Incredible Edible Come Dine with Us by Estelle Brown

STARTERS

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Enjoy!

MAINS

DESSERTS

FRUIT TREE GRAFTING

VEGGIE Ingredients

Prepare all the ingredients.

• 1 pkt Jus-roll

This will make dozens of canapés – sausage rolls, mini pizzas & cheese straws. Be inventive and add flavourings as you wish.

puff pastry • Packet vege sausage mix (Suma, from the

Bear is good)

• Packet vegan cheese

(Bear, choose one of the melty ones)

• Tomato puree • Any fresh herbs from the Health Centre

(or dried oregano)

Take the pastry out of the fridge at least 1 hour before cooking. Mix sausage mix with water as instructed on packet, half a packet will be plenty. Grate about half of the cheese, then more as you need it. • Rolls out strips of pastry 4” wide and as long as your board. Lay a roll of the sausage mix along it. Roll pastry over and brush water along edge to help seal. Slice roll on a slight diagonal to make bite size sausage rolls. Keep doing this until you have required number of sausage rolls. Spread out on a lightly oiled baking tray • Roll out more pastry and, using 2” cutter, cut out as many rounds as you want mini pizzas. Put a blob of tomato puree on each, then spread it out to almost cover the circles. Grate the cheese & sprinkle over the pizzas. Sprinkle a little herb on the top and a drop of olive oil. You could add capers, minced garlic or halved olives too . Place on a lightly oiled baking tray. • Roll out pastry and cut into strips 1” wide x 5” long. Sprinkle grated cheese onto strips pressing it in firmly, adding a little smoked paprika, chilli powder or curry powder if you want a spicier straw. Lay onto a lightly oiled baking tray and twist the straws 3 or 4 times, pressing down each end onto the tray. Cook everything on Gas 6 / 200’ for about 15/20 mins.

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BASIC WHITE Ingredients

Prepare all the ingredients.

• 500g white strong (bread) flour • 10g fresh yeast or 5g dried yeast • 350ml warm water • 5g salt (1 tsp)

1. Wash your hands 2. Mix all the ingredients together in the bowl until a shaggy dough forms 3. Pick up all of the dough and knead (stretch and fold again and again) until it is smooth and glossy. This will take about 10 to 15 mins 4. Place the dough in the bowl, cover the bowl with a damp tea towel or plastic bag (making sure it can’t touch the dough) and leave for 45 mins to an hour to prove 5. Divide the dough - in half for small loaves, or into approx sixteen portions for rolls 6. Mould into ball shapes and leave dough balls to rest for 10 mins. 7. For small loaves, flatten the dough balls, roll into sausage shapes and place with the seam at the bottom into greased tins. For rolls, remould the balls 8. Cover the dough with a plastic bag or damp tea towel (make sure there is space above the dough so that it does not touch the bag or towel) to stop it forming a dry ‘skin’ and leave to prove for 45 – 60 mins until doubled in size 9. Bake at 220 Centigrade/gas mark 7 until golden brown. This should take around 15 mins for rolls and 25 – 30 mins for small loaves. 10. Wearing oven gloves, remove your bread and leave to cool before eating.

Equipment • Scales • Large mixing bowl • Old but clean plastic bag

(e.g. a carrier bag) or a tea towel

• 2 small loaf tins or a baking tray • Oven and oven gloves • Wire cooling rack

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PUMPKIN Ingredients

Prepare all the ingredients.

• • •

4 tbsp olive oil 2 onions

1. Heat half the olive oil in a large saucepan, then gently cook the onions for 5 mins, until soft but not coloured. Add the pumpkin or squash to the pan, then carry on cooking for 8 – 10 mins, stirring occasionally until it starts to soften and turn golden.

• • • •

700ml vegetable or chicken stock 142ml pot double cream 4 slices wholemeal seeded bread Handful pumpkin seed from a packet

finely chopped

1 kg pumpkins or squash (try kabocha),

peeled deseeded and chopped into chunks

2. Pour the stock into the pan, then season with salt and pepper. Bring to the boil, then simmer for 10 mins until the squash is very soft. Pour the cream into the pan, bring back to the boil, then puree with a hand blender. For an extra-velvety consistency you can now push the soup through a fine sieve into another pan. The soup can now be frozen for up to 2 months. 3. While the soup is cooking, slice the crusts from the bread, then cut the bread into small croutons. Heat the remaining olive oil in a frying pan, then fry the bread until it starts to become crisp. Add the seeds to the pan, then cook for a few mins more until they are toasted. These can be made a day ahead and stored in an airtight container. Reheat the soup if needed, taste for seasoning, then serve scattered with croutons and seeds and drizzled with more olive oil, if you want.

