Sarah Venning’s recipes

Chips: Record, Golden Wonder, King Edward, Maris Piper, Wilja

Sauté: Charlotte, Belle de Fontenay; Nicola; Wilja, Desirée

Boil: Irish Queens, Kerr’s Pink, Golden Wonder, Marfona, Maris Piper

Salad: La Ratte du Touquet, Belle de Fontenay, Charlotte, Pink Fir Apple, Anya

Bake: Golden Wonder, Record, Wilja, Desirée, Maris Piper

Roast: King Edward, Desirée, Wilja, Nadine, Santé

New (in season): Duke of York, Concorde, Pentland Javelin, Jersey Royal, Maris Peer

2 large parsnips
4 small carrots
1 clove garlic
50g butter
Tablespoon fromage frais
2 tbsp grated creamed coconut
1tsp mild curry powder
Pinch cinnamon
2pts chicken stock
1tbsp chopped coriander

Chop parsnips and carrots into small pieces and sweat in butter for 10 minutes. Add garlic after 5. Add spices and cook for further minute. Add enough stock to cover, bring to high summer then turn down to low simmer and cook until soft (15-20 minutes). Whiz in food processor or with hand blender. Add coconut, coriander, fromage frais and remaining stock and heat through

Whizz up:
Olive oil
Juice of 1 lemon
2 egg yolks
Anchovies
Parmasan
Garlic

Salad:
Croutons
Chicken
Avocado

Cos lettuce
Grated parmasan

1 red cabbage, roughly chopped
1 large onion or 2 small, peeled and sliced
1 clove garlic, crushed
8 cloves
4 bay leaves
1tsp fennel seeds
1 tsp caraway seeds
2tbsp light brown sugar
4 sprigs fresh thyme
550ml/1pt ale
25g butter
Preheat oven to 190°C/Gas 5. Mix garlic, cloves, fennel seeds, caraway seeds, sugar and thyme in a bowl. Layer cabbage and onions in an ovenproof dish with a lid. Add some of the herb mixture and a bay leaf to each layer. Pour over the ale and dot with butter. Braise in oven for an hour. Serve with meat or with thick slices of rye bread.

This is originally from one of the Two Fat Ladies cook books but is now completely owned by Miss Laura Venning and should really only be enjoyed on a sunny Glyndebourne lawn while glugging champagne (the half empty bottles fall over, don’t you know)  before roast fillet of beef then profiteroles….

Fresh plum or vine tomatoes: enough to overfull the pudding basin you will use
Salt and pepper

Sugar
Tomato passata
Lemon juice
Worcester and Tabasco sauces
Good stale Italian bread, decrusted and sliced
Garlic
Good olive oil
Large bunch fresh basil Dip tomatoes in boiling water and peel. Chop roughly with salt, pepper and tiny bit of sugar. Pour some passata into soup plate and season with lemon juice, Worcestershire sauce and touch of Tabasco. Soak bread slices in this mixture and line bowl with them, leaving no cracks or crannies. To tomatoes, add crushed garlic, good measure olive oil and lots of basil leaves. Pour into bread-lined bowl. Seal top with more soaked bread. Place receptacle on top with weights and leave overnight in fridge.Serve with quails’ eggs, olives, peppers, capers, and sour cream or good home-made mayonnaise.

1 large butternut squash, peeled (or parsnips or celeriac)
2 medium onions, peeled and finely sliced
4 cloves of garlic, crushed
55g unsalted butter
1ltr water
125ml whipping cream
10 large leaves of sage, finely sliced

Cut squash in half and remove seeds. Chop into 2.5cm chunks. Put squash, onions, garlic, butter and 1tsp salt into large pan and sweat for 7 minutes. Pour over water and bring to boil. Boil for 15 minutes until soft. Purée then return to pot and add three-quarters of the cream. Heat through and season. Stir in the sliced sage, spoon over rest of cream and serve.

50g butter
3 onions, peeled and sliced
3 potatoes, peeled and diced
450ml milk
1×350g can creamed sweetcorn
10ml parsley, chopped

Melt butter, add onions and potatoes, cook gently 10 minutes. Stir in milk, sweetcorn, parsley and seasoning. Cover pan and simmer for 20 minutes or until vegetables are tender. Season to taste. Stir in cream to serve.

http://www.waitrose.com/recipe/Courgette,_Feta_and_Dill_Tart.aspx

This recipe comes via a vegetarian cookery course my mother did in the late ’70s with Lesley Luck. Anyone with remotely trendy ’70s parents will have suffered hideously at the hands of the wholefood revolution. This tastes quite good in a self-satisfied, earnest kind of way. Best eaten when watching “Together” (if you’ve seen it you’ll know) during Lent. 

Topping
3oz porridge oats
3oz wholemeal flour
2oz butter
2oz cheddar
1tbsp oil Vegetable
1 onion
2 garlic cloves
2tsp paprika
0.5tsp cayenne/chilli
6oz carrots
1 green pepper, 1 red pepper
1 tin tomatoes
1 tin beans
2tsp marmite
1tsp marjoram

Jerusalem artichokes (anything from 1 huge to six small)
70g chopped pancetta
1 onion, chopped
Large clove garlic or two
1.5pts chicken or other poultry stock
2tbsp double cream
Parsley
25g butter

Sweat onions and garlic in butter for five minutes, then add the peeled, chopped into discs artichokes. Sweat them gently for 15-20 minutes. Add chopped pancetta and fry for 5 minutes. Add stock and parsley and cook for 10 minutes. Whizz in blender, then stir into double cream. Add black pepper.