Individual strawberry & almond tarts

Ingredients

·         375g pack ready-rolled puff pastry

·         25g butter, melted

·         200g marzipan, thinly sliced

·         400g large strawberry, hulled and sliced

·         25g golden caster sugar

·         25g toasted flaked almonds

Method

1.    Heat oven to 220C/200C fan/gas 7. Unravel the pastry and prick the surface with a fork. Cut out 6 squares and place them on a non-stick baking tray.

2.    Lightly brush the edges of the squares with melted butter and place a couple of slices of marzipan on the top of each. Lay 2 rows of strawberry slices down the side of each tart and a third over the gap in the middle. Drizzle the tarts with a little melted butter and scatter with sugar. Bake for about 20-25 mins, until golden brown on the base. Scatter the toasted almonds over the top and serve with White chocolate ice cream.

Apple & pear fritters

Ingredients

·         1 quantity of batter ingredients (see 'Goes well with', below)

·         2 pears

·         1 English apple

·         1 tsp lemon juice

·         1 tsp cinnamon

·         100g golden caster sugar

·         oil, for deep-frying

·         vanilla ice cream, to serve

Method

1.    Make the batter (see 'Goes well with', right) but first separate 2 of the eggs and set aside the 2 egg whites. When the batter is mixed, whisk the egg whites in a clean bowl until they just start to hold their shape, then fold into the batter. Peel, core and cut the pears into wedges. Peel, core and cut the apple into rings and toss both in a little lemon juice to stop them going brown. Mix the cinnamon and sugar and set aside.

2.    Heat the oil in a deep fryer to 180C or in a wok until a drop of batter sizzles and turns golden within 20 secs. In batches, dip the fruit in the batter, then carefully fry in the oil until golden and crisp. Use a slotted spoon to drain onto kitchen paper, then toss in the sugar. Serve with vanilla ice cream.

Rum & coconut treacle tart

Ingredients

·         200g bought shortcrust pastry

·         85g black treacle

·         175g golden syrup

·         finely grated zest and juice of 1 lime

·         4 tbsp dark rum

·         50g fresh brown breadcrumbs

·         85g sweetened, tenderised coconut

For the rum cream

·         3 tbsp dark rum

·         284ml carton double cream

·         3 tbsp icing sugar

Method

1.    Preheat the oven to 190C/gas 5/fan 170C. Roll the pastry out to a 5 mm thickness (as thin as you can for a delicate crust). Use to line a 23cm shallow loosebottomed flan tin and leave the pastry hanging over the sides. Prick the base and chill or freeze for at least 30 minutes.

2.    In a large bowl, mix the treacle with the golden syrup, lime zest and juice, and rum. Stir in the breadcrumbs and coconut. Put the flan tin on a baking sheet. Spread the syrupy filling over the pastry base. Bake for 15 minutes, then turn the oven down to 160C/gas 3/fan 140C (to stop the mixture bubbling over) and bake for another 15 minutes, until the filling is just set and the pastry starting to brown at the edges.

3.    Meanwhile, whisk the rum, cream and icing sugar together until the mixture stands in soft peaks and the whisk leaves a trail. Transfer to a bowl, cover and chill until needed. Cool the tart slightly before trimming the pastry edges with a sharp knife. Serve warm with the rum cream.

Tandoori lamb skewers with crunchy slaw & raita

Ingredients

·         4 tbsp fat-free Greek yogurt

·         1 tbsp tandoori paste

·         175g leg of lamb

 steak, all visible fat removed, cubed

·         small bunch coriander, chopped

·         2 wholemeal chapatis

For the slaw

·         1 carrot, peeled and sliced into strips with a peeler

·         ¼ white cabbage, shredded

·         1 red onion, sliced

·         juice 1 lime

·         2 tsp olive oil

·         1 tsp mustard seeds

Method

1.    In a medium bowl, combine 2 tbsp of yogurt with the tandoori paste. Add lamb, mixing to coat all the pieces. Make raita with the remaining yogurt, 1 tbsp of the chopped coriander and some seasoning, then set aside. For the slaw, mix together all of the vegetables and the remaining coriander in a large bowl, then stir in the lime juice, oil and mustard seeds.

2.    Heat the grill to high. Divide the lamb between 4 skewers, grill for 3-4 mins each side, until lightly charred and cooked through. Serve with the slaw, raita and warmed chapatis.

Sticky plum flapjack bars

Ingredients

·         450g fresh plum, halved, stoned and roughly sliced

·         ½ tsp mixed spice

·         300g light muscovado sugar

·         350g butter, plus extra for greasing

·         300g rolled porridge oats (not jumbo)

·         140g plain flour

·         50g chopped walnut pieces

·         3 tbsp golden syrup

Method

1.    Heat oven to 200C/180C fan/gas 6. Tip the plums into a bowl. Toss with the spice, 50g of the sugar and a small pinch of salt, then set aside to macerate.

2.    Gently melt the butter in a saucepan. In a large bowl, mix the oats, flour, walnut pieces and remaining sugar together, making sure there are no lumps of sugar, then stir in the butter and golden syrup until everything is combined into a loose flapjack mixture.

3.    Grease a square baking tin about 20 x 20cm. Press half the oaty mix over the base of the tin, then tip over the plums and spread to make an even layer. Press the remaining oats over the plums so they are completely covered right to the sides of the tin. Bake for 45-50 mins until dark golden and starting to crisp a little around the edges. Leave to cool completely, then cut into 18 little bars. Will keep in an airtight container for 2 days or can be frozen for up to a month.

Chocolate, salted caramel & banana mess

Ingredients

·         ½ vanilla pod, scraped of seeds

·         150ml double cream

·         2 ready-made meringue nests, crumbled into chunks

·         2 bananas, sliced

For the salted caramel sauce

·         2 tbsp caster sugar

·         3 tbsp double cream

·         1 tbsp butter

·         pinch of sea salt flakes

For the chocolate sauce

·         2 tbsp full-fat milk

·         1 tbsp double cream

·         50g dark chocolate, broken into small pieces

Method

1.    To make the salted caramel, put the sugar and 2 tbsp water in a small heavy-bottomed saucepan. Place on a low heat and swirl gently until the sugar has melted. Turn up the heat and let the sugar bubble and caramelise to a nutty brown. Take off the heat and pour in the cream, butter and salt flakes – do this carefully, as it may spit. Gently stir together until smooth and glossy.

2.    For the chocolate sauce, bring the milk and cream to the boil in a small saucepan. Put the chocolate bits into a bowl. Pour over two-thirds of the milk and cream mixture, stirring until melted and smooth. Adjust the consistency with the remaining hot milk mixture.

3.    Put the vanilla seeds into the cream and whip until just holding soft peaks. Fold the meringues and banana slices into the cream, leaving a few slices for garnish. Put in serving dishes and drizzle with the two sauces. Top with the remaining banana slices. Serve immediately.