RECIPE BOOK

In 2011 RSK decided for the first time to focus on a single charity for its fundraising endeavours. After a company-wide vote among our employees, WaterAid emerged as our chosen beneficiary. RSK employees have since run marathons, baked cakes and organised raffles to help raise thousands of pounds for WaterAid.

Inspired by WaterAid’s Taste for Life campaign, we decided to produce a book of recipes from RSK staff and family members to sell in aid of the charity. The recipes all benefit from the personal experience of their contributors and, in some cases, many years of refinement.

We hope you enjoy making and consuming the tasty delights within. If you haven’t paid for this book we ask that you please make a contribution to help fund WaterAid’s projects in the developing world.

You can donate by visiting our fundraising webpage at www.justgiving.com/RSK-WaterAid-Ryder. You can also use JustTextGiving by texting RSKG72 followed by a space and the amount you wish to donate (e.g. £5) to 70070. The minimum text donation is £1. You will not be charged for your text so WaterAid will receive 100% of your donation.

For more details on the services that RSK provides, please see the back of this book.

Thank you.

About this book

RSKG72£570070

Girl drinking from a hand pump, Kalyanpur slum, Dhaka, Bangladesh.Photo: WaterAid/Juthika Howlader

3

WaterAid enables the world’s poorest people to gain access to safe water and sanitation. Together with improved hygiene, these basic human rights underpin health, education and livelihoods, forming the first essential step in overcoming poverty.

WaterAid works with regional partners that understand local issues and provides them with the skills and support to help communities set up and manage practical and sustainable projects that meet their real needs.

The charity works locally and internationally to change policy and practice and to ensure that water, hygiene and sanitation’s vital role in reducing poverty is recognised.

WaterAid believes that water, sanitation and hygiene education can provide the key to reducing poverty. RSK is proud to support the excellent work that WaterAid carries out and we aim to further strengthen our relationship in the years to come.

Rsk is pRoud to suppoRt WAteRAid

contents

To dATe, WATeRAId hAS helped 17.4 mIllIon people GAIn AcceSS To SAfe WATeR And 12.9 mIllIon people To beTTeR SAnITATIon.

“We...STRIve ToWARdS ouR AmbITIouS GoAl of delIveRInG SAfe WATeR And SAnITATIon To 25 mIllIon people In Some of The WoRld’S pooReST communITIeS by 2015.” Barbara Frost, chief executive of WaterAid

eveRy houR WATeRAId buIldS A neW WATeR poInT, helpInG oveR 100 people To GeT SAfe, cleAn WATeR.

Recipe contributor pg

Starters and light bites Warm pear and Roquefort salad

Kerry Jones 6

Quick 'n’ easy chicken and sweetcorn soup

Thi McNabb 8

Dim sum Poyao Ho 10

Bacon and sweetcorn fritters Lyndsey Dennis 12

Mains Fish pie Joanna Baldwin 14

Fish and chips with tasty peas Willem Postema 16

Pork tenderloin en croûte with ratatouille

Peter Scott-Wilson 18

Sausage casserole Stuart Roberts 20

Udon noodles Poyao Ho 22

Easy lamb Roz Henderson 24

Maqlouba and baby spinach salad

Ruba Farkh 26

Sweet treats Chocolate crunch cake Ellie J Sljivic 28

Daddy’s favourite (two-tone) biscuits

Ellie and Tom Sljivic 29

Banoffee cupcakes Helen Jones 30

Tiffin Laura Green 32

Oatcakes Lucy Roach 33

Blueberry and raspberry cupcakes

Natasha Dolecki 34

Anzac biscuits Sue Sljivic 36

Crème brulée with rhubarb Richard Appleyard 37

Drinks Hot (alcoholic) drinks Alistair McConnell 38

‘The Scarlet Lady’ cocktail Joe Somerville 40

40

54

Method

1. Toast the pine nuts or walnut halves in a saucepan (no oil required). Peel and core the avocados and pears, slice them lengthwise into thin segments then smear them with the lemon juice to prevent them turning brown.

2. Arrange the salad leaves into nests on four serving plates and put the slices of avocados and pears on top. Add the halved cherry tomatoes, nuts and raisins then add some ground black pepper. Drizzle the olive oil/walnut oil over the ingredients.

3. Melt the Roquefort gently in a pan. Add the crème fraîche once the cheese is melted. Top the plates with the warm Roquefort sauce.

WARM peAR And RoquefoRt sAlAdkeRRy jones, tAttenhAll office

ingRedients

75g pine nuts or walnut halves

2 juicy, ripe pears

2 ripe avocados

Juice of ½ lemon

3–4 handfuls of rocket and other lettuce leaves, washed

16 cherry tomatoes, halved

Raisins soaked in 1 tbsp rum (optional)

Ground black pepper

2 tbsp olive oil or walnut oil

100g Roquefort (or other blue cheese)

2 tbsp crème fraîche

I first came across this recipe in an old issue of Frame (RSK’s former internal magazine). It is really simple to make and tastes delicious.

seRves 4

6 7

Method

1. Fry the chicken and onion in a wok or pan with a little cooking oil (olive/vegetable/groundnut).

2. Make up a litre of chicken stock according to the instructions on the packet if not using fresh stock. Pour the stock into the pan with the chicken and onion and add the creamed corn. Bring to the boil, then reduce the heat and simmer for about five minutes.

3. Mix the cornflour with a little water to create a paste and add it to the simmering stock.

4. Ensuring the stock is hot, drizzle the egg white into the pan while stirring. This will create white ‘noodley’ strands.

5. Remove from the heat and add some black pepper, a couple of drops of sesame oil and the coriander leaves.

quick ‘n' eAsy chicken And sWeetcoRn soupthi McnAbb, hyde office

ingRedients

1 chicken breast, finely sliced (or use leftover shredded roast chicken)

Half an onion, finely sliced

1 litre chicken stock

1 tin creamed corn (approx. 400g)

1 tbsp cornflour

White from 1 egg

Ground black pepper

Sesame oil

Coriander leaves, roughly chopped

This is a well-known soup but I don’t think people realise how easy it is to make. Once you’ve made it yourself, you will never buy it from another takeaway again! Once you have the hang of the basics, you can tweak the recipe to your taste or substitute ingredients if you’re vegetarian.

My mum would be rolling her eyes if she knew that I cheat by using stock cubes but sometimes life’s too short and hectic to make stock from scratch. However, the soup is a great way of using up leftover roast chicken from Sunday.

seRves 2, geneRously

8 9

diM suM (steAMed duMplings)poyAo ho, AbeRdeen office

ingRedients

200g pork mince 100g raw king prawns, chopped 30g pork fat1 level tsp of sugar Pinch of saltEgg white2 tsp soy sauce1 tsp sesame oil (optional)Wonton pastry

Method1. Mix all ingredients except the pastry together.

2. Put a heaped teaspoon of the meat mixture into the centre of a sheet of pastry. Gather up the sides of the pastry around the meat with your forefinger and thumb, so that the dumpling is enclosed by your forefinger and thumb, but the top is left un-covered. This effectively creates a cup of pastry with meat inside it and it should stand up proudly. Gently press down on the exposed meat at the top with the back of the spoon. If you squeeze the dumpling too hard, then the cooking will take longer. Repeat with the rest of the mixture.

3. Cover the dumplings and place them in the fridge for at least four hours.

4. When ready, bring some water to the boil in a steamer and steam the dumplings over boiling water for 10–15 minutes. Check if they are cooked by opening one up.

My mum handed this recipe down to me. You can buy wonton pastry from Asian grocers or make your own from a recipe on the Internet.

10 11

ingRedients

1 large egg

50g plain flour

2 tbsp milk

Large pinch chilli powder (optional)

4–5 bacon rashers, grilled and chopped

2 spring onions, finely chopped

340g can sweetcorn, drained

4 tsp olive oil

bAcon And sWeetcoRn fRitteRslyndsey dennis, tAttenhAll office

My toddler son loves these fritters with a bit of ketchup to dip. His dad often steals one too! It’s a great way to get kids to eat vegetables (you could also add peas, chopped broccoli, any veg to hand).

MAkes About 6 fRitteRs (depending on hoW lARge you MAke theM)

Method

1. In a large bowl beat the egg yolk with the flour, milk and chilli powder (if using) until smooth. Stir in the cooked chopped bacon, spring onions and sweetcorn.

2. Heat the oil in a frying pan to a medium heat then put four tablespoons of the mixture into the pan, leaving space between them to spread a little.

3. Cook for 2–3 minutes until golden underneath, carefully turn them with a fish slice and cook for a further 2 minutes. Cover with foil while cooking the rest of the fritters.

12 13

fish piejoAnnA bAldWin, coventRy office

ingRedients

5 large potatoes, peeled and quartered

40g butter, cubed

3 tbsp milk

3–4 fillets fish (to cover base of your dish)

Chilli flakes, to taste

1½ tbsp olive oil

Lemon zest, grated

Juice of ½ lemon

1 tbsp white wine (optional)

125g peas

2 handfuls cherry tomatoes, halved

Dill, thyme or parsley, to taste

1 bag of spinach leaves

100g Cheddar, grated

Salt and pepper

My boyfriend taught me this recipe and it has become a favourite. My friends now request it if they come for dinner.

Use any kind of fish here: salmon, cod or more sustainable ones like pollack or whiting. Add smoky fish if you like the flavour. Add seafood such as prawns and mussels if you wish. Note that the amounts listed below are rough estimates; vary them according to what you have available and the size of your dish.

seRves AppRox. 4

Method

1. Boil the potatoes until soft. Drain then mash with the milk and butter. Add salt and pepper to taste.

2. Cut the raw fish into small- and medium-sized chunks and place in an ovenproof baking dish with the chilli flakes, olive oil, lemon zest, lemon juice, white wine, peas, tomatoes, herbs, salt and pepper. If also using seafood, add it in with the fish.

3. Cover the fish mixture with a thick layer of uncooked spinach leaves. Put on as much as you can, as they will shrink when cooked. On top of this, carefully spoon on the mashed potato and smooth it flat. Top the mash with the grated cheese and cook in a preheated oven at 175°C/Gas Mark 3 for 45 minutes or until golden brown.

14 15

ingRedientschips1 litre vegetable oil 4 large potatoes, peeled and cut into thick wedgesPinch of sea salt

peas1 tbsp olive oil½ onion, peeled and chopped½ red or green chilli, seeds removed and finely chopped140g streaky bacon, chopped200g frozen peas, defrosted

fish125g plain flour125g cornflour

Pinch of salt

4 coley fillets (or other sustainable firm white fish)

fish And chips With tAsty peAsWilleM posteMA, coventRy office

Fish and chips is a good honest meal that shouldn’t be tampered with. Paper-wrapped fish chips should be doused in salt and vinegar – no wedge of lemon and sprig of parsley on top, that’s a mockery!

I think finding a good chippy is like finding a good mechanic: once you know one, that’s all you ever need. If you don’t have access to a good chippy, this is a great recipe that can be cooked at home.

seRves 4

Method

1. For the chips, heat the vegetable oil in a deep pan to 180°C then deep fry the potatoes in batches for 6–8 minutes or until crisp and golden. Drain the chips on kitchen paper, sprin-kle with sea salt and keep warm.

2. For the tasty peas, heat the olive oil in a frying pan over a medium heat and fry the onion for 1–2 minutes. Add the chilli and stir well. Add the bacon and cook for 8–10 minutes until golden-brown and crisp. Add the peas to the pan, give the pan a good shake and continue cooking for a further 2–3 minutes.

3. For the fish, whisk together the plain flour, cornflour and salt in a bowl and add enough cold water to form a batter. Coat the fish fillets in the batter. Cook the fish in batches in the hot oil for 5–6 minutes, depending on the size of the fish. Remove and drain on kitchen paper.

4. Transfer the fish, chips and peas to plates and serve with plenty of salt and malt vinegar.

16 17

poRk tendeRloin en cRoÛte With RAtAtouillepeteR scott-Wilson, AbeRdeen office

It has been a long time since I last made this, so hopefully I have this right! Start with the ratatouille, which is easy to do: just vegetables stewed in their own juice. It is more flavoursome if you eat it the day after you make it and can be eaten hot or cold.

Chips are an optional extra. Serve with a bottle of German Spätlese.

seRves 4

Method

Ratatouille

1. Get the largest pan with a lid you can find and put a good layer of olive oil on the bottom. Fill the pan with layers of vegetables, starting with the firmest vegetables (marrow/courgette) then the softer ones (aubergine, peppers) and the softest ones last (tomatoes and mushrooms). Don’t put the garlic in yet.

3. Heat the pan on a low heat with the lid on until the vegetable juice to rise to the surface (around 1 hour 30 minutes). After about an hour add the garlic.

