Category Archives: Recipes

A collection of our favourite recipes.

Granola, fresh fruit and yoghurt © Sue Todd Photography 2016

Basic easy Granola

If you’ve fallen off the healthy wagon after a good start in January, over indulged after a good dry January or eaten too many pancakes for Shrove Tuesday, then this Granola recipe may be just the thing to set you back on the right path.

I’ve meant to make granola now for well over a year.  I’ve researched recipes, collected ingredients (used them for other things), planned, planned some more but not quite got round to doing it.  But really, granola …. buy it at the supermarket, save the time, eat it once or twice and throw out what’s left. Isn’t that how it works?  Okay maybe you are more disciplined than me.  But its rare for me to find shop bought granola I actually really want to eat more than once or twice.

Granola and fresh fruit © Sue Todd Photography 2016

Granola and fresh fruit © Sue Todd Photography 2016

Making it, for some reason also seemed a tedious chore, I guess if I thought it’d be the same as what was already in the cupboard, so what was the point?  The stuff that was in the cupboard is now in a separate tub for Ted, our cocker spaniel, who thinks it’s an awesome treat – so there’s an extra win!

However ….. I finally got motivated and made some and WOW!  I just love it, and there’s going to be more and more, and once the summer comes and it feels like granola weather there’ll be no stopping me.

Obviously being me I scoured the internet over a period of months (okay years, you know me too well already!) looking for ideas and then because none of them matched what I had in my head, I looked at quantities and then just did what I thought.  So there is no scientific reasoning to what follows, it was purely a case of looking at other recipes and the amounts of ingredients and then coming up with my own initial list of ingredients.  I say initial because I’ve already got ideas for the next batch!  I’m hooked and … its SO EASY!!  But you know it came out right, at least we think so and I’m happy enough to share, so that says something I hope.

All the recipes I found dealt in cups, which don’t come easy to me, but luckily I’ve a set of cup measures in the cupboard so out they came.  At some point I will endeavour to convert the cups to a metric/imperial measure – but please don’t hold your breath.  I’m not renowned for hasty stuff on that score.


  • 2 cups of oats,
  • 1/2 cup of nuts – use whatever you have or whatever you like most – I used a mix of almonds, walnuts and macadamia nuts because that was what was in the larder. Pecans would be lovely and were intended but someone must have eaten them!
  • 1/4 cup of raw seeds – pumpkin, sesame, sunflower … again I had a mixed pot of seeds so just used some of these
  • 3 tbsp of maple syrup
  • 2 tbsp of coconut oil
  • 1 tsp vanilla extract
  • 1 pinch fine sea salt
Granola fresh from the oven © Sue Todd Photography 2016

Granola fresh from the oven © Sue Todd Photography 2016


Weigh out the dry ingredients and add to a large bowl. Give them a big mix up.  If you are using a conventional oven you’ll need to preheat it to 300F/150C/GasMark 2.  If you are using an AGA like me, it goes in the baking oven.

Add the remaining ingredients and mix well.  I used my hands but I’m sure a big wooden spoon would do the job just as well and be a lot less sticky.

The coconut oil may be solid – mine certainly was as it came directly from the fridge.  But it will melt if not in the mixing then certainly in the oven.

Once mixed you can simply turn it out onto a baking tray.  I lined my baking tray with baking parchment, simply because it’s easier then to lift off and turn into a jar using the baking parchment to guide the granola than it is to try and tip a tray of the stuff into a jar later!

Stick it in the oven for 10 minutes to cook. It needs to be very lightly toasted.

Once cooled, put in an airtight container until ready to serve.

Healthy Granola Breakfast © Sue Todd Photography 2016

Healthy Granola Breakfast © Sue Todd Photography 2016

To Serve:

Put in a bowl, food flask or glass, add yoghurt and fresh or dried fruit and munch.  It’s totally portable in a container if you need to take it to work – though I’d keep the yoghurt separate during transit so the granola doesn’t get soggy.  The maple syrup and vanilla flavours are lovely.


You could add cinnamon for more flavour but I’m allergic to it, so it won’t feature here much.   You could also use dried fruit as part of the mix.  Lots of people add it before toasting but I really didn’t fancy my dried fruit even drier or toasted and on this occasion I just missed it out.

However I’m also thinking that soaking dried fruit in orange juice overnight and then adding it to your bowl might be rather yummy.  Fruit compotes would also work really well with this.

If you are looking for food photography please visit Sue Todd Photography also you might want to follow English Country Cooking on Facebook, if so you can find us here.

