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Recipes starting with S

Sage and Thyme Stuffed Rabbit, Baked Polenta and Cauliflower

Sage and Thyme Stuffed Rabbit, Baked Polenta and Cauliflower

This recipe comes from Head Chef Dave Wall and The Unruly Pig at Bromeswell. Suffolk.

You could cheat a little by asking your butcher for boned saddle of rabbit and even ask them to stuff it for you with pork mince.  Ask for the bones for your gravy!

  • Time: Allow 8 hours if you are pressing the Polenta
  • Complexity: advanced

Salmon Terrine

Salmon Terrine

An economical and easy fish mousse that is perfect for a picnic or as a dinner party starter.

  • Time: 60 minutes ( including cooling time for the salmon)
  • Complexity: easy

Salmon with Sumac, Lemon and Dill

Salmon with Sumac, Lemon and Dill

This is a Middle Eastern inspired dish with Sumac adding lemon citrus flavours and tartness to the fish. Sumac is a coarsely ground powder made from the berries of the Sumac bush, which is native to the Middle East and particularly notable in Iran. It is easy to find in Waitrose and other good supermarkets. Try this recipe with any other firm fleshed fish but make sure that if you plan to cook it on the barbecue that you keep the skin on as it helps prevent the fish from sticking to the grid.

 

  • Time: 15 minutes plus cooking time of about 10/15 minutes.
  • Complexity: easy

Shortcrust Pastry

Shortcrust Pastry

Shortcrust pastry is very versatile and can be used for all types of savoury and sweet pies. Using lard gives a lovely crisp pastry and is also very economical at around a quarter of the price of butter.  Don't overwork the dough. Light, cold fingers are supposed to make the best short crust pastry.

  • Time: 10 minutes
  • Complexity: easy

no need to bake in a loaf tin

Simple White Bread

This is my basic white bread recipe. It will make a couple of family size loaves. Either bake in tins or shape as you wish.

  • Time: 2 to 3 hours
  • Complexity: medium

Southern Fried Chicken

Southern Fried Chicken

Southern fried chicken, the American way, is usually deep fried but this is our shallow fried version which is finished off in the oven. Serve with blue cheese ranch dip and sweet potato wedges.

  • Time: 15 minutes to prepare 40 minutes to cook
  • Complexity: medium

Spiced Fruit Tea Loaf

Spiced Fruit Tea Loaf

This is a fat free recipe for those looking for a dairy free cake. The dried fruit is soaked in tea to make it juicy and plump.Try making it with different types of dried fruit such as apricots, dates or figs and also different teas. Earl Grey or Lapsang Souchong both work well. The cake keeps very well in a tin for a week.

  • Time: 1 hr to soak the fruit then 1 hr to prepare and bake
  • Complexity: easy

Spring Cabbage, Mushroom, Dill and Cream Cheese Pie

Spring Cabbage, Mushroom, Dill and Cream Cheese Pie

A delicious vegetarian pie which can be served with a dill flavoured béchamel sauce. Use shortcrust pastry or make a quick puff pastry topped pie (buy ready rolled puff pastry) Cook the cabbage filling, place in a dish and top with a puff pastry lid.  Creme fraiche can be added to the pie filling for a creamier finish.

  • Time: 40 minutes plus cooking time
  • Complexity: medium

Sticky Toffee Pudding

Sticky Toffee Pudding

This recipe is adapted from The Suffolk Cook Book.  The recipe works very well with either gluten free flour or standard wheat flour.  Dove's gluten free baking flour is very good. The treacle in this recipe gives a great depth of flavour. Serve with the ultimate toffee sauce.

  • Time: 1hr 30 minutes
  • Complexity: medium

Stilton Walnut Crisps

Stilton Walnut Crisps

Rich, cheesy biscuits with a bit of a kick. Very moreish! Make ahead as they will store in an airtight container for about a week, or make the dough then slice and bake as you go. Makes about 40/50. Both the uncooked dough and the baked biscuits freeze well.

  • Time: 30 minutes (dough will need to chill for 1 hr)
  • Complexity: easy

Swiss Chard and Gruyere Souffle

Swiss Chard and Gruyere Souffle

A savoury souffle is not as hard as it looks and can turn very economical ingredients into a luxurious dish. For a perfectly fluffy and towering souffle, remember no peeking while it's cooking. Put it in the oven (don't slam the door or you'll knock the air out) and patiently wait for the cooking time to elapse. Experiment by using different cheeses and swap spinach for mushrooms, cooked leeks, roasted peppers or anything else you fancy.

  • Time: 20 minutes to prepare and 30 minutes to cook one large souffle.
  • Complexity: medium