This hearty tart is ideal for feeding a hungry crowd. It reheats really well, so you can bake it earlier in the day
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Green salad with summer herb dressing
Tear 3 Little Gem lettuces and 1 crisp lettuce (such as Batavia) into a salad bowl. Add a handful each parsley sprigs, mint leaves and snipped chives and toss everything together. Mix 2 tsp each chopped parsley, mint and snipped chives in a small bowl. Add 2 tbsp tarragon vinegar, 1 tsp Dijon mustard, a pinch of sugar, salt and pepper. Whisk in 5 tbsp olive oil until thickened and use to dress the salad.
Carrot, radish & chicory slaw
Grate 4 carrots, slice 1 bunch radishes and shred 2 heads chicory, preferably the pink kind. Mix in a bowl. Whisk together 2 tbsp mayonnaise, 2 tsp wholegrain mustard, 2 tsp white wine vinegar, 2 tbsp olive oil, salt and pepper, then add to the salad and toss to coat.