Egg custard tarts

Ingredients

For the sweet pastry
165g/5¾oz plain flour, plus extra for dusting
25g/1oz ground almonds
120g/4¼oz chilled unsalted butter, cubed
55g/2oz caster sugar
1 free-range egg

For the custard filling
700ml/1¼ pint full-fat milk
7 free-range egg yolks
90g/3¼oz caster sugar
freshly ground nutmeg

Method

• To make the pastry, stir the flour and ground almonds together in a large bowl, then add the butter and rub in with your fingertips until the mixture resembles breadcrumbs. Stir in the sugar.
• Break in the egg and work it into the mixture with your fingers, bringing it together to form a soft dough.
• Tip the dough onto a lightly floured work surface and shape it into a ball. Flatten with your fingers to a disc and wrap in cling film. Leave to chill in the fridge for 30 minutes.
• Preheat the oven to 200C/400F/Gas 6.
• Roll out the sweet pastry on a lightly floured work surface.
• Using an 11cm/4½in fluted cutter, cut out twelve discs and line the muffin tray moulds with the pastry circle. The pastry should overlap the top of the moulds by a few millimetres, so that you can crimp the edges if you wish.
• For the custard filling, warm the milk in a saucepan, and beat the egg yolks and sugar together in a separate bowl until pale and creamy.
• Pour the milk onto the egg yolk mixture and stir well, creating little bubbles.
• Transfer the custard mixture into a pouring jug with a lip, then fill each of the tart cases.
• Sprinkle a small pinch of ground nutmeg into the middle of each tart.
• Bake the tarts in the oven for about 25 minutes - you may need to turn the temperature down to 180C/350F/Gas 4 for the final 10 minutes. You are looking for a very slight dome on the custard, indicating that it is baked. If the custard domes too much this indicates that you have over-cooked the custard, it will have boiled, and will sink back down leaving a big dip. If this does happen you can help rescue it by removing the tarts from the oven immediately and placing the tin in cold water on a cold surface.
• Cool in the tin for 30 minutes and then carefully remove from the moulds. The base of the tarts should be perfectly baked through, without having over-cooked the custard filling.

Recipe Tips
These tarts are best eaten on the day they're made, as the pastry will soften over time.

Chocolate orange tart

Ingredients

For the pastry
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

For the chocolate filling
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

For the orange filling
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

Method

• 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.

Banoffee pie

Ingredients

For the caramel
100g/3½oz unsalted butter
100g/3½oz caster sugar
400g/14fl oz can condensed milk

For the banoffee pie
150g/5 oz digestive biscuits, crushed
230g/8oz pecans, halved
75g/3oz butter, melted
3 large bananas, chopped
250ml/10½oz double cream, whipped until soft peaks form when the whisk is removed
cocoa powder, for dusting

For the caramel sauce
125g/4oz unsalted butter
125g/4oz soft light brown sugar
125ml/4fl oz coconut milk

Method

• For the caramel, place the butter and sugar into a non-stick pan over a low heat, stirring until the butter melts and the sugar dissolves.
• Add the condensed milk and slowly bring to the boil, stirring continuously, to make the caramel. As soon as the mixture thickens and begins to smell of caramel, remove from the heat and allow to cool.
• Meanwhile, for the banoffee pie, place the crushed biscuits and 115g/4oz of the pecans into a bowl. Add the butter and mix well.
• Transfer the mixture to a 25cm/10in cake tin. Press in to pack the mixture evenly into the base.
• Add the chopped bananas to the caramel mixture and mix well, then spread the mixture over the biscuit base.
• Transfer to the refrigerator to cool for 30 minutes.
• Remove from the fridge and spread the whipped cream evenly over the top of the banoffee layer.
• Place the remaining pecans over the top in a circular arrangement and dust with cocoa powder.
• For the caramel sauce, place the butter, sugar and coconut milk into a heavy-based pan over a medium heat. Bring to the boil and cook for 3-4 minutes, until it forms a thick, light golden-brown sauce.
• To serve, cut out slices of the banoffee pie, place onto plates and pour over the caramel sauce.

