A Hallowe’en supper for 4-6

With Hallowe’en coming up the track here’s a sophisticated supper for those of you who don’t have to go out trick or treating . . .

Hot Chilli Butternut Squash Soup

Butternut squash makes terrific soup with a super-smooth velvety texture and fabulously festive colour.

Serves 4-6

1 large butternut squash (about 1-1.2kg)
4 tbsp sunflower or light olive oil
1 large onion - or 2 medium ones - peeled and roughly chopped
2 cloves of garlic
1 1/2 tsp each of coriander, cumin and paprika
A good pinch of saffron (about 20 filaments)
1 1/2 x 400g cans premium peeled plum tomatoes
850ml homemade vegetable stock or stock made with Marigold vegetable bouillon powder
Salt
About 1/2 tsp hot pepper sauce - or more to taste

To serve:
3 fresh corn tortillas
250ml corn or sunflower oil
1 small carton sour cream
3 tbsp picked coriander leaves

Heat the oven to 190°C/375°F/Gas 5. Wipe the butternut squash with a damp cloth, cut in half lengthways and scoop out the seeds. Put 2 tbsp of the sunflower oil in a roasting tin, turn the squash in the oil then lay them in the tin cut side down. Bake for about 40 minutes until soft. Remove from the oven and set aside for 10-15 minutes until cool enough to handle.

Meanwhile soak the saffron in 2 tbsp of warm stock. Fry the onion gently for 10 minutes in the remaining oil until soft but not coloured. Add the crushed garlic, cumin, coriander and paprika and cook for a minute then add the plum tomatoes and their juices. Crush them with a wooden spoon and cook for about 5 minutes until you have a pulpy sauce.

Scoop the pulp out of the squash, place half of it in a blender or food processor along with any juices in the baking tin, and half the tomatoes, onions and soaked saffron and blitz until completely smooth. Repeat with the remaining ingredients. Pour the soup back into a large saucepan and stir in the stock. Add hot sauce and salt to taste.

To serve cut the tortillas into fine strips. Heat 250ml of corn oil in a wok over a medium heat for 3-4 minutes and drop in the tortilla strips a few at a time. They should puff up and crisp in about 15 seconds. Remove with a slotted spoon and drain on kitchen towel. To serve ladle the soup into bowls, drizzle over a swirl of sour cream, top with a few strips of crispy tortilla, and scatter over a few coriander leaves.

Wine suggestion: Big buttery chardonnays go well with butternut squash or you could try a viognier.

Beef, Fig and Chestnut casserole

I was inspired to make this by an article by Hugh Fearnley-Whittingstall in the Guardian which suggested using chutney as a quick way to add flavour to a tagine. Coincidentally there was a jar of fig relish sitting on the counter of my local butchers which, together with a glut of red wine left over from a tasting, prompted me to make this deliciously festive recipe.

Serves 4-6

1 kg thickly sliced shin (leg) of beef, preferably organic
4 tbsp sunflower or light olive oil
2 medium onions, peeled and thickly sliced
3 cloves of garlic, peeled and thinly sliced
2 medium carrots, scrubbed and cut into chunks
1 1/2 tsp mixed spice
1/2 tsp smoked pimenton or paprika
1 tbsp tomato paste or 2 tbsp tomato ketchup
1 tbsp plain flour
250ml full-bodied red wine + extra to finish the dish
250ml beef stock made with 1/2 an organic beef stock cube
2 tbsp fig relish or conserve (I used Trucklements organic fig relish)
100g vacuum packed chestnuts
Sea salt and freshly ground black pepper

Cut the beef up into generously sized chunks, cutting away any excess fat (but not the connective tissue which will give the stew its flavour). Heat 2 tbsp of the oil in a casserole or frying pan and brown the meat well on all sides (you might need to do this in two batches) Remove the meat from the pan with a slotted spoon and set aside.

