The Cornish Food Box Company

Delivering the VERY best Cornish Food & Drink to your door.

  • Savoury Scones

    Got some leftover veg to use up? Have a swede still lurking in the bottom of your fridge? Here is the perfect recipe to use it up! They are perfect for a delicious ploughmans’ lunch.

    SAVOURY SCONES

    YOU WILL NEED:

    1 tsp salt, 375g flour, plus extra for dusting,

    3 tsp baking powder,

    200g of mashed swede,

    25g mixed fresh herbs (rosemary, thyme, parsley etc),

    250ml milk,

    25g grated Davidstow cheese

    * Items in bold available to buy from www.thecornishfoodboxcompany.co.uk (some items seasonal so not available year round)

    METHOD:

    Preheat the oven to 220C. Grease and line a baking tray.

    Mix the dry ingredients together and add the swede, herbs, and most if the cheese (reserve enough to top the scones).

    Gradually add the milk until it forms a stiff dough (you may need more or less milk).

    Turn the mixture out onto a lightly floured surface. Pat out to flatten to about 2cm thick. Use a cutter to stamp out the scones.

    Sprinkle each scone with a little cheese and place on the prepared baking tray. 6. Bake for about 15 minutes until golden-brown.

    Serve buttered with Cornish cheeses, chutney, and salad.

  • Beef Meatballs in a Tomato Sauce & Wild Garlic Baguette

    Rich and warming and very simply to make this Italian-style dish uses lots of fresh local ingredients and some store cupboard basics. Will easily feed a family of four.  It will take you about an hour to make but involves very little prep time. You can increase the amount of veg in it very easily - just add finely chopped leeks or carrots to the sauce.  Total cost per serving approx. £1.75

    Ingredients:

    Olive oil, 1 small onion – finely chopped, 500g beef mince, 1 large St Ewe free-range egg, handful of plain flour, 1 can chopped tomatoes, 1 tsp ground cumin, 1 tsp dried oregano, 1 tbsp tomato puree, 2 garlic cloves – crushed, 1 baguette - Da Bara or Vickys, Trewithen Salted Butter, handful wild garlic leaves

     Method:

    Put 1 tbsp of the oil into a pan, add the onion and cook for about 5 minutes until soft. Remove from the heat and set aside to cool.

    Put the beef mince and half the onion into a large bowl. In a small bowl, lightly whisk the egg with a fork, then add to the meat and onion. Season and mix everything together.

    Divide the mixture evenly into 8 balls. Sprinkle the flour onto a plate, then roll each meatball in the flour. Chill for 10 minutes.

    Heat the remaining oil in a frying pan, add the meatballs and cook for 5 minutes without moving them. Using tongs, carefully turn them over and cook for another 5 minutes.

    Mix the tomatoes, cumin, oregano and tomato purée, garlic and remaining onion together, then add to the pan. Cover and cook gently for 25 minutes until the meatballs are cooked through and hot.

    Chop the wild garlic leaves and mx with a couple of spoonful’s of softened butter. Cut slits diagonally across the baguette and spread the garlic butter mixture inside. Wrap in tin foil and put in the oven for 5 to 8 minutes to heat through and let the bread absorb the butter. Serve together with the meatballs.

  • Swede, Leek & Potato Gratin

    Swede, leek & potato gratin

    Ingredients - 1 tbsp olive oil; knob of butter; 1 leek, thinly sliced; 1 clove garlic, crushed; 500g potatoes, peeled and cut into matchsticks; 1 swede, peeled and cut into matchsticks; fresh rosemary & thyme; 150ml Double Cream; 150ml Semi-skimmed Milk; Sea salt; Black Pepper

    Method - Preheat the oven to 190C. Melt the oil and butter together in a frying pan and add the leek and garlic. Cook gently for 5 minutes until softened but not coloured.

    Combine the leek mixture, potatoes and swede in a buttered shallow ovenproof dish and season, layering in the herbs and seasoning as you go. Mix the cream and milk together and pour over the vegetables.

    Bake for 1 hour until the vegetables are tender and the top golden. Cover with foil if the gratin browns too much.

  • Creamy Celeriac and Smoked Salmon Dauphinoise

    Ingredients

    1 small celeriac

    2 large potatoes

    200g smoked salmon

    1 onion, finely chopped

    1 lemon

    250ml double cream

    dill or fennel fronds, chopped

    Method

    Preheat the oven to 200C.  Juice the lemon, then peel the celeriac and cut in to thin slices about 4 mm thick.   Put the celeriac in to the lemon juice as you go.  Peel and thinly slice the potatoes to the same thickness as the celeriac and add in with the celeriac.

