School Dinners …

… those were the days.

Believe it or not there was a time when school dinners were a completely different story than these days.

Nostalgia I know plays tricks on the memory and your taste buds too but in spite of that I think I was lucky - despite my personal likes and dislikes I now realise the standard was better than good.

It's the desserts that stand out, at both ends of the scale.

At the loathe end semolina gets my vote, which was always served with – wait for it - prunes. I'm sure you won't be surprised to know I've never eaten either since. There's only one place for semolina – sprinkled over potatoes for roasting – as for prunes, the least said the better.

At the love end, there were two standouts - the chocolate sponge with chocolate custard was memorable – but top of the list was butterscotch tart.

Some years back – when school days were but a distant memory I was taken to Rules Restaurant in Covent Garden, London. Established in 1798 it's the oldest restaurant in London. It specialises in British food and it was then I last saw the tart on a menu. Sadly it doesn't figure in recent times.

What follows is my tribute to the school cooks – it's not until later years you realise how brilliant they were.

Mushroom and Walnut Morsels – Photo guide Part II

Nearly there – it's a really easy recipe and very tasty – for meat eaters and vegetarians alike. A great addition to any summer gathering menu.

There's nothing like a crisp, cooked bottom!

You will achieve 530g of filling approximately – if you have leftovers freeze and then fold through pasta for a speedy supper. You may not want six morsels – if you don't – bag and freeze the cooked pastry bottoms and lids too - as well as boxing and freezing the filling.

When it comes to kitchen kit, the tartlet tins used were a great investment. They have loose bottoms, are a good weight and non stick.

Ticks my boxes.

Mushroom and Walnut Morsels – the photo guide Part 1

I'm sorry that, once again, there are lots of photos, it's just to show you how easy this recipe is.

Doesn't look much at the moment does it? Have a look at the final photo guide – I hope you'll change your mind.

Summer Scoff – Mushroom and Walnut Morsels - method

It makes sense to me to begin with lining your tartlet tins and blind baking which means you can prep your filling whilst they are in the oven – sounds like a plan – I hate wasting time!

The pastry

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

Make sure your pastry has been allowed to come to room temperature – it's easier to handle and it won't break. Dust your tartlet tins with flour – on a non stick tin it's an extra “insurance” to prevent sticking. Cut out your six large circles and ease gently into the tins. Press a square of foil into each tin and then add rice to each to weigh down. You'll also need six smaller “lids” using the smaller cutter, then egg wash and sprinkle with Nigella seeds. Bake both the bottoms and the tops for 20 minutes and check. You may need an extra 5 minutes depending on your oven. Remove the foil and rice and discard. Allow to cool.

The filling

Whilst your pastry is cooking you can prep your filling.

Melt the butter and rapeseed oil in a large saucepan (I used 20cms in diameter) add the onions and soften for 2/3 minutes. Set aside in a bowl, leaving behind the residue of butter and oil. Add the chopped mushrooms, season with salt and black pepper and cook for 2/3 minutes. Add a glug of sherry (or red wine) and then let the mushrooms cook, absorbing the liquid. You don't have to add the alcohol but what is certain is that it brings out the flavour of the mushrooms. Add the onions and walnuts, check your seasoning and adjust to your taste. Add the parsley and then the cream and heat gently stirring, then add the cornflour a little at a time until you get a rich thick filling.

Cool and then fridge – leave in the pan if you intend to serve that day.

When you're ready to assemble place your tart base on a baking sheet, add a scoop of filling and then gently add your lid. I used a heaped ice cream scoop, measuring 5cm in diameter for portion control. Bake in a pre-heated oven as above for 15 minutes and then serve.

P.s. For the avoidance of doubt – a glug is a tablespoonful!

Photo guide – in two parts – up next.

More summer scoff ideas – Mushroom and Walnut Morsels

Retro buffets – do you remember them?

Back at home we had a fantastic bakers – Birds – they are still around. I could not walk past their shop without buying a mushroom vol au vent. The puff pastry case was true to it's name - “fly in the wind”, they were so light. They are so retro that sadly on a recent visit I discovered that they no longer make these delicacies.

There's nothing for it – I'll have to make my own version.

Here's another use for that puff pastry sheet stashed in your freezer. Each element can be made when you've time and then all that is required is the assembly.

Mushroom and Walnut Morsels

Makes 6 individual tarts

320g puff pastry sheet

250g chestnut mushrooms, chopped

glug of dry sherry (or red wine) optional

half a sweet onion, finely chopped

100g walnuts, finely chopped

15g unsalted butter

drop of rapeseed oil

salt and black pepper

parsley – 1 tbsp flat leaf chopped finely

or less if you want to use dried

200ml double cream

1 tsp cornflour, slaked

Nigella seeds

1 egg, beaten

Kit required

6 tartlet tins - 10cm diameter

2 cutters – 10cm and 6.5cm

foil squares and rice for blind baking

Method coming next!

The beautiful game – Asian Spiced Gallimaufry

When you're ready to cook it will take minutes. Don't forget to pre-heat your oven on low to warm the bowls.

Plan of action

Heat 2 tbsp of rapeseed oil in a pre-heated wok or large frying pan. I used a wok. Seal the fillet slices on either side quickly and then set aside – don't overcrowd – cook in batches. Add the onion and sweet peppers to the wok and stir fry for 2/3 minutes, then add the cooked potatoes, stir fry again for 2/3 minutes. Add the broad beans, asparagus and sealed, sliced fillet along with any residual juices. Finally add the stir fry sauce of dark soy, rice wine and sweet chilli sauce. Toss to stir fry for another 3 minutes.

Serve immediately in warmed bowls.

Here's the beginning of the photo-guide :

More photos …

A bowlful for the beautiful game

It's another gallimaufry – warm salad in other words!

Asian Spiced Gallimaufry

Serves 2

The marinade

2 x 4oz fillet steak, sliced thinly

110 – 120g in grams (*see note below)

2 roasted garlic cloves

1 tsp powdered star anise or one whole star anise

1 tbsp dark soy sauce

Mix together the marinade and pour over the fillet slices, ensuring that the slices are thoroughly coated. Box and leave in the fridge for an hour or so – it won't hurt to leave it longer.

The stir fry sauce

1 tbsp dark soy sauce

1 tbsp Chinese rice wine (dry sherry will do)

1 dessert spoon of sweet chill sauce

mix together – can be made ahead, covered and fridged

Ahead of the game

Choose vegetables that are in season and that you love. I chose :

Cooked Jersey Royal potatoes – 500g

quartered

100g asparagus, blanched, plunged into ice

cold water, pat dry, box and fridge

100g baby broad beans – blanched and popped – box and fridge

100g small sweet mini peppers, finely sliced – bag and fridge

100g (2 large) salad onions, finely sliced - ditto

The amounts given are not set in stone – they are a guide to help you - build your own recipe.

*A note about weights – an ounce is exactly 28g but is usually written as either 25 or 30 – whichever suits you best but stick to what you decide – don't confuse yourself!

Plan of action up next.