Add the remaining oil to the pan and fry the onions over a low heat until beginning to soften (about 5-6 minutes). Add the garlic, cook for a minute more and then add the carrots, stir and fry for a couple more minutes. Sprinkle the vegetables with mixed spice and pimenton, stir and cook for a few seconds then stir in the tomato paste and the flour. Cook for a minute then add the red wine and stock. Bring to the boil, stirring until thickened then stir in the fig relish.

Return the meat and any juices to the pan, bring back to simmering point then cover the pan and turn the heat down to the lowest possible setting (or put in a low oven ( 150° C/300° F/Gas 2). Cook for 3 - 3 1/2 hours until the meat is completely tender. If the stew is cooking too quickly (the top should barely tremble) turn the heat down or remove the lid (You can also do this if you want to thicken the sauce). You can cool the stew at this point and reheat it later or refrigerate it and serve it the next day.
When you’re ready to serve the stew, add the chestnuts and about half a glass of red wine and heat through.

Check the seasoning adding salt and pepper to taste. It should be quite rich and sweet but if you find it too much so (it will depend on the fig conserve and the wine you use) add a few drops of red wine or balsamic vinegar and cook until the vinegar taste disappears. You could serve this with mash (or a mixture of mashed swede and carrot) or pureed parsnips and a dark leafy green vegetable such as spring cabbage or cavolo nero.

What to drink: an Australian shiraz is excellent with this dish but you could also try an Argentine Malbec.

Roast pumpkin and pecan pie

This recipe may look slightly daunting but I promise you it is worth the effort (and the satisfaction of being able to use the leftover pumpkin from your pumpkin lanterns). You can use a can of pumpkin puree and ready made sweet pastry or a precooked pastry shell to save time but it won’t taste quite as good. Obviously you could also serve this at a Thanksgiving dinner.

Serves 6

For the pastry
250g plain flour
1 tsp ground ginger
2 tbsp icing sugar
110g chilled butter
25g Cookeen or other vegetable shortening
1 egg yolk (save the white)
Pinch of salt

For the pumpkin puree
500g pumpkin flesh
1 tbsp bourbon or dark rum
1 tbsp light muscovado sugar
1/4 tsp mixed spice
15g chilled butter

For the pie filling
The pumpkin puree as described above
100g light muscovado sugar
1 tbsp maple syrup or clear honey
1 1/2 level tsp mixed spice
1/2 tsp ground cinnamon
A pinch of salt
1 tbsp bourbon or dark rum
3 medium-sized eggs
2 level tbsp plain flour
150ml double cream

For the topping
50g shelled pecans
1 tbsp light muscovado sugar

You will need a deep flan tin 23cm across and 3.5cm deep

First make the pastry. Sift the flour, ginger and icing sugar into a large bowl. Cut the butter into small cubes, cut the butter into the flour then rub lightly with your fingertips until the mixture is the consistency of coarse breadcrumbs. Mix the egg yolk with 2 tbsp ice cold water, add to the pastry mix, mix lightly and pull together into a ball, adding extra water if needed. Shape into a flat disc and refrigerate for at least half an hour. (You can also, of course make this in a food processor)

Next make the pumpkin pure. Preheat the oven to 200°C/400°F/Gas 6. Scrape away all the pumpkin seeds and fibres surrounding them and cut into even-sized chunks. Put the chunks on a piece of lightly oiled foil. Sprinkle over the bourbon, sugar and mixed spice and dot with the chilled butter. Bring the foil up round the sides and fold over carefully to form a loose but airtight package. Place on a baking dish and cook for 40 minutes until the pumpkin is soft. Carefully open up the foil, cool for a few minutes then tip the pumpkin and juices into a food processor or blender and whizz until smooth.

Roll out the pastry and lower into the tin. Trim the edges and press the base well into the tin. Prick lightly with a fork and chill for another half hour. Cover the pastry case with foil and weight down with baking beans or dried beans. Bake at 200°C/400°F/Gas 6 for about 12 minutes then remove the foil and beans, brush the base of the pastry with the reserved egg white to seal it and return to the oven for about 3-4 minutes. Remove the flan case and lower the oven temperature to 190°C/375°F/Gas 5 .

