Makes enough for 4 servings and can be frozen
55gms unsalted butter
1 medium Onion -chopped fine
250gms diced carrot
2 medium leeks – chopped
3 cm fresh ginger – finely chopped or grated
1 litre vegetable stock
290 ml milk fresh (or use long life which adds flavour)
Salt and freshly ground black pepper to taste
1 Melt butter in heavy based saucepan. Add onion and sweat until soft.
2 Add Carrots and cook slowly until softened - should break up with wooden spoon.
3 Add leeks and ginger. Cook for approx. 10 mins.
4 Add vegetable stock, season and then bring to boil and then simmer for 10 mins.
5 Blend down to form a ‘smooth’ soup (usually a thickish blend).
6 Slowly add milk until soup reaches your desired consistency.
Can be served with added parmesan or soured cream to add smoothness and flavour.
Contributed by Graham Stoner
Takes 25 mins
1 egg, beaten
2 tbsp milk
375g pack puff pastry or 2 squares sheets ready rolled puff pastry
75g (3oz) Cheddar cheese, finely grated
3 tbsp Marmite
Mix egg with milk.
If using block of pastry, cut it in half and roll out each half until it’s about 30 x 30cm (12 x 12in)
Lay one sheet of pastry on a board and brush it with milk mixture.
Scatter with the cheese
Spread the other sheet with Marmite and place it, Marmite side down, on the other.
Press gently together.
Cut into 1 cm (1.5in) strips and twist carefully.
Lay on two baking trays and bake for 15 mins at Gas 6, 200ºc, 400ºF until golden
1.5 kg Granulated sugar
25 Heads of Elderflower
50g Citric Acid
2 Campden Tablets
1.5 Ltr Water
NB Make sure that the flowers are all fully open when you collect them. Also avoid any flowers that have any sign of brown petals.
Fruit cake was one of Winston Churchill's favourites cakes. The National Trust have recreated a version inspired by Winston's long-standing cook Georgina Landemare. Why not try this one for VE Day.
170g dark brown sugar
285g self-raising flour
280g dried mixed fruit
2 cups strong black tea
110g halved glacé cherries (or can use dried apricots of mixed nuts instead)
1 teaspoon mixed spice
1 tablespoon black treacle (optional)
1 Soak dried fruit in tea - preferably overnight
2 Cream together butter and sugar in a mixing bowl until almost white
3 Gradually beat in the eggs - remember to add a little flour to prevent the mixture from splitting or curdling
4 Add the mixed fruit and glacé cherries and continue to fold together
5 Add the treacle if using whilst continuing to fold together
6 Preheat oven to 150 degree C/ 300 degree F/ Gas 2 and line and grease a cake tin
7 Bake for 2 hours or until cake is cooked through. Cool on a wire rack
8 When cool lightly dust with caster sugar