British/Irish Cuisine

Plum Pudding Tartlets

1/3 cup packed brown sugar
1/3 cup water
2 tablespoons fresh orange juice
1 tablespoon fresh lemon juice
1/4 teaspoon ground cinnamon
Dash of ground cloves
1/2 pound pitted dried plums, finely chopped
2/3 cup all-purpose flour (about 3 ounces)
1/3 cup whole wheat flour (about 1 1/2 ounces)
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
1/4 cup granulated sugar
3 tablespoons butter, softened
1 large egg
Cooking spray
1 tablespoon powdered sugar

Combine first 7 ingredients in a small saucepan; bring to a boil. Reduce heat, and simmer 6 minutes or until plums are tender and liquid is almost absorbed. Cool completely.

Preheat oven to 375°. Lightly spoon flours into dry measuring cups; level with a knife. Combine flours, baking powder, baking soda, and salt; stir with a whisk. Place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 4 minutes). Add egg; beat well. Add flour mixture; beat at low speed just until blended.

Divide dough into 24 portions. Roll each portion into a 2-inch circle on a lightly floured surface. Place 1 dough portion into a miniature muffin cup coated with cooking spray. Spoon about 1 tablespoon plum mixture into muffin cup. Repeat procedure with remaining dough balls and plum mixture.

Bake at 375° for 10 minutes or until lightly browned. Run a knife around outside edge of each tartlet; remove from pan. Cool completely on a wire rack. Sprinkle with powdered sugar. Makes 2 dozen

Vanilla Trifle

2 1/2 cups finely chopped peeled ripe peaches
2 tablespoons brown sugar
1/4 teaspoon ground cinnamon
2/3 cup granulated sugar
2 tablespoons cornstarch
1/8 teaspoon salt
3 large egg yolks
1 2/3 cups milk
1 cup evaporated milk
1/2 teaspoon vanilla extract
15 cakelike ladyfingers, halved lengthwise

Combine peaches, brown sugar, and cinnamon, tossing well to combine; let stand at room temperature 30 minutes. Combine granulated sugar, cornstarch, salt, and egg yolks in a medium bowl, stirring with a whisk until smooth.

Heat milks in a medium, heavy saucepan over medium-high heat to 180° or until tiny bubbles form around edge (do not boil). Gradually add hot milk mixture to sugar mixture, stirring constantly with a whisk.

Return the milk mixture to saucepan. Cook mixture over medium heat 2 minutes or until thick and bubbly, stirring constantly. Remove from heat, and stir in vanilla extract.

Spoon the custard into a small bowl. Place the bowl in a large ice-filled bowl for 15 minutes or until the custard is cool, stirring occasionally. Remove bowl from ice.

Arrange 10 of the ladyfinger halves, cut sides up, in a single layer on the bottom of a 1 1/2-quart soufflé or trifle dish. Spoon half of the peach mixture over ladyfingers. Spread half of custard over peach mixture.

Arrange 10 ladyfinger halves, standing upright, around side of dish. Arrange remaining 10 ladyfinger halves, cut sides up, on top of custard. Spoon remaining peach mixture over ladyfingers. Spread remaining custard over peach mixture. Cover and refrigerate 4 hours or overnight. Makes 6 servings

Beer-Battered Fish

1 1/2 tablespoons vegetable oil
1 cup all-purpose flour
1/2 teaspoon black pepper
1/4 teaspoon garlic salt
2/3 cup beer
2 large egg whites
2 cups dry breadcrumbs
1/2 cup chopped fresh parsley
1 1/2 pounds grouper or other firm white fish fillets, cut into 4 x 1-inch strips
Cooking spray
Malt vinegar (optional)

Preheat oven to 450°. Coat the bottom of a jelly roll pan with oil. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, pepper, and garlic salt in a large bowl. Add beer; stir well. Beat egg whites with a mixer at high speed until stiff peaks form. Gently fold egg white mixture into flour mixture.

