In honour of Yorkshire Day, I figured I’d share a recipe from the (kinda rare) Recipes to Relish book. Those of you who a) know me IRL or b) read this blog with any regularity will be aware of my love of Henderson’s Relish; the spicy Sheffield sauce that’s variously known as Sheffield’s best-kept secret, mother’s milk and Rick Savage from Def Leppard’s favourite condiment.
The book features recipes from all manner of Sheffield restaurants, as well as words of wisdom from Rick, Peter Stringfellow and, of course, Sean Bean. What better way to celebrate this finest of days?
One bottle of good-quality sparkling wine
Two cans of stout
Pour some sugar (on me) lumps on a plate and soak them in Henderson’s Relish. Put one in each glass – use tall glasses as they help to keep the bubbles in.
Half-fill each glass with sparkling wine then top up with stout. Be careful not to pour too quickly, otherwise you’ll end up with all froth and no wine.
Cobbler (Beef and dumplings)
750g lean minced beef
Two medium onions
25g beef dripping (or lard)
One tablespoon plain flour
150ml beef stock
Two tablespoons of Henderson’s Relish
Salt and pepper
100g self-raising flour
This is HANDS DOWN my favourite dinner in the world and my mum makes it whenever I go home. Comfort eating at its very best and would potentially kill to eat this right now.
Melt the dripping in a large frying pan and gently fry the onions until softened. Stir in the flour and continue to cook for two minutes, stirring all the time. Gradually add the stock, stir until boiling, then reduce the heat and simmer until the sauce thickens.
Add the Henderson’s Relish and the minced beef and season well. Turn into an oven-proof dish with a lid and cook in the centre of the oven at 180c for 30 minutes.
While the meat is cooking, prepare the dumplings. Mix together the flour and suet with sufficient water to make a firm but soft dough. Divide into eight portions and roll into balls – flour your hands before doing this. Place the dumplings on top of the mince, replace the lid, and return to the even for 20 minutes.
Turn the oven up to 200c, uncover the dish and cook for a further ten minutes, or until the dumplings are crisp and golden.
The book then says: “Serve with mashed potatoes, carrots and buttered cabbage – and pass the Hendo’s.” TRUTH.
If you don’t live in Sheffield, you might struggle to track down Henderson’s Relish. But panic not! You can get 10% off everything – including Hendo’s – at www.yorkshirepantry.co.uk all day today… What are you waiting for? They sell it by the litre, pal.