Sift the flour and icing sugar into a bowl. Mix in the butter using your fingertips until it resembles fine breadcrumbs. Gradually add enough egg yolk a little at a time until the mixture starts to bind together. I find starting off using a small palette knife to bring the mixture together is helpful as it keeps the dough light. Once it is binding together, knead lightly to form a ball.
Roll out the dough to a 20cm/8 inch round, then place on a baking sheet. Prick well with a fork, decorate the edges using the tines of the fork, then, using a knife, mark the pastry lightly into 8 equal sections.
Chill, while preheating the oven to 180°C/350°F/gas mark 4.
Bake the base for 15 minutes until just starting to brown. Re-mark the sections while it is still hot to make it easier for serving. Cool on a wire rack.
For the topping
Beat the soft cheese until it is creamy, then add the crème fraîche, icing sugar and vanilla essence. Beat until light and fluffy.
Spread on the shortbread base, leaving a narrow border so that the decorative edge shows and the marked sections are still visible.
If the strawberries are large, halve or quarter them. You want the raspberries and strawberries to be of a similar size. Cover the topping with the fruit.
Put the redcurrant jelly in a small container and stir in 2 tablespoons of water. Microwave on medium for 30–60 seconds when the jelly should have dissolved and the mixture is bubbling. Leave to cool. Alternatively, heat in a small pan.
Carefully brush the fruit with the jelly and then, just before serving, dust with icing sugar.
Chicken breasts are marinaded in a garlic, orange and wine sauce with wholegrain mustard and Tabasco to give it a kick. The marinading is well worthwhile as is produces succulent chicken breasts with lots of flavour.
Trim any excess fat from the steaks and put in a single layer in a baking dish.
Stir the rest of the ingredients in a bowl until well blended. Pour over the steaks. Turn the steaks over so they are covered with the marinade. Cover the dish and refrigerate overnight.
Drain the steaks and reserve the marinade. They can be BBQ’d or cooked in a little oil and butter in a frying pan/skillet.
Once they are cooked, transfer to a plate, cover and keep warm. Rest for 5 minutes for the juices to be absorbed back into the steak.
Meanwhile, pour the reserved marinade in a small pan, stir and bring to the boil. (If the steaks were cooked in a frying pan/skillet, use this.) Reduce the heat to low and cook for a further minute. A little water can be added if the sauce reduces too much.
To serve, pour the sauce over the steaks and accompany with baked potatoes and seasonal vegetables.
I have had this recipe for quite a while and have used Greek yogurt to make the sauce. However, cooking with Greek yogurt can be tricky because it will curdle if it gets too hot, so you do have to be careful.
Pork escalopes are sautéed for just 6 minutes and then covered with a creamy oregano and whole grain mustard sauce. Another dish that is super quick and delicious for summer.
340g/12 oz fresh runner beans, sliced or whole french beans/fine green beans
1 tbsp olive oil
450g/1 lb pork tenderloin
150ml/5 fl oz each chicken stock and cider, OR
300ml/10 fl oz chicken stock
2 tbsp wholegrain mustard
150g/5 oz Greek yogurt
4 fresh oregano stems, leaves only
1 tsp lemon juice
large sauté pan
Divide the pork into four pieces. One at a time, place a piece between cling film and flatten it by carefully bashing with a rolling pin.
Put the potatoes in a pan of boiling, salted water and simmer for 15 minutes until tender. Drain.
Put the beans in another pan of boiling, salted water, or use a steamer, and cook until tender.
Meanwhile, heat the oil in the pan and add the pork pieces. Over a medium heat cook, for 3 minutes until brown, then turn and repeat on the other side. Remove from the pan, cover, and keep warm.
Add the stock to the pan along with the cider, if using, and the mustard. Stir to combine and simmer for a couple of minutes.
Remove the pan from the heat, stir in the yogurt, oregano leaves and lemon juice. Return the pork to the pan, turn to coat with the sauce. Put the pan over a very low heat for 1–2 minutes to warm everything through. It really does need to be on the lowest setting of your hob.
Reserve four raspberries and then cook the rest gently in a small pan with the honey until the fruit juices just start to run. This will only take a couple of minutes. Remove from the heat and leave to cool.
Pour the yogurt into a bowl and very carefully fold in the raspberries. The juice will be absorbed into the yogurt to turn it a pale raspberry colour. Chill for 30 minutes in the fridge.
Divide between four fancy glass dishes and top with the reserved raspberries.