Food Friday: “The Lazy Cook’s Family Favourites”

Every Friday, we at Casemate IPM bring you a delicious recipe hand-selected from one of the many cookery books we distribute. You should definitely try this at home!


Get ready for the holidays with today’s Food Friday recipe!

The Lazy Cook’s Family Favourites, from Allison & Busby, has everything you need to create quick meals for yourself and your family.


Book Synopsis
9780749007829Mo Smith understands the problems of making sure your family eats well while realizing that so many of us have little time for complex cooking, and has set about creating recipes ideally suited for the time-pressured working family. As everyone is reeling from the worldwide financial breakdown, there’s now an emphasis on getting back to basics and Mo provides us with recipes for good, wholesome, simple food. They’re incredibly easy to follow and use the most common ingredients so there’s no need to spend a fortune on exotic foodstuffs. It’s all about making the most of your money and your time in the kitchen and Mo captures that perfectly.


This recipe for Pumpkin Pie is easy to make and will be a delicious addition to your holiday meals! It adds a meringue twist to the classic pumpkin pie recipe. Keep reading to find out how to make this dish.

Pumpkin Pie

Serves 6-10
450 g (1 lb) of pumpkin flesh (cut into bite-sized pieces)
1 medium-sized Bramley apple (peeled, cored and chopped)
1 x 450 g (1 lb) jar of mincemeat
A good pinch of ground cloves
1 ready-baked sweet pastry case
2 large eggs
100 g (4 oz) of caster sugar
Several good pinches of mixed spice

Set the oven to gas mark 6/200 degrees C/400 degrees F/Aga roasting oven.
Prepare the pumpkin by removing all of the seeds, centre pithy flesh, and skin, before weighing the required amount and cutting it into small pieces. Place in a pan with the apple and cover with cold water.
Simmer, covered, until the pumpkin has softened, stirring occasionally and adding more water if necessary.
Remove from heat and stir in half a jar of mincemeat and the ground cloves and allow to cool a little before spooning it into the baked pastry case.
Make the meringue topping by whisking the egg whites until they are stiff and dry (of a cotton wool consistency), add the sugar and spice and whisk until it has been incorporated. Spread over the top of the pumpkin mixture and bake in the preheated oven for 10 minutes, or until the meringue begins to brown,
Serve warm or cold with single cream.

Lazy Cook Tips
Pumpkin absorbs a lot of water as it cooks, so add more as necessary; it should resemble a puree when cooked.
The oven temperature can be reduced (gas mark 3/160 degrees C/325 degrees F/Aga simmering oven) once the meringue has browned.

For more easy, delicious recipes, order your copy of The Lazy Cook’s Family Favourites here.


Are you interested in a specific cookbook from Let us know in the comments, and you might see it in the next Food Friday!

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