IN SEASON


Remove any remaining pin bones from the trout fillets, then arrange them in a single layer over the ricotta. Season well.


6 Top with the asparagus and the remaining ricotta mixture. Bring the overhanging edges of the pastry over the top, and brush the layers with the remaining butter.


7 Bake the pie for 25 mins or until golden brown. Cover loosely with foil and cook for a further 15 mins.


8 Remove the pie from the tin and place it on a warmed serving plate. Serve in slices.


Trout Cookbook by Jane Bamforth, published by Lorenz Books


Get your fingers stuck in all the pies and have pie for pudding too... Sweet as Pie


INDIVIDUAL LEMON MERINGUE PIES


This recipe makes more lemon curd than you need – keep the rest in the fridge in a sealed jar to use as you like; fill tartlet cases, top pancakes, spread on wholemeal bread, the possibilities are endless.


Makes 4


FOR THE BASE 150g gingernut biscuits 75g unsalted butter, melted


FOR THE FILLING


Finely grated zest of 3 lemons Juice of 6 large lemons 50ml water 2 tbsp cornflour 175g caster sugar 3 large egg yolks 25g unsalted butter


FOR THE MERINGUE 3 large egg whites


175g caster sugar 1 tsp cornflour


1 Crush the ginger biscuits to fine crumbs in a food processor (or use a rolling pin to smash them in a plastic bag) and mix with the melted butter. Divide between


four individual 10-cm loose- based tart tins, 3-cm deep, and press the mixture onto the base and sides to line them. Place in the fridge to set.


2 For the filling, put the lemon zest and juice, water, cornflour, sugar and egg yolks in a small heavy-based saucepan. Heat gently, stirring continuously, until the mixture thickens. Be patient, as this will take 10–15 mins. Stir in the butter to make a thick, glossy lemon curd. Spoon a layer over the biscuit bases


and leave to cool (keep the rest of the lemon curd in a sealed jar in the fridge to use as you wish).


3 Heat your oven to 190C/ gas 5.


Whisk the egg whites in a large, clean bowl until stiff, then add the sugar a spoonful at a time, whisking well between each addition, until you have a thick, glossy meringue. Fold in the cornflour, using a large metal spoon or spatula.


4 Spoon or pipe the meringue generously over the lemon layer and bake for 15 mins, until the meringue is lightly browned on top. Serve hot, warm or cold, with pouring cream.


A Baker’s Life by Paul Hollywood, published by Bloomsbury Publishing


FOODLOVERMAGAZINE.COM | 23


Page 1  |  Page 2  |  Page 3  |  Page 4  |  Page 5  |  Page 6  |  Page 7  |  Page 8  |  Page 9  |  Page 10  |  Page 11  |  Page 12  |  Page 13  |  Page 14  |  Page 15  |  Page 16  |  Page 17  |  Page 18  |  Page 19  |  Page 20  |  Page 21  |  Page 22  |  Page 23  |  Page 24  |  Page 25  |  Page 26  |  Page 27  |  Page 28  |  Page 29  |  Page 30  |  Page 31  |  Page 32  |  Page 33  |  Page 34  |  Page 35  |  Page 36  |  Page 37  |  Page 38  |  Page 39  |  Page 40  |  Page 41  |  Page 42  |  Page 43  |  Page 44  |  Page 45  |  Page 46  |  Page 47  |  Page 48  |  Page 49  |  Page 50  |  Page 51  |  Page 52  |  Page 53  |  Page 54  |  Page 55  |  Page 56  |  Page 57  |  Page 58  |  Page 59  |  Page 60  |  Page 61  |  Page 62  |  Page 63  |  Page 64  |  Page 65  |  Page 66  |  Page 67  |  Page 68