Serves 4

Ingredients:

1½lb (700g) new potatoes, halved if large

1 tbsp butter

1 tbsp all-purpose flour

1¼ cups whole milk

2/3 cup heavy whipping cream

sea salt and freshly ground black pepper

handful of curly parsley, very finely chopped

1 x 14oz (400g) can flageolet beans, drained and rinsed

handful of fresh dill, finely chopped

12oz (350g) leftover baked salmon, sliced or flaked into chunks

Method:

1 Cook the potatoes in a pot of boiling water for 15–20 minutes until tender. Drain, and set aside to keep warm.

2 Meanwhile, melt a tablespoon of butter in a saucepan over a low heat. Remove from the heat, and stir in the flour. Add a little of the milk, and beat with a wooden spoon until smooth. Return to the heat, and slowly add the milk, and then the cream, a little at a time, stirring constantly. Simmer for 5–8 minutes, then use a balloon whisk to get rid of any lumps. Remove from the heat, season well with salt and pepper, and stir in the parsley.

3 Put the beans in a saucepan, and gently heat through. Season if you like, and stir in the dill. Serve the salmon on a platter or individual plates with the flageolet beans and new potatoes on the side, and the parsley sauce spooned over the salmon and beans.

Salmon with new potatoes, flageolet beans, and parsley sauce

ServeS 4

Ingredients:

12 cherry tomatoes

1 tbsp olive oil

12oz (350g) dried pasta, such as penne

12oz (350g) leftover baked salmon, flaked into chunks

sea salt and freshly ground black pepper

hot chili oil

Method:

1 Preheat the oven to 200°C (400°F). Put the tomatoes in a roasting pan, and drizzle over the olive oil. Roast in the oven for 15–20 minutes until the tomatoes are beginning to char slightly and the skins are bursting.

2 Meanwhile, cook the pasta as the package directs, until it is tender yet still firm to the bite. Drain, reserving a small amount of the cooking water. Return the pasta to the pot and toss together with the reserved cooking water. Add the salmon and roasted tomatoes, toss gently to mix, and season with salt and pepper. Drizzle with a little chili oil, and serve immediately.

Salmon and roasted tomato pasta

Special equipment • 1 quart (1.1 liter) ovenproof dish

ServeS 2

Ingredients:

1½lb (700g) floury potatoes, such as russet, peeled and quartered

1¼ cups milk, plus 2 tbsp

12oz (350g) leftover salmon, flaked into chunks

7oz (200g) peeled and deveined cooked shrimp

sea salt and freshly ground black pepper

1 tbsp butter, plus extra for topping

1 tbsp all-purpose flour

1 tbsp coarse-grain mustard

Method:

1 Preheat the oven to 400°F (200°C). Cook the potatoes in a pan of boiling water for 15 minutes until tender, drain, then mash well. Add the 2 tbsp milk, season with salt and pepper, and mash again until smooth. Set aside.

2 Evenly arrange the salmon and shrimp in the baking dish, season with salt and pepper, and set aside.

3 Gently melt the butter in a saucepan over low heat. Remove from the heat, and stir in the flour with a wooden spoon. Add a little milk from the 1¼ cup, and beat with the spoon until smooth. Return the pan to the heat, and continue adding the milk, a little at a time, stirring all the time until the sauce has thickened. Whisk well with a balloon whisk to ensure that there are no lumps, then stir in the mustard to blend.

4 Pour the sauce over the fish and shrimp, and toss to mix. Cover with the mashed potatoes, and dot with extra butter. Bake for 15–20 minutes or until the filling is heated through and the topping is crisp and golden.

Salmon and shrimp fish pie

Special equipment • wok

ServeS 4

Ingredients:

1 tbsp olive oil

12oz (350g) leftover roast pork, coarsely shredded

4 garlic cloves, thinly sliced

2 heads of collard greens or other leafy greens, shredded

2 tsp onion seeds (optional)

sea salt and freshly ground black pepper

Method:

1 Heat the oil in a wok over medium-high heat. When the oil is hot, add the pork. Cook for about 5 minutes, stirring and tossing it in the pan.

