Cooker’s Pot

You’ll Need:

- 12 oz. ( 350g ) lean minced beef
- 2 rashers rindless streaky bacon, chopped
- 1 onion, chopped
- 4 tablespoons frozen, chopped mixed peppers
- 4 oz. ( 100g ) cheese, grated
- 3 tablespoons of tomato puree
- half a 10 oz. ( 280g ) packet of white bread mix

Procedure:

1. Pre-heat oven to 400F, Gas Mark 6, 200C
2. Make the bread mix according to instructions and roll out to 7 X 11 inches (18 X 28 cm )
3. Dry -fry the mince, bacon and onion together for 15 minutes
4. Mix in the tomato puree and 3 tablespoons of the chopped peppers, allow to cool
5. Spread the mixture over the base and top with cheese and remaining peppers
6. Bake in the pre-heated oven for 20-25 minutes

You’ll Need:

- 12 oz. (350g) shortcrust pastry
- 1 lb. (450g) mincemeat
- icing sugar
- milk or egg for glazing

Procedure:

1. Roll out the pastry to about one eighth of an inch in thickness
2. Using a 3 inch and a two and a quarter inch cutter, stamp out 20-22 larger and smaller rounds
3. Line tow and a half inch patty pans with the large rounds
4. Fill the rounds with mincemeat
5. Damp the edges of the smaller pastry rounds and position on top of the larger, filled rounds
6. Make a slit in the top of each pie
7. Brush the tops of each pie with a little milk or egg to glaze
8. Bake in the top of a pre-heated oven at 425F, Gas mark 7, 210C for 15-20 minutes, until the mince pies are a golden brown in colour
9. Cool on a wire rack then dust with icing sugar

You’ll Need:

- 8 oz. (225g ) smoked haddock, skinned
- 1 oz. ( 25g ) flour
- 1 oz. ( 25g ) margarine
- 2 oz. ( 50g ) sweetcorn
- 12 oz. ( 350g ) cooked mashed potato
- half a pint ( 285 ml. ) milk
- 2 oz. ( 50g ) grated cheese

Procedure:

1. Simmer the fish in milk for 15 minutes
2. Drain, reserve the milk, and flake the fish
3. Make the milk up to half a pint (285 ml. ) with water then add the margarine and flour
4. Bring to the boil, whisking continuously till it thickens
5. Add the flaked fish and peas
6. Divide between 6 small dishes and cover with mashed potatoes
7. Sprinkle a little grated cheese on top
8. Place under a hot grill for about 5 minutes or until the top is browned

You’ll Need:

- 8 oz. ( 225g ) smoked mackerel fillets
- 4 eggs, large
- 4 tablespoons of milk
- salt and pepper
- 2 oz. ( 60g ) butter
- Tomato wedges, for garnish
- fresh parsley, for garnish

Procedure:

1. Gently poach the mackerel fillets in a little water, flesh side down for 8-10 minutes
2. Lift out with a draining spoon and remove any skin, then flake the fish coarsely
3. For each omelet, whisk one egg with a tablespoon of milk and seasoning
4. Melt half an ounce ( 15g ) butter in a small pan and heat until bubbling
5. Pour in the egg mixture and stir with a fork until almost set, about 2-3 minutes
6. Pile a quarter of the flaked fish in the center of the omelet and fold over the sides to cover the filling
7. Flip out of pan onto a plate with the join underneath
8. Make 3 more omelets in the same way, then serve garnished with wedges of tomato and sprigs of parsley

You’ll Need:

- 1 bottle red wine
- 2 fl. oz. (50ml) sherry
- 1 dessert apple
- 8 cloves
- 1 tsp. ground allspice
- pinch of nutmeg
- 2 tbsps. clear honey

Procedure:

1. Wash the apple then stud with cloves and bake for about 10 minutes
2. Pour the wine and sherry into a large boiling pan then stir in allspice, nutmeg and honey
3. Add the part-baked apple then bring to the boil while stirring occasionally
4. Reduce the heat and simmer for 10 minutes
5. Serve hot, straight from the pan

You’ll Need:

- 4 oz. ( 100g ) cream cheese
- 2 oz. ( 50g ) corned beef, diced
- 2 tomatoes, diced and deeseeded
- salt and ground black pepper
- 12 large slices white bread
- 4 oz. ( 100g ) butter

