- 300g ready-made shortcrust pastry
- 25g butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 25g plain flour
- 300ml milk
One of the most widely used ingredients, milk is often referred to as a complete food. While cow…
- freshly grated nutmeg
- 2 good pinches chilli powder
- 200g white crabmeat, fresh or frozen and defrosted
- 140g asparagus tips
Labour-intensive to grow, asparagus are the young shoots of a cultivated lily plant. They're…
- 3 eggs, separated
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
- 3 tbsp finely grated Parmesan
Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…
Heat oven to 200C/180C fan/gas 6. Roll out pastry and line a 25cm tart tin. Line the case with greaseproof paper and fill with baking beans. Bake for 15 mins, then remove paper and beans and cook for 5 mins more. Trim off excess pastry. Reduce oven to 190C/170C fan/gas 5.
Melt the butter in a non-stick pan, stir in the flour and cook for 1 min. Gradually add the milk, stirring all the time until the sauce is smooth and glossy. Add nutmeg, chilli and salt and leave to cool slightly.
Flake up the crabmeat and add to the sauce. Blanch the asparagus for 3 mins, drain well and cool under cold running water. Pat dry with kitchen paper and scatter over the pastry case.
Stir the egg yolks into the sauce. Whisk the whites until stiff, then fold into the sauce in 3 batches. Spoon into the tart case and sprinkle with Parmesan. Bake for 30-35 mins until puffed and golden.
Beetroot, toasted almond & watercress salad
Peel and grate 2 raw beetroot. Whisk together the zest and juice ½ orange, 2 tbsp balsamic vinegar, 4 tbsp olive oil, salt and pepper. Arrange 100g watercress over a platter and scatter with the beetroot and 2 tbsp toasted flaked almonds. Drizzle over dressing.
Tartare potato salad
Chop 750g salad potatoes into chunks, cook until tender, then drain. Meanwhile, mix together 1 finely chopped shallot, 1 tbsp chopped capers, 6 chopped small gherkins and 2 tbsp chopped parsley. Add 3 rounded tbsp mayonnaise, the juice ½ lemon and a little salt and pepper. Mix well and toss potatoes in the dressing.