2 Add the garlic and the greens, and continue to stir-fry over medium-high heat for 1 minute, or until the greens have just wilted. Stir in the onion seeds, then season well with sea salt and ground pepper. Serve immediately with roast new potatoes as a side dish.

Cook’s Notes:

Choose your greens with the seasons use Savoy cabbage, Brussels sprouts, or kale in the winter, and the lighter delicate greens, such as spinach and chard, in the spring and summer.

Pork and spring greens

ServeS 4

Ingredients:

1 tbsp olive oil

1 tbsp butter

1 onion, finely chopped

3 garlic cloves, finely chopped

sea salt and freshly ground black pepper

1 cup dried yellow split peas, picked over and rinsed

6 cups hot vegetable or chicken stock

12oz (350g) leftover roast pork, cut into bite-size cubes

handful of curly parsley, finely chopped

Method:

1 Heat the olive oil and butter in a medium-sized soup pot over low heat. Add the onion, and cook gently for about 5 minutes until soft. Stir in the garlic, and cook for a few seconds longer until fragrant. Season with salt and pepper

2 Stir in the split peas, and pour in the stock. Bring to a boil, and boil rapidly for about 10 minutes. Reduce the heat slightly, stir in the pork, and simmer gently for another 40 minutes, adding a little hot water if the soup gets too thick. Season well, and stir in the parsley just before serving.

Cook’s Notes:

The split peas will count as one of your five-a-day portions. Make sure that you rinse the peas well because they can sometimes be a little gritty.

Pork and yellow split pea soup

ServeS 2

Ingredients:

1 tbsp olive oil

1 tbsp butter

1 onion, finely chopped

½ cup fresh bread crumbs, made from about 2 slices of firm-textured white bread

4 fresh sage leaves, finely chopped

1 large egg, lightly beaten

sea salt and freshly ground black pepper

4 pita breads

8oz (225g) leftover roast pork, sliced

apple sauce, store-bought or homemade

Method:

1 Preheat the oven to 400°F (200°C). Heat the olive oil and butter in a frying pan over low heat. Add the onion, and cook gently for about 5 minutes until soft. Stir in the bread crumbs and sage, and cook for a few minutes. Remove from the heat, and allow to cool.

2 Stir the beaten egg into the bread crumb mixture, and season well with salt and pepper. Spoon into a buttered dish, and bake for about 20 minutes.

3 Warm the pita breads, then slice open the pocket and stuff with the pork, a spoonful of bread stuffing, and some apple sauce. Serve immediately with a crisp salad.

Roast pork in pita bread

Serves 6, plus leftovers

4½lb (2kg) boneless pork loin, skin or exterior fat scored

4 garlic cloves, finely chopped

handful of black olives, pitted and finely chopped

pinch of dried oregano

sea salt and freshly ground black pepper

olive oil

Method:

1 Preheat the oven to 425°F (220°C). Untie the roast, if needed, and lay it fat-side down on a work surface. Mix together the garlic, olives, and oregano in a bowl, and season with salt and pepper. Rub the garlic and olive mixture in a line down the middle of the pork, then roll the pork up tightly and secure with kitchen twine. Place it in a large flameproof roasting pan. Rub all over with olive oil, then rub in sea salt to season well.

2 Roast the pork for about 20 minutes until the outside is golden and crispy. Reduce the oven temperature to 375°F (190°C), and continue to roast for another 1 hour to 1 hour 20 minutes, or until the pork is cooked through. Remove to a large plate, and leave to rest in a warm place for about 15 minutes before slicing.

3 Cut the pork into slices and serve with homemade gravy, apple sauce, crispy roast potatoes, and seasonal vegetables on the side.

