Tag Archive: Explore Kids Kitchen

  1. Cheesy Fish Pie by Jane Devonshire

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    This Cheesy Fish Pie Recipe by Jane Devonshire is definitely a hassle free recipe, not to mention it’s gluten free so coeliac friendly too!

    There are many ways to adapt this recipe, from the fish to the potatoes. It uses a variety of different fish and seafood, but don’t be limited to what is mentioned below, use what you have to hand. Why not try sweet potato or cauliflower mash instead of regular potatoes? The possibilities are many!

    We hope you enjoy!

    Kids in the Kitchen

    Peel – There are a lot of potatoes that need peeling for the mash in this recipe. Kids often love to do seemingly adult tasks thinking they are fun but if your kids need help making this ‘work’ fun try having a competition to make the longest potato skin ribbon and the winner gets a ______________(you fill in the blank). 

    Cornflour – Cornflour and water mixing is an age old experiment loved by young and old! It is very tactile and a great sensory play option. Either let your kiddos have their own tray of the cornflour and add small amounts of the water gradually, or let them help mix it in a mug below to help thicken the milk. 

    Recipe Courtesy Jane Devonshire MasterChef Champion 2016

    Serves: 4-6

    Difficulty: Easy

    Equipment

    Ingredients

    • 500 g Filleted Cod, Skinned (Haddock or other white fish is fine)
    • 500 g Smoked Cod Fillet, Skinned (Again Haddock would be fine)
    • 200 g pack of Atlantic cold water prawns (use the large farmed ones if you want I just like the little cold water ones better)
    • 900 ml milk, semi skimmed is fine
    • 150 g strong cheddar grated
    • 150 g Parmesan grated
    • 1.5Kg King Edward potatoes peeled
    • 6 tbsp cornflour
    • Cold Water
    • 2 Bay Leaves
    • Salt and Pepper
    • Large knob of butter

    Cooking Method

    1. Peel the potatoes, chop and place into water, bring to the boil and simmer until tender for mashing.

    2. Whilst potatoes are cooking, put milk into a large pan and place onto stove top to simmer add the bay leaves.

    3. Put the cod loin and smoked cod into the milk make sure its covered. If not possible do in two batches. Simmer the fish until it just starts to cook and still a little translucent.

    4. Remove fish using a slotted spoon and place into your baking dish (do not discard the milk keep it in the pan). Gently flake it across the dish mixing the smoked and plain fish fillet evenly. Keep in chunks as we want to keep texture.

    5. Put the cornflour into a mug and mix with enough water or cold milk to form a smooth paste a bit thicker than double cream.

    6. Bring the fishy milk to the boil carefully stirring its quite easy to catch and burn it. Add the cornflour and stir until milk is bubbling and a thicker consistency. It should coat the back of the spoon. Quickly add in the cheeses and stir to combine.

    7. If there are a few bits of cheese not dissolved don’t worry they will do so in the oven but you should now have a lovely thick cheese sauce.

    8. Add salt and pepper to taste be careful with the salt the smoked fish is very salty. Remove the bay leaves.

    9. Gently pour the cheese sauce over the fish and evenly distribute the prawns over the top.

    10. Mash the potatoes with a large knob of butter and a spoon at a time evenly distribute over the top of the pie. Use a fork to fluff up and place in an oven gas mark 6. 180 for 30 minutes until the top is golden brown.

     

    To Serve:

    1. Jane loves to serve this with purple sprouting broccoli, steamed spinach or another dark green but choose the veg you love. This recipe is gluten free, as she uses cornflour to thicken the cheese sauce but please feel free to make your cheese sauce the traditional way using a roux. 

  2. Spatchcock Chicken by Jane Devonshire

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    We are delighted to share this recipe with you from our goodfriend Jane Devonshire. It’s quick and easy to prepare. With just a few store cupboard ingredients, you’ll have a meal fit for a king in no time at all. Easily scaled up or down depending on servings required.

