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Chickpea recipes

Cheat’s feijoada with pork shoulder

3 hours

Fish recipes

Spicy pilchard frikkadels with pearl barley and tomato salsa

30 minutes

Birthday cake

Banana-and-pineapple carrot cake with honeycomb-and-Clemengold icing

1 1⁄2 hours

Cabbage recipes

Turmeric-and-chilli cauli floret pitas with cabbage slaw

15 minutes

Dip recipes

Butternut-and-smoked paprika sausage nacho bowl

15 minutes

Beetroot recipes

Stuffed butternut roast with beetroot quinoa and crunchy chickpeas

30 minutes

Italian recipes

Crunchy fennel truffle salad

30 minutes

Lemon tart with pine-nut brittle

Serves 10

Difficulty Easy

Prep Time 45 minutes, plus 30 minutes’ chilling time

Cooking Time 1 hour

Ingredients

For the pastry:

250 g flour
50 g icing sugar
125 g butter, cubed
1 lemon, zested
1 large free-range egg
1 T milk

For the filling:

5 large free-range eggs
150 g caster sugar
4–5 lemons, juiced and 2 zested
2⁄3 cup cream

For the pine-nut brittle:

200 g sugar
100 g pine nuts, toasted

Method

Sift the flour and icing sugar into a food processor, then blend in the butter until crumbly in texture.

Add the lemon zest, egg and milk and blend until the pastry just comes together. Don’t overwork it. Tip it out onto a floured surface and pat into a circle. Cover with clingwrap and chill for 30 minutes.

Preheat the oven to 180°C. Roll out the pastry to a thickness of 2 cm, then place into a 28 cm tart case, allowing the edges to hang over the edge of the tin. Prick holes into the pastry using a fork, then cover with baking paper and dried beans for blind baking.

Blind bake the pastry for 15 minutes, then remove the baking paper and beans and bake for a further 10–15 minutes, or until golden and crisp. Remove from the oven and set aside.

To make the filling, whisk the eggs, sugar, lemon juice and zest until well combined. Whisk in the cream until the mixture is smooth. Pour the filling into the tart case and bake at 150°C for 25–30 minutes, or until just set.

Allow to cool for a few hours.

Just before serving, make the pine-nut brittle. Melt the sugar in a pan over a medium heat. Don’t stir it – rather shake the pan gently until the sugar starts to melt. When it has melted and turned golden brown, pour onto baking paper or a silicone baking mat in a thin, even layer. Sprinkle with the pine nuts and allow to cool until set. Crack over the tart or blitz in a food processor to make a pine-nut brittle dust to sprinkle over the tart.

Cook's note: I love a good lemon tart. This one is really easy to make, impressive to serve and tastes delicious, too.

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Cheat’s feijoada with pork shoulder

Spicy pilchard frikkadels with pearl barley and tomato salsa

Banana-and-pineapple carrot cake with honeycomb-and-Clemengold icing

Turmeric-and-chilli cauli floret pitas with cabbage slaw

Warm artichoke dip

Butternut-and-smoked paprika sausage nacho bowl

Stuffed butternut roast with beetroot quinoa and crunchy chickpeas

Squid-ink pasta

Crunchy fennel truffle salad

Lemon-braised pork neck with gremolata

Chickpea-and-artichoke dip

Lemon tart with pine-nut brittle

Lemon tart with pine-nut brittle

Ingredients

Method