From Serious Eats. I use this for cherry pie. Takes about 20-30 minutes, plus 2hr+ chill time. 225g plain flour 12g sugar 1/2 tsp salt (4g) 225g unsalted butter, cut into 1/2” cubes 120ml cold water Whisk together the flour, sugar and salt. Stir in the butter, then flatten each cube between your fingers. Make sure it stays cold - < 20C. Stir in the water gradually; it may not all be needed.

Morello Cherry Pie Adapted from Serious Eats. See Flaky Pie Crust for the pastry. 800g pitted morello cherries (from approx 1 kg unpitted cherries). 30g lemon juice (1 small lemon) - optional, depending on your cherries 150g sugar 3g salt 40g corn flour / corn starch (original recipe asks for 40g tapioca starch) 1 egg for egg wash Set the oven to 200C. Prepare a pie crust, I prefer a double crust.

From ChefSteps See also Modernist Cooking. 100g fortified wine - anything at all, including liqueurs… creme de cassis? 30g gelatine (powder or leaf, 200-240 bloom) 135g fructose 135g corn syrup 75g ? cornstarch (this is to dust the finished gummies; an equal mix of cornstarch and icing sugar would also be good) Also needed: a sous vide set up, a silicone mould for making chocolates, and a squeezy bottle, of the sort you can get from restaurant suppliers.

I prefer my hummus smooth, with a definite taste of tahini (as well as lemon and olive oil). This recipe was loosely based on one from Serious Eats. 225g dried chickpeas (you can switch for 2 x 400g cans of chickpeas simmered with the vegetables, in place of the cooked ones, but the dried ones are a lot better) 2 teaspoons (12g) baking soda 24g salt 1 small onion 1 small stalk celery 1 small carrot 2 medium cloves garlic 2 bay leaves 350ml Tahini Sauce With Garlic and Lemon (see below) Extra-virgin olive oil, for serving Za’atar, paprika, warmed whole chickpeas, and/or chopped fresh parsley leaves, for serving Soak the chickpeas overnight with 1 tsp baking soda, 2 tsp salt.

Adapted from Nigel Slater onion / leek 500ml water & 500 ml milk 400g new potatoes (or waxy potatoes, cut into chunks) 400g mixed fish (I dislike salmon in this, but any white or smoked fish is good) large handful of frozen sweetcorn 2 spring onions, sliced parsley, chopped Soften onion/leek in butter and season with salt and pepper. Add liquid & potatoes. When soft, add fish, cook for 10 minutes.

This is a more complex recipe for an apple pie, using pâté sablée for the base, and with a rough puff top. Pâte Sablée 75 grams (⅓ cup plus 1 tablespoon) sugar (I use golden caster sugar, but regular white granulated sugar is fine) 150 grams plain flour — if you use American all-purpose flour, use 1 cup plus 2 tablespoons 75 grams cold butter (I use salted, but you can use unsalted and add a pinch of salt) — if you use regular American butter (which has less butterfat than European butter), use 7 tablespoons Ice-cold water or milk.

Jay Rayner’s pork, chorizo and butter bean stew. From his book and road tour, “The Ten (Food) Commandments”. Serves 6 6 chorizo cooking sausages, in 1cm slices olive oil 1 medium onion, chopped 1.5 kg braising pork, cubed 400g tin tomatoes 750ml chicken stock 400g tin butter beans Heat oven to 150C. Heat oil and sauté onion to soft. Cook 2/3 the chorizo. Brown the pork in the oil in small batches.

Serves one to two. Aka Menemen, Uova in Purgatorio Ingredients 1/4 onion, finely chopped 1 chilli, thinly sliced 1 clove garlic, thinly sliced 1.5 tomatoes, chopped 2 eggs garnish: spring onions, cilantro parsley Fry onion and chilli until golden; add garlic for 2 minutes more. Then the tomato, 2 minutes. Cover until the tomatoes are done to a sauce consistency. Season with salt, pepper, oregano. Crack two eggs into the pan, then cover until done.

Adapted from various Simon Hopkinson recipes for Creme Caramel. Ingredients 450 ml (1pt) full fat milk pinch of salt 0.5 tsp vanilla extract 120g sugar 2 whole eggs (or 3, if available) 4 egg yolks 75g sugar (white, or golden caster) Directions Preheat the oven to 150C and boil a kettle. Make caramel by putting the 120g sugar in a light bottomed pan with 3 - 4 tbs of water.

Rock cakes were a very traditional part of afternoon tea when I was young, although without the spices that were added in Delia’s version. That old, 1950s/60s version would have used no spice, and white caster sugar, with a little demerara sugar sprinkled on top; and, very probably, self-raising flour. These are quite sweet, so butter/jam is optional - we always ate them plain, anyway. Ingredients 350g plain flour 0.