Latest posts: Home Made Cook of the Year
For those that missed our musings on last year’s Home Made Cook of the Year final at Denman College, we’ve captured it on video.
Below you can watch each of the three finalists explain the inspiration behind their dishes.
Why not give them a try yourself?
Yvonne Baily tells us about her dish, Pork with Orange and Ginger
Maria Kuehn fills us in on her dish, Chicken and Coriander Meatballs with Saffron and Courgette Rice.
Sue Wynn explains the thinking behind her winning dish, Andalucian Chicken.
A very exciting day was had by all at ‘Home of the House Proud’ today as several of the team made the journey down to the WI’s Denman College in Oxfordshire for the final of our ‘Home Made Cook of the Year’ competition.
As many of our regular visitors will know, over the last couple of months we have been running a competition with the support of the WI, Delia Online and Diabetes UK to find the country’s best ‘Home Made Cooks’ – budding chefs were asked to send us a recipe and picture of a main meal dish big enough to feed a family of four, but costing less that £7.50 (we are celebrating our 75th anniversary this year after all)!
We received loads of great entries, many of which we have shared with you on ‘Home of the House Proud’ and many of which we’ll be sharing with you over the following weeks and months. From the entries, a shortlist of three recipes were selected and the talented cooks behind each were invited to the WI’s Denman College today to cook their dishes for celebrity chef Brian Turner and leading food blogger Helen Best-Shaw (Fuss Free Flavours). The three short-listed winners were (all three will be showcased on ‘Home of the House Proud’ this week):
- Yvonne Bailey, from Chippenham who submitted a recipe for a Pork with Orange and Ginger
- Maria Kuehn, from London who submitted a recipe for Chicken and coriander meatballs with saffron and courgette rice
- Sue Wynne, from Lancaster who submitted a recipe for Andalucian Chicken
Brian was running a cookery demonstration course ‘A Taste of Christmas’ at Denman College today, which was being sponsored by Morphy Richards and our partner Stoves, so the day started with Brian introducing the three finalists to the 100 ladies in the audience and then giving each of them two hours to rustle up their creations in the Denman College Cookery School. Once the two hours had passed, Brian invited the finalists back in to the auditorium where he was joined by Helen to taste the meals and decide on an overall winner.
After deliberations that lasted a good five minutes, we’re pleased to announce that Sue Wynne’s Audalucian Chicken was the overall winner due to its taste, texture and cost (amongst other things), although all three dishes were of a very high standard (hence the five minutes deliberation time!).
Sue has bagged herself a £1,000 Morphy Richards kitchen makeover, a Stoves Mini Range cooker, a Roberts DAB radio and a one day Women’s Institute cooking course for her and a friend – the perfect prize package for any ‘Home Made Hero’!
Over the coming couple of weeks, we’ll be handing out some runners up prizes to nine other entrants that have impressed the judges with their kitchen creations – watch this space!
As well as the pictures above, we’ve also got a load more pictures from today on our Facebook page, click here to have a look.
A huge thanks to everyone that took the time to enter the competition, here’s to ‘Home Made Cook of the Year 2012’!!
We’d like to take this opportunity to thank all the talented cooks that entered Home Made Cook of the Year. It was great to see that creative, cost effective home cooking is alive and well in the UK.
It’s been a tough judging process but we’ve managed to make a decision on nine runners up, which we’ve announced below.
Each of the runners up have won a Morphy Richards product of their choice up to a recommended retail price of £150, a Roberts DAB Radio and a one day Women’s Institute cooking course for them and a friend
- Susanna Hall – Slow Cooked Beef Goulash
- Jill Wade – Grandma Jill’s Turkey and Bacon Past Bake with Roasted Vegetables and Rustic Wholemeal Bread
- Patricia Kennedy – Carbonnade of Beef with Two Potato Topping
- Mrs. M Gulliford – Meatball Mania
- Gillian Fletcher – Chicken, Mushroom and Leek Gougere
- Kathy Cakebread – Smoked salmon and broccoli frittata
- Sue Hardy – Best Ever Lasagne
- Caroline Grant – Winter Warming Beef Cobbler
- Stephen Davidson – Faux Foie Gras With Roasted Veg and Mushroom Gravy
Congratulations to you all! We’ll get in touch with you all individually to arrange your prizes.
Earlier this month, we held the final of our ‘Home Made Cook of the Year’ competition at the WI’s Denman College in Oxfordshire. Along with celebrity chef Brian Turner, we invited our ‘House Proud Innovator’ Helen Best-Shaw (Fuss Free Flavours) to join the judging panel. Helen has since blogged about her time spent at Denman and her role as one of our judges. To read the original post, click here.
