Alison Foster makes fancy cheesecakes for a living, but her favourite dish is still her nanan’s simple and tasty beef hash

Alison Foster, of Nether Edge, who makes cheesecakes for a living, but whose favourite recipe is beef hash.
Alison Foster, of Nether Edge, who makes cheesecakes for a living, but whose favourite recipe is beef hash.
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Alison Foster baked her way to wellness. After 20 years in social housing management, she was depressed and looking for a career change.

“I wanted to do something that I loved. Baking was my passion and I knew doing it for a living would be good for me,” says Alison, 54. “Food and cooking has always represented nurturing to me. I learned that, and my skills, from my dad’s mum, nanan Annie Moffat.”

Alison took the baked cheesecake recipe family and friends adored, invented 25 more flavours and launched the Heavenly Cheesecake Company from her Nether Edge kitchen in 2009.

“I wish I’d done it a decade ago,” says Alison, who takes private orders, sells at farmers’ markets and supplies city cafes and restaurants.

I’m passing on the meal my nanan Annie Moffat always made when the grandchildren visited. She served it on pancakes or in a pie crust. We loved it and I still make it today. It’s a simple, cheap and tasty meal and represents love on a plate.

I add chopped carrot, but Nanan never did.

Nanan Annie’s Beef Hash

Serves 4. cost: £5

I’m passing on the meal my nanan Annie Moffat always made when the grandchildren visited. She served it on pancakes or in a pie crust. We loved it and I still make it today. It’s a simple, cheap and tasty meal and represents love on a plate.

I add chopped carrot, but Nanan never did.

Ingredients:

500g stewing beef, cut into chunks

1 large onion, chopped

3 chopped carrots

4 small potatoes, peeled and chopped into chunks

1 tblsp Henderson’s Relish

METHOD:

Cut the beef and the potatoes into similar-sized chunks. Put all the ingredients, except the potatoes, into a pan. Add enough water to come just below the level of the ingredients. Cover with a lid.

Bring to the boil, then turn down the heat and simmer for an hour. Add the potatoes and simmer for another hour. Taste and season with salt and pepper and a dash more Henderson’s if needed. Serve with fresh vegetables.

Alternatively, put the mixture in an enamel pie dish, add a shortcrust pastry lid and bake for 30-40 minutes at 180 deg C.

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