Copyright
© Copyright 2023 Margaret Harker
All Rights Reserved
Contents
Introduction
Author’s Note
Crumpets
Yorkshire Pudding
Vegetable Soup
Scotch Broth
Lincolnshire Sausages
Tripe
Beef Stew and Dumplings
Steak and Kidney Pudding
Duchess Potatoes
Pease Pudding
Ploughman's Lunch
Scotch Egg
Toad In The Hole
Meat and Potato Pie
Sausage Roll
Apple Sauce
Mint Sauce
Stuffed Marrow
Cauliflower Cheese
Mushy Peas
Fish Cakes
Meat Patties
Bubble and Squeak
Liver and Bacon
Hotpot
Fish and Chips
Jam Tarts
Bread Pudding
Rhubarb Crumble
Jam Roly-Poly
Rock Cakes
Rhubarb Fool
Toffee
Custard Creams
Spotted Dick
Apple Tarts
Trifle
Fruit Cake
Mint Humbugs
Chocolate Eclair
Blancmange
Victoria Sponge
Treacle Tart
Jam Tarts
Sticky Toffee Pudding
Tea Cakes
Rice Pudding
Brandy Snaps
Cream Slice
Curd Tart
Tea Cakes
Photo Credits
Introduction
Last of the Summer Wine is an iconic British sitcom that ran from 1973 to 2010. It is the longest running sitcom in history.
The show is set in a Yorkshire town surrounded by beautiful hilly countryside; Last of the Summer Wine was filmed in Holmfirth and its surroundings.
The series is about a group of elderly men who engage in rather juvenile adventures. Later the show became an ensemble piece with an array of characters. The series has a lovely relaxed atmosphere and food is a part of this. The characters are often seen in a local cafe – Sid’s Cafe.
Try some of the food from Last of the Summer Wine in this new cookbook.
Holmfirth
Author’s Note
This book contains a selection of recipes inspired by the BBC television programme Last of the Summer Wine.
The recipes have been written by the author. The ingredients should be easy to find and no special equipment is needed to cook the dishes.
Crumpets
Ingredients
300ml/10 fl oz of milk
1 teaspoon of caster sugar
half a teaspoon of baking powder/sodium bicarbonate
200g/7 oz of white flour
half a tablespoon of dried yeast
Put the milk in a pan and warm. Put the milk in a bowl with the sugar, yeast and 70ml/2.3 fl oz of warm water. Leave for 25 minutes.
Put the flour a baking powder and sodium bicarbonate in a bowl and mix. Add the milk mix and whisk to make a batter.
Heat some oil in a pan. Put fried egg size metal rings in the pan. Put batter in the rings and cook for 6 minutes, then turn over and cook for 2 minutes.
Serve buttered
Yorkshire Pudding
Ingredients
70g/2.4 z of flour
1 egg
70ml/2.3 oz of milk
45ml/1.5 fl oz of water
vegetable oil
salt
pepper
Mix the water and milk. Put the flour in the bowl, add the egg and whisk pouring in the milk/water mix to make a batter. Add salt and pepper.
Put some oil in a baking dish. Place in a preheated oven at 218C/425F for 10 minutes until very hot. Add the batter to the pan. Cook for 30 minutes and do not open the oven during cooking.
Vegetable Soup
Ingredients
1 chopped onion
60g/2.1 oz of peas
5 chopped tomatoes
4 chopped Brussels Sprouts
half a chopped swede/rutabaga
100g/3.5 oz of chopped onion
100g/3.5 oz of chopped marrow
3 cauliflower florets
1 teaspoon of dried herbs
1 litre/2 pints of water
salt
pepper
Put some oil in a saucepan. Add the vegetables, herbs and some salt and pepper and cook for 4 minutes.
Add the water. Bring to the boil, cover and cook on a low heat for 2 hours.
Scotch Broth
Ingredients
200g/7 oz of beef chucks
200g/9 oz of chopped carrots
40g/1.4 oz of chopped swede/rutabaga
40g/1.4 oz of chopped cabbage
20g/0.7 oz of pearl barley
chopped parsley
salt
pepper
Boil the water in a saucepan. Put the pearl barley in a bowl and add the water. Leave for 5 minutes then drain and keep the water. Add the water and barley to the saucepan. Add the beef to the pan and bring to the boil. Cook on a low heat for 1 hour.
Add the swede, onions, carrots and some salt and pepper. Cook on a low heat for 2 hours. Add the cabbage and cook for 20
Impressum
Verlag: BookRix GmbH & Co. KG
Tag der Veröffentlichung: 28.12.2023
ISBN: 978-3-7554-6512-6
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