Judging Morphy Richard’s Home Made Cook of the Year
As well as being a Morphy Richards Innovator, I was recently asked to help judge their Home Made Cook of the year alongside Brian Turner. The aim was to find Britain’s best homemade dish, that was also bank account friendly costing no more than £7.50 for 4. I am a huge fan of good – and fuss free and affordable – home cooking so I was delighted to be asked.
The event was held at the really rather beautiful Denman College, the home of the WI training college, where they run excellent, but eye wateringly expensive training courses. Apparently the college was bought many years ago by the WI, a shrewd investment I am told for a mere £60K.
Having met the finalists and Brian, I embarrassingly managed to fall over my own feet, and ended up in an inelegant sprawled heap on the floor – all this in front of a room full of WI members who were waiting for Brian’s Christmas demonstrations! Having suitably established my credentials for being a judge, the finalists and I departed to the cookery school for them to cook up their dishes.
Yvonne, Sue, Brian and Maria
The finalists were Sue Wynn with a holiday inspired Andalusian Chicken, Yvonne Bailey with Pork in orange and ginger, and Maria Keuhn with Chicken and Coriander Meatballs with Saffron and Courgette Rice.
With lots of time to cook during Brian’s demonstration there was little pressure and lots of time to chat, amazingly I discovered that Yvonne’s Grandfather lived in the house that is now Foodie Bugle HQ, and home to Silvana. It is a very small world indeed.
With all the lovely smells in the kitchen, I was starving when it came for the winning dishes to be presented to Brian and tasted. All were fantastic and it was a very hard choice, but in the end Sue’s Andalusian chicken won, packed with chicken, olives, onion, chorizo and olives. Delicious a perfect winter warmer and crowd pleaser. Definitely one for the Fuss Free kitchen.
Click to download the finalist’s recipes:
Many thanks to Morphy Richards, Brian, Sue, Maria and Yvonne for a fantastic day, and a huge well done to all three finalists!
For another account read here.
Following our hugely successful Home Made Cook of the Year competition, we thought it would be nice to profile each of the finalists on the blog. Here’s Yvonne Bailey’s story…
Yvonne’s recipe for Pork with Orange and Ginger impressed our panel of judges, beating off hundreds of entries to reach the final of the competition, held at the WI’s Denman College.
A tasty combination of boneless shoulder chops and a sweet orange sauce, Yvonne perfected the recipe over 30 years ago when she was in her first job as a cook.
She decided the recipe would be a perfect entry to the competition as it combines taste with value for money, using cheaper cuts of meat while mainstaining a delicious flavour.
If you’re interested in trying out Yvonne’s recipe, you can check it out below.
Yvonne Bailey – Pork with Orange and Ginger
- 4 Pork Boneless Shoulder Chops
- 1/2 ounce of butter
- 3 tbspns of white wine vinegar
- 2 oz soft brown sugar
- 1/2 tsp ground ginger
- Salt and Pepper
- 1 small orange
- 1/4 pint of orange juice
- 2 tbspns cornflower
- Fry chops in butter until browned on each side
- Put in oven proof dish
- Mix sugar, vinegar, ginger and some salt and pepper and pour over the chops
- Slice the orange thinly into 4 slices and place a slice onto each chop
- Squeeze over any extra juice from the ends of the oranges and the remaining orange juice
- Cover with either a lid or foil and bake in an oven at 180 degrees for approximately 30-40 mins.
- Remove from the oven and pour off the juice, returning the chops to the oven to brown a bit more and thicken the liquid with the cornflower mixed with a little water.
- Stir until thickened and pour over the chops
- Serve with new potatoes and vegetables
Here’s the second in our series of blog posts about the Home Made Cook of the Year. This time we profile yet another talented home cook, Maria Kuehn.
Maria, who lives on Greenhill Road in London, entered Home Made Cook of the Year with a recipe for Chicken and coriander meatballs with saffron and courgette rice and impressed the panel of judges so much that she was picked as one of the final three.
A keen cook, Maria had the good fortune of being a winner at the The Observer Food Awards this year, bagging the award for best readers’ recipe.
If Maria’s recipe makes your mouth water, check it out below and give it a try.
