Rachel Allen - Rachel’s Food for Living

5For a pastry topping, preheat the oven to 230°C (450°F), Gas mark 8. For a mashed potato topping, preheat it to 180°C (350°F), Gas mark 4.

6For a pastry top, cut the pastry to the same size as the top of the pie dish and arrange over the filling. Make a hole in the centre for steam to escape. Brush with the beaten egg to glaze. Cook in the oven for 10 minutes, then turn down the temperature to 190°C (375°F), Gas mark 5 and cook for about 20 minutes, until the pastry is golden brown.

7For a mashed potato top, arrange the mashed potato on top of the filling and lightly score the surface. Cook in the oven for 30–40 minutes or until golden brown on top and bubbling hot.

This is a rich and wonderful recipe from my mother-in-law, Darina, that I absolutely adore. We often make it at the cookery school. Like many other stews, it becomes even more delicious if made a day or two in advance. Serve with just a green salad, some mashed or boiled potatoes, or rice.

SERVES 4–6

2 tbsp olive oil

1.1kg (2½lb) shoulder of lamb, cut into 4cm (1½in) cubes

700g (1½lb) baby onions, peeled, or large onions, peeled and cut into quarters

6 cloves of garlic, peeled and chopped

2 x 400g tins of cooked butterbeans, drained, or 225g (8oz) dried butter beans (see the handy tip for cooking instructions)

2 bay leaves

Generous sprig of fresh thyme

450ml (16fl oz) lamb or chicken stock

Salt and freshly ground black pepper

2 tbsp coarsely chopped fresh parsley

1Heat the olive oil in a medium-sized frying pan. Toss the meat, onions and garlic in the hot pan in batches until light golden, then transfer to a medium–large ovenproof casserole.

2Drain the butter beans and add to the casserole with the bay leaves and thyme. Pour in the stock, to come about halfway up the meat, and add some salt and pepper.

3Bring to the boil and simmer for 1–1½ hours, either on a low hob or in an oven preheated to 160°C (325°F), Gas mark 3, until all the ingredients are tender and juicy. Taste the stew – it may need more seasoning. Sprinkle with chopped parsley and serve.

If you are using dried butter beans, soak them in water for 5–6 hours or overnight. Drain and cover with fresh cold water and simmer in a medium-sized saucepan for 35–40 minutes until they are cooked through. Do not add salt because this will toughen the beans’ skin.

This is simply heaven in a casserole dish! It is a hearty meal, and the perfect reward after a long winter walk.

SERVES 4

75g (3oz) dried black turtle beans (or black-eyed beans)

75g (3oz) borlotti beans or kidney beans

75g (3oz) cannellini beans or haricot beans or 2 x 400g tins of cooked beans, drained

8 rashers smoked bacon (about 300g/11oz), sliced into lardons

2 tbsp olive oil

4 cloves of garlic, peeled and chopped

2 x 400g tins of chopped tomatoes or 800g (1lb 12oz) fresh tomatoes

1.2 litres (2 pints) chicken stock

225g (8oz) cabbage (preferably green, such as Savoy), thinly sliced

300g (11oz) smoked sausage, sliced into 5mm (¼in) thick pieces

2 tsp chopped fresh thyme

1 tbsp chopped fresh parsley

Salt and freshly ground black pepper

1If using dried beans, soak them in cold water for 5–6 hours or overnight, then drain, cover with fresh cold water and simmer for 35–40 minutes until they are cooked through.

2Sauté the bacon in 2 tablespoons of olive oil in a flameproof casserole on a medium–high heat for a few minutes until golden. Add the garlic and cook for a few seconds, then add the tomatoes and the stock and simmer for 10 minutes.

3Add the cooked, drained beans, then add the cabbage and sliced sausage and cook for a further 4 minutes. Add the chopped herbs, taste and correct the seasoning.

We all have those special foods that conjure up warm, nostalgic feelings of childhood – meals that instantly transport you back in time in just one bite, whether they’re the favourite dinners you begged your mum to make (and still do), or the treats that you used to create with cherished family members. For me, every time I eat poached egg on buttery toast I think of nothing but my dad’s great weekend breakfasts before I went off to a hockey match. It’s amazing quite how powerful and wonderful these taste memories can be. These are a few favourites from my own family – perhaps they’ll become yours too.

My dad cooked few things when we were growing up, but he was famous for his amazing brown bread. I love big, thick slices of it, buttered and spread with jam. Though you can halve the quantities to make just one loaf, I usually make two loaves and freeze one.

MAKES 2 X 900G (2LB) LOAVES VEGETARIAN

Sunflower oil, for greasing

350g (12oz) wholemeal flour

350g (12oz) plain flour

75g (3oz) bran

50g (2oz) wheatgerm

50g (2oz) pinhead oatmeal or oats

50g (2oz) brown sugar

1½ tsp salt

2 tsp baking powder

1 tsp bicarbonate of soda

2 eggs

1 litre (1¾ pints) buttermilk

1Preheat the oven to 200°C (400°F), Gas mark 6.

2Grease 2 x 900g (2lb) loaf tins with sunflower oil or line with parchment or non-stick paper.

3Place the flours, bran, wheatgerm, oatmeal, sugar and salt in a large bowl. Sift in the baking powder and bicarbonate of soda. Mix thoroughly.

4Whisk the eggs in a separate bowl and add the buttermilk. Make a well in the centre of the dry ingredients and pour in the eggs and buttermilk. Using one hand with your fingers open and stiff, mix in a full circle, bringing the flour and liquid together. The dough should be soft and sloppy.

5Divide the dough between the prepared tins and place in the centre of the oven. Bake for 1 hour, then remove the bread from the tin and place back in the oven again without the tins for another 10–15 minutes until the loaves sound hollow when you tap them on the bottom.

If you slice your bread before you freeze it, then all you have to do is take a piece out of the freezer whenever you want toast.

My sister and I absolutely loved this kind of cheesy pasta when growing up, and now I make it for my children. Sometimes I add chopped parsley. This can be prepared in advance and baked just before you are ready to eat.

SERVES 4–6

VEGETARIAN

375g (13oz) dried pasta, such as conchiglie shells, fusilli or macaroni

300ml (½ pint) single cream

125ml (4fl oz) vegetable or chicken stock