Monday, 7 December 2015


Another Christmasy recipe, that’s a piece of cake to make! So delicious, especially with some clotted cream! It is made in minutes if you have a processor. A little longer if you have to rub in the butter. Either way is good. I found this recipe in a magazine some years ago and have been making it ever since, during the build up to Christmas.

You will need a traybake tin about 12” x 8”, lightly oiled, then lined with parchment. Hang it over the sides, to help you lift it out when it has cooled, to slice.   Makes about 12 large slices, more if you make smaller ones or little squares.                                                                                                                                                                                                                                                                                                  

Preheat your fan oven to about 170C

Place in a bowl, or your food processor:

11 oz plain flour 
7 oz cubed butter
3 ½ oz ground almonds
3 ½ oz caster sugar

Rub in, or pulse until it resembles fine breadcrumbs. Tip about ¾ of the mix into your prepared tin. Level it off and press quite hard. I find the back of a tablespoon hand for this job.

Take a jar of mincemeat and spread it evenly over the base. Be careful about your choice of mincemeat. Some of them are very thin with too much liquid these days. [Robertson’s is awful].  I use Lidl Deluxe brand. Brandy and Ginger or Rum and Raisin. Just fabulous and so reasonable.  You need one that is packed full of fruit and flavour.

To the remaining third of your mix, add 2 - 3 oz flaked almonds, then scatter evenly over the top of the mincemeat. Just press lightly with this layer. Scatter a few more flaked almonds on the top and pop into your oven for about 45 mins. Maybe a few mins less.

Cool in the tin, then carefully lift out, when almost cold, using the overhanging parchment on the long side and cut into slices. You could sift a little icing sugar lightly over the top too, if you wish.

Just yummy. So seasonal!

Thursday, 3 December 2015


A brilliant make ahead dessert for Christmas [or any time]. You can warm it up again for a few seconds in a microwave! It tastes just amazing with such a luscious orangey flavour. Plus the cake is easy peasy all in one!!!

You need an 8” round baking tin at least 2” deep, well buttered, that does not have a loose bottom [all the syrup would run out]

You start off by slicing 3 unpeeled clementines into rounds [discard each end and any stray pips] and placing 2 oz of caster sugar in a shallow pan [I used a frying pan] along with 2½ fl oz water plus a good slug of Cointreau or similar.

Simmer until the syrup has almost disappeared and the fruit has softened - around 20 mins, set aside to cool. When cool enough to handle arrange them in the bottom of your tin, along with the remaining syrup - should be about 1 tablespoonful. More pics on my Blog.

Take a couple more clems, peel and get rid of all the pith and membranes then chop the fruit.
Drain off the excess liquid.

Pre heat your fan oven to 160C

In a medium mixing bowl place:

the chopped clementine
5 oz softened butter
5 oz soft light brown sugar
5 oz SR flour
½ teaspoon baking powder
3 oz ground almonds
3 eggs
½ teaspoon of orange extract [be careful, it is very strong]

Mix well. This is far easier using an electric hand mixer. Tip over the arranged clems, being careful not to dislodge your circles. Place in your oven and bake for around 40-45 mins until firm to the touch. 
Place your serving plate [I used an ornamental rack here] over the top of the sponge and invert quickly - BE CAREFUL, the syrup in the bottom will be very hot.

Just beautiful. It looks just as good as it tastes!

Before serving you could spoon over a tablespoonful more of Cointreau for each slice.

Sunday, 29 November 2015


These delicious tarts are just perfect for parties, or lunch with a salad. Very easy, quick and simple to make too!

You need to think about it the day before by putting your tin of corn beef in the fridge, making it easier to cube. The quantity below makes about 12 large tarts [using a muffin tin].

I make my own shortcrust pastry, but all butter bought is very good.

In a food processor put 8 oz plain flour and a pinch of salt. Add 6 oz cold butter, cubed, then blitz for a few seconds until it resembles fine breadcrumbs. Add a beaten egg and a tablespoon of cold water. Pulse for a few more seconds until it starts to come together. Tip it out onto your floured surface and lightly knead. Place in a poly bag in the fridge for at least half an hour. Or buy it.

about 5 medium baby new potatoes, cubed quite small
2 tablespoons of frozen peas or petit pois
3 large broccoli florets, using just the top green bits

In a small saucepan place the potato cubes in some boiling salted water. Boil for 2 mins, then aft the peas, then the broccoli. Simmer for two more minutes. Drain then set aside.

