Recipes are often requested for the delicious dishes produced for the Village Lunches.  It was therefore suggested that people might like to share these and other favourite recipes via the website.

If you have a favourite recipe which you would like to share, please email


Lemon Chiffon Pie (served by Ailene)

Base :
Large pack of digestive biscuits - crushed
Stir in 200g melted butter

Press mixture into cake tin and mould up the sides.  Chill while you make the filling.

Filling Ingredients :
400g condensed milk
Juice of 4 lemons
300ml double cream

Whisk together until thick and creamy.  Spoon over biscuit base and chill for at least 1 hour.

The recipe suggested drizzling chocolate over the top as a decoration - I didn't as I was likely to mess it up!


If you like condensed milk, try this ice cream (recipe from Lesley Orr)

Irish Coffee Ice Cream

1 tbsp instant coffee granules
4 tbsp whisky
400g full cream condensed milk
500ml double cream

In a bowl dissolve coffee granules in the whisky, then stir in the condensed milk.  Whisk the cream until stiff and mix into the coffee mixture, ensuring it is smoothly mixed in.  Spoon into plastic container and freeze for 6 hours or overnight.

This ice cream is ready to serve straight from the freezer.

Lots of variations on the theme - I particularly like to use lemon juice and lemon curd.  I like to put it into the flexible bun cases before freezing.  These are a decent helping and also look nice when served on a plate.  I serve with Cafe Curls for the whisky and brandy snap or similar for the lemon.



Aubergine and Pepper Parmigiana  (served by Anna)
From Good Housekeeping Vegetarian
Serves 6
4 large red peppers
3 aubergines
I quantity tomato sauce (see below)
225g/8oz grated cheddar
50g/2oz grated parmesan
Quarter, core and deseed peppers. Place skin side down on grill rack, brush with a little oil and grill until charred.
Place in bowl, cover tightly and leave to cool.
Cut aubergines into thick slices length wise. Brush with oil and grill on each side for 6-8 mins.
Peel skin from cooled peppers.
Spoon little tom sauce over base of large greased dish, cover with layer of aubs and peppers, sprinkle with cheddar. Repeat until finished. End with cheddar and parmesan, sprinkle with pepper to taste.
Bake in oven 200C Mark 6 for 30-40 mins (until bubbling and golden).
Tomato Sauce
(or use any jar of , or your own recipe)
Soften an onion in olive oil.
Add clove crushed garlic and tsp dried oregano.
Add 1 or 2 tins chopped tomatoes (depends how far you want to stretch the sauce!!!)
Stir in good dessert spoon of pesto, ground pepper and salt.
Bring to boil and simmer until thickened.


Sexy Toffee Pudding   (Pauline served this sinful pudding at a February lunch)

6 oz butter
6 oz soft brown sugar
4.5 tbsp golden syrup
7 fl oz milk 
7fl oz double cream
brioche loaf (large, as at Sainsbury's & Tesco)
Cut brioche into slices and layer in oblong dish.  Heat milk and cream and pour over the brioche.
Melt the butter, Golden Syrup and sugar in a saucepan stirring until the sugar has dissolved; allow to bubble for 5 minutes, then pour over brioche to cover it. 
Cook in pre heated oven at 190 deg C for 10 - 15 minutes.

Flourless Orange Cake (Served by Diana at a February lunch)

This is a moist, delicious recipe.  Choose Navel oranges with an unmarked skin as the whole of the orange is used. 

2 large navel oranges                          
5 eggs
250g sugar
250g ground almonds
1 tsp baking powder
1 tbsp icing sugar
Place oranges in a saucepan and cover with water.  Bring to the boil and simmer, with lid on, for 45 mins.  Drain and cool, reserving a tablespoon or two of the liquid.  Place cooled oranges into a blender and puree until smoot and thick, adding only as much of the reserved liquid as necessary (you may not need any).   Keep the puree as dry as possible.  Beat eggs with sugar until thick.  Add orange puree, ground almonds and baking powder.  Pour into a 23cm greased tin that has been lined with baking paper.   Bake in a moderate oven (180deg C) for 1 hour.  Leave to cool in tin.  Cake will be moist.  Turn out and sift icing sugar on top, then add orange zest before serving.  Serves 8 - 10.
(From Rosemary Stanton's recipe book)

Pea and Mint Quiche (served by Suzanne at a May lunch)
300g/10oz frozen peas
3 tbsp olive oil
handful mint leaves, chopped
2 eggs
284ml pot double cream
4 spring onions finely sliced
200g/8oz mozzarella or you could use any cheese.
For the pastry :
 280g/10oz plain flour
140g/5oz cold butter cut into pieces
1.  Heat oven to 200c/fan 180c/gas 6.  To make the pastry, tip the flour and butter into a bowl, then rub together with your fingertips until completely mixed and crumbly.  Add 8 tbsp cold water, then bring everything together with you hands until just combined.  Roll into a ball and use straight away or chill for up to 2 days. The pastry can also be frozen for up to a month.
2.  Roll out the pastry on a lightly floured surface. Chill in the fridge for 20 mins.
3.  While the pastry is chilling,  cook the peas in boiling water for 3 mins, then drain and refresh under cold water. Use a hand blender to puree the peas with the olive oil, then stir in the chopped mint and season.
4.  Lightly prick the base of the tart with a fork, line the tart case with a large circle of greaseproof paper or foil, then fill with baking beans.  Blind-bake the tart for 20 mins, remove the paper and beans, then continue to cook for 5-10 mins until biscuit brown.
4.  While the tart is cooking, beat the eggs in a large bowl. Gradually add the cream and stir in the onions. Season. When the case is ready, spoon and spread the peas over the base pour over the egg mix, then finally scatter over the cheese.  Bake for 20 - 25 mins until set and golden brown. 
Spreading the peas on the base creates two separate layers, which looks attractive and adds an element of surprise when you cut it.
From Good Food Magazine June 2008.


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