Who’s heard of dock pudding?

Breakfast plate of egg, bacon and dock pudding | H is for Home

Have you ever heard of dock pudding? I hadn’t until this year. It’s a pudding – if you can call it that – that’s very particular to our neck of the woods and this time of year.

Colanders of dock and nettle leaves | H is for Home

It’s a local, Calder Valley dish made of dock leaves, nettles, spring onions and oats – and is traditionally fried in bacon fat. The name ‘dock pudding’ is pretty misleading, not only is it not what you’d consider a pudding, it’s made using Persicaria bistorta. More commonly known as bistort, common bistort, European bistort, meadow bistort, gentle dock or passion dock.

Dock identification | H is for Home

It does however, grow alongside what we commonly know as dock – Rumex obtusifolius – or bitter dock, broad-leaved dock, bluntleaf dock, dock leaf or butter dock. Bistort is quite a bit smaller than dock. I’ve included a photo I took to help you identify the difference. If you’re still not sure about it, wait until June or July when bistort is in bloom. You can’t miss its pretty pink flowers shaped like cotton buds.

Adding oatmeal to dock pudding mixture | H is for Home

There’s a World Dock Pudding Championship founded in 1971 and held annually in Mytholmroyd. It took place just last weekend. During the Second World War, William Brooke Joyce, the last man to be hanged in Britain for treason, mistakenly believed that the people of Yorkshire were starving due to food rationing and were resorting to eating grass. In fact, they were simply enjoying their dock pudding!

Frying dock pudding rounds | H is for Home

I used the recipe from A Yorkshire Cookbook by Mary Hanson Moore and used a metal ring to mould them into perfect rounds. I had mine as a vegetarian option; served on a hash brown with runny egg sitting atop that. Justin had his served with the crispy bacon and egg – his dock pudding fried in bacon fat. We can honestly say that it was really delicious in both dishes. Justin had it again with a full English breakfast and says that in addition to the bacon and egg, it combines well with all other options like sausage, mushroom, tomato, potatoes, fried bread and toast. Dock pudding is a real winner – not only is it naturally foraged, very healthy and virtually cost free – the flavour really enhances dishes. As said, it’s great with breakfast ingredients, but could be used for all manner of other starter dishes and light lunches – or as a main course accompaniment.

Dock pudding
Ingredients
  1. 1 quart snakeweed leaves
  2. 1pint young nettle tops
  3. 4 spring onions, finely chopped
  4. 1 handful oatmeal
  5. small knob of butter
  6. bacon fatDock pudding ingredients
Add ingredients to shopping list
If you don’t have Buy Me a Pie! app installed you’ll see the list with ingredients right after downloading it
Instructions
  1. Clean and remove the thick stalks from the docks and nettles and boil with the onions in a little water until tender
  2. Add some seasoning and sprinkle in the oatmeal
  3. Boil again for 10 minutes, stirring all the time
  4. Add the butter
  5. Leave overnight
  6. Next day, fry large spoonfuls of the mixture in hot bacon fat and serve with bacon
Notes
  1. Don't forget to wear protective gloves when picking the stinging nettles and make sure you forage in a place where dogs aren't able to cock their leg!
Print
Adapted from A Yorkshire Cookbook
H is for Home Harbinger http://hisforhomeblog.com/

Perfectly English oven-baked recipes for St. George’s Day

Perfectly English oven-baked recipes for St. George's Day

In England, we seem to love sticking things in the oven. The Americans grill, the French sauté and the Germans brew, while here in England we won’t touch it if it hasn’t got that oven-gilded glow. As St. George’s Day is on a Sunday this year, we figured there was no better time to do a little baking in the true English spirit, but we think well try to change things up a bit. The oven will still play a central role – don’t worry, but let’s see if we can’t come up with a few creative ideas to make St. George proud. Here’s our run down of some favourite recipes for St. George’s Day.

Oxtail stew

Jamie Oliver's oxtail stew

This recipe comes straight from Jamie Oliver and is sure to please any crowd. From the look of it, it seems like a typical English stew, but delve a little deeper and you’ll see that it’s anything but. The fantastically chic ingredient oxtail is tender and delicious, and the addition of dark fruits and spices makes this one a true adventure.

Ploughman’s scones

Ploughman's scones

Ploughman’s + scones = English overload. It’s also delicious! You might have trouble deciding whether these sweet and salty morsels are best for breakfast, lunch, dinner or tea, but we say why not munch on them all day long? Fresh fruit and fluffy, cheesy scones will remind you why it’s so great to be English.