Cube about half of a large tin of corned beef -  into quite small cubes.

Take your pastry out of the fridge then roll out. Using your largest fluted cutter, cut 12 rounds and fit them into your 12 hole large muffin tin. Pop back in the fridge for a mo, if you have space.
Preheat your fan oven to 190C.

1 oz butter
½ tablespoon plain flour
large pinch dried mustard
Salt and freshly ground pepper
1 small egg
6 tablespoons milk

Take a small saucepan, melt the butter and add the flour, whisking all the time, then add the milk, then seasoning and simmer until it thickens. Whisk in the beaten egg.

Mix the beef and veg, then add the sauce and stir until everything is coated. Divide between your pastry cases and bake for about 20-25 mins.

Just scummy.

Note: You can sprinkle over some parmesan too, if you wish. A very light dusting of smoked paprika is also great. A lovely Xmas Day tea time 

Tuesday, 17 November 2015


Christmas is around the corner and with these muffins we have the flavours of the season! This lovely muffin recipe was given to me by a rellie. Thanks Anthea!

They freeze well and can be made in either a 12 hole large muffin tin or use a smaller 24 hole mini muffin. Those small ones are great for parties and children! I did not use muffin cases but that would be good too [and easier, no greasing tins]. Whatever. The quantity below made 12 large muffins plus 15 mini muffins.

Preheat your fan oven to 180C and butter your tins well.

In a medium large bowl, place:

8 oz plain flour
6 oz wholemeal flour
1½ teaspoons baking powder
¾ teaspoon bicarbonate of soda
½ teaspoon each of ground ginger, cinnamon and nutmeg
Note: ensure your spices are well in date!
8 oz butter

Rub the butter in, until it resembles breadcrumbs. Add:

2 oz oats
6 oz caster sugar [or light soft brown]
6 oz dried mixed fruit
Mix well

In a jug, place:

250 ml whole milk
1 teaspoon vanilla bean paste or extract
3 dessertspoons mincemeat
2 large eggs
whisk together

Make a well in the middle of the dry mixture and add the wet ingredients from the jug. Mix well.

For large muffins I used a large heaped tablespoon for each hole. A teaspoonful for the minis.

Bake in your preheated oven for about 25 mins, until firm to the touch. [Minis about 15 ish]

So good. Soft texture and so much flavour. 

Saturday, 14 November 2015

Mrs Pryor’s Mincemeat Fruit Cake

Christmas is coming… tra la la. So between now and when I have a break for the festive season and the New Year, I will be posting Christmasy recipes.  Mrs Pryor was a lovely lady, now long gone, who lived next door to my mother in Stithians. I found this recipe while going through all my old scrappy bits of papers and cuttings for my next batch of cake recipes! I had completely forgotten all about it. I did post a different mincemeat cake recipe last Christmas, but here is another! I hope Phyllis and my mother are looking down approvingly at this blast from the past.

This is so easy, I love all in one recipes! As I post, I have yet another in my oven! You need an 8 in spring form tin, greased and the bottom lined. Pre heat your fan oven to 150C

I used Lidl’s excellent Rum and Raisin Mincemeat from their Deluxe range, £1.29. You cannot use a watery cheap one! e.g. Robinson’s. [not so cheap!, more juice than fruit]

In a medium-large bowl, place:

5 oz softened butter [the original recipe stated marg!]
5 oz light muscovado
2 large eggs
8 oz SR flour
1 jar mincemeat
6 oz currants
2 oz chopped almonds

Thats it! Mix all the ingredients together for about a minute. [I used an electric hand mixer] Tip into your prepared tin and bake for 1½ hrs

Very, very good, wonderfully moist and so yummy, with festive flavours! I would imagine it would be a good keeper, but then, in my house, it never gets chance. Hey ho. Wait a day before cutting.

Note: the original recipe stated chopped whole almonds. I did not have any in my cupboard when I decided to bake it, so chopped up flaked almonds. 