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BROWN LENTIL Ingredients

Prepare all the ingredients.

• 200g brown lentils • 200ml vegetable oil • 1 tomato • 5 cloves garlic • 1tsp salt • Fresh coriander • ½ tsp chilli • ½ tsp cumin • ½ tsp coriander

Pour 100ml water into a pan. Add spices. Boil. When boiling add lentils and cook on a medium heat Add the tomato Peel and slice 5 cloves garlic and add to oil in saucepan. Bring to bubble on medium heat. Turn off heat and leave oil to absorb garlic Add more water to lentils if looking dry and before they go soft. When lentils are soft reheat oil and garlic until garlic turns golden brown Add oil to lentil mixture and stir.

Sprinkle fresh coriander on top and serve

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POTATO And

LEEK Ingredients

Prepare all the ingredients.

• 50g of butter • 1/2 an onion finely sliced • 1 clove of garlic chopped • 1/2 a leek trimmed & chopped • 1/2 a potato peeled & chopped • 150ml of hot vegetable stock

Heat butter & saute onion, garlic & leek til soft. Add potato & stock, boil. Simmer for 10 mins. Allow to cool slightly, then blend in blender til smooth.

CELERY And

STILTON

Ingredients

Prepare all the ingredients.

• 50g of butter • 1/2 an onion finely sliced • 1 clover of garlic chopped • 1/2 a leek trimmed & chopped • 1/2 a potato peeled & chopped • 150ml of hot vegetable stock

Melt butter into large pan on a low heat. Add onion, celery, potatoes and sweat for 6-8 minutes, stirring occasionally. Add stock to pan, bring to boil and simmer for 20 minutes or until the potatoes are tender. Cool a little then blend until smooth. Stir in cream, stilton and some parsley, season with salt and pepper. Return to a simmering heat (do not boil). Serve. Sprinkle with some more parsley and fresh black pepper.

BOMBAY Ingredients

Prepare all the ingredients.

• 1 & 1/2 lb potatoes cooked • 1 onion finely chopped • 1 tbsp veg ghee • 2 tsp fresh coriander chopped • 1/2 tsp chilli powder • 1 tsp turmeric • 1 tsp garam masala • juice of 1/2 lemon • 1/2 tsp salt

Heat oil, fry onion for 2 mins. Add turmeric & mix, add salt, chilli powder, then 1/2 cup water, cook for 2 mins. Add potatoes, cover pan & cook for 10 minutes, adding more water if mix becomes dry. Add garam masala & mix well. Add lemon juice, mix & serve.

BUTTERNUT

SQUASH Ingredients

Prepare all the ingredients.

• 1 butternut squash peeled and deseeded • 2 tbsp olive oil • 1 tbsp butter • 2 onions diced • 1 garlic clove thinly sliced • 2 mild red chillies deseeded and finely chopped • 850ml hot vegetable stock • 4 tbsp crème fraîche plus more to serve

Heat oven to 200C/180C fan/gas 6. Cut the squash into large cubes, about 4cm/1½in across, then toss in a large roasting tin with half the olive oil. Roast for 30 mins, turning once during cooking, until golden and soft.

While the squash cooks, melt the butter with the remaining oil in a large saucepan, then add the onions, garlic and ¾ of the chilli. Cover and cook on a very low heat for 15-20 mins until the onions are completely soft. Tip the squash into the pan, add the stock and the crème fraîche, then whizz with a stick blender until smooth. For a really silky soup, put the soup into a liquidiser and blitz it in batches. Return to the pan, gently reheat, then season to taste. Serve the soup in bowls with swirls of crème fraîche and a scattering of the remaining chopped chilli.

CHICKPEA & BUTTERNUT SQUASH Ingredients

Prepare all the ingredients.

For the chickpea casserole

• 200g butternut squash

cut into cubes

• 2 tbsp vegetable oil • 2 tbsp tomato puree • 1 onion

sliced

• 1 carrot

diced

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• 2 garlic cloves sliced • salt and freshly ground black pepper • 400g can chickpeas drained • 400g can chopped tomatoes • 1 x 1pt vegetable stock • 1 tbsp chopped fresh Thyme • 2 tbsp cumin power

For the scone topping

• 100g/3½oz self-raising flour • 50g/1¾oz unsalted butter • salt and freshly ground pepper • Fresh chopped thyme and parsley

1. 2. 3. 4. 5. 6.