English muffin pizzas

English muffin pizzas

We owe it to the English muffin to top it with everything humanly possible, and just when we thought that that had already been done, in walked the English muffin pizza. All you need is to toast a few English muffins, top them with tomato sauce, cheese and your favourite ingredients, and stick them in the oven. They’re a perfect idea for a movie night or a St. George’s Day party with friends. If you’re worried about your oven being occupied by pizza-making fiends all day, you can always order the sides on one of the UK’s many food delivery apps such as the Hungry House app. Don’t worry, we won’t tell!

Caramel and whiskey bread pudding

Caramel and whiskey bread pudding

This traditional dish is known for having origins in the poorest of houses in the country, but it doesn’t mean that we can’t do a bit to turn it into something fit for a king. This bread and butter pudding uses thickly cut bread, Irish whiskey, raisins and salted caramel to make every bit moist and exploding with flavour.

Manchester tart

Home-made Manchester tart

An incredible, decadent dessert or accompaniment for tea, the Manchester tart makes the top of the list for English tarts. This reimagined recipe was crafted by the renowned English chef Marcus Wareing and includes caramelised bananas, jam and thick cream. Making it isn’t so hard; it’s the waiting an hour while it cools in the fridge that’s the difficult bit!

Bonus: Dragonfire gin & tonic

Dragonfire gin & tonic

One last bonus to pay homage to St. George’s famous nemesis, the Dragonfire gin tonic is a colourful and creative take on the classic cocktail. It’s easy enough to make, just make a classic gin and tonic, add a spritz of mango juice and garnish with a thick wedge of dragon fruit.

What’s your favourite English dish?

[disclosure*]

The cost of eating in versus eating out

Vintage industrial decorated restaurant

Staying in instead of going out has always been the desirable option for those looking to save money. But when it comes to eating in versus eating out, how much do you really save? How does cooking up a meal for yourself match up to eating in a restaurant?

Here, we look at how much it costs to eat the nation’s favourite dishes – both at home and out – in the UK’s 3 largest cities.

What are the UK’s favourite dishes?

In 2014, to celebrate their 25th anniversary, BBC Good Food surveyed 100,000 people on YouGov about their eating habits. Respondents cited the following as being ‘food heaven’ for them:

  1. Roast dinner (43%)
  2. Steak and chips (35%)
  3. Scones, jam and clotted cream (30%)
  4. Apple crumble (29%)
  5. Chocolate brownie (23%)
  6. Lasagne (22%)
  7. Pizza (22%)
  8. Spaghetti bolognese (21%)
  9. Strawberry cheesecake (21%)
  10. Steak and ale pie (20%)

How much does it cost to make the nation’s favourite dishes?

We’ve calculated how much it costs to make the dishes at home, to see what the cost of eating in may be.

We’ve chosen to calculate the costs of ingredients from Tesco, the UK’s leading supermarket with 28.1% of the market share, and the top-rated recipe on BBC Good Food. The total cost is based on the cost to buy all of the ingredients needed.

Roast chicken dinnercredit

Roast dinner (43%)

Recipe: One-pan roast dinner

  • 1½ kg chicken
  • 1 lemon, halved
  • 50g softened butter
  • 2 tsp dried mixed herbs
  • 750g potatoes, chopped into roastie size
  • 500g carrots, chopped into chunks
  • 2 tbsp olive oil
  • 100g frozen peas
  • 300ml chicken stock
  • 1 tsp Marmite

Total cost: £15.54

Grilled steak and chipscredit

Steak and chips (35%)

Recipe: Steak, chips & quick pepper sauce

Ingredients

  • 2 tbsp olive oil
  • 1 large potato, cut into chunky chips, skin left on
  • 1 fillet steak
  • 1 tbsp red wine vinegar
  • 125ml beef stock
  • 2 heaped tbsp extra thick double cream

Total cost: £8.57

Scones with jam and clotted creamcredit

Scones, jam and clotted cream (30%)

Recipe: Classic scones with jam & clotted cream

  • 350g self-raising flour, plus more for dusting
  • ¼ tsp salt
  • 1 tsp baking powder
  • 85g butter, cut into cubes
  • 3 tbsp caster sugar
  • 175ml milk
  • 1 tsp vanilla extract
  • Squeeze lemon juice
  • Beaten egg, to glaze
  • Jam and clotted cream, to serve

Total cost: £9.23

Apple crumblecredit

Apple crumble (29%)

Recipe: Apple & blackberry crumble

  • 120g plain flour
  • 60g caster sugar
  • 60g unsalted butter at room temperature, cut into pieces
  • 300g Braeburn apple
  • 30g unsalted butter
  • 30g demerara sugar
  • 115g blackberries
  • ¼ tsp ground cinnamon
  • Vanilla
  • Ice cream, to serve

Total cost: £10.53

Chocolated browniescredit

Chocolate brownie (23%)

