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[ "500g/1lb 2oz plain flour", "100g/3½oz icing sugar", "250g/9oz cold butter, cut into cubes", "1 vanilla pod, split, seeds scraped out", "2 free-range eggs", "knob of butter", "225g/8oz gooseberries, topped and tailed", "150ml/5½oz water", "225g/8oz granulated sugar", "1 tbsp elderflower cordial", "3 free-range eggs, plus 1 free-range egg yolk", "150g/5½oz soft butter", "150g/5½oz caster sugar", "150g/5½oz ground almonds", "100g/3½oz untoasted flaked almonds" ]

[ "For the pastry, pulse the flour, icing sugar and butter in a food processor until the mixture resembles fine breadcrumbs. Add the vanilla seeds and pulse briefly. Remove from the food processor and pour the crumbs into a large bowl. Add the eggs and use a blunt knife to form a paste. Roll into a ball, flatten, cover in cling film and chill in the fridge for 30 minutes.", "For the gooseberry and elderflower jam, place a saucer in the freezer.", "Smear the bottom of a large saucepan with the butter, then add the gooseberries and water and simmer for 15 minutes or until the gooseberries are tender. Reduce the heat, add the sugar and stir until well combined. Let this mixture heat through until the sugar has dissolved then increase the heat and boil for 8-10 minutes. Remove the pan from the heat and drop a teaspoon of the mixture onto the chilled saucer - you are looking for a skin to form on the surface once it has cooled. If it hasn’t, continue to boil, checking every five minutes, until the setting point is reached. Put the jam into a bowl and allow the mixture to cool a little before stirring in the cordial.", "Preheat the oven to 180C/350F/Gas 4. Grease two 12-hole petit four tins.", "Roll the pastry out thinly on a floured work surface and use it to line the petit four tins. Chill in the fridge for 30 minutes.", "Meanwhile, for the frangipane, beat the eggs in a jug and set aside. Beat the butter and sugar until light and fluffy then add the beaten eggs a little at a time until well combined. Stir in the ground almonds.", "Spoon a little jam into the bottom of the tart cases, cover with a little frangipane then bake in the oven for 15 minutes or until the filling is just beginning to set. Arrange the flaked almonds in a flower pattern on top of the tarts then return them to the oven for 10-15 minutes or until golden-brown. Cool on a wire rack." ]

[ "shortcrust pastry", "500g/1lb 2oz gooseberries", "125g/4½oz caster or soft brown sugar", "a slug of elderflower cordial", "1 tbsp potato flour", "generous knob of butter", "milk", "1 egg", "beaten demerara sugar" ]

[ "Preheat the oven and a baking sheet to 180C/356/Gas 4.", "Divide the pastry into two halves, one slightly bigger than the other. Roll out the bigger piece and line a shallow, greased dish, leaving some overhang. Sprinkle some sugar over the surface, then throw in the gooseberries.", "Sprinkle over the potato flour, the rest of the sugar and the elderflower cordial, then dot with the butter.", "Roll out the remaining piece of pastry for the lid, place it over the top, then seal with a fork all round the edges.", "Cut a cross in the middle through which the steam can escape, brush with beaten egg, then scatter a bit of demerara sugar over the surface.", "Place on the hot baking sheet and cook for about 25 minutes. Turn the heat down a bit and continue to cook for another 20-25 minutes until golden and bubbling.", "Cool for at least 15 minutes, then serve with clotted Jersey cream, or homemade custard." ]

[ "1 bunch asparagus, trimmed", "1 tbsp olive oil", "salt and freshly ground black pepper", "1 garlic clove, chopped", "sprig fresh rosemary", "sprig fresh thyme", "10cm x 15cm/4in x 6in rectangle ready-rolled puff pastry", "100g/3½oz goats' cheese, crumbled" ]

[ "Preheat the oven to 200C/400F/Gas 6.", "Rub the asparagus with olive oil and season with salt and freshly ground black pepper.", "Heat a griddle pan until hot, then griddle the asparagus with the garlic and herbs until chargrilled all over. Remove from the pan, discard the rosemary and thyme sprigs and set aside.", "Score a border 1cm/½in around the edge of the pastry and prick inside the border with a fork.", "Place the pastry onto a baking sheet and bake in the oven for five minutes, or until the pastry is beginning to turn golden-brown and is slightly risen.", "Place the goats' cheese onto the middle of the pastry and top with the griddled asparagus.", "Transfer to the oven and bake for 12-15 minutes.", "To serve, place onto a serving plate." ]

[ "150g/5½oz plain flour", "2 tbsp icing sugar", "75g/2½oz unsalted butter, chilled, cut into roughly 1cm/½in cubes", "1 free-range egg yolk", "½ tsp lemon juice", "230ml/8fl oz condensed milk", "170ml/6fl oz evaporated milk", "175g/6oz light muscovado sugar" ]

[ "To make the pastry, mix the flour and icing sugar together in a bowl. Add the butter and rub it in lightly with your fingertips until the mixture resembles fine breadcrumbs. Alternatively, do this in a food processor or a mixer and then transfer to a bowl.", "Mix the egg with the lemon juice and a tablespoon of water. Make a well in the centre of the flour mixture and pour in the egg mix. Using a table knife, work the liquid into the flour to bring the pastry together. If it seems too dry, add a splash more water. When the dough begins to stick together, use your hands to gently knead it into a ball.", "Wrap in cling film and rest in the fridge for at least 15 minutes.", "Preheat the oven to 200C/400F/Gas 6.", "Roll out the pastry on a lightly floured surface to about a 3mm thickness and use it to line the tart tin, leaving excess pastry hanging over the edge. Keep a little uncooked pastry back in case you need to patch any cracks later.", "Line the pastry case with baking parchment or foil, then fill with baking beans, or uncooked rice or lentils. Bake blind for 15 minutes, then remove the parchment and baking beans and return the pastry to the oven for approximately eight minutes, or until it looks dry and faintly coloured.", "Using a small, sharp knife, trim away the excess pastry from the edge of the tin. Use a tiny bit of the reserved raw pastry to patch any cracks or holes if necessary. Turn the oven down to 190C/375F/Gas 5.", "For the filling, put the both milks and the sugar in a large bowl or the bowl of a freestanding mixer. Beat together with an electric whisk, starting off slowly then increasing the speed, for around 10 minutes until the mixture is increased in volume, light and bubbly.", "Pour the mixture into the pastry case. Bake for about 30 minutes (check after 20 minutes), or until just set and still a bit wobbly in the centre. Remove from the oven and leave to cool in the tin before slicing and serving." ]

[ "400g/14oz ready-made all-butter puff pastry", "plain flour, for dusting", "1 free-range egg yolk, beaten", "200g/7oz Gruyère, grated", "400g/14oz mixed heritage tomatoes, thickly sliced", "4 sprigs fresh thyme, leaves only", "1 tbsp rapeseed oil", "salt and freshly ground black pepper", "300g/10½oz heritage tomatoes", "1 red onion, thickly sliced", "2 heads Romaine lettuce, roots removed, cut into thick slices", "4 tbsp vegetable oil", "1 tbsp white wine vinegar", "1 tbsp Dijon mustard", "1 egg yolk" ]

[ "For the tomato tart, preheat the oven to 210C/190C Fan/Gas 7.", "Roll out the pastry on a lightly floured work surface to form a large square about 3mm thick.", "Cut 4 x 17.5cm/7in circles from the pastry using an upturned bowl or cake tin. Transfer each to a baking tray.", "Using a sharp knife, score a 1.5cm/½in border around the edge of each pastry circle. Brush each border with a little of the egg yolk.", "Pile a quarter of the grated Gruyère in the centre of each pastry circle. Arrange the tomato slices in concentric circles on top of the cheese. Season, to taste, with salt and freshly ground black pepper, then scatter over the thyme leaves and drizzle with a little rapeseed oil.", "Bake the tarts in the oven for 12-15 minutes, or until the pastry borders have risen and are golden-brown and the filling is bubbling.", "Meanwhile, for the tomato salad, lay the tomatoes, red onion and lettuce on a roasting tray and drizzle over a little of the vegetable oil. Mix well to coat everything in the oil.", "Place the roasting tray onto a heatproof surface and, using a chefs' blow torch, char until caramelised – this should take 4-5 minutes. Alternatively, preheat your grill to its highest setting and grill the vegetables for 4-5 minutes.", "Shake the vinegar, mustard, egg yolk and the remaining vegetable oil in a clean, sealed jam jar until well combined, then season, to taste, with salt and freshly ground black pepper.", "To serve, place a tart on each serving plate. Transfer the blow-torched vegetables to a large bowl and drizzle over enough of the dressing to coat the leaves. Mix the salad to coat it in the dressing, then serve." ]

[ "170g/6oz plain flour, plus extra for dusting", "100g/3½oz butter", "1 tbsp caster sugar", "pinch salt", "1 free-range egg, lightly beaten", "1 tbsp cold water", "55g/2oz mixed nuts, chopped", "2 tbsp clear honey", "2 stalks rhubarb, chopped", "2 tbsp caster sugar", "1 orange, peeled and segmented, to serve", "3 tbsp double cream, to serve" ]

[ "Preheat the oven to 200C/400F/Gas 6.", "In a food processor, blend the flour and butter together until the mixture resembles breadcrumbs.", "Add the sugar and salt to the food processor and pulse again until combined.", "In a small bowl, mix the egg with the cold water and gradually add enough liquid to the flour mixture to form a soft but not sticky dough.", "Place the dough onto a clean, lightly-floured surface and briefly knead the dough until smooth.", "With a clean, lightly-floured rolling pin, roll the dough into a rectangle shape 0.5cm/¼in thick and trim the edges.", "Lay the pastry on a non-stick baking tray and sprinkle over the nuts, honey, rhubarb and caster sugar, leaving a border of pastry 1cm/½in wide around the edges.", "Bake in the oven for 12-15 minutes, or until the pastry is crisp and golden-brown.", "To serve, arrange the orange segments in a row down the centre of the tart and drizzle with the double cream." ]

[ "250g/9oz puff pastry", "16 Cox's apples", "caster sugar", "2 vanilla pods", "250g/9oz unsalted butter" ]

[ "Preheat the oven to 200C/400F/Gas 6.", "First you will need to roll out the puff pastry. Be careful when doing this, as it has a high fat content which makes it difficult to work with, if too warm. If you buy frozen puff pastry, it is best to defrost it overnight in the fridge the day before using.", "Roll out the puff pastry approximately 3mm/1/8in thick and using a 12cm/4½in cutter or by cutting around a plate, cut out 4 circles. Place directly onto the baking tray and leave to rest for 10 minutes in the fridge.", "Using a peeler, peel the apples and cut in half from top to bottom. Remove the core and then slice the apples thinly.", "Remove the pastry from the fridge and, using a fork, prick the surface.", "Place some apple compote into the middle and fan the apple around the tart base, then finish it by placing some slices in the middle of the tart.", "For the vanilla butter, simply scrape the seeds from the reserved vanilla pods and then mix it with 150g/5oz of softened unsalted butter.", "Using a pastry brush lightly butter the apples and then sprinkle lightly with sugar.", "Place into the preheated oven for 10 minutes, remove and brush with the vanilla butter and place back into the oven for a further 8-10 minutes.", "Remove from the oven, brush with butter and leave to rest for 10 minutes.", "Serve with clotted cream." ]

[ "500g/1lb 2oz all-butter puff pastry", "600g/1lb 6oz salmon, skin and pin bones, about 2.5cm/1in thick", "1 free-range egg white", "50ml/2fl oz double cream", "20 langoustines, peeled, de-veined, shells reserved for the sauce", "125g/4½oz baby spinach leaves", "2 free-range egg yolks, beaten", "50g/2oz butter", "1 onion, roughly chopped", "1 carrot, roughly chopped", "½ head fennel, roughly chopped", "2 sprigs fresh thyme", "¼ tsp cayenne", "2 tsp tomato purée", "75ml/3fl oz white wine", "500ml/18fl oz fish stock", "75ml/3fl oz double cream", "½ lemon, juice only" ]

[ "For the tart, preheat the oven to 200C/400F/Gas 6.", "Roll the pastry out on a floured work surface to a 3mm/⅛in thickness. Cut out a 30cm x 10cm/12in x 4in rectangle and a 37.5cm x 15cm/15in x 6in rectangle.", "Trim the salmon into a 27.5cm x 7.5cm/11in x 3in rectangle", "Roughly chop the salmon trimmings (about 175g/6oz). Blend the salmon trimmings and egg whites to a purée in a food processor. Add the cream, salt and freshly ground black pepper and blend together until smooth.", "Place the smaller piece of pastry onto a baking tray and spread over the salmon purée. Cover with the langoustines and season with salt and freshly ground black pepper.", "Arrange the spinach leaves on top, then the piece of salmon. Cover with the larger piece of the pastry and crimp the edges. Trim the edges and brush with the beaten egg yolks. Score the pastry with a table knife.", "Bake in the oven for 30-35 minutes, or until the pastry is cooked through and golden-brown. Set aside to rest for five minutes.", "Meanwhile, for the sauce, heat a frying pan until hot and add the butter, onion, carrots, fennel and thyme and cook for 2-3 minutes, or until just softened but not coloured.", "Add the langoustine shells, cayenne and tomato purée and cook for a further minute. Add the white wine and continue to cook until the volume of the liquid is reduced by half.", "Add the fish stock, bring to the boil, then reduce the heat and simmer for 15 minutes.", "Blend the sauce in a blender until smooth, then pass through a sieve into a saucepan. Return the sauce to a simmer, add the cream and cook for a further minute. Season, to taste, with salt, lemon juice and freshly ground black pepper.", "To serve, carve the tart into slices and spoon over the sauce." ]

[ "225g/8oz ready-made shortcrust pastry", "50g/2oz butter", "750g/1lb 10½oz trimmed leeks, finely sliced", "5 sprigs fresh thyme, leaves only", "200ml/7fl oz double cream", "1 free-range egg", "1 free-range egg yolk", "salt and freshly ground black pepper", "200g/7oz smoked salmon", "75g/3oz gruyère cheese, grated", "1 tbsp wholegrain mustard", "1 tbsp white wine vinegar", "3 tbsp extra virgin olive oil", "2 Little Gem lettuces, leaves trimmedseparated", "50g/2oz watercress" ]

[ "For the tart, preheat the oven to 200C/400F/Gas 6.", "On a lightly floured surface, roll out the pastry to line a 20cm/8in diameter, 2.5cm/1in deep loose-bottomed tart tin. Line the inside of the tin with the pastry, then cover and chill in the fridge for 30 minutes.", "Remove the tart case from the fridge. Line the pastry tart case with greaseproof paper and fill with baking beans or uncooked rice. Bake blind in the oven for 15 minutes.", "Remove the baking beans or rice and greaseproof paper and return the tart case to the oven to bake for a further 5-6 minutes, or until it is just cooked and becoming golden-brown.", "Reduce the oven temperature to 180C/360F/Gas 4.", "Meanwhile, melt the butter in a large frying pan over a low heat. Add the leeks and fry until just softened. Remove from the heat and leave to cool.", "Place the cream, egg and egg yolk into a bowl and whisk to combine.", "Add the egg and cream mixture to the cold leeks and mix together well. Season well with salt and freshly ground black pepper.", "Pour the leek mixture into the cooked pastry case.", "Place the smoked salmon over the top of the leek mixture filling, to cover the filling completely.", "Sprinkle the grated gruyère over the top of the smoked salmon layer. Bake in the oven for 20 minutes, or until the filling is just set and the top is golden-brown.", "For the salad, whisk the mustard, vinegar and olive oil together in a bowl. Add the Little Gems and watercress and mix well.", "To serve, place a slice of tart onto each plate and place a portion of salad alongside." ]

[ "1 sheet ready-made filo pastry", "25g/1oz butter, melted", "1 tbsp olive oil", "¼ leek, finely sliced", "2 free-range egg yolks", "2 tbsp double cream", "1 tbsp chopped fresh chives, plus extra to serve", "salt and freshly ground black pepper", "30g/1oz Stilton, crumbled" ]

[ "Preheat the oven to 200C/400F/Gas 6.", "Brush the filo pastry with butter, fold in half and press into a chefs' ring on a baking sheet. Brush with more butter, then transfer to the oven and bake for eight minutes, or until golden-brown.", "Meanwhile, heat the olive oil in a small pan, add the leek and sauté for 3-4 minutes, until softened. Leave to cool slightly.", "Place the eggs, cream and chives into a bowl, season with salt and freshly ground black pepper and mix well. Add the leeks to the bowl and stir to combine.", "Remove the filo pastry case from the oven, pour in the egg mixture and top with the Stilton. Return to the oven and bake for 8-10 minutes, or until the filling has set.", "To serve, place the tart onto a plate, remove the chefs' ring and sprinkle with chopped chives." ]

[ "450g/1lb sweet pastry", "1x20cm/8in tart ring", "300g/10½oz dark chocolate", "110g/4oz unsalted butter", "110ml/4fl oz double cream", "4 eggs", "1 egg, yolk only", "110g/4oz sugar" ]

[ "Line the tart ring with sweet pastry and bake blind.", "Melt the chocolate, butter and cream in a bowl over boiling water.", "In a mixer, whisk the eggs, yolk and sugar on full speed until thick, light and fluffy.", "Fold the eggs through the melted chocolate mix very carefully and fill the tart mould to the top.", "Cook in a cool oven at 150C/300F/Gas 2 for 10 minutes. Allow to cool completely.", "Do not refrigerate. Serve with orange or passion fruit sorbet." ]

[ "butter, for greasing", "18 tbsp desiccated coconut", "1.5kg/3lb 5oz ready-made shortcrust pastry", "plain flour, for dusting", "600g/1lb 5oz raspberry jam", "900g/2lb fresh raspberries", "1.7 litres/3 pints full-fat milk", "1½ tsp vanilla essence", "15 free-range eggs yolks", "375g/13oz caster sugar", "4 tbsp cornflour", "90g/3¼oz icing sugar, for dusting", "1.2 litres/2 pints double cream" ]

[ "Preheat the oven to 200C/400F/Gas 6. Grease three 25cm/10in tart tins with butter.", "Heat a medium frying pan and add half the desiccated coconut and toast in a dry pan until golden-brown.", "Roll out the shortcrust pastry onto a lightly floured work surface to a 5mm/¼in thickness. Line the prepared tart tins with the pastry. Prick the pastry several times with a fork, then chill in the fridge for 30 minutes.", "When the pastry cases have rested, place a sheet of greaseproof paper into each one and half-fill with baking beans. Transfer the pastry cases to the oven and bake for 15 minutes.", "Remove the greaseproof paper and baking beans and return the pastry cases to the oven for a further 4-5 minutes or until pale golden-brown.", "Spread the raspberry jam onto the pastry bases in an even layer. Sprinkle over the non-toasted desiccated coconut and half of the fresh raspberries. Set the pastry bases aside.", "Bring the milk and vanilla essence to the boil in a large pan, then reduce the heat to a simmer and simmer for 1-2 minutes.", "In a bowl, beat together the egg yolks and sugar until well combined.", "Pour the hot milk and vanilla over the egg and sugar mixture, whisking continuously, until the mixture is smooth and well combined.", "Return the mixture to the pan over a medium heat. Whisk in the cornflour, a tablespoon at a time, until well combined. Stir continuously until the mixture is thick enough to coat the back of the spoon.", "Transfer the custard mixture to a clean bowl and dust with the icing sugar (this prevents a skin from forming on the surface of the custard). Set aside to cool, then chill in the fridge for 30 minutes.", "Whip the double cream into soft peaks and mix into the chilled custard mixture until well combined.", "Spoon the custard and cream mixture into the pastry case in an even layer. Sprinkle over the remaining fresh raspberries.", "Sprinkle with the toasted desiccated coconut and serve immediately." ]

[ "butter, for greasing", "500g/1lb 2oz ready-made shortcrust pastry", "plain flour, for dusting", "200g/7oz raspberry jam", "3 tbsp desiccated coconut, plus 3 tbsp desiccated coconut, toasted in a dry frying pan until golden-brown, to serve", "300g/11oz fresh raspberries", "500ml/17fl oz full-fat milk", "1 vanilla pod, split, seeds scraped out with a knife", "5 free-range egg yolks", "125g/4½oz caster sugar", "4 heaped tsp cornflour", "2 tbsp icing sugar, for dusting", "400ml/14floz double cream, whipped until soft peaks form when the whisk is removed" ]

[ "Preheat the oven to 200C/400F/Gas 6. Grease a 24cm/10in tart tin with butter.", "Roll out the shortcrust pastry onto a lightly floured work surface to a 0.5cm/¼in thickness. Line the prepared tart tin with the pastry. Prick the pastry several times with a fork, then chill in the fridge for 30 minutes.", "When the pastry case has rested, place a sheet of baking parchment into it and half-fill with baking beans. Transfer the pastry case to the oven and bake for 15 minutes, or until pale golden-brown.", "Remove the baking parchment and baking beans and return the pastry case to the oven for a further 4-5 minutes, or until pale golden-brown.", "Spread the raspberry jam onto the pastry base in an even layer. Sprinkle over the three tablespoons of non-toasted desiccated coconut and half of the fresh raspberries. Set the pastry base aside.", "Bring the milk, vanilla pod and vanilla seeds to the boil in a pan, then reduce the heat to a simmer and simmer for 1-2 minutes. Remove the vanilla pod (it can be cleaned thoroughly and reused in another recipe).", "In a bowl, beat together the egg yolks and sugar until well combined.", "Pour the hot milk and vanilla mixture over the egg and sugar mixture, whisking continuously, until the mixture is smooth and well combined.", "Return the mixture to the pan over a medium heat. Whisk in the cornflour, a tablespoon at a time, until well combined, then heat, stirring continuously until the mixture is thick enough to coat the back of the spoon.", "Transfer the custard mixture to a clean bowl and dust with the icing sugar (this prevents a skin from forming on the surface of the custard). Set aside to cool, then chill in the fridge for 30 minutes.", "Whisk the whipped double cream into the chilled custard mixture until well combined.", "Spoon the custard and cream mixture into the pastry case in an even layer. Sprinkle over the remaining fresh raspberries.", "To serve, sprinkle over the three tablespoons of toasted desiccated coconut. Serve immediately." ]

[ "250g/9oz plain flour", "130g/4½oz butter, plus extra for greasing", "400g/14oz golden syrup", "150g/5½oz fine fresh white breadcrumbs", "2 lemons, zest and juice", "1 free-range egg, beaten, to use as egg wash" ]

[ "First make the short crust pastry: measure the flour into a large bowl and rub in the butter with your fingertips until the mixture resembles fine breadcrumbs (alternatively, this can be done in a food processor). Add about three tablespoons of cold water and mix to a firm dough, wrap in cling film and chill in the fridge for about 20 minutes.", "Preheat the oven to 200C/400F/Gas 6 and put a heavy baking tray in the oven to heat up. Grease a deep 18cm/7in loose-bottomed fluted flan tin with butter.", "Remove about 150g/5½oz of pastry from the main ball and set aside for the lattice top.", "Roll the rest of the pastry out thinly on a lightly floured work surface and line the prepared flan tin with the pastry.", "Prick the base with a fork, to stop the base rising up during baking.", "Place the reserved pastry for the lattice top on cling film and roll out thinly. Egg wash the pastry and set aside to chill in the fridge (the cling film makes it easier to move about). Do not cut into strips at this stage. Do not egg wash the strips once they are on the tart as it will drip into the treacle mixture.", "To make the filling, heat the syrup gently in a large pan but do not boil.", "Once melted, add the breadcrumbs, lemon juice and zest to the syrup. (You can add less lemon if you would prefer less citrus taste.) If the mixture looks runny, add a few more breadcrumbs.", "Pour the syrup mixture into the lined tin and level the surface.", "Remove the reserved pastry from the fridge and cut into long strips, 1cm/½in wide. Make sure they are all longer than the edges of the tart tin.", "Egg wash the edge of the pastry in the tin, and start to make the woven laying lattice pattern over the mixture, leave the strips hanging over the edge of the tin.", "Once the lattice is in place, use the tin edge to cut off the strips by pressing down with your hands, creating a neat finish.", "Bake on the pre-heated baking tray in the hot oven for about 10 minutes until the pastry has started to colour, and then reduce the oven temperature to 180C/350F/Gas 4. If at this stage the lattice seems to be getting too dark brown, cover the tart with tin foil.", "Bake for a further 25-30 minutes until the pastry is golden-brown and the filling set.", "Remove the tart from the oven and leave to firm up in the tin. Serve warm or cold." ]

