We thought that we might add a few recipes / meals that are eaten in the books every now and again. Enjoy! At the moment all of these we have included are food that fans have asked us about, the Seville Orange Marmalade is pretty much Pungent Orange Marmalade, and the pickles would go really well with cold, left over game pie! Yum! Bubble and Squeak. Simply use any vegetables, left over from the day before and stored overnight in your refrigerator. Very quick and easy, just pour a little oil into a frying pan, just enough to stop food sticking, not so they are swimming, and add the vegetables. Cook until hot, turning occasionally to prevent sticking. You should be able to have a golden brown crust on the bottom - very thin and doesn't always work out, this will just stick to the bottom if you are not very careful. Serve with cold meat, pie and pickles. The name comes from the sound it makes when being cooked! Seville Orange Marmalade. The most traditional of marmalades. Made in January when Seville Oranges are available. Preparation time; 1-1 ½ hours Cooking time; about 2 ½ hours Makes about 10lb. 3lb Seville oranges 5 pints water Juice of 2 lemons 6lb sugar Scrub the oranges and cut them in half. Squeeze the juice and pips into a basin. Cut up the peel into strips or chunks, as preferred. Put any cut peel, soft pulp and the water in a large, heavy-based pan. Strain the juice, put the pips in a muslin bag and tie it to the pan handle so that it hangs well down in the water. Cook the fruit gently for 2 hours, or until the peel is tender. Lift out the bag of pips and squeeze it between two spoons over the pan before throwing it away. Add the lemon juice and sugar and stir until the sugar has dissolved completely. Bring to the boil and boil rapidly until setting point is reached. Remove any scum, cool for 5-8 minutes and then stir well to distribute the peel. Pot as you would jam. Should keep well for 6-12 months. All Year Round Marmalade. Preparation time; 1-1 ½ hours Cooking time; about 2 ½ hours Makes about 10lb. 3lb mixed lemons, grapefruit and bitter sweet oranges. 5 pints water 6lb sugar. Scrub the fruit and cut in half. Squeeze out the juice and pips into a basin. Cut the peel into strips or chunks, as preferred. Put the peel and any soft pulp into a large, heavy-based pan with the water. Strain the juice. Put the pips in a muslin bag and tie this to the handle of the pan so that it hangs well down in the water. Cook gently for 2 hours, or until the peel is tender. Lift out the bag of pips and squeeze between 2 spoons over the pan, before discarding. Add the sugar and stir until dissolved completely. Bring to the boil, and boil hard until setting point is reached. Remove any scum and leave to stand for 5-8 minutes, then stir to distribute the peel. Pot and seal. Should keep well for 6-12 months. Pickles are vegetables or fruit preserved in spiced vinegar, with their shape, colour and texture retained as far as possible. Chutneys are vegetables or fruit cooked to a smooth pulp and preserved in vinegar, salt and spices. They are often made from a blend of fruit and vegetables. Because the ingredients in chutneys do not remain whole, it can be made using damaged or bruised specimens as long as the bad parts are cut away. Windfalls are good too. Relishes are vegetables or fruit preserved in vinegar, salt and spices, but the texture is different from chutney. The ingredients are coarsely chopped, not pulped. Some relishes are cooked, some are left raw. Bread and Butter Pickle. Very easy to make. Goes well with cold meat. This pickle gets its name from the old custom of giving children a chunk of bread and butter / dripping, topped with a spoonful of pickle. Preparation time; about 15 minutes Standing time; 3 hours Cooking time; 15 minutes. Makes about 4 lb 2 ½ lb cucumber 1 lb onions, peeled and thinly sliced 2 oz salt 1 pint white vinegar 6 oz granulated sugar 2 teaspoons mustard seeds 3 cloves 1 teaspoon turmeric 2 teaspoons grated horseradish (optional) Wipe cucumbers, but do not peel them. Cut them into slices 1/8 “ (3mm) thick. Put them on a large plate with the sliced onions and sprinkle well with the salt. Cover with another plate and leave for 3 hours. Drain and rinse thoroughly and put in a large, heavy-based pan with the vinegar, sugar and spices. Heat gently, stirring occasionally until the sugar dissolves. Remove from the heat as soon as boiling point is reached. Pack into hot jars, fill to the top and seal at once. Leave to mature for 6-8 weeks. Piccalilli. Piccalilli is a good way of using end-of-season garden vegetables. Good served with cold meat or sausages. Preparation time: 45 minutes Standing time: 24 hours Cooking time: 15-20 minutes Makes approx. 