Contains recipes from Gordon Brown, Wallace & Gromit, Sir Patrick Moore, Alex Salmond, Freddie Flintoff, Fred MacAulay, Debbie Flood and other well-known people from Thornhill and their friends and families. PRICE: Suggested donation £3.00 (but a fiver would be better!!) Get a copy online at www.thebawdens.com/cin from Freddie & Amelia We hope you enjoy trying out all the recipes in our second Thornhill Recipe Book. Thank you to everyone who has taken the time to give us a recipe and to you for buying the book. We wrote to the following people to ask for a recipe, some of them sent us one, and some of them didn’t. David Tennant Gordon Ramsay Jimmy Doherty Lewis Hamilton Ellen MacArthur Douglas Bannatyne David Cameron MP Nicola Sturgeon MSP Alex Salmond MSP The Stig Red Arrows Michael Morpurgo Princes William & Harry Jeremy Strong Ben Barnes (Prince Caspian) Freddie Highmore Michael Lawrence Freddie Flintoff Ben Fogle Nick Park Terry Deary Levi Roots Prof. Stephen Hawkin Shooglenifty Chris Evans Sir Alan Sugar Sir Patrick Moore* Peter Jones Chris Hoy Nancy Cartwright (Bart Simpson) Shaun the Sheep Mike & Kirsten SMART Nev (CBBC) Hugh Fernely-Whittingstall Lee Mead Jodie Prenger Elizabeth Sladen James Caan Jackie Bird* Escala Fred MacAulay Local restaurants, pubs and tea rooms –too numerous to mention! London restaurants –The Ivy, Nobu, The Ritz, Fifteen, Gordon Ramsay *We did get a couple of surprise phone calls wishing us luck –one from Sir Patrick Moore and one from Jackie Bird! Did you miss the 1st Thornhill Children in Need Recipe Book, or is yours looking a bit dog-eared now and need a new one? Download editions 1 and 2 from www.thebawdens.com/cin and make a donation on-line to Children in Need. Tell your friends and family all about it too and they can download their very own! EVERY SINGLE PENNY DONATED WILL GO TO CHILDREN IN NEED! We couldn’t have produced this without the generous support of Kwik Fit and Corporate Express CONVERSION TABLE OUNCES GRAMS ½ 10 ¾ 20 1 25 1 ½ 40 2 50 2 ½ 60 3 75 4 110 4 ½ 125 5 150 6 175 7 200 8 225 9 250 10 275 . 1 teaspoon 5ml 1 tablespoon 15ml 1 fluid oz 30 ml 1 cup 240ml 2 cups 470ml The Arnott’s Hearty Minestrone Soup Olive oil for frying 100g streaky bacon 1 green pepper, cored seeded and finely chopped 1 large onion, peeled and finely chopped 1 large garlic clove, crushed with 1 tsp salt 3 celery stalks, scrubbed and chopped 1 x 400g can chopped tomatoes 2 medium sized carrots, peeled and finely chopped 2 courgettes, finely chopped 100g small pasta e.g. farfalle Freshly ground black pepper 1 tsp dried basil or oregano 1 tsp sugar 1 tbsp tomato puree 1.5 ltr chicken stock 1 x 420g can kidney beans rinsed under cold water 100g parmesan cheese to finish Heat 2 spoons of olive oil in a large pan. Add the bacon, pepper, onion and garlic and fry gently for 5 to 10 minutes. Stir in the remaining vegetables (except the kidney beans) and pasta. Add pepper and stir in the herbs, sugar, tomato puree and stock. Bring to the boil, stirring constantly. Lower the heat , cover and simmer for 20 minutes, stirring occasionally. Add the kidney beans and simmer for 10 minutes or until all the vegetables are tender. Serve sprinkled with grated parmesan. Enjoy! BROCCOLI & CREAM CHEESE SOUP Maureen Moyes & I had to attend a meeting last winter. Lunch wasn’t provided so Maureen kindly offered to bring lunch if I drove. The meeting was very boring and the hall was very cold, and the only memorable thing about it was the delicious soup Maureen had made for lunch! Stephanie 1lb broccoli 1 medium onion, chopped ½ oz butter/marg/oil 1 pint vegetable stock (Marigold is good) 175g approx Philadelphia cheese or similar 1 pint milk Salt & Pepper  Chop the broccoli stems into small pieces & separate the florets.  