Roast pork

Special equipment • 8in (20cm) round pie pan

ServeS 4

Ingredients:

1lb (450g) all-purpose waxy potatoes, peeled and quartered

1 tbsp olive oil

1 onion, finely chopped

handful of fresh rosemary sprigs, leaves picked and chopped

12oz (350g) leftover roast lamb, sliced or coarsely shredded

sea salt and freshly ground black pepper

1 tbsp all-purpose flour

1¼ cups hot vegetable stock

2–3 tsp prepared mint sauce

1 sheet prepared dough for an 8–9in (20–23cm) pie

1 egg, lightly beaten, for egg wash

Method:

1 Preheat the oven to 400°F (200°C). Boil the potatoes for about 15 minutes until just tender; drain and set aside. Heat the olive oil in a large saucepan over low heat. Add the onion, and cook gently for about 5 minutes until soft. Stir in the rosemary, and add the lamb. Season well with salt and pepper.

2 Stir in the flour until blended, then pour in the stock. Keep stirring for about 10 minutes over medium heat until the liquid begins to thicken, then add the reserved potatoes and stir in the mint sauce. Simmer for another 10 minutes. Allow to cool slightly.

3 Divide the pastry into 2 pieces, one a little larger than the other. Roll out the larger piece into a large circle on a floured work surface. Use to line the pan, letting the pastry hang over the edges. Roll out the other piece to make a pastry lid for the top of the pie.

4 Spoon the lamb mixture into the pastry shell, then sit the pastry lid on top. Moisten the edges of the pastry with water, and pinch together to seal. Trim away the excess. Brush evenly with a little egg wash, and bake in the oven for 40–50 minutes until the pastry is cooked through and golden. Leave to cool in the pan for at least 15 minutes before cutting into wedges to serve.

Lamb and potato pie

ServeS 4

1 tbsp olive oil

1 onion, finely chopped

8 tomatoes, peeled and quartered

2 cups hot vegetable stock

sea salt and freshly ground

black pepper

12oz (350g) leftover roast lamb, cut

into bite-size pieces

1 x 14oz (400g) can flageolet beans,

drained and rinsed

handful of flat-leaf parsley,

finely chopped

handful of fresh thyme sprigs,

leaves picked

Method:

1 Heat the oil in a Dutch oven or large deep frying pan over low heat. Add the onion, and cook gently for about 5 minutes until soft.

2 Add the tomatoes, and pour in the stock. Season well with salt and pepper. Bring to a boil, then reduce the heat slightly. Stir in the lamb and beans, and simmer gently for about 20 minutes, adding a little hot water if the casserole appears dry.

3 Just before serving, stir in the parsley and thyme, and serve hot with fresh crusty bread or a crisp green salad.

Lamb, tomato, and bean casserole

ServeS 4

Ingredients:

2 tbsp ghee or 1 tbsp sunflower oil

1 onion, finely chopped

1 tsp ground cumin

1 tsp ground coriander

2 bay leaves

2 tsp whole black peppercorns, lightly crushed

3 tsp mild paprika

1–2 tsp hot chili powder

3 garlic cloves, finely chopped

2in (5cm) piece of fresh root ginger, thinly sliced

26–28oz (750g) jar or can of crushed tomatoes or tomato purée (passata)

3 tbsp heavy whipping cream

½ cup cashews, ground

10oz (300g) leftover roast lamb, coarsely shredded or sliced

sea salt and freshly ground black pepper

Method:

1 Heat the ghee in a large deep frying pan over low heat. Add the onion and cook gently for about 5 minutes until soft. Now add the cumin, coriander, bay leaves, peppercorns, paprika, and chili powder, stirring, and cook for a couple of minutes longer until fragrant.

2 Add the garlic and ginger, and cook for a few more seconds, stirring, then pour in the passata, cream, and nuts. Bring to a boil, reduce the heat slightly, and add the lamb. Simmer gently for 25–30 minutes. Taste, and season with salt and pepper. Serve hot with basmati rice and a crisp green salad on the side.

Cook’s Notes:

Ghee is clarified butter that is used in Indian cooking. You will find it in specialty Asian markets  it will give your masala a touch of authenticity.

