Posted 24th Sep 2015
This British Food Fortnight (19th September – 4th October 2015) we are celebrating the very best things about our Great British food and have gathered a selection of tasty recipes sure to inspire
British Blackberry Jam
Makes 6 jars
1kg British blackberries
1kg cooking apples, quartered, cored, and peeled
1.5kg granulated sugar
1 lemon, juice only
Small knob of butter
6 clean, sterilised jam jars
1. Add half of the blackberries to a preserving pan or a large saucepan. Slice the apples into small pieces, roughly the same size as the blackberries.
2. Add the apple pieces to the pan with the water. Shut the lid and simmer gently until the fruit is tender, about 15 minutes.
3. Warm the sugar in a roasting tin in the oven set to 110ºC while the pan is simmering. Squeeze the lemon.
4. Then add the sugar, lemon juice and the remaining blackberries to the pan.
5. Heat the mixture through gently and stir until the sugar has dissolved.
6. Meanwhile place six jam jars and their metal lids into a roasting tin and warm them in the oven while the jam is cooking in the pan.
7. Increase the heat and boil the jam until it is thick and falls slowly from the wooden spoon. This should be about 15 minutes.
8. Turn off the heat and stir in the butter to reduce any scum. Pour the jam into the dry jam jars. Fill to the top. Fix on the screw top lid and leave the jam to cool.
9. Label your jam jars for the finishing touch.
Recipe courtesy of seasonalberries.co.uk
Pear and Raspberry Cake
For the cake:
2 ripe pears, peeled, cored and sliced
1 lemon, grated rind and juice
200g butter, room temperature
200g caster sugar
200g self-raising flour
1 teaspoon baking powder
150g British raspberries, plus extra to decorate
150g ready-made marzipan, diced
For the raspberry sauce:
150g British raspberries
2 tablespoons caster or icing sugar
Juice of ½ lemon
For the top of the cake:
Sifted icing sugar to decorate
1. Grease and line the base of a 23cm spring-form tin with a circle of greaseproof paper or non-stick baking paper. Peel, core and slice the pears. Drizzle the pears in lemon juice to stop them going brown.
2. Whisk the butter, sugar and lemon rind together in a bowl together until light and fluffy.
3. Mix the flour and baking powder in a separate bowl.
4. Beat the egg into the butter mixture. Add a spoonful or two of flour. Beat again until smooth. Repeat until all the eggs and flour have been added to the mix.
5. Carefully spoon half of the cake mixture into the cake tin. Spread into an even layer.
6. Arrange half of the pears on top. Then add half of the raspberries and half of the marzipan. Pour the remaining cake mixture into the cake tin and spread into an even layer in a similar fashion.
7. Bake in an oven pre-heated to 160°C/Gas Mark 3 for 1 hour and 10 minutes to 1 hour and 25 minutes. Take the cake out the oven when it is well risen and a skewer comes out clean when tested in the centre of the cake. If the cake is browning too quickly, cover with foil after 50-60 minutes.
8. Once the cake has finished cooking, leaveit to cool for 10 minutes in the tin. Loosen the edge and unclip the side of the tin. Remove the tin. Move the cake to a wire rack to cool for a further 30 minutes if serving warm. Leave the cake for longer if serving cold.
9. Skip this stage if you are not making the raspberry sauce. Purée the raspberries in a food processor with the sugar and lemon juice until smooth. Press through a sieve. Discard the seeds. Pour into a jug.
10. Take the paper off the base of the cake carefully. Place the cake on the serving plate.
11. Decorate the top of the cake with the extra raspberries. Dust with icing sugar. Slice into pieces.
12. Serve with a drizzle of raspberry sauce.
Recipe courtesy of www.seasonalberries.co.uk
Pork Chops in a Marmalade Sauce
4 pork chops
4 shallots, peeled and cut into wedges
1 clove garlic, peeled and crushed
6 tablespoons Streamline thin cut orange marmalade
1 teaspoon English mustard
Juice of 1 orange
200ml chicken stock
2 teaspoons fresh sage (optional)
1. Griddle or pan fry the pork chops for approximately 6-8 minutes each side, depending on the thickness. Remove and leave covered in a warm place to rest.
2. Remove any excess fat from the pan, add the shallots and garlic and cook over a gentle heat until softened.
3. Add the marmalade, mustard, orange juice and stock, bring to the boil and allow to bubble away until reduced a little. Return the pork chops to the pan and coat with the sauce. Sprinkle with the sage if using.
