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10 to 15 minutes

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Fish ‘n chips with balsamic mayonnaise

30 minutes

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15 minutes

Caramel mousse with poached apricots and salted butter

Ricotta and pistachio whip with syrup-drenched mulberries

5 minutes

Savoury bake

Smoked haddock and potato bake

Carrot recipes

Chilled raw carrot, orange and ginger soup

Afternoon tea

Peach tarte tatin

20 minutes

Peach tarte tatin

Serves 6

Difficulty Easy

Prep Time 15 minutes

Cooking Time 20 minutes

Ingredients

150 g butter
1 x 400 g roll good quality puff-pastry, chilled
150 g granulated sugar
2 T water
3 ripe peaches, halved, pitted and poached
2 T brown sugar
1 t ground cinnamon

Method

Preheat the oven to 190°C.

Grease six 10 x 12 cm small pastry cases with a little butter and arrange on a baking tray. Using one of the tartlet cases as a template, cut six round shapes out of the puff pastry and arrange on a tray in the fridge.

Meanwhile, place the sugar and water in a saucepan over a medium heat and stir until a golden caramel forms. Pour the caramel evenly into each pastry case and then place a peach half flat side down onto the caramel.

Top with a round of pastry and tuck in the edges to encase the peach. Chill for 15 minutes, then sprinkle over the brown sugar and the ground cinnamon. Bake for 30 to 40 minutes, or until golden brown. When baked, remove the tarte Tatins immediately from their pastry cases by covering with a plate and flipping.

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Peach tarte tatin

Peach tarte tatin

Ingredients

Method