The Whitby Chronicles – Sara's

Lets begin with a photo :

Here are a couple of examples - the Starters and Fish & Chips, followed by the Seafood and Salads choices :

Don't be put off if you'd prefer meat – you can get steaks and casseroles too!

I'm not going to drone on – take our word for it – all four of us – it's a great place to eat.

There are probably two highlights of the evening.

You may notice that “Moules Mariniere” is on the starter menu – fresh steamed wild mussels with white wine, garlic, cream and parsley. Pretty standard you'd say for a fish restaurant and you'd probably be right.

Here's the Before and After :

“So what – a bowl of mussels is a bowl of mussels”. Bear with me.

Shirl and John lived in France for a number of years and are more than qualified to offer an opinion on this dish. John said, “the best mussels I've had since leaving France”. Another big tick for Sara's.

It's what came afterwards :

As John enjoyed his starter he created this collage of shells – if I hadn't watched him create I wouldn't have believed it. Eat your hearts out – sorry for the atrocious pun – Carl Andre and his Bricks in 1966 and/or Tracey Emin's Bed in 1998 – this is my submission, on John's behalf of course, to Tate Modern!

Finally, when was the last time you went into a chippy and ate dessert? I don't think so. Personally I don't expect dessert - I'm not a fan and usually so full I can't make room anyway. How wrong can a person be. If I had a dessert weakness if would be for creme brulée – yep there it was and here it is in all its glory :

and for those who don't fancy the Brulée, how about Pavlova?

Sara's is like no other chippy I've ever been in – not surprisingly the Chef is French, Natasha and we'll be back!

A great night, with the best company and food too and I'll never forget those mussel shells!

P.s. By the way – we have been checking the weather forecast – I know we have a reputation for being obsessed with it. It's all beginning to come back to me - when holidaying in the UK everything you do is controlled by the weather. Guess what – it's all change tomorrow, the rain is on its way!

Sarah's Mister Chips 68-69 Church Street, Whitby, North Yorkshire, YO22 4AS – www.misterchipswhitby.co.uk

The Whitby Chronicles – Monday

… is the beach!

Cannot believe our luck – Monday dawns and it's another lovely day, blue sky and wispy bits of cloud, very pleasant temperature. Note to selves – this weather won't last forever – check the forecast!

On today's list are :

Sandsend for the beach and sea is our first port of call. It's just north of Whitby, a tiny village - pretty much comprising the beach and sea with a café. Shirl and Rose had both come prepared with their towels – Shirl to paddle and Rose to find out what all the fuss was about. Rose appeared to like what she saw and strained to be let off – here's the result with her best friend :

  

Two very happy girls - I'm not really sure who enjoyed it the most!

Onward, further north to Staithes, Saltburn-by-the-sea. This place has been on my “bucket list” for ages – a famous hidey hole back in the day for the Northern Impressionist painters – right up my alley. A small, unspoilt fishing village – can't wait!

As seems to be the custom in this neck of the woods, parking is at the top of the village and you walk down a very steep hill (and back!). I suppose it was getting on for late morning/early lunchtime when we arrived. There were very few places open, of any description. We found one gallery – which was closed. We did consider trying to get some lunch but gave up in the end. It was a disappointment – a pretty enough place but I can't say that it came anywhere near my expectations – which is entirely my fault, not Staithes' although I would have thought there may have been more than one gallery. Disappointed, temporarily of Whitby – c'est la vie.

Home for lunch since we've booked an early dinner this evening - Sarah's here we come!

The Whitby Chronicles – Sunday

Another lovely day!

A committee meeting over breakfast and the plan for the day is to walk into the old part of the town that we hadn't covered yesterday.

An even shorter walk, past the Ghaut car park – used to be the site of Cockpit Yard past the bridge we crossed yesterday. Mooching along the tiny lanes, full of different shops, museums, cafés – even an impromptu open market – more like a flea market than food.

