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Proper Pasty RecipeOK it's not really a Cornish Pasty as Sue cooked it in York. But it's well worth the effort. Even if you're going to call it a Goole or Wetwang Pasty!
Ingredients for the filling:-
500g Beef, diced
Swede, Carrots and Parsnips, diced
2 Onions, diced
1 Baking Potato, diced 
1 tbls of fresh Thyme
Salt and ground Black Pepper
Egg Wash:-
1 large beaten egg with 1 tbls of water
For the pastry:-
500g of bread Flour (Gluten free if required)
120g of Lard
1 tsp od Salt
25g of Margarine
175ml water
1 large Egg
(1) In a large bowl add the flour and salt.
(2) Cut the Lard and Margarine into cubes and rub into the Flour aiming for a breadcrumb texture.
(3) Add the egg and stir in.
(4) Slowly add the water and knead.
(5) Turn out onto a floured surface and continue to knead.
(6) Roll out the pastry.
(7) Form into circles.
(8) Add the filling cold.
(9) Egg wash around the edges.
(10) Form your Pasties.
(11) Cook in the oven for 45 minutes at 180c or until the pastry is golden brown.
Few meals have roots as deep as the Cornish pasty. A hand-held meat-and-vegetable pie developed as a lunch for workers in the ancient English tin mines of Cornwall. With its characteristic semicircular shape and an insulating crust that does double duty as a handle. The humble pasty today receives special designation along with Champagne and Parma ham as a protected regional food by the European Union. 
The Cornish pasty descends from a broader family of medieval English meat pies. The earliest literary reference to pasties is likely from Chaucer’s “Canterbury Tales.” Legal records from 13th-century Norwich describe pastry-makers accused of reheating three-day-old pasties for sale as fresh. In London, a 1350 regulation barred cooks “On pain of imprisonment” from charging more than a penny for putting a rabbit in a pasty. These pasties were little more than cuts of meat wrapped in pastry dough. By then the Cornish pasty made from diced beef, potatoes, swedes and onions had already taken its place in Cornwall’s regional cuisine.
The Cornish pasty was a food for families, fishermen and farmers. But it shone in the darkness of Cornwall’s mines. Tin had been gathered in Cornwall since prehistoric times. Mining continued throughout the Roman and medieval eras and into the early modern period. For Cornish men heading underground, the pasty was a  highly efficient food: self-contained, self-insulated and packed with calories. The thick semicircular edge of the crust could be monogrammed with carved-dough initials or toothpick codes to make sure each man took the right pasty as he headed to the mines. The crust had an additional virtue: miners’ hands were often covered with arsenic-laden dust, so the crust could function as a disposable handle.
Southern Style Fried / Baked Chicken recipeIt's a long time since we had Southern Style Chicken. Clearly in the tent a deep fat fryer wasn't an option. In the hostel we weren't allowed to use one and I killed our old one by accident but that's another story!
This recipe works either baked in the oven for the slightly healthier version or deep fried.
2 Chicken breasts
1 tub of Buttermilk
Plain (Gluten free if you wish) Flour for the deep fried version
1 bag of salted Tortilla chips for the oven roasted version
Chilli flakes
Garlic Salt
Hot Paprika powder
Mixed herbs
Salt and Pepper
(1) Cut the Chicken into strips.
(2) Place in a bowl in the Buttermilk and refrigerate for a least 2 hours.
(3) Smash the Tortilla chips into crumbs for the oven roasted version.
(4) Season the Tortilla chip crumbs or flour with the remaining ingredients.
(5) Coat the chicken in either the seasoned Tortilla chips or flour.
(6) Deep fry or roast at 180c until golden brown
We served ours with hand cut chips, home made Coleslaw and Chilli Tomato Ketchup.

Lacto Fermented / Pickled Gherkin - Another classic?These little chaps cost us the hideous sum of £0.69 from our local Polish shop.

2 big jars and a smaller one with Onion.

The basic reipe for the Lacto Fermented brine is here:-

But really if you have it left over and the you have a bit of salt, all is good!

Davy Jones' Locker recipeWe were a bit late for Seafood Week - Sorry. But here is our dinner from last night:-



1 Pack of mixed cooked Sea Food (Ours was 400g)
Rice Noodles
White Sauce
Italian Style grated Cheese
Chopped Spring Onion to garnish if you like
Chilli flakes
White Sauce Ingredients:-
Salt & Pepper
Method - For the White Sauce:-
Melt the margarine in a pan.
Add the Flour and mix over a low heat into you have a smooth paste.
Gradually add the Milk a little at a time mixing constantly, until you have a runny constancy.
Season with a little Salt and Pepper
 Add extra milk if the sauce is too stiff and mix thoroughly.
Dish Method:-
(1) Add the mixed Seafood to the heated White Sauce and season with Salt, Pepper and Chilli flakes.
(2) Boil a pan of water and add your Rice Noodles.
(3) Remove from heat and allow to soften.
(4) Plate the Noodles with tongs, add the White Sauce and Sea Food mix above.
(5) Garnish with Italian Style grated Cheese and Spring Onions.
Pasta Bolognese(Please excuse the pink plate – it's not in support of Cancer awareness although that is a very worthy cause. We were living in the tent when this picture was taken and using plastic picnic plates!)
Pasta Bolognese is a staple in these parts. Mince is often on offer and it's relatively quick, easy and vary tasty.
500g on minced Beef (Beef & Pork mince is as good and costs less)
1 large Onion, chopped
Salt, pepper and Onion Salt to season
2 cloves of Garlic, crushed
½ a tube of Tomato Purée
1 tin of chopped Tomatoes
1 tsp of mixed Herbs
1 tsp of Oregano
2 Bay leaves
Italian style grated Cheese
Pasta of your choice
Oil to fry
(1) Fry the Onion in a little oil until soft.
(2) Add the mince and gentry brown.
(3) Season with Salt, Pepper and Onion salt.
(4) Add the crushed Garlic.
(5) Add the tinned Tomatoes and Tomato Purée and simmer for about 10 minutes.
(6) Add a little water if the sauce seems too thick.
(7) Add the mixed herbs, Oregano and Bay leaves and simmer for a further 30 minutes
(8) Boil your pasta and drain once it is cooked to your liking.
(9) Serve the sauce over the pasta and sprinkle with grated Italian style Cheese. 

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