Very British Buffet
Take 5 non-alcoholic drinks
Elderflower Cordial
To make about 1.1 litres (2 pints), you will need:
2kg (4½lb) golden granulated sugar, 80g (just over 3oz) citric acid, 2 medium lemons, sliced and 20 large young elderflower heads (shake to release any insects).
1 Bring 1.1 litres (2 pints) water to the boil, add the sugar and stir until dissolved.
2 Add the citric acid and lemon slices. Stir in the flower heads. Leave overnight, covered.
3 In the morning sieve. If you want it clearer, strain again through muslin or a coffee filter. Bottle, give some away and keep the rest in the fridge – it will last for months!
‘Still’ Lemonade
To make about 1.1 litres (2 pints), you will need:
3 lemons and 175g (6oz) sugar.
1 Remove the lemon zest thinly with a potato peeler.
2 Put the zest and sugar into a bowl or large jug and pour on 900ml (1½ pints) boiling water. Cover and leave to cool, stirring occasionally.
3 Add the juice of the lemons and strain the lemonade. Serve chilled.
Cranberry Cooler
To serve one you will need:
ice cubes, 75ml (2½fl oz) cranberry juice, lemonade or sparkling water, chilled and 1 lemon slice to serve.
1 Half-fill a tall glass with ice and pour in the cranberry juice.
2 Top up with lemonade. If you’d prefer the drink to be less sweet, double the amount of cranberry juice and top up with sparkling water. Stir well and serve with a slice of lemon.
Fruity Punch
To serve 12 you will need:
1 litre (1¾ pints) apple juice, chilled, 1 litre (1¾ pints) ginger ale, chilled, 2 apples, sliced and cut into stars, or star fruit, thinly sliced.
1 Put the apple juice, ginger ale and apple shapes in a large bowl and mix well.
2 Pour into a large jug and serve.
Fruity Carrot with Ginger
To serve 400ml (14 fl oz) you will need:
2 medium oranges, 1cm (½in) piece fresh root ginger, peeled and roughly chopped, 150ml (¼ pint) freshly pressed apple juice or 2 dessert apples, juiced, 150ml
(¼ pint) freshly pressed carrot juice or 3 medium carrots, 250g (9oz), juiced and mint leaves to decorate.
1 Using a sharp knife, cut a slice of orange and put to one side for the decoration. Cut off the peel from the oranges, removing as much of the white pith as possible. Chop the flesh roughly, discarding any pips, and put into a blender. Add the chopped ginger.
2 Pour in the apple and carrot juice and blend until smooth. Divide between two glasses, decorate with quartered orange slices and a mint leaf and serve.
Salmon Sandwich Stacks
Hands-on time: 10 minutes, plus chilling
500g (1lb 2oz) mascarpone cheese
1 tbsp roughly chopped capers
finely grated zest and juice of 1 lemon
2 tbsp freshly chopped dill
1 tbsp milk
12 medium-cut slices white bread
350g (12oz) smoked salmon slices
Makes 24
1 Put the mascarpone, capers, lemon zest and juice, dill and milk into a large bowl and mix well. Lay the bread on a board and divide half the mascarpone mixture among the slices. Spread evenly to the edges of the bread.
2 Next, divide half the smoked salmon slices over the mascarpone, making sure the fish is in an even layer (use scissors to trim). Lay another piece of bread on top of each stack and repeat the process with the remaining mascarpone mixture, smoked salmon and bread. Wrap the stacks individually in clingfilm and chill for at least 5 hours, or ideally overnight.
3 Using a large serrated knife, cut the crusts off the sandwich stacks, then slice each stack into six rectangles. Secure each stack with a cocktail stick, if you like, and serve.
Marmite Cheese Straws
Hands-on time: 10 minutes
Cooking time: about 20 minutes
2 × 375g sheets ready-rolled puff pastry
plain flour to dust
1½ tbsp Marmite
1½ tbsp milk
75g (3oz) each finely grated Parmesan and Gruyère
Makes 24
1 Preheat the oven to 200°C (180°C fan oven) mark 6. Line baking sheets with baking parchment.
2 Unroll one puff pastry sheet on to a lightly floured worksurface. Put the Marmite into a small bowl and gradually mix in the milk. Brush half the mixture over the pastry.
