An unusual fruit filling, complemented by Middle-Eastern flavours of rosewater and cardamom, makes for an impressive dinner party dessert
- 225g cold unsalted butter, chopped into small pieces
- 350g plain flour
- 50g icing sugar
- 1 large egg yolk (save the white for brushing the pastry)
- 10-12 large figs, quartered
- 400g raspberries
- 50g golden caster sugar, plus extra for sprinkling
- 1 tbsp cornflour
- 8 cardamom pods
- ¼ tsp rosewater
- 1 tbsp fine polenta or ground almonds
- egg white, for brushing (reserved from making the pastry)
- cream, crème fraîche, natural yogurt or soured cream, to serve
MethodPut the butter and flour in a food processor with 1/4 tsp salt and blend until the mixture resembles damp breadcrumbs. Or do this by rubbing the butter and flour together in a big bowl with your fingertips. Add the sugar and briefly whizz again or stir to combine.
- 3 tbsp olive oil
- large skinless chicken thigh fillets, quartered
- 130g packet cubed pancetta
- large butternut squash (about 900g/2lb), peeled, seeded and cut into 2½ cm/1in cubes
- large onion, thinly sliced
- garlic clove, thinly sliced
- 1 tsp dried marjoram
- 200ml Italian red wine (see Goes well with...)
- level tsp plain flour
- 2 x 400g cans Italian plum tomato
- 2 tbsp 2 tbsp redcurrant or cranberry jelly
- loaf garlic and herb or plain ciabatta
- 3 tbsp freshly grated Parmesan
- Heat 2 tbsp of the oil in a large flameproof casserole and cook the chicken over a medium to high heat until lightly browned. Lift out on to a plate with a slotted spoon. Tip the pancetta, squash and onion into the pan and cook over a high heat for about 8 minutes, stirring occasionally until beginning to brown. Return the chicken to the pan, add the garlic and marjoram and cook for 1 minute. Keep back 2 tbsp of the wine then pour the rest into the pan and let it bubble for 5 minutes.
- Blend the flour with the reserved wine until smooth. Stir this into the pan with the tomatoes and their juice, the jelly and some salt and pepper. Lower the heat, half-cover with a lid and simmer gently for 30-40 minutes until the squash is just tender. (To prepare ahead, cool then chill at this point up to a day before. You can also freeze it for up to a month. To serve, heat through in the casserole, then continue with step 3.)
- Preheat the oven to 220C/gas 7/fan 200C. Cut the ciabatta into very thin slices and arrange on top of the casserole, so they casually overlap. Drizzle the last tablespoon of olive oil over the ciabatta and sprinkle with the parmesan and a good grinding of black pepper. Bake uncovered for 15 minutes or until golden brown. Serve straight from the casserole.
- 8 pork sausages
- 3 leeks, sliced
- 1 apple, peeled and sliced
- 1 tbsp plain flour
- 1 tbsp grainy mustard
- 200ml stock
- 375g pack ready-rolled shortcrust pastry
- 1 egg, beaten
- Heat oven to 200C/180C fan/gas 6. Fry the sausages in a large frying pan until browned all over, remove and set aside. Remove most of the fat left in the pan, then add leeks and soften for 8-10 mins. Add the peeled apple slices and cook for 1 min more. Stir in the flour, followed by the mustard. Pour over the stock and bubble for 2 mins to make a sauce.
- Chop the sausages into chunks and stir into the pan. Then, tip everything into a large ovenproof dish. Top with the pastry, trimming off any excess and glaze with the egg. Bake for 25 mins until golden.
- 85g cold butter, chopped
- 175g plain flour
- 450g good pork sausage
- 2 large leeks, sliced and washed
- 25g butter
- 25g plain flour
- 300ml milk
- 2 tsp grainy mustard
- large handful of chopped parsley
- Preheat the oven to fan 180C/ conventional 200C/gas 6. Whizz butter and flour in a food processor. Add 2 tbsp water and pulse to a ball.Wrap the dough in cling film and chill.
- Heat the grill to high, brown the sausages for 5 minutes. Fry the leeks in the butter for 2- 3 minutes. Sprinkle in flour and cook, stirring, for 2 minutes. Take off heat and stir in the milk. Season, add the mustard and bring to the boil, stirring.
- Cut each sausage in five at an angle and pile into a 1.2 litre dish. Stir the parsley into the leek sauce and pour over.
- Roll out the pastry and cut out a shape 2.5cm larger than the dish.Re-roll trimmings to make a 2.5cm strip. Brush the rim of the dish with water and lay the strip on top. Lift the rest on top, press to seal and crimp edges. Bake for 25 minutes.