Darina Allen: Old thrifty ways are key to beating budget blues

Method

1. First, cut the oxtail into pieces through the natural joints – the joints are made of cartilage, so you won’t need a saw. If this seems like too much of a challenge, ask your butcher to disjoint the oxtail for you.

2. Cut the bacon into 2.5cm (1 inch) cubes.

3. Heat the dripping or olive oil in a frying pan, add the bacon and sauté for 1-2 minutes, add the vegetables, and cook for 2 - 3 minutes, stirring occasionally. Transfer into a casserole.

4. Add the beef and oxtail pieces to the pan, a few at a time and continue to cook until the meat is beginning to brown. Add to the casserole. Add the wine and 150ml (5fl oz) of stock to the pan. Bring to the boil and use a whisk to dissolve the caramelised meat juices from the pan, bring to the boil.

5. Add to the casserole with the herbs, stock and tomato purée. Season with salt and freshly ground pepper. Cover and cook either on top of the stove or in a preheated oven (160°C/325°F/ Gas Mark 3) very gently for 2 - 3 hours, or until the oxtail and vegetables are very tender.

6. Meanwhile, cook the sliced mushrooms in a hot frying pan in a little butter for 2 - 3 minutes. Stir into the oxtail stew and cook for about 5 minutes. Transfer the beef and oxtail to a hot serving dish and keep warm. Remove and discard the bay leaves, thyme and parsley stalks.

7. Bring the liquid back to the boil, whisk in a little roux and cook until slightly thickened. Add back in the meat and chopped parsley. Bring to the boil, taste and correct the seasoning. Serve in the hot serving dish with lots of champ.

Method

1. Scrub the potatoes and boil them in their jackets.

2. Chop finely the scallions or spring onions or chopped chives. Cover with cold milk and bring slowly to the boil. Simmer for about 3 - 4 minutes, turn off the heat and leave to infuse.

3. Peel and mash the freshly boiled potatoes and while hot, mix with the boiling milk and onions, beat in the butter.

4. Season to taste with salt and freshly ground pepper. Serve in 1 large or 6 individual bowls with a knob of butter melting in the centre.

5. Scallion mash may be put aside and reheated later in a moderate oven, 180°C/350°F/Gas Mark 4. 

6. Cover with parchment paper while it reheats so that it doesn’t get a skin and add the lump of butter just before serving.

Method

1. Preheat the oven to 180˚C/350˚F/Gas Mark 4.

2. Put the rice, sugar and butter into a pie dish. Bring the milk to the boil and pour over.

3. Bake for 1 – 1 1⁄2 hours. The skin should be golden, the rice underneath should be cooked through and have soaked up the milk, but still be soft and creamy.

4. Time it so that it’s ready just in time for pudding. If it has to wait in the oven for ages, it will be dry and dull and you’ll wonder why you bothered.

5. Serve with brown sugar and softly whipped cream.

Method

1. Preheat the oven to 180°C/350˚F/Gas Mark 4.

2. To make the pastry, cream the butter and sugar together by hand or in a food processor.

3. Add the eggs one by one and beat for several minutes. Reduce the speed and mix in the flour slowly.

4. Turn out onto a piece of floured baking parchment, flatten into a round, then wrap and chill. This pastry needs to be chilled for at least 2 hours otherwise it is difficult to handle – better still, make it the day before.

5. Roll out the pastry to about 3mm (1/8 inch) thick, then use about two-thirds of it to line the tin.

6. Fill the pie to the top with the apples and blackberries and sprinkle with the sugar – brush the edges with water.

7. Cover with a lid of pastry, press the edges together to seal. Decorate with pastry leaves, brush with the beaten egg mixture and bake for 45 minutes – 1 hour until the apples are tender.

8. When cooked, sprinkle lightly with caster sugar, cut into pieces and serve with softly whipped cream and sugar.