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 easycook

The tastiest and

easiest turkey
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ever cook, p16

...and welcome to this bumper with planning,

festive issue of Easy Cook. Over timing and carving
92 pages, we’ve got 109 recipes for tips; all the inspiration
everything you’ll need to make this you’ll need for spectacular
Christmas your best – and easiest sides; and a decadent idea
– ever. Christmas Day is without for a showstopping sticky date
doubt the biggest celebration day of pud to round off the festivities.
the year, when we all get to forget And to make life even simpler,
about work and sit down with our we’ve included a cut-out-and-
family and friends to feast and chat keep shopping list so you can get
to Easy Cook makes
(no rows, please!). So we know how everything you need in one big
important it is that everything is shopping trip. Happy, easy holidays!
perfect so you can relax and enjoy a great lit tle
time with your guests. That’s where [\WKSQVO ÅTTMZ
we come in: turn to page 16 for 12 see p44
pages of recipes dedicated to The PS This issue of Easy Cook is on sale for 2 months, but look
Big Day: a fabulous recipe for turkey, out for our next issue on sale January 6th 2016. Don’t miss it!

From How to get in touch with us Follow us...

General enquiries Subscriptions & back issues facebook.com
What’s so good about our recipes is that they’ve 020 7150 5120 0844 848 1604 BBC Easy Cook
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BBC Good Food magazine. So they’re easy, @easycookmag
BBC Easy Cook, Immediate Media BBC Easy Cook, Building 800,
super-tasty and quick to make – and you can also Company London Ltd, Vineyard House, Guillat Avenue, Kent Science Park, twitter.com
be sure that they’ll work perfectly every time. 44 Brook Green, London W6 7BT Sittingbourne, Kent ME9 8GU @EasyCookMag

BBC Easy Cook 3

 Party
punch 11
Our promise to you
We know how busy you are, so the recipes in
Easy Cook are designed to make life easier

Q We keep the ingredients lists as short as

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EDITORIAL
Editor Keith Kendrick

56
Assistant Editor Sarah Sysum
Art Director Gareth Glynne Jones
Sub-Editor Marianne Voyle
PUBLISHING
Group Publishing Director Ƃwi iÜÃ
Publishing Director Simon Carrington
Christmas
ADVERTISING tree pops
Advertising Director Jason Elson (020 7150 5030)

Contents
*URXS +HDG 'LVSOD\ &ODVVLŵHG Catherine Nicolson
Senior Display Sales Executive Rosie Bee
&ODVVLŵHG 6DOHV ([HFXWLYH Þ` iiÃ
Inserts >ÀÀÞ ,Ü> `
Group Head, Partnerships Nicola Shubrook
Partnerships Executive Abigail Snelling
MARKETING & READER OFFERS
Senior Marketing Executive Chris Pearce
Reader Offer Manager â> Û> Ã DECEMBER/JANUARY 2016
Subscriptions Marketing Manager Þ -Ü>ÀLÀV
PRODUCTION & AD SERVICES
Head of Production Koli Pickersgill
Production Manager >Ìi ÀÃÌÜ`
Senior Production Coordinator i> `> Ü>Þ
CHRISTMAS DAY FESTIVE BAKING
Reprographic Technicians
 >Ì> ->Ü] ƂÃiÞ ``>À`
Head of Ad Services Sharon Thompson
8 QUICK CANAPÉS 46 BAKE A CHRISTMAS CAKE
Senior Ad Services Coordinator Sarah Barker Get the party started with these Try Bake Off champion Nancy
SYNDICATION fantastic ideas for finger foods Birtwhistle's easy-to-make Rudolph cake
Director of International Licensing & Syndication
Tim Hudson
12 TO START 50 COOKING WITH THE KIDS
MANAGEMENT
Chairman Stephen Alexander Great dishes to warm you up for Our step-by-step guide to easy mince pies,
Deputy Chairman Peter Phippen
CEO Tom Bureau
the main event made with a magic, child-friendly pastry
BBC WORLDWIDE, UK PUBLISHING 16 ULTIMATE CHRISTMAS DINNER 52 HOMEMADE STOLLEN
Director of Editorial Governance Nicholas Brett
Head of UK Publishing ÀÃ iÀÜ The juiciest turkey, tastiest sides and A real taste of Christmas – this pretty
UK Publishing Coordinator Û> ƂLÀ>
UK.Publishing@bbc.com a comforting please-all pudding and delicious wreath is sure to impress
LLVÜÀ`Ü`i°VÉÕ > âÉÕ«ÕLà }°>ëÝ
30 TIRED OF TURKEY? 55 TRANSFORM YOUR CUSTARD
7i >i iÛiÀÞ ivvÀÌ Ì i ÃÕÀi Ìi >VVÕÀ>VÞ v Ìi
«ÀVià `ë>Þi`  >ÃÞ  >}>â i° ÜiÛiÀ] Swap it for our best-ever succulent beef, Swimming in leftover custard? Try these
ÌiÞ V> Û>ÀÞ  Vi Üi } Ì «À Ì° *i>Ãi ViV ÜÌ Ìi
>««À«À>Ìi ÀiÌ>iÀà vÀ vÕ `iÌ>ð ÕÌÀÌ > > >ÞÃà golden goose or leek-stuffed pork 6 clever ways to use it up
includes listed ingredients only and excludes optional
ingredients such as salt. It is measured per portion. 38 MEAT-FREE MAINS 56 TAKING THE BISCUIT
Meat-eater or not, you’ll love our Fun makes and bakes for cosy
mouthwatering vegetarian menu evenings in the kitchen
BBC Easy Cook magazine is owned by BBC Worldwide
and produced on its behalf by Immediate Media Company
.KOKVGF $$% 9QTNFYKFGoU RTQƂVU CTG TGVWTPGF VQ VJG
BBC and help fund new BBC programmes. GET A BONUS Great British Bake Off: Christmas cookbook
© Immediate Media Company London Limited, 2015 when you subscribe to BBC Easy Cook, see page 44 for details

4 BBC Easy Cook

 EASY COOK CHRISTMAS

6
Christmas
gift guide

52
Stollen
wreath

easyoffer
62 Save up to £75 on
64 ,COGU /CTVKPᣝU
Sticky glazed ham
a three-tier steamer
and cast iron
sizzle pan!

TV CHEFS EVERYDAY Make our cover recipe

64 JAMES MARTIN 82 WHAT'S IN SEASON?
Glorious glazed ham and puddings Four top seasonal ingredients that make
69 PING COOMBES quick and healthy everyday meals
Spice up the festive holidays
ALSO IN THIS ISSUE
72 TOM KERRIDGE
Unbeatable dinner party for 4 6 THE GIFT OF GIVING
74 MARCUS WAREING Top foodie gifts, all under £25
Great ideas for Christmas brunch 42 GUIDE TO ENTERTAINING
77 EDD KIMBER Learn the tips and tricks
Incredible St Lucia saffron buns 44 SUBSCRIBE
Don’t miss a single issue of Easy Cook
60 INSTANT CHRISTMAS
78
'FF -KODGTᣝU
Try our favourite supermarket meats and
treats for a super speedy Christmas day
80 LOVE YOUR LEFTOVERS
Cinnamon stars
Give life to ham, veg, cheese and cake Nancy’s Rudolph cake, p46

Leap over the page for gifts and grub...

BBC Easy Cook 5

 ALL £25 & UNDER!

It’s nicer to give than to receive, so

Mason Cash Gingerbread
here’s our pick of the best Christmas Man Kids Set £20,
John Lewis
presents for the foodie in your life The
Christmas
morning
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Cute
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salt & pepper set £4.99, .KPFV5CPVCU.KVVNG*GNRGTU pack of 5,
kitchencraft.co.uk £2.59, supermarkets nationwide

6 BBC Easy Cook

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&WORV[EGTCOKEGII biscuit card £10.95, £25, twyford-cookers.com
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BBC Easy Cook 7