Hot and fiery lamb masala

Serves 2

Ingredients:

1 tbsp olive oil, plus extra for drizzling

1 onion, finely chopped

3 garlic cloves, finely chopped

9oz (250g) leftover shredded roast lamb

pinch of ground allspice

pinch of ground cinnamon

sea salt and freshly ground black pepper

2 flat breads or plain naan

handful of pine nuts, toasted

handful of fresh mint leaves, coarsely chopped

hummus, to serve

Method:

1 Preheat the oven to 400°F (200°C). Heat the 1 tablespoon olive oil in a frying pan over low heat. Add the onion, and cook gently for about 5 minutes until soft.

2 Stir in the garlic, and cook for a few more seconds. Now stir in the lamb. Sprinkle with the allspice and cinnamon, and cook for a few minutes, stirring occasionally. Season with salt and pepper.

3 Lay the flat breads on a baking sheet, and drizzle with a little olive oil. Spoon on the lamb mixture, and bake for about 10 minutes until the lamb is heated through. Scatter the pine nuts and mint leaves over each, and top with a generous dollop of hummus. Serve immediately.

Flat breads topped with lamb and hummus

Serves 3-4

For the carrot and apple relish

Ingredients:

2 carrots

2 sweet red eating apples

2 preserved lemons, finely chopped

small handful of golden raisins

sea salt and freshly ground black pepper

2 handfuls of fresh spinach leaves, rinsed

12oz (350g) leftover roast chicken, sliced

½ cup pine nuts, toasted

1 tbsp olive oil

juice of ½ lemon

Method:

1 To make the carrot and apple relish, coarsely grate the carrots into a bowl. Quarter and core the apples, and grate into the bowl with the carrot. Add the preserved lemons and raisins, and mix together. Season with salt and pepper.

2 Lay the spinach leaves in a large shallow salad bowl, and top with the chicken and pine nuts. When ready to serve, drizzle with the olive oil and lemon juice, and sprinkle with a pinch of salt. Serve with the carrot and apple relish.

Chicken salad with carrot and apple relish

Special equipment • 8in (20cm) square

pie or cake pan

ServeS 6

Ingredients:

12 sheets filo pastry

4 tbsp (50g) butter, melted, plus extra if needed

12oz (350g) leftover roast chicken, skin removed, coarsely shredded or sliced

9oz (250g) boiled new potatoes, halved

1 cup frozen peas

1–2 tbsp mild curry powder

sea salt and freshly ground black pepper

3–4 tbsp hot vegetable stock

Method:

1 Preheat the oven to 400°F (200°C). Lightly brush 6 sheets of the filo with melted butter. Use to line the bottom of the cake pan, allowing excess to drape over the sides.

2 Toss together the chicken, potatoes, peas, and curry powder, and season well with salt and pepper. Carefully pour in a little of the stock. Use just enough to moisten the mixture and produce a little sauce; too much would ultimately make the pastry soggy.

3 Spoon the filling into the filo pastry shell. Fold the pastry edges in toward the middle, and top the pie with the remaining 6 filo sheets, each brushed with a little melted butter. Tuck the edges of the pastry neatly down at the sides, and make sure that the top is well glazed with melted butter. Bake for 20–30 minutes or until the pastry is crisp and golden. Serve hot with mixed greens.

Chicken and pea filo pie

Serves 4

Ingredients:

1 tbsp sunflower oil

1 onion, finely chopped

2in (5cm) piece of fresh ginger, thinly sliced

10 green cardamom pods, lightly crushed

2 tsp onion seeds (optional)

2 fresh red hot chile peppers, seeded and finely chopped

3 garlic cloves, finely chopped

2 tsp garam masala

12oz (350g) leftover roast chicken, skin removed, coarsely shredded or sliced

sea salt and freshly ground black pepper

1 x 14oz (400g) can diced tomatoes, with juices

3 tbsp heavy whipping cream

2 handfuls of fresh spinach leaves, rinsed

1 Heat the oil in a Dutch oven or deep frying pan over low heat. Add the onion, and cook gently for about 5 minutes until soft. Add the ginger, cardamom, onion seeds, and chiles, and cook for another 3 minutes, stirring occasionally.

