Jubilee Celebration

Cooking time 120 minutes | Medium

Sausage Rolls with Marmalade

Ingredients:

Method:

Preheat oven to 200 degrees C/Gas mark 6.
Roll out the pastry and then spread the marmalade evenly across the entire sheet.
Chop the sheet in half widthways. Chop each side in half again so you have 4 rectangles.
Chop each sausage into 3 pieces, then lay them out on the right-hand side of each rectangle, evenly spaced.
Fold the left side of the pastry over like a book so the sausages are tucked inside.
Cut in between each piece of sausage so you have 12 squares.
Using the tip of a folk, press down the open edges of pastry on each square so the sausage & filling is concealed.
Once you’ve finished transfer onto two lined baking trays. Make sure they’ve got some space to expand.
Refrigerate for 20 minutes as this will help stop the pastry from splitting during the bake.
Brush the tops & side of pastry with the egg wash. Sprinkle the sesame seeds over the top.
Bake in the oven for 30 minutes until golden brown.
Remove from the oven and place on a cooking rack.
Serve and enjoy!

Ingredients:

Method:

Boil a pan of water then gently lower in 2 of the eggs and boil for around 3-4 minutes.
Once the eggs have boiled transfer them into a bowl of cold water and allow them to cool before peeling them.
Whilst the eggs are cooling, remove the mince from the pack.
Start by flouring your hands and the work surface to stop the chicken mince sticking. Take about 1/4 of the mince, roll it into a ball and then flatten out until it’s about 1cm thick.
Roll each egg in the bowl of flour and gently wrap the mince around to make sure the egg is completely covered.
Now it's time to coat the mince in breadcrumbs. Get three bowls ready, one for the flour, one for the beaten egg and one for breadcrumbs.
Dip each mince wrapped egg in the flour first, then the egg and finally the breadcrumbs. If there are still gaps in the crumb, dip it in the egg and breadcrumbs again until fully covered.
The best way to cook your scotch eggs is in a deep fat fryer so that they keep their shape and cook all the way through but if you don’t have one of these you can also pan fry them lightly and then pop them in the oven to cook all the way through for around 30 minutes.

Ingredients:

Method:

Cook the chipolatas as per packaging instructions.
Mix the yogurt and curry powder together (You can add a splash of boiling water to thin the sauce).
Stir in the raisins and chopped chicken sausage. Season to taste with salt and pepper.
Serve on a bed of lettuce.

Ingredients:

Method:

Heat the oven to 200C/180C fan/gas.
Add a generous glug of oil to a roasting tray and place in the oven to heat. Once hot, add the chopped peppers and roast for 20-30 minutes. Remove and set aside.
Meanwhile, sift the flour, salt, and baking powder into a large bowl.
Add the butter & rub together with your fingertips to make breadcrumbs. Sprinkle 100g of the cheese into the breadcrumb mixture and rub together until evenly distributed.
Make a well in the centre of the mixture and gradually add the milk until you have a soft dough.
Lightly flour the surface and roll out the dough to approx. 2cm thick. Cut out the scones with a circular or scolloped cutter.
Transfer to lined baking trays. Glaze with milk and sprinkle with the remaining cheese. Slide onto the hot oven tray.
Bake in the oven for 15-20 mins or until golden brown and cooked through.
Tranfer scones to a cooling rack. Once cool, cut in half and spread generously with cream cheese. Add some roasted peppers and place the other half of the scone on top.
Finish with some extra roasted peppers.
Ready to serve!

Ingredients:

Heat the oven to 220C/200C fan/gas 7.
Add the self-raising flour, ¼ tsp salt and the baking powder to a large bowl and mix.
Now add the butter, then rub in with your fingers until mixture turns to crumbs. Add the caster sugar and stir.
Put the milk into a jug and heat in the microwave for about 30 secs until warm, but not hot.
Make a well in the crumbed mix then add the milk and combine.
Scatter some flour onto the work surface and tip the dough out. Dredge the dough and your hands with flour, then fold the dough over 2-3 times until it’s a little smoother. Pat into a round about 4cm deep. Take a 5cm cutter and dip it into some flour. Cut out your scones until you've used all your dough.
Place onto a lined baking tray and brush the tops with a beaten egg.
Bake for 10 mins until risen and golden on the top.
Serve alongside jam, clotted cream and sliced strawberries.

Ingredients:

Method:

Lay the slices of bread flat, in pairs and spread each evenly with cream cheese.
Cover one side of the sandwich with sliced cucumber.
Season with a squeeze of lemon juice, salt and pepper.
Cover the cucumbers with the other slice of bread, cream cheese side down.
Slice the sandwich diagonally 2 times to create 4 triangular finger sandwiches.
Repeat with the remaining bread, cream cheese, and cucumber.
Serve and enjoy.