Combine breadcrumbs and parsley in a shallow dish. Working with one fish strip at a time, dip in flour mixture; dredge in breadcrumb mixture. Repeat procedure with remaining strips, flour mixture, and breadcrumb mixture. Place on prepared baking sheet. Lightly coat strips with cooking spray.

Bake at 450° for 15 minutes or until fish flakes easily when tested with a fork. Remove from oven. Preheat broiler. Broil the fish sticks 1 minute or until tops are lightly browned. Serve fish sticks with malt vinegar, if desired. Makes 4 servings

Roasted Root Vegetables

2 cups (1/2-inch-thick) diagonally sliced parsnip
2 cups (1/2-inch-thick) diagonally sliced carrot
1 small rutabaga (about 3/4 pound), peeled and cut into 1-inch pieces
2 tablespoons lemon juice
2 teaspoons dried thyme
2 teaspoons olive oil
1/2 teaspoon salt
1/2 teaspoon pepper

Preheat oven to 425°. Steam first 3 ingredients, covered, 5 minutes or until crisp-tender. Combine vegetables and remaining ingredients in a 13 x 9-inch baking dish; toss well. Bake at 425° for 40 minutes or until tender, stirring occasionally. Makes 4 servings

Lamb-and-Barley Soup

Cooking spray
1 1/4 pounds boneless lean lamb leg, cut into 1-inch cubes
2 (10 1/2-ounce) cans beef broth
1 cup water
2 cups coarsely chopped green cabbage
1 cup chopped carrot
1 cup chopped onion
1 cup chopped peeled rutabaga
1/3 cup uncooked quick-cooking barley
1 teaspoon dried thyme
1/4 teaspoon garlic powder
1/4 teaspoon ground allspice
1/4 teaspoon pepper
1 bay leaf

Place a Dutch oven coated with cooking spray over medium-high heat until hot. Add lamb; cook 5 minutes or until browned. Add broth and remaining ingredients; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until the lamb is tender, stirring occasionally. Discard bay leaf. Makes 4 servings

Green Onion Champ

7 cups cubed peeled Yukon gold potato (about 2 1/2 pounds)
1 1/4 cups whole milk
3/4 cup finely chopped green onions
3 tablespoons butter
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper

Place potato in a large saucepan; cover with water. Bring to a boil. Reduce heat, and simmer 20 minutes or until potato is tender; drain.

Combine milk and onions in a small saucepan; bring to a simmer. Cook 3 minutes. Remove from heat. Combine potato, milk mixture, butter, salt, and pepper in a bowl; beat with a mixer at medium speed until smooth. Makes 6 servings

Chocolate Chip Shortbread

1 cup butter, softened
3/4 cup powdered sugar
1 cup (6 ounces) semisweet chocolate morsels
2 teaspoons vanilla extract
2 cups all-purpose flour
1/4 teaspoon baking powder
1/8 teaspoon salt

Beat butter at medium speed with an electric mixer until creamy. Gradually add powdered sugar, beating until mixture is smooth. Stir in chocolate morsels and vanilla. Stir together flour, baking powder, and salt. Gradually add to butter mixture, beating at low speed until blended.

Shape dough into 3 (10-inch) logs; wrap logs separately in wax paper, and chill 4 hours. Cut each log into 28 slices, and place slices 1 inch apart on lightly greased baking sheets. Bake at 350° for 10 to 12 minutes or until edges are golden. Cool on wire racks. Makes 7 dozen

Streusel-Oat Scones

2 cups all-purpose flour
1/4 cup sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 cup chilled stick margarine, cut into small pieces
3/4 cup buttermilk
Cooking spray
1/4 cup quick-cooking oats
1/4 cup packed brown sugar
1 tablespoon margarine, melted
1 tablespoon all-purpose flour

Preheat oven to 450°. Combine first 5 ingredients in a medium bowl; cut in 1/4 cup margarine with a pastry blender or 2 knives until mixture resembles coarse meal. Add buttermilk, stirring just until flour mixture is moist. Turn dough out onto a baking sheet coated with cooking spray. Pat dough into an 8-inch circle; set aside.

