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Andy Bates is known for his hearty street food. His modern twists on classic dishes are fuelled by his international travels and a passion for re-discovering and cooking great British food. As the gaffer of specialist food company ‘Eat My Pies’, Andy brings the best of British food back to the public, including classic tarts, pies, Scotch eggs and, of course, some tasty puddings.

Andy is a contributing chef for Food Network UK and has already had two successful series broadcast on the channel - Andy Bates Street Feasts and Andy Bates American Street Feasts. His latest series, Andy Bates Brazilian Street Feasts, launched in February 2014. All three series follow him as he travels across continents to explore the world of street food and find the stories and people behind the recipes. As a result, he has become a leading expert on street food, with regular appearances on the street food circuit. Andy, who lives by the quote "You should always finish on a little bit of pudding", has also written a cookbook offering modern twists on classic dishes.

Chef TV Blog Recipes 

On a global food adventure meeting inspiring people along the way.

Filtering by Category: Recipes

Rooftop Cooking with The Four Seasons Lisbon

Andy Bates

andy-bates-lisbon

For my most recent trip to Lisbon, I was lucky to spend a night at the Four Seasons Hotel - Ritz Lisboa to meet the team and cook a few dishes with their executive chef, Pascal Meynard. Regarded as Lisbon’s foremost luxury hotel, situated in the very heart of the city, overlooking the Eduardo VII Park with amazing views of Lisbon from their rooftop running track (by far the best urban running track in the world IMO). It is only a 10-minute taxi or 30-minute stroll down to the old town and seafront. With a mix of Louis XVI style and art deco with wall decorations, tapestries and many art hangings throughout the hotel makes you feel like you're in an art gallery. But I’m not here for their spectacular architecture and art. I’m here for the food, and Chef Pascal is the 'artist' that I’m here to see.

Hailing from France, Pascal is the man in charge and upon arrival welcomes me warmly and tells me about the dishes we’ll be cooking. But first up, there's a spot of LUNCH! So lunch at the Four Seasons is something of an institution with locals and business types devouring a buffet from inside the Varanda Restaurant that can even be taken out onto the terrace. Now, I've done my fair share of travelling and the term ‘buffet’ never really fills me with any culinary expectation. But this was quite something offering a mix of well thought out and executed international and local cuisine. 

andy-bates-lisbon

My personal highlights were the sushi, cold fish cuts and a bream fillet with a Provencale crust. My wife, to no surprise, will devour anything with sugar and enjoyed their mini pastel de natas and eclairs. The hotel's showpiece and a must try is their mille-feuilles (meaning a thousand leaves), all made in-house by Pastry Chef Fabian Nguyen. Paired with a glass of port while sitting in the Lisbon sunshine, it's easy to see why their lunch buffet is so popular. 

andy-bates-lisbon
andy-bates-lisbon
andy-bates-lisbon

After a wake up coffee and a few more pastries (it is a buffet after all…), I headed to the rooftop to meet Chef Pascal where we cooked a dish that shouts out loud about Portuguese cuisine and produce; Seafood Cataplana!

As chef told me, “when the local produce is this good, there’s no excuse not to use it”. With onion and lots of garlic as the base with Portuguese olive oil, then roasted peppers, white wine, seafood bisque, clams, lobster, Algarve prawns, monkfish, snapper and sea bass then cooked lid closed in a cataplana for 5 minutes then garnished with coriander. The colours reminding me of the Portuguese flag, this is exactly what Portuguese cooking is all about. Simple and quick while using the freshest ingredients resulting in layers of flavour and textures. I order you to try!


Chef Pascal's Seafood Cataplana 

 

Watch Executive Chef Pascal Meynard team up with Chef Andy Bates to cook a Seafood Cataplana - on the rooftop of Four Seasons Hotel Ritz Lisbon. 
Talk about food with a view!

Serves 2

INGREDIENTS

  • 1 lobster, cooked & cut into thumb size pieces
  • 2 large Algarve shrimps or large tiger prawns
  • 50-100g monkfish
  • 50-100g sea bass
  • 50-100g Snapper
  • 100g clams
  • half a green bell peppers, roasted, peeled & thinly sliced
  • half a red bell peppers, roasted, peeled & thinly sliced
  • 1 medium onion, thinly sliced
  • 5-6 gloves of garlic, crushed
  • handful of coriander, roughly chopped
  • 1 ripe tomatos, diced
  • 50ml virgin olive oil
  • 100ml white wine
  • 100ml of seafood bisque
  • salt
andy-bates-lisbon

METHOD

On the bottom of the cataplana dish place the ingredients by the following order; clams, then the onions, garlic, bell peppers, tomatos, monkfish, sea bass, snapper, prawns, lobster, white wine and virgin olive oil and season with salt. Close the cataplana and on a stove cook on medium heat until steam comes out from the sides of the cataplana (7-8 minutes). 

Open in front of your guests and garish with coriander. 


andy-bates-lisbon

Next was down to the kitchen to make a Portuguese classic sandwich called ‘Prego’. Now, I’m a BIG fan of sandwiches and I’ve long been a big fan of Bifana which are grilled pork sandwiches and the Prego is just a simple substitution using beef instead of pork. Chef Pascal took me through his take with a few twists on the classic sandwich using Bolo do Caco (muffin/scone made from sweet potato from Madeira), garlic butter, tenderloin beef steak (minute-fried), cheese, ham, thin omelette and salad then warmed through under the grill. It’s as good as it sounds. The meat cooked quickly then rested, layers of flavour and texture from the ham, cheese and omelette, freshness from the salad, the garlic butter which IMO is such an important ingredient for Pregos and Bifanas and then encased a warm sweet potato muffin like bun. WOW! I mean just look at the pic, you would wouldn’t you.

andy-bates-lisbon
andy-bates-lisbon
andy-bates-lisbon
andy-bates-lisbon

Later that evening, our excellent concierge got us a late booking at popular ‘Mini Bar’ by Jose Avillez. Once a chef at El Bulli and now returning home to make things happen in Portugals's ever growing relaxed dining scene. Very yummy yet playful, the perfect end to the day. 

The next day after a late breakfast, the hotel arranged for us to get out and see the town on one of the many tuk-tuks (ours being electric with zero emissions was a plus making it a quiet ride too). Our driver, Antonio, was the perfect guide. Being from Lisbon, he was very knowledgeable not just about the city's history but just as important to me about the bars, cafes and easy eating spots where the locals like to go. He kindly, although probably from my continuous nagging, took us for a beer and Bifana in one of his favourite spots. A nice finishing touch but to be totally expected from the warm natured people of Portugal.