(CD HGUVČXG
HČPIGTHQQF
These delicious canapés can be made ahead of
time, so there’ll be no last-minute party panic!
Prosciutto & celeriac twists
Q Makes 40
Q Prep 30 mins
Q 13p a twist
Q 23 kcals, 2g fat, 1g sat. fat, 0g sugar
1 tbsp Dijon mustard
2 tsp white wine vinegar
1 tsp walnut or vegetable oil
100ml double cream
½ celeriac, peeled
handful parsley, chopped
10 slices prosciutto or Bayonne ham
1 Whisk together the mustard, vinegar and
oil in a small bowl until well combined. Stir in
the double cream. Cut the celeriac into fine
strips using a mandolin or very sharp knife.
Then cut into matchsticks about 5cm long.
Mix into the dressing along with the parsley.
2 Cut each prosciutto slice in half down the
middle, then lengthways so you have 4 small
strips. Place 1 tsp of the celeriac mixture
onto each strip, then roll them up tightly.
Secure each strip with a toothpick and leave
in the fridge for at least 20 mins to firm up.
8 BBC Easy Cook
time!
Thai chicken bites
Q Makes 20
Q Prep 15 mins Q Cook 10 mins
Q 25p a bite
Q 36 kcals, 2g fat, 0g sat. fat, 0g sugar
4 skinless, boneless chicken thighs
2 tbsp vegetable oil
1 shallot, finely chopped
pinch dried chilli flakes
2 tbsp fish sauce
juice 1 lime
handful each coriander, mint & parsley
leaves, chopped
4 heads red or green chicory
1 red chilli, sliced, to serve
1 Chop the chicken thighs into small pieces
until they resemble mince. Heat a wok over a
high heat. When hot, add the oil, chicken and
shallot. Stir constantly and cook for 5 mins
until the chicken is cooked but not browned.
Stir in 1 tsp water, the dried chilli and fish
sauce. Cook for 2 mins. Remove from the
heat and squeeze over the lime juice.
2 To serve, mix in the herbs. Separate the
chicory into individual leaves. Place 1-2 tbsp
of chicken into each leaf. Add some chillies.
Crunchy crab parcels
Q Makes 30
Q Prep 25 mins Q Cook 25-30 mins
Q 32p a parcel
Q 66 kcals, 4g fat, 2g sat. fat, 0g sugar
if crabmeat is fresh
1 small potato, cut into quarters
85g butter
50ml single cream
2 spring onions, plus extra for serving
300g mixed white and brown crabmeat
12 sheets filo pastry
1 Boil the potato for 15 mins until soft.
Meanwhile, place 25g of the butter and all of
the cream in a heavy-based pan and bring to
the boil. Slice the spring onions, separating
the green and white parts, then add the
white slices to the boiling liquid and cook for
1-2 mins to soften. Pass the cooked potato
through a ricer or sieve to a really fine mash,
then add to the pan and mix everything
together. Set aside to cool.
2 Add the crabmeat and remaining spring
onion to the potato mix and stir. Melt the
remaining butter. Unwrap the filo pastry.
Brush melted butter over 1 sheet, place
another on top and brush with butter.
Then add a final sheet of filo.
3 Cut the filo sheets lengthways into 3 long
strips. Then cut each strip in half across the
middle. Place a tsp of the crab on the bottom
right-hand corner of each filo strip. Fold the
filo over to make a triangle, then fold again,
rolling up the strip. When the mixture is
enclosed, place on a baking sheet and brush
with more butter.
4 Heat oven to 200C/180C fan/gas 6. Cook
for 15-20 mins until golden and crisp. To
serve, scatter with extra sliced spring onion.

Mini sausage rolls
Q Makes 20
Q Prep 20 mins Q Cook 30 mins
Q 19p a roll
Q 136 kcals, 10g fat, 4g sat. fat, 1g sugar
uncooked
½ small garlic clove
handful parsley, chopped
400g pack sausagemeat or sausages
375g pack ready-rolled puff pastry
1 beaten egg, to glaze
1 Heat oven to 200C/180C fan/gas 6. Crush
the garlic and a little salt to a paste using
a pestle and mortar. Mix together with the
parsley and stir in 50ml cold water. Place the
sausagemeat in a food processor (if using
CHRISTMAS NIBBLES
sausages, peel away the skins), turn on to
a high speed, pour the garlic-flavoured water
into the mixture, then season with pepper.
2 Unroll the pastry on a board and cut in
half lengthways. Divide the sausage mixture
in two and spread along the length of each
pastry strip in a cylinder shape, leaving a
1cm edge. Tightly roll the pastry around
the sausagemeat and brush the ends with
the beaten egg to secure. Use a sharp knife
to cut each roll into 10 pieces, each about
2.5cm long, and place on a baking sheet.
3 Brush more egg all over the pastry. Place
in the oven and cook for 25-35 mins until the
pastry is puffed and crisp and the meat has
cooked through. Enjoy them hot or cold.
+VYQWNFPVDGCRCTV[YKVJQWVVJGO
BBC Easy Cook 9

Black olive & goat’s
cheese tartlets
Q Makes 20
Q Prep 20 mins Q Cook 18 mins
Q 38p a tartlet
Q 117 kcals, 8g fat, 4g sat. fat, 0g sugar
375g pack ready-rolled puff pastry
1 egg, lightly beaten
400g crumbly vegetarian goat's cheese
handful pitted black olives, sliced
chopped parsley, to serve
1 Heat oven to 200C/180C fan/gas 6.
Unwrap the puff pastry and, using a 5cm
cutter, cut out 20 rounds (you may need to
re-roll the pastry trimmings to get 20 circles).
Now use a slightly smaller cutter to make a
light dent in the pastry, creating a rim. Use
a fork to make a few pricks in the centre of
the pastry; this will stop it from rising, while
letting the outer rim puff up.
2 Place the pastry discs on a baking sheet
and brush all over with the egg. Crumble the
goat’s cheese in the centre of each tartlet
and scatter over the olives. Cook for 18 mins
until the pastry is puffed and golden brown.
Sprinkle with parsley before serving.
Get ahead
You can make the tartlets up to 2 days
ahead, uncooked and kept in the fridge.
Follow the instructions at the end of
Step 2 when you're ready to serve them.
10 BBC Easy Cook
Duck satay with
peanut sauce
Q Makes 20
Q Prep 20 mins plus marinating
Q Cook 10 mins
Q 74p a skewer
Q 125 kcals, 8g fat, 2g sat. fat, 2g sugar
50g palm or dark brown sugar
100ml soy sauce
100ml Shaohsing wine or Sherry
2 star anise
1 cinnamon stick
1 long red chilli, split down the centre
4 skinless duck breasts
200g peanut butter
4 tbsp vegetable oil
1 Place the sugar, soy, Shaohsing or Sherry,
star anise, cinnamon, chilli and 100ml water
into a pan. Bring to the boil, then remove
from the heat and cool. Slice the duck into
thin strips, about 5mm wide, and place in the
marinade. Leave in the fridge overnight.
2 Remove the duck from the marinade. Pour
100ml of the marinade into a small pan along
with the peanut butter. Finely chop half the
marinated chilli, or pound to a paste using
a pestle and mortar, and place in the pan.
Cook over a low heat, letting it bubble for at
least 5 mins. Add a little water if it starts to
dry out. The sauce can be made up to 2 days
ahead and kept in the fridge.
3 To cook the satay, thread the duck strips
onto 20 wooden skewers that have been
soaked in water for 1 hr. Mix 4 tbsp of the
peanut sauce with the oil and brush all over
the duck. Heat a griddle pan until really hot,
then cook the duck for about 10 mins, turning
until golden all over. You will have to do this
in batches, so keep some warm in a low oven
or make a day ahead and reheat in the oven.
Seared scallops with
sweet chilli sauce
Q Makes 20
Q Prep 15 mins Q Cook 3 mins
Q 31p a scallop
Q 51 kcals, 3g fat, 0g sat. fat, 0g sugar
(includes serving suggestion)
knob of fresh root ginger
handful coriander stems or leaves
2 garlic cloves
4 tbsp vegetable oil, plus extra for
cooking
20 scallops
Sweet chilli sauce, to serve (below)
1 Place the ginger, coriander and garlic in
a pestle and mortar, then pound to a paste.
Add the oil and mix through. Pour over the
scallops and rub in until they are covered
with the mixture. Thread each scallop on
to a skewer.
2 To cook, heat a non-stick frying pan until
really hot. Place a couple of skewers in the
pan and cook for 2 mins, until starting to
turn golden. Turn over, drizzle with more oil
if needed, then cook for another min. Serve
with Sweet chilli sauce for dipping.
Dip them in…
Sweet chilli sauce
Place 1 red pepper, deseeded and
chopped, 2 red chillies, halved and
deseeded, 100g caster sugar and 100ml
white or rice vinegar in a pan with 100ml
water. Bring to the boil, then leave to
simmer for 30 mins until it turns pinkish.
Cool, then place in a food processor and
blend until smooth. Return to the pan and
cook until slightly sticky, about 20 mins.
 CHRISTMAS NIBBLES

The perfect tipple

Serve the canapés with Party
punch. Mix 200ml rum and 1.
2 litres cranberry juice with the
juice 1 lime. Add a few splashes
of grenadine if you like, then
top up with a large bottle of
tonic water or lemonade.
Finish with orange and lemon
slices and lots of ice.

Sweet & refreshing

BBC Easy Cook 11

Start the party!
Kick off your Christmas lunch with these crowd-pleasing classics with a twist
Giant smoked salmon & beetroot blini
Q Makes 3 giant blinis, each cuts into 8 slices 100g self-raising flour 2 Heat a small knob of butter and a drizzle
Q Prep 35 mins plus cooling Q Cook 10 mins 1 tsp baking powder of oil in a large frying pan, roughly 23cm
Q 93p a portion 225ml milk wide across the base. Pour a third of the
Q 300 kcals, 18g fat, 10g sat. fat, 4g sugar 2 large eggs, separated blini mixture in the pan, using your spoon
25g butter, melted, plus extra for cooking to encourage the batter towards the edges.
200g tub crème fraîche drizzle of oil, for cooking Leave to cook for a few mins, until the
2 tbsp horseradish sauce blini starts to set around the edges and the
zest 1 lemon, juice of ½, plus wedges 1 First, make up the blini batter. Put the underside is golden brown. Slide onto a plate,
140g cooked beetroot (not in vinegar), flours, baking powder, ½ tsp salt, the milk, then carefully flip back into the pan and cook
drained and finely diced egg yolks and melted butter in a bowl and for a further 1-2 mins until golden. Repeat
1 tsp rapeseed oil, plus a drizzle whisk until smooth. In another bowl, whisk with the remaining mixture. Leave the blinis
200g pack smoked salmon the egg whites until they hold stiff peaks. Stir to cool on a wire rack, then place on a plate,
1 tbsp small capers, drained and rinsed a good spoonful of the whisked whites into separated by baking parchment and covered
handful rocket leaves the batter to loosen the mixture, then add with cling film. Will keep for 24 hrs.
FOR THE BLINIS the remaining egg whites and carefully fold
100g buckwheat flour everything together with a big metal spoon. 3 Mix the crème fraîche, horseradish, most
of the lemon zest, a good squeeze of lemon
juice and some seasoning in a bowl. In
a second bowl, toss the beetroot, oil and
a squeeze of lemon juice. Set aside.

