Best of British: Yotam Ottolenghi’s Sausage Pie, Cherry Lollipops, and Peach Shortcake Recipes | Food

lcel-lollipops, sausage rolls, piccalilli yogurt, and peaches and cream: these are my contributions to all the plates, dishes, and bowls of food being carried out this weekend, put on tables, and shared with friends and neighbors—and, hopefully during the summer. There’s something so brilliantly English and eccentric about hanging out the flags and stopping traffic. And, of course, something so incredible doing the same job in 70 years. Seventy year!

Anniversary sausage pie with piccalilli yogurt

These are great to eat by hand – and so perfect for a street party – but they can also be turned into a meal when served with a good green salad. If desired, the cake can be made a day in advance, ready to be baked on the same day.

Preparation 25 minutes
Cook 55 minutes
Serves 10-12

3 tbsp olive oil
3 onions
peeled and finely chopped (540g)
Salt and black pepper
6 cloves of garlic
peeled and crushed
4 tsp Hawaiian spices (or medium curry powder)
300g Piccalilly (homemade or bought)
800 g pork sausagescasings removed and discarded (750g)
50 g parsleyfinely sliced
25 g chivesfinely sliced
230 g stale white breadcrusts trimmed, roughly chopped into crumbs (130 g)
2 sheets ready-made butter puff pastry (39cm x 23cm)
1 eggbeaten
120g Greek yogurt

Place a large skillet over medium heat, add the oil, onions and half a teaspoon of salt and cook, stirring occasionally, for 20 minutes, until soft and golden brown. Stir in the garlic and hawaij, cook, stirring, for another three to five minutes, until fragrant, then remove from heat and let cool.

Once cool, place onion mixture in a large bowl and add 100g piccalilli, sausage meat, parsley, chives and bread. Mix to combine and set aside.

Line a large baking tray with baking paper and place a sheet of puff pastry on it. Brush the dough with half the egg and spread the sausage mixture evenly over it, leaving a 2 cm border all around.

Place the second sheet of puff pastry on a piece of greaseproof paper slightly larger than the puff pastry and lightly press all over with a rolling pin to stretch it 1 cm. Gently lift the dough and place on top of the sausage mixture, pressing lightly to seal – don’t press all the way around the edges or the dough won’t swell and flake during baking.

Brush the top of the dough with the remaining egg and then, with a sharp knife, make incisions measuring approximately 1″ x 2″ along the entire length of the dough, exposing the filling. Let cool for 20 minutes to stiffen the dough.

Preheat oven to 220C (200C Fan)/425F/Gas 7. Bake the pie in the cold for 30-35 minutes, until deep golden brown, then remove and carefully transfer to a wire rack (to prevent it from sticking soggy bottom) and allow to cool for at least an hour, or longer if possible.

Meanwhile, make the piccalilli yogurt. Place the remaining 200 g piccalilli in the bowl of a small food processor and grind until smooth. Scrape into a small bowl and mix with the yogurt and one-eighth teaspoon of salt.

Cut the pie into squares and serve warm or at room temperature with the piccalilli yogurt on the side.

Sour cherries and coconut lollipops

Yotam Ottolenghi sour cherries and coconut lollipops
Yotam Ottolenghi’s Sour Cherry and Coconut Lollipops. Photo: Louise Hagger/The Guardian

The UK cherry season is short but very sweet, so make the most of it while you still can. If you’re making these for adults, consider adding a tablespoon of kirsch to the mix before freezing.

Preparation 35 minutes
To freeze overnight stay
makes 6

4 tablespoons dried hibiscus
600 g ripe cherries
4 tbsp golden syrup
100 g caster sugar
2 limes
– zest finely grated, for 1 tsp, the rest squeezed, for 2 tbsp
30 g desiccated coconut

Place the hibiscus leaves in a small saucepan with 300 ml cold water and bring to the boil. Simmer for one minute, then remove from heat and let steep for five minutes.

Meanwhile, place the cherries, golden syrup and sugar in a medium saucepan, then use a potato masher or fork to burst the cherries. Strain the hibiscus liquid into the cherry mixture (discard the leaves) and bring to a boil. Cook for three to five minutes, until mixture thickens slightly, then remove from heat and let cool.