[ "250g/9oz caster sugar", "250g/9oz ground almonds", "1 free-range egg, white only, lightly whisked", "¼ tsp almond extract", "500g/1lb 2oz all butter ready-made puff pastry", "1 free-range egg, beaten", "4 apples, very finely sliced", "75g/3oz butter", "4 tbsp caster sugar", "4 tbsp apricot jam", "115g/4oz dark soft brown sugar", "115g/4oz butter", "175ml/6fl oz double cream", "250ml/9fl oz vanilla ice cream", "4 sprigs mint" ]

[ "To make the marzipan, heat the sugar and 75ml/5 tbsp water in a saucepan until dissolved then boil the syrup until the mixture reaches 100C/220F (use a sugar thermometer to measure this). This is known as the soft ball stage, when a drop placed in cold water to cool down, it will form a soft ball.", "In a bowl, mix together the ground almonds, egg white and almond extract.", "Pour the sugar syrup over the ground almonds and mix vigorously until the mixture forms a thick paste.", "Chill the marzipan in the fridge for 1-2 hours, or until firm.", "For the tart, preheat the oven to 210C/425F/Gas 7. Line a baking tray with baking parchment.", "Roll the puff pastry out thinly on a floured surface. Cut out 4 x 12cm/4½ in circles, and lay them onto the baking tray. Leaving a gap of about a centimetre round the edge, lightly score the middles of each pastry circle with a small sharp knife, making a grid of lines. This will stop the pastry puffing up too much in the middle. Brush each pastry circle with the beaten egg.", "Roll the chilled marzipan out to 5mm/¼in thick. (If the marzipan is too hard to rollout, allow it to warm slightly at room temperature.) Cut out 4 x 11cm/4in circles and place each marzipan circle on top of a pastry circle.", "Arrange the apple slices, overlapping in concentric circles, on top of each circle of marzipan so that all of the marzipan is covered.", "Heat the butter in a saucepan until just melted then brush over the top of the apples and sprinkle the sugar over the top.", "Transfer to the oven to bake for 15-18 minutes, or until the pastry is risen and golden-brown.", "Meanwhile, place the apricot jam and a tablespoon of water into a saucepan and heat until the jam has melted. Pass the jam through a fine sieve into a bowl.", "Remove the tarts from the oven and brush with the melted apricot jam.", "For the sauce, heat the sugar and butter in a small saucepan until melted and well combined.", "Pour in the double cream and simmer gently for 3-5 minutes, or until the mixture thickens slightly.", "To serve, place a tart into the centre of each serving plate, drizzle the caramel sauce around the outside. Top with a ball of ice cream and sprig of mint and serve immediately." ]

[ "250g/9oz caster sugar", "75ml/3fl oz water", "250g/9oz ground almonds", "1 free-range egg white, lightly whisked", "¼ tsp almond extract", "500g/1lb 2oz all butter ready-made puff pastry", "1 free-range egg, beaten", "200g/7oz raspberries", "50g flaked almonds", "200ml/7fl oz double cream", "1½ tbsp icing sugar", "½ tsp vanilla extract", "200g/7oz raspberries", "1½ tbsp icing sugar, plus extra for dusting" ]

[ "Heat the sugar and water in a saucepan until dissolved then boil the syrup until the mixture reaches the soft ball stage, 100C/220F (use a sugar thermometer to measure this).", "Place the ground almonds, egg white and almond extract into a bowl. Pour over the sugar syrup and mix vigorously until the mixture forms a thick paste. Chill the marzipan mixture in the fridge for 1-2 hours, or until firm.", "Meanwhile, preheat the oven to 210C/425F/Gas 7.", "Roll the puff pastry out thinly on a floured surface. Cut out 4 x 12cm/5in circles, place onto a baking tray and score the centre of each circle with a knife. Brush each pastry circle with the beaten egg.", "Roll the chilled marzipan out to 0.5cm/¼in thick. (If the marzipan is too hard to rollout, allow it to warm slightly at room temperature.) Cut out 4 x 11cm/4in circles and place each circle on top of a pastry circle.", "Arrange the raspberries in concentric circles on top of each circle of marzipan so that all of the marzipan is covered. Sprinkle over the flaked almonds.", "Transfer to the oven to bake for 15-18 minutes, or until the pastry is risen and golden-brown. Remove the tarts from the oven and dust with icing sugar immediately.", "Meanwhile whisk the double cream in a bowl until stiff peaks form when the whisk is removed. Whisk in the icing sugar and vanilla extract.", "For the raspberry purée, blend the raspberries and icing sugar in a food processor to a purée. Sieve the sauce into a bowl.", "To serve, spoon some of the raspberry purée onto each of 4 serving plates and top with a tart. Top with a quenelle of the vanilla cream." ]

[ "1 x 11in/30cm loose-bottomed flan tin", "1 quantity sugar pastry (see separate recipe)", "4 tbspof mincemeat (see separate recipe)", "2 pears, peeled, cored and quartered", "4oz (100g) softened butter", "4oz (100g) soft light brown sugar", "4oz (100g) ground almonds", "few drops of vanilla extract", "2 large eggs", "3 tbsp dark rum", "2 tbsp apricot glaze" ]

[ "preheat oven to 160C/325F/Gas 3/140C for fan oven", "Place your flan tin on a baking tray. Line the flan tin with the pastry. Make sure you let the excess pastry hang over the sides but do not trim it off.", "Spread the mincemeat over the bottom of the pastry and then arrange the pears on top.", "Mix the butter and sugar together and then add the almonds and the eggs. Pour in the rum and add the vanilla extract. Spread this mixture over the top of the pears and bake in the oven for 40 - 45 minutes until the frangipane is set. It should be golden brown and firm.", "When cooled, warm through the apricot glaze and brush over the top of the tart." ]

[ "225g/8oz dried apricots", "8 tbsp brandy", "1 tbsp vegetable oil, for greasing", "225g/8oz ready-made vegan shortcrust pastry", "450g/1lb vegan mincemeat", "225g/8oz Bramley apples, peeled, cores removed, flesh sliced", "1 lemon, juice only", "50g/2oz plain flour", "50g/2oz ground almonds", "50g/2oz butter or vegan margarine", "50g/2oz soft brown sugar", "handful toasted flaked almonds", "2 tbsp double cream, crème fraîche, or soya cream" ]

[ "Preheat the oven to 180C/350F/Gas 4.", "For the filling, place the dried apricots and the brandy into a bowl and set aside to marinate for at least one hour. Once marinated, chop the apricots and set aside along with any remaining brandy.", "Grease a 22cm/9in loose-bottomed cake tin with the vegetable oil.", "Roll out the shortcrust pastry until it is 2.5cm/1in bigger in diameter than the cake tin.", "Line the cake tin with the pastry and trim off any excess. Prick the base of the pastry with a fork, then chill the pastry case in the fridge for 30 minutes.", "Line the pastry case with greaseproof paper and fill it with dried beans or rice. Bake in the oven for 10-15 minutes, then remove from the oven, remove the beans and greaseproof paper and set the pastry case aside to cool slightly.", "In a bowl, mix together the mincemeat, marinated apricots and any remaining brandy until well combined. Spoon the mixture into the pastry case and spread evenly over the base.", "Dip the apple slices into the lemon juice and arrange them on top of the mincemeat layer.", "For the topping, in a bowl, mix together the flour and ground almonds until well combined.", "Add the butter (or vegan margarine) and the sugar and rub the mixture together using your fingertips until the mixture resembles breadcrumbs.", "Sprinkle the crumble topping evenly over the apples and mincemeat. Bake in the oven for 30-40 minutes, or until the crumble is crisp and golden-brown.", "To serve, decorate the crumble with the toasted almonds. Divide the crumble evenly between six serving plates. Pour over the cream or spoon some crème fraîche alongside each portion." ]

[ "50g/2oz caster sugar", "120ml/4fl oz boiling water", "500ml/18fl oz good-quality plain yoghurt", "½ lemon, juice only, strained", "150g/5½oz dark muscovado sugar, plus 1 tbsp for sprinkling", "120g/4½oz plain flour, sifted", "50g/2oz salted butter, softened", "100g/4oz hazelnuts, shells removed, toasted", "1 large free-range egg", "½ tsp baking powder", "150g/5½oz soured cream", "1 tbsp hazelnuts, shells removed, toasted, finely chopped" ]

[ "For the yoghurt sorbet, place the sugar and boiling water into a small pan and bring back to the boil, stirring to dissolve the sugar. Once dissolved, boil for a few seconds, then remove from the heat and leave to cool.", "When the sugar syrup is cold, pour it into a bowl with the yoghurt and lemon juice. Taste and add a little more lemon juice if necessary. Churn in an ice cream machine according to the manufacturer's instructions for about 15 minutes, or until softly set, then transfer to a container and freeze.", "Preheat the oven to 200C/400F/Gas 6.", "For the tart, place the sugar (except the one tablespoon for sprinkling), flour, butter and nuts into a food processor and pulse until the mixture resembles coarse breadcrumbs. Remove half the mixture from the food processor and spread it over the bottom of a 20cm/8in round non-stick tin that is 5cm/2in deep (not loose-bottomed). Pat the mixture down gently with the back of a spoon as you would for a cheesecake base, without pressing too firmly.", "Tip the other half of the mixture into a bowl. Crack in the egg, add the baking powder and soured cream and beat to make a smooth batter. Pour this mixture over the crumb base. Sprinkle over the reserved tablespoon of muscovado sugar. Transfer to the oven and bake for about 25 minutes, or until just firm. To check if it's done, insert a skewer into the centre - it should come out clean. Allow the tart to reach room temperature before serving.", "To serve, cut the tart into wedges and sprinkle over the chopped hazelnuts. Serve with a scoop of the yoghurt sorbet." ]

[ "170g/6oz plain flour", "100g/3½oz butter", "1 free-range egg", "2 tbsp ice cold water", "pinch salt", "1 tbsp olive oil", "½ onion, sliced", "1 garlic clove, chopped", "85g/3oz mixed mushrooms, sliced", "100g/3½oz Camembert, chopped", "1 tbsp fresh thyme leaves", "3 tbsp double cream" ]

[ "Preheat the oven to 200C/400F/Gas 6.", "For the pastry, place the flour and butter into a food processor and pulse until the mixture resembles breadcrumbs.", "Crack in the egg and add the water and salt and blend again until the mixture comes together as a dough.", "Turn out onto a floured surface and roll out to the thickness of a pound coin. Line a small tart tin with the pastry and trim away the excess. Refrigerate for five minutes.", "Line the tart with baking parchment and fill with baking beans. Transfer to the oven and bake for ten minutes. Remove the baking beans and parchment.", "For the filling, heat the olive oil in a frying pan, add the onion and gently fry for 3-4 minutes.", "Add the garlic and mushrooms and cook for 3-4 minutes.", "Spoon the mushroom mixture into the pastry case. Top with the Camembert, thyme and cream.", "Transfer to the oven and bake for 10-12 minutes, or until the pastry is golden-brown and the cheese is beginning to melt.", "To serve, remove from the tart tin and place onto a serving plate." ]

[ "100g/3½oz plain flour, plus a little extra for dusting", "pinch salt", "50g/1¾oz cold butter, cut into small pieces", "50g/1¾oz butter", "750g/1lb 10oz onions, peeled and finely sliced", "3 sprigs fresh thyme, leaves only", "2 free-range eggs, beaten", "100ml/3½fl oz double cream", "salt and freshly ground pepper" ]

[ "For the pastry, sift the flour into a mixing bowl and add a pinch of salt. Add the butter and rub together with your fingertips until the mixture resembles breadcrumbs and all the butter is combined.", "Add one to two tablespoons of water and mix to bring the mixture together as a dough. If it seems too dry add another tablespoon of water. Form into a ball and flatten into a disc, wrap in clingfilm and leave it to rest in the fridge for half an hour.", "Preheat the oven to 180C/350F/Gas 4.", "For the filling, heat a large heavy-based frying pan or saucepan over a medium heat. Add the butter and, once melted, stir in the onions along with a pinch of salt. Reduce the heat to medium low and cook the onions for 20-30 minutes, or until golden-brown and completely softened. Stir them often and make sure that none burn or stick to the bottom of the pan. Stir in the thyme.", "Remove the pastry from the fridge and roll out until the thickness of a £1 coin. Grease a 20cm/8in or 23cm/9in tart tin with butter and line the tin with the pastry, pressing it into the edges. Place in the preheated oven and bake for 10 minutes. Remove, brush the base and inside edges with a little of the beaten egg, place back in the oven for five minutes and then remove.", "Mix the remaining beaten egg with the cream and cooked onions. Season with a pinch of salt and pepper. Spoon the onion mixture into the pastry case and spread evenly.", "Place back into the preheated oven and cook for 30-35 minutes, or until the filling is set but with a slight wobble when poked. Remove from the oven and leave to cool for 10 minutes before slicing into wedges and serving. This is also delicious cold." ]

[ "25g/1oz butter", "½ red onion, thinly sliced", "2 tsp clear honey", "100g/3½oz ready-rolled puff pastry", "75g/2½oz goats' cheese", "50g/1¾oz pine nuts", "large handful fresh basil leaves", "2 tbsp olive oil", "salt and freshly ground black pepper" ]

[ "Preheat the oven to 200C/400F/Gas 6.", "For the onion confit, melt the butter in a small ovenproof frying pan over a medium heat, add the onions and cook gently for five minutes until softened.", "Add the honey and cook for two minutes.", "Cut out a circle of the puff pastry, the same width as the frying pan. Place the pastry over the cooked onions and prick the pastry with a fork. Place into the oven to cook for 10 minutes.", "For the pesto, place the basil leaves and pine nuts into a food processor and blend together. Gradually pour in the olive oil, until the pesto reaches a pouring consistency. Season well with salt and freshly ground black pepper.", "Remove the tart from the oven and transfer onto a serving plate. Place the goats' cheese on top.", "To serve, pour the pesto around the tart and serve immediately." ]

[ "500g/1lb2oz homemade or shop bought sweet pastry", "12 egg yolks", "250g/9oz castor sugar", "125g/4oz flour, sieved", "1L/1¾pt cream", "1 vanilla pod ,stripped or 2 drops vanilla essence", "4 punnets English strawberries", "1 small jar apricot jam for glazing" ]

[ "Roll out pastry (to about 25-30cm/10-12in straight edge) and place over a large greased pastry ring, overlaying the edges to allow for shrinkage. Rest in the fridge.", "Place baking beans or rice in greaseproof paper and push into the pastry ring, making sure to fill all the edges (this stops the pastry from rising and allows it to cook). Put in the oven at 170C/325F/Gas 3 and cook completely until golden brown. Remove baking beans and allow to cool.", "Whip the egg yolks and castor sugar, fold in the flour slowly and mix with a wooden spoon.", "Boil the cream, pour into the egg mixture and mix. Add the vanilla pods or essence, place the mixture onto the stove and stir continuously, making sure to cook out the flour. The cream should thicken as it cooks - this should take 3-5 minutes to form a thick consistency. Allow to cool and place in fridge.", "Cut the strawberries into halves. Place the filling inside the pastry case and smooth off. Neatly arrange the cut strawberries on top.", "Gently warm the jam and brush it over the strawberries to glaze. Take the whole tart to your picnic, top with clotted cream and serve!" ]

[ "250g/9oz self-raising flour", "100g/3½oz unsalted butter, plus extra for greasing", "1 free-range egg", "50g/1½oz caster sugar", "1 tbsp water", "150g/5½oz ready-made mincemeat", "100g/3½oz caster sugar", "150g/5½oz roasted chestnuts", "½ lemon, juice only", "vanilla ice cream, to serve" ]

[ "Preheat a baking sheet in the oven to 200C/400F/Gas 6.", "For the pastry, place the flour and butter into the bowl of a food processor and blend until the mixture resembles breadcrumbs.", "Add the egg, sugar and water to the bowl and blend until the ingredients have combined to form a dough. Remove the pastry from the food processor and bind it together with floured hands.", "Place the pastry onto a floured surface and roll it out to a thickness of 1cm/½in.", "Cut the pastry into a 25cm/10in circle.", "For the filling, spread the mincemeat over the pastry and transfer the tart to the hot baking sheet. Bake for ten minutes.", "For the caramelised chestnuts, heat the sugar in a frying pan at a gentle heat, until the sugar has melted to create a smooth caramel.", "When the caramel has turned a deep amber, add the chestnuts to the pan and mix well.", "Add the lemon juice and shake the pan to mix. Pour the mixture onto a greased non-stick baking sheet.", "Once the mixture has cooled and set, break it into pieces.", "To serve, place the tart onto a clean plate and dust it with icing sugar. Place four scoops of vanilla ice cream on top of the tart and sprinkle the broken caramelised chestnuts on top of the ice cream." ]

[ "6 tomatoes on the vine, halved widthways", "4 tbsp olive oil", "sea salt and freshly ground black pepper", "4 sprigs thyme", "5 tbsp olive oil", "450g/1lb waxy potatoes, peeled and sliced thinly", "8 fresh sardines, scaled and filleted", "10 fresh oregano leaves", "1 large handful basil leaves", "200ml/7floz light olive oil", "115g/4oz rocket leaves" ]

[ "For the tomatoes, preheat the oven to 150C/300F/Gas 2. Place the tomatoes, cut side up onto a roasting tray and drizzle with the olive oil.", "Season with sea salt and freshly ground black pepper then scatter the thyme over the top. Place in the oven and roast for 4-6 hours until slightly dried out. Turn the oven off and allow to cool, preferably overnight, in the oven.", "For the tart, preheat the oven to 200C/400F/Gas 6. Heat a medium sized (about 25cm/10in) ovenproof frying pan over a medium heat then add a drizzle of the olive oil.", "Arrange the sliced potatoes in overlapping circles so they cover the bottom of the pan. Season with sea salt and freshly ground black pepper then turn the heat down to low.", "Cook for about five minutes until the potatoes turn golden-brown at the edges and are translucent in the middle. Place the sardines on top in a fan shape, with the tails pointing towards the middle of the pan.", "Lay the oven-roasted tomatoes over the top then sprinkle with the oregano. Place in the oven and bake for 15-20 minutes until the potatoes are cooked and the top is golden brown. Remove the pan from the oven and let the tart cool slightly.", "For the salad, bring a pan of salted water to the boil, add the basil, blanch for one minute then drain and refresh in iced water.", "Squeeze out the water and place the basil into a food processor with the olive oil. Blend for 1-2 minutes until the oil has turned vibrant green then strain through a fine sieve into a bowl. Toss the rocket leaves with a little of the oil.", "To serve, place the tart onto a plate then pile the salad on top." ]

[ "6 plum tomatoes, halved lengthways", "2 sprigs thyme", "salt and freshly ground black pepper", "2 tbsp olive oil", "125g/4½ oz rocket leaves", "50g/2oz parmesan, finely grated", "40g/1½ oz pine nuts, lightly toasted", "1 garlic clove, finely chopped", "4-5 tbsp olive oil", "salt and freshly ground black pepper", "5 tbsp olive oil", "450g/1 lb waxy potatoes, peeled and sliced thinly", "8 fresh sardines, scaled and filleted", "2 tsp picked oregano leaves", "vegetable oil, for frying the capers", "2 tbsp capers", "pecorino shavings" ]

[ "For the tomatoes, preheat the oven to 150C/300F/Gas 2.", "Place the tomatoes, cut-side up, onto a roasting tray.", "Sprinkle with the thyme, salt and freshly ground black pepper, to taste, and olive oil.", "Roast for 1-2 hours until the moisture has mainly evaporated and the tomatoes have dried out.", "Remove the tomatoes from the oven and set aside to cool.", "For the pesto, place all the ingredients, except the oil and seasoning, into a pestle and mortar or food processor and blend to a coarse purée. Then gradually add the oil, continuing to blend until you have a thick purée.", "Season the pesto to taste with salt and freshly ground black pepper.", "For the tart, preheat the oven to 200C/400F/Gas 6.", "Heat two small (18-20cm/7-8in) ovenproof frying pans over a medium heat and add a few tablespoons of olive oil to each.", "Arrange the sliced potatoes in just overlapping circles so they cover the bottom of the pans.", "Season with salt and freshly ground black pepper and reduce the heat to low.", "Cook for about five minutes until the potatoes turn golden brown on the edges and are translucent in the middle.", "Spread the rocket pesto over the potato layer.", "Place the sardines on top, with the tail pointing towards the middle, in a fan shape around the pan then sprinkle the oregano over the top.", "Place the pans in the oven and bake for 15-20 minutes until golden brown on the base.", "When the potatoes are cooked and the top is golden brown, remove the tarts from the oven and cool slightly before tipping out of the pan.", "Meanwhile, heat a frying pan with about 2cm/1in of vegetable oil, until just shimmering.", "Add the capers and cook until crispy then remove and drain onto kitchen paper.", "To serve, place each tart onto a serving plate and place a few roasted tomatoes on top. Finish with some of the deep-fried capers and pecorino shavings." ]

[ "3 sheets ready-made filo pastry", "50g/2oz butter, melted", "1 tbsp olive oil", "½ red onion, thinly sliced", "2 slices parma ham, chopped", "75g/2½oz gorgonzola, cubed", "handful fresh basil" ]

[ "Preheat the oven to 180C/350F/Gas 4.", "Brush the filo sheets with melted butter and then layer into a small tart tin on a baking sheet. Place in the oven and bake for five minutes, or until crisp and golden. Remove from the oven and set aside.", "Heat the olive oil in a frying pan, add the onion and fry for four minutes, then spoon into the prepared flan. Top with the parma ham, gorgonzola and basil and bake in the oven for six minutes, or until the cheese has melted.", "Slide onto a plate and serve." ]

[ "270g/9¾oz plain flour, plus extra for dusting", "30g/1oz cocoa powder", "30g/1oz ground almonds", "65g/2½oz icing sugar", "170g/6oz unsalted butter, cubed", "1 medium free-range egg", "1 free-range egg white, for egg wash", "40g/1½oz ground almonds", "60g/2¼oz icing sugar", "1 large free-range egg white", "1 tbsp caster sugar", "orange or yellow gel or paste food colouring", "125ml/4fl oz double cream", "4 tbsp sieved passion fruit", "2 free-range egg yolks", "1 large free-range egg", "55g/2oz caster sugar", "200g/7oz milk chocolate drops", "50g/1¾oz dark chocolate drops", "50g/1¾oz unsalted butter", "150g/5½oz mini white marshmallows", "200ml/7fl oz double cream", "100g/3½oz caster sugar", "3 large passion fruits, seeds scooped out", "3 gelatine leaves, soaked in cold water for 10 minutes", "50g/1¾oz butter", "125g/4½oz icing sugar", "1 tbsp sieved passion fruit", "50ml/2fl oz double cream", "200g/7oz dark chocolate drops", "50ml/2fl oz sieved passion fruit", "small yellow and purple edible pansies (optional)" ]

