And finally, using up the bits and bats

I think most of us finish up with an excess of cheese after the holidays – here's what I did with the Camembert I didn't get around to using with my cheese board.

I suppose you have to be a lover of cheese for this dish. An ideal partner for either the soda or beer bread and a great idea for a sharing appetiser – getting messy is part of the fun. Before we begin a note – make sure the box is stapled – not glued!

Baked Camembert

250g Camembert

1 clove garlic or garlic paste

olive oil

Bread of your choice

Pinch of sea salt

Handful 25g of chopped dried cranberries

Handful 25g of chopped mixed nuts

A bowl of sweet chilli sauce - 75g

A bowl of redcurrant jelly or cranberry sauce - 75g

Preheat your oven 160fan/180c/Gas 4. Leaving the Camembert in the box, score around the top about half cm in and cut off the top layer of skin. Slice the garlic clove and poke into the top of the cheese. Drizzle with a little olive oil then bake in the oven for 15 minutes – or until gorgeous and oozy in the middle.

I served the Camembert with warmed fresh beer bread.

Option 1 – dunk the bread into the cheese and then into the cranberries and nuts – repeat!

Option 2 – pour sweet chill sauce or a spoonful or two of either redcurrant jelly or cranberry sauce into the centre of the baked cheese and dunk.

Retro stuff at its absolute best.

What's not to love – hmm, may be bake two cheeses – it's difficult not to keep dipping.

Yum!

Photos next.

Just before we leave the holidays behind for another year …

… a bit of fun.

The stocking filler and the Rocky Road fest!

Each year when we travel to visit the family we take an extra – a stocking filler if you will. Over the years it has been a luxury panettone, amaretti biscuits or posh crackers for Christmas Day.

My idea for this year began when a friend of mine was waxing lyrical about the Middle Eastern version of Rocky Road and so I decided I'd make her some as a Christmas gift. That gave me the idea for the family “extra” - Rocky Road - me and my big ideas.

I made the Middle Eastern version batch first since I had to deliver to my friend before we left for the holidays and I decided my hairdresser might like it too - I froze the rest.

I should have realised that it was a tall order – leaving aside the Middle Eastern version I made two more batches of original Rocky Road and divided it into eight containers, bagging the remainder to transport, the thought then occurred – will it all fit into the car with all the stuff we have to take … blind panic!

Here's what my kitchen looked like :

First family visit was to Daughter in Law (Dil for short, it's much easier and so much more affectionate!) - Granddaughter, Partner and Great Granddaughter call in – that's four containers delivered. We left another two containers for Son and Dil to be passed on on Boxing Day. The final two containers delivered other Son and Dil – a great sense of achievement I can tell you.

Fast forward to later in the day …

… and an extract from a text received from our Granddaughter :

… the Rocky Road is the nicest thing Lee has ever

eaten in his life!

I think that definitely guarantees a repeat order!

Stuffing or a nut roast … the photos

Before and after ...

Spread mayo on one slice of bread and

redcurrant jelly on another, add slices of mature

cheddar cheese then crown with the stuffing – yum!

I used Merchant Gourmet Whole Chestnuts 180g and ready to use.

Slice the remaining 100g of chestnuts, add diced smoked bacon or chorizo and finely sliced raw sprouts, season with salt and black pepper – stir fry the lot in a drop of rapeseed oil and a knob of unsalted butter – delicious!

New Year bits and bats – my choices …

… a stuffing or a nut roast!

Long before I realised I didn't like meat the one meal I always looked forward to was a Sunday roast – strange I know. I loved Yorkshire Puddings but my absolute favourite was stuffing. Over the years I've developed my own which can be a straight forward stuffing, a nut roast or – my personal favourite - the ultimate sandwich filling.

A stuffing or a nut roast

170g/6oz breadcrumbs

Generous sprinkle of dried sage

80g/3oz chopped chestnuts

40g/1½oz unsalted butter

1 medium onion, finely chopped

200ml/7 fl oz boiling water

200g/7oz puréed apples

You can make stuffing balls or bake it in a loaf tin using a cake liner. It's entirely a matter of choice – I prefer the loaf tin/liner method and then slicing. The loaf tin measures 25x14x6.5cms, that's 10x5½x2½”.

Pre-heat oven 200fan/220c/Gas 7.

