- 750g rhubarb
- 100g sugar
- 8 tbsp SloeMotion sloe gin
- 2 tbsp water
Set the oven at 180C/gas mark 4.
Cut the rhubarb into short lengths, pulling off any strings. Put the rhubarb into a dish (not aluminium, as this will taint the rhubarb).
Stir together the sugar, sloe gin and the water then pour over the fruit.
Put the dish in the oven and bake for 40 minutes to an hour, depending on the age of your rhubarb. The toughest will take a good hour. Baste the rhubarb from time to time with the juices.
When the fruit is tender, remove from the oven and leave to cool a little. Best eaten warm, not hot – with ginger biscuits and vanilla ice cream. Enjoy!
- 1 medium onion finely chopped
- ½ red pepper deseeded & roughly diced
- 1 red chilli finely chopped
- 1 crushed clove of garlic
- ½ tspn smoked paprika
- ¼ tspn ground cumin
- 1 tspn balsamic vinegar
- 1 tin kidney beans, drained
- 100g passata
- 500mls beef stock
- 100g cooked & shredded beef
- 1 bay leaf
- 1 tblspn tomato puree
- Squeeze of lime juice
- Handful of chopped coriander
Sweat the onions, garlic, red pepper, chilli, cumin and paprika in a little oil until soft, & then add the balsamic vinegar.
Whizz half the kidney beans with the passata & add to the onion mixture together with the beef stock, tomato puree and bay leaves.
Simmer gently for around 45 minutes & then add the rest of drained beans & the shredded beef.
Add the lime juice, salt & pepper & more paprika to taste.
Add the chopped coriander, and serve with soured cream and sprinkle with more chopped chillies to taste
- 150g cold butter
- 40g caster sugar
- 245g plain flour, sifted
- 50mls cold water
- 1 jar Raydale Preserves Apple and Brandy Mincemeat
- 1 beaten egg
- 50g caster sugar
- 50g icing sugar
- 3 teaspoons of cinnamon
Preheat the oven to 200C/Gas 6 and grease a large baking sheet.
Cube the cold butter and rub it into the flour until the mixture resembles fine breadcrumbs. Stir in 40g of caster sugar.
Slowly stir in the water, and pull together into a smooth dough. Wrap in clingfilm and rest in a cool place for 30 minutes.
Once rested, roll the pastry into a large rectangle. Gently mark the pastry in half using a knife and then mark out 16 squares on one half in the same way.
Place 30g of the mincemeat into each square, and then gently fold over the remaining pastry half so that you can see the rough shape of the mincemeat underneath.
Now cut the 16 squares with a sharp knife and seal the edges of each pie with a fork. Brush each pie with the beaten egg.
Bake for 15-20 mins until golden.
Whilst the pies are in the oven, mix together the remaining caster sugar, icing sugar and cinnamon. Sprinkle over the hot mince pies when they are baked, and allow to cool.
Enjoy with a glass of mulled wine
- 150g Lottie Shaw’s Ginger Parkin Biscuits
- 75g butter, plus extra for greasing
- 900g full-fat cream cheese
- 200g caster sugar
- 200ml soured cream
- 2tsp ground ginger
- 3 tbsp plain flour
- 3 eggs, plus 1 egg yolk, lightly beaten
- 2 tsp vanilla extract
- A jar of stem ginger, for decoration
Preheat the oven to 180C/Gas 4. Grease and line the base of a 23cm/9in spring form cake tin.
Place the ginger biscuits in a sandwich bag and crush to fine crumbs.Melt the butter and stir in the biscuit crumbs. Press the mixture into the base of the cake tin.
Bake in the oven for 10 minutes until golden. Remove and leave to cool.
Reduce the oven to 160C/Gas 2.
In a large bowl, beat together the cream cheese and sugar until smooth then add the sour cream, flour and ground ginger, beat again. Gradually add the eggs and vanilla essence beating well between each addition (don’t use a whisk as it will incorporate too much air).
Pour the cream cheese mix on to the biscuit base then bake in the oven for 45 minutes. The cheesecake should be just set with a slight wobble.
Once the cheesecake is cooked, turn off the oven and prop open the door so that it is slightly ajar and leave the cheesecake to cool in the oven – to prevent the top from cracking.
Once the oven is cool, remove the cheesecake from it’s tin.
Drain and chop the stem ginger (reserving the syrup) and roughly scatter over the top of cheesecake. Serve with the lovely ginger syrup on the side.
Plumptious, dark blackberries are filling our woods and hedgerows right now. So if you’re planning a walk anytime soon, why not take a basket or bowl with you and make something lovely with your just-picked harvest. There is much pleasure to be had in making a batch of blackberry jam- why not try out our recipe:
Makes 2-3 jars
- 900g blackberries
- 900g granulated sugar
- 2 tablespoons lemon juice
Put the fruit into a heavy based saucepan with 50ml of water and the lemon juice
Bring to the boil and then simmer for 15 minutes
Tip in the sugar and stir over a very low heat until the sugar has completely dissolved. Raise the heat, bring to a full rolling boil, then rapidly boil for 10-12 minutes
Remove from the heat, skim off any scum, then stir a knob of butter across the surface (to help to dissolve any remaining scum). Leave for about 15 minutes so the fruit can settle. Pour into sterilised jars, label and seal
If you’re already planning ahead, you could fill kilner jars and give them as presents for Christmas. Or you could just guzzle the lot with hot buttered toast and mugs of steaming tea!