Add the sugar and maple syrup to the pumpkin puree, then the spices, salt and bourbon. Add the eggs one by one, beating them in well then sift in the flour and mix lightly. Finally add the cream and pour the filling into the flan case. Put the tin on a metal baking tray, transfer to the oven and bake for about 50 minutes until the filling is just set and firm, reducing the temperature to 180°C/350°F/Gas 4 after about 25 minutes.

About 10 minutes before the end of the cooking time chop the pecans finely (by hand, not machine - you don’t want to reduce them to a powder). Put them in a pan with the sugar and warm gently till the sugar starts to melt. Sprinkle the caramelized nuts evenly over the surface of the tart and return to the oven for 5 minutes. Take the tart out of the oven and cool for at least 20 minutes before cutting it. Serve lukewarm with lightly whipped, sweetened cream

What to drink: Muscats and moscatels go particularly well with this dessert

 

A Spring Scandinavian Supper for 8

Now that we're firmly into spring here's a menu to celebrate from Danish cookery writer Trine Hahnemann introduced by her Scandi compatriot food writer and blogger Signe Johansen

Signe wrote: Scandinavian food has suddenly become fashionable - and not before time. Indeed there's been a flurry of press coverage recently in the UK reporting the findings of Danish researchers that the much-vaunted 'new Nordic diet' may be healthier and more sustainable than the long-celebrated Mediterranean diet.

You can bet your bottom dollar (or indeed krone) we'll be hearing a lot more about the virtues of Scandinavian cuisine if Danish Chef Trina Hahnemann, author of 'The Scandinavian Cookbook', has anything to do with it.

An avid proponent of seasonal Scandinavian ingredients such as antioxidant-rich berries, wholegrains, wild game and oily fish, Trina sees no reason why we shouldn't adopt the basic precepts of Scandinavian cooking over here. Substituting fish for meat and having a couple of days of meat- or fish-free fare is typical of the Scandinavian diet, something we will all have to get used to in the future.

So if you're curious about the new craze for Scandinavian cuisine, here's an authentic menu created by Trina for a springtime supper that recently took place in London's La Fromagerie.

Although it looks copious, you won't feel stuffed to the gills afterwards, or exhausted from preparing the dishes. In fact you'll likely be surprised how easy it is to entertain hordes of hungry dinner guests with Scandinavian dishes, most of which can be prepared well in advance.

Trina demonstrated how quick and easy it is to cure salmon in the gravadlax fashion. Once the salmon is cured, you then divide the side into as many portions as you need and freeze what you don't use for up to two months - an ideal standby for an impromptu dinner party.

A Scandinavian's cook's repertoire relies on using fresh seasonal ingredients as much as possible and serving proper bread be it the Swedish crisp-style bread that we had at Trina's supper, made by the brilliant Swedish Bakery Peter's Yard, or a wholemeal, grainy loaf so beloved of Scandinavians which leaves you sated but not bloated.

Baking is an important tradition across Scandinavia and anyone who visits Norway, Sweden or Denmark can attest to the wide variety of pastries, cakes, breads and biscuits available throughout the peninsula.

The other trick Scandinavians deploy to great effect is combining sweet and sour ingredients to balance other strong flavours, not unlike Thai food. Trina's classic Scandinavian sweet and sour cucumber salad is quite possibly the simplest, least fussy dish in the world and utterly addictive - a brilliant dish to serve with fish such as hot smoked trout or baked or barbecued salmon or with lamb as suggested below.

Winewise the menu is fairly straightforward, though watch out for the sweetness of the mustard sauce with the gravadlax. I've suggested a variety of wine, beer and schnapps options.

And finally, it wouldn't be a true Scandinavian meal without copious toasts throughout the meal, so make sure your guests' glasses are always topped up. Skal!