Tuesday, 10 November 2015

Likky Pie

Or Leek Pie, for the uninitiated across the Tamar and beyond! A very old traditional Cornish recipe and I took as a reference my trusty old 1920s recipe book. I quote the book:

“wash, clean and chop about half-dozen good sized leeks” Well that was easy to understand and do!
“put in a pan and cover with boiling water, drain in a colander; then put a layer in a pie dish, then some fat bacon, very finely sliced. Then another layer of leek and bacon until dish is full”

Well that was pretty easy to understand. The thinly sliced leeks needed blanching and then draining to remove the moisture. But the fatty bacon was another matter. I have mentioned before our flavourless watery [13%] bacon. So, be careful what you buy. Probably pancetta is the nearest these days, unfortunately.  Almost a sacrilege I hear you say! When I am trying to record this old Cornish recipe. Hey ho.

“salt to taste, sufficient milk to cover. Boil for half an hour on the top of stove”

I did not salt each layer as the pancetta would do its work, just plenty of freshly ground pepper and some sea salt flakes on the top. I also pressed the leeks and bacon firmly down as I did not want the crust to sink later on. Our forebears would have used raw milk, of course, along with a knob of butter for luck.  see photos on my blog.

I placed the filled pie dish in the oven instead of on the top of my “stove”, covered with tin foil for the said half an hour but added another 15 mins as it would take longer to come to the boil. Then put it back again uncovered for another 10 mins. [after taking it out, I left it to cool a bit before adding the crust].

Meanwhile I made the crust, immediately before using to cover the pie. Never store or keep suet pastry. Use it right away.

“Cover with a good suet pastry”. Suet pastry is little used these days but it is very easy to make. Just half Atora [I used vegetable] to Self Raising Flour [I used 6 oz flour and 3 oz suet for this pie] and some salt. As suet is such a heavy fat, always use SR Flour when making suet crust. Bind the mix with about 4 fl oz very cold water. Gently knead, then roll out. Not too thinly.  Cover the pie, making sure you do not grease or press the edge as you have to lift off the crust before the end of the baking.

No timings or temperatures are given. Suet pastry was so commonly used everyone would know how long it took in their own ovens!! I preheated the oven to 210 then after the first 10 mins turned it down to 180 deg C.

“ten minutes before ready for the table, beat up 2 eggs and a spoonful of cream, remove the pastry and lay the beaten eggs over the cooked leeks. Replace the pastry and put back in the oven for ten minutes”. If there is any liquid remaining in the leeks before you do this, I think you need to drain it off first. Which I did. See photos.

I baked the Likky Pie for 35 mins then took it out and carefully, with a slice, lifted the crust off, forking through gently and pouring off most of the remaining milk, [not much] then pouring over the beaten eggs and cream. Replaced the suet crust lid and baked for a further 10 mins. But I lifted the crust off for a peek and it needed another 5 mins. I cooled the pie for 15 mins before cutting through.

It looked good! It tasted good too! The suet crust was not as heavy as I had anticipated either. That could easily be replaced by Rough Puff Pastry. I wonder why this dish has died out? Or has it?

Christmasy recipes from now on, until I have a break over Christmas and the New Year.

Friday, 6 November 2015


A Far is a rich custardy tart from Brittany, the close neighbour to Cornwall across the water! I am sure most of us here in Cornwall have enjoyed or endured [depending on the weather!] the crossing from Plymouth to Roscoff. I love the weekend trips for shopping and sightseeing. Many decades ago my husband became hooked on Far, after noticing it in a Roscoff patisserie. A Breton delicacy, sold in every village and town, it is made with soft prunes soaked in Brandy or Armagnac, it is very easy to make and a great “make ahead” dessert. It took a few disasters before I perfected it, but I was persistent! In Brittany it is made in huge oblong sheets then cut into squares. I use a small Mermaid roaster tin, about 8” x 12” and 2” deep, heavy bottomed, this is ideal for the Far.

Truro is twinned with Morlaix and as you leave Roscoff and head towards Morlaix you soon cross the Penzé river - this name bears testament to the ancient close ties between our two Celtic nations. I hope you enjoy this taste of Brittany!

You start off the day before by placing about 25-30 stoned soft prunes [about one packet] in a saucepan and barely cover the fruit with about 3 fl oz brandy and a large splash of water. The prunes need to be in one layer. Just bring to a simmer and allow the prunes to almost absorb the liquid, about 15 mins. Take off the heat and allow to cool. Then cover, set aside overnight or even longer. If you don’t wish to use brandy, then cold tea is an alternative, but no where near as good.

