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Bacon & Egg Pie

Ingredients

- short crust pastry
- 6 slices lean bacon
- 2 large potatoes, finely sliced
- 3-4 large eggs
- salt & pepper
- milk

Method

1. Line a shallow quiche tin with some of the pastry (reserve some for the lid).
2. Grill the rashers of bacon. Remove rind (and fat if you prefer), cut into bite size pieces and spread over the base of the pie.
3. Sauté' the thinly sliced potatoes, spread those over the bacon, season with pepper but very little salt (as the bacon may be salty).
4. Lightly beat 3 or 4 eggs. Season and pour over the filling.
5. Place the pastry lid on top.
6. Seal the edges and brush with a little milk.
7. Bake at 200C/400F/Gas Mark 6 for 15 minutes to set the pastry then reduce the heat to 180C/350F/Gas Mark 4 for 45 minutes or until golden.

Variations: you can use chopped boiled eggs if you prefer. If you don't eat bacon, sauté' a sliced onion and add some minced beef; sauté' until cooked and season well.

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Baked goat's cheese parcels

Ingredients - serves 4

- 375g pack ready-rolled puff pastry
- 4 x 2.5cm-thick slices soft goat's cheese
- 2 large garlic cloves, crushed
- 4-6 anchovy fillets in oil, drained and finely chopped
- Few drops of fruity olive oil
- 1 medium egg, beaten
- 4 chives
- 2 tbsp grated Parmesan

Method

1. Preheat the oven to 200°C, gas mark 6.
2. Cut the pastry into quarters, and roll out slightly to give 4 squares, each about 17cm square. Put a slice of goat's cheese in the centre of each square. Mix the garlic, anchovies and oil together and smear over the goat's cheese. Brush the edges of the pastry with a little beaten egg. Bring the corners of the pastry up round the cheese, pinch the edges together and secure each with a knotted chive. Place on a baking tray. Brush the parcels with more beaten egg and scatter over the grated Parmesan. Bake for about 20 minutes or until the pastry is golden.
3. Serve the parcels hot, surrounded by a few rocket leaves that have been dressed lightly with some extra virgin olive oil.
Total time: 40 minutes

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Blue Cheese and Parmesan Palmiers

Ingredients

- 1 pack Jus-Rol ready rolled Puff Pastry Sheets - thawed
- Beaten egg for glaze
- 50g/2oz Parmesan Cheese - finely grated
- 100g / 4oz Danish Blue cheese - finely crumbled

Method

Preheat oven to 220ºC/425ºF/Gas Mark 7 (for fan assisted oven).
1. Unroll one pastry sheet and brush with beaten egg. Scatter half each of the two cheese over surface, then fold the two long sides over by 1/6th of the width each. Fold those strips in again so that the outside edges meet along the middle of the sheet, brush with egg and fold together so that you have one long, fat strip.
2. With a sharp knife cut into 25 slices, lay cut face down on a lined baking sheet, brush lightly with beaten egg and bake for 10 - 12 minutes until risen and golden brown.

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Cornish Pasties

Ingredients - makes 10 small pasties

- short crust pastry
- 340g beef steak
- raw potato
- raw Swede
- raw onion
- salt and pepper
- a walnut sized piece of butter

Method

1. Cut the steak into very small pieces but do not mince. Slice potato and swede into thin, small pieces and chop onion finely.
2. Dust the work surface with flour. Roll out the pastry to about 1/4 inch thickness. Using a small plate cut out circles. Moisten the edge with milk or water.
3. On half of the pastry, put a small layer of prepared vegetables then a layer of beef but be careful not to have too much filling or the pastry might burst during the
cooking process. Sprinkle sparingly with salt and pepper then add a small bit of the butter. Sprinkle a dusting of flour over the filling (this helps to make the gravy).
4. Fold the other half of the pastry over the filling and squeeze the half circle edges firmly together, trying to form a crimp all along the edge.
5. Brush pasty with beaten egg to help with the browning process and put a small one inch cut in the centre of the top to allow steam to escape.
6. Bake in a hot oven 220C for about 20 minutes then reduce temperature to 160C for a further 30 minutes. Smaller pasties need less time. If they are browning too quickly cover loosely with greased paper.

