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[ "4 egg whites", "250g/9oz caster sugar", "2 lemons, thinly sliced and slices cut into quarters", "350g/12oz butter, softened, plus extra for greasing", "350g/12oz caster sugar", "4 lemons, zested, plus juice of 2 lemons", "6 free-range eggs", "3 tsp baking powder", "300g/10½oz self-raising flour", "4 lemons, zest and juice", "110g/4oz butter", "175g/6oz caster sugar", "4 free-range eggs, beaten", "150g/5½oz mascarpone", "200ml/7fl oz double cream", "30g/1oz icing sugar", "½ lemon, juice only" ]

[ "For the meringues, preheat the oven to 65C/150F/Gas ¼ (or to the lowest setting on your oven) and line a baking tray with a silicone mat.", "Place the egg whites in a large food processor with a whisk attachment and whisk until stiff peaks form when the whisk is removed.", "With the motor running, gradually add the sugar until you have a glossy meringue.", "Spread the meringue very thinly over the silicone lined baking tray using a palette knife.", "Bake in the oven for 3-4 hours, or until completely dried out (this will take less time if your oven temperature is higher than recommended).", "Remove shards of the cooked meringue from the silicone mat using a palette knife and set aside.", "For the lemon slices, preheat the oven to 65C/150F/Gas ¼ (or to the lowest setting on your oven) and line a baking tray with a silicone mat or baking parchment.", "Put the lemon slices onto the trays and place in the oven for about three hours or until dried out.", "For the lemon cake, preheat the oven to 180C/350F/Gas 4. Grease and line a square 20cm/8in cake tin.", "Cream the butter and sugar together in a bowl until pale and fluffy. Add the lemon zest and juice.", "Slowly beat in the eggs, one at a time, until the mixture is well combined.", "Sift the baking powder and self-raising flour together in a bowl then fold into the cake mixture.", "Pour the cake batter into the tin and bake for 25-30 minutes or until risen and golden-brown. Remove from the oven and set aside to cool for 10 minutes. Run a round-bladed knife around the inside edge of the tin to loosen the cake. Remove the cake from the tin and set aside to cool completely on a rack.", "For the lemon curd, place the lemon zest, juice, butter and sugar into a bowl set over a pan of simmering water. (Don’t let the bowl touch the water).", "Whisk occasionally until the sugar is completely dissolved then beat in the eggs and whisk until thickened and cooked through.", "Remove from the heat and allow to cool completely.", "For the lemon cream, place the mascarpone into a bowl and beat to soften.", "Pour in the double cream, icing sugar and lemon juice.", "Whisk until the mixture forms soft peaks when the whisk is removed.", "Fold the lemon curd into the lemon cream.", "Serve slices of the cake with a spoonful of the lemon cream and decorate with shards of meringue and a couple of lemon slices." ]

[ "80g/3oz icing sugar", "125g/4½oz plain flour, plus extra for dusting", "75g/2½oz unsalted butter", "2 free-range egg yolks", "½ vanilla pod, split in half and seeds scraped out", "rice, for baking blind (alternatively use baking beans)", "100g/3½oz caster sugar", "1 thumb-sized knob fresh root ginger, finely grated", "1 papaya, finely diced", "1 pomelo fruit (or grapefruit if not available)", "1 pomegranate, seeds only", "150ml/5fl oz double cream", "250ml/9fl oz full-fat milk", "small pinch dried chilli flakes", "400g/14oz dark chocolate, melted", "50ml/2fl oz white rum", "2 medium free-range eggs", "200ml/7fl oz double cream", "1 unwaxed lemon, juice only" ]

[ "Preheat the oven to 180C/350F/Gas 4.", "For the pastry, place all the ingredients except the rice in a food processor and blend in light pulses until the mixture resembles fine breadcrumbs.", "Remove the mixture from the processor and bring together into a smooth ball using your hands. Wrap in cling film and place in the fridge to rest for at least an hour.", "For the marinated fruits, put the sugar, 100g/3½fl oz water and the ginger into a small saucepan and cook until the sugar has dissolved. Remove from the heat and set aside until cool.", "Once cooled, add the fruit to the mixture and set aside in the fridge until needed.", "Remove the pastry from the fridge. On a lightly floured work surface roll out the pastry until it is 5mm/¼in thick. Place a 25-30cm/10-12in chefs’ ring on a baking tray. Carefully lift the pastry and press into the chefs' ring (or flan tin). Put a large sheet of greaseproof paper on top and fill with rice or baking beans (this is called baking blind).", "Bake for 10-12 minutes, or until golden-brown. Remove from the oven and discard the paper and rice.", "For the chocolate tart, put the cream and milk in a large saucepan with the chilli flakes. Warm through and remove from the heat. Add the chocolate, rum and egg yolks and stir.", "Once the pastry has cooled, pour in the chocolate mixture and bake for 30-40 minutes.", "For the lemon cream, whisk the cream until stiff peaks form when the whisk is removed, add the lemon juice and stir.", "To serve, place a slice of the tart on each plate, put the cream on top and fruits on the side." ]

[ "5 free-range eggs", "190g/6¾oz caster sugar", "250ml/9fl oz double cream", "4 lemons, juice and zest", "butter, for greasing", "flour, for dusting", "225g/8oz ready-made sweet shortcrust pastry", "icing sugar, for dusting", "110g/4oz mild goats' cheese", "50ml/2fl oz double cream", "2 tbsp icing sugar" ]

[ "Preheat the oven to 200C/400F/Gas 6.", "For the lemon tart, crack the eggs into a bowl and whisk gently to break up the yolks. Add the sugar and mix well. Add the cream and the lemon juice and stir. Pass the mixture through a sieve, then add the lemon zest and set aside.", "Grease a 20cm/8in flan ring with butter. Roll out the pastry on a lightly floured surface to make a circle large enough to fit over the flan ring. Using the rolling pin, carefully lift the pastry over the ring and gently press into the ring. Allow the pastry to overhang the edges of the ring slightly. Line with a circle of greaseproof paper and fill with rice or baking beans.", "Transfer to the oven and bake for about 15 minutes. Remove from the oven and remove the beans and greaseproof paper, then return to the oven for five minutes, or until the tart case is lightly browned.", "Turn the oven down to 150C/300F/Gas 2 and pour the lemon mixture into the tart case. Bake in the oven for about an hour, or until the filling is just set and the pastry is golden-brown.", "Remove the tart from the oven and trim off the edges of the pastry. Leave to cool completely, then place in the fridge to chill for about two hours.", "Preheat the grill to medium.", "Dust the top of the tart generously with icing sugar then place under the grill until caramelised.", "For the goats' cheese cream, place the goats' cheese into a bowl with the cream and icing sugar and mix well.", "To serve, cut the tart into wedges and serve with a spoonful of the goats' cheese cream." ]

[ "2kg/4lb 8oz strawberries", "100g/3½oz caster sugar", "250g/9oz strawberry pulp (made above)", "500ml/18fl oz strawberry juice (made above)", "250ml/9fl oz sparkling white wine", "200ml/7fl oz glucose", "200g/7oz caster sugar", "160g/5¾oz icing sugar", "250g/9oz plain flour, plus extra for rolling out", "1 vanilla pod, seeds only", "150g/5½oz unsalted butter", "5 free-range eggs, yolks only", "600ml/20fl oz double cream", "2 lemons, zest only", "9 free-range eggs", "300g/10½oz caster sugar", "200ml/7fl oz lemon juice", "100ml/3½fl oz elderflower cordial", "4 free-range eggs, whites only", "200g/7oz caster sugar", "1 vanilla pod, seeds only", "1 tsp white wine vinegar", "2 tsp cornflour", "100g/3½oz strawberries, diced", "50g/2oz caster sugar", "1 vanilla pod, seeds only", "100ml/3½fl oz Greek yoghurt", "30g/1oz icing sugar", "½ vanilla pod, seeds only", "100ml/3½fl oz lemon juice and elderflower cordial", "50g/2oz glucose", "½ vanilla pod, seeds only", "handful fresh strawberries" ]

[ "For the strawberry juice and pulp, wash and halve the strawberries, and mix them with the sugar in a stainless steel bowl. Cling film the top and place over a pan of boiling water for two hours.", "Pass the cooked strawberries through a sieve, keeping the juice and the pulp.", "For the sorbet, place all the sorbet ingredients into a saucepan and bring up to a simmer, and cook for five minutes. Leave to cool then place into an ice cream machine and churn until frozen and set. Transfer to a freezer until needed.", "For the sweet pastry, mix together the icing sugar, flour, vanilla and butter in a food processor until the texture of fine crumbs. Add four egg yolks and blend lightly until combined. Remove the pastry from the processor, wrap in cling film and leave to rest for two hours in the fridge.", "Dust a work surface with flour and roll out the pastry to the thickness of a pound coin. Line a tart mould (roughly 35cm/14in length x 11cm/4½in width x 2.5cm/1in depth) with the pastry and place back into the fridge for an hour.", "Preheat the oven to 160C/325F/Gas 3, bring the pastry out of the fridge and prick the base all over with a fork, bake in the oven for 15 minutes or until it starts to turn golden-brown. Lightly whisk the remaining egg yolk, remove the tart mould from the oven and while still hot brush the pastry all over with the egg yolk. Return the pastry to the oven for another five minutes. Then remove and set aside to cool.", "For the elderflower and lemon tart filling, heat the cream and lemon zest in a saucepan until it begins to simmer. Whisk the mixture. In a separate bowl, whisk together the eggs and sugar.", "Pour the hot cream over the eggs and sugar and whisk to combine. Allow the mixture to cool, then mix in the lemon juice and cordial.", "Turn the oven down to 110C/225F/Gas ¼. Pour the lemon and elderflower mixture into the pastry case and bake in the oven for 20 minutes. The tart is done when it has just a slight wobble in the centre, if this isn’t the case, return to the oven and check every couple of minutes until this is achieved.", "Leave to the tart to cool completely then remove from the mould.", "For the vanilla meringues, preheat the oven to 110C/225F/Gas ¼. Whip the whites until stiff then add two-thirds of the sugar and continue to whisk for two minutes.", "Add the final third of the sugar with the vanilla seeds and whisk for another 30 seconds. Fold the vinegar and cornflour into the meringue and place into a piping bag with a plain nozzle.", "Line a baking tray with parchment paper and pipe out the meringue in 3cm/1in diameter blobs. Bake the meringues in the oven for 25-30 minutes, or until crisp but not coloured.", "For the sugared strawberries, mix the strawberries with the sugar and vanilla in a bowl.", "For the vanilla yoghurt, mix all the ingredients together in a bowl.", "For the elderflower and lemon syrup, place all the ingredients into a pan and bring to the boil, simmer for two minutes.", "To serve, place a slice of the tart in the centre of a serving plate, dot the meringues and fresh strawberries around. Place a spoonful of the sugared strawberries by the side of the tart and top with the sorbet. Finish with a few dots of vanilla yoghurt around and a drizzle of the syrup all over." ]

[ "1 x 25cm/10in sweet shortcrust pastry tart shell, baked blind (you can use ready-made pastry)", "300g/10½oz mascarpone", "300g/10½oz caster sugar", "6 lemons, juice and zest", "6 free-range eggs, plus 6 free-range egg yolks", "175g/6oz caster sugar", "150ml/5½fl oz champagne", "200g/7oz fresh raspberries", "icing sugar", "raspberries", "whipped cream" ]

[ "Preheat the oven to 180C/350F/Gas 4.", "Beat the mascarpone, caster sugar, lemon juice and zest together in a bowl until very smooth.", "Beat in the eggs and egg yolks until well combined.", "Pour the mixture into the tart shell and bake in the oven for 45-60 minutes, or until set. Remove the tart from the oven and set aside to cool, then leave to chill in the fridge.", "For the sauce, bring the sugar and champagne to the boil in a saucepan, then reduce the heat and simmer for 10 minutes. Remove from the heat, then add the raspberries and set aside to cool completely.", "Blend the sauce in a blender until smooth, then pass through a sieve.", "To serve, cut a slice of the tart, sprinkle over some icing sugar and caramelise with a cook’s blowtorch (optional).", "Place the slice onto a serving plate and drizzle over a little sauce. Top with the raspberries and whipped cream." ]

[ "1 x 400g/14oz ready-made puff pastry", "plain flour, for dusting", "1 lemon, finely grated zest only", "300g/10½oz ricotta cheese", "200g/7oz mascarpone cheese", "200g/7oz candied peel, roughly chopped", "125g/4½oz caster sugar", "6 free-range eggs, separated" ]

[ "Preheat the oven to 180C/350F/Gas 4.", "Roll the pastry out on a lightly floured work surface to a 3mm/⅛in thickness. Use the pastry to line a 25cm/10in pastry case. Cover with a damp cloth while you make the filling.", "In a large bowl, mix the ricotta, mascarpone and candied peel with 100g/3½oz of the sugar and five of the egg yolks until smooth and well combined.", "Whisk the egg whites in another large, clean bowl until fluffy. Whisk in the remaining sugar and continue whisking until stiff peaks form when the whisk is removed.", "Using a large metal spoon, fold the whites into the ricotta mixture, then pour into the pastry-lined tart tin.", "Beat the reserved egg yolk in a bowl. Fold in the overhanging pastry and brush with the egg yolk. Bake in the oven for 30 minutes, until the pastry is cooked through and the filling has a slight wobble in the centre.", "Set aside to cool for two hours, then sprinkle with lemon zest." ]

[ "250g/9oz plain flour, plus extra for dusting", "100g/3½oz cold butter, plus extra for greasing", "25g/1oz icing sugar, plus extra for dusting", "1 pinch salt", "1 free-range egg", "14 free-range eggs, plus 1 beaten egg for glazing", "550g/1lb 4oz caster sugar", "700ml/1¼ pint double cream", "10 large lemons, zest and juice only", "500g/1lb 2oz crème fraîche, to serve" ]

[ "For the pastry, put the flour, butter, icing sugar and salt in a bowl and rub with the tips of your fingers until it resembles the texture of fine breadcrumbs.", "Add the egg and mix together until it forms a dough, then knead lightly on a work surface until smooth.", "Roll into a ball then flatten slightly, wrap in cling film and put in the fridge to rest for 30 minutes.", "For the tart, preheat the oven to 170C/340F/Gas 3½ and butter a 25cm/10in tart ring (approximately 4.5cm/1¾in deep).", "Break the eggs into a bowl, add the sugar, cream, lemon zest and juice and whisk gently to combine. Place in the fridge to chill.", "Roll out the pastry on a work surface lightly dusted with flour to about 3mm thick – keep turning the pastry a quarter turn every time you roll it so you end up with a perfect circle of pastry.", "Put the buttered tart ring on a flat baking sheet then line it with the pastry, carefully lifting the pastry up then pressing it into the base of the ring, leaving any excess hanging over the edge.", "Line with a several sheets of cling film to cover the pastry and hang over by 10cm/4in then fill the tart with flour, raw rice or baking beans. Fold the cling film back over the flour/rice and bake for 15 minutes. Not all cling film is suitable for use in the oven but aluminium foil or baking parchment can be used instead if preferred.", "Remove the cling film and flour/rice, brush the inside of the tart with the beaten egg and return to the oven for another 3-4 minutes, or until just golden-brown.", "Reduce the oven temperature to 150C/300F/Gas 2.", "Skim off any bubbles from the top of the lemon cream and discard.", "Pour half the lemon cream into the pastry case, then transfer to the oven before adding the rest of the filling (this prevents any spillage and gives a neat finish).", "Bake for an hour, or until the filling is set but still just wobbling in the centre. Leave to cool at room temperature.", "To serve, cut the tart into wedges and dust with icing sugar. Glaze either by putting the tart under a hot grill or by using a blow torch. Serve with a quenelle of crème fraîche." ]

[ "1 packet ready-rolled puff pastry", "egg wash", "lemon curd" ]

[ "Preheat the oven to 200C/400F/Gas 6.", "Take a packet of ready rolled puff pastry and cut in half (reserve the other half for another recipe). Using one half score a line about 2.5cm/1in inside the edge all round the pastry.", "Using a fork prick the pastry inside the line all over.", "Brush the pastry outside the line with egg wash and then bake the pie case in the hot oven for 15-20 minutes until well coloured.", "Allow to cool, then spread over the lemon curd." ]

[ "200g/7oz full-fat milk", "50g/1¾oz double cream", "3 stems lemongrass", "30g/1oz sugar", "40g/1½oz sugar syrup", "1 lemon, zest only", "10 drops lemon oil", "40g/1½oz cold butter", "20g/¾oz icing sugar", "1 egg yolk", "50g/1¾oz flour", "2g ground spices (a mixture of star anise, cinnamon, juniper, pepper and cardamom)", "50g/1¾oz fresh peppermint leaves", "20g/¾oz mineral water", "6g xylitol", "0.5g mint essential oil", "85g/3oz egg yolk", "50g/1¾oz sugar", "80g/3oz lemon juice", "80g/3oz limoncello", "40g/1½oz candied lemon (rind and pulp)", "2g candied bergamot", "1g candied ginger", "1g lemon powder", "1g capers" ]

[ "For the lemongrass gelato, process the ingredients in a thermal mixer and bring them to 85C/185F at full speed. When it reaches temperature, remove and strain the liquid. Let cool in a bowl over ice. Freeze in a Pacojet container and process into sorbet just before serving.", "For the tart crust, in a bowl, knead together the cold butter and icing sugar by hand. Add the egg yolk and flour and knead thoroughly until smooth. Let the dough rest for two hours in the fridge.", "Preheat the oven to 160C/325F/Gas 3.", "Roll out the dough on a silicone baking mat until it is 2mm thick. Use it to line two 8cm/3¼in tartlet moulds to obtain the shape. Bake for 8 minutes, or until the pastry is cooked through and a pale golden-brown.", "For the mint sauce, bring a pan of water to the boil and blanch the mint for 10 seconds, then cool in iced water. Blend the mint thoroughly in a thermal mixer with the other ingredients, making sure the temperature does not go above 35C/95F. Pass it through a fine sieve.", "For the zabaglione, whisk the egg yolk and sugar in a heatproof bowl. When sugar has dissolved, set the bowl over a pan of boiling water without letting it touching the water. Continue beating vigorously. As soon as the eggs are warm, and before they start to thicken, add the lemon juice and limoncello gradually, pouring them very slowly while continuing to whisk energetically. When it is frothy with a creamy texture, it is ready to be served.", "To serve, splash the plate with the zabaglione and dot around the mint sauce. Add a quenelle of lemongrass gelato in the centre. Place the tart crust on top of the gelato, and gently crush it. Decorate the plate with the garnish ingredients." ]

[ "200g/8oz readymade shortcrust pastry", "8 free-range eggs", "320g/11oz caster sugar", "4 large lemons, juice and rind", "290ml/10fl oz/½ pint double cream", "icing sugar, for dusting", "single cream", "raspberries" ]

[ "Preheat the oven to 190C/375F/Gas 5.", "Roll out the pastry and use to line a large quiche dish (25cm/10in diameter). Line with tin foil and fill with dried beans or rice to hold the base in place.", "Bake in the oven for 20 minutes. Remove the foil and baking beans and bake for a further 5 minutes.", "Reduce the oven temperature to 150C/300F/Gas 2.", "In a mixing bowl, lightly beat the eggs and the sugar (do not whisk). Add the lemon juice and rind and stir. Finally add the cream and stir thoroughly but again, do not whisk.", "Transfer the cream mixture into the pastry case and cook in the centre of the oven for about 35 minutes until set (the mixture should set gently like a blancmange and be firm to the touch).", "Allow to cool completely, dust with icing sugar and serve with pouring cream and raspberries." ]

[ "75g/2½oz unsalted butter, plus extra for greasing", "3 medium free range eggs", "2 lemons, zest and juice only", "200g/7oz caster sugar", "75g/2½oz crème fraîche", "150g/5½oz plain flour", "1 tsp baking powder", "75g/2½oz icing sugar", "1 lemon, juice only", "300g/10½oz rhubarb, cut in 2cm/¾in pieces", "1 tbsp caster sugar", "1 orange, juice only", "4 lemons, zest and juice", "110g/4oz butter", "175g/6oz caster sugar", "4 free-range eggs, beaten", "110g/4oz mild soft goats' cheese", "50ml/2fl oz double cream", "2 tbsp icing sugar", "100g/3½oz candied almonds", "4 tbsp lemon balm leaves or baby basil leaves" ]

[ "For the lemon cake, preheat the oven to 180C/170C Fan/Gas 3. Grease and line a 20cm/8in square cake tin.", "Melt the butter and set aside to cool slightly. Put the eggs, lemon juice and sugar in a bowl. Using an electric whisk, beat until the sugar is dissolved. Whisk in the butter and crème fraiche. Sift the flour and baking powder over the top and gently fold in. Stir in the lemon zest and spoon into the prepared tin.", "Bake for 45-60 minutes, or until golden-brown and risen (the cake will split along the top). Put the cake on a wire rack to cool for 10 minutes before removing from the tin. Place a tray or a piece of baking paper underneath the rack.", "For the glaze, whisk the icing sugar and lemon juice together in a bowl then pour over the still warm cake. Remove the tray or paper from underneath the cake and pour any excess back over the cake. Allow to cool before serving.", "For the roasted rhubarb, preheat the oven to 200C/180C Fan/Gas 6.", "Arrange the rhubarb in a single layer in a roasting tin. Sprinkle over the sugar and drizzle over the orange juice. Roast for 8-12 minutes, or until just tender.", "For the lemon curd, put a heatproof bowl over a pan a gently simmering water (don’t let the bowl touch the water). Put the lemon zest, juice, butter and sugar in the bowl and whisk occasionally until the sugar is completely dissolved. Beat in the eggs and whisk until thickened and cooked through. Remove from the heat and allow to cool completely.", "For the sugared almonds, preheat the oven to 130C/110C Fan/Gas 1 and line a baking tray with baking paper.", "For the goat’s cheese cream, put all the ingredients in a bowl and mix well.", "To serve, cut the cake into cubes or small slices and arrange on serving plates. Dress the plate with lemon curd, roasted rhubarb, goats’ cheese cream, sugared almonds and lemon balm or baby basil leaves." ]

[ "350g/12oz butter, softened, plus extra for greasing", "350g/12oz caster sugar", "4 lemons, zest only, plus juice of 2 lemons", "3 large pieces candied lemon peel , finely chopped", "6 free-range eggs", "3 tsp baking powder", "300g/10½oz self-raising flour", "50g/2oz cornflour", "60g/2¼oz butter", "225g/8oz caster sugar", "3 lemons, juice and zest", "2 free-range eggs", "300ml/12fl oz double cream", "200g/7oz icing sugar, sifted, plus extra for dusting" ]

[ "Preheat the oven to 180C/350F/Gas 4. Grease and line three 20cm/8in sandwich tins.", "Cream the butter and sugar together in a bowl until pale and fluffy. Add the lemon zest and juice and candied peel.", "Slowly beat in the eggs, one at a time, until the mixture is well combined.", "Sift the baking powder, self raising flour and cornflour together in a bowl and fold into the cake mixture.", "Divide the cake batter among the sandwich tins and bake for 25-30 minutes or until risen and golden-brown. Remove from the oven and set aside to cool for 10 minutes. Run a round-bladed knife around the inside edge of the tins to loosen the cakes. Remove the cakes from the tins and set aside to cool completely on a rack.", "While the cakes are cooking, make the lemon curd. Heat the butter, sugar and lemon juice and zest in a bowl set over a pan of simmering water, stirring occasionally until the butter has melted and the sugar has dissolved. (Do not allow the base of the bowl to touch the surface of the water.) Remove from the heat.", "Meanwhile, beat the eggs in a separate bowl. Slowly whisk the melted butter mixture into the beaten eggs until well combined.", "Set the bowl over the pan of simmering water and cook, whisking constantly, for 2-3 minutes or until the mixture thickens enough to coat the back of a spoon.", "Sieve the lemon curd into a clean bowl, then cover with cling film and set aside to cool.", "For the filling, whip the cream and icing sugar together in a bowl until soft peaks form when the whisk is removed.", "Place one of the cakes onto a serving plate and spread with the lemon curd. Spread over some of the whipped cream and sandwich with another cake. Repeat the process with the remaining lemon curd, whipped cream and cake tiers. Dust with icing sugar." ]

