A Ragu-gu-gu!

It’s been a funny old year so far, like one of those intense mystery novels with one dizzying plot twist after another.  None of us know what’s going to happen next, the author has gone rogue & the leading characters are all bickering with each other like petulant, hungry teenagers.  When everything seems to be a swirl of stress & stomach dragons are grumbling, never fear – comfort food is here!  A proper dinner helps calm grumbling of all kinds, soothing those pesky stomach dragons & restoring a little peace (albeit briefly).

Preparing a meal is something I truly enjoy.  It’s impossible not to feel relaxed, while creating something so comforting & satisfying.  The whole process requires you to focus on each task & that in itself seems to release any tension.  It’s not as precise or technical as some recipes, but it’s sheer ease brings a sense of peace as you create a meal for your family.  My adoration of Italian food began when I was a teenager & this is a rush-less ragu recipe I’ve been making for my family ever since.  It is at the heart of my homemade meat lasagne, slowly baked between blankets of cheese sauce & sheets of homemade pasta, regularly shared as a Sunday dinner & often accompanied by my Husband’s focaccia (he’s quite a talented baker).  Sometimes I make it with sausages, sometimes beef or both, usually whatever I’ve got in the freezer (I freeze meat in small batches for this very purpose).  

This is a family-sized recipe & will serve at least six people generously (it makes a decent six portion lasagne too, although I have stretched it to eight on occasion).  Keep some handy in the freezer for when you’re short on time (make sure you use fresh beef or sausage if you intend to freeze it though, not previously frozen).  

A ragu is not fast food – to me it means “Relax And Gradually Unwind”, so just take your time & go at your own pace – there’s definitely no rush.  Ready to ragu?  Hands washed & aprons on!

What you need:

200g Minced Beef or 4 Plain Pork Sausages, skins removed (or half beef & pork)
2 medium Carrots, washed, peeled & finely chopped
2 sticks of Celery, washed & finely chopped
1 medium Onion, skin removed, topped, tailed & finely chopped
2 tins of Plum Tomatoes & their juice
1 generous tablespoon Tomato Puree
1 or 2 dried Bay Leaves (if you’re unsure, just use one)
1 sprig fresh Rosemary (approx 6″ long), leaves chopped finely
3 or 4 cloves garlic, chopped/sliced finely
2 tablespoon Extra Virgin Olive Oil
A splash of Balsamic Vinegar (the good stuff – about a teaspoonful)
Seasoning – Sea Salt & Black Pepper, both freshly ground

What to do:

Firstly, prepare your garlic, carrots, onion & celery.  Make sure you wash the carrots & celery thoroughly to remove any grit or dirt.  Peel the carrots & trim the ends off them & the celery.  Chop finely into mini pieces & set aside on your board.

Next, peel the garlic & onion.  Top & tail the onion, then chop finely as before – you can always use the food processor for this if you prefer.  Here’s a little tip from me: wear sunglasses to help reduce any tears (obviously not dark ones, you need to see).

Chop the garlic finely & then the Rosemary.  Remove the spindly leaves from the stem first – I save these for making mini-tomato & vegetable kebabs.

Heat the oil in a large skillet or deep frying pan on a medium heat.  Add the carrot, celery & onion & fry for a few minutes to soften.  Keep them moving around the pan, so they don’t catch & burn.

Add the meat – squeeze the sausages from the skins straight into the pan if it’s easier.  Break any big chunks into finer pieces (I use tongs for this, but a wooden spoon or spatula is just as good).  Stir fry until the meat is thoroughly coloured & all the pink has disappeared.

Season with a little salt & pepper, sprinkle in the garlic, Rosemary & bay leaves, giving everything a good stir (the scent is fabulous).  I don’t add the garlic at the beginning, because it can burn quite quickly & lose it’s sweetness.

Next, add the tomatoes – I tend to buy the whole plum tomatoes & squish them by hand, evenly over the pan.  Yes, it’s messy but you’ll wash.  Half fill each tin with cold water to swirl out those last little drops of tomato juice into the pan too – we don’t waste anything!

Add the tomato puree & a good splash of balsamic vinegar (even a few drops makes all the difference).  Reduce the heat to low & let it softly simmer for about 30-40 minutes, stirring occasionally.  

