These little babies are my most popular canape. They look like they take hours to make, but are absolutely simple and beyond delicious. I serve them at room temperature so they can be plated in advance if you are expecting guests. Try them.
Roasted tomato and goat’s cheese tartlets
Makes 24 mini tartlets
Ingredients
1 roll frozen puff pastry, [...]
serves 12
Â
ingredients
4 pears, each cored and cut into 10 wedged slices
2 lemons, zest and juice
3 tablespoons olive oil
1 red chili, chopped
200g sliced black forest ham
120g ripe brie cheese/gorgonzola
20g wild rocket
special equipment
a grill pan
tongs
method
In a bowl, mix the pear slices with the chili, lemon and olive oil.
Place the grill pan on the stove and heat until [...]
makes 24
ingredients
24 strips of samoosa pastry (purr)
water for brushing
for the filling:
500g sweet potato, peeled and cubed
a drizzle of olive oil
salt and pepper
½ onion, chopped
1 teaspoon cumin seeds
1 teaspoon curry powder
½ teaspoon turmeric
2 handfuls of English spinach
100g goat’s chevin
salt and pepper to taste
vegetable oil for frying
special equipment
a pastry brush
method
Preheat the oven to 200C.
Place the sweet potato [...]
I have always been a little unsure about eating liver. I find it very strong and sometimes a bit grainy on the palate. This recipe has been a bit of a revelation for me, because for the first time I like liver! The secret is to really blitz it in the food processor so that [...]
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