3 Put both cheeses into another small bowl and stir to combine, then sprinkle half the cheese mixture over the pastry. Unroll the second puff pastry sheet and place on top of the cheese. Lightly roll a rolling pin over the pastry to stick the sheets together, rolling the pastry a little thinner in the process. Brush the top with the remaining Marmite mixture, then sprinkle the remaining cheese over the top (pressing the cheese down to help it stick). Cut the pastry lengthways into 12 equal long strips, then halve to make 24 shorter strips.
4 Transfer the strips to the prepared baking sheets and cook for 15–20 minutes until golden brown. Transfer to a wire rack. Serve warm or at room temperature.
Coronation Chicken
Hands-on time: 20 minutes
Cooking time: about 20 minutes, plus cooling
6 skinless chicken breasts
2 tsp mild curry powder
150g (5oz) mayonnaise
125g (4oz) crème fraîche
3 tbsp mango chutney
1 tsp Worcestershire sauce
2 celery sticks, finely chopped
75g (3oz) dried ready-to-eat apricots, chopped
50g (2oz) sultanas
50g (2oz) flaked almonds
a large handful of fresh coriander, chopped
salt and freshly ground black pepper
Serves 12
1 Put the chicken breasts into a large pan and cover with cold water. Bring to the boil, then reduce the heat and simmer gently for 15 minutes or until the chicken is cooked through (slice a breast in half to check). Drain and leave until completely cool.
2 Meanwhile, heat a small frying pan and toast the curry powder, stirring, until it smells fragrant – about 30 seconds. Empty into a large bowl and stir in the next seven ingredients, along with plenty of seasoning.
3 Cut or rip the cooled chicken into bite-size pieces and add to the mayonnaise mixture, along with most of the flaked almonds and chopped coriander. Stir well and check the seasoning.
4 To serve, garnish with the remaining almonds and coriander.
Individual Sausage and Egg Pies
Hands-on time: 30 minutes
Cooking time: about 40 minutes, plus cooling
7 small eggs
450g (1lb) sausage meat
1 tbsp wholegrain mustard
2 spring onions, finely chopped
1 tsp dried mixed herbs
plain flour to dust
about 1kg (2¼lb) shortcrust pastry
salt and freshly ground black pepper
Makes 12
1 Bring a large pan of water to the boil and add six of the eggs. Reduce the heat and simmer for exactly 6 minutes. Lift out of the pan with a slotted spoon and run them under cold water to cool. Put to one side.
2 Put the sausage meat, mustard, spring onions, mixed herbs and some seasoning into a large bowl and mix well. Put to one side.
3 Preheat the oven to 220°C (200°C fan oven) mark 7. Lightly dust a worksurface with flour and roll out two-thirds of the pastry to 3mm thick ( ⅛ in). Stamp out twelve 10cm (4in) circles and press the circles into 12 holes of a deep muffin tin, working the pastry so that it comes just above the edges of the holes. Put the trimmings to one side.
4 Carefully shell the eggs and halve lengthways through the yolk (which should not yet be completely set). Position one egg half, cut side down, in the bottom of each pastry well. Divide the sausage mixture among the wells, carefully pushing it around the eggs and levelling the surface.
5 Roll out the remaining one-third of pastry and trimmings as before and stamp out 7.5cm (3in) circles. Lightly beat the remaining egg and brush the edges of the filled pies and the visible sausage meat with some of the beaten egg, then press on the lids and seal the edges firmly. Use a skewer to pierce a hole in the centre of each lid to allow steam to escape. If you like, re-roll any trimmings and use to decorate the pies. Brush the top of the pies with egg.
6 Cook the pies for 30–35 minutes until deep golden brown. Cool for 5 minutes in the tin, then remove from the tin and transfer the pies to a baking tray. Cook for 5 minutes more to crisp up the edges.
7 Cool for 10 minutes, then serve warm or at room temperature.
Layered Omelette Cake
Hands-on time: 30 minutes, plus chilling
Cooking time: about 25 minutes
16 large eggs
5 tbsp freshly chopped chives
2 tbsp vegetable oil
500g (1lb 2oz) full-fat cream cheese
1 red pepper, seeded and finely diced
½ red chilli, seeded and finely chopped (see Safety Tip)
50g (2oz) watercress, chopped, plus extra to garnish
salt and freshly ground black pepper
Serves 12
1 Beat the eggs in a large jug with 2 tbsp of the chives and plenty of seasoning. Heat ½ tbsp of the oil in a 20.5cm (8in) non-stick frying pan and pour in a quarter of the egg mixture. Swirl the pan to ensure the base is covered. Using a spatula, occasionally push the mixture in from the sides of the pan while it’s cooking (but ensuring the base is always fully covered with egg). Cook for 2–3 minutes until the underneath is golden, then flip the omelette and cook for 2–3 minutes more. Transfer to a plate to cool completely.
