Recipes old and new

My next-door-neighbour, Betty, phoned the other day to ask what I do with marrows. I restrained myself and did not say ‘as little as possible’, but instead mentioned soup (always a good stand-by). She then told me she was trying out a new recipe and would bring a sample round later… without actually mentioning what she was making!

IMGP1688We waited with anticipation. I know that she normally turns marrows into chutney, so the only thing we were sure of was that it wouldn’t be that! I was half expecting marrow and ginger jam, as that was something Mrs Robinson had been waxing lyrical about over the weekend. But what, in fact, finally arrived was a jar of sunshine, Isn’t it beautiful? It’s sort of sweet and sour preserved marrow chunks. Betty (who is in her 80s) says that her mother used to make them and that they would eat them with cold meats or even as part of a dessert. We think they would make a lovely addition to a stir-fry. Anyway, they recipe had disappeared from her family and she has only just managed to track down a version of it.

As you can see, Betty wrote out the recipe for me. I have a book in which I store such recipes, and as I was putting this latest addition into my stash, I came across a much older hand-written recipe – one that my paternal grandmother gave to my mother when she married my father. It is a recipe for pork pie – something that may father has always been inordinately fond of and that, clearly, my grandmother expected my mother to make for him. I’m not convinced that she ever did – I’ll have to ask! There were professional bakers on both sides of my family, but my father’s side seem to have been better known… there’s even a book of recipes from the family bakery in Lincolnshire – A Pound of Fine Flower –  so I’m sure my grandmother’s recipe was well tried and tested. Anyway, if you fancy having a go at making a traditional pork pie, here’s how to do it:

IMGP1690IMGP1691

And if you do try it out, please let me know, as I’ve never attempted it myself!

On reflection, the two recipes probably go really well together – now that’s serendipity.

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4 Comments

  1. Good to know the old recipes are being kept. I like the look of the sweet and sour marrow.

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  2. Fantastic- I think you should send it to the BBC for Paul Hollywood to try out!

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