Coffee time – I can't get used to the fact that dogs are welcome everywhere and we found a café and enjoyed coffee and a slice of cake. Rose enjoyed the attention too.

Today is an easy, relaxing day and the boys want to watch F1 so back home for lunch and then we girls walk back into town armed with a map of local restaurants – “the restaurant recce”. An interesting tour – bearings now well and truly acquired, we cover most of the town, old and new. Believe me when I tell you it's a great workout – there are some very steep gradients. We couldn't locate one of the restaurants on our map and suffice it to say we finished up at the very top of the town – it was worth the climb for the stunning view of the sea, not to mention St. Mary's Church and the Abbey too on top of the hill and finally discovering the whalebone arch.

All was not lost - I mentioned earlier that we had done our research which also applied to restaurants too. Probably the most famous of Whitby's is The Magpie Café, sadly closed at present due to a major fire recently. Coincidentally on The Bernie Keith Show, BBC Radio Northampton there had been much discussion concerning Whitby and fish and chips. A listener called in and mentioned “Sarah's” and how good it was. Consequently “Sarah's” was on our list.

A stroke of luck. We found “Sarah's” - Mister Chips Whitby – on our way home – the name was a smidge confusing but never mind! We booked a table for tomorrow evening. At first glance it looks clean, bright, and modern – food definitely looked inviting.

Right about now is the time we're glad we decided to eat in this evening from our own battleship supplies.

Shirl has a gizmo that counts steps – you may not be surprised to know that we notched up 16,000+ on Sunday – not too shabby.

I don't feel at all guilty about the cake!

The Whitby Chronicles

It was decided with our friends Shirl and John that we'd have a holiday together and of course Rose (our dog) came too. We chose Whitby, North Yorkshire because none of us had been and Shirl found a brilliant house with loads of space.

We did our research and had a list of places we wanted to see. Rose only had one item on her list – she wanted to go to the beach and to discover what all the fuss was about with the sea.

Research also told us that Whitby was “dog friendly” so that was a good start.

There was so much to choose from it was difficult to know where to start. Whatever your interest might be, whether it's history, nautical, mystical or jewellery - there's something for everyone. From a culinary point of view it's most famous for fish and chips.

We took enough food to sink a battleship – we're on holiday and really don't want to spend any more time than is absolutely necessary shopping for food.

The house was in the old part of Whitby – there's a bridge across the River Esk into the main town so about a ten minute walk.

The weather was perfect on the day of our arrival – just right to make a recce and to stretch our legs after a long drive. We also wanted to sample our first fish and chips for supper. It did take about ten minutes - taking in the River and soon the bridge across came into view. We took this route into the town proper. The older part of the town we'd save for the next day.

It was busy and one thing was apparent – it's very popular with dog owners all of whom, the dogs that is, rubbed along nicely.

It was great to get our sea legs and a feel of a new place and we decided to collect a fish supper to eat and then relax at home. The boys and Rose went on ahead whilst we girls stepped into what could have been a scene from Dinner Ladies. I appreciate you had to be there but any person who loved that series and is familiar with the canteen scenario will know what I mean – you would not have argued with the person serving us - who was, shall we say, gruff! Needless to say not the best fish supper ever but you've got to start somewhere.

Tomorrow is another day!

Two tabs down …

...the photos.

First up Peanut Chocolate Brittle

  

 

You can see the caramel forming – the golden brown colour beginning to appear and the sugar still melting.

Act fast – the caramel sets quickly.

The brittle in the bowl on the left has been bashed to sprinkle over ice-cream or to fold into home-made. The bowl on the right contains bite size pieces.

Second up Chocolate Fudge

I knew these tongs were going to be useful.

The tongs were perfect for holding the fudge and coating as much of it as you want in the cocoa powder. You can grip the fudge without squashing it and able to swirl the fudge around with control.

How much fun was that?!