Give it a taste, then add a little salt & pepper as needed (depending on the sausages you use, you might not need very much).  Using a clean spoon, taste it again to make sure it’s to your liking (seasoning is a personal thing).

Once you’re happy, let it bubble away on a gentle simmer for another 30 minutes or so, until reduced to a rich, thick meaty sauce.  Give your ragu another quick taste to check the seasoning is good & adjust it if you need to.  To test if it’s done, drag the spoon through the middle (the parting of the ragu) – if it leaves a gap & you can see the bottom of the pan, then it’s ready!

Get the family together, grab a fork & get stuck in!  It makes a sumptuously lazy supper generously spooned over spaghetti (with a good scattering of grated Parmesan on top), or stuffed in a variety of pasta parcels & shapes.  This versatile rich meat sauce is especially fabulous layered up in lasagne – here’s the link to my vegetable lasagne recipe, just swap the meat ragu for the vegetable one: https://hopeyourehungry.co.uk/perfect-pastafication/

When the world gets too fast, slow down the pace & make a little comfort in your own kitchen with a fabulously flavourful ragu – Relax And Gradually Unwind.  Stay hungry!  Aimee 😉 x

Get Your Glammon!

Cheery Christmas cards full of festive wishes have started arriving at the Hungry household.  Although we’re halfway into December, the realisation that Christmas is almost upon us has appeared like a flashing neon sign.  We all lead busy lives, with some days seeming to blur into one another & before you know it, you’ve got a glass of fizz in one hand, a saucepan in the other & a houseful of hungry guests.  Juggling your many hats is not an easy task – there’s the Work you, the Home you, the you who everyone turns to when things go backside up & then there’s the you who feeds everyone.  Having a little time in reserve for yourself is rare & when you do get a bit of spare time, everyone wants a share of it.  Sometimes, you have to be a bit selfish because if you don’t look after yourself, you won’t be able to look after anyone else.  This time of year can be a real drain on you too, both physically & mentally, so we all need a bit of help every now & then (& a lot of coffee!).

As you probably know by now, I like to prepare meals in advance as much as I can & do a bit of “stealth cooking”.  This is where I cook a couple of (or ten) extra portions of everything & freeze them for future meals – there’s very little effort in peeling a few extra potatoes or chopping another couple of carrots (especially if you delegate).  It’s like having your own fast food outlet in your freezer & all you’ve got to do is decide what you want for dinner!   Trust me, after a long day at work & being tightly packed on a train for an hour, plus having at least a 20 minute drive home, you really don’t want to be faffing around with food when you get there.  Be kind to yourself & with a little planning, you can be organised like a cooking ninja (just think of me as your Foodie Godmother).

This glamorous glazed gammon ham is something I learned to cook many years ago & is perfect for creating multiple meals.  For those of you who have never heard of gammon before, it is a pork joint made from the haunch or hind legs of a pig.  This is cured like bacon, sometimes brined & salted, but always must be cooked before consuming.  As with bacon, gammon can be smoked or unsmoked & for this recipe, I have used unsmoked so that the flavour of the fragrant spices can infuse with the meat.  The word ‘gammon’ originated from the old French word ‘gambon’ (now ‘jambon’) around the 15th century, which in turn became translated to the English word ‘ham’.

Although it’s great served as a special Sunday dinner, this heavenly ham can also go a lot further than just one meal!  Served hot with buttery mashed potatoes, crisp roasted parsnips & a golden-crusted, velvety cauliflower cheese, it really hits the spot!  Leftovers are deliciously lovely – slice thinly for nibbling with cheese & crackers, layer with salad in sandwiches & a feisty mustard mayo, or chuck chunks into a creamy, cheese-enveloped pasta bake.  I’ve fried it for breakfast, created some fabulous frittatas & it’s even graced a few of my homemade pizzas too!

Over time, I’ve tweaked the recipe but always go back to my favourite way to cook it.  The gammon is boiled & then baked, neither of which you have to stand around watching, but the best bit is the wonderfully fragrant spices, with their mulled wine perfume & delicately warm taste.  The gorgeously gooey glaze gives it a deep rose tinted finish & the scent will definitely make you feel Christmassy!  As it’s the time of year for making mulled wine too, I must confess that I have on occasion added the spices from my homemade version the night before (you can see some of the wine-coloured, slightly sozzled oranges in the photos below), with a few fresh spices thrown in – waste not, want not!  This could possibly be the shimmering jewel on your table for Boxing Day & beyond.  Ready to get your Glammon?  Hands washed, aprons on & here we go!

