Savoury red pepper scones

Makes 8
2 small red peppers
250g self-raising flour
2 tsp baking powder
½ tsp salt
30g soft brown sugar
55g chilled butter
100ml milk
2 eggs
black pepper

Remove the cores and stalks of the peppers and deseed. Chop the butter into small cubes. In a large bowl combine the flour, baking powder, salt and sugar.
Rub the butter into the dry ingredients.
Add the peppers and season with black pepper. In a jug, beat one of the eggs together with the milk. Slowly add the milk mixture to the bowl, stirring with a wooden spoon. Knead the mixture into a firm dough for 5 mins. Divide into eight and form into round cakes on a floured surface.
Place the buns approximately 4cm away from each other on a greased and lined tray. Beat the second egg and brush over the scones. Bake in a preheated oven at 220°C/gas mark 7 for 12 mins until slightly golden. Remove from the oven and allow to cool on a rack.
Serve with butter and a dollop of the chilli jam.

Other red pepper recipes in our Sept/Oct 2015 issue:

• Baked eggs in peppers
• Red pepper cake
• Red pepper and chilli jam
• Roast pepper salad
• Red pepper salad

Buckinghamshire bacon badger

Serves 8-10
400g bacon lardons
2 Maris Piper potatoes
1 large onion
200g self-raising flour
90g shredded beef suet
1 handful each of fresh parsley, sage and thyme
1 tbsp milk
black pepper
kitchen string

In a frying pan, dry fry the bacon lardons for 10 mins until crispy. Remove with a slotted spoon onto a plate lined with kitchen roll, and leave to cool. Slice the potato into thin, small batons, and chop onion finely.
Sift the flour into a mixing bowl, mix in the suet and season with pepper. Add 100ml cold water to the mixture very gradually, mixing well as you go, until it is a sticky dough.
On a clean, floured surface, roll the pastry out to A4, then transfer to a greased piece of greaseproof paper, 10cm larger than the pastry. Sprinkle with the cooled lardons, onion and potato, then chop the parsley, sage and thyme and sprinkle on top. Roll up into a long log, sealing at the ends, then wrap in the greaseproof paper. Wrap this again in a clean tea towel and tie up the ends with kitchen string. Steam over a large saucepan of boiling water in a steamer or metal colander for 1 hour and 30 mins.
Unwrap the roll from the tea towel and the paper, then and transfer to a greased flat baking tin. Brush the milk over the pastry and bake in a preheated oven at 180°C/gas mark 4 for 25 mins. Serve with salad and pickles.

Other regional pie and pastry recipes in our Sept/Oct 2015 issue:

• Parys pastie
• Shropshire fidget pie
• Forfar bridie
• Scotch pie

Pork pie

Serves 8
500g minced pork
250g diced pork
75g bacon, chopped
1 onion, finely chopped
1 tsp. dried sage
Salt and freshly ground black pepper
Freshly grated nutmeg
450g strong plain white flour, plus a little extra for dusting
170g lard, cut into small pieces
1 free-range egg yolk

Place the pork in a mixing bowl. Add the bacon, onion, sage and season with salt, pepper and grated nutmeg and mix well.
To make the pastry, sift the flour into a bowl and add a good pinch of salt. Place the lard in a small saucepan with 150ml water.  Heat gently and when the fat has completely melted, turn up the heat to bring it just up to the boil, then pour it  on to the flour and, using a wooden spoon, mix everything together. 
Turn the dough out on to a surface and knead very lightly and briefly. Working quickly so that the pastry remains warm, roll out two-thirds of the dough between 2 sheets of non-stick baking parchment, to a large circle and use to line an 18cm-deep round cake tin. If the pastry breaks, simply press it back together, patching up as required. Spoon the pork filling into the lined tin, and then roll out the remaining pastry to form a lid. Brush the edge of the pie with beaten egg yolk, place the lid on top and crimp the edges together with your fingertips to seal. Brush the egg over the top of the pie to glaze, before making a hole in the centre to allow the steam to escape. Bake in a preheated oven 180ºC/gas mark 4 for 1 hour 30min. Serve hot or cold.

