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 glass or ceramic dish large enough to lay them in a single layer.
Stir the rest of the ingredients in a bowl until well blended. Pour over the steaks. Then turn the steaks so they are coated with the marinade. Cover the dish and refrigerate for at least 6 hours, or overnight.
Drain the steaks and pat dry. Reserve the marinade. They can now be BBQ’d or cooked in a little oil and butter in a frying pan/skillet.
Once they are cooked to your liking, transfer to a plate, cover, and keep warm. Rest the steaks for 5 minutes, turning halfway through, 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 and simmer for a couple of minutes. 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.
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.