2 Now add the garlic and garam masala, and stir for a few seconds until fragrant, before adding the chicken. Season well with salt and pepper. Stir in the tomatoes and their juices, then fill the can with hot water, and add this to the pan as well. Bring to a boil, then stir in the cream.

3 Reduce the heat slightly, and simmer gently for 25–30 minutes;if the curry looks too thick, add a little more hot water and stir through. Add the spinach, and stir well until it has wilted. Taste, and season again if needed. Serve hot with some fluffy white rice and a crisp green salad on the side.

Cardamom chicken curry

Serves 4, plus leftovers

Ingredients:

3lb (1.35kg) whole chicken (preferably free-range)

4 tbsp butter, at room temperature

1 lemon, quartered

sea salt and freshly ground black pepper

2/3 cup hot vegetable stock or water

Method:

Preheat the oven to 400°F (200°C). Place the chicken in a flameproof roasting pan, then smear evenly all over with the butter this ensures crisp, golden skin. Stuff the lemon quarters into the body cavity to help keep the meat moist and season the chicken all over with sea salt and freshly ground black pepper.

Roast in the oven for about 1 hour or until it is cooked through and golden, basting with the juices at intervals as it cooks (about 3 times in all). To check whether the chicken is cooked through, pierce a knife into the thickest part of the thigh. If the juices run clear, it is done; if it is at all pink or bloody, cook for a

little while longer. Remove from the oven, place on a large plate, cover loosely with foil, and leave to rest in a warm place for about 15 minutes before carving.

To make the gravy, tilt the roasting pan at a slight angle, and skim off any fat. Add the stock or water, and bring to a boil, scraping up any browned bits from the bottom with a wooden spoon. Reduce the heat slightly, and simmer for 10 minutes. Pass through a sieve if you wish, or serve as is with the carved chicken. Serve with roast or sautéed potatoes and seasonal vegetables.

Roast chicken

Special equipment • 8in (20cm) round or square loose-bottomed cake pan

SERVES 4

Ingredients:

1 tbsp olive oil

1 onion, finely chopped

sea salt and freshly ground black pepper

2 garlic cloves, finely chopped

1¼lb (550g) fresh spinach leaves

handful of dark raisins

2/3 cup pine nuts, toasted

7oz (200g) ricotta cheese

1 large egg, lightly beaten

12 sheets filo pastry

about 2 tbsp butter, melted

Method:

1 Preheat the oven to 350°F (180°C). Heat the oil in a frying pan over low heat. Add the onion and a pinch of salt, and cook gently for 5 minutes until soft. Add the garlic, and cook for a few seconds more.

2 Add the spinach, and cook, stirring, for 3 minutes until it wilts. Season well with salt and pepper. Remove from the heat, stir in the raisins and pine nuts, and leave to cool. Add the ricotta and beaten egg, and stir well.

3 Lay 2 sheets of filo pastry one on top of the other in an 8in (20cm) nonstick round or square cake pan with a removable bottom, letting it hang over the edge on two sides. Next, lay 2 more sheets of filo at right angles to the first layer. Continue in this way until you have used 8 sheets for the base of the pie.

4 Spoon the spinach and ricotta mixture into the pie. Fold in the edges of the pastry, and top the pie with the remaining 4 sheets filo pastry, tucking them in neatly. Brush all over with the melted butter, and bake in the oven for 20–30 minutes until golden and crisp. Serve warm.

Filo pie with spinach, ricotta, pine nuts, and raisins

Special equipment • 1 quart (1.1 liter) pie dish

SERVES 4

Ingredients:

1 tbsp olive oil

2lb (900g) round, chuck, or Swiss steak, chopped into bite-size pieces

a few sprigs of fresh rosemary, leaves

picked and finely chopped

1 Bovril or other beef bullion cube

1 tbsp all-purpose flour

2/3 cup pale ale

1¼ cups hot water

2 tbsp butter

7oz (200g) mushrooms, quartered

sea salt and freshly ground black pepper

half of a 17.3oz (425g) box frozen puff pastry sheets (1 sheet), thawed as package directs

all-purpose flour

1 egg, lightly beaten, for egg wash

Method:

1 Heat the oil in a frying pan over medium-high heat. Add the meat and cook, stirring, for 4–6 minutes until browned. Add the rosemary, crumble in the bullion cube, and sprinkle in the flour. Stir until well combined. Increase the heat to high, and add a little of the ale, stirring all the time. Pour in the remaining ale, and let bubble for a couple of minutes. Add the hot water, and bubble for a few minutes more. Reduce the heat to low, cover the pan, and simmer for about 30 minutes, stirring occasionally, so that the meat doesn’t stick to the pan. If the mixture dries out too much, add a little more hot water.

2 Meanwhile, preheat the oven to 400°F (200°C). Melt the butter in a medium frying pan over medium heat. Add the mushrooms, and cook for 4-6 minutes until golden. Stir the mushrooms and their juices into the meat mixture. Season well with salt and pepper.

3 Spoon the meat filling into the pie dish. On a floured work surface, roll out the pastry so there is a border all around, extending about 2in (5cm) beyond the pie dish. Cut out a strip of pastry about 1in (2.5cm) in from the edge to make a collar. Moisten the edge of the pie dish with a little water; fit the pastry strip all the way around, and press down firmly. Brush the pastry collar with a little of the egg wash, then top with the pastry lid. Trim away the excess. Using your finger and thumb, pinch the edges together to seal.

4 Brush the top of the pie with the egg wash, and make 2 slits in the top with a sharp knife to allow steam to escape. Bake 20–30 minutes until the pastry is puffed and golden. Serve hot with creamy mashed potatoes.

Steak, mushroom, and ale pie

Special equipment • 7in (18cm) round

loose-bottomed straight-sided tart pan • pie weights or dry beans

SERVES 4

Ingredients:

1 sheet prepared dough for an 8–9in (20–23cm) pie

all-purpose flour

2 eggs, plus 1 extra yolk, for egg wash

1 tbsp olive oil

1 bunch of scallions, finely chopped

sea salt and freshly ground black pepper

2 smoked mackerel fillets, about 3½oz (100g) each, skinned and flaked

1 cup crème fraîche

handful of flat-leaf parsley, finely chopped

1 bunch of fresh chives, finely chopped

Method:

1 Preheat the oven to 400°F (200°C). Roll out the pastry on a floured work surface, and use to line the tart pan. Trim away the excess, line the pastry shell with parchment paper, and fill with pie weights or dry beans. Bake for 15–20 minutes until the edges are golden. Remove the beans and paper, brush the bottom of the shell with a little of the egg wash, and return to the oven for 2–3 minutes to crisp. Remove from the oven, and set aside. Reduce the oven temperature to 350°F (180°C).

2 Meanwhile, heat the oil in a small frying pan over low heat. Add half of the scallions and a pinch of salt, and cook gently for about 5 minutes. Spoon evenly over the bottom of the pastry shell, along with the remaining uncooked scallions. Scatter the mackerel over the top, and season with plenty of black pepper.

3 Mix together the crème fraîche and the 2 eggs. Add the parsley and chives, and season with a little salt. Stir to blend. Carefully pour over the tart filling, then bake for 20–30 minutes until set and golden. Leave to cool for 10 minutes before removing the sides of the pan. Serve with a fresh tomato and cucumber salad.

Smoked mackerel and scallion tart

Special equipment • 8in (20cm) round

nonstick loose-bottomed cake pan

SERVES 4–6

Ingredients:

7oz (200g) ricotta cheese

1¼lb (550g) Swiss chard, leaves and stems chopped

4–6 oil-packed sun-dried tomatoes, drained and chopped

4 fresh tomatoes, sliced

1 large egg

sea salt and freshly ground black pepper

12 sheets filo pastry

2 tbsp butter, melted

Method:

1 Preheat the oven to 350°F (180°C). In a bowl, mix together the ricotta, Swiss chard, sun-dried and fresh tomatoes, and egg. Season well with salt and pepper.