Recipe: Best-ever brownies

  • 185g unsalted butter
  • 185g best dark chocolate
  • 85g plain flour
  • 40g cocoa powder
  • 50g white chocolate
  • 50g milk chocolate
  • 3 large eggs
  • 275g golden caster sugar

Total cost: £10.34

Plate of lasagnecredit

Lasagne (22%)

Recipe: Lasagne

  • 3 tbsp olive oil
  • 2 celery sticks, finely chopped
  • 1 onion, finely chopped
  • 1 carrot (about 100g/4oz) finely chopped
  • 3 garlic cloves, crushed
  • 140g pack Cubetti di Pancetta
  • 500g pack beef mince
  • 500g pack of pork mince or British veal mince
  • 200ml milk
  • 2 x 400g cans of chopped tomatoes
  • 2 bay leaves
  • 1 rosemary sprig
  • 2 thyme sprigs
  • 2 tsp dried oregano
  • 2 beef stock cubes
  • 500ml red wine
  • 400g dried pasta sheets
  • 50g Parmesan, finely grated
  • 1½ litre of milk
  • 1 onion, thickly sliced
  • 3 bay leaf
  • 3 cloves
  • 100g butter
  • 100g plain flour
  • Grating of nutmeg

Total cost: £25.38

Stone baked pizza

Pizza (22%)

Recipe: Pizza margherita in 4 easy steps

  • 300g strong bread flour
  • 1 tsp instant yeast (from a sachet or a tub)
  • 1 tsp salt
  • 1 tbsp olive oil, plus extra for drizzling
  • 100ml passata
  • Handful of fresh basil, or 1 tsp dried
  • 1 garlic clove, crushed
  • 125g ball mozzarella, sliced
  • Handful of grated or shaved Parmesan
  • Handful of cherry tomatoes, halved
  • Handful of basil leaves (optional)

Total cost: £8.97

Spaghetti bolognaise

Spaghetti bolognaise (21%)

Recipe: The best spaghetti bolognese

  • 1 tbsp olive oil
  • 4 rashers of smoked streaky bacon, finely chopped
  • 2 medium onions, finely chopped
  • 2 carrots, trimmed and finely chopped
  • 2 celery sticks, finely chopped
  • 2 garlic cloves, finely chopped
  • 2-3 rosemary sprigs, leaves picked and finely chopped
  • 500g beef mince
  • 2 x 400g tins of plum tomatoes
  • Small pack of basil, leaves picked, ¾ finely chopped and the rest left whole for garnish
  • 1 tsp dried oregano
  • 2 fresh bay leaves
  • 2 tbsp tomato purée
  • 1 beef stock cube
  • 1 red chilli, seeded and finely chopped (optional)
  • 125ml red wine
  • 6 cherry tomatoes, sliced in half
  • 75g Parmesan, grated, plus extra to serve
  • 400g spaghetti
  • Crusty bread, to serve (optional)

Total cost: £19.29

Strawberry cheesecakecredit

Strawberry cheesecake (21%)

Recipe: Strawberry cheesecake in 4 easy steps

  • 250g digestive biscuit
  • 100g butter, melted
  • 1 vanilla pod
  • 600g soft cheese
  • 100g icing sugar
  • 284ml pot of double cream
  • 400g punnet strawberry, halved
  • 25g icing sugar

Total cost: £9.93

Steak pie and chipscredit

Steak and ale pie (20%)

Recipe: Proper beef, ale & mushroom pie

  • Small handful of dried porcini mushrooms (about 10g)
  • 2 tbsp vegetable oil
  • 1kg braising steak
  • 2 large onions, roughly chopped
  • 4 large carrots, chopped into large chunks
  • 2 tsp golden caster sugar
  • 4 tbsp plain flour
  • 300ml dark ale
  • 2 beef stock cubes mixed with 400ml boiling water
  • Small bunch each of thyme, bay leaves and parsley, tied together
  • 200g smoked bacon lardons, or chopped rashers
  • 200g chestnut mushroom, halved
  • 650g plain flour, plus extra for dusting
  • 250g lard or cold butter (or half of each), diced, plus extra for greasing
  • 1 egg yolk, beaten, to glaze

Total cost: £27.35

Eating out

The nation’s largest cities

In order to determine the cities to examine in this research, we’ve chosen the 3 largest cities by population size, according to Centre for Cities:

  1. London
  2. Birmingham
  3. Manchester

Calculating the cost of eating out

To determine the cost of eating out, we’ll examine the top restaurants and take-aways on TripAdvisor in that city, that sell the dishes.

Included in the list of restaurants is the average price range as specified by TripAdvisor. This will dictate how much it costs to eat out at the top five places in the 3 cities.