    Kids in the Kitchen

    Lemons – Juicing lemons can be lots of fun. First before cutting the lemons in half, roll them on the side with your hands to get the juices going. Cut and use a juicer of choice or squeeze the juice into a bowl. Scooping out seeds with a spoon before using.

    Marinade – Measuring and count out the ingredients of the marinade and also crush the garlic together. When all ingredients are ready, mix well.

    Recipe Courtesy Jane Devonshire MasterChef Champion 2016

    Serves: 4-6

    Difficulty: Easy

    Prep Time: 10 mins plus 1-2 hours for marinating

    Cooking Time: 1 hour

    Equipment

    Ingredients

    • 1 1.8kg (4lb) chicken – ask your butcher if he can spatchcock it for you or follow this video 
    • Olive oil, to drizzle
    • Lemon juice, to drizzle

    For the marinade:

    • 1 tbsp smoked paprika
    • 2 tbsp lemon juice
    • 3 tbsp olive oil
    • 2 garlic cloves, crushed
    • 1 tsp salt
    • 50 g butter

    Cooking Method

    1. Combine all of the ingredients for the marinade thoroughly in a bowl.
    2. Put the chicken on a baking tray, breast-side down, and smear on the marinade with a spoon. You probably need about 2-3 dessertspoons to cover it fully.
    3. Turn the chicken over and use a sharp knife to cut into the breast diagonally. Make two cuts to each breast about two-thirds of the way through. Do the same on the thighs of the chicken, making 1 cut on each one so that the chicken cooks evenly.
    4. Cover the chicken with the rest of the marinade, pushing it into the cuts of the chicken. You can do this with your hands but wear rubber gloves or your hands will be stained bright red!
    5. Leave the chicken to marinate for 1-2 hours.
    6. Preheat the oven to 200ºC (180ºC fan) gas 6. Dab knobs of butter on the chicken and cook for 1hr or until the juices run clear. You can barbecue the chicken or, if you are unsure of cooking times for a whole chicken, cook in oven for 45min, then remove and finish off on the barbecue.
    7. Once cooked, drizzle a little olive oil and lemon juice on to the chicken and leave it to rest for 10-15min before carving or jointing. Serve with salad or Jersey Royal potatoes covered in butter and mint, which I love.

    To Serve:

    Serve with salad or Jersey Royal potatoes covered in butter and mint.

     

  3. Cheats Mexican Chilli by Jane Devonshire

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    What Jane says about this recipe… You can’t beat a great chilli and this is my relatively quick mid-week version, using tins of kidney beans in chilli sauce to make it easy and speedier.

    This recipe is also gluten free, we hope you enjoy!

    Kids in the Kitchen

    Chopping – Do you have any chives in your garden? Go on a hunt to find them and cut some to serve on this chilli. Chives should be fairly easy for little ones to cut same with the mushrooms in this recipe.

    Rice – Here is one for the younger kids, get them to help measure or scoop the rice into a cup then dump it into a pot. Pour some water in to cover and let them use their hands to wash the rice. The water will turn cloudy the first couple of times you wash the rice but then will eventually become clear, then you’re ready to cook it!

    Recipe Courtesy Jane Devonshire MasterChef Champion 2016

    Serves: 4-6

    Difficulty: Easy

    Equipment

    Ingredients

    • Vegetable oil
    • 2 onions, roughly chopped
    • 3 cloves of garlic, finely chopped
    • 4 white or 2 Portobello mushrooms
    • 1-2 fresh red chillies (omit if serving for kids)
    • 1kg (2lb 4oz) beef mince
    • 540g bottle of passata
    • 4 x 395g tins of kidney beans in chilli sauce (use two kidney beans in chilli sauce and 2 regular cans of kidney beans if cooking for kids)
    • 2 red peppers, seeds removed, chopped
    • Salt and pepper

    To Serve

    • A few sprigs of coriander
    • 240g (8½oz) cooked white or brown rice
    • 75g (2¾oz) Cheddar cheese, grated
    • 125ml (4fl oz) sour cream
    • A small bunch of chives, finely chopped