4 Place each blini on a large plate.

Spoon on dollops of crème fraîche,
add slices of salmon and scatter
beetroot, capers and the
remaining lemon zest on top.
Finish with a rocket leaves
and a drizzle of oil. Serve
with lemon wedges.

Too good
to share?
Make individual
blinis about 10cm
wide and serve
them as a plated
ƂTUVEQWTUG
12 BBC Easy Cook
 CHRISTMAS STARTERS

3 ways with smoked salmon

Smoked salmon, dill & lemon paté
Tip 200g soft cheese, 1 tbsp crème
fraîche (if you have some, leave it out if
you don't) and the juice of ½ lemon into
a food processor, season generously with
black pepper and blitz to your liking.
Add 150g smoked salmon and pulse a
few times if you want the paté chunky, or
blitz some more if you want it smooth and
pink. Stir in a small bunch dill or chives,
chopped. Serves 4 as a starter.

Smoked salmon layer

Grate ½ carrot, peeled, 2 radishes and
a small chunk of cucumber, discarding
the cucumber seeds. Mix in 45g full fat
cream cheese, the juice of ½ lemon and
most of a small handful coriander leaves,
roughly chopped, then season. Lay a slice
of smoked salmon on a plate, top with
the veg mix, then drape over another slice
of smoked salmon. Scatter with remaining
coriander, drizzle with olive oil and serve
with bread and butter. Serves 1.

Flash-fried smoked salmon

Silky chicken liver parfait tart & egg bagel
Q Serves 6 with leftovers and pulse to the texture of breadcrumbs. Add Toast half of 1 split bagel. Stir 1 tsp creamed
Q Prep 30 mins plus chilling Q Cook 45 mins the egg yolk and milk and pulse again until it horseradish into 1 tbsp mayonnaise.
Q £1.13 a portion all starts to come together. Tip out and press Cook a large slice of smoked salmon in a
Q 498 kcals, 35g fat, 20g sat. fat 2g sugar into a ball of pastry. Wrap, then chill for at non-stick frying pan for a few secs on each
least 1 hr. Can be prepared 2 days ahead. side, until it turns opaque. Spread one side
FOR THE THYME PASTRY of the bagel with the mayo and top with
250g plain flour 2 On a lightly floured surface, roll the pastry the salmon. Splash some oil in the pan and
2 tsp thyme leaves out and line an 11 x 33cm rectangular, fluted fry 1 egg. When nearly done, add 1 garlic
140g cold butter, cut into cubes tart tin. (The pastry may break up as you clove] ÌÞ ÃVi`] >` ÃââiLÀiyÞ°*ÕÌ
1 egg yolk work it, so patch over any broken bits.) the egg on top of the salmon, season and
1 tbsp milk Keep any excess trimmings. Chill the tart scatter over the garlic. Serves 1.
FOR THE PARFAIT case in the fridge or freezer for 20 mins.
140g chicken livers
142ml pot double cream 3 While the tart case is chilling, tip all the
1 egg yolk ingredients for the parfait into a clean food
1 tbsp brandy processor with a pinch of salt and pepper.
2 tsp Port Blitz until the mix is smooth, then push
1 small garlic clove through a sieve into a jug and set aside.
1 shallot, roughly chopped
couple of thyme branches 4 Heat oven to 200C/180C fan/gas 6. Line
pinch of grated nutmeg the tart case with greaseproof paper and
TO SERVE baking beans, then bake on a baking tray
6 tbsp caramelised onions from a jar for 15 mins. Remove the paper and beans.
50g toasted hazelnuts, cracked
3 handfuls small salad leaves 5 Check for any small holes or cracks in
6 tbsp walnut oil or olive oil the pastry and patch up with the reserved
2 tsp balsamic vinegar trimmings. Place back in the oven for 15
3 figs, quartered mins, until golden. Remove from the oven
and lower the oven to 120C/100C fan/gas ½.
1 At least 1 hr before you want to make the When the oven has cooled, slide the tart case Leap over the page
tart, make the pastry. Tip the flour, thyme, back into it, then fill with the parfait mix. for an extra special
butter and ½ tsp salt into a food processor Bake for 20 mins until just set. Leave to cool. cheesy fondue

BBC Easy Cook 13

#pyrex100
For more details visit www.pyrexuk.com
Great times are

Pyrex is a trademark of Corning Incorporated used under license by International Cookware.


Cheesy sprout fondue
Q Serves 8
Q Prep 15 mins Q Cook 35 mins
Q £1.11 a portion
Q 291 kcals, 23g fat, 13g sat. fat, 2g sugar
500g Brussels sprouts, any damaged
outer leaves removed
100g pack pancetta (about 8 slices)
200g Brie, rind removed, roughly
chopped
100g full-fat cream cheese
100g Gruyère, rind removed, grated
2 tbsp grated Parmesan
2 tbsp milk
2 tsp cornflour
2 tbsp wholegrain mustard
crusty bread, to serve
1 Heat oven to 200C/180C fan/gas 6. Put
the sprouts on a large baking tray, drizzle
with oil and season, then roll around the
tray to help the seasoning stick. Tear each
slice of pancetta in half and wrap each piece
around a sprout – you won't have enough to
wrap each one. Roast for 20 mins.
2 Meanwhile, whizz the cheese (only
1 tbsp of the Parmesan), milk and cornflour
together in a food processor. Stir through
the mustard, then transfer to a shallow
baking dish or an ovenproof pan (ours was
15cm across and 3cm deep) and scatter
with the remaining Parmesan. Reduce oven
to 160C/140C fan/gas 3 after the sprouts
have had their initial cooking time. Place the
cheese dish on the top shelf and bake for
15 mins, with the sprouts on the tray below.
3 Remove the sprouts and turn on the
grill. Cook the fondue under the hot grill
for 2-3 mins until golden brown. Serve
the fondue with skewers for dunking the
sprouts and chunks of crusty bread.
CHRISTMAS STARTERS
Try these for starters...
Celeriac tartare
Combine 6 tbsp mayonnaise, small
handful chopped capers, 2 tbsp lemon
juice, 2 tbsp chopped cornichons, small
handful parsley leaves]wiÞV««i`]
with some salt and set aside. Peel 1 small
celeriac>`}À>ÌiÌV>ÀÃiÞ°ÝÌi
celeriac into the dressing until combined.
Place piles onto plates and serve with
EWTGFJCOQTƂUJ. Serves 4.
Easy gazpacho
Tip 500g plum tomatoes, chopped, into
a blender with 2 red peppers, deseeded
and chopped, a garlic clove, a pinch
sugar and 1 tbsp red wine vinegar. Blitz
until smooth, then chill for at least 30 mins.
Serve ladled into bowls, topped with a
drizzle of oil and some torn basil. Serves 4.
Italian meat platter
ƂÀÀ>}iÎ`vviÀiÌÌÞ«iÃvsalami (about
12 slices of each) on a large platter. Drape
6 thin slices of prosciutto in a separate
pile. Put some black olives in a bowl, in the
centre. Serve with thick slices of warmed
Italian bread, drizzled with olive oil.
Sprinkle with black pepper. Serves 6.
5VKNVQPƂIUCNCF
Put 4 tbsp clear honey and 1 tsp thyme
leaves>Ã >«>]Ìi}iÌÞÜ>À 
Ì}iÌiÀvÀÓ ÃqÌiiÞÃÕ`½Ì
get hot enough to bubble. Set aside to
V°> i>`ÀiÃÃ}LÞÜÃ }Ì}iÌiÀ
1 tbsp cider vinegar and 2 tbsp veg oil
ÜÌÃ iÃi>Ã}°iÌÞÌÃÃÓÌLë
chopped hazelnuts, 1 fennel bulb, sliced
and a handful of rocket with the dressing.
Divide 200g Stilton between 4 plates, add
a ƂI half to each, then a pile of the salad.
>Þ`ÀââiÌiÌÞ ivÕÃi`iÞ
ÛiÀÌiw}Ã>`ViiÃi°-iÀÛiÃ{°
BBC Easy Cook 15
 Crispy golden spuds, p24

OU R PE RFECT
Y
IVE LUNCH
FEST

It’s showtime!
Make it your easiest Christmas ever with our simple
yet stunning turkey and side dishes for all the family