[ "300ml/½ pint double cream", "1 lemon, zest and juice", "1 jar good quality lemon curd", "50g/1¾oz meringues, broken into chunky pieces", "2 tbsp chopped fresh lemon balm", "3 passionfruit, halved, pulp and seeds scooped out", "sprigs of lemon balm, to garnish" ]

[ "Line a 450g/1lb loaf tin with clingfilm, overlapping the sides. Whisk the cream lightly until the whisk leaves a trail, add the lemon zest and juice and half the jar of lemon curd then fold in the meringue and chopped lemon balm.", "Spoon the mixture into the loaf tin, cover with clingfilm and freeze for at least six hours.", "If the ice cream has been freezing overnight or longer, remove it from the freezer for 10-15 minutes before turning onto a plate. Lift the ice cream from the loaf tin, invert it onto a board and remove the clingfilm. Dip a sharp knife in boiling water and cut the ice cream into thick slices.", "Mix the other half of the lemon curd with the pulp and seeds from the passion fruit. Place a slice of ice cream on a plate and top with a spoonful of the passionfruit sauce. Decorate with sprigs of lemon balm." ]

[ "4 free-range eggs, eggs and yolks separated", "150g/5½oz caster sugar", "3 lemons, zest and juice only", "300ml/10½fl oz double cream", "15g gelatine, soaked in water", "100g/3½oz caster sugar", "50g/1¾oz unsalted butter", "30 fresh strawberries, stalks removed", "400ml/14fl oz Rioja", "200g/7oz caster sugar", "2 lemons, zest cut into thin strips" ]

[ "For the lemon mousse, whisk together the egg yolks, sugar, zest and juice of the lemons until doubled in volume.", "In a clean bowl, whip the cream until soft peaks form when the whisk is removed, then stir in the gelatine. Fold the cream into the egg yolk mix.", "Whisk the egg whites in a separate clean bowl until soft peaks form, and then fold them into the egg yolk mix.", "Decant into small glasses or dishes and place in the fridge.", "For the roasted strawberries, place a frying pan on the heat and add the sugar and butter. Once melted quickly add the strawberries and toss in the sugar and butter. Set aside until ready to serve.", "For the Rioja and lemon syrup, put the Rioja in a medium-sized saucepan and cook until reduced to half the volume. Add the sugar and most of lemon zest and cook for a further 10 minutes.", "To serve place the mousse on the plate with the strawberries next to it and pour over the syrup. Top the mousse with the reserved lemon zest." ]

[ "4 small lemon sole fillets, trimmed and washed", "500g/1lb 2oz live cockles", "300g/10½oz samphire", "200g/7oz broad beans, blanched, refreshed and podded", "1 tbsp chopped flatleaf parsley", "2 tbsp olive oil", "salt and pepper", "300g/10½oz baked potatoes, cooked and cooled, flesh pushed through a ricer or sieve", "1 garlic bulb, roasted whole, soft cloves peeled and pushed through a sieve", "1½ tbsp grated parmesan", "1 egg yolk", "75g/2⅔oz 00 flour", "2 tsp lemon oil", "3 tbsp chopped flatleaf parsley", "1 egg yolk", "1 lemon, zest and juice", "200ml/7fl oz light olive oil", "50ml/2fl oz double cream", "110ml/4fl oz fish stock" ]

[ "Preheat the grill to medium-hot and place the fish onto a baking tray and season. Place the fish under the grill and cook for approximately 10 minutes, or until the flesh comes away from the bone.", "Meanwhile, place a pan with a lid onto the stove and when the pan is hot add the cockles. Add 110ml/4fl oz water and immediately cover with the lid. Steam the cockles for a minute then drain. Discard any cockles that have not opened. When cool enough to handle, pick the cockles from their shells.", "For the dumplings, bring a large pan of water to a simmer. Add one teaspoon of the olive oil and a pinch of salt.", "Place the potato, garlic, parmesan and egg yolk into a bowl and fold together (don’t overwork). Fold in the flour, lemon oil and parsley. Season and place on a clean work surface.", "Divide the dough up into small balls and blanch in the simmering water until the dumplings rise to the surface. Plunge into ice-cold water and, when cold, transfer to a tea towel to dry.", "Heat a non-stick pan until hot. Add the remaining oil and the dumplings and fry until they are golden-brown. Drain on kitchen paper.", "For the lemon sauce, place the egg yolk, lemon juice and zest into a bowl and whisk together. Slowly add the oil in a thin stream, whisking all the time, to make a mayonnaise.", "Whisk the cream into the mayonnaise and add enough fish stock to thin the mayonnaise to a sauce consistency (you will not need all the stock). Place the sauce into a pan and gently warm through.", "Bring a pan of salted water to the boil. Just before serving, plunge the samphire into the water and cook for two minutes.", "To serve, add the cooked cockles, samphire, broad beans and parsley to the sauce and bring to just below a simmer.", "Place the cooked fish onto serving plates and pile the dumplings alongside. Use a slotted spoon to remove the cockles, samphire and broad beans from the sauce and serve alongside the fish. Pass the sauce through a sieve and spoon over the fish." ]

[ "4 medium free-range eggs", "115g/4oz caster sugar, plus extra for dusting", "1 vanilla pod, cut in half lengthways and seeds scraped out", "75g/2½oz self-raising flour", "1 lemon, zest only", "100ml/3½fl oz double cream", "1 tsp vanilla extract", "100g/3½oz cream cheese", "6 passionfruits, seeds removed", "1 lemon, sliced", "100g/3½oz caster sugar", "100g/3½oz raspberries or strawberries", "50g/1¾oz icing sugar", "1 lemon, zest and juice", "150g/5½oz icing sugar" ]

[ "Preheat the oven to 190C/375F/Gas 5. Line a 23x33cm/9x13in Swiss roll tin with baking parchment.", "Place the eggs, sugar and vanilla seeds in a large bowl and whisk until very light, fluffy and thickened. Sift the flour over the mixture, add the lemon zest and gently fold in.", "Pour the mixture into the lined tin and use a spatula to smooth the surface. Bake the sponge for 10-12 minutes, or until just firm to the touch.", "Place a piece of baking parchment that is slightly bigger than the Swiss roll tin on the work surface and dust it with caster sugar. Carefully flip the hot sponge over onto the baking parchment and peel off the parchment from the bottom of the sponge. Set aside to cool slightly.", "For the garnish, place the caster sugar and 100ml/3½fl oz water in a saucepan and bring to the boil. When the sugar is dissolved, add the sliced lemon and cook over a low heat for about 20 minutes, or until the lemons are soft. Leave to cool.", "For the passionfruit cream, in a large bowl, whip the double cream with the vanilla extract until soft peaks form when the whisk is removed. Stir in the cream cheese.", "To assemble the Swiss roll, spread the whipped cream and cream cheese over the top of the sponge and then spoon over the passionfruit seeds. Take one of the short edges, then using the parchment paper underneath to start it off, roll up the sponge quite tightly, making sure the filling stays inside. Roll the sponge off the parchment.", "For the glaze, add all the ingredient to a small pan. Heat the mixture until the sugar dissolves.", "Pour the syrup evenly over the Swiss roll, dust with icing sugar and garnish with the berries and confit lemon slices." ]

[ "1 tbsp olive oil", "2 lemons, thinly sliced", "450g/1lb butter", "450g/1lb caster sugar", "6 free-range eggs", "150g/5¼oz ground almonds", "500g/1lb 1½oz quick cook polenta", "2 lemons, zest and juice only", "150g/5¼oz mascarpone", "200ml/7¼fl oz double cream", "45ml/1½fl oz lemon vodka", "30g/1¼oz icing sugar", "½ lemon, juice only", "sprig of mint", "lemon zest" ]

[ "Preheat the oven to 180C/350F/Gas 4.", "Line a 30cm/9in deep cake tin with baking parchment.", "Heat a frying pan until hot then add the oil and lemon slices.", "Fry for 1-2 minutes until just caramelised.", "Remove and place caramelised side down in a pattern on the baking parchment in the tin.", "Place the butter and sugar into a large bowl and whisk together until light and fluffy.", "Add the eggs one at a time, mixing well.", "Fold in the ground almonds, polenta, lemon juice and zest and stir to combine.", "Pour the mixture over the lemon slices and spread evenly into the tin.", "Place in the oven for 25-30 minutes until just risen and golden.", "Allow to cool before turning out onto a plate, lemon slices uppermost.", "To make the lemon cream, place the mascarpone into a bowl and beat to soften.", "Pour in the double cream, lemon vodka, icing sugar and lemon juice.", "Whisk until mixture forms soft peaks.", "Serve a wedge of cake with a dollop of cream, a sprig of mint and sprinkle of lemon zest." ]

[ "110g/4oz butter, plus extra for greasing", "55g/2oz polenta", "55g/2oz self-raising flour", "110g/4oz caster sugar", "2 free-range eggs", "1 lemon, zest only", "100g/3½oz icing sugar", "½ lemon, juice only", "1 tsp clear honey, to serve", "sprig fresh mint, to garnish" ]

[ "Grease a small microwave-safe bowl with butter.", "Place the butter, polenta, flour, sugar, eggs and lemon zest into a food processor and blend until smooth. Pour the cake mixture into the greased bowl and cover with cling film.", "Place into the microwave and cook on the highest power for 5-8 minutes, until cooked through. You can test this by piercing the cake with a skewer and removing it - if the skewer comes away clean then the cake is ready.", "For the lemon icing, sift the icing sugar into a bowl, add the lemon juice and mix well.", "To serve, tip the pudding and bowl upside-down onto a plate and remove the bowl. Drizzle over the lemon icing and honey and garnish with fresh mint." ]

[ "600ml/1 pint 1fl oz double cream", "150g/5oz caster sugar", "2 large lemons, zest and juice only", "90g/3½oz icing sugar", "185g/6½oz plain flour", "60g/2½oz cornflour", "30g/1oz ground almonds", "250g/9oz butter, cut into cubes, plus extra for greasing", "2 drops almond essence", "75g/3oz lemon curd", "icing sugar, for dusting" ]

[ "For the posset, place the double cream and the sugar into a large pan over a low heat and bring to the boil slowly. Boil for three minutes, then remove from the heat and allow to cool.", "Add the lemon juice and zest and whisk well.", "Pour the lemon cream mixture into six large serving glasses and refrigerate for three hours.", "Preheat the oven to 180C/355F/Gas 4.", "For the shortbread, sift the icing sugar, flour and cornflour together into a bowl and add the ground almonds.", "Transfer the flour mixture to a food processor. Add the butter and pulse until there are no visible lumps of butter.", "Add the almond essence. Pulse again, then turn the mixture out onto a lightly floured surface and bring together to form a smooth dough.", "Grease a muffin tray with butter.", "Divide the dough up and roll into small balls. Place the balls into the muffin cups, flattening the tops slightly with your fingers. The dough should come about one third of the way up the side of each muffin cup to give a nice proportion to the finished biscuit.", "Transfer to the oven and bake the shortbreads for 8-12 minutes, until they are a light golden colour.", "Remove from the oven, allow to cool slightly, then, using your thumb, make a small indentation into the top of each biscuit.", "Let the shortbreads cool for a few minutes, then turn the mould over and tap the shortbreads out. (Be gentle, as the biscuits are fragile while they are still warm.)", "When all the shortbreads are baked and cooled, dust the tops with icing sugar.", "Fill the indentations in the biscuits with lemon curd.", "To serve, place the lemon possets onto plates with a shortbread alongside." ]

[ "1 thin-skinned lemon", "50g/1¾oz caster sugar", "2 small or 1 large thin-skinned lemons", "275g/9¾oz softened butter", "275g/9¾oz caster sugar", "275g/9¾oz self-raising flour", "2 level tsp baking powder", "4 free-range eggs", "50g/1¾oz soft butter", "175g/6oz icing sugar", "250g/9oz full-fat Italian mascarpone", "175g/7oz fondant icing sugar" ]

[ "For the decoration, using a zester, peel long strips of lemon rind. If you haven’t got a zester, thinly peel the lemon, then cut into fine strips. Set aside the remaining lemon.", "Place the peel in a saucepan, cover with boiling water and half the caster sugar and boil for one minute. Drain and pat dry, then put onto non-stick parchment paper. Scatter over the remaining sugar and toss to coat the lemon peel. Arrange on the non-stick baking parchment and leave in a warm place to dry out for as long as possible or overnight, until crisp. If you are in a hurry, dry out in a low oven 110C/225F/Gas ¼ for 30 minutes.", "Cut the zested lemon in half and squeeze the juice. Set it aside to make the icing.", "For the cake, place the two whole (or one large) lemons in a small saucepan, cover with water, bring to the boil and simmer for 20 minutes, or until very soft and tender. Drain, cut the lemons in half and remove any pips.", "Preheat the oven to 180C/350F/Gas 4 (160C fan).", "Place the lemons, including the skin, in a food processor and process until smoothish, but still with some chunky bits. Put the mixture in a small bowl.", "Add all the remaining cake ingredients into the food processor and blend until smooth. Lift out the blade and stir in just over half of the lemon pulp. Set the rest aside.", "Divide the mixture evenly between the two tins and bake for 30 minutes, or until golden-brown and just shrinking from the edge of the tins.", "Leave to cool for five minutes, then turn the cakes out, peel off the baking parchment and leave to finish cooling on a wire rack.", "For the lemon filling, blend the butter and icing sugar in a food processor until smooth and creamy. Add the mascarpone, blend again and then add the lemon pulp and blend until just mixed.", "Cut both cakes in half so that you have four layers. Spread the lemon cream evenly between the layers, stacking them on top of each other.", "Mix the fondant icing sugar with 1-2 tbsp lemon juice (from the lemon used to make the candied zest decoration) to make a thick pouring consistency. Pour the icing over the top of the cake allowing it to drizzle down. Sprinkle the candied lemon rind on top." ]

[ "175g/6oz digestive biscuits", "75g/3oz butter", "200g/7oz Bramley apples", "75g/3oz butter, softened", "75g/3oz caster sugar", "2 free-range eggs, beaten", "75g/3oz ground almonds", "1 tsp almond extract", "50g/1¾oz flaked almonds" ]

[ "Preheat the oven to 200C/180C Fan/Gas 6.", "Put the biscuits in a large re-sealable freezer bag and bash with a rolling pin into fine crumbs. Melt the butter in a small pan, then add the biscuit crumbs and stir until coated with butter. Tip into the tart tin and, using the back of a spoon, press over the base and sides of the tin to give an even layer. Chill in the fridge while you make the filling.", "Cream together the butter and sugar until light and fluffy. (You can do this in a food processor if you have one. Process for 2-3 minutes.) Mix in the eggs, then add the ground almonds and almond extract and blend until well combined.", "Peel the apples, and cut thin slices of apple. (Do this at the last minute to prevent the apple going brown.) Arrange the slices over the biscuit base. Spread the frangipane filling evenly on top. Level the surface and sprinkle with the flaked almonds.", "Bake for 20-25 minutes until golden-brown and set.", "Remove from the oven and leave to cool for 15 minutes. Remove the sides of the tin. (An easy way to do this is to stand the tin on a can of beans and push down gently on the edges of the tin.) Transfer the tart, with the tin base attached, to a serving plate. Serve warm with cream, crème fraiche or ice cream." ]

[ "200g/7oz ground almonds", "¼ tsp salt", "¼ tsp bicarbonate of soda", "¾ tbsp maple syrup", "15g/½oz butter, softened", "1 free-range egg", "2 eating apples, peeled", "1 tsp vanilla extract", "35g/1¼oz raisins", "1 tsp ground cinnamon", "2 tsp maple syrup", "10g/½oz cold butter, diced", "50g/1¾oz almond flakes", "400g/14oz full-fat crème fraîche", "2cm/5in piece fresh root ginger, peeled and finely grated" ]

[ "For the almond shortcrust pastry, preheat the oven to 170C/150C Fan/Gas 3½.", "In a large bowl, mix together all of the pastry ingredients until they come together as a soft dough. Wrap in cling film and chill in the fridge for at least 30 minutes.", "For the filling, using a spiraliser set to the julienne setting, cut the apples into long spirals that resemble noodles (alternatively coarsely grate the apples). Place them in a bowl. Sprinkle over the vanilla extract, raisins, cinnamon, maple syrup and butter and mix to combine.", "Roll the chilled dough out onto a piece of baking parchment lightly dusted with flour to form a rectangle about 3-4mm thick. Transfer the paper and rolled pastry to a baking tray.", "Pile the apple ‘noodles’ onto one side of the pastry rectangle. Fold the other half ot the pastry over the top, using the baking paper to help you. Press down gently at the edges to seal.", "Bake the apple noodle tart in the oven on the middle shelf for 12-15 minutes, then remove the tart from the oven and sprinkle over the almonds. Return to the oven for 4-5 minutes, or until the pastry is crisp and golden-brown and the filling has softened. Remove from the oven and set aside to cool for 10-15 minutes.", "Meanwhile, for the ginger crème fraîche, mix the crème fraîche and ginger together in a bowl until well combined.", "To serve, slice the apple noodle tart into wedges and top each with a dollop of the ginger crème fraîche." ]

[ "250g/9oz mixed mulberries and blackberries", "95g/3oz sugar", "150ml/5fl oz cream", "150ml/5fl oz milk", "½ vanilla pod, cut in half lengthways and seeds scraped out", "3 free-range egg yolks", "3 Bramley apples, peeled, cored and roughly chopped", "450g/1lb ready-made puff pastry", "1 free-range egg yolk, beaten", "2 Pink Lady apples, peeled, cored and thinly sliced", "75g/2½oz butter, melted", "4 tbsp caster sugar" ]

[ "For the mulberry and blackberry ice cream, add the mulberries, blackberries, 15g/½oz of the sugar and a tablespoon of cold water to a pan and heat for five minutes, or until the berries have softened. Set aside to cool.", "Pour the cream and milk into a heatproof bowl. Add the vanilla seeds and stir well. Place the bowl over a pan of gently simmering water (do not allow the base of the bowl to touch the water). Heat the mixture gently but do not boil.", "In a separate bowl, beat the egg yolks and 80g/2¾oz of the sugar until fluffy. Add the warm cream and milk mixture and stir well. Return the custard mixture to the bowl used to heat the cream and continue to cook gently over the simmering water. Stir regularly, until the mixture is thick enough to coat the back of a spoon.", "Drain the berries through a sieve set over a bowl and reserve the liquid. Place the sieve over another bowl and push the berries through the sieve to form a purée, add a little of the reserved liquid if the purée is very thick.", "Set aside a little of the purée and vanilla custard for decoration.", "Stir the remaining purée into the custard. Transfer to an ice cream maker and churn according to manufacturer’s instructions.", "For the apple tart, preheat the oven to 200C/400F/Gas 6.", "Place the roughly chopped apples and two tablespoons of water in a pan and cover with a lid. Place over a medium heat and bring to a simmer. Cook for 3-4 minutes, or until the apples are soft.", "Whisk the apples to a smooth purée, then set aside to cool.", "On a lightly floured work surface, roll out the pastry to a circle about 30cm/12in in diameter. Lightly score an inner circle 1cm/½in inside the edge of the pastry.", "Brush the top of the pastry with beaten egg. Wait one minute, then brush the pastry again with more egg.", "When the apple purée is cold, spread it over the inner circle of pastry. Layer the thin slices of apple over the apple purée. Brush the apple slices with melted butter and sprinkle over the caster sugar.", "Bake for 25-30 minutes, or until the pastry is golden-brown and the apples are caramelised.", "To serve, cut the tart into slices and place in the centre of serving plates with a ball of ice cream alongside." ]

[ "450g/1lb all-butter puff pastry", "1 free-range egg yolk, beaten", "300g/10½oz marzipan", "4 dessert apples, peeled, cored and finely sliced", "50g/1¾oz butter", "4 tbsp clear honey", "vanilla ice cream, to serve", "150g/5½oz caster sugar", "2 star anise", "½ tsp cloves", "¼ tsp freshly grated nutmeg", "½ tsp juniper berries", "175ml/6fl oz double cream" ]

[ "Preheat the oven to 210C/425F/Gas 7.", "On a lightly floured work surface, roll out the puff pastry to 3-4mm/⅛in thick. Cut out four 12cm/4½in circles using a pastry cutter and transfer to a baking tray.", "Score a circle in the centre of the pastry with a knife (leaving a 1cm/½in border) then brush with egg wash.", "Roll the marzipan out to 5mm/¼in thick and cut into four 11cm/4¼in circles and place in the centre of the pastry. Carefully place the apples in an overlapping ring over the marzipan to cover it all.", "Place the butter and honey in a small saucepan and bring to a simmer, stirring to combine. Brush most of it over the top of the apples.", "Place in the oven and bake for 15-18 minutes, or until the pastry is risen and golden-brown.", "Brush with any remaining melted butter and honey to glaze.", "For the spiced caramel sauce, place the sugar and spices in a frying pan and cook until the sugar is melted and golden-brown. Whisk in the double cream and bring to a simmer.", "Cook for 3-5 minutes, or until just thickened, then pass through a fine sieve into a clean pan.", "To serve, place the tarts in the centre of serving plates and spoon the sauce around the edge. Finish with a spoonful of ice cream on top." ]

[ "1 Bramley apple, peeled, core removed, diced", "2 tsp water", "1 tsp fresh thyme leaves", "15g/½oz butter", "salt and freshly ground black pepper", "8 sheets filo pastry, cut into 8 x 17cm/6½in circles", "50g/2oz butter, melted", "12 large hand-dived scallops, cleaned, roes removed", "1 tsp olive oil", "8 thick slices smoked streaky bacon, boiled for 1 minute, cut into small pieces", "2 tsp Dijon mustard", "1 tbsp white wine vinegar", "3 tbsp extra virgin olive oil", "salt and freshly ground black pepper", "75g/3oz watercress, leaves only", "40g/1½oz baby spinach leaves", "40g/1½oz baby beet leaves", "20g/¾oz red amaranth leaves", "20g/¾oz baby coriander cress" ]

[ "Preheat the oven to 220C/425F/Gas 7.", "For the apple and filo tart, place the apples, water and thyme leaves into a lidded saucepan, cover the pan with the lid and heat over a medium heat for 3-4 minutes, or until the apples have broken down into a purée. Stir in the butter and season, to taste, with salt and freshly ground black pepper.", "Place four of the filo pastry circles onto a baking tray. Brush each circle with some melted butter and place another filo pastry circle on top.", "Brush the uppermost with a little more butter and spoon the apple purée on top, ensuring all of the pastry is covered.", "Transfer to the oven and cook for 5-6 minutes, or until crisp and golden-brown.", "Meanwhile, brush the scallops with the olive oil and season, to taste, with salt.", "Heat a frying pan until hot. Add the scallops and fry on each side, for 45 seconds on each side, or until golden-brown on each side and cooked through. (NB: Do not move the scallops during cooking.) Remove the scallops from the pan and set aside to rest.", "For the bacon salad, heat a frying pan over a high heat until hot, add the bacon pieces and fry for 2-3 minutes, or until golden-brown and crisp.", "Whisk the mustard, vinegar and olive oil together in a bowl and season, to taste with a little salt and black pepper.", "Mix the salad leaves and fried bacon together in a bowl, then drizzle over the salad dressing and mix together until well combined.", "To serve, place an apple and filo tart onto each of four serving plates. Place three scallops onto each tart and top with a handful of bacon salad." ]

