'Aga' drop scones

My new job has been eating into blogging and cooking time which means that getting used to the Aga is taking longer than I'd hoped. There have been a fair few disasters which, I have to admit, have had me tearing my hair out in frustration. My biggest gripe is that we struggle to keep a constant heat and, as we have to fill up with solid fuel once or twice a day, the kitchen is permanantly covered in a layer of black soot. Not very appetising!

However, there are aspects of this cooker that I already love and know I will miss terribly when we move. I love the instant heat - no pre-heating required here. Water boils instantly. Meat is sealed in moments. And the kitchen has a lovely warm glow. Having acquired an old Aga kettle we no longer need to use the electric version and the toaster is looking dusty in the corner too - crumpets and toast cook perfectly using the heat that is already there. But my favourite thing about the Aga involves the simmering plate (top right hand side) and a piece of Bake-o-Glide. Actually, we don't have Bake-o-Glide. It is fearfully expensive. We have some kind of supermarket imitation that does the job just as well. It is basically a non-stick, re-usable sheet of silicone (I think?!) which can withstand fairly high heat. We place it over the simmering plate and cook directly on it. Fat-less 'fried' eggs are a favourite - just crack an egg onto the non-stick sheet and lower (yes, really) the lid. A few minutes later, lift the lid to a perfectly-cooked, super-healthy egg. Butterless toasted sandwiches are a real hit - we favour a mature Cheddar and some onion chutney. Make the sandwich, place on the silicone sheet and put the lid down again. A few minutes later, flip the sandwich and repeat. Moments later you'll have a scrumptious, perfectly cooked toastie without messing up a sandwich toaster and without an ounce of butter smeared on the outside. Lovely!

The 'baking sheet-simmering plate method' is also a winner for all kinds of pancakes. Drop-scones (or scotch pancakes) cooked directly on the top are an Aga classic. I have a few Aga cookbooks which feature various 'Aga' classics. In slightly arrogant tone they refer to 'Aga' shortbread, 'Aga' drop scones, 'Aga' breakfasts and 'Aga' flapjacks. This makes it sound as though 'Aga' shortbread is vastly superior to any other kind - I'm not convinced by this but at least it makes me laugh! Anyway, the drop scones are a hit with me. I've made them several times in various guises. For pudding with maple syrup and pears or bananas. For an indulgent weekend breakfast with honey and berries. For a dinner party starter with added herbs and served with smoked trout and horseradish cream.

Here is the recipe I have used. I believe it is a Mary Berry recipe. Feel free to vary the batter. Good additions include cinnamon, raisins, blueberries or fresh herbs. An Aga is not necessary - these will be equally delicious cooked on a griddle or in a good non-stick frying pan! Please excuse a selection of terrible photos - light was awful and I was in a hurry to eat them.

'Aga' Drop Scones

Ingredients

4oz self-raising flour

1oz caster sugar (omit if making savoury pancakes and season with salt and pepper)

1 large egg

1/4 pint milk

1. Mix flour and sugar together and create a well in the centre.

2. Crack egg into the well and mix with a wooden spoon to combine.

3. Add the milk a little at a time, stirring between additions, until you have a smooth batter.

4. Lightly grease a frying pan, griddle or the top of the simmering plate on an Aga. If you have a solid fuel Aga like us, place a piece of non-stick silicone liner over the simmering plate. Drop tablespoonfuls of batter onto the pan or liner and leave to cook until bubbles begin to form on the surface. Carefully flip the drop scones with a palette knife and cook the other side. This should only take a minute or two.

5. Remove cooked scones from heat and keep soft in a clean tea-towel until ready to serve.

Kedgeree for the British Food Fortnight Challenge

Since I decided to host the British Food Fortnight Challenge a few weeks ago, I've been trying hard to decide what I should cook for the challenge. At first, I thought I'd go for a traditional British pud - treacle tart, perhaps? As the days passed, I decided that I'd focus on some of the best produce our nation produces and thought I'd plunk for something meat-based. Beef Wellington is a favourite, but is hardly credit crunch-friendly (...and as I had no plans to entertain this week, I thought it a little decadent to make for one).

I then decided that I'd like to challenge myself a little and attempt something I haven't made before. I have a bit of an issue with rice. I virtually never cook it. I'm hopeless when it comes to cooking the stuff. Actually, the truth be told, I'm not really hopeless at it. I just have a fear of cooking rice. I'm convinced I'll get it wrong. Either it'll be one big sticky, lumpy mess or it'll stick to the pan and have to be chiseled off, or it'll be more al dente than an uncooked potato.

However, a dish that I've loved since childhood is kedgeree and I have always wanted to re-create it. Kedgeree became popular in the UK during the reign of Queen Victoria and was served at breakfast in the homes of the wealthy. The name of the dish may be Indian in origin, but it came initially from Scotland. The dish was taken to India by troops serving the British Raj and it is no doubt in India where the kedgeree gained its curry spices. The combination of smoked fish, rice, eggs and spices became popular amongst British colonials in India and made its way back to Britain. Since then, it has become a British classic. Whilst still served in the finest hotels as a breakfast dish (it is particularly good 'the morning after the night before'), it actually makes a delicious lunch or supper dish.