Preheat the oven to 180C/350F/Gas 4. Place the butternut squash in a baking tray and drizzle it with one table spoon of the vegetable oil. Roast the butternut squash for 8-10 minutes, or until tender. Meanwhile, heat the rest of the vegetables and tomato puree and oil in a frying pan and fry the onion and garlic for 3-4 minutes, or until softened. Add the cooked butternut squash cook for a further 5-6 minutes. Season with salt and freshly ground black pepper. Add the chickpeas tomatoes and cumin. Spoon the mixture into a casserole dish. Increase the oven temperature to 200C/400F/gas 6.

For the scone topping 1. 2. 3. 4.

Stir in the flour and butter with the herbs and season until the mixture comes together as dough Roll the dough out on a floured surface to a 2.5cm/1in thickness. Using a 5cm/2in pastry cutter, cut out circles of the dough Bake in the oven for 10-12 minutes, or until golden-brown on top. Add the scones to the casserole just before serving

Serve with lovely warm bread. Top tips for keeping chickens • It’s best to alternate your flock between two pens so the soil doesn’t get tired and pest ridden. • For a bright orange yolk feed them lots of greens. • Put the chicken to work! use a chicken tractor to cultivate ground and to eat them garden pests. • Diversify your chickens diet buy growing sunflowers and buckwheat for forage whilst improving the soil and attracting wildlife. • Reduce the chicken’s ecological claw print. • Feed them micronized peas for protein instead of growing pellets full of South American soya.

COURGETTE Ingredients

Prepare all the ingredients.

• Courgette (or other edible) flowers • 1 cup plain flour • Sparkling water or beer • Salt & pepper • Oil in deep fryer / pan

Make a tempura mix with the flour & enough liquid to make a batter thick enough to cling to the flowers, add a little salt & pepper. Whisk well and leave to stand for 30 mins. Whisk again. Dip flowers into batter, making sure they are covered, then drop into hot oil and cook til crisp and golden. Drain on a paper towel and serve with a dipping sauce eg chilli. If you have batter left, use it to make vegetable fritters eg mushrooms, cauliflower florets, aubergine slices etc

EASY Ingredients

Prepare all the ingredients.

• 100g plain flour • 20g soya flour • Pinch of salt • 200ml soya milk • 50ml water

Blend/whisk & chill for a while. Whisk again, then cook in hot oil. These pancakes are perfect for those with lactose intolerance/egg allergy/vegan diet.

Use with a sweet or savoury filling or make slightly thicker, small pancakes & drop in fruit, eg blueberries as they are cooking.

FRESH Ingredients

Prepare all the ingredients.

• 600g/1lb 6oz Tipo ‘00’ flour • 6 free range or organic eggs • Salt, olive oil

Sift the flour and salt into a heap on a worktop. Make a well in the middle and tip in the eggs and oil. Begin drawing the flour into the eggs with your fingertips, mixing to incorporate into a sticky dough. Knead gently but firmly until smooth, elastic and silky – about five minutes. Wrap in cling-film and leave to rest for 30 minutes. Cut the dough into quarters and flatten one piece into a rough disc (rewrap the rest in cling film, or cover with a damp tea towel, until you’re ready to roll them). Roll out with a pasta machine, gradually decreasing the width of the setting, or roll it out by hand (use a well floured rolling pin) until it’s very thin. Rest for about 15 minutes, then cut into strips, either using the tagliatelle cutter on the machine or by hand. To cut by hand, gently fold the dough into thirds, place on a floured surface and, using a sharp knife, cut into strips approximately 5mm wide. Bring a large pan of salted water to a boil. Cook the pasta so it’s ready at the same time as the sauce – if you cook it straight away, it will take only a couple of minutes at a rolling boil, or three to four minutes if you have left it to dry overnight. Drain well.

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POTATOES BEETROOT

WITH GOAT CHEESE

And

Ingredients

Prepare all the ingredients

• • • • •

1. 2. 3. 4.