[ "1 x 7½cm/3in square ready-made puff pastry", "150g/5½oz mincemeat", "1 cooking apple (such as Bramley apple), cored, peeled and sliced", "2 tbsp soft brown sugar", "1 tbsp milk", "1 tbsp chopped fresh mint", "2 tbsp icing sugar", "100ml/3½fl oz double cream, whipped to soft peaks", "1 tbsp crushed walnuts", "3 tbsp clear honey", "icing sugar, for dusting" ]

[ "Preheat the oven to 200C/400F/Mark 6.", "For the tart, lay the pastry on a baking sheet and spread the mincemeat onto the pastry, leaving a 1cm/½in border. Place the apples and sugar on top of the mincemeat.", "Brush the pastry edges with milk and bake for eight minutes, or until golden-brown.", "To make the mint cream, stir together the mint and sugar with the whipped cream in a small bowl.", "Sprinkle the tart with walnuts, drizzle with honey and dust with icing sugar. Serve the tart warm." ]

[ "200g/7oz caster sugar", "150g/5½oz roasted chestnuts in syrup, drained", "1 apple, sliced", "pinch ground cinnamon", "1 tbsp Kirsch liqueur", "225g/8oz self-raising flour, plus extra for dusting", "1 tsp baking powder", "½ tsp salt", "55g/2oz butter", "30g/1oz caster sugar", "150ml/¼ pint whole milk", "small handful marshmallows", "250ml/9fl oz double cream" ]

[ "Preheat the oven to 200C/400F/Gas 6.", "For the topping, carefully melt the sugar in an ovenproof frying pan over a low heat (do not stir). When the sugar crystals have dissolved and it turns golden-brown, add the chestnuts, apple slices and cinnamon. Stir to coat, add the Kirsch and cook for one minute.", "For the pastry, place the flour, baking powder and salt into a food processor with the butter and sugar and blend until the mixture resembles breadcrumbs. Add the milk and blend until the mixture forms a smooth dough.", "Turn out the dough onto a floured surface and roll out to the thickness of a pound coin. Cut a circle of pastry the same size as the frying pan and place over the caramelised chestnuts and apple slices in the pan. Push down the edges to seal. Place in the oven and bake for 15 minutes, or until the pastry is golden-brown. Run a knife round the inside of the pan and turn out onto a serving plate.", "For the sauce, melt the marshmallows with the cream in a small saucepan.", "To serve, slice the tart into pieces and place on two serving plates. Drizzle over the warm marshmallow sauce and serve immediately." ]

[ "250g/9oz plain flour", "pinch sea salt", "125g/4oz unsalted butter, diced, at room temperature", "1 tsp cold water", "1 medium free-range egg", "15g/½oz unsalted butter", "½ tbsp lemon juice", "65g/2½oz caster sugar", "½ tbsp calvados", "3-4 Cox's Orange Pippin, Worcester, Russet or Braeburn apples, peeled, cores removed, each cut into 10 segments", "100ml/3½fl oz double cream", "1 medium free-range egg", "1-2 tbsp icing sugar, for dusting" ]

[ "For the pastry, pulse together the flour, butter and salt in a food processor until you reach a sandy texture. Add the egg, water and pulse again. If you over mix the dough at this stage it will lose its flakiness.", "Transfer the dough onto a lightly floured work surface and knead with the palms of your hands for 30 seconds, or until the dough is smooth and well combined.", "With the palm of your hand flatten the dough slightly to 1cm/½in thickness, then sandwich it between two large sheets of cling film. Chill in the fridge for 30 minutes.", "Preheat the oven to 220C/440F/Gas 7. Place a baking tray into the oven to preheat.", "Roll the chilled dough, still sandwiched in cling film, to a 2mm thickness. Place a 22cm/9in diameter, 2cm/¾in deep tart ring on a greaseproof lined wooden peel or baking tray. Remove the top layer of clingfilm and carefully pick up the dough, place it into the tart ring with the second layer of clingfilm facing up. Lift and tuck the dough into the edges of the ring and discard the clingfilm. By tucking in the base you will minimise the shrinking of the dough during cooking. Trim off any excess with a rolling pin.", "Using your index finger and thumb, pinch and press the dough until it's 2mm above the tart ring all around the edge. With a fork, prick the bottom of the tart. Chill in the fridge for 20 minutes.", "Meanwhile, for the filling, heat the butter, lemon juice and 15g/1oz of the sugar in a small saucepan until the butter has melted and the sugar has dissolved. Remove from the heat and stir in the Calvados. Set aside.", "When the tart case has chilled, arrange the apple segments in concentric circles, overlapping the apple slices as you go. Brush the apples all over with the Calvados mixture. Slide the tart ring onto the pre-heated baking tray and bake for 10 minutes.", "Reduce the oven temperature to 200C/400F/Gas 6, then continue to cook for a further 20 minutes, until the pastry is pale golden-brown and the apples have caramelised.", "Whisk together the double cream, egg and the remaining 50g/2oz caster sugar until well combined. When the pastry is pale golden-brown and the apples have caramelised, sprinkle the tart with a tablespoon of sugar and pour the custard mixture into the tart, bake for a further 10 minutes, until the filling mixture has just set.", "To serve, remove the tart from the oven and set aside for 1 hour to cool slightly, then carefully remove the tart ring. Dust all over with icing sugar. Serve immediately." ]

[ "300g/10½oz caster sugar", "300ml/10½fl oz water", "half lemon, juice only", "4 tsp liquid glucose", "400g/14oz blackberries", "75g/2½oz caster sugar", "1 tbsp water", "400g/14oz ready-rolled puff pastry", "250g/9oz apples, peeled and sliced into wedges", "125g/4oz demerera sugar", "fresh mint leaves, to garnish" ]

[ "For the sorbet, place the sugar, water, lemon juice and liquid glucose into a pan over a low heat.", "Stir the mixture and slowly bring to the boil. Boil the mixture for five minutes, then remove from the heat and allow to cool. Place into the fridge to chill.", "Meanwhile, for the blackberries, place the blackberries, sugar and water into a clean pan over a low heat. Cook gently to soften the fruit.", "Pass the blackberry mixture through a sieve into a bowl.", "Add the blackberry mixture to the chilled syrup and churn in an ice cream maker according to manufacturer's instructions.", "Transfer to a freezer-proof container and freeze until needed.", "For the tart, preheat the oven to 180C/365F/Gas 4.", "Cut out the pastry into four equal squares of approx 15cm/6in and place onto a baking tray.", "Lay the apples in straight lines across each piece of pastry, overlapping each other, to cover each piece of pastry.", "Sprinkle with sugar, then place into the oven to bake for 12-15 minutes, or until golden-brown and cooked through.", "To serve, transfer each apple tart to a plate while still warm and place a scoop of blackberry sorbet on top. Garnish with a mint sprig." ]

[ "knob of butter", "sprig fresh rosemary", "1 tbsp caster sugar", "1 apple peeled, cored and finely sliced", "ready-made puff pastry, cut into a 20cm/8in circle", "honey, to drizzle", "30g/1oz caster sugar", "30g/1oz butter", "110ml/4fl oz double cream", "sprig fresh mint" ]

[ "Preheat the oven to 220C/425F/Gas 7.", "Heat the butter, sugar and rosemary in a saucepan until the sugar has melted and it is a golden brown colour. Add the apple slices, stir well and cook for five minutes, or until the apple is softened.", "Remove the apple mixture from the heat and mash to a purée.", "Line a baking sheet with parchment paper and lay out the puff pastry. Spread the pastry with the mashed apple mixture. Drizzle with honey and place in the oven to bake for 8-10 minutes, or until risen and golden.", "For the sauce, melt the sugar and butter together in a clean saucepan. Once melted, turn up the heat and add the cream. Bring to the boil and cook until thickened.", "To serve, pour the sauce over the tart and garnish with a mint sprig." ]

[ "225g/8oz plain flour", "100g/3½oz butter, cubed", "50g/1¾oz caster sugar", "1 free-range egg", "175g/6oz butter", "175g/6oz caster sugar", "4 free-range eggs", "175g/6oz ground almonds", "1 tsp almond extract", "200g/7oz apricot jam", "8 ripe apricots, halved and stoned", "4 tbsp apricot jam", "15g/½oz flaked almonds, toasted" ]

[ "Preheat the oven to 190C/170C Fan/Gas 5. Heat a heavy, flat baking tray.", "To make the pastry, either rub the flour and butter together using your fingertips until it resembles breadcrumbs or measure the flour and butter into a food processor and briefly process until just rubbed in. Add the sugar and mix, then add the egg and a tablespoon of water. Process until the mixture just holds together (do not over work as it will make the pastry tough). Wrap in cling film and chill for 20 minutes.", "Roll the pastry out on a floured surface and use it to line a 28cm/11in flan tin. Prick the base of the pastry using a fork then chill the pastry for 10 minutes.", "Line the pastry case with parchment paper and fill with ceramic baking beans or uncooked rice. Place on the preheated baking tray and bake blind for about 15 minutes, or until the pastry is set and pale brown. Remove the beans and paper and return to the oven for about 10-12 minutes until the base is cooked.", "For the filling, put the butter and sugar in a food processor and pulse until creamy (if you used a food processor for the pastry, there’s no need to wash it up). Add the eggs and blend, then mix in the ground almonds and almond extract.", "Spread a thin layer of apricot jam over the base of the pastry and spoon the almond mixture on top. Bake for 30-40 minutes, until the filling is set. Remove from the oven and leave to cool.", "For the decoration, gently poach the apricot halves in water until tender. Set aside to cool slightly.", "Arrange the apricot halves in circles over the top of the tart. Warm the apricot jam over a low heat then pass through a fine sieve. Brush the warm apricot jam over the top of the fruit to glaze. Scatter over the flaked almonds. Serve the tart warm or cold." ]

[ "55g/2oz butter", "55g/2oz walnuts, shells removed", "3 tinned apricot halves, chopped", "55g/2oz raspberries", "½ orange, zest and juice", "3 sheets filo pastry", "1 tbsp caster sugar" ]

[ "Preheat the oven to 200C/400F/Gas 6.", "Melt the butter in a small ovenproof frying pan, pour out half and reserve in a small bowl.", "Add the walnuts, chopped apricots, raspberries and orange zest and juice to the pan with the butter and fry until the sauce is bubbling, about 3-4 minutes.", "Scrunch up a sheet of filo pastry and arrange it to fit over the pan. Brush with some of the reserved melted butter. Repeat with the other two sheets to form a lid for the tart.", "Sprinkle the top with the sugar and bake in the preheated oven for 5-8 minutes or until golden brown and crisp." ]

[ "1 egg", "2 tbsp caster sugar", "250g/9oz tub mascarpone cheese", "225g/8oz brioche slices, 1cm/½in thick, taken from a shop-bought brioche loaf", "2 400g/14oz cans apricot halves, drained", "4 tbsp demerara sugar", "créme fraïche to serve" ]

[ "Lightly grease a shallow ovenproof, sided dish (about 28cm/11in diameter). Pre-heat the oven to 180C/350F/Gas 4.", "Lightly whisk the egg and caster sugar together in a bowl.", "Add the mascarpone and whisk again until smooth and there are no lumps.", "Arrange the brioche slices as neatly as possible in a single layer on the greased tart plate to completely cover the plate.", "Trim the brioche slices as necessary to fit. Spread the mascarpone mixture over the brioche slices to about 1cm/½in away from the edge. You don't have to be accurate about this!", "Arrange the apricot halves neatly in a spiral over the mascarpone right to the edge of the brioche. Sprinkle the demerara sugar over the apricots.", "Bake in the pre-heated oven for 30-35 minutes until the custard is set and golden.", "Serve immediately with créme fraïche and dust with icing sugar." ]

[ "235g/8½oz plain flour", "pinch salt", "170g/6oz chilled unsalted butter, cut into cubes", "50g/2oz caster sugar", "1 large free-range egg, beaten with 1 tbsp water", "100g/3½oz caster sugar, plus 1 tsp for dusting", "50ml/2fl oz water", "55g/2oz butter", "8 medium-sized fresh apricots, cut in half, stones removed", "cream or ice cream, to serve" ]

[ "Preheat the oven to 200C/400F/Gas 6.", "For the pastry, blend the flour and salt in a food processor until combined. Add the butter cubes and sugar and blend again until the mixture resembles fine breadcrumbs.", "With the motor running, gradually add just enough beaten egg and water mixture until the mixture comes together as a dough. (NB: You may not need to use all of the egg and water mixture.)", "Turn out the pastry onto a work surface covered with a large sheet of baking paper. Cover the pastry with a second sheet of baking paper, then roll it out until the pastry forms a circle 25cm/10in in diameter. Trim off any excess to form a neat circle. Set aside.", "For the butterscotch, heat the sugar and water in a small, ovenproof frying pan over a low heat for 2-3 minutes, or until the sugar has dissolved and the mixture resembles syrup.", "Increase the heat until the syrup mixture is simmering. Simmer for 4-5 minutes, or until the syrup mixture caramelises. Do not stir the mixture at this stage - swirl the pan to move the contents if you need to. (CAUTION: Hot sugar is dangerous. Do not leave unattended.)", "When the syrup mixture has caramelised, remove the pan from the heat and stir in 40g/1½oz of the butter, until the butter has melted and the mixture is smooth and thick. Set aside for five minutes.", "Place the apricots, cut-sides down, into the warm butterscotch in the pan.", "Gently cover the pan with the pastry circle, tucking the edges of the pastry loosely inside the pan using a round-bladed knife. Prick all over using a fork and dot with the remaining butter. Sprinkle over the teaspoon of caster sugar.", "Transfer the pan to the oven and bake for 25-30 minutes, or until the pastry is golden-brown and cooked through and the apricots and butterscotch are bubbling. Remove the pan from the oven and set aside to cool for five minutes.", "When the tart has cooled slightly, loosen the edges of the pastry using a knife. Place a large serving plate over the pan and invert it so that the tart is turned out onto the plate. (NB: Cover the pan handle with a tea towel before handling as it will still be hot.)", "Serve wedges of the apricot upside-down tart, warm or cold, with cream or ice cream." ]

[ "125g/4½oz caster sugar", "1 medium free-range egg", "250g/9oz plain flour", "125g/4½oz salted butter, chilled and diced", "1 free-range egg, white only", "100g/3½oz unsalted pistachio nuts, shelled", "30g/1oz ground almonds", "100g/3½oz salted butter, softened", "80g/3oz caster sugar", "2 large free-range eggs", "20g/¾oz runny honey", "80g/3oz sugar", "4 large free-range eggs, yolks only", "50g/1¾oz cornflour", "500ml/18fl oz whole milk", "20g/¾oz honey", "1 cardamom pod", "30g/1oz unsalted butter", "175g/6oz blueberries", "1 large pomegranate, kernels only", "200g/7oz seedless white grapes, sliced in half along the width", "1 pink dragon fruit, flesh only, sliced", "5 tbsp smooth apricot jam", "handful unsalted pistachio nuts, shelled and crushed", "handful flaked almonds" ]

[ "For the pastry case, add a little ice-cold water to a large mixing bowl. Place a smaller metal bowl on top, and place the egg and sugar into the smaller bowl. Whisk the egg and sugar together until the sugar has dissolved.", "Add the flour and combine until the mixture resembles breadcrumbs. Add the cubes of cold butter, and using a butter knife, cut into the floury mixture. When the mixture begins to come together, turn out onto a lightly-floured worktop and knead quickly for a few seconds. Cover the pastry with cling film, flatten into a disc and put in the fridge for about 30 minutes.", "For the pistachio frangipane, blend the pistachios and almonds to a paste in a food processor. In a bowl beat the butter and sugar together then add the eggs and honey. Continue to beat a little, then add the nuts and mix until completely combined.", "For the crème pâtissière, combine the sugar, egg yolks and cornflour in a mixing bowl. Place a small saucepan over a high heat bring the milk, honey and cardamom pod to the boil. Slowly pour the boiled milk onto the egg yolks, whisking constantly. When combined return the mixture to the pan. Over a medium heat whisk the crème pâtissière until very thick. Remove from the heat and mix in the butter. Cover with cling film and chill in the fridge.", "Preheat the oven to 190C/375F/Gas 5. Put a baking sheet on the top shelf to heat up.", "Remove the pastry from the fridge, unwrap it and sandwich it between two large pieces of cling film. Roll out the pastry until it is 2-3mm/1/8in thick and place into a 23cm/9in tart tin (the best way is to keep the rolled out pastry attached to the cling film on one side, flip it over, cling film side up, and lay the pastry into the tin). Press down into the grooves of the tin, remove the cling film and leave the surplus hanging over the sides. Chill the pastry case in the freezer for 15 minutes.", "Cut a piece of baking paper large enough to cover the tart case. Scrunch it up slightly, sit it in the pastry tin and fill with baking beans. Bake in the oven for seven minutes. Remove the baking paper and beans then bake for a further seven minutes.", "Brush the bottom of the pastry case with egg white and bake for a final two minutes. Set aside until completely cooled.", "Spread the frangipane onto the base of the pastry case, and cover the pastry edges with doubled foil so they don’t burn when cooking again. Bake in the oven for 15-20 minutes, or until the frangipane is cooked and lightly browned. Remove the foil and set aside to cool.", "For the topping, pipe on the crème pâtissière and arrange the fruit on top in concentric circles. Make a glaze by heating the apricot jam with one tablespoon of water in a small saucepan. Sieve to remove any lumps. Then gently brush the glaze over the fruit. Finish by sprinkling over the pistachios and flaked almonds." ]

[ "100g/3½oz butter, cut into pieces, plus extra for greasing", "300g/10½oz self-raising flour, sifted", "50g/1¾oz caster sugar", "1 orange, zest and 2 tsp juice", "150ml/¼ pint of milk", "700g/1lb 9oz plums, stoned and halved", "50g/1¾oz butter", "50g/1¾oz demerara sugar", "2 tsp ground cinnamon" ]

[ "Preheat the oven to 180C/350F/Gas 4.", "Lightly grease a 23x33cm/9x13in Swiss roll tin. In a bowl rub the butter into the flour using your fingertips. Stir in the caster sugar and orange zest. Pour in the milk and mix using a flat knife blade until it is fully combined with the dry ingredients (add a little more milk if required).", "Tip the mixture into the prepared tin and smooth the surface.", "For the topping, place the plums on top, cut side up, and put a small dot of butter on top of each plum.", "In a bowl, mix the demerara sugar and cinnamon. Sprinkle over the plums and finish with a drizzle of orange juice.", "Bake for approximately 20 minutes, or until the base is golden and plums are bubbling and juicy." ]

[ "125g/4½oz prunes", "500ml/17fl oz hot Earl Grey tea (use 4 tea bags)", "250g/9oz plain flour, plus extra for dusting", "45g/1¾oz icing sugar", "pinch salt", "75g/2¾oz chilled unsalted butter, diced, plus extra for greasing", "2 free-range egg yolks, beaten", "15g/½oz ground almonds", "750ml/1¼ pints double cream", "2 vanilla pods or 2 tsp vanilla extract", "12 free-range egg yolks", "125g/4½oz caster sugar" ]

[ "For the Earl Grey-soaked prunes, place the prunes into a bowl and pour over the hot tea. Cover and set aside until the prunes have absorbed the liquid (about an hour).", "For the pastry, sift the flour, icing sugar and salt into a large mixing bowl. Add the butter and rub it into the flour mixture using your fingertips, until the mixture resembles breadcrumbs. (Alternatively, blend to a crumb-like consistency in a food processor.)", "Add the beaten egg yolks (reserving a little for glazing) and ground almonds and stir or mix with your hands until the mixture just comes together as a dough. Try not to overwork the dough. Wrap the dough in cling film and chill in the fridge for at least 30 minutes and up to one hour.", "Preheat the oven to 160C/325F/Gas 3. Grease a 28cm/11in loose-bottomed tart tin with butter and dust with flour.", "Roll the dough out on a lightly floured work surface to a thickness of approximately 2mm, taking care not to tear it. Carefully roll the pastry around the rolling pin and line the prepared tart tin with it, pressing the pastry lightly into the base and sides (leave any excess overhanging).", "Line the pastry case with baking paper then fill with uncooked rice or baking beans. Bake the tart case in the oven for 10 minutes, then remove the baking paper and baking beans and brush the base with beaten egg yolk. Return the tart case to the oven to bake for a further 5-10 minutes, or until crisp and golden-brown. Set aside to cool, then trim away any overhanging pastry.", "For the vanilla filling, heat the cream and vanilla pods or extract in a saucepan over a medium heat until just coming up to the boil. Whisk the eggs and sugar in a bowl until pale and fluffy.", "Gradually pour the hot cream over the egg mixture, whisking well to combine, then return the mixture to the saucepan and cook over a low heat until it has thickened enough to coat the back of a spoon.", "Pour the vanilla filling into the pastry case and bake in the oven for 20-25 minutes, or until the filling has set.", "To serve, slice the tart and top each portion with the Earl Grey-soaked prunes." ]

[ "175g/6oz plain flour", "75g/2½oz chilled butter", "2-3 tbsp cold water", "1 tbsp raspberry jam", "125g/4½oz butter", "125g/4½oz caster sugar", "125g/4½oz ground almonds", "1 free-range egg, beaten", "½ tsp almond extract", "50g/1¾oz flaked almonds", "80g/2¾oz icing sugar", "2½ tsp cold water" ]

[ "To make the pastry, measure the flour into a bowl and rub in the butter with your fingertips until the mixture resembles fine breadcrumbs. Add the water, mixing to form a soft dough.", "Roll out the dough on a lightly floured work surface and use to line a 20cm/8in flan tin. Leave in the fridge to chill for 30 minutes.", "Preheat the oven to 200C/400F/Gas 6 (180C fan).", "Line the pastry case with foil and fill with baking beans. Bake blind for about 15 minutes, then remove the beans and foil and cook for a further five minutes to dry out the base.", "For the filing, spread the base of the flan generously with raspberry jam.", "Melt the butter in a pan, take off the heat and then stir in the sugar. Add ground almonds, egg and almond extract. Pour into the flan tin and sprinkle over the flaked almonds.", "Bake for about 35 minutes. If the almonds seem to be browning too quickly, cover the tart loosely with foil to prevent them burning.", "Meanwhile, sift the icing sugar into a bowl. Stir in cold water and transfer to a piping bag.", "Once you have removed the tart from the oven, pipe the icing over the top, giving an informal zig zag effect." ]

[ "300g/10½oz plain flour, plus extra for dusting", "125g/4oz cold unsalted butter, cut into cubes", "30g/1oz sugar", "2 free-range eggs", "2 tbsp milk (optional)", "225g/8oz unsalted butter, softened", "225g/8oz caster sugar", "225g/8oz ground almonds", "3 free-range eggs", "1 lemon, finely grated zest only", "50g/2oz plain flour", "1 jar raspberry jam", "flaked almonds, for sprinkling" ]

[ "For the pastry, place the flour, butter and sugar into a food processor and pulse until the mixture resembles breadcrumbs. Add one of the eggs and pulse until the mixture comes together to form a rough dough. If the dough is too dry, add a bit of milk. Shape the dough into a ball and wrap in cling film. Chill in the fridge for 20 minutes.", "Unwrap the dough and discard the cling film. Turn the dough out onto a floured work surface and roll out until large enough to line a 30x20cm/12x8in cake tin. Line the tin with the pastry, then place into the fridge to chill for a further 30 minutes.", "Preheat the oven to 200C/400F/Gas 6.", "Line the chilled tart case with a sheet of greaseproof paper and fill with baking beans. Bake for 15-20 minutes, or until the pastry is lightly golden-brown.", "Remove the paper and beans and brush the pastry all over with the remaining beaten egg. Return the pastry to the oven for a further five minutes, until golden-brown. Remove the pastry from the oven and turn the oven temperature down to 180C/365F/Gas 4.", "For the filling, beat the butter and sugar together in a bowl until pale and fluffy.", "Mix in the ground almonds, then crack in the eggs one at a time, beating well between each addition until smooth and creamy. Fold in the lemon zest and the flour.", "Spread some of the raspberry jam generously across the base of the pastry, leaving a 2.5cm/1in gap around the edge.", "Spread the filling mixture over the jam and sprinkle over the flaked almonds.", "Bake the tart for 20 minutes, or until the filling is set and golden-brown. Allow to cool in the tin before serving.", "To serve, cut the tart into 5cm/2in squares." ]