Roasted Red Pepper and Tomato Soup. © Sue Todd Photography 2016

Roasted Red Pepper and Tomato Soup

First of all let us wish you a Happy New Year! As always some people have had a great year and others not so good.  But its a New Year and a new start so I’m hoping it will be a great one for all.

It’s a cold start to the New Year here in Northumberland so what better than a large pan of home-made soup to warm you through after a brisk walk outdoors.  We ate this with a loaf of Olive Bread, sadly not home-made as that would have been divine, but this was okay and went really well with the soup.  Tomato soup just seemed like the ‘right’ thing to start the year off and we’re a bit partial to Tomato soup, here is another one we made last year.

As a child I remember plain  and rather boring lentil soup, a variation made using a ham hock and then tinned soups which I generally hated.  I don’t think I’ll ever be able to fully forget the taste of Heinz Oxtail soup, ugh, I loathed everything about it, the only one I ever felt able to eat was the cream of tomato one.  However once you’ve made your own there is no going back.  Soup is one of the fastest meals you can make from fresh ingredients and its so, so much better than anything processed.  Be great for a winter picnic too!

Some key ingredients to a good tomato soup. © Sue Todd Photography 2016

Some key ingredients to a good tomato soup. © Sue Todd Photography 2016


  • 2 lbs of tomatoes
  • 2 large red bell peppers
  • 3 cloves of garlic
  • salt & pepper to season
  • 1 pint of vegetable stock
  • 1 onion
  • 1 tablespoon of olive oil and a splash for the peppers
  • 1 handful of fresh basil
  • Parmesan cheese grated to serve
  • Bread to serve with the soup


Roasted Pepper and Tomato Soup. A lovely winter warming soup © Sue Todd Photography 2016

Roasted Pepper and Tomato Soup. A lovely winter warming soup © Sue Todd Photography 2016

Finely chop the onion and garlic.  Using a deep heavy based pan, gently fry the onion and garlic in the oil until they are transparent.
Meanwhile cut and de seed the peppers, put them on an oven tray and splash with olive oil. Put the peppers in the oven to roast until the skins have changed colour and they seem cooked. Ours went in the roasting oven of the AGA, for somewhere between 10 and 20 minutes.
Roughly chop the tomatoes, add them to the pan containing the onion and garlic and fry for five minutes.
Add the stock, bring the pan to the boil and simmer for a further 10 minutes.
When the peppers are ready, roughly chop them and add them to the pan with the tomatoes, onion and garlic.
Retaining some small sprigs of basil for garnish, chop the rest of the basil and add that to the pan as well.  Cook for a further 10 minutes.
Season to taste.
Remove from the heat and blend.  You can use either a blender/food processor or a hand-held blender – we use a hand blender and make sure we still keep some texture rather than having it entirely smooth, but do what you prefer.
Return the soup to the heat to warm through.  Taste and adjust seasoning if needed before serving.
Roasted Pepper and Tomato Soup © Sue Todd 2016

Roasted Pepper and Tomato Soup © Sue Todd 2016

To serve:

Dish the soup up in warmed bowls with a sprig of fresh basil in the middle accompanied by grated fresh Parmesan and some fresh bread.
Fish Goujons with Tartar Sauce © Sue Todd Photography 2015

Fish Goujons

It’s been a long time coming but finally a new blog post!

Every now and then we get a yearning for something like fish and chips, but as anyone who knows us is aware its very rare that we actually buy ready made food and junk food is a no go area as it always makes me feel ill afterwards.

So yesterday while discussing what to have for dinner I declared that I’d really, really love some fish goujons (or fish fingers) and Gary agreed to make some for me.

We had them with some very simple home-made tartare sauce, some salad leaves, lemon quarters and some home-made spelt bread, but it would work just as well with chips and peas.

Ingredients – Fish Goujons

  • 250g / 9oz of Cod Loin
  • 2 eggs
  • flour to coat the fish
  • 3 slices of bread made into bread crumbs
  • oil for deep-frying

Ingredients – Simple Tartar Sauce

  • 2 tbsp of mayonnaise
  • juice of half a lemon
  • salt and fresh ground black pepper
  • 1 jar of capers finely chopped
Fish Goujons with lemon © Sue Todd Photography 2015

Fish Goujons with lemon © Sue Todd Photography 2015

Method – Fish Goujons

You need 3 shallow bowls or deep plates.  Put some flour in one (you need just enough to coat the fish – a couple of tablespoons will do), beat your eggs and put them in another and pop the breadcrumbs in the third bowl.

Cut your fish into ten equal slices.

Heat the oil to about 375 degrees in a frying pan.  Coat each piece of fish in floor then dip into the egg and then roll them in breadcrumbs.   Deep fry in the oil until golden brown.  Lift out onto a plate covered with kitchen roll to drain.

Method – Simple Tartar Sauce

This is very much a cheat’s version for a fast turnaround for supper, and omits ingredients like the mustard and cornichons that many traditional recipes call for.  This was simply dinner in a hurry.  So just mix the ingredients together, crushing the capers as much or as little as you like and place in bowl to serve.  Easy!

Fish Goujons © Sue Todd Photography 2015

Fish Goujons © Sue Todd Photography 2015

To Serve – Serves 2

Serve your fish goujons and tartar sauce with quarters of lemon, salad leaves and homemade spelt bread.  Alternatively, make some sautéed potatoes or chips and serve with peas.

Basil and Olive Focaccia

Basil and Olive Focaccia fresh from the oven.  © Sue Todd Photography 2015

Basil and Olive Focaccia fresh from the oven. © Sue Todd Photography 2015

This is a Paul Hollywood recipe from his ‘100 Great Breads’ book and is delicious.  If you haven’t come across this book I can recommend it.  Paul used all black olives which I didn’t have, so ours used a mixture of green and black and worked well.  Gary prefers green olives so he loved it though I think I’d prefer it with all black olives – but what is life without compromise?

This goes wonderfully well with Gary’s Tomato Soup and together they make a smashing lunchtime treat that is substantial and warming as well as really tasty.

Ingredients:  Basil and Olive Focaccia for 1 loaf

  • 500g or 1lb 2 oz strong white bread flour, and extra for dusting,
  • 1 tbsp salt,
  • 100 ml/3 ½ fl oz olive oil,
  • 30g/1 oz fresh yeast,
  • 300 ml/¼ pint of water,
  • 125g/4 oz pitted olives, black or green, left whole
  • a handful of freshly chopped basil leaves,
  • salt water – made using 30g/1 oz salt dissolved in 100 ml/3½ fl oz warm water

Method:  Basil and Olive Focaccia

If you like to knead your dough with your hands,  tip the flour, salt, half the olive oil, the yeast and water into a large bowl.  I prefer to use my KitchenAid Stand Mixer to do the hard work so I put my ingredients in there and mix on speed 2.  Combine your ingredients in the bowl, before turning it out for kneading – approx 6 minutes.  I like to use a floured marble slab for kneading, but actually these days I prefer to let my KitchenAid do the work, so it continues and my dough generally spends about 10 minutes in total being well and truly pummelled.

I like to lift the dough out of the KitchenAid bowl and quickly oil the bowl lightly before popping the dough back in and setting it to rise on the AGA.  But any oiled bowl and warm place will suffice.  Cover with a clean tea towel and leave it to rise until doubled in size, time for this will vary depending on how warm it is but generally it shouldn’t take longer than a couple of hours.

I like to lay a sheet of greaseproof paper/baking parchment on a tray now instead of greasing the tray – it makes removal of the loaf so much easier when it’s cooked.  Paul recommends a baking tray  with raised edges (a bit like one for tray bakes), but I used a trusty cold shelf for the AGA instead.  His way may make it easier to inset the olives though!

Once your dough has risen, mix the basil and 100g or 3½ oz of your olives into the dough.  This is a bit messy and the odd olive may escape – our spaniels keep a keen watch out for any such tasty morsel.  Next put the dough into/onto your flat or tin and flatten it out until it’s about 2.5cm in thickness.

Basil and Olive Focaccia, ready to eat.  © Sue Todd 2015.

Basil and Olive Focaccia, ready to eat. © Sue Todd 2015.

Brush the surface of your Focaccia with olive oil and press indentations into the surface using your fingers.  Set to rise once again for about an hour.

If you are using a conventional oven you’ll need to preheat it to 230°C/450°F/Gas Mark 8.

When it’s ready to go in, brush the dough with salt water before drizzling with what’s left of the olive oil.  Press the remaining olives into the surface of the dough before popping it in the oven.  If you are using an AGA, mine goes into the baking oven.

It will need to cook for around 20-25 minutes until its turning a nice golden brown.  Lift it from the oven and transfer gently to a cooling rack to cool.  This is where the parchment/greaseproof paper comes in very handy indeed – and it makes washing up a breeze too.

I think this works well with soup – see Gary’s Tomato Soup but it’s also great with cheese and makes a lovely light meal with a glass of wine.

Gary’s Tomato Soup

Gary's Tomato Soup © 2015 Sue Todd Photography.

Gary’s Tomato Soup © 2015 Sue Todd Photography.

We wanted soup and I had in mind some bread, specifically some focaccia bread via a Paul Hollywood recipe – for which I of course didn’t have the right ingredients as per usual so had to amend it slightly – I’ll post that shortly.  It needed a good soup and we discussed ‘the soup’ and this is what transpired ….

It was wholesome, filling, warm and welcoming.  I ‘needed’ tomatoes and beans, it was cold, I ‘wanted’  rich and warming.  Armed with that Gary went dutifully off to the kitchen bless him.  The long slow cooking brought out the best in the tinned tomatoes and I’m looking forward to trying this with home-grown fresh tomatoes later in the year.  I can’t help thinking that come summer this will be luscious with fresh beans of any kind from the garden in place of the borlotti beans.  So there will be updates on this one I think.

In my ideal world this would have hit the blog at the beginning of March, but life kinda got in the way as it does from time to time.  Indeed we had a plan for the year for our English Country Cooking Blog, but with Gary out of action for several months, once he was on his feet again we had to catch up once more.  Catching up has taken way longer than we thought and I’m not sure we’re there yet, but hey ho, tis the way of the world.  So it’s the end of March and not a word from us … what can I say?  I can say we’re fired up again, but slow because there’s still issues with what we can actually achieve in the course of a day (of course in my mind the endless task list should always be cleared … UGH!), reality slows us down somewhat.  But there will be more and I hope lots, hopefully as I’ve planned it but if not, well let’s face it the world isn’t gonna end is it? (Issues note to inner self to listen to what I write!).

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Crumpets © Sue Todd 2015.

Crumpets © Sue Todd 2015.

I can remember vividly sitting round an open fire on a cold winters day with my grandmother toasting crumpets for tea.  She had an old hexagonal sewing table which she used to move in front of the fire, cover with a table-cloth and set out cups and saucers, plates, jam and cakes and we used to enjoy a lovely tea by the fire, toasting the crumpets over the coals with a toasting fork.  Dripping with real butter (in the days before margarine came along and ruined things for a while) and topped with home-made jam full of fruit and flavour.  I used to love going there after school and would often ‘skip’ the bus home to go there instead and then be collected later.

Crumpets are always associated with the Victorian era, but according to Wikipedia they may date back to the Anglo-Saxons when John Wycliffe mentioned ‘crompid cake’ in 1382.

The ones you buy in packets are a far cry from ‘real’ crumpets, you just have to look at the ingredients on the packet and the sell-by date that tells you they are packed with  preservatives.

They are actually quite easy to make and fun.  If you make a batch they can always go in the freezer and come out as you need them, either pulling them from the freezer before bed so they are ready next day or defrosting them in the microwave.  Defrosting food or heating coffee I’ve forgotten about are the only things I use the microwave for, oh, and if the AGA is off it may see some use – but generally only to reheat something from the freezer.

Crumpets Cooking on the AGA. © Sue Todd 2015

Crumpets Cooking on the AGA. © Sue Todd 2015

You’ll need crumpet rings for this and either a griddle or a very shallow heavy based pan that you can access easily.  I have a very old griddle given to me by my Nan many years ago, but we were lucky enough to be given a brand new AGA one for Christmas which I just want to use, use and use again.

Crumpet – Ingredients:

  • 175g/6oz strong white flour,
  • 175g/60z plain flour,
  • 14g instant yeast
  • 1 tsp caster sugar,
  • 350ml/12fl oz milk,
  • 150-200ml/5-7fl oz warm water,
  • 1/2 tsp bicarbonate of soda,
  • 1 tsp salt,
  • sunflower oil for cooking

Crumpets – Method:

Put the flours and yeast into a bowl and mix well.

Warm the milk and dissolve the sugar in it.  Add this into the flour/yeast mixture in your bowl and beat it until it forms a smooth batter.  Alternatively use an electric hand whisk to achieve the same effect.  Your batter will have to be really smooth if you want it to produce the customary holes in your crumpets.

Pop a cloth over the bowl and leave it for between 20 minutes to an hour.  The batter needs to rise and then start to fall again.

Mix the bicarbonate of soda and the salt into the warm water and then beat this into your batter a bit at a time.  You need to keep adding it until you get a liquid the consistency of  double cream.  Cover this once again and leave it for a further 20 minutes.

Crumpets © Sue Todd 2015.

Crumpets © Sue Todd 2015.

Next heat a griddle on a medium heat.  If you don’t have a griddle then a heavy based shallow pan will do just as well.  Grease the insides of your crumpet rings and add <<<< to the griddle to melt.  Pop the rings on the griddle.

Drop a couple of dessert spoonfuls of batter into each ring.  Bubbles will begin to rise, appear at the surface and set, this will take around four to five minutes.  Flip them over carefully to cook the other side, leave them to cook for about 2-3 minutes.  Lift off carefully and remove from the rings.  Repeat until you’ve used up the mixture, either keeping these ones warm until you’ve finished if you intend to eat them straight away or pop them on a cooling tray for later.

Either eat when ready or toast later and serve with lashings of butter!

Home-made crumpets with smoked salmon and poached egg.© Sue Todd 2015.

Home-made crumpets with smoked salmon and poached egg.© Sue Todd 2015.

Crumpets: Serving Suggestions:

  • Delightful for a high tea with jam,
  • Good for a snack with pâté,
  • Great for breakfast with poached eggs and bacon,
  • Delicious with smoked salmon and poached eggs,
  • Scrummy with cream cheese and smoked salmon,
  • or as part of a full English Breakfast in place of toast.


Pancake Day

Blackberry Compote, pancakes and crispy bacon.

Blackberry Compote, pancakes and crispy bacon. © Sue Todd 2014

Do you call it Pancake Day or Shrove Tuesday?

Personally we like pancakes all year round, after all what’s not to like?  As a child though I never got them very often and come Shrove Tuesday, they tended to be served up with Golden Syrup or lashings of sugar and some lemon juice.  I wasn’t keen on the golden syrup then and there’s no way on earth I could eat it on pancakes now, way too sweet.

Some ideas for your pancakes:

Crêpes Suzette

Crêpes Suzette © Sue Todd 2015.

Crêpes Suzette © Sue Todd 2015.

While we have pancakes often (some of us more than others in this house), we generally have them with fresh fruit, but thinking about the blog and with Pancake day looming fast we decided to push the boat out, put a lot more effort in and have Crêpes Suzette for a change.  It was a real treat, especially mid afternoon on a ‘work’ day!

There is a lot more work, and a whole heap of extra dishes, but luckily I got to shoot photographs and eat pancakes while Gary, bless him, prepped the kitchen, completed the cooking, made coffee and then cleared the dishes.  I can really recommend Crêpes Suzette as a real cheer up item for a yucky, gloomy late winter’s day, it add’s a real glow in more ways than one!

We do tend to go for pancakes with real substance to them in preference to more delicate crêpe like entities, so you may get more pancakes from your mix than we do from ours.

Pancake day falls mid citrus season, so if you’re feeling the need to get your citrus fix, then crêpes suzette fits right in this month and it does make a lovely change once in a while, so if not for pancake day, then maybe for another special occasion or treat? Continue reading

Grain-free, Gluten-free Pancakes

Gluten-free, grain-free pancakes © Sue Todd 2015.

Gluten-free, grain-free pancakes © Sue Todd 2015.

While you can make pancakes with gluten-free flour that’s not a great deal of help if you’re trying to avoid grains altogether.  This recipe uses coconut and almond flours to replace the grain and is wonderful for sweet pancakes, served with fresh fruit and maple syrup.

I thought I’d posted this months ago, doh!  It wasn’t until I went to link another article to this I realised the error of my ways! Continue reading

Pancakes – or Crêpes


Cooking pancakes. © Sue Todd 2015.

Cooking pancakes. © Sue Todd 2015.

When it comes to pancakes I don’t think too much of a good thing is possible.  I love them.  They make the most wonderful breakfast as a special treat when there’s a bit more time to spare, they work with savoury fillings and of course there’s always dessert.  It’s one of the few sweet things I’m always ready for.

Of course most people assume that pancakes means wheat flour.  It doesn’t have too.  There are gluten-free flours that you can use instead but there are also a growing number of alternative recipes too and we have a couple of them here now, such as banana pancakes and  versions made with coconut and almond flours, so if this recipe isn’t for you, then look at one of the others.

Weighing Flour for Pancakes. © Sue Todd 2015

Weighing Flour for Pancakes. © Sue Todd 2015

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