Combine oats, brown sugar, 1 tablespoon margarine, and 1 tablespoon flour, forming a streusel. Gently pat oats mixture into surface of dough. Cut dough into 12 wedges (do not separate wedges). Bake at 450° for 15 minutes or until lightly browned. Serve warm. Makes 1 dozen

Mashed Roots

4 cups cubed peeled baking potato
2 cups sliced peeled parsnip
2 cups cubed peeled turnip
2 bay leaves
5 tablespoons butter
1/4 cup skim milk
1/2 teaspoon salt
1/4 teaspoon pepper

Place first 4 ingredients in a large saucepan; cover with water, and bring to a boil. Cook 20 minutes or until vegetables are very tender. Drain well; discard bay leaves. Return vegetables to pan; add margarine, milk, salt, and pepper. Beat at medium speed of a mixer until smooth. Makes 6 servings

Ambrosia Trifle

1 (5.1-ounce) package vanilla instant pudding mix
3 cups milk
1 (8-ounce) container sour cream
2 tablespoons frozen orange juice concentrate, thawed
1 (28.2-ounce) package frozen golden pineapple coconut cake, partially thawed
1 (15-ounce) can mandarin orange segments, drained
1 1/2 cups frozen whipped topping, thawed
Garnishes: shredded coconut, stemmed maraschino cherries

Combine first 4 ingredients in a large bowl; beat at low speed of an electric mixer 2 minutes or until thickened. Spoon one-third of pudding into a 3-quart trifle bowl. Cut coconut cake in half lengthwise.

Cut cake halves crosswise into 1/2" slices. Arrange one-third of cake slices in a single layer over pudding. Arrange one-third of mandarin orange segments over cake. Arrange half of remaining cake slices over orange segments.

Cover cake with half of remaining pudding; top with remaining cake slices and half of remaining orange segments. Top with remaining pudding and orange segments. Mound whipped topping over trifle. Garnish, if desired. Cover and chill several hours. Makes 12 to 14 servings

Suffolk Waldorf Salad

1/3 cup light mayonnaise
2 tablespoons peanut butter
1 teaspoon lemon juice
2 large Gala apples, chopped
1 celery rib, chopped
1/4 cup dried cherries, chopped
1 cup spinach leaves
1/4 cup pecans, chopped

Whisk together first 3 ingredients in a large bowl. Stir in apples, celery, and cherries; toss to coat. Cover and chill 30 minutes. Arrange spinach leaves on serving platter; top with chilled apple mixture, and sprinkle evenly with pecans. Makes 6 servings

Double Apple-Walnut Scones

1/4 cup apple juice
1/2 cup dried currants or raisins
1/2 cup finely chopped dried apple
1 cup buttermilk
1/4 cup sugar
3 tablespoons butter, melted and cooled
2 cups all-purpose flour
1/4 cup coarsely chopped walnuts
1 tablespoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
Cooking spray

Preheat oven to 350°. Place apple juice in a small microwave-safe bowl; microwave at HIGH for 3 minutes or until juice boils. Remove from microwave. Add currants and dried apple; let stand 15 minutes.

Combine the buttermilk, sugar, margarine, and apple juice mixture in a large bowl. Lightly spoon flour into dry measuring cups, and level with a knife. Combine the flour, walnuts, baking powder, baking soda, and salt; add to buttermilk mixture, stirring just until moist (dough will be sticky).

Drop the dough into 12 rounds (about 1/4 cup) onto a baking sheet coated with cooking spray. Bake at 350° for 17 minutes or until golden. Place on a wire rack. Makes 1 dozen

Potato-Sausage Soup

1/2 pound ground pork sausage
16 ounces frozen hash brown potatoes (4 cups)
1 large onion, chopped
1 (14 1/2-ounce) can chicken broth
2 cups water
1 (10 3/4-ounce) can cream of celery soup, undiluted
1 (10 3/4-ounce) can cream of chicken soup, undiluted
2 cups milk
Garnish: shredded Cheddar cheese

Brown sausage in a large Dutch oven over medium heat, stirring until it crumbles and is no longer pink. Drain. Return to Dutch oven.