Place the cherry mixture in a blender with the lime zest and juice, blend for a minute until smooth, then strain into a pitcher, pressing down on the solids; discard the solids. Divide the mix between six ice cream molds (or more if your molds are on the small side) and put in the freezer overnight.

The next day, run each mold under running warm water for about 15 seconds, then squeeze gently to loosen the lollipop. Place the lollipops on a small baking tray lined with baking paper, spaced enough apart, and put them back in the freezer until you are ready to eat them.

Before serving, sprinkle each lollipop with a generous amount of desiccated coconut and place the rest in a bowl for dipping.

Peach and tahini cream shortcakes

Yotam Ottolenghi's peach and tahini cream shortcakes.
Yotam Ottolenghi’s peach and tahini cream shortcakes. Photo: Louise Hagger/The Guardian

You’ll need really ripe peaches for this: if not, use a different fruit – strawberries and apricots both work well. You can poach the peaches the day before, but they should be eaten the day they are baked.

Preparation 15 minutes
Hang out 30 min+
Cook 45 minutes
makes 10

For the shortbread
375 g flourplus extra for dusting
2½ tsp baking powder
¼ tsp sodium bicarbonate
¾ tsp salt
60 g golden caster sugar
175 g ice-cold unsalted butter
cut into 1cm cubes
140 ml refrigerator-cold buttermilk
140 ml fridge-cold double cream
plus extra for brushing
2 tsp vanilla bean paste
1½ tbsp demerara sugar

For the peaches
200 g golden caster sugar
4 limes
– peel finely grated, to get 3 teaspoons, and squeezed, to get 75 ml
20 g gingerpeeled and finely grated
A pinch of salt
1 kg ripe peaches
(or apricots or strawberries), cut into 1 cm thick slices

For the tahini cream
360 ml double cream
75 ml tahini
2 ½ tbsp golden caster sugar
1 tsp vanilla bean paste

First make the shortcake. Place the flour, baking powder, bicarb, salt and caster sugar in the large bowl of a food processor and pulse once or twice to blend. Add the butter, pulse five or six times, until broken into pea-sized pieces, then transfer to a large bowl and set aside. (If your kitchen is warm, put the bowl in the fridge to keep the dough as cold as possible.

In a small bowl, combine the buttermilk, cream, and vanilla bean paste. Make a well in the center of the dough mixture, pour in the cream mixture and mix gently with your hands until it comes together into a rough mass. Place it on a large sheet of wax paper and use the paper to compress it into a rectangle.

Dust a rolling pin with flour and sprinkle a little over the dough and paper as well. Roll out the dough lightly from the center into a larger rectangle about 1 cm thick. Using a sharp knife, cut the dough crosswise into three equal rectangles, dust with more flour and stack them on top of each other, pressing them together at the edges with one hand to make them even. Cut the dough stack in half widthwise and stack the two halves on top of each other so that you now have a stack of six dough rectangles.

Roll out the dough again lightly, this time to a 2½cm thick rectangle measuring 20cm x 10cm – be careful as this is a soft dough – and cut into 10 equal squares. Line a large baking tray (which will fit in your fridge) with baking paper, place the shortcakes on it and place in the fridge for at least 30 minutes to an hour (you want to bake them cold).

Preheat the oven to 200C (180C Fan)/390F/Gas 6. Meanwhile, poach the peaches. Place the sugar, 200 ml water, lime zest, ginger and salt in a medium saucepan over high heat and cook for 10-15 minutes, until very thick and bubbling vigorously. Reduce the heat to medium, stir in the sliced ​​peaches and cook for another minute, until the fruit is soft, but not falling apart. Remove from heat, stir in lime juice, place in a bowl and let cool.

Remove the shortcake tray from the fridge, brush the tops lightly with some cream and sprinkle liberally with the demerara sugar. Bake for 20 minutes, until golden brown, then place on a wire rack to cool.

Meanwhile, place all of the tahini cream ingredients in a medium bowl, beat to soft peaks and refrigerate until ready to serve.

When cooked, carefully cut each shortcake in half lengthwise. Spoon some of the peach mixture over the bottom half of each shortcake, top with a generous spoonful of tahini cream, top with the other shortcake half and serve.