    Cooking Method

    1. Heat some oil in a large pan and sauté the onions, garlic, mushrooms and chillies – just use 1 and remove the seeds if you don’t like it too hot. Cook down for 10 -15 minutes until the onions are translucent.
    2. Stir in the mince and cook for a few minutes to brown, then stir in the passata, kidney beans in chilli sauce, red peppers and salt and pepper. Simmer for about 2 hours or until the mince is tender and cooked through. 
    3. Garnish with coriander and serve in bowls with rice, some grated Cheddar and the sour cream with the chives mixed in.

  4. Simple One-Pan Roast Chicken by Jane Devonshire

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    Another simple yet delicious coeliac friendly one-pan recipe from Jane Devonshire. This recipe is very adaptable so use the food you have available and feel free to change the ingredients up as you please!

    Kids in the Kitchen

    Washing the Potatoes – this isn’t a step below, but you could let your kids wash the potatoes either in the sink or a washing up bowl. Let them use the veg brush though if you don’t have one you can use a clean small kitchen cloth. Things to talk about, do the potatoes sink or float? What other items/food/ingredients could you test to see if they sink or float? 

    Collecting Herbs – If you have herbs in the garden take the time to go outside with your kids to find the thyme and cut a bunch to bring in.

    Recipe Courtesy Jane Devonshire MasterChef Champion 2016

    Serves: 4-6

    Difficulty: Easy

    Equipment

    Ingredients

    • 1 medium-sized chicken, about 1.8kg (4lb)
    • 1 bulb of garlic, halved horizontally
    • A large bunch of fresh thyme
    • 1 lemon, halved
    • Olive oil
    • Butter
    • Salt and pepper
    • 750g (1lb 10oz) new potatoes
    • 2 red onions, peeled and cut into chunks
    • 2 red peppers, cut in 2.5cm (1in) squares
    • 1 yellow pepper, cut in 2.5cm
    • (1in) squares
    • For the sauce
    • 2 heaped tbsp crème fraîche
    • Salt and pepper
    • Juice of 1-2 lemons

    Cooking Method

    1. Preheat the oven to 200°C/fan 180°C/gas 6. Remove the string from the chicken and put half of the garlic into the cavity with half of the thyme and lemon. 
    2. Put the chicken in a roasting pan, cover it with some olive oil and dot with butter. Season with salt and pepper and scatter the remaining thyme over. Roast in the oven for 45 minutes.
    3. Meanwhile put the potatoes in a pan of salted water over a high heat and boil until tender. Drain and set aside.
    4. Take the chicken out of the oven, remove it from the pan and set aside on a plate. Put the potatoes, red onion and the remaining lemon and garlic in the roasting pan and toss them in the juices, adding a little olive oil if they seem dry. 
    5. Put the chicken on top and return to the oven for 15 minutes, then take it out again and add the peppers. Return to the oven for 30 minutes. When the thighs of the chicken pull away from the body easily and the juices run clear, remove it from the oven, transfer it to a plate and leave to rest for 15 minutes.
    6. Turn up the oven to 220°C/fan 200°C/gas 7 and put the vegetables back inside for 10 minutes until soft. Remove from the oven, lift the vegetables out of the pan and set aside with the chicken. 
    7. To make the sauce, use a spoon to remove the excess fat from the juices in the pan, then place the pan on the hob. Heat gently and add the crème fraîche, salt and pepper and lemon juice to taste, then bring to the boil. Remove from the heat and pour into a small bowl.
    8. Return the vegetables to the pan and place the chicken on top, then serve with the sauce alongside.

