Easy Bakewell Tart

Bakewell Tart is an English classic named after the market town of Bakewell in Derbyshire, England. This recipe is one I've perfected over the years and is really easy to make. It uses a shortcrust pastry base spread with raspberry jam, which is then covered in frangipane and sprinkled with flaked almonds. Don't be put off by the thought of having to make frangipane, as this recipe uses just four ingredients and it will take no time at all to whisk up.

Preheat the oven to 180ºC and grease a 23cm loose bottomed tart tin with butter paper.

If, like me, you're using ready-made pastry, remember to take it out of the fridge about an hour before you need to use it.

350g shortcrust pastry

125g butter, melted

125g caster sugar

125g ground almonds

3 eggs

200g raspberry jam (minimum!)

50g flaked almonds

Jam is the essential ingredient here, so either make your own or buy a jar of good quality jam. While the classic flavour is raspberry, I've also made this with my plum jam which is just as good.

Unroll the pastry and carefully line the tin, using your rolling pin to level off the top. Prick the base lightly with a fork and put it in the fridge to keep cool.

For the frangipane, simply whisk the eggs and sugar together until pale and fluffy and then slowly drizzle in the melted butter, whisking to combine. Then stir in the ground almonds using a large spoon.

Take your tart case out of the fridge, spread the base with a good layer of jam and then pour over the frangipane. Finally, sprinkle with the flaked almonds and put into the pre-heated oven for 30-35 minutes.

Don't worry if the filling puffs up while cooking as it will fall back once cooled.

When the time is up, stick a skewer into the middle and if it comes out clean, the tart is cooked through. Take it out of the oven and leave to cool completely before removing from the tin.

Serve with a handful of fresh raspberries and a bowl of whipped cream or crème fraîche.

Haggis Pie

My mother was very proud of her Scottish heritage and this is from her recipe book. She called it Haggis Pie which, as it's not unlike a Shepherds Pie, made it more appealing to her grandchildren.

Haggis is the national dish of Scotland and, as such, has a starring role in the national celebration that is Burns night.

Held on 25th January each year, Burns night commemorates the life of the bard Robert Burns arguably best known for having penned Auld Lang Syne.

This recipe uses all the ingredients associated with a traditional Burns night supper which includes haggis, neeps (mashed turnip) and tatties (mashed potato).

Serves 4

approx 500g haggis

900g potatoes, peeled and cut into chunks

1 small turnip, peeled and diced

salt and pepper

grated nutmeg

30g fresh breadcrumbs

50g unsalted butter

Preheat the oven to 200ºC.

Steam or microwave the haggis according to the instructions given.

Boil the turnip and potatoes (in separate saucepans as the turnip will take longer to cook) and then drain, mash and season.

Spread a layer of mashed potato on the bottom and sides of an ovenproof dish. Cover this with a layer of the mashed turnip, then cut open the haggis and scoop this out on top. Finally top with the remainder of the mashed potato. Scatter with breadcrumbs and dot with butter.

Put into your preheated oven for 25-30 minutes until crisp on top.

And now a word about Haggis. For those of you who’ve never tried haggis, it is normally made with sheep’s offal mixed together with onions, oatmeal, seasonings and spices. This is all encased in a wrapping which ends up looking like a large, bulbous sausage. Haggis is easiest to find in January (because of Burns night) and freezes well, if you want it later in the year.

Leek and Potato Soup

This is a wholesome winter soup which is both economical and easy to make. The origin of leek and potato soup is up for discussion - there are those that say it's Welsh (presumably because of the leek) and those that say it's Irish (maybe because of the potato?). The French also lay claim to it calling it potage Parmentier (named after French chef, Antoine-Augustin Parmentier). And it is also written that American chef Julia Child made it her own, when she introduced French cuisine to American audiences in the 60s.

Whatever your thoughts, this soup is very comforting on a cold winter's day and can be taken up a level with the addition of crispy bacon or leftover shredded ham. It only takes about 40 minutes from start to finish and is perfect for freezing. So, this is my basic recipe, adapted from my classic summer Vichyssoise soup.

1 medium onion, finely sliced

1 large clove of garlic, grated

50g butter

3 large leeks, washed and sliced

4 potatoes (about 500g) peeled and diced

1½ litres of chicken or vegetable stock

salt and black pepper to taste

Melt the butter in a large saucepan (with a drop of olive oil to prevent it burning) and add the chopped onion, the sliced leeks and the garlic. Give everything a stir, put the lid on and cook over a low heat until soft (about 15 minutes).

Add the diced potatoes, season well and then pour over the stock. Cover with a lid and simmer for a further 15 minutes or until the vegetables are tender.

Stick a sharp knife into the potatoes to see if they are cooked, and if so, remove the pan from the heat. Allow to cool for about five minutes and then blend with a stick blender until smooth. Serve in deep bowls with a scattering of chopped chives, a swirl of cream or some crunchy croûtons.