Then it was back to the hotel to grab our belongings and make the quick jump back to London ;'(

Many thanks to Chef Pascal, Vasco, Diana and everyone at the Four Seasons Lisboa. I will see you very soon. 

andy-bates-lisbon

Pork & Clams

Andy Bates

A Portuguese classic known as 'Carne de Porco a Alentejana' and one of my favourite combinations of surf n turf.

This version is a great way to use up leftover roast pork, ideal for a midweek, quick and very tasty meal. Also, one pot cooking, which means little washing up.

I’m using pork belly because of the succulent taste and it can be cooked at a higher temperature without drying out but any cut will work. If not using pre roasted pork, cut the raw pork into dices and fry off first.

And #Yes I’m using a lot of garlic just like the Portuguese :)

andy-bates-pork-clam
andy-bates-pork-clams

Serves 4

Ingredients

  • 400g-500g roasted pork belly, cut into roughly 3cm cubes (large chunks)
  • 150ml pale ale beer/white wine
  • 2 tbsp olive oil
  • ½ tsp sweet paprika
  • 8 garlic cloves, crushed
  • 2 banana shallots, diced
  • 300ml chicken stock
  • 1kg clams, purged & cleaned

To serve:

  • handful of chopped coriander
  • 1 lemon cut into wedges

Method

In a large pan heat the olive oil to a high heat and fry the pork off for about 3-5 minutes until caramelized and golden. With a slotted spoon, remove from the pan and rest on a plate.

Turn down to a medium heat and add to the pan, your the shallots and garlic. Cook for 3 minutes then add the paprika and cook for a further minute.

Turn the heat up again, return the pork to the pan and add the beer or white wine. Keep at a boil and reduce by ½. Add the chicken stock, season with salt and pepper and add the clams. Bring to the boil, cover and cook for 8 minutes or until all the clams have opened.

Serve in the middle of the table with coriander and lemon wedges scattered over.


 

Portuguese Tortilla

Andy Bates

A great snack that can be eaten warm after cooking or chilled for the next day, and especially great for picnics and hampers. Serve with a green salad to bulk out for a main meal.

If chouriço Portuguese not available then just use chorizo or omit the meat for a vegetarian version.

andy-bates-portuguese-tortilla
andy-bates-portuguese-tortilla
andy-bates-portuguese-tortilla
andy-bates-portuguese-tortilla

My portuguese tortilla

andy-bates-portuguese-tortilla

Ingredients

  • 300g Portuguese chouriço, cut into thin slices
  • 300g waxy potatoes (Charlotte or new potatoes) par boiled, cut into thin slices
  • 1 white onion, peeled, halved & thinly sliced
  • flaked sea salt and freshly ground black pepper
  • 7 large eggs beaten.
  • 3 tbsp olive oil for cooking

Method

In an 8” skillet/frying pan heat the olive oil to a medium heat and add the chorizo and cook off for 5 minutes to colour and release their cooking juices. Use a slotted spoon to transfer the chorizo onto a plate and rest until needed. To the pan, add the potatoes and onions and gently cook for 20mins until the potatoes are cooked and the onions are softened and translucent. Return the chorizo to the pan and mix.

Pour the onions, potatoes and sausage into a bowl and return the skillet back to the heat adding a little more oil. Season the potato mix, add the eggs, quickly stir and pour back into the skillet, flattening the mix a little to create layers in the tortilla.

Cook for around 6-8 minutes until the edges are set and centre is slightly runny. Run a spatula around the edges occasionally whilst cooking.

Place a plate upside down onto the skillet, invert onto the plate and slide cooked side up back into the skillet. Return to the heat for a further 4-6 minutes until completely set. allow to rest for 10-15 minutes and serve in the skillet or inverted onto a plate/serving board in wedges or squares.  

Ovar Cake

Andy Bates

Ovar is a small town in north central Portugal, 30 minutes drive south from Porto. The sponge is known all over the country and it especially popular at Easter.

The resulting cake is a light, airy sponge with an almost medium rare runny centre that will keep for a few days in a sealed container in the fridge.

The best thing is that it is very easy to make with few ingredients and goes superbly with Port.

CHEF'S TIP: To speed up the mixing process, use a cake mixer with the whisk attachment is an almost mandatory tool for this recipe.


My Ovar Cake 

andy-bates-ovar-cake

Ingredients

  • 2 eggs
  • 6 egg yolks lightly beaten
  • 100g golden caster sugar
  • 60g plain flour

Method

In a mixer, beat the eggs and sugar until creamy. Slowly add the egg yolks and whisk for 12-15 minutes until pale and almost tripled in size to a stiff cream.

Sift in the flour and gently fold in.

Line a cake tin with buttered and then floured greaseproof paper (floured side up).

Pour batter into the tin. Bake at 180C for 16 minutes, turn the oven off and leave to cool with oven door open.

Serve with Port.

 

Food with a View in Porto, Portugal

Andy Bates

andy-bates-porto-portugal
andy-bates-porto-portugal
andy-bates-porto-portugal

Porto is Portugal's second largest city and arguably its most beautiful (in my opinion ;) I had never been before and arrived late afternoon with the crew to our hotel, The Yeatman. I stepped out onto the balcony, and I could see why. The Old Town lined on either side of the river Douro full of zigzagging narrow streets with medieval relics, old churches, bell towers and the iconic bridges. The Luis I Bridge with upper and lower deck crossings being my favourite was quite a sight, made even more pleasing with the sun setting.

As always with filming we were a little behind so Matt, our cameraman and Producer Sarah quickly filmed the sunset (with seconds to spare may I might add). Whilst I got to enjoy a pleasant welcome on the terrace with Marta and Frederic from the tourist board. They were very welcoming and excited to meet to me. But even more excited and eager for me to get out for dinner because they had a surprise treat for me. ‘Surprise food’ eh… I loved it already. I’m not a fussy eater, so anything I’ve not tried before is always a culinary joy for me but what I received was something I was totally unprepared for. 

The Leader of the Pack - Sarah! 

The Leader of the Pack - Sarah! 

The Francesinha

The Francesinha

We arrived at a restaurant on the banks of the River Douro in the Ribeira District, sat down and was told my order had already been taken, fair enough. I looked at the wine list but was told my meal was made to be had with beer, interesting… So then it arrived, it was called a Francesinha (Little Frenchy), and I’m so glad I had only a light lunch earlier. Originating in Porto in the 60’s it an adapted croque-monsieur for the Portuguese palate and nowadays locals will have their chosen destination with their very own favourite Francesinha. With the typical arguing about the quality of the sauce, bread and meat. It is a no holds barred sandwich. The stacking of ingredients were as follows, white bread then sliced steak, a layer of ham, sliced sausages, cheese, another layer of white bread then topped with more cheese and a fried egg. Oh and around the stacked sandwich like a castle moat was a spicy tomato and beer sauce. 