Chicken and Coriander Meatballs with Saffron and Courgette Rice
- 500gr boneless and skinless chicken thighs (halal if possible)
- 1 medium onion
- 4 large cloves of garlic, crushed
- 1tbs mashed potato
- 2tbs white breadcrumbs
- a handful of coriander leaves
- 1 tin of chopped tomatoes
- 1 tsp white sugar
- 250gr basmati rice
- 1/2 flat tsp turmeric
- 1 large courgette finely chopped
- 1 litre of veg stock
- 1 tbs vegetable oil
- In a food processor place the chicken, potato, half an onion, half the coriander leaves, two cloves of garlic and the breadcrumbs. Add a small sprinkling of salt. Blend for about a minute till thoroughly combined
- Wet your hands and form the chicken mixture into 12 meatballs. Bring the vegetable stock to a boil, add the meatballs and simmer for 10 minutes.
- In the meantime, chop the other half of the onion, fry in a tbs of vegetable oil for two minutes. Add the garlic, fry for about thirty seconds and throw in the tomatoes. Add a sprinkling of salt and a good grinding of pepper and the sugar. Cook for about five minutes. Add the meatballs to the tomato sauce with 2 tbs of cooking liquid
- Turn down and simmer for a further five minutes.
- Wash the rice thoroughly in cold running water till the water runs clear. Place the rice in a pan and cover with salted water, about two centimeters above the rice and add the turmeric. Bring to the boil and cook the rice for about eight minutes. To make it extra fluffy, empty into a sieve and pour over a kettle full of boiling water
- Fry the courgette till golden in a tsp of vegetable oil and add the rice to the pan. Mix thoroughly. Place the chicken and sauce in the middle of a serving dish, surround by the rice and sprinkle over the rest of the finely chopped coriander
In the final of our series of posts about the Home Made Cook of the Year finalists, we profile the proud winner of the competition, Sue Wynn.
Sue Wynne, who lives in Glasson Dock in Lancaster, entered Home Made Cook of the Year with a fabulous recipe for Andalucian Chicken. A tasty combination of tender chicken thighs, legs and a Spanish olive sauce, the dish was inspired by the food that Sue and her family have enjoyed holidaying in the Adalucian region.
As well as the coveted crown, Sue walked away with a host of foodie prizes including a complete kitchen makeover and cooking course for her and a friend.
This is what Sue said:
“I’m absolutely thrilled to be crowned Home Made Cook of the year. The standard of the other two dishes was absolutely phenomenal, so I was genuinely surprised when my name was announced on the day.
“It was amazing to meet Brian Turner, Helen and the other two finalists and enjoy such a spectacular venue. I’d like to thank Denman College and Morphy Richards for putting on such a fantastic day.”
If you fancy trying out Sue’s winning recipe, check it out below:
- 2 tablespoons olive oil
- 1 large onion, sliced
- 2 cloves garlic, crushed
- 1 red pepper, de-seeded and sliced
- 1 kilo skinless chicken thighs & legs
- 25g plain flour, seasoned with a little salt and pepper and 1 teaspoon paprika 300ml chicken stock
- 1 tablespoon red wine vinegar
- Grated zest & juice of 1 orange
- 1 tablespoon Worcestershire sauce
- 100g chorizo, chopped
- 75g mixed black and green olives
- 150g button mushrooms, halved
- 2 tbsp fresh parsley, chopped
- Salt and pepper to taste
- Heat 1 tablespoon of the olive oil in a large heavy pan, then add the onions and garlic and sauté for 8 minutes.
- Add the sliced pepper and sauté for a further 2 minutes until the onions are lightly browned and soft. Transfer all of the contents of the pan to a plate.
- Toss the chicken in the flour seasoned with the salt, pepper and paprika.
- Heat the remaining oil in the pan, then add the chicken and fry until evenly browned, remove chicken from pan.
- Add any of the flour mixture left to the juices in the pan and then add the chicken stock and deglaze the pan.
- Add the onion mixture and their juices, orange juice and zest, sherry and Worcestershire sauce, chorizo and chicken.
- Bring to the boil, then reduce the heat, cover and simmer for 25 – 30 minutes until the chicken is tender.
- Stir in the mushrooms and olives and cook for 5 minutes.
- Taste and season with salt and black pepper if necessary.
- Just before serving, sprinkle over the chopped parsley and serve with boiled rice, potatoes or noodles.
The latest recipe we’ve recieved as part of Home Made Cook of the Year competition is a twist on a classic lasagne recipe.
Sue Hardy’s recipe for ‘Best Ever Lasagne’ is a feast fit for even the hungriest of families.
If you’re looking for meal ideas, why not give it a try tonight.
