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American recipe, adopted in the States in the 50’s. Makes lovely crisp and crunchy cookies, or enjoy them warm and soft, straight from the oven. Keep note of which measurements are by weight and which by volume though!
1 tbsp baking powder
225g plain flour
1 tsp sugar
2 eggs
30g butter, melted
300ml milk
Mix the dry ingredients, blend in the eggs and melted butter and then mix well with the milk. Drop into a pre-heated non-stick frying pan over a medium heat, using a 50/50 mix of butter and oil. Allow the pancakes to solidify before flipping them over to do the other side!
Serve with maple syrup – don’t bother with “maple flavoured”!
Iconic family recipe. Remember to boil it up for several minutes each day to keep it healthy
1.5kg damsons
1.5kg sugar
1/2 tsp yeast
pectic enzyme
1 gallon water
Ferment for 2 weeks or until the bubbling slows, bottle and release pressure frequently until the wine stabilises
Iconic family recipe. Remember to boil it up for several minutes each day to keep it healthy
500g minced lamb or beef
1 medium onion
1 clove garlic (or use garlic granules)
2 sticks celery
1 green pepper
2 tsp Thyme
2 tsp Oregano
2 tsp Paprika
1 tsp Cumin
1 tbsp tomato puree
1 small mug long grain easy cook rice
1 Knorr chicken stock cube
Pinch Cayenne
Salt, pepper and Tabasco (if you fancy it) to taste
Chop the onion, celery and green pepper. Crush the garlic if using fresh and fry all together in a little oil with the mince until browned. Add the herbs and spices and cook for two minutes.
Add all remaining ingredients, brng to the boil and simmer gently for 20 minutes. Add more liquid as required.
Iconic family recipe. Remember to boil it up for several minutes each day to keep it healthy
Half a Sainsburys spice jar of coriander seeds
1 tsp ground coriander
1/2 tsp Cumin
1/4 tsp Cajun
1 tsp Demerara sugar
2 tsp coarse salt
Beef Oxo cube
Grind the coriander seeds until they all open. Grind the salt to at least half coarseness – don’t go too fine. Crumble the Oxo cube.
Mix all the ingredients well and allow 50-60g of mix per 1kg of meat if making biltong. Add worcestershire sauce and malt vinegar to make enough liquid to marinate, or smaller amounts across the board if adding to mince for burgers or chicken for grilling.
Iconic family recipe. Remember to boil it up for several minutes each day to keep it healthy
2kg sugar
300g frozen strawberries
1kg raspberry jam
500g blackberry jam
2 sliced lemons
2 tsp yeast
Top up to 4 gallons with water
Ferment for 2 weeks or until the bubbling slows, bottle and release pressure frequently until the wine stabilises
Iconic family recipe. Remember to boil it up for several minutes each day to keep it healthy
Dried mixed herbs
One roasted carcass with a bit of meat left on it
Pearl barley
Chopped onion
Salt to taste.
Cover with water, bring to the boil and simmer for about 3 hours. Cool and de-bone.
Quantities vary according to the size of the carcass.
Chicken: 1 medium onion, 2 handfuls of pearl barley, 1 tablespoon of herbs.
Turkey: double the above.
Add the salt before the simmer, but not too much, so you can salt to taste at the end.
If you reboil for at least 3 mins each day it’ll last for ages without going in the fridge. Kind of like a hunter’s pot.
Cheap, cheerful, easy, tasty and filling. What’s not to like? Oh, and quick.
Chicken stock, made with Knorr style stock cubes at the rate of 1 per litre of water. Add half a teaspoon of garlic granules and half a teaspoon of ginger.
Chicken. Used to be breast strips, but drop in a leg portion or two and allow to cook through, then strip the meat off and the extra flavour from the bones will have gone into the stock.
Pasta. Could use 5 nests of tagliatelle, but linguine holds its consistency better. Aim for as much as you would use to feed two. Add to the pot when the bones have been removed and simmer until tender.
When the pasta is ready, stir in 100g washed spinach, heat just long enough for it to wilt. You can add as much spinach as you like – 100g is just a guideline.
Quick and easy meal, cooks in one pot in about half an hour and serves 4 on a budget
500g mince beef (not too lean)
Half a medium onion, chopped
1 teaspoon mixed herbs
1/4 teaspoon garlic granules
1/2 tube tomato puree
250g pasta (dry weight)
Salt to taste
Small bowl of peas (could also use green beans)
Cook the pasta first – this can sit off to one side while you cook the meat mix in the same pan and save on washing up!
Fry the onion, herbs, garlic and mince in a little oil until the onion is soft and the mince is browned through. Add the puree and allow to cook gently for 5 mins. Stir in the peas and allow to continue on the heat until they are warmed through. Stir through the pasta and allow that to reheat too.
Family favourite and not too expensive if you use the Knorr wine concentrate and avoid the expense of a bottle!
450g hearts (chopped is fine, or 4 whole ones – allow 2 per person)
Half a medium onion, chopped
2 sticks celery, chopped (or wing it with celery salt)
2-3 rashers bacon, chopped
1 dessertspoon mixed herbs
Juniper berries – 2 per heart or 1 per 100g
Beef Oxo cube
Oxo red wine concentrate capsule (or a small glass of the real stuff, or cooking wine)
125g pasta
Fry onion, bacon, celery with the herbs in a little oil. Add the juniper and the hearts and fry until browned. Add wine, water to cover and simmer over a gentle heat until meat is tender. This may be 30 mins for chopped hearts or 1 hour for whole. Add pasta and allow to cook until tender, adding more water if necessary. Salt to taste.
Quick and easy one pot recipe, if you use the cheaty method. Can be cheap if you get lucky with a pack of ready made meatballs on a yellow label…
12 meatballs. Traditionally handmade with minced lamb, parsley, salt, pepper, egg and pudding rice, but ready made turkey meatballs work fine in this cheaty version, with the pudding rice thrown in to cook in the stock with the meatballs
Juice of 1 lemon
1 litre water
1 Knorr style chicken stock cube
2 generous handfuls of pudding rice
1 beaten egg
Heat the water with the stock cube until boiling. Drop in the meatballs with the rice and the lemon juice and cook until the rice is tender.
Gently stir in the beaten egg at the end. You can prevent it from curdling by first adding some of the stock to the egg, to raise the temperature more gently before adding to the pot.
