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Rhubarb and Custard cordial

Rhubarb and Custard cordial

Rhubarb and Custard sweets - remember them? A childhood favourite for many of us. Or maybe you love the real deal? Sweetened baked rhubarb covered in creamy vanilla custard. Well either way, I've got you covered with my Rhubarb and Custard cordial. This is so easy to make, just pop it on the hob to let it do its thing, strain it and then enjoy topped up with some ice cold sparking water, some lemonade or - if you're fancy - topped up with some Prosecco. It couldn't be any more perfect for a warm spring or summer day! Recipe - makes approx 1ltr of cordial 600g caster sugar Zest and juice of 2 oranges zest and juice of 1 lemon 900g of rhubarb - washed and chopped 350g fresh raspberries 2 vanilla pods 600ml water 1 – Pour the water into a large stockpot and stir through the sugar. 2 - Add in the chopped rhubarb, zest and juice of the Oranges and lemon and the raspberries and stir to combine 3 - Remove the seeds from the vanilla pods and add them, along with the empty pods into the pot and stir well 4 – Bring the pan to the boil and once bubbling leave to simmer on low for about 45 minutes to an hour until the rhubarb if completely falling apart - stir every 10 mins or so to make sure nothing is sticking or over boiling. 5 –Leave to cool for a few hours or up to overnight 6 - Pour the cool mixture through a fine sieve or muslin - this will need to be done in batches to make sure you squeeze the most out of the juice. then decant into sterilised bottles. 7 - Serve approx. 1/3 of cordial to 2/3 or soda water/lemonade/prosecco or to taste Note: Save the leftover stewed rhubarb as an amazing alternative to jam in a Victoria sponge - keep in the fridge and use within 2 days. If you want to keep the cordial for longer - pop the unsealed bottle into a pot at least 2/3 covered with water and simmer for 20 minutes at 70*c - pop the lids back on whilst still warm - once this is done they will keep for 2-3 months.

Easter bake show stopper – let’s get fancy!

Easter bake show stopper – let’s get fancy!

Along with a good Victoria sponge this chocolate sponge is one of my favourite bakes and as of yet I've not met one single person who doesn't love it – I’ve gone extra on the icing but this delicious chocolate sponge can be eaten as is or topped with a simple vanilla buttercream! Using multiple colours on icing is a really effective wow factor, along with being a 3 layer cake this makes a real Easter showstopper – a perfect colourful intro into our bright spring and summer cooking The fact this sponge doesn't have actual melted choc in it means that, whilst being easier to make, a good quality cocoa is key here to make sure get that rich fudgy chocolate taste and colour. Oven at 175*c and 3 8inch cake tins greased and lined Recipe - makes a 3 layered 9'inch cake 510g soft light brown sugar or caster sugar 510g baking spread 7 tablespoons cocoa powder 9 medium eggs 2 teaspoon vanilla extract or vanilla paste 540g self raising flour 2 teaspoon baking power 3 tablespoon milk For the butter cream 450g stork baking spread or unsalted butter 900g icing sugar 2 - 3 tbsp milk 2 tsp vanilla extract Pink food colouring Blue or purple food colouring Mini eggs 1 – Cream together the baking spread, sugar and vanilla extract till they go light and fluffy 2 - In a cup mix the cocoa powder and some boiling water into a lose paste and mix into the butter and sugar mixture - you may need a touch more cocoa or a touch more water, you’re looking for a toothpaste type texture. 3 - Add the eggs one by one, mixing after each egg, followed by the milk. 4 – Sift in the flour and baking powder and mix till it all comes together, pour into your lined tins 5 – Bake for about 25 minutes or till its cooked through and a skewer comes out clean 6 - Once out the oven transfer to a wire rack to cool completely before icing 7 – In a large bowl and using an electric hand or stand mixer beat the baking spread on its own for a few minutes until its smooth and slightly light in colour 8 – Add in the vanilla and 2 tablespoons of milk then sift in the icing sugar a bit at a time, beating fully each time – once you’ve added all the icing sugar if its too stiff then add in the other tablespoon of milk, then add a splash at a time till you have a spreadable but firm mixture 9 - Split the buttercream between three bowls – half in one bowl and put aside , then the remaining half split between the final 2. In one put a drop of blue food colouring and another put a drop of pink – mix in well 10 - Use 2/3 of the uncoloured buttercream to Spread over the top of each cake layering up as you go, then finally apply a very thin layer of buttercream around the outside and top of the cake and smooth with a cake scrapper or spatula – this is called the crumb coat and helps achieve a very smooth final finish – put the cake in the fridge to set for an hour– or into the freezer for half an hour! 11 – Once set pipe or apply the blue icing to the bottom level of the cake, followed by the pink just above and the uncoloured above that and along the top, using a cake scraper, smooth the edges to create a flat surface. 12 – Pipe any leftover buttercream on top in alternate colours and pop on mini eggs – and there you have it – an Easter showstopper Note - If you’re not confident piping in this way then simply make the buttercream uncoloured and fill and cover the cake – it’ll still taste utterly delicious and look amazing topped with mini eggs Tip – If your cake isn’t holding steady as you ice use a few metal skewers jabbed into the top to hold it steady as you go. This cake also works well as a plain vanilla sponge inside too - just leave out the cocoa and pop a lovely berry jam between the layers!

