For the pork:
Ingredients:
1 .8kg Boneless pork shoulder
3 tbsp. Brown sugar
1 tbsp. Salt
1 tbsp. Smoked paprika
1 tsp. Garlic powder
1 tsp. Onion powder
1 tsp. Ground cumin
2 tbsp. Good oil
350 ml Lager
Freshly ground black pepper
Method:
1. Preheat oven 140ºC fan or if you have a convection steamer put that on.
2. Mix together the brown sugar, salt, paprika, garlic powder, onion powder, and cumin, then season with black pepper. Rub all over pork.
3. In a large pot over medium high heat, heat oil. Add pork and sear on all sides.
4. Pour beer around pork and cover with lid. If you are going to steam pop everything into a vacuum bag and seal it up. The preferred way to maximize the flavour and moisture would be in a bag.
5. Transfer to oven and cook until pork is beginning to turn tender, about 2½ to 3 hours. Remove lid and cook until pork is very tender and pulls apart easily with a fork.
6. Remove pork from the pot or bag and let rest while you prepare the sauce.
7. You will have loads of cooking liquor in the pot, whisk in ketchup, apple cider vinegar, mustard, brown sugar and Worcestershire. Over medium-high heat, bring mixture to a boil. Reduce heat, and simmer until thickened slightly, about 5 minutes.
8. Shred pork using two forks. Toss shredded meat with about half of the sauce.
For the Dough
450g Strong flour
28g Fresh yeast
1 tbsp Castor sugar
Tsp Salt
350ml Warm water (between 28°C – 37°C)
To flavour
6 Banana shallots caramelized & cooled
100g Parmesan
Small bunch Thyme
50ml Good oil
Sprinkle Sea salt flakes
1. Place flour and salt into a bowl and mix well and make a well in the centre.
2. Add the yeast and sugar into the lukewarm water and mix until all dissolved.
3. Slowly incorporate the flour and yeast solution together until you have a rough dough.
4. At this stage the flour has basically absorbed the water but we have not developed the gluten protein to make it a smooth firm dough.
5. Lightly flour a work surface and tip the dough out of the bowl and begin to knead the more you work the dough the firmer and smoother it becomes.
6. A good way to check it is to take you’re index finger and gently press the dough if it springs back its ready, if the indentation stays work the dough longer.
7. When ready place back in bowl cover with either cling film and allow to rest at room temperature until doubled in size (normally 35 -45 minutes).
8. Again tip out of bowl and knock the dough back just for a minute or two then roll out to approximately 3 cm thickness, place on a flat non-stick baking tray, lining the centre of the dough with some of your pulled pork your cooled caramelized shallots and a scatter of parmesan cheese.
9. To shape the bread fold in the top corner to meet the centre and fold the opposite corner on top, repeat this process for the other corners you should be left with a diamond in the middle of the bread where the pork onions and cheese is exposed.
10. Drizzle with oil and a good pinch of sea salt crystals and sprinkle of fresh thyme.
11. Cover with cling film again and prove the bread for 15-20 minutes or until the bread has again just under doubled in size. (Proving should be quicker this time as yeast has been activated in the resting stage.)
12. Bake in a pre-heated oven 190c˚C for 18 minutes.
For the steak
4 x 200g Skirt steak
3 sprigs Rosemary
½ tsp Coriander seeds
½ tsp Cumin seeds
½ tsp Cajun seasoning
25ml Vegetable oil
Method:
1. For this recipe I would do it the day before you are looking to display, dry roast the coriander and the cumin seeds and crush in a grinder or a pestle and mortar.
