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Gnocchi in red pepper sauce with crispy pancetta and shredded mozzarella

10 minutes

Warm cabbage and apple salad with shredded pork

15 minutes

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Braised fish with tomato and herbs

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30 minutes

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1 hour

Cheese recipes

Fennel, blue cheese and pecan nut tart

40 minutes

Aliums

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30 minutes

Chilli recipes

Mediterranean-style warm salad with organic feta and chilli jam

15 minutes

Boards and

Fried green tomato and halloumi tapas

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Rare beef with beetroot glaze and sheet potatoes

20 minutes

Brunch recipes

Hot Turkish eggs with brown mushrooms

5 minutes

Egg and watercress tart

40 minutes

Egg and watercress tart

By TASTE

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 40 minutes

Ingredients

400 g shortcrust pastry
4 free-range eggs
100 ml double cream
100 ml mascarpone
sea salt and freshly ground black pepper
4 spring onions, chopped
butter, for frying
1 clove garlic, finely chopped
3 bunches watercress, roughly chopped, plus extra, for serving
1 T tarragon, roughly chopped
1 T chives, roughly chopped

Method

Preheat the oven to 200ºC.
Line a 5cm x 17cm loose-bottomed sandwich tin with the pastry (or use a similar tart ring placed on buttered greaseproof paper on a baking sheet).
Prick the base then chill. Cut out a disc of greaseproof paper, about 1cm shorter than the diameter of the tin, then grease on one side.
Beat the eggs with the cream, mascarpone and some seasoning then set aside.
Fry the spring onion in a dab of butter until softened, but not coloured, then stir in the garlic.
Fold in the chopped watercress and allow to cook until slightly wilted. Remove from the heat then fold in the chopped herbs.
Pile this mixture into the pastry-lined tin then pour in the egg mixture and cover with the greased disc of paper (buttered side down).
Place on a baking sheet and bake on the middle shelf of the oven for 40 minutes, or until the egg has just set.
Remove from the oven, discard the buttered paper and allow to cool a little before removing from the tin.
Top with freshly snipped watercress and serve.

TASTE’s take:
You can buy ready-made shortcrust pastry, or make your own using this recipe

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Chicken sausage and swiss chard pie with tomato chutney

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Caramelised shallots in tomato broth

Mediterranean-style warm salad with organic feta and chilli jam

Fried green tomato and halloumi tapas

Rare beef with beetroot glaze and sheet potatoes

Hot Turkish eggs with brown mushrooms

Egg and watercress tart

Egg and watercress tart

Ingredients

Method