Cornflake tart – the School dinner favourite

Cornflake tart – the School dinner favourite

I used to LOVE a cornflake tart, it was up there with Chocolate concreate cake, Jam roly poly and Jam and coconut slice – bonus points if your school served it with purple (or green, or pink) custard! I used ready made pastry for this as it a quick way to make this a very easy to make bake – but if you’d like to make your own then go for it! Recipe – serves 2-3 with leftover chicken 1 sheet ready rolled shortcrust pastry 130g Jam (strawberry or bramble are my favourites) 130g golden syrup 60g unsalted butter 30g soft brown or caster sugar 110g cornflakes or crunchy nut 1 - Line a tart tin with some ready rolled shortcrust pastry, allowing for some overhang as the pastry will shrink slightly whilst baking. Then line the pastry with some baking parchment and top with baking beans (or dried Rice) and blind bake for about 15 minutes, remove the baking parchment and beans and bake for another 10 minutes or till the pastry is starting to brown. 2 – Once cooked trim the edges off the tart and leave to the side to cool slightly., 3 – In a saucepan melt the butter, 25g of the sugar and golden syrup and once melted pour in the cornflakes and coat them well 4 - Spread the jam over the base of the pastry case and then top with the cornflake mixture spreading it over the tart and pressing very gentle into the jam, top with a light sprinkling of sugar and return to the oven for a further 5-10 minutes. 5 – Leave to cool and serve with custard! note – To blind bake a pastry means to partially or completely bake the a pastry crust before filling it. When blind baking, the pastry crust is lined with parchment paper and then filled with uncooked beans or rice, and then baked. This prevents the crust from puffing up while it bakes.

Cypriot style Poached chicken with Lemon and spinach orzo

Cypriot style Poached chicken with Lemon and spinach orzo

Poaching a chicken is a great and easy way to get lovely moist chicken which can be used for a range of recipes, along with a big hit of goodness and flavour in the stock. If possible use a good quality organic chicken as when poaching there is nowhere to hide with quality – if you can go the extra mile and stump for a corn fed chicken your broth will be a beautiful golden colour, but either way always buy free range. As an alternative if you don’t have time/inclination you could always make this using shop bough chicken stock/stock cubes and get a rotisserie chicken ready cooked, but I promise you that its worth the extra effort to make this from scratch. This dish with Orzo is super cosy, the extra ladle of broth over it along with the spinach adds a big punch of goodness and I adore it with a salty kick of halloumi or feta. Its a slight mix up on the traditional Cypriot dish Chicken Macarounia Recipe – serves 2-3 with leftover chicken Poached chicken 1 chicken – approx. 1.5kg ½ onion – very rough chopped 1 carrot – halved 1 stick of celery very rough chopped 4 bay leaves 1 lemon – Juices and shells kept to the side Handful parsley (stalks and all) 2 cloves garlic – pealed Salt 8-10 whole peppercorns 1 - Carefully remove the wings and ends of the legs from the chicken, if needed give it a quick rinse and wash the inside out of any leftover giblets, rub the skin of the chicken with the lemon juice. 2 – In a large stock pot put the chicken, the wings, the lemon skins, a generous sprinkling of salt and pepper and all other ingredients and fill till just covered with water 3 – Pop on the hob and bring to a boil then turn down and let simmer for approx. 1 hour – 1:15, skimming off any skin which forms on the liquid. 4 – Once cooked you can remove any meat from the chicken and the stock will keep in the fridge for up to 5 days and also can be frozen. Lemon and spinach orzo ½ onion finely chopped Olive Oil 220g Orzo 450ml hot chicken stock (above) 100g spinach Zest and juice of 1 lemon Shredded poached chicken (above) Coriander or parsley to garnish Grated halloumi (or alternative) Dried mint (optional) 1 – In a saucepan pour a good glug of olive oil and sauté the chopped onion 2 – Add the orzo and coat before pouring in the hot chicken stock, bring to a low simmer and put the lid on the pan – cook for approx. 10 minutes or until the water has been absorbed – if the orzo still has a bite to it add another ladle of stock 3 – Stir through the lemon juice and zest, then add the spinach and stir through till it starts to wilt, season to taste. 4 – Serve with another ladle of the stock for a rich and comforting broth and top with the poached chicken, a sprinkling of fine grated halloumi and some fresh parsley or coriander Note - I like to add a sprinkling of grated halloumi and dried mint - but its also nice with Feta or Parmesan

