Individual Shepherd’s Pie

Individual Shepherd's Pie

 

These tasty little shepherd’s pies are made in a small gratin dish and are quick to prepare. The lamb is mixed with beans and a minted tomato sauce, and then covered with a creamy mash potato and topped with cheese and cherry tomatoes.

 

Individual Shepherd's Pie
Prepares: 4 servings
 
  • Preparation time: 30 minutes
  • Cooking time: 40 minutes

  • Ingredients
  • 900g (2 lb) potatoes, peeled and cut into even sized chunks (about 6 medium)
  • 1 tbsp olive oil
  • 450g (1 lb) lamb mince/ground lamb
  • 1 tbsp flour
  • 300ml (10 fl oz) lamb or beef stock (1¼ cups)
  • 415g tin baked beans
  • 2 tbsp tomato purée/paste
  • 2 tsp Worcestershire sauce
  • 1 tbsp fresh mint, chopped
  • salt and freshly ground black pepper
  • knob of butter
  • a little milk
  • 12 cherry tomatoes, halved
  • 55g (2 oz) cheddar cheese, grated (½ cup)

  • You will also need 4 individual serving ovenproof dishes for this recipe


  1. Method
  2. Add the potatoes to a pan of boiling salted water and simmer for 25 minutes.

  3. Meanwhile heat the oil in a frying pan/skillet, then add the lamb and brown over a medium heat, about 5 minutes.

  4. Reduce the heat a little and stir through the flour, then add the stock, stirring until it thickens, about 2 minutes.

  5. Next, stir in the baked beans, tomato purée,paste, Worcestershire sauce, and mint. Season. Reduce the heat to low and cook, uncovered, for 10 minutes. Divide between the dishes.

  6. Preheat the grill/broiler while finishing the pies.

  7. Drain the potatoes once they are tender, then mash, adding a good knob of butter and just enough milk to produce a creamy mash. Spread the mash evenly over the meat mixture.

  8. Place six tomato halves, cut sides up, on top of each pie, pressing them down a little into the mash.Then sprinkle the cheese over.

  9. Put the dishes on a heavy-based baking sheet, place under the grill/broiler and cook for about 6–8 minutes until the tops are golden and juices are bubbling round the edges.


  10. Individual Shepherd's Pie

Updated: June 27, 2018

Buttery Oat Cookies

Buttery Oat Cookies

 

A real buttery taste to these oat cookies make them perfect to go with that cup of tea or coffee.

 

Buttery Oat Cookies
Prepares: 24 cookies
 
  • Preparation time: 20 minutes
  • Cooking time: 15 minutes

  • Ingredients
  • 170g (6 oz) soft brown sugar (¾ cup)
  • 170g (6 oz) butter (¾ cup, or 1½ sticks)
  • 2 tbsp golden syrup*
  • 170g (6 oz) rolled oats/quick cooking rolled oats (2½ cups)
  • 170g (6 oz) self-raising flour/self-rising flour (1 cup + 3 tbsp)
  • ½ tsp bicarbonate of soda/baking soda

  • *Golden syrup isn’t readily available in North America. I can find it in some grocery stores and I know I can get it in the small stores that sell British products. If it is impossible to find, liquid honey would be a substitute. Golden syrup is very thick so you don’t want anything too runny.

  • Equipment
  • 2 large baking trays/cookie sheets


  1. Method
  2. Preheat the oven to 180°C (350°F) (gas 4)

  3. Put the sugar, butter and syrup into a large deep-sided pan and gently heat until the butter has melted and the sugar has dissolved, stirring to combine the ingredients well.

  4. Remove from the heat and let the mixture cool a little.

  5. Meanwhile lightly grease the trays/sheets.

  6. In a separate bowl sift the flour and bicarbonate of soda/baking soda then stir through the oats.

  7. Now add the dried mixture into the pan a couple of spoonfuls at a time stirring to combine.

  8. Shape into 24 balls and place on the trays/sheets spacing well apart. Then flatten the balls a little. Bake in the oven for about 15 minutes until just starting to turn golden. Remove from the oven and leave on the trays/sheets for 5 minutes before transferring to wire racks to cool completely. Store in an airtight container.

