Summer Fruit Tartlets

Summer Fruit Tartlets

I just love the fruits of summer. Here a mixture of strawberries, raspberries, blueberries and redcurrants top a crème fraîche filling to make a very light tart. Although any favourite summer fruits can be used.

Summer Fruit Tartlets

6 tartlets
  • Preparation time
  • For the sweet pastry: 30 minutes
  • For the filling: 8–10 minutes
  • Cooking time:
  • For the sweet pastry: 12 minutes
  • Chilling time for the sweet pastry: 20 minutes

  • Ingredients
  • For the sweet pastry
  • 145 g (5 oz) plain flour/cake and pastry flour (1 cup)
  • pinch of salt
  • 85 g (3 oz) cold butter, diced (⅜ cup, or ¾ stick)
  • 1 tbsp caster/superfine sugar
  • 1 egg, large (U.K.)/extra large (N.A.), yolk only
  • For the filling
  • 250 ml tub crème fraîche
  • 2 tbsp icing/powdered sugar
  • 1 tsp vanilla extract
  • 170 g (6 oz) mixed summer fruit (1 cup)


  • Method
  • For the sweet pastry
  • You will need 6 x 10 cm (4 inch) tartlet tins.
  • Sift the flour and salt into a bowl.

  • Rub in the butter until the mixture resembles fine breadcrumbs. Then mix in the sugar.

  • Add the egg yolk, sprinkle over 1 tablespoon cold water and mix to a firm dough. Add a little more water if necessary.

  • Wrap in cling film/plastic wrap and chill for 20 minutes.

  • Meanwhile, preheat the oven to 200°C (400°F) (gas 6).

  • Roll out the pastry thinly. Then cut rounds, each 3.8 cm (1½ in) larger than the tartlet tins, re-rolling the pastry until there are six rounds.
  • Line the tartlet tins, gently pressing the pastry down into the edges of the tins. Roll the rolling pin over the top of each tin to remove the excess pastry. Then prick the base, using the tines of a fork, to allow air trapped underneath to escape.
  • Lay the tins on a baking sheet and cover with baking parchment. Pop in the oven for 10 minutes and then remove the baking parchment and cook for a further 2 minutes to crisp up.

  • Remove from the oven and leave to cool for a couple of minutes before carefully removing the cases from the tins to completely cool on a wire rack. They will be delicate until completely cold.

  • For the filling
  • Sift the sugar into bowl and add the crème fraîche and vanilla extract. Stir to combine.

  • Fill the pastry cases and level the tops.

  • Wash and pat dry the fruit. If using strawberries, halve or quarter them so they are of a similar size to the other fruits.

  • Top the filling with the fruit.

  • Serve immediately. If left too long, the filling will begin to soften the pastry.
Print Recipe

Updated: July 30, 2019

Gratin of Sole with Broccoli

Gratin of Sole with Broccoli

A tasty way of serving fish that is quick to prepare and just right for a summer supper. A thick fillet of sole is grilled/broiled smothered in tiny broccoli florets and a cheesy sauce until the sauce is bubbling and golden.

Gratin of Sole with Broccoli

4 servings
  • Preparation time: 35 minutes
  • Cooking time: 10 minutes

  • Ingredients
  • 170 g (6 oz) broccoli florets (a medium head of broccoli)
  • 40 g (1½ oz) butter (3 tbsp, or ³⁄₈ stick)
  • 40 g (1½ oz) flour (⅓ cup)
  • 300 ml (10 fl oz) milk (1¼ cups)
  • 115 g (4 oz) cheese, grated (1 cup)
  • 4 large sole fillets, each weighing about 170g (6 oz)
  • salt and freshly milled black pepper
  • 1 tbsp lemon juice
  • butter for greasing
  • 28 g (1 oz) Parmesan, grated (¼ cup)
  • cayenne pepper

Serving suggestion

  • Baby new potatoes

Equipment

  • You will also need a vegetable steamer and a large baking tray/sheet.


  • Method
  • Preheat the grill/broiler to high.

  • Cut the broccoli into florets, trimming and discarding the stems. Then separate the florets into 1cm (½ inch) chunks. Steam for about 2 minutes, until just tender. Remove the steamer from the pan and set to one side.