If you think you can match Sue’s culinary skills, then send us your own home cooked recipe and you could end up cooking for Brian Turner and walk away with a fabulous foodie prize package.
Click here for full details and to learn how to enter.
Ingredients – Cheese Sauce:
Pre-heat the oven to gas mark 4
600ml semi-skimmed milk
25g plain flour
salt and pepper
50g grated mature Cheddar cheese
2.5ml teaspoon mustard
Ingredients – Mince:
400 g lean mince
2 x medium onions (chopped)
1 x red pepper chopped
1 x yellow pepper chopped
200g mushrooms – sliced
400g tin of chopped tomatoes
100g tomato puree
2 x beef stock cubes
3 x tablespoons of Worcester sauce
2 x tablespoons of English mustard
3 x heaped tablespoons of dried mixed herbs
2 x cloves of garlic – chopped
250g pre-cooked lasagne sheets
Salt and pepper to season
Ingredients – Topping:
50g mature cheddar
Tablespoon of fresh chopped basil
Method – Mince
- Pre-heat the oven to gas mark 4
- Fry the chopped onions in the butter over a low heat until translucent.
- Add the chopped peppers (de-seeded ), sliced mushrooms, and chopped garlic and fry for a further 3 minutes In a separate jug Crumble to stock cubes and add ¼ litre of boiling water Add the tomato puree, Worcester sauce, English mustard, mixed herbs and salt and pepper.
- Mix well and set aside
- In a separate large deep saucepan, gently fry the mice for 5 minutes until the colour turns from red to brown – Add the tin of chopped tomatoes, the stock mix, and fried vegetables Stir well and simmer for 20 minutes stirring occasionally until the liquid is reduced.
Method – Sauce
- Warm the milk in a saucepan over a low heat but do not boil In a separate saucepan melt the butter, then stir in the flour and cook gently for 1-2 minutes. Do not allow to brown.
- Take off the heat and gradually blend in the milk stirring vigorously after each addition to stop lumps forming. (If it goes lumpy don’t worry – wither whiz with a blender or press through a sieve) Bring to the boil slowly and stir all the time for 2 minutes. Add the grated cheese and stir for a further 3 minutes until the cheese has melted.
- In a deep dish, (200mmx150mmx50mm) spoon a third of the mince mixture in to the dish, cover with a single layer of lasagne sheets, then cover with a third of the cheese sauce, Repeat these steps in layers with mince, pasta sheets and cheese sauce finishing with cheese sauce on the top.
- Sprinkle the remaining cheese on top and bake in the middle of the oven for 35 to 40 minutes.
- Sprinkle with the chopped fresh basil just before serving,
- If you shop carefully you will have enough left to make a tomato and onion salad and a garlic bread baguette
If you shop carefully you will have enough left to make a tomato and onion salad and a garlic bread baguette
Ingredients – Garlic Baguette
Twin pack of part cooked baguette
2 x cloves garlic chopped
1 x tablespoon of mixed herbs
Method – Garlic Baguette
Cook the baguette per the instructions on the packet Remove from the oven Slice diagonally Mix the butter, chopped garlic and herbs and carefully press in between the slices Wrap in tin foil and bake for 4 minutes Serve whilst hot – tear and share
Christmas has come early with the latest recipe that’s been submitted for Home Made Cook of the Year.
If you haven’t entered yet and think you’ve got what it takes to be a home cooking hero, then check out full details here.
Here’s Michelle Platmans recipe for Pauper’s Christmas Dinner – we think you’ll agree it looks absolutely delicious!
2 turkey legs
2 carrots (peeled and cut into rings or rough pieces)
1 garlic head (with the papery skin rubbed off and pointed top cut off)
1 large onion (peeled and cut into slices)
2 large jacket potatoes
- Heat the oven to 225 degrees C. Scrub the potatoes and prick all over with a fork or knife. Rub all over with olive oil and place in the pre-heated oven for about 90 minutes.
- Lay the two turkey legs in a large roasting pan and surround with the sliced onion, carrot pieces and garlic head (cut side up). Drizzle the vegetables and garlic head with a little olive oil. Pour hot water from the kettle over the turkey legs and vegetables. Splosh some soy sauce over the turkey legs and sprinkle pepper over the turkey legs and vegetables. (no salt at this stage, as the soy sauce is salty enough).