 

Steak Béarnaise

Steak Béarnaise

 

I love cooking steak in the summer and it is always good to have a selection of different sauces to choose from so the meal can be a little different each time.

This traditional French Béarnaise Sauce is so lovely and creamy and a perfect match with a simply cooked good steak.

 

Steak Béarnaise
Prepares: 4 servings
 
  • Preparation time: 20 minutes
  • Standing time: 2 minutes
  • Cooking time: About 10 minutes

  • Ingredients
  • For the steaks
  • 14g (½ oz) butter (1 tbsp)
  • 1 tbsp oil
  • salt and ground black pepper
  • 4 x 170g (6 oz) steaks, (rib eye, sirloin or other good quality steak)

  • For the Béarnaise Sauce
  • 4 tbsp white wine vinegar
  • 1 shallot, chopped
  • 2 egg yolks, large (U.K.)/extra large (N.A.)
  • 115g (4 oz) butter, cut into small pieces (½ cup, or 1 stick)
  • 2 tsp chopped fresh tarragon

  • To serve
  • fries and peas


  1. Method
  2. For the steaks
  3. Heat a large frying pan/skillet and add the butter and oil.

  4. Season the steaks then add to the pan. Cook over a medium heat for 2 minutes each side for medium rare, 3 minutes for medium, 5–6 minutes for well done. Or BBQ. Transfer to a hot plate, cover and let the steak rest for a couple of minutes.

  5. For the Béarnaise Sauce
  6. While the steak is cooking, put the vinegar and shallot in a small pan and bring to the boil. Lower the heat and simmer to reduce to about 1 tablespoon. This will only take a minute or two. Strain and leave to cool for a few minutes.

  7. In a small bowl, whisk the egg yolks with some seasoning. Whisk in the vinegar and 1 tablespoon of warm water. Place the bowl over a pan of just simmering water and add the butter, a knob at a time, stirring until each knob has melted before adding the next. Continue stirring until the sauce is shiny and thick. (The sauce will remain quite thin for a few minutes and then start to thicken very quickly.) Once it has thickened, stir in the chopped tarragon.

  8. To serve
  9. Spoon the sauce alongside the steaks and serve with fries and peas.

Updated: June 26, 2017

Hawaiian Gammon

Hawaiian Gammon

 

These gammon steaks are topped with pineapple and cheese, and served with home-made fries and tomato halves.

 

Hawaiian Gammon
Prepares: 4 servings
 
  • Preparation time: 25 minutes
  • Cooking time: 35 minutes

  • Ingredients
  • For the gammon
  • 4 gammon steaks
  • 4 pineapple rings
  • 170g (6 oz) mature Cheddar cheese, grated (1½ cups)
  • 3 spring onions/green onions, finely sliced (optional)
  • salt and pepper
  • parsley sprigs to garnish

  • For the vegetables
  • 4 large tomatoes
  • 3 tbsp butter
  • salt and pepper

  • For the fries
  • 800g (1 lb 12oz) potatoes (5 medium)
  • 2 tbsp oil (not olive oil)
  • salt and pepper


  1. Method
  2. For the fries
  3. Adjust oven rack to lowest level. Preheat to 200°C/400°F/gas mark 6.

  4. Peel potatoes and slice into ½ inch thick rounds and then into ½ inch thick strips. Pat dry and place in a bowl.

  5. Drizzle with oil and sprinkle generously with salt and pepper. Stir until evenly coated.

  6. Spread out on a baking sheet, covered with baking paper, and bake for about 30 minutes, turning 2 or 3 times until browned and tender.

  7. For the vegetables
  8. Cut the tomatoes in half, put a knob of butter on each cut half, and season. Place on a small baking tray then put in the oven during the last 10 minutes of cooking time for the fries.