Two down, seven to go …

… here comes the chocolate – in the form of fudge from The Little Book of Chocolat :

Chocolate Fudge

400g dark or milk chocolate, broken into small

even sized pieces

25g butter

397 can condensed milk

100 icing sugar

30g cocoa powder, sifted

Line a 20cm square tin with baking parchment.

Melt the chocolate in a bain-marie. In a non-stick saucepan, melt the butter and gently warm the condensed milk. Add the melted chocolate and mix well until smooth. Beat in the icing sugar until blended and smooth.

Put the mixture into the prepared tin, spread evenly into the corners, smooth over the top and place in the fridge to set for at least an hour. Remove and cut into small squares and dust with cocoa.

The recipe also mentions serving the fudge warm with ice cream.

Here are a few hints and tips I hope you'll find useful :

Use chocolate drops if you can get hold of them – they are all the same size and your chocolate will melt evenly.

Your squares should be approximately 2cm – don't panic – it's a guide. You can use a ruler if you want. There's always an edge when you remove from a tin. I trim the edges – don't throw them away – we'll come back to these later.

Use unsalted butter.

Sift the icing sugar – you'll be glad you did since it almost always has lumps in it. The most effective way of sifting icing sugar is to both sift and measure at the same time. Place a mixing bowl on your scales and set to zero. Spoon a quantity of icing sugar into your sieve, holding it over the bowl. Using a dessert spoon, bowl side down in the sugar, move in a circle forcing the sugar through until you've got the required amount. Keeps the washing up to a minimum!

As is usual I've popped a box in the freezer and will retrieve in a week to see how it has fared.

Remember the recipe in the book mentions serving the fudge warm with ice cream – use the trimmed edges set aside earlier - cut into cubes and melt in the microwave for 20 seconds on a medium heat. If you want the fudge to be a smoother consistency then add another 10 seconds.

Sorry if you'd given up chocolate this month!

P.s. Freezer report – I boxed the fudge and froze for a week – it was as good as it was when made so ideal if you want to make ahead or stash it so it doesn't disappear when you're not looking. Fridge it straight from the freezer – it's really good cold.

One down, eight to go ...

… of the tabs that is! Here's the first recipe from The Little Book of Chocolat :

Peanut Chocolate Brittle

200g peanuts, unsalted*

200g granulated sugar

100g chocolate, in small even pieces

Heat your oven to 130fan/150c/Gas 2.

Place the peanuts on a baking tray and cook for 10 minutes until a light golden brown. Remove and set aside to cool.

Put the sugar in a heavy-based non-stick saucepan over a medium heat and shake** until all the sugar has melted evenly into a golden coloured caramel. Do not leave it as it burns very quickly. Add the peanuts and stir quickly with a wooden spoon. Pour on to a sheet of baking parchment, flatten and leave to cool.

When the brittle is completely cool, melt the chocolate in a bain-marie and spread over the top of the brittle. Leave to set. Or, if you prefer, melt a small amount of contrasting chocolate as well and then quickly drizzle both of them “Jackson Pollock-style” over the top and leave to set. Cut into small chunks using a sharp knife. This works well on its own or with ice cream.***

Hints, tips and notes

*I used salted peanuts. It's personal choice – the book mentions that you could try either.

**I used a non-stick frying pan. The sugar has a larger area in which to melt evenly – resist the urge to mess with it and do not prod! The process takes 10/15 minutes.

***I blitzed some of the brittle for a few seconds to give a large “crumb-like” consistency – you don't want dust – to sprinkle over your ice cream.

Fold the crumb-like brittle into home-made vanilla ice cream.

With apologies to our dentists!

A new book …

… and how to get the best out of it.

Is there anyone out there who remembers the book by Joanne Harris called Chocolat, followed of course by the film of the same name. There's another book “Joanne Harris The Little Book of Chocolat and Fran Warde – Fifty recipes celebrating the bestselling novel ...”. (The Little Book of Chocolat).

I've mentioned before that I aim to get the most from a new book. The process should never be rushed – you should take time out for yourself and savour the experience. I'm very careful how I spend my dosh – I want to be inspired - not decorate my coffee table if you know what I mean.