2 Repeat with the remaining oil and egg mixture to make three more omelettes (you may need to whisk the eggs before making each omelette to redistribute the chives).
3 While the omelettes are cooling, beat together the cream cheese, remaining chives, the red pepper, chilli, chopped watercress and some seasoning in a large bowl. Line a 20.5cm (8in) cake tin with clingfilm and place a cooled omelette in the base. Spread a third of the cream cheese mixture over the omelette. Repeat the stacking and spreading twice more and then top with the remaining omelette. Cover the tin with clingfilm and chill in the fridge for at least 30 minutes.
4 To serve, lift the omelette cake from the tin and peel off the clingfilm. Transfer to a serving plate or cake stand, garnish with watercress and serve in wedges.
Light and Fresh Potato Salad
Hands-on time: 15 minutes
Cooking time: about 25 minutes
1.5kg (3lb 2oz) new potatoes, unpeeled, chopped into bite-size pieces
100ml (3½fl oz) olive oil
2 tbsp wholegrain mustard
juice of ½ lemon
200g (7oz) radishes, thinly sliced
4 spring onions, thinly sliced
a punnet of cress
salt and freshly ground black pepper
Serves 12
1 Cook the potatoes in salted boiling water for 15–20 minutes until just tender but not breaking apart.
2 While the potatoes are cooking, whisk together the oil, mustard, lemon juice and plenty of seasoning.
3 Drain the potatoes and leave to steam-dry for 5 minutes, then put them back into the pan. Pour the dressing over and add the radishes and spring onions. Fold together, trying not to break up the potatoes.
4 Tip into a serving dish and scatter the leaves from a punnet of cress over the top.
Cheese and Pickle Crown Bread
Hands-on time: 30 minutes, plus rising
Cooking time: about 30 minutes, plus cooling
25g (1oz) butter
300ml (½ pint) milk
2 medium eggs
450g (1lb) strong plain flour, plus extra to dust
1 tsp caster sugar
7g sachet fast-action yeast
1 tsp salt
150g (5oz) Branston pickle
150g (5oz) extra mature Cheddar, grated
oil to grease
Serves 12
1 Heat the butter in a small pan until melted, then stir in the milk and heat gently for 1 minute until just warm. Beat in one of the eggs.
2 Put the flour, sugar, yeast and salt into a bowl and stir together. Add the milk mixture and stir quickly to make a soft, but not sticky, dough (add a little more milk/flour as needed). Tip the dough on to a lightly floured worksurface and knead for 10 minutes. Form into a ball, cover with a clean teatowel and leave to rise for 30 minutes.
3 Roll the dough out to make a 25.5 × 38cm (10 × 15in) rectangle. Put the pickle and cheese into a small bowl and stir to mix, then spread the mixture over the dough, leaving a 1cm (½in) border. Roll the dough up from one of the long edges to make a sausage shape. Use a bread knife to cut into 12 slices. Flour a baking sheet, then arrange the slices on their sides (with the swirls facing sideways) and just touching to make a ring shape on the baking sheet. Loosely cover with oiled clingfilm and leave to rise for 30 minutes.
4 Preheat the oven to 200°C (180°C fan oven) mark 6. Beat the remaining egg and use to glaze the rolls. Bake for 25–30 minutes until risen, golden and the rolls feel firm. Transfer to a wire rack and cool completely.
The Perfect Victoria Sponge
Hands-on time: 30 minutes
Cooking time: about 30 minutes, plus cooling
225g (8oz) unsalted butter, softened, plus extra to grease
225g (8oz) self-raising flour, plus extra to dust
225g (8oz) caster sugar
4 medium eggs
1 tbsp milk
6 tbsp loose strawberry jam
250ml (8fl oz) double cream
icing sugar to dust
Cuts into 10 slices
1 Preheat the oven to 180°C (160°C fan oven) mark 4. Lightly grease two 20.5cm (8in) sandwich tins and line the bases with baking parchment. Dust the sides of each tin with flour and tap out the excess.