WARNING: This is not for the faint hearted.  Marta later pointed out that it’s best eaten after a big night out in the early hours of the morning to soak up the excess partying ;) My opinion, it was tasty but tough work. An overload of meat with the richness of the cheese and egg plus that gravy nearly pushed me over the edge. But for Queen and country I soldiered on and tackled the beast to the very end. For any first timers, this meal could easily be shared between two.

Sliding into a food coma, I was reminded (again, to the amusement of the crew) that we had one final piece to camera to do before bed. We took a walk or rather a waddle up the hill to Candido Dos Reis that is known for it's great nightlife. Candido Dos Reis is a vibrant area with young and old embracing the city where you can enjoy coffees and cocktails into the very early hours on a nightly basis.

andy-bates-porto-portugal

The next day we were up early to shot my next recipe, my Portuguese Tortilla, on the banks of the River Douro in the grounds of the Yeatman Hotel. The town looked just as spectacular during the day and once again #FoodWithAView was doing exactly what it said on the tin.

andy-bates-porto-portugal

So apart from the stunning views, amazing architecture, friendly locals and super-sized sandwiches, what else is Porto famous for? Well, PORT! 

andy-bates-porto-portugal
Adrian Bridge from Taylor's

Adrian Bridge from Taylor's

With the filming of the recipe ‘in the can’ we took a short walk to Taylor's Port Cellars and was shown around and even got to try some of the variations of Portugal's most famous fortified wine. Like much of what I've experienced in Portugal it was full of flavour with and with so much history behind it, you can see why the people of this country are so proud of their produce.

Not just to eaten with cheese, Port works perfectly with desserts so I’ve included a recipe for a classic Portuguese sponge called Ovar Cake, that will work perfectly with a chilled glass.

And that concludes my week of #FoodWithAView on Good Morning Britain. I hope you've enjoyed the videos, pictures and blogs. It's been a pleasure to be given the opportunity to be your guide and hope to see you all soon.

Take care, Andy

BBQ Salted Sardines with Cucumber & Onion Salad

Andy Bates


My BBQ Salted Sardines with Cucumber & Onion Salad

andy-bates-sardines-cucumber-red-onion-salad

serves 4

INGREDIENTS

  • 8-10 sardines, depending on size
  • flaked sea salt
  • slices of sourdough bread

FOR CUCUMBER & ONION SALAD:

  • 1 cucumber, sliced thinly in rounds 
  • 1 large red onion, sliced thinly
  • 300ml apple cider vinegar
  • 2tsp caster sugar
  • 2tsp salt
  • 1tsp cumin

Method

For the salad, in a bowl mix the vinegar with sugar, salt and cumin. Add the cucumber and onion, mix and leave at room temperature for one hour. Can be made a week in advance and kept in the fridge.

Pat dry the sardines, brush with olive oil and season well with flaked salt and grill on the BBQ for 4-6 minutes depending on the size. Leaving alone and turning only once when cooking. Allow to rest for 5 minutes.

Serve the sardines on top of sourdough bread slices to absorb the juices with the cucumber and onion salad on the side.

BBQ Cod Parcels & Herb Sauce

Andy Bates

andy-bates-cod-in-a-coat

My BBQ Cod Parcels & Herb Sauce

andy-bates-cod-in-a-coat

serves 4

INGREDIENTS

  • 4 cod fillets each weighing around 150-200g each.
  • 500g cooked new potatoes cut into 1cm slices
  • 80g cherry tomatoes, quartered
  • 20g black olives, quartered 
  • 2 tsp small capers
  • juice of ½ lemon
  • 1 shallot, finely chopped
  • 100ml extra-virgin olive oil
  • salt & pepper

FOR THE HERB SAUCE:

  • Handful of basil
  • Handful of parsley
  • 50ml red wine vinegar
  • 100ml olive oil
  • water (to let down)

Method

Lay a sheet of baking paper on top of a sheet of foil both cut into about 40cmx40cm squares.

andy-bates-cod-in-a-coat

On top of the baking paper, in the middle, lay out the potato slices making a 'bed' for the cod. Place the cod fillets on top then scatter with the tomatoes, black olives, capers, shallot, lemon juice, olive oil, salt and pepper. To make the parcel, fold the top and bottom together and roll creating a seal. Then roll in the sides creating a sealed parcel.

Place on the BBQ for 8 minutes. Whilst the fish is cooking, finely chop the coriander and parsley (or blitz in a food processor), mix with the olive oil and vinegar and season with salt and pepper. Let down with water to a pouring consistency.

Take the ‘parcel’ off the heat and allow to rest for 5 minutes. Open in the middle of the table, serving the herb sauce in a jug on the side. Dig in!

andy-bates-cod-in-a-coat




Grilled Fruit Kebabs with Honey glaze and Coconut & Lime Yogurt Dip

Andy Bates

A playful take on dessert by piecing cubed fruit onto sticks and grilling on the BBQ. Towards the end of grilling brush with honey to caramelize. Serve on a large wooden board with a coconut and lime dip providing the perfect sweet and zesty dip.

andy-bates-fruit-kebab

My grilled fruit kebabs with honey glaze coconut lime yogurt dip

andy-bates-fruit-kebabs

serves 4

INGREDIENTS

  • 1 small Pineapple peeled, cored and cut into 2cm cubes
  • 1 mango de-stoned and cut into 2cm cubes
  • 2 peaches de-stoned and cut into 2cm cubes
  • 1/4 watermelon peeled, cored and cut into 2cm cubes
  • honey for glazing

For the Yogurt dip:

andy-bates-fruit-kababs
  • desiccated coconut
  • juice and zest of one lime
  • 500ml yogurt

METHOD

Peel, prep and cut all the fruit into roughly 2cm cubes. Thread the fruit onto to wooden skewers alternating pieces in any order until full but leaving enough space for a ‘handle’ at the bottom.

Grill on the BBQ for 5-6 minutes turning frequently until the fruit starts to caramelize. With a pastry brush, brush the kebabs all over with honey and cook for a further 2 minutes. Rest on serving board.

In a bowl mix the coconut, lime juice, zest and yogurt together, then transfer to a small serving bowl. Serve next to the fruit kebabs on a board or large plate.

Bifana-Pork Rolls

Andy Bates

Bifana is a dish typical from Portugal with its origins in the Alentejo region. If you have never had one, here is my tasty and simple take on these amazing handheld snacks.

