched, which means five sided in Anglo-Saxon. 


250g plain flour

Pinch salt

175g margarine

1 egg yolk

1 tablespoon of cold water


1 finely chopped onion

250g sausage meat

Pepper and salt

1 egg

250g raw potatoes

150g peas


Make the pastry by popping the flour, salt and margarine in a processor, whizz until the mix is like breadcrumbs then add the egg then the water, to make a firm dough. Wrap in clingfilm and allow to rest in the fridge for half an hour or more. Mix the chopped onion with the sausage meat, seasoning and bind with the beaten egg.  If you are using frozen peas defrost and drain well, if you are using fresh- cook gently then drain.

Roll out the pastry and use 2/3 to line the base of a pie dish. Put in a layer of the sausage meat mix, then a layer of potatoes thinly sliced, season well then add the peas. Lightly beat the egg and pour over the filling. Use the remaining 1/3 of the pastry to form the lid, glaze using beaten egg. Heat the oven to 190oc/375of/gas5. Bake it in hot oven for 30 minutes reduce heat to moderate – 180oc/350of/gas4 and cook for further 15 minutes. Can be eaten hot or cold.

From Recipes From an Unknown Kitchen 

Scarborough Fair Pancakes

Looking for a savoury pancake to celebrate Pancake day? I love these so much I make them every year and sometimes when it is not even pancake day!.

Scarborough Fair Pancakes makes 8 large pancakes or 16 small

This recipe comes from The Artful Cook, Secrets of a Shoestring Gourmet by Richard Cawley published in 1988.Reflecting the spirit of the age when chefs were realising that food could be beautiful as well as tasty. This book has some excellent recipes.

8oz plain flour, 2 heaped teaspoons baking powder, salt & pepper, 9 fl oz milk, 2 eggs, 2 tablespoons chopped parsley, 1 teaspoon each chopped fresh, parsley, sage, rosemary & thyme. Oil for frying

Mix together pancake ingredients. Stir in chopped herbs. Drop tablespoons of the batter into a lightly oiled frying pan and cook over medium heat for 3-4mins turn over once until golden on each side.

Strangely these can be eaten sweet or savoury. For a sweet option serve with yoghurt,  soured cream or maple syrup. For a savoury option serve with goats cheese and salad they also make a good alternative to breakfast pancakes. I also tried them filled with steamed asparagus (of course with a little butter and ground pepper)

Gorgeous Greek Fish

It’s a while ago now since I published my book Recipes from an Unknown Kitchen so I don’t run through the pages that often. And strangely I find I use it just like any other recipe book on my shelf. I find myself looking for a good recipe when friends are coming round and look for inspiration from the shelf only to find one from my book that I had loved enough to write about but had forgotten. I think that’s the problem of having a) a LOT of cookery books and b) not being able to make a decision. 

This came from a hand-written recipe book from the 1990s I don’t know the name of the author sadly, but she did often add the names of the people who gave her the recipes, there are quite a few recipes from Dick, Mary and Hilary. The book came with an envelope stuffed with newspaper cuttings and lots of notes on pieces of paper where he/she had jotted down recipes on the first piece of paper which came to hand.

Anyway with Norma and Mike coming round I needed a nice fish dish and found the perfect answer in my book. I’m not sure why I don’t eat this every week because I love it so much and it is so easy to make. 

Mary’s Greek Fish

1 large tin of peeled tomatoes

Bream, haddock or cod for 4

Large handful of fresh parsley and oregano

2 large onions

1 clove of chopped garlic

½ cup olive oil

Salt and pepper


Preheat the oven to 180oc/35of/gas 4

Place filleted fish in a flat oven dish with a lid. Fry the chopped onions in olive oil very gently until transparent add the garlic and continue cooking for a few more minutes.  Add the tomatoes, then when mushy add the chopped herbs, salt and pepper to taste. Pour the mixture over the fish and bake in the oven for around 3/4 hour.

This doesn’t need anything with it apart from some crusty bread to soak up the last juices.

