Somerset Recipes

We are delighted to present you with a tasty selection of genuine recipes from a recipe book compiled by Axbridge First School’s PTA. (See our feature on Axbridge….)

The recipes in their book have been collected from the children, parents, teachers and friends. They are all tried and tested family favourites, just the sort of recipes we like!

If you would like to purchase a copy of this little gem, please contact caroline.clutterbuck@dsl.pipex.com

Pepper, Carrot and Apple Soup
Chloe Dando, Redwood

2 red peppers, deseeded and chopped
2 eating apples, peeled, cored and chopped
4 large carrots, peeled and chopped into thick slices
1 large onion, chopped
1 vegetable stock cube
1 pint boiling water
Fry the onion with a knob of butter over a gentle heat. Add all the vegetables and apples and cook gently for 10 minutes. Add 1 pint of vegetable stock, cover and simmer for 20 minutes or until all ingredients are soft. Blend, leaving some chunky bits. This makes a slightly spicy, sweet soup, which is a very pretty colour. It’s great for children to make, as there is no weighing or measuring.

Chicken with Herbs and Lentils (serves 4)
Matthew and Ryan’s Grandma, Redwood and Hazel

4 chicken portions - preferably leg quaraters or a whole chicken quartered
115g/4 oz chunky lardons
1 large onion, sliced 475ml/16 fl oz chicken stock
2 springs each parsley, marjoram and thyme
2 bay leaves
225 g/8oz green or Puy lentils, boiled for 10 minutes
25-50 g/1-2 oz garlic butter
Salt and black pepper
Fry bacon gently in a large flameproof casserole (or use frying pan and transfer to casserole). When bacon begins to brown, add onion and fry for a further 2 minutes. Transfer to a casserole. Stir in chicken stock, bay and herbs, drained lentils and seasoning. Fry chicken portions until skin very well browned and place on top of lentils. Season and cook in covered casserole in oven preheated to 190C/375F/gas mark 5 for about one hour. Serve with a knob of garlic butter on top of chicken portion and add a few chopped herbs.

Lemon Cream Fruit Tarts (makes about 10)
Harry Clutterbuck’s Nanny, Hazel

100g/4oz butter, softened 50g/2oz caster sugar
50g/2oz semolina 100g/4oz plain flour
3 tbsps good lemon curd 150ml/5fl oz double cream, whipped
A few fresh strawberries, sliced
Soften the butter in a bowl. Add the sugar, semolina and flour and work into a smooth dough. Wrap in clingfilm and chill in the refrigerator for 15 minutes. Preheat the oven to 150C/300F/gas 2. On a lightly floured surface, roll out the shortbread to 5mm/¼ inch and cut out circles using a 7.5cm/3 inch fluted cutter. Ease the circles into a bun tin tray and prick with a fork. Bake in the oven for about 20-25 minutes or until firm and golden. Leave the shortbread in the tin to harden slightly then remove and cool on a wire rack. For the filling mix together the lemon curd and the whipped cream. Just before serving spoon some of the filling into each shortbread case and tip with sliced strawberries.