A great way to impress at a BBQ or even around the television with friends for movies or sports. Shows how much of a difference it makes to marinate meat, something that we British don’t seem to do. Also toast or warm the bread through is such an important tip for a great sandwich.


My Bifana

andy-bates-bifana-pork-rolls

makes 4

Ingredients

  • 400g pork loin, skin removed and cut into thin slices
  • olive oil for shallow frying

For the Marinade:

  • 1 heaped tsp hot smoked paprika
  • 4 cloves of crushed garlic
  • 300ml white wine or pale ale
  • 50ml white wine vinegar
  • 1 tbsp hot pepper sauce or piri piri sauce
  • 1 bay leaf
  • salt & pepper

to serve:

andy-bates-bifana-pork-rolls
  • 4x bread rolls
  • fried onions
  • American mustard

Method:

In a container, mix together all marinade ingredients, add the pork, cover and marinade over night in the fridge. 

The next day remove the pork from the marinade, strain the marinade and reserve until needed. Pat the pork dry with kitchen roll. In a frying pan, heat some olive oil and fry off the pork in batches if necessary so not to overcrowd the pan for one minute on each side. Place to one side on a plate until needed.

To the same pan the pork was cooked in, add the marinade and reduce to a consistency that coats the back of a spoon. Adding more pepper sauce if requiring or wishing for more heat. Return the pork and juices back to the pan to coat in the sauce.

Serve in bread rolls with fried onions and American mustard.

 

Quick BBQ Piri Piri Chicken

Andy Bates

A Portuguese classic and perfect for a barbecue. This is a very quick and easy take on the dish.

An example of a great tasting and sharing recipe that you can quickly be rustle without the need of marinating due to the resting process. Great served alongside grilled romaine lettuce with a yogurt dressing. Also, an excellent alternative to a roast for the summer or outdoors.

 

andy-bates-piri-piri-chicken
andy-bates-piri-piri-chicken

My Quick BBQ Piri Piri Chicken

andy-bates-piri-piri-chicken

serves 4

INGREDIENTS

  • 1 free-range chicken, butterflied (back bone taken out) or 4 chicken quarters

FOR THE PIRI PIRI SAUCE:

  • 6-10 birds eye chills finely chopped
  • 6 cloves garlic crushed
  • 1 tsp dried oregano
  • 1tsp sweet smoked paprika
  • 50ml red wine vinegar
  • 100ml olive oil
  • 1 tsp flaked salt

to serve:

  • fresh or grilled romaine lettuce
  • yogurt dressing 

Method

In a bowl, mix all the piri piri sauce ingredients together.

Make incisions with a sharp knife all over the chicken and place over the BBQ to cook 10-12 minutes each side.

With a clean paint brush, brush the chicken with the piri piri sauce and continue to cook for a further 10 minutes each side basting occasionally.

Place the cooked chicken into a bowl or tray and pour remaining sauce over, loosely cover with foil and rest for 30 minutes. This will tenderise the chicken and as its been cut all over with a knife and will absorb any remaining juices giving perfect flavour, juiciness and spice. Cut into pieces and serve with grilled lettuce and yogurt dressing.

 

  1. In a bowl mix all the piri piri ingredients together

  2. Make incisions with a sharp knife all over the chicken, Place over the bbq and cook 10-12 minutes each side.

  3. With a clean new paint brush, brush the chicken with the piri piri sauce and continue to cook for a further 10 minutes each side basting occasionally.

  4. Place the cooked chicken into a bowl/container and pour remaining sauce over, loosely cover with foil and rest for 30 minutes (this will tenderise the chicken and as its been cut all over with a knife will absorb any remaining juices giving perfect flavour, juiciness and spice) cut into pieces and serve with grilled lettuce and dressing.

BBQ Beef Short Ribs with Pear, Walnut & Blue Cheese Slaw

Andy Bates

andy-bates-bbq-beef

British summertime is here! PANIC… Everyone BBQ!!!

That seems to be the supermarket's strategy year in year out in this country, it's like end of days every weekend in the aisles with bags of briquettes crammed in every available space and deals on sausages and chicken cuts.

I’ve said for some time now that although I like BBQs, I’ve always just preferred the idea of eating good food outside. The Italians do this right with ‘al fresco’ dining. For a while, I have romanticised of 8-course lunches on white linen tables with seafood, pasta, meats and wine to match. All spread over 4-5 hours in a meadow with friends and family on a hot sunny day. Although admittedly this probably comes from watching too many Godfathers and mafia themed films.

See I find the idea of burnt sausages, chicken cuts and over/under-cooked steaks and a potato salad a little dull to be honest.
However in the past 4-5 years this has all changed over here in Blighty. The continuing popularity of North American BBQing in street food and relaxed dining scene with many small businesses emerging across the UK shows just how serious we are about cooking over coals. And with events like Grillstock (meat, music & Mayhem!) being held throughout the country showcasing not only up and running business but also awards and competitions for amateurs and enthusiasts, BBQing has now been raised to another level. I was lucky enough be invited to be a judge at the Grillstock Manchester in the 'Chefs Choice’ category and over the weekend got to hang with traders, Dr. BBQ and drinking buddy Dr. SweetSmoke.

This is what I learnt, use the right equipment, use the best quality ingredients and don’t rush. The time and passion that goes into BBQ is what makes it so special with most recipes taking between 3-12 hours, low and slow (also giving lots of time to socialise ;) So with a weekend spent asking questions and happily being given answers (thank you guys). I’ve come back with a recipe that is simple but tastes great. I'm using beef short ribs that are for me the 'King of BBQ' meats and has such deep and meaty flavour. I’ve decided not ‘smoke’ them as I find it can be a little too overpowering and by marinating overnight with the dry rub I think it will add more than enough flavour. 

The slaw with the creamy blue cheese, sweet pear and crunch from the cabbage works perfectly with the dark, charcoaled ribs. I also served with homemade triple cooked chips making it a special feast. Sautéed new potatoes will work just as well if deep frying is a bit too much. Many thanks to Team Smokin' Penguin for the amazing rub, it packs so much flavour and really made the dish. Also Dr. Sweet Smoke (thanks, Al) for answering all my never ending questions.