  9. For the gammon
  10. Meanwhile, trim any rind off the gammon steaks.

  11. If you have a double-oven or two single ovens, preheat the grill/broiler, preferably to medium but if you only have a low or high option, choose low. If you have a single oven and are using this for the fries, then the gammon can be cooked in a sauté pan on the hob.

  12. Either cook the gammon under the grill/broiler for 6–10 minutes turning halfway through, or in a lightly greased sauté pan, over a medium heat, for 6 minutes, again turning halfway through. The gammon should be slightly crispy.

  13. Place 1 pineapple ring on each gammon steak. Mix together the cheese, onion, if using, and seasoning. Top the pineapple with the mixture and place under the grill/broiler until the cheese starts to melt and brown slightly, about 5 minutes. (If you are using a single oven, place under the grill/broiler once the fries have finished cooking. Just keep them warm, covered.)

  14. To serve
  15. Serve the gammon with the tomatoes and fries alongside and garnish with a sprig of parsley.

Updated: June 25, 2017

Summer Cod with Cheese and Tomato

Summer is in full swing now. Lots of very hot, sunny days and being a summer person this is definitely my time of year. However, Shandy, our labrador, does not agree with me – he finds it just too hot. Even choosing the woods to take him for a walk, where the umbrella of the trees definitely cuts out the blazing heat of the sun, only gives a little respite. For him its indoors lying in a cool spot with the air conditioner turned on!

There is invariably something to see on our walks and we were surprised by a young deer with its mother wandering through the trees. They are so elegant and much larger than the muntjac deer we were used to seeing in Oxfordshire.

All that aside, the time I choose to be in the kitchen is less during the summer months and the following recipe is one from my summer collection. There was some lovely wild cod at the fish counter which is very rarely available, so I just had to buy some. It was thick and the flesh was, oh so white. I used it for this recipe. We really enjoyed it and hope you will want to try it too.

 

Summer Cod with Cheese and Tomato

 

A very tasty way to serve cod that is super quick to prepare and cook.

Sun-dried tomato and butter are spread on the cod before topping with the cheese and plum tomato slices. It is then simply grilled/broiled and served with the buttery sauce, peas, green salad and crusty bread. A complete meal in no time.

 

Summer Cod with Cheese and Tomato
Prepares: 4 servings
 
  • Preparation time: 10 minutes
  • Cooking time: 12–17 minutes

  • Ingredients
  • 600g (1lb 6 oz) cod, skinned and cut into four
  • 40g (1½ oz) butter (3 tbsp, or ⅜ stick)
  • 1 tbsp sun-dried tomato paste
  • 8 slices mature Cheddar cheese
  • 2 plum tomatoes, sliced into 8
  • 115g (4 oz) frozen peas (1 cup)
  • salt and pepper

  • To serve
  • crusty bread and a green salad

  • Equipment
  • A heat resistant dish that is large enough to lay the 4 pieces of cod in a single layer.


  1. Method
  2. If it is possible, set the grill/broiler to medium. If you only have a high or low setting, option, turn it to low.

  3. Lay the fish in the dish. Spread the tomato paste over the fish and then dot with the butter. Place two pieces of cheese on each piece of fish and top with the sliced tomatoes.

  4. Grill/broil until the fish is cooked through. This should take about 10 minutes under a medium heat and 15 under a low heat. Increase the heat to high for a further two minutes until the tomatoes are just starting to brown.

  5. Meanwhile, cook the peas. This will take just 2 minutes in a microwave.

  6. Serve the fish with all the buttery juices and the peas spooned round the fish. Season.

  7. Serve with a green salad and some crusty bread.

Updated: June 23, 2017

Strawberry Rings

Strawberry Rings

 

These delicious little strawberry rings are a buttery biscuit filled with a layer of strawberry jam peeking through.

