Adapted from a recipe by Lesley S Smith
100ml whole milk – 10p
90g butter – 35p
400g sugar – 60p
1/2 tin condensed milk – approx 200g – 50p
Save the rest in the fridge for making another batch
These prices are an estimate and total £1.55
In a large microwaveable bowl put the butter, condensed milk, whole milk and sugar and cook on high power at 1 minute intervals, while stirring in between to melt the sugar. careful not to let it boil over.
From the melting point, the mixture will boil very quickly. Stir quite vigorously each time you take the mix out for a few seconds.
Keep going until the mix begins to turn from light brown to a slightly darker brown. It could take 10 – 15 minutes to change.
To find out if it is ready, use a cup of cold water and take a 1/2 teaspoon of mixture from the bowl and drop it in the water. Leave it for a couple of seconds and if it forms into a soft ball between your fingers if you roll it, then it is ready.
Take the mixture out of the microwave and carefully whisk until it begins to cool and go slightly grainy. It takes anything from 2 – 4 minutes,
Once the tablet begins to thicken, move it quickly into a pre-foiled or silicon tray and spread it out.
Put into the freezer for about 1 – 2 hours.
Turn upside down on a chopping board and score the tablet with a knife and cut or break the tablet into pieces.
Haggis and Neeps & Tatties
Recipe from Jamie Oliver by Abi Fawcett
Neeps & Tatties
300g Turnips or Swedes, peeled and quartered
400g Potatoes, peeled and quartered
80g Unsalted Butter
6 Spring Onions, roughly chopped
20ml Double Cream
Feel free to use vegetarian haggis if you prefer, which you can find online.
Tatties (mashed potatoes) don’t usually contain spring onions, But you should try it.
Cook the haggis in a large pan of boiling water or later in the microwave according to packet instructions.
Meanwhile, cook the turnips or swedes and the potatoes in separate saucepans of boiling salted water for 20–25 minutes, or until tender. Drain the veg separately. Return the turnips or swedes to the pan, add half the butter, and mash, keeping chunky. Season to taste. Cover to keep warm.
Melt the remaining butter in the potato pan, add the spring onions and cook for 1–2 minutes, till softened. Add the potatoes, and mash until quite smooth, seasoning to taste. Cover to keep warm.
Remove the cooked haggis, cut open, and place a portion onto each warmed plate. Divide up the neeps & tatties and serve with a few carrots and peas if you wish.
Recipe from Jamie Oliver
1 Sprig of Fresh Rosemary
1 Orange, Zest and Juice – 34p
1 Knob Butter – 3p
100ml Double Cream – 45p
140ml Low-fat Yoghurt – 15p
500g Frozen Summer Fruits – £2
3 Tablespoons Honey – 10p
100g Rolled Porridge Oats – 5p
2 Tablespoons Caster Sugar – 5p
1 Splash Whiskey – 10p
2 Fingers Butter Shortbread – 2p
These prices are an estimate and total £3.29
Put the frozen berries, rosemary sprig, 1 tablespoon of honey, orange zest and juice into a small saucepan and bring to the boil.
After a few minutes the berries should have started to release their lovely sticky juices. Spoon them out with a slotted spoon into a mixing bowl. Remove the rosemary sprig and discard. Keep simmering the juices left behind in the pan until they boil down to a syrup. Pour back over the fruit and put to one side to cool.
Melt the butter and remaining 2 tablespoons of honey in a frying pan. Add the oats and fry until golden brown and sticky.
Whip the cream and sugar in a mixing bowl until thickened and forming soft peaks. Add a splash of whiskey and the yoghurt and gently fold in.
Get yourself 4 tumblers or glasses. Spoon a little fruit into the bottom of each one with a drizzle of the syrup. Top with some cream, crumble over a little shortbread, then follow with some oats and so on, until you’ve either filled your glasses or run out of stuff. Top with the last few oats and serve.