TRINA'S MENU
Gravadlax & sweet mustard sauce on rye crispbread
Potato Cake with Salmon Roe and Roast Beetroot
Roast rack of lamb stuffed with mint, apricot and celery served with spinach, minted roast potatoes and sweet and sour cucumber salad
Lemon mousse

Gravadlax & sweet mustard sauce on rye crispbread
The quintessential Scandi starter or amuse for pre-dinner drinks. This is a fabulous crowd-pleaser, but make sure you source your salmon from a reputable fishmonger as it needs to be as fresh as possible. Ask the fishmonger to remove all the scales (insist on this!) as de-scaling is a messy business and you don't want to have to do it at home. Makes enough for 8-10 starters or small nibbles for 20-25 guests

(Note the image above ©Christin Klose at shutterstock.com is a generic image not a photo of the recipe as described below)

Gravadlax
1 salmon fillet, about 2.5kg, taken from the middle of the fish
2 tbsp whole peppercorns
1 tbsp coriander seeds
120g coarse sea salt (Trina suggested Maldon, but any sea salt will do so long as it's not table salt)
170g caster sugar
200g dill, very finely chopped
extra dill sprigs

Sweet mustard sauce:
3 tbsp brown sugar
3 tbsp Dijon mustard
3 tbsp white wine vinegar
2 tbsp vegetable oil
100g dill, chopped

Start by freezing the salmon for 24 hours to destroy any harmful bacteria. Then defrost it.Remove pinbones from the salmon and trim the edges of the fillet. Place the fillet skin-side down on a sheet of cling film. In a pestle and mortar, crush the peppercorns and coriander seeds and mix with the salt and sugar. Spread the finely-chopped dill evenly over the salmon, then cover with the spiced sugar mixture. Cut the salmon into two equal portions. Lay three of the dill sprigs over one piece then cover with the other piece of fish, laying it flesh-side down. Wrap in cling film and refrigerate for 2 days.

To make the sauce, place the ingredients in a food processor and blend until smooth. Finally, when you're ready to serve the gravadlax, unwrap the fish and wipe off all the salt and sugar mixture with a paper towel (much of the salt and sugar will have absorbed into the fish during the curing process, this is just to tidy the fish!).
With a salmon slicer or long sharp knife, cut from one end of the salmon on a slant towards the centre so you get thin slices of gravadlax. Serve with crisp rye bread, rye toast or wholemeal or soda bread. (Blinis also work, but aren't terribly Scandinavian) Be sparing with the sauce as it's quite potent. You can also add a small dollop of sour cream and a sprig of dill for garnish.
Drinks suggestions:Aquavit,Prosecco, off-dry Riesling or Gewurztraminer or, as Trina suggests (and I agree), an ice cold beer!

Potato Cake with Salmon Roe and Roast Beetroot
Not far from potato rosti, but less oily, potato cakes are a superb foil for salmon roe. The original recipe calls for lumpfish roe, but if you can't source it go for salmon.

Beetroot:
A bunch of fresh beets (about 500g)
juice of 1 lime
salt and pepper

Potato cakes:
600g potatoes, peeled and coarsely grated
4 spring onions, finely chopped
4 medium eggs
4 tbsp oatmeal
1 tbsp sesame seeds
1 tsp grated nutmeg
1 tbsp thyme leaves
2 tbsp olive oil
to serve:
2 tbsp chopped chives
150ml half-fat creme fraiche or sour cream
400g salmon roe

Preheat the oven to 180C (Gas 4). Put the beetroot on a baking tray and cook them in the oven for 30 minutes. Take them out and let them cool slightly before peeling them. Cut the beetroot into very small cubes and toss them in the lime juice and seasonings.

Make the potato cakes: in a mixing bowl, combine the grated potatoes, spring onions, eggs, oatmeal, sesame seeds, nutmeg, thyme leaves and some salt and pepper. Heat the oil in a frying pan over a medium heat. Use a small spoon to form small cakes and place them in the oil, pressing down lightly so they are flat. Fry on each side for 5 minutes or until crisp.