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Cottage Pie

Ingredients - serves 8

For the filling:
- 1 tbsp olive oil
- 1 onion, finely chopped
- 1 carrot, finely chopped
- 2 stalks celery, finely chopped
- 450g Extra Lean British Minced Beef
- 840g tinned mixed bean salad, drained and rinsed
- 4 tbsp tomato purée
- hot beef stock
- 2 tbsp Worcestershire sauce
For the mash:
- 250g floury potatoes, peeled and cut into chunks
- 1 swede, about 900g, peeled and cut into chunks
- 25g butter
- 50ml milk
- 20g flat-leaf parsley, chopped

Method

1. Heat the oil in a large frying pan and gently fry the chopped vegetables for about 5 minutes to soften. Add the mince and cook until browned. Stir in the remaining filling ingredients. Season, then gently cook for about 20 minutes, until the liquid has reduced. Spoon into a 1.5 litre ovenproof shallow dish.
2. Meanwhile, preheat the oven to 190°C, gas mark 5. Boil the potatoes with the swede for 15 minutes until tender. Drain thoroughly, then return to the pan. Mash until smooth, before stirring in the remaining ingredients. Spoon over the mince to cover. Bake for 30-35 minutes until the top is crisp and golden and the centre is piping hot.
Total time: 1 hour 10 minutes.

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Mini quiches

How to create the Quiches

Ingredients: Shortcrust pastry
Method (available soon)

Egg mixture: there are two types of egg mixture you can choose from:

Type 1
Beat 2 eggs and add 90ml of double cream.

Type 2
Mix 200ml of milk with 175ml of single cream and 1 egg beaten.

*Ham and Cheese*

Ingredients
- 1/2 grated onion
-1/8 tsp nutmeg
- salt and pepper
- 100g grated cheddar cheese
- 115g shredded ham

Method
Pre-heat the oven to 210C.
1. Choose the egg mixture you want to use for your recipe. Add the half onion, nutmeg, salt and pepper to it.
2. Fill the pastry cases with same amount of cheddar cheese and ham in each.
3. Spoon 1 tbsp of egg mixture in each cases. Bake for 20-22 minutes of until golden and puffed. Eat hot or cold.

*Mushrooms and bacon with onions*

Ingredients
- mushrooms, chopped
- bacon
- onions

Method
Pre-heat the oven to 210C.
1. Choose the egg mixture you want to use for your recipe.
2. Fry the ingredients, chopped and let cool down. Then fill the pastry cases with some filling and spoon 1 tbsp of egg mixture in each cases.
3. Bake for 20min.

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Mini salmon & hollandaise tarts

Ingredients

- 4 sheets filo pastry
- 50g butter,  melted for brushing
- 150g pack hot-smoked salmon,  flaked
- 1 jar or pack hollandaise sauce

Method

Preheat the oven to 180C/fan 160C/gas 4.
1. Lay 2 filo sheets on the work surface side by side and brush with butter, then lay the other 2 sheets on top and brush again. Cut each into 4 squares.
2. Brush a mini muffin tin with butter and push a filo square into each. Bake for 5 minutes or until crisp. Lift the tart cases carefully from the tin and fill each with some salmon and spoon over some hollandaise.

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Onion and Olive Tart

Ingredients - serves 8

- 1/3 cup olive oil
- 1 kg white onions or 1 kg red onion, sliced
- 4 garlic cloves, chopped
- shortcrust pastry
- 4 tomatoes, sliced
- 12 anchovy fillets
- 1/2 cup black olives, pitted

Method

1. Heat the olive oil in a non-stick pan over a low heat, and sauté the onions and garlic, until they are softened but not browned, for about 25 minutes. Drain and reserve the oil; and cool.
2. Preheat the oven to 200°C, lightly grease a 29cm x 21cm rectangular flan pan, and press the pastry firmly into the pan. Trim and discard any excess pastry and chill the pastry-lined pan for 15 minutes.
3. Spread the onions and garlic over the pastry, top with the sliced tomatoes, anchovy fillets and olives, and drizzle with the reserved oil.
4. Bake for 40-45 minutes, until the pastry is crisp and golden.
5. Serve.

