Skip to content

Ithis lollies, sausage rolls, piccalilli yogurt and peaches and cream: these are my contributions to all the plates, trays and platters of food that will be taken outside, set on tables and shared with friends and neighbors this weekend -end – and hopefully throughout the summer. There’s something so brilliantly English and quirky about dragging the bunting and stopping traffic. And, of course, something so amazing to do the same job for 70 years. Seventy years!

Jubilee Sausage Tart with Piccalilli Yogurt

These are great to eat by hand – and therefore perfect for a street party – but they can also be turned into a meal if served with a good green salad. The pie can be prepared the day before, if desired, ready to be baked the same day.

Preparation 25 minutes
To cook 55 minutes
Serves 10-12

3 tablespoons of olive oil
3 onions
peeled and finely chopped (540g)
Salt and black pepper
6 garlic cloves
peeled and crushed
4 teaspoons Hawaiian spices (or medium curry powder)
300 grams piccalilli (homemade or purchased)
800g pork sausagescasings removed and discarded (750g)
50g of parsleyfinely chopped
25g chivesfinely chopped
230g stale white breadcut crusts, coarsely crushed (130g)
2 sheets ready-to-use all-butter puff pastry (39cm x 23cm)
1 eggbeaten
120g Greek Yogurt

Put a large sauté pan over medium-high heat, add the oil, onions and half a teaspoon of salt, and cook, stirring occasionally, for 20 minutes, until tender. softened and golden. Stir in the garlic and hawaij, cook, stirring, for another three to five minutes, until fragrant, then remove from the heat and let cool.

Once cooled, transfer the onion mixture to a large bowl and add 100g piccalilli, sausage meat, parsley, chives and bread. Stir to combine, then set aside.

Line a large baking sheet with parchment paper and place a sheet of puff pastry on it. Brush half the egg all over the dough, then spread the sausage mixture evenly over the top, leaving a 2½cm border all around.

Place the second sheet of puff pastry on a sheet of parchment paper slightly larger than the pastry and press lightly with a rolling pin to stretch it 1 cm. Gently lift the dough and lay it over the sausage mixture, pressing lightly to seal – do not press directly on the edges or the dough will not puff and puff while baking.

Brush the top of the pastry with the remaining egg, then, using a sharp knife, make slits about 30 x 2½ cm along the length of the pastry, to reveal the filling. Refrigerate for 20 minutes to set the dough.

Heat the oven to 220C (200C fan)/425F/Gas 7. Bake the pie in cold condition for 30-35 minutes, until deeply browned, then remove, carefully transfer on a wire rack (this will prevent it from having a soggy bottom) and let cool for at least an hour, or more if possible.

Meanwhile, prepare the piccalilli yoghurt. Put the remaining 200 g of piccalilli in the bowl of a small food processor and mix gently. Pour into a small bowl and mix with the yogurt and an eighth of a teaspoon of salt.

Cut the pie into squares and serve warm or at room temperature with the piccalilli yogurt on the side.

Cherry Coconut Popsicles

Best of British: Yotam Ottolenghi’s recipes for sausage pie, cherry lollies and peach shortcake |  Food
Sour cherry and coconut lollipops from Yotam Ottolenghi. Photograph: Louise Hagger/The Guardian

The British cherry season is short but very sweet, so enjoy it while you can. If you are preparing them for adults, consider adding a tablespoon of kirsch to the mixture before freezing it.

Preparation 35 minutes
Freeze Overnight
Makes 6

4 tablespoons dried hibiscus
600g ripe cherries
4 tablespoons golden syrup
100g caster sugar
2 limes
– the finely grated zest, to obtain 1 teaspoon, the rest in juice, to obtain 2 tablespoons
30 g grated coconut

Put the hibiscus leaves in a small saucepan with 300ml of cold water and bring to the boil. Simmer for one minute, then remove from heat and let steep for five minutes.

Meanwhile, put the cherries, golden syrup and sugar in a medium saucepan, then use a potato masher or fork to pop the cherries. Strain the hibiscus liquid into the cherry mixture (discard the leaves), then bring to a boil. Cook for three to five minutes, until the mixture thickens slightly, then remove from the heat and let cool.

Pour the cherry mixture into a blender along with the lime zest and juice, blend for one minute until smooth, then finely strain into a pitcher, pressing out the solids as you go; discard the solids. Divide the mixture among six popsicle molds (or more if your molds are small) and freeze overnight.

