the pork and mushrooms from their cooking liquid and set aside in a dish in a warm place. Add the cream to the juices in the pot and boil with the lid off for a few minutes until the flavour strengthens. To thicken the sauce, slowly whisk in about 2 tablespoons of roux while the mixture is boiling. Add the chopped parsley and return the pork and mushrooms. Season to taste and place in individual dishes or a large pie dish.
5 For a pastry topping, preheat the oven to 230°C (450°F), Gas mark 8. For a mashed potato topping, preheat it to 180°C (350°F), Gas mark 4.
6 For a pastry top, cut the pastry to the same size as the top of the pie dish and arrange over the filling. Make a hole in the centre for steam to escape. Brush with the beaten egg to glaze. Cook in the oven for 10 minutes, then turn down the temperature to 190°C (375°F), Gas mark 5 and cook for about 20 minutes, until the pastry is golden brown.
7 For a mashed potato top, arrange the mashed potato on top of the filling and lightly score the surface. Cook in the oven for 30–40 minutes or until golden brown on top and bubbling hot.
Greek Lamb, Onion and Butter Bean Stew
This is a rich and wonderful recipe from my mother-in-law, Darina, that I absolutely adore. We often make it at the cookery school. Like many other stews, it becomes even more delicious if made a day or two in advance. Serve with just a green salad, some mashed or boiled potatoes, or rice.
SERVES 4–6
2 tbsp olive oil
1.1kg (2½lb) shoulder of lamb, cut into 4cm (1½in) cubes
700g (1½lb) baby onions, peeled, or large onions, peeled and cut into quarters
6 cloves of garlic, peeled and chopped
2 x 400g tins of cooked butterbeans, drained, or 225g (8oz) dried butter beans (see the handy tip for cooking instructions)
2 bay leaves
Generous sprig of fresh thyme
450ml (16fl oz) lamb or chicken stock
Salt and freshly ground black pepper
2 tbsp coarsely chopped fresh parsley
1 Heat the olive oil in a medium-sized frying pan. Toss the meat, onions and garlic in the hot pan in batches until light golden, then transfer to a medium–large ovenproof casserole.
2 Drain the butter beans and add to the casserole with the bay leaves and thyme. Pour in the stock, to come about halfway up the meat, and add some salt and pepper.
3 Bring to the boil and simmer for 1–1½ hours, either on a low hob or in an oven preheated to 160°C (325°F), Gas mark 3, until all the ingredients are tender and juicy. Taste the stew – it may need more seasoning. Sprinkle with chopped parsley and serve.
Rachel’s handy tip
If you are using dried butter beans, soak them in water for 5–6 hours or overnight. Drain and cover with fresh cold water and simmer in a medium-sized saucepan for 35–40 minutes until they are cooked through. Do not add salt because this will toughen the beans’ skin.
Bacon and Sausage Stew with Beans
This is simply heaven in a casserole dish! It is a hearty meal, and the perfect reward after a long winter walk.
SERVES 4
75g (3oz) dried black turtle beans (or black-eyed beans)
75g (3oz) borlotti beans or kidney beans
75g (3oz) cannellini beans or haricot beans or 2 x 400g tins of cooked beans, drained
8 rashers smoked bacon (about 300g/11oz), sliced into lardons
2 tbsp olive oil
4 cloves of garlic, peeled and chopped
2 x 400g tins of chopped tomatoes or 800g (1lb 12oz) fresh tomatoes
1.2 litres (2 pints) chicken stock
225g (8oz) cabbage (preferably green, such as Savoy), thinly sliced
300g (11oz) smoked sausage, sliced into 5mm (¼in) thick pieces
2 tsp chopped fresh thyme
1 tbsp chopped fresh parsley
Salt and freshly ground black pepper
1 If using dried beans, soak them in cold water for 5–6 hours or overnight, then drain, cover with fresh cold water and simmer for 35–40 minutes until they are cooked through.
2 Sauté the bacon in 2 tablespoons of olive oil in a flameproof casserole on a medium–high heat for a few minutes until golden. Add the garlic and cook for a few seconds, then add the tomatoes and the stock and simmer for 10 minutes.
3 Add the cooked, drained beans, then add the cabbage and sliced sausage and cook for a further 4 minutes. Add the chopped herbs, taste and correct the seasoning.
We all have those special foods that conjure up warm, nostalgic feelings of childhood – meals that instantly transport you back in time in just one bite, whether they’re the favourite dinners you begged your mum to make (and still do), or the treats that you used to create with cherished family members. For me, every time I eat poached egg on buttery toast I think of nothing but my dad’s great weekend breakfasts before I went off to a hockey match. It’s amazing quite how powerful and wonderful these taste memories can be. These are a few favourites from my own family – perhaps they’ll become yours too.
My dad cooked few things when we were growing up, but he was famous for his amazing brown bread. I love big, thick slices of it, buttered and spread with jam. Though you can halve the quantities to make just one loaf, I usually make two loaves and freeze one.
MAKES 2 X 900G (2LB) LOAVES VEGETARIAN
Sunflower oil, for greasing
350g (12oz) wholemeal flour
350g (12oz) plain flour
75g (3oz) bran
50g (2oz) wheatgerm
50g (2oz) pinhead oatmeal or oats
50g (2oz) brown sugar
1½ tsp salt
2 tsp baking powder
1 tsp bicarbonate of soda
2 eggs