[ "130g/4¾oz ground almonds", "100g/3½oz butter, softened", "100g/3½oz caster sugar, plus extra for dusting", "1 free-range egg, beaten, plus 1 free-range egg yolk", "few drops vanilla extract", "500g/1lb 2oz ready-made shortcrust pastry (use all butter if possible)", "plain flour, for dusting", "5 tbsp raspberry jam", "2 tbsp milk", "1-2 tbsp flaked or whole almonds" ]

[ "Preheat the oven to 200C/400F/Gas 6.", "In a mixing bowl, blend together the ground almonds, butter and sugar using a wooden spoon.", "Add the whole beaten egg (but not the additional yolk) and the vanilla extract and beat until well combined. Cover and chill in the fridge for 2-3 minutes, or until the mixture has firmed up.", "Roll out the pastry onto a lightly floured work surface until it forms a square approximately 30cm/12in in diameter.", "Lightly dust a shallow, lipped roasting tray with flour. Gently gather the pastry up so that it is rolled loosely around your rolling pin, then lay it over the prepared roasting tray so that the edges of the pastry fall over the lipped edge with the middle of the pastry inside the tray.", "Spoon the jam into the centre of the pastry and spread it in an even layer over the pastry using the back of a spoon (leave 5cm/2in free at the edges of the pastry).", "Spoon the chilled almond mixture on top of the jam and spread out in an even layer.", "Draw the corners and edges of the pastry up and fold them over to form a rough pastry case around the filling mixture (the filling will still be visible in the middle).", "Mix together the remaining egg yolk and the milk, then brush the pastry lightly all over with the mixture. Sprinkle the tart filling with the caster sugar and flaked or whole almonds.", "Transfer the Bakewell tart, in the roasting tray, to the oven and bake for 25-30 minutes, or until the tart filling is firm and pale golden-brown and the pastry is crisp and golden-brown.", "When the Bakewell tart is cooked, reduce the oven temperature to 160C/310F/Gas 3 and continue to cook the Bakewell tart for a further 10 minutes.", "Remove the tart from the oven and set aside to cool slightly before serving." ]

[ "300g/10½oz plain flour, plus extra for dusting", "125g/4½oz unsalted butter", "30g/1oz sugar", "1 free-range egg, plus 1 extra, beaten, to glaze", "2 tbsp milk, to bind (if needed)", "225g/8oz butter, softened", "225g/8oz sugar", "225g/8oz ground almonds", "3 free-range eggs", "1 lemon, finely grated zest only", "50g/2oz plain flour", "jar cherry jam", "flaked almonds, for sprinkling" ]

[ "For the pastry, place the flour, butter, sugar and egg into a food processor and pulse to combine. If necessary, add a little milk to help bring the mixture together.", "Turn the dough out onto a floured work surface and roll out until large enough to line a 26cm/10in tart tin. Carefully lift into the tin, then place into the fridge to chill for an hour.", "Preheat the oven to 200C/400F/Gas 6.", "Fill the tart case with a sheet of greaseproof paper weighed down with baking beans or rice. Bake the tart case blind in the oven for 15-20 minutes.", "Remove the paper and beans and brush the pastry all over with beaten egg. Return to the oven for a further five minutes, until golden-brown. Remove from the oven and turn the oven temperature down to 180C/350F/Gas 4.", "For the filling, beat the butter and sugar together in a bowl until pale and fluffy.", "Mix in the ground almonds, then crack in the eggs one at a time, beating well between each addition - don't worry if the mixture begins to split, just add a little of the flour.", "Fold in the lemon zest and the flour.", "Spread some of the jam generously across the base of the pastry, leaving a 2.5cm/1in gap around the edge.", "Spread the filling mixture over the jam and sprinkle over the flaked almonds.", "Transfer to the oven and bake for 20 minutes, or until set and golden-brown. Allow to cool in the tin before serving in slices." ]

[ "425g/15oz plain flour, plus extra for dusting", "1 free-range egg, beaten", "2 free-range egg yolks", "250g/9oz unsalted butter", "100g/3½oz caster sugar", "½ tsp salt", "50g/2oz ground almonds", "400g/14oz ground almonds", "175g/6oz caster sugar", "8 free-range eggs, beaten", "½ tsp almond essence", "3 tbsp raspberry jam", "50g/2oz flaked almonds" ]

[ "For the pastry, place the flour, salt, sugar, butter and almonds into a food processor and pulse until the mixture resembles breadcrumbs.", "Add the eggs and egg yolks one at a time and pulse until a smooth dough is formed.", "Wrap the dough in cling film and chill in the fridge for half an hour.", "Preheat the oven to 180C/360F/Gas 4.", "Grease and flour a 23cm/9in loose-bottomed tart tin.", "Unwrap the chilled pastry and roll out onto a cold, floured work surface. (NB: this is a very 'short' pastry and at first will be difficult to handle).", "Line the tart tin with the pastry and trim off any excess. Prick the base with a fork, then cover the pastry lightly with some baking parchment. Cover the parchment with baking beans or uncooked rice and place into the oven to bake blind for 15 minutes.", "Remove from the oven and remove the baking beans or rice and the baking parchment and set aside to cool. If the pastry base is still a little raw, return to the oven for a minute or two to dry out.", "Reduce the oven temperature to 165C/330F/Gas 2.", "Meanwhile, for the filling, place the ground almonds and caster sugar into a bowl and mix well.", "Add the beaten eggs and almond essence and mix well.", "When the pastry has cooled spread a generous layer of raspberry jam onto the pastry base.", "Pour the filling mixture over the raspberry jam to fill the pastry case.", "Top with flaked almonds, then bake in the oven for 25-30 minutes, or until the filling is baked through and golden-brown all over.", "Remove from the oven and allow to cool. Serve warm or cold." ]

[ "100g/3½oz caster sugar", "1½ tbsp rum", "25g/½oz butter", "8 bananas, peeled and cut into 2½cm/1in chunks", "500g/1lb 2oz puff pastry", "1 egg, beaten, for glaze" ]

[ "Preheat the oven to 200C/400F/Gas 6.", "Place the caster sugar in a 20cm/8in non-stick ovenproof frying pan. Heat gently until the sugar turns to caramel. Once the sugar has dissolved, add one and a half tablespoons of water and the rum and let it bubble.", "When the caramel is golden-brown remove it from the heat and stir in the butter.", "Sit the banana chunks in the caramel, packing them close together and leaving no gaps.", "Roll out the puff pastry on a lightly floured work surface and sit it on top of the bananas, tucking any excess down the side of the pan. Glaze the pastry with egg wash. Transfer the pan to the oven for 20 minutes, or until the pastry is crisp and golden-brown.", "Before serving, carefully pour off any excess liquid. Invert a plate over the pan and turn out the tatin." ]

[ "250g/9oz plain flour", "100g/3½oz unsalted butter", "100g/3½oz icing sugar", "2 medium eggs", "1 vanilla pod - cut and split", "35g/1oz plain flour", "35g/1oz caster sugar", "pinch of cinnamon", "5 bananas", "180g/6oz butter", "180g/6oz sugar", "6 tbsp cream", "100ml/3½fl oz cream", "50g/1¾oz chocolate" ]

[ "Rub flour and butter together, add icing sugar.", "Beat the eggs and vanilla seeds and add to mix. Bring mix together and wrap in cling film. Leave to rest in the fridge for one hour.", "After resting, roll out the pastry, line 20cm/8in tart ring and blind bake at 180C/360F/Gas 4 for 15-20 minutes.", "Slice bananas lengthways and, in a hot non-stick pan, add the sugar and butter and take to a caramel stage.", "Add sliced bananas, add cream and coat bananas all over. Put mix in tart case.", "Rub flour, castor sugar and cinnamon together and sprinkle on top.", "Bake for ten minutes until golden.", "Heat cream, take off heat and add chocolate.", "Mix until chocolate is melted.", "Slice tart and drizzle the chocolate sauce around it." ]

[ "2 large beetroot", "1 garlic bulb", "2 sprigs fresh thyme", "150g/5oz caster sugar", "300g/11oz shop-bought puff pastry", "50g/2oz butter", "1 red onion, finely sliced", "50m/2fl oz port", "25ml/1fl oz red wine vinegar", "25ml/1fl oz sherry vinegar", "large pinch salt", "50g/2oz pine nuts, toasted in a dry frying pan", "150g/5oz fresh goats' curd", "25ml/1fl oz sherry vinegar", "110ml/4fl oz olive oil", "1 bunch fresh tarragon, leaves only", "1 bunch fresh basil, leaves only", "1 bunch fresh coriander, leaves only" ]

[ "Preheat the oven to 200C/400F/Gas 6.", "Place the beetroot onto a tray with the garlic, thyme and 50g/2oz of the sugar and roast in the oven for 1-1 ½ hours, or until tender. Once cooked allow the beetroot to cool before peeling.", "Cut into very thin slices on a mandolin, or use a very sharp knife.", "Roll the pastry out to a rectangle the thickness of pound coin and prick with a fork. Place onto a flat baking sheet and cover with a second tray to stop the pastry rising.", "Bake in the oven for 15-20 minutes or until the pastry is golden-brown.", "Heat the butter in a small saucepan and fry the onions for 3-4 minutes, or until just softened.", "Add the port and red wine vinegar and cook until reduced by half in volume. Blend the mixture in a food processor until smooth.", "Meanwhile, heat the remaining sugar in a small saucepan with two tablespoons of water. Once the sugar has dissolved, increase the temperature so that the mixture browns and caremalises. Once the mixture is dark brown in colour, remove the saucepan from the heat and add 20ml/¾fl oz water to stop the caramel from setting hard.", "Allow the caramel to cool slightly, then add the salt and sherry vinegar.", "Spread the red onion purée over the cooked pastry, then lay the beetroot on top in a fish scale pattern.", "Drizzle with the caramel and place in the oven for 2-3 minutes, or until hot.", "Meanwhile for the salad, whisk the sherry vinegar and olive oil until well combined and coat the herbs with the dressing.", "Remove the pastry from the oven, trim the ends and cut into triangle shapes.", "To serve, place a scoop of goats’ curd on top of the tart. .Sprinkle over the pine nuts and drizzle generously with the caramel. Serve alongside the herb salad." ]

[ "350g/12oz plain flour", "250g/9oz chilled butter, cubed, plus extra for greasing.", "100g/3½oz icing sugar", "3 free-range egg yolks, lightly beaten.", "3 large free-range egg yolks", "75g/2½oz caster sugar", "20g/¾oz plain flour", "40g/1½oz cornflour", "400ml/13½fl oz milk", "pinch salt", "vanilla pod", "100ml/3½fl oz double cream", "1 tbsp whisky", "400g/14oz raspberries", "200g/7oz blackberries", "2 tbsp apricot jam", "2 tbsp hot water (just boiled)", "50g/1½oz toasted almonds", "icing sugar, for dusting" ]

[ "For the pastry, place the flour, butter and sugar into a bowl, gently and quickly rub into the consistency of bread crumbs. If using a food processor, blend to this consistency. Drizzle in the egg yolk and use a knife to mix through till the crumb starts to come together. (If using a food processor blend the egg into the mix for a few seconds till the crumb combines.) 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.", "Form the pastry into a block and chill in a fridge for 20 minutes until hard.", "Grease a 25cm/10in tart tin then dust it with flour.", "Using a rough edged grater grate the cold pastry into the tart tin. Push the pastry into the corners then grate more pastry and firm down onto the base of the tin until about 6mm/¼in deep. Place in the fridge for approximately 20 minutes while you make the pastry cream.", "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 corn flour.", "Place the milk in a saucepan, add a pinch of salt. Score the vanilla pod down the length with a knife and add it 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 return the milk to the heat. Bring to the boil 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, and then fold it into the pastry cream. Add the whisky to the mixture and chill it in the fridge.", "To blind bake the pastry, Preheat the oven to 180C/350F/Gas 4. 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 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 assemble the tart, spoon the cooled pastry cream into the pastry case. Top with raspberries and blackberries. Dissolve the apricot jam into the just boiled water. Using a pastry brush, gently coat the fruit with the glaze, sprinkle with toasted almonds and dust with icing sugar.", "To serve remove the outer ring of the tin. Easy the base off with a knife and slide onto a plate or cake stand." ]

[ "200g/7oz plain flour", "100g/3½oz unsalted butter", "1 free-range egg", "50g/1½oz caster sugar", "100g/3½oz blackberries", "50g/1¾oz caster sugar", "1 free-range egg", "75g/2¾oz flaked almonds", "25g/1oz flour", "icing sugar,for dusting" ]

[ "Preheat a baking sheet in the oven to 200C/400F/Gas 6.", "For the pastry, place all the ingredients into a food processor and blend together, until the mixture resembles fine breadcrumbs.", "Add enough cold water to bind the mixture together and shape into a ball. Remove from the food processor and shape into a bowl.", "Using a rolling pin ,roll out the pastry into a large disk, the thickness of a one pound coin.", "For the frangipane, place all the ingredients into a food processor and blend together.", "With a palette knife, spread the frangipane mixture over the pastry disk, and fold the edges in to create an edge.", "Slide the tart onto the baking sheet and transfer into the oven for 10 minutes, or until the pastry is golden.", "To serve, transfer the tart onto a serving plateand dust with the icing sugar." ]

[ "300g/10½oz plain flour", "100g/4oz sugar", "pinch salt", "200g/7oz unsalted butter, at room temperature", "1 egg", "1 yolk", "1 tsp vanilla extract", "1 tsp fresh lemon, juice and grated zest only", "flour for dusting", "450g/1lb ricotta (preferably whole milk)", "100g/4oz caster sugar", "25g/1oz unbleached all purpose flour", "4 eggs separated, at room temperature", "¼ cup whipping cream", "¼ cup sour cream", "1 tsp vanilla extract", "¼tsp salt", "200g/7oz blackberry jam", "250g/9oz fresh blackberries, to serve at the end" ]

[ "For the sweet short pastry, cream the butter and sugar in a mixing bowl with a wooden spoon until pale and creamy.", "Add the egg, egg yolk, vanilla extract, lemon juice and grated zest one at a time, mixing thoroughly after each addition.", "Add the flour and salt and mix until the dough comes together and is consistent but still soft. Be careful not to over-mix or the pastry will be tough. Set aside in the fridge to chill.", "For the cheesecake filling, press the ricotta through a wire mesh sieve into a mixing bowl, or process with several pulses in a food processor fitted with the steel blade until smooth and transfer to a mixing bowl.", "Add the sugar and flour and beat with a wooden spoon until creamy.", "Add the egg yolks, whipping cream, sour cream and vanilla. Stir until thoroughly blended.", "Beat the egg white and salt until the peaks are stiff, then fold into the ricotta mixture.", "Pour one-third of the mixture into the pastry shell, then put in some jam, then more mixture. Continue with these layers until you reach the top of the shell. Smooth out the top.", "Heat the oven to 150C/300F/Gas 2. Bake until the filling is set and the pastry is golden brown, 50-75 minutes. Cover the cake with foil if it is beginning to brown too much before the full cooking time is up. Turn off the oven and let the cake cool with the oven door open for 30 minutes before serving with the fresh blackberries." ]

[ "200g/7oz sugar, plus extra for dusting", "3 blood oranges, juice and zest", "1 tsp orange blossom water", "2 free-range eggs, plus 6 yolks", "200g/7oz butter, cubed", "25cm/10in sweetened shortcrust pastry tart shell, blind baked (you can use ready-made)", "3 blood oranges, peeled, sliced into rounds", "1 tbsp demerara sugar", "double cream or custard, to serve" ]

[ "Preheat the oven to 180C/350F/Gas 4.", "Whisk the sugar, orange juice and zest, orange blossom water, eggs and egg yolks together in a bowl until well combined.", "Add the butter and set over a pan over simmering water. (Do not let the base of the bowl touch the water.)", "Cook for 15-20 minutes, stirring regularly, until the butter has melted and the mixture has thickened.", "Pour the mixture into the cooked pastry case , cover with clingfilm (to prevent a skin forming) and set aside to cool.", "Arrange the orange slices on the cooled tart and sprinkle over the demerara sugar.", "Using a cooks' blowtorch, heat the sugar until caramelised.", "To serve, slice the tart and serve with double cream or custard." ]

[ "packet of shop bought puff pastry", "2 tubs of mascarpone", "1 tub of clear honey", "fresh blueberries", "icing sugar to dust" ]

[ "Roll out the puff pastry into a large square and cook according to the instructions on the packet (approximately 7 minutes). Once cooked, leave the pastry to cool.", "Mix the mascarpone and honey together and spread over the cooled pastry.", "Decorate with blueberries and a light dusting of icing sugar." ]

[ "5 sheets ready-made filo pastry", "1 free-range egg, lightly beaten", "1 apple, cored and thinly sliced", "55g/2oz blue cheese, crumbled", "1 tsp vegetable oil", "85g/3oz piece back bacon, cut into strips, or bacon lardons" ]

[ "Preheat the oven to 200C/400F/Gas 6.", "Lay a sheet of filo pastry onto a non-stick baking tray and brush with the beaten egg. Top with another sheet of filo and more beaten egg and repeat until you have used all the sheets of filo, finishing with a light brushing of beaten egg.", "Use your fingers to crimp the edges of the filo pasrty to form a round shape with slightly raised edges.", "Arrange the apple slices in the centre of the pastry and crumble over the cheese.", "Transfer to the oven and bake for 8-10 minutes or until the pastry is crisp and golden.", "Meanwhile, heat the oil in a small non-stick frying pan. Add the bacon pieces and fry until crisp.", "To serve, transfer the tart to a serving plate and scatter over the crisp bacon." ]

[ "50g/2oz golden caster sugar", "75g/3oz ground almonds", "150g/5oz plain flour, sifted", "110 g/4oz butter, diced", "1 large free-range egg", "1 heaped tbsp semolina", "750g/1lb 10oz brambles/blackberries", "250g/9oz dulce de leche (Argentinean caramel spread) or canned caramel", "75g/3oz plain flour, sifted", "50g/2oz medium oatmeal", "75g/3oz golden granulated sugar", "75g/3oz butter, diced", "450g/1lb brambles/blackberries", "good slug of Drambuie", "sugar to taste" ]

[ "Make the pastry in the usual way: either by hand or in a food processor by processing the sugar, almonds, flour and butter together then adding the egg.", "Once amalgamated, combine in your hands, wrap in clingfilm and chill well. (The pastry is softish.) Then roll out to fit a deep 23cm/9\" loose-bottom, buttered flan tin. Prick the base and chill again - for at least 3 hours - preferably overnight.", "Sprinkle the semolina over the pastry then scatter over the brambles. Warm the dulce de leche or caramel and spoon over the berries.", "Make the crumble topping by mixing the flour, oatmeal and sugar and rub in the butter. Sprinkle over the berries and press down very lightly. Bake at 200C/400F/Gas 6 for 15 minutes then reduce to 180C/350F/Gas 4 for 25 minutes until golden brown. Leave until barely warm before carefully decanting to a plate.", "Poach the brambles in the Drambuie, adding sugar to taste. Poach very briefly, only 3-5 minutes, so the berries are still firm. Serve warm - not hot - with the tart and some thick cream." ]

[ "250g/9oz plain flour, plus extra for flouring", "250g/9oz very cold butter, cut into small cubes", "½ tsp salt", "25g/1oz icing sugar", "40g/1½oz butter", "2 large Bramley apples, peeled and roughly chopped", "1 vanilla pod, split and seeds scraped", "125g/4½oz blackberries", "1 lemon, juice only", "300ml/10fl oz double cream" ]

[ "For the rough puff pastry, place the flour in a mound on a clean work surface and make a well in the centre.", "Place the butter and salt in 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 125ml/4½fl oz of ice cold water and mix until it is all incorporated, but don’t overwork the dough – you should have a marbled effect with the butter without mixing it in properly.", "Roll the mixture into a 2.5cm/1in thick rectangle, wrap in cling film and refrigerate for 20 minutes.", "Flour the work surface and roll out the pastry into a 40x20cm/16x8in rectangle.", "Fold the top third down to the centre, then the bottom third up to meet then fold the top over. Give it a quarter-turn.", "Roll the block of pastry into a 40x20cm/16x8in rectangle as before, and repeat the folds. These are the first two turns. Repeat two more times to make four turns.", "Wrap the pastry in cling film and refrigerate for at least 30 minutes before using.", "For the tart, preheat the oven to 220C/425F/Gas 7.", "Roll the pastry out on a lightly floured work surface to about 3-4mm thick. Cut into three rectangles of 7.5x15cm/3x6in and dust the pastry with icing sugar to cover totally.", "Lift the pastry onto a baking tray and bake for 15 minutes. Meanwhile, make the filling.", "Heat a small frying pan until hot, add the butter and apples and cook for a minute, then add 2-3 tablespoons of water and continue to cook.", "Add the vanilla pod and seeds, blackberries and lemon juice and cook for 5-6 minutes, or until softened and pulpy.", "Remove from the heat and cool in the fridge while the pastry cooks.", "Whisk the double cream in a large bowl until firm peaks form when the whisk is removed from the bowl, then spoon into a piping bag.", "Once the pastry is cooked, remove from the oven and leave to cool on a wire rack. Slice the cooled pastry sheets in half widthways through the length of the pastry - you have the same size rectangles as before but half as thick: one glazed piece and one bottom piece for each sheet.", "Spoon the blackberry and apple mixture onto one layer of pastry, then pipe the cream over the top.", "Place another piece of pastry on top and then repeat with another layer of blackberry and apple and cream.", "Finish with a piece of glazed pastry. Repeat with the remaining pastry and the stacks can then be cut into portions to serve." ]

[ "100g/3½oz plain flour, plus extra for rolling", "100g/3½oz wholemeal flour", "125g/4oz cold butter, cubed", "1 free-range egg, beaten", "knob of butter", "2 medium leeks, trimmed, sliced thinly", "50g/2oz butter", "300ml half-fat crème fraîche", "3 free-range eggs, beaten", "100g/3½oz fresh brown crab meat", "pinch sea salt flakes", "100g/3½oz fresh white crab meat", "50g/2oz mature cheddar, finely grated", "freshly ground black pepper" ]

[ "Preheat the oven to 200C/400F/Gas 6.", "For the pastry, pulse the flours and butter in a food processor until the mixture resembles fine breadcrumbs. With the motor running, add the egg in a thin stream and blend until the mixture begins to form a ball.", "Roll the pastry into a circle on a floured work surface and use it to line a 23cm/9in loose-based fluted tart tin. Press the pastry with your fingertips firmly into the base and sides. Trim any excess pastry and lightly prick the base of the tart using a fork. Chill in the fridge for 30 minutes.", "Line the pastry with a large sheet of crumpled baking parchment and half fill with baking beans. Bake the tart case for 25 minutes. Remove the beans and return the tart to the oven for a further 5-10 minutes or until the surface is dry and beginning to brown. Remove from the oven and reduce the oven to 180C/350F/Gas 4.", "For the filling, melt the butter in a large heavy-based frying pan over a low heat. Add the leeks and fry gently for 2-3 minutes, stirring until just softened. Remove from the heat and set aside.", "Put the eggs in a large jug and beat lightly with a whisk. Stir in the crème fraîche, season with salt and freshly ground black pepper. Beat together with a wooden spoon until thoroughly combined. Stir in the brown crab meat.", "Scatter the leeks over the pastry case and dot the white crab meat around them. Pour over the crème friache mixture and sprinkle with the cheese. Cook on the baking tray for 25 minutes, or until the filling is golden-brown and just set. (It should still wobble a tiny bit in the centre as it will continue to set as it cools.)", "Remove the quiche from the oven and leave to cool in the tin for 15 minutes before removing." ]

