Courgette, Red Onion & Tarragon Quiche

makes 23cm quiche

for the pastry

100g plain flour

100g wholemeal flour

88g cold butter; cut into cubes

1/2 tsp pimento de la vera

1 tbsp poppy seeds

1 tsp Maldon sea salt

25-30ml chilled water

for the filling

2 small courgettes; thinly sliced

1 medium red onion; halved and finely sliced

a knob of butter

1 tbsp olive oil

2 free-range eggs

240ml milk

2 tbsp créme fraîche

175g mild Cheddar; grated

a small handful of tarragon leaves

Maldon sea salt

Freshly ground black pepper

1. Sift the flours into a large bowl. Add the salt, pimenton, poppy seeds and butter cubes.

2. Using your fingertips: rub the butter into the flour mixture until it resembles breadcrumbs.

3. Add enough water to bring the dough together; knead for a few seconds, wrap in film and rest in the fridge for 30 minutes.

meanwhile...

4. In a heavy-bottomed skillet: heat the butter and oil; add the courgette and onion and cook over a low heat for 5 minutes until softened. Season well. Transfer to a colander to drain over a large bowl.

back to the pastry...

5. Preheat the oven to 200°C

6. Remove from the fridge and roll out onto a floured surface to a thickness of 5mm.

7. Gently lower into the quiche tin: pushing down into the corner. Line with a larger circular piece of baking parchment; tip in dried beans and blind bake for 15 minutes.

8. Lift out the parchment and beans; return to the oven for a further 5 minutes.

9. Remove the pastry case from the oven and reduce the oven temperature to 180°C.  Cover the bottom of the pastry case with the cheese; retaining a little to sprinkle on the top.

N.B. The cheese will act as a barrier and stop the quiche getting a soggy bottom.

10. Add the courgette and onion.

11. In a large jug, whisk together the milk, eggs and créme fraîche: season. Pour over the courgette and onion.

12. Sprinkle over the remaining cheese and the tarragon leaves. Bake in oven for 40-45 minutes until set and lightly browned on top. Remove from the oven a leave to rest for 5 minutes before turning out and serving.

Helado de Albaricoques / Apricot Ice Cream

serves 6-8

570ml whipping cream 35.1%

1 vanilla pod

150g caster sugar

6 free-range egg yolks

300g puréed apricot

1. Split the vanilla pod and remove the seeds. 

2. Pour the cream into a saucepan and add the vanilla seeds and pod. Over a medium heat, bring the cream to a simmer and immediately remove from the heat; and leave to infuse for 10 minutes.

3. Meanwhile, in a large bowl, cream the egg yolks and sugar till pale and thick.

4. Remove the vanilla pod and whisk the cream into the egg yolk mixture. 

5. Return to the saucepan and, over a medium heat, stir continuously and cook until the custard thickens: coating the back of a spoon.

6. Pour back into the bowl add the puréed fruit and leave to cool. Then cool further in the fridge.

7. After about an hour transfer the mixture to a deep, metal oven dish and transfer to the freezer.

8. After 45 minutes, remove the mixture and stir vigorously. The important thing is to break up the forming ice crystal into smaller pieces: the smaller, the better.

9. Return to the freezer for a further 30 minutes. Remove, stir vigorously and return to the freezer.

10. Repeat step 9 for 2-3 hours.

N.B. You can use a hand whisk or hand blender, if you like. 

Tortilla de Coliflor / Cauliflower Tortilla

serves 4

~200g small cauliflower florets

2 tbsp lemon juice

a knob of butter ~15g

2 tbsp olive oil

5 free-range eggs

Maldon sea salt
Freshly ground black pepper

1. Soak the cauliflower florets in a bowl with water and the lemon juice for about 20 minutes; this will thoroughly clean the cauliflower. 

2. Drain, and add the florets to boiling water: return to the boil and continue for 3-4 minutes until tender. Drain.

3. In an 18cm non-stick tortilla pan; melt the butter with the oil. Add the florets and sauté until lightly browned.

4. Season the florets. 

5. Whisk the eggs and season; pour into florets and stir on a medium heat for 30 seconds. Then using a silicon spatula; separate the setting mixture from the pan. Shake the pan from time to time. Continue to cook until the underside starts to colour.

6. Place a plate over the pan; flip it over and slide the tortilla back into the pan (uncooked-side down).

7. Return to the heat and cook until the underside is lightly browned and the tortilla is set.

Shakshouka

serves 2

1kg fresh, mixed tomatoes

2 tbsp olive oil

5 garlic cloves

3 sun-dried tomatoes, finely chopped

1 tsp Maldon sea salt

1 tsp brown sugar

2 level tsp Pimenton de la Vera-sweet

2 organic free-range eggs

a handful of coriander leaves

1. Roughly chop the tomatoes: finely chop or crush the garlic.

2. Heat the oil in a thick-bottomed pan and simmer all the ingredients (except the eggs and coriander) for 15 minutes.

3. Break the eggs into the mixture and cover and continue to simmer until the eggs are just set.

4. Remove from the heat and sprinkle over the coriander.

5. Serve with crisp, fresh bread (e.g. fougasse).