Name: Hindle Wakes
Yield: Serves 4
Cuisine: United Kingdom
Ingredients: 150 ml/ ¼ pt wine vinegar; 1 tsp ground cinnamon; 100 g/ 3½ oz breadcrumbs; 2 tsp salt; 2 bay leaves; salt and pepper; 6 sage leaves, chopped, or 1 tsp dried mixed herbs; about 18 pitted no-need-to-soak Californian prunes; 2 carrots, quartered; 2 tbsp chopped parsley; ½ tsp freshly grated nutmeg; more chopped parsley, to garnish; lemon wedges, to serve; 30 g/ 1 oz muscovado sugar; 1 onion, halved; 3 celery stalks, roughly chopped; juice of 2 lemons and zest of 1; 1 free-range chicken, about 1.5 kg/ 3¼ lb

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Daily Mail Modern British Cookbook

By Alastair Little and Richard Whittington

Published 1998

About

Wakes were originally feasts held the night before the dedication of a church, the date being celebrated annually with a parish fair. By the 17th century these had become riotous affairs held in the church yards with ‘indecent and scandalous behaviour’, as an 18th-century historian noted, and were for a time banned by Cromwell. Over the years, wakes expanded from occasions for eating, drinking and behaving badly to big fairs like that held each year on All Saints Night in Wakefield in Yorks