3 tbsp Disaronno liqueur, plus extra to serve (optional)
50g butter, plus extra for greasing
6 digestive biscuits, crushed to crumbs
8 amaretti biscuits, crushed to crumbs
2 x 300g packs full-fat cream cheese (we used Philadelphia)
170g pot soured cream
3 tbsp self-raising flour
1 tsp vanilla extract
175g golden caster sugar
icing sugar, to serve
roughly broken amaretti biscuits, to serve
Prep:20 minsCook:35 minsPlus soaking
Tip the sultanas into a bowl, add the
Disaronno and set aside to soak for 1 hr.
Heat oven to 180C/160C fan/gas 4 and
lightly grease a 23cm loose-bottomed
round cake tin. Melt the butter in a pan
over a gentle heat and stir in the biscuit
crumbs. Mix well, tip into the base of
the tin and push down to compress it.
Bake for 5 mins, then remove from the
oven and allow to cool.
Meanwhile, beat the cheese with
the eggs, soured cream, flour, vanilla
and caster sugar – preferably with an
electric whisk so it is nice and smooth.
Stir in the sultanas (and any Disaronno
left in the bowl), then pour onto the
base. Bake for 30 mins until set but
still with a slight wobble in the centre.
Cool in the tin. Can be made 2 days
ahead and chilled.
To serve, carefully turn out, dust with
icing sugar and top with some broken
amaretti biscuits. Serve with chilled
glasses of Disaronno, if you like.
2 rashers rindless smoked streaky bacon, cut into small pieces
1 long shallot or small onion, very finely sliced
1 garlic clove, crushed
2 x 140g/5oz thick skinless cod fillets
140g frozen peas
200ml chicken stock, fresh or made with ½ cube
2 Little Gem lettuces, thickly shredded
2 tbsp half-fat crème fraîche
2 thick slices crusty wholegrain bread, to serve
Prep:8 minsCook:12 mins
Heat the sunflower oil in a medium
non-stick frying pan. Add the bacon,
shallot or onion, and garlic. Cook gently,
stirring, for 2 mins, then push to one
side of the pan.
Season the cod with ground black
pepper. Fry in the pan for 2 mins, then
turn over. Add the peas and stock, and
bring to a simmer. Cook over a medium
heat for a further 2 mins, then add the
lettuce and crème fraîche. Cook for a
couple mins more, stirring the vegetables
occasionally, until the fish is just cooked
and the lettuce has wilted. Serve with
bread to mop up the broth.
a small bowl, mix together the lime juice, chilli bean paste, oyster
sauce and half the soy sauce. Set aside. Heat a large wok with 1 tbsp of
the oil. Season the pork and toss with the remaining soy sauce. Sear
the meat quickly, then remove from the pan.
the remaining oil and stir-fry the garlic, onion and beans for 2 mins.
Return the meat to the pan with the sauce and stir-fry for another 3
mins, until the sauce has thickened. Serve with steamed rice or noodles.
1 green or red chilli, deseeded and finely chopped
1 tsp fresh root ginger
300g green cabbages, finely shredded
2 tsp sunflower oil
1 tsp sesame oil
2 garlic cloves, thinly sliced
2 tsp low salt soy sauce
Prep:10 minsCook:10 mins
Sprinkle the fish with the chilli, ginger and
a little salt. Steam the cabbage for 5 mins.
Lay fish on top of the cabbage and steam
for a further 5 mins until cooked through.
Meanwhile, heat the oils in a small pan,
add the garlic and quickly cook, stirring until
lightly browned. Transfer the cabbage and
fish to serving plates, sprinkle each with 1 tsp
of soy sauce, then pour over the garlicky oil.
oven to 180C/fan 160C/gas 3. Blitz the flour, butter and cheddar in a
food processor until the mixture resembles breadcrumbs, then add one
lightly beaten egg and whizz again until it forms a ball. Use the pastry
to line 4 individual tart cases, then chill for 10 mins. Line the
pastry cases with greaseproof paper, fill with baking beans and bake for
7 -10 mins until the pastry feels dry. Remove the paper and baking
beans and continue to cook for a further 2 - 3 mins until lightly
golden, then remove from the oven.
the custard by mixing the remaining eggs into the Dijon mustard and
crème fraiche. Scatter the halved cherry tomatoes on the base of the
tarts, sprinkle over the thyme leaves and pour over the custard. Bake
for 10 mins, turn the oven down to 150C/fan 130C/gas 3, then bake for a
further 15 mins until the custard is just set. Cool slightly before
250g new potatoes, peeled, cooked and halved, or quartered if very large
2 bunches spring onions, sliced
250g Montgomery cheddar, diced
200ml double cream
Prep:20 minsCook:1 hr, 15 minsPlus chilling
Serves 8 - 10
Sift the flour and a pinch of salt into
a large bowl. Add the butter and rub in
until it resembles breadcrumbs. Stir in
the icing sugar, egg yolk and 3 tbsp cold
water, then quickly bring together to form
a firm dough. Wrap well in cling film and
allow to rest for 20 mins in the fridge.
Heat oven to 200C/180C fan/gas 6.
Roll out the pastry on a lightly floured
surface and line a deep 23cm tart tin.
Cover with baking parchment and fill
with baking beans. Cook for 20 mins,
then remove the paper and beans and
cook for 5-10 mins more until the tart
case is pale and sandy in texture (see p14
for tips on making and baking pastry).
Remove and turn the oven down to
160C/140C fan/gas 2. Spread the base
of the tart with the potatoes, onions
and cheddar. Whisk together the
eggs, milk and cream, then season.
Pour into the tart case and cook for
40-45 mins or until just set. Remove,
cool on a wire rack then serve.