2. Chop the rosemary, mix the toasted, spice with Cajun spice then add the oil.
3. Pop the stakes in a bag and add the spice mix. Massage the marinade into the meat and store overnight.
For the stew
Ingredients:
4 x 300g Chorizo Rosario, sliced
1 Red onion, chopped
3 Garlic clove, crushed
1 Tin Mixed beans
3 Tomatoes, chopped
100ml Hot water
1 tbsp Tomato purée
1 tbsp Red wine vinegar
½ pkt Baby spinach
1 tbsp Fresh basil, chopped
1 tbsp Fresh parsley, chopped
2 sprigs Rosemary
2 sprigs Thyme
1 tsp Cajun seasoning
Spiced Skirt Steak – Cooked
Method:
1. Place the soaked beans in a medium pot cover with cold water, add the rosemary and the thyme and 1 clove of garlic.
2. Slowly bring to the boil and cook until softened.
3. Heat a saucepan over a medium heat.
4. Add the chorizo, onion and garlic and fry for 3-4 minutes, until the chorizo is golden brown all over. Be careful you don’t burn the garlic.
5. Add the remaining stew ingredients, except for the fresh herbs and the spinach.
6. Bring to the boil, then simmer for 10-12 minutes.
7. Add the herbs and the spinach stir well.
8. Pop a skillet or a pan onto the stove making sure the pan is hot add your steaks, sear on both sides quickly.
9. Allow the steak to rest before serving with your stew.
Ingredients:
4tbsp Sunflower oil
1 stick Cinnamon stick
4 Green cardamom pod
4 Cloves
1 Bay leaf
1kg Chicken thighs (you can use skin on or off bone in or out depending what your customers prefer)
1 large Onion, sliced (not into rainbow shapes the other way)
50g Ginger, pureed (this is best done with a Microplane grater)
4 cloves Garlic, pureed
50g Tomato puree
1 tsp Ground turmeric
1 tsp Ground coriander
1 tsp Ground cumin
170g Greek yogurt
4tsp Gram flour
1tsp Chilli powder
175ml Stock
Small bunch Mint leaves (shredded)
Small bunch Coriander leaves (shredded)
Peshwari Chicken Curry – Cooked
Method:
1. In the medium pan preferably with an oven proof handle, heat the oil over a low heat. Add the cinnamon, cardamom, cloves and bay leaves.
2. Let them sizzle for 25-30 seconds, then add the chicken thighs, increase the heat to medium-high and cook until the meat begins to brown and all the natural juices have evaporated.
3. Add the onion and cook to a light golden colour for 4-5 minutes and then add the ginger and garlic purees for 30 seconds.
4. Add the tomato puree, turmeric, ground coriander and cumin. Continue to cook the spices out for 3-4 minutes.
5. Whisk together the yogurt, gram flour and the chilli powder and add to the meat.
6. Reduce the heat to low, add the stock, check for seasoning, cover and cook in the oven at 130 ˚C until the meat is tender. Approximately 1 ½ - 2 hours.
7. Once tender stir in the fresh mint and the coriander. Serve
Ingredients:
400g Beef shoulder, evenly diced
1 tin Chick peas
1 Red onion (sliced)
400g tin Chopped tomatoes
8 Cherry tomatoes (halved)
1 Red pepper (cut into large dice)
1 Chicken stock cube (crumbled)
½ tsp Garlic (chopped)
2 tsp Curry powder
½ tsp Ground coriander
½ tsp Ground cumin
1 Bay leaf
25g Plain Flour
50g Flaked almonds
Small dried chilli flakes (optional)
¼ tsp Salt
1 sprig Parsley
Method:
Pre-heat the oven to 140°C
1. In a large mixing bowl, mix all of the spices with the beef, crush in the stock cube, this will add a little seasoning.
2. Add the tinned tomato and rinse out the tomato tin with 100ml of water and add to the base mix.
3. Next add all of the ingredients except the almonds and mix well.
4. Place the ingredients in the middle of the Tagine or pot with a tight-fitting lid. Put the lid on and cook for 1¾-2 hours. This would also work in a large tray in a convection oven, I would place a sheet of parchment paper over the top and then a couple of sheets of tinfoil making sure you have a good seal.