There are many variations of kedgeree. The basics are fish (traditionally smoked haddock), rice, eggs and butter. The quality of these are all key to the success of this dish. I made mine with smoked haddock but you may prefer to plunk for a more sustainable species. I think that smoked mackerel would work quite well. Salmon is a good choice too, though quite different.

This recipe worked out just as I hoped. It is a combination of around 6 different recipes as I couldn't find one that sounded just right. Cooking the rice in the poaching liquid is key - adds so much flavour. I've kept my version fairly basic, just enriching it with a touch of cream. But peas, spinach or tomatoes would be valid (if nontraditional) additions.

Kedgeree
Serves 2

Ingredients:

2 fillets Scottish smoked haddock (traditionally smoked and undyed*)
1 mug long-grained rice
bay leaf
2 free-range organic eggs
a good few knobs of butter
1tsp medium curry powder
1/2 an onion (or 1 very small one), chopped
a very generous handful of parsley
a small handful coriander (optional)
1 tbsp double cream (optional)
cayenne pepper
a lemon

1. Place the haddock in a pan and just cover with water. Add a bay leaf and bring to simmer. Poach for around 10 minutes or until the fish is cooked through and easily flakeable. Remove with slotted spoon and place in a dish, covered with foil in a very low oven to keep warm. Do not throw away the poaching liquid. Pour it into a measuring jug.

2. In another pan, melt a knob of butter and gently sweat the chopped onion. Meanwhile, give the rice a good rinse and add to the buttery onion. Stir to coat the rice and add the curry powder and mix gently. Pour poaching liquid into same mug that you used to measure the rice - you need two mugfuls in total (i.e. double the volume of rice). If you don't have enough, top up with water. Pour over rice, stir once and bring to the boil. Cover and simmer very gently for 15 minutes, or until rice is tender.

3. Meanwhile, hard-boil the eggs in a pan of simmering water.

4. Whilst you are waiting for this to do, utilise your brand-new mezzaluna to chop copious amounts of parsley. Try not to get too excited or carried away event though mezzaluna chopping is so satisfying...

5. Peel the eggs and chop into quarters (or smaller, if you prefer). Flake the fish into the rice and stir to combine. Add the herbs, another decent knob of butter, the cream (if using) and the eggs. Heat through gently and stir to combine all the flavours. Squeeze over the juice from half a lemon (or to taste). Add pepper and salt but go easily on the salt as the fish may be quite salty (taste to be sure).

6. Serve, garnished with more parsley and a little cayenne pepper.

*Traditionally-smoked haddock should have a natural yellowy colour - if it is very white, it has not seen enough smoke. If it is bright yellow, it has been dyed to make up for the lack of natural colouring that should arise from proper smoking.

N.B. The herbs came from my garden. The haddock from Scotland. The eggs from Monmouthshire, butter and cream are British. The rice, spices and lemon are sadly not!

Spanking Fresh Mackerel

Mackerel is, in my view, an under-valued fish. Rarely does it make an appearance at a dinner party or on a restaurant menu. Only occasionally in the form of a smoked mackerel paté. Yet it is a delicious fish - extremely flavoursome and quite unique. I think there is a good reason for its lack of popularity though. It is one of those fish that is at its best when eaten just hours after being plucked from the sea. Don't get me wrong - all fish is best when it is fresh - but mackerel seems to deteriorate more rapidly than some. Or maybe I'm just spoilt as I have always eaten it this way - spanking fresh.

No holiday to Abersoch would be complete without a little mackerel fishing. This activity is undertaken with great relish in my family and always has a competitive edge. Who can catch the most? It is a well known fact/myth that mackerel are very stupid. It is certainly true that they are easy to catch, making fishing for them a fun task for children (and adults) who bore of fishing quickly when nothing is biting.

I missed out on the fun this time - I passed up the opportunity to hit the water when I thought the weather looked bad and it turned out to be the perfect day. Fortunately it all worked out well - my mother caught enough for us all while my sister and I sunned ourselves on the beach. Not quite as good as having caught them myself, but the next best thing. In fact, probably better as my mother is much braver when it comes to killing the fish post catching than I am. I'm a bit of a wimp. I understand that on this occasion it was my father who did the dastardly deed.

Back at home I found my mother already busy gutting the shimmering beauties, their vivid markings glistening on the worktop.

I had been wanting to try them whole, on the barbecue, with a lime and chilli dressing, but as they were already prepared in 'butterfly' formation, I decided to leave it to my mother to prepare in the traditional way. We have always eaten our mackerel for breakfast - I am not sure why - simply fried in a little Welsh butter. Firstly, the fish are coated in flour which has been well seasoned with plenty of salt and pepper. The butter is melted in the pan until foaming and the mackerel fried lightly on each side until just cooked and golden. Served with a wedge of lemon. Delicious...

Beautifully simple yet totally delicious. And, most importantly, spanking fresh!