6lb Use equal quantities of vegetables. 6lb prepared vegetables; cucumber or gherkin and marrow in ½” (1,5cm) cubes; green beans, strung and cut in 1” (2.5cm) slices; small onion, peeled; small green tomatoes, sliced; cauliflower sprigs. 1lb cooking salt ½ oz turmeric 1oz dry mustard 1oz ground ginger 6oz granulated sugar 2 pints white vinegar 1 ½ oz Plain flour or cornflour Spread vegetables on a large dish and spread salt over them. Put a plate on top, weight it and leave for 24 hours. Next day, thoroughly drain, wash and rinse the vegetables. Using a wooden spoon, stir the spices and sugar into most of the vinegar in a large pan. Heat gently, stirring until the sugar had thoroughly dissolved. Add the prepared vegetables and simmer gently for 10-15 minutes, until the required texture is reached. The degree of crispness or tenderness depends on individual taste, but the vegetables must be whole, not mashed. Blend the flour with the remaining vinegar and add to the pan. Bring to the boil, stirring carefully. Simmer for 2-3 minutes. Pot into clean warm jars and seal while still warm. Leave 1” space at top of pickle. Leave for 6-8 weeks before eating. Store in a cool, dark and dry place. Game Pie. Preparation time; 30 mins - 1 hour Cooking time; 1 – 2 hours Serves 6 Ingredients. 1 ½ lb mixed game meat such as pheasant, partridge, hare and rabbit, boned 8 oz venison steak cut into 1” cubes 2 tbsp sunflower oil 2 red onions, peeled and sliced 4 oz smoked streaky bacon, derinded and chopped 4 oz chestnut mushrooms, cleaned and sliced 1 clove garlic, peeled and crushed 1 oz plain flour 1 bay leaf 1 orange, zest and juice 1 tbsp redcurrant jelly ½ pint chicken stock ½ pint red wine Salt and pepper 1. Heat a tablespoon of the oil and brown the game and venison in batches until well browned. Keep to one side. 2. Heat the rest of the oil and cook the onions for five minutes until starting to soften. Add the garlic, bacon and mushrooms and cook for another 2-3 minutes. 3. Stir in the flour and cook for two minutes. Season well and stir in the bay leaf, orange zest and juice, redcurrant jelly, stock and wine. 4. Bring to the boil, add the meat and simmer gently for 40-50 minutes until the meat is tender. Cool. 5. Heat the oven to 200c/400f/gas6 6. Line a pie dish with pastry, pour in the meat mixture and cover with the pastry lid. Decorate with the trimming and cut a steam hole in the middle. Glaze with a beaten egg. Bake in the oven for 20 minutes then reduce the heat to 180c/350/gas4 for about 30 minutes until the pastry is risen and golden. Choose either pastry below. Use both the in the same way – they are equally good for meat pies. You will probably need a double mixture of both of these. Flaky pastry. 8oz flour 3oz margarine 3oz lard Salt A squeeze of lemon juice Cold water to mix Divide each fat into four. Add a pinch of salt to the flour then rub one portion of each fat into flour. Mix to an elastic dough with lemon juice and water. Roll out and spread one portion of each fat on top. Fold in three, press edges and give one half turn. Roll out and repeat twice more, using the remainder of the fat. Put in a cold place for an hour or two. Roll out and fold once more. Use as required. If time does not allow you to leave it for an hour or two, use half plain flour and half self-raising flour. Suet Pastry. 8oz flour ½ tsp baking powder 3-4 oz suet Cold water to mix ½ tsp salt. Mix all the dry ingredients and make to a soft dough with cold water. Turn on to a floured board, roll once and use as required. This pastry can be boiled, steamed or baked. Winkles. Winkles are a small snail like shellfish, which feeds on seaweed on British coasts. Although very abundant they are small and very time consuming to remove from the shell for very little meat, which is not strongly flavoured. On removal from rock or weed place in clean water for about 12 hours to allow grit, sand and salt to be removed, then place them in boiling water for about 10 minutes. The meat can then be removed from the shell using a pin; the whole creature inside is edible except for a small plate like structure at the front of the shell opening. Normal rules for Shellfish apply, that is do not pick from polluted areas, do not over pick and do not eat dead specimens.

Winkles.