Cover

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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