Meanwhile, stir the chopped chives into the creme fraiche.Put the potato cakes on a serving dish. Top each with 1 tablespoon of the lumpfish roe, 1/2 tablespoon of the beetroot salad and some of the chive cream. Lastly grind some pepper over the top and serve straight away.

Drinks suggestion: Traditionally Scandinavians would drink aquavit and beer with this starter but you could serve a dry, crisp ros

Roast leg of lamb stuffed with mint, apricot and celery served with spinach and minted roast potatoes
2 celery stalks, coarsely chopped
75g organic dried apricots, coarsely chopped
2 cloves of garlic, coarsely chopped
30 mint leaves
2 kg leg of lamb, boned
Salt and pepper

Spinach
3 kg spinach leaves
50g butter
1/2 tsp nutmeg

Potatoes
1 kg new potatoes, halved
3 mint sprigs
4 tbsp olive oil

Preheat the oven to 200C (Gas 6). Mix the celery, apricots and garlic with the mint leaves*.Lay the lamb out on a chopping board. Rub the top with salt and pepper, and spread the mint-apricot mixture over the surface. Roll it to encase the stuffing.Take some kitchen string and tie it around the lamb at even intervals to make a roasting joint. Place the lamb in a roasting tin and sprinkle with salt and pepper. Roast for 1 hour 20 minutes.

Meanwhile prepare the spinach - remove any tough stems and rinse the spinach several times under cold water. Drain and set aside in a colander.

Parboil the new potatoes with one of the mint sprigs in a large saucepan of salted water until the potatoes are tender. Drain well.Pick the leaves from the remaining mint sprigs. Heat the olive oil in a saute pan and fry the cooked potatoes with the mint leaves. Season with salt and pepper.

To cook the spinach, simply melt the butter in a large saute pan. Add the spinach, nutmeg, salt and pepper and cook, stirring constantly, until the spinach wilts. Take it off the heat immediately, being careful not to over-cook.

Finally, carve the roast lamb into slices and serve immediately with the spinach, new potatoes and sweet and sour cucumber salad below

* you could also add some spices such as cinnamon, coriander or fennel seeds to the stuffing ingredients

Drink suggestions:Almost any medium to full bodied red would work with this but I'd favour a red Bordeaux or Meritage blend

Sweet and sour cucumber salad
300ml white vinegar
75g caster sugar
1 cucumber, cut into paper-thin slices
Lemon juice and/or zest (optional)
Combine the sugar and vinegar in a saucepan and heat gently stirring the mixture to make sure all the sugar dissolves. Bring to the boil, then reduce the heat and leave to simmer for 5 minutes,. Set aside to cool, add the cucumber then leave for another 30 minutes

Lemon Mousse
A zesty, tangy dessert, perfect as a palate-cleanser after the roast lamb.
serves 8
4 gelatine leaves
3 eggs, separated
75g caster sugar
100ml double cream
juice of 3 lemons
1 tsp finely grated lemon zest (preferably from an unwaxed lemon)
Cream to serve
Immerse the gelatine in a bowl of cold water for about.5 minutes. In a mixing bowl, beat the egg yolks and sugar together until pale and fluffy. In another large mixing bowl, whisk the egg whites until the foam forms stiff peaks. In a separate bowl, whip the double cream until it forms soft peaks.Lift the gelatine out of the water and melt it in a small saucepan over a very gentle heat. Turn off the heat, pour in the lemon juice and add the zest. Slowly pour the gelatine mixture into the egg yolk mixture, stirring all the time. Set aside in a cool place until the mousse is starting to set.Fold in the egg whites and the whipped cream. Pour into one large serving dish or several small dishes and chill for a couple of hours in the refrigerator. Serve with a dollop of cream or even better - creme fraiche or sour cream - and a sprig of mint or some candied lemon zest and accompany with small crisp biscuits like langues de chat.
Drink suggestion: a chilled shot of apple schnapps

Recipes come from The Scandinavian Cookbook by Trine Hahnemann. For more Scandinavian recipes visit Trina's website and Signe's blog Scandilicious.