1 roll of short crust pastry 3 free range eggs 200ml double cream 3-4 tsp of softcheese 4-5 potatoes

peeled & ready to cook • 3-4 beetroot

pre cooked

• 150g of soft goat cheese • salt • pepper

Put the pastry in a tart dish, place baking paper with beans in the centre of the dish. Cook in the oven for 10-15 min (190ºC). Take the pastry out of the oven and leave it to cool down. Boil the potatoes in a pan until cooked. Drain and put the potatoes in a cold water and leave to cool down whilst you prepare the mix. Prepare the mix: beat the eggs together then add the double cream and the soft cheese. Mix well and season with salt and pepper. Slice the potatoes in a plate. Slice the beetroot separately in another plate.

To prepare the Tart 5. 6. 7. 8.

Grate the cheddar cheese and place some cheese in the bottom of the tart. Add a layer of potatoes, then a layer of the mix, then a layer of beet root. You can probably add another layer of mix and finish with the last slices of potatoes and beetroot left. Finish with adding some goat cheese on the top of the tart. Put in the oven for 30 minutes (190ºC).

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CREAMED Ingredients

Prepare all the ingredients.

• Brussel Sprouts • Salt & Pepper • Bacon Lardons • Cream • Garlic

1. Cook Brussels sprouts in a pan of salted boiling water for 8 – 10 minutes. 2. Drain and refresh in a bowl of ice and water. Drain sprouts again. 3. Cook bacon lardons in a non-stick pan, fry until crisp. 4. Add cream and garlic to a small pan, bring to the boil. 5. Stir the sprouts into the bacon, then add the cream and garlic. 6. Season with salt and pepper.

STUFFED Ingredients

Prepare all the ingredients.

• Spring cabbage • Boiled rice • Fresh herbs • Onion • Garlic • Mushrooms • Peppers etc

This is a very flexible recipe. Not the usual filled and rolled leaves in a sauce, but a dish which can be different each time you make it! 1. Prepare your cabbage leaves then stuff them with whatever takes your fancy! Take the larger leaves off the cabbage, wash well then blanch in salted boiling water until slightly softened. 2. Drain the leaves and flatten them.Then fill with a combination of boiled rice,chopped fresh herbs, sauteed onion, garlic, mushroom, pepper... whatever you have to hand. 3. Fold the sides of the leaves loosely across the filling then place, close to each other, on an oiled baking dish. Pour a little olive oil over the rolls. 4. Bake in the oven until the leaves begin to crisp slightly. You could fill the leaves with other pre-cooked grain, roasted veg etc etc.

Experiment and enjoy!

PEXO BLANCO CHEESE WITH TOMATO & HERB SAUCE

Ingredients

Prepare all the ingredients

• • • • • • • • • •

1. Heat the olive oil in a frying pan over a medium heat. Add the onion, garlic and chilli flakes and fry for 2-3 minutes, until softened. 2. Add the pexo blanco cheese and fry for 2-3 minutes, until golden. 3. Add the tomato puree tinned tomatoes, pasta and basil and stir together and warm through. 4. To serve, place into a warm bowl and season, to taste, with salt and freshly ground black pepper.

2 tbsp olive oil ½ red onion,

finely chopped

1 clove garlic,

chopped

1 tbsp tomato puree pinch dried chilli flakes 100g/3½oz Pexo Blanco

cut into cubes

1 tin of chopped tomatoes 150g/5½oz any shaped pasta, cooked according to packet instructions 2 tbsp chopped fresh basil, parsley and a sprinkle of thyne Salt and freshly ground black pepper

All the herbs are grown locally around Todmorden At the health centre garden or next to Café 72 opposite the cricket ground Burnley Road

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TURKEY Ingredients

Prepare all the ingredients

• • • • • • •

1 chopped onion 4 chillies

Place chopped onion, chillies, coriander seeds, tamarind, sugar, 1 chopped garlic clove and ginger into a blender. Blend into a paste.

1 tsp coriander seeds 2 tsp tamarind paste 1 tbsp caster sugar 2 garlic cloves Small amount of root ginger

Heat oil in a large pan, brown the turkey with 2nd chopped garlic clove and the thyme. Remove turkey from the pan and discard the garlic. In the same pan cook the paste for a few minutes then return the turkey to the pan. Add the coconut milk, stock and potatoes.

deseeded

peeled and chopped

• 1 tbsp sunflower oil • 500g turkey breast,

sliced • • • • • • •

400ml coconut milk 3 sprigs thyme 150ml chicken stock 2 large potatoes,

Cook gently for 20 minutes until the turkey has cooked through and the sauce has thickened. Finally stir in the spinach, and sprinkle over the fresh coriander and almonds (optional).