Big Ben at sunset

LONDON

Restaurants

  1. Liman Restaurant

Price range: £10-23

  1. The Five Fields

Price range: £55-80

  1. Mr Piadina

Price range: £3-6

  1. Andy’s Greek Taverna

Price range: £15

  1. Typing Room

Price range: £29-£75

Post Box in Birmingham at sunsetcredit

BIRMINGHAM

Restaurants

  1. Adam’s

Price range: £35-£110

  1. The Wilderness

Price range: £50-£100

  1. Original Patty Men

Price range: £7-£12

  1. Wrapchic

Price range: £2-£4

  1. Purnell’s

Price range: £35-£150

Arial view of Manchester at nightcredit

MANCHESTER

Restaurants

  1. Bar San Juan

Price range: £10-£20

  1. Alexandros Greek Restaurant

Price range: £15-£22

  1. Pasha Restaurant

Price range: £3-£12

  1. Fazenda Rodizio Bar & Grill

Price range: £20-£40

  1. Federal Café and Bar

Price range: £4-£10

This research was created by Oldrids & Downton, who specialise in the sale of dinner sets and other homewares.

[disclosure*]

Apple and chilli jelly

Spoonful of home-made apple and chilli jelly | H is for Home

We spent about an hour this week picking apples in Justin’s parents’ neighbours’ garden. Got all that?

Chopped apples, chilli and lemon zest

We must have harvested about 10 to 15 kilos. I wanted to make something where I didn’t need to peel and core that many apples. Though they’re delicious (they’re cooking apples), a lot of them are small and misshapen – a nightmare job!

jelly making equipment | H is for Home jelly making equipment | H is for Home

Justin suggested apple and chilli jelly. It would utilise the apples – and some of the 300 glass jars I’ve managed to accumulate over the years!

Strained juice and bags of sugar | H is for Home

I weighed out 4 kilos of apples – so doubled up this recipe. I barely made a dent in the pile!

Sterilized jelly jars and funnel | H is for Home

It’s not a complicated process, but a bit of time is required for chopping, boiling, straining, re-boiling. No problem if you’re in the house as you can get on with something else as it bubbles away.

Jars of apple and chilli jelly | H is for Home

The resulting jelly is a wonderful colour – and tastes amazing! The perfect accompaniment for vegetarian or meat dishes which is ideal for this household. Perfect with cheese, burgers and kebabs. Justin thinks it will be absolutely awesome with slow roast pork and has vowed to try it at the weekend. If you have an apple harvest ready to pick then we can thoroughly recommend this recipe. It will last for months (even years) in your store cupboard – or make perfect presents for anyone deserving enough!

Jars of apple and chilli jelly | H is for Home

Now… what to do with the other 10 kilos of apples?!

No churn pistachio ice cream

Home-made no churn pistachio ice cream | H is for Home

Remember last week, I failed to use the bag of pistachios in my store cupboard? Well I’ve used them this week… well most of them, anyway.

Milk and pistachios in a saucepan | H is for Home

I’ve puréed them and whipped up a batch of pistachio ice cream adapting my basic no-churn ice cream recipe originally borrowed from Nigella.

Pistachio purée in an electric blender | H is for Home

It tastes nothing like the pistachio ice cream you can buy in a supermarket (in a good way).

Whipped cream in a food processor | H is for Home

It looks nothing like it either – but if you like it like that, by all means add a couple of drops of green food colouring to the mix.

Tub of home-made pistachio ice cream with chopped pistachios sprinkled on the top | H is for Home

Finish with a generous sprinkling of chopped pistachios and you’ve got yourself a quick, simple summertime dessert to enjoy on it’s own, in a cone or as an accompaniment to a hot fruit pie or brownie.

Redcurrant ice cream

Home-made redcurrant ice cream | H is for Home

This week, Justin spent a few hours on our allotment picking kilos of redcurrants. When he got home, they immediately got decanted into plastic tubs and put into the freezer until I decided what I was going to do with them. In past years, our redcurrant haul has been turned into tarts, jelly, cordial and relish.

Redcurrant juice concentrate being added to caster sugar | H is for Home

Seeing as the UK is in the midst of a mini-heatwave, there was only one thing for it – redcurrant ice cream.

Whipped cream and redcurrant juice | H is for Home

Redcurrants make the most bright, beautiful pink swirly ripple ice cream with a sweet, tangy taste.

Home-made redcurrant ice cream before putting it into the freezer | H is for Home

And best of all, you don’t need an ice cream maker and it’s only 3 ingredients! If you don’t have access to redcurrants, most other berries can be used in their place – strawberries, raspberries, blueberries, blackberries, blackcurrants… or a mixture of all of the above. The recipe below makes about 1 litre.