 

Strawberry Rings
Prepares: 18 biscuits
 
  • Preparation time: 25 minutes
  • Cooking time: 15 minutes

  • Ingredients
  • For the biscuit mixture
  • 115g (4 oz) butter (½ cup, or 1 stick)
  • 55g (2 oz) caster sugar/white sugar (¼ cup + ½ tbsp)
  • 1 egg, medium (U.K.)/large (N.A.), beaten
  • ¼ tsp vanilla essence/extract
  • 200g (7 oz) plain flour/cake and pastry flour (1¼ cups + 2 tbsp)
  • 28g (1 oz) cornflour/cornstarch (3 tbsp)
  • ½ tsp baking powder
  • pinch of salt

  • For the filling
  • strawberry jam
  • icing sugar/powdered sugar for dusting

  • Equipment
  • 7cm (2¾ in) and 4cm (1½ in) fluted cutters
  • 2 large baking sheets/trays, greased


  1. Method
  2. Preheat the oven to 180°C (350°F) (gas 4).

  3. Beat the butter and sugar together using an electric hand mixer or food mixer. Once the mixture is creamy, gradually beat in the egg and then the vanilla essence/extract.

  4. Sift the remaining ingredients into the bowl and blend into the mixture using a spoon until just combined. Now gently knead by hand until a soft dough has formed.

  5. Take the dough and roll it out on a floured surface to 0.5cm (¼ inch) thick. Then using the large cutter, cut rounds from the dough and place them onto the baking sheets/trays. Now using the smaller cutter remove the centre of half the rounds. (Don’t try to remove the centres before placing the rounds on the sheets/trays as they will become misshapen.) Keep re-rolling the leftover dough and cutting out the rounds, making sure there are an equal number of the whole rounds and cut-out rounds. There should be enough dough to make about 18 finished biscuits.

  6. Bake in the oven for 15 minutes or until the biscuits are just starting to brown. Transfer to a wire rack and leave to cool.

  7. Spread a thick layer of strawberry jam over the whole rounds and then place the cut rounds on top. Finish by dusting with icing sugarpowdered sugar. The sugar will melt on the jam but will remain on the biscuit. Store in an airtight container.

 

Creamy Iced Lemon Pots

Summer has now arrived and we can look forward to a few months of hot sunny weather. This is certainly my time of year and I have just made one of my favourite desserts – creamy iced lemon pots.

I tend to make them for the summer because they are very refreshing and very creamy.

Very easy to make too. Four ingredients – cream, milk, the zest and juice of 2 lemons, and sugar. Basically, it is all mixed together and frozen. I make up a batch which will fill 8 glass ramekin dishes and, because they are frozen, you can just take as many out of the freezer as you need at a time. They are a great little standby when you want something quick for a dessert.

 

Creamy Iced Lemon Pots

 

Perfect for a hot summer’s day. These little pots are so refreshing and so creamy.

Very easy to make. Basically mixing together cream, milk, the zest and juice of two lemons and sugar then freezing.

This recipe makes 8 pots so you can take as many out of the freezer as you need and leave the rest for another day – a super little standby.

 

Creamy Iced Lemon Pots
Prepares: 8 servings
 
  • Preparation time: 20 minutes
  • Freezing time: 6 hours plus overnight
  • Standing time: 10 minutes

  • Ingredients
  • For the Creamy Iced Lemon Pots
  • 300ml (10 fl oz) double cream/whipping or heavy cream (1¼ cups)
  • 2 lemons
  • 340g (12 oz) caster/white sugar (1¾ cups)
  • 600ml (20 fl oz) full fat/whole milk (2½ cups)

  • For decoration
  • 150ml (5 fl oz) whipping cream or heavy cream (⅔ cup)
  • l lemon

  • Equipment
  • 1.5 litre/2½ pint plastic container with lid
  • 8 glass ramekin dishes


  1. Method
  2. Whisk the cream until it forms soft peaks.

  3. Zest the lemons and add to the cream. Squeeze out the juice (they should yield 6 tablespoons of juice) and add to the cream along with the sugar and milk. Whisk on the lowest setting until thoroughly mixed, then pour into the plastic container, cover with the lid, and freeze for at least six hours until firm.

