and RUNNER BEANS BEEF PIE WITH MUSHROOMS AND ALE ANKES PLUM TART RASPBERRY CREAMS SCRAMBLED EGGS WITH ROASTED NEW POTATOES One good handful of new potatoes, scrubbed and cut into roughly uniform half-inch cubes Olive oil Aromatic vegetables such as two small fresh onions, sliced thin; a clove or two of garlic, chopped; and, for a little fire, a green chilly pepper, roughly chopped Three eggs A handful of parsley, chopped Salt and a loaded pepper grinder A few slices of anster cheese, optional Preheat oven to 450; heat a mid-sized cast-iron pan over medium-low heat. Scrambling eggs and potatoes. Dry the potato chunks thoroughly with a cloth towel. This is critical: wet potatoes won't caramelize, and they'll likely stick to the bottom of the pan. Adjust heat under the skillet to medium, and add enough oil to generously cover the bottom of the pan. When the oil shimmers, add the potatoes and a good pinch of salt. Shake the pan vigorously, coating the potatoes with oil. If any of them stick, loosen with a spatula. When the potatoes are sizzling vigorously and you know they're not sticking, put them into the oven. If you have a convection oven, turn on the fan. This will help them brown. After ten or so minutes, take the potatoes out and give them a shake; return to oven. Now crack the eggs into a bowl, add a pinch of salt and a generous grind of pepper, and whisk until just uniform. Kill a few more minutes, and pull the potatoes out and give them another shake. They will be starting to brown. Add the onions, and shake the pan again to distribute them. Don't add garlic at this point -- it burns too easily. Return pan to oven. Check potatoes every five minutes or so, shaking each time. When they are nicely browned and slightly shrivelled, they are ready. At that point, add the garlic, chile (if using), and a good lashing of black pepper. Shake and taste for seasoning. Add the eggs to the pan, which will still be sizzling hot. With a spatuala, stir gently, incorporating the eggs into the roast potatoes. When they have not quite set, top with sliced cheese and return to oven for a minute or two to melt. They will emerge from the oven well-set and ready to eat immediately. Top with chopped parsley. Served with strong coffee, you've got a classic breakfast. Paired with a green salad, it also works as a light dinner that cries out for a crisp white wine. COURGETTE AND TOMATO PIE This make a great, super-simple light summer vegetarian main dish 3 tomatoes , sliced 2 courgettes , sliced

100g Gruyère, or mature Anster grated Heat the oven to 200C/fan 180C/gas 6. Make the tomato sauce by cooking the garlic in olive oil, then adding the tinned tomatoes and basil leaves. Simmer until thickened. Divide the sauce between two shallow gratin dishes. Arrange overlapping rows of tomato and courgette sprinkling some gruyère between them. Drizzle with oil, season and bake covered with foil for 20 minutes. Remove the foil and bake for 15-20 minutes. Serve with crusty bread. GARLIC and RUNNER BEANS The garlic and butter beans add a creamy flavour to the runner beans. This is a lovely way to serve runner beans, particularly if you're getting bored with just steaming or boiling them. Ingredients 300g runner beans 200 g butter beans (or cannellini), either rinsed from a can or defrosted from previously cooked, frozen beans 1 medium onion, peeled and chopped 2 garlic cloves, peeled and crushed 4 medium tomatoes, peeled and chopped 15ml olive oil or sunflower oil 100ml white wine (optional - add an extra 100ml water, if not using the wine) 1 tablespoon balsamic vinegar 100ml vegetable stock (or water plus 1 stock cube) 1 level tablespoon cornflour 1 tablespoon fresh parsley and chives, chopped salt & pepper to taste Gently heat the oil in a large pan and add the onion and garlic. Stir well. Saute, covered, for 5 minutes.. Add the tomatoes, chopped. Cook gently until the onions are soft. Wash the runner beans and trim the ends. Then slice them into 2cm chunks. Add the runner beans and butter beans (or cannellini), with the wine, balsamic vinegar and stock. Stir well. Simmer, uncovered, for 5 to 10 minutes, until the runner beans are soft. If your sauce needs thickening, use the cornflour: mix it with 2 tablespoons cold water and then stir quickly into the runner bean mixture. Add the herbs and taste before seasoning with salt and pepper (the stock cube may already have quite a lot of salt in). BEEF PIE WITH MUSHROOMS AND ALE This is a seriously old-school recipe, but it’s always a crowd-pleaser. We cheated with roll-on puff pastry… 600g (1lb 5oz) chuck, stewing or braising steak, cut into 3cm (1in) cubes 1 bouquet garni 1 small bottle 'real' ale (about 300ml (10fl oz)) 2 tbsp olive oil 1 large onion, diced 1 garlic clove, diced 2 carrots, peeled and diced 1 stick celery, diced 1 tbsp plain flour 150ml (5fl oz) beef stock, or just enough to cover the meat 150g (5oz) field mushrooms, sliced