Add potatoes and next 3 ingredients to sausage; bring to a boil. Cover, reduce heat, and simmer 30 minutes. Stir in soups and milk; cook, stirring often, until thoroughly heated. Garnish, if desired. Makes 2 1/2 quarts

Welsh Rarebit

3 tablespoons butter or margarine
3 tablespoons all-purpose flour
3/4 cup light or dark beer
3 cups (12 ounces) shredded sharp Cheddar cheese
1/2 teaspoon salt
1 1/2 tablespoons dry mustard
1 teaspoon paprika
1/4 teaspoon pepper
1 teaspoon Worchestershire sauce
6 English muffins, buttered and toasted
Tomato slices (optional)

Melt butter in a saucepan over low heat; add flour, whisking until smooth. Cook, whisking constantly, 2 to 3 minutes. Whisk in beer; cook, whisking constantly, 3 minutes.

Stir in cheese and next 5 ingredients. Cook 3 to 4 minutes or just until cheese melts. Spoon over English muffins. Broil 5 1/2 inches from heat 30 seconds or until browned. Serve with tomato slices, if desired. Makes 6 servings

Potato Gratin in Garlic Cream

1 garlic bulb
1 quart whipping cream
1/3 cup all-purpose flour
3 pounds new potatoes, cut into 1/4-inch-thick slices
2 teaspoons salt, divided
2 teaspoons freshly ground pepper, divided
1/2 teaspoon freshly ground nutmeg, divided (optional)
1 teaspoon (6-ounce) container grated Parmesan cheese, divided
1 (6-ounce) container grated Parmesan cheese, divided

Cut off and discard pointed tip of garlic bulb, place bulb on a piece of aluminum foil. Fold foil to seal. Bake at 400° for 1 hour. Cool. Squeeze pulp into a large bowl; stir in whipping cream. Whisk in flour. Set aside.

Layer half of potatoes in a lightly greased 13- x 9-inch baking dish. Sprinkle with 1 teaspoon salt, 1 teaspoon pepper, 1/4 teaspoon nutmeg, and half of cheese. Repeat procedure with remaining potatoes, salt, pepper, and nutmeg. Place baking dish on a jellyroll pan. Pour whipping cream mixture over potatoes.

Bake, covered, at 400° for 30 minutes. Remove cover; sprinkle with remaining half of cheese. Bake 30 more minutes or until potatoes are tender. Let stand 15 minutes before serving. Makes 12 servings.

Colcannon and Thyme Leaf Soup

2 tablespoons butter, divided
2 1/2 cups diced peeled baking potato
1 cup diced onion
1/2 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper, divided
3 cups fat-free, less-sodium chicken broth
2 cups water
3 tablespoons water
8 cups thinly sliced savoy cabbage
1 tablespoon chopped fresh thyme leaves

Melt 1 tablespoon butter in a large saucepan over medium heat. Add potato, onion, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Cover and cook 6 minutes. Add broth and 2 cups water; bring to a boil. Cook 10 minutes or until potato is tender.

Combine 3 tablespoons water and remaining 1 tablespoon butter in a large Dutch oven; bring to a simmer. Add cabbage and thyme. Cover and cook 5 minutes, stirring occasionally. Remove from heat; stir in remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper.

Place half of potato mixture in blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters).

Blend until smooth. Pour into a large bowl. Repeat procedure with remaining potato mixture. Add potato mixture to cabbage mixture; cook over medium-low heat until thoroughly heated. Makes 6 servings

Bistro Fillets of Sole

8 (3-ounce) sole or orange roughy fillets
1/2 cup dry vermouth
1 teaspoon capers
1 (8-ounce) bottle clam juice
1 large egg yolk
2 tablespoons mayonnaise
1 tablespoon milk
1/8 teaspoon ground red pepper
1/2 cup minced fresh parsley
8 (1/4-inch-thick) slices diagonally cut French bread baguette, toasted

Arrange fish in a single layer in bottom of a 10-inch skillet; add vermouth, capers, and clam juice. Bring to a simmer; cover and simmer over medium-low heat 10 minutes or until fish flakes easily when tested with a fork. Remove fish from pan, and keep warm; reserve cooking liquid.

