Recipes: Leek & fourme d'Ambert tart

A gorgeous Gallic dish from the head chef of London's Bar Battu

• 500g shortcrust pastry
• 25g butter
• 600g leeks , trimmed, washed and finely sliced
• 80g fourme d'Ambert cheese , grated
• 2 eggs
• 100ml double cream
• 1 tbsp finely chopped flat-leaf parsley
• salad leaves , to serve

  

  1. Heat the oven to 190C/fan 170C/gas 5. Roll out the pastry on a lightly floured surface and line 4 deep tart tins approx 10cm, cover with baking parchment and baking beans then blind bake for 15 minutes. Remove the beans and paper and cook for 5 minutes more until cooked and pale golden. Remove and turn down oven to 150C/fan 130C/gas 2.
  2. Heat the butter in a medium frying pan and cook the leeks until soft. Season. Mix the cheese, eggs and cream, then season and stir in the parsley.
  3. Tip the leeks into the pastry cases and pour over the egg mixture. Cook for 20 minutes, until set, but still with a slight wobble in the centre. Serve warm with salad.

  Fourmet d'Ambert

  Fourme d'Ambert is a French cow's milk blue cheese from the Auvergne region. Look for it in good cheese shops or buy online at natoora.co.uk. Any mild, creamy blue would work well.

  PER SERVING

  890 kcalories, protein 17,2g, carbohydrate 63,4g, fat 64,8 g, saturated fat 29,1g, fibre 5,7g, salt 1,82 g

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Recipes: Lizzi's Kitchen Irish soda bread

Marina O'Loughlin visited Belfast and brought back this fantastic recipe from the women who set up Northern Island's first cookery school

Ingredients

• 450g plain white flour
• 1 tsp bicarbonate of soda
• 1 tsp sea salt flakes
• 400ml buttermilk

  

  1. Heat the oven to 240C/fan 220C/gas 9. Sift the dry ingredients together in a bowl. Make a well in the centre and pour in the buttermilk. Using your hand stir the milk into the mixture starting at the centre. You want a soft but not too sticky or wet dough.
  2. Turn the dough onto a floured worktop. Knead gently and pat into a round shape. Cut a cross into the top about 2.5cm deep.
  3. Bake for 15 minutes on a lower shelf and then reduce the oven to 200C/fan 180C/gas 6 for about 30 minutes or till the bottom of the bread sounds hollow when tapped.

  Scones

  Make this into scones if you prefer - cook for 20 minutes only. Soda bread is best eaten the day it is made, or toasted the next day.

  PER SERVING

  168 kcalories, protein 5,6g, carbohydrate 37g, fat 0,8 g, saturated fat 0,2g, fibre 1,4g, salt 0,84 g

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Recipes: Salmon & broccoli lattice tart

A smart tart with only five ingredients makes this an easy but impressive midweek dish

• 100g broccoli , cut into florets
• 85g watercress , chopped
• 4 tbsp half-fat crème fraîche
• 425g pack ready-rolled puff pastry sheets
• 1 egg , beaten
• 170g pack poached salmon fillets, flaked
• steamed green beans , to serve

  

  1. Cook the broccoli in lots of boiling water until tender. Drain and rinse in cold water until cool. Drain well and set aside. In a mini chopper or food processor, blitz the watercress and crème fraîche with some seasoning.
  2. Heat oven to 200C/180C fan/gas 6. Unroll the pastry sheets. Place one on a baking sheet. Cut out a 2cm-wide border from the second sheet, like a picture frame, and stick this onto the first sheet with some of the beaten egg. Prick the base all over with a fork. Bake for 10 mins until golden.
  3. Cut remaining pastry into 2cm wide strips. Spread on the crème fraîche, scatter with the flaked salmon, broccoli and seasoning, and top with the strips of pastry to make a lattice.
  4. Brush with beaten egg and cook for 20-25 mins until pastry is golden and cooked through and the filling is hot. Serve with green beans.

