The Sly Cook

Yorkshire pudding is a beloved staple of British cuisine, known for its crispy edges and soft, airy center. This humble dish has a rich history that stretches back centuries, evolving from a simple batter into the classic accompaniment to a Sunday roast.

The origins of Yorkshire pudding can be traced back to the 18th century. Initially called “dripping pudding,” it was designed to make use of the fat drippings from roast meat. This practical dish was served before the main meat course to fill up diners, allowing families to economize on the more expensive cuts of meat.

The name “Yorkshire pudding” came into popular use in the 19th century. The term “Yorkshire” was a nod to the county in northern England, known for its hearty fare and traditional recipes. Over time, Yorkshire pudding became an integral part of the traditional Sunday roast dinner, complementing the roast beef and gravy that characterize this quintessentially British meal.

Despite its straightforward ingredients, Yorkshire pudding can sometimes be tricky to perfect. I am often asked for a solid recipe, for those who seek a foolproof recipe, here’s my simple guide to making six perfectly puffed Yorkshire puddings.

Ingredients

1 cup all-purpose or plain flour

1 cup (240ml) whole milk

1 cup of eggs whisked (around 3 medium eggs)

1/2 teaspoon salt

2 tablespoons vegetable oil

Method

1. Preheat Your Oven

Begin by preheating your oven to 425°F (220°C). Place a 6-cup muffin tin or Yorkshire pudding tray in the oven to heat up.

2. Prepare the Batter

In a mixing bowl, whisk together the flour and salt. In a separate bowl, beat the eggs and then add the milk. Gradually pour the wet ingredients into the flour mixture, whisking until you have a smooth batter. Let the batter rest for at least 30 minutes at room temperature. This rest period allows the gluten to relax, which helps the puddings rise better.

3. Heat the Oil

Carefully remove the hot muffin tin from the oven. Add 1/2 teaspoon of vegetable oil to each cup of the tin. Return the tin to the oven for about 5 minutes, or until the oil is smoking hot.

4. Bake the Puddings

Carefully remove the hot tin from the oven. Pour the batter evenly into the cups, filling each about halfway. Return the tin to the oven and bake for 20-25 minutes, or until the Yorkshire puddings have risen and are golden brown. Avoid opening the oven door during baking, as this can cause the puddings to collapse.

5. Serve and Enjoy

Once baked, serve the Yorkshire puddings immediately with your roast beef, gravy, and any other accompaniments of your choice.

This foolproof recipe should yield fluffy, golden Yorkshire puddings every time. By preheating the tin and using hot oil, you create the perfect conditions for the batter to rise and crisp up beautifully.

Whether you’re hosting a Sunday roast or simply craving a classic British dish, Yorkshire pudding remains a timeless favorite. With this easy recipe, you can ensure that your puddings are as perfect as tradition demands. Enjoy!

During my recent work trip to the Northwest Territories, I had the opportunity to experience the region in winter for the first time. Landing in bone-chilling -38-degree weather was a novel experience, but the dry cold, layered up, felt surprisingly refreshing.

Driving the Dettah Ice Road to the community I was visiting was a remarkable adventure. Despite initial nervousness, the whole experience proved exhilarating. This year, due to unprecedented delays in opening the road caused by challenging weather conditions, the Northwest Territories’ Department of Infrastructure announced the commencement of construction on the Dettah ice road after completing ice profiling.

The six-kilometre road, crossing Yellowknife Bay from School Draw Avenue to Dettah, provides a scenic journey. Various modes of winter transportation utilize this road, including charter buses, snowmobiles, and even cross-country skiers. Visitors are cautioned to drive slowly and stick to the road, although there are ample opportunities to pull over and explore the ice. In Dettah, visitors can explore the Yellowknives Dene Artisan Shop at the Chief Drygeese Centre.

I also had the chance to visit and climb the stairs to the Bush Pilots Monument. Perched high above Old Town, the monument offers stunning views of Great Slave Lake and Back Bay. It honors the bush pilots and engineers who played vital roles in the region’s history while serving as a warning system for nearby aerial activity.

On my final day, I ventured to Behchokǫ̀, the largest Dene community in the Northwest Territories. Formerly known as Rae-Edzo, Behchokǫ̀ is a bustling hub of Tłı̨chǫ culture and government headquarters. The community hosts various events and festivities throughout the year, drawing travelers from across the NWT. The community’s name change in 2005 reflects its significance in Tłı̨chǫ history and the landmark Tłı̨chǫ land claim agreement signed in 2003. Accessible year-round by road and winter roads, Behchokǫ̀ offers a warm welcome to visitors eager to explore its rich heritage.

Unfortunately, on this occasion, I didn’t have the opportunity to witness the Aurora Borealis during my visit to the Northwest Territories. However, it’s widely acclaimed that the NWT boasts some of the best views of this natural phenomenon in the world. The region’s vast expanses and minimal light pollution make it an ideal location for observing the dancing lights of the Aurora. Visitors often flock to popular spots like Yellowknife and surrounding areas for the chance to witness this awe-inspiring spectacle firsthand.

Happy Pancake Day! Tonight, we’ll be whipping up these traditional British pancakes, honoring the Pancake Day/Shrove Tuesday tradition. I’ve savored these thin crepe-style pancakes every Pancake Day/Shrove Tuesday since I was a little girl in England, traditionally served with a sprinkle of sugar and a squeeze of lemon.

I fondly remember making pancakes for the children at the school where I worked back in England—they were always a hit. Join me in celebrating this delightful tradition, embracing the joy of sharing delicious pancakes and creating cherished memories with loved ones.

Pancake Day, a cherished tradition steeped in centuries of history, synonymous with indulgence and festivity. Known as Shrove Tuesday, it marks the eve of Lent, a period of reflection and fasting leading up to Easter.

Dating back to Anglo-Saxon times, Shrove Tuesday was a day of absolution, where Christians confessed their sins and were “shriven” before the solemn season of Lent began. This day held particular significance as it provided an opportunity to use up indulgent ingredients like eggs and fats before the fasting period commenced.

At the heart of the celebration are pancakes—thin, golden delights cooked in frying pans. With a recipe dating as far back as 1439, these simple yet delectable treats symbolize the culmination of indulgence before the austerity of Lent. Ingredients like eggs, flour, salt, and milk carry symbolic significance, representing creation, the staff of life, wholesomeness, and purity, respectively.

But Pancake Day is not just about culinary delights; it’s a day filled with quirky and lively traditions. In the UK, pancake races are a common sight, with participants donning fancy dress and racing down streets while flipping pancakes in their frying pans. The Olney Pancake Race, originating in 1445, remains one of the most famous, with competitors racing to the church, pancake in hand, to be kissed by the bellringer.

Other traditions include the Pancake Grease at Westminster School, where students vie for the largest slice of a tossed pancake, and communal skipping on Scarborough’s promenade. Towns like Ashbourne in Derbyshire keep alive the medieval tradition of Shrove Tuesday football, adding a spirited element to the festivities.

While some customs have faded with time, Pancake Day continues to unite communities across the UK, blending history, culinary delights, and spirited competition. It’s a day to savor the simple joys of life before embarking on the reflective journey of Lent—a delicious reminder of tradition and togetherness in a fast-paced world!

Traditional British Pancakes Recipe

Ingredients

100g plain / ap flour

2 large eggs

300ml milk

1 tbsp oil, plus a little extra for frying

lemon wedges

caster sugar

Method

• In a bowl or large jug, combine 100g of plain flour, 2 large eggs, 300ml of milk, 1 tablespoon of oil, and a pinch of salt. Whisk until you have a smooth batter.

• Allow the batter to rest for 30 minutes if time permits, or proceed to cooking immediately.

• Heat a medium frying pan or crêpe pan over medium heat and lightly oil it using kitchen paper.

• Once the pan is hot, pour in the batter to make pancakes. Cook for about 1 minute on each side until golden brown, and keep them warm in a low oven as you cook the remaining batter.

Serve the pancakes with lemon wedges and caster sugar, or your preferred filling.

Celebrate the season with a delightful creation – Festive Mulled Wine Trifles!

I personally love a good old boozy trifle at Christmas! Creating these Mulled Wine Trifles for the Cabinet Christmas Lunch at Government House in 2019 holds a special place in my heart.

The art of crafting festive recipes and menus has been a cherished journey for me. Embrace the holiday spirit with these scrumptious layers of joy.

Ingredients

Poached Winter Berries

• 400ml of water

• 130g of caster sugar

• 2 tsp lemon juice

• 1 vanilla pod, split and seeds scraped

• 48 blackberries, halved

Wine Jelly

• 350g of blackberry purée

• 350ml of mulled wine

• 18g of gelatine leaves

Citrus-infused Savoie Sponge

• 250g of eggs (approx. 4–5 medium eggs)

• Zest of 2 lemons

• 195g of caster sugar

• 185g of soft flour, sieved

• 20g of melted unsalted butter

Vanilla Winter Cream

• 350 mo of whipping cream/double cream

• 1 vanilla pod, split and seeds scraped

• 7g of caster sugar

Festive Trifle Anglaise

• 300ml of double cream

• 75ml of whole milk

• 200g of egg yolks (approx. 10 yolks)

• 60g of caster sugar

• Zest of 2 oranges

To Serve

• Dusting of grated chocolate or good quality cocoa, orange zest and pomegranate jewels.

Let the Festivities Begin!

Begin by making the savoie sponge. Preheat an oven to 210°C/190°C fan/gas mark 7. Beat together the eggs, lemon zest and caster sugar in a heatproof bowl, then place over a pan of simmering water (ensuring the base of the bowl does not touch the water). Continue to whisk until the mixture reaches 40°C and thickens

Gently fold in the flour, then add a little of the mixture to the melted butter and stir to combine. Add this butter mixture back into the bowl, then fold in gently

Pour the cake mixture into a 24x33x1.5cm baking tray lined with baking paper and bake for 20 minutes or until light golden. Remove the cake from the tray and leave to cool, then place in the fridge or freezer for 30 minutes to firm up

Cut the sponge into 6 discs approximately 6cm in diameter – they should be no more than 1cm thick

To poach the blackberries, place all the ingredients (except the blackberries) into a saucepan and bring to the boil. Place the blackberries in a heatproof bowl and pour the poaching liquor over them. Leave to cool

To make the mulled wine jelly, soak the gelatine leaves in cold water while you bring the mulled wine to the boil. Once boiling, remove from the heat and squeeze the gelatine leaves to remove any excess moisture, then whisk the gelatine into the mulled wine. Add the blackberry puree, stir, then pass through a fine sieve into a suitable container. Lower the container into a bowl of iced water to chill quickly – once the mixture begins to thicken, set aside

To make the vanilla cream, place all the ingredients (reserve the vanilla pod for another recipe) into a round-bottomed bowl and whisk until the cream reaches stiff peaks. Set aside in the fridge until ready to serve

Once all these elements of the trifle have been made, start to assemble the trifles. Take 6 straight-sided glasses, measuring 10cm high and 6.5cm in diameter, and place 16 poached blackberry halves into the base of each. Top with 75g of the mulled wine jelly

Place a sponge disc on top of the jelly in each glass, ensuring it is flat and completely covering the jelly. Make sure they have all cooled and set before making the trifle anglaise

For the trifle anglaise, pour the double cream and milk into a pan and add the orange peel. Gently bring to the boil. Meanwhile, whisk together the egg yolks and caster sugar until smooth. Once the cream is boiling, pour half of it over the egg yolks and whisk vigorously to temper the eggs. Lower the heat, then pour the egg mixture back into the pan to combine. Use a spatula and move it in a figure of eight motion constantly, until the mixture reaches 86°C

Remove the custard from the heat and pass through a fine sieve.

Pour 55g of the hot fresh custard on top of the sponge, then place in the fridge to set for at least 1.5 hours.

Finish the trifles with approx. 15g of the Chantilly, then sprinkle with graded chocolate or cocoa, orange zest and pomegranate jewels.

Celebrate the holidays with each delightful spoonful of this Festive Mulled Wine Trifle, a symphony of winter flavours!

I arrived home after a long week of work travel last night to be greeted by Annabella with some delicious Michaelmas bread.