Recipes from an Unknown Kitchen

Community recipes – reflecting how people eat

Food is about sharing, whether that is the family at meal times, extended family and friend to mark a special occasion or communities getting together to cement community spirit.

Sharing recipes has been the way to pass on everything from family heirloom recipes and regional specialities to teaching new cooks how to master that basic arts since people started to cook.

I have been looking through some of the community cookery books I have. These are a bit of a favourite of mine and I love how they reflect not only the communities, the countries and regions of origin but the times in which they were produced. Even more than cookery books they reflect exactly how ordinary people cook in good times and lean, using the ingredients that come to hand locally. I love the (and I hate to sound stuffy) amateur and spontaneous approach, which comes from real people producing something. Such as the  booklet produced by Charlestown School (I have no idea where Charlestown is) with illustrations by children at the school and recipes from parents and friends and some celebrities they had written to, with recipes like Mushrooms Tuscan Style from Sally Brigham (obviously a family favourite).

Many of them are also used to raise money for local causes like schools and hospitals and some to raise money for global needs. A special book is Fare-ye-Well with Ladies of the Realm, a book produced during WW2 to collect money for Comforts and Medical Supplies for the Children of Soviet Russia with recipes from titled and ‘well-connected’ ladies of the time including Springtime Vegetable Pastry from Lady Beverage (or her cook?) 

Some are a bit unusual – The Alcatraz Women’s Club Cook Book produced by the wives of guards at the prison who also found themselves and their families ‘imprisoned’ and isolated. Or the Jim Collin Congressional Cookbook produced to fund the republican candidate for congress in 1962 with recipes from members of congress and their wives including Congressional Bean Soup. 

Some are produced by recognised community groups. I have one from a group local to where I live, the West Sussex Women’s Institute, from 1972 and What’s Cooking in the City produced by the City of London Red Cross with recipes from the Court of Aldermen and the Livery Guild of the City of London. I learned a lot about how many guild and trades there. It included such delights as Consomme Beluga from The Worshipful Company of Fishmongers, who knew about them?

So from around the world, Cherokee Cooklore produced by the Museum of the Cherokee Indian, to the close to home but much older Samaritan’s Cookery Book from Edinburgh these books are a delight and a real spotlight on local social history. Along with a chance of learning some new recipes from real people (or at least their cooks).  

Find some from your neighbourhood at local fairs, fetes and sales where they usually end up. They are a bit of a local treasure.

It’s not too late to make chocolate orange peel.

Over Christmas I find myself addicted to clementines. I always feel a little guilty about throwing the peel away – too many in the wormery upsets the worms – then I found this recipe for candied orange sticks in The River Cottage Preserves Handbook. So I just replace the orange peel with clementines, although I have used grapefruit peel as well. There are always little bits of peel that are too small to turn into sticks and these I cut up and use in other recipes as candied peel . I must say that the about 25% of these don’t make it as the presents I intend, well I have to check the quality!


4-5 large oranges (If using clementine peel it takes around 10 skins), 500g granulated sugar, 1 tbsp glucose syrup, 200g good plain chocolate.

Method (it looks complicated but actually isn’t)

Scrub the oranges and using a sharp knife, remove the peel and attached pith. Weigh out 250g or peel and cut into slices about 6mm x 5cm. Place the peel in a large pan and cover with 2 litres of cold water.

Bring to the boil and simmer for 5 minutes, drain and return to the pan with 1 litre of cold water. Bring to the boil again and simmer, covered, this time for 45 minutes (30 minutes for clementine peel). Then add the sugar and stir until it’s dissolved, simmer for a further 30 minutes, still covered. Remove from the heat and leave to stand for 24 hours.

Bring the pan to the boil again – if using glucose syrup, add it now – and boil for 30 minutes, until all the liquid has evaporated and the sticks are coated with bubbling syrup. Allow to cool then carefully remove sticks to a wire rack. Leave in a warm place (an airing cupboard is ideal) for 24 hours.