  • Now melt the butter in a small pan add the flour.. Stir until smooth. Let this cook gently over a low heat for 1–2 minutes, until it starts to bubble.

  • Meanwhile, heat the milk in the microwave for 1 minute, which will then make it easier to blend into the roux. Remove the pan from the heat and gradually add the milk, stirring continuously until there is a smooth sauce. Return to the heat, bring the sauce to the boil, and then stir over a gentle heat until it thickens.

  • Remove from the heat and vigorously stir in the cheese until it has melted and blended into the sauce. (Just use the heat of the sauce to melt the cheese. Don’t put the pan over heat on the stove as this will make the cheese go oily.) Set to one side.

  • Next season the fish and then sprinkle over the lemon juice.

  • Grease the baking tray and place under the grill/broiler for 1 minute to heat up.

  • Lay the fish on the hot tray in a single layer. They will sizzle as they touch the hot baking tray/sheet.

  • With the grill/broiler rack 7.5cm (3 inches) from the heat, cook the fish for just 3 minutes and then remove.

  • Meanwhile, carefully spoon the broccoli into the cheese sauce to evenly distribute the florets. Spoon over the fish and then sprinkle the grated Parmesan.

  • Put the fish back under the grill/broiler and cook for a further 4 minutes, or until the sauce is bubbling and beginning to turn golden.

  • Sprinkle a pinch of cayenne pepper over each piece of fish and serve immediately.
Print Recipe

Updated July 18, 2019

Coated Chicken with Peppers

Coated Chicken with Peppers

A chicken dish that can be barbecued or popped under the grill/broiler for just 10 minutes.

Chicken fillets are coated with oregano, garlic and sundried tomato in olive oil that makes it super tasty. Just serve with a green salad and crusty rolls.

Coated Chicken with Peppers

4 servings
  • Preparation time: 20 minutes
  • Cooking time: 10 minutes

  • Ingredients
  • For the chicken and peppers
  • 4 boneless chicken breasts, skinned
  • 2 garlic cloves, finely chopped
  • 55 g (2 oz) sundried tomato paste (¼ cup)
  • 2 tsp olive oil
  • 2 tsp chopped oregano leaves
  • salt and freshly milled black pepper
  • 2 Romano peppers/long red or shepherd peppers

  • For the salad dressing
  • 115 g (4 oz) Mary Berry’s Special Mustard Dressing/Walden Farms Honey Dijon Dressing or one similar (⅓ cup)
  • tsp runny/liquid honey
  • 1 small orange, juice only
  • To serve
  • A green salad and crusty rolls


  • Method
  • Preheat the barbecue or grill/broiler.

  • Slice each chicken fillet in half to make 2 thinner fillets.

  • Now stir together the garlic, tomato paste, olive oil, oregano, and seasoning and spread over both sides of the chicken.

  • Halve the peppers lengthways, deseed and then cut into thin strips.

  • Whisk together the dressing with the honey and orange juice.
  • Sprinkle over the salad and toss to coat.
  • Barbecue or grill/broil the chicken for 5 minutes on each side until they are cooked through.

  • After the first 5 minutes of cooking the chicken, add the pepper strips to the barbecue or grill/broiler and grill for about 5 minutes, turning them a couple of times. They should be just soft but not blackened.
  • Divide the peppers amongst 4 plates and top each with 2 pieces of chicken.
  • Serve with a green salad and crusty rolls on the side.
Print Recipe

Updated: July 16, 2019

Potato Moussaka

Potato Moussaka

This tasty moussaka has layers of a tomato meat sauce and sliced potatoes which are topped with a cheese sauce and then sprinkled with extra cheese.

