Aga Ranges dc6 Recipes, Gammon and Apricot Pie, Braised Red Cabbage, St Clements Pudding

Meal 3 6 - 8 hours cooking

Recipes

2 ham slices approx 15mm (1/2”) thick

100g (4oz) no-soak dried apricots

25g (1oz) raisins

3 large potatoes, thinly sliced 300ml (1/2 pt) chicken stock 50g (2oz) butter, melted

350g (3/4 lb) red cabbage

25g (1oz) butter

1 medium onion, sliced

1 medium cooking apple, sliced 30ml (2 tbsps) cider vinegar 45ml (3 tbsps) honey

salt and pepper

2 rounds of thick sliced wholemeal bread a little milk

50g (2oz) butter or margarine

50g (2oz) soft brown sugar grated rind and juice of 1 lemon grated rind and juice of 1 orange 3 eggs, separated

superfine sugar for sprinkling

Ham and Apricot Pie

Braised Red Cabbage

St. Clements Pudding

Gammon and Apricot Pie

1.Remove the rind from the ham. Nick the edges and lay them in a shallow dish.

2.Sprinkle with apricots, raisins and pepper.

3.Overlap the sliced potatoes on top of the ham. Pour over stock.

4.Brush with melted butter place in the oven.

Braised Red Cabbage

1.Slice the red cabbage finely

2.Melt the butter in a large saucepan and sauté the onion and apple until starting to soften.

3.Add the cabbage and cook for a further 2 minutes

4.Mix in the vinegar, honey and seasoning.

5.Transfer to an ovenproof dish, and cover tightly with foil. Place in the oven.

St Clements Pudding

1.Grease a shallow oven-proof dish and line the base with fingers of bread.

2.Pour over sufficient milk to be absorbed by the bread.

3.Cream the fat and sugar.

4.Add the yolks, lemon and orange rind and juice. Beat.

5.Whisk the egg whites stiffly and fold most of them into the creamed mixture.

6.Spread this mixture over the bread.

7.Finish with a layer of the remaining egg white, thickly dredged with sugar. Leave uncovered. Place in the oven.