Smoked mackerel, apple, celeriac & watercress salad

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Jul 312014

smoked mackerel, celeriac & watercress salad

Smoked mackerel, apple, celeriac & watercress salad
Recipe type: Salad
Prep time: 
Total time: 
Serves: 4
  • 1 small celeriac, peeled & cut into fine matchsticks
  • 2 apples, cored & finely sliced
  • a squeeze of lemon juice
  • sea salt & ground black pepper
  • 2 tbsp cider vinegar
  • 2 tbsp clear honey
  • 2 tsp coarse grain mustard
  • 4 tbsp olive oil
  • 100g watercress, washed & drained, larger stalks removed
  • small handful chopped fresh herbs – parsley, tarragon, chives
  • 4 smoked mackerel fillets, shredded (bones removed)
  • If you don’t have watercress, use peppery winter salad leaves instead.
  1. Toss the celeriac in a large bowl with the apple and lemon juice.
  2. Season with salt and pepper. In a small bowl, mix the vinegar, honey, mustard and olive oil.
  3. Toss into the celeriac with the watercress, herbs and smoked mackerel.
  4. Check the seasoning before serving.


Baked eve’s pudding with homemade custard

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Jul 312014

baked eve's pudding with home made custard

Baked eve’s pudding with homemade custard
Recipe type: Pudding
Cuisine: English
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
  • 5-6 eating apples, depending on size
  • 75g softened unsalted butter, plus a little extra for greasing
  • 50g golden caster sugar
  • 175g self raising flour
  • pinch of fine sea salt
  • 1 egg, beaten
  • approx 100ml milk
  • for the custard:
  • 600ml milk
  • 1 vanilla pod or ½ tsp vanilla extract
  • 4 egg yolks
  • 25g golden caster sugar
  • 2 tsp cornflour
  1. Preheat the oven to 180°C.
  2. Grease a 2 pint (1.2 litre) baking dish with a little butter.
  3. Peel and core the apples, then slice (not too thinly) and put them in the base of the dish.
  4. In a large bowl, cream the butter and sugar together until pale and creamy.
  5. Add the flour and salt and fold in until just combined.
  6. Make a well in the middle and add the beaten egg.
  7. Stir together, gradually adding enough milk to give a dropping consistency.
  8. Pour into the dish on top of the apples, spreading it over to completely cover them.
  9. Bake for 1 hour, until risen and golden on top.
  10. Just before it’s ready, make the custard.
  11. Put the milk and vanilla in a saucepan and slowly bring to simmering point.
  12. Remove the vanilla pod, if using. (You can reuse it to make vanilla sugar: wash it, dry and store in a jar with caster sugar).
  13. Whisk the yolks, sugar and cornflour together in a bowl.
  14. Gradually pour the hot milk onto the eggs and sugar, whisking all the time.
  15. Return to the pan and stir over a low heat until thickened.
  16. Pour into a jug and serve straight away with the pudding.
  17. To keep it warm if needed, stand the jug in a pan of hot water and cover the top with clingfilm to stop a skin forming.