EYNSHAM MARMALADE CAKE

You will need:

4oz butter or margarine
4oz sugar
2 eggs, beaten
3oz Eynsham honey
4oz marmalade (try different flavours from the Country Market)
10z SR flour
2oz sultanas

Full, print- friendly recipe HERE

HELEN PEACOCKE'S PUMPKIN BREAD

If you are faced with a large pumpkin and have no idea how to use up the flesh before it begins to deteriorate - think BREAD.

Weigh out two-thirds of the flour for your favourite bread recipe and make up the remainder with cool, mashed pumpkin flesh.
Add water with CAUTION or the dough will become too sticky - but that's all you have to worry about.
You will achieve an amazingly moist loaf which tastes great and lasts for several days.

Full, print- friendly recipe HERE

PAT WHITLOCK'S PARTY CAKES

Freshly home made scones, with large dollops of double cream and homemade blackcurrant jam
Gooey carrot cake with magical frosting
Large dark chocolate cake, with layers of cream and cherries
Soft spongy orange cake with layers of cream and oranges
Lemon drizzle, sweet, sticky and zesty
White fluffy meringues, with lashings of strawberries and raspberries
Viennese fingers with butter cream and chocolate ends
Rich fruit cake with loads of spice
Freshly made chocolate éclairs
Fruity tea breads smothered with butter
Cream slices like you've never tasted before
A good time was held by all and over £1000 went towards...

Web: World Scout Jamboree

JENNIFER HARLAND'S OXFORD JOHN

An Oxford John is a cut of lamb, taken from the leg, simply as a steak or thick slice with the eye of bone left in the centre: an old favourite in the Oxford colleges. It is an expensive cut but this recipe retains every scrap of goodness and is ready in an hour from start to finish. Equally, it will wait in a very low oven for 2- 3 hours; in fact, it is enhanced by a long, slow cook. You can make this dish work for you, not you for it!

Ingredients for 4 people:
- 4 slices of leg of lamb with bone 'eye' left in
- 1 tablespoon pearl barley soaked in a cup of boiling water
- oil
- 1 large onion, peeled and chopped
- 1 dessertspoon flour
- 2 carrots, peeled and chopped
- 2 tomatoes, chopped
- 1 small piece red pepper, chopped
- dessertspoonful of capers plus vinegar from caper jar
- freshly chopped parsley

Set oven to 300ºF, 140ºC (120ºC fan) Gas mark 2 and choose a large lidded ovenproof casserole.
Wipe the lamb and pat dry. Heat oil and quickly fry the onion. Set aside and saute the lamb pieces one by one on both sides. Remove from pan.
Add a little more oil if necessary and stir in the flour. Pour in around one pint of water and boil up, stirring all the time to thicken.
Now tip in the pearl barley, onion, carrots, tomato and pepper, the capers and up to 2 teaspoonsful of caper vinegar. Season well with salt & pepper and push the lamb pieces down under the liquid.
Cook very slowly on the hob or in the oven for an hour or more. Scatter over the chopped parsley, if you have it, just before serving. Good with mashed potatoes.

SUE BUTLER MILES'S PINK FIR POTATOES

In some circles Pink Fir Potatoes are regarded as designer potatoes but they grow particularly well in our local soil and are on sale in Eynsham Country Market from August to early October. If you long for the almost forgotton taste of a true new potato you will not be disappointed with Pink Fir. They look a bit like Jerusalem artichokes but more knobbly and bobbly which makes them a hit with children as well as adults.
Any leftovers can be sliced and sauteed in oil or served cold as a potato salad with mayonnaise and chopped onion.

Full, print- friendly recipe HERE
Web: EynshamCountryMarket

SANDY HELLIG'S OVEN ROASTED WINTER VEGETABLES

Sandy runs our specialist deli Cornucopia. This is one of many dishes she cooks up daily for people to take away; it can be served with a main course or eaten alone.
The recipe calls for locally grown, seasonal vegetables such as butternut squash and onions. You can add other root vegetables such as sweet potato, parsnips or turnips if you wish. In fact the more variety the better the taste!

Full, print- friendly recipe HERE
Web: Cornucopia

St Peter's Annual Pancake Feast

Doesn't this look delicious? Sweet & savoury fillings, waitress service and good company attract a steady trade from 10am to 1.30pm. The event is over 20 years old and has become a village institution. Recipes are (at present) a closely- guarded secret ...

HELLIG'S SPINACH, RICOTTA & PINE NUT TORTILLA

Serves 4 for a main course or 6 – 8 for a light lunch. Serve with a mixed salad or some seasonal veg.

-25g butter
-350g diced cooked potato
-400g ricotta cheese
-400g cooked spinach
- 2 dessert spoon pine-nuts
-6 eggs made up to 550ml with either double cream or milk
-seasoning of salt, pepper, nutmeg and thyme

Full, print- friendly recipe HERE

HELEN PEACOCKE'S STUFFED BAKED TOMATOES

To serve four. You will need:

-8 medium ripe tomatoes
-One clove garlic — chopped fine
- 2oz (50g) basmati rice
-One tspn currants
- 4oz (125g) feta cheese — crumbled or grated
-Grated rind of one lemon
-Small bunch mixed herbs — chopped fine
- Olive oil to fry onions and garlic
-Salt and freshly ground black peppercorns to season

Serve straight from the oven with crisp green salad. For a vegan version of this recipe omit the cheese.

Full, print- friendly recipe HERE

HELEN PEACOCKE'S CRINKLY LUNCHBOX PIZZA

Good hot or cold; an ideal extra for the lunch box and something the children can help you make. They can help you eat them too!

for the basic dough
8oz (250g) strong white bread flour
Pinch caster sugar
Half tspn salt
Half tspn fast-action dried yeast
One tbspn olive oil
Quarter pt (150ml) warm water (approx)

for the filling
Half a red pepper
Four mushrooms
Two small tomatoes
Two shallots or one small onion
Fresh herbs to include oregano,
One clove garlic
Approx 2 oz (50g) grated cheese
Salt and freshly ground black peppercorns to season

Full, print- friendly recipe HERE

HELEN PEACOCKE'S EYNSHAM DUMPLINGS

Did you know that in the 1930’s FW Wastie propagated several apples that carry the village name, one of which is the Eynsham Dumpling?
It’s a firm fleshed cooking apple which puffs up nicely when cooked it can be used to make all the classic apple dishes.
However when an apple is named thus, how could I resist trying to come up with a steamed dumpling that could be served as a pudding.

To make enough for a family lunch you will need:
* 8oz (225g) SR flour
* 4oz (125g) shredded suet
* 2 large Eynsham Dumplings or Bramley apples
* 2oz (50g) caster sugar
* One bottle apple juice
* Pinch cinnamon
* Pinch salt

Method:

* Peel and core one apple and chop into really small pieces.
* Place the chopped apple, flour, suet, sugar, cinnamon and salt into a large bowl and mix well together.
* Gradually add apple juice to this mix until it forms a soft dough. This calls for just under 200ml.
* On a floured surface roll the dough into small balls. When I made them I got about 25 dumplings out of the mix. Obviously you can make them bigger than I did if you wish.
* Cut the second cooking apple in half, remove the core but not the peel and cut into thin slices.
* Steam the dumplings and the apple slices together until cooked which takes about 15 minutes.
* Pour the remaining apple juice into a saucepan and bring to the boil. Let it boil for a couple of moments.
* Place the dumplings and apple slices on serving dish and pour boiling apple juice over them. Serve with fresh Jersey cream or yogurt.

More about Wastie and his apples HERE

Web: seasonal specials