[ "For the pastry, put all the ingredients, except the egg white, in a food processor and briefly blitz to combine. Add a few drops of water and pulse to bring the dough together. Cover with cling film and chill for 20 minutes.", "To make the macarons, blitz the ground almonds and icing sugar to a fine powder using a food processor. In a separate bowl, whisk the egg white until stiff peaks form when the whisk is removed. Add the caster sugar and whisk until glossy. Add a drop of the food colouring and stir through. Fold the powder mixture into the egg whites. Transfer to a piping bag fitted with a plain nozzle.", "Line a baking tray with non-stick baking paper. Pipe small rounds of the macaron mixture about the size of a 10p coin then set aside until they form a skin. Preheat the oven to 160C/140C Fan/Gas 3.", "Bake the macarons for 12-15 minutes, or until they are no longer sticky to the touch. Place the macarons on wire racks to cool.", "Roll out the chilled pastry on a lightly floured work surface until it is about 4mm thick. Line a 23cm/9in tart tin with the pastry. Chill for 20 minutes.", "Preheat the oven to 200C/180C Fan/Gas 6.", "For the passion fruit layer, put all the ingredients in a saucepan and whisk gently over a low heat until it thickens.", "Line the pastry case with baking parchment and fill with baking beans. Bake for 10 minutes, then remove from the oven and reduce the temperature to 180C/160C Fan/Gas 4. Remove the baking beans and brush the pastry with the egg white.", "Pour in the passion fruit layer and return to the oven for 10 minutes, or until set. Allow to cool slightly then place in the fridge to chill.", "For the chocolate mousse layer, melt the chocolate drops, butter and marshmallows together until combined. Leave to cool.", "Whip the cream until stiff peaks form when the whisk is removed. Fold in the chocolate mixture then whisk it in the bowl of a freestanding mixer for approximately 10 minutes, or until very pale in colour and fluffy. Pour on top of the passion fruit layer, smooth the surface and chill again.", "To make the jelly, combine the sugar and passion fruit in a pan with 100ml/3½fl oz water. Bring to the boil then squeeze any excess water from the gelatin and add to the pan. When the gelatin is dissolved, pour the mixture into a 23cm/9in sandwich tin lined with cling film. Chill until set.", "To make the buttercream for the macarons mix all the ingredients together until smooth. Transfer to a piping bag fitted with a 1cm/½in plain nozzle. Use the buttercream to sandwich the macarons together.", "For the passion fruit ganache, heat the cream in a pan then add the chocolate drops. When the chocolate is melted, stir in the passion fruit, leave to cool slightly then smooth on top of the chocolate mousse and chill in the fridge until set.", "To assemble the tart, cut the jelly into cubes. Decorate the top of the tart with the macarons, some squares of jelly and pansies." ]

[ "225g/8oz plain flour, plus extra for dusting", "75g/3oz cold unsalted butter, cut into cubes", "pinch salt", "100g/3½ oz icing sugar, sifted", "50ml/2fl oz whole milk", "2 free-range egg yolks", "1 egg, beaten, for egg wash", "550g/1lb 3½oz caster sugar", "150ml/5fl oz water", "12 passion fruit, sieved to collect pulp and juice only", "9 free-range eggs", "300ml/10½fl oz double cream", "icing sugar, to serve" ]

[ "To make the pastry, place the flour, butter, salt and icing sugar into a food processor and pulse until it begins to look like breadcrumbs.", "Add the milk and egg yolks and pulse again until it comes together as a dough.", "Turn the dough out onto a floured work surface and roll out to a diameter 5cm/2inches larger than that a 28cm/11inch tart case. Push the pastry into the base of the tart case, leaving excess hanging over the sides, and transfer to the fridge to chill for at least 30 minutes.", "Preheat the oven to 180C/350F/Gas 4.", "Line the chilled pastry case with aluminium foil and cover with rice or baking beans. Transfer to the oven to bake for 20 minutes, then remove the rice or beans and foil. Brush the pastry with the egg wash and return to the oven to bake for a further ten minutes, until golden brown. Remove from the oven and trim off the excess pastry with a sharp knife. Leave to cool.", "Reduce the heat of the oven to 170C/340F/Gas 3.", "For the filling, place 200g/7oz of the sugar and the water into a saucepan and heat gently until the sugar dissolves.", "Add the passion fruit juice, stir well, then remove from the heat and allow to cool.", "In a bowl, whisk the eggs with the remaining sugar, until pale and light, then add the cream.", "Using a slotted spoon, remove three-quarters of the passion fruit pulp from the syrup and add to the cream mixture along with a tablespoon of the cooled passion fruit juice mixture. Reserve some of the remaining juices to use as extra sauce.", "Pour the egg and cream mixture into the cooked tart case, then transfer to the oven on the middle shelf to bake for about 40 minutes, or until the filling has almost set. It should still be a little bit wobbly, but will carry on cooking after it is removed from the oven and will set.", "To serve, dust the tart with icing sugar and drizzle with a spoonful of the remaining sauce." ]

[ "250g/9oz plain flour, plus extra for dusting", "2 tbsp icing sugar", "2 tbsp cocoa powder", "140g/5oz unsalted butter, cut in cubes", "2 medium free-range egg yolks", "1 tsp lemon juice", "400ml/14fl oz double cream", "400g/14oz dark chocolate (minimum 53% cocoa solids), chopped", "60g/2¼oz butter", "65g/2½oz brown sugar", "50g/1¾oz butter", "2 tbsp golden syrup", "85ml/3fl oz double cream", "200g/7oz roasted salted peanuts, chopped into small pieces", "130g/4½oz roasted peanuts", "1½ tbsp peanut oil", "1 tbsp honey", "½ tsp cinnamon powder", "200ml/7fl oz whipping cream", "1½ tbsp icing sugar", "2 tsp cornflour", "2½ tbsp smooth peanut butter", "50g/1¾oz dark chocolate (minimum 70% cocoa solids)", "3 tbsp peanut butter", "6 tbsp tapioca maltodextrin", "cocoa powder, for dusting" ]

[ "Preheat the oven to 200C/180C Fan/Gas 6.", "For the chocolate shortcrust pastry, sift the flour, icing sugar and cocoa powder into a bowl. Rub in the butter using your fingertips then add the egg yolks, lemon juice and 2 tablespoons cold water. Bring the dough together using your hands (if the dough is too dry add a splash more water). Wrap the dough in cling film and chill for 5 minutes in the freezer, or 15 minutes in the fridge.", "On a lightly floured work surface, roll out the pastry to the thickness of a £1 coin and use it to line a 23cm/9in round loose-based flan tin, or a large rectangular tart tin. Prick the base, line with baking parchment and fill with baking beans.", "Place the tin on a baking tray and bake for 25 minutes. Remove the baking paper and beans and bake for a further 10 minutes. Set aside to cool.", "For the chocolate ganache, bring the cream to a boil in a saucepan. Put the chocolate in a heatproof bowl. Remove the cream from the heat and pour over the chocolate. Stir until the chocolate is melted and incorporated into the cream. Add the butter and stir to combine. Reserve a ramekin of the ganache to make the truffles and place it in the fridge. Divide the remainder between 2 bowls and keep at room temperature.", "For the salted caramel, warm the sugar, butter and golden syrup in a pan until the sugar is dissolved. Add the cream and bring to a simmer. Transfer to a bowl and leave to cool completely. Once cool, stir in the peanuts then pour into the cooled pastry case and chill in the fridge until set.", "For the cinnamon peanut butter, put the peanuts in a food processor and pulse until the peanuts come together in a ball. Add the oil, honey and cinnamon and process to a smooth paste.", "For the chocolate peanut butter mousse, whip the cream with the icing sugar and cornflour until soft peaks form when the whisk is removed. Fold in 1 bowl of the reserved ganache and 2½ tablespoons of the cinnamon peanut butter. Spread the mousse over the chilled tart when the caramel has set.", "For the chocolate decoration, melt the chocolate in short bursts until reaches 32C on a kitchen thermometer. Spoon into a disposable piping bag and line a baking tray with non-stick baking paper. Snip off a tiny corner of the piping bag and pipe decorative shapes onto the paper. Set aside to cool and set.", "For the peanut powder, if using, add the peanut butter and tapioca maltodextrin to a food processor and pulse until combined. Shape the ramekin of chilled ganache into 3 balls and coat them in the peanut powder to make truffles.", "To assemble the tart, when the mousse layer is set, spread a layer of the ganache over the top. Return the tart to the fridge until the ganache is set.", "Remove the tart from the tin and dust the top with cocoa powder. Decorate with the truffles and chocolate shapes." ]

[ "300g/10½oz sweet shortcrust pastry", "125g/4½oz unsalted butter", "125g/4½oz caster sugar", "150g/5½oz ground almonds", "50g/1¾oz plain flour", "3 free-range eggs, beaten", "1 tsp vanilla extract", "75g/2½oz flaked almonds", "3 tbsp apricot jam", "2 x 410g/14½oz tins pear halves in fruit juice, drained", "whipped cream, to serve" ]

[ "Preheat the oven to 200C/400F/Gas 6.", "Roll out the pastry on a lightly floured work surface and use it to line a 27cm/10¾in loose-bottomed, fluted tin. Line the pastry case with baking parchment or aluminium foil and fill with ceramic baking beans (alternatively use uncooked rice or lentils). Bake blind for 15 minutes, then remove the parchment and baking beans and return the pastry to the oven for an extra eight minutes, or until the pastry looks dry and faintly coloured. Set aside to cool.", "Reduce the oven temperature to 180C/350F/Gas 4.", "To make the filling, beat the butter and sugar together until light and fluffy. Add the ground almonds, flour and eggs. Mix to thoroughly combine. Stir in the vanilla extract and one tablespoon of flaked almonds.", "Spread the apricot jam on the base of the cooled pastry case. Spread the frangipane mixture over the apricot jam. Use a pallet knife to smooth the filling. Sit the pears on the filling and gently press them down. Scatter over the remaining flaked almonds.", "Bake for 25-30 minutes, or until the filling is set and golden-brown.", "Leave to cool in the tin before serving. Serve with whipped cream." ]

[ "300g/10½oz raspberries", "125g/4½oz jam sugar", "small squeeze of lemon juice", "120g/4oz unsalted butter", "70g/2½oz icing sugar", "25g/1oz ground almonds", "pinch table salt", "1 large free-range egg", "½ tsp vanilla paste", "220g/8oz plain flour", "1 firm conference pear, peeled", "50g/1¾oz caster sugar", "½ lemon, juice only", "4 star anise", "150g/5½oz unsalted butter, softened", "145g/5oz golden caster sugar", "2 large free-range eggs, plus 1 yolk", "2 tbsp Calvados (to taste)", "pinch fine sea salt", "¼ tsp almond essence", "150g/5½oz ground almonds", "30g/1oz plain white flour" ]

[ "For the jam, put a small plate in the freezer. Place about 250g/9oz raspberries (reserve 13 for decoration) in a deep pan and mash with a fork. Add the jam sugar and a squeeze of lemon juice. Heat gently until the sugar is dissolved.", "Bring to the boil and then boil for about 5 minutes, or until a drop of the jam juice placed on the cold plate turns sticky. Once ready, place the pan in a cold water bath and set aside to cool.", "For the pastry, beat the butter with a wooden spoon in large mixing bowl. Sift in the icing sugar, then add the ground almonds and salt and mix. Beat in the egg and vanilla paste, followed by the plain flour. Once combined to a dough, flatten to a disc, wrap in cling film and place in the fridge to chill.", "For the poached pear, add the pear to a small saucepan with enough water to cover. Add the caster sugar, lemon juice and star anise. Bring to the boil and simmer for 5-10 minutes. Once tender, remove from the water and pat dry with kitchen paper, reserving the water.", "Bring the reserved poaching liquid to the boil and then simmer for about 30 minutes to reduce it to a sticky syrup.", "Take the pastry out of the fridge and roll to about the thickness of a £1 coin. Use the pastry to line a 23cm/9in tart tin. Prick the base with a fork, then spread a layer of jam on the bottom and leave to chill in the fridge.", "Preheat the oven to 180C/160C Fan/Gas 4.", "For the frangipane, put the butter and caster sugar in large bowl and blend using a handheld blender.", "Beat the eggs with the Calvados, salt and the almond essence. Add a little of the egg mixture to the butter and sugar and beat until combined. Continue to add a little at a time and beat until smooth. Fold in the ground almonds and flour.", "Carefully spoon the frangipane batter on top of the jam and then smooth the surface using a clean knife.", "Quarter and core the pear. Cut each quarter into 3 even slices. Arrange the slices on top of the tart in a flower shape leaving a space between each slice. Place a raspberry in between each pear slice and one in the middle.", "Bake for 45 minutes, or until cooked through. You may need to cover the tart with aluminium foil for the final 15 minutes to prevent it browning too much.", "Remove from the oven, brush the reduced poached pear syrup over the top and set aside. After a few minutes slide onto a wire rack to cool. Serve warm or cold." ]

[ "125g/4½oz puff pastry", "2 pears, peeled", "500ml/18fl oz red wine", "85g/3oz caster sugar", "2 tbsp blackcurrant liqueur", "1 cinnamon stick", "1 clove", "1 dried red chilli", "150g/5½oz Stilton, crumbled", "60g/2¼oz pistachios, shelled and chopped", "baby salad leaves", "olive oil", "lemon juice", "sea salt and freshly ground black pepper", "pistachio oil" ]

[ "Preheat the oven to 180C/350F/Gas 4. Roll out the pastry on a lightly floured surface to a rectangle about 3mm/â…›in thick and prick all over with a fork. Place the pastry between two non-stick baking sheets, transfer to a baking tray and cook in the oven until golden-brown and crisp. Leave to cool then cut into four rectangles.", "Put the pears in a saucepan with the wine, sugar, liqueur, spices and chilli. Quickly bring to a boil then cover with greaseproof paper and simmer until tender, turning the pears gently during cooking. Remove the pan from the heat and let cool.", "Once cooled, drain the pears, reserving the cooking liquid. Cut the pears in half, remove the cores then cut into slices and place on the rectangles of pastry.", "Return the cooking liquid to the pan and boil quickly until the liquid is syrupy.", "Sprinkle the Stilton and pistachios over the pears. Garnish with a few salad leaves dressed with the olive oil, lemon juice, salt and freshly ground pepper. Serve with a drizzle of the red wine syrup and a few drops of pistachio oil." ]

[ "6 comice pears", "125g/4½oz caster sugar", "cherry liqueur or kirsch", "1 lemon, zest and juice only", "500g/1lb puff pastry, thawed if frozen", "2 sprigs rosemary", "125g/4½oz caster sugar", "25g/1oz butter, softened", "20g/¾oz butter", "100g/3½oz good quality dark chocolate", "105ml/3¾fl oz milk", "40g/1½oz caster sugar", "1 tbsp double cream" ]

[ "Preheat the oven to 200C/400F/Gas 6.", "Begin by preparing the pears. Peel and halve them, removing the core with a teaspoon.", "Put them in a pan with 125g/4½oz of sugar and just enough water to cover. Add the alcohol, lemon juice and zest.", "Bring to the boil and gently simmer for fifteen to twenty minutes depending on the ripeness of the pears. Once cooked, test with a sharp knife.", "Allow to cool in the liquid. Once cool, remove from the liquid and allow to drain until dry.", "Make the caramel by placing 125g/4½oz of sugar into an ovenproof pan. Heat gently without stirring until it turns golden brown. Remove from the heat, add the butter and stir in gently.", "Roll out the puff pastry on a floured surface. Cut out a circle slightly larger than the ovenproof pan.", "Place the drained and dry pears cut side up in the pan, on top of the caramel. Sprinkle over the chopped rosemary.", "Cover the pears and caramel mixture with the pastry, tucking the overlapped edges down the side of the pan.", "Bake in the oven for fifteen to twenty minutes until the pastry is brown.", "Meanwhile, make the chocolate sauce. Place a glass bowl over a pan of gently simmering water. Melt the butter and chocolate together in the bowl, then stir in the milk.", "Add the sugar and cream, stir until smooth, and remove from the heat.", "Remove the tart from the oven and leave to rest for one minute before turning it out. To do this, place a plate on top of the pan and invert so that the tart slips out, pastry on the bottom, pears on top.", "Serve hot with the chocolate sauce and ice cream." ]

[ "125g/4½oz self-raising flour", "50g/2oz set butter, cubed", "1 free-range egg", "1 tbsp milk", "1 pear, sliced", "2 tbsp soft brown sugar", "1 tbsp walnuts, finely chopped", "4 tbsp double cream", "2 tbsp cocoa powder", "1 tbsp icing sugar", "75ml/2½fl oz double cream" ]

[ "For the pear and walnut tart, preheat the oven to 200C/400F/Gas 6.", "Place the flour and butter into a blender or food processor and blend until the mixture resembles breadcrumbs.", "Add the egg and milk and blend until it forms a ball. Turn out onto a flat surface, knead into a ball and then roll to the thickness of a pound coin.", "Cut out a 20cm/10in rectangle, prick with a fork, top with the sliced pear and sprinkle over half the sugar.", "Slide onto a baking sheet and bake for five minutes. Add the rest of the sugar and the walnuts and bake for another three minutes, or until the pastry is golden. Remove from the oven and place onto a large serving plate.", "For the chocolate sauce, whisk together the cream, cocoa powder and icing sugar in a small saucepan over a low heat until well combined.", "To serve, cut a slice of the tart, pour over the double cream and drizzle with plenty of chocolate sauce." ]

[ "50g/2oz butter", "50g/2oz caster sugar", "4 pears, peeled and halved", "225g/8oz plain flour", "100g/3½oz unsalted butter", "25g/1oz caster sugar", "1 free-range egg", "1 tbsp milk, to bind, if required", "225g/8oz unsalted butter", "225g/8oz caster sugar", "4 free-range eggs", "1 lemon, zest only, finely grated", "50g/2oz plain flour", "175g/6¼oz ground almonds", "100g/3½oz butter", "100g/3½oz caster sugar", "100g/3½oz dark chocolate", "1 tbsp cocoa powder", "½ tsp vanilla extract", "125ml/4fl oz water", "double cream" ]

[ "Melt the butter with the sugar in a large frying pan and cook until the sugar has dissolved and the mixture has become a golden-brown caramel.", "Add the pear halves and cook, turning once, until caramelised all over. Remove from the heat and set aside.", "For the pastry, place the plain flour, butter and sugar into a food processor and pulse together until the mixture resembles breadcrumbs.", "Add the egg and pulse until the mixture just comes together as a dough. Add a little milk if required.", "Remove the dough from the food processor and roll to form a ball. Wrap in cling film and chill in the fridge for 40 minutes.", "Preheat the oven to 180C/350F/Gas 4.", "Remove the dough from the fridge and unwrap. Roll the pastry out on a clean, floured work surface to line a 20cm/8in tart tin. Transfer to the oven to bake for ten minutes, or until golden-brown.", "For the filling, mix the butter and sugar together in a bowl until light and fluffy.", "Add one egg at a time to the butter mixture and mix well, before adding the next (this can be done in a food mixer) until all the eggs are mixed into the butter and sugar.", "Add the lemon zest, plain flour and ground almonds and mix well to combine.", "Spoon the filling into the baked pastry tin and press the caramelised pear halves into the filling, so that they are half-submerged.", "Transfer to the oven and bake for 30 minutes, or until the filling is cooked through.", "For the chocolate sauce, place the butter, sugar, chocolate, cocoa powder, vanilla extract and water into a clean pan over a medium heat. Bring to the boil and simmer for 15 minutes, stirring regularly, until the sauce is thick and glossy.", "To serve, cut a piece of tart and place on a serving plate, top with the chocolate sauce and drizzle over the double cream." ]

[ "500g/1lb 1½oz sweet shortcrust pastry", "1 medium pineapple", "45g/1-1½oz unsalted butter", "100g/3½oz caster sugar", "50ml/3½ tbsp dark rum", "220g/8oz mascarpone cheese", "2 large eggs", "30g/1oz plain flour", "1 tsp vanilla extract", "pinch of salt", "icing sugar (optional)" ]

[ "Pre-heat the oven to 180C/350F/Gas 4.", "Roll the pastry out to line a 27cm/11in tart tin. Prick the base, then chill for at least half an hour.", "Blind bake the pastry for 12 minutes by lining the pastry with clingfilm and weighting with dried beans.", "Remove the beans and the cling film and bake for another eight minutes to dry out.", "Slice the top and the base of the pineapple, and cut it into eight long wedges, from top to bottom.", "Cut the tough core out of each wedge, then slice the wedges. Melt the butter in a frying pan until foaming.", "Add the pineapple pieces and fry for about three minutes. Then sprinkle over 80g/3oz sugar, and pour in the rum.", "Stir, allow to heat briefly, then slowly tilt the pan towards the flame, or light with a match. Let the flames flare up then die down. Cook for 3-4 mins longer until the juices are reduced to a thick rich syrup.", "Cool slightly, then lift the pineapple out and arrange in the pastry case. Reserve the syrup.", "To make the filling, whisk the mascarpone with all the filling ingredients, including the last of the sugar and the syrup left from the pineapple.", "Pour over the pineapple. Bake for about 25 minutes, until the filling has just set.", "Dust with icing sugar and serve." ]

[ "flour, for dusting", "about 275g/10oz readymade all-butter puff pastry", "500g/1lb 2oz white marzipan", "500g/1lb 2oz plums, cut in half, stones removed, then each half cut in half again", "light muscovado sugar, to taste", "1 free-range egg, lightly beaten", "250g/9oz mascarpone", "1 small orange, grated zest and juice only", "1 tbsp orange flower water", "25g/1oz icing sugar" ]

[ "For the tart, preheat the oven to 200C/ 400F/gas 6. Line a square or rectangular baking tray with parchment paper.", "On a lightly floured work surface, roll the pastry to a 0.5cm/â…›in thickness. Use the rolling pin to lift it onto the baking tray and trim to fit.", "Roll out the marzipan so that it will sit on top of the pastry leaving a 3cm/1in clear border of pastry all the way round, then place it on top of the pastry.", "Dot the plums on top of the marzipan, then sprinkle with the sugar (how much you use will depend on the sweetness of the plums; remember the marzipan is very sweet).", "Brush the pastry border with the beaten egg then bake in the oven for about 20 minutes, or until the pastry is puffed up and golden-brown and the marzipan is nice and gooey.", "Meanwhile, for the orange mascarpone, beat all the orange mascarpone ingredients together.", "Serve slices of the hot tart with the cold mascarpone cream." ]

[ "250g/9oz plain flour", "250g/9oz very cold butter, cut into small cubes", "½ tsp salt", "125ml/4½fl oz ice-cold water", "250g/9oz caster sugar", "75ml/3fl oz water", "250g/9oz ground almonds", "1 egg white, lightly beaten", "¼ tsp almond extract", "8 plums, cut into fine slices", "1 egg, beaten", "500g/1lb 2oz vanilla ice cream", "110g/4oz white caster sugar", "2 star anise", "110g/4oz butter", "175ml/6fl oz double cream", "vanilla ice cream, to serve" ]

[ "For the rough puff pastry, place the flour in a mound on the work surface and make a well in the centre.", "Place the butter and salt into the well and work them together with the fingertips of one hand, gradually drawing the flour into the centre with the other hand.", "When the cubes of butter have become small pieces and the dough is grainy, gradually add the iced water and mix lightly until it just comes together. Form the pastry into a ball, flatten slightly, wrap in cling film and refrigerate for 20 minutes.", "Flour the work surface and roll out the pastry into a 40cm/16in x 20cm/8in rectangle.", "Fold it into three like a business letter and give it a quarter-turn.", "Roll the block of pastry out as before, and fold it into three again.", "These are the first two turns - wrap the block in cling film and refrigerate it for 30 minutes.", "Give the chilled pastry another two turns, rolling and folding as before.", "Wrap the pastry in cling film and refrigerate for at least 30 minutes before using.", "Meanwhile, for the tart filling, place the sugar and water into a saucepan and bring to a gentle simmer, stirring continuously until the sugar has dissolved.", "Bring the syrup to the boil and cook until it reaches110C/220F when measured with a sugar thermometer (this is the soft ball stage).", "Place the ground almonds into a bowl along with the egg white and almond extract.", "Pour on the sugar syrup and mix vigorously to form a thick paste. Then set aside in the fridge until completely cold.", "Preheat the oven to 210C/425F/Gas 7.", "Roll the rough puff pastry to a thickness of 3mm/1/8in. Cut out four 12cm/4½in circles and transfer to a baking sheet.", "Lightly score the centre of the pastry with a knife then brush with beaten egg.", "Dust the work surface with icing sugar, then roll the marzipan out to a thickness of 5mm/¼in. Cut four 11cm/4in circles and place in the centre of the pastry.", "Cover the marzipan with the plum slices, tightly overlapping, in a circle.", "Place in the oven and bake for 15-18 minutes until the pastry is risen and golden-brown.", "Meanwhile, for the star anise caramel, place the sugar and star anise into a frying pan and cook, without stirring, until the sugar has melted and is just golden brown.", "Whisk in the butter and double cream (CAUTION: the mixture will be extremely hot. You may want to wear an oven glove) and bring to a simmer.", "Cook for 3-5 minutes until just thickened then pass through a fine sieve into a clean pan.", "To serve, place the tart in the centre of a small plate and spoon the sauce around the edge. Finish with a spoonful of ice cream in the centre of the tart." ]