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Parmesan and poppy seed lollipops

Ingredients - makes 10

- butter, for greasing
- 80g/3oz parmesan cheese, finely grated
- 1 tsp poppy seeds
- 1 tsp sesame seeds

Equipment

- 10 white round lollipop sticks
- a round 9cm cookie cutter
- two baking trays

Method

1. Preheat the oven to 220C/425F/Gas 7, line two large baking trays with baking paper and grease them with butter.
2. Toss the cheese and seeds together in a small bowl. Sit a 9cm/3½in chefs’ ring or cookie cutter on one of the baking trays and sprinkle a small handful of the cheese mixture into it, in a thin layer. Carefully lift the ring off to reveal a neat-edged disc of parmesan and lay a lollipop stick on top, with the tip of the stick touching the middle of the disc.
3. Repeat with the remaining cheese and sticks to make 10 in total (leaving about 3cm/1¼in spaces between them to allow for any spreading during cooking).
4. You should have a little parmesan left over, so use it to cover up the part of the lollipop stick resting on the disc.
5. Bake in the oven for five minutes, swapping the lollipops to a different shelf halfway through. The cheese should be lightly golden-brown and bubbling.
6. Remove from the oven and slide the paper off the baking trays and onto a rack to help speed up cooling. Leave to cool for 1–2 minutes, or until the lollipops have become crisp. Very carefully remove each one with a palette knife. I like to serve these stuck upright into a box with holes in the top.

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Parmesan Crackers

Ingredients - makes about 30

- 1 1/2 cups all-purpose flour, plus more for dusting
- 8 tablespoons (1 stick) unsalted butter, cut into 5 pieces
- 1/2 teaspoon table salt
- 1/2 cup freshly grated Parmesan cheese
- 5 tablespoons plus 1 teaspoon cold water
- 1 large egg yolk

Method

1. Preheat oven to 425 degrees. Line 2 baking sheets with parchment paper. In food processor, combine flour, butter, salt, and cheese. Pulse until mixture resembles coarse meal. Add the 5 tablespoons cold water; pulse until the dough just comes together. Shape dough into a disk.
2. In a small bowl, whisk together egg yolk and remaining 1 teaspoon cold water; set aside. On a lightly floured surface, roll dough 1/4 inch thick. Cut out shapes using fish-shape cookie cutter; transfer to prepared baking sheets. Bring scraps together, reroll the dough, and cut out more shapes. Brush each fish with the reserved egg wash. Bake until golden, about 10 minutes. Transfer to a wire rack, and let cool. Crackers may be kept at room temperature in an airtight container up to 2 days.

Hints and tips: This recipe can be made by hand using two knives or a wooden spoon. The Parmesan should be grated to almost powdery on the fine holes of a grater. You will need a 2- to 3-inch fish-shape cookie cutter to shape the crackers.

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Shortcrust Pastry

Ingredients - makes 170g

- 125g plain flour
- pinch of salt
- 55g butter, cubed (or 1/2 butter and 1/2 lard)
- 30-45ml cold water

Method

1. Put the flour and salt in a large bowl and add the cubes of butter.
2. Use your fingertips to rub the butter into the flour until you have a mixture that resembles coarse breadcrumbs with no large lumps of butter remaining. Try to work quickly so that it does not become greasy.
3. Using a knife, stir in just enough of the cold water to bind the dough together.
4. Wrap the dough in clingfilm and chill for 10-15 minutes before using.