Other pork recipes include:

• Stuffed pork shoulder
• Roast pork belly with lentils
• Marmalade pork steaks
• Breaded apple pork

Irish Soda Bread

Makes one loaf
222g wholemeal flour
225g strong white flour
1 tsp. salt
1 tbsp. sugar
2 tsp. bicarbonate of soda
60g butter
300ml buttermilk + 1 to 3 tbsp. buttermilk
Flour for kneading
Baking parchment 

Sieve the wholemeal flour. Set aside half the bran that collects in the sieve, but add the other half back. Mix the sieved wholemeal, white flour, salt, sugar, and bicarbonate of soda together. Add the butter and rub into the mixture until it resembles fine crumbs. Add the 300ml of buttermilk and knead to a smooth dough. Add more if it is too dry. Shape the dough into a round loaf and put it on to a baking tray lined with parchment. Using a floured knife, make a cross 1-2cm deep in the centre of the loaf. Press the slits with the floured handle of a mixing spoon. Sprinkle with water and the bran saved from sieving. Bake on the second lowest shelf in a pre-heated oven (200◦C/gas 6) for 30-40min.

Other bread recipes include:

  • Ciabatta
  • Welsh bara brith
  • Cottage loaf
  • Snail-shape bread rolls
  • Brioche plait

All bread recipes are available in our Sep/Oct 2012 issue.

    Chestnut and bacon salad

    Serves 6
    12 thin rashers dry cure streaky bacon
    175g cooked chestnuts
    3 slices crusty bread
    6 tbsp cold pressed rapeseed oil
    70g rocket
    1 carrot
    1 green eating apple
    1 small red onion
    2 tbsp cider vinegar
    1 tsp wholegrain mustard

    Place the bacon on a baking tray and cook in a preheated oven 200°C/gas mark 6 for 10 mins until crispy. Transfer to a plate and allow to cool. Cut the bread into cubes and scatter onto the tray the bacon was cooked on. Toss in the fat from the bacon.
    Drizzle with 2 tbsp of oil, then season lightly with salt and pepper. Bake for 12-15 mins until the bread is browned and crisp. Place on kitchen paper and leave to cool.
    Meanwhile, put the rocket leaves in a bowl. Add the chestnuts, while breaking them into pieces. Trim the carrot and shave into ribbons with a potato peeler. Add to the bowl with the thinly sliced red onion. Just before serving, core and thinly slice the apple and add to the bowl.
    In a small bowl, whisk together the remaining oil, vinegar and mustard with a little seasoning. Pour over the ingredients in the bowl and toss to combine. Add the toasted bread cubes. Divide equally between 6 serving plates. Top each salad with the crispy bacon rashers broken in half. Serve immediately.

    Other harvest feast recipes from our Sept/Oct 2014 issue:

    • Roasted beetroot with soured cream
    • Sauteeed vegetables in lemon butter
    • Slow roast pork with roasted apples and onions
    • Autumn pudding

    Every issue of LandScape magazine features a range of delicious seasonal recipes - click here to subscribe.

    Toffee Apples

    Makes 6
    6 apples
    225g brown sugar
    110ml water
    30g butter
    2 tbsp. golden syrup
    4 tbsp. finely chopped mixed nuts,  such as walnuts, hazelnuts and almonds
    6 wooden sticks
    Baking parchment

    Wash apples and remove stalks. Stick a wooden stick halfway through each apple, from the top. Dissolve the sugar in 110ml water in a pan over low heat. Add the butter and golden syrup and boil. Keep cooking, without stirring, until the toffee mixture has reached 170°C (using a sugar thermometer). Check regularly as the mixture will thicken quite rapidly. Remove the pan from the hob and stir in the nuts. Quickly and carefully dip each apple into the mixture, so it is completely coated. Remove on to baking parchment and let them set.

    Other apple recipes in our Sept/Oct 2012 issue include:

    • Apple and Blackberry Lattice Tart
    • Apple and Almond cake
    • Toad in the hole with apple
    • Pork cutlet with apple mash
    • Traditional spiced apple sauce
    • Dried apple rings
    • Apple crumble pie
    • Apple mulled wine

    Every issue of LandScape magazine features a range of delicious seasonal recipes - click here to subscribe.