sunday dinner

Erin Jeanne McDowell has gifted us a new pumpkin pie with no stress for 2020. One with a glassy-smooth filling that will never crack, plus the easiest crust.

Pumpkin Sugar Pie With Cookie Crust from Erin Jeanne McDowell

(1/2 cup) granulated sugar

(1/2 cup) all-purpose flour

(1/2 cup) packed dark brown sugar

(1 cup) whole milk

(3/4 cup) heavy cream

(1 1/2 teaspoon) vanilla extract

(1/2 teaspoon) fine sea salt

(1 cup) pumpkin puree

(2 teaspoons) pumpkin pie spice (see note above)

(1/4 cup) granulated sugar

(1) large egg yolk (save the white

(1 teaspoon) vanilla extract (optional)

(1 3/4 cups) all-purpose flour

(1 tablespoon) water

Heat the oven to 375°F (190°C) with a rack in the lower third (preferably with a baking steel or stone on it).

In a medium bowl, whisk the sugar and flour to combine. Add the brown sugar and mix to combine. Whisk in the milk, cream, vanilla extract, and salt, and mix just to combine—too much whisking will lead to lots of air bubbles that can linger on the surface of the custard after you transfer it to the crust. Gently whisk in the pumpkin puree and pumpkin pie spice until incorporated.

Place the parbaked crust on a parchment-lined baking sheet and pour in the custard (pour any that doesn’t fit into a separate ramekin and bake). Bake until the filling appears set at the edges but is still jiggly in the center, 28 to 32 minutes. (In a deeper pan this can take much longer, even 45 minutes to an hour.) Cool to room temperature, then chill for at least 2 hours, or until ready to slice and serve. 

Pumpkin Sugar Pie

In the bowl of a stand mixer fitted with the paddle attachment (or if you don’t have an electric mixer, feel free to mix in a bowl with a wooden spoon or silicone spatula), cream the butter and sugar on medium-low speed until smooth, 2 to 3 minutes. Add the egg yolk and vanilla, if using, and mix on medium speed to combine. Scrape the bowl well. Add the flour and salt and mix on low speed until fully incorporated, 45 seconds to 1 minute. Add the water and mix just until the dough is smooth, about 1 minute more. If the filling still looks dry or crumbly, you can add a few more drops of water until it holds together when pressed.

Turn out the dough and use your fingers to press it evenly into the pan or pans—this crust will hold a shape if you crimp it, but it also looks nice just flattened evenly to the edges. Chill for at least 30 minutes, and up to overnight.

This crust is best baked at 350°F (175°C). To parbake the crust: Bake, without pie weights, for 15 to 18 minutes, until the crust is beginning to turn lightly golden. If the bottom crust starts to puff up, you can poke the bottom with a fork in a few places to deflate it, and continue baking (the egg wash will seal the holes). To use with the pumpkin sugar pie filling: Remove the pan from the oven, brush the bottom and sides with egg wash (any egg wash is fine, but here, your leftover egg white works perfectly!), and let cool completely in the pan.

Press-In Cookie Crust

This classic roast pork recipe with lots of delicious crackling is great for Sunday lunch with the family. Top with our tasty apple & cider gravy

Roast pork with crackling

garlic cloves,sliced into thin slivers

rosemary,broken into small sprigs

bay leaves,torn

onion,roughly chopped

carrot,chopped

Bramley apple,peeled, quartered, cored and roughly sliced

sunflower oil

tbsp plain flour

milliliters cider

stock

If you have time, rub salt in the pork skin 2 hours before cooking and leave it uncovered in the fridge. Heat the oven to 230C/210C fan/gas 8. Turn the pork rind-side down and with a small knife make about 6 deep incisions along the meat. Poke a sliver of garlic, a piece of rosemary and bay in each incision and turn the pork the right way up. If you didn’t salt the pork earlier salt the skin now.

Mix the carrot, onion and apple and scatter along the middle of a shallow roasting tray to make a bed for the pork to sit on. Sit the pork on the vegetables and rub the skin with the oil. Place the pork in the oven and leave for 15 mins then turn the heat down to 180C/160C fan/gas 4 and continue to roast for 1hr 30 mins. If after this time you don’t have brilliant crackling turn the heat up again and check every 5 mins until the skin has crackled.