4. When cooked, allow to cool.

pork

1. Preheat the oven to 200°C.

2. Lightly fry the outside of the pork loin until it is white then put it on a stand to cool.

3. While the pork is cooling, flour the work top and roll out the puff pastry into a thin sheet that’s big enough to wrap around the pork.

4. Rub the outside of the seared tenderloin with wholegrain mustard and wrap it in the strips of uncooked bacon to make a decorative bandage pattern round the pork.

5. Place the pork in the middle of the pastry and wrap the pastry over it so it overlaps in the middle at the top and at the ends. Wet the pastry with water and stick the seams together. Roll out any trimmings, cut interesting/romantic words or pictures, wet them on one side and glue them on to hide the seam on the top of the meat.

6. Jab the pastry a few times with a knife so the vapours and juices can escape while cooking. Put the parcel in a roasting dish and brush the beaten egg yolk over the pastry.

7. Put parcel in the oven until it’s done; from memory, this is about an hour. However, you wouldn’t want the pastry to burn, so post-installation monitoring is recommended. When cooked, leave to cool to eating temperature and warm the ratatouille.

ingRedients

RatatouilleOlive oil1 small marrow or 3 courgettes, sliced1 aubergine, sliced2 peppers (any colour), slicedPack of white mushrooms, slicedSoft salad tomatoes, slicedAny other salad vegetables to hand (not potatoes), sliced3 garlic cloves, peeled and crushed

pork 1 good sized tenderloin of pork (or two)1 pack of ready-made puff pastry1–2 tbsp wholegrain mustard1 pack streaky bacon, cut into strips1 egg yolk, beaten

18 19

sAusAge cAsseRolestuARt RobeRts, tAttenhAll office

ingRedients

6–8 good quality sausages (or vegetarian equivalent)

1 large onion, peeled and chopped

1–2 garlic cloves, chopped or crushed

1 tsp paprika (smoked if possible)

400ml chicken or vegetable stock (or replace half the stock with 200ml pressed apple juice or good cider)

2 tbsp olive oil

400g can chopped tomatoes

2–3 tsp tomato puree

400g can chickpeas

4–5 carrots, peeled and chopped

1 tsp mixed herbs

1 tsp basil

1 tsp oregano

2 bay leaves

This good all-rounder recipe started as a budget one-pot student meal but it can work just as well as a mid-week family meal. The better the quality of the ingredients, such as the sausages and stock, the better the results. You could substitute chickpeas for lentils or butter beans but chickpeas are high in protein and won’t disintegrate when cooked.

The dish is best served with some crusty wholemeal bread and green vegetables.

seRves AppRox. 4

Method

1. Preheat oven to 180°C/Gas Mark 4.

2. Cook the sausages in a heavy-base casserole dish. Once the sausages are browned and cooked through, put them on a plate and drain off any excess oil in the pan.

3. Heat the olive oil in the casserole dish, Add the onion and cook on a low heat until it starts to soften, then add the garlic and paprika and cook for a minute longer. Do not burn the garlic.

4. Chop the sausages into 2.5cm-long pieces and put back in the casserole dish with the stock (and apple juice/cider if using), tomatoes, tomato puree, chickpeas and carrots.

5. Put the dish in the oven and cook for one hour or until the carrots are soft and the sauce has thickened. It is best to cover the dish with a lid or some foil to stop the sauce drying out too much. If it does look too dry, add some water or apple juice. Conversely, if the casserole is too watery just remove the lid and cook for a bit longer.

20 21

udon noodlespoyAo ho, AbeRdeen office

ingRedients2–3 packets udon noodles (depending on how much each person eats)Spinach or any other leafy vegetable plus any other vegetables you like, e.g. mushrooms Preserved vegetables Shrimps or strips of any cooked meat (optional)Sesame oil3 tsp chilli sauce (not sweet chilli)5 tbsp soy sauce1 heaped tbsp powdered stock (chicken, fish or vegetable)

Method

1. Cook the udon noodles according to the packet instructions.

2. Fry the fresh and preserved vegetables (and the shrimps/cooked meat if using) in sesame oil and add three teaspoons of chilli sauce (you may wish to add more or less).

