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FOCACCIA RECIPE

This is the recipe that we used to accompany our Wild Garlic Soup, and our Sweet Potato Soup with Cr猫me Fraiche & Spice Dust. Whatever was left on one day became croutons for the next day 鈥� although nothing ever was.

It鈥檚 a lovely simple recipe that only requires proving once.听 The Team Canteen Team got into the habit of making it last thing at night for the next day so that the bread could gently bubble and rise over night ready to be baked the next day.

We flavoured it very simply with Maldon and olive oil, but you could put rosemary, cheese, caramelised onions鈥� in fact anything you want on it before you bake it.

Single batch recipe 鈥� can be tripled up.

• 1kg strong plain flour
• 600ML room temperature water
• 100ML olive oil
• 21G Dried yeast
• 20G seasalt

滨苍蝉迟谤耻肠迟颈辞苍蝉:听

Whisk the yeast into the flour, then mix in the salt.

Mix the oil and the water together and then pour into the dry mixture.

Leave it to be pummelled around by the paddle of the big mixer for at least 5-7 minutes 鈥� being sure to switch off and scrape down the flour from the high edges of the mixing bowl so there鈥檚 nothing wasted.听

Transfer to a large oiled bowl covered with a damp t-towel or oiled cling film and leave the dough to start growing in a warm place.听

When it has doubled in size you can transfer it to large oiled baking tray (with at least 1cm high sides) to spread it all out.听 It should be at least a couple of cm thick, and a nice even thickness.听听 Poke indentations with your fingers over the bread surface so the olive oil you drizzle over it will gather in pools.听 Then sprinkle a nice couple of pinches of Maldon over too.听 I don鈥檛 think it would be too much to add a few sprigs of rosemary on top of the oil and salt too.

Bake in an oven at 180degrees until risen and golden.听 You will know it鈥檚 ready by the delicious smell.听听听

SALSA VERDE

Literally "green sauce", this accompaniment is made from olive oil, parsley, capers and garlic. 听Teen Canteen cooks chose this as a flavour pot because it added it a beautiful kick of fragrant, 鈥榙eep green鈥�, piquant flavour to the stews, soups, and casseroles they featured on their menu.听

Classically it marries to grilled fish or Italian cold meats.听 We left out the anchovies in our SV simply because it was a layer of expense we couldn鈥檛 afford.

Take a couple of good handfuls of flat parsley and the same of basil, add a tbsp of capers, a single clove of garlic, one tbsp of Dijon mustard, a tbsp of lemon juice. Then blitz in enough olive oil (about 8 tbsp) in a stick blender to make a thick, slushy sauce. It will keep in a sealed container in the fridge 2-3days.

Emphasise the ingredients you like. I prefer more basil than in most classic recipes, others may like theirs with vinegar instead of lemon juice.

Classic Beef Stew

SERVES 6-8

Warms cold evenings and melts hearts!

• 4 tablespoons olive or vegetable oil
• 3 handfuls of plain flour
• 1kg Scottish stewing steak
• 2 onion, roughly chopped
• 5 carrots, chopped
• 2 stick of celery, thinly sliced
• 4 cloves garlic, chopped
• 500ml red wine
• 3 x 400g tins of chopped tomatoes
• 4-5 bay leaves
• 200ml (refill empty tomato can) of water or stock, if needed
• Salt and pepper

Preheat the oven to 160oC. Toss the stewing steak in a couple of handfuls of flour that you have added a good pinch of salt and pepper to. 听In a stove-proof casserole heat the oil and fry the floury seasoned beef until it starts to colour then remove the beef to a plate and gently soften the onion, carrot, celery and garlic for a few minutes in the same pan. Add the red wine and stir well to get all of the crispy beefy bits that stuck to the bottom of the pan dissolved.听 Then add the beef,听 tinned tomatoes, bay leaves and water/stock (if needed 鈥� there may already be plenty of liquid from the wine and tomatoes, depending on the dimensions of you casserole).听 Cover with a tight lid and cook in the oven for 3-4 hours, until the meat is tender and comes away easily from the bone.

Everyone at Teen Canteen particularly loved a sprinkle of very finely chopped fresh rosemary mixed with orange zest on their beef stew.听 It鈥檚 amazing how much of a lift the fragrance of fresh rosemary and the tang of orange can give.听听

NB: If you don鈥檛 have a flame-proof casserole you can soften the first ingredients in a frying pan or pot and transfer to a casserole before adding the meat and other ingredients.

