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In his final column for 2021, The Northgate’s Greig Young pays homage to his kitchen hero Meg and shares a secret with us



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So that’s it – December done! What a year with many highs and lows for us all. It’s been a tough one to say the least. I have to say I’m lucky myself and the family are in good health and work has been busy.

I’m going to wind this year down with a very simple recipe close to my heart. This is a classic and I have been making it for around 14 years now and it has the best kitchen secret in it. The secret is the blended pineapple. You could jazz it up and blend the pineapple and replace the juice for rum and scrape a few vanilla pods in there, even add some almonds if you like, but quite honestly I like this one simple with a good measure of soft salted butter.

I spoke about Meg my old kitchen hero in one of my first columns, still to this day I think back on her, especially around Christmas, so naturally I was unsure about parting with this one, she made this religiously, with the same wee tins in the same oven every time. It felt like I was almost removed from a busy commercial kitchen and taken to my granny’s house for a quick, but well needed, cooking lesson!

Greg's kitchen hero Meg (53865043)
Greg's kitchen hero Meg (53865043)

The simple ones are the best and I hope it doesn’t take us another lockdown for you lot to get baking again and give it a go. I’ve left it in mixed measurements just like Meg gave it to me.

Thank you all for reading my recipes this year and I wish you the best Christmas and New Year!

Lots of love, Greig

Fruit cake (53865047)
Fruit cake (53865047)

MEG’S FRUIT CAKE (SECRET RECIPE)

Ingredients:

800g pineapple (tinned) blended in its

own juices

11oz raisins

11oz currants

11oz sultanas

8oz glacé cherries

12oz unsalted butter

8oz light brown sugar

1lb self-raising flour

4 eggs

1 teaspoon bicarb of soda

Method:

Mix the dried fruit, pineapple, unsalted butter and sugar in a pot and leave to stand overnight.

Warm the mix to melt the sugar and the butter then beat in the dry ingredients.

Pour batter into buttered and lined tins and bake for 35-40 minutes (or in Meg’s case until a metal skewer comes out clean and hot to the lip).

Greig Young is head chef at The Northgate, Northgate Street, Bury St Edmunds

Call 01284 339604

Visit thenorthgate.com