Recipes Archive

Asian recipes

Anchovy-buttered crostini with poached eggs

10 minutes

Chilli recipes

Spicy chorizo, tomato and white beans

20 minutes

Fish recipes

Cumin and lemon pork chops and corn salsa

35 minutes

Roast tomato and ricotta toasts

20 minutes

Poached plums with black-cherry yoghurt

5–10 minutes

Berry recipes

Shortcrust berry pies

15–20 minutes

Shortcrust berry pies

Serves 4

Difficulty Easy

Cooking Time 15–20 minutes

Ingredients

250 g sifted flour
120 g caster sugar
Softened butter
4 free-range egg yolks
A few handfuls frozen berries
Sugar

Method

Preheat the oven to 180°C. On a lightly floured surface, make a well in sifted flour, then add caster sugar and push to the sides of the well.
Add chopped, softened butter and free-range egg yolks* to the middle and gently combine using your fingertips to form a smooth dough.
Knead until just combined, then wrap in clingfilm and chill for 30 minutes. Distribute a few handfuls frozen berries between 4–6 ovenproof dishes and top each with a sprinkling of sugar.
Roll out the dough to a 3 mm thickness and cut out pieces to cover each oven dish. Bake for 15–20 minutes, or until golden and the berry juices bleed.

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Anchovy-buttered crostini with poached eggs

Chilli saffron prawn pasta

Spicy chorizo, tomato and white beans

Parsley-buttered hake

Cumin and lemon pork chops and corn salsa

Roast tomato and ricotta toasts

Tandoori-roast potatoes

Poached plums with black-cherry yoghurt

Shortcrust berry pies

Shortcrust berry pies

Ingredients

Method