[ "100g/4oz butter, cubed", "200g/8oz plain flour", "25g/1oz icing sugar, sifted", "1 egg, beaten", "4 eggs", "200g/8oz caster sugar", "2 lemons, rind and juice only, grated", "100g/4oz butter, melted", "2 large Bramley apples (about 350g/12oz in weight), peeled", "2 dessert apples, peeled and thinly sliced", "25g/1oz demerara sugar" ]

[ "If making the pastry by hand, rub the butter into the flour and icing sugar until it resembles fine breadcrumbs.", "Stir in the beaten egg and bring together to form a dough. This can also be done in a food processor.", "Chill for about 30 minutes. Roll the dough out on a floured surface and line a round 28cm/11in (3.5cm/1½in deep) flan tin. Form a lip around the edge. Chill for a further 30 minutes while making the filling.", "Preheat the oven to 200C/400F/Gas 6.", "To make the filling, beat the eggs, caster sugar, lemon rind and juice together in a large mixing bowl.", "Stir in the warm melted butter.", "Coarsely grate the Bramley apples directly into the mixture and mix well.", "Remove the tart from the fridge and spread the runny lemon mixture over the base.", "Level the surface with the back of a spoon and arrange the dessert apple slices around the edge, overlapping.", "Sprinkle over the demerara sugar.", "Put on a heavy baking tray and bake in the oven for about 40-50 minutes until the centre feels firm to the touch and the apples are tinged brown.", "Serve." ]

[ "3 tbsp brown sugar", "55g/2oz butter", "150g/5½oz butternut squash, peeled and roughly chopped", "100g/3½oz pine nuts, crushed", "100g/3½oz plain flour, plus extra for dusting", "85g/3oz cold butter, cut into cubes", "1 free-range egg, beaten", "splash milk", "2 tbsp Greek-style yoghurt", "1 tbsp chopped fresh chives" ]

[ "Preheat the oven to 180C/250F/Gas 4.", "For the caramelised butternut squash, place the sugar into a small ovenproof frying pan and heat gently until melted and caramel-coloured. Add the butter and stir to combine.", "Add the butternut squash pieces, stir well and cook gently for 3-4 minutes, until softened.", "For the pastry, place the crushed pine nuts, plain flour and cold butter into a food processor and pulse until the mixture resembles breadcrumbs.", "Add the beaten egg and a splash of milk if the mixture is still too dry and blend to combine.", "Turn the dough out onto a floured surface and roll out to the thickness of a pound coin.", "Place the pastry over the cooked butternut squash in the pan, pressing down around the edges to enclose the filling and trimming off any excess pastry.", "Transfer to the oven and bake for 12-14 minutes, or until golden-brown.", "Remove the tart from the oven and allow to cool slightly. Slide a knife around the edges of the frying pan and turn the tart out onto a serving plate.", "To serve, mix the yoghurt and chives together in a bowl and place a dollop of chive yoghurt on top of the tart." ]

[ "200g/7oz plain flour, plus extra for dusting", "100g/3½oz butter", "1 free-range egg", "30g/1oz butter", "30g/1oz caster sugar", "½ mango, peeled and sliced", "150ml/¼ pint double cream", "2 tbsp icing sugar" ]

[ "Preheat the oven to 200C/400F/Gas 6.", "Place the flour and butter in a food processor and pulse until the mixture resembles breadcrumbs.", "Add the egg and pulse again until the mixture comes together to form a soft but not sticky dough.", "Roll the dough out on a lightly floured surface to 0.5cm/¼in thick and trim the edges.", "Place the dough onto a baking sheet dusted with flour and bake in the oven for 8-10 minutes, or until crisp and golden-brown.", "For the mango, heat the butter and sugar together in a small non-stick frying pan until the sugar melts.", "Add the mango and cook for 2-3 minutes, or until the mango is well coated and caramelised.", "For the Chantilly cream, whip the cream and icing sugar together in a bowl until the cream forms soft peaks when the whisk is removed.", "To assemble the tart, arrange the mango in overlapping slices on top of the cooked pastry and drizzle over any pan juices.", "To serve, cut the tart into wedges and serve with a dollop of Chantilly cream." ]

[ "225g/8oz flour, plus extra for dusting", "100g/3½oz butter", "25g/1oz sugar", "1 free-range egg", "dash milk, optional, to help bind the pastry", "50g/2oz butter", "1 tbsp vegetable oil", "4 large Spanish onions, sliced", "1 clove garlic, crushed", "salt and freshly ground black pepper", "2 free-range eggs", "2 free-range egg yolks", "50g/2oz wholegrain mustard", "150ml/5fl oz double cream", "salt and freshly ground black pepper", "150g/5oz borlotti beans from a can, rinsed and drained", "150g/5oz butterbeans from a can, rinsed and drained", "150g/5oz broad beans from a can, rinsed and drained", "150g/5oz cannellini beans from a can, rinsed and drained", "1 tbsp chopped fresh mint", "2 tsp Dijon mustard", "1 lemon, juice only", "1 tbsp white wine vinegar", "salt and freshly ground black pepper", "100ml/3½fl oz extra virgin olive oil" ]

[ "For the pastry, place the flour, butter, sugar and egg into a food processor and pulse until just coming together as a dough (add a little milk if necessary to bring the dough together).", "Bring the dough together into a ball, wrap in cling film and place into the fridge to chill for at least an hour.", "Unwrap and roll out the pastry onto a floured work surface to fit a 20cm/8in tart case. Press the pastry into the case and place into the fridge to chill for 45 minutes.", "Preheat the oven to 200F/400F/Gas 6.", "Place the chilled tart case into the oven to bake for 10-15 minutes, until golden-brown. Remove from the oven and leave to cool.", "Reduce the oven temperature to 180C/355F/Gas 4.", "Meanwhile, for the filling, heat the butter and oil together in a large, heavy-bottomed saucepan over a low heat.", "Add the onions and garlic and season well with salt and freshly ground black pepper. Cook the onions very gently for about 30-40 minutes until very soft and golden, but not browned.", "Whisk together the eggs, egg yolks, mustard and cream in a clean bowl.", "Add the slow-cooked onions to the egg mixture, then spoon the mixture into the cooked tart case. Transfer to the oven to bake for 20-25 minutes, or until the filling is set and golden-brown.", "For the bean salad, place all of the beans and the chopped mint into a large clean bowl and mix to combine.", "For the dressing, place the mustard, lemon juice and white wine vinegar into a clean bowl. Season, to taste, with salt and freshly ground black pepper and slowly pour in the oil, whisking constantly.", "Pour the dressing over the bean mixture and mix well.", "To serve, cut out four wedges of warm onion tart and place onto plates. Place a spoonful of bean salad alongside each." ]

[ "1 tbsp olive oil", "¼ red onion, finely sliced", "1 tsp soft brown sugar", "2 tsp balsamic vinegar", "2 figs, halved", "2 tbsp clear honey", "55g/2oz butter, melted", "1 tsp shelled walnuts, crushed", "1 free-range egg white", "4 sheets ready-made filo pastry, cut into 25cm/10in circles", "30g/1oz Stilton, crumbled" ]

[ "Preheat the oven to 200C/400F/Gas 6.", "Heat the olive oil in a pan, add the red onion and fry over a gentle heat for five minutes until softened.", "Add the sugar and cook for one minute. Add the balsamic vinegar and cook for three minutes. Set aside to cool slightly.", "Place the figs into a small roasting tin. Drizzle with honey and roast in the oven for five minutes.", "Lay one circle of filo pastry onto a work surface. Mix the melted butter, crushed walnuts and egg white together in a bowl and then brush over the pastry. Place another sheet of pastry on top and brush with the egg mix again. Repeat with the remaining sheets.", "Place the pastry onto a baking sheet. Place in the oven and bake for five minutes, or until crisp.", "Remove from the oven and spread with the caramelised onions. Top with the roasted figs and scatter with crumbled Stilton.", "Return to the oven for 2-3 minutes, or until the Stilton is beginning to melt. Slide onto a serving plate and serve." ]

[ "175g/6oz plain flour", "40g/1½oz cocoa powder", "80g/3oz icing sugar", "140g/5oz butter, diced", "2 medium free-range egg yolks", "750g/1lb 10oz milk chocolate", "260ml/9½fl oz double cream", "120ml/4fl oz amaretto", "200g/7oz blanched almonds", "250g/9oz caster sugar", "100g/3½oz dark chocolate, finely grated", "75g/2½oz coffee beans", "1 tbsp freeze-dried coffee granules, dissolved in 1 tbsp boiling water", "3 tbsp coffee liqueur", "200ml/7fl oz double cream", "50g/1¾oz caster sugar" ]

[ "For the pastry, sift the flour, cocoa powder and icing sugar into a bowl. Add the butter and rub together using your fingers until the mixture resembles breadcrumbs. Add the egg yolks and mix together until it forms a dough. Add a little ice-cold water if the pastry feels dry. Wrap the dough in cling film and place in the fridge to rest for at least an hour.", "Preheat the oven to 170C/340F/Gas 3½.", "When the pastry is rested, lightly flour a work surface and roll out the dough into a circle about the thickness of a £1 coin. Lay the pastry over the tart case and gently push down to line, taking care to get the pastry right into the edges. Line the pastry with baking parchment and fill with baking beans or uncooked rice. Place the tart on a baking tray and bake in the preheated oven for 25 minutes.", "Carefully remove the baking parchment and beans and place the tart back in the oven to cook for a further 10-20 minutes, or until the base looks dry. Remove the tart from the oven and allow to cool. Once cooled, trim the pastry to tidy up the edges.", "For the filling, break up the milk chocolate and place into a bowl over a pan of barely simmering water. Do not let the bowl touch the water. Once melted, remove the bowl from the heat.", "In a pan over a medium heat, bring the double cream and amaretto to the boil. Pour the cream mixture over the melted chocolate, whisking everything together well. Pour this mixture into the cooked tart case and cool to room temperature before placing the tart in the fridge for 30 minutes, or until set.", "For the topping, preheat the oven to 190C/375F/Gas 5 and place the almonds on a baking tray. Place in the oven and cook for 8-10 minutes, or until they are toasted and lightly browned. Remove from the oven and leave to cool for a few minutes. Line a tray or plate with baking parchment.", "Put the caster sugar and 50ml/2fl oz water in a pan over a medium heat and cook until the sugar starts to colour. Stir in the almonds and mix until the sugar coats the almonds to give a frosted appearance. Transfer the almonds to the lined tray or plate and leave to cool. Once completely cooled, roughly chop the almonds into pieces.", "For the coffee cream, mix the dissolved coffee granules and coffee liquor to a paste in a large bowl and add the sugar. Pour in the double cream and whisk to firm peaks, being careful not to over-whip it. Cover with cling film and place in the fridge until needed.", "Check that the tart has set. If not, leave it in the fridge for a further 20 minutes. Once set, cover with grated chocolate and sprinkle with the coffee beans and frosted almonds. Serve with the whipped coffee cream." ]

[ "150ml/5fl oz double cream", "25 fresh bay leaves", "300g/10½oz golden caster sugar", "100g/3½oz unsalted butter", "½ tsp fine sea salt", "120g/4oz unsalted butter, softened", "70g/2½oz icing sugar", "25g/1oz ground almonds", "pinch of salt", "1 large free-range egg", "175g/6oz plain flour", "40g/1½oz cocoa powder", "200ml/7fl oz double cream", "200g/7oz dark chocolate (minimum 80% cocoa solids), chopped", "2 large free-range eggs", "35g/1¼oz caster sugar", "⅓ tsp fine sea salt", "80ml/2¾fl oz double cream", "120g/4oz caster sugar", "40g/1½oz cocoa powder", "2 leaves gelatine, soaked in cold water for 10 minutes", "50g/1¾oz good-quality white chocolate", "10 bay leaves" ]

[ "For the caramel, add the double cream and bay leaves to a saucepan and gently heat. Remove from the heat just before it comes to the boil and set aside to infuse.", "For the pastry, beat the butter with a wooden spoon in a mixing bowl. Mix in the icing sugar, ground almonds and salt. Beat in the egg then sift in the flour and cocoa. Mix until evenly combined.", "Shape the dough into a disc, wrap it in cling film and chill in freezer for 10 minutes, then in the fridge for another 5 minutes.", "Roll out the dough to 3–4mm thick and use it to line a 23cm/9in tart tin. Chill in the freezer for 5 minutes.", "Preheat the oven to 200C/180C Fan/Gas 6.", "Line tart tin with baking parchment and fill with baking beans. Bake for 10 minutes, then remove the paper and baking beans and bake for another 5 minutes. Set aside to cool and reduce the oven temperature to 180C/160C Fan/Gas 4.", "For the caramel, heat the sugar in medium saucepan with about 3 tablespoons water (just enough to just soak the sugar). When the sugar is melted and a caramel has formed remove the pan from heat. Vigorously stir in the butter until melted and well combined. Stir in the bay infused cream bit by bit then add the sea salt. Return to the heat briefly to just warm though, then strain the caramel through a fine sieve and set it aside to cool to room temperature. Pour it into the pastry case and chill.", "For the chocolate filling, gently heat the double cream in a saucepan. Put the chocolate in a heatproof bowl and pour the hot cream over. Wait a few minutes to allow the chocolate to melt then stir to combine.", "Whisk the eggs and caster sugar until pale and doubled in volume. Gently fold the eggs into the chocolate mixture then pour into the pastry case. Bake for 15 minutes, or until the filling is just set. Set aside to cool, then place in the fridge to chill.", "For the mirror glaze, bring the cream, sugar and 100ml/3½fl oz water to the boil. Add the cocoa powder and boil for a few minutes, stirring all the time. Cool the mixture to 60C (use a kitchen thermometer for this), then add the gelatine leaves. When the gelatine is dissolved pour the glaze on top of the chilled tart. Transfer to the fridge to chill.", "For the chocolate bay leaves, melt the chocolate and paint it onto the back of the bay leaves using a pastry brush. Leave to cool at room temperature. When set, carefully peel the chocolate from the bay leaves.", "When the tart is fully chilled, place it on a serving plate and arrange the chocolate bay leaves on top of the tart." ]

[ "150g/5½oz ready-to-eat prunes (ideally d’Agen), cut into quarters", "1 tbsp brandy", "1 tsp vanilla extract", "50ml/2fl oz boiling water", "75g/2½oz dark chocolate, broken into small pieces", "125ml/4fl oz double cream", "200g/7oz mascarpone", "2 free-range medium eggs, beaten", "175g/6oz plain flour", "2 tbsp icing sugar", "2 tbsp cocoa powder", "100g/3½oz cold unsalted butter, cut into roughly 1cm/½in dice", "1 free-range egg, yolk only", "1 tsp lemon juice", "2 tbsp cold water" ]

[ "For the filling, put the prunes, brandy and vanilla in a bowl. Pour on the boiling water and leave to soak for several hours or overnight.", "To make the pastry, sift the flour, icing sugar and cocoa together. Add the diced 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 yolk with the lemon juice and water. Use a table knife to work the liquid into the flour. Add a splash more water if you need to. When the dough begins to stick together, use your hands to gently knead it into a ball. Wrap the pastry in cling film and put in the fridge to rest for at least 15 minutes.", "Preheat the oven to 200C/400F/Gas 6.", "Roll out the pastry on a lightly floured surface large enough to line a 23cm/9in loose-based tart tin, 3.5cm/1½in deep, 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, then fill with baking beans, or uncooked rice or lentils.", "Bake blind for 15 minutes, then remove the parchment and baking beans and return to the oven for about eight minutes, or until the pastry looks dry.", "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.", "For the filling, put the chocolate and cream in a basin over a pan of simmering water, without letting the basin touch the water. Leave it until the chocolate has just melted, stirring from time to time. Take it off the heat and leave to cool for three minutes, then beat in the mascarpone and eggs. Use a balloon whisk to remove any lumps. Stir in the prunes and any soaking juices.", "Pour the chocolate and prune mixture into the tart case. Bake for 20–25 minutes, or until almost set, with a bit of wobble still in the centre. Leave in the tin to cool completely.", "Serve at room temperature, with whipped double cream." ]

[ "100g/3½oz plain flour, plus extra for dusting", "50g/1¾oz icing sugar", "50g/1¾oz butter, diced, plus extra for greasing", "1 large free-range egg yolk", "75g/2½oz butter", "115g/4oz dark chocolate (no more than 60% cocoa solids), finely chopped", "115g/4oz golden caster sugar", "55g/2oz plain flour", "4 medium free-range eggs", "25g/1oz butter", "50g/1¾oz white chocolate", "1 orange, finely grated zest only", "35g/1¼oz golden caster sugar", "25g/1oz plain flour", "2 medium free-range egg yolks" ]

[ "Grease a 23cm/9in fluted tart tin with butter.", "For the pastry, measure the flour, icing sugar and butter into the bowl of a food processor and pulse until the mixture resembles fine breadcrumbs. Add the egg yolk and a tablespoon of cold water and mix until it comes together to form a soft dough.", "Wrap the dough in cling film and leave to rest in the fridge for about 30 minutes.", "Preheat the oven to 200C(180C fan)/400F/Gas 6.", "Dust the work surface with flour 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 the pastry. Don’t worry if the pastry breaks a little, it is easy to patch up. Chill for 15 minutes.", "Prick the base of the pastry with a fork, line the pastry case with baking paper or foil and fill with baking beans. Bake the pastry blind for 10 minutes, or until just lightly golden-brown. 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 the base is cooked.", "To make the chocolate filling, melt the butter and chocolate in a heatproof bowl set over a pan of gently simmering water until melted and smooth. Remove from the heat and stir in the sugar and flour. Beat in the eggs, one at a time, and leave to stand.", "To make the orange filling, melt the butter and white chocolate in a heatproof bowl set over a pan of gently simmering water until melted and smooth. Remove from the heat and stir in the orange zest, sugar and flour. Beat in the egg yolks, one at a time and pour the mixture into a jug.", "Place the pastry case on a baking tray. Pour the chocolate mixture into the pastry case. Drizzle or pipe the orange filling over the chocolate filling to create a swirl effect. Draw a cocktail stick through the filling to create a marbled effect.", "Bake for 10-12 minutes, or until just set around the edges, but still slightly wobbly in the centre.", "Remove from the oven and allow to cool slightly, until warm but not piping hot, then serve." ]

[ "125g/4½oz plain flour", "2 tbsp icing sugar", "2 tbsp cocoa powder", "1 medium free-range egg", "1 tsp lemon juice", "135g/4¾oz cold unsalted butter, cut into roughly 1cm/½in cubes", "80g/3oz dark chocolate, broken into pieces", "45g/1½oz unsalted butter", "160g/5¾oz granulated sugar", "235ml/8¼fl oz golden syrup", "3 free-range eggs", "1 tsp vanilla extract", "235g/8¼oz pecans, chopped", "vanilla ice cream or double cream, to serve" ]

[ "For the pastry, put the flour, icing sugar and cocoa powder into a large bowl and mix them together. Lightly beat the egg with the lemon juice and 2 tablespoons very cold water in a measuring jug with a fork. Set aside.", "Add the butter to the flour and toss the cubes to coat them in the flour. Rub the butter into the flour, using your fingertips. (Lift your hands above the bowl, rubbing the fat and flour together then letting the crumbs fall back into the bowl. Keep going until the mixture looks like fine breadcrumbs.) Make a well in the centre of the mixture and pour in the egg mixture. Incorporate the liquid into the flour and butter mixture, using one hand. Avoid overworking the dough as this will make your pastry tough. If it is too dry, add a splash more cold water.", "When the dough just sticks together in clumps, form it into a ball. Knead it very lightly on a lightly floured surface to bring it together into a smooth dough. Again, don’t overwork it. You can test it by taking a little bit of pastry and rolling it out. If it starts to crack easily, it needs just a touch more kneading to develop the gluten slightly more. Wrap the pastry in cling film and leave it in the fridge to chill for about 30 minutes.", "Preheat the oven to 190C/170C Fan/Gas 5. Heat a heavy, flat baking tray.", "Roll the pastry out on a floured surface and use it to line a 25cm/10in fluted flan tin. Leave any excess overhanging and prick the base of the pastry using a fork. Chill the pastry for 10 minutes.", "Line the pastry case with parchment paper and fill with ceramic baking beans or uncooked rice. Place the tin on the hot baking tray and bake blind for about 15 minutes until set and pale golden-brown. Remove the beans and paper and return to the oven for about 10-12 minutes until the base is cooked. Reduce the oven temperature to 180C/160C Fan/Gas 4.", "For the filling, melt the chocolate and the butter together in a heatproof bowl over a pan of simmering water. When melted, set aside to cool slightly.", "In a medium saucepan, combine the sugar and golden syrup and bring to the boil, stirring constantly. Set aside to cool.", "Beat the eggs in a large bowl, then stir in the chocolate mixture. Whisk in the sugar syrup mixture and thoroughly combine. (It’s important to cool the melted chocolate and sugar syrup or they will scramble the eggs.) Add the vanilla extract and stir in the pecans.", "Pour the pecan filling into the baked pastry and bake in the oven for 30-40 minutes until set. Cool and serve with vanilla ice cream or double cream." ]

[ "250g/9oz marrons glacés", "75ml/2½fl oz dark rum", "50g/2oz caster sugar", "400g/14oz ready-made chocolate cake", "375g/13oz dark chocolate, melted", "200g/8oz sweetened chestnut purée", "560ml/20½fl oz double cream", "5 tbsp icing sugar" ]

[ "Roughly chop two thirds of the marrons glacés.", "Place the rum and caster sugar into a saucepan over a medium heat. Bring to a simmer, then cook until the sugar is melted. Remove from the heat and add the chopped marrons glacés. Stir well and allow the rum syrup to cool.", "Take a 2.5cm/1in thick slice of the chocolate cake and place it into the bottom of a 25cm/10in round tart case. Repeat to cover the base of the tin.", "Pour the soaked marrons glacés and rum evenly over the chocolate cake.", "Pour the melted chocolate into a bowl. Add the sweetened chestnut purée and whisk to combine.", "Pour the cream into the chestnut and chocolate mixture and whisk to combine.", "Pour the chocolate and cream mixture over the marrons glacés and cake and smooth over. Transfer to the fridge to chill for at least two hours, preferably overnight.", "To serve, remove the tart from the tin. Dust with icing sugar and decorate with the remaining whole marrons glacés." ]

[ "75g/3oz butter", "75g/3oz demerara sugar", "75g-110g/3-4oz plain flour", "½tsp sea salt, or to taste", "200g/7oz good-quality dark chocolate, roughly chopped", "200g/7oz caramel condensed milk (or dulce de leche)", "2-3 pinches sea salt, to taste", "50ml/2fl oz double cream, whisked until soft peaks form when the whisk is removed", "4 x 12cm/5in diameter ready-made pastry cases (each 2cm/1in high)", "4 scoops ready-made vanilla ice cream (about 300g/11oz in total), returned to the freezer, to serve" ]