Potato Moussaka

4 servings
  • Preparation time: 50 minutes
  • Cooking time: 50 minutes

  • Ingredients
  • 900 g (2 lb) potatoes, peeled and cut into large chunks (6 medium)
  • For the meat sauce
  • 1 tbsp oil
  • 1 medium onion, peeled and chopped
  • 450 g (l lb) minced/ground lamb
  • 1 x 400g tin chopped tomatoes, ½ x 796 ml can diced tomatoes
  • 1 tbsp tomato purée/paste
  • 1 tbsp fresh oregano leaves
  • salt and freshly milled black pepper
  • For the cheese sauce
  • 28 g (1 oz) butter (2 tbsp, or ¼ stick)
  • 28 g (1 oz) flour (¼ cup)
  • 300 ml (10 fl oz) milk (1¼ cups)
  • 85 g (3 oz) Cheddar cheese, grated (¾ cup)
  • 1 egg, medium (U.K.)/large (N.A.)

To serve

  • Serve with seasonal vegetables or a salad.

Equipment

  • You will also need a 1.5 litre (2½ pint) (6 cup) oven proof dish


  • Method
  • Preheat the oven to 190°C (375°F) (gas 5)

  • Simmer the potatoes in a pan of boiling water for 15 minutes. Drain and leave on one side to cool a little.

  • For the meat sauce
  • Heat the oil in a deep sided frying pan/skillet and add the onions. Gently cook until they start to soften, about 5 minutes.

  • Now add the lamb and brown the meat over a medium heat, about 5 minutes, breaking up any clumps as it cooks.

  • Next add the tomatoes, tomato purée/paste, and oregano and stir. Cover the pan and simmer for 10 minutes. Season.

  • For the cheese sauce
  • Meanwhile, melt the butter in a small pan. Tilt the pan so the butter runs to one edge and tip the flour onto the butter. Mix to form a paste and then cook over a low heat for 1 minute.

  • While the roux is cooking, warm the milk in a microwave (this will make it quick and easy to blend into the roux).

  • Remove the pan from the heat and gradually stir in the milk until smooth. Return to the heat and bring to the boil, stirring continuously. Reduce the heat and stir until the sauce thickens.

  • Remove from the heat and add 55 g (2 oz) (½ cup) of the cheese. Continue stirring until the cheese has melted into the sauce. (The cheese is added off the heat so it won’t turn the sauce oily.) Leave to cool slightly, about 2 minutes, and then vigorously beat in the egg.
  • To assemble
  • Slice the potatoes thinly.

  • Now to layer the moussaka. Spoon half the meat sauce into the ovenproof dish and spread the mixture out evenly, then layer half the potato slices over the meat sauce.

  • Next, spoon the remaining meat sauce over these potatoes, then layer the rest of the potatoes over the meat sauce, if possible overlapping them slightly.

  • Finally pour the cheese sauce over the potatoes and level.

  • Sprinkle with the remaining grated cheese.

  • Cover the dish with foil and bake in the centre of the oven for 30 minutes. Then remove the foil and bake for a further 20 minutes, or until the top is golden in colour and the potatoes are tender.

  • Serve with seasonable vegetables or a salad.
Print Recipe

Updated: July 15, 2019

Haddock with a Parsley-Cheese Sauce

Haddock with Parsley and Cheese Sauce

Another quick dish for summer. Haddock is poached with lemon and parsley, then covered in a parsley-cheese sauce and garnished with chopped egg.

Haddock with a Parsley-Cheese Sauce

4 servings
  • Preparation time: 30 minutes
  • Standing time: 15 minutes
  • Cooking time: 5–10 minutes

  • Ingredients
  • 750 g (1 lb 10 oz) haddock, divided into four portions
  • 300 ml (10 fl oz) milk (1¼ cups)
  • 1 lemon
  • 4 sprigs parsley
  • 6 peppercorns
  • 28 g (1 oz) butter (2 tbsp)
  • 28 g (1 oz) flour (¼ cup)
  • 5 tbsp chopped parsley
  • 55 g (2 oz) mature Cheddar cheese, grated (shredded) (½ cup)
  • 2 eggs, large (U.K.)/extra large (N.A.), hard-boiled

Serving suggestion

  • French fries and peas

Equipment

  • You will also need a large lidded frying pan/skillet and a shallow flameproof dish large enough to take the haddock portions in a single layer.


  • Method
  • Cut the lemon in half and then slice one half and juice the other.

  • Lay the haddock portions in a single layer in the lidded pan.

