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In celebration of Zero Waste Week (2-8th September) I made this casserole – well, it turned into more of a pie – adapted from this one from Rae Strauss for ‘Accidental savoury bread and butter’. There are masses more recipes and ideas for saving food waste on the Zero Waste Week website.

  • Line bottom and sides of a pie dish – I actually used two small ones – with left-over bread slices, buttered with olive oil spread.
  • Dig out an onion from bottom of veggie drawer and slice
  • Fry in a bit of olive oil until soft
  • Then add selection of whatever other veg you might have left over, chopped. Mine were:
  1. half each of slightly shrivelled red, yellow and green peppers, i.e. three halves
  2. 2 cloves of garlic
  3. the remains of a tin of red kidney beans from the fridge
  4. a few slices of beetroot from the bottom of a jar
  5. a couple of tomatoes
  6. half a large tired mushroom
  • Season the mixture and fry on low heat for about 15 minutes until everything is nice and soft
  • Put the mixture into the pie dish/dishes
  • Beat four eggs and mix with some milk
  • Pour over the mixture in the dishes. It gets soaked in and disappears.
  • Grate cheese leftovers (mine were dry knob of cheddar and similar of parmesan) and sprinkle fairly generously over the top
  • Cook in medium hot oven (180 degrees) for about 15-20 mins until firm-ish to touch

The result was a bit like a thick omelette with nice crispy bread surround. Enjoy with salad!

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A cookbook for all fans of BBC Radio 4's The Archers

A must-have cookery book for fans of Radio 4's The Archers

I have spent some happy time today looking through the proofs of Jennifer Aldridge’s Archers’ Country Kitchen – a book of recipes that David & Charles is publishing in the summer. Author  Angela Piper has played Jennifer in the BBC Radio 4 series for more than 45 years, and this cookery book should tick all the boxes for an Archers fan.  There are recipes from Archers characters old and new,  from Brian’s Proudly Potted Trout to Eddie Grundy’s Saucy Pickle, and including dear Nigel’s Nanny’s Nursery Pudding.  Let’s hope that even those furious fans who have stopped listening (following Nigel’s demise), will still appreciate the recipes in the book, which really does bring a little bit of Ambridge to life.

So why not turn back the clock a few years and maybe shed a tear or two….

Nigel’s Nanny’s Nur­sery Pudding

The lovable Nigel Pargetter was cared for in those innocent formative years by a doting nanny.  If Nigel was good, it was syrupy pud – with even a spoonful for his precious teddy bear, Tiddles.

SERVES 6

115g (4oz) unsalted butter
115g (4oz) caster sugar
grated zest and juice of 1 orange
2 eggs, beaten
175g (6oz) self-raising flour, sifted
6 tbsp (90ml) golden syrup

Preheat the oven to 160°C/325°F/Gas 3. In a mixing bowl cream the butter and sugar together until pale and fluffy. Beat in the orange zest and juice, and then beat in the eggs a little at a time. Fold in the flour. Spoon the syrup into a greased 1.2 litre (2 pint/32 fl oz) pudding basin and then spoon in the sponge mixture. Cover the basin with pleated greaseproof paper or foil and place in a roasting tin three-quarters filled with water. Bake for 1½ hours, until risen and firm, topping up the water in the roasting tin if necessary. Turn out and serve with a jug of warmed golden syrup mixed with fresh orange juice.

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