  5. Shepherd’s Pie

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    This Shepherd’s Pie is a version of the traditional Irish dish except we’ve used leeks in replace of onions for a bit of a twist. One portion fits perfectly in our 10cm Mini Cast Iron Casserole, believe us, it may look small, but they are deep enough to get a fair amount of filling in then topped with mashed potato and served with a side of veg, it’s the ideal amount. We’ve used the 24cm Copper Tri-ply Stockpot for making the filling for the recipe. Then we’ve used the Copper Base 20cm Saucepan for boiling the potatoes; the deeper more family friendly capacity of the Copper Base range allows enough space to comfortably boil the potatoes.

    Kids in the Kitchen

    Mashing – Have the kids been full of energy all day? Here’s how to help them get a little bit out! If you’re worried about the pot falling off the side from them trying to mash, just put it in the kitchen sink! Also, if you have a potato ricer this can be fun for the kids to put pieces into it and squeeze, similar to playing with play-dough!

    Assembling – Get all the little dishes/mini casseroles that you are going to use out. It doesn’t matter if they’re all the same or a few different. Let your children choose which one they’d like and let them assemble it themselves. Pie filling, potatoes then grate their own cheese on the top. Here they can choose how much of each ingredient they’d like, yielding a truly unique pie just the way they would like it.

    ProWare's Irish Shepard's Pie Recipe

    Serves: 6

    Ingredients

    • 1 tablespoon sunflower oil or other oil for frying
    • 2 celery sticks, finely chopped
    • 2 medium carrots, peeled and finely chopped
    • 2 leeks, sliced in half lengthways, then finely chopped
    • 750g minced lamb
    • 2 tablespoons tomato purée
    • 2 tablespoons Henderson’s Relish (sub. Worchestershire Sauce if Hendo’s is not available)
    • 500ml beef stock
    • 1 tablespoon plain white flour
    • 1.2kg potatoes, peeled and chopped into chunks
    • 2 tablespoons milk
    • 80g butter
    • 50g grated cheddar cheese (optional)
    • Salt and freshly ground pepper to taste
    • Serve with steamed green beans or other vegetables

    Equipment

    Cooking Method

    1. Heat the oil in the stockpot over a medium heat, once hot add the celery, carrot and leeks. Sweat the vegetables for around 5-10 minutes without browning.
    2. When the vegetables are soft turn up the heat slightly and add the lamb mince, breaking it up with the spoon once in the pan. When the meat has browned spoon out the excess fat.
    3. Add the Henderson’s Relish and the tomato purée, stir to combine. Now pour over stock and bring to a simmer.
    4. Cover and cook for 20 minutes over a low heat then remove the lid and cook for a further 20 minutes to let the sauce reduce.
    5. Meanwhile, preheat the oven to 180°C and make the mashed potatoes in the 20cm saucepan. Boil the potatoes in salted water until tender. Strain and mash the potatoes with the milk and butter. Set to one side.
    6. With 5 minutes remaining on the cooking time for the pie filling, check to see if the sauce is thick enough. If it has a lot of excess liquid, sprinkle in the plain flour and stir until combined. Let this cook for the remaining 5 minutes. Remove from the heat.
    7. Divide the pie filling between the Mini Cast Iron Casseroles and then top with mashed potato covering to the edges then ruffling the potato slightly with a spoon to make soft peaks. Sprinkle a little grated cheddar cheese on the mashed potato.
    8. Place in the oven for 20 minutes until it is slightly browned. After 20 minutes if the top is not yet brown you can switch your oven to the grill setting to finish the tops off slightly. Keep an eye on the pies at this point in order not to burn the top of the mash.
    9. The Mini Casseroles will hold the heat for quite a long time after being in the oven so be careful when handling and eating. Serve with a side of steamed green beans, peas or other vegetables.

     

  6. One Pot Vegetarian Chilli

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    This Vegetarian Chilli is an easy, one pot recipe that is full of flavour, low in fat and packed with protein. Serve it with rice, a jacket potato, or sweet potato wedges along with a slice of lime, sliced chilli’s and chopped fresh coriander. Alternatively, in warmer weather, serve simply with a salad. A stockpot is perfect for this recipe as it can go straight from the kitchen to the table for people to help themselves. The Chilli freezes really well so left-overs are not a problem.