What you need:

500g – 1kg Gammon joint, unsmoked
5 Star Anise, whole
1 teaspoon Black Peppercorns, whole
1 teaspoon Cloves, whole
2 Cinnamon sticks
1 chunk of fresh Ginger (about the size of your thumb & twice as wide)
2 medium Oranges (room temperature)
Approx 3 pints of cold Water (it should cover the gammon by at least 3 inches, so depending on the size of your joint/pan, use your own judgement here)

For the Glaze:
Half a jar of Apricot Jam
1 tablespoon Stem Ginger Syrup (from a jar of Stem Ginger)
1 tablespoon Balsamic Vinegar
1 tablespoon Mango Chutney (optional)

What to do:

Pre-heat the oven to 180*C & prepare a dish for the baking part of the process (get this out of the way now & you can just pop it into the oven without trying to find a dish).

Line a casserole dish or lasagne dish with greaseproof paper, making sure it comes right up & over the edges like a little paper dish inside.  This will catch all the syrupy sticky glaze & stop it ruining your best baking dishes (I learned the hard way).

Put the gammon into a large, deep saucepan (I’ve got a huge pasta pan that I use for this) – your pan should be big enough to leave about 3-4 inches between the top of the cooking water & the top of the pan.  Make sure you’ve removed all the wrapping from the gammon (including that paper circle around the edge), as you want all the lovely spices to impart their fragrant flavours into the meat.

Snap the cinnamon sticks in half & chuck them in the pan.

Add the cloves, star anise & peppercorns to the pan, just scatter them all over the gammon & around it.

Peel the ginger, cut into a few thick stems & chuck them in the pan too.

Because you want the juice from your oranges as well as their skin, they need to be at room temperature & not cold (the warmer they are, the more juice you’ll get).  Give them a firm roll on a worktop or chopping board – this will help you get the most juice from them.

Cut the oranges into halves, squeeze the juice all over the meat & pop the skins in the pan next to it.

Carefully pour the water into the pan now, making sure there is about three inches of water above the meat, plus enough room between the water & the top of the pan.  Pop the lid almost on the pan, leaving a tiny little gap to allow steam to escape.

Bring to the boil gently, then turn down the heat until it’s just a bubbling simmer.  It’s a bit like giving the gammon a spicy bubble bath & you don’t want any spillages.

Simmer for an hour with the lid almost fully on (leave a tiny gap), checking on it after about 20 minutes, just to make sure it’s all going as planned.

Once boiled, carefully lift the gammon into the prepared casserole dish.  Sometimes, the joint may have started to “unravel” itself, so get a couple of metal skewers & push through each side across each other to pull everything back together.

Stand the gammon on it’s edge, skewer spikes down, ready to be glazed.

Put all the glaze ingredients into a mixing bowl & mash together.  Make sure everything is mixed well into a gooey, gloopy syrup.  Pour all over the gammon, making sure you coat it all over the top & sides thoroughly.

Bake in the lower half of the oven for about 30 minutes, checking halfway through cooking & basting with the glaze – just scoop it up from the dish & spoon it over.

Once ready, it should be shiny & the colour will have deepened slightly.  Remove from the oven & place the dish on a cooling rack to rest for half an hour (I like to cover mine loosely with foil or greaseproof paper – just make a dome shape over the dish, so it doesn’t touch your glazed gammon).

While it’s resting, get your side dishes cooking (this is where those pre-prepared extras you’ve made come in – pop them into little dishes, whack them in the oven & relax).

Remove the skewers carefully from your gammon joint (they will still be very hot) & place the joint on a chopping board in the centre of the table, ready to serve!

You won’t need to call your guests to the table – once your gammon is ready to dish up, there will be a queue of shiny little faces at the kitchen door waiting to taste it.  If you do have any leftovers, try some of the suggestions I’ve made above (especially the pizza one – here’s the link to my pizza dough recipe to give you a bit of help: http://hopeyourehungry.co.uk/a-pizza-cake/).