Carbonara cabbage, p26

Make-ahead gravy, p18

 CHRISTMAS MAIN EVENT

Caramelised cranberry relish, p21

Carrots with pine nuts,

raisins & parsley, p26

Christmas turkey, p18

Roasted sprouts
with chestnuts
& bacon, p27

BBC Easy Cook 17

 THE MAIN
Christmas turkey with clementine & bay butter
Q Serves 8
Q Prep 25 mins plus 2 days salting
Q Cook 3 hrs 25 mins-3 hrs 50 mins
Q £4.46 a portion
Q 674 kcals, 32g fat, 13g sat. fat, 1g sugar
5-5.5kg oven-ready turkey, and brined
(see guide, right), neck and giblets
removed and saved
1 onion, halved
FOR THE CLEMENTINE & BAY BUTTER
100g butter, softened
zest and juice 1 clementine
splash of Sherry
large thyme sprig, leaves picked
2 bay leaves
ON-THE-DAY GRAVY
4 tbsp plain flour
250ml dry Sherry
1 To make the clementine & bay butter,
mash all the ingredients together in a bowl
with some seasoning and set aside. This
can be made 2 days ahead or frozen for
up to a month.
2 Remove the turkey from the fridge 1 hr
before you want to cook it and rinse off all
the salt really well. Pat it dry, rinse out the
roasting tin, then sit the turkey back in the
tin and leave at room temperature for about
1 hr, uncovered.
Make-ahead gravy
Q Serves 8
Q Prep 10 mins Q Cook 1 hr 10 mins
Q 47p a portion
Q 166 kcals, 6g fat, 1g sat. fat, 7g sugar
1kg chicken wings, halved with
kitchen scissors
the turkey neck, if you have it, cut
into pieces
3 large carrots, chopped into chunks
2 onions, unpeeled and chopped
3 celery sticks, chopped
small handful thyme sprigs
2 tsp golden caster sugar
2 tbsp sunflower oil
1 tbsp tomato purée
4 tbsp plain flour
4 tbsp balsamic vinegar
1 vegetable stock cube
18 BBC Easy Cook
3 Heat oven to 180C/160C fan/gas 4.
Calculate a cooking time of 40 mins
per kg for the first 4kg of the turkey,
then 45 mins for every kg after that.
Rub the turkey all over with most of the
butter – no need to season. If you haven’t
used the neck for the Make-ahead gravy
(see recipe, below), then add the neck to
the tin with the onion. Cover the tin loosely
with foil and roast for the calculated
cooking time. For the final 30 mins,
remove the foil, baste the turkey, scatter
with the reserved thyme and orange
zest, and increase the oven temp to
200C/180C fan/gas 6. (Now is the time
to pop in the stuffings and roast potatoes.)
When the turkey is beautifully brown and
cooked through, remove from the oven
and leave to rest on a warm platter
covered loosely with foil and a tea towel.
4 If you've made our Make-ahead
gravy, you can add the roasting juices to
that. To make your gravy fresh, pour off
most of the fat but leave the juices in the
tin and put it on a low heat. Stir in the flour
to a paste. Pour in the Sherry and sizzle
for 1 min, then gradually add 850ml water
and simmer until you have a thick gravy –
make sure to scrape up the sides of the tin
to release any bits. Sieve the gravy into a
saucepan and reheat to serve.
1 Heat oven to 220C/200C fan/gas 7. Tip
the chicken wings into a roomy roasting
tin with the turkey neck, carrots, onions,
celery and thyme. Scatter over the sugar,
toss in the oil and roast for 50 mins until
brown and lightly charred.
2 Get the kettle on. Put the roasting tin
on a low heat, stir in the tomato purée
and flour, and cook until sticky. Splash
in the balsamic vinegar, then pour over
1.5 litres water. Bring to a simmer.
Crumble in the stock cube and use a
potato masher to mash all the ingredients
together to release the flavour.
3 Simmer everything for 20 mins until
you have a tasty thickened gravy, then
strain it through a sieve. Cool and chill
for up to 3 days, or freeze for up to 3
months. Heat the gravy to serve.
Juiciest turkey ever
Before you start cooking, you could
dry-brine the turkey to make it more
juicy. Here's how to do it...
QUp to two days before, salt a 5-5.5kg
oven-ready turkey, neck and giblets
removed and saved.
QTo make the salt mix, tip 5 bay leaves,
1 tbsp fresh thyme leaves, 1 tsp black
peppercorns, 85g coarse sea salt, zest
1 orange grind in a spice grinder to
make a wet salt. If you are using a pestle
and mortar, grind the herbs and pepper
together, then add the salt and orange
zest, and grind well again. Set aside.
QCarefully rinse the turkey and pat dry
with kitchen paper. Sit the turkey in its
roasting tin and use the salt mix to season
the turkey generously all over. Put the
turkey breast-side up in the tin, cover with
V}w>`i>ÛiÌivÀ`}ivÀÕ«Ì
2 days. (This can be done a day ahead but
the longer you leave it, the more the salt
ÀÕLy>ÛÕÀÜ«iÀi>ÌiÌiLÀ`°®
How to carve the turkey
There are two ways to carve the breast
1 Carve close to the 2 Carve the breast
bone and cut out the into thick-ish slices.
whole breast, pulling it Repeat with the
away as you cut. other breast.
1 Start at the neck 2 Keep going until
end and cut long, you reach the breast
thin slices down the bone, carving neat
length of the bird. slices before serving.
CHRISTMAS MAIN EVENT

BBC Easy Cook 19

Monday: chips. Tuesday: jackets. Wednesday: mash.
Thursday: arrrghhh! Our wide range of Heat and Eat
dishes provide a tasty change and help you to just
say no to spuds. After all, variety is the spice of life.
For recipe ideas from Moscow to Marrakech
visit www.wevegotariceforthat.com

THE SAUCES
Luxury bread
& onion sauce
Q Serves 8
Q Prep 10 mins Q Cook 35 mins
Q 19p a portion
Q 136 kcals, 8g fat, 5g sat. fat, 5g suga
25g butter
1 large onion, very finely chopped
1 tsp thyme leaf
1 bay leaf
600ml whole milk
1 star anise
pinch ground cloves
100g good-quality white bread, crusts
removed, chopped into chunks
2 heaped tbsp crème fraîche
1 Heat the butter in medium pan until
just starting to sizzle. Cook the onion
over a very low heat with the thyme and
bay for 15-20 mins until soft and just lightly
golden. Pour the milk into the pan, add the
star anise and ground cloves, season and
bring to the boil. Turn off the heat and leave
to infuse for at least 10 mins. Can be done
the night before.
2 Remove the star anise and bay, and add
the bread chunks to the pan. Bring back to
the boil, then remove from the heat and blitz
using a hand blender. Return to the heat, stir
in the crème fraîche and simmer gently for
2 mins until thickened. Can be made ahead
and reheated with a splash more milk.
CHRISTMAS MAIN EVENT
Add a dollop
of decadence
Low-fat caramelised
cranberry relish
Q Serves 8
Q Prep 5 mins Q Cook 10 mins
Q 69p a portion
Q 83 kcals, 0g fat, 0g sat. fat, 16g sugar
1 large orange
small piece ginger, finely shredded
into matchsticks
100g golden caster sugar
500g fresh or frozen cranberries
splash of Port (optional)
1 Use a peeler to peel off the orange zest,
then finely shred it with a knife and set aside
with the ginger. Halve and juice the orange.
2 Tip the juice and sugar into a shallow
saucepan and boil gently until you get an
amber-orange caramel. Scatter the zest and
ginger into the caramel, cook for 1 min, then
tip in the cranberries and Port, if using. Cook
everything on a high heat for 5 mins until the
cranberries are starting to split but still have
texture. Leave to cool. Serve with the turkey.
Get ahead
This relish will keep for a few weeks in the
fridge. It also goes well with lots of other
Christmas favourites, like ham or duck, Leap over
or served with tangy cheese. the page for
UVWHƂPIU
BBC Easy Cook 21
 Fruity Christmas stuffing
THE STUFFINGS Q Serves 8
Q Prep 20 mins Q Cook 50 mins
Q 47p a portion

Q 295 kcals, 7g fat, 1g sat. fat, 19g sugar

100g dried cranberries

½ tbsp olive oil
1 onion, thinly sliced
50g blanched almonds
2 clementines, peel on, quartered
100g dried figs, roughly chopped
1 eating apple, grated
¼ tsp cinnamon
½ tsp allspice
350g fresh breadcrumbs
1 tbsp chopped rosemary
large knob of butter

1 Heat oven to 200C/180C fan/gas 6. Tip

the cranberries into a bowl and cover with
boiling water. Meanwhile, heat the oil in
a frying pan and soften the onion. Tip into
a bowl and leave to cool. Add the almonds
to the same pan and toast until golden
brown. Cool, then roughly chop. Whizz the
unpeeled clementine in a food processor
until puréed. Drain the cranberries.

2 Add the nuts, clementine purée,

cranberries and the remaining ingredients,
except the butter, to the onion, with plenty
of seasoning. Stir everything together, then
tip into a casserole dish. Dot with butter,
cover with foil and roast in the oven for
30 mins. Uncover, then roast for a further
15 mins until crisp and golden.

%JQQUG C UWRGT UVWHƂPI VQ UVWHH [QWT VWTMG[QTUGTXGQPVJGUKFG+H[QWJCXGCP[

NGHVQXGTU HT[ VJGO WR HQT DTGCMHCUV VJG PGZVFC[sKV UURGEVCEWNCTYKVJHTKGFGIIU

Hazelnut, pancetta & orange stuffing

Q Serves 8 1 Heat a large frying pan and add the
Q Prep 20 mins Q Cook 30 mins pancetta. Cook for 2-3 mins until just starting
Q 49p a portion to turn golden. Remove from the pan with a
Q 289 kcals, 18g fat, 7g sat. fat, 3g sugar slotted spoon and set aside. Add the butter,
onions and garlic to the pan, and cook for
150g pack diced smoked pancetta 4-5 mins, stirring occasionally. Remove from
75g butter the heat and transfer to a bowl with the
2 onions, finely chopped pancetta. Leave to cool.
1 garlic clove, crushed
grated zest 1 orange 2 Heat oven to 180C/160C fan/gas 4. Stir
200g fresh white breadcrumbs the orange zest, breadcrumbs, sage and nuts
2 tbsp chopped sage into the onion mixture and mix well. Season,
50g hazelnuts, toasted and roughly then stir in enough of the beaten egg to bind
chopped the mixture but not make it sloppy. Use to
1 egg, beaten stuff the turkey or shape into balls, place in
a roasting tin and cook for 30 mins.