3. Strain the noodles and stir into the vegetables.

4. Add four tablespoons of water, the powdered stock and the soy sauce. Give it all a good stir.

5. Wait for the liquid to almost evaporate then serve.

Another family recipe, this one is from my sister. Preserved vegetables can be found in little packets from Chinese supermarkets.

seRves AppRox. 2–3

22 23

eAsy lAMbRoz hendeRson, glAsgoW office

ingRedientsLeg of lamb1 heaped tbsp of chicken bouillon or 2 stock cubesOilRosemary, fresh or dried (chop if using fresh)15–20 potatoes (depending on preferred size of roast potatoes), peeled1 large or 2 small savoy cabbages, cut into 4–6 large pieces8 large carrots, peeled and cut into 41 large swede, peeled and cut into large cubes8 onions, peeledPouring honey Salt and pepper

Method

1. Preheat the oven to 180°C/Gas Mark 6. Salt and pepper the leg of lamb and leave for ten minutes.

2. Mix 280ml of boiling water with the bouillon/stock and stir to dissolve.

3. Sear the lamb in a frying pan with a little hot oil, turning occasionally to seal all over. Place the lamb in a large roasting tray. Pour the stock over the lamb and sprinkle rosemary on the meat. Tightly seal the roasting tray with tin foil and put in the oven for around 45 minutes.

Warning: should you check on your meat at any time, do not taste the vegetables. You will just want to eat them all. Guess who did that once before a meal for friends? I did peel and add more vegetables but they definitely do not taste the same as when they have been cooked with the lamb.

The roasting tray can be placed in the middle of your table along with your tray of roast potatoes so everyone can help themselves. The lamb should just fall off the bone and the vegetables will be yummy. You could add a salad bowl, pickles, beetroot, some crusty bread with butter, whatever you like really.

seRves 6

4. While the lamb is cooking peel the potatoes and place them in cold water ready for putting in a separate dish with oil for roasting. Cut your cabbage(s) into 4–6 large pieces, carrots into four and the swede into large cubes. Leave the onions whole (very large ones can be halved). The bigger the chunks of veg the better.

5. Take the lamb out of the oven after 45 minutes. Carefully peel the foil back and arrange the vegetables around the lamb. If the stock has dried up a little, add some more to enable the vegetables to sit in at least 1cm of juices/stock. Try to get the dish back in the oven quickly so that the juices and meat don’t cool down too much. Carefully replace the foil around the tray, making sure that there are no rips or tears in it, and put back in the oven for approximately 2.5–3 hours.

6. Dry the potatoes and roast in the oven for the last 45 minutes to 1 hour of cooking time. Remove them from the oven 10 minutes before they need to go on table, slather some honey over them and sprinkle with more rosemary.

7. When the lamb is ready, pour off all the excess juices into a pan to make gravy. The roasting tray can then be placed in the middle of your table along with your tray of roast potatoes and everyone can help themselves.

24 25

MAqloubA And bAby spinAch sAlAdRubA fARkh, Abu dhAbi office

ingRedientsmaqlouba315g white rice1 chicken1 onion, peeled and cut into four pieces2 bay leavesFour cardamom pods (split open for seeds, discard pods)1 large aubergine, sliced into 0.5cm-thick circles2 medium potatoes, sliced into 0.5cm-thick circles1 tbsp salt (and a pinch for chicken broth)¼ tsp black pepper (and a pinch for broth)1½ tsp mixed spices (and a pinch for broth)

Salad1 bag of baby spinach10 mushrooms1 small can sweetcorn1 tsp mustard1 tbsp mayonnaise1 tsp olive oilJuice of half a lemon

Method

1. Wash the rice several times to get rid of the starch then soak it in lukewarm water for at least 15 minutes.

2. For the chicken broth, cut the chicken and place in a large pot with the onion, bay leaves and cardamom seeds. Add water, making sure it covers the chicken and boil for a couple of minutes. Drain the water and wash the chicken and the pot. Place the chicken back in the washed pot. Add enough water to cover the chicken. Add a little salt, black pepper and mixed spices and bring to the boil then leave to simmer for 30 minutes.

3. Meanwhile slice the aubergine and potatoes into circles and fry.

4. When the chicken is done, take it out of the pot and place in a pan to broil in the oven. Add salt and pepper to taste and next add two tablespoons of broth to keep the chicken juicy while broiling. Keep the pan of broth to one side.

5. Drain the rice and add the salt, black pepper and mixed spices.

6. Spread some rice on the bottom of a pot, layer with potatoes, then aubergine and then the rest of the rice. Add enough chicken broth to cover up to 2cm above the rice. Put the pot on the hob on a high temperature and let the water simmer. When almost dry, turn the temperature very low and leave to cook for 20 minutes.

