River Wissey Lovell Fuller

The Village Kitchen

January 2003

Recipies for lamb pie and more

450 g / 1 lb lean lamb cut into 1cm / 1ins cubes (shoulder will do)

1 dessertspoon plain flour

1 teaspoon of salt and pepper mix

225 g / 8 oz sliced onions

1 large cooking apple, peeled and cored and thickly sliced

150 ml / quarter pint water, or stock made from bones removed from lamb

1. Toss meat in flour mixed with salt and pepper. Mix and place in a shallow 1 to 1.2 litre / 1 1/2 to 2 pint casserole. Sprinkle on remaining flour.

2. Layer onion on top, then apple. Add water or stock.

3. Cover tightly (a piece of lightly greased foil will do).

4. Cook in moderate oven, Gas 4, 350 degreesF, 180 degreesC for 1 1/2 to 2 hours until lamb is tender. The time depends upon the quality of the lamb.

5. Remove from oven.

6. Increase heat to hot, Gas 7, 425 degreesF, 220 degreesC, ready for scone top.

175 g / 6 oz self-raising flour

Quarter teaspoon salt

1 teaspoon of mixed herbs

25 g / 1 oz margarine

25 g / 1 oz lard

100-125 ml / 3-4 fl oz milk

1. Place flour in bowl, add salt and herbs.

2. Rub in fats, mix to a smooth dough with milk.

3. Roll out just under 1 cm, about 1/4 inch thick, cut into approximately 5 cm / 2 inch rounds.

4. Arrange scone rounds on top of casserole, return to oven until scone top is crusty and golden.

3 tablespoons oil

8 pork medallions

salt, pepper

200 g onions

500 g red peppers


150 g cream cheese

Herb de Province

150 ml milk

2 eggs

1. Heat oil in a frying pan and fry medallions 2 min on each side. Season with salt and pepper, take out of the pan and put aside.

2. Cut onions in wedges and fry in the frying oil until soft.

3. Cut peppers in cubes,

4. Mix basil with cream cheese, herb de province, milk and eggs and season with salt and pepper.

5. Layer the meat, onions and pepper into an oven-proof pudding form and pour the cheese cream over. Bake at 200 degrees C for about 25 - 30 minutes.

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