Buy - Prepare - Cook - Eat!

You can't, or shouldn't, criticize the BBC's Good Food collection. Although some might have you believe in hidden left-wing messages or some other form of subterfuge - ignore them, they don't realise a good thing when if jumps out of the pond - frogs legs I refer to of course. Ribbit! Ribbit!

Talking of which, nowt wrong with a Welsh Rabbit..

Welsh rarebit

Indulge in a slice of bubbling, golden-brown, cheesy Welsh rarebit for a satisfying lunch. Serve piping hot from the grill with plenty of chopped chives

Ingredients

120ml brown ale
25g unsalted butter
25g plain flour
140g mature cheddar, coarsely grated
1 heaped tsp English mustard powder
1 tbsp Worcestershire sauce
1 tbsp chopped chives
2 large slices sourdough bread

Method

STEP 1

In a small saucepan gently warm the ale, set aside. Take another small saucepan and over a medium heat melt the butter until it begins to foam, tip in the flour and stir everything together, cooking for 1 min. Whisk in the warm ale in several additions to create a thick sauce then whisk through the cheese to create a thick paste. Stir the mustard, Worcestershire and chives through the sauce.
STEP 2

Heat a grill to its highest setting. Place the slices of bread on a flat baking sheet and grill on one side until golden brown. Flip the bread over and spread each one with the cheese mixture. Place back under the grill and cook for a further 1-2 mins or until golden brown and bubbling, serve immediately.

Sausage and mash



The classic sausage and mash served with homemade onion gravy and peas. Simple and sure to please all the family. This is designed to be a low cost recipe.

By Tom Kerridge

Ingredients
For the sausages and onion gravy

8 sausages
2 onions, sliced
½ tsp dried mixed herbs
½ tsp English mustard
600ml/20fl oz stock (ideally beef, although chicken or vegetable is fine)
salt and black pepper
2 tsp softened butter
2 tsp plain flour

For the mash

900g/2lb potatoes, peeled and chopped into equally sized cubes
50g/1¾oz butter
100ml/3½fl oz milk

To serve

300g/10½oz frozen peas

Method

Preheat the oven to 200C/180C Fan/Gas 6.

Put the sausages in a roasting tin and place in the preheated oven. Cook for 10 minutes then turn the sausages and cook for a further 5 minutes, or until they have a good colour on the outside.

Add the sliced onions to the tin. Mix the dried herbs, mustard and stock together and pour over the sausages and onions. Return the tin to the oven for a further 20 minutes, or until the sausages are cooked through and the onion gravy thickened. Season to taste with salt and pepper.

For the mash, boil the potatoes in a pan of boiling water until tender. Drain and mash.

Heat the butter and milk until the butter has melted. Add a pinch of salt and pepper then pour over the mashed potato and mix until smooth. Set aside until ready to serve.

Cook the peas in a saucepan of boiling water for 2–3 minutes, or steam them for 1–2 minutes. Drain thoroughly and set aside.

For the sausages and onion gravy, mix the softened butter and plain flour together to form a paste. Remove the sausages from the baking tray, set aside and cover to keep warm. Place the baking tray onto the hob, add the flour and butter mixture and whisk until combined. Stir over a medium-high heat for 2–3 minutes, or until the gravy has thickened slightly. Add the sausages back to the tray and warm through for 1–2 minutes.

Serve the sausages, mash and peas with the onion gravy spooned over.