In a blender or food processor, place:

¾ pint whole milk [less a bit to mix the flour to a paste]
4 large eggs
4 oz icing sugar
1 teaspoon of vanilla bean paste or extract
2 oz melted butter
3 oz plain flour, sifted, mixed to a paste with a small amount of the milk

Blitz until well combined, then pour into a large jug, cover with cling film and chill for several hours [4-5 at least]. I do this in the morning to use for a dessert later on.

Preheat your fan oven to 200C. Generously butter your tin, then cover with a little more sieved flour, tipping the tin to cover the butter evenly. Tap out the excess. Cover the base with your reserved prunes [that smell so heavenly - see photo on my Blog]. Take the custard out of your fridge and give it a good whisk for a minute or two then carefully tip over the prunes.

Bake for about 30 - 35 mins, turning down to 190C after 20 mins. Cool in the tin for half an hour, [see another photo on my Blog] then cut into squares - like the Bretons do! Eaten warm, it is absolutely wonderful!!! Almost as good cold. Whatever!

My little tray of Far Breton looks so small, but imagine a large tray about 10 times the size on the patisserie counter.

Note: If you use a smaller tin, the custard will be thicker, you may need to adjust the timing slightly.

Monday, 2 November 2015



This is such a deliciously moist and yummy cake, with slightly different ingredients! It was given to me by a rellie maybe twenty years ago. This cake is quite rich so is great for that special occasion or for a dessert, served just warm, with clotted cream, of course! But, trust me, it is great as a cut and come again cake and keeps well for several days.

It is very good when made in a ring [bundt] tin like I have done here, making it easier to pour over the syrupy sauce, or you could use a 9” round, spring form tin.  Butter or oil your tin well and line the bottom if using a round tin. Pre heat your fan oven to 160C.

Bundt tins are underused here and that is a shame as they look fab, are easier to slice and great to decorate. [see note at the bottom] I bought mine in Sainsbury’s some time ago and use it a lot.

10 oz softened butter
10 oz g caster sugar
3 large eggs
2 heaped teaspoons grated orange rind
½ teaspoon grated lemon rind
½ teaspoon orange extract [Asda has Valencian orange extract - but be careful, it is strong]
12 oz plain flour
2 level teaspoons baking powder
½ teaspoon bicarbonate of soda
pinch salt
300 ml tub sour cream

Cream the butter and sugar until light and fluffy, then add the eggs, one at a time, mixing well after each addition. Stir in the grated rinds and orange extract. In a separate bowl sift the remaining dry ingredients together then add to the mix, bit by bit, alternately with the sour cream. But do NOT beat. Tip into your prepared tin and bake for about 55-60 mins, Remove from the tin to cool, then place on your serving plate when nearly cold.



scant 3 fl oz fresh squeezed orange juice
1½ fl oz cointreau or brandy
1 ½ oz caster sugar
1 tablespoon lemon juice

Place all the ingredients in a small saucepan and bring to the boil for two minutes. Take off the heat and pour evenly over your almost cold cake. Allow to stand for at least a quarter of an hour before cutting.

Before serving lightly dust with some icing sugar.

Oh my! just lovely. The texture and flavour is just wonderful.

Note: When using a ring tin, butter very very well, then sprinkle some flour over the whole of the surface. Take to the sink then tap away the excess.

Thursday, 29 October 2015


About 40 years ago I got fed up making pasties, they took too long to make, when you are feeding a crowd. I still make proper pasties occasionally, but for weekly use I make Pasty Pies. So easy, they never fail if you follow a few simple rules and you use and eat less pastry. They taste exactly the same as a proper Pasty! I can fling one together in about 15 mins. Meal done, no dishes - perfect.

You need a deep - at least  2", round 8” or 9" tin, preferably with a small lip around the outer edge, well oiled. I do have a 10" for a larger Pie, feeding a good 6. So much easier than making 6 pasties!!!!

Making the Pastry. [Rough Puff]
I make it first thing in the morning or the night before and leave it in the fridge. Or batch make, to freeze, taking out the night before. But the pastry needs to rest in the fridge.

For one 8" Pasty Pie you need:
12 oz Plain Flour
large pinch of salt
3 oz lard - room temperature
3 oz hard baking margarine, like Stork [or butter, but in this instance marg is OK] - room temperature

Rub the fat into the flour and salt, not too finely. Add very cold water slowly until just enough to bring together. Gently knead with your hands until incorporated and put in a poly bag to rest.

