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Almond Soup
Almonds used to be a great feature of British cookery, when they were used, toasted, as a garnish and flavouring for green beans, or, pounded, as a thickened for sauces or to lighten cakes and puddings.

In this recipe they make a pearly and delicate soup.
Serves: 4

100 Gram Ground almonds (4 oz)
300 ml Milk (10 floz)
2 Tablespoon Fresh white breadcrumbs
25 Gram Butter (1 oz)
25 Gram Plain flour (1 oz)
1.2 Litre Chicken stock (2 pints)
Cayenne pepper
Ground mace
300 ml Single cream (10 floz)
Few Slivered almonds
1 Tablespoon Butter
Put the ground almonds with the milk in a small saucepan and simmer gently for 10 minutes. Add the crumbs and simmer for 3 minutes more, then liquidise or rub to a purée with a spoon.
In a large pan, melt the butter, add the flour and stir it in then stir in the almond purée. Gradually add the stock and when you have a smooth soup, season with salt, cayenne pepper and ground mace.
Simmer slowly for 10 minutes and then remove from the heat and stir in the cream. Heat through gently.
Meanwhile fry the slivered almonds to a golden brown in the tablespoon of butter and scatter them on the soup just before serving.

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 Mini pork pies with piccalilli 


few dots of butter
600g shortcrust pastry , bought or homemade
little flour , for dusting
85g dried white breadcrumbs
400g good Cumberland sausages (about 6)
200g smoked bacon lardons
¼ tsp each ground mace, ground pepper and dried sage
1 egg , beaten with a fork
few pinches sesame seeds
piccalilli , homemade or bought, to serve



1)Heat oven to 200C/180C fan/gas 6. Line each hole of a 12-hole muffin tin with a thin strip of baking parchment across the middle that's long enough so the ends stick out a centimetre or two - use a dab of butter to stick in place. Roll out two thirds of the pastry on a lightly floured surface and stamp out 12 x 10cm circles (you may need to re-roll trimmings). Press a circle into each hole to line. 

2)Sprinkle 1 tsp of breadcrumbs into the base of each pie. Tip the rest of the crumbs into a mixing bowl. Squeeze in the sausage meat, discarding the skins, along with the bacon, mace, pepper, sage and just a little salt. Get your hands in and mash and squish everything together until the breadcrumbs have just about disappeared. Divide mixture between the holes, packing in firmly and shaping to a dome in the middle. 
 3)Roll out the remaining pastry and stamp out 12 x 7cm circles. Brush with a little egg and add a top to each pie, egg-side down to stick, carefully pressing pastry edges together to seal. Brush with more egg (don't throw away leftovers) and sprinkle with sesame seeds. Bake for 30 mins until golden then carefully remove the pies from the tin, using the parchment ends to help you lift them out. Sit on a parchment lined baking tray, brush all round the sides with more egg and put back in the oven for 8 mins. Cool completely then eat with piccalilli, or your favourite pickle.: