“The Way to a Hero’s Heart…
Fiery, workaholic Lily Redman is sure of two things: that she knows good food and that she always gets what she wants. And what she wants more than anything is to make a success of her new American TV show, Celebrity Chef Swap – without the help of her cheating ex-fiancé and producer, Patrick O’Brien. So when she arrives in Cornwall, she’s determined to do just that.
Kenan Rowse is definitely not looking for love. Back from a military stint in Afghanistan and recovering from a messy divorce and an even messier past, the last thing he needs is another complication. So when he lands a temporary job as Luscious Lily’s driver, he’s none too pleased to find that they can’t keep their hands off each other!
But trudging around Cornish farms, knee deep in mud, and meetings with egotistical chefs was never going to be the perfect recipe for love – was it? And Lily could never fall for a man so disinterested in food – could she?”
This is another winning book by Angela Britnell. Sugar and Spice is fun, sassy and such a pleasure to read. Lily is such a vibrant character in contrast to Kenan’s stoic charm. I loved all the romantic tension, while Kenan tried to maintain his prickly exterior.
Before they even have a start, Kenan’s ex-wife shows up and puts a monkey wrench in the works- then it all gets very complicated on both sides. When there is a will there is a way and somehow Lily and Kenan find their way.
I love to watch the Food Network TV shows and I can envisage “luscious Lily”‘s show. Sugar and Spice is a great treat of a book with gorgeous Cornish men and equally gorgeous locations. If you are looking for a book with the feel good factor, then this is the book for you.
Also by Angela Britnell:
‘What happens in Nashville, stays in Nashville!’
Claire Buchan is hardly over the moon about the prospect of her sister’s hen party; travelling from the UK to Nashville, Tennessee, for a week of honky-tonks, karaoke and cowboys. Certainly not straight-laced Claire’s idea of a good time, what with her lawyer job and sensible boyfriend, Philip.
But then she doesn’t bank on meeting Rafe Castello. On the surface, Rafe fits the cowboy stereotype with his handsome looks and roguish charm but as he and Claire get to know each other, she realises there is far more to him than meets the eye.
Can Claire keep to the holiday mantra of ‘what happens in Nashville, stays in Nashville’ or will she find that some things are far too difficult to simply leave behind?
Traditional Cornish Pasty
For the pastry:
1lb 1oz strong flour
120g/4oz vegetable shortening or suet
1 tsp salt
25g/1oz margarine or butter
175ml/6fl oz cold water
1 free-range egg, beaten with a little salt (for glazing)
For the filling
350g/12oz good-quality beef skirt, rump steak or braising steak
350g/12oz waxy potatoes
salt and freshly ground black pepper
knob of butter or margarine
- Tip the flour into the bowl and add the shortening, a pinch of salt, the margarine or butter and all of the water.
- Use a spoon to gently combine the ingredients. Then use your hands to crush everything together, bringing the ingredients together as a fairly dry dough.
- Turn out the dough onto a clean work surface (there’s no need to put flour or oil onto the surface because it’s a tight rather than sticky dough).
- Knead the dough to combine the ingredients properly. Use the heel of your hand to stretch the dough. Roll it back up into a ball, then turn it, stretch and roll it up again. Repeat this process for about 5-6 minutes. The dough will start to become smooth as the shortening breaks down. If the dough feels grainy, keep working it until it’s smooth and glossy. Don’t be afraid to be rough – you’ll need to use lots of pressure and work the dough vigorously to get the best results.
When the dough is smooth, wrap it in cling film and put it in the fridge to rest for 30–60 minutes.
- While the dough is resting, peel and cut the potato, swede and onion into cubes about 1cm/½in square. Cut the beef into similar sized chunks. Put all four ingredients into a bowl and mix. Season well with salt and some freshly ground black pepper, then put the filling to one side until the dough is ready.
- Lightly grease a baking tray with margarine (or butter) and line with baking or silicone paper (not greaseproof).
- Preheat the oven to 170C (150C fan assisted)/325F/Gas 3.
- Once the dough has had time to relax, take it out of the fridge. The margarine or butter will have chilled, giving you a tight dough. Divide the dough into four equal-sized pieces. Shape each piece into a ball and use a rolling pin to roll each ball into a disc roughly 25cm/10in wide (roughly the same size as a dinner plate)
- Spoon a quarter of the filling onto each disc. Spread the filling on one half of the disc, leaving the other half clear. Put a knob of butter or margarine on top of the filling
- Carefully fold the pastry over, join the edges and push with your fingers to seal. Crimp the edge to make sure the filling is held inside – either by using a fork, or by making small twists along the sealed edge. Traditionally Cornish pasties have around 20 crimps. When you’ve crimped along the edge, fold the end corners underneath
- Put the pasties onto the baking tray and brush the top of each pasty with the egg and salt mixture. Bake on the middle shelf of the oven for about 45 minutes or until the pasties are golden-brown. If your pasties aren’t browning, increase the oven temperature by 10C/25F for the last 10 minutes of cooking time.
Receipe owned by BBC GoodFood