Panettone Bread & Butter Pudding

Serves 4

50g butter, softened (optional)
250g panettone (about 5 medium slices)
2 eggs
142ml carton double cream
225ml milk
1 tsp vanilla extract
2 tbsp caster sugar
icing sugar, for sprinkling
softly whipped cream, to serve

1.Preheat the oven to 160C/gas 3/fan 140C and grease a 850ml/1½ pint shallow baking dish with a little butter. Cut the panettone into wedges, leaving the crusts on. Butter the slices lightly with the rest of the butter. Cut the slices in half and arrange them in the dish, buttered side up.

2.In a bowl, whisk together the eggs, cream, milk, vanilla extract and sugar and pour evenly over the panettone.

3.Put the dish in a roasting tin and pour hot water around it to a depth of about 2.5cm/1in. Bake for 35 minutes until the pudding is just set - it should be yellow inside and nicely browned on top. Dust with icing sugar and serve with spoonfuls of whipped cream.

(Good Food magazine, January 2003)

Easy leek & pancetta filo tarts

Serves 2

70g pancetta

2 leeks , trimmed and sliced, including green bits

butter

2 eggs

4 sheets filo pastry

1.Heat a non-stick frying pan then cook the pancetta until crisp (you shouldn't need any oil). Add the leeks and keep cooking until softened, about 5-10 minutes. Cool then mix with the eggs and season.

2.Heat the oven to 190C/fan 170C/gas 5. Cut 10cm squares from the filo (you'll need 16 in all). Butter, then layer up 4 directly on top of each other and gently push each into a 4-hole Yorkshire pudding tin.

3.Spoon in the filling then bake for 15-20 minutes until just set. Serve with salad.

Nutrition per serving:

179 kcalories, protein 8.5g, carbohydrate 14.2g, fat 9.5 g, saturated fat 3.5g, fibre 2g, salt 0.8 g

(Olive magazine, November 2012)

Smoked trout, pea and tarragon tart

Serves 6

Filo pastry 4 sheets
Spray oil
Eggs 3, beaten
Half fat creme fraiche 100g
Taragon ½ a small bunch, chopped
Smoked Trout 125g pack
Frozen Peas 100g, defrosted

1. heat the oven to gas mark 5. Spray the filo lightly with the oil and use it to line a 22cm shallow tart tin. Beat together the eggs and the creme fraiche and season well. Mix in the tarragon, trout and peas then tip into the lined case. Bake for 20-25 mins until the egg is just set and the pastry browned.

Nutrition per serving:
150kcals, protein 10g, carbs 10.2g, fat 7.5g, sat fat 2.9g, fibre 1.6g, salt 0.5g

(Olive Magazine - April 2013)

Lime meringue pie

Serves 8

Gingernuts 300g
Butter 100g, melted
Condensed milk 397g tin
Eggs 3 yolks
Limes 4, juice and zested
Egg whites 3
Golden caster sugar 165g

1. Heat the oven to gas mark 3. Whizz the biscuits to crumbs in a food processor.

2. Mix the biscuits with the melted butter and press into the base and up the sides of a 22cm shallow tart tin. Bake in the oven for 10mins then cool.

3. Put the egg yolks in a large bowl and whisk for a minute with electric beaters. Add the condensed milk and whisk for 3 mins then add the zest and juice and whisk again for another 3 mins. Pour the filling into the cooled base then put back in the oven for 15 mins. Cool then chill.

4. Whisk the egg whites in a large bowl to firm peaks, then whick in the sugar, a little at a time, until the meringue is thick and glossy. Pile into the middle of the pie then lightly brown the meringue with a blow torch to give a pale golden highlight on the peaks.

Nutrition per serving:
530kcals, protein 8.3g, carbs 74g, fat 22.2g, sat fat 12.5g, fibre 0.5g, salt 0.7g

(Olive Magazine - March 2013)

Smoked haddock and spinach pots

Serves 2

Spinach 200g
Half fat creme fraiche 6 tbsp
Skinless smoked haddock 300g, cut into chunks
Grated Parmesan 3tbsp
Eggs 2
Buttered toast to serve

1. Heat the oven to gas mark 4. Put the spinach in a colander and pour over a kettle of water to wilt it. Drain well, sqeeze out as much excess liquid as you can, then chop roughly. Mix in 4tbsp of the creme fraiche, the haddock and 1tbsp of the Parmesan. Season with black pepper and a little salt. Divide between to small ovenproof dishes and crack an eggs on each.

2. Spoon over the rest of the creme fraiche and Parmesan. Bake for 20-30 minutes until the egg white is set and the yolk cooked to how you like it.

Nutrition per serviing:
388kcals, protein 47g, carbs 3.5g, fat 20.7g, sat fat 10.7g, fibre 2.8g, salt 3.9g

(Olive Magazine - April 2013)