British cuisine

Rose petal jam An unusual jam, with a strong, distinctive flavour. Deep-red heavily scented roses are the best to use.
MAKES ABOUT 450

g (1 lb)

225 g (8 oz) rose heads 450 g (1 lb) sugar juice of 2 lemons 1. Pick the roses when they are in full bloom, remove the petals and snip off the white bases. 2. Place the petals in a bowl and add 225 g (8 oz) sugar. Cover and leave overnight. This will extract the scent and darken the petals. 3. Pour 1.1 litres (2 pints) water and the lemon juice into a saucepan and stir in the remaining sugar. Heat gently until the sugar has dissolved, but do not boil. 4. Stir in the rose petals and simmer gently for 20 minutes. Bring to the boil and boil for about 5 minutes, until thick. Pot and cover in the usual way. ~

Pasta And Mushrooms Baked With Two Cheeses Ribbon noodles are fun to fork up in this delicious supper dish. The creamy mushroom sauce is enriched with egg. Stilton cheese is marvellous for cooking, and gives a very distinctive flavour to the mushroom sauce in this pasta dish. Mozzarella, used here for the topping, is a famous Italian cheese, which is now also being made in Britain. It is deliciously creamy when melted. SERVES 2 - 3 225 g (8 oz) ribbon noodles 25 g (1 oz) butter 1 garlic clove, skinned and crushed 225 g (8 oz) mushrooms, thinly sliced 50 g (2 oz) Stilton cheese 60 ml (4 tbsp) fresh double cream salt and pepper 1 egg, lightly beaten 100 g (4 oz) mozzarella cheese 1. Cook the noodles in boiling salted water for about 7 minutes, until just tender.

2. Meanwhile, melt the butter in a large frying pan and cook the garlic and mushrooms, stirring frequently, until just softened. Crumble in the Stilton cheese and cook for a couple of minutes, stirring continuously. Stir in the cream and season to taste. 3. Drain the pasta and season with lots of pepper. Mix into the mushroom sauce. Stir in the egg and mix together thoroughly. 4. Turn the mixture into a buttered ovenproof dish and grate the mozzarella on top. Cover with foil and bake at 180°C (350°F) mark 4 for 10 minutes, then remove the foil and bake at 220°C (425°F) mark 7 for a further 10 - 15 minutes, until brown and crusty on top. Serve with a green salad.

Tongue And Mushroom Supper
Don't think of tongue just as a cold meat³it's delicious in hot dishes, too. Choose cooked sliced ox tongue for this recipe, in which onions and mushrooms, plus a creamy egg mixture, keep the meat from drying out during cooking. SERVES 4 15 g (1/2 oz) butter 30 ml (2 tbsp) chopped fresh parsley 1 small onion, skinned and chopped 100 g (4 oz) mushrooms, sliced 15 ml (1 tbsp) chopped gherkins 100 g (4 oz) sliced tongue, quartered salt and pepper 15 ml (1 tbsp) plain flour 2 eggs, beaten 150 ml (1/4 pint) fresh milk 65 ml (2 1/2 fl oz) fresh single cream 1. Melt the butter in a saucepan and lightly fry the parsley, onion and mushrooms for 3 minutes, then stir in the gherkin. 2. Grease a 20.5 cm (8 inch) flan dish and put the tongue in the base. Cover with the onion and mushroom mixture, then season to taste. 3. Blend the flour with the eggs and beat in the milk and cream. Pour into the dish. 4. Bake at 190°C (375°F) mark 5 for 40 minutes. Serve hot or cold with mashed potatoes and sliced beetroot.

Buttered Broccoli With Almonds
The delicious crunch of almonds makes broccoli into some thing quite special. Broccoli does not keep well, so buy it as fresh as possible, without any signs of yellowing. Beware of overcooking it ³ some crispness should be retained. An easy and appetising way with broccoli, to serve as anaccompaniment with meat or fish. SERVES 4 700 g (1 1/2 lb) broccoli florets, trimmed salt and pepper 25 g (l oz) butter 50 g (2 oz) flaked almonds juice of 1/2 lemon 1. Cook the broccoli in boiling salted water for 10 - 15 minutes, until just tender. 2. Meanwhile, melt the butter in a small saucepan and cook the almonds over a gentle heat until golden brown. Stir in the lemon juice and season with pepper to taste. 3. Drain the broccoli well, then toss with the almonds and butter. Serve at once.

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