Assemble all your ingredients:        

12 oz beef skirt, cut into little pieces. NEVER ever use minced beef.
Swede [Rutabaga in the US], chipped small from a whole piece
2 leeks, sliced finely                                 
Onion, roughly chopped
Potatoes, chipped like the swede
Fresh parsley, chopped
Sea Salt and fresh ground pepper.
A little extra flour for dredging.

Never cube or diced the veg.
I use leeks, because my mother often did and they make pasties very juicy.
I have not given you quantities as it will depend of the size of your tin - but see photos on my Blog.

Make your Pie:

Roll out just under two thirds of your pastry, keeping it round and even and making sure you have enough to hang over the lip for the crimping.  Slide your rolling pin underneath, lift and place it over the tin. Fit the pastry and trim if necessary, making sure you leave plenty for the crimp. I always make more pastry than is needed as it is easier, when rolling not to scrimp. Just cut the excess off.

Start the filling:

Swede first, then half of the potato. A little seasoning. Then the leeks and the remainder of the potato. More seasoning, then carefully cover with the skirt, then the onion and parsley. A little more seasoning. Your Pie needs to be really full.
Dredge with plain flour.

Roll out the rest of the pastry crust. Lift with your rolling pin as before. Level out the edges and trim so everything is even. Press together and start the crimping, as the photo. Press the crimped edge towards the centre and make a slit in the centre top. You can brush with milk or egg if you wish. Place in your very hot pre heated oven 220 deg C for the first 10 mins to set the pastry. Turn down to 190 deg C and bake for a further 1 hour 20 mins, more or less, according to size and thickness. Leave in the tin for 5 mins, then, on a cooling rack, take some kitchen paper, cover the Pie and put a corner into the slit on top [to stop the juices escaping]. Cover with another rack, hold both racks together and VERY quickly flip over, take off the tin and flip back  See photo.

Be careful - it is very hot! But hey presto it is out of the tin. Make sure the top rack is upside down.

DO NOT EAT for at least an hour. Allow the juices and flavours to develop and merge together. Just wonderful! You cannot appreciate the flavours if the Pasty Pie is too hot - this applies to ordinary pasties too, of course.

The Rough Puff basic pastry recipe is suitable for lots of things.
Bought Flakey Pastry is too flakey for the Pie!! Although you could use it, if pushed. You cannot use shortcrust pastry.

Of course, this is my version, I like parsley but some folk do not! Ditto leeks. I quite like pork pasties occasionally too.

Sunday, 25 October 2015


This is a very special cake and I have been making it for well over 25 years and I have been racking my brain trying to work out where I got the recipe, but it’s gone. However, I do recall, I think, that it originated in Australia. It improves with age [don’t cut it on the day you make it] and is a great keeper. Up to 4 weeks in an airtight tin.

It does take a little prepping, but it is well worth it! Trust me!
Use an 8” springform or similar tin. I line it,  as a cube of the sticky marzipan may be on the bottom or sides.

4 oz dried apricots, chopped
4 oz dried or glace cherries
4 oz walnut pieces
5 - 6 oz cubed marzipan [small]
8 oz golden sultanas
1 large orange
6 oz butter
6 oz caster sugar
3 eggs
8 oz wholemeal flour
1 teaspoon Baking Powder
1 teaspoon ground cinnamon
3 tablespoons milk.

Grate the orange zest and squeeze the juice. Chop the fruit and nuts etc. Cream the butter and sugar, until light and fluffy then add the beaten eggs, one at a time, along with a small amount of the flour. Stir in the remaining flour and baking powder, then all the remaining ingredients. Give it a good mix and tip into the prepared tin. Bake in a preheated oven 130 deg C for 1¼ - 1½ hours.

Leave in the tin for five mins then cool on a rack. So good! I guarantee you will love it!

Wednesday, 21 October 2015


Here is another lovely autumny scone recipe, to help use up all those windfalls. I love scones, they are so handy and so versatile. I might have mentioned that before…..???? They freeze perfectly, handy when rellies or friends pop in. I have used buttermilk, always so good to bake with, but you could use ordinary whole milk. 

1 lb SR Flour
large pinch of baking powder
2 ½ oz softened butter
1 heaped teaspoon of cinnamon - or more if you wish
1 large heaped tablespoon sugar - I used soft light brown, caster or muscovado are good
large handful chopped walnuts, or to taste
I very large Bramley apple, peeled and finely chopped [or 2 medium size]

Place the first 4 ingredients into a bowl and rub in the butter until it resembles fine breadcrumbs. You all know this!