Oh, as I got to explain my visions of ‘al fresco’ dining over a late beer or two with Dr. Sweet Smoke to which in a slight southern drawl he replied… “Andy, grow some balls and man up, boy. It's all about BBQ!" Indeed, it is :)

andy-bates-bbq-beef-ribs

serves 4

INGREDIENTS

FOR THE Beef Short ribs:

  • 4 large beef short ribs on the bone
  • 1 cup/large handful of smoking penguins beef rub or any other BBQ dry rub
  • 2/3 bottles of beer of your choice

FOR THE Pear, walnut & Blue Cheese Slaw:

  • 1/2 small head of white cabbage cored & thinly sliced
  • 1 pear, cored and julienned (skin on)
  • 1 banana shallot or red onion, thinly slicked
  • 1 handful of roughly chopped walnuts
  • 100g blue cheese
  • 2 tbsp mayonnaise
  • 4 tbsp soured cream
  • 2 tbsp cider/white wine vinegar
  • 2 tbsp chopped parsley
  • salt & pepper

Equipment 

  • BBQ (kamado ideal)
  • baking tray and wire rack (that fits into your bbq with lid on)
  • tongs
  • baster
  • large mixing bowls

METHOD

For the Beef Short Ribs: 

The night before place the ribs into a large bowl and scatter all over with the dry rub mixture, toss a few times to combine then individually wrap each rib tightly in clingfilm and refrigerate overnight.
*Don't be tempted to use olive oil as it creates an additional barrier and doesn't let the rub penetrate into the meat. 

andy-bates-bbq-beef-ribs
andy-bates-bbq-beef-ribs

The next day, before noon, if you want to be eating at a sensible time ;) Take the ribs out of the fridge and allow to come up to room temperature.

andy-bates-bbq-beef-ribs

Light your BBQ and allow the coals to come up to a high heat. Seal of the ribs, getting caramelisation and a deep brown colour all over. Remove from the grill and rest the ribs on a baking tray with the wire rack. 
Add heat defectors to the BBQ if applicable or push the coals to one side for lower temp cooking. Return the grills back and place lid back on. Using vents on top and bottom of BBQ ‘choke’ the airflow to reduce the cooking temperature to 125C or 250F.
Once the above temperature has been reached, remove the lid from the BBQ and place the baking tray with ribs on the grill. Pour the beer over and around the ribs leaving a gap between the beer and ribs on the baking tray (the steam from the beer will keep the ribs moist while cooking). Make sure not to submerge the ribs in beer and end up braising them.

andy-bates-bbq-beef-ribs

Return the lid and cook for around 5 hours, topping up with beer if necessary and basting every hour. After the 5 hours, cover the tray tightly with foil and cook for a further hour, this method giving the ribs an extra injection of moisture.

Remove the foil and cook for a further hour again without basting to create a delicious BBQ ‘bark’/crunchy crust and remember to rest for at least 20 minutes before serving.

Keep an eye on the temperature while cooking making sure you maintain low and slow.

andy-bates-bbq-beef-ribs

 

For the Pear, Walnut & Blue Cheese slaw:

In a small bowl mix, all the wet and dairy ingredients until well combined. Then in a large bowl combine the pear, cabbage, shallot, and parsley. Pour the wet mixture over and stir through to combine. Season with salt and pepper and top with a handful of chopped walnuts. 

Serve together on a large board with plenty of yummy beers.

*Remember timing is the key to food service. While the ribs are resting, this gives you time to clear down and mix the slaw. 

 

Southern-fried Chicken Liver Sliders with Chilli Slaw & Baconniase

Andy Bates

This recipe came about from my recent travels to Abu Dhabi while in a market looking for inspiration and ingredients for my scheduled cooking demos for the next few days. I had decided earlier to make coxinhas and so when getting the chicken for the coxinhas the butcher randomly asked me if I’d want some chicken livers too.

“Well, yes!” I said. And so I decided there and then that would be the hero of the dish. Next, I went through the spice section and picked up some dry spices and herbs, garlic, oregano, and paprika to name a few. I was starting to get an idea of what was coming up… 

After I headed to the bakery where an insanely good smell drew me towards some freshly baked potato buns, delicious, sweet, fluffy and perfect for a hand-held snack. Then to the fruit and veg section, red cabbage, white cabbage, some apples and then finally a few red chillis. 

I came up with southern-fried chicken livers, cabbage, chilli and apple slaw in a mini potato bun. Yep, North American inspired but born in the middle east. Out in the U.A.E., I made it with roasted garlic and chicken fat mayonnaise (since no pork is allowed). However, now back in England I’ve changed the mayonnaise to include an ingredient that was made to go with liver, BACON! Using strained smoked bacon fat and adding the rendered crispy lardons, I make baconnaise, check it out... 


My Southern-fried chicken liver sliders with chili slaw & baconnise 

andy-bates-southern-fried-chicken-liver-burger-chili-slaw

makes 8 sliders

INGREDIENTS

  • 400g chicken livers (for non-liver lovers, chicken filets will work as well)
  • 300ml of plain yogurt
  • 200g gram flour
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tbsp dried thyme
  • 1 tbsp paprika
  • 1 tsp garlic salt
  • 1 tsp dried oregano
  • ½ tsp cayenne pepper
  • 8 mini potato buns or mini brioche rolls

For the chilli slaw:

  • ¼ head cabbage, sliced thinly
  • ¼ head purple cabbage, sliced thinly
  • 1 banana shallot, sliced thinly
  • 1 whole chilli, halved lengthwise and thinly sliced (can use any chilli you like)
  • a bunch of coriander, roughly chopped
  • ¼ cup whole milk
  • ¼ cup mayonnaise
  • 1 tsp white vinegar
  • 1 tbsp sugar
  • ½ tsp salt

For the baconnaise:

  • 100-150g pancetta or smoked bacon lardons, diced
  • 150-200ml mild light olive oil
  • 2 egg yolks
  • juice of half a lemon
  • 1tsp dijon mustard
  • pepper

METHOD

First, the chicken livers will need to be marinaded. Mix, all of the dried spices together. Pour the yogurt into a large bowl and add 1 tbsp of the dried spice mixture and mix. Then add the chicken livers to the yogurt mixture and stir though. Cling film the bowl and refrigerate for 1 - 4 hours.

Add the remaining spices to the gram flour, mix and put to one side to use as your southern coating (Gram flour is gluten-free, and I prefer the taste over plain/self-raising flour). 

For the baconnaise: 
In a frying pan, heat a tbsp of olive oil and fry the bacon lardons until crispy. Strain the oil into a bowl and keep the crispy bacon separate. Allow the 'bacon oil' to cool slightly.

In a food processor, blitz the egg yolks and mustard until combined. Keep the food processor running and slowly pour in the bacon fat exactly like you would if you were making mayonnaise. When all 'bacon oil' is all used up, move on to olive oil and continue to pour until you have your desired mayonnaise consistency. You may not need to use all of the oil. Add the lemon juice and crispy bacon to the baconnaise, season with pepper and fold through. Keep to one side until needed (make in advance and will keep for up to three days in a sealed container in the fridge).