    Layer the celeriac and potato with slices of salmon in a large ovenproof dish. Sprinkle over some of the chopped herbs, onion, and a little cream as you go, and season each layer.  You should be able to make about 3 layers of the celeriac and potato.  Finish off the top with the remaining cream.

    Cover with foil and bake in the oven for 45 minutes, then take the foil off and bake for a further 30-40 minutes until bubbling, golden and crispy.  If you insert a skewer it should go through all the layers easily.  Leave to cool slightly then serve with a crisp green salad.

    (Adapted from the BBC Good Food website recipe by Barney Desmazery)

  • MEXICAN SALSA VERDE

    This dish is perfect with chicken, pork or white fish and can be used with either cooked or raw tomatillos. Great to add a kick to BBQs.

    You will need: 400g tomatillos, husks removed & rinsed well; 1 small red onion, finely diced; 1-2 chillies (depending on heat preference); 20g fresh coriander; zest & juice of 1 lime; 1 small garlic clove; 1 tsp of brown sugar; sea salt

    To make: Mix diced onion with the juice and zest of the lime and the sugar, and leave to sit in a shallow bowl for 30 mins. Meanwhile blend the tomatillos and chilli in a food processor with a tiny bit of water, or if you don't have a processor do this by hand.Finely mince the garlic into a paste with a pinch of salt and roughly chop the coriander. Mix all the ingredients together and season well with a little more salt. Add more lime or sugar to taste.

  • TOMATILLO

    A cousin of the tomato, fresh tomatillos impart a citrusy tartness to stews, dips, bloody marys, and more. Cooking them deepens their flavor and softens their tough skin; boiled and puréed, they bring a tangy, fruity flavor to Mexican salsas and moles.

    What to look for when buying:

    Look for firm, taut-skinned tomatillos with fresh-looking, closely fitting husks. Avoid soft, bruised fruits or dried-out, shriveled husks. Smaller tomatillos have a more concentrated flavour.

    How to store them:

    Store tomatillos loosely packed in a paper bag in the refrigerator. Don't remove the husks until you're ready to cook.

    How to prepare them:

    Remove and discard the papery husk and wash the fruit under cold water just before using.

  • Pumpkin Bread (Fein Tau Weiyema)

    This dense, pudding like pumpkin bread makes a rich and satisfying pudding and is perfect for using the abundance of pumpkins around at this spooky time of the year!
    Ingredients
    ¼ cups vegetable oil, plus more for pan
    150g flour, plus more for pan
    1½ cup sugar
    milk 60ml
    1 tbsp. vanilla extract
    1½ tsp. ground cinnamon
    ½ tsp. salt
    2 lb. pureed, roasted pumpkins

    Instructions
    Heat oven to 350°. Grease and flour a 9" round cake pan; set aside. Stir together oil, sugar, milk, vanilla, cinnamon, salt, and pumpkin in a bowl; add flour, and stir until just combined. Pour into prepared pan, and smooth top. Bake until a toothpick inserted in the center comes out clean, about 1 hour. Cut into squares or wedges to serve.

    RECIPE: http://www.saveur.com/article/Recipes/Garifuna-Pumpkin-Bread?src=SOC&dom=fb

  • Cheesy Sweetcorn Casserole

    SERVES 12

    Ingredients
    4 slices bacon, finely chopped
    6 tbsp. unsalted butter, cubed
    4 cloves garlic, finely chopped
    flour 150g
    240ml milk
    4 oz. soft cheese
    200g grated cheddar cheese
    1 tsp. paprika
    3 lb. fresh sweet corn kernels
    salt and freshly ground black pepper, to taste
    TO MAKE: Heat oven to 375°. Cook bacon over medium heat, and cook, stirring, until browned, about 8 minutes. Add butter and garlic, and cook until fragrant, about 1 minute. Add flour, and cook, stirring, for 1 minute. Whisk in milk, and bring to a boil; cook, stirring constantly, until thickened, about 2 minutes. Add cream cheese, cheddar, and paprika, and cook until smooth. Remove from heat and stir in corn; season with salt and pepper. Transfer mixture to a 9" × 13" baking dish and bake until top is golden brown and bubbling, about 40 minutes. Let cool before serving
    RECIPE FROM: http://www.saveur.com/article/Recipes/Cheesy-Corn-Casserole
  • WOULD YOU LIKE TO BE INVOLVED WITH OUR WILD GARDEN PROJECT?