Bring cooking liquid to a boil; cook until reduced by half (about 9 minutes). Gradually add hot liquid to egg yolk in a bowl, stirring constantly with a whisk. Return egg mixture to pan.

Add mayonnaise, milk, and red pepper; cook over medium heat 1 minute, stirring constantly. Stir in parsley. Spoon 3 tablespoons sauce onto each of 4 plates; top each portion with 2 fillets and 2 toast slices. Makes 4 servings

Smoked Paprika-Spiced Chicken over Lentils with Yogurt Sauce

2 tablespoons olive oil, divided
1/2 teaspoon grated lemon rind
2 tablespoons fresh lemon juice, divided
1 teaspoon salt, divided
1/2 teaspoon Spanish smoked paprika
1/2 teaspoon freshly ground black pepper, divided
4 (6-ounce) skinless, boneless chicken breast halves
1 cup plain whole-milk yogurt
3 tablespoons chopped fresh parsley, divided
1 tablespoon chopped fresh mint
1/2 teaspoon ground cumin
2 garlic cloves, minced
1/2 cup finely chopped seeded cucumber
1 cup dried lentils
2 parsley sprigs
1 (1/2-inch-thick) slice onion
1 thyme sprig
1 bay leaf
4 very thin slices Serrano ham or prosciutto (about 1 ounce)
3/4 cup minced fresh onion
3 cups thinly sliced zucchini
1 (6-ounce) bag prewashed baby spinach

Combine 1 tablespoon oil, rind, 1 tablespoon lemon juice, 1/4 teaspoon salt, paprika, and 1/4 teaspoon pepper in a medium bowl. Add chicken; turn to coat. Marinate in refrigerator 2 hours.

Combine 1/4 teaspoon salt, yogurt, 1 tablespoon chopped parsley, mint, cumin, and garlic in a food processor; process until smooth. Place yogurt mixture in a medium bowl; stir in cucumber. Cover and chill.

Preheat oven to 375°. Place lentils, parsley sprigs, onion slice, thyme sprig, and bay leaf in a large saucepan; cover with water to 2 inches above lentils. Bring to a boil; cover, reduce heat, and simmer 20 minutes or until tender. Drain. Discard parsley sprigs, onion slice, thyme sprig, and bay leaf.

While lentils cook, wrap 1 ham slice around each chicken breast. Place chicken in an 11 x 7-inch baking dish. Bake at 375° for 25 minutes or until done.

While chicken cooks, heat 1 tablespoon oil in a large Dutch oven over medium heat. Add minced onion; cook 3 minutes, stirring occasionally. Add zucchini; cook 15 minutes or until zucchini is very tender, stirring occasionally.

Stir in lentils, spinach, 1/2 teaspoon salt, and 1/4 teaspoon pepper; cook 5 minutes or until spinach wilts, stirring occasionally. Stir in 1 tablespoon lemon juice and 2 tablespoons chopped parsley. Serve chicken over lentil mixture; drizzle with yogurt sauce. Makes 4 servings

Tea-and-Currant Loaf

1 cup firmly packed dark brown sugar
1 1/2 cups strong brewed tea
3/4 cup dried currants
1/3 cup raisins
1/3 cup golden raisins
1/4 cup candied orange peel
2 teaspoons rum extract
2 tablespoons margarine, melted
1 egg, lightly beaten
2 cups all-purpose flour
1 1/2 teaspoons baking powder
2 teaspoons grated lemon rind
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon ground mace
Vegetable cooking spray

Combine the first 7 ingredients in a medium bowl; stir well. Cover and let stand 8 hours. Add margarine and egg; stir well, and set aside. Combine flour and next 6 ingredients (flour through mace) in a large bowl; make a well in center of mixture.

