Delicious British Dishes

Little Stilton and Chestnut Pasties

make 20

2 leeks , trimmed and finely sliced

2 tbsp olive oil 85g peeled cooked chestnuts, chopped

25g walnuts, chopped

100g Stilton, crumbled

100g ricotta

1tbsp parsley or thyme

ready made shortcrust pastry

(this may be a problem in Germany – instead of using ready made pastry, do it yourself with the quick and easy pastry recipe, I found in a Britain food magazine:

mix 200g plain flour, 1tsp salt, 100g grated butter, 3 tbsp of natural yogurt, icecold water, if necessary

Pea and Mint Soup

1bunch spring onions, roughly chopped

1 medium potatoe

1 garlic clove, crushed

850ml vegetable stock

250g frozen peas

4tbsp chopped mint

large pinch caster sugar

1tbsp lemonjuice

150ml buttermilk

Put the spring onions into a large pan with the potatoe, garlic and stock. Bring to the boil, turn down the heat, then simmer for 15 minutes. Meanwhile, blach 3 tbsp in boiling water for 2-3 minutes. Drain and set aside. Add the reamainig peas to the soup base, then simmer for just 5 minutes.

Stir in the mint, sugar and lemon juice and whizz with a blender until smooth.Stir in the buttermilk and season. Drain the reserved peas and scatter over the soup.

Easy Irish Soda Bread

250g plain white flour

250g plain wholemeal flour

100g rolled oats

1tsp bicarbonate of soda

25g butter, grated

500ml buttermilk

Heat the oven to 200°. Mix all ingredients in a large bowl, knead carefully and shape the dough in a round loaf (20cm in diameter) Score with a sharp knife a deep cross in the top of the dough and bake it for 30-35 minutes. Eat fresh!

Lemon Curd and Yogurt Fool

300g good-quality lemon curd

500g fat greek yogurt

200g punnet of raspberries

icing sugar(optional)

Put the lemon curd and yoghurt into a bowl. Fold together for a rippled effect. Divide the mixture between four glasses and chill. Mix the raspberries and icing sugar und decorate the top of the cream.

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