Wednesday, 27 February 2008


For the Short Pastry;
200g flour
Pinch salt
100g butter
2 - 3 tbsp water
For the filling;
150ml milk
250ml double cream
3 eggs whisked
200g dry cured bacon chunks (lardons)
10 button mushrooms, sliced
2 handfuls of grated Cheddar

Short Pastry
Sieve flour and salt into a bowl. Rub in butter and then add enough of the water to make a paste. Rest the pastry before using.

Roll out the pastry to about 3mm thick and carefully line an 8 – 10 inch flan case about 2 inches in depth.

Line the sides and base with heatproof cling film and fill the case with uncooked rice. Close the cling film so you now have a flan case full to the brim with rice sealed in cling film.

Bake like this at 170°C for about 20 minutes. Remove rice and give a further 5 minutes in the oven to dry out. Leave until ready to fill.

Pan-fry the bacon chunks and leave to cool. Mix all of the filling ingredients with the bacon chucks together in a bowl and fill the cooked pastry case to the brim with the mixture.

Cook at 150°C for about 45 minutes until the quiche sets. Increase heat to 180°C for 5 minutes at the end to brown slightly.

Serve with a rocket salad.


· 2 lamb neck fillets weighing about 200g each
· 30ml/2tbsp harissa sauce
· 1 red pepper, deseeded
· 1 large courgette
· 1 aubergine, trimmed
· 15ml/1 tbsp olive oil
· Salt and round black pepper
· Pitta bread to serve
For the dip;
· 90ml/6tbsp houmous
· 90ml/6 tbsp Greek yogurt
· 30ml/2tbsp chopped fresh mint

Place the lamb in a non-metallic dish, add the harissa sauce and turn to coat the lamb. If you have time, leave the lamb to marinate in the fridge for a couple of hours.

Preheat a griddle pan or barbecue. Add the lamb and cook over a medium heat for 15mins, turning occasionally until it is charred all over. Pop the meat in a roasting tray and bake for 10-15mins depending how pink you like your lamb.

Whilst the lamb cooks, cut the pepper into chunks; diagonally slice the courgette; slice the aubergine. Place all the vegetables in a bowl, add the oil and salt and pepper and toss to mix. Add the vegetables to the griddle pan in batches and cook for 6-8mins, turning until they are charred and tender. Transfer to a plate and keep warm.

To make the dip, mix the houmous, yogurt and mint together and season to taste if liked. To serve, slice the lamb and arrange on a platter with the vegetables and dip, serve with some warm pitta bread.

Wednesday, 6 February 2008


2 Mission Herby Pittas
200g (7oz) smoked salmon, sliced
400g (14oz) cooked potatoes, cubed
40g (1 ½ oz)rocket leaves
4 tbsp olive oil
200g (7oz) crème fraiche
2 tbsp dill, chopped
1 tbsp wholegrain mustard
2 tsp sugar
Salt & Pepper

Slice open the pittas lengthways.

Mix the potatoes, olive oil and rocket together. Season well.

Place on the open pittas carefully and cover with smoked salmon.

Mix together the crème fraiche, dill, mustard and sugar, spoon over the smoked salmon and serve.

Serves: 4 persons
Preparation Time: 15 minutes
Cooking Time: 20 minutes


· 3 limes
· 2 lemons
· 2 grapefruits
· 2 oranges (Seville if available)
· 1200g Fruisana Fruit Sugar

1. Scrub and clean the fruit. Peel the fruit as if for eating and then cut the peel into thin strips, removing any excess pith. Cut the flesh into chunks.

2. Place the flesh and peel in a preserving pan, add 1 litre of water and bring to the boil. Reduce to a gentle simmer for 1 - 1½ hours until contents reduced by 1/3.

3. Remove the pan from the heat, add the Fruisana and stir until dissolved. Return the pan to the heat and bring to the boil. Boil for 10 - 20 minutes depending on depth of colour required.

4. Boil the marmalade rapidly for an additional 10 minutes, then test for set and if necessary boil until desired set reached.

5. As soon as the setting point has been reached, remove pan from heat. Allow to stand for 15 minutes.

6. Stir well then pour into warmed sterilised jars and cover immediately. Once the marmalade has cooled, place in a cool, dark place. Refrigerate once opened.