  • Add milk, lemon slices and juice, parsley sprigs, and peppercorns. Bring to the boil, then turn off the heat, cover the pan/skillet and leave for 15 minutes, until the haddock can be flaked. Lift the haddock using a fish slice and transfer to the flameproof dish. Then flake the fish.

  • Strain and reserve the milk.

  • Preheat the grill/broiler to high.

  • Next, melt the butter in a pan and stir in the flour. Cook over a low heat for 1 minute.

  • Then gradually stir in the reserved milk until there is a smooth sauce and bring to the boil. Remove from the heat, season, and stir in the chopped parsley.

  • Now pour the sauce over the fish and sprinkle with the cheese.

  • Place under the grill/broiler and cook for about 5 minutes until bubbling, and the cheese has melted and is turning golden brown.

  • While the fish is under the grill/broiler shell the eggs and chop.

  • Once the fish is cooked, garnish with the chopped egg and serve.
Print Recipe

Updated: July 15, 2019

Poached Salmon with a Herb Sauce

Poached Salmon with a Herb Sauce

For that added special touch, this lovely creamy herb sauce of parsley, chives and tarragon covers these simply cooked poached salmon fillets.

Poached Salmon with a Herb Sauce

4 servings
  • Preparation time: 30 minutes
  • Cooking time: 10 minutes

  • Ingredients
  • 4 salmon fillets
  • 1 lemon
  • 1 bay leaf
  • a few peppercorns
  • 1 tbsp tarragon vinegar
  • 3 eggs, large (U.K.)/extra large (N.A.), yolks only
  • 170 g (6 oz) butter, cut into small cubes (¾ cup, or 1½ sticks)
  • 1 tbsp chopped parsley
  • 1 tbsp chopped chives
  • salt and freshly milled black pepper

To serve

  • baby potatoes and green beans

Equipment

  • You will also need a large shallow frying pan/skillet with lid


  • Method
  • This is one dish where everything needs to be prepared before you start to cook.
  • First, have four plates warming in the oven.
  • Now, cut four slices from the lemon and then juice the remainder.

  • Lay the salmon fillets side by side in the shallow pan/skillet.

  • Add the lemon slices, bay leaf, and peppercorns.

  • Cover the salmon with cold water and cover the pan/skillet with the lid.
  • Now bring the water to a boil and then remove the pan/skillet from the heat and leave for 5 minutes to finish cooking the salmon.
  • Using a fish slice, lift the salmon from the pan/skillet and transfer to the warmed plates in the oven.
  • Meanwhile, add the lemon juice to a small pan along with the vinegar.

  • Bring to a boil and then let it bubble rapidly over a medium heat until it has reduced by half. It will reduce very quickly so you need to watch it.
  • Immediately pour into a small bowl and leave to cool a little. (You need to pour it from the pan immediately to prevent the heat from the pan reducing the mixture further.)
  • Next bring a little water to a gentle simmer in another pan.

  • Whisk together the egg yolks, cooled vinegar, and lemon juice in a bowl that will fit over the pan of simmering water.
  • Place the bowl over the pan and then add the butter, one cube at a time, whisking until each cube has melted.
  • Then continue whisking until the sauce has thickened.
  • Remove the bowl from the heat and stir in the herbs. Season.
  • Pour the sauce over each fillet and serve with the vegetables.
Print Recipe

Updated: July 10, 2019

One-Dish Lamb Pasta

One-Dish Lamb Pasta

Simple to prepare, this tasty pasta dish gets cooked in one pan in just under 30 minutes. Lamb is cooked in a red wine, tomato and thyme sauce with farfalle (bow-tie pasta). Great served with a leafy salad, and crusty bread to soak up the sauce.