Warm through and serve.

chopped

250g fresh spinach Bunch of coriander Handful of almonds

Optional

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VEGETABLE Ingredients

Prepare all the ingredients

• • • • • • •

Slice onions and fry with salt in oil until brown. Chop tomato and mix with spices. Soak rice for 10 minutes When onions have browned, add tomato and spice mixture. Chop aubergine, pepper and potato. Add to onions. Chop green chilli into pieces, add to pan. Stir contents of pan on medium heat. Cook for another 5 – 10 minutes. When cooked, sprinkle with fresh coriander and serve.

1 onion 4 tbsp (130 ml) sunflower oil 2 – 3 tomatoes 1 pepper, any colour 1 aubergine 1 medium potato 1 green chilli

Spice Mixture • • • • • • •

½ - 1 heaped tsp of chilli, to your taste ½ tsp of turmeric ½ tsp ground coriander 1 tsp ground cumin ½ bulb garlic Thumb-size piece fresh ginger Salt to taste

Enjoy with roti (flat bread)

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VEGAN Ingredients

Prepare all the ingredients

Falafels

• • • • • • •

Mash the chick peas, add all other ingredients. Combine well and form dessert spoons of mixture, rolling into a ball or flat cake. Shallow fry in oil until golden.

I tin cooked chickpeas 1 onion 2 cloves garlic 2 tsp cumin 2 tbsp fresh parsley/coriander,

finely chopped

3 tbsp flour Olive oil for frying

Mayonnaise

• • • • • • •

Blend the first five ingredients. Keep blender running and add oil gradually in a thin stream. Mixture should be thick. Add salt and pepper to taste. Will keep in fridge for about a week. Adjust lemon and garlic to taste.

200mls soya milk 1/2tsp mustard 1 tbsp lemon juice 2 tsp cider vinegar ½ clove garlic 325ml vegetable oil Salt and pepper

Add herbs (e.g. tarragon) to flavour.

Hummus

• • •

1 tin cooked chickpeas 1 tbsp tahini Large clove garlic

Blend chickpeas and combine with tahini, olive oil, lemon juice, garlic and enough liquid to achieve desired consistency. Put in bowl and drizzle with olive oil and paprika. Adjust garlic, lemon and tahini to taste. Add chopped coriander/roasted peppers/chopped olives as optional.

• • • •

3 tbsp lemon juice 2 dsp olive oil 1 tsp salt Liquid from chickpeas

crushed

Fillings • • •

Falafels and hummus, with salad leaves, red onions and chopped coriander Roasted vegetables with cream cheese, chopped coriander and salsa sauce. Spicy beans with yogurt, salad leaves red onion, peppers and salsa sauce

SPANISH Ingredients

Prepare all the ingredients

• • • • • • •

1. Cut the onion in half and thinly slice each half 2. Cut the potatoes in half (you can leave skins on) and slice into 3mm slices 3. Dry potato slices by using a tea towel or kitchen roll 4. Heat 2 tbsp olive oil in the frying pan until hot and add onions and pots. Toss in the oil and turn heat right down to low. Add plenty of salt and pepper. Put lid on frying pan and cook gently for 20 mins, or until tender. Frequently turn potatoes over to avoid browning. 5. Break eggs into a bowl and whisk lightly - do not over beat. Add seasoning and paprika. 6. When potatoes are nicely cooked, transfer them to the eggs in the bowl and mix well. 7. Put frying pan back on the heat, add rest of oil and turn up to medium. Add tortilla mix and turn heat to minimum. Cook slowly for 20 – 25 mins uncovered. Every now and then draw edges in with a palette knife, to create a lovely rounded edge. When virtually no liquid egg left on the surface of the omelette, turn over to cook on the other side by placing a flat lid or plate over the pan and turn upside down so the tortilla is on the plate. Put pan back on the heat and slide the tortilla back in. Cook for 2 min then turn off the heat and allow the tortilla to rest for 5 mins.

1 medium onion 3 or 4 red potatoes 3 tbsp olive oil 5 large eggs Salt and pepper Paprika Flat-leaf parsley or basil to garnish

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SHEPHERDS Ingredients

Prepare all the ingredients

For the bottom layer with the vegetables:

1. 2. 3. 4. 5. 6.