7. Once done, place a large plate on top of the cooking pot and flip to allow the cooked rice to slide down onto the plate. This will be your serving plate.

8. For the salad, slice the mushrooms and drain the can of sweetcorn. Put the baby spinach leaves in a large salad bowl and add the mushrooms and sweetcorn. In a small bowl, mix the mustard, mayonnaise, olive oil and lemon juice then toss with the salad.

Maqlouba is a very common dish in the Middle East, particularly in Jordan, Palestine, Syria and Lebanon. The name of the dish literally means ‘upside down’, hence the flipping of the pot before serving. A friend gave me this recipe while I was living in Canada. It can be served with the green salad on the side or with some plain yogurt.

seRves 4

26 27

chocolAte cRunch cAkedAddy’s fAvouRite (tWo-tone) biscuits

ellie sljivic (dAughteR of sue sljivic, helsby office)ellie And toM sljivic (dAughteR And son of sue sljivic, helsby office)

ingRedients100g butter2 tbsp syrup2 tbsp caster sugar2 tbsp drinking chocolate powder200g digestive biscuits, crushed200g cooking chocolateWhite chocolate (optional)

ingRedientsplain175g plain flour50g caster sugar125g softened butter, diced1 tbsp milk

chocolate160g plain flour15g cocoa powder50g caster sugar125g softened butter, diced1 tbsp milkMethod

1. Melt the butter and syrup (don’t boil) together. Put in sugar, chocolate powder and crushed biscuit mix then pour into a 17.5cm cake tin lined with parchment paper.

2. Melt chocolate in a glass bowl over a pan of simmering water then pour on top of the mixture in the cake tin.

3. For an extra-special finish melt some white chocolate, drizzle it in circles and pucker with a cock-tail stick. Leave to cool, slice and enjoy!

Method

1. Set the oven to 180°C/Gas Mark 4.

2. For the plain mix, sieve the flour into a mixing bowl, stir in the sugar then add the butter. Rub the mixture together with your fingers until it resembles fine breadcrumbs.

3. Add a tablespoon of milk to the mixture. Knead with your hands to form dough.

4. For the chocolate mix, follow the above recipe mixing the flour and cocoa power together then adding the sugar, butter and milk to make dough.

5. Use the chocolate and plain dough to make contrasting biscuits in any style, anything goes!

6. Bake in the top of the oven for 15–20 minutes.

They sell this at our gym’s cafe and I always pester my Mum to buy me some. The gym printed the recipe in its newsletter so now we enjoy it at home too! We always make these for Dad when he has been away, as they are his favourite and he

loves the smell of baking when he comes home.

28 29

bAnoffee cupcAkeshelen jones, bRistol office

ingRedients

IngredientsCupcakes150g butter150g light soft brown sugar or golden/normal caster sugar2 large eggs½ tsp vanilla essence150g self-raising flour2 small ripe bananas1–2 tbsp milk

Toffee filling 100g butter150g condensed milk50g caster sugar1 tbsp golden syrup

decoration200ml double cream, whippedCouple of squares grated plain chocolate/chopped nuts/other decoration of choice

Somewhat surprisingly, given that I’m a fan of bananas and a keen baker, it is only recently that I’ve ventured into baking with bananas! After success with banana bread, I wanted to try something a more luxurious and came up with these cute cupcakes using ideas from other recipes. I entered these treats into one of our office’s occasional bake-off competitions and won the coveted ‘golden rolling pin’ trophy!

MAkes ARound 12 lARge (Muffin-sized) cupcAkes oR 18 sMAll cupcAkes

Method

1. Preheat the oven to 190°C/Gas Mark 5.

2. Cream the butter and sugar in a bowl until fluffy. Add the eggs and vanilla essence and mix thoroughly. Fold in the flour a little at a time and mix until just combined.

3. Mash the bananas and add to the mixture. The batter should have a soft consistency. If it is too stiff, stir in a little milk and mix.

4. Spoon the mixture into cupcake cases and bake for around 15 minutes until golden. A skewer inserted into the cake should come out clean.

5. For the toffee filling, place all ingredients in a saucepan and cook for 4–7 minutes, stirring con-tinuously until it is pale golden. Allow to cool and thicken before using.

6. Once the cakes are cool, carefully cut a hole in the top of each one and reserve the lid. Spoon some toffee onto each cake and replace the cake lid. Pipe or spoon the whipped cream on top and decorate as you wish.