    Written by Jayne

    Kids in the Kitchen

    Chopping – The peppers and any additional veg you’d like to add to this chilli need chopping. A fun way to do some chopping, especially with peppers is to use small cookie cutters! Then use a knife to chop the left over pieces. The best way to do this is cut the flesh off the pepper in 4 flat panels, then us a cookie cutter from there fitting in as many shapes as you can. If you don’t have small cookie cutters, don’t worry, use a larger one and cut the finish pieces in half or quarters before cooking.

    Measuring – Let the kids measure out the rest of the ingredients, either using the teaspoons/tablespoons or a scale depending on ingredient. For older children you can talk about the different between ml and grams. Why are ml used for liquids and grams used to measure solids? Ask them to ponder this question and try and find the answer themselves!

    ProWare's Veggie Chilli Ingredients in our Copper Tri-ply Stock pot

    Serves: 5 

    Prep time: 5 minutes

    Cooking time: 30-35 minutes

    Ingredients

    • 2 tablespoons vegetable oil
    • 1 large onion, chopped
    • 1 large or 2 smaller red, orange yellow or green peppers
    • 1 x 400g tin of tomatoes
    • 1 x 400g tin of red kidney beans
    • 1 x 400g tin of chick peas, drained and rinsed
    • 2 cloves of garlic, crushed
    • 2 teaspoons chilli powder (or more if you like it hotter)
    • 1/2 teaspoon ground cumin
    • 2 tablespoons tomato puree
    • Approximately 200ml of vegetable stock (fresh or from a stock cube)
    • 2 tablespoons (vegetarian) gravy granules if a thicker sauce is preferred. (We used Bisto which is surprisingly vegetarian!)
    • 350g Quorn mince
    • Any left-over mushrooms or fresh tomatoes can be added if desired
    • Salt and freshly ground pepper to serve
    • A slice of lime, chopped chillis and fresh coriander to serve

    Equipment

    Cooking Method

    1. Heat the oil in a stockpot and cook the onion and pepper over a medium heat until soft.
    2. If you have any mushrooms and fresh tomatoes add these and cook over a low heat for approximately 5 minutes.
    3. Add the rest of the ingredients except the Quorn, stir to combine and let simmer for 10-15 minutes to allow the flavours to infuse.
    4. If needed, add the gravy granules to thicken the sauce.
    5. Add the Quorn and once the mixture is back to a simmer cook for a further 5-10 minutes.
    6. Serve with desired side and topping. Enjoy!

  7. Chorizo Pasta

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    My 5-year-old must ask for this meal 2-3 times a week. I do try and vary mealtimes a little more than that, but his demands are met at least fortnightly, if not weekly!

    Image of Chorizo Pasta - ProWare's Family Favourites

    The recipe is so quick and easy to make, it is packed with the good stuff and is perfect for making the night before when I know we’re going to be back late from an after school club (usually football in our house!) – 10 minutes heating up while the pasta cooks and voila!

    Written by Rachel

    Kids in the Kitchen

    Chorizo – A challenge for little fingers, get your kids to try and peel the skin off the chorizo. This isn’t necessary though will make the chorizo more tender having removed it but may be fun for them to try and also may keep them entertained for a while.

    Pasta – Get out the scale and measure how much pasta you need. If each person typically eats 100 grams pasta and there are 4 of you altogether, how many grams is that in total! If they are into this you can have a more fun with the scale by weighing 10 or 20 pieces of pasta and work out how many pieces will feed one person and so on.

