- 200g/7oz sugar, plus extra for dusting
- 3 blood oranges, juice and zest
- 1 tsp orange blossom water
- 2 free-range eggs, plus
- 6 yolks 200g/7oz butter, cubed
- 25cm/10in sweetened shortcrust pastry tart shell, blind baked (you can use ready-made)
- 3 blood oranges, peeled, sliced into rounds
- 1 tbsp demerara sugar double cream or custard, to serve
1. Preheat the oven to 180C/350F/Gas 4.
2. Whisk the sugar, orange juice and zest, orange blossom water, eggs and egg yolks together in a bowl until well combined.
3. Add the butter and set over a pan over simmering water. (Do not let the base of the bowl touch the water.)
4. Cook for 15-20 minutes, stirring regularly, until the butter has melted and the mixture has thickened.
5. Pour the mixture into the cooked pastry case , cover with clingfilm (to prevent a skin forming) and set aside to cool.
6. Arrange the orange slices on the cooled tart and sprinkle over the demerara sugar.
7. Using a cooks’ blowtorch, heat the sugar until caramelised.
8. To serve, slice the tart and serve with double cream or custard
Prep 25 minutes
Cook 40 minutes
- 85g melted butter , plus extra for frying
- 1 large sweetcorn , kernels sliced off
- 1 small onion , finely chopped
- ½ red chilli , deseeded, finely chopped
- 140g plain flour
- 140g polenta or cornmeal
- 2 tsp baking powder
- 50g strong cheddar , grated
- 2 eggs
- 284ml pot buttermilk
- 100ml milk
1. Heat oven to 200C/180C fan/gas 6 and brush a 12-hole muffin tin with some of the melted butter Put the corn kernels in a pan with the onion, chilli and a knob of butter. Gently fry for 5-10 mins until golden and soft.
2. Mix together the flour, polenta, baking powder and cheddar with 1 tsp salt in a large mixing bowl. Whisk together the eggs, buttermilk and milk, then stir into the dry ingredients with the remaining melted butter and corn mixture. Divide between the muffin holes (they will be quite full) and bake for 25-30 mins or until golden brown and cooked through – poke in a skewer to check. Best eaten warm.
Nutrition per serving
189 kcalories, protein 6g, carbohydrate 22g, fat 9 g, saturated fat 5g, fibre 1g, sugar 3g, salt 0.44 g
Prep 10 mins
Cook 35 mins
1. Heat the rapeseed oil in a large saucepan and then add the onions. Cook on a medium heat until soft. Add a splash of water if the onions start to catch.
2. Add the celery, leek, potato and a knob of butter. Stir until melted, then cover with a lid. Allow to sweat for 5 minutes. Remove the lid.
3. Pour in the stock and add any chunky bits of broccoli stalk. Cook for 10 – 15 minutes until all the vegetables are soft.
4. Add the rest of the broccoli and cook for a further 5 minutes. Carefully transfer to a blender and blitz until smooth. Stir in the stilton, allowing a few lumps to remain. Season with black pepper and serve.
Nutrition per serving
340 kcalories, protein 24.3g, carbohydrate 13.8g, fat 21 g, saturated fat 9.6g, fibre 6.9g, sugar 5g, salt 1.4 g