cotswold tableG&G was out on the road this weekend at the excellent foodie market, Cotswold Table. And golly did we have fun. Talked ’til I was horse (nothing new there then). Bought too much stuff (ditto). And showed the good folk of the Cotswolds what I get up to by cooking up a whole host of seasonal tasters and samples. My brief to myself for these tasters was: make it seasonal, make it extremely tasty, make it cheap, make it easy to produce in volume (footfall was nearing a thousand). Given that this is also my brief for most Christmas gathering menus, I thought the recipes might be relevant at this festive time and so here they are:

Spinach, Cheddar and Pinenut Frittata

spinach frittata

Makes 2 baking tray slabs

  • 150g butter
  • 5 onions, chopped
  • 5 cloves of garlic
  • 625g cooked spinach, squeezed dry
  • 10 whole eggs
  • 10 egg yolks
  • 625g mascapone
  • 250ml double cream
  • 625g cheddar, chopped into small chunks
  • 200g pinenuts

Sweat the onions and garlic in the butter until soft but not coloured. Meanwhile mix the eggs, mascapone and cream in a large bowl. Once soft, add the onions to the egg mix together with all the other ingredients except the pinenuts, season to taste and give it a good old mix. Pour into lined roasting tins, sprinkle the pinenuts on top and bake for about 20 minutes at 175 degrees or until set in the middle and springy to touch. Serve to the masses hot or cold and sliced into wedges.

Lemon and Clementine Posset

possets

I use this recipe for my ratios of sugar to cream. However, I replace half the lemon juice with clementine juice and as much clementine zest as I can lay my hands on. You need some lemon in there to help the mix set, but the festive tang of clementine will still come through.

Cranberry, Walnut and Cognac Tart

cranberry walnut tartThis was passed on to me from a Skye Gyngell recipe. Inevitably, I’ve added more booze to it.

Makes 1 tart

  • 1 sweet pastry case like the batch in this menu
  • 175g softened butter
  • 250g light brown sugar
  • 1 whole egg
  • 2 tsp cognac
  • 1/2 tsp vanilla extract
  • 100g plain flour
  • 175g walnuts
  • 125g cranberries

Cream together then butter and the sugar in a mixer. Add the egg, cognac and vanilla and beat again until well combined. Tip in the flour, walnuts and cranberries and mix in gently.

Spoon the mix into your cooked pastry case and bake for 30 minutes at 180 degrees.