22 BBC Easy Cook


Chestnut & bacon cake
Q Serves 8 plus 250g extra
Q Prep 20 mins Q Cook 1 hr
Q 83p a portion
Q 329 kcals, 19g fat, 6g sat. fat, 5g sugar
3 tbsp sunflower oil
3 onions, finely chopped
8 smoked, dry-cured streaky bacon
rashers, chopped
200g vacuum-packed chestnuts, most
roughly chopped, plus 100g more for
the top, halved, if you like
450g pack good-quality pork sausages,
meat squeezed out
140g breadcrumbs
2 thyme sprigs, leave picked
1 egg, beaten
1 tsp butter, melted
1 Heat oven to 190C/170C fan/gas 5.
Heat the oil in a large frying pan, then
fry the onions and two-thirds of the
bacon, covered, for 10 mins until the
onions are very soft. Once cool enough
to handle, mix with the chopped chestnuts,
sausagemeat, breadcrumbs, thyme leaves
CHRISTMAS MAIN EVENT
$CEQPCPFECMG
(GUVKXGJGCXGP easycook
Your complete
festive shopping list
Meat & fats
ᣝ 1 x 5.5kg unprepared turkey
ᣝ 1kg chicken wings
ᣝ 2 x 80g packs diced, smoked pancetta
ᣝ 2 x 155g packs bacon lardons
ᣝ 20 smoked, dry-cured streaky bacon
rashers (or 2 x 12 rasher packs)
ᣝ 450g pack good-quality pork sausages
ᣝ duck or goose fat
Herbs, spices & seasoning
ᣝ jar bay leaves
ᣝ jar sage leaves
ᣝ jar ground cinnamon
ᣝ jar allspice
ᣝ jar star anise
ᣝ jar mixed spice
ᣝ jar ground cloves
ᣝ large piece fresh ginger
ᣝ pack fresh parsley
ᣝ jar turmeric
ᣝ 2 x pack fresh thyme
ᣝ pack fresh sage
ᣝ pack fresh rosemary
ᣝ black peppercorns
ᣝ coarse sea salt
and egg, and season really well. Take Fruit
out 250g and freeze to use for later. ᣝ 3 oranges
ᣝ 3 clementines
2 Butter a 23cm round tin, scoop in the ᣝ 200g pack dried cranberries
remaining stuffing, press down a little, ᣝ 500g fresh/frozen cranberries
then top with the remaining bacon. Put ᣝ £Çx} «>V `Ài` w}Ã
on a baking sheet, cover with foil and ᣝ 1 eating apple
bake for 15 mins. ᣝ 2 x 40g snack pack sultanas
ᣝ 250g stoned dates
3 Uncover, grind over some fresh black ᣝ 100g raisins (you can buy snack packs
pepper, then cook for 35 mins more until at 40g each or large pack at 500g)
CUT OUT
the bacon is turning golden. With 5 mins
to go, top with the chestnut halves, if you Nuts
like, brushing them with a little butter. ᣝ 50g hazelnuts – pack size in 150g
Cut into wedges to serve. ᣝ 50g blanched almonds – pack size
150g
ᣝ 400g vaccum-packed chestnuts –
pack size 200g
Get ahead ᣝ 50g pine nuts – pack size 100g
/iÃÌÕvw}V>Li>`iÕ«Ì ᣝ 85g pecan halves – pack size 100g
48 hrs ahead and chilled immediately.
Remove from fridge just before cooking.
Alternatively, freeze for up to a month and
defrost before cooking. Once cooked,
it will keep in a low oven, or can be
reheated, covered with foil, for 20 mins.
Turn over for veg, dairy & more...
BBC Easy Cook 23
CHRISTMAS MAIN EVENT

shopping list continued... THE SPUDS 1 Put the potatoes in a large pan, cover with
cold water and add the stock cubes, turmeric
Vegetables and bay leaves. Cover with a lid, bring to
ᣝ 10 onions the boil and simmer for 10 mins until the
ᣝ 800g carrots potatoes start to soften on the outside.
ᣝ 1kg Savoy cabbage
ᣝ 3 large carrots 2 Drain the potatoes well and give them a
ᣝ 3 celery sticks shake in the colander to rough up the edges,
ᣝ 3 garlic cloves then leave to steam-dry in the colander
ᣝ 2.5kg medium potatoes for 5 mins. Meanwhile, pour the oil and
ᣝ 2 leeks duck or goose fat, if using, into your largest
ᣝ 1½ kg Brussels sprouts baking tray (the spuds will need plenty of
ᣝ 400g green beans space to really crisp up) and put in the oven
ᣝ 140g thin-stemmed broccoli underneath the turkey to heat for a few mins.
ᣝ 200g fresh/frozen peas Once the potatoes are dry, sprinkle with the
ᣝ 1kg parsnips flour and plenty of seasoning, then toss to coat.

Dairy
ᣝ 500g butter
ᣝ 8 large eggs – sold in boxes of 6
ᣝ 250ml single cream – sold in 300ml
cartons
ᣝ 300ml double cream
ᣝ 250g pack Parmesan
ᣝ 1 litre whole milk
ᣝ 150ml semi-skimmed milk
ᣝ small tub crème fraîche
Spirits
ᣝ small bottle Sherry
ᣝ small bottle Port
ᣝ 150ml brandy or rum
Storecupboard
ᣝxää}«>yÕÀ
ᣝxää}ÃivÀ>Ã}yÕÀ
ᣝ 690g breadcrumbs
ᣝ 100g good-quality white bread
ᣝÃÕyÜiÀ
ᣝ extra-virgin olive oil
ᣝ 500g caster sugar
Crispy golden spuds 3 Remove the hot tray from the oven.
Q Serves 8 Carefully tip in the potatoes and coat in
Q Prep 10 mins Q Cook 1 hr 40 mins the hot fat. Cook for 30 mins at 200C/180C
Q 41p a portion fan/gas 6, on the lower shelf of the oven
Q 264 kcals, 13g fat, 2g sat. fat, 1g sugar underneath the turkey. When you take the
turkey out, turn the oven up to 220C/200C
fan/gas 7. Turn the potatoes over in the tray
1.5kg potatoes, such as Maris Piper or and continue cooking for 45 mins-1 hr longer
King Edward, cut into large roastie size on the top shelf, until golden and crispy.
2 vegetable stock cubes
1 tsp turmeric
3 bay leaves
6 tbsp vegetable, sunflower or rapeseed oil Get ahead
2 tbsp duck or goose fat (optional) You can make the potatoes up to the end
1 tbsp plain flour of step 2 and freeze for up to 3 months.
To cook from frozen, add an extra 20 mins
to the cooking time.
Hasselback potato gratin
Q Serves 8
Q Prep 25 mins Q Cook 1 hr 15 mins
Q 35p a portion

ᣝ 500g soft brown sugar Q 186 kcals, 10g fat, 4g sat. fat, 1g sugar

ᣝ 200g tube tomato purée

ᣝ 250ml bottle balsamic vinegar
ᣝ pack 6-8 vegetable stock cubes
ᣝ jar wholegrain mustard
ᣝ jar honey
ᣝ jar cider vinegar
ᣝ jar maple syrup
1kg medium potatoes, such as
Maris Piper
50g butter, melted, plus extra for greasing
3 tbsp olive oil
2 tbsp each of thyme & rosemary, chopped
3-4 bay leaves

1 Lightly grease a large oval baking dish.

Using a mandolin or sharp knife, slice the
potatoes into thin slices, about 3mm thick.
Tip into a bowl and coat with the melted
butter, oil, herbs and some seasoning.

2 Tightly pack the potatoes upright into the
dish. Wedge some bay leaves throughout and
pour over the remaining butter mixture from
the bowl over the top. Cover with foil and
bake for 30 mins at 200C/180C fan/gas 6.
3 Tightly pack the potatoes upright into the
dish. Wedge some bay leaves throughout and
pour over the remaining butter mixture from
the bowl over the top. Cover with foil and
bake for 30 mins at 200C/180C fan/gas 6.

24 BBC Easy Cook

 OOM BREAKF S TS
MUSHR

h
Breakfast is the most
important meal and Spicy mushrooms on toas
mushrooms make the 2 slices of ciaba
perfect ingredient. They’re 200g chestnut mus
a filling and flavoursome 1 knob of butte
way to start the day. Dash of Worcester
1 tbsp of crème fra