[ "For the salted crumble ice cream, preheat the oven to 180C/350F/Gas 4.", "Mix the butter and sugar together until well combined. Mix in the flour until the mixture resembles breadcrumbs, then sprinkle the mixture onto a baking tray.", "Bake the sugar and flour mixture in the oven for 12-15 minutes, or until crisp and golden-brown. Set aside until completely cooled.", "Transfer the crumble mixture to a food processor. Add the sea salt and blend the mixture until it resembles fine breadcrumbs.", "Turn the blended crumble mixture out onto a plate and set aside.", "Meanwhile, for the tart, suspend a heatproof bowl over a saucepan of simmering water (do not allow the base of the bowl to touch the water). Add the chocolate and stir occasionally until melted.", "Place the caramel condensed milk into a separate bowl and beat in the sea salt until well combined.", "Whisk the whipped double cream into the caramel mixture until the mixture is well combined and stiff peaks form when the whisk is removed. Taste the mixture, adding a little more salt, if desired.", "Divide the caramel mixture equally among the pastry cases.", "Pour some of the melted chocolate over each tart until it just coats the caramel filling. Set aside until the filling mixture has cooled slightly and the chocolate has hardened.", "Just before serving, remove the ice cream balls one by one from the freezer and roll each in the salted crumble mixture until completely coated.", "To serve, place one chocolate caramel tart into the centre of each of four serving plates. Top each tart with a ball of salted crumble ice cream. Serve immediately." ]

[ "200g/7¼oz shortcrust pastry", "3 small pears, peeled, cored and halved", "110g/4oz caster sugar", "100ml/3½fl oz water", "half a lemon, rind only", "1 clove", "30g/1¼oz good quality dark chocolate", "30g unsalted butter", "150g golden syrup", "1 large egg", "½tsp vanilla extract", "100g/3½oz walnuts, chopped" ]

[ "Preheat the oven to 200C/400F/Gas 6. Roll out the pastry and use it to line a 9in/23cm fluted flan tin. Bake blind for ten minutes and allow to cool.", "Put the pears into a pan with the water, 50g/1¾oz of the sugar, the cloves and the lemon rind. Bring to the boil, cover, lower the heat and simmer for ten minutes. Remove the pears from the liquid and allow to cool. Discard the liquid.", "Melt the chocolate in a bowl over a pan of simmering water. Add the butter and combine. Set aside.", "In a pan, heat the remaining sugar and golden syrup over a low heat until the sugar has dissolved. Bring to the boil, then lower the heat and simmer for two minutes.", "Whisk the egg into the chocolate mixture until combined. Now add the syrup mixture then stir in the vanilla extract and the nuts.", "Place the pears flat side down on a board. Make lengthways cuts all along each pear, taking care not to cut all the way through. Put the cut pears into the pastry case.", "Pour the chocolate and nut mixture into the flan case.", "Bake for 25-30 minutes until the filling is set." ]

[ "150g/5¼oz butter, cut into cubes, plus extra for greasing", "250g/8¾oz plain flour, plus extra for dusting", "50g/1¾oz icing sugar", "vanilla pod, seeds only (scraped out with a knife)", "1 free-range egg, beaten", "400g/14¼oz dark chocolate, broken into pieces", "150ml/5½fl oz milk", "250ml/8¾fl oz whipping cream", "2 free-range eggs, beaten", "clotted cream, to serve" ]

[ "Preheat the oven to 200C/400F/Gas 6. Grease a 28cm/11in tart case with butter.", "For the sweet pastry, in a food processor, pulse the butter and flour until the mixture resembles breadcrumbs.", "Transfer the butter and flour mixture to a bowl and add the icing sugar and vanilla seeds. Mix until well combined.", "Add the beaten egg and mix, using your hands, until the mixture comes together as a dough. Wrap the dough in cling film and chill in the fridge for 30 minutes.", "Roll the chilled pastry out onto a lightly floured surface until it is 30-35cm/12-14in in diameter. Line the prepared tart tin with the pastry, pressing it gently to the tin and trimming off any excess. Line the pastry case with baking parchment and half-fill with ceramic baking beans, then transfer to the oven and bake for 8-10 minutes.", "Remove the baking beans and baking parchment, then prick the pastry several times with a fork. Return to the oven and continue to cook for a further 4-5 minutes, or until the pastry is crisp and pale golden-brown.", "Reduce the oven temperature to 130C/250F/Gas 1.", "For the tart filling, bring some water to the boil in a pan, then reduce the heat until the water is simmering. Suspend a heatproof bowl over the water. Do not allow the base of the bowl to touch the water. Add the dark chocolate pieces to the bowl and stir until smooth and completely melted. Remove the bowl from the heat and set aside.", "Bring the milk and cream to the boil in a pan, then pour the mixture over the melted chocolate.", "Add the beaten eggs and mix until smooth and well combined.", "Pour the filling mixture into the pastry case and bake for 20-25 minutes, or until set. Allow to cool before serving.", "To serve, place one slice of tart into the centre of each serving plate. Spoon a little clotted cream alongside." ]

[ "250g/9oz plain flour, plus extra for dusting", "pinch salt", "125g/4½oz cold butter", "3 free-range egg yolks", "125g/4½oz caster sugar", "400ml/14fl oz double cream", "few drops vanilla extract", "100g/3½oz caster sugar", "400g/14oz dark chocolate, approx 70 per cent cocoa solids", "50g/2oz butter", "250ml/9fl oz single cream", "1 vanilla pod, split lengthways", "100g/3½oz white chocolate, chopped", "raspberries and fresh mint sprigs, to serve" ]

[ "For the pastry, place the flour, salt and butter into a food processor and pulse until the mixture resembles breadcrumbs.", "Add the egg yolks and sugar and pulse until the mixture comes together to form a dough. You may need to add a splash of ice cold water if the pastry is too dry. Place into a bowl, cover the bowl with cling film and chill in the fridge for 30 minutes.", "Preheat the oven to 200C/400F/Gas 6.", "Roll the dough out on a lightly floured surface until large enough to line a 25cm/10in fluted tart tin. Place into the tin, then place a piece of greaseproof paper on top and weigh it down with baking beans or rice.", "Place into the oven for 15 minutes, then remove the paper and beans and return to the oven for five minutes, or until lightly browned.", "Meanwhile, for the filling, bring the cream, vanilla extract and sugar slowly to the boil in a pan.", "Break the chocolate and butter into pieces and place into a large bowl. Pour over the cream mixture and whisk slowly until the chocolate has melted and the mixture is smooth.", "Pour the chocolate mixture into the tart case and leave to cool. Place in the fridge to set for two hours.", "For the sauce, place half of the cream and the vanilla pod into a pan and heat until the mixture is warm but not too hot when touched with a finger. Take off the heat and remove the vanilla pod.", "Add the white chocolate and stir until melted. Stir in the remaining cream.", "To serve, cut the tart into wedges and drizzle over the white chocolate sauce. Serve with raspberries and a sprig of mint." ]

[ "400ml/14fl oz Cabernet Sauvignon red wine", "1 whole cinnamon stick", "1g ground nutmeg", "1 clove", "2g ground allspice", "100g/3½oz caster sugar", "1 orange, peeled and halved", "3 ripe pears (Bosc or Conference pears), peeled, cored and halved", "250g/9oz plain flour", "50g/1¾oz icing sugar", "100g/3½oz unsalted butter, diced", "1 large free-range egg yolk", "1 tbsp ice-cold water", "175g/6oz unsalted butter, softened", "175g/6oz caster sugar", "3 large free-range eggs", "175g/6oz ground almonds", "1 tsp almond extract", "25g/1oz ground almonds", "50g/1¾oz blanched sliced almonds", "2 tbsp apricot jam, sieved", "100g/3½oz icing sugar", "2 tsp lemon juice" ]

[ "For the pears, add the red wine, spices, caster sugar and orange to a saucepan and warm gently. Place the pears in the saucepan and bring to the boil, reduce to a simmer and cook for 15 minutes, or until the pears are tender.", "Remove the pears and pat dry using kitchen paper. To decorate the pears (optional), place the halves cut-side down and use a sharp knife to make 5-6 cuts widthways, about 1cm/½in deep and 5mm wide. Leave to cool.", "For the sweet pastry, add the flour, icing sugar and butter to a blender. Blend until the mixture resembles breadcrumbs. Add the egg yolk and pulse briefly. Pour in just enough ice cold water to bring the mixture together as a ball in the blender. Remove and place onto a lightly floured surface. Knead just enough to form a ball, wrap in cling film and place in the fridge for 15-20 minutes.", "Remove the dough from the fridge and set aside a small piece of the dough. On a lightly floured work surface, roll out the remaining dough to a circle and line a 23cm/9in flan tin. Use the reserved dough to push the dough into the fluted sides. Prick the base with a fork and leave in the fridge for 15 minutes.", "For the frangipane, beat the butter and sugar using a an electric mixer until light and fluffy. Beat in the eggs one at a time then beat in the ground almonds and essence.", "Preheat the oven to 220C/200C Fan/Gas 7. Line the pastry case with baking parchment and fill with baking beans or uncooked rice. Bake for 10 minutes, then remove the baking beans and baking paper and return to the oven for a further 5 minutes, or until the pastry is dry.", "Reduce the oven temperature to 180C/160C Fan/Gas 4.", "For the topping, sprinkle a handful of ground almonds on the base of the pastry case. Spoon the frangipane into the pastry case. Add the pears, cut-side down in a star pattern. Press them gently into the frangipane and sprinkle the sliced almonds between the pears.", "Bake for 45 minutes, or until the crust is golden-brown and the frangipane firm to the touch. Remove from the oven and brush all over with the apricot jam.", "For the icing, mix the icing sugar with the lemon juice until you have a smooth paste that drizzles from a spoon. Add a little water if the icing is too thick.", "Cool on a wire rack for 5-10 minutes before removing the tart casing. When cool, drizzle the icing all over and serve warm or cold." ]

[ "270g/9½oz plain flour", "150g/5½oz unsalted butter, cold", "50g/1¾oz ground almonds", "1 lemon or orange, grated zest only", "1 vanilla pod, seeds only", "100g/3½oz icing sugar", "1 free-range egg", "1 free-range egg yolk", "175ml/6fl oz milk", "75g/2½oz double cream", "½ vanilla pod, seeds removed", "90g/3¼oz caster sugar", "75g/2½oz free-range egg yolks (about 4-5 yolks)", "15g/½oz cornflour", "15g/½oz plain flour", "15g/½oz butter, melted", "150g/5½oz ground almonds", "115g/4oz demerara sugar", "175g/6oz unsalted butter", "85g/3oz plain flour", "1 lemon, zest only", "100g/3½oz blanched almonds", "25g/1oz pine nuts", "125g/4½oz icing sugar", "30ml/1fl oz orange liqueur", "250g/9oz cranberry sauce", "25g/1oz caster sugar", "125g/4½oz mascarpone cheese", "100ml/3½fl oz double cream", "25g/1oz icing sugar", "2 tbsp almond-flavoured Italian liqueur, such as Amaretto", "pinch freshly grated nutmeg", "250g/9oz Christmas pudding", "30g/1oz sliced almonds", "icing sugar, for dusting" ]

[ "To make the pastry, put all the pastry ingredients apart from the eggs in a food processor and pulse until the pastry has a texture like breadcrumbs.", "Add the eggs and pulse until mixture starts to form a ball. Turn out onto a floured surface and work as little as possible until it is smooth. Form into a ball and flatten. Wrap in cling film and chill for at least three hours.", "For the pastry cream, place the milk, cream, vanilla pod and 60g/2¼oz of the sugar in a pan and bring to the boil.", "In a clean bowl whisk the yolks with the remaining sugar until pale.", "Mix the cornflour and flour into the yolk mix. Pour half of the milk onto the yolk mix and whisk well.", "Add the remaining milk, place back in the saucepan and cook until it thickens.", "Add the butter and mix it in. Pass through a fine sieve and cool. Cover with cling film and pierce with a fork to let out steam. Set aside in the fridge.", "For the crumble topping, in a bowl, rub together all the ingredients with your hands until it resembles breadcrumbs. Place to one side.", "For the crystallised almonds and pine nuts, place all the ingredients in a heavy-bottomed saucepan.", "Place on a moderate heat and stir until the sugar crystallises and coats all the almonds and pine kernels. You will notice a whitish powder forming on the sides of the pan. Stir this back into the pan as this starts the crystallising process. Stir until all the nuts are coated.", "Scatter onto a plate or baking tray and leave until cold. Store in an airtight container until needed.", "For the cranberry sauce purée, place all the ingredients with 75ml/2½fl oz water into a saucepan and bring to the boil. Taste, make sure it is sweet enough and then liquidise using a blender. Pass through a fine sieve and leave to cool, then store in a squeezy bottle until ready to use.", "For the mascarpone and amaretto cream, place all the ingredients in a mixing bowl and stir until the sugar is dissolved.", "Whisk until medium stiff peaks form when the whisk is removed from the bowl. Cover and store in the fridge until needed.", "To make the tart case, preheat the oven to 180C/350F/Gas 4.", "Grease four 12cm/4½in loose-bottomed tart tins. Use the pastry dough to line the tin and prick the base all over with a fork and leave to rest in the fridge for about 30 minutes.", "Preheat the oven to 180C/350F/Gas 4.", "Line the pastry with parchment paper and weigh down with uncooked rice or ceramic baking beans. Bake the pastry blind for 15 minutes, remove the paper and rice or beans and return the pastry cases to the oven for a few minutes more, until light golden-brown.", "To make the filling, warm the Christmas pudding and add to the cool pastry cream with the almonds. Pipe the mixture into the tarts.", "Sprinkle with the almond crumble. Return to the oven and cook for 15 minutes, or until the crumble is golden-brown.", "Allow to cool a little, remove from the tins and dust with icing sugar", "To serve, place on the plate, dress with a little cranberry sauce purée, crystallised nuts and a scoop of mascarpone cream." ]

[ "2 free-range eggs", "2-3 tbsp cold water", "225g/8oz plain flour, plus extra for flouring", "110g/4oz unsalted cold butter, diced", "pinch salt", "4 large free-range eggs", "1 free-range egg yolk", "200g/7oz caster sugar", "2 lemons (preferably unwaxed), grated zest and juice", "1 lime (preferably unwaxed), grated zest and juice", "200ml/7fl oz double cream", "icing sugar, for dusting", "fresh raspberries", "thick cream" ]

[ "For the pastry, separate the eggs. Add 2-3 tbsp cold water to the egg yolks and stir with a fork. (You can use the egg whites for another dish or freeze them.)", "Place the flour into the bowl of a food processor, followed by the cold butter and the salt.", "Turn the processor on and pulse several times until the mixture resembles fine breadcrumbs.", "Add two-thirds of the egg yolk/water mixture and pulse again. If the mixture is still too dry, add the remaining egg and water mixture (you may not need to use all of it). Be careful not to overwork the pastry. Stop pulsing when the mixture has the consistency of chunky breadcrumbs.", "Turn the pastry out onto a clean, floured work surface and, with floured hands, bring together to make a smooth dough, but don't knead.", "Shape into a flattened ball, wrap in cling film and refrigerate for about 10-15 minutes. You can keep the pastry at this stage for 2-3 days if not using it immediately.", "Remove the pastry from the fridge. On a clean, floured work surface, roll it out with a floured rolling pin until it's slightly larger than the flan ring. Using the rolling pin, lift the pastry and lay it over the flan ring.", "With your fingers, lightly press the pastry into the sides of the ring. Run a rolling pin over the top of the ring and pull away the excess pastry at the edges. Using your fingers, gently press the pastry up to slightly build up the height of the pastry at the edges. Prick the base of the pastry with a fork.", "Make a cartouche (a circle of greaseproof paper) slightly larger than the base of the flan tin and line the pastry case with it. Place some ceramic baking beans inside to weigh the pastry down. Place in the fridge to relax for about 20 minutes.", "Preheat the oven to 200C/400F/Gas 6. Place the pastry in the oven and bake blind for about 20 minutes. Remove the paper cartouche and baking beans for the final five minutes to crisp up the pastry.", "Make the filling by whisking the eggs, egg yolk and sugar together until smooth and foaming, with a hand whisk or with an electric whisk. This will take 5-10 minutes.", "Zest and juice the lemons and lime. Put the juice and zest into a bowl and mix together well. Whisk the cream into the egg and sugar mixture, then pour the lemon and lime juice and zest into the cream mixture. The acidity in the citrus will thicken the cream. Mix gently.", "Using a jug, pour the filling mixture into the prepared pastry case, while it's still on the oven rack. Reduce the temperature to 150C/300F/Gas 2 and bake for about 50 minutes, or until just set.", "Remove the tart from the oven and allow to cool completely before chilling in the fridge. Carefully remove the flan ring. Dust with icing sugar just before serving.", "Serve with fresh raspberries and thick cream." ]

[ "500g/1lb 2oz sweet shortcrust pastry", "3 tbsp icing sugar, plus extra for dusting", "175g/6oz butter, softened", "175g/6oz caster sugar", "4 free-range eggs", "175g/6oz ground almonds", "300g/11oz ready-made raspberry jam", "40g/1½oz flaked toasted almonds", "200g/7oz clotted cream", "250ml/9fl oz double cream" ]

[ "Preheat the oven to 190C/375F/Gas 5.", "Roll the sweet shortcrust pastry out onto a lightly dusted work surface to a 0.5cm/¼in thickness.", "Carefully line a 23cm/9in, deep-sided tart tin with the pastry, pressing the pastry into the edges of the tin.", "Line the pastry case with greaseproof paper and fill with baking beans or rice.", "Place the tart tin onto a baking tray, then bake in the oven for 15 minutes.", "Remove the greaseproof paper and baking beans or rice, then return the tart case to the oven and bake for a further 8-10 minutes, or until the pastry is crisp and pale golden-brown. Remove from the oven and set aside to cool slightly.", "Meanwhile, beat the butter and sugar together in a bowl until pale and fluffy.", "Crack in the eggs, one at a time, beating well after each addition, until all of the eggs have been fully incorporated into the mixture.", "Fold in the ground almonds until well combined.", "When the pastry case has cooled, spread the raspberry jam in an even layer all over the bottom of the tart.", "Spoon in the almond mixture and smooth the surface with a palette knife.", "Dust the top of the tart with icing sugar, then sprinkle over the flaked almonds.", "Return the tart to the oven and continue to cook for 25-30 minutes, or until the filling has risen and is cooked through and the surface is pale golden-brown. (NB: The filling is cooked through when a skewer inserted into the centre comes out clean.)", "Remove the tart from the oven and set aside to cool slightly before serving.", "To serve, place one slice of Bakewell tart into the centre of each of 10-12 serving plates. Place a spoonful of clotted cream on top of each slice. Drizzle the double cream around the edge of each plate." ]

[ "200g/7oz plain flour", "2 tbsp icing sugar", "100g/3½oz unsalted butter, chilled, cut into 1cm/½in cubes", "1 free-range egg, lightly beaten", "1 tsp lemon juice", "200g/7oz dates, stones removed, roughly chopped", "150ml/5½fl oz full-fat milk", "3 ripe medium pears (approximately 500g/1lb 2oz), peeled, quartered and cored", "50g/1¾oz unsalted butter, softened", "1 tsp vanilla extract", "100g/3½oz plain flour", "1 tsp bicarbonate of soda", "50g/1¾oz ground almonds", "2 large free-range eggs", "100g/3½oz light muscovado sugar", "2 tbsp treacle", "100g/3½oz shelled cobnuts or hazelnuts, roughly chopped", "200g/7oz light muscovado sugar", "50g/1¾oz unsalted butter", "250ml/9fl oz double cream" ]

[ "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 and then transfer to a bowl.", "In a separate bowl, mix the egg with the lemon juice and two tablespoons 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.", "For the filling, put the chopped dates and milk in a pan. Bring to the boil, and then set aside for 30 minutes to soak.", "For the toffee sauce, heat the sugar, butter and cream together in a pan over a low heat until melted and smooth, then bring to a simmer and let it bubble for five minutes to thicken. Leave to cool.", "Preheat the oven to 180C/350F/Gas 4 and put a baking tray on the middle shelf to warm up.", "Roll out the pastry on a lightly floured work surface and use it to line the tart tin. Prick the base with a fork. Slice each quarter of pear in two. Arrange in a circular fan pattern in the tart case. Drizzle over four tablespoons of the toffee sauce and put the tart in the fridge while you prepare the rest of the filling.", "For the filling, mash the date mixture to a coarse purée with a potato masher. Tip it into a bowl with the softened butter, vanilla, flour, bicarbonate of soda, ground almonds, eggs, sugar and treacle. Whisk together with an electric whisk until just combined. Stir in the chopped nuts.", "Spoon the mixture over the pears in the pastry case, spreading it out evenly. Bake the tart on the hot baking tray for 40-45 minutes, or until the filling is well risen and browned. Leave to stand for 10 minutes before removing from the tin.", "Serve the tart warm, with clotted cream or ice cream and the rest of the toffee sauce." ]

[ "2 free-range eggs", "2 lemons, juice and zest", "200g/7oz caster sugar", "375ml/13fl oz double cream", "300g/11oz desiccated coconut", "25cm/10in sweetened shortcrust pastry tart shell, blind baked (you can use ready-made)", "250g/9oz mascarpone", "50ml/2fl oz double cream", "2 tbsp icing sugar", "3 passion fruit, sliced in half and pulp removed" ]

[ "Preheat the oven to 160C/320F/Gas 2.", "For the tart, mix the eggs, lemon zest and caster sugar in a clean bowl throughly, for a minute.", "Gently mix in the cream, then the lemon juice and finally the desiccated coconut.", "Pour into the pastry shell and bake until golden all over. This should take about 40 minutes.", "Remove from the oven and leave for one hour to cool and firm up.", "For the cream, let the mascarpone warm to room temperature before putting it into a bowl with the double cream and icing sugar.", "Whip until it begins to thicken, then add the passion fruit pulp and beat until firm.", "To serve, simply cut the coconut tart into wedges and place on a serving plate with a spoonful of the passion fruit cream." ]

[ "200g/7oz plain flour", "pinch salt", "85g/3oz cold butter, diced", "80g/2¾oz parmesan (or a similar vegetarian hard cheese)", "2 free-range egg yolks", "1 free-range egg, beaten for egg wash", "2 courgettes, cut into a large dice", "salt", "knob of butter", "1 onion, finely sliced", "1 red chilli, diced (leave the seeds in to add a little heat)", "200g/7oz cheddar, grated", "200ml/7fl oz double cream", "6 free-range egg yolks", "1 free-range egg", "pinch nutmeg", "50g/1¾oz parmesan, grated (or a similar vegetarian hard cheese)", "4 courgette flowers", "rapeseed oil, to taste", "salt and cracked black pepper" ]

[ "To make the parmesan pastry, in a food processor blend the flour, salt, butter and parmesan together and then add the yolks and two teaspoons of water. Pulse until it comes together in a dough.", "Wrap the dough in cling film and rest in the fridge for an hour.", "To make the filling, place the courgette into a sieve set over a bowl. Sprinkle with salt and leave for 30 minutes to remove some of the moisture.", "Heat the butter in a frying pan. When foaming, add the onions and cook until soft.", "Wash the courgette thoroughly in running water and squeeze out any excess water. Add the courgette and chilli to the onions and cook for a further 3-4 minutes.", "For the parmesan pastry, roll out the chilled pastry on a floured work surface to the thickness of a pound coin.", "Line a 20cm/8in tart ring with the pastry, taking care to push the pastry into the corners and leaving any excess hanging over the edge. Place in the fridge for an hour to rest.", "Preheat the oven to 170C/340F/Gas 3½.", "When rested, line the pastry case with baking parchment and baking beans (alternatively use uncooked rice or lentils). Bake the pastry blind until fully cooked and a light golden-brown colour, approximately 15-20 minutes. If the rim of the pastry cooks too quickly, remove the tart from oven and set aside with the baking beans left in place (the residual heat in the beans will allow the pastry to finish cooking without colouring further). Remove the baking beans from the base.", "Once the pastry is cooked, use a sharp serrated knife to trim off any excess pastry from the side of the tart. Remove any crumbs from the base and brush with egg wash.", "For the filling, reduce the oven temperature to 160C/320F/Gas 3.", "In a mixing bowl, mix the cheddar and onion mixture together. Add to the pastry case.", "Put the cream in a saucepan and bring to the boil. Whisk in the egg yolks and cook until they reach 82C/180F on a cook’s thermometer, then whisk in the whole egg and the nutmeg.", "Pour the cream and egg mixture into the tart base to fill. Bake for 20-25 minutes, or until the filing is just set.", "To finish, scatter the parmesan over the cooked tart and use a cook’s blow torch to brown the filling.", "Place the courgette flowers in a steamer and cook for 2-3 minutes. Drizzle with a little rapeseed oil and season with salt and pepper.", "To serve, leave the tart to cool slightly before slicing and serving with the courgette flowers." ]

