This tart is based on a recipe in The Art of Cookery, written by an English cook, Hannah Glasse, in the eighteenth century.
Carrot and nutmeg tart
Recipes
Asparagus custards
Serves
6
Dietary information
Gluten-free, vegetarian
Main ingredient
Asparagus
Sourced from
The Cook’s Companion App and book
As the asparagus is not cooked for very long, each spear must be trimmed thoroughly of its woody end – there should be no trace of stringiness, and the total weight of the tender spears should not exceed 200 g.
Beetroot and avocado salad with baby spinach
Serves
4
Dietary information
Gluten-free
Vegetarian
Main ingredients
Beetroot, avocado, spinach
Sourced from
The Cook’s Companion App and book
This salad looks like a Bonnard painting – all hot pink and sharp green and sunny yellow – and tastes great! Variations are endless: pine nuts, grapefruit, crumbled fetta, potato crisps, to name a few. Proportions are never fixed in a salad like this. It is more important to relax and enjoy its assembly.
Carpaccio of salmon with fines herbes
Serves
4
Cooking time
30 minutes or less
Dietary information
Gluten-free
Main ingredients
Salmon, chervil
Sourced from
The Cook’s Companion App and book
This very simple, fresh dish is ideal as a first course.
Cheesy bread and butter pudding
Serves
6
Dietary information
Vegetarian
Main ingredients
Cheese, bread, eggs, cream
Sourced from
The Cook’s Companion App and book
This cheesy bread and butter pudding is one of the best brunch dishes I have come across. It has to be prepared the night before, which makes for a flying start the next day.