Fern’s tasty weekend breakfa

12 large chestnut mush
8 rashers of smoke
back bacon
4 eggs
Cherry vine tomato
Olive oil
1 garlic clove
For full recipes visi
www.justaddmushroom
 THE SIDES
Carrots with pine nuts,
raisins & parsley
Q Serves 8
Q Prep 10 mins Q Cook 10 mins
Q 27p a portion
Q 101 kcals, 5g fat, 1g sat. fat, 12g sugar
800g carrots, halved and cut on the
diagonal into 1cm pieces
large knob of butter
50g pine nuts
50g sultanas
large pinch of sugar
small handful parsley, chopped
1 Put the carrots in a large pan and cover
with water. Bring to the boil and cook for
6-8 mins until just tender, then drain. Melt
the butter in the same pan, add the pine nuts
and sultanas, and cook for 2 mins until the
pine nuts start to lightly brown. Return the
carrots to the pan with the sugar, parsley and
plenty of seasoning. Toss everything to coat.
26 BBC Easy Cook
Honey-mustard steamed
green medley
Q Serves 8
Q Prep 10 mins Q Cook 8-10 mins
Q 36p a portion
Q 92 kcals, 6g fat, 1g sat. fat, 3g sugar
4 tbsp extra-virgin olive oil
1 tsp wholegrain mustard
½ tsp honey
1 tbsp cider vinegar
2 leeks, trimmed and sliced into rings
400g green beans, trimmed
140g thin-stemmed broccoli, cut into
smaller pieces
200g fresh or frozen peas
1 Bring a pan of water to the boil. In a bowl,
whisk the oil with the mustard, honey and
vinegar and season. Put the leeks in the
water and simmer gently for 1 min. Add the
beans and cook for 2 mins, then add the
broccoli and simmer for 4 mins. Finally,
add the peas and simmer for 1 min more.
Drain, then tip into the large bowl and toss
through the dressing. Serve straight away.
Sticky maple-glazed
parsnips with pecans
Q Serves 8
Q Prep 10 mins Q Cook 40 mins
Q 49p a portion
Q 210 kcals, 13g fat, 1g sat. fat, 12g sugar
1kg parsnips, cut into long pointy batons
3 tbsp vegetable or sunflower oil
3 tbsp maple syrup
85g pecan halves, roughly chopped
1 Heat oven to 220C/200C fan/gas 7. On
a large baking tray, toss the parsnips with
the oil and plenty of seasoning. Cook on a
low shelf in the oven for 30 mins. Remove
from oven, drizzle with maple syrup, scatter
over the pecans and toss everything together.
Cook for 5-10 mins until the parsnips start
Carbonara cabbage
Q Serves 8
Q Prep 10 mins Q Cook 15 mins
Q 40p a portion
Q 204 kcals, 16g fat, 8g sat. fat, 5g sugar
1kg Savoy cabbage, finely shredded
12 rashers streaky bacon, chopped
into small pieces
2 garlic cloves, finely sliced
250ml single cream
50g Parmesan, grated
1 Bring a large pan of water to the boil. Tip
in the cabbage and boil for 10 mins. Drain
and keep warm. Meanwhile, heat a large
frying pan and cook the bacon for 7-8 mins
until golden and crisp, adding the garlic for
the final 3 mins. In a bowl, mix together the
cream and Parmesan with some freshly
ground black pepper. Add the cream mixture
and the cabbage to the bacon pan. Toss
everything together. Return to the heat to
warm through for a few mins before serving.
 CHRISTMAS MAIN EVENT

THE YORKSHIRE PUDS

From-the-freezer Yorkies
Q Makes 12 large ones
Q Prep 10 mins plus resting
Q Cook 35 mins

Q 12p a Yorkie

Q 126 kcals, 5g fat, 1g sat. fat, 1g sugar

250ml whole milk

4 large eggs
250g plain flour
2 tbsp sunflower oil

1 Mix together the milk, eggs, flour and a

pinch of salt in a food processor or blender
until you have a smooth batter. If you don’t
have a food processor or blender, whisk the
eggs into the flour and salt, then gradually
whisk in the milk until smooth. Transfer to
a jug, cover and leave for 15 mins.
Get ahead
2 Meanwhile, heat oven to 240C/220C fan/ Allow to cool on a
gas 9. Pour ½ tsp oil into the holes of wire rack, then put in
a Yorkshire pudding or muffin tin and put a tight-sealing freezer
in the oven for 10 mins to get hot. bag or container and
freeze for up to a
3 When the oil is hot, pour the batter into month. When ready
each hole a third of the way up. Quickly put to cook, heat oven to
in the oven, then turn it down to 180C/160C 220C/200C fan/gas 7.
fan/gas 4 and cook for 12-15 mins. Remove Put the frozen Yorkies
the Yorkies, turn them upside down in the tin on a baking sheet
and return to the oven for another 2-3 mins and cook for 6-8 mins
to brown the bottoms. until golden and hot.

Roasted sprouts with

chestnuts & bacon
Q Serves 8
Q Prep 10 mins Q Cook 35 mins
Q £1.06 a portion

Q 188 kcals, 8g fat, 3g sat. fat, 7g sugar

1½ kg Brussels sprouts, trimmed

200g vacuum-packed chestnuts,
roughly chopped in half
200g smoked bacon lardons
1 tsp vegetable oil

1 Heat oven to 220C/200C fan/gas 7. Bring a

large pan of water to the boil, add the sprouts
and cook for 5 mins. Drain and refresh in
cold water. Toss the sprouts with all the other Sprouts have
ingredients in a bowl and season with a pinch
of salt and a good grinding of black pepper.
never tasted
Tip on to a large baking tray in a single layer. so good
Put in the oven and roast for 30 mins, tossing
halfway through, until the bacon is crispy
and the sprouts are golden and tender.

BBC Easy Cook 27

 THE PUDDING
Most families are divided when it comes to a
classic Christmas pudding, so keep everyone
happy with this Sticky date & raisin version.
It’s reminiscent of a sticky toffee pudding,
Sticky date & raisin pudding
Q Serves 8
Q Prep 15 mins Q Cook 3 hrs 45 mins
Q 71p a portion
Q 418 kcals, 17g fat, 10g sat. fat, 36g sugar
250g stoned dates, roughly chopped
100g raisins
150ml milk
150ml brandy or rum
140g butter, softened, plus extra for
greasing
50g soft brown sugar
2 large eggs
175g self-raising flour
1 tsp mixed spice
zest 1 orange
1 Put the dates, raisins, milk and brandy
or rum in a small saucepan and bring to
the boil. Simmer for 5 mins until the fruit
is soft and the liquid has been absorbed.
28 BBC Easy Cook
studded with juicy dates and raisins, but
steamed in a pudding basin, so you won’t miss
that traditional Christmas shape. Smother with
Salted caramel sauce and bask in the praise!
Leave to cool. Meanwhile, generously
butter a 1.2-litre pudding basin.
2 To prepare your steamer, place a snugly
fitting upturned bowl in the base of a deep
saucepan, big enough to hold your pudding
basin. Cut out a large circle of baking paper
and one of foil, both 5cm wider than the rim
of your pudding basin. Make a sharp pleat
down the centre of both, then butter one side
of the parchment – this will be your lid. Set
aside. Boil the kettle for the steamer.
3 In a mixing bowl, beat the butter and
sugar with an electric whisk until pale and
fluffy. Add the eggs, beating again until well
combined. Finally, add the flour, mixed spice,
orange zest, date mixture and a pinch of
salt, and stir everything well with a spatula.
Tip the cake mixture into your pudding
basin. Cover the bowl with the parchment,
butter-side down and pleat on top, then the
foil. Push the sides of the lid down, then tie
a piece of string securely under the lip of the
basin. Use any overhanging string to create
a handle to help you lift the pudding.
4 Stand the pudding basin on top of the
upturned bowl or saucer in the saucepan
and fill the pan with enough boiling water to
come halfway up the side of the basin. Bring
to a gentle simmer, then cover the pan with
a lid and leave to steam for 2½ hrs, topping
up with boiling water if the level gets low.
Check the pudding is cooked by inserting
a skewer into the centre. If the skewer has
any uncooked mixture on it, return it to
the pan to steam for another 15 mins, then
check again. Once cooked, you can cover
the pudding with clean baking parchment
and foil and keep for up to a week. Re-steam
the pudding for 1 hr before serving.
Save hob space
on Christmas Day
Plug in your slow cooker
– anywhere but the kitchen
– to reheat your pudding.
>vwÜÌL }Ü>ÌiÀ
and leave the pudding
steaming for up
to 3 hrs
 CHRISTMAS MAIN EVENT

Serve with Salted caramel sauce

Combine 175g soft brown sugar, 300ml double cream,
50g butter and ½ tsp salt in a saucepan set over a low heat,
and stir until the sugar has dissolved. Turn the heat up and bubble
the sauce for 2-3 mins until golden and syrupy. Leave to cool for
10 mins before serving. Can be made up to 3 days in advance
and chilled – gently reheat to serve. Serves 8.