    Here at our Eco-Gardens at St Newlyn East last weekend, we invited some of our local food enthusiasts to tour the gardens and share some ideas about growing more wild edible plants in a Wild Garden Project.

    We also shared some of our own delicious squash soup around the fire; there were stories, music and natural crafts. People had a chance to try out some gardening skills-planting garlic and harvesting their own salad. They even got to pack their own Salad Bags.

    We already grow some wild edible plants on our two and a half acre plot. Some have been planted or encouraged in wild areas such as banks, hedges and meadows including: sorrel, wild carrot, plantain, nettle, chestnut, hazelnut and brambles.

    With our group of visitors we had fun finding and identifying these plants, which some call weeds, but we wish give them more credit as they are our native plants which would have fed our foraging ancestors.

    Others are semi-wild perennials growing in the tunnels for our salads. For instance the Salad Burnet differs very little from its fully wild cousin which you can find amongst the grasses on the sandy commons on our Cornish Coast. It tastes like Cucumber skins and belongs to the Rose Family. More about our winter Salads another week....

    The idea for our wild Garden project is to plant an edible wild "woodland" garden to be foraged, cooked up around our cooking fire and shared with our local food enthusiasts.

    We wish to raise money for a shelter for our Wild Gardeners and compost loo so we can meet monthly in all weathers to plant and tend the garden and share ecological skills and even get creative with a bit of fireside storytelling or making things from some wild materials.

    The monthly Wild Garden Afternoons would be on Saturdays from late February.

    We have another Visitors Afternoon this Saturday, the 24th, from 3 to 5pm. There are still a few places available, so if you would like to join us please email us and we can either book you on or arrange another date for a visit.

    ALSO PLEASE LOOK NEWLINA ECO-GARDENS UP ON FACEBOOK TO FIND OUT

    MORE ABOUT US!!!

    newlina-produce @hotmail.co.uk

  • Grilled sweetcorn slaw

    sweetcorn slaw

    We have taken this recipe from the wonderful Yotam Ottolenghi.

    This is a delicious and simple side dish that is perfect for a midweek meal with tacos or burgers, and a great way to use sweetcorn with other seasonal vegetables.

    You will need:

    100ml white wine vinegar;  200ml water; ¼ white cabbage, shredded (300g net); 3 carrots, julienned (175g net) ; 1 small red onion, thinly sliced (140g net); 4 corn cobs, lightly brushed with olive oil (600g gross); 2 red chillies, finely chopped; 20g picked coriander leaves; 20g picked mint leaves; Olive oil; Salt and black pepper

    To make the Dressing: 50g mayonnaise; 2 tsp Dijon mustard; 1½ tsp sunflower oil; 1 tbsp lemon juice; 1 clove garlic, crushed

    Method

    Place the vinegar and water in a small saucepan along with 1 tablespoon of salt. Bring to the boil and then remove from the heat. Place the cabbage and carrot in a bowl, pour over two-thirds of the salty liquid and set aside to soften for 20 minutes. Pour the remaining liquid over the onion and, again, set aside for 20 minutes. Rinse the vegetables and onion well, pat dry, place together in a large bowl and set aside.

    Place a ridged chargrill pan on a high heat and, when it starts to smoke, lay the corn over it. Chargrill for 10-12 minutes, turning so that all sides get some colour (this will create quite a lot of smoke). Remove from the heat and, when cool enough to handle, use a large knife to shave off the corn in clumps and add to the salad bowl.

    Whisk together all the dressing ingredients, pour over the salad and stir gently. Add the chilli, coriander and mint, along with a grind of black pepper, give everything another gentle stir and serve.

    You can see more recipes on the Ottolenghi website: http://www.ottolenghi.co.uk/grilled-sweetcorn-slaw-shop

  • KALE - SUPERFOOD RECIPES

    Kale is a fantastic super food which has a long history of making it on to our plates. It has been cultivated for over 2000 years and selective breeding of kale varieties chosen for tightly packed leaves at the top eventually led to the development of the cabbages we have today. Kale had fallen rather out of favour with British shoppers until recent years when top chefs began championing these tasty greens.

    You can now commonly find several tasty varieties including Red Russian, Cavolo Nero, and Green Curly Kale.