So there’s my gorgeously gooey & ever so slightly glamorous gammon.  When you’re fed up of turkey or just fancy something spicy & special, get your Glam-mon!  Stay hungry!  Aimee 😉 x

 

 

 

 

Pollo Put The Cacciatore On, Let’s All Have Tea!

After a truly magnificent Summer, the sweltering heatwave has subsided into a beautifully balmy Autumn, bringing with it an array of amber & ruby rouge coloured leaves in the garden.  Sultry Autumnal evenings require soothing, slow-cooked, substantial suppers full of rich colour too.  Working long hours or shifts, whatever your line of work or study, can have a knock-on effect when it comes to preparing a hearty, satisfying evening meal.  As  the nights start to draw in, we begin to crave richer & robust fayre to comfort us in the cooler evenings ahead.

Preparing meals in advance is a definite must for the cooler seasons, so with a little planning you can have a tantrum-free tea-time without a fuss & feel good about feeding a wholesome, homemade meal to your family.  Not everyone has the luxury of a couple of spare hours in the day to prepare food & sometimes it can all seem a bit too much, so ready meals become a regular option.  It’s easy to come home, flop into an armchair & dial up a delivery dinner, but it’s not a good idea every night.  When I worked in an office, I would prepare food at every opportunity I had – the night before, in the morning, the weekends, even during my lunchbreak on occasion!  It just needs a little organising & teamwork – I have help from my fabulous assistants (aka Husband & Son).  Whole chickens are boned & filleted, before being turned into simple suppers & frozen in readiness for rewarding after-work dinners.  Vegetables are sliced & chopped (my little food processor is an absolute treasure for this!), then popped into pans of water or stored in the fridge for when you just need a handful of veg.  Pots of stock can defrost on a cooling rack, waiting to be whipped up into a rich, rib-sticking risotto, topped with a couple of roasted, crispy chicken legs.  One of the best things about a risotto is there’s always enough left to make arancini for lunch the next day too, which means you’ve already covered meals for two days & there’s no waste!

Pollo alla Cacciatore is one of our favourite Autumnal dinners & it’s really easy to cook too.  The name cacciatore means “hunter” (so does chasseur in French too), & this dish is cooked or prepared in the hunter’s style.  Apparently, it was usual for the hunters to cook the meat, whether it was chicken, rabbit, boar or whatever they had, adding some slices of speck (a type of cured pork) or pancetta to the pan, along with a few foraged mushrooms & herbs.  Some would add wine (depending on the region, it would be red or white), some would add tomatoes & maybe a few carrots, then everything would simmer slowly in a steamy cooking pot.  Obviously, there are a few different recipes out there, as everyone has their own version & it’s down to personal choice.

My recipe is one I’ve been cooking for over 30 years (in my kitchen, I might add, not the woods!) & is always warmly welcomed on chilly evenings.  All it takes is a few minutes to prepare & an hour to slowly stew in the oven, so all the meat falls off the bone & the flavours infuse into the sumptuous sauce.  You can buy ready prepared chicken portions if you prefer & use whichever cut you enjoy.  Chicken legs & thighs are perfect for this recipe as they are much more flavoursome, especially when they’re cooked on the bone.  These portions of meat tend to be overlooked & so often wasted, yet they are a much cheaper, just as tasty alternative to chicken breast.  If you do use chicken breast, you will need to reduce the cooking time as they cook quicker & the meat can go stringy (don’t worry, I’ll remind you later on in the recipe).

Two things I will recommend are: (1) get yourself some good tongs for cooking the chicken (trying to manoeuvre slippery chicken portions in a hot pan with a spatula is a bit tricky!).  (2) If you do add wine, only use the stuff you would drink – don’t use cheap plonk, it will make your dish taste cheap (there’s no wine in my recipe, however you can add a small glass of red wine with the tomatoes if you wish).  Those dinky two-glass mini bottles are brilliant for these types of recipes.

My recipe feeds four hungry people, but you can halve it if it’s just two of you dining (I regularly do this if I’ve got a couple of spare chicken legs).  Ready to prep your pollo?  Aprons on, hands washed & here we go!