2 Lay 2 sheets of filo pastry one on top of the other in an 8in (20cm) nonstick round cake pan with a removable bottom, letting them hang over the edge on two sides. Next, lay 2 more sheets of filo at right angles to the first layer. Continue in this way until you have 8 sheets for the base of the pie.

3 Spoon the ricotta mixture into the filo shell. Fold in the edges of the pastry, and top the pie with the remaining 4 sheets filo pastry, tucking them in neatly. Brush all over with the melted butter, and bake in the oven for 20–30 minutes until golden and crisp. Serve hot with a crisp green salad and some sweet onion chutney.

Filo pie with Swiss chard, ricotta, and tomatoes

Special equipment • 8in (20cm)

round loose-bottomed fluted tart pan • pie weights or dry beans • food processor

SERVES 4–6

Ingredients:

1 sheet prepared dough for an 8–9in (20–23cm) pie

all-purpose flour

2 large eggs, plus 1 extra yolk, lightly beaten, for egg wash

1 tbsp olive oil

1 onion, finely chopped

sea salt and freshly ground black pepper

2 garlic cloves, finely chopped

1lb (450g) fresh spinach leaves

7oz (200g) watercress, tough stems removed

1 cup heavy whipping cream

pinch of grated fresh nutmeg

Method:

1 Preheat the oven to 400°F (200°C). Roll out the pastry on a floured work surface, and use to line the tart pan. Trim away the excess, line the pastry shell with parchment paper, and fill with pie weights or dry beans. Bake for 15–20 minutes until the edges are golden. Remove the beans and paper, brush the bottom of the shell with a little of the egg wash, and return tothe oven for 2–3 minutes to crisp. Remove from the oven, and set aside. Reduce the oven temperature to 350°F (180°C).

2 Heat the oil in a large frying pan over low heat. Add the onion and a pinch of sea salt, and cook gently for about 5 minutes until soft. Add the garlic, and cook for a few more seconds. Spoon the mixture into the pastry shell.

3 Put the spinach and watercress in a food processor, and pulse a few times until chopped but not mushy. Pour in the cream and the 2 eggs, and pulse again until everything is combined. Season well with salt and pepper, and pulse once more. Carefully pour into the pastry shell, sprinkle with the nutmeg, and bake for 20–30 minutes until set. Let cool for 10 minutes before removing the sides of the pan. Serve with steamed new potatoes.

Creamy spinach tart

Special equipment • 4 x 4in (10cm)

tart pans with removable bottoms • pie weights or dry beans

SERVES 4

Ingredients:

1 sheet prepared dough for an 8–9in (20–23cm) pie

all-purpose flour

2 large eggs, plus 1 extra, lightly beaten, for egg wash

2 all-purpose waxy potatoes, peeled and cut into ½in (1cm) dice

2 tbsp olive oil

1 small onion, very finely diced

sea salt and freshly ground black pepper

a few sprigs of fresh thyme, leaves picked

2/3 cup shredded Gruyère cheese

1 cup (200ml) heavy whipping cream

Method:

1 Preheat the oven to 400°F (200°C). Roll out the pastry on a floured surface and use to line the tart pans. Trim the excess, line the pastry shells with parchment paper, and fill with dry beans. Bake in the oven for 15–20 minutes until the edges are golden. Remove the beans and paper, brush the bottom of each with a little egg wash, and return to the oven for 2–3 minutes to crisp. Remove, and set aside. Reduce the oven temperature to 350°F (180°C).

2 Boil the potatoes in a small pan of salted water for about 5 minutes until just starting to soften but still not tender; do not overcook. Drain.

3 Meanwhile, heat the oil in a large nonstick frying pan over low heat. Add the onion and a pinch of sea salt, and cook gently for about 5 minutes until soft. Add the partially-boiled potatoes and the thyme, and season with some pepper. Cook, stirring occasionally, for about 10 minutes until the potatoes begin to brown.

4 Remove from the heat, and stir in the Gruyère. Taste, and season some more if needed. Divide the mixture evenly among the pastry shells. Mix together the cream and the 2 eggs, then carefully pour equal amounts into each tart. Place the tarts on a baking sheet, and bake in the oven for 20–30 minutes until set and golden. Serve hot.

