My Kitchen

Juniper-pickled cucumbers (#ulink_9ecc77b1-c3ae-5e64-8531-a6d04a01f994)

Makes 400g (14oz)

Vegetarian

250ml (9fl oz) pickling malt vinegar

1 tsp juniper berries

125g (4½oz) caster sugar

1 tbsp olive oil

1 tbsp mustard seeds

2 large cucumbers, deseeded and cut into 2cm (¾in) cubes

Salt and black pepper

This will keep for 3–4 days in the fridge if stored in sealed, sterilised jars (see page 166). The pickle can be seen in the picture on page 47.

Place the vinegar, juniper berries and sugar in a small saucepan and bring to the boil. Remove from the heat. Pour the olive oil into a frying pan set over a medium–high heat, add the mustard seeds and cook until the seeds start to pop.

Add the cucumber and fry for 2–3 minutes. Season, to taste, with salt and pepper. Place in a bowl, pour over the vinegar mixture and stir well. Allow to cool completely, then place in the fridge.

Sliced Yorkshire ham with poached leeks and spring onions (#ulink_78a2d2cb-09dc-59f7-8c61-85843d64e088)

Serves 4

6 black peppercorns

Pinch of salt

1 bay leaf

1 medium leek, trimmed and outer leaves removed

8 spring onions

400g (14oz) York or any other roast ham, ready-sliced if you prefer

Chervil leaves, to garnish

For the glaze

4 tbsp English mustard

2 tbsp runny honey

150ml (6fl oz) rapeseed or extra-virgin olive oil

Zest of 2 oranges

4 tbsp white wine vinegar

Salt and black pepper

Until recently, one of the few places you could buy a real ‘York ham’ was Scott’s butchers in York, but sadly, after 150 years of trading, it is now closed. Despite this, the UK still produces the best pork in the world and we should make the most of it. This recipe is best served warm; however, if you choose to serve it cold, make just half the quantity of the glaze to drizzle over the ham in the final step.

Half fill a large saucepan with water, add the peppercorns, salt and bay leaf and bring to the boil. Once the water is boiling, add the leek whole (if it doesn’t fit, cut in half widthways). Reduce the heat and cook for 6–8 minutes on a gentle simmer. Add the spring onions and cook for a further 3 minutes, then drain the vegetables and allow to cool.

To make the glaze, place the mustard and honey in a bowl, slowly whisk in the rapeseed or olive oil, then add the orange zest and vinegar, season with salt and pepper and set aside.

If you wish to warm the meat, place the whole ham or the slices on a baking tray and spoon half of the glaze over the top. Put in a preheated oven at 170°C (325°F), Gas 3, for 1 hour if the ham is whole or, if it is ready-sliced, until heated through. Remove from the oven and, if necessary, carve the ham into slices.

Place the sliced ham on a board or platter, then slice the leek into 1cm (½in) rounds and the spring onion into bite-sized lengths. Arrange these on the ham, drizzle with the rest of the glaze, place a few chervil leaves on top and serve.

Scotch eggs with curried salad cream (#ulink_3b33d3e4-2fc7-5ca6-9a1d-17753772a21a)

Serves 4

8 small eggs and 4 medium eggs (reserve 2 for the salad cream)

450g (1lb) good-quality pork sausages or sausagemeat

300g (11oz) dried breadcrumbs, such as Japanese panko

1.2 litres (2 pints) vegetable oil, for deep-frying

For the salad cream

2 hard-boiled egg yolks (see above)

2 tsp English mustard

150ml (5fl oz) rapeseed oil or extra-virgin olive oil

1 tbsp white wine vinegar

75 ml (3fl oz) double cream

1 tbsp mild curry powder, or to taste

Salt and black pepper

We’re all kids at heart, so who wouldn’t love these delicious eggs? The curried salad cream adds a nice spicy touch and will keep for two days in the fridge, although it’s best used fresh.

Fill a large saucepan with water and bring to the boil. Place the eight small eggs and two of the medium eggs in the boiling water. Remove the eight small eggs after 2–3 minutes and the two medium eggs after 7–8 minutes. Run under cold water immediately to stop them cooking any further, then peel them whole, and set the two medium ones aside.