Remove the pork from the roasting tray to a board to rest and pour off all but about 2 tbsp of fat from the tray. If your tray is robust enough to go on the heat then do so, if not scrape the contents into a shallow saucepan and place on the heat. Stir the flour in with the veg and cook until you have a mushy, dark amber paste then splash in the cider and bubble down to a thick paste again. Pour in the stock and simmer everything for 8-10 mins until you have thickened gravy. Strain the sauce into another saucepan pushing as much puréed apple as you can through the sieve. Simmer again and season to taste.

Carve the pork loin with crackling attached into slices using a serrated knife and serve with your favourite vegetables and the apple and cider gravy.

We've created our ultimate recipe for crispy, crunchy roast potatoes – follow our cookery team's top tips to take this classic side dish from standard to sensational

Crispy Roast Potatoes

3kg Maris Piper potatoes(we’ve tried lots of potatoes over the years and these are truly the best)

Crispy roast potatoes

A day or two before roasting, prepare the potatoes. You need chunks or whole potatoes roughly the size of a clementine, so peel and leave whole, halve or quarter accordingly. Place the potatoes in a large pan of cold, salted water – salting is important, so don’t skip it. Bring the water to the boil and simmer gently for about 15 mins until the potatoes are cooked all the way through but not on the brink of collapse. Gently drain the potatoes in a colander, but do not shake them or ruffle them up – just leave them to drain and cool. Once there is no more steam coming off them, place on a tray in a single layer and put them in the fridge, uncovered, until ready to roast.

Heat oven to 200C/180C/gas 6 (or put them in when you turn it up for the turkey). Pour oil into a deep roasting tin to give an even layer of about 0.5cm. Place the tin in the oven for 5 mins to heat the oil, then remove from the oven. One at a time and working methodically (starting at one corner of the roasting tin and lining them up as you go) place each potato in the oil and use a spoon to turn it so it’s completely coated. Don’t worry about the oil cooling down too much. Once all the potatoes are in the tin in a single layer, not touching, place the tin in the oven and cook for 40 mins, undisturbed.

Remove from the oven and – again, meticulously – turn each potato. Return to the oven for 20 mins, then repeat the potato-turning process again. If, at this stage, your other side dishes allow you to, turn the oven up to 220C/200C fan/gas 7 and give the potatoes a final 20 mins. By now you should have potatoes that are everything a roastie should be: deep, golden and crunchy on the outside with an extra-fluffy middle – just sprinkle with a little sea salt to serve.

Make dinnertime more memorable with the best oven roasted beef brisket. This main dish is a delightful treat to warm up with during the week.

Oven Roasted Beef Brisket

lbs boneless point half beef brisket

garlic cloves,

paprika

tsp coriander

onion powder

oregano

tsp chopped fresh thyme leaves

salt

tsp black pepper

beef stock

soy sauce

Place beef in a large rectangular dish or bowl.

Make several small cuts into the brisket using a paring knife to allow spice rub to penetrate the meat.

In a small bowl, stir together garlic, paprika, ground coriander, onion powder, oregano, thyme, salt, and pepper. Rub the brisket with the spice mixture on all sides.

Heat a large skillet over medium-high heat. Once hot, remove brisket from bowl and add to the pan. Sear on all sides, about 3-4 minutes per side, until browned.

Transfer to a large rectangular baking pan.

In a medium bowl, stir together beef stock and soy sauce until combined. Pour into the bottom of the baking pan.

Roast for 2 hours and 30 minutes to 2 hours and 45 minutes, until cooked through. The meat should have an internal temperature of at least 180˚F, as indicated by a meat thermometer.

Remove from oven and let stand for 1 hour, loosely covered in foil. Slice and serve with juices from the baking pan.

This is a great recipe! This was my first attempt at cooking brisket and we loved it. it was really moist and flavorful. I might have to invest in an actual smoker though... trying for that country Texas BBQ smoked taste!

This was amazing! I appreciated the scale but I really needed the scale to change the time the brisket needed per lb.  This was the best meat I and my dinner guests have had in a long time.  Thank you so much!