• • • • • • •

1 medium onion (red or white onion)

• • • • • •

500g lamb mince meat 2 cloves garlic

• • • •

1 kg of potatoes 1 cup of milk butter Salt , pepper and nutmeg

peeled, chopped in dice 3 carrots

peeled, chopped in dice 3 celery sticks

trimmed, chopped in dice

1 clove garlic 1 tin of chopped tomatoes or 3 fresh and ripe tomatoes Olive oil Salt pepper and herbs for seasoning.

For the layer with meat:

peeled and finely chopped

Herbs (example: rosemary, parsley, mint, thyme) Olive oil Flour for dusting the meat 1 cup of water to cover

Preheat the oven to 190oC/ gas 5. Prepare all the vegetables, peel and chop in dice. Prepare the meat with garlic and salt and dust with some flour. You can use some spices: paprika, cinnamon, chillies etc.. Heat the frying pan with olive oil and add the mince meat, finely chopped garlic and the herbs/ spices of your choice. Then remove the meat and set aside in a bowl. In the same frying pan, add the onion and garlic and then add the carrots and celery. Open a tin of tomatoes and add to the vegetables. Season with salt, pepper and herbs. If you choose to use fresh tomatoes instead of tinned tomatoes, chopped them finely and add to the vegetables. Cook on a low heat for about 25 minutes. Meanwhile, peel the potatoes and boil them in a pan with salted water until cooked. Once cooked, drain the potatoes. Use the pan to heat the milk and add the butter. Then, add the potatoes and mash well until smooth. Season with salt, pepper and a pinch of nutmeg. Final stage, rub the bottom of the dish with butter. Add the vegetables for the bottom layer then add the meat with some freshly chopped herbs (rosemary, mint) for the middle layer and the mash for the top. You can also top with breadcrumbs if you like. Bake the pie in the oven until golden on the top. (approx. 15-20 min)

Enjoy your meal!

For the top layer with mash potatoes:

for seasoning

Optional: breadcrumbs

SEASONAL Ingredients

Prepare all the ingredients

• • • • • • • • • • •

chopped

1. Place oil in the pan and heat 2. Add the ginger and garlic and Chinese five spice powder 3. Place all your vegetables in the pan and give a quick stir 4. Add salt and soya sauce 5. Cook the vegetables through but keep them crunchy

cut into florets

Serve with noodles or rice. Yummy! This is lovely and healthy

1 and ½ cloves garlic, crushed 1 small block of root ginger, 4 tbsp vegetable oil 1 small head broccoli, 1 courgette

cut in small shapes 1 carrot

finely sliced

1 whole red pepper,

thinly sliced

½ red onion

chopped

½ tsp salt 1 tsp Chinese five spice powder 2 tbsp light soy sauce

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MUSHROOM & GINGER Ingredients • • • • • • • • • • • •

3 tbsps oil ½ tsp cumin seeds 1 cup chopped onions 1 tbsp chopped ginger Green chillies

to taste

1 tsp coriander powder 1 tsp turmeric powder 1 cup chopped tomatoes 1 and ½ tsps red chilli powder 300g mushrooms 1 tsp garam masala powder Green coriander

Prepare all the ingredients Clean and cut mushrooms into quarters. Heat oil in a pan. Add cumin seeds and let them crackle. Add chopped onions and sauté until light golden brown. Add chopped ginger, green chillies, coriander powder, turmeric powder and salt. Cook for one minute. Add chopped tomatoes and red chilli powder and cook until oil separates the masala. Add more oil if needed. Add mushrooms and cover. Cook for another 10 minutes on a medium flame. Add garam masala powder. Cook for a further 5 mins, uncovered, on a high flame.

Sprinkle with chopped green coriander and serve.

chopped • Salt

to taste

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BASIC PORK Ingredients

Prepare all the ingredients

• • • • • • •

First add the iced water to the mince and mix until the meat has absorbed the water. Then add the rusk and work the mixture together, making sure it is thoroughly mixed. Add the salt and pepper and finally the stabiliser. Allow the mix to chill down in the fridge for at least 5-6 hrs Stuff the casings to your own requirements – link and then return to the fridge. Keep covered at all times. Grill the sausages at a medium heat for about 20mins turning a couple of times to brown. Feast well!