30 31

tiffin oAtcAkes lAuRA gReen, helsby office lucy RoAch, AbeRdeen office

ingRedients

Shortcake400g rich tea biscuits2 handfuls raisins, chopped225g butter2 tbsp golden syrup4 tbsp drinking chocolate (not instant)1 handful of hazelnuts roughly chopped

caramel 170g butter85g soft brown sugar85g caster sugar405ml can condensed milk

Topping200–400g dark chocolate

ingRedients

50g melted butter or 40g sunflower oil430g medium oatmeal30g coarse or pinhead oatmeal6g salt6g soft brown sugar (optional)180ml boiling water

Method

1. Crush the biscuits into small pieces and mix in the chopped raisins.

2. Put the butter, syrup and drinking chocolate in a pan and gently heat until it all melts together.

3. Add the biscuit and raisin mixture to the pan with the hazelnuts and stir until it is all coated.

4. Spread the mixture onto a baking tray lined with baking paper and press down firmly.

5. For the caramel, melt the butter with both sugars in a pan. Add the condensed milk once the sugar has dissolved. Bring slowly to the boil and then simmer, stirring constantly for 5–10 minutes until it thickens. Spread evenly over the biscuit base.

6. For the chocolate topping, break the chocolate into pieces and melt in a heatproof bowl over pan of boiling water. Pour it over the caramel and put in the fridge to set.

7. When the tiffin has set, remove it from the tray and cut into squares.

Method

1. Mix the melted butter or oil into the medium and coarse oatmeal thoroughly.

2. Dissolve the salt (and sugar if using) in the boiling water then slowly add to the oatmeal to make a mixture that is soft but not sticky. Wait a few minutes for the water to be absorbed if it is too sticky.

3. A silicon ice-cream scoop is ideal for transferring the mixture to a lightly oiled baking tray. Pat each scoopful into a 7.5cm round approximately 0.5cm thick onto the tray.

4. Bake at 150°C/Gas Mark 2 for 40 minutes until the cakes are firm enough not to bend at their edges. It is important to not let them brown as they will taste burnt.

This is best eaten chilled from the fridge. Adjust the salt and sugar to taste or substitute varying amounts of medium or pinhead oatmeal to alter the texture. Note that finer oatmeal will need more fat, and conversely coarse meal needs less. Substitute sunflower margarine for butter and you will have oatcakes suitable for vegans.

Oatcakes go well with soft cheeses topped with honey or simply with butter. If you are a complete hedonist then go for goat’s cheese with a spoonful of raspberry jam on top.

MAkes 18–20 oAtcAkes

32 33

bluebeRRy And RAspbeRRy cupcAkes nAtAshA dolecki, AbeRdeen office

ingRedientscupcakes 200g plain flour¼ tsp salt1 tsp baking powder100g unsalted butter (room temperature)230g caster sugar4 egg whites (room temperature)½ tsp almond extract1¼ tsp vanilla extract60ml milk70g blueberries 70g raspberries

Topping 300ml double cream3 tbsp icing sugar 1 tsp vanilla extractBlueberries and raspberries to decorate

Method

1. Preheat the oven to 180°C/Gas Mark 4. Place the muffin cases in a muffin tray.

2. In a small bowl, add a spoonful of the flour to the blueberries (enough for a light coating). Sieve the rest of the flour, salt and baking powder into a separate bowl and set aside.

3. Cream the butter and sugar together until smooth and light in colour. This may take a couple of minutes. Add the egg whites one at a time, making sure it is well mixed each time. The mixture should now look smooth and foamy.

MAkes 12 cupcAkes

4. Add the vanilla and almond extract, again mixing well. Add half of the flour mixture, mixing so it is just incorporated. Beat in the milk. Add the remaining flour mixture until the batter is smooth. Remove any excess flour from the blueberries and gently mix them and the raspberries into the batter with a spatula.

5. Divide the mixture between the muffin cases and place in the oven. Cook for 20 minutes or until firm to touch. The mixture is quite pale so don’t expect the cakes to brown much. Once cooked remove from the tray and leave to cool.

6. For the topping, whip the cream, icing sugar and vanilla extract together until stiff peaks form. Generously top each cake with cream and decorate with fruit.

