Food glorious food

Penistone pork pie

Jacqueline Marsden sells her Penistone Pies at Holmfirth and Penistone markets. This recipe is her grandfather Freddie’s, who was the village butcher for more than 40 years.

Makes a 500g (1lb) pork pie

Ingredients

175g belly of pork, minced or chopped

175g shoulder of pork, minced or chopped

1 tbsp fresh white breadcrumbs

½ tsp salt

1½ tsp white pepper pinch of freshly grated nutmeg

2 twists of freshly ground black pepper

1 egg, beaten, to glaze

½ sachet of powdered gelatine

For the pastry

190g plain flour

¼ tsp baking powder

¼ tsp salt

65g vegetable fat, plus

extra for greasing

60ml water

2 tsp semi-skimmed milk

Method

Preheat the oven to 200°C/Gas Mark 6. Place both lots of pork in a bowl with the breadcrumbs and all the seasoning. Mix well. Sift the flour, baking powder and salt into a bowl. Melt the vegetable fat in a saucepan, add the water and milk and bring to the boil. Mix it into the flour to form a dough. Warm a 500g pork pie tin in the oven for a few seconds, grease lightly

Take two-thirds of the warm pastry, place it in the tin and use your fingers to press it over the bottom and up the sides. Spoon the meat filling into the pastry case until it is 5mm below the top edge.

Roll out the remaining pastry to make a lid, place it on top of the pie and crimp the edges firmly together. Reroll any pastry offcuts and use a decorative cutter to stamp out a shape for the top of the pie.

Stab the top of the pie with a skewer to make a small steam hole, then glaze with the beaten egg and bake for 10 minutes. Lower the heat to 180°C/Gas Mark 4 and bake for a further 50 min. The pie is ready when the pastry is golden brown and a temperature probe inserted in the middle registers 180-190°C. Set aside to cool. Using a fine skewer, make a hole in the pie, ensuring it goes right through the meat. Make up the gelatine according to the packet instructions, then spoon it into the hole gradually, giving it time to percolate through the meat. Set the pie aside until completely cold, then turn out of the tin, cut into wedges.

Peppered pork

Pig farmer Tori Swiers set up the North Yorkshire branch of Ladies in Pigs. This is a recipe she regularly cooks with meat from her own pigs.

Serves 4–6

Ingredients

875g pork fillet, trimmed of fat

salt and freshly ground black pepper

1 tsp butter

1 tsp vegetable oil

285ml white wine or sherry

1 tsp redcurrant jelly

285ml double cream

Method

Cut the meat into 4cm slices. Place between 2 sheets of cling film, and flatten to a thickness of 5mm by bashing them with a rolling pin. Season with salt and plenty of freshly ground pepper. Heat the butter and oil in a frying pan over a high heat, then add the pork slice, ensuring they don’t touch or overlap. Fry for 5 min, turning regularly, until cooked through and brown on both sides.

Transfer to a warm plate, cover loosely with foil and keep warm. When all the slices are cooked, add the wine to the pan and bubble over a high heat for 6-8 min, or until reduced by two-thirds.

Add more pepper and the redcurrant jelly, and stir until the jelly has dissolved. Take the pan off the heat and whisk in the cream. Return to the heat and warm through. Serve the pork slices on warm plates with the sauce spooned over them, and offer new potatoes and a selection of fresh vegetables to go with them.

Malton mess

As well as her demanding job for the Alzheimer’s Society, Dinah Keal is Mayor of Norton. She developed this Yorkshire version of traditional Eton Mess for a cook-off competition with the Mayor of neighbouring Malton – and won.

Serves 6

Ingredients

3-4 stalks rhubarb, chopped into 2.5cm lengths

2-3 tbsp soft brown sugar

3-4 tbsp raspberry liqueur

Gin liqueur

300ml double cream

300ml thick Greek yoghurt

225g raspberries, plus extra for decoration

2 large egg whites

pinch of cream of tartar

115g caster sugar

1 tsp vinegar

sunflower oil for greasing

50g butter

115g caster sugar

50g golden syrup

50g plain flour

½ tsp ground ginger

½ tsp lemon zest

200g good-quality white chocolate, shaved into curls

Method

Preheat the oven to 140°C/Gas Mark 1. Line two baking sheet with baking parchment.Grease the outside of six large ramekins. Put the egg whites and cream of tartar in a large bowl and whisk until stiff. Add the sugar about 25g at a time, whisking well, then whisk in the vinegar. Place heaped tablespoons of the mixture on the prepared sheet and bake for 1-1¼ hours, until crisp and firm. Allow to cool completely before gently lifting off the parchment. Increase the oven temperature to 180°C/Gas Mark 4. Put the butter, sugar and syrup in a saucepan and melt over a low heat. Remove from the heat and stir in the flour, ginger and lemon zest. Set aside to cool.

Place heaped dessertspoons of the brandysnap mixture on the prepared sheet, spacing them well apart. Bake for 8-10 min, until they have spread into golden, lacy circles. Allow to cool for one minute then, working quickly, carefully lift off the circles and gently push each one over an upside-down ramekin, moulding them straight away, store in an airtight container until needed. Increase the oven temperature to 190°C/Gas Mark 5. Place the rhubarb in a shallow baking dish, sprinkle in the sugar and liqueur, stir gently and bake for 20-30 min, until the rhubarb is soft, but still holding its shape. Pour the juice into a jug and chill the rhubarb for one hour. Whip the cream into soft peaks, then fold in the yoghurt, followed by the raspberries and rhubarb. Crumble in the meringues, leaving the pieces quite chunky, and mix well to combine.

Pile generous portions of the mess into the brandysnap baskets and decorate with the extra raspberries, the lemon balm and white chocolate curls. Serve as soon as possible to keep the meringue crunchy.

Food Glorious Food (Mitchell Beazley, £20) is 
the official book to accompany the ITV 
series.