5. Remove carefully from the oven and double check the tenderness of the meat, if it is still tough pop it back in. The actual timings will vary depending on the cut and species.
6. Top with the almonds and some chilli flakes
7. Stir and serve.
For the Sauce:
Ingredients:
1 Onion chopped
2 Whole garlic cloves, peeled
2 Carrots, peeled and chopped
2 tbs Plain flour
1 tsp Madras curry powder
600ml Chicken stock (2 chicken stock cubes)
2 tsp Honey
1 tbs Soy sauce
1 Bay leaf
½ tsp Garam Masala
Method:
1. To make the sauce, heat the oil in a small pan.
2. Add the chopped onion and garlic and sauté for 2 minutes, then add in the carrots and sweat slowly for 10 minutes with the lid on, stir until softened and has started to caramelize.
3. Stir in the flour and curry powder and cook for a minute.
4. Slowly pour in the stock until combined.
5. Add the honey, soy sauce and bay leaf and bring to the boil.
6. Reduce the heat and simmer for 20 minutes, so the sauce thickens but is still of pouring consistency.
7. Add the Garam masala, then liquidise.
For Crispy Pork:
Ingredients:
2 Pork Fillets
300g Panko bread crumbs
2 Eggs
20ml Milk
100g Plain flour
Method:
1. The first task is trim all the silver skin from the pork fillet, next cut the fillets into 5 cm chunks.
2. Place the pork pieces, cut side down onto some film or a Vacuum bag and carefully bat out the port until you get a thin escalope.
3. The next thing you need to do is to bread crumb the pork. To do this you will need set up what’s called a pané system. This consists of a tray with seasoned flour, one with an egg and a little milk and a third tray with panko crumbs.
4. We pass the pork through the flour first then the egg wash and lastly the bread crumbs.
5. The idea is that the flour will stick to the pork the egg sticks to the flour and the crumbs stick to the egg wash.
6. To cook shallow fry until golden and cooked through. Depending on how thick the pork is it might need some time in the oven to cook through.
For the Rice:
This recipe is amazing it’s a completely fail safe every time. The main reason why it works every time is the fact that everything is controlled. Measuring the rice and the stock then setting the temperature makes it the same every time. When I refer to a cup I don’t mean the American measuring system it’s literally a cup or a mug, if you have a lot of people to feed use a bigger mug, around 60-70g of rice per person is perfect.
Ingredients:
1 cup Long grain rice or sushi rice
1 ¼ cups Stock (1 stock cube)
1 Onion finely diced
1 Bay leaf
20ml Vegetable Oil
Method:
1. Using a pan with a tight fitting lid. Heat the pan and add the oil then add onion and sweat for 4-5 minutes without colour.
2. Add rice and toast for 1 minute coating rice in the butter. Now add stock bring to the boil, put a tight fitting lid on.
3. Place in a pre- heated oven 170 ˚C for 18 minutes or until the rice has absorbed all the stock. Allow rice to stand once out and fluff up with a fork.
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Method:
Heat the oil in a large frying pan over a medium heat. Add the chicken, brown on all sides, then remove.
Add the onion, garlic, ginger and a pinch of salt. Cook for 5 minutes or until softened.
Increase the heat to high. Return the chicken to the pan with the spices, tomato purée, chilli and lemon juice. Season well and cook for 10 minutes or until the chicken is tender.
Divide the chicken, red onion, chutney, herbs and yogurt between the four warm rotis.
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For the dipping sauce:
Method:
Rub the pork with the five-spice and 2 teaspoon sea salt then leave, uncovered, in the fridge for at least 2 hours, but preferably overnight.
When ready to cook, heat oven to its maximum setting. Lay the pork on a rack over a roasting tin, making sure the skin is exposed.
Roast for 10 minutes before turning down the heat to 180C (fan 160C/gas 4) then leave to cook for a further 1½ hours.
Have a look at the pork – if the skin isn’t crisp, turn up the heat to 220C (fan 200C/gas 7), then cook for another 30 minutes until crisp.