  PER SERVING

  566 kcalories, protein 19g, carbohydrate 32g, fat 41 g, saturated fat 15g, fibre 2g, sugar 2g, salt 1,23 g

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Recipes: Blueberry & almond tart

Use Mary Cadogan's shortcrust pastry case recipe as the base for this gorgeous summery tart

• 85g softened butter
• 175g caster sugar
• 175g ground almonds
• 2 eggs , beaten
• few drops almond extract
• 2 x 125g punnets blueberries
• 23-24cm cooked shortcrust pastry tart case (see 'goes well with')
• icing sugar , for dusting

  

  1. Heat oven to 190C/170C fan/gas 5. Beat together the butter and sugar until it is light and fluffy, about 1 min. Stir in the almonds, egg and almond extract.
  2. Stir in half the blueberries and spoon into the pastry case. Smooth the top using the back of a metal spoon, then scatter over the remaining blueberries, pressing them in lightly. Bake for 45-50 mins until the pastry is crisp and golden, and the filling is golden and feels firm to the touch.
  3. Cool the tart for 10 mins in the tin, then lift onto a serving plate. Dust with a little icing sugar and serve warm or at room temperature.

  PER SERVING

  513 kcalories, protein 9g, carbohydrate 47g, fat 33 g, saturated fat 14g, fibre 3g, sugar 27g, salt 0,35 g

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Recipes: Triple-decker steak sandwich

The king of sandwiches, this meaty skyscraper is a Ramsay gastro classic, perfect with a glass of peppery Pinotage

• 2 x 200 - 250g/8oz-9oz pieces trimmed skirt of beef
• 4 garlic cloves , smashed and peeled
• small bunch thyme
• 6 tbsp olive oil
• 1 oblong loaf sourdough bread
• 1 beefsteak tomato , sliced
• 6 long leaves Cos lettuce

FOR THE SAUCE

• 50g cocktail gherkins , finely chopped
• 1 heaped tbsp capers , finely chopped
• 1 bunch flat-leaf parsley , leaves finely chopped
• 7 tbsp good-quality mayonnaise
• splash Worcestershire sauce
• 4 shakes Tabasco sauce
• 1 small red onion , finely chopped

Per serving

723 kcalories, protein 33g, carbohydrate 56g, fat 42 g, saturated fat 8g, fibre 4g, sugar 5g, salt 2 g

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Recipes: Elderflower & lemon cordial

Diluted with sparkling water, this makes a refreshing drink to enjoy throughout the summer, or use a dash neat in recipes like gooseberry fool

• 1,8kg granulated sugar
• 1,2l water
• 20 clean and insect-free heads of elderflower
• 2 lemons
• 75g citric acid (available from the chemist)

  

  1. Dissolve sugar in water over a gentle heat, then bring to a simmer. Pour over the elderflower heads with the zest from the lemons - use a potato peeler to get nice wide strips. Slice the rest of the lemons and add to the syrup with citric acid. Stir well, cover and leave for 24 hours in a cool place to infuse. Strain through muslin and pour into sterilised bottles. Once open, refrigerate.

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Recipes: Spanakopita & tzatziki

This Greek-style pastry is filled with spinach and cheese, neatly folded into handy little parcels and makes the perfect Mediterranean starter

• 1 pack filo pastry
• 150g spinach
• butter
• 200g ricotta

FOR THE TZATZIKI

• ½ garlic clove
• ½ lemon , juiced
• pinch ground cumin
• pinch ground coriander
• ½ cucumber , peeled, seeds removed and shredded
• 100ml Greek yogurt
• handful parsley , chopped

  

  1. To make the tzatziki, crush the garlic with a little sea salt and make a paste with a little of the lemon juice, toast the spices and mix into the garlic paste.
  2. Mix the cucumber with the rest of the lemon juice and add the spices and garlic paste. Mix the whole lot together with the yogurt and parsley, then add a little salt.
  3. Wilt the spinach in a little butter, squeeze out any excess water and then chop and season well. Mix with the ricotta and then leave to cool completely.
  4. Heat the oven to 200C/fan 180C/gas 6.
  5. Lay the filo out and cut lengthways into strips about 8cm wide. Brush 2 of the strips with butter on one side then stick the buttered sides together.
  6. Put a dessertspoon of the filling on one end of the filo strip. Fold one corner over to make a triangle then keep folding, continuing the triangle shape, until you get to the end of the strip.
  7. Put on a baking tray and brush with butter. Repeat with the rest of the filo until all the filling has been used - you should make 12.
  8. Chill for 10 minutes in the freezer, then bake for 15-18 minutes until crisp and golden. Serve with the tzatziki.

