In the final episode of the series we look at how the last Sunday of Lent was marked in the past, focussing on Fig Sunday and Palm Sunday.
Neil cooks up some historical pax cakes to give out to shoppers and traders at Levenshulme Market so see how then would go down today.
With Easter Sunday on his mind, Neil gets hold of some very special meat from a Hebridean sheep farm and has a chat with farmer Helen Arthan about what it’s like working with such characterful little sheep. On his return to Manchester, he cooks up some roast hogget for two friends of the show.
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Links and extra bits:
Recipe for pax cakes:
200g icing sugar, plus extra
30 g cornflour, plus extra
1 tsp orange flower water
Zest half a lemon
1 medium egg white
- Preheat your oven to 160°C.
- Place all the ingredients in a bowl and whisk slowly to combine, then use an electric mixer to beat the mixture very smooth.
- Dust your worktop with icing sugar and cornflour and roll the mixture out to a thickness of around 3 mm.
- Cut into rectangles and prick with a fork, then arrange on a baking tray that has been lined with greaseproof paper and dusted with a little cornflour.
- Bake for 8 to 10 minutes, until slightly golden brown.
- Cool on a rack.
Levenshulme Market website: https://www.levymarket.com/
Hebridean Sheep Society website: https://www.hebrideansheep.org.uk/
‘Neil Cooks Grigson’ blog: https://neilcooksgrigson.com/
Rectangular livestock paintings: https://artuk.org/discover/stories/the-rectangular-cows-of-art-uk
Roast hogget/lamb, recipe number 438: https://neilcooksgrigson.com/2020/04/04/438-plain-roast-primitive-lamb-with-gravy/
‘English Food’ by Jane Grigson: https://www.penguin.co.uk/books/242/24292/english-food/9780140273243.html
Other primitive/ancient sheep breeds of the UK: https://www.accidentalsmallholder.net/livestock/sheep/british-rare-and-traditional-sheep-breeds/
Written and presented by Dr Neil Buttery
Produced by Beena Khetani
Made in Manchester by Sonder Radio