Yesterday her school celebrated a reimagined ceremony for Michaelmas. As part of their process of self development they reimagined what the festival means for us, here in Nova Scotia. The timing of Michaelmas and the National Day for Truth and Reconciliation carry significance for us, and they reimagined our festival in this light.

This year, in the festival they set up a series of gentle “trials” for students. These activities provided them with opportunities to explore their bravery, leadership, grace, inner strength, trust and deeds of goodness.

I took a trip back home this summer for three and a half weeks in an attempt to reconnect with what I thought was lost. We arrived in London early July from Halifax Nova Scotia. The first thing that struck me was the lack of air conditioning in public spaces in comparison to Canada. We sat waiting for our train at Euston Station absolutely sweltering. I met a nice chap and his son from Liverpool and we chatted about life post Brexit. I mentioned that we left the UK for Canada six years ago and his words to me were “It’s the same but a bit shitter”. Which I guess pretty much sums it all up and what with the pandemic added into the mix, it’s been a rough period for Old Blighty. A serendipitous encounter with Eddie Redmayne livened up our train journey when Annabella accidentally rolled her suitcase into the back of his legs and had to apologise. She said “Mum don’t look, but it’s the man from Les Misérables”. Of course I looked and to my amazement it actually was! He appeared to be traveling on the same train as us with his family heading north. No one else seemed to notice him and I felt happy that he and his family were left alone to go about their journey without the being pestered due to the burden of his stardom.

We spent our first week with family in and around Staffordshire. We stayed a few days at a sweet mill cottage in the peaks with my sister. It was nice to connect with my family, in particular my sister and nieces. We had a jolly good old time filling out boots with scrumptious goodies from Marks and Spencer’s at the cottage, we drank lovely wine and chatted for hours. We took a trip out one day to Moorland Pottery in Burslem. They produce designs that celebrate, reflect and enrich Great British culture and its diversity. I absolutely love their Stokie Ware collection and already have a couple of pieces at home.

Next stop was Bedfordshire for a few days to see my father and brother in law. I love spending time with Colin’s Dad he is a gentle and intellectual soul whom I could listen to for hours. It was lovely to reconnect and I didn’t want to leave. I feel that as family gets older, each time you leave them knowing that you are heading back to a different country it breaks your heart a little bit wondering about how many more times you will see them again. The mood was a little low as we left for Devon that morning.

We arrived in Buckfastleigh a picturesque market town located in the South Hams district of Devon. The town has a rich history, dating back to the Saxon era, and there are many fascinating landmarks and attractions to explore such as the South Devon Railway, a heritage steam railway that runs between the town and the nearby town of Totnes. The railway is a great way to explore the beautiful countryside surrounding Buckfastleigh and to experience the nostalgia of steam travel. Along the way, you can take in the stunning views of the River Dart and the rolling hills of the South Hams.

We spent a few days pottering around the steam railway and took a ride on the train to Totnes, we also visited the otter and butterfly sanctuary there which was a sweet family owned business. Annabella got her first haircut in Buckfastleigh. I had been her stylist since she was a little girl and this was her first trip to a professional hairdresser. It was a bit of an emotional moment for me and a part of her journey as a teen to pursue her own identity without Mum doing everything for her. The haircut was a success.

On the Wednesday evening back at the little cottage we were staying at we were watching a bit of TV on the bed when we heard a humming noise from the corner of the bedroom. To our horror there was a swarm of flying ants coming up from underneath the floorboards and covering the walls and the window. We called the owners and they gave us instructions and said they would come around the next day. I managed to get rid of most of the ants but Annabella insisted on sleeping downstairs this evening as she said the thought of them was making her itch. Never a dull moment!

Onwards to St Ives next. We had the pleasure of staying in a sweet fisherman’s loft right by the harbour with beautiful views of the beach and ocean. I loved watching the boats bobbing about from the kitchen window and chatting with the seagulls who appeared at the window each morning when I was making coffee.

Once a sleepy fishing community, St Ives came to life in the late 1880’s and has thrived ever since, helped by its unique micro-climate and quality of light. Art aside, there’s plenty on offer here to guarantee an interesting and invigorating visit. We took great delight in visiting Tate St Ives and got to see the Casablanca Art School Exhibition. Tate St Ives is the first museum in the UK to explore the intense period of artistic rebirth that followed Morocco’s independence, forged by the experimental teaching methods of the Casablanca Art School in the 1960s and 1970s.

