A Valentines Day Feast
The English Kitchen
The English Kitchen
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Ingredients

  • 3 large eggs
  • 1/2 cup cream
  • 1/4 cup caster sugar
  • 1/2 tsp ground cinnamon
  • 1 tsp vanilla paste
  • 8 slices
  • 1 ounce butter, softened
  • 55 g of soft light brown sugar (1/4 cup, firmly packed)
  • 1 large free range egg yolk
  • 375 g self raising flour (2 1/2 cups)
  • 3 tsp ground ginger
  • 1 1/2 tsp ground cinnamon
  • 1/4 tsp ground cloves
  • 250 ml of buttermilk (1 cup)
  • 2 TBS treacle or golden syrup (can use molasses)
  • a handful of raisins (optional)
  • Additional buttermilk for tops
  • 1 large cauliflower, about 3 pounds, trimmed and chopped
  • 1 large potato, peeled and chopped
  • 1 medium onion, peeled and chopped
  • fine seasalt and ground white pepper
  • 2 TBS butter
  • 4 TBS olive oil
  • 1 1/4 litre of chicken stock (5 cups)
  • 600 ml of full fat milk (2 1/2 cups)
  • 142 ml carton of double cream (a very generous 1/2 cup)
  • 250 g chestnut mushrooms, cleaned and sliced (about 1 pound)
  • freshly ground black pepper
  • 1 to 2 TBS chopped fresh chives
  • 3 1/2 ounces butter (scant 1/2 cup) at room temp
  • 6 ounces Stilton cheese (11 1/2 TBS), at room temp
  • 4 TBS finely chopped flat leaf parsley
  • 3 cloves of garlic, peeled and crushed (can use less if you prefer not so strong a flavour)
  • coarse sea salt to taste
  • freshly ground black pepper to taste
  •  
  • For the filling
  • 95 g granulated sugar (1/2 cup)
  • 2 TBS plus 1 tsp cornflour
  • pinch of fine seasalt
  • 4 large pears, peeled, cored and sliced
  • 1 TBS fresh lemon juice
  • 1/2 pound fresh or frozen raspberries (2 cups)
  • 1 TBS cold butter, cut into small bits
  •  
  • For the topping
  • 245 g of plain flour (1 3/4 cup)
  • 4 TBS granulated sugar, divided
  • 3/4 tsp baking powder
  • 1/2 tsp fine seasalt
  • 10 TBS cold butter, cut into small bits (5 ounces)
  • 2 ounces candied ginger, chopped (1/3 cup)
  • 165 ml plus 1 TBS cold buttermilk, divided (5.5 fluid ounces plus 1 TBS)

Instructions

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