1 handful chopped parsley Salt and freshly ground black pepper Place the cubed beef and bouquet garni in a large bowl and pour over the ale. Cover with clingfilm and refrigerate overnight. The next day, strain the beef, reserving the ale and bouquet garni until needed. Heat the oil over a high heat in a large pan. Quickly fry the beef in batches until browned all over then set aside. Reduce the heat and gently fry the onion, garlic, carrots and celery for about 10 minutes. Stir in the flour and continue frying and stirring for a further 5 minutes, making sure there are no lumps of flour. Add the reserved ale and bouquet garni to the pan and simmer until the liquid is reduced by half. Then add the stock, browned meat and mushrooms to the pot. Simmer gently for 1½ hours, stirring occasionally to make sure the mixture is not burning or sticking to the pan. Discard the bouquet garni, then stir in the parsley and season to taste. Roll on the puff pastry and cook. Preheat the oven to 220C/425F/gas mark 7. Shape as the top of the pie dish and cook for 45 mins. ANKES PLUM TART This is a classic German Plum Tart. It looks (and tastes) amazing. 250g plain flour add as much dried yeast as required for 250g of flour 50g sugar 4 tablespoons of warm milk (some vanilla sugar to taste if you like) 1 egg 75g soft butter Add all the ingredients together and let it rise like any yeast dough Meanwhile get 1kg of plums ready. Cut each plum from the stalk downwards as if you want to half it but leave about 1 to 1.5 cm attached (in the middle of one of the long sides). Carefully open it up and remove the stone. Then cut each of the still attached halves into thirds again keeping all the bits attached to each other. Now you should be able to open up the plum in one long flat piece. Prepare all the plums like that. Don’t worry, you will get the hang of cutting the plums like that after a few goes. Then grease a baking tray and spread out the dough, prick it with a fork. Take the plums one by one and sit them on the dough along the outer rim working your way around the tray in circles. See picture to get a better idea of what it could look like. I like having as many plums as possible on the tart and try to ‘stand’ the plums up as straight as possible. Preheat the oven to 200 degrees Celsius and bake the tart for 30 to 35 min. We usually serve it with whipped cream. Enjoy! Cut along the long side all around the plum leaving 1 to 1.5 cm attached in the middle of one side. Carefully open up the plum to remove the stone. Now cut each half into thirds again leaving the middle bit attached so that the plum is cut into 6 longish bits all still attached. The plum can now be stretched out flat in one long piece.

1 1/4 cups of plain flour 3/4 cup of oats 1/3 cup plus 1/2 cup caster sugar teaspoon ground cinnamon 1/2 pack cold unsalted butter (diced) 2 pounds of plums, halved, pitted I tablespoon of brandy or port Mix flour, oats, 1/3 cup of sugar and cinnamon in bowl. Add butter rub with fingertips. Press with fingertips until mixture begins to form clumps. Soak plums, brandy and sugar in medium bowl for as long as you can. Transfer to 9 inch pie dish. Sprinke crumble topping over. Bake for 1 hour then serve with plain yoghurt or Nelsons Vanilla Ice Cream RASPBERRY CREAMS 50g golden caster sugar 2 x 125g/4.5oz punnets raspberries 200g tub half-fat crème fraîche 150g tub Total 0% Greek yogurt 3 meringues shells, either bought or homemade, broken into large pieces In a small bowl stir a sprinkling of the sugar in with the raspberries, crushing them very slightly as you stir, but still leaving them more or less whole. In a separate bowl fold the crème fraîche and yogurt together with the remaining sugar and the meringue pieces. Divide the raspberries among four small glasses, top with the creamy meringue mixture. The raspberry pots can be eaten straight away or will keep in the fridge for up to 4 hours. Our tasters feedback was that keeping the meringues quite chunky was best.

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