Distinctively
delicious
Another random document with
no related content on Scribd:
 “I thought when I opened the drawing-room door that it was
tapestry.”
“The coarse texture of the cloth does in fact resemble the tapestry
stitch, and the painting in distemper has the flat tone of wool. On the
whole, the hangings of our house scarcely cost more than the high-
priced papers that are made now-a-days, and they last longer, to say
nothing of our being sure not to see our own patterns on everybody’s
walls.”
“Very true; often on going into a drawing-room I have recognized a
paper which I had seen elsewhere. But tell me, cousin, you have had
lightning-conductors put up, have you not?”
“Certainly; it was prudent to do so. I have had two constructed:
one at the top of the staircase, and the other on the centre-point of
the main-ridge.”
“Would not one have been enough?”
“I think not; because lightning-conductors only protect the points
inclosed in a cone of which they are the summit: at least, this is the
recognized theory. For between ourselves, physicists are not quite
agreed respecting the effects of the electric fluid, the relative
efficiency of conductors, and the precautions to be used in putting
them up. I rely on my own experience, which has proved to me that
no building, however exposed, has been struck by lightning when the
lightning-rods were numerous, made of good conductors, put in
communication with each other, and with their lower extremity
dipping in water, or very damp earth. You know that water is a
conductor of electricity; if the lightning-rod terminates in dry earth the
electricity accumulates, and produces return shocks, which are very
dangerous. The same effect results if the conducting-wire is
interrupted; the lightning-rod then produces the effect of a Leyden jar
—it becomes charged, and is more dangerous than useful. Sockets
with glass insulators have also been recommended; but I have never
observed that lightning-conductors otherwise well arranged caused
accidents for want of insulators. I consider this precaution
superfluous, because the fluid seeks the most direct path. The rod
properly arranged is that path; so it should not make rapid angular
turns, but as far as possible be conducted by the shortest way, and
that which is nearest the vertical, into the damp soil.”
At dinner nothing was talked about but the new house and
Madame Marie’s arrival. There was a lively discussion about the way
of making the surprise complete. The ceremonial, to which M. de
Gandelau had given some thought, was soon arranged. The
contractors and craftsmen of the neighbourhood who had worked at
the house were invited, and a dinner was to be provided for them in
the garden. The gentleman who had given Paul lessons, the mayor,
the curé of the parish, and some neighbours and friends, among
others M. Durosay, who had again made his appearance in the
neighbourhood, were asked to be present at the house-warming.
The workmen had not been forgotten—they were all to receive some
gratuity. There was to be a ball in the new park for all the country
people, with the customary refreshments; and in the morning the
poor of the parish were to receive gratuities in kind.
Paul was very much afraid that his sister had some inkling of the
intended surprise. He said that if no mention was made of the house,
which had been talked so much of before the war, in the letters
written to Madame Marie, the very silence might appear to her
suspicious.
“He is right,” said Madame de Gandelau. “If Marie asks us what
has become of the project and of the programme she sent, if she
asks us how we have been occupied during the past year, we shall
be obliged to prevaricate considerably. We shall contradict each
other, and I really am rather averse to anything of the sort. We shall
not be able to keep up a mystification for two or three hours together.
Besides, Lucie is sure to let out the secret.”
“Oh, no!” said Lucie; “I shall say nothing, you may be quite sure.”
“Your eyes will speak for you, my dear child. But I will manage the
matter. Leave me alone for a few moments with Marie. I will tell her
that Paul, for the sake of some occupation during his over long
holiday, has been building a small house, with his cousin’s
assistance. I shall allow her to suppose it to be a mere schoolboy’s
fancy. She will think it is only done for amusement—a little building
model, cleverly constructed. We can then talk to her about it without
embarrassment, in a jocular way. Then after dinner we will propose
to her to go and see Paul’s house.”
And so matters were arranged.
Paul slept but little during this night, though he had started very
early from Paris, and had been using—in fact, over-using—his legs
all day.
The 19th of May, 1872, at 9.40, Monsieur and Madame N——
were getting out of the train at X—— Station, where Monsieur de
Gandelau was awaiting them with a new chaise. Twenty minutes
after they were entering the court of the château. We need not dwell
upon the embraces, the transport mingled with tears, that occupied
the first minutes of their return.
Madame de Gandelau had arranged their rooms with all possible
care, as if they were going to make a long stay at the château.
Of course the mother thought her daughter improved; Madame
Marie considered Paul grown—almost a man, in fact, and
Mademoiselle Lucie almost a young woman.
Thanks to Madame de Gandelau, Paul’s house was referred to
during breakfast only as a matter of no importance. The adventures
of travel and the war were talked of. After nearly two years’ absence
subjects of conversation could not be wanting. But Paul was agitated
and absent. His sister remarked it. Paul blushed up to his very eyes.
“I think Paul has some scheme in his head,” said M. N——.
Monsieur and Madame de Gandelau looked at each other, smiling.
“What is in the wind, then,” said Madame Marie; “a conspiracy?”
“Perhaps,” replied Madame de Gandelau; “but let us allow him the
pleasure of carrying it out.”
“Conspire, dearest mother! I will help you with all my heart,” said
Madame de N——, with a smile that expressed archness as well as
affection.
 They could say nothing for the moment of the projected excursion,
for they were on the point of betraying themselves. Madame de
Gandelau wished her daughter to take some rest after her journey.
M. N—— asked leave to despatch some letters that required
immediate attention, and silence reigned again in the château. The
day was hot, and nothing was heard but the buzzing of insects on
the lawns. Paul, however, could not keep quiet.
“You are not a diplomatist yet,” his cousin said to him. “Do, my
dear fellow, remain still. There’s nobody but you stirring in the house.
You will let out the secret if you go on in this way. Go to your room,
take a book—a dull one; you will get to sleep, and the time will pass
away.”
“But what about all the people who have been invited and are
waiting down at the house?”
“Ah!—yes—true. Well, mount your pony, go to the house and tell
all the guests to admire the wonders of the new domain and to have
patience. Say that Madame Marie is a little fatigued, and that she will
not be able to have the pleasure of meeting them till the afternoon.
Then return.”
Paul did not allow this to be repeated, so impossible did rest seem
to him. He would have given at this moment ten years of his life to
make his sister resolve to get into the carriage.
Fig. 62.
 It is impossible to say what the pony thought of the pace Paul
made him go, at a temperature of 77° Fahr. in the shade. He arrived
in a foam at the new house, so that most of the persons already
assembled suspected that some accident had happened. When
Paul, quite out of breath, told them that Madame Marie had put off
her visit for an hour or two because she wanted rest, they exclaimed,
“If it is only that, there’s no need of any great hurry; it is quite
natural she should need rest after so long a journey.”
Then everyone wanted to hear news of the travellers, and then
they asked Paul to see this and that. Paul was in a fever.
“You are not going to ride back again in this state,” said the mayor;
“you are in a bath of perspiration, and your pony is white with foam.
Rest a little, and drink a glass of wine.”
It would have been discourteous not to comply, for the mayor had
brought a basket of petit vin de Saumur. They drank the health of the
future occupants, and the prosperity of the house, so that Paul lost a
good hour. At last he was able to retrace his road to the château, at
the same rate as before. But on reaching the edge of the plateau he
saw the chaise at a distance, going towards the house. He made a
detour, so as to join the party from the rear, and reached them just
as the new domain was coming in sight.
“Look!” said his sister; “there’s a horseman in a great heat. Where
does he come from? Is it he who is directing the whole plot?”
“Certainly,” replied her mother. “Look!”
They were in fact just beginning to see the outlines of Paul’s
house, with its slated roof glistening in the rays of the sun. There
was silence, and, it must be confessed, a little emotion.
“I had my suspicions about it,” said Madame Marie, kissing her
mother and father. “And so during your painful experiences of last
year you were thinking of us so much as to have realized that project
of a house which I thought was only a fancy? And Paul!”
“Paul,” replied M. de Gandelau, “has had his share in the work,
and has contributed substantially to the success of the project. If he
ever becomes an architect you will have been the first cause of it.”
“And you, dear friend,” said Madame de Gandelau to her son-in-
law, who was kissing her hand tenderly, “you say nothing!”
“M. de Gandelau had written to me about it, and I was in the
secret. Marie can tell you whether I have kept it or not.”
“So we were betrayed, my poor Paul,” exclaimed his mother.
“M. de Gandelau wished to know whether settling in this
neighbourhood would not disconcert our plans for the future. I replied
to him that, on the contrary, it would further them; and that the only
cause which had hindered my building a house here after our
marriage was the fear of distressing you, and making you suppose
that we did not attach to your maternal hospitality the value it most
justly claims. Marie wishes to reside here a great part of the year;
she is known and beloved in this her native place; nothing could be
more agreeable to her than to follow your example—near to you,
almost under your eyes—without giving you the trouble which a
permanent residence in your house would have occasioned. I had no
need to consult her, for I knew that you were realizing a dream which
she was secretly cherishing, without hoping for its speedy
realization.”
“All is then for the best,” resumed Madame de Gandelau, looking
at her husband, for she was thinking of what she had said to him one
evening, two years before.
The family were received with vivats in front of the entrance steps.
Previous to entering the building, they went round it; and when they
came to the group of master-workmen and foremen, Paul introduced
them to his sister, saying that it was owing to their zeal, and their
desire to see her soon settled in the neighbourhood, that the
completion of the work in less than two years, was owing. Paul’s
compliment (which was neatly turned), but more particularly the
courteous bearing of his sister, who asked each what he had done,
inquired about their families, and expressed to them her wish to
employ them often, gained her the heart of these good people, who
for the most part had known her as a child.
 Madame Marie wanted to see everything. At each step
exclamations of joy were uttered, and Paul was embraced twenty
times by his “client.” Monsieur N—— had taken possession of
Eugène, who, we need scarcely say, was warmly congratulated.
M. Durosay did not fail to express his admiration every moment,
and was incessantly repeating, “It is a charming feudal manor-
house!”
“But, why, my dear sir,” said Madame Marie, at last quite weary of
the phrase, “Why do you call it a ‘manor-house,’ and ‘feudal’? I have
neither manor nor vassals, and I have no wish to possess any. Call it
a house, built for me by those who love me, and which will always be
open to our friends, and always accessible to those who may need
our help.”
We may be sure that Paul’s resolution to become an architect was
strengthened by what he felt on this occasion.
Let us hope that his career may be as successful as that of the
house whose history is here recorded.
 EXPLANATION
OF SOME OF THE TECHNICAL TERMS USED IN THIS
BOOK.