Leave to rest on a board for at least 10 minutes.
To make the dipping sauce, mix all the ingredients together with 2 tablespoons of water.
Cut the pork into small pieces, then serve with the sauce.
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Add another tablespoon of oil to the pan and stir in the onion and carrots. Cover and gently cook for 10-12 minutes until softened, then remove the lid and cook until just beginning to brown.
Stir in the garlic and cook for 1 minute more. Pour in the wine and stir well, letting it boil up for 1 minute, then pour the whole mixture over the meat.
Add the stock, bay leaves and thyme, bring to a simmer, then cover and gently simmer for 2½ hrs until the meat is very tender. If the sauce looks a bit thin, remove the lid and continue to cook until it thickens.
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Ingredients:
16 baby new potatoes
700g pork loin
1 lemon, sliced
For the marinade:
2 tablespoon of fresh rosemary leaves
3 tablespoons of olive oil
1/2 lemon, juice
Oil, for spraying
Method:
Put the grill on to heat up. Mix the chopped rosemary, olive oil and lemon juice together and season with salt and pepper.
Brush the marinade over the pork and potatoes. Grill for 14 minutes, turning once and brushing again halfway through cooking.
Serve with the lemon wedges for some extra flavour.
For the sauce:
Method:
Heat a griddle pan until hot and bring a pan of water to the boil. Drizzle the chops with 1 tsp of the sesame oil. Cook in the griddle pan for 5 minutes on each side.
Meanwhile, cook the beans in the boiling water for 2 minutes, then drain. Heat the remaining oil in the same pan, add the beans and sesame seeds, and cook for 2 minutes.
Serve the chops with the beans, the remaining miso sauce and an extra sprinkling of sesame seeds.
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Method:
Meanwhile, rub the steaks with a drizzle of oil, then press in the black pepper. Heat a griddle pan until hot, and cook the steaks to your liking (2½ mins each side for medium rare, 3½ mins for medium, 4½ mins for well done).
Leave steaks to rest for 5 minutes, then top with a knob of butter and serve with the potatoes and your preferred sauce.
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Method:
Carefully lift the duck fillets out of the sauce and place on a plate. Pull off and discard the fat, then shred the meat with 2 forks.
Add the meat back to the sauce with the milk and simmer, uncovered, for a further 10-15 minutes whilst you cook the pasta.
Cook the pasta following pack instructions, then drain, reserving a cup of the pasta water, and add the pasta to the ragu. Stir to coat all the pasta in the sauce and cook for 1 minute more, adding a splash of cooking liquid if it looks dry.
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Heat the olive oil in a non-stick wok and stir-fry the ginger, garlic and onion for 2 minutes, add the mild chilli powder and stir briefly. Add the chicken and stir-fry for a further 2 minutes. Drain the broccoli and reserve the water.
Tip the broccoli into the wok with the soy, honey, red pepper and 4 tablespoon broccoli water then cook until heated through. Meanwhile, heat the rice following the pack instructions and serve with the stir-fry.
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Method:
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Method:
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Method:
Heat the oil in a pan and sauté the leek, potato and swede for a few minutes, to soften. Season with salt and pepper.
Pour in the chicken stock and bring to the boil. Reduce the heat, add the haggis and simmer for 10-12 minutes.
Remove from the heat and spoon into a soup bowl to serve.
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3 onions
100ml white wine vinegar
Method:
Heat two tablespoons of the oil in a saucepan and fry for 5-10 minutes until golden-brown.
Mix the onion, chili, garlic and haggis in a bowl until well combined. Place the flour into a separate bowl whisk in 125ml warm water until the consistency of double cream.
Stir the onion mixture into the batter until well combined. Using two teaspoons, shape the mixture into small quenelles.
Fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with vegetable oil. Heat the oil to 180C (use a probe thermometer to check the temperature if you're not using a deep-fat fryer).
