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SSBBW / FA Quote of the Moment

"Fat girls are attractive and fantastic, There are so many things about them that are terrific. Their character is gentle, affectionate and unique. I just love their enchanting bounteous physique!" ~ Phil Moore [FA - Poet]


Mulligatawny Soup


1 medium onion, skinned and finely chopped
125 g (4 oz) carrot, peeled and finely chopped
125 g (4 oz) swede, peeled and finely chopped
1 small dessert apple, peeled and finely chopped
50 g (2 oz) streaky bacon, finely chopped
50 g (2 oz) English butter
25 g (1 oz) flour
15 ml (1 level tbsp) mild curry paste
15 ml (1 level tbsp) tomato puree
30 ml (2 level tbsp) mango chutney
1.4 litres (2 1/2 pints) beef stock
5 ml (1 tsp) dried mixed herbs
pinch of ground mace
pinch of ground cloves
salt and freshly ground pepper
50 g (2 oz) long grain rice
150 ml (5 fl oz) fresh double cream

Melt the butter in a large saucepan and fry the onion, carrot, swede, apple and bacon until lightly browned.

Stir in the flour, curry paste, tomato puree and chutney. Cook for 1 - 2 minutes before adding the stock and seasonings.

Bring to the boil, skim and simmer, covered, for 30-40 minutes. Sieve the soup or puree in a blender.

Return the soup to the pan, bring to the boil, add the rice and boil gently for about 12 minutes, until the rice is tender.

Adjust seasoning. Stir in the fresh cream, reserving a little. Do not boil. Pour into a tureen or bowls and swirl with cream.

Roast Beef

1.5kg topside of beef
2 medium onions
2 carrots
2 sticks of celery
1 bulb of garlic
a small bunch of fresh thyme, rosemary, bay or sage, or a mixture
olive oil
sea salt and freshly ground black pepper

To prepare your beef:
- Take your beef out of the fridge 30 minutes before it goes into the oven
- Preheat your oven to 240 C/475 F/ gas 9
- There's no need to peel the vegetables - just give them a wash and roughly chop them
- Break the garlic bulb into cloves, leaving them unpeeled
- Pile all the veg, garlic and herbs into the middle of a large roasting tray and drizzle with olive oil
- Drizzle the beef with olive oil and season well with salt and pepper, rubbing it all over the meat
- Place the beef on top of the vegetables

To cook your beef:
- Place the roasting tray in the preheated oven
- Turn the heat down immediately to 200 C/400 F/gas 6 and cook for 1 hour for medium beef
- If you prefer it medium-rare, take it out 5 to 10 minutes earlier
- For well done, leave it in for another 10 to 15 minutes
- Baste the beef halfway through cooking and if the veg look dry, add a splash of water to the tray to stop them burning
- When the beef is cooked to your liking, take the tray out of the oven and transfer the beef to a board to rest for 15 minutes or so
- Cover it with a layer of tinfoil and a tea towel and put aside while you make your gravy, horseradish sauce and Yorkshire puddings

Yorkshire Pudding


4 large, fresh eggs, measured in a jug
Equal quantity of milk to eggs
Equal quantity of all purpose/plain flour to eggs
Pinch of salt
2 tbsp lard, beef dripping or vegetable oil

Heat the oven to the highest temperature possible, however, do not exceed 450F/230C or the fat may burn.
Pour the eggs and milk into a large mixing bowl and add the pinch of salt. Whisk thoroughly with an electric hand beater or hand whisk. Leave to stand for 10 minutes.
Gradually sieve the same volume of flour (as the eggs) into the milk and egg mixture, again using an electric hand beater or hand-whisk to create a lump free batter resembling thick cream, if there are any lumps pass the batter through a fine sieve.
Leave the batter to rest in the kitchen for a minimum of 30 minutes, longer if possible - up to several hours.
Place a pea-sized piece of lard, dripping or ½ tsp vegetable oil into your chosen Yorkshire pudding tin, or a 4 x 2"/5cm hole tin or 12-hole muffin tin and heat in the oven until the fat is smoking. Give the batter another good whisk adding 2 tbsps of cold water and fill a third of each section of the tin with batter and return quickly to the oven.
Leave to cook until golden brown approx 20 minutes.

Roast Potatoes, Carrots and Parsnips


1.2kg potatoes
6 parsnips
6 carrots
1 bulb of garlic
3 sprigs of fresh rosemary
sea salt and freshly ground black pepper
olive oil


To prepare your vegetables
- If you're cooking these separately and not with a roast, preheat your oven to 200 C/400 F/gas 6
- Peel the vegetables and halve any larger ones lengthways
- Break the garlic bulb into cloves, leaving them unpeeled, and bash them slightly with the palm of your hand
- Pick the rosemary leaves from the woody stalks

To cook your vegetables
- Put the potatoes and carrots into a large pan - you may need to use two - of salted, boiling water on a high heat and bring back to the boil
- Allow to boil for 5 minutes, then add the parsnips and cook for another 4 minutes
- Drain in a colander and allow to steam dry
- Take out the carrots and parsnips and put to one side
- Fluff up the potatoes in the colander by shaking it around a little - it's important to ‘chuff them up' like this if you want them to have all those lovely crispy bits when they're cooked
- Put a large roasting tray over a medium heat and either add a few generous lugs of olive oil or carefully spoon a little of the fat from the meat you're cooking
- Add the garlic and rosemary leaves
- Put the vegetables into the tray with a good pinch of salt and pepper and stir them around to coat them in the flavors
- Spread them out evenly into one layer - this is important, as you want them to roast, not steam as they will if you have them all on top of each other

The best time to put the vegetables into the oven is about 40 minutes before the meat is ready to come out. While it rests there'll be more space in the oven and you'll be able to move the veg up to the top shelf to finish them off to perfection.

English Sherry Trifle


300g/10oz Madeira, sponge or pound cake, halved and cut into thick slices
300g/10 oz fresh strawberries or raspberries, or defrosted frozen ones
6 tbsp sweet sherry
500ml/ 2 cups thick home made custard (see recipe below)
500ml/ 2 cups double or whipping cream, softly whipped
Handful flaked almonds, toasted


The trifle can be made in one large glass dish or into individual glasses
Line the bottom of the dish or glasses with the cake slices.
Slice the fruit if fresh and reserve a few for decoration (if using frozen,leave whole) then layer the remaining evenly over the cake. Press lightly with a fork to release the juices. Sprinkle with the sherry.
Spoon over the custard, again in a thick layer.
Finish with a thick layer of whipped cream either spooned over or piped using a piping bag.
Decorate with strawberry slices or raspberries and toasted, flaked, almonds.



5 fl oz/150ml milk
8 1/4 fl oz/250ml heavy/double cream
50g fine/cater sugar
6 large egg yolks
1 vanilla pod, split and seeds removed


In a heavy bottomed saucepan place the milk and cream and one tsp of the sugar, bring to a gentle simmer, once simmering, turn the heat to its lowest. In a large heat proof bowl, place the sugar and the egg yolks and with a hand whisk, whisk until light, creamy and paler in colour. Slowly, whilst still whisking, pour the warmed milk into the egg mixture. Strain the custard sauce through a fine sieve, back into the saucepan, add the seeds from the vanilla pod. Over a low heat, stir constantly and gradually the custard will thicken. Do not speed this process up or you run the risk of the sauce curdling, and even worse burning. Finally, once thickened, remove from the heat and pass through a sieve again.

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