Roast tomato and Vegetable soup

Roast tomato and Vegetable soup

This soup is one of my favourites, full of really delicious flavour, its packed with veggies and goodness, has a smoky undertone and you can make it as spicy (or not) as you like. Very straightforward chuck everything together to roast and blitz, its divine with lots of warm bread, and topped with some seeds for a bit of crunch - I love it with some toasted pecans or walnuts on top too! It freezes brilliantly - you just defrost and warm on the stove or in the microwave and you're good to go! Recipe – serves 4 with bread of 3 on its own 1.2 kg tomatoes (mix of sizes/types is fine) 250g carrots 2 medium onions 2 large red/orange/yellow peppers 2 medium/mild heat chillies (or more or less, depending on taste) 5 peeled garlic cloves 4 bay leaves 1 Teaspoons dried thyme ½ Teaspoon ground cinnamon 1 TBSP each of Olive oil and Balsamic Vinegar 1 orange 2tsp Cayanne pepper 1 teaspoon smoked paprika 1 Tablespoon caster sugar 1 vegetable stock cube dissolved in 1/2 mug of water 1 – Heat oven to 180* 2 – Rough cut all the vegetables into large chunks and put into a large roasting tin along with the bay leaves, thyme, cinnamon, olive oil, balsamic and juice of half the orange. Season well. 3 – Roast for 1 hour 4 – Remove the bay leaves and pour the lot, including any juices in the pan, into a food processor and blitz, or alternatively use a stick blender till everything is smooth 5 – Pour everything into a saucepan and stir in the juice of the remaining half orange, the cayenne pepper, smoked paprika, caster sugar and vegetable stock, taste and season as needed. 6 – Enjoy! This soup is delicious with my Cypriot halloumi bread or a nice rustic loaf, it can be kept in the fridge for 2-3 days and reheated, or alternately it freezes very well, just defrost and reheat when you need. Top tip - you can be free and easy with additions for this - I've roasted and added squash, pumpkin and sweet potato and they've all been delicious.

Mexican inspired hot chocolate

Mexican inspired hot chocolate

I’m going to be bold and say it – this hot chocolate recipe is special! Way back when (further back than I care to remember) I worked at Walt Disney World, and whilst knee deep in a Christmas season of 14 hour shifts a fabulous southern chef I worked with – Chef Mike - would make the most wonderful hot chocolate for us to enjoy whilst walking home. I cant tell you how heavenly it was to drink, creamy and rich, chocolatey and with a warming kick to it whilst trudging back through an empty Disney park at 2am. I’ve spent years recreating his delicious recipe and I’ve finally got it just right – it’s just the trick to enjoy on cold winter evenings and perfect for bonfire night get togethers! As a bonus, its delicious cold too! Top tip – fancy being boozy – dd in a shot of Irish cream to the mix! Recipe – makes 3-4 mugs of hot chocolate 600ml whole milk 2 tablespoons single Cream 50g Sugar 20g Cocoa 90g grated or rough chopped dark chocolate ½ teaspoon vanilla extract ½ teaspoon ground cinnamon Pinch ground nutmeg Pinch cayenne pepper Marshmallows and whipped cream to top (optional) 1. In a small milk pan add all the ingredients and set over a low heat 2. Keep stirring gently, as the milk starts to heat up the chocolate will melt into it, keep stirring until everything is dissolved and the milk is hot. 3. Pour into mugs, add your toppings if using and enjoy! Enjoy!