4. Serve with mashed potato and a watercress salad.
Recipe courtesy of www.streamlinefoods.co.uk
Sweet Eve Strawberry and Blueberry Hot Pots
300 Sweet Eve strawberries, quartered
50g caster sugar
¼ teaspoon vanilla extract
3 tablespoons cornflour
¼ teaspoon orange zest
1 tablespoon orange juice
45g slivered almonds
45g chopped pecans
¼ teaspoon all spice
75g Muscovado sugar
Pinch of salt
75g softened unsalted butter
4-6 oven-safe jam jars (with lids if you are transporting pots on a picnic)
1.Pre-heat your oven to 190°C.
2. In a bowl, mix the berries, caster sugar, vanilla, cornflour, orange juice and zest together, ensuring the berries are well coated, then chill in fridge whilst making the dough.
3. In another bowl, blend the flour, nuts, spice, Muscovado sugar and salt, then rub the butter in to make a crumbly dough.
4. Pour the berry mix into the jars then divide the dough into 4-6 balls, flatten them slightly and push down firmly on the berries like a lid.
5. Place the jars on a baking tray lined with baking paper and bake for 20-30 minutes until bubbling and brown. Allow to cool slightly before serving, or chill, screw lids on and transport for a picnic.
Recipe courtsey of www.sweetevestrawberry.co.uk
Sweet Eve Strawberry Cheesecake
For the topping:
450g Sweet Eve strawberries, hulled and halved
50g caster sugar
1 tablespoon water
For the base:
250g digestive biscuits, roughly broken
100g butter, melted
For the filling:
397g can condensed milk
300g full-fat soft cheese, such as Philadelphia
200ml double cream
Finely grated zest 1 lemon
1. Clear some space in the coldest part of your freezer, at least an hour before making the cheesecake.
2. Line a 23cm spring-form cake tin with a large piece of aluminium foil. Press down well into the base and sides of the tin and leave plenty of foil overhanging the edges.
3. To make the topping, place 200g of the strawberries in a saucepan with the sugar and 1 tablespoon of cold water. Cook gently for 5 minutes, stirring regularly until the strawberries are very soft. Remove from the heat, stir in the reserved strawberries and leave to cool.
4. To make the base, put the biscuits in a freezer bag and bash to crumbs with a rolling pin. Mix with the melted butter. Tip the buttered crumbs into the prepared tin and press firmly into the base to create an even layer. Put in the freezer for 20-30 minutes or until solid.
5. Just before the base is ready, make the filling. Use an electric whisk to beat the condensed milk, soft cheese and cream together until thickened – this should take around 5 minutes. Add the grated lemon zest and beat until the cheese mixture forms very stiff peaks.
6. Get the biscuit base from the freezer and pour the filling into the cake tin, using a palette knife to ensure you have an even layer of filling with a level top. Then, top with the cooled strawberry sauce.
7. Return the cheesecake to the freezer and freeze for 3 hours or until solid (if you are not freezing the cheesecake, simply chill in the fridge for 3-4 hours before serving).
8. Once the cheesecake is solid, remove the cheesecake from the freezer and remove from the tin in its foil. Cover with the overhanging foil and seal firmly to keep out as much air as possible. Wrap in a second layer of foil, pop into a large freezer bag, label and freeze for up to 3 months.
9. To serve, unwrap the cheesecake while frozen, removing all the foil, and put on a plate or cake stand. Thaw at room temperature for about 1 hour before serving. If leaving any longer, place in the fridge. Eat within a couple of days.
Recipe courtesy of www.sweetevestrawberry.co.uk
Blueberry & Beetroot Porridge With Walnuts
100g rolled oats
¼ teaspoon cinnamon, plus more for serving
200g blueberries, fresh or frozen
3-4 tablespoons maple syrup, to taste
2 large ready-cooked beetroots, chopped
Yoghurt and chopped walnuts to serve
1. Bring the water to the boil in a medium-sized saucepan and tip in the rolled oats and cinnamon.
2. Reduce heat and simmer for 10-15 minutes, stirring occasionally, until all the water is absorbed.
3. While the oats are cooking, in a separate pan combine the blueberries, maple syrup and a pinch of salt. Cover the pan and place on a medium heat.
4. Bring this mixture to the boil then uncover and allow the blueberries to cook gently until soft and the juice around the blueberries is thick (about 10 minutes).
5. Add the chopped beetroot and continue cooking just until the beetroot is hot. Add the desired amount of oatmeal and blueberry-beet sauce to the bowls. Serve with plain yoghurt and chopped walnuts.
Recipe courtesy of www.lovebeetroot.co.uk