Barrel-vault (berceau de voûte), means a vault forming simply a

portion of a cylinder.
Basement (soubassement), part of a building which receives the
ground floor; that is to say, what is comprised between the floor
within and the ground without the building.
Bay-window (bretêche), a closed and covered balcony or loge,
having front and lateral views, forming a projection without and a
recess within. When supported on corbels it is termed an oriel.
Bearer (lambourde), piece of wood fixed horizontally against a
wall, and intended to receive the ends of the joists of a floor. The
term is also given to the strips of oak fastened on the plaster bed of
a floor, and on which are screwed the slabs of parquetry.
Bed (banc), the word bed, as a geological term, signifies a
homogeneous layer comprised between two natural horizontal beds
or fissures, supposing that the mass has not been deformed by an
upheaving. Limestones and some sandstones are extracted in beds.
Their thickness is very variable.
Bed-stones (libage), stone suitable for foundations.
Bed of the stone (lit de la pierre), is the upper, or under surface
of the layer. Bottom-bed is the term used to designate the under-
surface of a stone. Calcareous stones should be laid on their bed
just as they were in the quarry.
Blade, or Principal-rafter (arbalétrier), piece of timber
inclined, according to the slope of a roof, which is joined at the upper
end into the king-post, at its lower end into the tie-beam, and which
supports the purlins (see next page).
 Bond (harpe), projection formed by a dressed-stone for the
purpose of a tie into brick or stone-walling.
Broken-backed roof (bresis), a roof so called is one composed
of two planes of inclination, one of which is little and the other
considerably inclined. The dormer windows are generally opened in
the lower and more inclined plane.
Chimney-stack (souche de cheminée), is the part of the smoke-
shaft which surmounts the roofs, and is sometimes terminated with
pots of earthenware or of sheet metal.
Clip (moise), comparatively thin piece of timber, serving to
connect the parts of a framing by means of notches which hold them,
and of bolts. Clips are usually placed in couples.
Concrete (béton), a compound of lime, sand, and gravel rammed
in horizontal layers, and thus forming a compact and homogeneous
mass, which hardens more or less rapidly, according to the nature of
the lime; and on which the heaviest superstructure may be raised
without fear of cracks or settlements. In the making of concrete great
care and attention is always necessary, and a thorough
acquaintance with the nature of the lime made use of.
Corbel (corbeau), support of stone or wood projecting from the
face of a wall, having its front moulded or carved, its sides vertical
and carrying a beam, cornice, shaft, vault-springer, &c.
Elevation (élévation). By this word is designated in architecture
the geometrical view of a façade; properly speaking the vertical
projection.
Embankment (cavalier), heap of excavated earth, regularly placed
and raised above the surface of the ground.
Filleting (solin), weathering formed above a roof-covering and
following its slope against the walls which surmount it, to hinder the
rain from penetrating between the covering and the wall.
Foot-piece (blochet), piece of wood notched at right-angles on to
the wall-plates of a roof to receive the foot of the rafters, and the
foot-post, which hinders the rafter from sliding.
 Frame (dormant), fixed frame of wood, which receives the leaves
of a door or the opening casements of a window.
Gable (pignon), terminal part of a wall, which masks the timbering
of a roof and follows its slopes.
Hip (arêtier), exterior angle formed by the meeting of two roof-
surfaces on different planes.
Jamb (jambage), vertical side of a window or doorway. The term is
only applied to sides of masonry.
Joint (joint), vertical space left between two stones. It is called
dry-joint, when the stones are laid close-fitting, without mortar or
cement between them; and mortar-joint, when this interval is filled
with mortar.
Jointing (appareil), combination of worked stones.
Joist (solive), piece of wood laid horizontally to form flooring and
receive the plaster bed on which are laid the floor quarries or the
slabs of parquetry. Wood joists cannot, without bending, have a
bearing greater than 16 or 17 feet. Their strength and distance apart
are determined by their bearing and the weight they should sustain.
Joist-spaces (entrevous), intervals left between the joists of a floor.
Keeping account (attachement). By this is meant memoranda of
the work done or materials used on a building by means of written
notes or figures.
King-post (poinçon), vertical piece of wood, which in a principal
receives the two blades, and suspends the middle of the tie-beam.
Lintel (linteau), piece of timber or block of stone which, laid
across horizontally on the jambs of a door or window-opening,
completes the enclosure.
Made-ground (remblai). This term signifies earth and débris that
have been shifted by man to raise a piece of ground or fill up its
hollows.
Meeting-stile (battement), vertical stile of a door or of a
casement on the fastening side.
 Mortise (mortaise), oblong hole made in a piece of framing to
receive a tenon. The lengthways of a mortise should always follow
the grain of the wood.
Newel (noyau), pillar or column around which wind the steps of
the stairs.
Notching (embrèvement), sinking made in a piece of wood to
receive a mortise and tenon framing.
Pole (échasse), trunk of a tree, long and small, which, fixed up
perpendicularly, is employed for scaffolding buildings as they rise.
Post (poteau) vertical piece of wood, which on its head receives
one or more cross pieces. The term frame-post is applied to the
uprights of a framed partition, and especially those which serve as
door-frames.
Principal (ferme), framing of carpentry intended to carry the
covering of a roof.
Profile (profil), section of the member of a moulding of an
architectural detail.
Pugging (plâtras), filling-in of plaster work between the joists of a
floor or the uprights of a lath-and-plaster partition.
Purlin (panne), roofing-timber placed horizontally on the blade of
a principal and which carries the rafters.
Put-log (boulin), piece of wood which, resting in the wall at one
end, and upon the scaffold runners at the other, serves to carry the
platform upon which the men work in raising a building.
Rafter (chevron), piece of timber of small scantling, on which is
nailed the boarding or laths which receives the slates or tiles. In
good roofing rafters are placed 20 inches apart, centre and centre, at
most. They rest at bottom upon wall-plates, or upon foot-pieces, in
their length on the side-pieces or purlins, at their upper extremity
against the ridge-piece.
Rebate (feuillure), longitudinal sinking made in frames, posts, and
lintels, to receive doors and window-casements, &c.
 Ridge-pole (faîtage), horizontal piece of wood which, resting on
the top of the king-posts of the principals, forms the apex of the roof
and receives the rafters. The ridge-poles are supported in their
bearing, from one king-post to another, by struts.
Riser (contre-marche), the upright face of a step.
Scale of proportion (échelle de proportion). The text
sufficiently explains the use of the scale in architectural drawing,
rendering it needless to enlarge on the usefulness of this practical
method. By scale is also understood the relative proportions of an
edifice. Certain architectural members give the scale of the whole.
Thus, a balustrade ought not to exceed elbow height, nor fall short of
it; it then gives the scale of the building, that is to say, it indicates the
actual size of the whole, by taking for point of comparison the human
height.
Screw-bolts (boulon), round iron pin, with a square head at one
end, and a screw thread at the other, on which turns an iron nut,
serving to hold pieces of timber together.
Section (coupe), view of a building, or an architectural detail cut
through.
Sill (tableau), part of the casing of a door or window which comes
outside the enclosure.
Staircase (cage d’escalier), is the casing of masonry or timber-
work in which are enclosed the steps of the stairs.
Stile (montant), term in joinery applied to all upright pieces.
Strap (étrier), band of iron forming a stirrup, and passing beneath
the tie-beam of a principal, suspends it to the king-posts by means of
bolts.
Straight-tread (giron-droit), signifies a step of equal width all its
length; winding-tread, a step narrow towards the outer string, and
enlarging towards the wall of the staircase. It is said, the steps of the
stairs have a narrow tread when the width is small, and have a wide
tread when their width is large.
 String-board (crémaillère), piece of wood on which rests the
ends of the steps of the stairs, and which is grooved to ramp with
and receive the ends of the steps.
Strut (lien), slanting piece of wood connecting the blade to the
king-post of a principal, or a horizontal bearer to a post.
Tenon (tenon), tongue left at the end of a piece of framing, and
which fits into the end of the mortise.
Tie-beam (entrait), horizontal piece of timber, which receives at its
extremities the foot of the blades of a principal or truss, and which is
suspended in the middle by the king-post.
Tread (giron), is the width of a stair-step.
Tread (pas), is the level surface of a step on which the foot is
placed.
Trimmer (chevêtre), piece of wood which, framed into two
trimmer-joists, receives the ends of the joists, the space of the
hearth-stone from the fireplace, or across the openings of doors or
windows.
Trimmer-joist (solive d’enchevêtrure), stronger joist to receive
the trimmers in front of a hearth-stone or across a chimney-breast.
Valley (noue), interior angle, formed by the meeting of two planes
of roof.
Wall (mur). A gutter-wall is that which carries a gutter and
receives the eaves of a roof; a gable-wall that which closes in the
timber-work of a roof; a partition-wall that which within a building
divides the rooms—takes the bearing of the floors and the chimney-
flues.
Wall-face (parement), outer or inner surfaces of a wall.
Wall-plate (sablière), horizontal piece of wood laid on the top of
a wall lengthwise, and on which rest the tie-beams of the principals
and the feet of the rafters.
Water-bar (jet d’eau), projecting moulding affixed to the bottom
rail of window-casements and to the wood-sills, and contrived to
throw off the rain from the rebate, and from the junction of the wood-
sill with the stone-sill.

THE END.

LONDON: R. CLAY, SONS, AND TAYLOR, PRINTERS, BREAD STREET HILL.

 Transcriber’s Notes
pg 10 Changed: When his cousin was come
to: When his cousin had come
pg 10 Changed: architectural tyro to unrol again the paper
to: architectural tyro to unroll again the paper
pg 39 Changed: facts seem to rove that he
to: facts seem to prove that he
pg 49 Changed: successful result in this pacrticular case
to: successful result in this particular case
pg 50 Changed: it is easy to distingush the good
to: it is easy to distinguish the good
pg 78 Changed: by means of a plumb-lime
to: by means of a plumb-line
pg 183 Changed: Well, if you well let me have it for an hour
to: Well, if you will let me have it for an hour
*** END OF THE PROJECT GUTENBERG EBOOK HOW TO BUILD
A HOUSE ***

Updated editions will replace the previous one—the old editions will
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