    Image of ProWare's Chorizo Pasta - Family Favourites

    Serves:  4
    Prep time: 5 minutes
    Cooking time: 20-25 minutes

    Ingredients

    • 1 chorizo ring, sliced
    • 1 white onion, chopped
    • 1 red onion, chopped
    • 1 red pepper, roughly chopped
    • 1 orange pepper, roughly chopped
    • A handful of mushrooms, chopped in quarters
    • 1 small tin sweetcorn, drained
    • 1 large jar passata (approx. 680g)
    • 400g pasta to serve
    • Parmesan to serve, grated

    Equipment

    Cooking Method

    1. Gently fry the sliced chorizo in the sauté pan over a medium heat. There is plenty of oil in the sausage so no need to add any extra.
    2. Whilst this cooks, chop the onions, peppers and mushrooms.
    3. When the chorizo has started to brown (5-10 minutes), drain about half of the oil from the pan and throw in the chopped vegetables. Fry for about 5 minutes.
    4. If you are going to eat immediately turn on the pasta at this point.
    5. Once the vegetables have softened, add in the jar of passata and the drained sweetcorn. Cook for a further 10 minutes to allow the flavours to fuse.
    6. Drain the pasta and serve topped with Chorizo pasta sauce and a dusting of grated Parmesan.

  8. Fresh Tomato Pasta

    2 Comments

    This dish is a regular in our house since my father-in-law made it for my husband and me a few years ago. It’s based on a recipe from the Silver Spoon Pasta cookbook, if you haven’t heard of the Silver Spoon cookbook this review of their pasta book is worth a read. For this recipe I’ve increased the amount of tomatoes and pasta, because the tomatoes are my favourite part and we tend to eat larger portions of pasta than the original recipe calls for. We also added the Parmesan and Pecorino.

    ProWare's Fresh Tomato Pasta - prep photo

    Here is the tomato mixture ready to be covered and left to sit for 20 minutes.  This helps intensify the flavour in the tomatoes as well as infusing them with garlic.

    ProWare's Fresh Tomato Pasta - chopped tomatoes mixed with garlic and basil

    I usually serve this pasta dish with meat balls, but it is great on its own too!

    ProWare's Fresh Tomato Pasta plated and ready to eat

    Written by Corin

    Kids in the Kitchen

    Herbs – The basil leaves need tearing or slicing, so get those little fingers to work. Get them to count out the 10 needed and tear them into the bowl for the tomatoes.

    Tomatoes – One for the older children as slicing tomatoes can be tricky without a sharp knife. I find sometimes using a serrated knife can do the job really well so let them try this and make sure to supervise too.

    Grating – Grating, especially hard cheeses like the ones in this recipe are a great way to get kids of all ages involved. If you have a multiple sided grater, let the child choose what side they use or if you have a rotary grater too this can be a lot of fun and great for fine motor skills too!

    Serves: 4
    Prep time: 5 minutes (plus 20 minute wait time)
    Cooking time: 10-12 minutes

    Ingredients

    • 600g Plum, cherry or any smaller tomatoes
    •  1-1 ½ teaspoons sea salt
    •  Freshly ground pepper
    •  2 cloves garlic, peeled and squashed using the side of a knife
    •  10 basil leaves, torn or sliced
    •  4 tablespoons olive oil
    •  400g linguine or choice of pasta
    •  80g of Parmesan or suitable vegetarian substitute, grated (Reserve 10g for serving)**
    •  70g of Pecorino, grated**

    Equipment

    Cooking Method

    1.  Slice the tomatoes into quarters by slicing from where the stem attaches to the bottom. Place in a bowl with garlic and basil, and stir in the sea salt, ground pepper and olive oil. Cover with a plate and leave to sit for 20-25 minutes, stirring once throughout the process.
    2. Cook the linguine in the sauce pan to desired tenderness. Strain the pasta through a sieve and return the pasta to the sauce pan, however the sauce pan does not need to be returned to heat.
    3. Add the cheese to the sauce pan and stir well until melted. Remove the garlic pieces from the tomato mixture then add the tomatoes to the pasta and stir well.  Serve with a sprinkling of Parmesan and enjoy.

    *Make it vegetarian – find suitable vegetarian alternative cheese to grate into and over the pasta. Serve without meatballs.