Carefully place the bhajis in the hot oil and cook for 2-3 minutes or until just cooked through. Remove from the oil using a slotted spoon and drain on kitchen paper. (This may need to be done in batches.)
For the dip, place all of the ingredients into a saucepan and boil until the ingredients until thickened slightly.
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Ingredients:
Method:
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Method:
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The perfect accompaniment to any barbecue or party food line up, these spiced wings are sure to fire up your guests and keep everyone wanting more!
If you don’t have a fryer, or would prefer a healthier option, you can bake these spiced sticky wings and they are just as tasty.
The recipe below will serve four or 2 very hungry people!
16 chicken wings
Neutral oil, for the fryer/deep pan
40g butter
2 garlic cloves, crushed
120ml sour hot sauce
2 tsp cider vinegar
1 tsp dark brown sugar
2 carrots peeled and cut into batons (optional if you’d like to pretend this is healthy!)
2 celery sticks, de-stringed and cut into lengths (optional if you’d like to pretend this is healthy!)
100g crumbled Roquefort
6 tbsp sour cream or crème fraiche
2 tbsp mayonnaise
2 tsp cider vinegar
1/4 tsp Worcestershire sauce
Chives chopped (optional)
When buying your wings, ask the butcher to separate into drumettes and flats. In order to get the crispiest wings possible, you’ll want to take them out of the bag prior to cooking and DRY them. You can dry using kitchen paper if you don’t have much time, or alternatively place them on a reach above a bowl in the fridge and leave to dry out for 1-12 hours. Remember to take your wings out of the fridge prior to cooking to allow enough time to bring them to room temperature.
When you’re ready to cook, heat your oven on low – this will just be to keep the wings warm after frying in batches. Alternatively heat oven 180C/160C(fan) or gas 4 if you’re baking your wings.
Traditionally Buffalo wings are served with a blue cheese dip. If you wish to make one, simply mash the cheese, sour cream or crème fraiche in a small bowl and stir in the mayonnaise, vinegar, Worcester sauce and chives. Season with freshly ground black pepper to taste.
Fry some freshly grated fresh garlic with butter in a pan, then add the hot sauce and whisk to continue. After the sauce is mixed in, take off the heat and taste, you add always add more hot sauce if you prefer your wings really hot! Add the vinegar in sugar and mix to combine.
Heat oil in a pan/deep fat fryer until it reaches a temperate of 170°C. Place a tray in the oven lined with foil, ready for keeping your wings warm once cooked.
Fry the wings in batches for roughly 10-12 minute, or until golden and crisp, transferring to the oven as you go.
Once your wings are all cooked, serve with your hot sauce and blue cheese dip!
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To make, you will need;
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Start by preheating your oven to 220°C/425°F/gas 7.
Score the lamb gently and season.
Blend mint leaves with garlic and a dash of oil until smooth, this can also be done using a pestle and mortar.
Slowly add the remaining olive oil to your blender/mortar then rub the mix all over the lamb.
Roast in the oven for 1½ hours, brushing with the seasoned oil regularly and basting in the juices until the lamb is cooked fully cooked.
Leave the leg to rest, remove the layer of fat from your cooking juices and add your chicken stock to make a tasty and delicious gravy to go with your lamb.
Serve with a selection of your favourite Spring vegetables and of course, some crispy roasted potatoes.
Heaven on a plate.
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Steam or simmer the potatoes until just tender, about 8 minutes, then drain well and add a few drops of oil.
Lay the venison on a board. Sprinkle some of the black pepper and a little salt on each side, pressing the pepper into the steaks. Heat the remaining oil in a pan. When it has a shimmering surface, add the steaks, 2 at a time.
Cook for 2 minutes on each side for rare, 3 minutes for medium and 4 minutes for well done. When cooked, return them all to the pan and pour over the sauce. Warm for 1 minute, sprinkle with parsley. Serve with the potatoes and peas, if you like, and any extra sauce spooned over.