La Fromagerie is at 2-6 Moxon StreetLondon W1W 4EW.

What are the best pairings for pancakes?

If you’re planning a Pancake Day celebration for tomorrow and haven’t yet decided what to drink here are few ideas.

Like pasta the best match for pancakes depends on the topping or filling which can obviously be savoury or sweet. Very sweet - and hot - which can make the choice of an accompanying drink tricky.

Simple sugar and lemon pancakes
The classic British way. To be honest I prefer them on their own or with an aromatic cup of tea such as Lady Grey or Orange Pekoe but a sweet sparkling wine such as Moscato d’Asti or Clairette de Die should work if you don’t overdo the lemon. A sparkling ice-wine (the Canadian winery Inniskillin does one) would probably be perfect

Pancakes with fresh berries like strawberries, raspberries or blueberries
A sparkling rosé (or, of course, rosé champagne) with a touch of sweetness pairs well with this lighter style of pancake topping/filling. You could also try a sparkling framboise made with a raspberry liqueur topped up with sparkling wine.

Pancakes with golden or maple syrup
Tricky especially if the topping is maple syrup and the dish also includes bacon. Black tea or a black Americano coffee for me but them I don’t have a particularly sweet tooth. If you do you could always try an Australian liqueur muscat

Pancakes with chocolate sauce
A strong sweet red wine like port would probably work but might be just too much of a good thing. Black - or white - coffee again, if anything.

Pancakes with a cherry, apricot or other fruit compote
Very good with a complementary fruit beer - kriek with cherry-filled pancakes, a peach or apricot-flavoured beer with apricot filled ones. With apple and cinnamon filled crepes you could serve a conventional dessert wine - cooked apples suit most of them but I'd be tempted by a youngish Tokaji

Savoury pancakes with cheese and ham or spinach
Dry or sparkling cider is a great match for Breton-style pancakes, particularly if they’re made with buckwheat. Otherwise a smooth dry white wine such as a Pinot Blanc, Soave or Gavi will all work fine

Smoked salmon blinis
Champagne, sparkling wine or iced vodka

Crispy duck pancakes
Not a traditional Shrove Tuesday treat but while we’re in pancake mode . . . Hard to beat a good Pinot Noir

Image By Melica at shutterstock.com

An alternative Burns Night supper for six

Haggis may be traditional fare for Burns' Night but let's face it, it's not everyone's cup of tea. So here's a Scottish inspired menu that I suspect you'll probably enjoy rather more (unless you're born and bred Scots, of course...)

Menu:

Warm mussel, leek and saffron tarts
Venison sausages with red wine and rosemary gravy, celeriac and potato mash and swede and carrot pure
Luxury bread pudding with whisky sauce

Warm mussel, leek and saffron tarts

These easy tarts (just a puff pastry base, in fact) were inspired by a visit to the Isle of Lewis off the north-west coast of Scotland where they grow wonderful small sweet mussels.

Serves 6

1 kg (2.2lb) fresh mussels
1 375g packed ready rolled all butter puff pastry (if you can find it I like the Dorset butter pastry which is available in Waitrose)
50 ml (2 fl oz) dry white wine
A good pinch of saffron (about 20 strands)
1 medium to large leek (about 200g/7oz)
40g (1 1/2 oz) butter
1 1/2 tbsp plain flour
50ml (2 fl oz) double cream
Freshly ground black pepper and sea salt to taste
A couple of sprigs of fresh parsley

Although these free-form ‘tarts’ look very impressive the beauty of them is that you don’t need to be remotely skilled at handling pastry to knock the dish together.

Tip the mussels into a sinkful of cold water and swirl them around. Remove them to a colander, change the water, replace them and go through each one with a small, sharp knife removing the slightly hairy looking ‘beard’ with a good yank. Place each one as you finish in a large bowl of water and leave to soak for at least half an hour. Drain them and discard any that are still open.

Preheat your oven to 220°C/425°F/Gas 7. Roll out the pastry. Cut lengthways into two then cut each half into three evenly sized squares. Place on a lightly greased baking sheet, prick with a fork then bake for 10-12 minutes until golden brown.

