1 x 400g roll Today puff pastry egg wash: 1 egg yolk + 15ml water beaten together 4 large tomatoes a handful of basil olive oil balsamic vinegar
Preheat your oven to 200℃ and line a baking sheet with baking paper. Unroll the puff pastry and place it on the paper. (Trim the pastry to fit the baking sheet) Lightly score the pastry down the centre in the length. Now score it in half and then halve each square. You should have 8 squares – be careful to score and not cut through! Whisk together the egg yolk and water and lightly brush the pastry all over. Refrigerate until needed. Fill a large pot with water and bring it to the boil. Make a cross incision (x) in the tomato skin on the bottom. Fill a large bowl with ice water. Now lower the tomatoes into the boiling water and simmer for 1 minute. Remove with a slotted spoon and immediately plunge it into the ice water. Remove the skins once they start to curl back from the flesh. Halve the naked tomatoes horizontally. Remove the pastry from the refrigerator. Place a basil leave in the centre of each of the marked squares. Place half a tomato, cut-side down on the basil and drizzle the tomato with a few drops of oil. Season with salt and pepper and bake for 25 minutes. Remove the tart from the oven and drizzle with balsamic vinegar while very warm. Slice the tart into 8 portions and serve as a side.
250g smoked bacon 125ml yoghurt 125ml mayonnaise a squeeze of lemon juice 45ml olive oil 80ml milk 100g + 100g feta cheese 3 cos lettuce (or other crunchy lettuce) 125g sugar snaps 250ml frozen peas, thawed 1 avocado pear, sliced
Dice the bacon and cook until done and slightly crispy on the edges. Set aside to cool. Add the yoghurt, mayonnaise, lemon juice, olive oil, milk and 100g of feta cheese to a blender and blitz on high speed until smooth. Set aside. Arrange the lettuce on a serving plate. Scatter over the sugar snaps, peas, avocado pear and bacon. Spoon/drizzle the dressing over the salad. Crumb the remaining 100g feta on top, add a few grindings of black pepper and serve.
half an English cucumber, cut into chunks 1 large onion, peeled and quartered 3 cloves of garlic, minced 8 ripe tomatoes, quartered 1 red chilli, chopped 30ml olive oil 80ml apple cider vinegar a bunch of basil leaves, chopped
Add all the ingredients to a blender and blitz together. Season with salt and pepper. Taste and adjust seasoning – it is soooo important! Refrigerate the soup until you want to serve it. Spoon into soup bowls and serve with ice cubes and a fresh crusty bread.
2 aubergines olive oil 250g cherry tomatoes 1 red onion, chopped 3 cloves of garlic, minced 2 x 400g tins of chopped tomato 15ml fresh thyme, chopped 300g orzo 100g parmesan cheese, grated a handful of fresh basil 1 Burrata
Preheat your oven to 200℃ and line a baking sheet with baking paper. Slice the aubergine into discs, spread them out on the prepared baking sheet and generously drizzle with olive oil. Scatter the cherry tomatoes over the aubergine and bake for 30 minutes. Place a saucepan on medium-high heat and add some olive oil. Fry the onion and garlic until soft. Add the chopped tomato and thyme and season with salt and pepper. Simmer for 15 minutes while stirring occasionally. Cook the orzo according to packet instructions. Drain the orzo and add it to the tomato sauce. Add the grated parmesan and stir through. Spoon the orzo into a serving dish and top with the aubergine, roasted tomato and burrata. Serve with fresh basil leaves scattered on top.
Preheat your oven to 180℃. Wash the potatoes and bake them in the oven until cooked. Remove and set aside. Heat the oil in a large saucepan set over medium-high heat. Add the beef and cook until golden brown and any liquid has evaporated. Add the onion, garlic and tomato paste and cook for a few minutes while stirring. Sprinkle with the flour and add the Worcestershire sauce and beef stock. Bring to the boil while stirring. Cover, turn the heat down slightly and simmer for 30 minutes. If the mixture becomes too dry, add a little water. Season the beef with salt and pepper and set aside. Turn your oven up to 220℃. Cut the potatoes in half lengthwise and scoop out the flesh, leaving about 0,5cm of potato still stuck to the skin. Place the potato flesh in a bowl and mash until smooth. Add the butter and nutmeg and mix through. Season with salt and pepper. Spoon the mashed potato into a piping bag. Spoon some of the beef into the hollowed potato and pipe some mashed potato over the beef. Place the potatoes in a baking dish and bake in the oven until warm and golden on top. Serve with a fresh salad.
Preheat your oven to 200℃ and line a baking sheet with aluminium foil. Stand a metal cooling rack in the baking sheet. Spread the rashers on the metal rack in the baking sheet and salt them on both sides. Set aside. Mix together the brown sugar, paprika and chilli flakes and spread it evenly onto each rasher. Bake in the oven for 8 minutes, remove and flip the rashers. Spread this side with the rest of the sugar mixture and immediately place it back in the oven for another 8 minutes. Flip the rashers once more and bake for another 5 minutes per side, until beautifully browned and crisp. Serve warm.
1 store bought puff pastry 125g cream cheese, I use chive flavoured 250g smoked bacon, cubed/chopped 200g mushrooms, sliced a handful of thyme leaves 5 courgettes, cut into 3-4cm long sticks egg wash: 1 egg yolk + 30ml water whisked together
Preheat your oven to 190℃. Roll out the pastry and cut as large a circle from it as the diameter allows. Spread the cream cheese on the pastry, leaving a 3cm border on the outside. Place a pan on medium-high heat and fry the bacon pieces until cooked. Spoon into a bowl. Add the mushrooms and thyme leaves to the pan and fry until golden. Add the courgette sticks to the mushrooms and stir-fry for 2 minutes. Spoon into the bowl with the bacon and mix through. Now spoon this mixture onto the cream cheese. Fold the 3cm border of pastry over the filling and brush with the egg wash. Bake the galette for 40 minutes. Serve warm.
Peel, halve and deseed the papino and place it on a serving dish. Add some rocket leaves to the papino and break chunks of blue cheese and arrange it between the leaves. Place the 100g blue cheese and cream in a small saucepan and set it over a low heat. Stir the mixture until melted and the sauce has amalgamated. Generously spoon the sauce over the papino and rocket. Sprinkle the cashew nuts and pomegranate seeds over. Serve the papino with extra blue cheese dressing on the side.