- After the potatoes have been cooking for about 30 minutes, put the roasting pan with the turkey and veg in the oven and roast for aboutg 50 minutes. Remove turkey from the oven, baste with the pan juices and turn the turkey legs over to allow the skin to crisp up on both sides. Put back in the oven and cook for a further 10-15 minutes to ensure they are cooked through. Prick the fleshy part of the legs and if the juices run clear, they are done! Remove the turkey legs from the oven and allow to rest covered with a cloth, for about 15 minutes before carving. The potatoes should be cooked by now, so these can be wrapped in some foil and put back in the oven. Put 4 dinner plates in the bottom of the oven to warm.
- Cook the frozen peas just before serving.
- Carve the rested turkey legs into slices and divide between the 4 warmed places. Allow one half of a jacket potato per person and a portion of the cooked peas. Squeeze the pulp from the roasted garlic head and divide between the four plates. Serve a little of roasted vegetables from the pan with each dinner, and use the soy saucey pan juices as a gravy.
Any Salmon fans out there? We thought so…
One of the latest recipes submitted as a part of out Home Made Cook of the Year Competition is a deliciously fishy Smoked salmon and Broccoli Frittata.
Think you can do better? If so, then we want to hear from you! Enter the competition here and you could end up cooking for celeb chef Brian Turner and could walk away with a whole host of foodie prizes.
100g broccoli, trimmed
1tsp olive oil
3 x large eggs
Salt and freshly ground black pepper
25g smoked salmon trimmings, chopped
1tbsp chopped fresh dill (or 1tsp freeze dried)
100g fresh lettuce
4 xlarge tomatoes
1 x Cucumber
- Cook the broccoli in boiling water for 3 mins or until just tender. Drain in a colander and rinse in cold water until cold and drain again.
- Wash and chop up the salad and place in the fridge whilst preparing other ingredients.
- Heat the oil in a medium non-stick frying pan. Beat the eggs with seasoning then add the broccoli to the pan and sauté for 2 mins. Pour over the eggs and cook for 3-4 mins or until the base has set.
- Scatter the salmon and dill over the frittata and cook under a hot grill for 2 mins or until the top has set. Cut into wedges and serve with salad.
Through our partnership with the WI, Delia Online and Diabetes UK, delicious recipe entries have been flooding in from around the country. If you didn’t know already, our short-list of three ‘Home Made Cooks’ will have to prepare their tasty entry for Stoves ambassador and celeb chef Brian Turner, with the winner walking away with an envious prize package!
Over the next few days, we’re going to bring you bang up to date with the entries that we’ve received so far. Today’s highlighted entry is from Tamsin Ballard and is for a Roasted Vegetable Risotto Cake.
For the roasted vegetables:
1x Red pepper
1x Red onion
150gx Cherry tomatoes
1x Tbsp balsamic vinegar
1x Tbsp olive oil
Pinch of salt
For the risotto:
1x Tbsp olive oil
1x Onion, finely chopped
1x Love garlic, minced
300gx Arborio rice
1Litre x Vegetable stock
50g x Grana padano, grated
Fresh basil leaves
For the cake:
125g x low-fat mozzarella
Fresh basil leaves
- First roast the vegetables. Heat the oven to 230C. Chop the red onion, courgette and pepper into even size chunks and place in a roasting tray. Add the tomatoes, toss in 1 tbsp olive oil and 1 tbsp balsamic vinegar. Roast for 30 minutes
- Meanwhile make the risotto – gently cook the onion and garlic in olive oil then add the rice. Stir and gradually add the hot stock a ladleful at a time. Cook for about 16 minutes, the rice should still have a little bite. Stir in the grana padano, plenty of shredded basil and pepper to taste
- Turn the oven down to 190C and assemble the cake
- Spread half of the risotto into a 20cm non-stick cake tin. Top with the roasted vegetables and spread over the remaining risotto. Tear up the mozzarella and arrange on top of the cake. Bake for 40 minutes
- Once baked, leave to cool for 30 minutes. Top with more basil leaves and serve with a green salad
In total this recipe costs £6.20 including a side salad and serves 4. With the salad, each serving provides 2 of your 5 a day
Turkey & Pasta Bake with Roasted Vegetables & Rustic Wholemeal Bread – Home Made Cook of the Year Recipe
Over the last couple of days, we’ve had a great entry to our ‘Home Made Cook of the Year’ competition from Mrs Jill Wade (from Surrey). Jill has sent us a recipe for her favourite Turkey & Pasta Bake with Roasted Vegetables & Rustic Wholemeal Bread; you can see the entry below. The recipe came to £7.50 and Jill read about ‘Home Made Cook of the Year’ in Diabetes UK’s latest edition of Balance.