  PER SERVING

  376 kcalories, protein 13,2g, carbohydrate 37,4g, fat 20,4 g, saturated fat 11,7g, fibre 2,6g, salt 0,98 g

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Recipes: Sweet potato tortilla with pepper sauce

Ingredients

• 800g sweet potatoes , peeled
• olive oil
• 290g jar flame-roasted peppers , drained
• 1 tsp red wine vinegar
• extra-virgin olive oil
• 1 tsp sweet smoked paprika
• ½ tsp ground cumin
• 1 garlic clove , crushed
• 1 bunch spring onions , sliced
• 6 eggs , beaten and seasoned

  

  1. Slice the potatoes into thin rounds about 1/2 cm thick. Heat 2 tbsp olive oil in a medium non-stick frying pan (about 25cm across), then add the potatoes and season. Cover and cook gently for 10 minutes, stirring now and again, until tender.
  2. Meanwhile, put the peppers into a blender, add the vinegar, 1 tbsp extra-virgin olive oil, the spices, garlic and some seasoning and whizz to a smooth sauce.
  3. Heat the grill to high. Scatter the onions over the potatoes, then pour the eggs over and shake the pan to distribute them evenly. Leave the tortilla to cook for about 8 minutes, shaking the pan regularly, until the eggs are almost set. Flash the pan under the grill for 1-2 minutes to finish cooking then serve in wedges with salad and the sauce.

  PER SERVING

  409 kcalories, protein 15,3g, carbohydrate 46g, fat 19,5 g, saturated fat 4,2g, fibre 6,9g, salt 1,1 g

A fast and fabulous way with eggs.

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Recipes: Broad bean & courgette salad

A superhealthy salad by Angela Hartnett which makes the most of one of summer's most splendid ingredients - broad beans

Ingredients

• 8 baby or 4 medium courgettes
• 200g podded broad beans , about (1kg/2lb 4oz unpodded weight)
• 2 tbsp olive oil
• 10 walnut halves, roughly chopped

FOR THE VINAIGRETTE

• 1 tbsp white wine vinegar
• 50ml olive oil

  

  1. To make the vinaigrette, whisk the white wine vinegar and olive oil together with some seasoning, then set aside. Boil a pan of water, add the broad beans and boil for 2-3 mins. Drain and plunge into iced water, then leave to cool a little before removing the skins.
  2. Cut the baby courgettes into 4-5 pieces on the diagonal. If you are using medium courgettes, cut into four lengthways and slice into 5mm thick pieces.
  3. Heat the olive oil in a frying pan over a medium heat, add the courgettes. Cook, stirring for 5-8 mins, until they are a light golden colour. Add the broad beans and some seasoning, and cook for another 30 secs. Remove from the heat and stir in the vinaigrette while still warm. Serve with the chopped walnuts scattered over.

  

  Know-how

  Buy broad beans still in their pods, which should be firm and crisp; any that are soft were picked a while ago and are past their best. Store in a paper bag in the fridge for up to five days and pod when needed. If young and fresh, they need only brief cooking and are a treat to eat raw. Once cooked, remove the skin to 'double pod' the beans, revealing two tiny beans inside.