Festive Tiffin

Festive Tiffin

Also known as biscuit cake, and invented in Scotland in the 19C this little chocolatey treat is just delightful – and every year around Christmas I cant resist adding a festive twist and making batches of it to give out as gifts. Incredibly easy to make, kids love getting involved and you can be an inventive as you like with the toppings – I like a white and milk chocolate swirl and add edible glitter, but additions like metallic edible balls and crushed candy cane look great too! No need for an oven either! It lasts a long time in a sealed container so it's good to get you through the week too – that’s if you don't scran the lot in a day like I always do. My top tip – don’t forget to line your tin or it’ll never come out! 220g unsalted butter 400g packet of digestive biscuits (or whatever you have, if you want to throw some ginger nuts, some hobnobs or biscoff in, then go ahead and make it up to 400g) 4 teaspoons cocoa powder (not drinking chocolate, actual cocoa powder) 3.5 tablespoons golden syrup 2 tablespoons of light brown or caster sugar 1/4 teaspoon each of ground cinnamon, ground ginger and mixed spice 1/2 teaspoon of good vanilla extract or vanilla paste (optional) About 400g chocolate for the top along with whatever decorations you fancy! Line a square sandwich or brownie tin - mine is a 12*8 inch brownie tin 1 - Blitz the digestives up into crumbs along with the ground spices 2 - Melt the butter along with the sugar, golden syrup, cocoa and vanilla if using 3 - Mix in the digestives and stir so everything is coated and press down well into a lined tin. 4 - Melt the chocolate and then pour over the top so it's a nice even layer 5 - Pop in the fridge to go solid and then cut up and enjoy. If you fancy a twist – leave out the ground spices and instead of vanilla extract add in a teaspoon of peppermint extract and melt some after eights into the topping chocolate. Get creative and enjoy! This is super easy to make GF, just buy GF digestives, you may need an additional bit of butter if you do as they soak up more. Enjoy!

Toffee apple cupcakes

Toffee apple cupcakes

The PERFECT October cupcake - light soft and fluffy apple sponge, vanilla icing and of course a drizzle of sticky toffee sauce. All the joys of a toffee apple without breaking your teeth! 125g unsalted butter or baking spread 200g soft brown sugar ½ teaspoon vanilla extract 3 eggs 200g self-raising flour 1 tsp baking powder 1 ½ tsp ground cinnamon 2 tablespoons of plain yoghurt 1 large eating apple peeled and finely grated. 350g icing sugar 175g softened unsalted butter or baking spread 2 tablespoon milk ¼ tsp vanilla extract Toffee/caramel sauce for drizzling 1. Cream the butter and sugar together till its light and fluffy ( this is best done using an electric mixer if you have one) then add in the vanilla extract. 2. Mix in the eggs one by one till everything is well incorporated. 3. In a separate bowl sift together the self-raising flour, baking powder and ground cinnamon, and then fold into the mixture. 4. Add in the yoghurt and mix in then finally stir in the grated apple. 5. Divide between 12 cupcake cases – ideally you want them no more full than ¾ of the way up so they don’t overflow, you may have a bit of mixture leftover, if so , just make some extras. 6. Bake for approx. 20-25 minutes, you will know they’re done because an inserted skewer will come out clean. 7. Once cool make the buttercream by beating the butter till it goes light and fluffy, then adding the vanilla and milk, finally tip in the icing sugar bit by bit and beat until smooth, if your mixture is too running then add some extra icing sugar and If its too still to pipe then add more milk at a ½ teaspoon at a time (a little goes a long way) 8. Ice your cakes as you wish and drizzle over toffee sauce Enjoy!!