What you need:

4 Chicken Legs or 6-8 Thighs (skin on & bone in) or 4 Chicken Breasts (skin on, halved)
4-6 rashers Smoked Streaky Bacon (freeze the rest in 4 rasher batches, so you always have some when you need it)
2 tins Italian Plum Tomatoes, crushed by hand in a bowl (get your hands in, you’ll wash!)
Half a tube of Tomato Puree
6-8 cloves fresh Garlic, chopped finely or crushed
Extra Virgin Olive Oil (at least 2 tablespoons)
2 teaspoons Dried Oregano
Half a dozen fresh Basil leaves, chopped roughly (or 2 teaspoons Dried Basil)
1 or 2 teaspoons Sugar (this is to soften the acidity in the tomatoes)
1 large Red Onion, topped, tailed & chopped chunky
1 each large Red & Green Peppers, deseeded & chopped chunky
1 punnet Mushrooms, wiped with a damp cloth & quartered, or left whole if small
Sea Salt & freshly ground Black Pepper to taste

What to do:

Preheat the oven to 180*C & get yourself a large, lidded casserole dish big enough to take your chicken & the sauce (there is always more sauce than you think & you don’t want it overflowing!).  Sometimes I use two dishes & then leave one untouched for freezing.

Prepare the onion & vegetables, chop the garlic & set aside.

Prepare your chicken (if you’re doing it yourself, please have a look at my blog here: http://hopeyourehungry.co.uk/a-bird-in-the-hand-is-worth-ten-in-a-dish/).  Trim off any excess skin on the underside of the legs (use kitchen scissors to save yourself any stress of chasing a raw chicken around a chopping board).

Do NOT wash the chicken – the heat will kill any bacteria, plus it’s going in a hot pan & believe me, cold water & hot oil do not mix!  Do wash your hands well though.

Heat 2 tablespoons of olive oil in a large skillet or frying pan, then fry the chicken portions skin side down for about a minute.  Add the bacon & fry this alongside the chicken.

Turn over the chicken portions once they begin to brown & fry the underside for another minute – for chicken breasts, ensure all the sides are sealed & there are no pink bits.  If you’re pan isn’t hot enough or your chicken portions are big, it might take a couple of minutes each side.  You just want to seal the meat here, not cook it through.

Once browned, transfer the chicken & bacon to a large casserole dish.  Using scissors, snip the bacon into pieces & scatter over the chicken, then put the lid on.

Strain off any excess fat, leaving just a little of the cooking oil & juices in the pan (add a little drizzle of oil if you think you need it).

Add the chopped onion, vegetables, mushrooms & garlic to the pan, stir frying for a couple of minutes to soften slightly.

Add the tomatoes, their juice & the puree.  Give everything a good stir & then add the herbs, mixing well.  Simmer for a couple of minutes.

Season to taste with the sugar, salt & black pepper (the sugar simply softens the acidic taste of the tomatoes, so you only need a little).

Remove the lid from your casserole dish & pour the sauce all over the chicken portions.

Put the lid back on & cook in the oven for about 30-40 minutes for chicken breast, or 45 minutes to an hour for legs or thighs (I usually leave it in for an hour).

To test if it’s cooked, pierce the thickest part of the meat with a metal skewer or sharp knife.  If the juices run clear & the meat is white inside, it’s cooked.

Put the lid back on & leave the dish on a wire rack or trivet for about 25 minutes or so.  Once rested, the meat will literally fall off the bone & be easy to pull apart if you want to remove the bones (please remove them if serving to young children).

Usually, while it’s resting, I’ll pop some dinky jacket potatoes on metal skewers in the oven.  By the time they’re done, the chicken will have rested sufficiently & you can dish up!

Serve hearty, heaping spoonfuls of this rich, ruby red chicken casserole into large pasta bowls or deep plates.  Add a few of the mini-jacket potatoes on the side, crushed up with puddles of butter & dusted with a bit of freshly grated Parmesan.  This goes very well with freshly baked, warm focaccia – just dunk chunks in the sauce to mop up all that goodness.

This recipe is brilliant for freezing, just spoon leftovers into individual pots or bags & freeze (lay an open freezer bag in a bowl, then fill & seal – it won’t move around & spill sauce all over if you do it this way).  Defrost & warm through when you fancy something warming (great for those evenings when you know you’re going to need a speedy supper!).  Any leftover sauce is really versatile too!  Simply freeze in single portion pots & use as much or as little as you need.  It’s lovely ladled onto well-buttered jacket potatoes, poured over a pile of papparadelle, or even just heated up & eaten as a chunky soup with fresh crusty bread!  I’ve even made a lasagne with it, layering between thin sheets of pasta & creamy cheese sauce.