Pavlova

Ingredients

8 large egg whites (at room temperature)
pinch of salt
350g/12oz caster sugar
2 tsps/10g cornflour
pinch of cream of tartar
1 tsp/5ml white wine vinegar
4 drops vanilla essence
300ml/½pint double cream, firmly whipped
selection of prepared tropical fruit e.g. mango, pineapple, passion fruit.

Method

• Preheat the oven to 180C/350F/Gas4. Line a baking tray with greaseproof paper. Draw a 20cm/8inch circle on the paper.
• Whisk the egg whites with half the sugar and the salt in a clean bowl until soft peaks form. Continue beating while adding the remaining sugar until stiff and shiny. Sprinkle over the cornflour, cream of tartar, vinegar and vanilla essence and fold in gently with a metal spoon.
• Mould the egg white mix onto the paper within the circle. Flatten the top and smooth the sides. Place in the oven and immediately reduce the heat to 150C/300F/Gas 2 and cook for 1¼ hours.
• Turn off the oven, leave the door slightly ajar and allow to cool completely. Invert 'Pav' onto a plate, gently push down the meringue then pile on the cream and dress with the tropical fruit.

Baked apples with Calvados sauce

Ingredients

For the baked apples
4 Reines des Reinettes apples, or similar russet apples, washed, dried
60g/2½oz unsalted butter, melted
4 tbsp caster sugar
For the Calvados sauce
50g/2oz caster sugar
20g/¾oz unsalted butter
40g/1½oz Braeburn apple, peeled, cut into 0.5cm/¼in dice
80ml/3¼oz apple juice
½ tsp arrowroot, diluted in a little water
1 tsp Calvados

For the garnish
15g/½oz bread, cubed
15g/½oz icing sugar
15g/½oz pistachio nuts
10g/¼oz whole almonds
5g flaked almonds
1-2 tsp Calvados

Method

• For the baked apples, preheat the oven to 170C/350F/Gas 4.
• Cut the bases off any apples that do not sit flat, making sure not to remove too much of the base. Remove the cores from the apples, using an apple corer or a small sharp knife.
• Brush a shallow ovenproof dish with some of the melted butter and sprinkle over some of the sugar. Brush each apple with the remaining melted butter, then roll them in the remaining caster sugar. Place the apples into the ovenproof dish and bake in the oven for 30 minutes. If possible cook the apples in without fan assisted heat as this is too intense and will burst the skin of the apple before it is cooked.
• For the Calvados sauce, heat the sugar in a small saucepan over a medium heat until it reaches a dark golden caramel.
• Stir in the butter and add the diced apples , cook for 30 seconds, without moving the pan (use a spoon to cover the apples in the caramel mixture).
• Add the apple juice and bring to the boil.
• Stir in the diluted arrowroot a little at a time, until it has thickened slightly, then remove from the heat and add the Calvados.
• For the garnish, mix together the bread cubes and half of the icing sugar. Sprinkle the mixture onto a baking tray.
• Mix the pistachios, whole and flaked almonds, Calvados and the remaining icing sugar together until well combined. Spread the mixture onto the same baking tray.
• Bake in the oven for 8-10 minutes, or until the nuts and bread cubes are golden-brown. Set aside to cool.
• To serve, place one baked apple into the centre of each of four serving plates. Spoon the Calvados sauce into the centre and sprinkle over the toasted garnishes.