Break the chocolate in to pieces and melt in a heatproof bowl over a pan of simmering water. Remove from heat and dip half of each orange stick in the melted chocolate, placing on greaseproof paper to set. Before dipping the sticks will last 3-4 months, once dipped in chocolate they are best eaten within 3 weeks. (As if they are going to last that long!)

A Little Christmas Liqueur Treat

Well we are on the upward slope to Christmas and like all other cooks and food lovers I am starting to prepare food before I think of anything else.

On my list of what needs to be prepared up front are a few bottles of liquid refreshment. The Damson Gin was set in place a couple of months ago and now it is time for the Curacao. I found this recipe while I was writing Recipes From an Unknown Kitchen and comes from a recipe book handwritten by William Sayer in the1820s.

Curacao is a liqueur flavored with the dried peel of the laraha citrus fruit, grown on the island of Curacao. A non-native plant similar to an orange the laraha developed from the sweet Valencia orange transplanted by Spanish explorers. Although the bitter flesh of the Laraha is all but inedible, the peels are aromatic and flavorful, maintaining much of the essence of the Valencia orange.

Curaçao liqueur was first developed and marketed by the Senior family in the 19th century. To create the liqueur the laraha peel is dried, bringing out the sweetly fragranced oils. After soaking in a still with alcohol and water for several days, the peel is removed and other spices are added. This recipe uses seville and blood oranges to give the flavor and is obviously not as strong as the original as syrup is added. The recipe calls for three teaspoons of red barley (roasted for colour), but I omitted this as it is just for colour and difficult to find. I have also halved the amounts in the original but feel free to revert.  


1 bottle of pale brandy,

2 seville oranges

1 red orange

350g of sugar

2 inch stick of cinnamon

900mls water 


Place the oranges where they will dry very gradually until thoroughly dry when they will be ‘not larger than a pigeon’s egg’. I put mine in the airing cupboard but it takes some time. If you put them in a low oven be careful that they do not burn.

Then add them with the brandy and cinnamon to a large sealed jar, in a warm place for a week or two. When you are ready to make the Curaçao, remove the oranges and strain the liquid through muslin to remove the cinnamon and barley. 

Make a very clear syrup of the sugar and water, but not strong enough to crystallise. Cool, add the brandy then  mix it all together and store it in a sealed bottle.

I’m not sure what to do with the used oranges it seems a shame to throw them away, perhaps they would make good Christmas decorations. All suggestions welcome.

Recipes from an Unknown Kitchen

Zero waste for a 100 years

As I rambled about in my last blog, I have been working on a project about food and food availability locally during WW1. As part of the research we looked through lots of cookery books and magazines of the time, just the job for me I loved it.

At the outset of the war the main issue was reducing waste and being frugal. Although they never expected the war to last for over four years they did expect a tight winter. Books, government posters and magazines promoted the reduction of waste and came up with some canny ideas. As the war continued these recipes became part of everyday life.

Once again Sam Bilton who runs the Repast Supper Club came to our rescue and translated some of these old recipes in a cooking demonstration. Here is one which will stand up to the needs of  Zero Waste Week. I make this all the time now.

Stock Made from Vegetable Trimmings

Mrs C. S. Peel The Daily Mail Cookery Book (1918)

Ingredients: The well washed peelings of potatoes, carrots, turnips; the green tops and outside leaves of celery, cauliflowers, cabbage, lettuces (if not decayed), apple or pear peelings and cores; parsley stalks.

Method: Add water, or the water in which macaroni, rice, haricots, potatoes etc have been boiled. Bring all to the boil then simmer for 30-40 mins. Strain and use as a base for thick soups, sauces etc.

Cooks Comments: This is a very economical way to make what is actually a tasty stock. I kept a largish bowl in the fridge in which I put various vegetable peelings and onion skins as described above over a few days until I had accumulated around 500g or so of trimmings (although an exact weight is not really an issue). When I was ready to make the stock I also saved the water I had used to cook some potatoes and topped it up to around 2.5 litres. If you decide to include onion skins they will give the stock a brown hue, which is something to consider if you are planning to use the stock in a white sauce or summery soup 

A Taste of the Home Front

I have been missing from the shop for much of the summer, partly due to a natural need to get out in the sunshine in the garden or on the allotment but also  working on the last part of the Taste of the Home Front project that I have been working on with Arundel Museum.