Ingredients for Rustic Wholemeal Bread (makes 4 small loaves)
100g x Wholemeal Bread Flour
100g x White Bread Flour
100g x Seeds & Grains Granary Bread Flour
2x Tsp Dried Yeast
2x Tbsp Pumpkin Seeds
2x Tbsp Sunflower Seeds
2x Tbsp Sesame Seeds
1x Tsp Salt
300ml x Warm Water
Poppy Seeds to Decorate
- Make bread dough (in breadmaker if available) – after 2nd proving, divide into four rustic shaped loaves on a baking tray
- Wash with warm water and sprinkle with poppy seeds
- Cover with tea towel for final rising, then bake in hot oven (200c fan) for approx. 20 minutes
Ingredients for Roasted Vegetables
500g x Butternut Squash
4x Medium Parsnips
4x Medium Carrots
½ x Red Pepper
3x Red Onions
8x Garlic Cloves
Sunflower or Olive Oil
Rosemary Sprigs (from garden)
Salt & Pepper
Paprika to Sprinkle
- Peep parsnips, scrub carrots and cut into fingers. Cover with cold salted water and bring to the boil. When cooked through, drain the vegetables
- Cut onions, pepper and butternut squash into chunks and spread onto a baking tray with plenty of sunflower/olive oil. Add the other vegetables and make sure everything is coated well with oil. Season with salt & pepper, paprika and intersperse with rosemary sprigs
- Roast in hot oven (200c fan) for 30 – 40 minutes, turning occasionally to make sure parsnips crisp
- Squeeze garlic cloves and remove garlic cloves and rosemary sprigs before serving
Ingredients for Pasta Bake
300g x Penne Pasta
1x Red Onion
300g x Unsmoked Bacon Rashes
350g x Turkey Breast Fillet
2x Tbsp Plain Flour
Fresh Thyme (from garden)
1x Stock Cube
25g x Butter
300ml x Skimmed Milk
75g x Grated Cheese
1x Slice (or crust) Wholemeal Bread (made into breadcrumbs)
- Cover penne pasta with plenty of salted boiling water, return to simmer then switch off and leave to swell for approx. 10 minutes
- Chop onion finely and soften chopped bacon rashes in large covered sauté pan on a medium heat
- Cut turkey breast into small pieces then coat in plain flour with a good measure of black pepper and thyme leaves – but no salt. Add a little sunflower oil to the pan if necessary then sauté turkey pieces until flour is absorbed and edges of turkey pieces are beginning to brown
- Crumble stock cube over meat and add boiling water to cover, stirring to mix in and simmer gently for approx. 5 minutes
- Melt butter in a jug in the microwave; add flour and milk (but no seasoning). Heat and whisk thoroughly to make up thin béchamel sauce – add to meat in pan – then check seasoning – probably will not need any salt, but may need more black pepper
- Drain pasta and combine with meat in sauce and transfer baking dish. Sprinkle over ½ cheese then breadcrumbs, then rest of cheese
- Bake in hot oven (200c fan) for approx 20. mins to heat through and crisp topping
This weekend is your final chance to enter ‘Home Made Cook of the Year’, to find out how you could cook your favourite dish for celeb chef Brian Turner and walk away with a kitchen full of the latest gadgets, click here.
We’ve had some truly amazing entries to our Home Made Cook of the Year competition, from hearty slow cooked stews to light, mediterranean favourites, so thanks to all who took the time to enter.
Our judges were faced with a tough decision, but in the end, three recipes stood out from the crowd. We’re proud to announce the three lucky finalists as…
- Yvonne Bailey, from Chippenham – Pork with Orange and Ginger
- Maria Kuehn, from london – Chicken and coriander meatballs with saffron and courgette rice
- Sue Wynne, from Lancaster – Andalucian Chicken
These three talented cooks will be battling it out for the coveted Home Made Cook of the Year crown this coming Monday at Denman College. Each will cook and present their dish to celebrity chef Brian Turner, who will make the all important final decision.
We’ll update you with a full report on the final on Monday evening, so stay tuned!
At the beginning of this month, we launched our Home Made Cook of the Year competition to search for the nation’s brightest and best home cook.
We’re looking for homemade heroes to cook, photograph and submit their most delectable main meal recipes, working with a budget of £7.50 or under.
The top three shortlisted cooks will be invited to attend the Women’s Institute’s Denman College and cook their dish for celeb chef Brian Turner and the winner will walk away with a £1,000 Morphy Richards kitchen makeover, a Stoves Mini Range cooker, a Roberts DAB radio and a one day Women’s Institute cooking course for them and a friend.