Whole tandoori chicken with coriander chutney

Ingredients

For the chicken
1.5kg/3½lb whole chicken
4 tbsp natural unsweetened yoghurt
1 tsp garam masala
4 tbsp single cream
2 tbsp medium-hot paprika
1 tsp medium-hot chilli powder
1 tsp ground cumin
2 tbsp lemon juice
2 tbsp vegetable oil
1 tsp salt
½ tsp turmeric
1 tbsp tomato purée
4 garlic cloves, crushed
2 tsp peeled and finely grated root ginger

For the coriander chutney
100g/4oz coriander leaves, roughly chopped
3 green finger chillies, roughly chopped
1 garlic clove, roughly chopped (optional)
½ tsp salt
1 tsp lemon juice
1 tsp demerara sugar

Method

• Prick the chicken all over and make a few slits about 2cm/¾in long on the skin.
• Mix all the remaining chicken ingredients into a smooth paste and rub the marinade generously all over the chicken skin. Cover and refrigerate for eight hours or overnight.
• Preheat the oven to 180C/350F/Gas 4.
• Place the chicken in a roasting tin and cover with foil. Roast in the centre of the oven for 1½ hours. Halfway through cooking, baste with a little of the marinade.
• Remove chicken from the oven and leave in a warm place to rest for 20 minutes.
• Meanwhile, for the coriander chutney, place all the ingredients in a blender and blend until the mixture become a coarse paste. Add 4-5 tablespoons of cold water to ease blending. Alternatively, use a pestle and mortar. This chutney can be stored in an airtight, non-metallic container for up to four days in the refrigerator.

Super satay chicken

Ingredients

For the chicken
1 tbsp ground turmeric
1 tbsp ground cumin
1 large free-range chicken (about 1.8kg/4lb)
250g/9oz unsalted peanuts, roasted
2 stalks lemongrass, finely chopped
5cm/2in piece of galangal, grated
3 garlic cloves, grated
400ml/14fl oz coconut milk
4 tbsp ketjap manis (sweet Indonesian soy sauce available from most Chinese supermarkets)
2 tbsp dried chilli flakes
1 lime, zest only

For the chilli dip
2 red peppers, chopped
4 red chillies, chopped
3 garlic cloves, grated
75g/2½oz caster sugar
100ml/3½fl oz white wine vinegar
1 tbsp cornflour, mixed with 2 tsp water
2 limes, juice only
large pinch of salt
1 tsp chilli flakes

For the salad
2 bunches spring onions, cut into 2cm/¾in pieces
150g/5½oz unsalted peanuts, roasted and roughly chopped
1-2 green chillies, thinly sliced
½ cucumber, sliced
1 bunch coriander, leaves picked and stalks finely chopped
2 tbsp clear honey
4 tbsp soy sauce
3 tbsp sesame oil
2 limes, juice only

Method

• Mix together the turmeric and cumin, add some cold water to make a paste and rub it all over the chicken. Cover the chicken with cling film, place it in the fridge and leave overnight.
• Pulse the peanuts in a food processor (they should be a mixture of fine and coarse pieces) and set aside. Place the lemongrass, galangal and garlic into the food processor and blend to a fine paste. Transfer to a bowl, add the coconut milk, ketjap manis, dried chilli flakes, lime zest and chopped peanuts. Cover and set aside overnight.
• The next day, preheat the oven to 120C/250F/Gas ½.
• Place the chicken in a roasting tray and pour the marinade over. Roast very slowly for two hours, basting with the sauce half way through. After this time turn the oven up to 200C/400F/Gas 6 and continue to cook for a further 20 minutes. Be careful not to burn the chicken, if needs be, you can add a splash or two of water while cooking. Remove from the oven, baste and leave to rest for 20 minutes.
• Meanwhile, to make the chilli dip, place the red peppers, chillies, garlic, sugar and white wine vinegar into a food processor and blend to a rough purée. Pour the mixture into a saucepan and bring to the boil. Cook for around three minutes then whisk in the cornflour mixture and cook until the sauce thickens. Finish with the lime juice, salt and chilli flakes. Set aside to cool.
• For the salad, place the spring onions, peanuts, green chillies and cucumber and coriander into a bowl. Mix the honey, soy sauce, sesame oil and lime juice together, pour over the salad and mix thoroughly. Serve with the chicken and chilli dip.