• Dark Muscavado Sugar
• Butter 153g
• Maple Syrup 113g
• Golden Syrup 113g
• Eggs (Free Range) 3
• Vanilla Extract 1 teaspoon
• Raisins 113g
• Pecan Nuts 333g

Method:

1. Put The Butter,  Sugar & Syrups Into A Pan Bring To A simmer & Cook For 5 Minutes Allow To Cool Slightly.
2. In A Bowl Beat The Eggs & Combine With The Pecans, Raisins & Vanilla Extract.
3. Pour The Syrup & Butter Mixture Over The Nuts, Stir Until Well Combined.
4. Pour The Mixture Into A Tart Case (You Can Follow My Recipe For Pastry & Blind Baking Or Buy One Ready Made).
5. Bake In A Preheated Oven (150c) For 35-40 Minutes.
6. Allow To Cool & Serve With Vanilla Ice Cream.

Ingredients:

Serves Two

• Goats Cheese 120g
• Butter 120g (Very Soft)
• Fresh Thyme Leaves 1 Teaspoon
• Small Clove Of Garlic Crushed
• Lemon 1 Zest & Juice
• Oven Dried Tomatoes 8 (See Recipe)
• Malden Sea Salt & Black Pepper
• Rocket 2 Handfuls
• Spaghetti 200g
• Parmesan Cheese To Taste
• Pine-nuts Small Handful

Method:

1. First Of All Remove Any Rind From The Goat’s Cheese.
2. Beat The  Goats Cheese  With The Butter, Thyme, Garlic, Lemon Zest & Season With The Salt & A Few Good Twists Of Black Pepper.
3. Lay Out A piece Of  Cling Film  & Spoon The Butter Mix Into The Center Roll Into A Sausage Shape & Freeze, You Can Keep Frozen For Around A Month, Use As Required.
4. Bring A Large Pan Of  Salted Water To The Boil. Cook The Pasta Until Aldente Around 10 Minutes.
5. Meanwhile Warm The Tomatoes In The Oven.
6. Drain The Pasta & Return To The Pan With A Slug Of Extra Virgin Olive Oil. Cut A Few Rounds Of Your Now Solid Butter Sausage & stir Into Your Pasta, Keep Stirring until Emulsified & Thick Loosen With One Or Two Spoons Of Creme fraich, Stir In The Rocket.
7. Arrange The Tomatoes On Two Pasta Bowls Top With The Pasta, Sprinkle With The Pine-nuts & Parmesan Serve & Enjoy.

Makes 6 Muffins.

Ingredients:

• Plain Flour 255g
• Baking Powder 3 Teaspoons
• Caster Sugar 150g
• 1 Egg Beaten
• Milk 240ml
• Butter 90ml Melted
• Dark Chocolate Chips Or Bar Broken Into Pieces 200g
• Frozen Or Fresh Raspberries

Method:

1. Mix The Dry Ingredients With The Wet Ingredients Reserving The Raspberries & one Third Of The Chocolate.
2. I Use Silicone Muffin Molds  But Conventional Steel With Muffin Cases Will Do. Half Fill Each Mold With Your Mixture Place Three Raspberries In The Center Of Each Fill Each Mold With The Remaining Mix Almost To The Top Finish With Another Raspberry & The Remaining Chocolate.
3. Bake At 180c For 20-25 Minutes.

Ingredients:

• Butter 250g (Very Soft)
• Caster Sugar 180g
• 3 Eggs Beaten
• Plain Flour 500g
• fine sea salt 1/4 Of A Teaspoon

Method:

1. In A Food-Mixer Cream The Butter & Sugar Together Until light & fluffy But Not Overworked.
2. Incorporate Eggs One Third At A Time.
3. Now Add The Flour Also One Third At A Time Do Not Overwork Along With The Salt.
4. Divide The Mixture Into Two Equal Portions (At This Point The Pastry Will Be very Soft DONT PANIC It Will Firm Up In The Fridge) Clingfilm & Refrigerate Until Required.

Blind Baking Explained:

It’s Easier Than You Think!!

Equipment:

• Lose Bottomed Tart Case Fluted Or Plain.
• Rolling Pin
• Baking Parchment
• Baking Beans (Use Any Large Dried Beans)

Method:

1. Roll Out Your Pastry To Approximately The Thickness Off A Pound Coin (Work As Fast As You Can, If The Pastry Becomes To Warm It Will Be Unmanageable).
2. Use The Rolling Pin To Lift The Pastry Into Your Tart Case & Gradually Lift The Sides Down Untill The Pastry fills The Tin Leave The Excess Hanging Over The Edges.
3. Now Line The Case With The Parchment Paper & Fill With The Beans (You Can Reuse These As Many Times As You Like).
4. Bake At 170c For 15 Minutes, Remove The Beans & Paper Return To The oven for A Further 3-5 minutes.
5. Once Cooled Trim The Edges Flush With The Tart Case (I Use A Small Serated Knife).

Ingredients:

• Plum Tomatoes 6-8 (The Riper The Better).

• A Small Bunch Of Fresh Thyme.
• Garlic.
• Malden Sea Salt & Black Pepper.
• Olive Oil.

Method:

1. With A Small Pointed Knife Remove The Core From Each Tomato & Halve Lengthways.
2. Place The Tomato Halves On A Baking Sheet Skin Side Down.
3. Strip The Thyme Leaves From Their Stalks & sprinkle Over The Tomatoes.
4. Season With The Salt, Pepper & Olive Oil. Cook At Around 90c For 4-5 Hours

• Butter (Very Soft) 250 grams
• Icing Sugar 250 grams
• Ground Almonds 250 grams
• 5 Large Eggs Beaten
• A Large Hand Full Of Flaked Almonds

Method:

1. First Of All You Will Need To Line & Blind Bake  A 12″ Loose bottom Tart Case (See Recipe)
2. In A Large Bowl Or Food Mixer Beat The Butter Until Very Soft.
3. Now Add The Icing Sugar & Ground Almonds And Mix Until Well Combined.
4. Add The eggs One Third At A time & Continue Beating Until You Have A Smooth Batter This Mixture Is Known As Frangipane.
5. Mix 3 Tablespoons Of Raspberry Jam With A Few Fresh Raspberries & Spread This Mixture Over The Base Of Your Tart Case.
6. Fill Your Tart Case With The Frangipane Mixture & level Off, Being Careful To Keep The Jam Underneath.
7. Sprinkle With The Flaked Almonds & Bake At 160c For Around 30 Minutes.
8. Allow To Cool Slightly & Brush With Apricot Glaze (50% Apricot Jam To 50% Water Boiled Together For 5 minutes & passed Through A sieve) Allow To Cool & Serve With Clotted Cream.

See you soon

Justin