I reckon that if I get six ideas from a new book then it has been well worth the outlay. I should point out that this is not a massive tome 18x18 cms and 127 pages. To give you an idea, an average A4 size book has 300 + pages.

Armed with my tabs and a glass – water, tea or wine – I settle down and take my time page by page, tabbing as I go. It matters not if I don't try them all, very often I remove a tab or two after the initial browse. Better to do that than have to trawl through for a recipe that caught your eye but has now vanished into thin air!

This is a result – 9 tabs on my first page turn!

Radio Recipes - 17th July 2017

As promised here are the recipes and the bits and pieces mentioned during my chat with Bernie Keith, on his Radio Show, The Bernie Keith Show, BBC Radio Northampton on Monday 17^th July 2017 at 10.10am.

Summer Stuff

It's that time of year again, when all thoughts turn to alfresco eating. With that in mind here's a variation on a theme, based on a great favourite.

If you like the idea of tiramisu but not the coffee, here's an alternative using lemon. This is a perfect summer dessert and easy too. You can dress it up for a supper or dinner party in individual “shot” style glasses, or make one large version for a party pud. It can be portable too for outside eating.

A Tiddy Tiramisu

aka a portable pud!

For the tiddy, the glasses I used have a capacity of 160ml – they measure 7 cms in diameter and 7 cms deep. The tiddy benefits from being made ahead – time to soak up all that lovely lemon syrup – and the alcohol too if you are indulging in a grown-up version.

The tiddy is given height using a circle of cake soaked in syrup at the bottom of the glass and then circles of soaked cake to line - the filling is spooned into the centre and topped with another circle of soaked cake. Add a teaspoon of lemon curd to the cake top and then sprinkle with the chocolate – the curd “glues” the chocolate in place. The size of the cutter used is 4cms in diameter and the cake should be 1cm slices approximately.

I bought plastic sundae dishes with lids that also double as a base exactly the same size as the glasses. A practical solution for alfresco eating – can be made ahead and protected by the lid and fridged. Can be carried safely in a cool bag for transporting and/or stored to stay cool prior to serving outside. When you are ready to serve, remove the lid and clip to the bottom to create your sundae dish.

I'm sure your favourite search engine will be able to provide stockists of the sundae dishes. I want to support local businesses so buy all this sort of stuff from SCS Packaging in Orchard Road, Finedon. Aladdin's cave!

SCS Packaging, Units 1 & 2, Orchard Road, Finedon, Wellingborough NN9 5JG – 01933 681681 – www.scspackaging.co.uk

Here's the recipe :

Lemon Tiramisu

Serves 4 large or 6 smaller

servings

Lemon syrup – 4 tbsp lemon juice, 100g icing sugar

20 fl oz whipping cream

20 sponge fingers or Madeira cake * see note

4 tbsp caster sugar

225g Mascarpone

2 heaped tbsps lemon curd**

to fold into Mascarpone mixture

2 x chocolate flakes for decoration

For the adults

4 tbsp Limoncello liqueur (optional)

Plain chocolate drops to decorate (optional)

To make the syrup place the lemon juice and icing sugar into a small saucepan and heat gently so that the sugar dissolves. Set aside to cool.

If you are using Limoncello liqueur then add to the syrup.

Mix the cream carefully with the caster sugar and mascarpone, gently fold the lemon curd into the mixture so that it gives a ribbon effect. If you're using a hand mixer use the blades to fold through the lemon curd.

For one large tiramisu and using sponge fingers, a rectangular dish is the best shape. Dip the fingers into the syrup and arrange in a row, then add the mascarpone mixture and repeat.

For the kids, bash a chocolate flake in its packet so that it doesn't fly all over the kitchen worktop, open carefully and sprinkle over to decorate. If you want grown-up “sprinkles” use plain chocolate chips or grate a plain chocolate bar to decorate instead.