  PER SERVING

  245 kcalories, protein 5g, carbohydrate 5g, fat 23 g, saturated fat 3g, fibre 4g, sugar 2g, salt 0,01 g

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Recipes: Open steak sandwich with balsamic

The very best gastropub food, easy to make at home

• olive oil
• 8 shallots or 4 banana shallots, finely sliced
• 2 tbsp balsamic vinegar
• 2 lean fillet steaks , about 100g each, trimmed of any excess fat
• 1 tbsp half-fat crème fraîche
• 1 tbsp creamed horseradish
• 2 thick slices sourdough bread
• large handful rocket

  

  1. Heat 2 tsp olive oil in a non-stick frying pan. Add the shallots to the pan and season. Fry gently for about 10-12 minutes until soft, golden and caramelized. Splash the vinegar in and bubble down until totally evaporated.
  2. Meanwhile, heat a griddle pan. Season the steaks and rub in a tsp of oil. Griddle for 2-3 minutes each side for medium rare, or until cooked to your liking. Put to one side to rest.
  3. Mix the crème fraîche with the horseradish. Griddle the bread for a minute or two on each side until lightly toasted. Spread a little horseradish cream over each piece of toast, then spoon over the shallot mixture. Slice the steak and put on top. Add a handful of rocket and drizzle over any remaining horseradish sauce.

  PER SERVING

  354 kcalories, protein 26g, carbohydrate 31,2g, fat 14,7 g, saturated fat 4,2g, fibre 3,2g, salt 0,82 g

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Recipes: Tarte flambée with smoked bacon, crème fraîche & reblochon

This dish originates from Alsace and has a thin bread base - this is John Torode's version

• 250g unbleached white bread flour , plus more for dusting
• 1 tsp fresh yeast
• 1 tsp golden caster sugar
• olive oil

FOR THE TOPPING

• 6 tbsp crème fraîche
• ½ red onion , very thinly sliced
• 200g smoked lardons , or use smoked streaky bacon, cut into quite thick pieces
• 100g reblochon cheese , thinly sliced

  

  1. Put 50g of the flour in a bowl with the yeast, sugar, 1 tbsp olive oil and 4 tbsp water. Mix and leave for 1 hour, until the mixture is bubbly and doubled in size.
  2. Put in a food processor and, with the machine running, gradually add the remaining flour and 2 tsp salt. Add just enough water to make a soft but not sticky dough (about 2 tbsp). You can also do this by hand.
  3. Heat the oven to 200C/fan 180C/gas 6. Roll the dough out thinly into a square or round about 30cm and put on a baking tray. Spread the dough with the crème fraîche, followed by the onions and bacon, making sure to go all the way to the edge with all the ingredients. Season well with black pepper.
  4. Bake for 20 minutes, until the tart is golden and the base crisp. Top with the reblochon and pop back into the oven for 3 minutes until the cheese has melted.

  PER SERVING

  544 kcalories, protein 20,5g, carbohydrate 51,5g, fat 29,9 g, saturated fat 14,7g, fibre 2,2g, salt 4,65 g

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Recipes: Raspberry chocolate torte

This cake takes the Austrian sachertorte to new heights. The raspberry filling adds a bright fruitiness that makes it seem far less rich than it really is. Serve in small slices

Ingredients

• 225g dark chocolate , 70% cocoa solids
• 175g unsalted butter , chopped, diced
• 2 tsp vanilla extract
• ¼ tsp instant coffee powder or extract
• 100g toasted almonds
• 2 heaped tbsp plain flour
• ½ tsp salt
• 5 eggs
• 140g golden caster sugar
• 12 fresh or defrosted frozen raspberries , plus about 40 more for decoration
• 4 tbsp raspberry jam

FOR THE GLAZE

• 140g dark chocolate , 70% cocoa solids, chopped
• 100ml double cream
• icing sugar and sweet vanilla cream, to serve

  