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Spinach and brie puffs

Ingredients

- 2 cups fresh spinach
- 8 thin slices Brie
- 1 egg beaten
- 1/4 teaspoon freshly grated nutmeg
- puff pastry
- 1 tablespoon parmesan cheese

Method

- Preheat the oven 220oC/425oF/gas mark7.
- Put the spinach in a bowl; stir in half the beaten egg and the nutmeg.
- Season to taste with salt and pepper.
- Make the puff pastry.
- Trim to a square, and then cut into four equal squares.
- Divide the spinach equally between the squares, spreading it diagonally over one half of each and leaving a space from the edge.
- Top the squares with Brie slices, dividing them equally between the 4 squares.
- Brush the edges of the pastry with the remaining beaten egg, and then fold the
pastry over to form a triangle and enclose the filling.
- Press the edges firmly together to seal them.
- Brush the tops with beaten egg, and then use a sharp knife to make 2 small slits to allow the steam to escape.
- Sprinkle over the parmesan cheese.
- Dampen a baking tray and carefully transfer the triangles on to it.
- Bake in the oven for about 10 minutes, until the pastry is golden.
- Serve the puffs hot or cold.

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Spinach, Ricotta and Sundried Tomato Quiche

Ingredients

- 1 x short crust pastry
- 115g frozen spinach, chopped – defrosted and drained
- 25g sun dried tomatoes, chopped
- 85g ricotta cheese
- 2 large eggs, beaten
- 150ml (1/4 pint) milk
- Salt & pepper

Method

1. Roll out the pastry and line an ovenproof terracotta dish or tin. Bake blind for 10 minutes.
2. Mix the drained spinach, ricotta and sun dried tomatoes together and place into the dish.
3. Beat together the eggs, milk and seasoning and pour into the dish.
4. Bake in preheated oven for 30-35 minutes at190°C/375°F/Gas Mark 5.
5. Leave in the tin to cool before removing, this prevents the pastry from crumbling.

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Tiny cheese, onion and olive scones

Ingredients - makes about 28

- 40 g Parmesan, grated
- 40 strong Cheddar, grated
- 1 medium onion, diced
- 6 black olives, pitted and chopped
- 1 tablespoon olive oil
- 175 g self-raising flour
- 1/2 level teaspoon salt
- 1/2 level teaspoon mustard powder
- 1/2 level teaspoon cayenne pepper
- 25 g butter
- 1 large egg
- Approximately 2-3 tablespoons milk
- Freshly milled black pepper

Method

Pre-heat the oven to gas mark 6, 400°F (200°C).
1. Fry the onion in the oil over a medium/high heat for about 5-6 minutes or until it's a nice brown caramel colour and darkened at the edges. Keep it moving about so that it doesn't burn. Now transfer it to a plate to cool. While that's happening, take a large mixing bowl, sift in the flour, salt, mustard powder and cayenne, and add a good grinding of black pepper (the scones need to have a piquant bite). Now rub in the butter, toss in the cooled onion, the olives and two thirds of the grated cheeses,
forking them in evenly. Beat the egg and pour this in, mixing first with a knife and finally with your hands, adding only enough milk to make a soft dough – it mustn't be too sticky. Turn the dough out on to a lightly floured surface, knead it gently till it's smooth, then roll it out to about ¾ inch (2 cm) thick, being careful not to roll it too thinly. Next, use a 1¼ inch (3 cm) plain cutter for cutting: place it lightly on the dough and give a sharp tap to stamp out the scones. Lightly knead together and
re-roll any trimmings. Then, when all the scones are cut, brush them with milk, top them with the remaining grated cheese and bake them near the top of the oven for
10-12 minutes. Remove them to a wire rack to cool.

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Tomato and Red Onion Tartlets

Ingredients – makes 24 small

- 500g shortcrust pastry
- 2 tablespoons olive oil, plus extra to drizzle
- 3 large red onions, finely sliced
- 2 garlic cloves, crushed
- 2 tablespoons light muscovado sugar
- 2 rosemary sprigs, leaves picked and chopped
- 200ml crème fraîche
- 1 egg yolk
- 24 cherry tomatoes, halved

Method

1. Prepare the tarts filling. Heat the oil in a pan, add the onions, cover and cook gently for ten minutes. Uncover, stir in the garlic, sugar and rosemary, then increase the heat and cook for 8-10 minutes, until golden.Season, and cool.
2. Preheat the oven to 200C/Gas Mark 6. Roll out the pastry and cut out 7cm circles to fit 2 Yorkshire pudding tins of 12 cases each. Fill each case with a little onion mixture and 1 tomato halved facing up.
3. Mix the crème fraîche, egg yolk and seasoning and pour 1 tablespoon of mixture over each case. Drizzle with olive oil and bake for 35-40 minutes, until golden and softly set.
4. Cool in the tin for thirty minutes than serve as starter.