[ "375g/13¼oz plain flour, plus extra for dusting", "15g/½oz sugar", "225g/8oz unsalted butter, cut into cubes, plus extra for greasing", "1 free-range egg", "4 tbsp ice-cold water", "200g/7¼oz unsalted butter", "200g/7¼oz caster sugar", "2 free-range eggs", "200g/7¼oz ground almonds", "5-6 ripe plums, each cut into eighths, stones removed", "icing sugar, for dusting", "whipped cream or crème fraîche" ]

[ "For the pastry, sieve the flour and sugar into a large mixing bowl. Tip the cubed butter into the bowl. Rub the butter and the flour between your thumb and fingertips until the mixture resembles fine breadcrumbs.", "In a jug or small bowl, beat the egg together with four tablespoons of ice-cold water. Pour into the flour mixture.", "Slowly bring the ingredients together with your hands to form a dough, being careful not to overwork it.", "Knead the dough lightly on a clean, floured work surface, then wrap it in cling film and refrigerate until firm, at least 30 minutes.", "For the frangipane, beat the butter and sugar together in a bowl until light and fluffy. Crack the eggs into the bowl one at a time, beating well after each addition. Add the ground almonds and mix well until combined. Set aside.", "Preheat the oven to 180C/350F/Gas 4. Dust the work surface with flour and roll the chilled dough out thinly. Use it to line one large 25cm/10in tart ring or 6-8 individual tartlet rings 8cm/3¼in in diameter. Trim away any excess.", "Spoon the frangipane into the tart case so that it comes about halfway up the sides. Smooth over the surface with a spatula and cover the frangipane evenly with the plums.", "Bake for 30-40 minutes (15-25 minutes for the tartlets), or until the pastry is crisp and golden-brown and the fruit is tender.", "Remove the tart(s) from the oven. Dust with icing sugar and serve warm with whipped cream or crème fraîche." ]

[ "100g/3½oz plain flour, plus extra for dusting", "1 tbsp icing sugar", "55g/2oz butter", "1 free-range egg, yolk only", "½ orange, zest only", "1 tbsp chopped fresh mint", "1 plum, stone removed, sliced", "25g/1oz butter, cut into small pieces", "1 tbsp caster sugar", "150ml/5fl oz double cream, whipped until soft peaks form when the whisk is removed", "1 tbsp icing sugar", "1 vanilla pod, seeds only" ]

[ "For the tart, blend the flour, icing sugar and butter in a food processor until the mixture resembles breadcrumbs.", "Add the egg yolk, orange zest and mint and blend again, adding cold watera tablespoon at a time, until the pastry just comes together.", "Roll out the dough out onto a clean, lightly floured work surface until it is the size of the base of a small frying pan. Heat the pan over a medium heat and fry the pastry for 2-3 minutes on both sides, or until pale golden-brown.", "Arrange the plum slices on top of the pastry circle. Scatter the butter pieces and caster sugar over the plum slices and continue to fry for 3-4 minutes until the heat melts the butter and the sugar is gooey.", "For the vanilla cream, mix the cream with the icing sugar and vanilla seeds.", "To serve, turn the sweet plum tart out onto a serving plate, and place a spoonful of the vanilla cream next to it." ]

[ "75g/3oz clarified butter", "4 large waxy potatoes, peeled, sliced finely", "32 fresh anchovies", "4 tsp fresh marjoram, leaves picked", "4 medium tomatoes, sliced finely", "1 large handful basil leaves", "200ml/7fl oz light olive oil", "110g/4oz rocket leaves" ]

[ "Preheat the oven to 225C/450F/Gas 8.", "Heat the clarified butter in a large ovenproof frying pan and layer the potatoes a circle until the base of the pan is covered.", "Cover the potatoes with anchovies, making sure that they are skin-side up and that the tail is pointing towards the centre of the pan.", "Scatter the majoram over the tart and then layer the tomatoes on top. Season to taste with salt and freshly ground black pepper and place in the oven for 6-8 minutes, or until the potatoes and anchovies are cooked through.", "Blanch the basil in a large pan of salted boiling water for one minute, then drain and refresh in iced water.", "Squeeze out excess water from the basil with a tea towel. Put the leaves into a blender with the olive oil and blend for two minutes, or until the mixture is smooth and vibrantly green. Then strain through a fine sieve.", "To serve, mix the rocket with a little olive oil and place on top of a tart slice. Finally, drizzle with a little basil oil." ]

[ "100g/4oz plain flour, plus extra for dusting", "salt and freshly ground black pepper", "1 tsp English mustard powder", "75g/3oz chilled unsalted butter, diced", "100g/4oz leftover mashed potato", "½-1 tbsp iced water (optional)", "2 tbsp olive oil", "400g/14oz leeks, trimmed and thinly sliced (225g/8oz trimmed weight)", "100g/4oz chestnut mushrooms, brushed to remove any grit, sliced", "salt and freshly ground black pepper", "75g/3oz mascarpone", "1 tbsp wholegrain or Dijon mustard", "50g/2oz Cornish blue, Stilton or Gorgonzola (or a similar vegetarian blue cheese), diced", "pinch crushed dried chillies (optional)", "lightly dressed fresh green salad, to serve (optional)" ]

[ "Preheat the oven to 200C/400F/Gas 6.", "For the potato pastry, sift the flour into a bowl and season well with salt and freshly ground black pepper. Stir in the mustard powder.", "Add the diced butter and, using your fingertips, rub the butter into the flour mixture until it resembles fine breadcrumbs.", "Add the leftover mashed potato and pull the mixture together using your hands to form a soft dough. If necessary, add a little iced water to the mixture to loosen it, but take care not to make the dough too sticky.", "Turn out the dough onto a lightly floured work surface and knead lightly for 2-3 minutes. Roll the dough into a ball, wrap in cling film, and chill in the fridge for at least 10 minutes (or for up to 24 hours, if time allows).", "Meanwhile, for the filling, heat the oil in a frying pan over a medium heat. Add the leeks and fry gently for 5-7 minutes, or until softened but not browned.", "Add the mushrooms, season to taste with salt and freshly ground black pepper, and continue to fry with the leeks for 4-5 minutes, stirring occasionally, until just softened. Set aside to cool.", "When the leek-and-mushroom mixture has cooled, stir in the mascarpone and mustard until well combined. Season, to taste, with salt and freshly ground black pepper.", "When the pastry has rested, roll it out onto a lightly floured work surface to a thickness of a pound coin.", "Line a baking tray with baking paper, then transfer the rolled-out pastry to the lined baking tray. Pinch the edges of the pastry to make a rough tart case with a rim.", "Pour the filling mixture into the tart case, then sprinkle over the cheese and the crushed chillies (if using).", "Bake the tart in the oven for 25-30 minutes, or until the rim of the tart case is golden-brown and the filling has set. To serve, cut the tart into slices and place one slice onto each plate. Serve the green salad alongside." ]

[ "200g/7oz sugar", "1kg/2lb 4oz plums, halved, stones removed", "500g/1lb 2oz plain flour, plus extra for dusting", "100g/3½oz icing sugar", "250g/9oz butter, cubed", "1 free-range egg yolk", "splash ice cold water, if needed", "100g/3½oz unsalted butter, softened", "100g/3½oz caster sugar", "1 free-range egg", "100g/3½oz ground almonds" ]

[ "For the preserved fruit, prepare your preserving jars by washing them in hot soapy water. Sterilise the jars and a knife by washing them in the dishwasher. Keep them warm in the oven until you’re ready to fill them.", "Add the sugar and 400ml/14fl oz water to a pan and heat gently, stirring until the sugar dissolves. Bring to a boil, stop stirring and boil for 1-2 minutes. Turn off the heat and work quickly so that the syrup doesn’t cool too much.", "Fill the sterilised jars with plums and pour the hot syrup on top, leaving 2.5cm/1in of space at the top of the jar. Run a sterilised knife between the fruit and the edge of the jar to remove any air bubbles.", "Wipe the rims with a clean cloth and screw on the lids. Place the jars in a deep pan and cover with cold water. Turn on the heat and bring to a boil. Cook for 20 minutes in boiling water, then turn off the heat and leave to cool in the pan.", "If the canning process has been successful the lid should be concave and not spring back when pressed in the centre. Store the preserved fruit in a cool, dark place. Unopened jars should keep for a year; opened jars will keep for around three weeks in the fridge.", "For the sweet shortcrust pastry, sift together the flour and icing sugar in a mixing bowl. Tip in the cubes of butter and rub with your fingers until the mixture resembles breadcrumbs.", "Add the egg yolk and work together with your hands, adding a little ice cold water if necessary to bring the pastry together. Wrap in cling film and leave to rest in the fridge for at least 10 minutes.", "This amount of pastry is enough for two tarts, so keep half in the fridge or freezer to use another time.", "Preheat the oven to 180C/350F/Gas 4.", "Remove the pastry from the fridge and roll out on a floured surface into a large circle, as thin as possible, about 2-3mm thick. Carefully place the pastry over the tart tin and press down with a rolling pin to trim the edges. Gently push the pastry into the ridges and chill until needed", "For the frangipane, beat the butter and sugar together using an electric mixer or hand mixer, until light and fluffy. Beat in the egg and then fold in the ground almonds", "Spoon the frangipane into the pastry case and smooth over the top. Bake for 30-40 minutes, or until the filling has puffed up and the pastry is crisp.", "Drain the preserved plums, reserving the liquid. Cut each half in three wedges and arrange over the top of the baked tart.", "Place the preserving liquid in a small saucepan and bring to a boil. Boil for two minutes, or until the volume of liquid has reduced by half. Remove from the heat and cool slightly. Brush the reduced preserving liquid over the tart to glaze." ]

[ "100g/3½oz chilled butter, diced, plus extra for greasing", "275g/10oz plain flour, plus extra for dusting", "100g/3½oz icing sugar", "2 free-range eggs", "500g/1lb 2oz prunes, stones removed", "200ml/7fl oz Armagnac", "200g/7oz caster sugar", "100g/3½oz butter, softened", "2 free-range eggs, plus 1 free-range egg yolk", "50g/2oz self-raising flour", "125g/4½ oz ground almonds", "25g/1oz whole blanched almonds", "300ml/10fl oz double cream", "2 tbsp icing sugar" ]

[ "Grease a 23cm/9in loose-bottomed, deep-sided tart tin with butter and dust with flour.", "For the pastry, sift the flour and icing sugar into a bowl, then rub in the butter with your fingertips until the mixture resembles breadcrumbs.", "Make a well in the centre of the mixture. Crack in the eggs and stir using your fingertips until the mixture comes together as a sticky dough.", "Turn out the dough onto a lightly floured work surface and knead lightly until smooth. Flatten to a thickness of 1cm/½in using the palms of your hands, then cover with cling film and chill in the fridge for at least 30 minutes.", "Meanwhile, for the filling, add all of the prunes, 150ml/5fl oz of the Armagnac, 100g/3½oz of the caster sugar, and 100ml/3½fl oz of water to a saucepan. Bring the mixture to the boil, then turn off the heat and set aside for 5-10 minutes, or until the prunes have absorbed the liquid and plumped up and softened.", "Roll out the pastry onto a lightly floured surface to a thickness of 3mm.", "Carefully line the prepared tart tin with the pastry, pressing it into the edges of the tin. Take care not to stretch or break the pastry.", "Blend half of the soaked prunes with 3 tablespoons of the soaking liquid in a food processor until smooth and puréed. Spread this mixture over the base of the pastry case.", "Preheat the oven to 190C/170C Fan/Gas 5.", "For the filling, beat the butter and the remaining caster sugar until pale and fluffy. Add the eggs and egg yolk, one at a time, beating well after each addition, until they have all been fully incorporated into the mixture. Fold in the flour and ground almonds carefully with the last of the Armagnac.", "Spoon the mixture into the pastry case and smooth the top. Decorate the top of the filling with the remaining soaked prunes and the blanched whole almonds (reserve the remaining soaking liquid).", "Bake the tart for 25-35 minutes, or until the filling is golden brown, puffed up slightly and darker brown around the edges.", "Just before serving, heat the remaining soaking liquid in a small pan. Bring to the boil, then reduce and simmer for 5-10 minutes, or until sticky and syrupy.", "When the tart comes out of the oven, trim the excess pastry from the edges to give a clean edge and brush the top with the Armagnac syrup.", "Whisk the double cream in a bowl until soft peaks form when the whisk is removed. Gently whisk in the remaining Armagnac. Dust the tart with icing sugar.", "Serve the tart hot or warm with the Armagnac cream." ]

[ "1 sheet ready-rolled puff pastry", "1 jar ready-made pesto", "5 ripe plum tomatoes, thinly sliced", "sea salt flakes and freshly ground black pepper", "1 bag herb salad", "4 tbsp extra virgin olive oil", "2 tsp lemon juice" ]

[ "Preheat the oven to 180C/350F/Gas 4.", "Place the puff pastry on a non-stick baking sheet. Prick all over with a fork, leaving a 1inc/2cm border around the edge.", "Spread the jar of pesto over the pastry base, being careful not to cover the border. Then lie the tomatoes on top of the pesto, overlapping slightly. Season generously with sea salt and freshly ground black pepper.", "Bake in the oven for 15-20 minutes or until the pastry border is crisp and golden and the tomatoes are soft.", "Dress the salad with two tbsp of olive oil and the lemon juice, season generously with salt and freshly ground black pepper and mix well.", "To serve, cut into the tart into slices. Place the salad in the centre of each serving plate and place a slice of tart on top. Finish with a drizzle of olive oil." ]

[ "3 sheets ready-made filo pastry, cut into 15cm/6in circles", "55g/2oz butter, melted", "55g/2oz quince paste", "1 orange, peeled, pith removed and segmented", "100g/3½oz Greek yoghurt", "zest of 1 orange", "icing sugar, for dusting" ]

[ "Preheat the oven to 225C/440F/Gas 7.", "Brush each of the filo circles with melted butter and layer a 15cm/6in tart ring with the filo circles.", "Add the quince paste and top with the orange segments.", "Drizzle the fruit with the remaining melted butter and place into the oven for eight minutes, or until the pastry is cooked and golden.", "Meanwhile, mix the yoghurt with the orange zest.", "Remove the tart from the oven when cooked and transfer to a warm plate. Dust with icing sugar and serve with the orange yoghurt." ]

[ "250g/9oz plain flour", "100g/3½oz chilled butter, cubed, plus extra for greasing", "25g/1oz caster sugar", "1 tbsp icing sugar", "1 free-range egg, yolk and white separated", "5 large free-range egg yolks", "110g/4oz caster sugar", "30g/1oz plain flour", "pinch salt", "425ml/15floz milk", "vanilla pod", "250ml/9fl oz double cream", "1 tbsp vanilla extract", "2 tbsp granulated sugar", "375g/13oz raspberries", "2 tbsp redcurrant jelly", "2 tbsp hot water (just boiled)" ]

[ "To make the pastry, place the flour, butter and sugar into a bowl. Gently and quickly rub the ingredients together into the consistency of bread crumbs (or you can use a food processor to blend to the same consistency). Lightly beat the egg yolk and drizzle it into the flour crumbs. Use a knife to mix through until the crumb starts to come together. If the mixture is too dry you can add small amounts of egg white to the bowl or processor and blend till the crumb comes together.", "Using your hands flatten the dough to about 2cm/1in thick. Wrap in cling film or grease proof paper and refrigerate for 30 minutes.", "Grease a 25cm/10in tart tin with butter and leave the tin to chill in the fridge.", "When you are ready to roll out the pastry, remove the pastry from the fridge and place between two large sheets of cling film. Roll out with a rolling pin until 3mm (1/8 inch) thick and until the circle formed is big enough the line the base and side of the tart tin.", "Remove the top layer of cling film. Take the cooled tart tin from the fridge. Slide your hand palm up under the bottom layer of cling film with the pastry on top. Flip the pastry over onto the tart tin and gently lower into the base and using your thumb. Lightly push into the edges. Then use your thumb to “cut” the pastry along the rim of the tin. Remove the cling film and prick the pastry base with a fork. Chill the pastry and tin in the fridge while you heat the oven.", "Preheat the oven to 180C/350F/Gas 4", "To blind bake the pastry, remove the pastry and tart tin from the fridge. Cut a piece of greaseproof paper or baking parchment that is larger than the tin and scrunch into a ball and open out again so that it’s soft and less rigid. Place the paper into the pastry case and gently fill with dried pulses or baking beans. Blind bake the pastry case in the oven for around 15-20 minutes, until it feels dry to the touch. Remove the parchment/greaseproof paper and beans, brush the pastry with egg white and return to the oven for 5-8 minutes to seal the pastry.", "To make the pastry cream, place the egg yolks and caster sugar in a bowl. Whisk until thick and pale in colour then stir in the flour and add a pinch of salt.", "Place the milk in a saucepan, take the vanilla pod and score down the length with a knife add the pod to the milk and bring to the boil. Remove from the heat and leave the mixture to infuse for 10 minutes.", "Remove the vanilla pod and then slowly add the hot milk to the egg mixture, whisking all the time. Pour the mixture back into the pan and reduce the heat to low. Whisk constantly and bring to the boil again. After around two minutes the mixture should thicken. Pour into a cold bowl to stop the cooking process.", "Whisk the cream until soft peaks form when the whisk is removed. Add the vanilla extract and sugar and mix them in. Then fold the cream into the pastry cream mixture and chill.", "To assemble the tart, spoon the cooled pastry cream into the pastry case and top with raspberries. Dissolve the redcurrant jelly into the just boiled water to make a glaze. Using a pastry brush, gently coat the raspberries with the glaze.", "To serve remove the outer ring of the tin. Ease the base off with a knife and slide onto a plate or cake stand." ]

[ "250g/9oz plain flour, plus extra for dusting", "150g/5½oz fridge-cold unsalted butter, cut into small pieces", "1 tbsp caster sugar", "1 medium free-range egg, beaten", "1 tbsp cold water", "175g/6oz unsalted butter, softened", "175g/6oz golden caster sugar", "125g/5oz ground almonds", "65g/2½oz plain flour", "½ tsp sea salt flakes", "½ tsp baking powder", "2 medium free-range eggs, beaten", "½ tsp vanilla extract", "5 tbsp good-quality raspberry jam", "4 firm, ripe peaches, cut in half, stones removed", "large handful fresh raspberries", "large handful flaked almonds", "whipped cream, to serve" ]

[ "For the pastry, pulse the flour, butter and sugar in a food processor until the mixture resembles breadcrumbs.", "Mix together the beaten egg and water. With the motor still running, gradually add the egg and water mixture to the bowl of the food processor a little at a time, until the mixture comes together as a dough.", "Roll out the pastry onto a lightly floured work surface to form a circle about 30cm/12in in diameter. Carefully line a 25cm/10in tart tin with the rolled pastry, then lightly prick the base with a fork.", "Transfer the tart case to a baking tray and chill in the fridge for 30 minutes. Preheat the oven to 200C/400F/Gas 6.", "When the pastry has chilled, line the tart case with greaseproof paper and fill it with baking beans. Bake in the oven for 20 minutes, then remove the paper and beans. Return the tart case to the oven for a further 4-5 minutes, or until the pastry is pale golden-brown. Remove the tart case from the oven and set aside. Reduce the oven temperature to 170C/325F/Gas 3.", "For the filling, in a food processor, blend together the butter and sugar until pale and fluffy. Add the ground almonds, flour, salt, baking powder, eggs and vanilla extract and blend again until well combined.", "Spread the raspberry jam over the base of the pastry case, then spoon over the almond filling mixture, starting at the edges of the tart and working towards the centre.", "Arrange seven of the peach halves, cut-sides down, in a circle at the edge of the tart, pressing each gently into the filling mixture. Press the remaining peach half into the centre of the tart. Push the raspberries into the filling mixture.", "Bake the tart in the oven for 25-30 minutes, or until the filling mixture has set slightly and is pale golden-brown.", "Remove the tart from the oven, sprinkle all over with the flaked almonds, then return to the oven and continue to bake for a further 20-25 minutes, or until the peaches are tender and the filling has risen and is golden-brown. Set aside for 15 minutes to cool slightly, then lift the tart from the tin.", "Serve warm or cold in wedges with cream." ]

[ "4 x 15cm/6in circle of puff pastry, rolled to 5mm thick", "4 red onions, halved then sliced", "1 tbsp of olive oil", "12 cherry tomatoes, halved", "1 garlic clove", "sprig of thyme", "2cm/½in cube of butter", "1 tbsp of balsamic vinegar", "2 tbsp cane sugar", "4 small goats' cheeses, soft" ]

[ "Preheat the oven to 200C/400F/Gas 6. Make a shallow cut in the puff pastry 1cm/½in in from the edge and all the way around.", "In a pan cook the onions, tomatoes, garlic and thyme in the butter and olive oil for 20 to 30 minutes till caramelised.", "Add the balsamic and sugar and cook for a couple of minutes, then spoon the onion into the centre of the pastry, leaving the scribed edge clear.", "Dot the top with goats' cheese, brush the edge with beaten egg and bake for 20 minutes." ]

[ "250g/9oz plain flour, plus extra for rolling", "150g/5½oz cold butter, cut into cubes", "1 medium free-range egg, beaten with 1 tbsp cold water", "3 medium free-range eggs", "2 medium free-range egg yolks", "100g/3½oz caster sugar", "300ml/10fl oz whole milk", "300ml/10fl oz double cream, plus extra to pour", "1 vanilla pod, split lengthways and seeds scraped out", "65g/2¼oz caster sugar, plus extra to taste", "400-500g/14oz-17oz rhubarb (preferably forced rhubarb), trimmed" ]

[ "Place a deep 23cm/9in loose-based fluted tart tin onto a baking tray. (It needs to be around 4mm deep.)", "To make the pastry, put the flour and butter into a food processor and pulse until the mixture resembles fine breadcrumbs. With the motor running, gradually add the beaten egg and blend until the mixture forms a rough ball.", "Tip the pastry onto a floured surface and roll out into a circle roughly 5cm/2in larger than the tart tin and around the thickness of a £1 coin. Turn the pastry 90 degrees every couple of rolls to create an even thickness, rubbing the rolling pin with flour every now and then so it doesn’t stick. Lift the pastry over the rolling pin and sprinkle a little flour underneath as you roll.", "Lift the pastry over the rolling pin and lower gently into the flan tin. Push the pastry into the base and sides of the tin. Trim the pastry by pinching between your thumb and finger, lifting slightly above the rim of the tin. Roll the trimmings into a ball and wrap in cling film to use for patching the cooked tart if necessary. Prick the base lightly with a fork and chill in the fridge for 30 minutes.", "Preheat the oven to 200C/180 (fan)/Gas 6. Place the chilled pastry case onto a clean baking tray. Line the inside with crumpled baking parchment and half-fill with baking beans or dried beans.", "Bake blind for 25 minutes, then carefully take out of the oven and remove the paper and beans. Return to the oven for a further three minutes, or until the surface of the pastry is dry.", "Remove the pastry case from the oven and reduce the temperature to 160C/140C (fan)/Gas 3. If the pastry has any holes, simply patch with the reserved pastry to stop any of the filling leaking out.", "For the filling, whisk the eggs, egg yolks and sugar in a heatproof bowl with a metal whisk until smooth. Set aside", "Put the milk and cream into a medium saucepan. Stir the split vanilla pod and seeds into the milk and cream.", "Heat the liquid gently until hot but not boiling, stirring regularly. Slowly stir it into the egg mixture until thoroughly combined. Pour the custard into the prepared pastry case.", "Bake in the oven for 40-45 minutes, or until only just set. The custard should still be fairly wobbly in the middle, as it will continue to set as it cools.", "Remove the tin from the oven and leave the tart to cool completely. Chill in the fridge for at least two hours.", "For the rhubarb topping, place the sugar and one tablespoon of water in a large non-stick frying pan over a low heat. Stir until the sugar is dissolved. Add the rhubarb to the pan in a single layer. Cook gently for four minutes, then turn over with a spatula and cook on the other side for a further 3-4 minutes, or until softened but not falling apart.", "Remove the rhubarb from the pan and tip into in a large heatproof bowl. Add a little extra sugar, to taste, if needed, and leave to cool. Chill in the fridge until needed.", "Just before serving, slowly release the tart from the tin. Transfer to a serving plate or board. Spoon the rhubarb on top of the tart and serve immediately, with extra cream for pouring if you like." ]