Stir in the sugar and walnuts, then the chopped apple.

1 large egg
tub buttermilk

In a measuring jug, break the egg, then make up the quantity to about 11 fl oz with the buttermilk. Whisk to combine, then pour into the flour and mix well using a knife. Change over to your hands and bring together to form a ball, then transfer to your lightly floured surface and gently knead until smooth. Roll out to about ¾ inch thick and cut into rounds, using a plain cutter and place them onto a lightly oiled baking sheet. I use a plain and not fluted cutter because there are so many nutty lumpy bits!!

Makes 12 large scones.

Pop them into your preheated fan oven 200C for about 18- 20 mins. Cool on a rack, then split when still just warm and slather on the butter. Mmmmmmmmm.

Freeze left overs as soon as they are cold. To defrost pop into a microwave for a minute or so. They will come out exactly as they went in.

Note: Always check your ground cinnamon is well in date - it loses so much of its flavour quickly.

Sunday, 18 October 2015


We return briefly to very old Cornish recipes and I have been told this was generally made in the Camborne Redruth areas, then spread out from there. Yet, I was born and bred in Stithians and I had never heard of it, until some of my husband’s rellies from Camborne told me about it. So this is Pat Manuell’s version, as described to me in precise detail and she has approved the method below!! I am sure there will be other variations and I will be most pleased to hear about them. Pat and her husband Alan live in Camborne and are seniors with a love of basic old Cornish foods. Pat makes this regularly and it is a favourite with her family. I have decided to photograph each stage as I make this dish! See my Blog! It would be such a shame if this recipe from our heritage, was lost.

You start off by making a Beef Broth. I am not giving you any quantities as it depends on how many pasties you are making and how much broth you need to hold them all. Apart from that, it is a movable feast and you use whatever veg you have to hand. [but no potatoes]

A nice piece of boiling brisket - to hold 2 or 3 pasties, I used just over 1lb. I cut my piece in two.
Vegetables, including swede, carrot, onion, I also used a small parsnip and a leek as well. You will need a white cabbage later on.

In a LARGE saucepan, place the brisket, adding boiling water to just cover and plenty of seasoning, cover and boil for about an hour until the meat is tender. Remove the meat to cool. [I did this stage in the morning and left the beef in the stock until the afternoon, then returned it to the boil]. This is your beef broth base. Add your chipped vegetables [as if you were making stew, very slightly larger than for a pasty] then continue to simmer for about another ¾ hour.

When cool enough to handle, chop up the meat into pieces, Pat says whatever size you wish! Return this to the broth, along with plenty of torn white cabbage. [Pat says it MUST be white cabbage], any other would wilt away, the white holds it’s shape. Check seasoning, this is most important. Simmer for maybe 10 mins until the cabbage has wilted slightly. Your broth is now the base to hold the pasties. There must be enough veg and cabbage to make an almost solid base, so that the pasties do not sink too much.

Meanwhile, while the beef in boiling….

Make a pastry. Using plain flour and about ⅓ lard to flour, rubbed in until it resembles breadcrumbs, then add cold water to bind. Chill for a bit. [I used 9 oz plain flour and 3 oz lard for 2 medium pasties and I had some left over]

Skirt beef, chopped small
Onion, chopped
[I also added a little chopped parsley]

Roll out some of the pastry and make pasties, using just beef and chopped onion, about tea plate size or maybe a tad bigger. It must not be too thin. I used 4-5 oz skirt for each pasty, along with plenty of onion. Crimp firmly as this must not break open while boiling. Do NOT put a hole in the top, as we would for ordinary pasties.

Place your pasties on the top of your Beef Broth and gently simmer for about 1 hour.

Serve in a large dish, with your boiled pasty sitting in the beef and vegetable Broth.
You will have Broth left over for the following day lunch!

My verdict? The smell as you cook the brisket is wonderful! The pasties are basically large dumplings, shaped like pasties, stuffed with meat and onion! Good, although very filling. The Broth was beautiful, especially the following day!

But I will admit a small break from Pat’s recipe. While the beef and veg were simmering, just before I added the cabbage, I decided to add about one third of a rich beef stock pot. No more, that is all it needed, but it did add an extra depth to the flavour.

My husband enjoyed it! So I will make it again before long.

I cannot thank Pat enough for her input and help throughout! She was always on the end of the phone when I had questions!