St. John's Stout Braised Beef Ribs - Fall off the bone,slow-cooked tender braised beef ribs that make their own gravy.

St. John's Stout Braised Beef Ribs

lbs beef ribs

Stout Beer,

bacon, crisp cooked & crumbled

orange juice

nutmeg

tbsp fresh rosemary, chopped

thyme

cloves

garlic

red onion,

mushrooms,

Cut into individual ribs. Season the ribs with...

Cut into individual ribs. Season the ribs with salt and pepper then dredge them in plain flour before browning them in some canola oil in a large frying pan. Work in small batches so as not to crowd the pan. This will make browning the ribs easier.

Transfer the browned beef ribs to a large...

Transfer the browned beef ribs to a large covered roasting pan, I use a large enamel covered turkey roaster. To the roasting pan add the remaining ingredients, EXCEPT the mushrooms.

Place the covered roaster in a 300 degree...

Place the covered roaster in a 300 degree F oven for about 4 hours or until the meat easily pulls away from the bone. In the last 1/2 hour of cooking time you can add the mushrooms.

Once fully cooked remove the ribs from the...

Once fully cooked remove the ribs from the roasting pan and skim the fat from the gravy/jus. I find that a gravy strainer (fat separator) works very well for this. Serve with mashed potatoes and steamed vegetables.

The Perfect Glazed Ham and the easiest too! It's juicy and tender with the easiest, tastiest, glaze ever. This tried and true recipe has been a traditional favorite in our family for many, many years.

Dijon Brown Sugar Glazed Ham

7-8 pound bone in smoked ham

whole cloves

star anise,

tbsp peppercorns

onion,

bay leaf

Dijon mustard

brown sugar, or demerara sugar

Add the ham, peppercorns, cloves, star anise, onion...

Add the ham, peppercorns, cloves, star anise, onion and bay leaf to a large stock pot along with the ham, rind side down and cover almost completely with water.

Bring to a gentle boil and cook for...

Bring to a gentle boil and cook for 1 hour.

After an hour remove the ham from the...

After an hour remove the ham from the stock and let it drain on a rack for a few minutes.

Remove the rind and most but not all...

Remove the rind and most but not all of the fat underneath the rind. Leave about ⅛ inch of fat on top of the entire ham.

Score the fat with a sharp knife in...

Score the fat with a sharp knife in a square or diamond pattern. Pat the entire surface dry with paper towels.

Place ham in a roasting pan and brush...

Place ham in a roasting pan and brush the top and sides of the ham with the mustard.

Sprinkle the mustard with the brown sugar.

Press the sugar gently into the mustard to...

Press the sugar gently into the mustard to get good contact with the surface of the ham.

Bake at 375 degrees F for another hour.

Allow ham to rest for 10-15 minutes before...

Allow ham to rest for 10-15 minutes before carving and serving.

Super Crispy Fish and Chips - after years of experimenting I've perfected my homemade version of fish and chips that uses part rice flour in the batter recipe for guaranteed crunch.

Super Crispy Fish and Chips

mayonnaise

tsp capers, chopped

tsp sweet pickle relish

tsp honey

Worcestershire sauce

juice of 1/2 lime

tsp lime zest, chopped finely

black pepper

all-purpose flour

rice flour

black pepper,

egg,

soda water, cold (or beer!)

cod fillets, boneless & skinned

canola oil, or peanut oil

Combine dry ingredients.

Add the egg and soda water and whisk...

Add the egg and soda water and whisk together just until the liquid is incorporated. Small lumps in the batter are not a problem.

Cut the fish into about 8 pieces. Season...

Cut the fish into about 8 pieces. Season the fish with salt and pepper on both sides.

Dredge the fish pieces in additional rice flour...

Dredge the fish pieces in additional rice flour to help the batter stick to the fillets. Dip the pieces into the batter and carefully drop them into canola oil filled deep fryer that has been preheated to 375 degrees F.

Fry for a few minutes, about 5 is...

Fry for a few minutes, about 5 is fine depending on the thickness of the fillets; just until golden brown on both sides. Drain on a wire rack placed over a cookie sheet. Serve immediately.