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Tomato and Olive Tart

Ingredients - serves 4-6

- 400g can chopped tomatoes
- 400g can cherry tomatoes, drain juice and reserve
- 50g can black olives, drained and quartered
- 100g log of firm goat’s cheese, cut into 6 slices
- 375g puff pastry
- 1 medium onion, thinly sliced
- 1 Tbsp olive oil
- 25g butter
- 2 cloves garlic, thinly sliced
- 2 tsp sugar
- 2-3 Tbsp pesto
- Milk for glazing

Method

1. Preheat oven to fan 180°C, conventional 200°C, gas 6 and grease a large baking sheet.
2. Heat the oil and butter in a wok or deep sided frying pan, fry the onion until soft and just changing colour, add the garlic and fry for a minute.
3. Add the chopped tomatoes, drained juice from the cherry tomatoes and sugar. Simmer rapidly until the tomato sauce thickens.
4. Add the cherry tomatoes and olives; remove from heat and leave to cool while you prepare the pastry.
5. Roll the pastry into a rectangle approximately 22cm x 35cm and place on a baking sheet, score with a sharp knife 2cm from the outside edge, without cutting through the pastry.
6. Brush the outside edge of the pastry with milk.
7. Spread pesto over the pastry base, top with tomato sauce and goats cheese.
8. Bake for 20 minutes until the pastry is well risen, and the cheese is golden.

Hints and Tips: Canned tomatoes are a great source of the health-protecting antioxidant lycopene.

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Tomato, Pesto & Olive tart

Ingredients - serves 4

- 500g baby plum or cherry tomatoes
- 1 tbsp balsamic vinegar
- 1 tbsp olive oil
- 1 sheet ready-made puff pastry
- 2 tbsp pesto
- 55g pitted black olives
- 360g ricotta cheese

Method

1. Preheat the oven to 220C/425F.
2. In a bowl, combine the tomatoes, vinegar and half the olive oil. Spread the tomatoes on an oven tray and roast, uncovered, for about 10 minutes.
3. Place the pastry sheet onto an oiled oven tray. Fold the edges in to make a 5mm border all the way around.
4. Prick the base with a fork. Layer with baking beans and bake for 10 minutes.
5. Take out of the oven and reduce the oven temperature to 200C/400F.
6. Spread the pastry with pesto, top with the tomatoes, olives and cheese and bake for a further 10 minutes. Drizzle with the remaining oil before serving.

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Vol-au-vents

How to create the Vol-au-vent cases

Ingredients: Puff pastry
Method (available soon)

*Creamy prawns vol-au-vents*

Ingredients
- 50g butter
- 2 tbsp flour
- 120ml milk
- 60ml single cream
- 1 tsp paprika
- salt and pepper
- white wine
- pre-cooked defrosted prawns

Method
Pre-heat oven to 180C.
1. Cook butter and flour on a medium heat for 1-2 min, stirring. Gradually add milk. Add single cream, paprika, salt and pepper and a splash of white wine and cook for a further 1-2 minutes, always stirring.
2. Remove and stir in the prawns. Spoon the mixture into the vol-au-vents and bake for 10-12 minutes. Serve hot.

*Red onion and goat cheese vol-au-vents*

Ingredients
- 50g butter
- 2 red onions, thinly sliced
- 2 eggs
- 150ml single cream
- 75g goat cheese
- salt
- pepper

Method
Pre-heat oven to 190C.
1. Melt the butter in a frying pan and add the onions. Cook on a low heat until slightly brown, drain the excess butter and set aside to cool slightly.
2. Beat the eggs, add cream and crumbled goat cheese and season with salt and pepper.
3. Add the cooled onions to the egg mixture and mix well.
4. Spoon the mixture into the vol-au-vents and bake for 35 minutes. Eat hot or cold.

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