The next day, run each mold under warm running water for about 15 seconds, then gently squeeze it to dislodge the pacifier. Put the popsicles on a small tray lined with parchment paper, spacing them well apart and return to the freezer until you are ready to eat them.

To serve, sprinkle each lollipop with a generous amount of desiccated coconut and set the rest in a bowl on the side for dipping.

Peach and Cream of Tahini Shortcakes

Best of British: Yotam Ottolenghi’s recipes for sausage pie, cherry lollies and peach shortcake |  Food
Yotam Ottolenghi’s peach and tahini cream shortbread. Photograph: Louise Hagger/The Guardian

You need really ripe peaches for this: if not, use another fruit instead – strawberries and apricots work well. You can poach the peaches the day before, but they should be eaten the day of cooking.

Preparation 15 minutes
Coldness 30 mins+
To cook 45 minutes
Makes ten

For the shortcake
375g plain flourplus a supplement for dusting
2½ teaspoons baking powder
¼ teaspoon baking soda
¾ teaspoon of salt
60 g golden caster sugar
175 g cold unsalted butter
cut into 1cm cubes
140 ml cold buttermilk in the fridge
140 ml cold fresh cream
plus extra for brushing
2 teaspoons vanilla bean paste
1½ tablespoons demerara sugar

For the peaches
200 g golden caster sugar
4 limes
– finely grated zest, to obtain 3 teaspoons, and squeezed, to obtain 75 ml
20g of gingerpeeled and finely grated
A pinch of salt
1 kg of ripe peaches
(or apricots or strawberries), cut into 1 cm thick slices

For the tahini cream
360 ml fresh cream
75ml tahini
2 ½ tablespoons golden caster sugar
1 teaspoon vanilla bean paste

First prepare the shortcake. Place the flour, baking powder, baking soda, salt and caster sugar in the large bowl of a food processor and pulse once or twice to combine. Add the butter, pulse five or six times, until it breaks up into pea-sized pieces, then pour into a large bowl and set aside. (If your kitchen is hot, put the bowl in the fridge to keep the batter as cold as possible.

In a small bowl, combine the buttermilk, double cream and vanilla bean paste. Make a well in the middle of the batter mixture, pour in the cream mixture and mix gently with your hands until it comes together into a shaggy mass. Pour onto a large sheet of parchment paper and use the paper to help compress it into a rectangle.

Dust a rolling pin with flour and sprinkle lightly over the dough and paper as well. Starting from the center, slightly roll out the dough into a larger rectangle about 1 cm thick. Using a sharp knife, cut the dough widthwise into three equal rectangles, then dust them with more flour and stack them, using one hand to press them together around the edges to equalize them. Cut the stack of dough in half widthwise, then stack the two halves on top of each other, so that you now have a stack of six rectangles of dough.

Roll out the dough again lightly, this time into a 20cm x 10cm rectangle 2½cm thick – be gentle, as it’s a soft dough – then cut into 10 equal squares. Line a large tray (that will fit in your fridge) with parchment paper, place the shortbread cookies on it and chill in the fridge for at least 30 minutes and up to an hour (you want to cold bake them).

Heat the oven to 200C (180C fan)/390F/gas 6. Meanwhile, poach the peaches. Put the sugar, 200ml water, lime zest, ginger and salt in a medium saucepan over high heat and cook for 10-15 minutes, until the mixture is very thick and bubbles furiously . Reduce the heat to medium, stir in the sliced ​​peaches and cook for another minute, until the fruit is soft but not falling apart. Remove from the heat, stir in the lime juice, then transfer to a bowl and let cool.

Take the shortbread tray out of the fridge, lightly brush the top with a little cream and sprinkle generously with demerara sugar. Bake for 20 minutes, until golden brown, then transfer to a wire rack to cool.

Meanwhile, combine all ingredients for the cream of tahini in a medium bowl, whisk until soft peaks form and refrigerate until ready to serve.

Once baked, carefully cut each shortcake in half widthwise. Spoon some of the peach mixture on the bottom half of each shortcake, spoon a generous dollop of tahini cream, top with the other shortcake half and serve.

theguardian Gt

Not all news on the site expresses the point of view of the site, but we transmit this news automatically and translate it through programmatic technology on the site and not from a human editor.