Cling film and fridge until you're ready to serve.

You cannot fail with this dessert – unless of course you don't like lemon!

*Cake note :

You could bake your own Madeira cake if you wish but it seems unfair on the cake when you're going to dunk it in syrup! Why not use an “economy” range Madeira cake available in most supermarkets – a word to the wise – they vary in size so I'd buy two to be on the safe side – as a guide 265g – 295g which will give you 8 slices. You could also use a lemon drizzle cake instead of the Madeira. Again bake your own if you wish but it does seem unfair to the cake.

The success of this recipe is in its versatility – kids love it – a welcome, refreshing change from the coffee version. I suppose it doesn't go down too well with the tiramisu purists but who cares – surely the whole point is to give people food that you know they are going to love.

** Lemon Curd note :

You can make your own lemon curd in the microwave – recipe below, it takes 12 minutes max!

Microwave Lemon Curd

115g/4oz unsalted butter, cubed

Finely grated rind and juice of three lemons **

225g/8oz caster sugar

3 eggs plus 1 egg yolk

Put the butter, lemon rind and juice in a large microwave-proof bowl. Cook on high for 3 minutes. Add the sugar to the bowl and stir for 1 minute un til it has almost dissolved. Return to the microwave and cook on 100% power for 2 minutes, stirring every minute.

Beat the eggs and the yolk together, then whisk into the lemon mixture, a little at a time.

Cook on medium (40% power) for 10-12 minutes, whisking every 2 minutes, until the curd thickens.

Ladle into hot sterilized jars, cover and seal. When cooked, fridge and use within 2 months.

Notes :

This recipe is based on an 800 watt version. For microwaves with a different wattage, adjust cooking times as follows, 900 watt – subtract 10 seconds per minute. 850 watt, subtract 5 seconds per minute, 750 watt, add 5 seconds per minute. 700 watt, add 10 seconds per minute.

**If you don't have fresh lemons you can use lemon juice and omit the rind. As a guide for juice – 4tbsp of juice is equivalent to 1 and a half lemons.

Savoury Summer Stuff

As promised, a couple of fun ideas :

A Tickle Tray

You'll need a large baking tray which will be greased with either rapeseed or olive oil – measuring 43x31 cms.

Serves 4-6 depending on size of appetites

The chicken for the tray

1 slow cooked chicken – 1.5kg

1 chicken stock pot

2 tsps of garlic paste or 1 garlic stock pot

generous sprinkle of oregano or garlic

Italian seasoning

Place your chicken in the slow cooker and mix the stock pot with the garlic paste and spread over the chicken. Sprinkle with the herbs. Switch your slow cooker to the low setting and leave it for 8 hours.

When the chicken has cooled remove from the slow cooker. Strip the chicken into large ish pieces, bag and fridge. Strain the stock, jug and fridge. I would suggest that you cook the chicken the day before you need it so that you can strip and strain. If you are slow cooking ahead then freeze the chicken and the stock. Remove from the freezer the day before you want to use and defrost in the fridge.

1kg cooked Charlotte potatoes, peeled and cut

into large dice – prep ahead then bag and fridge

250g diced chorizo – I buy it ready diced

2 medium red onions, sliced – prep, bag and fridge

mixed sweet peppers, de-seeded and sliced -

prep, bag and fridge – you can buy a punnet of

sweet mini peppers (190g) from Tesco at £1.25 -

orange, yellow and red

6 cherry tomatoes – or small bunches x however

many servings required

50g black olives, pitted and sliced – optional

easy to obtain in jars

100g each of Panko breadcrumbs and grated Parmesan cheese to

garnish

salt and black pepper

Bread of your choice to serve, with bowls of

balsamic vinegar and extra virgin olive oil for extra dipping

Not a massive amount of prep – bits and pieces you can do a day or two in advance that can be fridged ready to pull out when you are ready to stir fry and assemble.

When you're ready :

Grease your baking tray.

Pre-heat your oven 180fan/200c/Gas 6.