Strain the 'bacon oil' from the lardons.

Strain the 'bacon oil' from the lardons.

Blitz 2 egg yolks and 1 tsp mustard. 

Blitz 2 egg yolks and 1 tsp mustard. 

Slowly pour the oil to make your baconnaise. 

Slowly pour the oil to make your baconnaise. 

Almost there...

Almost there...

Add the crispy bacon lardons and juice of 1 lemon to complete your baconnaise. 

Add the crispy bacon lardons and juice of 1 lemon to complete your baconnaise. 

For the chili slaw:
In a bowl combine the cabbage, shallot, chili and coriander. In another bowl mix together all the remaining ingredients, the whole milk, mayonnaise, white vinegar, sugar, and salt. Pour over the cabbage salad and toss to combine. Clingfilm and place to one side until needed or in the fridge (can be made in advance and will keep for three days in a sealed container in the fridge. But I like to keep the dressing and salad separate until right before serving, as it keeps the salad crunchy and fresh).

Pre-heat a deep fat fryer to 180C.  Pour the seasoned flour into a tray, take the marinaded chicken livers from the bowl and individually place into the flour. With your hands press and pack the flour around each liver creating a coating. Carefully place the breaded chicken livers into the flyer basket and dip into the hot oil and fry for 1-2 minutes with a lid on.

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ATTENTION: Liver can spit and pop when fried. Use a lid as a precaution to avoid any issues.  

Lastly, to assemble your burger (if you can get your hands on mini potato buns, DO IT!), cut in half and toast on a hot pan. On the bottom bun spread some baconnaise, then add the southern-fried chicken livers, followed by a heaped spoonful of the slaw and then top with the other half of the bun.

Upside-down Rhubarb & Ginger Cake

Andy Bates

Back once again with the rhubarb beats... This very simple recipe will keep for a few days and work a treat as an afternoon cake, but even better as a hot dessert fresh out the oven served with lots of clotted cream ;)


My Upside-down Rhubarb & Ginger Cake

andy-bates-rhubarb-ginger-cake

serves 6-8

INGREDIENTS

  • 500g rhubarb
  • 50g sugar
  • 8tbsp finely chopped stem ginger
  • 8tbsp ginger syrup from the jar
  • 175g self-raising flour
  • 1/2tsp baking powder
  • 1tsp ground ginger
  • 175g soft light brown sugar
  • 175g softened butter
  • 3 large eggs, lightly beaten

METHOD

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andy-bates-rhubarb-ginger-cake

Preheat the oven to 180C or gas mark 4. Grease a deep 8-inch round cake tin, line the base with greaseproof paper. 

Chop the rhubarb into 2cm chunks, place into a baking tray cover with the sugar and bake for 8-10 minutes or until softened. Fill the tin with the rhubarb (lay as flat as possible) and half of the chopped ginger, then spoon half of the ginger syrup over the top.  

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Sift the flour, baking powder and ground ginger into a mixing bowl. Stir in the soft brown sugar and butter, then add the eggs and beat together for 1-2 minutes until level and creamy. Carefully spoon the mixture into the tin and smooth the surface. 

Bake in the centre of the oven for about 50 minutes, or until a skewer inserted in the centre of the cake comes out clean. Leave the cake to cool in the tin for about 5 minutes. Turn out on a wire rack, peel off the lining paper and leave to cool completely. Add the reserved chopped ginger to the top of the rhubarb and drizzle over the remaining ginger syprup. 

Rhubarb & Custard Shortcake Pots

Andy Bates

What to do with all this rhubarb?

So I have been chosen to make a hamper for next week's cricket for the chaps (ENG vs NZ ODI at the Oval for those of you interested) and after years of taking food to sporting events, festivals, picnics, etc. I think I’ve finally worked out a few things…

  • Chop and slice everything before you go, no matter how good it looks! 
  • Separate and portion into individual boxes
  • Hand held and bowl food is the way forward

See the thing is that although a big spread looks the business, passing plates and dishes around amongst each other in small rows of seats with one hand already taken up with a beer is not exactly ideal. And I’ve not even mentioned the weather yet.

I’ve got a recipe here that looks the part, travels well and all you have to do is stick a spoon in it. Perfect for a summer hamper and is also a great dinner party dessert served fresh from the oven. The pastry is a cross between shortbread biscuit and a sponge cake, crispy on the outside and dense in the middle. The rhubarb filling can be swapped with any seasonal fruit to your liking.


My Rhubarb & Custard Shortcake Pots

andy-bates-rhubard-custard-shortcake-pots

makes 4

INGREDIENTS

FOR THE PASTRY:

  • 200g butter
  • 200g golden caster sugar
  • 325g self-raising flour
  • 1 egg
  • 1 yolk
  • more sugar for sprinkling

FOR THE FILLING:

  • 300g rhubarb
  • 50g sugar
  • 150g tinned custard (Yes, use the best quality you can find!)
  • 1tsp vanilla paste

 

METHOD

In a food processor, cream the butter and sugar until light and fluffy. add the egg and yolk. Gently fold in the flour and mix to a sticky dough. Wrap in clingfilm and refrigerate for 1 hour. The pastry will make enough for 8 ramekins or one large pie. Wrap and freeze any leftover.

Pre-heat oven to 180C or gas mark 4.

andy-bates-rhubard-custard-shortcake-pots

Chop the rhubarb into 2cm chunks, place into a baking tray cover with the sugar and bake for 8-10 minutes or until softened. Mix with the custard and vanilla paste and allow to cool.

Grease the ramekins, take a piece of the dough big enough to cover the base and gently push in. Repeat with the sides so that even thickness of dough covers the base and sides. Fill each ramekin just to the top with the rhubarb and custard mix, then take larger piece of dough to be used as the lid and flatten to 1cm thick and cut around with the ramekin as a guide. Place on top and crimp the edges.

Brush with milk, sprinkle with golden caster sugar and bake for 35 minutes.

