Honeyed Drumsticks

Start the honeyed drumsticks an hour before you want to eat them.

2 cloves garlic crushed.

5cm piece fresh ginger.

1/3 cup soy sauce.

1/3 cup honey.

2 tbsp water.

1 tsp sesame oil.

12 chicken drumsticks.

Serves 4-6.

Oven to 180C, 350F Gas mark 4.

1. Carefully cut off the skin of the ginger.

2.Grate the ginger using the medium side of the grater, using pastry brush to remove any ginger.

3. In large shallow oven proof dish mix together the garlic, ginger, soy, honey, water and sesame oil with a wooden spoon.

4. Put the drumsticks into mixture and turn them over so they are fully coated. Place the dish in oven uncovered, and bake for 40 minutes or until chicken is cooked through.

These drumsticks are delicious served cold with a salad and great for a picnic.

Finger licking Ribs.

1 tbsp honey.

2 tbsp Plum sauce.

1 tbsp Barbecue sauce.

1 tbsp tomato sauce.

2 tsp soy sauce.

2 racks 600g American style pork ribs.

Oven to 200C, 400F gas mark 5.

1. Put honey and all sauces into a large glass bowl and stir together.

2. Put 1 rack of ribs into bowl, and turn continuously until they are fully coated, do the same with remaining ribs.

3. Put metal rack in baking dish and sit the ribs on it. Leave left over sauce in bowl for later. Place ribs in oven, bake uncovered for 30 minutes, turn ribs over and brush the sauce over, place back in oven and cook for further 20 minutes or until cooked.

Cornish Pasties.

Pastry.

12 oz 350 g SR Flour.

1/2 tsp Xanthan gum gluten free flour).

3 oz 75 g margarine

3 oz 75 g white fat.

Pinch salt.

water to bind

Filling.

1 medium potato, peeled, diced and washed.

1 medium sweet potato, peeled, diced and washed.

1lb minced beef.

1/2 tsp tumeric.

1/2 tsp ground coriander.

1/2 tsp ground cumin.

1 onion, diced.

dried herbs.

1 large carrot.

1 courgette grated on 2nd fine side.

2 tbsp gravy granules.

2 oz 25g peas.

2 0z 2g sweetcorn.

1 tsp frozen ginger.

1 tsp frozen garlic 

pinch salt.

1/4 pt boiled water.

1 beef stock cube.

cup water for sealing pastry.

Milk for glaze.

Make Pastry.

1. Rub flour, margarine, white fat and salt together in mixing bowl until it resembles breadcrumbs.

2. Add water little at time until it comes together, place in fridge while you make the filling.

The filling

1.Heat the oil in frying pan, add the mince, pinch of salt and cook until brown, scoup the mince into a bowl leaving the juices in the pan.

2. Add the onion, ginger & garlic, turmeric, coriander, cumin & salt, mixed herbs, turn heat down and cook until onions are soft,

3. Add the carrots and courgette, stir in, Add the stock cubes and water.

4.  And remaining vegetables, turn the heat down to simmer for 1/2 an hour,  stirring occasionally.

5.Place the potatoes in pan of boiling water with pinch of salt. Place lid on top bring to boil until soft. Drain water.

6. Add the potatoes to the mince mixture.

To make the Pasty

3. Roll out pastry until 1 cm thick, cut out round shape using desert bowl.

4. Add 2-3 desert spoonfuls of meat mixture onto the middle of pastry, brush the edge of pastry with water, fold over pastry, press edges together to seal, place on greased baking tray, brush with milk, Place in oven 180c, 350F gas Mark 4

for half an hour until golden brown.