Chicken, tarrogan, and leek pie

This pie is AMAZING. Honestly, it’s one of the most delicious, hearty, warming, indulgent, creamy, flavoursome pies in the world. I can say that because it’s not my recipe – it’s by the amazingly talented (and incredibly lovely) Laura Pope, who wrote it for those nice people at Comte cheese. I’ve made it a couple of times and it is now a firm favourite. And … Continue reading Chicken, tarrogan, and leek pie

Tarte Normande

I watched the chefs at Leiths make a Tarte Normande while at cookery school, and it was absolutely divine. This version is adapted from the recipe in the Leiths Cookery Bible (they tell me there’s a new version coming out in September, so if you’re looking for a new book, I’d wait till then). The Tarte Normande is a rich buttery pastry tart, filled with … Continue reading Tarte Normande

Pesto, Spinach and Tomato Tart

If the sun ever does come out and you want something amazingly light, easy and vegan to have for dinner, take on a picnic or stuff in your lunch box (the possibilities are endless really), this tart is what you need! I reckon even my dog could make it (she quite frequently runs in to glass doors) it’s that simple! Serves 4: 3 handfuls of basil 100g … Continue reading Pesto, Spinach and Tomato Tart

Rosemary Tarte Tatin

Tarte tatin is deceptively easy to make, barely 10 minutes to get it in the oven and something I used to make regularly when I owned a deli. Not health food but a nice weekend treat and very easy to make! Ingredients: 100g butter 100g golden unrefined caster sugar 1 stick of Rosemary 4 apples peeled and quartered puff pastry (bought in is fine or … Continue reading Rosemary Tarte Tatin

Spring Vegetable & Cheddar Quiche

I made this lovely quiche with my lovely friend Elspeth last week! It’s a lovely mix of all the veggies that are now coming into season, so head down to your local farm shop if you’ve got one and pick up something fresh! You will need: 1 tbsp butter 50mls milk 3 large eggs 6 asparagus tips 6 pieces of tenderstem brocolli 1 large leeks … Continue reading Spring Vegetable & Cheddar Quiche


Beetroot & Feta Parcels

Makes 2 Parcels 200g fresh beetroot, peeled and cubed 1 tsp olive oil 1 tbsp golden marjoram 175g puff pastry 100g Feta Black Pepper Method: Preheat oven to 200°c. Place cubed beetroot in a roasting tray and drizzle with the olive oil, roast until al dente. Cut the rolled puff pastry into two equal rectangles/squares, score a border and prick the base all over. Top … Continue reading Beetroot & Feta Parcels

Goats cheese and onion tart

Goats Cheese & Caramelised Onion Tarts

Makes approx 8 tarts You will need: Puff pastry (one packet of shop bought is what I use) One large onion, chopped finely Soft goats cheese Salt and pepper to season Olive oil Thyme  Preheat oven to 180C or gas mark 5. Put chopped onion, olive oil, and salt and pepper into a pan on a medium to high heat for 1 minute. Turn the … Continue reading Goats Cheese & Caramelised Onion Tarts


Dominique’s Easy Pastry Recipe

This recipe uses a lot of cheating when it comes to pastry – my excuse being that I cannot tolerate the texture of hard butter and flour together… This recipe is ideal for a 9-10” pie tin/dish with perhaps some to spare. (Ideally stay away from your warm oven throughout this pastry-making process and use a cold and dry bowl & surface for mixing/rolling) You … Continue reading Dominique’s Easy Pastry Recipe