Add tea mixture to dry ingredients, stirring just until the dry ingredients are moistened. Divide the batter evenly between 2 (7 1/2 x 3 3/4-inch) loaf pans coated with cooking spray. Bake at 350° for 50 minutes or until a wooden pick inserted in center comes out clean. Let cool in pans 10 minutes on a wire rack; remove from pans, and let cool completely on wire rack. Makes 2 loaves

English Shortcake

2 1/2 cups all-purpose flour
3/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter, cut into chunks
2/3 cup buttermilk
2 large egg yolks
4 cups sliced peeled peaches, plums, or nectarines; or rinsed and drained raspberries, blueberries, or hulled strawberries (1 or more kinds of fruit)
1 cup whipping cream

In a bowl, mix flour, 1/2 cup sugar, baking powder, baking soda, and salt. With a pastry blender or your fingers, cut or rub butter into flour mixture until no pieces are larger than 1/4 inch. In a small bowl, mix buttermilk and egg yolks; add to flour mixture. Stir with a fork until evenly moistened, then press into a ball.

On a lightly floured board, knead until dough forms a smooth ball, 5 to 10 turns. Pat dough into a 1-inch-thick oval. With a floured round cutter (2 1/4 to 2 3/4 in. wide), cut dough; place pieces about 2 inches apart on a baking sheet, about 12 by 17 inches. Press scraps together, knead briefly, and repeat to cut more rounds. Sprinkle cut dough evenly with sugar, using about 1 tablespoon total.

Bake in a 400° oven (or a 375° convection oven) until golden, 12 to 15 minutes. Transfer to racks. In a bowl, mix fruit with sugar to taste. In another bowl, whip cream with a mixer on high speed until it holds soft peaks. Sweeten to taste with sugar.

Split warm or cool shortcakes in half. Set bottom halves on plates and spoon about half the fruit and juices onto cakes. Top each with a spoonful of cream. Set a cake top on each base and spoon remaining fruit and cream equally over each. Makes 6 to 8 servings

Lancashire Hot Pot

6 slices bacon
6 medium potatoes, thinly sliced
1 large onion, sliced into rings
Salt and pepper to taste
1 pound cubed cooked lamb meat
2 cups beef gravy

Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble and set aside. Place potatoes in a saucepan with one inch of water. Bring to a boil over medium-high heat, and cook until tender but not mushy, about 5 minutes. Drain, and set aside to cool.

Preheat the oven to 350 degrees. Cover the bottom of a 1 1/2 quart casserole dish with 1/2 cup of gravy. Layer half of the meat over the gravy, then sprinkle half of the crumbled bacon. Arrange 1/2 of the sliced onion over the meat, and then half of the potatoes.

Repeat layers, and pour remaining gravy over the top. Bake, covered, for one hour in the preheated oven. Remove lid, and bake for an additional 15 minutes, or until potatoes are browned. Makes 6 servings

Balsamic-Baked Onions and Potatoes with Roast Pork

3 1/2 pounds medium-sized waxy potatoes, peeled and quartered lengthwise
Olive oil
7 ounces butter, cubed
1 bunch fresh rosemary, leaves picked and chopped
1 whole bulb garlic, quartered or smashed
5 medium red onions, peeled and quartered
1 1/2 cups cheap balsamic vinegar
Sea salt and freshly ground black pepper

For the pork:
1 small bunch fresh rosemary, leaves picked and finely chopped
Salt and pepper
2 tablespoons freshly ground fennel seeds
1 (3 1/2-pound) boneless rolled pork loin
Olive oil
6 cloves garlic, crushed
1 medium red onion, peeled and quartered
2 stalks celery, trimmed and chopped
4 bay leaves
2 wine glasses white wine

Preheat the oven to 400 degrees. Put the potatoes into a pan of boiling, salted water and cook for around 8 minutes, then drain and return to the pan. Chuff them up a bit by shaking the pan.

To prepare the meat, scatter a handful of finely chopped rosemary leaves over a large chopping board. Sprinkle over some salt and pepper and the ground fennel seeds. Roll the pork across the board, pressing down hard so all the flavorings stick to it.