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AnzAc biscuits cRèMe bRulée With RhubARb sue sljivic, helsby office RichARd AppleyARd, AbeRdeen office

ingRedients110g sugar90g flaked oatmeal85g coconut150g flour110g butter/margarine1 level tsp bicarbonate of soda1 tbsp golden syrup2 tbsp boiling water

Method

1. Mix all the dry ingredients together in a bowl.

2. Melt the butter in a pan and add the syrup. Dissolve the bicarbonate of soda in the boiling water and add to pan. Add the melted butter mixture to the dry ingredients and give it all a good stir.

3. Drop small pieces onto a greased baking sheet spaced apart (they may spread) and bake in a moderate oven for 20 minutes.

My Mum was Australian and these biscuits were our favourites as children. I was born and bred in the ‘rhubarb triangle’ in West Yorkshire and my Dad was a rhubarb grower. With the forcing sheds a stone’s throw from my house, there was always a plentiful supply of top-quality rhubarb during the winter pulling season. Mum had to have many different recipes up her sleeve to keep things interesting. This is one of them.

Method

1. Preheat the oven to 140°C/Gas Mark 1.

2. Gently cook the rhubarb in a pan with a tablespoon or two of melted butter. When soft, divide between 6–8 small dishes or ramekins.

3. Bring the cream and vanilla milk slowly to a boil. Meanwhile, whisk the egg yolks and sugar together until thick. Slowly add the creamy milk to the egg mixture.

4. Pour the egg custard over rhubarb and stand the small bowls/ramekins in a roasting tin half filled with boiling water. Bake in a preheated oven until barely set. Cool in the fridge.

5. When set, sprinkle with sugar and caramelise under the grill or with a chef’s blowtorch.

seRves 6-8

ingRedients340g rhubarb, sliced2 tbsp butter8 egg yolks, beaten55g sugar325ml double cream 210ml full fat milk flavoured with seeds from a vanilla pod or with a few drops of vanilla essence

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hot (Alcoholic) dRinksAlistAiR Mcconnell, helsby office

tRAditionAl hot toddy Don’t waste a single malt on this; a nice blend like Bailie Nichol Jarvie suffices. It is believed by some that this drink can help cure colds and other broncho-pulmonary ailments!

hot butteRed RuM Serve après ski

Mulled cideR Good for cold autumn nights.

ingRedients

4–5 whole cloves Boiling water1 tsp honeyDash of lemon juice2–3 capfuls whisky

ingRedientsButterLight brown sugarGround allspiceGround cinnamonNutmegCardamomDark rum

ingRedients

1 litre apple juice2 litre cider (sweet or dry)Sugar4–5 apples, cored and sliced1 lemon, slicedVarious whole spices (not powdered)

Method

1. Put the cloves in your glass, pour boiling water over them (up to about a quarter of the glass) and stir.

2. Wait 90–120 seconds for the clove oil to seep out of the cloves.

3. Add the honey, a good dash of lemon juice and the whisky. Top up with more hot water.

4. Add a little more whisky, lemon or honey to balance out the taste if one aspect is too potent.

Method

1. Thoroughly beat together some butter, sugar and spices in a bowl and then refrigerate to cool the mixture down.

2. Put a teaspoon of the butter mix into the bottom of a large mug.

3. Pour rum into the cup (about a third of the way up), top up with boiling water and stir like crazy until it’s creamy and frothy.

Method

1. Pour the apple juice and cider into a very large pan. Put the pan on the hob on a very low heat (it should never come to the boil).

2. Add several tablespoons of sugar to taste (depending on the sweetness of the cider) then the apples and lemon.

3. Add crushed whole nutmeg, broken cinnamon sticks, mace, cloves (lots), star anise (just one), whole bay leaves, whole allspice and any other sweet whole spices you have in your cupboards (not powdered).

4. Heat for at least 20–25 minutes before serving.

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Method

Mix the ingredients thoroughly, crushing the ice and mint leaves. Consume in large quantities!

‘the scARlet lAdy’ cocktAiljoe soMeRville, glAsgoW office

ingRedients

2 shots vodkaGrenadine for taste and colour (should end up ruby red)Handful of mint leavesIce (crushed if available)200ml bitter lemon

My fiancée and I served this at our engagement party. We already had a fair amount of the ingredients kicking about, but if memory serves me right, we managed to obtain additional ones from over-generous guests. I put a few of the leftovers together with what we already had and voila! A new cocktail was born.

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