Our partners Delia Online are supporting the competition and are now promoting it through their website. Click here to check out their competition page.
Make sure you check out this fantastic entry to our Home Made Cook of the Year competition, in which we’re inviting the UK’s homemade kitchen heroes to submit their most delicious home cooked recipes.
Simply send us a recipe for a dish that costs no more than £7.50 and can feed a family of four. If your dish impresses our panel of judges enough, you’ll be invited to cook for celeb chef Brian Turner at the WI’s Denman College and could also walk away with a whole host of foodie prizes (click here to get the full lowdown on the competition and how to enter)
Thanks to Caroline Grant for sending us her wonderfully wintery Beef Cobbler recipe. Why not take a look and give it a try?
900g (2lb) Stewing Beef, trimmed
600ml (1 pint) Beef Stock
1 x Onion
2 x Large Carrots
6 x tbsp Oil
2 x tbsp Flour
1 x tsp Salt
1 x tsp Pepper
1 x tsp dried mixed herbs
1 x Cobbler
225g (8oz) Flour
225g (8oz) Cheddar Cheese
25g (1oz) Butter
2 x Eggs
2 x tbsp Milk
1 x tbsp Parsley
- Pre-heat oven to 220°C: 425°F: Gas 7.
- Trim any excess fat from the beef and cut into chunks.
- Peel and chop all of the vegetables.
- Heat half the oil in a large saucepan.
- Season the flour with salt pepper & the mixed herbs.
- Lightly coat the pieces of beef and fry in batches until golden brown.
- Remove and place into a casserole dish.
- Add the remaining oil and brown the vegetables.
- Remove and add into a casserole dish.
- Add the stock to the saucepan to de-glaze, pour into the casserole.
- Cover and cook for 1¼ hours.
To Make the Cobbler Topping:
- Sift the flour and salt into a mixing bowl and rub the butter into the flour.
- Add the parsley and three quarters of the grated cheese.
- Mix the egg & milk together and fold into the flour mixture.
- Remove the casserole from the oven.
- Divide the cobbler mixture into 8 portions and place on top of the casserole .
- Top with the remaining cheese.
- Increase the oven heat and bake for 20-25 minutes or until golden brown.
- Serve with mashed potato and garden peas
Today we’re showcasing another great homemade recipe that’s been submitted as part of our Home made Cook of the Year competition, in which we’re inviting the UK’s best home cooks to send us their heartiest recipe creations in the hope of winning a host of foodie prizes (click here for full competition details)
This one’s from Andrew Macnamara, who proves that you don’t need meat to create a hearty, filling, winter meal. Check out his recipe for Vegetable Charlotte below, which cost him £4.85 to make and feeds a family of four.
1 x loaf of wholemeal medium sliced bread
½ block of butter
1 x large onion
1 x red pepper
1 x yellow pepper
1 x courgette
2 x medium potatoes
1 x red chilli
1 x clove of garlic
¼ x tsp ground cumin
½ x tsp Cajun seasoning
Salt and pepper
Also required 4 oven proof bowls/mugs
- Peel potato, diced cook and mash
- Dice onion, peppers and courgette, gently fry, add finely chopped garlic and chilli add chopped Coriander, cumin, Cajun seasoning and a little tomato puree
- Mix vegetable mix with the mashed potato and put to one side.
- Cut crust off the bread and roll out as flat as possible and butter thoroughly and then cut in to 10cm strips
- Liberally butter the bowls/mugs and then start placing the bread strips into the mugs butter side to butter side slightly over lapping each piece of bread until the whole mug wall and base are covered
- Then place veg/ pot mix in to lined mugs leaving about ½ cm from top, fold over any extra bread and bake for 15/20 mins at 180oc or gas 6/7
- Carefully turn out and serve with pesto dressing or herb cream sauce.
Our Home Made Cook of the Year competition is becoming ultra competitive and the entries have been flooding in this week.
If you rate your home made cooking skills, then why not submit your favourite recipe and you could end up cooking for celeb chef Brian Turner and walking away with a prize package to suit even the most seasoned of cooks. Click here to learn more about the competition.
The latest winter warmer that we’ve received is a Cheesy Penne and Broccoli Bake. Thanks to Melanie Booth for this one. Have a read of her recipe below and give it a try at home.
280g dried penne
280g broccoli, cut into florets
40g plain flour
500-600ml semi-skimmed milk
½x tsp white pepper
150g cheddar, grated
1 x tbsp wholegrain mustard
Optional: Green salad as a side dish
- Cook the penne according to packet instructions. 5 minutes before end of cooking time, add the broccoli.
