91热爆

Ingredients

For the mustard sauce

路 250ml/9fl oz

路 125g/4陆oz 听

路 25g/1oz 听

路

路 陆 tsp

路 squeeze 听

For the pie

路 150g/5oz piece 听

路 16 , peeled

路 250g/9oz all-butter , rolled to 3-4mm thick

路 1 free-range , beaten

路 4-8 Cornish , filleted, carcasses and heads reserved

路 1-2 tbsp

路 25g/1oz 听

路 1 tbsp

路 16 eggs

1. For the mustard sauce, bring the stock to the boil in a non-reactive saucepan. Whisk in the cr猫me fra卯che, mustard, salt, mustard powder and lemon juice until well combined. Bring back to the simmer.

2. Pass the sauce through a fine sieve into a jug and set aside.

3. For the pie, cook the bacon in boiling water for 20 minutes. Drain, then allow to cool slightly before chopping into lardons.

4. Bring another pan of water to the boil and cook the baby onions for 6-7 minutes, or until tender. Drain and refresh in cold water, then slice each onion in half. Set aside.

5. Preheat the oven to 200C/400F/Gas 6.

6. Roll out the puff pastry until 3-4mm thick, then cut into 4 equal-sized squares. Using a small circular pastry cutter the size of a golf ball, cut out 2 holes in each pastry square.

7. Place each square on a baking tray and brush with the beaten egg yolk. Chill in the fridge for 15 minutes.

8. Bake the pastry squares in the oven for 18-20 minutes, or until golden-brown and crisp. Remove from the oven and set aside.

9. Turn the grill on to high.

10. Place the sardine fillets, heads and tails on a solid grill tray, brush with the oil and season with salt and freshly ground black pepper. Grill for 2-3 minutes, or until golden-brown and just cooked through (the fish should be opaque all the way through and flake easily).

11. Heat a frying pan until medium hot, add the butter and bacon lardons and fry gently for 3-4 minutes, or until golden-brown. Add the onions and stir in enough sauce to coat all the ingredients in the pan. Reserve the remaining sauce and keep warm.

12. Bring a small pan of water to the boil, add the vinegar and a pinch of salt. Reduce the heat to a simmer.

13. Crack the quail's eggs into a small bowl of iced water, then pour off any excess (there should only be just enough water to cover the eggs). Swirl the simmering

water with a wooden spoon to create a whirlpool effect, then gently pour the quails' eggs into the centre of the whirlpool. Poach for about 1-2 minutes, or until the egg whites have set and the yolk is still runny. Remove with a slotted spoon and drain on kitchen paper.

14. To serve, divide the onion and bacon mixture between 4 serving plates. Arrange the sardine fillets on top, then place four poached quails' eggs around the fillet. Using a stick blender, blend the remaining sauce until frothy. Spoon the froth over the top of the sardines and eggs. Top each pile with the puff pastry squares, then place the sardine heads and tails through each hole in the pastry. Serve immediately.

Surely one of our oldest puds- apples baked in pastry- highly transportable sweet version of a pastry.

Recipes date back to medieval times; the Pilgrim Fathers took the idea to America. Delicious hot or cold (hot with custard- cold with thick cream) try mixing a couple varieties of apple in the filling mix, I've included a quince in my filling.

450g plain flour

Pinch salt

50g caster sugar, plus extra for sprinkling

Finely grated zest of 1 orange and lemon

350g cold butter, diced

About 5 tbsp cold water to mix

1 Egg mixed with a little milk for Egg wash

450g dessert apples. Try to mix a couple of varieties, e.g. russet, braeburn, cox, even a quince.

450g Bramley apples

Knob of butter

50g caster sugar

50g runny honey

1 tsp ground cinnamon

To make the pastry- sift the flour and salt together, then add the sugar, lemon and orange zests. With very cold hands, carefully rub in the butter until like breadcrumbs.

- Add just enough of the water to combine the dough.

Wrap in a clean damp tea towel or cling film and rest in the fridge for 30 minuets.

To make the filling- peel, core and cut all the apples into 2.5cm chucks. Melt the butter in a large pan and add the dessert apples. Simmer over a moderate heat for 2 minuets, then add the Bramleys, honey, sugar and cinnamon, simmer for a further 2

minuets. The idea being that the Bramleys will hold its shape, whilst the dessert apples will break down to more of a sauce. Transfer to a bowl and leave to cool.

I've decided to make individual pies- no problem if you want to make a large sharing type. Roll the pastry out to 4mm thickness, cut out circles that will fit a 12-hole cup cake or muffin tray. Line with the pastry circles, than spoon in the fruit mixture. Cut lids and rest on the top, pinching the pastry edges to seal.

Chill in the fridge to firm up the pastry for half an hour. Pre heat the oven to 220潞c / 440潞f/ Gas mark 7

Brush the pastry lids with the egg wash and sprinkle with sugar. Pierce a little steam hole in the top of each lid and bake for 20-30 minuets, until crisp and golden.

Gluten free, vegetarian & on point.

For the pastry

250g gluten free flour, for example dove farms tapioca, potato and rice flour

100g chilled butter

2 medium sized eggs, beaten

Pinch of salt

Olive oil - quantity "to the eye"

路 Put the flour and salt into a bowl and rub in the butter until the mixture resembles breadcrumbs

路 Make a well I the centre and the eggs to bind (different gluten free flours absorb different quantities of liquid). If it feels a little crumbly add a small quantity of olive oil.

路 Wrap the dough in cling film and chill for 30 minutes

For the filling

Olive oil for pan frying

180g red onion, sliced

20g tofu, cut into 1.5cm cubes

50g golden beetroot, pealed, thinly sliced

30g pistachio

30g blushed tomato, chopped

1 lemon, zested

2tsp thyme leaves

180g goat cheese log, crumbled

Pinch paprika

Pinch salt

Put a large non-stick frying pan on the hob, moderate heat, add a little olive oil and gently sweat the onion, allow it to slowly cook until caramelized. Remove from the pan allow to cool a little. Wipe the pan, add a little more oil. Moderate heat, tofu cubes on each side.

In a large mixing bowl, add the caramelized onions, tofu, beetroot, pistachio, chopped blushed tomatoes, zest and thyme. Add goats cheese season with paprika and carefully fold the beaten egg through the mixture and allow to marinate in the fridge for an hour.

Meanwhile, grease a removable tart case or flour ring. Roll out pastry on a gluten free flour dusted surface, 5mm thick, taking care not to crack the pastry.

Carefully line the tart case, leaving plenty of pastry overhanging the tart case. Place a sheet of baking parchment in the case and line with baking beads. Blind bake in a pre-heated oven 180 fan oven for 12 minutes. Remove flour ring from oven. Remove parchment and baking beads from pastry. Using a pastry brush, brush the pastry with egg yolk. Return to the oven and bake for a further 7 minutes.

Remove marinating pie contents from the fridge and allow to reach room temperature before loading into the tart case. Return to the oven for 20-25 minutes and bake until the filling sets, but still having a bit of a wobble.

Oven gloves on. Remove Heidi pie from oven, allow to cool in tart ring for 10 minutes, then remove tart from tin and cool on a cooling wire from 15 minutes or more.

Enjoy it hot, ambient or cold.