Hangover Ham and Veg Pie
This is a brilliant dish for warning you up
in cold weather. If you are cooking for non-meat eaters, make up the soup with
vegetable stock and add a large handful of peas instead of the ham.
Preheat oven to 2000C (1800C
fan over) gas mark 6. Complete Basic Vegetable Soup to end of step 3., but
continue to cook the vegetables for a further 10 minutes until they’re cooked
through. Stir in 3 x quantity of White Sauce and 200g pack ham, chopped, (or
any leftover meats you have – chicken or sauce work well). Check the seasoning
(it will need a fair amount). Pour the mixture into an ovenproof serving dish
or tin to seal. Cut a 2.5cm across in the middle of the pastry to let steam
escape and cook it in the oven for 30 minutes or until the pastry is golden.
Serve immediately. Serves 6.
Per serving 545cals, 31g fat (16g
saturates), 44g carbs (12g total sugars)
The Chocolate Pud
Usually, chocolate is melted in a heatproof
bowl over a pan of simmering water to melt it gently. If it gets too hot, it
will seize into a solid, unworkable mess. We’ve used other ingredients to
stabilize the chocolate, so it can be heated directly.
Coronership Cheat’s Chocolate Mousse
Our mousse uses marshmallows to give it a
fluffy texture, so it’s simpler to make.
Coronership
Cheat’s Chocolate Mousse
Hands-on time 15 minutes, plus cooling and
optional chilling. Cooking time about 5 minutes. Serves 6
Ingredients
·
1 standard mugful’s (plus 3 for luck) or 125g
marshmallows
·
50g butter – if you don’t have scales, use the
markings on the butter pack to work this out.
·
200g bar plain/dark chocolate, broken into
pieces
·
300ml tub double cream
·
Crunchier bars, optional, to decorate
Directions
1.
Put the marshmallows, butter, chocolate and 4
tablespoons water into a saucepan and heat over low hob heat (stirring
constantly) until melted and smooth (do not allow the mixture to bubble and
overheat). Take off the heat and stir for 30 seconds – it should be thick and
very shiny. Set aside to cool for 20-30 minutes (no more). The mixture should
be at room temperature.
2.
When your chocolate has cooled, pour the cream
into a large bowl and whip it with a whisk or fork until you can lift the whisk
or fork out and the cream will stay in a soft mound.
3.
Use a big spoon to scrape the chocolate into the
cream and gently stir everything together (stirring too hard will make the
mousse heavy). Spoon into glasses or bowls, top with crumbled Crunchie bars, if
you like, and serve.
Per serving 548cals, 43g fat (27g
saturates), 39g carbs (35g total sugars)
Munchy Bars
Roughly chop half a 250g pack butter (you
need 125g) and put into a large saucepan, together with 3x 100g bars dark
chocolate broken into pieces and 4 heaped tablespoons of golden syrup. Gently
heat, stirring constantly, until the mixture is melted, smooth and shiny. Take
off the heat and stir in 10 digestive biscuits broken into smallish chunks, 3
mugful’s of Rice Krispies or Coco Pops and 2 handfuls of raisins or sultanas.
Use baking parchment or cling film to line the inside of a small to medium
roasting tin or serving dish. Spoon in the chocolate mixture and level the
surface. Chill in the fridge to set and eat within 2 weeks. Serves 16
Per serving 257cals, 14g fat (8g
saturates), 33g carbs (22g total sugars)