Gruyere, potato, and thyme tartlets

Special equipment • 14 x 5in (35 x 12.5cm) rectangular loose-bottomed fluted tart pan • pie weights or dry beans

SERVES 6

Ingredients:

1 sheet prepared dough for an 8–9in (20–23cm) pie

all-purpose flour

2 large eggs, plus 1 extra yolk, lightly beaten, for egg wash

3–4 tbsp olive oil

5oz (140g) fresh exotic or wild mushrooms (such as porcini or shiitake), coarsely chopped

7oz (200g) cultivated mushrooms, coarsely chopped

3 garlic cloves, finely chopped

½ cup walnut halves and pieces, coarsely chopped

sea salt and freshly ground black pepper

2 handfuls of fresh spinach leaves, coarsely chopped

1 cup heavy whipping cream

Method:

1 Preheat the oven to 400°F (200°C). Roll out the pastry on a floured work surface, and use to line a 14 x 5in (35 x 12.5cm) fluted rectangular tart pan with a removable bottom. Trim away the excess, line the pastry shell with parchment paper, and fill with pie weights or dry beans. Bake for 15–20 minutes until the edges are golden. Remove the beans and paper, brush the bottom of the shell with a little of the egg wash, and return to the oven for 2–3 minutes to crisp. Remove from the oven and set aside. Reduce the oven temperature to 350°F (180°C).

2 Heat the oil in a large deep-sided frying pan over low heat. Add the mushrooms, garlic, and walnuts, and season well with salt and pepper. Cook, stirring occasionally, for about 10 minutes until the mushrooms release their juices. Add the spinach, and cook, stirring, for 5 minutes until just wilted. Spoon the mixture into the pastry shell.

3 Mix together the cream and the 2 eggs. Season well with salt and pepper. Carefully pour the cream mixture over the mushroom filling. Season with a pinch of pepper, andbake for 15–20 minutes until set. Leave to cool for 10 minutes before removing the sides from the pan. Serve hot or cold.

Mixed mushroom and walnut tart

Special equipment • 12 x 7in (30 x 18cm)

rectangular loose-bottomed fluted tart

pan • pie weights or dry beans

SERVES 6–8

Ingredients:

1 sheet prepared dough for an 8–9in (20–23cm) pie

all-purpose flour

2 large eggs, plus 1 extra yolk, lightly beaten, for egg wash

1 tbsp olive oil

1 onion, finely chopped

sea salt and freshly ground black pepper

5 thick-cut bacon slices (125g), chopped into bite-size pieces

8 sunblush or other semi-dried tomatoes, or 8 oil-packed sun-dried

tomato halves, drained and coarsely chopped

4½oz (125g) Brie cheese, sliced into long strips

small handful of fresh chives, finely chopped

1 cup heavy whipping cream

2 garlic cloves, finely grated

Method:

1 Preheat the oven to 400°F (200°C). Roll out the pastry on a floured work surface, and use to line the tart pan, letting the pastry hang over the edges. Trim away the excess, line the pastry shell with parchment paper, and fill with pie weights. Bake for about 20 minutes until the edges are golden. Remove the weights and paper, brush the bottom of the shell with a little egg wash, and return to the oven for 1–2 minutes to crisp. Remove from the oven and set aside. Reduce the oven temperature to 350°F (180°C).

2 Heat the oil in a large frying pan over low heat. Add the onion and a pinch of salt, and cook gently for about 5 minutes until soft. Increase the heat slightly, add the bacon, and cook for 5–8 minutes until crispy and golden. Remove from the heat, drain off excess fat as needed, and stir in the tomatoes.

3 Spoon the onion and bacon mixture into the pastry shell. Top evenly with the Brie strips, and sprinkle with the chives. Mix together the cream and the 2 eggs. Add the garlic and season well with salt and pepper. Carefully pour over the tart filling. Bake in the oven for 30–40 minutes until set, puffed, and lightly golden. Serve with a crisp green salad.

Brie and bacon tart