Chef Dean Edwards presents the ULTIMATE Father’s Day meal (pint included…)
Whoever the special man is in your life that you want to thank, he'll be forever grateful if you serve up this feast
ARE you stumped for Father's Day? Or looking for a way to make it that bit more special?
Step up celebrity chef Dean Edwards - he's got you covered.
Pork and cider pie
Serves 4
Prep time 15 minutes
Cooking time 1 hour
Cals 696
Sat fat 14g
*6-8 pork and apple sausages, skinned
*50g plain flour
*1tbsp olive oil
*150g baby button mushrooms, halved
*1 large onion, diced
*2 cloves garlic, crushed
*3 sprigs fresh thyme
*400ml medium cider
*250ml chicken stock
*1tbsp wholegrain mustard
*250g shop-bought shortcrust pastry
*1 egg, beaten
1 Break the sausage meat into bite-sized pieces then dust with flour. Heat a frying pan until very hot, add the oil, then fry the sausage until golden. Reduce the heat to medium then add the mushrooms, onion, garlic and thyme leaves, then cook for a further 5 minutes.
2 Pour in the cider to deglaze the pan, scraping up all the lovely gooey stuff stuck to the bottom. Add the stock and continue to cook until the sauce thickens slightly. Stir through the mustard then season with salt and pepper. Take off the heat and leave the pie mixture to cool.
3 Preheat the oven to 200°C/180°C fan/gas mark 6. Roll out the pastry until it’s the thickness of a £1 coin then cut into a circle a little larger than your pie dish. Transfer the cooled filling into the dish, wet the edges with a little water then lie the pastry lid on top. Trim away any excess pastry then crimp the edges to seal.
4 As it’s Father’s Day, cut out pastry letters dedicated to your dad to decorate the top of your pie. Brush with beaten egg then bake in the oven for 40-45 minutes. Serve with mashed potato and buttered greens.
Beeramisu
Serves 4
Prep time 45 minutes
Cals 727
Sat fat 33g
*100ml strong coffee (instant is fine)
*55g caster sugar
*150ml dark stout
*Small grating nutmeg
*200ml double cream
*200g mascarpone
*150g Italian savoiardi sponge fingers
*30g dark chocolate, grated
1 Make the coffee with boiling water, stirring in 30g of the sugar until dissolved. Pour into a shallow dish, add the stout and nutmeg, then stir to combine. Set aside to cool.
2 In a bowl, lightly whip the cream and remaining sugar, then gently fold through the mascarpone. Spoon the mixture into a piping bag.
3 Cut each of the sponge fingers into four, and place the pieces into the dish of cooled coffee for a few seconds. You might have to do this in batches. Don’t over-soak them, as they will break up.
4 In four serving glasses, layer half the sponges. Pipe in some cream, add half the grated chocolate, then the remaining sponges. Add another layer of cream and top with the rest of the chocolate. Put the glasses in the fridge until ready to serve.