One-Dish Lamb Pasta

4 servings
  • Preparation time: 20 minutes
  • Cooking time: 27 minutes

  • Ingredients
  • 2 tbsp olive oil
  • 1 onion, peeled and sliced
  • 450 g (1 lb) lamb mince/ground lamb
  • 400 g can (½ x 28 fl oz can) chopped/diced tomatoes
  • 150 ml (5 fl oz) red wine (⅔ cup)
  • 1 heaped tbsp fresh thyme leaves
  • 2 tbsp tomato purée/paste
  • salt and freshly milled black pepper
  • 600 ml (20 fl oz) vegetable or chicken stock (2½ cups)
  • 170 g (6 oz) farfalle pasta(3 cups)
  • Worcestershire sauce
  • fresh Parmesan to garnish

To serve

  • A leafy salad and crusty bread

Equipment

  • You will also need a large sauté pan with lid and four pasta dishes.


  • Method
  • Heat the oil and add the onion and lamb to the pan. Brown the meat over a medium heat for 5 minutes, stirring frequently and breaking up any clumps of lamb.

  • Now add the tomatoes, red wine, thyme, tomato purée/paste, seasoning, and stock. Stir everything together then bring the sauce to the boil. Cover the pan, reduce the heat, and simmer for 10 minutes.

  • Next stir in the pasta and continue to simmer, uncovered, for a further 12 minutes, or until the pasta is just tender. Stir occasionally.

  • Add a dash of Worcestershire sauce.

  • Spoon into the four dishes and top with a little grated Parmesan.

  • Serve with a leafy salad and crusty bread to soak up the tasty sauce.
Print Recipe

Updated: July 10, 2019

Classic Blackberry and Apple Crumble

Classic Blackberry and Apple Crumble

The best time to think of cooking blackberry and apple crumble is in late summer when wild blackberries are ripe and free for the picking. They have a much fuller flavour than cultivated ones and the best cooking apples are also just coming into season.

However, rather than not enjoying this true classic dish if you can’t gather wild blackberries, it is still delicious made with cultivated ones which are in season now.

The classic crumble topping is made mixing flour, sugar and butter together and then spooning over the blackberries and apples. Just pop in the oven to bake. Oh so good.

Classic Blackberry and Apple Crumble

4 good portions
  • Preparation time: 15 minutes
  • Cooking time: 45 minutes

  • Ingredients
  • 170 g (6 oz) flour (1 cup + 3 tbsp)
  • 170 g (6 oz) caster/white sugar (¾ cup + 2 tbsp)
  • 115 g (4 oz) chilled butter, diced (½ cup, or 1 stick)
  • 450 g (1 lb) Bramley apples/cooking apples (2 large or 3 medium)
  • 340 g (12 oz) blackberries (2½ cups)
  • To serve
  • Serve with custard, cream, vanilla ice cream or frozen yogurt.

Equipment

  • You will also need a deep ovenproof dish.


  • Method
  • Preheat the oven to 180°C (350°F) (gas 4).

  • Sift the flour into a bowl and add the cubed butter. Rub the butter into the flour until the mixture resembles coarse breadcrumbs.

  • Now mix in half the sugar and put to one side.

  • Peel, core and slice the apples. Put into a large bowl and add the remaining sugar. Toss to coat the apples.
  • Next gently mix in the blackberries.

  • Tip into the ovenproof dish and lightly smooth the surface.

  • Spoon the crumble mixture evenly over the top but do not press down.

  • Bake in the oven for 45 minutes or until the top is beginning to brown and the juices are bubbling up around the edges.
Print Recipe

Updated: July 10, 2019

Chicken Goujons with a Mustard Sauce

Chicken Goujons with a Mustard Sauce

Chicken goujons are a great hit with young family members, with or without the mustard sauce. (They can always leave the creamy mustard sauce for the grown-ups!)

The lemon and thyme marinade makes the chicken really juicy and tender before it is covered in breadcrumbs and sautéed. Served with a creamy sauce which has a blend of mustards and a little horseradish for an extra kick.