[ "100g/3½oz plain flour, plus extra for dusting", "2 tbsp olive oil", "1 free-range egg, yolk only", "salt and freshly ground black pepper", "2-3 tsp cold water, to bind", "½ courgette, sliced into rounds", "2 vine tomatoes, sliced into rounds", "55g/2oz mozzarella cheese, sliced", "6 pitted black olives", "2 tbsp tomato purée", "2 tbsp water", "1 handful fresh parsley leaves", "2 tbsp olive oil" ]

[ "Preheat the grill to medium.", "For the tart, place the flour, olive oil, egg yolk, salt and freshly ground black pepper into a food processor and pulse until well combined. Gradually add a little cold water, just enough to bring the mixture together into a dough.", "Place the dough out onto a floured work surface and lightly knead, then roll out into a 5mm/¼in thick round, big enough to fit inside an ovenproof frying pan.", "Heat the pan and place the dough into the bottom. Arrange the courgette and tomato slices in a spiral pattern on top, then place under the grill and cook for 4-5 minutes, until the pastry is golden-brown and the courgette and tomato begin to soften. Remove from the grill and arrange the mozzarella and black olives on top. Return to the grill and cook for another 1-2 minutes, until the mozzarella is melted.", "For the tomato sauce, place the tomato purée and water in a pan and heat through, stirring well.", "For the parsley purée, place the parsley and oil together in a mini food processor and blend until smooth.", "Carefully place the tart onto a serving plate and drizzle over the tomato sauce and parsley purée. Serve." ]

[ "1 pastry tart case lined with readymade savoury short crust pastry, baked blind until golden-brown", "4 free-range eggs", "2 free-range egg yolks", "425ml/¾ pint double cream", "pinch freshly grated nutmeg", "salt and freshly ground black pepper", "75g/2½oz grated parmesan", "250g/9oz white crabmeat", "1 cooked lobster, meat chopped", "bunch spring onions", "butter, for frying" ]

[ "Preheat the oven to 180C/350F/Gas 4.", "Mix together the eggs, cream and nutmeg in a bowl. Season well with salt and pepper and add the parmesan, crab and lobster meat.", "Fry the spring onions in butter in a frying pan and spoon into the case. Spoon the lobster and crab mixture into the prepared flan case and bake for approximately 40 minutes, or until wobbly in the centre.", "Remove from the oven and leave to cool. Serve in slices." ]

[ "3 eggs, 1 egg yolk", "400g/14oz crab meat, fresh or frozen", "300ml/10fl oz cream", "1 tbsp lemon juice", "2 tbsp chopped coriander", "1 tsp grated ginger", "¼ to ½ red, de-seeded chilli (may need to add more) OR ½tsp Tabasco to taste", "50g/2oz grated parmesan", "salt and freshly ground black pepper", "1 x recipe of savoury pastry", "Follow pastry packet instructions and line out 27cmx3cm or a 30cmx2cm tin and bake blind", "4 ripe tomatoes, chopped", "1 tbsp onion or spring onion, chopped", "1-2 cloves of garlic, crushed", "½-1 chilli, finely chopped", "1 heaped tbsp chopped coriander", "½ lime, juice only", "salt and freshly ground black pepper", "pinch of sugar" ]

[ "preheat oven to 180C/356F/Gas 4.", "Whisk the eggs and yolk, add the rest of the ingredients, except the parmesan and the seasoning.", "Add salt and pepper to taste, and pour into the baked pastry in the tin.", "Sprinkle with parmesan and bake for 40 minutes, until it feels firm to the touch in the centre.", "To make the tomato salsa, mix all the ingredients together and season with the salt, pepper and a pinch of sugar.", "Serve with chunky tomato salsa on the side." ]

[ "450g/1lb ready made shortcrust pastry", "10cm/4in piece fresh ginger, peeled and roughly chopped", "1 large bunch flatleaf parsley", "2 tbsp sunflower oil", "350g/12oz fresh white crabmeat", "2 free-range eggs", "2 free-range egg yolks", "325ml/11fl oz crème fraîche", "salt and freshly ground black pepper", "4 spring onions, finely chopped", "1 lime, juice only", "1 red chilli, finely chopped", "3 tbsp soy sauce", "6 tbsp sunflower oil", "1 tsp caster sugar" ]

[ "Preheat the oven to 200C/400F/Gas 6.", "On a lightly floured surface, roll out the pastry and use to line a 25cm/10in loose-bottomed tart tin. Cover and place in the fridge for 15 minutes.", "Line the pastry tart case with greaseproof paper and fill with baking beans.", "Bake in the oven for 10-15 minutes.", "Remove the greaseproof paper and beans and return the tart case to the oven for a further 3-5 minutes until it is just cooked.", "Reduce the heat to 180C/350F/Gas 4.", "In a small food processor, blend the ginger with the parsley and two tablespoons of sunflower oil.", "Spread over the base of the tart case.", "Scatter the crabmeat over the top of the ginger mixture.", "In a bowl combine the eggs and egg yolks with the crème fraîche and season with salt and freshly ground black pepper.", "Pour into the tart case.", "Return the tart to the oven for 30-35 minutes or until just set.", "Meanwhile, make the dressing. In a small bowl, whisk together the onions, lime juice, chilli, soy sauce, sunflower oil and sugar with one tablespoon of water. Season to taste.", "Serve the tart warm with a drizzling of chilli dressing." ]

[ "375g/13oz pack ready rolled puff pastry", "1 free-range egg, beaten", "1 tbsp olive oil", "1 large onion, chopped", "1 tbsp soft brown sugar", "splash balsamic vinegar", "75ml/3fl oz red wine", "tsp fresh thyme leaves", "200g/7fl oz Greek yoghurt" ]

[ "Preheat the oven to 220C/425F/Gas 7.", "Unroll the pastry and use an 20cm/8in bowl to cut out a large circle.", "Score a 2cm/¾in rim around the inside of the pastry circle with a knife, and then prick inside the inner circle all over with a fork.", "Place on a baking tray; brush the outside ring with the beaten egg and place into the oven for 15 minutes, or until puffed and golden.", "Meanwhile, heat the oil in small frying pan, add the onions and soften over a medium heat until beginning to go golden, then add the sugar, vinegar and wine and turn up the heat. Simmer for 2-3 minutes to reduce the liquid by half.", "Once the tart is baked, remove from the oven and place the Greek yoghurt in the centre of the round then spread the onions over. Top with the leaves from the sprig of thyme and return to the oven for five minutes.", "Serve warm." ]

[ "175g/6oz plain flour, plus extra for dusting", "25g/1oz ground almonds", "35g/1¼oz icing sugar", "100g/3½oz unsalted butter, cut into cubes, plus extra for greasing", "2 medium free-range eggs, beaten", "60g/2¼oz currants, soaked in 30ml/1fl oz of China rose tea overnight", "175g/6oz curd cheese, chopped into small cubes", "½ lemon, zest and juice", "75g/2½oz caster sugar", "2 large free-range eggs", "300ml/½ pint double cream, softly whipped", "100g/3½oz plain yoghurt", "2 tsp rosewater", "1 punnet redcurrants, stalks removed", "icing sugar, to dust" ]

[ "Preheat the oven to 160C/325F/Gas 2½. For the pastry, mix the plain flour, ground almonds and icing sugar together in a large bowl. Add the butter and rub together with your fingertips until the mix resembles fine breadcrumbs. Stir in half of the egg and knead to form a dough. Wrap the pastry in cling film and leave to rest for one hour.", "Roll out the pastry on a floured surface until it is 2mm thick. Lightly grease four small fluted loose-bottomed flan dishes, sprinkle with plain flour and shake out the excess flour. Line the prepared flan dishes with the pastry and trim the edges. Place in the fridge to chill for ten minutes. Prick the base of each pastry case with a fork, line with baking paper and fill with baking beans. Place on a baking sheet and bake in the preheated oven for 15 minutes. Remove the baking beans, brush with beaten egg and bake for five minutes or until golden-brown and crisp. Remove from the oven and leave to cool completely.", "For the filling, drain off any excess tea from the currants and set aside. Place the curd cheese, lemon zest and lemon juice in a non-reactive bowl and leave for one hour. Drain off any excess lemon juice from the curd cheese and carefully transfer the cheese into the pastry cases. Sprinkle the soaked currants over the curd cheese in the pastry cases.", "Place the eggs and sugar into a large bowl and whisk until pale and fluffy. Divide the sugary whisked egg mixture equally among the pastry cases, pouring over the curd and currants.", "Reduce the oven temperature to 150C/300F/Gas 2, place the tarts on a baking sheet and bake for 30-40 minutes. Remove from the oven and allow to cool to room temperature.", "For the rose petal cream, place the whipped cream into a large bowl, fold in the yoghurt and rosewater, and finally fold in the redcurrants.", "To serve, place one tart on each serving plate, place a spoonful of the cream on top, dust with icing sugar and serve." ]

[ "225g/8oz plain flour", "50g/1¾oz caster sugar", "125g/4½oz butter, slightly softened", "1 vanilla pod, seeds scraped out", "1 free-range egg", "750ml/1¼ pint whipping cream", "12 egg yolks", "115g/4oz caster sugar", "½ tsp ground allspice", "200ml/7fl oz double cream", "1 tbsp clear honey", "100g/3½oz walnuts, shells removed, chopped", "100g/3½oz caster sugar", "100g/3½oz walnut halves", "rapeseed oil", "caramel", "lemon balm leaves" ]

[ "For the pastry, put the flour, sugar, butter and vanilla seeds in a bowl and rub together using your fingertips until the mixture resembles breadcrumbs. (Alternatively, pulse in a food processor).", "Lightly beat the whole egg and pour it into the flour mixture. Stir the mixture together until it forms clumps, then bring together with your hands to form a dough. Wrap in cling film and rest in the fridge for 30 minutes.", "Preheat the oven to 200C/180C Fan/Gas 6.", "Roll out the pastry and line a 30cm/12in loose-bottomed flan tin, leaving any excess pastry hanging over the edge - do not trim until after the pastry has been cooked. Line with baking paper and fill with baking beans or uncooked rice. Bake for 8-10 minutes. Remove the baking paper and baking beans. Reduce the oven temperature to 150C/130C Fan/Gas 2.", "For the custard filling, heat the cream in a saucepan without letting it boil.", "In a bowl, beat the egg yolks and caster sugar for 3-4 minutes until pale and thick. Gradually whisk the hot cream into the mixture, being careful not to let the egg yolks curdle. Pour the mixture into the cooked pastry case. Sprinkle with the allspice.", "Bake for 50 minutes or until the custard is set. Remove from the oven, trim the pastry edges carefully and leave to cool.", "For the ice cream, whip the cream until soft peaks form when the whisk is removed. Place the cream in a large bowl and fold in the honey and walnuts. Pour the mixture into a container and place into the freezer to set for about 15 minutes.", "For the walnuts, make a syrup by heating the sugar with 100ml/3½fl oz water until the sugar is dissolved. Bring to the boil and add the walnut halves. Remove from the heat and set aside to cool.", "Drain the walnuts and discard the syrup. In a deep frying pan or sauté pan, heat a little rapeseed oil until hot. Shallow fry the walnuts until crisp (approximately 30 seconds), then drain on kitchen paper.", "Paint a stripe of caramel on the serving plates and top with a slice of the custard tart. Add a spoonful of walnut ice cream. Garnish with candied sugared walnuts and lemon balm." ]

[ "750g/1lb 10oz plain flour", "1 free-range egg, plus 2 free-range egg yolks", "225g/8oz unsalted butter", "150g/5½oz caster sugar", "500ml/18fl oz full-fat milk", "1 fresh vanilla pod, split and seeds scraped out", "5 free-range egg yolks", "80g/3oz golden caster sugar", "50g/1¾oz caster sugar", "2 Earl Grey tea bags", "150g/5½oz prunes" ]

[ "Preheat the oven to 180C/350F/Gas 4 and grease a 22cm/9in flan tin.", "For the pastry, mix the flour, egg and yolks, butter and sugar in a food processor to form a soft dough. Form the pastry into a thick disc, wrap in cling film and place in fridge until firm. (About 20minutes.)", "Roll out the pastry into a shape large enough to cover the tin. Press the pastry into the tin and cover with a piece of baking parchment. Fill with baking beans and blind bake for 15 minutes, or until the pastry is just beginning to colour. Set aside to cool.", "Pour the full-fat milk into a heavy-based saucepan. Add the vanilla pod and seeds. Bring just to the boil, then remove from the heat.", "Put egg yolks into a large bowl with the caster sugar and whisk until thick and pale.", "Slowly pour the vanilla-infused milk through a sieve onto the egg mixture, stirring constantly. Discard the pod and set the custard aside to cool slightly.", "Reduce the oven temperature to 100C/225F/Gas ¼.", "Pour the custard into the pastry tin and bake for a further 45 minutes.", "Meanwhile, for the prunes, combine 150ml/5fl oz water and the sugar in a pan. Heat gently, stirring, until the sugar has dissolved. Add the tea bags and bring to the boil.", "Add the prunes and set aside to allow the prunes to soak up the tea. When cool, remove the tea bags.", "Once the tart has cooked (there should just be a bit of a wobble in the centre of the tart when it is shaken slightly), remove from the oven and set aside to cool.", "To serve, reheat the prunes and serve alongside slices of the custard tart." ]

[ "22cm/9in shortcrust pastry case", "300ml/10 fl oz full-fat milk", "200ml/7 fl oz double cream", "2 large free-range eggs", "2 free-range egg yolks", "80g/3oz caster sugar", "pinch ground nutmeg" ]

[ "Preheat the oven to 190C/375/Gas 5.", "Bake the pastry case for 15 minutes until firm and browned slightly.", "Remove the case and turn the oven down to 160C/325F/Gas 3.", "In a medium saucepan, bring the milk and cream nearly to the boil.", "Beat the eggs, yolks and sugar together in a bowl.", "Pour the hot milk over them and beat gently. Pour the mixture into the pastry case and grate a little nutmeg on top.", "Bake for 40 minutes until just set. Remove from the oven and leave to cool before serving." ]

[ "100g/3½oz butter, melted in a saucepan", "100g/3½oz icing sugar, sifted", "100g/3½oz plain flour", "100g/3½oz egg whites", "200g/7oz currants", "225g/8oz flour, plus extra for dusting", "pinch of salt", "1 lemon, zest only", "150g/5½oz butter", "75g/3oz caster sugar", "1 free-range egg yolk", "1 free-range egg", "9 free-range egg yolks", "75g/3oz caster sugar", "500ml/17fl oz whipping cream", "freshly grated nutmeg" ]

[ "Preheat the oven to 180C/350F/Gas 4.", "First, make the biscuits. Mix together the butter, icing sugar and flour until smooth. Slowly add the egg whites, stirring, until they are completely incorporated, then fold in the currants. The dough will be quite wet. Place in a small bowl and chill for at least one hour.", "Line a baking tray with greaseproof paper, and spread the mixture out. Chill in the fridge for 30 minutes.", "Bake the biscuits for 25-30 minutes or until golden brown. While soft cut into slices with a sharp knife. Leave to cool, then keep in an airtight tin.", "For the pastry, rub together the flour, salt, lemon zest and butter until the mixture resembles breadcrumbs. Add the sugar, then beat together the egg yolk and whole egg and slowly add these, mixing until the pastry forms a ball. Wrap tightly in cling film and refrigerate for two hours.", "Turn the oven down to 170C/325F/Gas 3.", "Roll out the pastry on a lightly floured surface to 2mm/one eighth-in thickness. Use to line an 18cm/7in flan ring placed on a baking sheet. Line with greaseproof paper and fill with baking beans, then bake blind for about 10 minutes or until the pastry is starting to turn golden brown. Remove the paper and beans, and allow to cool.", "Turn the oven down to 130C/250F/Gas1.", "For the filling, whisk together the yolks and sugar. Add the cream and mix well. Pass the mixture through a fine sieve into a saucepan and heat to blood temperature.", "Fill the pastry case with the custard, until 5mm/¼in from the top. Carefully place in the middle of the oven and bake for 30-40 minutes or until the custard appears set but not too firm. Remove from the oven and cover the surface liberally with grated nutmeg. Allow to cool to room temperature.", "Before serving, warm the biscuits through in the oven for 5 minutes. Cut the tart with a sharp knife and serve with the biscuits." ]

[ "butter, for greasing", "flour, for dusting", "375g/13oz ready-made sweet pastry", "400g/14oz dark chocolate, 85 per cent cocoa solids, roughly chopped", "250ml/9fl oz double cream", "2 free-range egg yolks, beaten", "450g/1lb granulated sugar", "1 lemon, juice only", "550ml/19½fl oz water", "75g/3oz cornflour", "1 tsp cream of tartar", "3 tbsp rosewater", "3 tbsp icing sugar, plus extra for dusting", "110g/4oz dark chocolate, 85 per cent cocoa solids, melted", "vanilla ice cream" ]

[ "Grease a 20cm/8in loose-bottomed tart tin.", "On a lightly floured work-surface, roll out the sweet pastry to a size large enough to line the tart tin with a little excess all around.", "Line the tart tin with the pastry, pressing the pastry into the edges. Trim off the excess pastry with a sharp knife and cover with cling film. Place into the fridge to chill for 30 minutes.", "Preheat the oven to 180C/360F/Gas 4.", "Remove the tart case from the fridge and uncover. Line the pastry with baking parchment then fill with baking beans (or uncooked rice).", "Transfer to the oven to bake blind for 10-15 minutes, then remove the greaseproof paper and baking beans (or rice) and return to the oven to bake for a further 3-5 minutes, until it is just cooked and golden-brown. Remove from the oven and set aside.", "Reduce the oven temperature to 170C/345F/Gas 3.", "Meanwhile, place the chocolate into a heatproof bowl and place over a pan of barely simmering water (do not let the water touch the base of the bowl). Leave to heat until melted, then remove the bowl from the heat.", "Add the cream and the egg yolks and whisk into the chocolate until combined.", "Carefully pour the chocolate mixture into the pre-cooked pastry case, smoothing out the mixture to fill the case to the edges.", "Place the chocolate tart into the oven to bake for 15 minutes, or until the chocolate filling is just set. Remove from the oven and allow to cool to room temperature before serving.", "For the Turkish delight, line a 23cm/9in square deep baking tray with baking parchment.", "Place 350ml/12½fl oz of the water, the cornflour and cream of tartar into a separate pan and whisk together well. Place over a medium heat and cook until the mixture has thickened.", "Meanwhile, place the sugar and the remaining 200ml/7fl oz water and the lemon juice into a pan and place over a medium heat. Bring to the boil and heat to 116C/240F (you will need a sugar thermometer).", "When the sugar and water mixture has reached 116C/240F, add the cornflour mixture and whisk vigorously to combine. Return to the heat and cook over a low heat for 20-30 minutes, until thickened and light golden-brown.", "Remove from the heat, add the rosewater and stir well.", "Pour the Turkish delight mixture into the parchment-lined tray and smooth to the edges. Allow to cool, then transfer to the fridge to chill for 1-2 hours, or until completely set.", "When the Turkish delight is set, dust a piece of baking parchment with icing sugar, then turn out the set Turkish delight onto the paper. Cut the Turkish delight into squares.", "Dust one third of the squares with icing sugar and set aside.", "Dip the remaining squares of Turkish delight into the melted chocolate and place onto a plate. Place into the fridge to chill and for the chocolate coating to set.", "To serve, place a slice of the chocolate tart into the centre of each plate. Place two pieces of chocolate-coated Turkish delight and one piece of plain Turkish delight alongside. Serve with a spoonful of vanilla ice cream." ]

[ "5-6 stalks rhubarb", "good shake of light brown sugar", "frozen ready-rolled all-butter puff pastry, defrosted", "1 tsp butter, for greasing", "flour, for dusting", "2 large organic eggs, separated", "2 tbsp unrefined caster sugar", "250g/9oz tub mascarpone", "2-3 drops vanilla extract" ]

[ "For the roasted rhubarb, preheat the oven to 200C/400F/Gas 6. Cut the rhubarb into 15cm/6in or so lengths (about the length of a wooden spoon-handle) and place in a roasting tin with half a tea-cup of water and the light brown sugar. Roast until just soft enough to take the point of a knife, about 10-15 minutes. Allow to cool, then drain, reserving the cooking juices.", "For the tart, preheat the oven to 220C/425F/Gas 7. Unroll the puff pastry, and using a rolling pin, roll it again to make the pastry slightly thinner. Cut the pastry into three even-sized rectangles. Using a sharp knife, score a 1.5cm/½in border around each rectangle, being careful not to cut through the pastry. Place the pastry rectangles on a lightly greased baking sheet.", "Arrange 3-4 lengths of drained rhubarb, depending on the thickness of them, into the middle of the pastry rectangles and brush some of the reserved juice from the roasted rhubarb around the edges to give the pastry a shine. Bake for 20 minutes, until golden and risen.", "Meanwhile beat the egg yolks and sugar in a bowl for a few seconds, until thoroughly mixed. Beat in the mascarpone until you have a custard-coloured cream. Stir in a little vanilla extract; a couple of drops should be enough. With a clean whisk, beat the egg white in a clean bowl until it stands in stiff peaks, then fold into the creamed mascarpone mixture.", "Serve the mascarpone cream with the warm rhubarb tarts. Any remaining mascarpone cream can be served the following day with berries or used to top meringues served with fruit." ]

[ "15g table salt per kilo of duck legs", "2 tsp thyme leaves", "2 tsp rosemary, finely chopped", "2 garlic cloves, peeled and finely chopped", "4 duck legs", "600ml/20fl oz duck fat", "2 bay leaves", "250g/9oz plain flour", "½ tsp salt", "250g/9oz cold butter, cut into small cubes", "125ml/4fl oz ice-cold water", "110g/4oz caster sugar", "110g/4oz butter", "4 figs, peeled, cores removed, cut in half", "50g/1¾oz unsalted butter", "2 tbsp olive oil", "150g/5½oz bacon lardons", "1 onion, finely chopped", "1 clove garlic, finely sliced", "1 small carrot, finely chopped", "1 stick celery, finely chopped", "¼ leek, finely chopped", "300g/10½oz dried Puy lentils", "175ml/6fl oz red wine", "450ml/16fl oz beef stock", "2 tbsp good sherry vinegar", "2 tbsp fresh coriander", "50g/1¾oz butter", "4 tbsp clear honey", "200ml/7fl oz veal jus, or reduced beef stock" ]

