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Lancashire Butter Pie. This is, quite simply, a pie filled with potatoes, onion and butter; it has flaky pastry on the base, sides and top, and given the simplicity of its contents, a generous amount of salt and pepper.
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My lasagne dish measures 24 x 35 x 6cm / 9½ x 14 x 2½ inches and it's a pretty tight fit. Sit the dish on a baking tray. Line the dish with a couple of ladlefuls of the meat sauce, aiming to get more liquid than meat, and cover with a layer of lasagne sheets.
COOK EAT REPEAT. 2020. Photo by David Ellis.
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Preheat the oven to 220°C/200°C Fan/gas mark 7/425ºF. Put the oil in the bottom of 2 shallow roasting tins, 1 tablespoon in each. Rub the skin of the chicken in the oil, then turn skin-side up, 6 pieces in each tin. Divide the chorizo sausages and the new potatoes between the 2 tins.
This is my favourite cake and so far, every time I've made it, it has come out fabulous. Today I'm going to make it a cafe mocha cake, by splitting the coffee into half coffee, half cocoa. It's for my husband's birthday, he loves chocolate and I love coffee. I'm sure it's going to be delicious.
Method. Preheat the oven to 180ºC/160ºC Fan/gas mark 4/350ºF. In a large bowl, whisk the egg whites and salt until stiff but not dry. In a separate bowl, beat the butter and Nutella together, and then add the Frangelico (or whatever you're using), egg yolks and ground hazelnuts.
There is enough sugar — a certain understatement here — to counter any potential bitterness of the Guinness, and although I've eaten versions of this made up like a chocolate sandwich cake, stuffed and slathered in a rich chocolate icing, I think that can take away from its dark majesty.
