COTW: Stella Robertshaw


Yorkshire Pudding

4 tablespoons plain flour

2 eggs

quick dash of milk

Mix all ingredients with water added slowly to make a mixture that pours. Meanwhile, add olive or vegetable oil to a baking tin. Place tin in a hot oven until oil sizzles, then add batter mix to tin. Bake for 15 minutes, or until batter rises.  Don't open oven door until cooking is finished or it will sink! In Yorkshire, we eat it with gravy either before or with roast beef.

Wylde Green Chicken

6 chicken breasts

2 tbsp peanut butter

2 cloves garlic chopped

2 tbsp olive oil

1 tsp dried mustard

1 tsp paprika

1 tsp chili sauce

1 tbsp dark rum or wine vinegar

1/2 pint water

Mix peanut butter, garlic half the oil. Lay the chicken in dish, pour over mixture and leave to stand for at least 30 mins. In a large frying pan heat rest of oil, add mustard, paprika. Tip chicken with marinade into pan and sauté until colored. Cut them into pieces in pan and add chili sauce, rum and water and cook over a low heat until cooked through (usually 10 mins). Serve with new potatoes or rice and green salad.

Jam Buns


8 oz self-rising flour

4 oz sugar

4 oz butter

1 egg

This recipe is at least 100 years old and has been made by all the generations of my family!  Mix all ingredients except jam, like you would mix pastry. Roll into rounds (like a sausage shape). Cut into biscuit shapes and stick your finger into middle of each one and plop in some jam. Bake at 375 degrees for 10-15 minutes. Leave to cool before burning your throat!


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