Get a large roasting pan that your pork will fit snugly into, and place it on a burner over a medium-high heat. Pour in a little olive oil and place the pork in, fat side down, sprinkled with any flavorings remaining on the board.

After a few minutes, when the pork fat is lightly golden, turn it over and add the garlic cloves, onion, celery and bay leaves to the pan. Place on the bottom shelf of your preheated oven for 1 hour, basting it halfway through. (For the last 20 minutes of cooking, you may need to cover the pork with a bit of damp waxed paper to stop it coloring too much.)

Get another roasting pan, into which you can fit the potatoes in 1 layer, and heat it on the stove. When hot, pour a glug of olive oil into it and add the butter, rosemary and garlic. Add the potatoes and toss them in all the flavors. Add the onions and all the balsamic vinegar and season with salt and pepper.

Cook for 5 minutes on the burner to reduce the balsamic vinegar a little. Place the pan on the top shelf and cook for around 50 minutes, until the potatoes and onions are dark, sticky and crispy - removing the pan to toss the onions and potatoes halfway through.

After 1 hour, the meat should be cooked. Prick it with a sharp knife - if the juices run clear, it's done; if not, pop it back in the oven for another 10 to 15 minutes, keeping the potatoes warm. Remove it from the oven and let it rest on a plate for 10 minutes.

Pour away most of the fat from the pan and mash up the garlic and onion. Place the pan over the burner and add the white wine. Simmer until the liquid has reduced by half, scraping all the meaty, marmitey goodness off the bottom to make a tasty little sauce, and season if necessary. Makes 6 servings

Trout with Sour Cream-Cucumber Sauce

1/2 cup chopped peeled cucumber
1/2 cup sour cream
1/2 cup plain yogurt
1/2 teaspoon grated lemon rind
2 teaspoons fresh lemon juice
1/2 teaspoon dried dill
1/8 teaspoon salt
1/4 teaspoon pepper
4 (6-ounce) rainbow trout fillets
Cooking spray

Combine first 6 ingredients in a bowl; stir well, and set cucumber mixture aside. Sprinkle salt and pepper over trout; place trout on a broiler pan coated with cooking spray. Broil 8 minutes or until fish flakes easily when tested with a fork. Spoon 1/4 cup sauce over each fillet. Makes 4 servings

Shortbread Cookies

2 cups butter, softened
1 cup powdered sugar
4 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt

Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Combine flour, baking powder, and salt; add to butter mixture, beating at low speed until blended.

Turn dough out onto a lightly floured surface; roll to 1/8-inch thickness. Cut with a floured 3-inch round cutter, and place 1 inch apart on parchment paper-lined baking sheets. Bake at 300° for 20 minutes or until edges are lightly browned; remove to wire racks to cool. Makes 16 cookies

Cheese-Onion Bannocks

Cooking spray
3/4 cup finely chopped onion
1/3 cup all-purpose flour (about 1 1/2 ounces)
2 cups regular oats
1 teaspoon baking powder
1/2 teaspoon salt
1/8 teaspoon ground red pepper
2 tablespoons chilled butter, cut into small pieces
1/2 cup (2 ounces) grated fresh Parmesan cheese
1/4 cup water
1/4 cup egg substitute

Preheat oven to 400°. Heat a small skillet over medium-high heat. Coat pan with cooking spray. Add onion; sauté 8 minutes or until tender. Remove from heat; cool.

Lightly spoon flour into a dry measuring cup; level with a knife. Place flour, oats, baking powder, salt, and pepper in a food processor; process until oats are coarsely ground (about 10 seconds). Add butter; pulse 3 times or until combined. Add onion and cheese; pulse 3 times or until blended. Place mixture in a medium bowl. Add 1/4 cup water and egg substitute, stirring until moist. Let mixture stand 1 minute.

Place mixture onto a lightly floured surface; knead lightly 3 times (dough will be sticky). Divide dough in half; press each half into a 5-inch circle. Cut each circle into 8 wedges. Place wedges on a baking sheet coated with cooking spray. Bake at 400° for 15 minutes or until lightly browned. Serve warm. Makes 16 servings