If you have to fry the fish in...

If you have to fry the fish in more than one batch at a time, hold the fish in a 200 degree F oven on the draining rack to provide air circulation all the way around the fried fish pieces to prevent the fish from getting soggy.

Stir all ingredients together until well blended.

Let sit in the fridge for an hour...

Let sit in the fridge for an hour or more to let the flavors meld before serving with the fried fish.

Garlic Prime Rib Dinner. A perfectly roasted dry rubbed garlic prime rib roast with garlic mashed potatoes and plenty of side dish suggestions. The ultimate family Sunday dinner menu.

Smoky Spice Garlic Prime Rib with Side Dishes

potatoes

olive oil

sour cream

butter,

Salt and pepper to season

dry mustard

tsp chipotle pepper powder

tsp smoked paprika

tsp ground dry thyme

rib roast

Pierce the roast about1 1/ 2 inches deep...

Pierce the roast about1 1/ 2 inches deep in a dozen spots over the surface of the roast. Push a 1/2 clove of garlic into each hole. The garlic pieces are easily removed as you slice the roast to serve if you choose.

Mix together all ingredients for the dry rub....

Mix together all ingredients for the dry rub. Rub the spice mix over the entire surface of the meat.

Roast, uncovered on a rack on a roasting...

Roast, uncovered on a rack on a roasting pan at 425 degrees F for 20 minutes before reducing the heat to 350 degrees F for the remainder of the cooking time, approximately 15-17 minutes per pound as a guide for medium rare.

The best way to be sure is to...

The best way to be sure is to use a meat thermometer inserted half way into the roast. The thermometer should read about 130-135 degrees F for medium rare and 145-150 degrees F for well done.

After the proper internal temperature has been reached,...

After the proper internal temperature has been reached, remove from the oven and cover loosely with aluminum foil.

Allow the roast to rest for 20 minutes...

Allow the roast to rest for 20 minutes before carving and serving.

Roast the garlic head in a piece of...

Roast the garlic head in a piece of aluminum foil. Slice the top off the entire head of garlic only taking the very tips off the cloves. Sprinkle with a pinch of salt and pepper and pour the olive oil all over.

Seal the aluminium foil packet and roast in...

Seal the aluminium foil packet and roast in a 350 degree F oven for about 45 minutes or until the garlic is very soft and slightly brown.

Remove from foil and squeeze the roasted garlic...

Remove from foil and squeeze the roasted garlic cloves from their skins, then mash them into a paste with a fork.

Peel potatoes and boil in salted water until...

Peel potatoes and boil in salted water until potatoes are completely cooked and fork tender.

Add the roasted garlic to 2 or 3...

Add the roasted garlic to 2 or 3 of the potatoes and mash well, then add to the rest of the potatoes and mash them all together. This will ensure that the roasted garlic is evenly distributed throughout the mashed potatoes.

Add the sour cream and butter and mix...

Add the sour cream and butter and mix well. Add only enough of the sour cream to bring the potatoes to a creamy consistency. Season with salt and pepper and serve.

Perfect Popovers

milk,

all purpose flour, 350 ml

tsp salt, 2.5 ml

80 ml melted butter

Preheat a 12 piece muffin pan in a...

Preheat a 12 piece muffin pan in a 450 degree F oven

Whisk together the eggs and milk.

Sift together the flour and salt and make...

Sift together the flour and salt and make a well in the center. Pour the egg and milk mixture into the well and whisk together just until the liquid is incorporated. Small lumps are not a problem.

Let the batter stand for 10 minutes. I...

Let the batter stand for 10 minutes. I like to make this batter in a bowl with a spout to make it easier and faster to pour into the prepared muffin pans but if you don't have one I recommend transferring the batter to a large measuring cup.

Working as quickly as you can so that...

Working as quickly as you can so that the pan does not cool down, pour the butter into the hot muffin tins to cover the bottom. Using a pastry brush, give it a quick brush up the sides of the muffin cups. Then quickly pour the batter evenly into the muffin pans. A ring of melted butter floating on the batter is normal and necessary at this point.

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