2 Put the butter and caster sugar into a large bowl and beat together using a hand-held electric whisk until pale and fluffy – about 3 minutes. Gradually add the eggs, beating well after each addition (if the mixture looks as if it might curdle, mix in a few tbsp of the flour).
3 Sift in the flour and fold together using a large metal spoon. Next, fold in the milk.
4 Divide the mixture equally between the prepared tins and level the surface of each. Bake in the centre of the oven for 25–30 minutes until the cakes are golden and springy to the touch when lightly pressed in the centre. Leave the cakes to cool in the tins for 5 minutes, then turn out, transfer to a wire rack and leave to cool completely.
5 Peel off the lining papers. Spread the jam over the top of one of the sponge cakes. Next, lightly whip the cream in a medium bowl and dollop over the jam layer. Top with the remaining sponge cake and dust with icing sugar. Serve in slices.
Individual Queen of Trifles
Hands-on time: 30 minutes, plus chilling
Cooking time: about 10 minutes, plus cooling
300g (11oz) Madeira sponge cake
25–40ml (1–1½fl oz) cream sherry, to taste, or orange juice
5 tbsp raspberry jam
300g (11oz) raspberries
4 tbsp custard powder
4 tbsp caster sugar
600ml (1 pint) milk
2 tsp vanilla extract
300ml (½ pint) double cream
2 tbsp icing sugar, sifted
about 50g (2oz) meringue nests, crumbled
25g (1oz) shelled unsalted pistachios, chopped
Makes 10
1 Slice the Madeira cake into 10 equal slices and roughly crumble each slice into the bottom of a tumbler or small wine glass. Press down lightly. Divide the sherry or orange juice among the glasses, pouring it over the cake.
2 Heat the jam gently in a medium pan until it loosens. Add the fresh raspberries and gently stir to coat the berries in the jam. Divide among the glasses.
3 Next, make the custard. Put the custard powder and caster sugar into a pan and gradually whisk in the milk until smooth. Put the pan over a medium heat and bring to the boil, stirring constantly to prevent lumps, then cook until the custard thickens. Take off the heat and stir in the vanilla extract. Leave to cool for 15 minutes.
4 Re-whisk the custard to break it up and divide among the glasses. Chill until needed.
5 To serve, lightly whip the cream and icing sugar until the cream just holds its shape. Divide among the glasses, then scatter the meringues and pistachios on top. Serve.
Triumphant Strawberry and Cream Jelly
Hands-on time: 20 minutes, plus chilling
Cooking time: about 5 minutes, plus cooling
2 × 135g packs strawberry jelly
1 tsp edible gold glitter (optional)
oil for greasing (optional)
100g (3½oz) caster sugar
1 vanilla pod, split lengthways
300ml (½ pint) double cream
600ml (1 pint) milk
8 gelatine sheets
Serves 10
1 Snip the jelly into cubes and put into a large jug. Pour in 300ml (½ pint) boiling water and leave to dissolve, stirring occasionally. Top up the mixture with cold water to make 1.2 litres (2 pints). Stir in the glitter, if you like.
2 Pour the strawberry jelly mixture into a 2.7 litre (4¾ pint) non-stick kugelhopf mould or large bowl (if your bowl or mould is not non-stick, grease lightly with a mild oil). Chill until completely set – about 3 hours.
3 Meanwhile, put the sugar, vanilla pod, cream and milk into a pan and heat gently, whisking occasionally to help release the vanilla seeds, until the mixture just begins to boil. Take off the heat and leave to infuse for 15 minutes.
4 Put the gelatine sheets into a bowl, cover with cold water and leave to soak for 5 minutes. Lift the soaked gelatine out of the water (discard the water) and add to the cream pan, then stir to dissolve (if the cream mixture is not hot enough to dissolve the gelatine, then reheat gently until it dissolves). Lift out the vanilla pod and leave the cream mixture until completely cool – the strawberry jelly needs to be fully set before proceeding.
5 Gently pour the cream mixture over the set jelly and chill to set completely – about 5 hours.
6 To serve, turn the jelly out on to a serving plate. If it doesn’t come out easily, dip the base of the mould briefly into a bowl of hot water (taking care no water comes in contact with the jelly). Turn out and serve.
