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Ingredients

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• 2 Partridge
• 6oz Streaky Bacon
• 2 Onions sliced finely
• 2 Carrots sliced finely
• 1 Medium sized firm white bouquet garni
• Approx. ‘’2 pt stock
• 1 oz butter

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Method

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Preheat oven to gas 3,170C, 325 F. Heat butter and brown partridges thoroughly; remove birds and gently fry onion and carrot.

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Cut bacon into pieces. Split partridges in half. Lay partridges in a casserole dish, cover with onion, carrot, bacon and bouquet garni.

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Cover and moisten with stock. Bring to the boil and cover tightly with foil and the lid; put in the oven for 1 .30 -2 hours. Put the vegetables into a heated serving dish, put the partridge on top; reduce the cooking liquor and check for seasoning and pour over.

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Garnish with plenty of chopped parsley.

Ingredients

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• 8 oz. /1 cup pearl or pot barley
• 2 tbsp vegetable oil (olive oil)
• 2 large onion, chopped
• 2 celery sticks, sliced
• 2 carrots, halved lengthways and sliced (I think about 10 baby carrots)
• 8 oz turnip, peeled and cut into ½ inch cubes (three small/medium potatoes-why not be even with the turnips?)
• 2 cups vegetables stock (beef broth)

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Method

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Put the barley in a measuring cup and add water to reach the pint mark .Leave to soak in a cool place for 4 hours, or preferably overnight. I set the barley to soak for what turned out to be about 8 hours.

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Heat the oil in a large pan or stock pot and fry the onion for 5 minutes. Add the sliced celery and carrot and cook for 3-4 minutes, or until the onion is starting to brown and vegetables are just beginning to soften.

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Add the barley and its soaking liquid to the pan. Then add the turnip, potato, and the stock to the barley. Season with salt and pepper. Bring to a boil, then reduce the heat and cover the pan.

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Simmer for 40 minutes, or until most of the liquid has been absorbed and the barley is tender. Stir occasionally towards the end of cooking to prevent the barley from sticking to the base of the pan. Serve warm.

Ingredients

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• 15 g fresh yeast, or 7.5 ml dried and a pinch of sugar
• 450 g strong white flour
• 5 ml salt
• 75 g lard, diced
• 75 g butter, diced
• 175 g mixed sultanas and currants
• 50 g chopped mixed peel
• 50 g sugar

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Method

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Grease a 20.5 x 25 cm (8 x 10 inch) roasting tin.

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Blend the fresh yeast with 300 ml warm water. If using dried yeast, sprinkle it into 300 ml warm water with the sugar and leave for 15 minutes, until frothy.

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Put the flour and salt in a bowl and rub in 15 g of the lard. Make a well in the centre and pour in the yeast liquid. Beat together to make a dough that leaves the sides of the bowl clean, adding more water if necessary.

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Turn on to a lightly floured surface and knead well for about 10 minutes, until smooth and elastic. Place in a clean bowl. Cover with a clean tea-towel and leave in a warm place for about 1 hour, until doubled in size.

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Turn the dough on to a floured surface and roll out to a rectangle about 0.5 cm thick. Dot one-third of the remaining lard and the butter over the surface of the dough. Sprinkle over one-third of the fruit, peel and sugar. Fold the dough in three, folding the bottom third up and the top third down. Give a quarter-turn, then repeat the process twice more.

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Roll the dough out to fit the prepared tin. Put in the tin, cover and leave in a warm place for 30 minutes, until puffy. Score the top in a criss-cross pattern with a knife, then bake at 220°C (425°F) mark 7 for about 30 minutes, until well risen and golden brown.

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Turn out and serve immediately or leave to cool on a wire rack. Serve plain or with butter.