[ "150g/5½oz plain flour, plus extra for dusting", "150g/5½oz cold unsalted butter, cubed, plus extra for greasing", "100g/3½oz ground almonds", "4 sprigs fresh rosemary, finely chopped", "100g/3½oz caster sugar", "1 large egg yolk", "500g/1lb 2oz rhubarb (as red as possible), chopped into chunks", "60g/2¼oz caster sugar", "2 cinnamon sticks", "1 free-range egg, beaten for egg wash", "4 large egg yolks", "60g/2¼oz caster sugar", "600ml/20fl oz double cream", "freshly grated nutmeg" ]

[ "For the pastry, sift the flour into a large bowl and add the cold butter. Using your fingertips gently rub the butter into the flour until it resembles fine breadcrumbs.", "Stir in the almonds, rosemary and sugar. (You could use a food processor and pulse a few times instead of doing it by hand.) Add the yolk and bring together with your fingers but don’t overwork.", "Wrap in cling film and place in the fridge for 30 minutes.", "Preheat the oven to 170C/325F/Gas 3. Place a 23cm/9in fluted flan tin on a baking tray.", "For the rhubarb sauce, put the rhubarb, sugar, cinnamon and four tablespoons of water in a saucepan and bring to the boil. Simmer until the rhubarb is soft, then remove from the heat and allow to cool a little.", "Discard the cinnamon and, using a hand held blender or food processor, blend the rhubarb to a purée. Pass through a sieve and pour into a squeezy sauce bottle or piping bag and set aside to cool.", "On a lightly floured work surface, roll out the pastry thinly. (It will be very hard to work with but you can patch it up in the tin if it tears.) Line the tin with the pastry, making sure the edges aren’t too thick. Alternatively, shape the pastry into a disc, place in the tin and the use your fingers to press the pastry into the shape of the tin. Transfer to the fridge to chill for a few minutes.", "Meanwhile, cut a piece of baking parchment large enough to line the pastry. Scrunch it up into a ball then open it out. This softens it, ready for blind baking the pastry case.", "Remove the pastry case from the fridge and prick all over with a fork. Put the softened baking parchment inside and fill with baking beans or uncooked rice. Make sure the edges of the pastry case are covered with the baking parchment and it is overhanging - this will protect the pastry from burning. Bake for 15 minutes, or until the pastry is dry and pale golden-brown.", "Remove the baking parchment and beans. Brush the egg wash over the pastry and return to the oven for another 5 minutes. Remove from the oven and allow to cool.", "Turn the oven down to 160C/325F/Gas 3.", "For the custard, whisk the eggs and sugar together in a bowl. In a saucepan, bring the cream to the boil then add it to the egg and sugar mixture. Whisk until well combined and the sugar is dissolved. Pass through a fine sieve into a jug.", "Once the pastry case is cool, pipe a thick swirl of rhubarb purée into the pastry case. Pour half of the custard over the rhubarb before transferring the pastry case to the middle shelf of the oven. Carefully pour in the remaining custard while the tart is in the oven (this will prevent the filling spilling over the pastry when you lift it into the oven).", "Bake for 10 minutes, then carefully remove the tart (the filling will still be very wobbly) and squeeze the remaining rhubarb purée in a big swirl over the custard. Return the tart to the oven and bake for a further 25 minutes, or until the custard is set but still has a gently wobble in the centre. Leave to cool in the tin before turning out.", "Grate the nutmeg over the top and serve." ]

[ "500g/1lb 2oz table salt", "2 egg whites", "4 small fresh beetroot, trimmed but not peeled", "1 courgette, trimmed, chopped into medium-sized pieces", "1 head fennel, fronds trimmed, chopped into medium-sized pieces", "2 garlic cloves, peeled, left whole", "2 tbsp olive oil, plus extra for drizzling", "10 cherry tomatoes", "3-4 sprigs fresh thyme", "320g/12oz sheet ready-rolled puff pastry", "plain flour, for dusting", "1 free-range egg yolk, beaten", "150g/5oz soft goats' cheese", "salt and freshly ground black pepper" ]

[ "For the salt-roasted beetroot, preheat the oven to 180C/350F/Gas 4.", "Pour the salt into a large mixing bowl and stir in the egg whites, a little at a time, until the mixture takes on a thick, cement-like consistency that is firm enough to roll into a ball that will hold its shape (you may not need to use all the egg whites). Set aside any remaining egg whites to use for the egg wash on the pastry.", "Spread the egg white and salt mixture all over the beetroot until completely covered. Place the coated beetroot onto a baking tray and bake in the oven for one hour.", "When the beetroot has cooked, bash the salt crust with the edge of a spoon until it falls away, then peel and slice the beetroot. Set aside.", "Put the courgette, fennel and garlic cloves into a roasting tray and drizzle over the olive oil, then mix to coat all the vegetables in the oil. Add the sprigs of thyme and roast in the oven for 15-20 minutes, or until the vegetables are just starting to go tender. Set aside to cool slightly (discard the thyme stalks and pop the garlic out of its skin).", "Increase the oven temperature to 200C/400F/Gas 6.", "Beat the egg yolk in a bowl with any remaining egg whites. Lay the ready-rolled sheet of puff pastry onto a lightly floured baking tray and brush the edge with a thick border of beaten egg.", "Scatter the roasted vegetables, beetroot and cherry tomatoes inside the egg-wash border and crumble over the goats' cheese.", "Drizzle the tart with a little more olive oil and season, to taste, with salt and freshly ground black pepper.", "Bake the tart in the oven for about 20 minutes, or until the pastry is crisp and golden-brown. Serve immediately." ]

[ "500g/1lb 1½oz ready-made puff pastry", "150g/5¼oz Dovedale cheese (or similar soft blue cheese), diced", "8 fresh ripe figs, quartered", "8 slices pancetta", "salt and freshly ground black pepper", "olive oil", "1 free-range egg, lightly beaten", "100ml/3½fl oz double cream", "small handful of fresh coriander leaves", "10g/½oz fresh mint, leaves only", "100g/3½oz baby spinach leaves", "virgin olive oil", "balsamic vinegar" ]

[ "Preheat the oven to 200C/400F/Gas 6.", "On a floured surface, roll out the puff pastry and cut into four rounds about 6-8in in diameter. Score a line about 1cm/0.5in from the edge of the pastry and prick the base to stop it from rising.", "Place the rounds on a baking tray lined with greaseproof paper. Place the diced cheese on the pastry, then place the figs on top. Lay over the slices of pancetta. Season well with salt and freshly ground black pepper and drizzle over a little olive oil.", "Brush the edges of the tart with some beaten egg and place in the oven for about 10 minutes. Remove and pour a little of the double cream onto each tart and sprinkle with the coriander leaves. Place back in the oven for about another 5-6 minutes.", "Remove from the oven and serve with the salad dressed in a little olive oil and balsamic vinegar." ]

[ "300g/10½oz plain flour", "150g/5½oz salted butter", "120g/4oz icing sugar", "4 free-range eggs, 3 yolks only, 1 whole, beaten for egg wash", "1 tsp rose water", "150g/5½oz blanched whole almonds", "100g/3½oz caster sugar", "6 free-range eggs, yolks only", "140g/5oz caster sugar", "50g/1¾oz plain flour", "15g/½oz cornflour", "500ml/18fl oz full-fat milk", "25g/1oz butter, chopped into 1cm/½in cubes", "1 x 450g tin lychees, drained and broken up", "75g/2½oz ground almonds", "75g/2½oz icing sugar", "5g/ 1/8oz red food colouring", "55g/2oz free-range egg whites", "75g/2½oz caster sugar", "2 free-range eggs", "50g/1¾oz caster sugar", "1 tbsp raspberry liqueur", "½ tbsp rose water", "½ tsp agar-agar", "250g/9oz mascarpone", "2 x 200g punnet raspberries", "200g/7oz caster sugar (exactly the same weight as the raspberries)" ]

[ "For the pastry, preheat the oven to 200C/400F/Gas 6.", "Combine the flour, butter and icing sugar in a food processor. Add the egg yolks and rose water and mix together into a dough then transfer to the freezer to chill for 10 minutes.", "On a floured surface, roll out the pastry 2-3mm/ 1/8in thick. Press into a flan tin, leaving any surplus pastry overhanging the edge, cover with scrunched up baking paper and put baking beans on top (to stop the pastry base puffing up when baking). Bake in the oven for 15-20 minutes or until the pastry just begins to colour.", "Meanwhile, for the caramelised almonds, break up the almonds in a food processor, then transfer them to a clean dry frying pan and toast until they are an even golden-brown. Remove from the heat.", "Line a baking tray with greaseproof paper and spread the almonds over it in an even layer. In a small pan, make a caramel by heating the sugar and one tablespoon of water over a medium/high heat. When all the sugar has dissolved and the caramel has turned a golden-brown colour, pour it over the almonds. Set aside until the caramel is completely cool and has hardened, then blend briefly in a food processor until crushed.", "Remove the pastry from the oven and take off the greaseproof paper and baking beans. Trim any excess pastry with a knife and brush the case with beaten egg.", "Press half of the caramelised almonds into the sides and base of the pastry. Bake the tart case for another 10 minutes, until golden-brown. Remove from the oven and set aside to cool.", "For the lychee crème pâtissière, whisk the egg yolks, 70g/2½oz of the sugar and all the flour and cornflour in a large bowl until smooth.", "In a pan, heat the milk and the remaining 70g/2½oz sugar. Stir in a third of the hot milk to the egg mix and whisk vigorously until smooth. Add the rest of the milk and whisk until combined, then quickly transfer the mixture to a pan set over a low/medium heat.", "Stir the crème pâtissière constantly until the mixture thickens enough to coat the back of a spoon. Remove from the heat and leave to cool for 10 minutes, then stir in the butter and lychees. Sprinkle icing sugar on top to prevent a skin forming and transfer to the fridge to chill.", "For the mini macaroons, preheat the oven 180C/350F/Gas 4.", "In a bowl, combine the ground almonds, icing sugar and food colouring then set aside. In a stand mixer, whisk the egg whites on the fastest speed until stiff peaks form when the whisk is removed.", "In a pan, heat the sugar and 35ml/1fl oz water to 118C/245F (use a sugar thermometer to measure this). While whisking, slowly pour the sugar syrup into the egg whites to make a stable meringue. Then gently fold in the almond and icing sugar mixture until completely combined. Spoon the mixture into a piping bag and pipe 2cm/¾in circles onto a baking tray lined with greaseproof paper. Set the macaroons aside to form a crust, for at least 30 minutes.", "Meanwhile make the crème mascarpone. Place a heat-proof bowl over a pan of simmering water. Add the eggs and sugar to the bowl and whisk until hot. Remove from the heat and add the liqueur, rose water and agar-agar.", "Place the bowl back on top of the pan of simmering water, and whisk for 4-5 minutes, or until the crème is thick enough to coat the back of a spoon.", "Fill a large bowl with iced water and sit the crème bowl in it. When the crème has cooled slightly, whisk in the mascarpone, then transfer to the fridge to chill.", "For the jam glaze, put a small saucer in the freezer. Mash one punnet of raspberries with a fork and push through a sieve in to a medium sized pan. Place over a medium heat and cook for five minutes before adding the sugar. Bring to the boil and cook for 5-10 minutes more, or until it has reached the setting point (test this by placing a spoon full of jam on the chilled saucer. Let the jam cool for a minute and then push it gently with your finger: if the jam wrinkles, it has reached its setting point). Remove the pan from the heat and set aside to cool.", "Once the jam has cooled, use it to paint each of the remaining raspberries.", "Preheat the oven to 180C/350F/Gas 4.", "Bake the rested macaroons in the preheated oven for 12 minutes. Remove from the oven and transfer to the fridge until ready to serve.", "To serve, remove the pastry base from the flan tin. Pipe the cooled lychee crème pâtissière onto the pastry base and smooth the top to make a flat layer. Place glazed raspberries on top in straight, parallel lines, leaving a raspberry’s width between each one. Pipe small swirls of the cooled crème mascarpone in the spaces between the raspberries and place a mini macaroon on top of every third swirl and sprinkle caramelised almonds onto the others." ]

[ "200g/7oz plain flour, plus extra for dusting", "100g/3½oz butter, cut into small pieces, plus extra for greasing", "1 free-range egg yolk", "a little water", "400g/14oz salmon fillet", "a little butter or groundnut oil", "salt and black pepper", "2 large handfuls watercress", "4 free-range eggs", "400ml/14fl oz double cream" ]

[ "For the pastry case, put the flour and butter into the bowl of a food processor. Add a pinch of salt and blitz until the mixture resembles fine breadcrumbs. If you prefer, rub the butter into the flour in a bowl with your fingertips.", "Add the egg yolk and enough water to bring the dough to a firm ball. The less water you add the better, as too much will cause your pastry case to shrink in the oven.", "Pat the pastry into a flat round on a floured surface then roll out to a rough circle large enough to line the tart tin. Lightly butter the tin, dust it with a small amount of flour, shake out any surplus then lower in the circle of pastry. Push the pastry right into the corner where the rim joins the base without stretching it. Make certain there are no holes or tears. Trim the overhanging pastry and place in the fridge to chill for 20 minutes.", "Set the oven at 200C/400F/Gas 6. Put a baking sheet in the oven to warm. Line the pastry case with kitchen foil and baking beans and slide onto the hot baking sheet. Bake for 15 minutes, then remove from the oven and carefully lift the beans and foil out.", "Return the pastry case to the oven for five minutes or so, until the surface is dry to the touch. Remove from the oven and set aside. Turn the oven temperature down to 180C/350F/Gas 4.", "For the filling, place the salmon in a baking dish, brush with oil or butter, season lightly with salt and pepper and bake for 15 minutes, or until the flakes part easily. Remove from the oven and leave to cool a little, then break into large pieces. Place the pieces of fish in the tart case.", "Wash the watercress leaves and remove and discard the thickest of the stems. Put the still-wet watercress into a saucepan, cover tightly with a lid and place over a high heat. Cook for a couple of minutes, or until the leaves wilt a little. They should keep their colour. Turn the watercress over once with tongs, let it steam a further few seconds, then remove from the heat, cool under cold running water and squeeze dry.", "Tuck the watercress into the tart case in between the salmon pieces. Gently whisk the eggs and cream, pour into the case and bake for 25 minutes, or until set. Serve warm." ]

[ "2 x 154g/5½oz packets chocolate cookies, such as Oreos or Bourbons(28 small biscuits in all)", "50g/1¾oz dark chocolate (min. 70% cocoa solids)", "50g/1¾oz unsalted butter, softened", "½ tsp smoked sea salt flakes (see tip section)", "100g/3½oz dark chocolate (minimum 70% cocoa solids)", "25g/1oz cornflour", "4 tbsp full-fat milk", "500ml/18fl oz double cream", "50g/1¾oz cocoa powder, sieved", "2 tsp instant espresso powder or strong instant coffee powder", "75g/2½oz caster sugar", "1 tsp vanilla paste or extract", "2 tsp extra-virgin olive oil", "¾ tsp smoked sea salt flakes" ]

[ "For the base, snap the biscuits into pieces and drop them into the bowl of a food processor. Do likewise with the chocolate, then blitz them together until you have crumbs. Add the butter and salt, and blitz again until the mixture starts to clump together. If you’re doing this by hand, bash the biscuits in a freezer bag until they form crumbs, finely chop the chocolate and melt the butter, then mix everything, along with the salt, in a large bowl with a wooden spoon or your hands encased in disposable vinyl gloves.", "Press into your tart tin and pat down on the bottom and up the sides of the tin with your hands or the back of a spoon, so that the base and sides are evenly lined and smooth. Put into the fridge to harden for at least 1 hour, or 2 hours if your fridge is stacked. I wouldn’t keep it for longer than a day like this as the crust tends to get too crumbly.", "For the filling, finely chop the chocolate. Put the cornflour into a cup and whisk in the milk until smooth. (I find it easier to use cups for the liquids – in which case the milk measure is equivalent to an American quarter cup, and you’ll need 2 cups of cream.)", "Pour the cream into a heavy-based saucepan into which all the ingredients can fit and be stirred without splashing out of the pan, then add the finely chopped rubble of chocolate, the sieved cocoa (or just sieve it straight in), espresso or instant coffee powder, sugar, vanilla paste or extract, olive oil and smoked salt. Place over a medium to low heat and whisk gently – I use a very small whisk for this, as I’m not aiming to get air in the mixture, I’m just trying to banish any lumpiness – as the cream heats and the chocolate starts melting.", "Off the heat, whisk in the cornflour and milk mixture until it, too, is smoothly incorporated, and put the pan back on a low heat. With a wooden spoon, keep stirring until the mixture thickens, which it will do around the 10-minute mark, but be prepared for it to take a few minutes more or less. Take the pan off the heat every so often, still stirring, so that everything melds together, without the cream coming to a boil. When ready, it should be thick enough to coat the back of a wooden spoon, and if you run your finger through it (across the back of the spoon) the line should stay.", "Pour into a wide measuring jug or batter jug (it should come to about the 600ml/1 pint mark). Now run a piece of baking parchment or greaseproof paper under the cold tap, wring it out and place the damp, crumpled piece right on top of the chocolate mixture, then put the jug into the fridge for 15 minutes. The mixture will still be warm, but will be the right temperature to ooze into the base without melting it.", "Pour and scrape the mixture into the biscuit-lined flan tin and put back in the fridge overnight. Don’t leave it longer than 24 hours, as the base will start to soften.", "Take out of the fridge for 10 minutes before serving, but unmould straight away. Sit the flan tin on top of a large tin or jar and let the ring part fall away, then transfer the dramatically revealed tart to a plate or board. Leave the tin base on.", "Slice modestly – this is rich and sweet, and people can always come back for more – and serve with crème fraîche; the sharpness is just right here. Leftovers will keep in the fridge for 4–5 days, but the base will soften and the sides crumble a bit. That will not detract from your eating pleasure too much, but I still like to give it its first outing at optimal stage!" ]

[ "butter, for greasing", "3 free-range egg yolks", "1 tbsp Dijon mustard", "30g/1oz cornflour", "1 vanilla pod, split lengthways, seeds scraped out", "175ml/6fl oz full-fat milk", "225ml/8fl oz double cream", "1 tbsp fresh thyme leaves, chopped", "300g/10oz ready-made puff pastry", "flour, for dusting" ]

[ "Preheat the oven to 180C/350F/Gas 4. Grease a 12-hole muffin tin with butter.", "Heat the eggs yolks, mustard and cornflour in a saucepan over a low to medium heat, whisking continuously until thickened and well combined.", "Add the vanilla seeds, then slowly add the milk and cream, whisking continuously, until the mixture is thick, smooth and well combined.", "Continue to stir the custard mixture until it comes to the boil, then remove from the heat. Stir in the thyme, then cover the surface with clingfilm to prevent a skin forming and set aside to cool.", "Roll the puff pastry out o a floured work surface . Cut the pastry in half and place one sheet on top of the other. Roll the pastry sheets up and cut the roll into twelve slices.", "Lay each of the rolled pastry slices flat onto the floured work surface and roll out into 10cm/4in circles.", "Press a pastry disc into each of the holes of the muffin tin. Divide the cooled custard equally among the pastry cases.", "Bake the tarts for 20 minutes, or until the custard has set and is pale golden-brown and the pastry is crisp and golden-brown. Remove from the oven and set aside to cool slightly." ]

[ "225g/8oz plain flour", "pinch of salt", "60g/2¼oz butter, cut into roughly 1cm/½in dice", "60g/2¼oz lard, cut into roughly 1cm/½in dice", "25g/1oz unsalted butter", "1 tbsp sunflower oil", "8 banana shallots (echalion), thinly sliced", "3 large onions, thinly sliced", "4 free-range eggs", "2 free-range egg yolks", "200ml/7fl oz double cream", "1½ tbsp wholegrain mustard", "1 tbsp chopped chives", "salt and white pepper" ]

[ "For the quick shortcrust pastry, put the flour, salt, butter and lard into the bowl of a food processor. Pulse until the mixture looks like fine breadcrumbs. With the processor running, slowly add 3-4 tablespoons of cold water processing just until the dough comes together in clumps. You may need a little less water or a touch more. Turn out the dough onto a lightly floured surface and knead briefly until smooth. Wrap in cling film and leave in the fridge to chill for around 30 minutes.", "Meanwhile, for the filling, melt the butter and oil in a large frying pan over a medium-low heat. Add the shallots and onions and a pinch of salt. Cook slowly for at least 20 minutes, stirring from time to time, until the mixture is very soft and golden-brown.", "Season with pepper and more salt if needed, then leave to cool.", "Heat your oven to 200C/400F/Gas 6 and have ready a 23cm/9in fluted loose-bottomed tart tin, 3.5cm/1¼in deep.", "Roll out the pastry on a lightly floured surface to a 3mm thickness and use it to line the tart tin, leaving excess pastry hanging over the edge. Keep a little uncooked pastry back in case you need to patch any cracks later. Line the pastry with baking parchment or foil and then fill with baking beans, or uncooked rice or lentils.", "Bake blind for 15 minutes, then remove the parchment and baking beans and return the pastry to the oven for about eight minutes or until it looks dry and faintly coloured.", "Use a small, sharp knife to trim away the excess pastry from the edge. Use a tiny bit of the reserved raw pastry to patch any cracks or holes if necessary.", "For the filling, whisk the eggs, egg yolks, cream, mustard and chives together. Season with salt and a pinch of white pepper. Add the cooled onion mixture and stir to combine.", "Pour the mixture into the pastry case and cook for 25-30 minutes, or until the filling is just set and golden-brown. Leave to cool in the tin for five minutes before removing, then serve warm or cold." ]

[ "375g/13oz ground almonds", "1 tsp salt", "½ tsp bicarbonate of soda", "30g/1¼oz butter, softened, plus extra for greasing", "2 free-range eggs", "200ml/7oz full-fat plain yoghurt", "3 free-range eggs", "handful finely chopped fresh flatleaf parsley", "½ lemon, zest only", "pinch freshly ground black pepper", "pinch salt", "bunch spring onions, trimmed, finely chopped", "50g/2oz spinach", "150g/5½oz smoked mackerel, cut into chunks", "6 cherry tomatoes, halved" ]

[ "Preheat the oven to 200C/180C Fan/Gas 6. Grease a 24cm/10in tart case with butter.", "Pulse all of the pastry ingredients except the eggs in a food processor until it resembles breadcrumbs, then add the eggs. Pulse again until the mixture starts to come together as a dough, then press the dough into a smooth ball, wrap in cling film and chill in the fridge for 10 minutes.", "Turn the dough out into the prepared tart tin. Use the palm of your hand to squash the dough evenly over the base of the tin, then spread and smooth it into the edges and sides of the tin using your fingers. Trim away any excess using a sharp knife, then line this pastry case with a sheet of greaseproof paper and fill with baking beans. Return to the fridge for 20 minutes.", "Blind bake the pastry case for 10 minutes, then remove the baking beans and greaseproof paper and bake for a further 8-10 minutes, or until pale golden-brown.", "Meanwhile, for the filling, beat together the yoghurt and eggs until well combined. Stir in the parsley and lemon zest, and season with plenty of pepper and a little salt. Set aside.", "When the pastry case is cooked, reduce the oven temperature to 190C/170C Fan/Gas 5.", "Arrange the spring onions in an even layer in the bottom of the pastry case. Arrange a layer of spinach on top, then place the chunks of mackerel onto the spinach leaves.", "Carefully pour over the yoghurt-and-egg mixture and dot the surface of the tart with the cherry tomato halves (cut-sides facing upwards).", "Bake for 25-30 minutes, or until the filling has set and the top has turned golden-brown. Serve warm or at room temperature, with a side salad of simply dressed watercress leaves." ]