Sesame Chicken Schnitzel with apple and fennel salad

Sesame Chicken Schnitzel with apple and fennel salad

This dish is one of my favourite weeknight dinners, chicken schnitzel is delicious and crisp, with some nutty sesame in there too! Kids absolutely love them! Served with this salad it’s a delicious autumn dish – using up apples when they’re at their very best in the UK and letting them shine in their raw form they go perfectly with fennel and a zingy lemon dressing Serves 2 For the chicken Schnitzel 2 large boneless, skinless chicken-breast 80g plain flour 1 large egg 60g panko or dried breadcrumbs 3 tablespoons sesame seeds 3 teaspoons chopped dill Vegetable oil, for frying For the apple and fennel salad 2 British red or green eating apple ½ fresh fennel bulb ¼ cucumber 60g roughly chopped pistachios 1 lemon 3 tbsp extra virgin olive oil Handful of fine chopped fresh dill and fresh parsley 1. Arrange chicken in a single layer on a large cutting board and cover loosely with cling film. Gently pound with a rolling pin (or something else heavy if you don’t have a rolling pin) to about 1/4-inch thick. Season chicken on both sides with salt and pepper. 2. Get 3 shallow bowls and in one put the flour seasoned with salt and pepper, in another put the whisked and in the third bowl combine the breadcrumbs, sesame seeds and dill. 3. Working one at a time, dredge the chicken in flour, coat and shaking off any excess, then dip in egg, coat and allowing any excess to drip back into dish. Then finally coat in the panko mixture, turning and pressing with your hands to make sure its fully covered. Pop them onto a wire rack and let stand 10 minutes, this gives everything a chance to adhere well and lessens the risk of the coating coming off when they’re frying. 4. Whilst they’re resting make the salad – core and cut the apple and thinly slice, thinly slice the fennel and cucumber too and add into a large bowl with the chopped fresh dill and parsley Make a dressing with the juice of the lemon and the olive oil and pour onto the salad, toss the lot together and top with the chopped pistachios. Set aside. 5. Heat 1/4-inch sunflower oil in a large, frying pan over a medium-high heat. Once it’s hot enough (you’ll be able to tell as a bit of bread will start to bubble as soon as dropped in), carefully add the chicken breast to the pan, it’s best not to crowd the pan so if you only have a small pan cook them one at a time. Cook, flipping once, until chicken is just cooked through and panko turns crisp and golden brown, this will be about 4 to 6 minutes in total, if you find they’re cooking too fast just lower the heat a little. 6. Serve with the apple and fennel salad and a large wedge of lemon. This can be done in the oven, put them on a rack over a tray and bake at 200* (190* fan) for 20 minutes turning over half way through. This can be done with pork chops, do the exact same process but they will cook for a little less time if youre doing them in the oven. About 15 minutes should be enough. It can also be veggie by using halloumi instead - which I must admit I absolutely love! Different breadcrumbs will give a slightly different texture and look a little different . Homemade will be courser, and shop bought will obviously be a lot finer, but both will be delicious Be inventive! Whatever herbs you have will work. If you want a kick add a few chilli flakes or paprika, Enjoy

Easy Peasy Fried Rice

Easy Peasy Fried Rice

This is THE dish. Quick, easy, you can chuck in whatever veggies and fillers you fancy or have at home and it is full of flavour! When I make this i use frozen pre chopped onion (I batch make and freeze my own but the ones down the freezer isle are the same) and frozen peas and carrots. Its the BEST shortcut and saves all of the faff but written below I've put measurements for using fresh. I often throw in leftover roast chicken and some chopped bacon, tofu also works well! This feeds 4 3 tablespoons butter 4 eggs, whisked 1 onion, chopped 2 carrots chopped 1 teaspoon minced ginger 3 cloves garlic minced (or a good squirt of pre minced garlic) 1 mug full of frozen peas 1 small tin of sweetcorn - drained salt and black pepper 450g of cooked and cooled white rice - this is approx. 150g dried uncooked rice 4 tablespoons dark soy sauce 3 teaspoons sesame oil sesame seeds to garnish Optional additions Leftover chopped roast chicken 5-6 slices of bacon chopped 1 - Heat a tablespoon of butter in a pan and add the eggs, stir until lightly scrambled and then pp them in a bowl to the side till needed later on 2 - Add the rest of the butter to the pan and fry the onion and carrots, garlic and ginger for 3-4 minutes till starting to brown 3 - Add in the bacon and chicken if using, along with the frozen peas and sweetcorn and season well, stir and cook through for 4-5 minutes. 4 - Finally add the rice, along with the soy sauce and sesame oil and fry for a few minutes on high stirring occasionally - just so the rice starts to catch the pan - give it a try - if you think it needs more salt, pepper, soy or sesame oil to suit your tastes then just keep going till you have the flavour you want! 5 - Finally add in the eggs and stir till everything is combined, top with some sesame seeds and enjoy! Dont eat meat - this is great with tofu too, and its delicious with prawns for any pescis out there! Just add them at the same time as the peas! Want more veggies - pop in some cut broccoli, peppers, green beans, sugar snaps or baby corn - all are delicious and are a great ay to pack in extra goodness! Dont have time to pre cook rice - just use pre cooked packet rice - it'll be absolutely fine and its great if you've got a packed day - no shame here Want to be extra healthy - Go for brown rice - its got a great additional bite to it! Fancy a kick - add in a whole chilli along with the garlic and ginger - go as hot and spicy as you like! Enjoy!