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Heat oven to 180C (160C fan/gas 4). For the duck, mix the honey, soy, rice wine and vinegar in a small bowl. Slash the skin of the duck breasts and season with salt, pepper and the five-spice powder. Heat an ovenproof frying pan and cook the duck, skin-side down, for 5 minutes until golden.
Flip over, baste with the honey and soy mix, then put the pan in the oven for 15-20 minutes, turning the breasts a couple of times to glaze the skin. Leave the duck in the pan to rest.
For the radish leaves, heat the oil in a small wok, add the leaves and garlic, and stir-fry until the leaves are just wilted. Splash with soy, drizzle with sesame oil and scatter with sesame seeds. Serve the duck breasts with the pickled radishes and the stir-fried leaves.
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Method:
Meanwhile, put the spinach in a colander and pour over a kettle of boiling water. When cool enough to handle, squeeze out as much liquid as possible. Mix the breadcrumbs and cheese together.
Arrange the leek and onion mixture between 4 ovenproof dishes, then scatter with the spinach and pieces of sundried tomato. Make a well in the middle of each dish and crack an egg in it. Season and sprinkle with cheese crumbs. Put the dishes on a baking tray and cook for 12-15 minutes, until the whites are set and yolks are cooked.
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Mix the mince, onion, garlic and zest with half the parmesan and some seasoning, then shape into even sized meatballs. Heat the oil in a non-stick pan and fry the meatballs for 10-12 mins until golden brown.
Meanwhile, cook the pasta, drain and reserve 150ml of the cooking liquid. Add the cream and 100ml of pasta water to the meatballs. Bubble until thick and the meatballs are cooked through.
Add the peas, cook for a further 2 minutes and then add the parsley. Stir through the pasta. Sprinkle over the remaining parmesan and serve.
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Ingredients:
Method:
Add the soy sauce and a grinding of black pepper, then the mushrooms, pak choi, chicken and noodles.
Simmer for 2 minutes until the noodles soften, before adding the bamboo shoots.
Serve in deep bowls topped with coriander leaves and the remaining chilli slices.
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Ingredients:
Meanwhile, cook the peas in boiling water for 2 minutes, drain and rinse in cold water. Set to one side.
Make the dressing by mixing together another ½ tablespoon of the oil, the vinegar, mustard and seasoning. Turn the onions, and put the bacon slices and bread next to them on the baking tray.
Drizzle the remaining oil over the bread. Return the tray to the oven for 12 minutes more, until the bacon and bread are golden.
Put the lettuce and peas in a bowl, add the dressing and toss to combine. Arrange the onion and bread on top. Break up the bacon slightly and scatter over.
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Ingredients:
1.3kg piece of Belly Pork, scored
2 teaspoon Chinese powder
For the marinade:
4 tablespoon soy sauce
Fresh root ginger
1 tablespoon sweet chilli sauce
1 spring onion, finely chopped
Method:
To make the dipping sauce, mix all the ingredients together with 2 tablespoon water. Cut the pork into small pieces, then serve with the sauce.
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Method:
Heat oven to 200C (180C fan/gas 6). Lay the pastry out on your work surface and cut it into four equal strips lengthways. Roll two of the strips out a little more with a rolling pin so that they are 40cm long and 10cm wide. Unwrap the sausage meat, place each one in the middle of a rolled-out pastry length and sprinkle each with half the fennel seeds.
On either side of the meat, cut regular slits from the edge up to the meat – do this all the way round to create 2cm tabs. Fold over the ends. Starting at one end, bring up one tab from one side and drape it over the meat, then do the same with one from the opposite side. Repeat with the other strip of sausage meat.
Brush both with egg, then lift onto baking trays.
Cut each of the remaining strips of pastry into three strips lengthways and plait together. Lay the plait on top of the sausage pastries and brush with more egg.
Bake in the oven for 40 minutes/ until risen and golden brown. Remove from the oven, transfer to a large board and slice. This can be served hot or cold.