Melt butter and add onion and broccoli STEMS.  Cover the pan and leave on low for 10 mins.  Add the stock and milk and cook for 10 mins  Add florets and cook for another 4 mins.  Cool and add Philadelphia. Stir to melt.  When cool zap it with a blender and serve with some nice seeded bread. NANA DONKEY’S PUMPKIN SOUP Freddie & Amelia’s Grandma grows her own pumpkins to use in this delicious soup 600g pumpkin flesh, cut into 1-2cm cubes 1 tbs olive oil 25g Butter 1 large onion, chopped 1 litre vegetable stock 150ml milk Salt & pepper to taste  Fry the pumpkin gently in the butter & olive oil (use a large saucepan) until it is starting to soften – about 5 mins.  Add the onion and fry until soft.  Add the stock and bring to the boil. Simmer for 10-15 mins until softened.  Add milk.  Liquidise until smooth using a blender.  Add seasoning to taste.  Chopped coriander can be added and a swirl of soured cream when serving. Courgette soup with parsley and basil From Lynne Rickard who has been making soup for Thornhill’s Wednesday Market for longer than she cares to remember! Serves 6 2 tbsp olive oil 1 large onion finely chopped 6 medium courgettes grated (chopping finely seems to work if you get fed up with grating) Salt and black pepper 1.1 litres / 2 pints stock 2 tbsp parsley, finely chopped 2 tbsp basil finely chopped  Saute the onion in the olive oil until soft but not browned.  Stir in the courgettes, a pinch of salt and a sprinkling of pepper.  Cover and cook gently for 5 minutes stirring occasionally.  Add stock, bring to the boil and simmer for 10 minutes.  Liquidize, return to pan and stir in chopped herbs.  Check seasoning, warm through and serve. Maureen’s Haddock Smokies (From Maureen Moyes – School helper, Rainbow helper & Drama helper, to name but a few……) Serves 4 A handful of small tomatoes deseeded and cut in half 4 Undyed smoked haddock fillets cut into small chunks 3oz Grated mature cheese 150ml Whipping cream Freshly ground black pepper You will also need 4 x 150ml (5 fl. oz.) ovenproof dishes or ramekins. Method  Preheat oven to 220 - Fan 200 - Gas mark 7  Scatter ½ tomatoes amongst the 4 ramekins .  Add fish and sprinkle over ½ the cheese.  Scatter remaining tomatoes.  Season with pepper.  Pour in the cream  Top with the rest of the cheese the rest of the cheese.  Add the rest of the tomatoes  Bake 15min till cheese bubbles.  Eat with crusty bread. BREAKFAST GRANOLA All the Bawdens enjoy eating this for breakfast! INGREDIENTS 8oz Porridge Oats (Tesco Value are ideal) 2oz Sunflower Seeds 2oz Flaked Almonds 2oz chopped mixed nuts ½ tsp each of cinnamon, ginger, mixed spice 80ml water 2 tbsp walnut or sunflower oil 2 tbsp runny honey 3oz dried fruit ie raisins, chopped apricots. WHAT TO DO  Put the oven on to about 200ºC  Put oats, sunflower seeds & nuts into a bowl with the spices  Mix the oil, honey & water together & add to the oat mix. Mix it well.  Empty out mixture onto a baking sheet – we use a swiss roll tin covered in a piece of baking parchment – but don’t squash it flat, leave it in clumps.  Bake in the oven for about 30 mins, taking out once or twice to stir to make sure it all gets toasted evenly. It’s cooked when it is dark golden in colour & smelling delicious.  Leave it to cool in tin and mix in dried fruit.  Store in an airtight container and enjoy for breaksfast or as a snack any time of the day! VARIATIONs Of course you can substitute your own ingredients – pumpkin seeds, golden linseed, dates, coconut etc to make it just to your liking.