Chicken Goujons with a Mustard Sauce

4 servings
  • Preparation time: 25 minutes
  • Marinading time: at least 2 hours
  • Refrigeration time: 15 minutes
  • Cooking time: 10 minutes

  • Ingredients
  • For the goujons
  • 3 large chicken breasts cut into strips, about 400 g (14 oz)
  • 1 tbsp fresh thyme leaves
  • 2 tsp lemon juice
  • 2 tbsp olive oil
  • tbsp flour, seasoned
  • 1 egg, beaten
  • 2 tbsp olive oil
  • cups fresh fine white breadcrumbs (3 slices bread)
  • oil for frying (not olive oil)
  • For the sauce
  • 140 ml (5 fl oz) crème fraîche (⅔ cup)
  • tsp Dijon or English mustard
  • tsp whole-grain mustard
  • ½ tsp horseradish sauce

  • To serve
  • Can be served with sautéd potatoes (see recipe below and fine green beans)


  • Method
  • For the goujons
  • Place the chicken strips in a shallow dish. Sprinkle over the thyme and lemon juice and then add 4 teaspoons of the olive oil. Cover, refrigerate, and leave to marinade for at least 2 hours.

  • Now spread the seasoned flour on a plate or put in a plastic storage bag.

  • Lightly beat the egg in a shallow bowl and add 2 teaspoons of olive oil.

  • Spread the breadcrumbs over a second plate.

  • Now drain the chicken and pat dry.

  • Next toss the chicken strips in the seasoned flour, then dip them into the egg and finally roll in the breadcrumbs until well coated.

  • Place on a plate and chill for 15 minutes.

  • Heat a little oil in a large frying pan/skillet. You want just enough to prevent the chicken from sticking. Add the chicken and fry over a medium–low heat for 10 minutes, turning frequently, until crisp and golden all over.

  • Roll them on kitchen paper to absorb any oil before serving.

  • For the sauce
  • Just stir all the ingredients together until combined and serve separately for dipping.
Print Recipe

Updated: July 10, 2019

Sautéed Potatoes

Ingredients

  • 675 g (1 lb 8 oz) (about 4–5 medium) potatoes, cut into even-sized pieces
  • salt and freshly milled black pepper
  • tbsp olive oil
  • Method
  • Place potatoes in a pan with cold, salted water to cover. Bring to the boil and simmer for 7 minutes. Now drain and leave for a few minutes until they are cool enough to handle. Dice into 2.5 cm (1 inch) chunks.
  • Heat the oil in a large frying pan/skillet over a medium heat. Season potatoes and add to pan. Cook, turning frequently, until browned, crisp and cooked through, about 10–15 minutes.
Print Recipe

Updated: July 10, 2019

 

Pork Escalopes in a Herb and Mustard Sauce

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 in a Herb and Mustard Sauce

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.

Pork Escalopes in a Herb and Mustard Sauce

4 servings
  • Preparation time: 25 minutes
  • Cooking time: 20 minutes

  • Ingredients
  • 675 g (1 lb 8 oz) baby potatoes, scrubbed
  • 340 g (12 oz) fresh runner beans/flat beans, thinly sliced diagonally OR
  • whole french beans/fine green beans
  • 1 tbsp olive oil
  • 450 g (1 lb) pork fillet/tenderloin
  • 120 ml (4 fl oz) each of chicken stock and cider (½ cup) OR
  • 240 ml (8 fl oz) chicken stock (1 cup)
  • 2 tbsp wholegrain mustard
  • 150 g (5 oz) crème frâiche (¾ cup)
  • 4 fresh oregano stems
  • 1 tsp lemon juice

Equipment

  • You will also need a large sauté pan.


  • Method
  • Cut the pork into four pieces. One at a time, place a piece between cling film/plastic wrap and flatten it by carefully bashing with a rolling pin. (Start in the centre of the piece of pork and work outwards.)
  • Remove the leaves from the stems of oregano and chop.

  • Now put the potatoes in a pan of boiling, salted water and simmer for 15 minutes, or 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 sauté pan and add the pork. Over a medium heat, cook for 3 minutes until beginning to brown then turn and repeat on the other side. Remove from the pan, cover, and keep warm.

  • Next add the stock to the pan along with the cider, if using, and the mustard. Stir to combine and then let it bubble for about 5 minutes to reduce.
  • Remove the pan from the heat, stir in the crème frâiche, oregano, and lemon juice. Return the pork to the pan, turn to coat with the sauce. Put the pan over a low heat for 2 minutes to warm everything through.

  • Serve with the vegetables.
Print Recipe

Updated: July 4, 2019