Lemon pistachio biscuits

Lemon pistachio biscuits

I adore these biscuits, a good crunch, delicate flavour and chocolate – I mean, what else do I need! Perfect to have with a mint tea (1 sugar so its slightly sweet) and imagine you're enjoying them in the Souks with the Arabian sun setting around you. I've made these in the past with dairy free baking block (such as Stork) and Dark chocolate and a dairy free friend (who is also one of my top taste testers) said they were my favourite bake yet! - I don't think I can ask for a better endorsement than that! I use pistachios in my dough, and I pulse them in a processor to make them fine enough to use along with the flour. If you don’t have processor you can simply swap them out for ground almonds. 240g plain flour 70g ground pistachios (or ground almonds) 1/2 teaspoon baking powder Pinch of salt 170g softened unsalted butter or baking block 150g granulated sugar 1 large egg yolk 2 teaspoons lemon extract Grated rind of 1 lemon To decorate Roughly chopped pistachios. Chocolate of choice For the filling: 500g good quality strawberry jam 1 teaspoon Orange blossom water 1. Sift the flour, baking powder, and salt together in a medium bowl, then mix in the ground pistachios (or almonds if using) 2. In a large bowl cream the butter and sugar together on high speed until completely smooth and light in colour, Add the egg yolk, lemon extract and lemon zest and beat on high speed until combined. 3. Add the dry ingredients to the wet ingredients and mix by hand till combined. The dough will be fairly soft but if it feels too ‘wet’ add a tablespoon of flour. 4. Divide into 2 equal parts, wrap and chill for at least an hour in the fridge 5. Once chilled, preheat oven to 175*c and line 2 baking trays. 6. Roll out the dough to about ½ cm thickness and using a cookie cutter cut into your chosen shapes. Arrange them on the baking tray a few inches apart and pop back in the fridge for an hour or so (or the freezer for about 20 minutes) – the colder your dough is the least chance it has to ‘spreading’ when baking. 7. Bake for 12 minutes or until lightly browned around the edges. Allow them to cool on the tray for a few minutes then transfer to a rack to cool completely. 8. Once cool decorate the biscuits by dipping into melted chocolate and then sprinkling with crushed pistachios! The cookies will last in an airtight container for 3-4 days (but will have the best crunch on the day of or the day after baking) As an added bonus - The raw biscuit dough can be frozen raw for up for 2 months, just roll the dough to the right thickness between some layers of baking parchment then wrapped in clingfilm – simply thaw in the fridge and once thawed cut and bake. OR Freeze them ready cookie cut on a tray and once completely frozen pop into a bag till you want to bake them and bake from frozen - they may just need a few minutes longer in the oven! Enjoy!

Pasta Flora – the Greek Jam Tart.

Pasta Flora – the Greek Jam Tart.

Pasta Flora has many names and forms across Europe, but this is the Greek version, a very short and textured shortcrust, filled with sweet strawberry jam and a delicate hint of Orange blossom. Absolutely perfect to enjoy as a summer pudding with a glass of white wine sat out in the garden. If you're not familiar or not a fan of orange blossom water it works nice with a bit of rose water - or just leave it out completely. its also DELICIOUS with some homemade blackberry jam when the blackberries are in season - perfect for those of us that live around some good foraging sites Recipe for a 10” tart tin For the Pastry: 350g plain flour 1 teaspoon baking powder 225g softened unsalted butter or baking block (stork would be fine) 80g caster sugar 2 egg yolks 1 tablespoon of Brandy 1 teaspoon vanilla extract For the filling: 500g good quality strawberry jam 1 teaspoon Orange blossom water Oven at 175*c 1. Mix the butter and the sugar together till it whitens and becomes fluffy – I’d advise an electric mixer if you have one. 2. While mixing, add the egg yolks, vanilla and brandy 3. in a separate bowl sift the flour and the baking powder and then add them in three parts and knead gently with your fingers, till you get soft and fluffy dough. Try not to over knead it. 4. Roll out 2/3 of the dough and line the tart tin, covering the base and sides – careful there are no holes in the pastry. 5. mix the jam and blossom water and spread evenly over the base of the tart. 6. With the rest of the dough make stripes and decorate the surface. O always go for a basic lattice design on this as I think it looks very pretty and allow the jam colours to pop through but go with what you’re comfortable with. 7. Bake for 30-35 minutes till the pastry is a nice golden brown and once ready leave in the tin to cool, then service with a nice dollop of thick cream. This tart last for about a week (or a day, if its in my household) and doesn’t need to be kept in the fridge! Note: - The dough is very delicate and soft to work with so don’t worry if you have to patchwork it together to line the tin, the warmer it guests the more difficult to work with so if you’d like, keep it in the fridge while you do other steps. Enjoy!