Of course when you are in Cornwall you must do as the Cornish do. That being eat at least one Cornish pasty. My very favourite was the shortcrust traditional from St Ives Bakery. So densely filled with traditional ingredients and absolutely delicious.

On departure from St Ives we caught the early morning train to London, changing in St Erth. If you ever have the pleasure of traveling to this beautiful part of the world. The train journey from St Erth to St Ives really is a must. It is such a scenic coastal journey and only costs a few quid.

On arrival to London we hoped on the tube to our hotel which was a traditional pub in Waterloo called The Wellington Hotel. The hotel actually featured on Most Haunted and was said to be haunted by the ghost of a proud old soldier. The building has had a colourful history serving as an infirmary in the past and also a live music venue for bands such as the Rolling Stones and The Who. The accommodation had many winding stairs and no lift but the authentic London feel of the place accommodates for the inconvenience of lugging your suitcases up many flights of stairs. Breakfast was also included and the menu is extensive.

The next morning we filled up with a full English and ventured off on foot to see a glorious exhibition and I actually got a bit tearful. Andy Warhol: The Textiles. Dating from his early career as a commercial designer and illustrator in the 1950s and early 1960s, Warhol’s textiles are now considered an important part of his body of work. These designs added considerably to his ability as an artist, which was then almost entirely devoted to realising the demands and deadlines of professional clients, leaving limited room for fantasy and vision.

After refuelling with afternoon tea we set off on the tube to the Victoria and Albert Museum to see another exhibition to support our fashion fanatic daughter Annabella’s personal project at school this coming year. Diva! It was absolutely magnificent! The headset and music throughout took it to another level. Celebrating the power and creativity of iconic performers, exploring and redefining the role of ‘diva’ and how this has been subverted or embraced over time across opera, stage, popular music, and film.

After a busy day we concluded with a cocktail and a smoothie at Harvey Nics and dinner at Harrods pasta bar. We arrived back to the hotel full as bed ticks with tea, jam, biscuits and souvenirs from Harrods food hall. It was a wonderful day in one of my favourite cities.

The next morning we ventured off to see Yayoi Kusama’s sold out Infinity Mirror Rooms exhibition at the Tate Modern. I was glad we got tickets months ago or I would have been sad to miss this one. Infinity Mirrored Room – Filled with the Brilliance of Life is one of Kusama’s largest installations to date and was made for her 2012 retrospective at Tate Modern. It is shown alongside Chandelier of Grief, a room which creates the illusion of a boundless universe of rotating crystal chandeliers.

We spent our last day in London with my sister and my eldest niece. We had fun visiting the National Portrait Gallery, enjoyed a picnic in Green Park and took the girls to see the new Barbie movie. I even borrowed some herbs from the moat at the Tower of London to bring back home to Nova Scotia with me. I made cracking roast potatoes with these the following weekend on my return.

Sadly what should have been one last day out on the Sunday turned out to be a washout due to us feeling unwell. A few days on our return this turned out to be COVID, and we were worse for wear for a good few weeks over August.

On reflection of this trip now back home here in Nova Scotia. I feel that I can finally appreciate the life that we have built for ourselves in Canada but also at the same time a part of me still mourns the life that we left behind in England and all of its vibrancy. Both countries have much to offer but I feel at this point in our life Canada has nurtured and cared for us as a family. Life feels wholesome here. Don’t get me wrong the past six years have been incredibly challenging but this has helped us to grow both as a family and on individual levels. No one knows what the future holds but for the foreseeable future Canada is home and I look forward to becoming a Canadian citizen next year.

Hurricane Lee made landfall here in Nova Scotia on Saturday 16th September and we were without power from around 4AM on the Saturday morning. Finally it was restored late Monday afternoon and I was so excited to bathe! We got off relatively unscathed asides a bit of damage to our fence, loosing a couple of trees and most of the contents of our fridge.

We spent much of our time outdoors as we were only able to get intermittent cell signal at the bottom of the garden for updates and I am very thankful that we had camp stove, BBQ, compostable plates and dishes! Many folks were without power for a full week in surrounding neighbourhoods. Hopefully that’s it for this year in terms of extreme weather. Never a dull moment eh!