[ "For the confit of duck, preheat the oven to 140C/120C Fan/Gas 1.", "Mix the salt, herbs and garlic in a bowl. Add the duck legs, cover them in the mixture. Cover the bowl and leave in the fridge for 24 hours.", "Rinse the salt mixture from the duck legs. Put them in an ovenproof saucepan with the duck fat and bay leaves. Bring the pan up to a simmer, cover and place in the oven for 2½ hours. Remove from the oven, lift the duck legs out of the fat and set aside.", "For the rough puff pastry, place the flour and salt into a large mixing bowl. Add the butter and use your hands to rub the butter into the flour.", "When the flour and butter mixture resembles breadcrumbs, add the cold water. Mix it in with a round-tipped knife to keep the mixture cool. When the mixture comes together to form a dough, turn it out onto a clean, floured work surface and knead briefly until just smooth.", "Form the dough into a rectangular block (this will make it easier to roll out later), wrap in cling film and refrigerate for 20 minutes.", "Roll the dough out on a clean, floured work surface into a rectangle approximately 40x20cm/16x8in.", "Take one of the short edges of the pastry and fold one-third of the dough into the centre, then fold the other third over that. Turn the pastry by 90 degrees and repeat the rolling and folding.", "Wrap the pastry in cling film, refrigerate for 20 minutes, and then repeat the rolling and folding.", "Wrap the pastry block in cling film and refrigerate for 30 minutes more before using.", "For the fig tart, preheat the oven to 200C/180C Fan/Gas 6.", "Heat the sugar in a 24cm/9½in ovenproof frying pan over a low heat until it has caramelised. Add the butter and heat gently until the mixture forms a smooth caramel. Turn off the heat and carefully place the figs in the hot caramel, cut-side up.", "Roll the chilled pastry out onto a floured work surface to a 5mm/¼in thickness. Cut the pastry into a circle slightly larger than the frying pan.", "Place the pastry circle over the figs. Tuck the edges of the pastry inside the pan to surround the figs.", "Transfer to the oven and bake for 20-25 minutes, or until the pastry is risen, golden-brown and cooked through. Remove from the oven and set aside to cool for 5-10 minutes.", "For the lentils, heat a pan and add the butter and oil. Once hot, add the bacon lardons and cook until lightly browned then add the onion and cook for 2 minutes, Add the garlic, carrot, celery and leek and cook for a further 2 minutes.", "Add the lentils and red wine and bring to the boil. Cook until the wine has reduced in volume by half then add the stock and cook for 25-30 minutes. Finish with the sherry vinegar and fresh coriander.", "When you are ready to serve, heat a medium frying pan and add the butter, once hot add the duck and colour on both sides and add the honey and glaze.", "Loosen the edges of the tart and place a large serving plate or board on top of the frying pan. Very carefully, but quickly, turn it over, using a folded dry tea towel to help you hold it, and allow the tarte tatin to drop gently onto the serving plate.", "Put the cooked lentils in a serving bowl and place the duck on top. Finish with the jus or stock." ]

[ "110g/4oz puff pastry", "8 fresh ripe figs, quartered", "140g/5oz dolcelatte cheese, diced", "6 fine slices pancetta", "salt and freshly ground pepper", "1 tbsp olive oil", "beaten egg, for glazing", "110ml/4fl oz double cream", "half a handful of coriander leaves", "1 tsp fresh coriander sprigs", "1 tsp fresh mint sprigs", "110g/4oz baby spinach", "extra virgin olive oil", "balsamic vinegar" ]

[ "Preheat the oven to 200C/400F/Gas 6.", "Roll out the puff pastry into a round or square, about 25cm/10in across, and place on a greased baking sheet.", "Place the figs on the pastry, leaving a 1cm/½in gap around the edge of the tart.", "Dot the dolcelatte over the figs, then top with the pancetta. Season with salt and freshly ground pepper. Drizzle over the olive oil.", "Brush the edges of the tart with a little of the beaten egg.", "Bake the tart for 10 minutes.", "Remove the tart from the oven and pour over the double cream. Sprinkle with the coriander leaves.", "Return the tart to the oven and bake for a further 6-8 minutes.", "Meanwhile, make the salad. Toss together the coriander, mint and baby spinach. Dress with a little olive oil and balsamic vinegar.", "Serve the tart warm from the oven with the salad on the side." ]

[ "5cm x 12cm/2in x 5in rectangle", "puff pastry, plus extra rectangle cut into a lattice pattern", "2 whole figs, cut into 0.5cm/¼in slices", "2 tbsp caster sugar", "½ tsp vanilla extract", "2 tbsp hazelnuts, chopped", "1 free-range whole egg, beaten to use as a glaze", "100ml/3½fl oz red wine", "1 tsp mixed spice", "50g/1¾oz caster sugar", "1 vanilla pod, seeds only" ]

[ "Preheat the oven to 200C/400F/Gas 6.", "For the tart, place the pastry rectangle onto a baking sheet.", "Place the sliced figs onto the pastry, and sprinkle over the sugar, vanilla extract and hazelnuts.", "Carefully place the pastry lattice on top of the figs then brush with the egg.", "Transfer into the oven for 10 minutes until golden.", "Remove from the oven, and cut the fig tart into slices.", "For the spicy wine syrup, heat all the ingredients in a saucepan over a medium heat and gently cook to dissolve the sugar.", "When the sugar has dissolved, turn up the heat to high and rapidly boil the liquid to reduce until thick and syrupy.", "To serve, place the fig tart slices one on top of the other and drizzle over the syrup." ]

[ "125g/4½oz cold butter", "250g/9oz plain flour, plus extra for dusting", "1 free-range egg", "225g/8oz jam", "225g/8oz butter, softened", "1 vanilla pod, split and seeds scraped out (pod reserved)", "225g/8oz caster sugar", "5 free-range eggs", "225g/8oz ground almonds", "75g/3oz whole blanched almonds", "250ml/9fl oz milk", "250ml/9fl oz double cream", "4 free-range egg yolks", "110g/4oz caster sugar" ]

[ "For the pastry, put the butter and flour into a food mixer and mix until the texture resembles breadcrumbs, then add the egg and mix until combined into a firm dough.", "Wrap in cling film and place in the fridge to rest for 30 minutes.", "For the tart, preheat the oven to 160C/325F/Gas 3.", "On a work surface lightly dusted with flour, roll out the pastry to about 3mm thick.", "Carefully line a 23cm/9in deep-sided, loose bottomed tart tin with the pastry, pressing the pastry into the edges of the tin. Spread the jam over the base of the tart, then place in the fridge to rest for 10 minutes.", "To make the frangipane, beat the butter, vanilla seeds and sugar together in a bowl until pale and fluffy.", "Crack in the eggs, one at a time, beating well after each addition, until all of the eggs have been fully incorporated into the mixture. Fold in the ground almonds carefully by hand.", "Top the pastry case with the almond mixture and smooth to the edges, then decorate with the blanched almonds, in concentric circles.", "Bake the tart in the preheated oven for 35-40 minutes, or until the filling has risen, is cooked through and the surface is pale golden-brown.", "For the custard, put the milk and cream in a shallow saucepan with the vanilla pod leftover from making the frangipane filling. Set over a medium heat and bring to the boil.", "Meanwhile, whisk the egg yolks and sugar together in a bowl.", "When the milk is boiling, pour it onto the eggs whisking all the time, then return the whole mixture to the pan and cook over a gentle heat, whisking occasionally until thick enough to coat the back of a wooden spoon.", "Strain into a clean pan and warm through.", "To serve, cut the tart into wedges, place onto plates and pour the custard alongside." ]

[ "200g/7oz ready-made puff pastry", "2 tbsp stewed apple, or sweet apple sauce", "6 apples (Cox or Granny Smith), peeled, quartered and cored", "2 tbsp caster sugar", "40g/1½oz butter, cubed", "1 free-range egg yolk, beaten", "250ml/9fl oz double cream", "1 tbsp icing sugar", "1 vanilla pod, seeds scraped out", "splash calvados" ]

[ "Preheat the oven to 200C/400F/Gas 6.", "Roll the puff pastry out on a clean work surface to a large sheet, 3mm thick. Using a bowl or plate, cut a circle about 25cm/10in in diameter. Crimp the edge before turning the whole sheet over and laying it directly onto a flat baking tray. Chill in the fridge for at least 10 minutes.", "Remove the pastry from the fridge and spread the apple compôte all over the base of pastry, leaving a 1cm/½in border at the edge.", "Slice the apples the thickness of a two-pound coin and place them onto the pastry sheet, fanning them out, starting from the outside and working in. The apples should overlap each other. Use the largest slices on the outside and place the smallest slices in the middle of the tart.", "Once all the apples have been laid out, sprinkle over the caster sugar and dot with the cubed butter. Brush the border with the beaten egg and bake in the oven for about 30 minutes, or until golden-brown and risen around the edge.", "For the Chantilly cream, whisk the cream, icing sugar and seeds from the vanilla pod in a bowl until very soft peaks form and set aside until ready to serve.", "When ready to serve, place the tart onto a serving plate. Warm the calvados in a small saucepan. Ignite the alcohol with a match (be careful of your fingers) and pour over the tart. Serve with Chantilly cream." ]

[ "3 Bramley apples, peeled, cores removed, roughly chopped", "2 tbsp water", "450g/1lb ready-made puff pastry", "1 free-range egg yolk, beaten", "2 Bramley apples, peeled, cores removed, thinly sliced", "75g/3oz butter, melted", "4 tbsp caster sugar", "vanilla ice cream", "icing sugar, for dusting" ]

[ "Preheat the oven to 200C/400F/Gas 6.", "Place the roughly chopped apples with two tablespoons of water into a lidded pan and cover. Place over a medium heat and bring to a simmer. Cook for a 3-4 minutes until the apples have become light and softened.", "Whisk the apples to a smooth purée, then set aside to cool.", "Meanwhile, roll the pastry to a circle about 30cm/12in in diameter. Lightly score an inner circle 1cm/½in inside the edge of the pastry.", "Brush the pastry with the beaten egg. Wait one minute, then brush the pastry again with more egg.", "When the apple purée is cold, spread it over the inner circle of pastry.", "Layer the thin slices of apple over the apple purée.", "Brush the apple slices with the melted butter and sprinkle over the caster sugar.", "Transfer to the oven to bake for 25-30 minutes, until the pastry is golden-brown and the apples are caramelised.", "To serve, cut out slices and place into the centre of plates with a ball of ice cream placed alongside. Dust with icing sugar and serve." ]

[ "250g/9oz plain flour", "75g/2½oz caster sugar", "pinch salt", "1 vanilla pod, seeds only", "150g/5½oz unsalted butter, softened", "1 free-range egg, lightly beaten", "1 tbsp milk", "1 pint full-fat milk", "1 vanilla pod, split in half lengthways", "6 free-range egg yolks", "125g/4½oz caster sugar", "40g/1½oz plain flour", "½ punnet strawberries, hulled", "½ punnet raspberries", "½ punnet blackberries", "½ punnet redcurrants", "325ml/11fl oz pink champagne", "4 gelatine leaves, softened in cold water for 10 minutes", "75g/2½oz sugar" ]

[ "For the pastry, place the flour, sugar, salt, vanilla seeds and butter in a food processor. Use the pulse setting to mix until combined. Add the beaten egg and milk, then pulse again until the dough comes together and leaves the sides of the bowl.", "Turn out the dough onto a very lightly floured work surface. Shape into a ball and wrap in cling film and place in the fridge for at least an hour before using. (The pastry can also be made ahead and frozen or kept in the fridge for up to four days.)", "Preheat the oven to 180C/320F/Gas 4.", "Once chilled, on a floured work surface roll the pastry out thinly. Line a 20-23cm/8-9in flan or quiche dish with the pastry. Place some baking parchment in the middle and fill with baking beans. Bake for 30 minutes or until the pastry is a light golden-brown (to blind bake – the pastry should not be completely cooked).", "For the crème pâtissière, in a pan bring the milk and vanilla pod to the boil. Remove from the heat and set aside to infuse.", "In a bowl, cream together the egg yolks and sugar until pale and fluffy, then add the flour. Remove the vanilla pod from the hot milk and set aside. Pour the milk over the egg yolk mix and stir well. Return the mixture to the pan and warm, stirring continuously, over a medium heat until it is thick enough to coat the back of a spoon.", "Remove from the heat. Place a fine sieve over a bowl and strain the crème pâtissière into it. Cover with clingfilm so that the clingfilm sits directly on the crème pâtissière (to prevent a skin forming) and refrigerate until completely cooled.", "Fill the pastry case with the crème pâtissière and smooth the surface with a pallet knife or the back of a spoon.", "For the fruit topping, arrange the strawberries, raspberries, blackberries and redcurrants over the top. Chill in the fridge until needed.", "For the jelly, warm half of the champagne in a pan over a low heat. Add the sugar and cook until melted, then add the softened gelatine and stir well. Pour in the rest of the champagne and stir. Transfer to the fridge to cool. When the jelly is nearly set spoon it over the fruit tart and smooth the surface.", "Chill in the fridge until the jelly has set completely." ]

[ "300g/10½oz ready-rolled puff pastry, chilled then rolled to 3mm thick", "300g/10½oz (about 6 small) Golden or Chioggia beetroot, scrubbed clean", "pinch sea salt", "2 pinches black pepper", "20g/¾oz unsalted butter, warm", "10g unsalted butter", "200g/7oz Rose de Roscoff onion (about 1), sliced", "pinch sea salt", "pinch black pepper", "2 tsp Jerez vinegar (or sherry vinegar)", "1 egg yolk, beaten with 2 tsp water for an egg wash", "pinch black pepper", "1 tsp orange and thyme dried powder (optional), to make your own dry orange zest and thyme in an oven at 100C/80C Fan/Gas ¼ for 1 hour, then blitz to a powder", "4 tsp Jerez vinegar, boiled for 30 seconds", "40ml/1½fl oz good-quality olive oil", "pinch sea salt", "pinch black pepper", "150g/5½oz mixed salad leaves", "60g/2¼oz cottage cheese" ]

[ "For the pastry base, line a baking sheet with greaseproof paper. Cut the pastry into two 13cm/5in discs using a chef's ring or a small plate and place on the lined baking sheet. Transfer to the fridge, or ideally the freezer, for at least 1 hour, to prevent the pastry being sticky.", "Preheat the oven to 180C/160C Fan/Gas 4.", "To prepare the beetroot, cut the root off each one. Using a mandolin set to a thickness of 1mm, slice into thin discs and transfer to a bowl. Season with salt and pepper. Stir in the warm butter to ensure each slice of beetroot is evenly coated.", "To cook the beetroot, place a 9cm/3½in metal ring in a 12cm/4½in blini pan. Layer the seasoned beetroot discs inside the ring in a rosace pattern 3 layers deep. The metal ring will facilitate the building of the beetroot and keep it upright and in a perfect circle. Repeat this with the other blini pan and metal ring. Cut a circle of baking paper to the same size as the blini pan.", "Lift the metal ring off the beetroot and lay the baking paper on top of the beetroot rosace, then press the ring back over the rosace. (By placing the ring over the paper you will trap the steam trying to escape, which will keep the beetroot beautifully moist.) Cook the beetroot rosaces on a medium heat for 2 minutes, until the sides start to bubble. Some juices from the beetroot will boil in the pan – this is important as it speeds up the cooking of the beetroot in the oven and gives a nice light caramelisation to the beetroot.", "Transfer the beetroot to the oven for 10–12 minutes. Remove from the oven, leave to rest and cool completely. Lift off the rings and greaseproof paper from the cooled beetroot rosaces and turn them out on to a small plate (the coloured side, with its golden rosace pattern will be facing upwards). Set aside.", "For the onion jam, in a saucepan over a medium heat, melt the butter and add the onion, salt and pepper. Cook for 35–40 minutes, covered with a lid, until softened but not caramelised. Stir every 5 minutes to prevent the onions from burning. Deglaze the pan with the vinegar, scraping any browned bits from the bottom with a wooden spoon, and boil for 20 seconds. Taste and adjust the seasoning if necessary. Leave to cool completely.", "To build and cook the beetroot tarts, divide the onion jam equally between the two pastry discs and with the back of a spoon spread the onions to a thin layer leaving a gap of 1cm/½in around the edge. Lightly brush the pastry edges with a thin coating of egg wash and sprinkle them with the black pepper and powdered orange and thyme, if using. Using a palette knife, lift each golden rosace into the centre of each pastry base. Place a piece of baking parchment over each of the tarts and place a cooling rack on top of them. Transfer to the oven for 20 minutes, or until the sides of the pastry are golden-brown. The parchment paper and cooling rack on the tarts help keep the moisture in the beetroot; it will also ensure the pastry rises evenly and the beetroot slices do not curl whilst cooking.", "To make the Jerez vinaigrette, mix all the ingredients together in a small bowl. Taste and adjust the seasoning if necessary.", "To serve, dress the leaves with half the vinaigrette and arrange on each plate. Scatter the cottage cheese over the salad. Brush the remaining vinaigrette over the beetroot tarts to give flavour and a beautiful glaze and serve immediately." ]

[ "150g/5½oz plain flour", "50g/1¾oz ground almonds", "25g/1oz caster sugar", "85g/3oz unsalted butter, cut into small pieces", "1 free-range egg, beaten", "150g/5½oz plain fudge", "1 large garlic clove, mashed", "100g/3½oz Cheshire cheese, grated", "3 free-range eggs", "100ml/3½fl oz double cream", "3 nectarines, stoned and halved" ]

[ "Grease a 23cm/9in tart tin. To make the pastry, place the flour, almonds, sugar and butter in a food processor and pulse until the mixture resembles breadcrumbs. Slowly add the beaten egg and bring the mixture together to make a dough. Wrap the dough in cling film and chill for at least one hour.", "Unwrap the pastry and roll out on a lightly floured surface. Line the tin with the pastry, prick all over with a fork and refrigerate for two hours, or freeze for at least 30 minutes.", "Meanwhile, preheat the oven to 200C/400F/Gas 6. Line the pastry case with greaseproof paper and add baking beans then bake blind for 15-20 minutes. Remove the greaseproof paper and baking beans and let the tart case cool for about 10 minutes. Reduce the oven temperature to 160C/312F/Gas 2½.", "Grate the fudge into the bowl of a food processor using the grating disc. Replace the grating disc with the mixing blade, add the cheese, eggs and double cream and blend well.", "Score the nectarines with three light cuts horizontally and vertically and place in the pastry case skin side up. Pour in the filling and bake in the centre of the oven for 20 minutes or until the mixture is just set. Remove the tart from the oven and leave to rest for 30 minutes before serving." ]

[ "225g/8oz plain flour, plus extra for kneading", "75g/2½oz chilled butter, cut into cubes", "75g/2½oz chilled lard or vegetable shortening, cut into cubes", "salt", "1-2 tbsp rapeseed oil or vegetable oil", "85g/3oz unsalted butter", "450g/1lb red onions, finely sliced", "salt and freshly ground black pepper", "1 tbsp soft brown sugar, or more to taste", "1 tbsp caraway seeds, toasted in a dry frying pan", "about 80ml/2¾fl oz balsamic vinegar, to taste", "salt and freshly ground black pepper", "2 free-range eggs", "200ml/7fl oz double cream", "200g/7oz goats’ cheese, sliced", "salt and freshly ground black pepper", "fresh tarragon and coriander, use leaves only, to garnish (optional)" ]

[ "To make the shortcrust pastry, put the flour and a pinch of salt into a food processor. Add the butter and lard, and blend to the consistency of fine breadcrumbs. Transfer this to a mixing bowl. (If you don’t have a food-processor, mix the butter and lard into the flour with your fingertips in a mixing bowl.) Stir in 3-4 tablespoons of cold water – just enough to be able to bring the mixture together into a ball.", "Turn out onto a lightly floured work surface and knead briefly until smooth. Roll out the pastry to a size that will line the base and sides of a 25cm/10in loose-bottomed flan tin. Press the pastry well into the crease between the base and the sides, prick the pastry base all over with a fork, and place in the fridge to chill for 30 minutes.", "Preheat the oven to 190C/375F/Gas 5. Line the tart case with baking parchment and fill with baking beans. Blind bake for 15 minutes, then remove the beans and parchment and return the pastry to the oven for a further 10 minutes, or until the base is golden-brown. Remove from the oven and set aside.", "To make the onion marmalade, heat a large frying pan, add the oil and butter and heat until starting to foam. Add the onions, season with salt and pepper, and cook for five minutes on a low to medium heat, stirring regularly. Stir in the sugar and caraway seeds and cover the pan, then cook for a further 10-15 minutes until the juices have come out of the onions. Taste and add more sugar if you like.", "Uncover the pan and increase the heat, and continue cooking for about 20 minutes to reduce all the juices. While the juices are being reduced, preheat the oven 200C/400F/Gas 6.", "When the mixture reaches the consistency of marmalade, take the pan off the heat and stir in the vinegar. Adjust the seasoning to taste.", "To make the filling, beat the eggs with the cream in a jug or bowl. Mix in the onion marmalade and pour into the blind-baked pastry case. Arrange the goats’ cheese on top. Bake in the preheated oven for 30-35 minutes, or until set and lightly browned on top.", "Remove from the oven and leave to cool slightly. Garnish with a scattering of tarragon and coriander leaves if you like." ]

[ "400g/14¼oz puff pastry", "2 cooking apples", "2 pears", "2 limes, juice only", "225g/8oz goats' cheese (log-shaped chèvre)", "1 egg white", "1 tsp milk", "1 fresh red chilli", "1 tbsp sugar", "1 tbsp olive oil", "salt and freshly ground pepper", "green salad" ]

[ "Preheat the oven to 180C/360F/Gas 4.", "Roll out the puff pastry to a rectangle slightly larger than a sheet of A4 paper.", "Place the pastry on a greased baking sheet, cover and refrigerate for 30 minutes.", "Peel, core and finely slice the apples and pears and toss with half the lime juice.", "Using a hot, wet, sharp knife, cut the chèvre in half lengthways.", "Finely slice the chèvre into thin, half-moon shapes.", "Beat together the egg white and the milk.", "Take the puff pastry rectangle and brush the egg white mixture around its edges.", "Place alternate slices of apple and pear in neat lines across the rectangle, leaving a 2cm (¾in) gap of pastry around the edge.", "Place the chèvre slices so that they overlap with the fruit slices.", "Bake the fruit tart for 15-20 minutes until the pastry is crisp, the fruit is golden and the goats' cheese has browned.", "Meanwhile, using a mortar and pestle, grind together the chilli and sugar to form a paste.", "Mix in the remaining lime juice, olive oil, salt and freshly ground pepper and mix together well.", "Once the tart is cooked, remove from the oven and allow to rest for five minutes.", "Drizzle over the chilli lime dressing and serve with a green salad." ]

[ "225g/8oz plain white flour, plus extra for rolling", "pinch salt", "110g/4oz butter, cold and diced, plus extra for greasing", "1 free-range egg, beaten", "1 tbsp olive oil", "4 rashers back bacon, cut into thin strips", "30g/1oz butter", "1 onion, sliced", "170g/6oz creamy soft cheese, such as Levin Down", "4 free-range eggs", "285ml/½pt double cream", "170g/6oz mature hard cheese, such as Charlton, grated", "2 tbsp chopped fresh parsley", "freshly ground black pepper", "pinch freshly grated nutmeg" ]

[ "For the pastry, sieve the flour and salt into a bowl and make a well in the centre. Rub in the butter, then add the egg and bring the dough together with a splash of water. Pull into a ball shape, wrap in cling film and chill in the fridge for at least one hour.", "Grease a 25cm/10in flan case. Roll out the pastry and lay in the flan case, leaving a little pastry overhanging. Rest it in the fridge for 30 minutes. Preheat the oven to 180C/350F/Gas 4.", "Prick the base of the pastry, lay a circle of greaseproof paper on top, followed by baking beans and bake blind for 20 minutes. Remove from the oven, leave to rest and trim off the excess pastry.", "For the filling, heat the oil in a frying pan and cook the bacon until lightly browned. Remove the bacon with a slotted spoon, retaining the oil.", "Add the butter to the oil and slowly colour the onion. Leave to cool, then sprinkle in the flan case. Sprinkle the bacon over and break in the soft cheese.", "Beat the eggs and double cream together and mix with 110g/4oz of the grated cheese and the parsley. Season with pepper and pour into flan case. Bake for 20 minutes.", "Sprinkle over the remaining cheese and the nutmeg and bake for a further 5-10 minutes, until set. Leave to cool for five minutes. Remove the flan ring and slice to serve." ]