1Kg minced pork 200mls iced water 200g sausage rusk 1tsp salt 1/2tsp white pepper 10g natural whey stabiliser Sausage casings

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ASIAN Ingredients Semia • • • • •

1/3 roll of vermicelli 2 tbsp sunflower oil 2 cups milk 2 tbsp sugar 1 tbsp raisins & coconut mixed

Sweet Rice

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• • • • • • • •

1 cup rice 2 tbsp oil 2 tbsp sugar 2 tbsp water food colouring 1 tbsp coconut 1 tbsp raisins 10 blanched almonds

Prepare all the ingredients Semia Fry vermicelli in oil til reddish colour. Add milk, sugar and fruit. Simmer for 5 minutes. Alternatively, you can use less liquid and make a more solid mix, cutting it into squares when cold.

Sweet Rice Boil rice in water til cooked. Drain. In another pan heat oil with sugar and water. Stir on medium heat for 2 mins. Add rice, coconut, raisins, almonds and stir. Add a few drops of yellow food colouring & heat gently for 10 mins.

HOMEMADE SHERRY Ingredients

Prepare all the ingredients

• • • • • •

1. Slice each trifle sponge in half and spread jam over each half. Put halves back together and place in a serving bowl 2. Pour sherry over trifle sponges 3. Mix custard powder and sugar together with a small amount of milk to make a paste 4. Add rest of milk to custard paste and warm gently until it thickens 5. Pour custard over trifle sponges and leave to chill 6. Whip the cream until thick and glossy 7. When the custard is cold pour the cream on top

8 trifle sponges 4 tablespoons raspberry jam 8 table spoons sweet sherry 2tbsp custard powder 2tbsp sugar 1 pint double cream

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BLACKBERRY Ingredients

Prepare all the ingredients

• • •

Put all in a blender & blend til smooth.

6fl ozs apple juice 4 fl ozs natural yoghurt 1 banana

Pour into glass & enjoy!

peeled & chopped

• 6 ozs blueberries.

INDIAN Ingredients

Chaat • Yoghurt (you can also

add cream to make it extra-rich)

Prepare all the ingredients Chaat Chop fruit and mix with yoghurt, sugar and chaat masala spice mix

• Mixed non-acidic fruit (apples, bananas, grapes

pears, pomegranates)

• 1 tbsp sugar • Fruit chaat masala spice mix (available from asian shops)

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CHRISTMAS Ingredients

Prepare all the ingredients

• 1 thick slice of panettone

Place half the panettone cubes into a tall glass and drizzle over some brandy.

chopped into cubes • • • • •

Brandy 150ml double cream Seeds from 1 vanilla pod 1tbsp icing sugar 55g dark chocolate,

melted • 1 clementine

Whisk the cream with the vanilla seeds and the sugar in a bowl until it holds its shape when the whisk is removed. Fold most of the melted chocolate into the cream and spoon half the mixture over the panettone cubes in the glass. Top the panettone and cream layers with a layer of half the Clementine segments. Repeat the layering process to fill the glass. Finish with 2 clementine segments and the last drizzle of melted chocolate

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COCONUT Ingredients

Prepare all the ingredients.

• 250g digestive biscuits • 250g dessicated coconut • 2tbsp cocoa powder • Tin of condensed milk

Crush biscuits and combine all the ingredients together. Roll mixture into balls and coat in coconut or if you prefer, chocolate vermicelli.

Quick Quotes

MULLED Ingredients

Prepare all the ingredients.

• 2.5 pints apple juice • 4 tbsp honey or sugar • 2 cinnamon sticks • 6 whole cloves • Ground allspice, to taste • Peel of 1 orange

Pour apple juice and honey (or sugar) into a stainless steel pan. Place cinnamon sticks, cloves, allspice and orange peel in a muslin bag. Drop this spice bag into the pan.

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Put pan on medium heat for 5 – 10 minutes, do not let the mixture boil. Remove from heat, discard the spice bag and ladle the mulled apple drink into cups. Add a fresh cinnamon stick if required, to each cup.

Quick Quotes

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STRAWBERRY Ingredients

Prepare all the ingredients.

• 900 g hulled strawberries • 1 kg jam sugar • Juice of half a lemon

Put fruit, sugar and lemon in a pan ( crush the fruit to release some juice ) Heat gently to dissolve the sugar stiring frequently Bring to the boil and boil for 4 minutes then test for a set removing any scum with a slotted spoon

Pot into clean, sterilised, warm glass jars

Quick Quotes

RED CURRANT & APPLE Ingredients

Prepare all the ingredients.

