lightly before trimming off any excess overhang. Brush the surface of the pie with milk. Make 3 small incisions into the center of the pie using the point of a sharp knife and, if you wish, further decorate the edges of the crust with the tines of a fork.
Put the pie on the preheated baking sheet and bake on the middle shelf of the oven for about 40–50 minutes, or until golden and with a clear indication that tiny oozes of cheese and onion juices are bubbling up through the holes in the middle. Remove from the oven and leave for a good 20–30 minutes before unmolding and cutting into generous wedges. Best served warm or at room temperature.
poached eggs with Lancashire cheese, leeks & chives
serves 4
18 oz white part of leek, cut into thick rings, well washed and drained
12 oz water
4 tbsp butter
scant ½ tsp ready-ground white pepper
2 tsp Maldon (or other) sea salt
1 bay leaf
9–10½ oz tasty Lancashire cheese, coarsely grated
4 large, very fresh eggs
1 tbsp finely snipped chives
This recipe produces one of the simplest and nicest dishes. Perfect for a Sunday supper, eaten with thick slices of buttered white bread from a soft and floury bloomer. The eggs should be as fresh as can be, as only then will you achieve a neat and tidy poached egg. I like a splash of vinegar, because I grew up with that flavor, but it also helps to coagulate the white. Generally, I simply crack the eggs into the simmering water, allow them to settle, cover the pan and switch off the heat. Left for 3–4 minutes, they will be runny-yolked and with a just-set white.
Note: use only the white part of the leeks, and try to find large fat ones, for the best flavor, robust and hearty. Also, forgive me, but ready-ground white pepper has the correct taste, here—as it does with cockles in vinegar by the seaside. If you find such a condiment offensive, then please feel free to cook something else.
Put the leeks into a pan with the water, butter, pepper, salt and bay leaf. Bring to the boil, turn down to a low simmer, cover, and cook for about 30 minutes, or until the leeks are good and soft. Heat an overhead grill.
Once the leeks are cooked, stir them well and then divide between 4 preheated shallow, ovenproof dishes. Have a pan of simmering water (add a splash of vinegar, if you like it) ready to poach the eggs. Now sprinkle each dish of leeks with the cheese and place under the broiler, only to melt the cheese, not to brown it. Poach the eggs and place one into each dish. Sprinkle over the chives and serve without delay.
risotto alla Parmigiana
serves 2
1 small onion, very finely chopped
5 tbsp best unsalted butter
1¾–2 cups pale, lightly flavored chicken stock
1 small glass of dry vermouth (approx 4¼ oz)
7 oz carnaroli (or other risotto) rice
3–4 tbsp freshly grated Parmesan
a little salt and freshly ground black pepper
The simplest and most daringly naked of all risotto. The dish reminds one that, as always, good risotto-making is all about the rice and how carefully it is cooked. I have, in fact, occasionally made this using only water, where the quality of butter and cheese is even more paramount.
If you find that the rice is cooked before you finish off the stock, don’t worry. Conversely, if you think you need more liquid, simply add extra hot water. A good risotto should be of lava-like consistency, lazily oozing, and should take a good few seconds before it finally settles on the plate.
Using a deep-sided, heavy-bottomed pan, quietly fry the onion in 3 tbsp of the butter until well softened but not colored. Meanwhile, heat the stock in another pan. Now add the vermouth to the onions, turn up the heat and reduce until almost evaporated. Pour in the rice and, stirring vigorously using a sturdy wooden spoon, allow the rice to become shiny with butter before adding a ladleful of hot stock. Continuing to stir with vigor; let the rice absorb the stock before adding another ladleful; you may not need all the
Put the pie on the preheated baking sheet and bake on the middle shelf of the oven for about 40–50 minutes, or until golden and with a clear indication that tiny oozes of cheese and onion juices are bubbling up through the holes in the middle. Remove from the oven and leave for a good 20–30 minutes before unmolding and cutting into generous wedges. Best served warm or at room temperature.
poached eggs with Lancashire cheese, leeks & chives
serves 4
18 oz white part of leek, cut into thick rings, well washed and drained
12 oz water
4 tbsp butter
scant ½ tsp ready-ground white pepper
2 tsp Maldon (or other) sea salt
1 bay leaf
9–10½ oz tasty Lancashire cheese, coarsely grated
4 large, very fresh eggs
1 tbsp finely snipped chives
This recipe produces one of the simplest and nicest dishes. Perfect for a Sunday supper, eaten with thick slices of buttered white bread from a soft and floury bloomer. The eggs should be as fresh as can be, as only then will you achieve a neat and tidy poached egg. I like a splash of vinegar, because I grew up with that flavor, but it also helps to coagulate the white. Generally, I simply crack the eggs into the simmering water, allow them to settle, cover the pan and switch off the heat. Left for 3–4 minutes, they will be runny-yolked and with a just-set white.
Note: use only the white part of the leeks, and try to find large fat ones, for the best flavor, robust and hearty. Also, forgive me, but ready-ground white pepper has the correct taste, here—as it does with cockles in vinegar by the seaside. If you find such a condiment offensive, then please feel free to cook something else.
Put the leeks into a pan with the water, butter, pepper, salt and bay leaf. Bring to the boil, turn down to a low simmer, cover, and cook for about 30 minutes, or until the leeks are good and soft. Heat an overhead grill.
Once the leeks are cooked, stir them well and then divide between 4 preheated shallow, ovenproof dishes. Have a pan of simmering water (add a splash of vinegar, if you like it) ready to poach the eggs. Now sprinkle each dish of leeks with the cheese and place under the broiler, only to melt the cheese, not to brown it. Poach the eggs and place one into each dish. Sprinkle over the chives and serve without delay.
risotto alla Parmigiana
serves 2
1 small onion, very finely chopped
5 tbsp best unsalted butter
1¾–2 cups pale, lightly flavored chicken stock
1 small glass of dry vermouth (approx 4¼ oz)
7 oz carnaroli (or other risotto) rice
3–4 tbsp freshly grated Parmesan
a little salt and freshly ground black pepper
The simplest and most daringly naked of all risotto. The dish reminds one that, as always, good risotto-making is all about the rice and how carefully it is cooked. I have, in fact, occasionally made this using only water, where the quality of butter and cheese is even more paramount.
If you find that the rice is cooked before you finish off the stock, don’t worry. Conversely, if you think you need more liquid, simply add extra hot water. A good risotto should be of lava-like consistency, lazily oozing, and should take a good few seconds before it finally settles on the plate.
Using a deep-sided, heavy-bottomed pan, quietly fry the onion in 3 tbsp of the butter until well softened but not colored. Meanwhile, heat the stock in another pan. Now add the vermouth to the onions, turn up the heat and reduce until almost evaporated. Pour in the rice and, stirring vigorously using a sturdy wooden spoon, allow the rice to become shiny with butter before adding a ladleful of hot stock. Continuing to stir with vigor; let the rice absorb the stock before adding another ladleful; you may not need all the
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