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• Roast chicken with cubed cooked root vegetables and cooked shredded sprouts or kale.
• Roast beetroot (not the vinegary kind) cut into cubes with lots of slow cooked red onion (or a jar of red onion marmalade if you’re in a rush), chopped chives and feta cheese • