Preheat oven to gas mark 4/ 180°C/ 350°F, warm a baking sheet and grease a loose-bottomed flan tin. Roll out the shortcrust pastry until thin, then line the flan tin with the dough, trimming off any excess. Chill pastry case in the fridge. Cream the butter and sugar together until fluffy, then beat in the egg yolks, flour, lemon rind, lemon juice and sieved cottage cheese. Mix well, then spoon into the pastry case. Mix topping ingredients together and spread on top of the curd filling. Place the flan tin on the warmed baking sheet and bake for approximately 1 hour or until the top is lightly browned and slightly firm. Dust with caster sugar and serve cool but not chilled.

To make about 4 pints

9 cups coarsely diced unpeeled green tomatoes (about 3 pounds)

6 cups coarsely diced, peeled and cored green cooking apples (about 2 pounds)

4½ cups coarsely chopped onions (about 1 ½ pounds)

2 cups coarsely diced celery, trimmed of all leaves (about ½ pound)

¼ cup seedless raisins

½ cup candied or preserved ginger (about 4 ounces)cut into ½ inch dices

2 cups dark.brown sugar

l-1/2 cups malt vinegar

1 tablespoon salt

In a heavy 4 to 5 quartpot, combine the green tomatoes, apples, onions, celery,

raisins, ginger, brown sugar, vinegar and salt, Bring the mixture to a boil over

high heat, stirring occasionally. Then reduce the heat to low. Simmer uncovered

for 3 hours, or until most of the liquid has cooked away and the mixture is

thick enough to hold its shape in a spoon. Stir it frequently as it begins to

thicken, to prevent the chutney from sticking to the bottom and sides of the pan.

Remove the pot from the heat. With a large spoon, ladle the chutney immediately

into hot sterilized ats, filling them to within ½ inch of the rim.

To make 3 pints

1½ cups malt vinegar

8 cups coarsely diced, Peeled and cored green cooking apples (about 3 pounds)

2 cups coarsely chopped onions (about I pound)

2 cups white seedless raisins

2 cups dark.hrown sugar

1 tablespoon mustard seeds. crushed with a mortar and pestle or wrapped in a towel and crushed with a rolling pin

½ teaspoons mixed pickling spice. tied in cheesecloth

½ teaspoon ground ginger 1/1 teaspoon cayenne pepper

In a heavy 4 to 5 quartpot, combine the ingredients. Bring the mixture to a boil over

high heat, stirring occasionally. Then reduce the heat to low. Simmer uncovered

for 3 hours, or until most of the liquid has cooked away and the mixture is

thick enough to hold its shape in a spoon. Stir it frequently as it begins to

thicken, to prevent the chutney from sticking to the bottom and sides of the pan.

Remove the pot from the heat. With a large spoon, ladle the chutney immediately

into hot sterilized ats, filling them to within ½ inch of the rim.

To make about 10 pancakes

3 medium-sized potatoes (about 1 pound), preferably baking

¼ cup milk

½ teaspoon caraway seeds (optional)

3 to 4 tablespoons butter or rendered bacon fat

1/2 cup flour

½ teaspoon salt

Crisp fried bacon (optional)

Peel the potatoes and drop them into a bowl of cold water to prevent their discoloring.

In a large bowl, stir together the flour, salt and milk, and optional caraway seeds. One

at a time, pat the potatoes dry and grate them coarsely into a sieve or colander. As

you proceed, press each potato firmly down into the sieve with the back of a large spoon

to remove its moisture, then im_mediately stir the gratings into the flour-and-milk mixture.

In a heavy 8- to 10-inch skillet, melt 2 tablespoons of the butter or fat over moderate heat.

When the foam begins to subside, pour in about 1 ta_blespoon of batter for each pancake.

Cook 3 or 4 pancakes at a time, leaving enough space between them so that they can spread

into 3½- to 4-inch cakes. Fry them for about 3 minutes on each side, or until they are

golden brown and crisp around the edges. Transfer the finished pancakes to a heated plate

and drape foil over them to keep them warm while you cook the remaining cakes, adding fat

to the pan when necessary. Serve the pancakes as soon as they are all cooked, accompanied

if you wish by crisp bacon.

To serve 4 to 6

6 medium-sized scallions, including 2 inches of the green tops, cut

6 medium-sized boiling potatoes (about 2 pounds), peeled and quartered

4 cups finely shredded green cabbage (about 1 pound)

1 teaspoon salt

Freshly ground black pepper

4 tablespoons butter

1 tablespoon finely chopped fresh parsley

1 cup lukewarm milk

Drop the quartered potatoes into enough lightly salted boiling water to cover them by 2 inches, and boil briskly until they are tender but not falling apart. Meanwhile, place the cabbage in a separate pot, pour in enough water to cover it completely, and bring to a boil. Boil rapidly, uncovered, for 10 minutes, then drain thoroughly in a colander. Melt 2 tablespoons of the butter over moderate heat in a heavy 8- to 10-inch skillet When the foam begins to subside, add the cabbage, and cook, stirring constantly, for a minute or two. Cover the skillet and set aside off the heat

Drain the potatoes and return them to the pan. Shake over low heat until they are dry and mealy. Then mash them to a smooth purée with a fork, a potato ricer or an electric mixer. Beat into them the remaining 2 tablespoons of butter and then ½ cup of the milk, 2 tablespoons at a time. Use up to ½ cup more milk if necessary to make a purée thick enough to hold its shape in a spoon. Stir in the cooked cabbage and the scallions, and add the salt and a few grindings of pepper. Taste for seasoning. Then transfer the colcannon to a heated serving bowl, sprinkle with parsley, and serve at once.

To serve 6 to 8

1 teaspoon salt

2 cups dry green split peas (1 pound)

4 tablespoons butter

2 cups water

¼ teaspoon white pepper

Wash the split peas thoroughly under cold running water and continue to wash until the draining water runs clear. Pick over the peas and discard any discolored ones. In a heavy 3- to 4-quart saucepan, bring the 2 cups of water to a boil and drop in the peas slowly so that the water continues to boil Reduce the heat and simmer partially covered for 1½ hours, or until the peas can be easily mashed against the side of the pan with a spoon. Drain the peas in a colander and purée them in a food mill or force them through a line sieve set over a large bowl. Return the peas to the pan and cook over low heat, stirring constantly, until the purée is heated through. Stir in the

salt, butter and pepper, and taste for seasoning. Serve at once from a heated vegetable dish. Pease pudding is the traditional accompaniment to boiled beef and carrots with dumplings

To make 2 pints

2 pounds white onions, each about 1 inch in diameter

½ cup sugar

2 tablespoons mixed pickling spice

½ cup salt 5 whole cloves

1 quart malt vinegar

10 whole black peppercorns

To peel the onions easily, first drop them into a pot of boiling water and let them boil briskly for a minute or so. Then drain at once, pour cold water over them, and carefully remove their skins with the aid of a small, sharp knife. Place the onions in a large bowl, sprinkle them with ‘/z cup of salt, and turn them about with a spoon to coat them evenly. Cover the bowl and set aside in a cool place for at least 12 hours.

Drain the onions, wash them under cold running water, and pat them dry with paper towels. In a heavy 4- to 5-quart saucepan, bring the vinegar, sugar, pickling spice, cloves and peppercorns to a boil over high heat, stirring until the sugar dissolves. Boil briskly for 5 minutes, then add the onions. The liquid should cover the onions by ½ inch; if necessary add more water. Return to a boil, and cook briskly, uncovered, for 10 minutes, or until the onions show only slight resistance when pierced with the tip of a small, sharp knife. Do not overcook. With a slotted spoon, transfer the onions to hot sterilized jars, following the directions for canning and sealing on page 2. Pour the vinegar-and-spice mixture over them, filling the jars to within 1/4 inch of the top. Seal at once. Let the onions pickle at room temperature for at least 2 weeks before serving them.

To Make About 10 Croquettes

½ cup freshly grated Cheddar cheese 2 cups fresh soft crumbs, made from

homemade-type- white bread, pulverized in blender or shredded with a fork

2 tablespoons finely chopped scallions. Including 1 nch of the green tops

1 tablespoon finely chopped fresh parsley

2 teaspoon dry English mustard

½ teaspoon salt

Freshly ground black pepper

2 egg yolks

2 tablespoons water

2 egg whites

1 tablespoons vegetable oil

In a large howl, mix together the grated cheese, I cup of the bread crumbs, the scallions, parsley, mustard, salt and a few grindings of pepper. Add the egg yolks and water, and stir until the mixture can he gathered into a compact ball. ii it crumbles, add more water, a few drops at a rime, until the ingredients adhere. Divide the mixture into it) equal portions and roll each one into a cylinder about 2½ inches long and 1 inch in diameter.

One at a rime, dip the rolls in the egg white and then in the remaining crumbs, lining them up side by side on a strip of wax paper as you proceed. in a heavy 10- to 12-inch skillet, heat the oil over high heat until it sputters. Add the rolls and cook, turning them gently with tongs or a spatula and regulating the heat so that they brown quickly and evenly without burning. Glamorgan sausages may be served as a lunch or supper dish.

To make one 8-inch round loaf

1 teaspoon baking soda

I tablespoon butter, softened

1 teaspoon salt

4 cups all-purpose flour

1 to 11/2 cups buttermilk

Preheat the oven to 425°, With a pastry brush coat a baking sheet evenly with the tablespoon of softened butter.

Sift the flour, soda and salt together into a deep mixing bowl. Gradually add 1 cup of the buttermilk, heating constantly with a large spoon until the dough is firm enough to be gathered into a ball. If the dough crumbles, beat up to i/~ cup more buttermilk into it by the tablespoon until the par_ticles adhere.

Place the dough on a lightly floured board, and pat and shape it into a flat circular loaf about 8 inches in diameter and 1½ inches thick. Set the loaf on the baking sheet. Then with the tip of a small knife, cut a i/2.irichdeep X into the dough, dividing the top of the loaf into quarters.

Bake the bread in the middle of the oven for about 45 minutes, or until the top is golden brown. Serve at once.

To make about 1 cup

½ cup fresh lemon juice

4 tablespoons unsalted butter

4 egg yolks

½ cup sugar

1 tablespoon grated lemon peel

In a heavy 1½- to 2-quart saucepan, combine the butter, sugar, lemon juice and egg yolks. Cook over the lowest possible heat, stirring constantly, until the mixture thickens enough to heavily coat the hack of a spoon. Do not let the mixture boil or the egg yolks will curdle. Pour the curd into a small bowl and stir in the lemon peel. Refrigerate until ready to use. Lemon curt is used as a filling for tarts and cakes such as Swiss roll.

To make one 9-inch round white fruitcake

¼ pound (3 sticks) plus 2 tablespoons butter, softened

¼ cup finely chopped mixed candied fruit

1¼ cups plus 2 tablespoons all- purpose flour

2 tablespoons finely chopped candied angelica

2/3 cup coarsely chopped candied cherries

1-1/4cups sugar

7 eggs

1¼ cups seedless raisins

1 teaspoon ground allspice

1¼ cups white raisins

1 tablespoon salt

1’/4 cups dried currants

1 cup finely chopped walnuts

Preheat the oven to 3000. Using a pastry brush, coat the bottom and sides of a 9-by-3-inch springform cake pan with 2 tablespoons of the softened butter. Sprinkle 2 tablespoons of the flour into the pan, tip it from side to side to spread the flour evenly, then invert the pan and rap it sharply on the bottom to remove excess flour. Combine the cherries, seedless and white raisins, currants, candied peel and angelica in a bowl, add ¼ cup of the flour, and toss the fruit about with a spoon to coat the pieces evenly. Set aside.

In a large bowl, cream ¾ pound of softened butter and the sugar and 2 more tablespoons of the flour together by mashing and beating them against the sides of the bowl until they are light and flu4 Beat in the eggs, one at a time, then slowly beat in the remaining flour, the allspice and the salt. Combine the nuts with the fruit mixture and add the mixture to the batter, about ½ cup at a time, beating well after each addition. Pour the batter into the prepared pan, spreading it out with a spatula. Bake in the middle of the oven for 1½ hours, or until the top of the cake is light golden in color or a cake tester inserted in the center comes out clean. Cool the cake completely before removing it from the pan.

To serve 6

MEAT IS

A 3- to 3½-pound lean corned beef brisker, rolled and tied

18 peeled white onions, about 1 inch in diameter (about 1 pound)

12 small scraped carrots

Place the brisket in a 5- to 6-quart casserole, and add enough water to cover it by at least ½ inch. Bring to a boil over high heat, meanwhile skimming off the scum anti foam as they rise to the surface. Reduce the heat, partially cover the casserole, and simmer for 2½ hours. Then add the onions and carrots, and cook partially covered for another 30 minutes, or until the vegetables are tender and the meat shows no resistance when pierced with a fork.

DUMPLINGS

1 cup all-purpose flour powder

1-1/2 ounces fresh beef suet, finely chopped and thoroughly chilled

½ teaspoon double-acting baking

(about 3 tablespoons)

½ teaspoon salt

½ cup milk

Meanwhile, preheat the oven to 250° and make the dumpling mixture. Sift the flour, baking powder and salt into a large howl. Add the suet and, working quickly, rub the flout and fat together with your fingertips until they look like flakes of coarse meal. Pour the milk over the mixture, toss together lightly. and gather the dough into a hall. If the dough crumbles, add up to 2 more tablespoons of milk, a drop or two at a time, until the particles adhere. With lightly floured hands, shape the dough into 1-inch balls.

With a slotted spoon, remove the meat and vegetables from the stock, and arrange them on a large heated platter. Cover and keep them warm in the oven. Drop the dumplings into the stock remaining in the casserole, stirring gently once or twice. Cook uncovered over moderate heat for 15 minutes, or until the dumplings rise to the surface. Transfer the dumplings to the platter of beef and vegetables, and serve at once, accompanied if you like by pease pudditig

To serve 4 to 6

6 medium-sized peeled potatoes (about 2 pounds), cut crosswise into ¼-inch slices

3 pounds lean boneless lamb neck or shoulder, trimmed of all fat

1 teaspoon salt

4 large onions (about 1 ½ pounds), peeled and cut into 1/4-inch slices

Freshly ground black pepper

¼ teaspoon thyme

Cold water

Spread half the potatoes on the bottom of a heavy 4- to 5-quart casserole or Dutch oven, and cover them with half the onion slices and then all the lamb. Sprinkle with ½ teaspoon of the salt, a few grindings of pepper and the thyme. Arrange the rest of the onions over the meat and spread the remaining potatoes on top. Sprinkle with ½ teaspoon of salt and a few grindings of pepper, then pour in enough cold water just to cover the potatoes.

Bring the stew to a boil over high heat, reduce the heat to its lowest possible point, and cover the casserole tightly. Simmer for 1½ hours. Check from time to time and add boiling water, a tablespoon or two at a time, if the liquid seems to be cooking away.

Serve the stew directly from the casserole or Dutch oven, ladling it into heated deep individual serving plates. Traditionally, Irish stew is accompanied by pickled red cabbage

NOTE: If you prefer, you may cook the stew in a preheated 350° oven instead of on top of the stove. In that event, bring the casserole to a boil on top of the stove before placing it in the lower third of the oven.

SAUSAGES BAKED IN BATTER

1 cup all-purpose flour

½ teaspoon salt

2 eggs

Freshly ground black pepper

1 cup milk

1 pound small, fresh pork sausages

To make the batter in a blender, combine the flour, eggs, milk, salt and a few grindings of pepper in the blender jar, and blend at high speed for 2 or 3 seconds Turn off the machine, scrape down the sides of the jar, and blend again for 40 seconds. (To make the batter by hand, beat the eggs and salt with a whisk or a rotary or electric beater until frothy. Slowly add the flour, beating constantly. Then pour in the milk in a thin stream and beat until the mixture is smooth and creamy.) Refrigerate the batter for at least 1 hour.

Preheat the oven to 4000. Place the sausages side by side in a heavy 10- to 12-inch skillet, and prick them once or twice with the tines of a fork. Sprinkle them with 2 tablespoons of water, cover the pan tightly, and cook over low heat for 3 minutes. Then remove the cover, increase the heat to moderate, and continue to cook, turning the sausages frequently with tongs or a spatula, until the water has completely evaporated and the sausages have begun to brown in their own fat.

Arrange the sausages in a single layer in a baking tin or dish about 6 by 10 inches and 2 inches deep, and moisten them with 2 tablespoons of their drippings. Keep them at least an inch apart. Then pour the batter over them and bake in the middle of the oven for 30 minutes, or until the pudding has risen over the top of the pan and is crisp and brown. Serve at once.