Bakewell tart

A family favourite is Bakewell tart, an English classic sweet consisting of shortcrust pastry beneath layers of jam, frangipane and topped with flaked almonds. It is a variant of the Bakewell pudding, which originates from the picturesque town of Bakewell in the Peak District, Derbyshire. In this recipe I recommend using a raspberry or cherry…

Leek and pancetta quiche

This leek and pancetta quiche with homemade shortcrust pastry is a favourite in the Salford Kitchen! The original recipe is from Gordon Ramsay, but I use a slightly different method to make the pastry case. I’ve made this quiche many times, as it’s relatively easy to whip up, super delicious, and stores well in the…

Autumn vegetable tart

This tart is packed full of colourful and healthy veggies, and is particularly enjoyable at this time of year. The recipe is largely based on Yotam Ottolenghi’s ‘Very full tart’ recipe in Plenty. If you can, I’d encourage you to make your own shortcrust pastry beforehand. It is well worth the time and effort. Ingredients:…

Shortcrust pastry

Making shortcrust pastry for a tart or quiche requires more time and work than buying pre-made, but the end product is well worth the extra effort. To me, homemade pastry has a taste and beautiful short texture that supermarket bought just doesn’t match. Making good shortcrust pastry is an art however! There are many pitfalls…