When the evenings start to get chilly & you’ve had a long day, don’t reach for the ready meals – put the Pollo alla Cacciatore on & you’ll all have tea ready in no time!  Stay hungry!  A 😉 x

 

 

 

Puff Up The Volume!

Driving home this morning, seeing the luscious much-needed rain has brought the gardens back to greenery & lowered the temperature slightly, I felt rather peaceful.  Last week was particularly interesting, especially as we had to part with our beloved little Peugeot, Phoebe.  Although over the years she leaked, shivered & shook, little Phoebe was like driving a rocket strapped to a rollerskate & I adored her.  So it was rather reluctantly that we drove her to our local “Car Spa”, thinking we would never find another like her.  Fortunately, thanks to the magic of the internet & a rather brilliant chap called Richard (who really knows his stuff!), we bought a beautiful cream coloured beauty & promptly named her Erica (after Eric Clapton, because he was in a band called Cream & calling her Buttercream would have been a bit weird!).  Stress levels deflated, I could concentrate on baking again & two rather rapidly approaching birthdays!

Twenty-four years ago, I was nine months pregnant with my handsome Son & as he was born the day before my birthday, we always celebrate in a double way.  Some of my friends will know that I’m making a sugar lion at the moment (hopefully it will be ready in time!) & it’s rather large, so most of my fridge is full of lion parts (not real ones – please be assured they are all made of marshmallow, chocolate ganache & rice crispies!).  Once it’s finished, I’ll share some pictures with you.  When I bake up a birthday banquet, it’s usually a relaxed affair with everyone helping themselves to the various nibbles & treats, with a triple layer, triple chocolate birthday cake in the midst of it all.  One of our favourite nibbles is cheese pastry straws made from delicate flaky, buttery puffed-up pastry.  You know the sort I’m talking about – the crisp, light, shatter-into-a-squillion-shards-in-your-mouth kind of pastry that melts into a swirl of savoury cheesy butterness once it hits your tongue.

Now usually I would buy some shop-bought puff pastry, as it’s pre-made & quick to roll out – job done!  However, despite my best efforts, I can’t find one made with just butter so I make my own version, using a recipe my Mum & Grandma made when I was younger.  My Mum used to make all kinds of delicious pastries when I was a little girl & the scent of baked buttery delights would always entice me to the kitchen.  Sat on a high stool by the door, I would watch her working her magic & creating all kinds of tantalising treats.  Delicate voluminous layers of flaky fabulousness would crown rich fruit pies, be wrapped cocoon-like around sausage rolls or made into swirly sticks, simply showered in shavings of cheese.  Of course, all magic takes a little time & I was fascinated at how a few simple ingredients can be made into something magnificent (I still am!).  This pastry recipe is really simple to make (the basic recipe is just three ingredients BC – before cheese) & although it takes a little more effort to make than shortcrust pastry, the taste is amazing & it’s really worth it!

One of the most important things when making pastry is cool conditions, so it’s best to make it first thing in the morning (I like to do this when everyone is still in bed at the weekends).  To make sure your hands are cool, after washing them run your wrists under the cold tap for a few moments (trust me, it works).

The next thing to remember is take your time.  Some foods should be made slowly, it’s like a ritual binding all the ingredients together & each process is important, so you can’t skip anything.  This pastry is one of those slow foods, lovingly created by hand – your hands & not squished out of some huge machine into a packet (don’t get me started on the random ingredients list of unnecessary additives either!).  Once you master this flaky-layered lovely, shop-bought pastry will never taste the same again!  Ready?  Aprons on & here we go!

What you need:

For the Pastry:
8oz Self-Raising Flour (plus extra for rolling out)
6oz Salted Butter, cold from the fridge & cut into 4 equal pieces (I used salted, as it omits the need for additional salt)
100ml Cold Water

For the Filling:
1oz Medium Cheddar, grated
Half an ounce each of Parmesan & Grana Padana, grated finely
Freshly ground Black Pepper
A bit of melted butter (a teaspoonful should be enough)
1 large Egg, beaten (for glazing)

What to do:

Tip the flour into a large mixing bowl & add one of the butter pieces.  Rub it into the flour until it resembles fine breadcrumbs.