Either eat after 10 minutes or chill for the next day. A dollop of creme fraiche works as treat on the side :)

BBQ Rump of Lamb with Cumin Rub

Andy Bates

Perfect if you do not have time to marinade, the dry rub quickly creates a 'crust' around the lamb whilst cooking, keeping in the moisture too.


andy-bates-bbq-lamb-cumin-rub

Ingredients

  • 2 lamb rump steaks
  • 3 tbsp olive oil

For the dry rub:

  • 2 tbsp toasted cumin seeds
  • 1 tbsp toasted coriander seeds
  • 1 tsp black peppercorns
  • 1/2 tsp sweet paprika
  • 1 tsp cinnamon
  • 1/2 tsp mixed spice
  • 3 cloves minced garlic
  • Zest of 1 lemon
  • 1 tsp Maldon sea salt

 

 

Method

Toast the cumin seeds and coriander seeds. Crush in a pestle and mortar along with the peppercorns. Add the remaining ground spices and garlic.

Rub the lamb steaks with olive oil and roll in the spice mixture.

Place on the barbecue and cook for around 20-30 minutes or as long as desired.

Serve with my Almond Hummus for a perfect match. 

Whole Mackerel with Orange, Chilli & Olive Oil

Andy Bates

A super easy and quick dish to make using the heat from the BBQ to steam the fish inside the foil.

Open at the table in front of your guests for an intense citrus and spicy aromas guaranteed to win everyone over.


andy-bates-mackerel-orange-chilli-olive-oil

Ingredients

  • 4 whole mackerel
  • 4 red chillies
  • 2 oranges, zest and juice
  • Drizzle of olive oil
  • Salt and pepper to taste

Method

Place one fish on tin foil large enough to shape into a sealed bag. Chop the chilli and place around the fish add zest and juice of the orange and drizzle with olive oil. Salt and pepper to taste. Seal tin foil to create a bag. Repeat for all fish.

Place on BBQ for about 15 minutes.

Almond Hummus

Andy Bates

With a hint of lemon and garlic, my nutty twist on classic hummus is full of Mediterranean flavours and perfect with lamb or any grilled meat.

andy-bates-almond-hummus


Ingredients

  • 250g ground almonds
  • Juice of 3 lemons
  • 1 tbsp minced garlic
  • slices white bread
  • 600ml olive oil
  • 300ml water

Method

Soak the bread in water for a minute.

In a food processor, blend the garlic, almonds and bread together. Add lemon juice to taste and adjust consistency with water if necessary.

When smooth, very slowly add olive oil as if you were making mayonnaise.


Smoked Haddock Bhaji Scotch Eggs

Andy Bates

andy-bates-smoked-haddock-onion-bhaji-scotch-eggs

For this week's BBC Food and Drink I was sent to Duck and Waffle in the Heron Tower, London to meet Chef Dan Doherty and talk about 'hybrid' food. Dan and his team are doing such great things over at Duck and Waffle and I was lucky enough to be able to try a few of their dishes, one of my personal favourites is their amazing spicy ox cheek doughnuts served with apricot jam. But that is only the beginning so please have a look at their menu to see what other delights you can devour and the views are some of the best in London. 

Dan & Tom from Duck and Waffle 

Dan & Tom from Duck and Waffle 

Back in the kitchen, Dan and I get to do a bit of cooking where we make scotch eggs of all things ;) bhaji scotch eggs to be exact. They reminded me of a dish I used to make on my stalls, the smoked haddock bhaji scotch egg. I used to make onion bhajis & smoked haddock scotch eggs (Buttery curried mash and smoked haddock wrapped around a soft boiled egg) then one morning I decided to use the bhaji mix instead of breadcrumbs around the scotch egg and a new dish was born. I took it to the market and sold about two, a little disgruntled I returned and handed the rest out to grateful friends. But that was 2010 and food trends are constantly changing and over the past few years with new inventive dishes like the conut by Dominique Ansel appearing thus making hybrid foods more popular than ever.

Duck and Waffle's scotch egg

Duck and Waffle's scotch egg

Smoked haddock works so well with curried spices as we've known for a long time with dishes like kedgeree and the soft and runny yolk against the crunch of the bhaji coating is a real treat. You want a firm mash and the trick is to bake the potatoes with the skin on and then scoop out the flesh.

Enjoy and let me know what other 'hybrid' creations you have been making. 


My Smoked Haddock Bhaji Scotch Eggs

andy-bates-smoked-haddock-onion-bhaji-scotch-eggs
andy-bates-smoked-haddock-onion-bhaji-scotch-eggs

makes 4

INGREDIENTS

FOR THE SCOTCH EGG:

  • 4 large free range eggs
  • 200g mash potato (from 1 large or 2 medium potatoes)
  • 200g undyed smoked haddock (skinned & chopped) 
  • 100g butter 
  • white pepper 

FOR THE ONION BHAJI:

  • 2 shallots
  • 1 tsp salt
  • 3 cardamon pods
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp chili powder
  • 1/2 tsp turmeric
  • 1/2 bunch coriander, roughly chopped
  • 100g gram flour (chickpea flour)
  • water

 

METHOD

Boil the eggs for 6 minutes on a gentle simmer then place into a container of ice cold water (this will stop the egg cooking) carefully peel and keep in the cold water until needed.

Pre heat the oven 180C and bake the potatoes on a tray for around an hour or until cooked. Cut in half and scoop out the flesh (careful: HOT POTATO!) then mash with the butter till smooth. Add the haddock and season with white pepper (no need for salt as Smoked haddock will provide). Divide into 4 equal balls then flatten out and wrap each portion around your soft boiled eggs encasing and completely covering.

Chill until needed.

For the bhaji mix:

Slice the shallots and place into a bowl and salt lightly then leave for 5 minutes until the shallots begin to bleed. In a pestle and mortar place the cardamom pods and grind, then add the remaining spices. To the shallots add the spices, gram flour, chopped coriander and a dash of water. mix well until you have a dropping (double cream like) consistency.

Preheat a deep fat fryer to 180C.

Remove the eggs from the fridge, dip into the bhaji mix covering all over then carefully place into the fryer and fry for 6 minutes until golden brown.

Rest for 3 minutes, slice in half and serve.

Wild Rabbit, Pancetta & Sage Pie

Andy Bates

andy-bates-wild-rabbit-bacon-pie

Wabbit! My latest assignment for BBC Food & Drink, they have taken me to Devon to meet Chef, Hunter, Forager and all round nice guy Tim Maddams. Tim invites me into his idyllic home with a back garden overlooking a lush valley where he cooks me two recipes using wild rabbits that he shot a few days before. The first dish was rabbit leg and chanterelle pasta and the second dish is easy slow cooked rabbit with pancetta and tomatoes. Both extremely tasty and both showing just how versatile wild rabbit can be. We really should be eating more these wild and tasty animals that have some how become to be known as the 'poor man's chicken'. They can be ordered through supermarkets, butchers and even online. They have such great flavour and quality of meat, nutritious, low in fat and full of protein and vitamins. They are also very good value for money, even from a supermarket a wild rabbit costs less than a free-range chicken.

andy-bates-wild-rabbit-bacon-pie

One more bit of advice, just make sure to not grab yourself an old buck which can be a little too strong in taste. The perfect age for a wild rabbit is between 6-8 weeks old and most importantly stay clear of farmed rabbit imported from abroad. 