    **Make it vegan – omit all cheese and add 5-10 grams nutritional yeast. Serve without meatballs.

  9. Rhubarb Crumble with Oats & Malted Milk Custard by Ren Behan

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    We’ve worked with Ren Behan for a number of years now. She is a renowned food writer and author of the cookbook Wild Honey and Rye who originally started writing her food blog in November 2010 though has since gone on to complete a diploma in Journalism with Distinction and also a Food Styling Course at Leiths School of Food and Wine. Ren’s can often been found at JamieOliver.Com the Good Food Channel and Love food.com. With her recipe for Rhubarb Oat Crumble she’s created a healthy dessert or even a warming breakfast. We hope you enjoy and thank you for sharing your recipe with us Ren!

    Kids in the Kitchen

    Rhubarb – Thankfully right now rhubarb is readily available in the garden. Show your children how to pick it, tear the big leaf off the end and wash it. You could talk about sour and sweet by letting them taste a piece of it raw, then dip it in a bit of sugar for them to try next.

    Measuring/Mixing – One of the simplest ways to get kids involved in cooking is to measure and mix ingredients together. Scooping out into the bowl on the scale and making sure you get the correct amount is great for encouraging numeracy.

    Whisking – The custard needs a lot of whisking so if you have an electric whisk make sure to use this. Children can help with this as well since it’s fun to see the liquid change consistency and thicken with time and effort, especially if using a hand whisk.

    Rhubarb1

    Serves: 4

    Prep time: 10 minutes

    Cooking time: 30 minutes

    Ingredients

    For the crumble

    • 100g rolled oats
    • 35g pecan nuts, finely chopped
    • 35g almonds, finely chopped
    • 75g Demerara sugar
    • 400g Yorkshire rhubarb
    • 80ml honey

    For the malted milk custardRen Behan Logo

    • 5 egg yolks (free range, fresh)
    • 50g vanilla sugar (or use caster sugar)
    • 50g Horlicks malted milk powder
    • 250ml double cream
    • 1 vanilla pod (split in half, seeds remove)
    • 250ml full fat milk

    Equipment

    • Copper Base 14cm Milk pan
    • 20cm x 25cm oven safe baking dish
    • Small bowl
    • Sharp knife
    • Drying Cloth
    • Glass bowl
    • Hand or electric whisk

    Cooking Method

    Yorkshire Rhubarb Oat CrumbleProWare's Rhubarb Crumble

    1. Pre heat the oven to 190C/170C fan/gas 5.
    2. In a small bowl, combine the rolled oats, pecans, almonds and Demerara sugar, mix well and put to one side.
    3. Wash the sticks of rhubarb and pat dry. Chop them into one inch pieces with a sharp knife. Put the rhubarb into an ovenproof baking dish and drizzle over the honey. Bake the rhubarb for fifteen minutes; it should be soft to the touch. Carefully remove from the oven and sprinkle over the oat topping. Pop it back in the oven for a further 15 minutes, until golden and bubbling.

    Malted Milk Custard

    1. Put the egg yolks, vanilla sugar and malted milk powder e.g. Horlicks into a glass bowl and whisk well (a hand whisk is fine) until it is thick and creamy. Set to one side.
    2. In a pan, mix together double cream with the seeds of one vanilla pod and the full fat milk. Gently bring to the boil.
    3. Once the cream and milk have reached a very gentle boil, take the pan off the heat and slowly pour it over the egg, sugar and malted milk mixture. You can do this in three phases, mixing well each time.
    4. Pour the mixture back into the pan and stirring all the time, bring it back up to a very gentle boil. You don’t want to over-cook it, or it will curdle and begin to look like scrambled eggs. A low and gentle heat is fine. Keep stirring for around 5 minutes. By then, the mixture should have thickened.
    5. As soon as the custard has thickened, take the pan off the heat and decant into a jug. If not using straight away, cover with Clingfilm to prevent a skin from forming.
    6. Serve the malted milk custard with the hot rhubarb crumble.

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