• 1 1/2 lb redcurrants • 1 1/2 lb apples Cox or cookers

Put all ingredients except the sugar in a pan and slowly bring to simmering point. Cook gently until the apple is soft. Now add the sugar and simmer gently, stirring frequently until the mixture is of a thick consistency Pour into pre heated, sterilised glass jars

peeled and cut into wedges

• 1 1/2 lb sultanas • 1 pt white wine vinegar • 8 oz granulated sugar • 1 oz salt • 4 teaspoons all spice • 4 teaspoons ground cinnamon

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FRUIT TREE Why do we graft? The seed from a cox apple will produce an apple tree, but it will not produce a cox apple tree. In other words, fruit trees cannot be reproduced “true” to the original variety from seed. Instead it will be a new individual with an unpredictable combination of characteristics of its own. Although this is desirable in terms of producing new combinations from the richness of the gene pool of the two parent plants (such sexual recombination is the source of new varieties), only rarely will the resulting new fruit tree be directly useful or attractive to the tastes of humankind. Most new plants will have characteristics that lie somewhere between those of the two parents. A desired variety can only be reproduced by grafting. Grafting is a term which describes a number of different techniques in which a section of a stem with leaf buds is inserted into the stock of a tree. Grafting is useful for more than reproduction of an original variety. It is also used to repair injured fruit trees or for top-working an established tree to one or more different varieties. Grafting also controls the vigour of the desired variety reducing the height and the time it takes for the fruit tree to crop.

Scion Collection

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The first step in grafting is to collect the scion material. A scion is a detached shoot or twig containing buds from the desired variety. Scions are cut from the previous season’s growth, while they are dormant. The scions should be carefully labelled and placed in a moist zip lock bag. They should be kept in a cool place (the fridge is ideal), by doing this they will remain fresh and dormant until spring.

When to Graft It is best to graft in late winter early spring, this is the time when the buds of the trees are beginning to open. The diagrams below show the various techniques of grafting. Whip-and-tongue grafting (far left and left). The graft (scion) in position (Right). The scion held firmly in position with raffia or special plastic tape. (Far right) Waxing in the binding and top cut to prevent any drying out of the graft.

This method is used to graft a variety onto a rootstock and is the method we will be showing you today. 1. Trim the rootstock right back make a long slanting cut into the top part of the stem to leave a long wedge shape. 2. Using a one year old scion, cut the end to form the corresponding edge. 3. Make two more cuts, one upwards on the rootstock and one downwards in the scion, to form two ‘tongues’ that will fit together 4. Fit the scion into the rootstock, making sure that the cambium layers correspond. Tie the graft with tape and cover with grafting wax.

FRUIT TREE Bud grafting is done in summer and is the main technique used to graft stoned fruit like plums and cherries. 1. In summer cut a length of stem from the variety you want to bud. Leaving the leaf stalks on the cutting, but remove the leaves then remove a bud using a sharp knife. 2. Cut a T-shape slit in the bark of the rootstock and peel back the bark slightly. 3. Slide the bud into the T-shaped slit using the leaf stalk as a handle. Tie the bud onto the tree using tape. 4. When the bud has shown signs of growth you can remove tape and prune off the growth of the rootstock above the bud graft. A then tie the new graft to the stub to grow upright.

Our thanks to all the participants, tutors and volunteers who have been involved in making this amazing project happen.

Cleft Grafting This technique is used to graft a new variety onto an existing tree in late winter early spring. 1. In mid-winter prepare the limb where you want to graft the new variety. 2. At the end of winter early spring, split each of the cut ends by driving a bill hook into each one using a hammer. 3. Prepare 2 lengths of scion for each branch that was cut back for grafting. Using a sharp knife cut each scion into a wedge shape. 4. Insert the scion into each cut end, making sure the cambium layers are touching. Tie in the scions using tape and cover with grafting wax. Incredible Edible fruit trees are now available in Gordon Riggs Local and Heritage Apple Varieties grafted and grown by us in Todmorden, on rootstocks to suit our harsh climate.

Incred ib for the le Edible To d p comm ast three ye morden is a un ar c town t ity, local bu s, have wo ommunity g rked w ro o raise siness ith the up who, es and the pr can co ofi lo n le econo tribute to st le of local f arning prov cal mic op o id ro portun nger, healt od in the be ers in our hier co ity and lief th at it mm spread kindne unities, cre ate ss.

http://www.incredible-edible-todmorden.co.uk/

This project has been funded by the skills funding agency