Using a round-ended knife, stir together & slowly add enough water, just a little at a time, to bring it all together – take your time, as you don’t want a sticky gooey mess.  Once you have achieved a thick, dough-like consistency, that should be enough.

Turn out your pastry onto a lightly floured worktop & shape into a rectangle.  Roll away from you into a long piece, about a centimetre thick.  Try to keep the edges as straight as you can, but don’t worry too much or you’ll drive yourself loopy!  Using a dry pastry brush, dust off any excess flour as you go, especially when folding the layers (otherwise it may affect the recipe & you want flaky pastry, not floury).

Take one of the three pieces of butter & cut into small chunks of about 1cm (you can just pull it apart, but the heat from your hands might melt it).

Dot the butter all over the top two thirds of the pastry.

Fold the bottom plain piece over the next third of pastry, then fold the top piece over that.  Brush off the excess flour & press the open edges together to seal the layers of butter & air in.

Dust the worktop with a little more flour.  Turn the pastry one turn to the right & roll out again, just as you did above.

Repeat the above steps a couple more times, using up the last two pieces of butter.  Then turn the pastry to the right, roll it out again & fold into thirds, brushing off the excess flour as you go.

Lay your pastry on a piece of greaseproof paper, fold the top of the paper over your pastry & put it on a plate in the fridge for an hour (you might need to leave it longer during this heatwave we’re having, so probably add another ten minutes if you’re not sure – I’ve left it a couple of hours before & it didn’t do any harm).  Get yourself a cuppa, put your feet up & read a book or something (if you’re like me, you’ve probably been whizzing around, so relax for a bit).

Pre-heat the oven to 220*C & then prepare your tins (you’ll need a couple of baking trays).  Brush melted butter all over the inside of the baking tray & then run under the cold tap.  Tip away the excess, leaving a wet film on the tin.  Repeat with the second tray & set them to one side.

Once your pastry is rested & chilled, it’s time to get rolling!  On a lightly floured worktop, roll out the pastry into a wide rectangular strip, about a centimetre thick.

Cut into two equal pieces & on one of them, brush a little melted butter all over the top & sprinkle on two thirds of the cheese.

Place the other piece of pastry over the top, press down & roll out again, about 1cm thick.

Brush the top of your cheesy pastry with beaten egg – just the top, not the edges, otherwise your pastry won’t rise properly.

Using a knife or a ravioli cutter (my fave tool de jour), cut into finger width strips & twist each one loosely into a twirl of pastry with the egg glazed side outwards.

Place on the baking tray & repeat with the rest of the pastry, until you have a couple of trays of twirly swirls with about half an inch between them.

Sprinkle with the remainder of the cheese, taking care to get the majority of it on the actual pastry (although you will love the crunchy cheesy chips that this produces).  Give them a quick dust with some black pepper.

Bake in the centre of the oven for about 10-12 minutes, until they have risen & turned a gorgeous golden hue.  Carefully transfer them onto a cooling rack using a pallet knife or thin spatula.  Remember the crunchy cheesy chips?  Shake them into a dish for sprinkling on salad as a crispy garnish or just eat them as they are – Chef’s perks!

Serve your cheesy sticks either on their own or maybe dunked in an oozy, warm baked Camembert with a glass of chilled wine (you’ve worked hard & deserve a treat).  I doubt they will last long, but if you do have any leftover just pop them in an airtight container (they will keep for a couple of days, so I’m told).

If you want to make an alternative to cheese twists, just make cheese “sausage” rolls – instead of cutting into strips, cut into wide ribbons.  Lay grated cheese across the top half of the pastry ribbon, brush a line of beaten egg on the opposite edge of the pastry & roll over, carefully encasing the cheese inside.  Press lightly to stick the roll together, then cut into inch long pieces & brush with egg.  Bake at 220*C for about 10-12 minutes, until golden & risen.  Transfer to a baking tray to cool for a few minutes before serving.  Great for lunches, nibbles or parties.

So when your pastry needs to be buttery, puffed up, flaky & fabulous, have a go at homemade!  Stay hungry!  A 😉 x