The Family Cook Book

The lovely Rimmers came to see us on Sunday for a lovely lunch. Lisa made this spectacularly delicious dessert from Jamies Xmas magazine. Tarte Tatin is one of those things that sometimes is rather disappointing. The only disappointment with this was that Lisa hadn't made two, or even three tarts. We would definitely have eaten them. recipe below Conference or comice - no pear is a spare in this delicious crispy tart with caramelised goodness from Jamie Magazine Serves 6-8 Ingredients * 125g caster sugar * 40g cold butter, chopped * ½ tsp ground ginger * ½ tsp ground cinnamon * 3 large pears, peeled, cored and cut into wedges * 375g all-butter puff pastry * Double cream, to serve Method 1. Preheat oven to 200°C/gas 6. Put a 21cm diameter frying pan with an ovenproof handle on a hob over a medium heat. Add the sugar and heat to a lovely caramel colour, stirring constantly. Add the butter, ginger and cinnamon and stir to combine. 2. Place the pears in the

I made this salad for the three of us today. It’s from the Leon cookbook. As they say ’It’s just a perfectly balanced lunch: great, goodie-packed ingredients, some simple cooking and away you go.’ The aioli is particularly moreish and the recipe below will leave plenty left over. Serves 3 Ingredients 2 tablespoons quinoa 1/2 a head of broccoli 300g free-range chicken thighs, each cut into 4 or 5 pieces 2 handfuls of rocket 2 handfuls of baby spinach ½ an avocado sliced 6 vine-ripened small tomatoes, roughly chopped 1 lemon 2 tablespoons extra virgin olive oil 3 tablespoons aïoli 2 tablespoons toasted seeds (I used a combination of sunflower, pumpkin, sesame and pine nuts toasted in a non-stick pan for a couple of minutes) a hefty sprinkling of chopped mint and parsley salt and pepper Method Put 80ml of water into a little pan and bring to the boil. Stir in the quinoa and boil fast for 5 minutes, then turn the heat down and simmer for 5 minutes more. Turn the heat off, fluff with a fo