Using a large frying pan stir fry the chorizo, onions and peppers on a medium heat for 2/3 minutes, add the stock and then add the potatoes – set aside. Your stock needs to be melted gently in the same pan – it forms a jelly when it has set.

Scatter the chicken onto the tray and then the chorizo, onions, peppers and potatoes over the top. Cover evenly with the stock. Nestle the bunches of tomatoes on the top and scatter the black olives. Season with salt and black pepper and sprinkle with Panko and Parmesan.

Bake in the oven for 20 minutes.

Serve straight to the table – make sure you have a heat proof surface and non slip proof mats to stop the tray moving around.

Serve with any good fresh bread of your choice – Italian would make the most sense with the bowls of balsamic vinegar and extra virgin olive oil mixed together for extra dipping.

You'll notice that I've not mentioned additional garlic or herbs in the recipe – they are already there – in the slow cooked chicken and therefore in the strained stock but if you'd like to add more of either, go for it – I'd use garlic paste and either oregano or garlic Italian seasoning.

I love pulling ingredients out of the fridge, ready to assemble and go – in addition to which minimal fuss, maximum flavour and one tray to actually wash up – the remaining dishes are for the magic box – gets my vote every time!

Here are a couple of photos :

Jam Jar Salad

Here's the finished product :

If you'd like “chapter and verse” then have a look on the blog next week at Jam Jar Salad, Method, Assembly and Ta dah, for the full story.

Clever, me thinks, for any sort of outside eating!

A post script … a Whitby fish & chips update!

Sara's Mister Chips Takeaway and Restaurant 68-69 Church Street, Whitby, North Yorkshire YO22 4AS – Tel: 01947 604683 – www.misterchipswhitby.co.uk

Here are the indulgent desserts!

As promised all the recipes mentioned have been posted on the blog, together with photographs of the bits and pieces, on Sunday 16^th July so if anyone would like them they are there, ready and waiting – www.miammiamcookery.com “Radio Recipes”.

Ta dah!

Here's the finished product :

I served the jam jar salads last night for a supper, with other bits and pieces – guests were intrigued. I think they enjoyed the bit of fun – there wasn't a scrap left. I'll definitely serve the jars again with different ingredients.

Clever, me thinks, for any sort of outside eating!

Assembly – The Jam Jar salad

This is the fun bit but before we begin a couple of tips :

• for your piccalilli drizzle, trim a disposable piping bag – approximately 20cms – it should be small so that you can control it. You don't need a nozzle, just snip off the end of the bag – the tiniest of snips - and you're ready to go.
• Recently I bought a pair of small tongs – the type you would use in sugarcraft – now is the time they come into their own – you can spoon ingredients like the potato and the salsa but you might like to control the gammon and the tongs will help you achieve this so you can garnish your jam jar salad without scattering it all over the kitchen!

You are layering your prepared ingredients in the jar as follows :

Baby new potatoes

a sprinkle of salt and a drizzle of piccalilli sauce

Sweetcorn salsa

Shredded gammon and a drizzle of piccalilli sauce

Finely chopped silverskin onions

It will look as if you'll never pack all the layers into the jar – yes you will! As you add your salsa layer press down, gently but firmly, repeat with each layer.

It does occur that not everyone likes the idea of piccalilli sauce. If you really don't want to step outside your taste box, you could substitute it with a honey and mustard dressing or another of your choice – plain mayonnaise if you prefer or check out Farringtons Mellow Yellow garlic mayonnaise – made with cold pressed rapeseed oil.

Coming next are the step by step photos and the finished salad!

Method – The Jam Jar salad

Method

smoked gammon joint

Using a drop of rapeseed oil, seal your joint on all sides and slow cook in vegetable stock for 2.5/3 hours on low. I use the Knorr Stock Pots.