Bake for 25/30 minutes.

It freezes well too!

Photos up next.

New Year bits and bats - Root Veggie Pie …

… method and photo guide.

Using a large mixing bowl fold together the roasted root veggies and the potato. Add 2-3 tablespoons of the cheese sauce and fold through, gently. Your filling should be stiff. You'll find that you have cheese sauce left over – you're meant to. Box and fridge it - warm it through to drizzle over your pie when serving.

Glistening and gorgeous

Add to your “really useful” stash in your

store cupboard

They measure 12x8x4.5cms/4¾x3x1¾”

Use a pie dish upside down and press into the pastry sheet

Looking good

Looking even better!

Each of the elements for this dish can be made ahead, when it's convenient for you. My pies are in the freezer ready when I am.

Wishing you a very Happy and Healthy New Year!

New Year bits and bats – my choices

I've trawled through all the food catalogues with particular interest in the vegetarian options. Hmm – in the past I've treated myself to a posh vegetarian main for the holidays and have been underwhelmed. This year I decided I was going to make what I liked - you may not think it particularly festive but hey, I'm not going to criticise your turkey, goose or whatever you choose - live and let live I say!

Root Veggie Pie

Gives 8 individual pies

300g/11oz carrots

300g/11oz parsnips

top, tail and peel then cut into a fine dice – 2x2cms/¾ x ¾” approximately

1 large onion, finely chopped

salt and black pepper

glug of rapeseed oil

knob of butter

a foil tray or casserole dish if you prefer

measuring 23x23 cms/9x9”

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

First up roast your veggies.

Place them in the foil tray and bake (set your timer) for 20 minutes, turn and repeat. Set aside.

You'll also need two medium size ready baked potatoes, peeled and chopped finely.

I've chosen a mornay sauce – veggies and cheese, perfect.

Mornay Sauce

Serves 4-6

40g/1½oz unsalted butter

40g/1½oz plain flour

600ml of milk – I use semi skimmed

150g/5oz mature Cheddar cheese

(or a combination of Cheddar and gruyere)

salt and black pepper

½ tsp Dijon mustard - optional

Melt the butter in a pan and stir in the flour. Cook gently for a minute, stirring – make sure you don't brown the mixture. Gradually add the milk whisking constantly and eventually bring to the boil, whisking until it's smooth and thick. Lower the heat and simmer for 2 minutes, then add the cheese, mustard and season. I'd taste before you add salt – there's salt in the cheese – adjust accordingly.

Finally you'll need either a quantity of puff pastry or, if you're in a hurry or just can't be bothered the old faithful ready to use puff pastry sheet. 1 sheet = 320g.

Method and photo guide up next.

Resourceful and creative starters …

… cooking the stir fry

You'll need a wok – heat it and then add a tablespoon of rapeseed oil, heat until hot. Add the peppers and broccolini (you could add a teaspoon of garlic paste if you feel adventurous!) and season with salt and black pepper. Cook for 2 minutes and then place on a baking tray and into a warm oven. Sear your scallops in the “clock” pattern and then add the king prawns, cook for 2 minutes, add the veggies warming in the oven and then the black bean stir fry sauce. Cook for a further 2 minutes then serve immediately.

If you're nervous or unfamiliar with cooking scallops you might find the following useful. To sear means your scallops should be browned in intense heat on both sides – quickly, otherwise you'll be able to bounce them off the walls!

I always use the “clock” method. Make sure your frying pan stays in the same position. Make sure the pan is hot – I add a generous knob of butter to the tiniest drop of oil. Think of your pan as a clock face. Place a scallop at 12 o'clock and continue round the face until you come back to 12 o'clock – 12 scallops. As you reach your completed clock turn the first scallop and continue round again.

Remove your scallops and set aside on a baking tray. Speed is of the essence with a stir fry and with scallops. Alot depends on the size of the scallop, as a guide mine measured 3x2cms 1¼”. If you live near the coast you'll be able to source fresh scallops. Cooking times will vary depending on the size, the clock principle remains the same, for cooking larger scallops use a timer.

Check out the freezer aisle in your favourite supermarket – I buy 200g bags of scallops and 250g bags of king prawns, so even though your freezer is bursting you'll always be able to find room for scallops and king prawns!

A delicious dish, all the more so because it was simple, quick and easy.