Just like Mother used to Make

As it’s British Food Fortnight I wanted to make something very British for our monthly food event, In the Bag, which this month contains seasonal fruit, and what could be more British than the classic fruit crumble?

Fabulously easy and very adaptable, this wonderul pudding has been rounding off family meals for generations. Sweetened fruit beneath a biscuity, crumbly topping, served hot from the oven with custard or cream is surely one of the most comforting and homely puddings in the world.

Although very appealing in winter, this is an all-year-round pudding which can be made with whatever fruit is in season. A summer crumble made with berries and served with ice cream is sensational. Almost any fruit can be used, either just one type or a combination, and the riper the better. The amount of sugar you sprinkle over the fruit will depend on how sweet it is, and how tart you like it, so it’s best to taste it first and make a judgement.

The crumbly topping is made by simply rubbing flour, sugar and butter together between your fingers. Of course you could use a processor for this, but it comes together quite easily and quickly. This, and preparing the fruit, is the only effort involved in assembling the pudding, and to make life even easier you can make large batches of the topping and freeze it in portions, ready to be used the next time round.

But enough of these technicalities, come now, kick off your stilettos, loosen your tie, and fill your tummies with this sweet, warming pud. You’ll soon forget about the cares of this fast, mad world in which we live.

Plum Crumble

150g plain flour
75g butter
55g sugar, plus 2 or 3 tablespoons for sprinkling over the fruit
Approx. 500g, or 10 plums

1. Cut through the plums lengthways around the middle, then twist each half in opposite directions and pull them apart. Remove the stone then cut each half in half again. Put into an ovenproof dish and sprinkle with sugar according to taste.

2. Put the flour, butter and sugar into a bowl and rub together between your fingers until the mixture takes on the texture of biscuit or cake crumbs.

3. Sprinkle the crumbly topping over the fruit, covering it entirely. You can press it down a little if you wish, but not too hard, although I don’t bother with this as I like it looser.

4. Put the dish into the oven at 200c or about 30 minutes until the fruit is bubbling and the top is lightly golden.

Serves 4

Chicken and Chorizo Pasta

This pasta dish was just what we needed tonight to fill us up and warm us through.

Ingredients
2 chicken breasts sliced into bite-sized pieces
1 uncooked chorizo sausage cut into rounds about half inch thick
1 red onion, halved and sliced
1 red or yellow pepper, chopped
1 400g tin of chopped tomatoes
1 glass of red wine
Pasta of your choice

1. Cook enough pasta for 4 people in salted water and set aside.

2. Fry the chicken in olive oil until just cooked through and remove from the pan. Repeat with the chorizo sausage.

3. Fry the onion in the oil left from the chorizo for a few minutes until it starts to soften, removing any excess oil.

4. Add the pepper and fry for another couple of minutes, then turn up the heat and add the red wine. Allow to sizzle and reduce, then add the tomatoes and simmer until the sauce thickens and reduces.

5. Put the chicken and chorizo back into the pan along with the cooked pasta. Stir everything well and allow to heat through, then season to taste and serve.

Serves 4

Melting Brie and Bacon Sandwich

4 Steps to heaven:

1. Fry or grill 3 bacon rashes (go on, be generous)
2. Lay the cooked bacon on a slice of buttered bread and top with slices of brie
3. Pop under the grill for a few minutes to melt the cheese
4. Put another slice of buttered bread on top and cut the sandwich half

It's British Food Fortnight!

This weekend has seen the start of British Food Fortnight, which is running from 22nd September to 7th October. Now in its sixth year, British Food Fortnight is the biggest national celebration of the diverse and delicious range of food that Britain produces.

Alexia Robinson, organiser of the event says: “Whether you are a shop owner, a teacher, a chef or a member of the public, British Food Fortnight is inspiring people to re-discover the diverse and delicious food our country produces".

I hope you'll join me in celebrating over the next few weeks by cooking some fantastic British dishes with me!

For further information about the event head over to the website by clicking here.