(total weight of fruit approx. 1.2 kg)
2.2 litres water
1.5 kg white sugar
Quarter the fruits and boil for about 1 hour until the peel is soft. Remove the fruit and allow to cool so that the flesh can be scrapped off. Shred the peel and return to the water in the pan. Run the flesh from the fruits through the finest plate in a Mouli Legume and add the resulting puree to the pan. Add the sugar and gently bring the pan to the boil making sure that all the sugar dissolves. Boil until setting point reached at 104C, allow to cool for 10 minutes then bottle into hot sterilised jam jars.
This recipe is from Simon Hopkinson one of my favourite chefs. If you have an inclination to addictiveness, or are weak willed, then better not to make them!
100g/3½ oz cold unsalted butter, cut into chunks
100g/3½ oz plain flour, plus extra for flouring
pinch cayenne pepper
1 heaped tsp mustard powder
50g/1¾ oz finely grated mature cheddar
50g/1¾ oz finely grated parmesan, or similar vegetarian hard cheese, plus a little extra
1 egg, beaten
Preheat the oven to 180C/350F/Gas 4.
Place the butter and flour into the bowl of a food processor with the salt, cayenne, mustard powder and cheeses. Process together to begin with, and then finely pulse the mixture in short spurts as you notice the mixture coming together – it will eventually bind without the need for egg or water. Wrap in cling film and leave to chill in the fridge for at least 30 minutes.
Lightly flour a work surface and gently roll out the pastry to about the thickness of two pound coins. Cut out the biscuits to the size and shape you wish. Lay them out on a greased baking tray about 2cm/¾in apart – it may take two lots of baking to use up the entire mixture.
Carefully brush the surface of each biscuit with the egg and sprinkle over a little finely grated parmesan. Bake for 10 minutes, or until they are a gorgeous golden-brown colour; the superb smell will also inform you that they are ready.
Carefully lift the biscuits off the tray using a palette knife and place on a rack to cool.
The difference between this and other recipes is putting ALL the ingredients into the freezer before making the batter.
200g plain flour
1.5tsp baking powder
a good pinch of salt
Mix the dry ingredients together in a bowl and then place the bowl in the freezer for at least 45 minutes. Put the can/bottle of beer into the freezer as well but don’t leave it long enough to freeze solid. When the batter is needed whisk the beer into the dry ingredients and use immediately.
12 small or 8 larger red mullet
8tbs olive oil
good pinch of saffron strands
handfull of fresh mint
Gut and descale the mullet leaving the heads on, pack tightly into a dish. Mix together the olive oil, vermouth, roughly chopped mint and saffron strands and then pour over the mullet. Leave to marinate for an hour or so. Put into a hot oven at 220C for 10 – 15 minutes. Serve with boiled, waxy, potatoes which can be crushed on the plate to absorb the wonderful juices!