In olden days these were always cut into shapes of the farmer, his wife and his piglets. Heart-shaped ones make beautiful window decorations and the same recipe can be used to make gingerbread houses, beautifully decorated with royal icing.
Wild garlic or ransoms as also known can be found in woodland from April, its green leaves scented of garlic. Take care to select leaves that are undamaged and with no bird droppings! Always rinse and shake dry before preparing.
Perfect on its own, as part of a nutritious packed lunch or with a wedge of creamy blue cheese. Like most baking it freezes well so I double this recipe, make slabs in large Swiss roll tins and cut in fingers. You can bake in a loaf tin if you prefer but cook for longer.
Traditional Scottish Potato Scones
300 years ago, a mince pie would have been a huge dish called “Christmas pye” composed of “ox tongue, chicken, eggs, sugar, raisins, lemon and orange peel, and spices.” Over the years, the pies grew smaller and the meat content reduced, until they became a sweet mixture of suet, spices and dried fruit that had been steeped in brandy. This filling was put into little pastry cases that were covered with pastry lids and then baked in an oven – today’s mince pie. It is said that when the mixture is stirred clockwise, you can make a wish for the coming year.
A delicious Swedish bread using Slow Food Ark of Taste ingredients