INGREDIENTS

INSTRUCTIONS

Preheat oven to 220c/452f/Gas 7.
1 Cut half the leek into thin julienne strips. Heat 1 tbsp olive oil in a
frying pan and cook the leek gently until softened.
2 Add the ham and cook for another minute to heat through. Add the white
wine and double cream and simmer.
3 Sprinkle over the thyme leaves, 2 tbsp flour and 1 tbsp water and stir to
make a smooth sauce. Tip the mixture onto a greased pie plate.
4 Place 175g/6oz flour and 85g/3oz butter in a food processor and blitz to
make crumbs. Add the mustard powder, tarragon, egg yolks and 2 tbsp olive
oil and 'pulse' to make a dough.
5 Roll out on a floured worksurface and lay on top of the leek and ham
filling. Seal the edges of pastry, trim off the excess and bake in the oven
for 12-15 minutes, or until the pastry is golden brown and cooked through.
Slice and garnish with sprigs of coriander.
6 Heat 1 tbsp olive oil in a large ovenproof frying pan, add the sausages
and cook for 2-3 minutes, turning often to brown all over. Drizzle over 2
tbsp honey, put the pan to the oven and cook for 8-10 minutes, until cooked
through.
7 Slice half the remaining leek and place in a pan with balsamic vinegar
and red wine. Boil and simmer rapidly until reduced and thickened.
8 Heat 1 tbsp olive oil in a wok. Chop the remaining leek and add to the
pan with the grated parsnip. Stir-fry until the vegetables are tender,
season and add 25g/1oz butter.
9 Cook for another minute or so, until the butter has melted, then add 1
1/2 tbsp honey and toss together.
10 Pile the stir-fried parsnips on a plate, arrange the sausages on top and
drizzle over the sauce.
11 For the Meringue Custard Tart: Whisk together the egg whites, 8 tbsp
caster sugar and a pinch of ground cinnamon until stiff peaks.
12 Pipe or spoon the meringue over the surface of the custard tart,
sprinkle over more cinnamon and place on a baking sheet and cook in the
oven for 6-8 minutes, or until golden brown.
13 Heat 55g/2oz caster sugar in a frying pan, add the orange segments and
cook until caramelised. Serve the tart on a plate with caramelised oranges.
Pour the Babycham into glasses.
Converted by MC_Buster.
NOTES : Chef - Lesley Waters
Recipe by: Ready Steady Cook
Converted by MM_Buster v2.0l.

A Message from our Provider:

“Having convictions can be defined as being so thoroughly convinced that Christ and His Word are both objectively true and relationally meaningful that you act on your beliefs regardless of the consequences. #Josh McDowell”