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This is a lovely fresh tasting tart that is great with a salad for a light lunch or as a starter.

Ingredients

• Hawkshead Red Onion Marmalade
• 1 Med Red Onion – Sliced
• Butter
• Puff Pastry (use the frozen kind, life’s too short!)
• 100g Goats Cheese (the log style with the rind on)
• Fresh Thyme

Instructions

1. Heat the oven to 225c/ Gas 7
2. Soften the onions in a little butter until they are translucent but not browned.
3. Roll out the pastry into a rectangle to about 1/2 cm thickness, using a knife score a border around the edges and prick the base all over with a fork.
4. Spread the base with sufficient Hawkshead Relish Red Onion Marmalade to coat the base, leaving the border clear. Top with the softened onions and a slice of the Goats Cheese, sprinkle with a little of the fresh thyme and bake in a hot oven for 15-20 minutes or until the pastry is golden and puffed up and the cheese has browned on the top.

Labels: Goats Cheese, Relish, onions, pastry, starter

Ingredients

• 1 Pack of frozen Puff Pastry
• 2 Punnets of fresh Strawberries
• ½ Pint of Cream
• 4 tbspns of Elderflower Cordial

Instructions

1. For the Icing 2 tbspns of Elderflower Cordial 4oz of sieved Icing Sugar.
2. Roll the pastry out into 3 oblongs 12cm x 26cm.
3. Soak the Strawberries in the Elderflower Cordial for 1/2 an hour.
4. Whip the cream until firm, then layer the cream on the pastry and top with strawberries.
5. Repeat on the next layer and top with the third sheet of pastry.
6. To make the icing, sieve the icing sugar and add the Elderflower Cordial, stirring all the time. Pour over the top of the slice and serve.

Labels: cordial, elderflower, pastry, recipe, recipes, strawberry

Ingredients

• 2 Salmon Fillets weighing 4 -5 oz
• 1 packet of Puff Pastry
• 2 teaspoon grated fresh Ginger
• 1 Clove of crushed Garlic
• 1 tbspn chopped fresh Coriander
• 1 Spring Onion, finely sliced
• 3 tbspns of finely chopped Chives
• 4 tbsps of Ginger and Lemongrass Cordial

Instructions

1. Mix together the ginger, garlic, coriander, onion, chives and Ginger & Lemongrass cordial in a small bowl.
2. Roll the pastry out to give you two squares 19cm x19cm. Place one of the salmon fillets near to one end of the pastry, season the fish with salt and pepper to taste and spoon half of the Thai mix on the top of the salmon. Brush edges of pastry with water. Next, fold the short end of the pastry over the salmon and seal. Wrap the other piece of salmon in exactly the same way.
3. Brush with egg and bake in the oven, at 375ºF or 190ºC for 20-25 minutes or until the pastry is brown and crisp. Serve garnished with sprigs of coriander, a wedge of lime and Hollandaise sauce.

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Labels: cordial, ginger, lemongrass, pastry, recipe, recipes, salmon, thai

Ingredients

(Serves 6)

• Either buy a ready-made pastry case or make your own (Enough to fill an 8 inch/20cm diameter pastry case)
• Filling: Juice and finely grated zest of 2 large Oranges
• 100ml Belvoir Organic Cranberry Cordial
• 50g Caster Sugar
• 2 whole Eggs (medium sized)
• 4 Egg yolks (medium sized)
• 100g unsalted Butter

Instructions

1. Sieve the flour into a bowl and add the baking powder, salt and lime zest.
2. Put all the ingredients except for the butter in a saucepan and over a low heat stir until the sugar has dissolved.
3. Add the butter and whisk until the mixture thickens. Leave to cool a bit.
4. Pour into the pastry case and leave to set in the fridge overnight. The colour of the custard is a rusty orange and you can either use a blow torch to give a brulée effect or simply scatter sieved icing sugar on to it before serving. This is delicious served with crème fraîche.

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Labels: belvoir, cranberry, orange, pastry, recipe, recipes, tart