Bring 50ml (2 fl oz) of white wine or water to the boil in a large lidded pan then tip in all the mussels. Give the pan a good shake, put the lid on firmly then cook over a high heat for about 3 minutes shaking the pan a couple of times. Take off the lid and check that the mussels are open. If not replace the lid and cook another minute. As soon as they’re cooked remove the mussels from their shells and set aside. Strain the cooking liquor and measure out 150ml (5 fl oz). Then take another 2 tbsp and soak the saffron strands in a small bowl.

Thoroughly clean and finely chop the leek into rounds. Heat the butter slowly in a heavy bottomed pan then cook the leek for 10-15 minutes or until soft. Add the flour, stir and cook for a minute then add the reserved mussel liquor, bring to the boil, stirring and simmer for 5 minutes until thick. Strain and add the infused saffron water and the cream. Stir, then tip in the mussels and heat through for 2-3 minutes. Check the seasoning adding freshly ground pepper and a little salt to taste.

Place a square of pastry on each plate then spoon over the mussel mixture, dividing it evenly between each plate. Finely scissor snip some parsley over each plate and serve immediately.

Suggested wine match: a lightly oaked Chardonnay or Viognier

Venison sausages with red wine and rosemary gravy

You can cook your sausages in the oven but I prefer to do them slowly in a pan so that they go all sticky and gooey.

Serves 6

3 light olive oil or sunflower oil
900g (2 lb) venison sausages
For the gravy
2 tbsp light olive oil or sunflower oil
25g (1 oz) butter
3 medium red onions, peeled and finely sliced
2 cloves of garlic, peeled and crushed
1 rounded tbsp finely chopped fresh rosemary leaves
1 rounded tbsp tomato paste
2 level tbsp plain flour
250ml (9 fl oz) full bodied red wine
250ml (9 fl oz) fresh beef stock or stock made with half an organic beef stock cube
Salt, freshly ground black pepper and tomato ketchup to taste

First put on the gravy. Put a large saucepan over a moderate heat, add the oil and then the butter. When the butter has melted tip in the onions, stir thoroughly then put the lid on the pan and cook on a low heat, stirring occasionally, for about 15-20 minutes until the onions are soft and golden.

Stir in the garlic and rosemary, cook for a few seconds then stir in the tomato paste and flour. Add the red wine and stock, bring to the boil then turn the heat right down and simmer for 15-20 minutes, adding a little water if it gets too thick.

Meanwhile heat a large frying pan (or two smaller ones), add the remaining oil and fry the sausages over a low heat, turning them frequently. These should also take about 20 minutes.

Check the seasoning of the gravy, adding salt and pepper to taste and a little tomato ketchup if you think it needs sweetening. (Yes, really! Serve the sausages with the gravy spooned over.

Suggested wine match: Any robust full-bodied red will do. I'd probably go for a Syrah or Shiraz just as I would for haggis.

Celeriac and potato mash

You can prepare this - and the swede and carrot pure below - ahead and reheat it just before serving.

1 bulb of celeriac (about 500-600g/1lb 2oz-1lb 5oz)
A couple of pieces of lemon peel
500g-600g/1lb 2oz-1lb 5oz boiling potatoes (e.g. King Edwards)
3 tbsp extra virgin olive oil
1 heaped tbsp crème fraîche
Salt and freshly ground black pepper

Give the celeriac a good scrub then cut off the tough outer skin. The easiest way to do this is to prop it on a chopping board and cut downwards with a sharp knife. Once you’ve got most of the skin off, cut it in quarters then hold one in your hand and cut off any remaining bits of skin with a small knife. Cut into large cubes, put in a saucepan with a couple of bits of lemon peel and cover with boiling water. When it comes to the boil add salt then cook for about 15-20 minutes until soft. Drain well, reserving a little of the cooking water.

