Cookery, part 2

Baked Soup

1 lb any kind of meat, any trimmings or pieces.

2 onions,

2 carrots,

2oz of rice,

1 pint of split peas,

Salt and pepper to taste,

4 quarts of water,

Cut the meat and vegetables in to slices, add them to the rice and peas, season with salt and pepper. Put the whole lot in a jar, fill up with the water, cover very closely and bake for 4 hours.

I think this is a great way of using up leftovers and cooking them when cooking something else.

Homity pie

A traditional English open vegetable pie, the pastry case contains a potatoes and an onion & leek mixture, which is then covered with cheese - (apple adds interest, but isn't traditional).
Equipment needed:
Ingredients for 6 individual or 1 larger pie: 6 individual pie tins or foil dishes, or 1 x 8 in flan dish10 oz Short crust Pastry
12 oz Potatoes, peeled
½ lb Onions, peeled and roughly-chopped
½ lb Leeks, carefully-washed - then cut into pieces
3 tablespoons Vegetable Oil
2 medium cloves of Garlic, peeled and finely-chopped

2 Crisp Dessert Apples (red if possible), cored and cut into pieces - but the skin left on

4 tablespoon Milk or Single Cream

2 Eggs, lightly-beaten

1 oz Butter (plus a little to line the pie tins)

a small bunch of fresh Parsley

a large pinch a Thyme

10 oz grated Cheddar Cheese

Salt and freshly-ground Black Pepper to taste

a pinch of Cayenne Pepper

Lightly butter the pie tins.

Roll out the pastry and line the pie tins. Chill the tins while you make the filling.
Boil or steam the potatoes until they're tender - then chop them into bite-sized pieces.
Sauté the chopped onions and leeks over a gentle heat in the vegetable oil, until they're soft. Add the apple pieces and mix in.
Add the garlic, followed by the potatoes, butter, parsley and thyme, the eggs, half the cheese and the milk.
Season with salt and pepper and combine the mixture well together.
The pies can be prepared in advance up to this stage.Fill the pies and cover them with the remaining cheese.
Bake them in a pre-heated oven 220C/425F/Gas 7, for 20 minutes, or until golden.
Serve warm or cold.
I had it cooked in a cake tin, so got a large deep slice.