Once your gammon is cooked remove from the stock and take off any excess fat and rind and allow to cool. Shred the gammon – your aim is to create bite size pieces - approximately 2cms in length. You don't have to be meticulously precise - it should be easy to pick up with a small fork or spoon. Box and fridge until required. The gammon can be slow cooked ahead.

potatoes

Cook the potatoes in salted boiling water until a paring knife passes through easily. Cool the potatoes. If they have skins you may prefer to remove them. Halve the potatoes or quarter depending on the size of the potatoes. As mentioned above the aim is easy to eat with a small fork. I used 5 potatoes per person and chose the smallest and most uniform. The potatoes can be cooked and prepped ahead.

Sweetcorn salsa

340g tin of sweetcorn – drained and rinsed

half a small red onion, finely chopped

1 red chilli, deseeded and finely chopped

juice of 1-2 limes

salt and black pepper

Tip the corn into a large mixing bowl and break up with a masher or a pestle. Add the remaining ingredients. Box and fridge until required. I used 2 heaped dessert spoons of salsa per jar. If you don't want to use fresh limes, 2 tbsps of juice is equal to one fresh lime.

Here's what it should look like :

silverskin onions

The onions are small to begin with but should still be finely chopped. I used 5 per jam jar – it's personal preference.

piccalilli sauce for drizzling

For those who would like to make their own sauce, there are recipes out there – for those who'd like a short cut – try this on for size. Bartons Smooth & Tangy Piccalilli Sauce.

All the elements for the salad can be prepped when it suits and non are time consuming.

Assembly next!

Lip-smacking Leftovers

I cooked all the potatoes at the same time which meant I had leftovers – I made the fastest potato salad ever. A touch of seasoning, a heaped teaspoon of curry powder – strength to suit your taste. A blob of mayo and a blob of sour cream, mix well.

You'll find that you have salsa leftovers too – as an alternative why not combine the potatoes and the salsa. Add extra seasoning of your choice – salt and black pepper – a touch of sumac to add a lemony hit with the lime in the salsa.

You'll find that you have leftover gammon – slice and serve as part of your alfresco “table”. If not required then I'd freeze it (in a lump if possible – it doesn't dry out) and use later as part of a pie filling. It may not qualify as lip-smacking – I just hate waste!

Jam Jar Salad

Since we are approaching all things summer – alfresco dining, bbq'ing et al, here's an idea that can be adapted to suit your own taste.

You will need jam jars – preferably those with twist off lids - you can buy the lids separately if you need to.

If you want a posher more up-market version, use a kilner jar – see photo below. If you want to do fancy the jar would be nice to serve as part of a lunch or supper party and you can of course re-use it afterwards.

I used the Bonne Maman conserve jars – posh jam really – I love these jars, they have the pretty lids. As an aside - the conserve may be expensive (keep your eyes open for offers) but the way I look at it is that I get an excellent store cupboard product and a useful, attractive jar that can be used again. I get the feeling that Bonne Maman know that their jars will be re-used – the labels on the jars are really easy to remove in hot soapy water - then you can sterilise them in the dishwasher.

The jam jar salad

Serves 4

You'll need four jars – capacity 370g

1 x 750g smoked gammon joint

(£2.68 from Tesco)

Silverskin onions, finely chopped

Piccalilli sauce for drizzling

(Bartons Piccalilli Sauce)

750g baby new potatoes

Sweetcorn salsa

Method and assembly next!

Puff Pastry Straws – the photos

Here they are :

Brush your sheet with beaten egg and spread with the tapenade :

Sprinkle with the grated cheese :

Fold in half and press down gently :

Twist your straws and brush with beaten egg :

Here's the end result :

You can choose what size of straw you'd like – a long version which is approximately 30cm in length – with the pastry cut vertically – a shorter version which is approximately 15cm in length – with the pastry cut horizontally.

Personally I prefer the shorter version, they are easier to control when you are twisting into shape and more convenient to eat!

I've frozen a few just to see how they respond so further news to follow. I suspect this may be academic since they'll all be eaten but it might just be useful to make ahead and freeze – hmm.