Peel the potatoes and cut them into equal sized pieces. Cover with cold water, bring to the boil, add salt and cook until you can stick a knife through them without any resistance. Drain thoroughly and return to the pan to dry. Put the celeriac in a food processor and whizz until smooth, adding a little of the cooking water if it seems too dry and lumpy.Cut the potato into rough chunks then mash with a fork or potato masher until smooth. Add the olive oil and creme fraiche and beat well. Tip the pureed celeriac into the potato mash, mix well and season generously with salt and pepper.

Swede and carrot purée

Swedes on their own are a bit of an acquired taste so I like to add carrots - preferably organic ones which are much more flavourful - to the mixture.

1 medium swede (about 500-550g) peeled and cut into small cubes
3 medium carrots (about 250-275g), peeled and sliced
1 litre hot vegetable stock made with 1 tbsp vegetable bouillon powder or a vegetable stock cube
25g butter
1 tbsp low fat creme fraiche
Freshly ground black pepper + a little grated nutmeg
Salt and lemon juice to taste

Put the cubed swede and carrot in a medium sized saucepan and cover with the hot vegetable stock. Bring to the boil and simmer for about 20 minutes until the vegetables are soft. Strain, reserving the cooking water and put the vegetables in a food processor. Whizz them until smooth. Add the butter, creme fraiche and 1-2 tbsp of the vegetable cooking water and whizz again until smooth and silky. Season with plenty of black pepper, a little nutmeg and salt and/or lemon juice to taste. Reheat gently and serve.

Luxury bread pudding with whisky sauce

What you need for this recipe is a old-fashioned loaf with real texture and flavour If you don’t have a good baker nearby go for a healthy sliced loaf such as Vogel’s honey and oat bran with barley). Other ingredients are up to you depending on what have available but include a good selection of dried fruits. I think figs are particularly nice and the apple gives it lightness. The only ingredient you can’t do without is whisky, which makes the most wickedly delicious sauce.

Serves 6-8

100g (3 1/2 oz) dried figs
125g (4 1/2 oz) mixed dried fruit
100g (3 1/2 oz) large seedless raisins
2 tbsp whisky
250g (9 oz) two day old bread from a traditional style loaf
300ml (10 fl oz) full cream milk
1 medium (125g) eating apple (Cox’s are ideal)
The grated rind of half a lemon
2 tbsp coarse cut seville orange marmalade
75g (3 oz) light vegetable suet
2 tsp mixed spice
50g (2 oz) soft dark brown sugar
1 large egg, lightly beaten
A little grated nutmeg
For the whisky sauce
25g (1 oz) butter
60g (2 1/2 oz) soft dark brown sugar
3-4 tbsp whisky
142 ml (5 fl oz) whipping cream

Chop or scissor-snip the figs into small pieces and place in a bowl with the mixed dried fruit and raisins. Pour over 2 tbsp of whisky, stir well and put to one side. Crumble the bread into another large bowl and pour over the milk. Mix thoroughly and leave to soak for 30 minutes.

Peel and core the apple and grate roughly into the dried fruit. Add the finely grated lemon rind and marmalade and stir well. Mash the bread mixture vigorously with a fork to break down any lumps then add the fruit mixture, suet, mixed spice and sugar. Stir well, add the beaten egg and stir again. Turn into a lightly greased square 12.5 by 12.5cm (7 x 7 inch) baking tin, smooth the top and grate over a little nutmeg. Bake the bread pudding in a preheated oven ( 180° C/350° F/Gas 4) for 1 1/2 hours or until the top is nicely browned.

Just before serving gently warm the butter and sugar for the sauce in a small heavy bottomed saucepan. When the sugar has dissolved add the whisky and cream and bring to a slow simmer. Cook for about five minutes until the sauce begins to thicken. Cut the bread pudding into chunks, pour over the whisky sauce and serve.

Suggested wine match: Well if you're going to drink anything I'd make it whisky rather than wine but with the rich whisky-laced sauce I'm not sure you need it!

photo - obviously not of the original dish (sorry) - ©Artem Shadrin @fotolia.com