Island of Anglesey – Beaumaris

Beaumaris is a beautiful town in the east of Anglesey and is steeped in history, check out the Castle.

Here are a couple of photos - one taken from the pier looking back into the town and the other to the sea :

If it's a spot of retail therapy you're after then Beaumaris is the place – unusual these days I know – it has real shops – perfect for a holiday mooch around.

Here's my discovery - “The Little Chilli Shop” 4 Church Street Beaumaris.

I met the lovely Suzanne who was so helpful. Apart from all things chilli Suzanne has a wide variety of spices. What a find – I'm always on the look out for star anise powder. I love the whole spice but the powder is really useful for making marinades. 100g later I'm a very happy person. They grow their own chillies and make the products - and much more besides.

I'd definitely recommend you visit!

Summertime and the livin' is easy …

to quote Gershwin's Porgy and Bess – haven't seen any fish jumpin' but you can't have everything!

Who'd have thought we'd be in the middle of a heatwave in the UK and here I am on holiday on the Island of Anglesey in North Wales – for those not familiar, it's off the mainland's northwest coast. Access to the island is by either the Menai Suspension Bridge or the Britannia Bridge. We are staying in Rhosneigr which is in the south, in an “upside down” house with a perfect view of the sea, which is literally two minutes away.

I know that everything I do is food related but it's really difficult to predict what provisions to take when you're self-catering. I have no intention of spending my holiday shopping for food and so gave some thought to bits and pieces that I thought would appeal. Don't get me wrong we'll be out to eat too but now and again it's nice to relax and to be able to throw together something quick, easy and tasty.

My two hits were to take the wherewithal to produce a giant platter of a prawn cocktail – everyone can dig in! The other was a smoked mackerel paté. I've made this paté for years – there are two excellent benefits – it's actually healthy – you'd never know!

Here's the recipe again for ease of reference :

Smoked Mackerel Paté

250g smoked mackerel

250g Quark

glug of lemon juice

freshly ground black pepper

2 tsps creamed horseradish

Peel the skin from the back of the mackerel, break the fillets into small pieces and place in a food processor. Add the Quark and blitz with the mackerel, then add the lemon juice, black pepper and horseradish, blitz again. You can gauge the consistency of the paté to your personal taste.

Hold the front page – there are new Quark flavours – Cherry Tomato & Basil and Garlic & Herb in 250g pots – there's a vanilla version too. I used the garlic and herb in my holiday paté instead of the plain. I know I shouldn't say so but it really was delicious. If you want versatility and get your Omega 3 hit from the mackerel, this is for you. Add whatever you want – finely chopped sweet onion and sliced black olives are my favourites – fold through after you've blitzed.

Spread on whatever you like best – any savoury biscuit – on toast – on cheese flavoured oakcakes or for the ultimate indulgence – freshly baked bread.

You won't be sorry.

More holiday stuff ...

Butterscotch tart photo guide - take 2

Sorry there are two lots of photos - necessary I think to show what you'll achieve.

A definite indulgence, not an everyday dessert!

Butterscotch tart – photo guide – take 1

Here they are :

Take 2 to follow.

School Dinners – The tribute

Here's my version of a butterscotch tart.

You'll know by now that my style is uncomplicated, easy and designed for those who like to prep in advance. This tart is no exception and can be done in stages and then assembled to suit you.

Butterscotch Tart

The filling

Butterscotch Tart filling

320g butter

320g demerara sugar

6 fl oz evaporated milk

80g plain flour

Melt the butter on a low heat. Mix in the sugar and stir until dissolved. Slowly add the milk and plain flour, whisking all the time until smooth.

Heat the mix whisking continuously until it coats the back of a spoon, allow to cool and then fridge.

The base

170g unsalted butter

cut into small cubes plus extra for greasing

285g plain flour

75g caster sugar

½ tsp salt

½ tsp baking powder

1 egg yolk

zest of one lemon

30g demerara sugar

50g oats

60g pecans, chopped

Pre-heat 170fan/190c/Gas 5.

Grease and line a 22cm tart tin with a loose bottom.

Rub in the butter and flour, add the sugar and salt.

Remove 175g of the mixture and set aside in a large bowl.

To the remaining mixture add baking powder, egg yolk and zest – combine well. Tip into the tart tin and press down firmly to form an even layer. Bake for 15 minutes then cool. When the tart base has cooled fridge until ready to serve.

The crumble topping

Add the demerara sugar, oats and nuts to the set aside mixture. Use a round bladed knife to bring together – this is your crumble mix. Spread the mix onto a shallow baking sheet with sides 36x24cms.. Bake for 20 minutes – turn the crumble over after 10 minutes so that you get an even lightly golden brown colour. Leave to cool then bag or box and fridge.

When you're ready spoon the filling onto the base – be generous. Sprinkle the crumble, again generously, over the top and then remove it from the tin onto your serving plate.

You'll get four large or eight smaller portions.

You'll have leftovers of the filling (approximately 300g) and the crumble (ditto 200g). Box and bag and freeze – all will be explained.

Photo guide next.

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.