[ "500g/1lb 2oz ready-made puff pastry", "500g/1lb 2oz baby leaf spinach, washed and well drained", "salt and freshly ground black pepper", "pinch freshly grated nutmeg", "250g/9oz crème fraîche", "1 free-range egg", "325g/11½oz smoked salmon, sliced", "110g/4oz watercress", "20g/¾oz walnuts, shells removed", "75ml/3fl oz extra virgin olive oil", "salt and freshly ground black pepper", "150g/5oz watercress", "2 tbsp walnut oil", "2 tsp red wine vinegar", "salt and freshly ground black pepper" ]

[ "Preheat the oven to 200C/400F/Gas 6.", "For the tart, roll the pastry out to 5mm/¼in thick. Cut out four 15cm/6in circles. Place onto a baking tray and pierce several times with a fork to prevent the pastry from rising too much.", "Transfer to the oven and bake for ten minutes, or until golden-brown and risen.", "Meanwhile, place the spinach into a pan and cook gently until wilted. Season, to taste, with salt and freshly ground black pepper and a pinch of nutmeg. Remove from the pan and squeeze out any excess water.", "In a bowl, whisk the crème fraîche and egg together and season with salt and freshly ground black pepper.", "Divide the spinach among the pastry circles and spoon over some of the crème fraîche mixture. Top with the smoked salmon slices.", "Return to the oven for five minutes, until warmed through.", "Meanwhile, for the pesto, place the watercress and walnuts into a food processor and blend. Gradually add the olive oil until a thick paste forms. Season, to taste, with salt and freshly ground black pepper.", "For the salad, place the watercress into a bowl, drizzle over the walnut oil and vinegar and season, to taste, with salt and freshly ground black pepper.", "To serve, place the tarts onto serving plates with the watercress salad and drizzle over the pesto." ]

[ "50g/1¾oz plain white flour, plus extra for dusting", "150g/5½oz wholegrain spelt flour", "1 tsp sea salt", "75g/2½oz butter, chopped, plus extra for greasing", "75g/2½oz quark or fromage frais", "250g/9oz baby spinach leaves", "1 shallot, finely chopped", "knob of butter", "6 free-range eggs", "200g/7oz crème fraîche", "200g/7oz cottage cheese", "1 tsp ground nutmeg", "1 tsp sea salt, plus extra to taste", "1 tsp freshly ground black pepper, plus extra to taste", "150g/5½oz smoked salmon slices, cut into 1cm/½in squares", "400g/14oz kale, trimmed, washed, shredded and excess water squeezed out", "2 pomegranates, seeds removed", "1 lime, juice only", "3 tbsp rapeseed oil" ]

[ "Preheat the oven to 200C/400F/Gas 6 and grease a 28cm/11in pie dish with butter.", "For the pastry, mix both flours and the salt together in a large bowl, then rub in the butter with your fingers. Mix in the quark or fromage frais. Knead the dough lightly with your hands just until the ingredients come together (alternatively, put all the ingredients in a food processor and pulse). If the dough does not bind together, add a little water and briefly mix again.", "On a lightly floured work surface, roll out the pastry to a circle large enough to line the pie dish. Line the dish with the pastry, then leave it to rest in the refrigerator for an hour.", "Cover the pastry case with baking parchment and fill with baking beans or uncooked rice to weigh it down. Bake for 15 minutes. Remove the paper and beans and bake for five minutes more, or until the base looks dry.", "To make the filling, rinse the spinach in cold water, then place in a saucepan over a medium heat and allow to wilt. When it’s just wilted, drain really well in a sieve.", "Gently fry the shallot in butter for 3-4 minutes without browning. Turn off the heat and add the spinach to the pan.", "Beat the eggs in a large bowl, then add the crème fraîche, cottage cheese, nutmeg, salt and pepper and mix well with a wooden spoon. Now add the salmon and spinach mixture and mix again. Season again, to taste, with salt and pepper.", "Pour the mixture into the pastry case and bake for 30-35 minutes, or until the filling has set but retains a slight wobble in the centre.", "For the kale and pomegranate salad, put the kale in a large bowl with the pomegranate seeds. In a small bowl, whisk together the lime juice, oil, salt and pepper to make a dressing. Pour the dressing over the salad and mix.", "Serve the warm tart in slices with the salad alongside." ]

[ "250g/9oz butter, plus extra for greasing", "2 garlic cloves, sliced", "300g/10½oz good-quality lamb mince", "200ml/7fl oz brown lamb stock", "2 star anise", "1 tbsp toasted cumin", "dash olive oil", "1 onion, finely chopped", "½ red chilli, diced", "1 garlic clove, finely chopped", "1 packet filo pastry", "½ cucumber, seeds removed", "salt and pepper", "12 mint leaves, shredded", "2 tbsp chopped coriander leaves", "100ml/3½fl oz Greek yoghurt", "pinch ras-el-hanout spice mix", "20ml/¾fl oz olive oil", "8 mint leaves, shredded", "1 garlic clove, grated", "½ lemon, juice only" ]

[ "For the spiced lamb tart with filo, clarify the butter: put the butter and sliced garlic in a heavy saucepan over low heat. Melt gently. Skim off all the froth from the surface. You will then see a clear yellow layer on top of a milky layer.", "Carefully pour the clear fat into a bowl or jug, leaving the milky residue in the pan. Discard the milky residue. Set aside the clear fat.", "Preheat the oven to 180C/350F/Gas 4.", "Place the lamb mince in a roasting tray and cook in the oven until it turns a rich roasted colour. This will take about 20 minutes.", "Heat the stock, star anise and cumin in a medium saucepan and reduce until a rich cumin glaze forms (about 50ml/1¾fl oz in volume). Remove the star anise and set aside.", "Heat a large frying pan, add the oil and fry the onion, chilli and garlic until soft.", "While the onion is cooking, butter the tart rings and cut the filo into 10 squares slightly larger than the tart rings.", "Lay one sheet of the filo on a tray, evenly brush with the clarified garlic butter and repeat the process three times, each time laying the squares at different rotation points, buttering between each layer.", "You should end up with a star shape. Lay this into a tart ring and push the filo into the corners, line with crumpled parchment paper then fill with baking beans or rice. Repeat to fill the other ring. Any remaining filo should be wrapped carefully and placed in the fridge for use in another recipe.", "Bake for 15 minutes, or until the base of the filo is fully cooked.", "Remove from the oven and leave the baking beans or rice in until cool.", "Dice the cucumber into small neat cubes and lightly season with salt to draw out the moisture.", "Mix the mince, glaze, onion mixture, mint, coriander and salted cucumber together and add salt and pepper to taste.", "Remove the tarts from the rings, then fill with the lamb mixture. Put on a baking tray, and top with a sheet of filo for each tart, scrunching it lightly to make a pie lid for the tart. Bake for five minutes.", "For the dressing, combine all the dressing ingredients.", "Serve the tart with the yoghurt dressing." ]

[ "1 pack ready-made sweet tart pastry, rolled to 5mm/¼in thick", "500g/1lb 2oz pumpkin, peeled, seeds removed, cut into large chunks", "2 free-range eggs", "110g/4oz caster sugar", "50g/2oz ground almonds", "¼ tsp ground cloves", "¼ tsp ground cinnamon", "¼ tsp dried ground ginger", "¼ tsp freshly grated nutmeg", "200ml/7fl oz single cream", "200ml/7fl oz double cream", "3 tbsp stem ginger syrup from a jar", "25g/1oz stem ginger from a jar, finely chopped", "icing sugar, for dusting", "fresh mint sprig, to garnish" ]

[ "Preheat the oven to 190C/385F/Gas 5.", "Line a 23cm/9in tart case with the sweet pastry, line with baking paper and fill with baking beans or rice. Place into the oven and bake blind for 15 minutes. Remove the beans or rice and baking paper and return to the oven to bake for a further ten minutes, or until the base of the tart has become golden brown and cooked through.", "Meanwhile, place the pumpkin into the top of a steamer and steam for 15-20 minutes, or until tender. Remove from the steamer and allow to cool.", "Place the pumpkin into a food processor and blend to a purée.", "Place the eggs and sugar into a large bowl and whisk to combine.", "Add the ground almonds, cloves, cinnamon, ginger, nutmeg and single cream and whisk to combine.", "Add the puréed pumpkin and stir to mix well.", "Pour the pumpkin mixture into the pastry tart and place into the oven to bake for 40-45 minutes, or until the filling has set. Remove from the oven and cool for at least one hour.", "For the ginger cream, place the double cream, syrup and stem ginger into a bowl and whisk until soft peaks are formed when the whisk is removed.", "To serve, cut a slice of tart and place it onto a plate. Place a spoonful of ginger cream on the top, dust with icing sugar and garnish with a sprig of mint." ]

[ "150g/5½oz unsalted butter, softened", "100g/3½oz sugar", "1 free-range egg yolks", "1 free-range egg", "250g/9oz plain flour", "350ml/12fl oz double cream", "3 vanilla pods, split lengthways and seeds scraped out", "8 free-range egg yolks", "70g/2½oz sugar", "3 punnets strawberries, hulled and thinly sliced", "4-5 tbsp redcurrant jelly" ]

[ "For the sweet pastry, cream the butter and sugar until pale. Slowly add the egg yolk and egg, mixing all the time. Fold in the flour and mix to form a dough.", "Turn out the dough, shape into a rough ball and wrap in cling film. Transfer to the fridge to chill for an hour.", "Preheat the oven to 180C/350F/Gas 4.", "Once the pastry has chilled and rested, roll out to a ½cm/¼in thickness. Place the tart ring on a baking tray and line with the pastry. Place baking parchment inside the pastry case and fill with baking beans. Bake blind in the oven for 15 minutes, or until light golden-brown.", "Reduce the oven temperature to 100C/225F/Gas ¼.", "For the custard, add the cream and the vanilla pods and seeds to a pan and bring to a boil. Reduce to a simmer. In a bowl, beat the yolks and sugar together until pale, then add to the cream in batches, whisking all the time. Return the custard to the pan over a low heat, and stir constantly with a wooden spoon until the mixture is thick enough to coat the back of a spoon. Set aside to cool.", "When the custard has cooled, pour it into the pastry case and bake for 30 minutes. Remove from the oven and cool in the fridge.", "Once the custard in the tart is firm, arrange the strawberries neatly on top.", "In a pan, warm the redcurrant jelly with 3-4 tablespoons of water. Stir to combine until you have a syrupy consistency (add more water or jelly if needed). Use a pastry brush to gently cover the strawberries with the syrup to glaze.", "Leave to set before carefully removing the tart from the tart ring." ]

[ "75g/3oz butter", "250g/9oz almond, orange or sweet oat biscuits", "1 large free-range egg, separated", "1 tbsp caster sugar", "250g/9oz mascarpone cheese", "2 drops vanilla essence", "250g/9oz fresh strawberries, hulled, thinly sliced" ]

[ "For the crumb case, melt the butter in a small saucepan.", "Place the biscuits in a food processor and process to fine crumbs (alternatively, place in a plastic bag and bash with a rolling pin, taking care not to split the bag).", "Mix the crumbs thoroughly with the melted butter and spoon into a 25cm/10in diameter loose-bottomed flan tin. Press the crumbs firmly over the base and up the sides of the tin to cover completely. Transfer to the fridge to chill until firm.", "For the filling, place the egg yolk into a bowl with the caster sugar and whisk together.", "Add the mascarpone and beat until thoroughly combined. Stir in the vanilla essence.", "In a separate bowl, beat the egg white with a clean whisk until stiff peaks form when the whisk is removed from the bowl. Gently fold the egg white into the mascarpone mixture.", "Remove the biscuit case from the fridge. Spoon the mascarpone mixture into the biscuit case and gently smooth the top with a spatula. Arrange the sliced strawberries on top of the mascarpone.", "Transfer to the fridge and chill. Remove the tart from the fridge 20 minutes before serving." ]

[ "170g/6oz plain flour", "100g/3½oz unsalted butter", "1 free-range egg yolk", "cold water, to mix", "150ml/5fl oz white wine", "200ml/7fl oz boiling water", "50g/2oz caster sugar", "1 bay leaf", "1 pear, peeled, cored and halved", "150g/5½oz goats' cheese", "1 tsp finely chopped chives", "1 salad onion, finely chopped", "salt and freshly ground black pepper", "basil leaf, to garnish" ]

[ "Preheat the oven to 200C/400F/Gas 6.", "To make the pastry, mix the flour and butter in a food processor until the mixture starts to resemble coarse breadcrumbs.", "Add the egg yolk and enough water for the pastry to bind.", "Bring the pastry together and, on a floured surface, roll the dough to a ½cm/¼in thickness. Cut out two large pear shapes, then place on a baking tray and bake for 10 minutes.", "For the pear, bring the wine, water, sugar and bay leaf to a simmer in a small saucepan. Poach the pear halves in the syrup for 10 minutes, weighed down with a small plate to submerge the pear.", "To make the filling, mix together the goats' cheese, chives and chopped salad onion, then season with salt and freshly ground black pepper.", "Stuff this mixture into the cored poached pear halves and place the pears on the pastry. Bake in the oven for 10 minutes.", "Serve on a large warm plate and garnish with the basil leaf." ]

[ "1 sheet ready-made filo pastry", "3 tbsp olive oil, plus extra for greasing", "1 tbsp icing sugar", "25g/1oz butter", "1 dessert apple, cored and cut into eight wedges", "1 tsp caster sugar", "150ml/5fl oz double cream", "1 tsp caster sugar", "1 sprig fresh mint" ]

[ "Preheat the oven to 180C/350F/Gas 4.", "For the tart, brush the pastry with the olive oil and cut in half. Lightly grease a blini pan and scrunch one piece of the pastry into the pan, then layer the second piece on top. Sprinkle over the icing sugar and place the pan in the oven and bake for 2-4 minutes, or until the pastry is crisp and golden-brown.", "Melt the butter in a frying pan and fry the apple pieces and caster sugar, shaking the pan from time to time, until the apples start to caramelise and turn soft.", "Carefully remove the tart from the blini pan and fill with the fried apple.", "To serve, whip the cream together with the caster sugar until soft peaks form when the whisk is removed from the bowl. Place the tart on a plate, top with the whipped cream and garnish with a sprig of fresh mint." ]

[ "4 x 10cm/4in squares ready-made filo pastry", "1 free-range egg, beaten", "85g/3oz Taleggio cheese, sliced", "1 tbsp chopped rocket", "2 tbsp olive oil", "3 tbsp pine nuts", "1 garlic clove, peeled", "large handful rocket", "salt and freshly ground black pepper", "1 free-range egg, poached" ]

[ "Preheat the oven to 200C/400F/Gas 6.", "Place one square of filo pastry onto a non-stick baking sheet, crumple slightly and brush with beaten egg. Place another piece of pastry on top and again brush with egg. Repeat with the remaining pastry and egg.", "Place the baking sheet into the oven and bake the pastry for 5-6 minutes, or until golden-brown and crisp.", "Sprinkle the top of the pastry with the Taleggio slices and rocket and set aside.", "For the rocket pesto, place all the pesto ingredients into a small food processor and blend until smooth.", "To serve, place the tart onto a serving plate, drizzle with the rocket pesto and top with a poached egg." ]

[ "250g/9oz mascarpone", "100g/3½oz caster sugar", "pinch salt", "150ml/5½ fl oz milk", "225ml/8fl oz double cream", "½ vanilla pod, seeds scraped", "250g/9oz butter, softened", "100g/3½oz caster sugar", "pinch of salt", "250g/9oz plain flour, plus extra for dusting", "190g/6¾oz bran flakes, blended to a powder", "2 free-range eggs, beaten", "225g/8oz butter", "675g/1lb 8oz golden syrup", "190g/6¾oz brioche crumbs", "75ml/2½fl oz double cream", "½ tsp salt", "2 free-range eggs, beaten", "1 large free-range egg yolk", "flaky sea salt, to finish" ]

[ "For the ice cream, mix all of the ingredients together in a bowl and then churn in your ice cream maker. Place the frozen mixture into a freezer-safe container and store in the freezer until needed.", "To make the pastry, cream together the soft butter and caster sugar. Add a pinch of salt, the plain flour and powdered bran flakes. Stir to combine. Add the beaten eggs and mix together to form a soft sticky dough. Cover with cling film and place into the fridge to rest for at least an hour.", "Preheat the oven to 170C/340F/Gas 3½.", "When the pastry is rested, lightly dust a work surface with flour and roll out the pastry to the thickness of a pound coin. Line a 23cm/9in loose-bottomed tart case with the pastry, gently pushing it into the edges and leaving any excess overhanging the sides.", "Line the pastry with baking parchment. Fill with ceramic baking beans or uncooked rice and bake for 20-25 minutes. Remove the beans and lining paper, return it to the oven and cook for a further 10 minutes to ensure the pastry is cooked through and dried out. Remove from the oven and set aside to cool. Turn the oven temperature down to 160C/325F/Gas 3.", "To make the filling, melt the butter in a saucepan over a medium heat until it foams and turns brown. Add the syrup, take the pan off the heat and whisk to combine (if the mixture is grainy pass it through a sieve). Put the brioche crumbs in a medium bowl and add the butter and syrup mixture. Whisk in the cream, salt, eggs and egg yolk and leave to cool for 10-15 minutes. Once cooled, pour the filling into the cooled tart case and bake for 25 minutes. Reduce the oven temperature to 140C/275F/Gas 1, and cook for a further 30 minutes, until the tart is just set – it should still have a wobble in the centre. Remove the tart from the oven and leave to cool and set for 30 minutes.", "When ready to serve, sprinkle a little sea salt over the top of the tart, trim the top edges of the tart and release the ring. Cut into slices and serve with the mascarpone ice cream." ]

[ "80g/3oz butter, melted and cooled, plus extra for greasing", "270g/10oz shop-bought filo pastry", "4 tbsp apricot jam", "500g/1lb 2oz low-fat (or no-fat) Greek yoghurt", "2 tbsp honey", "1 vanilla pod, seeds only (or alternatively 2 drops of vanilla extract)", "small bunch black seedless grapes, halved", "bunch redcurrants", "1 dragon fruit, peeled and cubed", "2 large figs, quartered" ]

[ "Preheat the oven to 180C/350F/Gas 4 with the middle shelf ready. Grease a 12-hole muffin tin or cupcake tin well.", "Cut the filo pastry into squares that are big enough to fit into the muffin holes and hang over the sides a little. Brush each piece of filo with lots of melted butter to stop it from burning in the oven, then push a filo square into eight of the holes and top with another filo square, you will need to layer up 3–4 pieces.", "Place the filo cases into the oven for five minutes or so, giving them time to crisp up. Once they look golden-brown and crispy, remove them from the oven and leave to cool for 10 minutes or so. Remove them from the muffin tray and place them on serving dishes. I always tend to break at least one when I take them out!", "Put the jam in a small pan and heat gently until warm.", "Mix the Greek yoghurt, honey and vanilla together in a bowl, then place a good dollop into each pastry case. Divide the fruit among the tartlets, piling it up high. Brush with the warm apricot jam to make a shiny glaze and serve." ]

[ "3 tbsp olive oil", "2 banana shallots, chopped", "1 large garlic clove, crushed", "1 tsp black pepper", "1 tsp salt", "2 heaped tsp ground cumin", "1 tbsp white wine vinegar", "5 really ripe tomatoes, halved", "2 sheets ready-rolled puff pastry", "8 plum tomatoes, thickly sliced", "1 free-range egg, beaten with a pinch of salt", "2 garlic cloves, crushed", "100ml/3½fl oz olive oil", "small bunch fresh basil, leaves picked, stalks reserved", "small bunch fresh tarragon, leaves picked, stalks reserved", "2 handfuls fresh watercress, leaves picked", "salt and black pepper", "200g/7oz pitted Kalamata olives", "3 tbsp capers, rinsed", "15g/½oz anchovies in oil (drained weight)", "2 tbsp finely chopped flatleaf parsley", "25ml/1oz brandy", "salt and black pepper", "drizzle of olive oil" ]

[ "Preheat the oven to 220C/425F/Gas 7.", "For the relish, heat the olive oil in a saucepan and gently fry the shallot and garlic. Season with black pepper, salt and ground cumin. Add the white wine vinegar and simmer until the volume of liquid has reduced a little. Add the tomatoes, cover with a lid and simmer for 45-50 minutes, or until you have a thick relish consistency.", "For the tart, line a flat baking sheet with baking parchment.", "Cut out four 16cm/6¼in rounds from the puff pastry sheets (use a 1 litre/1¾ pint pudding bowl as a guide). Mark a 15mm/¾in border in the pastry circles (use a 500ml/18fl oz bowl as a guide). Place the pastry on the prepared baking sheet and prick the centres with a fork.", "Spoon some of the cooked relish into the centre of the pastry circles. Arrange the slices of plum tomato on top and brush the border with beaten egg - making sure you don’t brush the cut edge as this will prevent the pastry rising. Bake in the oven for 20 minutes, until the pastry is risen and golden-brown.", "Meanwhile make the herb oil. In a pan, gently heat the garlic in the olive oil with the basil stalks and tarragon stalks. Remove from the heat after 10 minutes and season with salt and pepper.", "Place a small handful of the basil leaves, tarragon leaves and watercress leaves in a small food processor (reserve the rest for the salad). Pour over some boiling water to wilt the leaves. Drain the water from the food processor and blend the leaves to a paste. Pour in the herb-infused oil and blend again until smooth.", "Make a salad with the remaining watercress, basil and tarragon leaves. Season with salt.", "To make the tapenade, blend the olives, capers, anchovies, parsley, brandy and black pepper together in a small food processor. Loosen with a little olive oil and blend to make a paste.", "Serve the cooked tarts topped with a small quenelle of tapenade and some herb salad. Drizzle with the herb oil." ]

[ "110g/4oz puff pastry", "plain flour, to dust", "1 beef tomato, cut into slices", "handful of fresh basil leaves", "55-85g/2-3 oz gruyère cheese, grated", "freshly ground black pepper, to season", "1 egg, beaten" ]

[ "Preheat the oven to 220C/425F/Gas 7.", "Roll the pastry out thinly on a floured surface. Cut a large circle out and place on a non-stick baking tray. Crumple the edges of the pastry roughly using your fingers.", "Place the tomato slices in the middle of the pastry circle and then top with the basil. Sprinkle the cheese over and season with black pepper.", "Brush the edges of the tart using the egg wash and then bake in the oven for 8-10 minutes, or until crisp and golden.", "Serve." ]

[ "3kg/6lb 8oz plain flour", "1.25kg/2lb 12oz butter, diced", "10 free-range eggs, beaten", "2 litres/3½ pints golden syrup", "625g/1lb 6oz fresh breadcrumbs", "10 free-range eggs, lightly beaten", "5 lemons, zest and juice" ]

[ "For the pastry, rub the butter into the flour until the mixture resembles breadcrumbs. Gradually add the beaten egg and mix together to make a dough. You may need to add a little cold water.", "Wrap the dough in cling film and place in the fridge for at least 30 minutes. If you are making five tarts, divide the mixture into five portions of equal weight and wrap them separately.", "Preheat the oven to 180C/350F/Gas 4. Lightly grease five 25cm/10in loose-bottomed tart tins, or two 40cm x 30cm/16in x 12in baking trays.", "On a lightly floured surface, roll out the pastry and use to line the tart cases or the baking trays.", "Cover the pastry case with cling film and place in the fridge to rest for 15 minutes.", "Remove the pastry from the fridge and remove the cling film. Line the pastry cases with greaseproof paper and fill with baking beans.", "Transfer to the oven and blind bake for 10-15 minutes.", "Remove the pastry cases from the oven and remove the greaseproof paper and baking beans. Return to the oven for a further 3-5 minutes.", "Remove the pastry cases from the oven and lower the oven temperature to 140C/275F/Gas 1.", "For the filling, place the golden syrup, breadcrumbs, beaten eggs and lemon juice and zest into a large bowl and mix well.", "Pour the filling mixture into the pastry cases, transfer to the oven and bake for about 50 minutes or until golden-brown. Remove from the oven and allow to cool slightly." ]