  4. Break into chunks and put in a blender, then liquidise. Mix until smooth and creamy.

  5. Pour into the ramekin dishes, cover and freeze overnight.

  6. To serve, remove the ramekin dishes to thaw for 10 minutes. Meanwhile whip the cream and put a small spoonful on the top of each lemon pot. Cut four thin slices from the lemon and cut these into two. Twist each piece and place on top of the cream for decoration.

  7. Note
  8. These will keep in the freezer for up to a month. Just remove from the freezer for the 10 minutes and decorate.

Updated: June 21, 2017

Old Fashioned Rock Cakes

Old Fashioned Rock Cakes

 

Scrumptious, light and crumbly little rock cakes that are made with mixed fruits and spices.

 

Old Fashioned Rock Cakes
Prepares: 12 cakes
 
  • Preparation time: 20 minutes
  • Cooking time: 18 minutes

  • Ingredients
  • 325g (12 oz) plain flour/cake and pastry flour (3 cups)
  • 2 tsp baking powder
  • ¼ tsp salt
  • 170g (6 oz) light brown sugar (¾ cup + 2 tbsp)
  • ¼ nutmeg, grated
  • ½ tsp mixed spice (or ½ tsp made up of cinnamon, ground cloves and ground ginger)
  • 170g (6 oz) butter, softened (¾ cup, or 1½ sticks)
  • 40g (1½ oz) currants (¼ cup)
  • 40g (1½ oz) sultanas (¼ cup)
  • 40g (1½ oz) raisins (¼ cup)
  • 1 egg, large (U.K.)/ extra large (N.A.), beaten
  • 1–2 tbsp milk

  • Equipment
  • 2 baking sheets/baking trays, lined with parchment paper


  1. Method
  2. Preheat the oven to 190°C (375°F) (gas 5)

  3. Sift the flour, baking powder and salt into a large bowl. Mix in the sugar, breaking up any lumps of sugar that cling together. Next mix in the spices.

  4. Add the butter and rub in using the fingertips until the mixture resembles fine breadcrumbs.

  5. Now stir through the dried fruits.

  6. Sprinkle the egg over the mixture and start to bind in, adding a little milk, if necessary, until a stiff dough has formed.

  7. Make 12 mounds of the dough on the baking sheets but do not smooth them out, the surface needs to look irregular.

  8. Bake in the oven for 18 minutes until they become golden brown.

  9. Remove from the oven and leave for a couple of minutes to cool a little. Transfer to a cooling rack to finish cooling and then store in an airtight container.

 

Tuna and Egg Pasta

Tuna and Egg Pasta

 

Looking for a quick and easy supper from cupboard staples? Then here’s a tasty Tuna and Egg Pasta dish. Penne and a couple of cans of tuna are folded into a cheese sauce and topped with egg and crunchy buttered  breadcrumbs.

 

Tuna and Egg Pasta
Prepares: 4 servings
 
  • Preparation time: about 30 minutes
  • Cooking time: 30 minutes (oven)

  • Ingredients
  • 170g (6 oz) penne (2¼ cups)
  • ½ onion, finely sliced
  • 85g (3 oz) butter (⅜ cup, or ¾ stick)
  • 55g (2 oz) flour (⅓ cup + 1 tbsp)
  • 500ml (20 fl oz) milk (2½ cups)
  • 2 x 160g tins (170g cans) chunk light tuna in oil, drained
  • 3 eggs, hard boiled
  • salt and pepper
  • 115g (4 oz) mature/old Cheddar cheese, grated (1 cup)
  • 55g (2 oz) breadcrumbs (1 cup)

  • Equipment
  • 1.14 litre (2 pint) (6 cup capacity) ovenproof dish


  1. Method
  2. Preheat oven to 200°C (400°F) (gas 6)

  3. Cook penne and onion together in a pan of boiling salted water for as long as directed on the packet of pasta. Drain and set aside.