With a team of eight volunteers we researched the availability of food locally during the wartime and how that impacted on the townspeople, farmers and shopkeepers of Arundel, how the town and castle answered the call for food and coped during shortages. We searched through local records, including the archives of Arundel Castle and local newspaper archives, and the stories we found showed how the town came together to win the war on the Home Front, from gardeners and allotment holders to the Duke and Duchess of Norfolk, farmers, fishermen, shopkeepers and housewives.

I had a whale of a time and found some fascinating stories which have drawn a picture of how the people of Arundel fed themselves during the conflict. With the help of Sam Bilton who runs the Repast Supper Club we reproduced some of the recipes from the time. Sam ran a day of cooking demonstrations and produced some great recipes translated for modern day use.

We are now putting these and the stories into a booklet, so here is a taster.

Potato Pastry   Mrs C. S. Peel The Daily Mail Cookery Book (1918) Ingredients 

  • 225g cold mashed potatoes
  • 110g plain flour (you could use wholemeal flour to be truly authentic)
  • 45g dripping or margarine (if using the former make sure it is at room temperature)
  • 1 tsp baking powder 


  1. Following Mrs Peel’s method to make the pastry, mix the flour, salt and baking powder; rub in the dripping. Add the potatoes and mix well and lightly. Make a stiff paste with cold water. Flour a board and roll out to ¼ inch thick.
  2. She doesn’t instruct the cook to leave the pastry to rest but you could make it in advance and leave it in the fridge until it is required.
  3. The pastry has a different consistency to regular short crust but is quite pleasant. It also has a naturally sweet flavour to it.

Cook’s Comments: This pastry is as useful for sweet pies as savoury, especially a nice apple pie – Sam

 From the outset of the war people were encouraged to eat alternatives to wheat flour and potatoes were popular as they were a good source of carbohydrates and easy to grow.  Potatoes were used to bulk out so many recipes – from bread through to pastry, (see above) and they even found their way into puddings and cakes.

Rose petal sorbet – again!

l summer is definitely here. The roses in my garden are coming into their own, the scent is outrageous and I need to make that edible treat that is Rose Petal Sorbet. Back by popular demand this heavenly recipe comes from 100 Great Desserts, Sweet Indulgence… by Mandy Wagstaff. This book stays firmly on my kitchen shelf. The book recommends roses with a sweet scent and a vibrant colour, I made this with the petals from Gertrude Jekyll roses from Terry’s garden, which are not so deep pink but are so perfumed it is heady. If you prefer your sorbet to have a lighter texture add the egg whites, otherwise just use the syrup.

Rose Petal Sorbet with Summer Fruits in Rose Syrup

110g (4oz) fragrant rose petals

570ml (1 pint) water

200g (7oz) granulated sugar

zest and juice of 1 lemon

1 egg white (optional)

225g (8oz) mixed summer fruit


Trim and discard the white tips of the petals. Place the water and sugar in a pan and bring slowly to the boil, dissolving the sugar before the boiling point is reached. Boil for 2 minutes then remove from the heat and add the rose petals along with the lemon zest and juice. Stir well and leave to cool. Refridgerate overnight.

The following day, pour the syrup through a sieve lined with muslin. Reserve 6 dessert spoons of the syrup and set aside. Transfer the remainder to the bowl of an ice cream maker and churn until frozen. If using the egg white, whisk to a firm peak then add to the syrup when semi frozen. When frozen spoon into a chilled container and freeze until needed.

If you don’t have an ice cream maker put the syrup into a plastic container and into the freezer, then stir briskly with a fork every hour or so until it is frozen.

Prepare the fruit according to their type. divide them into six glasses, add a spoonful of syrup to each glass then add a scoop of sorbet.

This truly is food of the gods. Thank you Mandy.

want to see the book? click here