Yorkshire Puddings
Ingredients
3oz plain flour
1/2 tsp salt
2 eggs
1 pint of milk
Dripping
Method
Put the flour and salt into a basin. Make a well in the centre and drop in the eggs. Gradually stir in the flour with a fork, mixing with the eggs and making a smooth paste.
Add the milk gradually, making sure there are no lumps, then beat until the mixture is a smooth runny cream and the top is full of air bubbles.
Heat some dripping with some of the meat juice, until it is smoking hot, then pour in the batter.
Bake in a very hot oven, about 425F (Mark 7) until well risen and golden. Don't open the oven door for at least 20 minutes
James Martins Cauliflower Risotto
Ingredients (Serves 4)
30g (1oz) butter
1 shallot, chopped
1 garlic clove, crushed
2 sprigs of fresh thyme
250g (9oz) risotto rice
4 tbsp white wine
1 litre (1 3/4 pints) simmering vegetable stock
250g (9oz) diced cauliflower
100g (3 1/2oz) mascarpone
100g (3 1/2 oz) Parmesan cheese, freshly grated
1-2 tbsp chopped fresh chives
Salt and pepper
Olive oil for dressing
Method
Melt the butter in a saucepan and sweat the shallot and garlic with the thyme until soft, without colouring. Add the rice and stir for about 30 seconds over a low heat. Add the white wine and bubble for a further few seconds, then add a ladleful of stock. Gently simmer, stirring frequently, until the stock is almost all absorbed, then add another ladleful. Continue cooking, adding the stock gradually and stirring frequently, for about 16 minutes.
Add the diced cauliflower and cook for a further 6 minutes, gradually adding the remaining stock. At the end of cooking the rice should be al dente (tender but still a bit firm in the centre) and the risotto creamy.
Mix the mascarpone, most of the Parmesan and the chives into the risotto and season well. To serve, put the risotto onto the centre of warm plates and top with the rest of the grated Parmesan and a drizzle of olive oil.
Tip
If you're feeling extravagant, drizzle a little truffle oil over the risotto before serving.
This recipe is taken from The Great British Village Show Cookbook published by Dorling Kindersley.
