Ingredients
- 1 egg for every 1/2 pint of milk
- 1/2oz sugar
- Pinch of nutmeg
Continue reading
Recipes
Nan’s Pickled Onions
Ingredients
- 4lb onions
- 1/2 lb soft brown sugar
- 1 Tbl spoon dry mustard
- 1 Tea spoon
- 1 Tea spoon pepper
- 1 quart vinegar.
Cheese Straws
Ingredients
- 6oz flour
- Salt &cayenne pepper
- Dry mustard
- 3oz butter
- 4oz grated cheese
- 1 egg yolk
- a little water
Shredded beef stir-fry with kale & black bean sauce
Ingredients
- 4 Thin-Cut Beef Sirloin Steaks
- 1 tsp sesame oil
- 2 tsp rice wine
- 1 Tbsp soy sauce
- 1 Tbsp cornflour
- 2 Tbsp sunflower oil
- 1 red onion (finely sliced)
- 2 cloves garlic (finely chopped)
- 1 small piece root ginger (peeled and chopped)
- 200g curly kale
- ¼ tsp crushed chillies
- 4 Tbsp Cooks’ Ingredients Black Bean Sauce
Turka Daal with Coriander
Ingredients
- 2-3 cups of lentils
- Water
- 1/2 tsp chilli powder
- 1/2 tsp turmeric powder
- 1/2 tsp cumin
- 1/2 tsp coriander powder
- 1 green chilli
Tarka Ingredients
- 1 onion
- 25g butter
- 1/2 close garlic
- 1 Tbsp whole black cumin
- Coriander leaves
Mussels with parsley and wine
Ingredients
- kg fresh mussels in their shell
- ½ tbsp olive oil
- ½ onion (finely chopped)
- 1 fresh bay leaf
- 4 sprigs of fresh thyme
- 1 clove of garlic (finely chopped)
- 150ml medium white wine
- 50ml single cream
- 14g fresh flat-leaf parsley (chopped)
- ½ baguette, to serve
- 1 lemon, cut into wedges, to serve
Summer Berry Tart with Lemon Cream
Ingredients
- 1 vanilla pod
- 200g lemon curd
- 100g mascarpone
- 100ml double cream, lightly whipped
- 375g shortcrust pastry
- 4 Tbsp redcurrant jelly
- 250g raspberries
- 250g blueberries
- 250g strawberries
Sticky Orange Duck with Shallots and Parsnips
Ingredients
- 860g duck legs
- 400g shallots (peeled and quartered)
- 600ml orange juice
- 475g baby potatoes (halved)
- 4 medium parsnips(trimmed, peeled and quartered length-ways)
- 175g orange marmalade
- 2 Tbsp red wine vinegar
- 400 g fine green beans
Mushroom and Stilton Cheese Yorkshire Puddings
- 4 tbsp redcurrant jelly
- 1 tbsp caster sugar
- 150 g frozen cranberries
- 1 tbsp vegetable oil
- 200 g baby button mushrooms
- 40 g walnut halves (roughly chopped)
- 50 g cooked chestnuts (crumbled)
- 8 frozen Yorkshire puddings
- 50 g creamy blue Stilton, crumbled
- 250 g Brussels sprouts (trimmed and halved length-ways)
- 250 g baby Chantenay carrots (halved length-ways)
Pear, Pork and Cider Burger
Ingredients
- 500g pork mince
- 1 small pear (cored and grated)
- 2 Tbsp olive oil, plus extra 1 tsp
- 2 onions (halved and roughly chopped)
- 1/2 tsp soft light brown sugar
- 150ml vintage cider
- 4 brioche buns
- 4 tbsp light mayonnaise
- 50g wild rocket (plus extra to serve)
Moussaka
Ingredients
- 2 aubergines (cut into 1cm slices)
- 1 Tbsp fine sea salt
- 750g lamb mince
- 1 onion, finely chopped
- 2 garlic cloves (crushed)
- 1 tsp dried oregano
- 1½ tsp dried mint
- 1 bay leaf
- 1 cinnamon stick
- 1 Tbsp plain flour
- ½ tsp flaked sea salt, plus extra for seasoning
- 200ml red wine
- 400g chopped tomatoes
- 2 Tbsp tomato purée
- 100ml olive oil
- 500g potatoes (peeled and cut into 1cm slices)
For the white sauce
- 50g butter
- 50g plain flour
- 400ml milk
- 1 tsp nutmeg (grated)
- 25g Parmesan (finely grated)
- 1 egg (beaten)
Mussels with cider, leek and shallot sauce
Ingredients
- 2 kg fresh mussels
- 1 tbsp olive oil
- 3 shallots, finely chopped
- 2 leeks, trimmed and finely sliced
- 2 cloves garlic, finely chopped
- 500 ml Somerset cider
- 2 tbsp British lighter crème fraîche
- 14 g fresh flat-leaf parsley, finely chopped
- 25 g lightly toasted flaked almonds
- 1 baguette, to serve
Beer Infused Welsh Rarebit
Ingredients
- 25g butter
- 25g plain flour
- l00ml strong, dark beer
- 150g mature Cheddar cheese, grated
- 1 egg yolk
- 1 tsp English mustard
- 4 tsp Worcestershire sauce (or Henderson’s for those in Yorkshire)
- pinch cayenne pepper
- 4 thick bread slices Continue reading
Rosemary Roast Potatoes
Ingredients
- 750g potatoes
- 30ml olive oil
- 3/4 tsp salt
- 1/2 tsp freshly ground black pepper
- 3 Garlic Cloves
- 2 Tbsps minced fresh rosemary leaves
Chocolate Florentines
Ingredients
- 50g unsalted English butter
- 100g light brown sugar
- 1 Tbsp plain flour
- 75ml crème fraîche
- 50g flaked almonds
- 1/4 tsp mixed spice
- 125g jumbo unsalted peanuts and raisins
- 50g Brazil nuts (roughly chopped)
- 125g smooth dark chocolate (broken into small pieces)
- 25g smooth white chocolate (broken into small pieces)
The Crockford Cookbook 
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