[ "225g/8oz plain flour, plus extra for dusting", "110g/4oz butter, chilled, diced", "1 medium free-range egg, lightly beaten", "450g/1lb golden syrup", "85g/3oz fresh breadcrumbs", "generous pinch ground ginger", "1 lemon, zest, finely grated and 2 tbsp of the juice", "clotted cream or double cream" ]

[ "In a bowl, rub the butter into the flour with your fingers until it resembles fine breadcrumbs.", "Mix in the egg with a knife, then knead on a clean, lightly dusted work surface to form a smooth dough.", "Use the dough to line a 23cm/9in loose-bottomed tart tin, prick the base all over with a fork and leave to rest in the fridge for about 30 minutes.", "Preheat the oven to 190C/375F/Gas 5.", "Line the pastry with parchment paper and weigh down with rice or ceramic baking beans. Bake the pastry blind for 10-15 minutes, remove the paper and rice or beans and return the pastry case to the oven for a few minutes more, until light golden-brown.", "For the filling, mix together the filling ingredients in a bowl and pour into the pastry case. Return to the oven and bake for about 30 minutes. Serve hot or cold with clotted cream or double cream." ]

[ "225g/8oz plain white flour", "150g/5oz unsalted butter, chilled, cut into cubes", "1 free-range egg yolk", "1 tbsp caster sugar", "2 tbsp cold water (add more or less as required)", "700g/1lb 8½oz golden syrup", "175g/6oz fresh white breadcrumbs", "3 lemons, zest only", "2 free-range eggs, lightly beaten" ]

[ "For the pastry, place the flour and butter into a food processor and pulse until the mixture resembles breadcrumbs.", "Add the egg yolk, sugar and about two tablespoons of cold water and pulse until a firm dough is formed.", "Remove from the processor and place onto a lightly floured surface. Knead lightly, then wrap in cling film and transfer to the fridge to chill for 30 minutes.", "Preheat the oven to 180C/355F/Gas 4.", "Remove and unwrap the pastry and roll out the pastry on a lightly floured surface. Line a 25cm/10in shallow, fluted loose-based flan tin. Press the pastry into the sides and prick the base all over with a fork. (Save any spare pastry for decoration.)", "For the filling, gently heat the golden syrup in a pan until melted down and runny. Remove from the heat and mix with the breadcrumbs and lemon zest.", "Add the eggs and stir well.", "Pour the treacle mixture into the pastry case. Use any spare pastry to decorate the top with lattice strips. Transfer to the oven to bake for 45-50 minutes, or until the filling is lightly set and golden. Allow to cool slightly before removing from the flan ring and serving." ]

[ "250g/9oz plain flour, sifted, plus extra for dusting", "175g/6oz butter, plus extra (melted) for greasing", "75g/2¾oz icing sugar", "2 free-range egg yolks", "1 tbsp cold water", "150g/5oz day-old brown or white bread, crusts removed", "650g/1lb 7oz golden syrup", "150g/5½oz unsalted butter", "1 free-range egg", "50ml/2fl oz double cream", "2 lemons, zest only", "large pinch salt", "clotted cream or double cream, to serve" ]

[ "For the sweet pastry, in a bowl, rub together the flour and butter using your fingertips, until the mixture resembles breadcrumbs.", "Add the icing sugar, egg yolks and cold water and mix until the mixture comes together as a dough.", "Wrap the dough in cling film, then chill in the fridge for two hours, to rest.", "Grease a 23cm/9½in loose-bottomed tart case with melted butter, then dust with flour, gently knocking out any excess.", "Meanwhile, line a baking tray with greaseproof paper and place the prepared tart case on top.", "Once the pastry has rested, discard the cling film and roll the pastry out onto a lightly floured work surface to a 4-5mm thickness.", "Lift the rolled pastry by rolling it loosely around the rolling pin, then lower it into the prepared tart case and press into the tart case to mould it to the sides and bottom. Trim off any excess pastry using a sharp knife. Chill the tart case in the fridge for a further 30 minutes.", "Preheat the oven to 200C/400F/Gas 6.", "When the tart case has rested, remove it from the fridge and prick the base several times using a fork.", "Line the base and sides of the tart case with greaseproof paper, then fill it with baking beans. Transfer to the oven and bake for 30-35 minutes, or until crisp and pale golden-brown. Discard the greaseproof paper and baking beans.", "For the filling, blend the bread in a food processor until it has formed breadcrumbs. Set aside.", "Heat the golden syrup and butter in a pan over a low to medium heat until the syrup and the butter has melted. Set aside to cool slightly.", "In a separate bowl, whisk together the egg and cream until well combined. Pour in the syrup and butter mixture and stir to combine.", "Stir in the breadcrumbs, lemon zest and salt until well combined.", "Pour the filling mixture into the cooked pastry case, then return the tart to the oven and cook for a further 40-45 minutes, or until the filling is dark golden-brown.", "Remove from the oven and set aside for 15 minutes before serving to allow to cool slightly. Serve warm, with clotted cream or whipped cream." ]

[ "4 cherry tomatoes", "4 basil leaves", "pinch paprika", "1 spring onion", "1 tsp olive oil", "¼ fresh green pepper", "1 dessertspoon sweetcorn", "125g/4½ oz (¼ block) all-butter puff pastry" ]

[ "Before cooking, wash your hands and put on an apron. Weigh or measure all the ingredients. Preheat the oven to 220C/425F/Gas 7. Line a baking tray with baking paper and brush it generously with vegetable oil.", "Add the tomatoes to a mixing bowl then cut them into pieces with the scissors.", "Tear up the basil leaves and add them to the bowl. Add a pinch of paprika.", "Cut off the roots and the dark green top of the spring onion with the scissors and throw them away. Then chop up the spring onion into small pieces and add it to the tomatoes along with the olive oil.", "Pop open the pepper by putting your thumbs on the stalk and pressing inwards, and tear about a quarter of it into bite-sized pieces and add this to the other ingredients. Next add the tinned sweetcorn.", "Roll out the pastry onto a lightly floured surface.", "Trim the pastry into an even rectangle with the knife. Then use the tip of the knife to draw a border around the rectangle - like a picture frame - not cutting through the pastry completely.", "Put the pastry onto the paper-lined baking tray - you need to do this now as it’s much harder to move once the topping is on.", "Pile your vegetable filling into the central part of your pastry base and spread to the edges of the border. Bake for 15-20 minutes until the pastry is golden and risen. Serve your tart with carrot batons." ]

[ "220g/8oz plain flour, plus extra for dusting", "30g/1oz icing sugar", "90g/3¼oz cold unsalted butter, cut into 5mm cubes", "2 medium free-range egg yolks", "1 medium free-range egg, beaten, for egg wash", "6 medium free-range eggs", "2 oranges, zest of three and juice of two", "2 limes, zest only", "250g/9oz caster sugar", "1 large ripe mango, peeled, stone removed", "3 passionfruits", "1½ tbsp spiced rum", "200ml/7fl oz double cream", "4 tbsp desiccated coconut", "100g/3½oz physalis (Cape gooseberries), leaves removed" ]

[ "Preheat the oven to 220C/425F/Gas 7. Grease and line a 23cm/9in tart tin.", "For the pastry, put the flour and icing sugar in the bowl of a food processor and pulse briefly to mix. Add the butter and pulse until the mixture resembles fine breadcrumbs.", "Tip the mixture out into a large mixing bowl and add the egg yolks and two tablespoons of cold water. Mix with your hands until the mixture comes together.", "On a lightly floured work surface, briefly knead the dough to bring the pastry together. Flatten to a thick circle, wrap in cling film and chill in the fridge for 20 minutes.", "On a generously floured work surface roll out the pastry to a circle about 3mm thick and big enough to line the tart tin with some excess.", "Line the tart tin with the pastry, using a rolling pin to help you lift the pastry. Gently push the pastry into the edges and leave any excess overhanging the tin. Place the tart tin on a baking tray.", "Prick the base of the pastry all over with a fork. Rest the pastry case in the fridge for 10 minutes.", "When the pastry is chilled, line it with four sheets of cling film or a scrunched up piece of baking parchment. Completely fill with baking beans (or dry pulses) and blind bake for 20 minutes on the middle shelf of the oven.", "Remove from oven and lift out the baking beans using the cling film or baking parchment. Brush the pastry case with egg wash.", "Return to the oven for eight minutes, or until the pastry looks dry and golden-brown.", "Lower the oven temperature to 140C/275F/Gas 1.", "For the filling, in a large heatproof bowl add the eggs, orange zest, lime zest and 150g/5½oz of the caster sugar. Stir gently until the sugar is dissolved - try to avoid getting too much air into the mixture.", "In a food processor, blend half of the mango to a purée. Pass through a sieve to remove any fibres and measure out 50g/1¾oz of purée (any leftover purée can be stored in the fridge for 2-3 days and used in smoothies, sorbets or as a sauce for desserts).", "Cut the passionfruits in half and pass the pulp through a sieve into a measuring jug. Add orange juice to make 100ml/3½fl oz of passionfruit and juice combined. Pour into the egg mixture along with the rum, mango purée and double cream. Stir gently until well mixed. Set aside.", "For the pastry, trim the excess pastry from the sides using a sharp knife.", "Meanwhile, place the bowl of filling over a pan of gently simmering water (do not let the water touch the bowl). Stir continuously until the mixture reaches 55C/130F on a cook’s thermometer.", "Pour the filling in the warmed tart case and bake for 25 minutes, until just set but with a wobble in the centre. (When cooked, the filling should be 70C/160F in the centre.)", "Remove from the oven and set aside to cool for 10 minutes. Remove the tin and place the tart on a cooling rack. When it is completely cool, put the tart on a serving plate.", "For the decoration, scatter the desiccated coconut in a pattern in the middle of the tart. Neatly slice the remaining mango and arrange the slices around the edge of the tart. Finish with the physalis placed evenly around the tart." ]

[ "55g/2oz butter", "55g/2oz caster sugar", "1 pear, core removed and sliced", "100g/3½oz walnuts", "125g/4½oz butter, softened", "125g/4½oz self-raising flour", "3 tbsp caster sugar", "2 free-range eggs", "150ml/¼ pint double cream", "2 tbsp honey" ]

[ "Preheat the oven to 180C/350F/Gas 4.", "Melt the butter and sugar in a small, oven-proof frying pan over a low heat until the sugar starts to turn light brown. Add the pear and lightly sauté for a few minutes. Place to one side.", "For the frangipane, place the walnuts into a food processor and whiz until a powder. Add the remaining frangipane ingredients to the food processor and whiz again until smooth. Spoon the mixture over the pears and level the top.", "Put the frying pan into the oven and bake for about 12-15 minutes or until the frangipane is cooked. Loosen the edges of the tart, then carefully turn over onto a plate.", "For the honeyed cream, whip the cream in a mixing bowl and fold in the honey. Spoon the honeyed cream over the tart. Serve warm." ]

[ "225g/8oz plain flour", "100g/3½oz unsalted butter", "2 free-range eggs", "30ml/1fl oz water", "1 tbsp olive oil", "2 cloves garlic, finely chopped", "1 shallot, sliced", "4 lamb chump chops, sliced", "salt and freshly ground black pepper", "50ml/2fl oz red wine", "25g/1oz olives, pits removed, chopped", "25g/1oz cherry tomatoes, chopped", "15g/½oz mint leaves, chopped", "50g/2oz feta cheese", "parsley leaves, to garnish", "salt and freshly ground black pepper" ]

[ "Preheat the oven to 200C/400F/Gas 6.", "To make the pastry, place the flour and butter in a food processor and blend together until you get a mixture resembling coarse breadcrumbs.", "Add one egg and the water and whiz until the pastry comes together in a dough.", "Roll the pastry on a floured surface to½cm/¼in thickness. Use a small plate as a guide to cut the pastry into a circle.", "Place on a baking tray and into the oven to bake for 12 minutes.", "To make the topping, heat the oil in a frying pan and fry the garlic and shallot until softened.", "Season the lamb with salt and freshly ground black pepper and add to the pan. Fry until cooked through, then remove from the pan and set aside.", "Pour in the red wine and allow to bubble for 1 minute, then add the olives, tomatoes and mint. Stir together and season with salt and freshly ground black pepper.", "To serve, place the pastry on a plate, spoon over the lamb mixture, crumble over the feta cheese and garnish with a few parsley leaves." ]

[ "25g/1oz coconut oil, melted, plus extra for greasing", "160g/5¾ oz ground almonds", "pinch sea salt", "pinch bicarbonate of soda", "1½ tbsp maple syrup", "½ tsp vanilla extract", "250g/9oz soft prunes", "5 tbsp coconut oil", "3 tbsp freshly pressed ginger juice (available online, or see tip)", "2 tsp finely grated root ginger", "3 tsp vanilla extract", "2 pinches salt" ]

[ "Preheat the oven to 200C/180C Fan/Gas 6. Lightly grease 4 mini tart tins, 10cm/4in in diameter, with a little coconut oil.", "For the pastry, pulse all of the pastry ingredients in a food processor until the mixture just comes together as a dough. Turn out onto a clean work surface and press into a smooth ball, using your hands. Wrap in cling film and chill for 10 minutes in the fridge.", "Cut the dough into 4 equal-sized pieces, then roll each into a ball. Flatten each ball between the palms of your hands, then place into the prepared tart tins. Use your fingers to spread and smooth the pastry thinly and evenly across the base and sides of each tin. Don't worry about breaking the pastry-just patch up any holes and aim for the thinnest finish possible.Trim away any excess pastry using a sharp knife. Prick the base of each pastry case several times with a fork. Chill in the fridge for at least 20 minutes.", "Bake for 10-12 minutes, or until the edges are pale golden-brown. Remove and set aside to cool and crisp up. Gently turn out the pastry cases onto a wire rack and set aside to cool completely.", "Meanwhile, for the filling, blend all of the ingredients together in a food processor until smooth. Add more ginger and salt, to taste.", "Spread the filling mixture into the cooled tart cases, smoothing each into an even layer. Chill in the fridge until needed, or serve at room temperature." ]

[ "450g/1lb ready-made puff pastry", "6 eating apples, such as Golden Delicious, peeled, cored, and halved", "50g/2oz butter, melted in a saucepan, plus extra for greasing", "110g/4oz membrillo or quince paste (available in Continental food shops or in some supermarkets)", "runny honey, for drizzling", "25g/1oz caster sugar", "sprig of mint, to garnish", "150ml/5fl oz double cream", "25g/1oz walnuts, chopped", "3 tbsp runny honey" ]

[ "On a floured surface, roll out the puff pastry thinly (to about 3-4mm) and prick the surface all over with a fork. Cut out four 20-23cm/8-9in discs. Place in the fridge to rest.", "Preheat the oven to 200C/400F/Gas 6.", "Cut the apples thinly with a sharp knife. Remove the pastry from the fridge and place on a non-stick buttered baking tray. Lightly brush the edges of the pastry discs with melted butter and spread the membrillo in the middle of each disc. Arrange the apple slices on top.", "Drizzle the apple with a little honey and scatter over the sugar and bake in the oven for 5-6 minutes, until golden brown.", "Meanwhile, make the honey and walnut cream. Whip the double cream until thick, then fold in the walnuts and honey.", "Remove the tarts from the oven and glaze with a little of the remaining butter. Serve with a spoonful of the walnut cream mixture and garnish with a sprig of mint." ]

[ "250g/9oz puff pastry, ready to roll", "1 free-range egg", "25g/1oz butter", "3 large red onions, thinly sliced", "6 garlic cloves, peeled", "4 sprigs fresh thyme", "salt and freshly ground black pepper", "250g/9oz full fat crème fraîche", "2 tbsp olive oil, for drizzling", "2 tbsp balsamic vinegar", "5 tbsp olive oil", "salt and freshly ground black pepper", "100g/3½oz fresh rocket" ]

[ "If using frozen pastry, allow it to defrost.", "Preheat the oven to 220C/430F/Gas Mark 7.", "Roll the puff pastry outto a thickness of 3mm. Cut into four round circles, each the size of a side plate.", "Using a sharp knife, cut a small edge from around the pastry and lay this piece around the outer edge of the tart, to make a double-layered frame.", "Break the egg into a bowl and whisk with a fork. Brush the pastry circles with the egg wash around the edges.", "Using a fork, pierce the pastry bases a few times and then place in the oven to bake for 15-20 minutes, until the pastry bases are golden-brown and cooked.", "Meanwhile, melt the butter in a large pan. Add the onions, garlic and thyme and cook gently for 15 minutes, until deep brown and caramelised.", "Season to taste with salt and freshly ground black pepper.", "Remove the cooked pastry bases from the oven and spread with the crème fraîche.", "Top with the caramelised onions, drizzle with olive oil and return to the oven for a few minutes.", "Meanwhile, in a large clean bowl, mix the balsamic vinegar with the olive oil and some salt and freshly ground black pepper. Add the salad leaves and toss well to coat.", "To serve, remove the tarts from the oven and place on a large serving plate. Drizzle with a little olive oil and serve with a small pile of the dressed salad in the middle of each tart." ]

[ "1 packet ready-made sweet shortcrust pastry, rolled out to 0.5cm/¼in thick", "175g/6oz butter", "175g/6oz caster sugar", "4 free-range eggs", "175g/6oz ground walnuts", "110g/4oz breadcrumbs", "300g/11oz damson jam", "12 walnut halves", "250ml/9fl oz double cream", "50g/2oz butter", "400g/14oz medlars", "75g/3oz caster sugar", "1 cinnamon stick" ]

[ "Preheat the oven to 190C/375F/Gas 5.", "For the tart, line a deep 23cm/9in tart tin with the sweet shortcrust pastry. Place a sheet of baking paper or foil over the pastry and weigh down with baking beans or rice.", "Place the tart tin onto a baking sheet, transfer to the oven and bake for 15 minutes.", "Remove the paper or foil and baking beans from the tart tin, then return to the oven for a further ten minutes until the pastry is lightly golden-brown. Remove from the oven and allow to cool slightly.", "Place the butter and sugar into a bowl and beat together until light and fluffy.", "Crack in the eggs, one at a time, mixing well between each addition.", "Add the ground walnuts and breadcrumbs and fold together until well combined.", "Spread two thirds of the damson jam over the base of the pastry case. Cover with the walnut filling mixture and smooth the top using a wet palette knife. Place the walnut halves around the edge of the filling.", "Transfer to the oven and bake for 25-30 minutes, or until risen and golden-brown. Remove from the oven and allow to cool slightly.", "Meanwhile, in a bowl, whip the cream until soft peaks form when the whisk is removed. Fold in the remaining damson jam.", "Preheat the oven to 200C/400F/Gas 6.", "For the roasted medlars, heat the butter in an ovenproof frying pan and fry the medlars for 1-2 minutes.", "Add the sugar and cinnamon stick, then transfer the pan to the oven and roast for 10-15 minutes, or until the medlars are soft and the skins have split.", "To serve, cut the tart into slices and place onto serving plates with a spoonful of damson cream and some roasted medlars." ]

[ "100g/3½oz plain flour", "50g/1¾oz icing sugar", "50g/1¾oz diced butter, chilled", "1 large free-range egg yolk", "about 1 tbsp cold water", "100g/3½oz butter", "150g/5½oz plain chocolate, finely chopped, preferably with a high percentage of cocoa solids", "150g/5½oz golden caster sugar", "75g/3oz plain flour", "6 medium free-range eggs", "icing sugar", "a few small strawberries, to decorate (optional)", "pouring cream (optional)" ]

[ "For the pastry, put flour and icing sugar in a large bowl and rub in the butter with your fingertips until the mixture resembles fine breadcrumbs.", "Add the egg yolk and water and mix until it comes together to form a firm dough. Wrap in cling film and leave to rest in the fridge for about 30 minutes.", "Preheat the oven to 200C/400F/Gas 6 (180C fan). Dust the work surface with flour and then roll out the pastry as thinly as you can to a circle - about 5cm/2in larger than your flan tin. Line the tin with pastry. Don’t worry if the pastry breaks a little, it is easy to patch up. Leave to chill in the fridge for 15 minutes.", "Prick the base of the pastry with a fork and line the pastry case with a circle of baking parchment or foil and fill with baking beans. Bake the pastry blind for 10 minutes, or until just lightly golden-brown, then remove the paper and beans and return the tart to the oven to cook for a further 5-7 minutes, or until pale golden-brown and dried out.", "For the filling, melt the butter in a medium pan over a low heat, then add the chocolate and stir until melted and smooth. Remove from the heat and stir in the sugar and flour. Beat in the eggs, one at a time.", "Place the pastry case on a baking tray. Pour the mixture into the pastry case, filling it right to the top and place in the oven. Bake for 10-12 minutes, or until just set around the edges - but it should still be slightly wobbly in the centre.", "Remove from the oven and allow to cool. Dust with icing sugar - if liked, you can cut a heart shape out of baking parchment and place on top of the tart before dusting with icing sugar, then remove the paper to make a stenciled effect. Or serve warm with strawberries, a dusting of icing sugar and cream." ]

[ "250g/9oz unsalted butter, plus extra, melted, for greasing", "50g/2oz parmesan (or similar vegetarian hard cheese), finely grated", "450g/1lb plain flour", "100g/3½oz cornflour", "150g/5oz icing sugar", "2 free-range egg yolks", "80ml/2½fl oz cold milk", "3 pears, peeled and halved", "1 small piece of ginger, finely sliced", "500ml/17fl oz dessert wine", "220g/8oz blanched pistachio nuts", "180g/6oz icing sugar", "200g/7oz unsalted butter", "2 free-range eggs, beaten", "2 tbsp flour", "1 tbsp pomegranate molasses" ]

[ "For the pastry, grease six 10cm/4in fluted tart cases with melted butter.", "In a mixing bowl, rub the butter and cheese into the flour and cornflour, then mix in the icing sugar.", "In a separate bowl, beat the egg yolks with the milk, then add two-thirds of the mixture into the flour mixture. Add more egg mixture as necessary until the mixture comes together as a dough. Bring the mixture together using your hands and knead the dough lightly until smooth and elastic.", "Wrap the dough in cling film and chill in the fridge for one hour. Meanwhile, preheat the oven to 170C/325F/Gas 3.", "Roll the chilled dough out onto a lightly floured work surface. Cut out six 12.5cm/5in discs using a pastry cutter or upturned bowl as a template. Line each tart case with a pastry disc.", "Place a circle of greaseproof paper into each pastry case and fill with dried beans or rice. Bake in the oven for 15-20 minutes, then remove from the oven and set aside to cool slightly.", "For the filling, place the pears, ginger and dessert wine in a pan, cover with a lid and bring to a simmer. Simmer for 10-12 minutes, or until the pears are tender. (The cooking time will vary according to the ripeness of the pear.) Remove the pears from the pan using a slotted spoon and transfer to a plate.", "Turn the heat up and boil the wine until it has reduced by three quarters. Remove from the heat and set aside.", "Blend the pistachio nuts in a food processor until they resemble breadcrumbs.", "Add the icing sugar and butter and blend the mixture to a paste.", "Add the beaten eggs, flour and molasses and blend until smooth.", "Divide the filling among the pastry cases and place one of the poached pear halves on top.", "Bake the tarts in the oven for 20-25 minutes, or until the filling is cooked." ]

[ "butter, for greasing", "plain flour, for dusting", "500g/1lb 2oz ready-made sweet pastry", "400ml/14fl oz golden syrup", "125g/4½oz fresh breadcrumbs", "2 free-range eggs, lightly beaten", "1 lemon, zest and juice", "150ml/5fl oz double cream, lightly whipped", "fresh mint sprigs" ]