  1. Heat oven to 160C/140C fan/gas 3. Line the bases of two 23cm cake tins with baking parchment. Melt the chocolate and butter in the microwave; leave to cool. Stir in the vanilla and coffee powder.
  2. Whizz the almonds in a food processor until finely ground, then add flour and salt, and transfer to a bowl. Whisk the eggs with an electric mixer for 5 mins, until doubled in volume. Slowly add the sugar, whisk for 1 min more. Fold in the cooled chocolate mixture until just combined. Sprinkle over half the flour mixture and fold in, then the other half. The mixture will be rather runny.
  3. Divide between the two tins and bake for about 15 mins until a skewer comes out with a few crumbs attached - the sponges should be slightly undercooked. Cool in tin, then turn out onto a wire rack.
  4. Choose the less perfect of the two, then set it on a serving plate. Mash 12 raspberries and stir in the jam. Spread on the base, then top with the other cake. 5 For the glaze, bring the cream to the boil, pour it over the chocolate and whisk until smooth. Leave for a few mins until starting to thicken, then spread over the top and sides to cover. Decorate with raspberries. Chill for up to 24 hrs. Remove from fridge 1 hr before serving, dust with icing sugar, and serve with vanilla cream.

  PER SERVING

  484 kcalories, protein 8g, carbohydrate 33g, fat 36 g, saturated fat 18g, fibre 3g, sugar 26g, salt 0,32 g

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Recipes: Chicken, bacon & watercress baguettes

This hearty baguette will really hit the spot when feeding a hungry crowd for lunch

• 50g watercress
• 100ml crème fraîche
• ½ lime
• 6 rashers unsmoked back bacon , or 8 rashers streaky
• 300g leftover roast chicken or chicken breasts poached in a little stock
• 4 small baguettes or 1 large baguette, divided into 4

  

  1. Grab a large handful of the watercress, roughly snap off the large stalks, then put into a mini blender or food processor (or use a hand blender) with the crème fraîche and a good squeeze of lime juice. Whizz until the watercress is finely chopped, then season with pepper and chill until ready to assemble.
  2. Fry the bacon (in batches if necessary) on a medium heat for 8-10 mins, turning, until golden and crispy. Meanwhile, shred or slice the chicken.
  3. Split the baguettes in half lengthways and brush the insides with the juices from the bacon pan, then pile the chicken and bacon inside. Top with a handful of watercress, then finally add a good spoon of the watercress crème fraîche before you tuck in.

  Per serving

  457 kcalories, protein 34g, carbohydrate 36g, fat 21 g, saturated fat 10g, fibre 1g, sugar 2g, salt 2,53 g

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Recipes: Spring greens with smoked bacon & black pepper

Blanch hearty leaves like spring greens, kale and cavolo nero, them fry with bacon and lots of pepper for a robust side dish

Ingredients

• 1 cube vegetable or chicken stock
• 700g young spring greens , trimmed and cut into quarters at the root
• 200g thick cut bacon , cut into batons, or use lardons
• 50g butter

  

  1. Add the stock cube to a large pan of boiling water, drop in the spring greens and cook for 4-5 minutes. Drain well.
  2. Meanwhile, fry the bacon in a wok or large non-stick frying pan with some seasoning until crisp. Add the butter and the greens then stir-fry for a few minutes. Finish with lots more black pepper.

  PER SERVING

  276 kcalories, protein 12,5g, carbohydrate 5,6g, fat 22,8 g, saturated fat 10,7g, fibre 6g, salt 2,16 g

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Recipes: Quinoa supergreen salad

Pronounced Keen-wa, this supergrain makes a cheap, yet satisfying main course meal for two or a side for four

• 50g quinoa
• 4 spring onions , finely chopped
• 1 small avocado , diced
• 1 lemon , juiced
• 1 tsp ground cumin
• 100g frozen edamame (soy) beans
• 100g frozen peas
• ½ small bunch mint , chopped
• ½ small bunch parsley , chopped
• ¼ cucumber , diced
• olive oil

  

  1. Cook the quinoa following pack instructions, drain and rinse under cold water, then drain completely.
  2. Put the onion and avocado in a bowl with the lemon juice and cumin. Season with salt.
  3. Blanch the edamame and peas for 2 minutes, drain and rinse. Add to the bowl.
  4. Tip in the rest of the ingredients with the quinoa. Toss everything together.

  Edamame beans

  Supermarkets now sell bags of frozen edamame (soy) beans - find them next to the frozen peas.

  PER SERVING

  387 kcalories, protein 14,4g, carbohydrate 28,2g, fat 24,8 g, saturated fat 4,2g, fibre 7,2g, salt 0,11 g

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