Here's my 'Wild Rabbit & Pancetta Pie' recipe using ingredients and flavours that I believe Tim would approve of ;) 


My Wild Rabbit, Pancetta & Sage Pie

 

INGREDIENTS

FOR THE FILLING:

  • 1 wild rabbit
  • 100g pancetta or smoked bacon lardons
  • 2 shallots, peeled & finely chopped
  • 2 tbsp of olive oil 
  • 150ml white wine
  • 150ml chicken stock
  • 100ml double cream
  • 100g small button mushrooms, each cut in half
  • 1 carrot , rough small dice
  • 1tbsp whole grain mustard 
  • 1/2 bunch sage, roughly chopped 

FOR THE ALL BUTTER RUFF PUFF PASTRY:

  • 400g strong plain flour
  • 1 tsp fine sea salt
  • 300g butter, ice cold
  • 100-150ml cold water

 

METHOD

For the filling, divide the rabbit into small portions on the bone and season with salt and pepper. Pour 1 tbsp of olive oil into a large pan, then seal off the rabbit until nicely browned and set aside.

In the same pan, seal off the bacon until caramelised and set aside with the rabbit. Sweat the shallots, carrots and mushrooms in the remaining oil for 5 minutes, then add the wine and bring to a boil. Reduce the heat and simmer until the liquid just covers the vegetables. 

Add the chicken stock, rabbit and bacon and return to a boil for about 20 minutes until reduced. Add the double cream and mustard and continue to simmer until the sauce has thickened. Add the roughly chopped sage and set aside to cool. 

Once cooled, take the rabbit out of the stew, take the meat off the bone (discarding the bones) and return the meat back to the stew. Chill until needed. 

Preheat your oven to 180C. 

Follow directions for my all butter ruff puff pastry

Divide the pastry into four and shape over a ramekin or jam jar and then place in a small bowl to retain the shape. Place spoonfuls of the filling into the bowl-shaped pastry and fill halfway. Squeeze the top together and gently push down, being careful not to break the pastry. Cut any excess pastry on the top and brush with egg yolk. Bake for 45 mins, making sure the pinch on the top is fully cooked through.

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andy-bates-wild-rabbit-bacon-pie
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andy-bates-wild-rabbit-bacon-pie
andy-bates-bbc-food-drink-show

Chicken & Ham Hock Pie

Andy Bates

This pie won the 'Best Pie Award' in the Street Food Awards 2010 and is still my favourite. The ham hock is full of flavour, and the black treacle adds a lovely rich sweetness and depth of colour to the jelly. I've experimented with different seasonings, but lots of pepper and thyme give the best results. A hot water crust pie to me is one of the benchmarks of British cuisine and served with either salad cream or piccalilly (the acidity of the vinegar with cold seasoned meat is a dream combo) and a pint of ale is sometimes a forgotten meal in these present times of burgers and barbecues.

CHEF TIP: Soaking the ham hocks overnight will take away some of the saltiness of the brine. If bought on the day of cooking, place the ham hocks in water and bring to a quick boil, then refresh with clean water before CONTINUING. 


My Chicken & Ham Hock Pie 

andy-bates-chicken-and-pork-pie

Ingredients

  • 2 large ham hocks
  • 1 medium onion, chopped
  • 1 celery stick, chopped
  • 1 carrot, chopped
  • 1 handful of thyme
  • 1 tsp black treacle
  • Salt, black pepper (medium coarse ground) and thyme, to season
  • 6-8 boneless, skinless chicken thighs
  • 260g plain flour
  • Pinch of salt
  • 175g lard or butter
  • 200ml water
  • Small amount of softened butter

Method

Soak the Ham hocks overnight in cold water. Place the ham hocks in a large saucepan and cover with cold water. Bring to the boil and skim any scum off the surface.

Reduce heat to a gentle simmer and add the chopped vegetables, a teaspoon of chopped thyme and the black treacle. The treacle will take some of the saltiness out of the ham and give the stock a wonderful rich color. Simmer for 2-3 hours or until the meat is just starting to fall off the bones.

Remove the meat from the pan and allow it to cool. Strain the remaining stock into a clean pan and return to the boil until it has reduced by a third, then take the pan off the heat and leave to cool. This will become the jelly for the pie later on.

Pick the meat from the ham hock removing any fat and muscle. Flake the meat into a bowl and season with coarse black pepper and the freshly chopped thyme to your taste. Remember this is a cold pie so pepper will really bring out flavor once rested and chilled. Hocks can be very salty so do taste before adding any extra salt.

andy-bates-chicken-and-ham-pie

Next place the chicken between two pieces of cling-film and batter out with a rolling pin to tenderise and season with salt & pepper.

Preheat the oven to 180°C.

Mix the flour and salt in a bowl making a well in the centre. Bring the water and lard to the boil in a saucepan then stir it into the flour with a wooden spoon to form a smooth dough. Leave for ten minutes until cool enough to handle.

Lightly grease a pie ring measuring 15-20cm by about 8-10cm deep and line the bottom with a disc of lightly greased greaseproof paper. Place it on a similarly lined and greased baking tray.

Take two thirds of the dough and, on a lightly floured table, roll it into a circle large enough to line the base and sides of the pie ring and overlap the edge. Place the pastry into the pie ring, carefully pressing into the corners, allowing the pastry to just hang over the edge. Roll the remaining pastry into a circle for the lid.

Cover the bottom of the pie with a layer of ham, then a layer of chicken. Repeat this again until the pie is filled. Brush the pie edges with egg wash and place the lid on top.

Pinch the lid edge and top pastry edges together with your thumb to crimp the pie and create a seal. Trim the edge with a knife removing any overhanging pastry.

Brush the top of the pie with the beaten egg, make a hole in the middle of the pastry lid and cook for 1 hour. Remove the ring and brush the sides and top again with egg before baking for a further 15 minutes. Remove from the oven and leave to cool. Refrigerate for 2-3 hours.

andy-bates-chicken-and-ham-pie

When the pie is cold, fill any holes in the pastry with softened butter so that the jelly doesn't escape. Take the jelly from the fridge, remove the layer of fat from the surface and gently reheat to melt the jelly Pour the jelly into the round hole in the top of the pastry until the pie is filled. Return to the fridge until the jelly is set.