Pastry: Cream the butter and sugar in a mixer and add the eggs one at a time. Sieve in the flour and bring together into a dough. Wrap in cling film and chill for 1 hour before using. Roll out the pastry on a floured surface and push it into an 8-inch tart tin. Place some parchment on the surface of the pastry and fill it with baking beans. Bake blind for 20 minutes before removing the parchment and baking for a further 15 minutes.   Lemon curd: Place the lemon juice and zest into a small saucepan and bring to a boil. Whisk the eggs and sugar together and add to the lemon juice. Put back on the stove on medium heat and cook, stirring, until thickened. Remove from the heat and whisk in the unsalted butter until it has fully melted. Pour into a bowl, place cling film right onto the surface of the curd so it does not form a skin, and chill in the fridge until ready to use.   Meringue: Place the sugar into a small, heavy saucepan and cover it with water. Bring to a boil until it reaches 112 degrees C using a sugar thermometer. Whisk the egg whites in a clean bowl until they peak and slowly add the sugar syrup. Whisk until it cools down.   To assemble: Fill the tart shell with the chilled lemon curd and smooth off the surface using a flat knife. Top with the meringue, then place under a hot grill and brown lightly. Alternatively, use a pastry blow torch.   Visit Our Shop

There’s nothing more filling than a potato topped pie. This spicy chicken and potato bake is a lovely family meal that will satisfy a family or be a welcome addition at any dinner party. It’s easy to make, full of flavour and sure to become a family favourite.   1. Preheat the oven to 200C/180C fan/ gas mark 6. 2. Add the potatoes to a large saucepan of water. Bring to the boil, then simmer for 15-20 minutes until tender. Drain and mash with butter and salt. 3. Add one teaspoon of paprika to the mash and stir. Set aside. 4. Meanwhile, heat the oil in a large frying pan, add the onions and garlic and cook for a few minutes, until softened. 5. Stir in the paprika for one minute, then add the tin of tomatoes and peppers and simmer. 6. Add in the chicken and continue to cook for 5 – 10 minutes until the chicken is white all the way through. 7. Pour into a large, ovenproof dish, spoon over the mash so that it covers the top and bake for 15 minutes until the mash is golden on top and the chicken is cooked through.   Now all you need to do is round up the troops, and sit down to a satisfying chicken and potato bake.     Visit Our Shop