    Its hardy nature means kale can be grown nearly all year round in Cornwall (and the rest of the UK) but the majority is produced over the winter months. Scottish households traditionally had a kale (or kail)yard to supply the household vegetable needs – literally a cabbage garden – which shows how important these brassicas were in supplying essential nutrients during the bleak Scottish winters.

    You want to look out for the tender young leaves and then eat it right away. Kale can go limp and yellow very quickly so keep it in the fridge either standing up in a jug of water or in a plastic bag. It is a very versatile vegetable - you can add it to almost any dish where you want a greens boost and it is very popular in juicing and green smoothie recipes. Cavolo Nero is also known as Tuscan Black Cabbage and has long tender dark green stems. I think it is best just simply and gently steamed, then served with a little butter and seasoning. The Curly Kales come in both bright green and a deep purple. They have a more robust texture so work really well in stir-fries or in crispy seaweed recipes.

    Chicken, Kale & Carrot Stir Fry

    Serves: 4

    Preparation time: 10 minutes

    Cooking time: 10 minutes

    200g kale, shredded; 500g chicken cut into pieces (you can use any cut, just remove the meat from the bone and cut in to pieces); 2cm root ginger, grated 1 carrot, cut into fine batons; 1 onion, sliced; 2 garlic cloves, diced; handful of calabrese florets; 2 tbsp hoisin sauce; 2 tbsp soy sauce; 1 tbsp sesame oil; 1 tbsp coconut oil

    Steam the kale for 3 minutes then drain. Meanwhile, heat the oil in a large frying pan or wok and fry the chicken for 5 minutes. Add the ginger, garlic, carrot, onion and calabrese and fry for 3 minutes.

    Add the kale, hoisin and soy with 2 tbsp water and stir fry for 2-3 minutes or until the chicken is thoroughly cooked.

    Serve with freshly cooked noodles or rice.

    Potato & Kale Cakes

    Serves: 4

    Preparation time: 10 minutes

    Cooking time: 10 minutes

    100g kale, finely shredded; 5 spring onions, finely sliced; 3 large potatoes; 2 tbsp plain flour; 1 egg, lightly beaten; Sea salt and black pepper

    Peel and quarter the potatoes and boil in a large pan of salted water for about 8 minutes until just cooked. Drain and leave to cool. When cool enough to handle grate the potatoes coarsely in to a bowl, add seasoning, the kale, 2 tbsp flour and 1 beaten egg and mix together gently. Divide into equal golf ball sized amounts, roll in to balls and flatten in to rounds. Dust with flour, cover and put in to the fridge for at least 30 minutes – preferably overnight if you can. Heat up a good splash of olive oil in a large frying pan. When hot enough to sizzle add the potato cakes and fry until golden brown then flip over and cook on the other side – it should take just a couple of minutes each side.

  • Tomato BBQ Sauce

    The lovely Adam who works in our shop swears by this recipe - use as a marinade for chicken or ribs! Also perfect on a burger!

    You will need: fresh tomatoes, 2 tbsp soy sauce, 2 tbsp Worcestershire Sauce, 2 tbsp fennel seeds, 3 tbsp golden syrup, 3 tbsp ketchup, salt, pepper and 1 tsp fresh chillies.

    To make: chuck it all in a saucepan together and simmer until thickened! It's as simple as that!

  • CARROT TOP PESTO

    carrot top pesto

    Our carrots come from Dave Waters at Trecowes near Godolphin in West Cornwall. Freshly pulled for your boxes these carrots are beautiful, sweet and need no cooking - I happily munch them raw!

    Most people cut off the carrot tops and either feed them to the chickens or chuck them in the bin...but there are meals you can make including this brilliant recipe for Carrot Top Pesto.

    You will need: Your carrot leaves and stems, 1 tsp Cornish seasalt, 1 peeled clove of garlic, 1/4 cup of basil leaves, 1/2 cup of walnuts, 1/4 cup of parmesan and 3/4 cup of olive oil.

    To make: Keeping the oil in reserve, pulse all the ingredients until coarsely ground. Add the oil and puree to a smooth pesto.

  • Tomato Tart with Roasted Garlic

    tomato tart

    You will need: 1 punnet cherry tomatoes, 1 unsalted butter, 1 Davidstow Cheddar, 1 tbsp mustard, 4 cloves garlic, 3 eggs, mixed lettuce, 250g crème fraiche, sea salt, black pepper, 100g plain flour, salad dressing

    It will take: 20 minutes

    To make: Heat oven to 180C. Put garlic cloves in the oven on a baking tray and a little oil.  Mix 100g plain flour, 45g butter, and 45g grated cheddar in a food processor until the mixture resembles breadcrumbs.  Add one egg and mix again until the pastry forms in to a ball. Roll out and use to line either two individual tart cases or one large case then chill for 10 minutes.  Line the cases with baking paper and fill with baking beans or dry rice and bake for about 8 minutes.  Remove the paper and cook for a couple more minutes then take out of the oven.

    Mix 2 eggs with the mustard and 2 tbsp crème fraiche. Squeeze the roast garlic out of the cloves.  Slice the tomatoes in half and scatter in the tart case along with the roast garlic, season with sea salt and black pepper, then pour over the custard. Bake for 10 minutes then turn down the oven to 150C and bake for a further 15 minutes until there is just a slight wobble in the custard. Cool a bit before serving with the mixed lettuce leaves.

  • Green Beans & Tomatoes

    green beans with tomatoes

    There is nothing worse that a mushy, overcooked green bean. This recipe means the beans still retain a snap and the richness comes from the delicious cooked tomatoes. This recipe is perfect as an accompaniment to roasted chicken or even tossed through some pasta for a simple lunch.

    YOU WILL NEED:

    Splash of olive oil, 10 Garlic Cloves, roughly chopped, 4 whole tomatoes, peeled and crushed, handful of green beans, Cornish seasalt and some cracked black pepper.

    TO MAKE:

    Heat the oil in a heavy based pan over a medium to high heat. Add the garlic and cook, stirring often, until soft - about 2 minutes.

    Add the tomatoes and cook, stirring, until broken down and soft. Add green beans and 1/2 cup of water, cover pan with lid and cook, stirring occasionally, until beans are soft. This takes about 8 minutes but remember you want your beans to keep their snap.

    Remove from the heat, season with salt and cracked pepper.

    HOW TO PEEL A TOMATO (From www.saveur.com)

    Bring a pot of water to a rolling boil. In a large bowl, prepare the ice bath. Make a small "X" in the bottom of each item of fruit using a paring knife. Gently lower the fruit into the pot of boiling water for anywhere 20 seconds to 2 minutes, depending on how ripe the tomatoes or peaches are (the riper the fruit, the less time it needs). Use a slotted spoon to transfer the fruit immediately to the ice bath. When the fruit is cool enough to handle, use a paring knife to peel off the skin, starting at the "X."

  • Summer vegetable casserole with honey

    scillion stew

    This week we have a glut from the allotment and a brilliant mix of late summer veg in our box.

    This might look a bit 'chuck it in together' but it really is such a great mix and the honey brings out a lot of the tastes and flavours.

    You will need: honey, raisins, apricots, peppers, courgettes, carrots, fennel, runner beans, courgettes, onions, tomatoes, thyme, oregano and rosemary (if you don't have fresh herbs - a spoon of mixed herbs is fine)

    To make:

    Cut the vegetables as fine as you can be bothered to and remove courgette seeds.
    Cut vegetables finely and tip into a large pan with a good glut of oil. Stir well and cook over a high heat. When browned at edges, add tomatoes, left whole or any large ones cut into 4. Add a large sprig each of thyme, oregano and Rosemary if you have them, or a teaspoon mixed herbs. Stir through a tblsp honey, reduce heat and simmer for 30-40 minutes. Stir through a handful of raisins or chopped dried apricot before serving.

  • Sambal French and Runner beans with tempeh

    Sambal beans and tempeh

    A powerful, fresh and zesty curry. Indonesian sambal dishes usually contain the pungent belachan chilli and dried shrimp paste. However, sambal olek chilli paste and fermented soy tempeh are is now widely available and work well as substitutes.
    (From Leon: Fast Vegetarian)
    Serves 4
    Preparation time: 10 minutes
    Cooking time: 15 minutes

    150g French beans
    150g runner beans
    1 tbsp sunflower oil
    1 onion, finely chopped
    2 garlic cloves, crushed
    120g tempeh, thinly sliced
    3 tsp sambal olek
    ½ tsp tamarind paste
    A pinch of sugar
    3 tbsp hot water
    Salt and black pepper
    1 Top and tail the French beans and cut the strings from the runner beans (if needed), then thinly slice them diagonally.
    2 Cook the onion in the oil in a shallow frying pan over a medium heat for 5 minutes. Add the garlic, mix well and cook for a few more minutes. Add the tempeh and turn up the heat to brown for a few minutes.
    3 Quickly add the rest of the ingredients including the beans and water.
    4 Stir well and turn the heat up for 5 minutes, then cover the pan, turn the heat to low and leave for another 5 minutes. The beans should be tender and coated with the sauce. Season well and serve.

  • ECO GARDENING - ANYONE FOR COMFREY TEA?

    The Soil food that kicks up a stink!

    Comfrey-Plant

    At Newlina Eco-Gardens we grow many plants other than the vegetables we sell. We have many wild and hedgerow plants such as hawthorn, blackthorn raspberries and blackberries which give great food and habitat for birds and insects but we also grow some plants to use as food for our soil.

    We now have a healthy comfrey patch and have kept a patch of it for the bees who seem to gather plenty of food from the little pink bell flowers. We did recently harvest some of its furry leaves to brew up some comfrey tea- not for us but for the plants to drink. We cut the leaves up and put them to brew in some water in a covered composting bucket, cramming lots of leaves in so it became really concentrated. Over a few weeks we stirred it every now and then, until the plant fibres broke down into a stinking goo. That's when we knew it had reached its prime- when the comfrey tea really stank! Then we took out the liquid, diluted it in some watering cans and poured it on where it was most needed. The whole gardens smelt pretty strongly, the day the comfrey tea was poured!!!

    The tea is high in potassium so it's good for fruiting crops. One of our staff has been nurturing a pet cucumber plant, called George, here in the corner of our hottest tunnel. George had begun to look a bit sad but after a good dose of stinky comfrey tea he began producing more flowers which have since given us some juicy cucumbers. The effects were immediate.

    The tea was poured on the compost heap too to get those good bacteria growing, breaking down the plant matter and converting it into healthy food for our soil.

    Healthy soil makes healthy plants! And so the cycle of plant materials goes round. All this recycling is part of why we can call it "Eco-gardening".

    Have you ever tried Comfrey tea or had success with making soil food then please share your experience with us: newlina-produce @hotmail.co.uk

  • Toad in the Hole

    toad in the hole

    Serves: 4
    8 pork sausages
    1 tablespoon vegetable oil
    225g (8 oz) plain flour
    4 eggs
    250ml (8 fl oz) milk
    salt and pepper to taste

    Preparation method

    Prep: 10 mins | Cook: 30 mins
    1.
    Preheat the oven to 200 degrees C /gas mark 6.
    2.
    Pour the oil into the bottom of a baking dish, and arrange the sausages over it in a single layer. Bake for 10 minutes in the preheated oven.
    3.
    Meanwhile, in a medium bowl, whisk together the flour, eggs and half of the milk until smooth. Gradually mix in the rest of the milk until a smooth batter is achieved. Season with salt and pepper.
    4.
    Remove the sausages from the oven, and ladle the batter over them until the sausages are 3/4 covered. Return to the oven, and bake for 35 minutes, or until the centre is risen and browned. Don't worry if the underside seems slightly soft, as this is normal.
    Don't forget the gravy :)

  • Apple Tart

    Fairly simple to make but looks great and is absolutely delicious!

    Sweet shortcrust pastry - enough to line your tart dish
    500g apples
    Knob of butter
    3 tbsp. golden caster sugar
    1 tbsp. soft brown sugar
    1 tbsp. Demerara sugar
    2 tsp cinnamon
    3 tsp mixed spice

    Roll out the pastry until it is thin but still able to be handled easily. Line a loose bottomed tart tin with the pastry, use a fork to jab small holes across the bottom and trim the edges. Put in some baking paper and fill with baking beads or uncooked rice. Blind bake for 10 minutes then remove the beads and baking paper then put bake in the oven for a couple more minutes to dry out the base.
    Peel and chop up the apples in to chunks. Carefully cut one in to half moon pieces to layer over the top.
    Put the apple chunks in to a saucepan, add a knob of butter, the caster and brown sugar and the spices - plus a splash of water. Cook until softened.
    Use the cooked apple to fill the part baked pastry then use the slices of apple to form a pattern on the top of the tart. Scatter the top with the Demerara sugar.
    Bake in the oven for about 15 minutes until the top is very slightly browning.
    Serve with cream, ice cream or custard.

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