Procedure:

1. Pre-heat oven to 400F, Gas Mark 6, 200C
2. Roll slices of bread thinly with rolling pin and butter both sides well
3. Using a pastry cutter cut seven, one and a half inch ( 3.5 cm ) rounds from each slice
4. Lightly grease 12 patty tins
5. Place 6 overlapping circles round sides of each patty tin
6. Place one circle on base of each cup then press all overlapping edges firmly to seal
7. Bake in the pre-heated oven for 15-20 minutes
8. Cool in tin
9. Mix together all remaining ingredients and divide between the cups

You’ll Need:

- 1 lb. (450g) pork sausagemeat
- half a tsp. dried sage
- half a tsp. thyme
- 1 tbsp. chopped parsley
- 12 oz. (350g) self-raising flour
- 2 oz. (50g) lard
- 2-3 tbsp. water
- 4 oz. (100g) margarine
- salt and pepper
- beaten egg for glazin

Procedure:

1. Add the herbs to the sausagemeat and mix together
2. Divide into 4 quarters and roll each quarter into a thin sausage shape on a lightly floured board
3. Sift the flour into a mixing bowl, add the salt and pepper, then rub in the lard and margarine
4. Add sufficient water to knead into a firm dough, then divide into two portions
5. On a lightly floured board, roll each half of the pastry into oblongs 12 inch (30cm)x 8 inch (20cm) oblongs
6. Cut each piece in half lengthwise
7. Place a roll of sausagemeat along the center of each piece of pastry
8. Damp one edge of the pastry and fold the other over and seal
9. Divide each roll into 2 inch (5cm) pieces
10. Place the sausage rolls on a baking sheet and glaze with the beaten egg
11. Bake in a pre-heated oven at 375F, Gas Mark 5, 190C for about 20 minutes
12. Cool on a wire rack before serving

You’ll Need:

- 1 lb. (450g) prepared prawns
- 1 onion, skinned and sliced
- 4 cloves of garlic
- 2 red chillis
- 2 tbsps. ground coriander
- 1 tsp salt
- 2 oz. (50g) ghee or cooking oil
- 10 fl.oz. (285ml) coconut milk
- 5 fl. oz. (140ml) water
- pinch of ground cummin
- 1 inch (2.5cms) turmeric
- 1 inch (2.5cms) green ginger
- 1 tbsp. tamarind juice

Procedure:

1. Heat the ghee or cooking oil in a pan and add the sliced onion
2. Fry the onion until a golden brown then add the prawns and continue cooking until the prawns are browned
3. Sprinkle the salt over the prawns then add the spice ingredients and mix
4. Dilute half the coconut milk with the water and pour over the prawn mixture
5. Simmer the prawns until tender then add the remaining coconut milk and tamarind juice
6. Stir and serve while hot on a bed of plain boiled rice

You’ll Need:

- 8 oz. ( 225g ) self-raising flour
- pinch of salt
- 3 oz. ( 75g ) margarine
- 2 oz. ( 50g ) peanut butter
- 2 level teaspoons golden syrup

Procedure:

1. Pre-heat oven to 375F, Gas Mark 5, 190C
2. Blend together the flour and salt in a mixing bowl, then rub in margarine and peanut butter
3. Melt the syrup in a small saucepan, then pour in flour and mix well
4. Roll the mixture into small balls about the size of a walnut] [Place on greased baking sheets and flatten slightly
5. Bake in center of oven for 10-15 minutes, until golden , then cool on a wire rack

You’ll Need:

2/3 cup light corn syrup
3 tablespoons butter or margarine
1 (7 ounce) jar Marshmallow Cr�me
1/2 cup half-and-half
1/2 cup crushed hard peppermint candy

Procedure:

In medium saucepan, cook corn syrup and butter over medium heat until mixture comes to a boil, stirring constantly. Cook 5 minutes, stirring constantly. Cool for 5 minutes. Stir in Marshmallow Cr�me, blending well. Gradually add half-and-half, stirring until mixture is smooth. Fold in crushed candy. Serve warm or cool over ice cream. Store any remaining topping in refrigerator.

Yields 2 cups.