- Meanwhile, make the white sauce (like you would normally) with all the other ingredients, and half the cheese.
- Drain the pasta and broccoli, pour the white sauce over and mix well. Pour into a baking dish, top with the rest of the cheese and put under a hot grill until nice and gratinated. Serve!
How to Enter…
To enter the ‘Home Made Cook of the Year’, submit your recipe here (including an original photograph of the dish).
The dish must be a main meal, feed a family of four and cost no more than £7.50 to prepare. Although the main meal must cost less than £7.50, ingredients such as salt and pepper (‘seasoning’) don’t have to be included within this cost. When uploading your entry, please state where you heard about the competition at the end of the recipe field and how much your dish cost to prepare.
The cook that rustles up the food that Brian judges as the best will not only walk away with the prestigious title of ‘Home Made Cook of the Year’, but will also bag themselves a £1,000 Morphy Richards kitchen makeover, a Stoves Mini Range cooker, a Roberts DAB radio and a one day Women’s Institute cooking course for them and a friend – the perfect prize package for any ‘Home Made Hero’!
For inspiration, check out some of the entries to the competition that we’ve received so far!
For a chance to win the Roberts Radio, all entries must be received by 10:00am on Monday morning (31st October 2011) when one lucky entrant will be selected at random
If you haven’t entered our Home Made Cook of the Year competition, there’s still time. If you impress your friends and family with your home made cooking skills, then we want to hear from you.
You could end up cooking for celebrity chef Brian Turner and walk away with a fantastic foodie prize package. Click here to get the full low down on the competition and how to enter.
Below is one of the latest entries to the competition – a fab recipe for Savoury Red Bread Pudding sent in by Maggie Simmons. Have a read and give it a try this week.
6 x thick slices good white bread
4 x med eggs
250 ml whole milk
1/2 x tsp paprika
Sea salt and black pepper to taste
2 x tbp olive oil
150g cooking chorizo, in chunks
1 x onion, diced
1 x large tomato, in chunks
2 x cloves garlic, minced
squirt of tomato ketchup
59g grated strong Cheddar
- Pre-heat oven to 180 degrees C. Cube the bread. It is fine to use bread that is past its best.
- Heat the olive oil in a pan over medium heat and add the cut up chorizo. Make sure you take the skin off as this can be tough.You can also use dried chorizo but this is often too hard. Cook for a couple of minutes, then add onion and garlic and sauté until onion becomes translucent. Set aside to cool down.
- In a large bowl, whisk together the milk, eggs, paprika, salt and pepper. Add the bread cubes, cooled chorizo mix and the tomato, stir and leave it to sit for about 10-15 minutes to allow the liquid to absorb into the bread.
- Pour into a lightly oiled, 8×8-inch square baking dish. Cover with grated cheddar.
- Bake for 15-20 minutes until the pudding is puffy and browned on top.
- Serve with a crispy green salad or steamed green vegetable.
Several weeks ago we launched our ‘Home Made Cook of the Year’ competition and since then entries have been flooding in. If you are talented in the kitchen and your family and friends love your home made food, we want to hear from you!
Simply send us a recipe for a delicious dish that costs no more than £7.50 to make and can feed a family of four. If your dish impresses the judges, you could be cooking for celebrity chef Brian Turner at the WI’s Denman College and also be walking away with a whole host of goodies, click here for more information.
A big thanks to Debbie who blogs at the ‘Country Heart and Home’ for sending us her recipe for a delicious Twisted Cauliflower Cheese, here’s Debbie’s recipe:
1x Large Cauliflower
8x Rashers of Bacon (optional)
8x Spring Onions
400ml Creme Fraiche
200g Mature Cheddar Cheese
Salt and Pepper to taste
1x tbsp Whole Grain Mustard (optional)
Ready Roll Puff Pastry
1x Egg, lightly beaten
- Preheat oven to 200 degrees
- Gently fry the bacon and spring onions in a pan until the bacon is cooked through
- Grate the cheese and add ALL the ingredients to an oven proof dish. Mix thoroughly
- Roll out the puff pastry to the size of the ovenproof dish. Lay over the mix and make two slits in the top to let the air out and to stop the pastry from going soggy. Brush with the beaten egg
- Cook for 45mins to one hour but keep checking that the pastry is not burning and that the cauliflower is cooked all the way through
The total cost of this dish is approximately £7, but could be cut down if the bacon is omitted and home grown vegetable are used.