[ "Preheat the oven to 180C/350F/Gas 4.", "For the pastry case, lightly grease a 25cm/10in loose-bottomed tart tin.", "On a lightly floured surface, roll out the pastry and use to line the tart tin.", "Cover the pastry with cling film and place into the fridge to rest for 15 minutes.", "Remove the pastry from the fridge and remove the cling film. Line the pastry case with greaseproof paper and fill with baking beans.", "Transfer to the oven and bake for 10-15 minutes.", "Remove the pastry case from the oven and remove the greaseproof paper and baking beans. Return to the oven for a further 3-5 minutes.", "Remove the pastry case from the oven and lower the oven temperature to 140C/275F/Gas 1.", "For the filling, place the golden syrup, breadcrumbs, beaten eggs and lemon juice and zest into a bowl and mix well.", "Pour the filling mixture into the tart case, transfer to the oven and bake for 50 minutes-1 hour, or until golden-brown. Remove from the oven and allow to cool slightly.", "To serve, place slices of the tart onto serving plates with a dollop of whipped cream and fresh mint, to garnish." ]

[ "200g/7oz whole wheat, soaked for 24 hours in several changes of water (or alternatively use 440g/15 oz canned cooked wheat, also called pastiera di grano, available from some Italian delicatessens)", "500ml/1 pint milk (if you are soaking the whole wheat)", "½ lemon, zest only", "1 tsp ground cinnamon", "2 tsp vanilla sugar (make your own by adding a vanilla pod to a pot of sugar, leave for 1-2 days for the flavour to develop)", "½ orange, zest only", "300g/10oz ricotta cheese", "4 large free-range eggs, separated", "125ml/4½fl oz orange flower water (available from large supermarkets and specialist Middle Eastern delicatessens)", "150g/5oz candied peel, finely chopped", "225g/8oz caster sugar", "butter, for greasing", "icing sugar, for dusting", "150g/5oz caster sugar", "150g/5oz butter or lard", "3 large free-range egg yolks", "300g/10oz plain flour" ]

[ "For the filling, drain the soaked whole wheat (if using) and place in a pan with the milk and lemon zest. Simmer for 3-4 hours over a low heat.", "When the grain is tender, add the ground cinnamon, vanilla sugar and orange zest. Remove from the heat, cool, cover and place in the fridge until the next day.", "For the pastry, place the sugar, butter and eggs into a bowl and beat until smooth. Add the flour and stir to make a smooth pastry. Set aside in a cool place for at least one hour.", "Preheat the oven to 190C/375F/Gas 5.", "To continue making the filling, if you have soaked the whole wheat (according to the instructions above), remove it from the fridge. If you are using the canned cooked wheat, add it to the lemon zest, cinnamon, vanilla sugar and orange zest.", "Beat the ricotta in a large mixing bowl with the egg yolks and the orange flower water. Add the candied peel pieces and the flavoured grain to the ricotta mixture.", "Beat the egg whites in a separate bowl with the sugar until light and fluffy. Fold them gently into the ricotta using a large metal spoon.", "Butter a large flan tin 35cm/14in in diameter.", "Roll two-thirds of the pastry out into a circle that will cover the base of the tin, as well as the sides. Press this pastry into the flan tin, covering the bottom and sides with an equal thickness.", "Pour the ricotta mixture into the pastry case. Roll out the remaining pastry, cut into long strips and use these to make a lattice top for the tart.", "Bake in the oven for about 45 minutes.", "Allow to cool and dust with icing sugar. Serve in slices." ]

[ "225g/8oz plain flour, plus extra for dusting", "125g/4½oz chilled butter, cut into cubes", "30g/1oz caster sugar", "1 large free-range egg, beaten", "4 large Bramley apples (about 1.2kg/2lb 10oz), peeled, cored and cut into small chunks", "150g/5½oz caster sugar", "275g/10oz fresh blackberries", "175g/6oz plain flour", "100g/3½oz butter, at room temperature, cut into cubes", "50g/1¾oz rolled oats", "100g/3½oz demerara sugar", "50g/1¾oz hazelnuts, roasted and chopped", "custard or double cream, to serve" ]

[ "Preheat the oven to 200C/180C Fan/Gas 6.", "For the pastry, pulse the flour and butter in a food processor until the mixture resembles breadcrumbs (or rub the ingredients together in a large mixing bowl using your fingertips).", "Add the sugar, egg and 1-2 tablespoons of cold water and mix again until the mixture comes together as a smooth dough.", "Turn out the dough onto a lightly floured work surface and roll it out into a circle that's about 3mm thick and large enough to line the tart tin. Press the pastry into the base and sides of the tin and make a small lip around the top with the excess pastry. Prick the base all over with a fork, then chill in the fridge for 15 minutes.", "Line the chilled pastry case with baking paper and baking beans, then bake in the oven for 12-15 minutes, or until the lip of the pastry is light golden-brown. Remove the baking beans and paper, then reduce the oven temperature to 160C/140C Fan/Gas 3 and bake for a further 8-10 minutes, or until the pastry case is crisp and golden-brown all over. Set the pastry case aside in its tin to cool, leaving the oven on.", "For the filling, place the apples, sugar and 2 tablespoons of water in a large, deep, lidded saucepan and cook over a medium heat, stirring gently, for 4-5 minutes. Cover the pan with the lid and bring the mixture to a gentle simmer. Simmer, without stirring, for 5-10 minutes, or until the apples have softened but still retain their shape.", "Stir the blackberries into the cooked apples and continue to simmer for a further 5-10 minutes, or until all of the fruit is just tender. Set aside to cool.", "Meanwhile, for the crumble topping, put the flour and butter into a large mixing bowl and rub the ingredients together using your fingertips, until the mixture resembles breadcrumbs. Add the remaining crumble topping ingredients and rub them into the mixture until small clumps have formed. (Alternatively, pulse all of the crumble topping ingredients in a food processor - there is no need to wash this out after making the pastry.) Set the crumble topping aside.", "Suspend a colander over a bowl and strain the cooked fruits, collecting the juices. Spoon the fruits into the cooked pastry case. (If there is too much fruit to fit into the pastry case, add the remaining fruit to the reserved fruit juice.)", "Sprinkle the crumble topping all over the fruit filling and bake the tart at 200C/180C Fan/Gas 4 for 20-25 minutes, or until the crumble is crisp and golden-brown.", "Meanwhile, boil the reserved fruit juice in a saucepan for 3-4 minutes, or until thickened to a syrup.", "Serve the tart warm, in slices, with the extra fruit juice spooned over it and either custard or cream on the side." ]

[ "225g/8oz plain flour, plus extra for dusting", "100g/3½oz icing sugar", "100g/3½oz butter, cubed", "1 free-range egg", "375g/13oz almond paste or marzipan", "2 x 400g/14oz cans halved apricots in natural juice", "icing sugar", "single cream or crème fraîche" ]

[ "For the pastry put the flour, icing sugar and butter into a food processor. Blend until it resembles breadcrumbs. Add the egg and mix until the mixture holds together. Tip onto a floured work surface and gather the dough into a ball. Wrap in cling film and chill in the fridge for approximately 15 minutes.", "Preheat the oven to 200C/400F/Gas 6 and place a baking tray on the middle shelf to heat. Line the base and sides of a 23cm/9in round deep fluted tin.", "Take two-thirds of the chilled pastry from the fridge. Roll it out thinly to make a circle large enough to line the base and sides of the tin. Use a rolling pin to lift the pastry into the tin.", "Use a small ball of excess pastry to press the rolled out pastry into the base and sides of the fluted tin (this will help prevent holes forming in the pastry). Ensure the tin is fully lined, with no holes.", "Coarsely grate or finely chop the almond paste or marzipan and sprinkle it over the base of the tart", "Drain the apricots thoroughly and pat dry with kitchen paper. Arrange the apricots over the base of the tart cut side down.", "Roll out the remaining pastry to form the lid. Dampen the edge of the pastry base in the tin. Lift the pastry lid over the top of the fruit and press the two layers of pastry together around the edge of the tin, patching the edges if necessary.", "Place the tart on the preheated baking tray and bake in the centre of the oven for approximately 30-35 minutes, or until pale golden-brown.", "To serve, dust with icing sugar and serve with crème fraîche or cream." ]

[ "150g/5½oz plain flour", "2 tbsp icing sugar", "75g/2½oz cold unsalted butter, cut into roughly 1cm/½in cubes", "1 free-range egg yolk", "½ tsp lemon juice", "50g/1¾oz caster sugar", "225g/8oz curd cheese", "2 free-range eggs", "2 free-range egg yolks", "1 lemon, zest only", "1 tsp rosewater", "25g/1oz unsalted butter, melted", "50g/1¾oz currants", "½ tsp freshly grated nutmeg" ]

[ "For the pastry, mix the flour and icing sugar together in a bowl. Add the butter and rub it in lightly with your fingertips until the mixture looks like fine breadcrumbs. Alternatively, do this in a food processor or a mixer and then transfer to a bowl.", "Mix the egg with the lemon juice and a tablespoon of water. Make a well in the centre of the flour mixture and pour in the egg mix. Using a table knife, work the liquid into the flour to bring the pastry together. If it seems too dry, add a splash more water. When the dough begins to stick together, use your hands to gently knead it into a ball. Wrap in cling film and rest in the fridge for at least 15 minutes.", "Preheat the oven to 200C/400F/Gas 6.", "Roll out the pastry on a lightly floured surface to about a 3mm thickness (about the thickness of a pound coin) and use it to line the tart tin, leaving excess pastry hanging over the edge. Keep a little uncooked pastry back in case you need to patch any cracks later.", "Line the pastry case with baking parchment or foil, then fill with baking beans, or uncooked rice or lentils. Bake blind for 15 minutes, then remove the parchment and baking beans and return the pastry to the oven for about eight minutes or until the pastry looks dry and faintly coloured.", "Use a small, sharp knife to trim away the excess pastry from the edge. Use a tiny bit of the reserved raw pastry to patch any cracks or holes if necessary.", "Turn the oven down to 180C/350F/Gas 4.", "To make the filling, beat the sugar and curd cheese together until smooth, then beat in the eggs and egg yolks, lemon zest, rosewater and melted butter. Stir in the currants.", "Pour the filling into the pastry case and grate a little nutmeg over the surface. Bake for about 20 minutes, until the filling is just set. Leave to cool completely in the tin before slicing." ]

[ "1.2 litres/2 pints full-fat milk", "4 tbsp lemon juice", "½ lemon, zest only", "65g/2½oz butter, softened", "65g/2½oz caster sugar", "1 free-range egg, beaten", "¼ tsp finely grated nutmeg", "50g/2oz mixed dried fruit", "175g/6oz plain flour, plus extra for rolling", "100g/3½oz cold butter, cubed", "2 tsp caster sugar", "1 free-range egg, beaten" ]

[ "To make the filling, heat the milk in a large saucepan over a low heat and bring to a very gentle simmer. Remove from the heat. Pour in the lemon juice and stir twice as the curds form. Set aside to cool for an hour.", "Line a sieve with muslin and place over a large bowl. Pour the curds and whey into the sieve and allow to drain in the fridge for at least six hours, preferably overnight.", "To make the pastry, put the flour, butter and sugar in a food processor and blend on the pulse setting until the mixture resembles fine breadcrumbs. With the motor running, slowly add the egg and blend until the mixture comes together and begins to form a ball. Remove carefully and shape into a flattened round ready for rolling.", "Roll the pastry out on a lightly floured surface. Using the rolling pin, lift the pastry carefully and line the pie dish, pressing down well into the base and sides of the tin. Trim any excess pastry and lightly prick the base of the tart and set aside.", "Preheat the oven to 180C/350F/Gas 4.", "Place a baking tray in the oven to heat. Using an electric whisk, cream the butter and sugar together until light and fluffy. Gradually beat in the egg, a little at a time, beating well between each addition. Stir in the curd cheese, lemon zest, nutmeg and fruit. Mix until well combined.", "Spoon the curd into the pastry base and spread to the sides. Bake for 30-35 minutes, or until the pastry is golden-brown and the filling sets. Leave to cool in the tin for at least 30 minutes before serving. Serve at room temperature or chill before cutting." ]

[ "250g/9oz plain flour, plus extra for dusting", "100g/3½oz caster sugar", "100g/3½oz chilled butter, diced", "2 free-range egg yolks, beaten", "170g/6oz curd cheese (available from some large supermarkets)", "100g/3½oz caster sugar", "100g/3½oz butter, softened", "10g/¼oz plain flour", "50g/1¾oz raisins", "1 free-range egg, beaten", "1 lemon, zest only", "pinch nutmeg", "50g/1¾oz lemon curd" ]

[ "For the sweet shortcrust pastry, grease and flour a 30cm/12in tart tin.", "Place the flour, caster sugar and chopped cold butter into a bowl or food processor. Gently rub the ingredients together with your fingertips or blend until the mixture resembles breadcrumbs.", "Add the beaten eggs and combine to form a light dough (add 2-3 tablespoons of water if needed).", "Form the dough into a ball and transfer to the fridge to chill for 30 minutes.", "Preheat the oven to 180C/350F/Gas 4.", "On a lightly floured work surface, roll out the dough to 5mm/¼in thick.", "Line the prepared tart tin with the pastry and trim any excess from the edges. Any unused pastry can be frozen for later use.", "Lay a piece of greaseproof paper over the pastry and fill with baking beans or dry pulses. Bake blind for 15-20 minutes at until dry and firm to touch.", "Remove the pastry case from the oven. Remove the baking beans and greaseproof paper. Set aside.", "For the filling, drain the liquid from the curd cheese by placing it in a sieve. Use the back of a spoon to squeeze out any excess moisture. Discard the liquid.", "In a bowl, beat the sugar and butter until smooth and pale.", "Add the flour, raisins, egg, curd cheese, lemon zest and nutmeg. Mix well.", "Spread the lemon curd over the pastry base, then fill with the curd cheese mix. Smooth the surface with a pallet knife or the back of a spoon.", "Bake for 35-40 minutes, or until the pastry is golden-brown and the filling set.", "Allow the tart to cool in the tin for 20-25 minutes.", "Remove from the tin and serve in slices." ]

[ "290ml/½ pint double cream", "1 jar (340g/12oz) lemon curd", "½ lemon, juice and zest" ]

[ "Whisk the cream until floppy, then whisk in the lemon curd along with the lemon juice and zest.", "Spread in a serving dish and freeze for at least four hours." ]

[ "225g/8oz unsalted butter", "225g/8oz caster sugar", "3 free-range eggs, beaten", "225g/8oz ground almonds", "115g/4oz instant polenta", "1 tsp baking powder (gluten-free if necessary)", "3 lemons, zest and juice only", "icing sugar, for dusting", "2 lemons, juice only", "3 tbsp caster sugar", "250g/9oz mascarpone", "2 oranges, zest only, plus splash of juice", "50-75g/1¾-2½oz icing sugar, sieved", "75-100g/3-4oz caster sugar, for dusting", "100ml/3½fl oz orange juice", "4 satsumas, peeled and cut in half horizontally" ]

[ "Preheat the oven to 160C/325F/Gas 3. Grease and line a 25cm/10in cake tin with parchment paper.", "Place the butter and sugar in a large mixing bowl and beat with an electric whisk until pale and light. Gradually add the eggs, whisking all the time. Using a large metal spoon, stir in the ground almonds, then fold in the polenta, baking powder, lemon zest and juice and mix to combine.", "Spoon the mixture into the prepared cake tin and bake for about 1 hour 15 minutes, or until just set and golden-brown.", "Meanwhile, to make the lemon glaze, put the lemon juice and sugar into a bowl and mix well. When the cake is cooked, prick the surface and pour over the lemon mixture. Let it cool in the tin for 15 minutes.", "To make the orange mascarpone, gently beat the mascarpone, orange zest, splash of orange juice and icing sugar together until smooth. Set aside.", "For the caramelised satsumas, heat a large frying pan over a medium heat and add the sugar and orange juice. Reduce until thickened and syrupy, add the satsuma halves and cook gently for a few minutes on each side until softened and caramelised. Reserve the syrup to serve.", "Remove the cake from the tin and cut into wedges to serve. Transfer to a plate, dust with icing sugar and serve with a quenelle of orange mascarpone cream, the caramelised satsuma halves and drizzle the orange syrup over to serve." ]

[ "55g/2oz breadcrumbs", "55g/2oz flaked almonds", "2 tbsp plain flour, mixed with a pinch of salt", "1 free-range egg, beaten with 1 tbsp water", "1 lemon sole fillet, skin removed", "1 tbsp olive oil", "15g/½oz butter", "lemon wedges", "tomato ketchup" ]

[ "Blend the breadcrumbs and almonds in a food processor until the mixture resembles breadcrumbs. Sprinkle the mixture onto a plate.", "Sprinkle the flour onto a separate plate. Pour the beaten egg into a bowl. Dredge the fish first in the flour, then dip it into the beaten egg and water, and finally roll it in the breadcrumb and almond mixture.", "Heat the oil and butter in a frying pan over a medium heat and fry the coated fish for 4-6 minutes, or until golden-brown and crisp on both sides and cooked through.", "Serve the lemon sole with lemon wedges and tomato ketchup." ]

[ "125g/4½oz plain flour", "300g/10½oz caster sugar", "10 large free-range egg whites", "2 large lemons, grated zest only", "1 tbsp lemon juice", "1 tsp cream of tartar", "½ tsp salt", "10 large free-range egg yolks", "400g/14oz caster sugar", "4 large lemons, juice only (approximately 200ml/7fl oz)", "2 large lemons, grated zest only", "175g/6oz unsalted butter, cubed", "2 passion fruit", "300ml/10fl oz whipping cream", "½ tsp vanilla extract" ]

[ "Preheat the oven to 180C/350F/Gas 4 (fan 160C) and arrange an oven shelf in the bottom third of the oven. Sift the flour and 100g/3½oz of the caster sugar together in a bowl and set aside.", "Whisk the egg whites in a large bowl with an electric hand whisk or mixer on a high speed for one minute until frothy. Add the lemon zest, lemon juice, cream of tartar and salt and continue whisking for 2-3 minutes, or until soft peaks form when the whisk is removed from the bowl. Increase the speed and add the remaining 200g/7oz of caster sugar, one tablespoon at a time to form firm, but not stiff peaks.", "Sprinkle over one-third of the flour mixture and fold gently to combine. Repeat with the remaining two-thirds of the flour mixture folding gently to keep as much air in the mixture as possible.", "Transfer the batter to a 25cm/10in angel food cake pan. Gently run a knife through the centre of the batter to remove any pockets of air. Cook for 45-50 minutes, or until a skewer inserted into the centre comes out clean.", "Remove from the oven and immediately turn upside down onto the tin’s cooling legs, or place over the neck of a wine bottle. Leave to cool for at least one hour.", "Run a knife around the inner and outer edges of cake to remove it from the pan. Invert onto a plate. Carefully use a palette knife to separate the cake from the base of the pan. Leave to cool on a wire rack.", "For the lemon curd, mix the egg yolks, sugar, lemon juice and lemon zest together in a large pan. Cook over a low heat, stirring with a wooden spoon, making sure to stir the sides and base of the pan. Cook for 5-7 minutes, or until the mixture coats the back of a spoon. Remove from the heat and stir in the butter. Pass through a sieve into a large jug. Fill two 350g/12oz glass jars with the lemon curd and seal with lids. Cover the remaining curd with cling film and leave to cool.", "For the topping, whisk the cream and vanilla extract in a bowl until soft peaks form when the whisk is removed. Spoon the topping over the angel food cake and, using a palette knife, coat the top and sides of the cake, smoothing as you go.", "Cut the passion fruit in half and scoop out the seeds. Stir the passion fruit into the reserved, cooled lemon curd and drizzle over the angel food cake before serving. You may want to use just one of the jars of lemon curd to serve with the cake and save the other to eat separately." ]

[ "160g/5¾oz unsalted butter, 120g/4¼oz chilled and 40g/1½oz at room temperature", "250g/9oz strong white flour", "10g/⅓oz powdered milk", "30g/1oz caster sugar", "7g salt", "8.5g fast-action dried yeast", "30g/1oz caster sugar", "30g/1oz icing sugar", "30g/1oz ground almonds", "½ unwaxed lemon, zest only", "2 drops lemon extract", "1 large free-range egg yolk, beaten", "1 dessert apple (ideally Pink Lady or braeburn)", "1 tbsp lemon juice", "50ml/1¾fl oz lemon juice", "50g/1¾oz caster sugar", "3 tbsp icing sugar", "1 large free-range egg, beaten" ]

[ "Prepare the chilled butter by placing it between two sheets of greaseproof paper and banging with a rolling pin until you have a 8x15cm/3¼x6in rectangle about 1cm/½in thick. Put this back into the fridge.", "Place the room temperature butter, strong white flour, powdered milk, caster sugar, salt and 150ml/5fl oz water into the bowl of a freestanding mixer fitted with a dough hook. Mix on a low setting until combined. Pour in the yeast and continue to mix on low speed for five minutes, then turn up the speed to medium and continue mixing for another 5-7 minutes.", "Tip the dough out of the bowl and bring it together into a smooth ball, then place in a greased, non-metallic bowl and set aside, covered, for 15 minutes.", "Transfer the bowl to the microwave and heat at 100 watts for six minutes then leave to rest for another 10 minutes. Alternatively, prove the dough in a warm room for a further 45 minutes, or until doubled in size.", "Tip the risen dough out onto a worktop then roll out into a 18x25cm/7x10in rectangle about 1cm/½in thick.", "Transfer to a baking sheet lined with baking parchment, cover with cling film and place in the freezer for 10 minutes.", "Remove the dough from the freezer and place the rolled block of chilled butter in the centre of the rectangle. Fold the top third over the butter then the bottom third up over the top. Roll out until it is about 1cm/½in thick again, turn the dough 90 degrees and repeat the folding and rolling process again.", "Fold the dough back into thirds and place back into the freezer for 15 minutes. Roll out again and this time fold into quarters – folding each short edge into the centre, then closing it up like a book. Roll out again, then repeat this double-fold once more and freeze the dough for another 15 minutes.", "Wrap the dough in cling film and set aside in the fridge.", "For the apple and lemon filling, place the sugars, almonds, lemon zest and extract in a bowl and mix. Add a little egg yolk to bind the dry ingredients and mix to a smooth paste. Tip the paste onto the work surface, then roll into six equal balls and place in the fridge.", "Slice the dessert apple very thinly, keeping the skin on, allowing four slices for each kite, i.e. 24 pieces. Place into a bowl with the lemon juice to prevent them turning brown.", "Roll out the chilled dough into a rectangle 20x30cm/8x12in and cut into six equal squares (approximately 10cm/4in). Leaving a 1cm/½in border, cut a 4cm/1½in square from the middle of each square - cutting right through two opposite corners, but leaving the other two corners connected for about 1cm/½in either side of the corner points (see item four in the technique video below for further guidance). Brush a little beaten egg in the centre, add a squished ball of almond and lemon filling and then place four apple slices over the top. Fold the corner borders over to the opposing sides of the internal square. Sprinkle caster sugar over the apples and leave to prove for an hour.", "To make the lemon glaze, put 25ml/1fl oz water, half the lemon juice and the sugar in a pan set over a low heat. Cook until the sugar is dissolved then bring to a boil and continue to simmer for about 5-10 minutes, or until a thick syrup forms. Set aside to cool.", "Preheat the oven to 220C/425F/Gas 7.", "When ready to bake, brush the top of the pastries (though not the apple slices) with beaten egg and bake for 8-10 minutes, or until golden-brown. Remove from the oven, brush with the lemon glaze and allow to cool for five minutes on the tray before transferring to a wire rack. Leave to cool completely.", "To make the lemon icing, mix the icing sugar with a teaspoon of lemon juice to form a thick icing. Place in a food bag with a small corner cut off .", "Once the kites are completely cool, drizzle with the lemon icing and serve." ]

[ "5 tbsp tahini", "2 tsp finely grated ginger", "2 tsp honey", "½ tsp freshly ground black pepper", "pinch salt", "2 apples, peeled, cored, sliced into rounds" ]

[ "Mix all of the ingredients except the apple slices together in a small bowl until well combined.", "Spread the mixture over the apple slices and serve." ]