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Searcys is providing inspiration for VE Day parties.Searcys is providing inspiration for VE Day parties.
Searcys is providing inspiration for VE Day parties.

Nine recipe ideas to celebrate VE Day from caterer Searcys

note-0 Plans for marches and street parties to mark the 75th anniversary of VE Day may have been postponed but chefs at Searcys have come up with some simple recipes to mark the occasion at home.
By Ian Smith
Published 8th May 2020, 07:00 BST

Searcys has come up with ideas ranging from allotment salad, and corned beef & piccalilli sandwiches to milk and toffee pudding.

Here are nine of its recipes or visit www.searcys.co.uk to find out more

VE Day Corned Beef and Piccalilli Sandwich Serves – 4 Prep time – 10 minutes Cooking time – 5 minutes Ingredients:  8 slices wholemeal bread  120 gm Hellman’s mayonnaise  160 gm corned beef - sliced  120 gm mustard piccalilli  80 gm mixed leaf - washed  Searcys seasoning Method:  Layout wholemeal bread in a rectangle of 8 slices on a chopping board (2 rows of 4).  Spread the mayonnaise over bottom slices of bread.  Lightly season with the Searcys seasoning.  Lay 40 gm sliced corned beef on to the mayonnaised slice of wholemeal bread.  Top with corned beef and 20 gm of mixed salad leaf.  Spread 30 gm of the mustard piccalilli to other slices of bread and ensure you cover to the covers.  Sandwich the two slices of bread together and push together carefully.  Store wrapped in clingfilm and refrigerated or use at once. To Serve  Cut in half diagonally.

1. Corned beef and piccalilli sandwich

VE Day Corned Beef and Piccalilli Sandwich Serves – 4 Prep time – 10 minutes Cooking time – 5 minutes Ingredients:  8 slices wholemeal bread  120 gm Hellman’s mayonnaise  160 gm corned beef - sliced  120 gm mustard piccalilli  80 gm mixed leaf - washed  Searcys seasoning Method:  Layout wholemeal bread in a rectangle of 8 slices on a chopping board (2 rows of 4).  Spread the mayonnaise over bottom slices of bread.  Lightly season with the Searcys seasoning.  Lay 40 gm sliced corned beef on to the mayonnaised slice of wholemeal bread.  Top with corned beef and 20 gm of mixed salad leaf.  Spread 30 gm of the mustard piccalilli to other slices of bread and ensure you cover to the covers.  Sandwich the two slices of bread together and push together carefully.  Store wrapped in clingfilm and refrigerated or use at once. To Serve  Cut in half diagonally. Photo: Searcys

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Allotment salad – makes 4 portions Prep time – 20 minutes Ingredients:  150g fresh peas – podded, reserve 4 x pods of peas for garnish  1 x Little Gem lettuce  150g heritage carrot  150g cucumber  1 bunch breakfast radishes  150g purple radishes  150g watermelon radishes  20g wild fennel  30g Dijon mustard  100ml virgin rape seed oil  20ml cider vinegar  Sea salt and freshly ground black pepper Method:  Thinly shave carrots, cucumber, watermelon and purple radishes.  Remove outer leaves of breakfast radishes and stand in cold water.  Prepare and wash the gem lettuce cutting into small pieces.  For the dressing; place Dijon mustard and cider vinegar in blender and slowly add rapeseed oil until emulsified, season to taste..  Arrange vegetables in bowl, finish with a large spoon of dressing, the picked wild fennel, unzipped pea pods and serve.

2. Allotment salad

Allotment salad – makes 4 portions Prep time – 20 minutes Ingredients:  150g fresh peas – podded, reserve 4 x pods of peas for garnish  1 x Little Gem lettuce  150g heritage carrot  150g cucumber  1 bunch breakfast radishes  150g purple radishes  150g watermelon radishes  20g wild fennel  30g Dijon mustard  100ml virgin rape seed oil  20ml cider vinegar  Sea salt and freshly ground black pepper Method:  Thinly shave carrots, cucumber, watermelon and purple radishes.  Remove outer leaves of breakfast radishes and stand in cold water.  Prepare and wash the gem lettuce cutting into small pieces.  For the dressing; place Dijon mustard and cider vinegar in blender and slowly add rapeseed oil until emulsified, season to taste..  Arrange vegetables in bowl, finish with a large spoon of dressing, the picked wild fennel, unzipped pea pods and serve. Photo: Searcys

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Toffee and milk pudding

3. Toffee and milk pudding

Toffee and milk pudding Photo: Searcys

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Hot-cross buns Makes 6 -8 buns Prep time – 10 minutes Proving time -40 minutes Cooking time – 15 minutes INGREDIENTS 500g – strong flour ½ tsp – salt 2 tsp – mixed spice 50g – golden caster sugar 50g – unsalted butter 225g – mixed dried fruit 1 x 7g – sachet dried yeast 2 – large free-range eggs, whisked 200ml – whole milk For the crosses 60g – plain flour To glaze – honey Method: Add flour salt, mixed spice and sugar to a bowl and stir. Rub in the butter with your fingertips. Stir in the dried fruit, sprinkle over the yeast and mix in. Warm the milk slightly and mix with the whisked eggs. Add this mixture to the flour and fruit and combine well until it becomes a loose dough. Break the dough into 6 – 8 even-sized pieces and place on a lightly floured surface. Mould them into individual buns and place them on a lined baking tray well apart from each other. Allow the buns to prove for 30 – 40 minutes until they have grown by about 50%. Preheat the oven to 200˚C. To make the crosses mix the flour with a little water to make a paste and add to a piping bag. Once the buns have risen, carefully pipe the mix to make a cross on each bun. Bake in the oven for 15 minutes or until risen and golden, remove to a wire rack to cool. Once the buns have slightly cooled, brush with honey and allow them to cool completely.

4. Hot-cross buns

Hot-cross buns Makes 6 -8 buns Prep time – 10 minutes Proving time -40 minutes Cooking time – 15 minutes INGREDIENTS 500g – strong flour ½ tsp – salt 2 tsp – mixed spice 50g – golden caster sugar 50g – unsalted butter 225g – mixed dried fruit 1 x 7g – sachet dried yeast 2 – large free-range eggs, whisked 200ml – whole milk For the crosses 60g – plain flour To glaze – honey Method: Add flour salt, mixed spice and sugar to a bowl and stir. Rub in the butter with your fingertips. Stir in the dried fruit, sprinkle over the yeast and mix in. Warm the milk slightly and mix with the whisked eggs. Add this mixture to the flour and fruit and combine well until it becomes a loose dough. Break the dough into 6 – 8 even-sized pieces and place on a lightly floured surface. Mould them into individual buns and place them on a lined baking tray well apart from each other. Allow the buns to prove for 30 – 40 minutes until they have grown by about 50%. Preheat the oven to 200˚C. To make the crosses mix the flour with a little water to make a paste and add to a piping bag. Once the buns have risen, carefully pipe the mix to make a cross on each bun. Bake in the oven for 15 minutes or until risen and golden, remove to a wire rack to cool. Once the buns have slightly cooled, brush with honey and allow them to cool completely. Photo: Searcys

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