The Greedy Model

10 months agoThese mini apple, thyme and caramel tarts are a perfect flavour combination, great to impress. So simple with the pre-rolled puff pastry (obvs) but the caramel makes it feel more impressive Makes 6 mini tarts 2 apples, peeled and cored (we used Royal Gala) 1 sheet of puff pastry (pre rolled) 100g caster sugar + 1 tbsp 40ml water 20g butter 1 egg, to egg wash 1 tsp nutmeg 1/2 lemon, juiced Pinch of salt Fresh thyme, leaves stripped. 1. Preheat the oven to 200c. In a sauce pan with high sides, add the caster sugar and water. Place over low heat and stir just until the sugar dissolves. Then remove the spoon and do not stir again, until later on. Wait for the mixture to slowly start to bubble then turn it up to medium heat. Swirl the pan if you need but do not mix. 2. Keep a very close eye on it, and allow it to continue bubbling for around 7 minutes, until it turns a deep amber colour and smells like caramel (watch carefully as it can go from amber to burnt in seconds). Remove from the heat, add the butter and mix in (you may use the spoon again) - this will be your caramel. Set aside. 3. Slice the apples thinly, then add a squeeze of lemon, salt, the nutmeg and 1 tbsp of sugar and mix well. Unroll the sheet of pastry and divide into 6 equal squares. Score a border around the edge of each square and prick the area inside the border all over with a fork. 4. Lay the apples in the area inside the border, just slightly overlapping one another. Drizzle the caramel over the top of the apples (try not to get too much caramel on the border as it will burn), scatter with some thyme leaves. Brush the border with egg wash and bake for around 25 minutes or until the edges are puffed and amber. Serve warm with ice cream and more thyme leaves on top!

10 months agoIt’s the weekend. Who doesn’t want a big plate of crispy potatoes, smoky chorizo with perfect fried eggs? Very simple, maximum flavour, yum yum yum! Serves 2 1 large potato, diced 200g chorizo, diced 1 large onion, diced 1 heaped tsp tomato puree 50ml water Salt Pepper Small bunch of basil, finely chopped 2-4 eggs, to serve 1. Add the diced chorizo to a cold pan and heat to medium. Gently heat the chorizo, letting it render out its oil and get crispy, around 15 minutes. Once it is crisp, remove from the pan but leave the oil behind. Add the diced onion and potato, a big pinch of salt and then turn the heat up to medium-high. Heat the oven to 220c. 2. Once the potatoes and onions are browning and almost cooked through, add the tomato puree, cook for a few minutes, add the water and a good pinch of salt and pepper. Place under a hot grill to crisp up and brown, around 10 minutes. If your pan is not oven-safe, transfer to a baking dish before moving to the oven. 3. Fry the eggs in a hot pan with olive oil, for maximum crispy edges, seasoning well with salt and pepper. Once the hash is browned on top, scoop onto plates, top with a fried egg and lots of chopped basil.