Plans for our winter camp out back are underway. Since moving to Canada six years ago I have realised the importance of getting outside over the winter months, and also how easy it is to find an excuse to stay inside.

I’m excited to start construction on a stone firepit for our outdoor cooking area this weekend – I can already smell the delicious aromas from a dutch oven full of chilli over the fire, and decadently rich hot chocolate brewing.

Pâté – Acadian Meat Pie

Upon our relocation to Prince Edward Island in 2017 I recall perusing the local newspaper’s announcement of the appointment of a new Lieutenant Governor on the island. Little did I fathom the profound impact this lady would exert on my life in the ensuing years, evolving from my boss to a cherished friend and a captivating culinary mentor, as destiny would have it. 

With deep reverence, I express my everlasting gratitude to Her Honour, the Honourable Antoinette Perry, for her unwavering willingness to impart ancestral recipes from her revered Acadian heritage and for the invaluable opportunity to serve under her tutelage at the Government House. 

In celebration of Acadian Heritage Day I am sharing below Her Honours treasured family recipe for Pâté – Acadian Meat Pie.

Traditionally this dish is served at Christmas accompanied by a dollop of cranberry sauce or molasses but at the Acadian Heritage Congress in 2019 I made mini hand pie versions for our Government House celebrations (above).

Pâté – Acadian Meat Pie

Ingredients:

• 8 lb stewing hen 
• 6 lb pork shoulder
• 2 lb beef
• 2 lb turkey drumsticks
• Salt
• Pepper
• 1 tbsp whole pickling spice
• Water (don’t quite cover meat).

Directions:

1. Cut meat into pieces (bone in.)
2. In large stockpot, cook large pieces of meat.
3. Crush pickling spice with hammer (in a cloth bag), sprinkle over meat.
4. Simmer for one and a half to two hours.
5. Debone meat and cut up into chunks, strain broth. Refrigerate overnight.

Day 2:

1. Skim fat off broth. Refrigerate.
2. Heat about 2 to 3 cups of broth. Pour over diced meat to moisten.
3. Chop 6 medium onions. Mince in food processor or blender with 1 cup of broth. Add to meat mixture.
4. Add 1 tbsp crushed summer savoury, 2 tsp oregano, salt and pepper to taste.
5. Mix well. Make sure the meat mixture is wet enough.

Crust ingredients:

• 12 cups flour.
• 1/2 cup baking powder.
• 6 tsp salt.
• 3 cups lard (use fat from meat as well as lard).
• 4 eggs 
• 2 cups broth
• 2 cups milk

Makes six or seven double-crusted pies (9-inch tempered glass pie plates) or 7- to 10-inch deep tin foil plates.

Directions:

When filling pies, fill about ⅔ with meat mix and add some broth.

Cook at 400 F for 30-40 minutes. Shift from top to bottom rack and vice versa after 15 minutes.

This traditional local Nova Scotia dish is a delightful way to incorporate fresh seasonal ingredients for a simple-to-make but delicious one-pot meal. It is a celebration of the simplicity of fresh vegetables.

This recipe combines beans, carrots, corn and peas, but the beauty of the dish is its ability to adapt to what’s fresh and seasonal.

The earliest version of hodgepodge may be the french dish hochepot. Hochepot comes from the French verb hocher (to shake) and pot, implying a dish with several ingredients all “shaken” and mixed up in a pot.

Ingredients

1 cup	green beans, ends trimmed
1 cup	yellow beans, ends trimmed
1 cup	fresh peas, shelled
10	baby/rainbow carrots, halved
1/2 cup	Shaved corn
8	potatoes, cut into 1/2
1/2 cup	heavy cream
1/2 cup	whole milk
To taste	Salt & pepper

Directions

1. Place beans, peas, corn, carrots and milk to a medium-sized pot. Season with salt and pepper and then bring to a boil.
2. After it reaches a boil, reduce the heat to a low simmer, checking often.
3. Add the potatoes, butter and cream. Simmer for about 45 minutes or until the potatoes are cooked through.
4. Taste and then season with more salt and pepper, if desired. 

Serves 4-5