  4. Melt 55g (2 oz) (¼ cup, or ½ stick) of the butter in a pan, stir in the flour until smooth and cook over a low heat for 1 minute.

  5. While leaving the roux to cook, warm the milk. (The easiest way is to microwave on high power for one minute.) Then gradually blend into the roux, stirring constantly, until the sauce is smooth. Bring to the boil, stirring, until thickened.

  6. Next add the cheese and seasoning, and stir until the cheese has melted.

  7. Stir through the penne and onion, then gently mix in the tuna, breaking up any large clumps. Spoon into the ovenproof dish.

  8. Next, shell the eggs and cut into quarters. Arrange over the top of the pasta and gently press down.

  9. Finally, melt the remaining butter in a pan and fry the breadcrumbs until crisp. Scatter over the pasta.

  10. Bake in the oven for 20–30 minutes until bubbling around the edges and browning on the top.

  11. Serve with a green salad.

Updated: October 29, 2017

Salmon Fillets in an Orange Butter Sauce

Salmon Fillets in an Orange Butter Sauce

 

A very simple fish dish that takes less than 15 minutes to prepare and 20 minutes to cook. Salmon fillets are baked with freshly squeezed orange juice and dotted with butter. The result – a lovely buttery orange sauce to complement the salmon.

 

Salmon Fillets in an Orange Butter Sauce
Prepares: 4 servings
 
  • Preparation time: 10–15 minutes
  • Cooking time: 20 minutes

  • Ingredients
  • 4 x 170g (6 oz) salmon fillets, skinned
  • 2 large oranges
  • 55g (2 oz) butter (¼ cup, or ½ stick)
  • salt and pepper
  • fresh dill to garnish

  • To serve
  • This dish is good served with Creamy Garlic Potatoes (recipe below) and fine green beans.
  • If accompanying the salmon with the Creamy Garlic Potatoes, prepare the potatoes first. Then, when they have gone in the oven, prepare the salmon. Put the salmon in the oven 10 minutes after the potatoes have gone in. Everything will then be ready at the same time.

  • Equipment
  • an ovenproof dish, well greased


  1. Method
  2. Preheat the oven to 200°C (400°F) (gas 6).

  3. Lay the salmon fillets side by side in the ovenproof dish. Dot with the butter and pour over the juice of 1 orange, then season.

  4. Cover with foil and bake on the middle shelf of the oven for about 20 minutes, until salmon is firm to the touch.

  5. To serve
  6. Thinly slice four pieces from the second orange, then cut each slice with one cut from the centre to the edge. Twist either side of the cut in opposite directions and place each one along the top of each fillet. Garnish with dill and serve with the orange butter sauce poured over the fish.

Updated: June 4, 2017

 

Salmon Fillets in an Orange Butter Sauce

 

Creamy Garlic Potatoes
Prepares: 4 servings
 
  • Preparation time: 15 minutes
  • Cooking time: 40 minutes

  • Ingredients
  • 900g (2 lb) potatoes, peeled and cut into even sized pieces (about 6 medium potatoes)
  • 4 garlic cloves, peeled
  • 300ml (10 fl oz) double cream/whipping cream (1¼ cups)
  • salt and pepper

  • Equipment
  • a large sized ovenproof dish


  1. Method
  2. Preheat the oven to 200°C (400°F) (gas 6).

  3. Place the potatoes in a pan of water and bring to the boil. Reduce the heat and simmer for 10 minutes. Drain and leave in the pan for a couple of minutes to dry. Slice thickly.

  4. Spread evenly over the base of the ovenproof dish and season. Add the whole garlic cloves and pour over the cream.

  5. Cover with foil and bake in the oven for 20 minutes. Remove the foil, return to the oven for a further 10 minutes until the tops of the potato are starting to brown.

Updated June 4, 2017