Granny鈥檚 Scotch Broth

This cheap and cheerful soup is perfect for the slow cooker - simply tip in all the ingredients and cook on high for 6-8 hours (or until the barley is soft).

It鈥檚 good to plan to use left-over bread made into crispy croutons 鈥� but as usual everything sold out and we started from fresh everyday.

• 250g/8oz carrots, peeled, diced
• 250g/8oz turnips diced
• 2 onions, peeled, diced
• 1 celery stalk, diced
• 1 leek, white part only, sliced
• 75-125g/3-4oz pearl barley
• 125g/4oz dried peas, soaked in water for 4-5 hours, drained
• Salt and freshly ground black pepper
• 2.5ltrs vegetable stock
• 85g/3oz kale, chopped (optional)

To Make:

Heat all of the ingredients, except the kale, in a large saucepan until boiling.

Reduce the heat and simmer gently for a 2-3 hours, or until the peas and pearl barley are soft.

Stir in the kale and cook for a further 10-12 minutes, or until the kale is tender. Season, to taste, with salt and freshly ground black pepper.

Wild Garlic Soup

Wild Garlic is packed full of flavour and bountiful throughout woods in the UK from early spring.听 The pretty, spikey, white flowers make a delicious and elegant garnish but we used the leaves to give the soup intense green colour and fantastic flavour.听听

听

It鈥檚 great fun foraging for wild garlic but do make sure you know what you鈥檙e looking for, and do make sure you wash it very well before you cook with it.

• 25g butter and one splash of olive oil
• 2 or 3 medium potatoes, cut into 1cm cubes
• 1 medium onion, chopped
• 1 litre hot vegetable stock
• 4 big handfuls (about 200g) of wild garlic leaves, chopped (see tip)
• 100ml double cream
• Lots of salt and pepper

Heat the butter and olive oil in a large saucepan over a medium heat. When foaming, add the potatoes and onion, then toss until well coated. Season. Reduce the heat, cover and cook for about 10 minutes until the vegetables are soft.

Add the stock, bring to the boil, then add the wild garlic and cook for 2 minutes until wilted. Immediately liquidise the soup with a hand-held stick blender, then return to the pan, stir in the cream, taste and season. Serve hot with crusty bread.

Doughnuts

• 4 cups plain flour
• 1 cup castor sugar
• 4 tsp baking powder
• 1/2 tsp salt
• 2 eggs
• 2 tbsp melted butter
• 1 tsp vanilla
• 1 cup milk

Combine all the dry ingredients and whisk well so that they are incorporated.听

In a plastic jug mix the eggs, butter and vanilla and half of the milk.

Then add that to the dry mix and stir to combine 鈥� adding the second half of the milk slowly until everything combines into a scone-like dough.听 If you don鈥檛 need to add all of the second half of the milk don鈥檛.听

You can roll the dough into long sticks that can then be cut into balls (which is what the TCT team did for speed), or else you can cut out rings in the traditional doughnut way.

Deep fry until golden on the outside and toss in castor sugar once removed from the hot oil and drained on absorbent paper for a minute or two.听 We liked to give ours a tiny squeeze of lemon after that 鈥� just to liven them up, but no need if you don鈥檛 fancy it.

Serve with:

500g frozen Scottish raspberries (these are cheaper than fresh, available all year round, and just as delicious), 300g sugar, 100ml water 鈥� brought to simmer in a pan and then passed through a sieve to filter out any raspberry seeds.

Chocolate Sauce for Doughnuts

• 2 cups unsweetened cocoa powder
• 1 1/2 cups sugar
• 1 cups brown sugar
• 1/4 teaspoons Kosher salt
• 2 cups heavy cream
• 1 cup unsalted butter, cut into pieces
• 2 teaspoons vanilla extract

Make a bain marie by setting a medium pan of water to simmer over a medium heat then set a metal or glass bowl over it (as if it were a lid), making sure that the bowl doesn鈥檛 touch the water. In the bowl that will be going over the simmering pot of water; stir in cocoa, sugars and salt. Add the cream and butter. Cook over medium heat, stirring constantly until the butter is melted and the sauce comes together and is smooth and glossy. Bring to a boil for 1 minute. Then, remove the bowl from the heat and let cool for 5 minutes. Stir in the vanilla extract. Store in the fridge and warm when ready to use.

Serving ideas: In addition to doughnuts this sauce is excellent drizzled over ice-cream, cheesecake or a meringue.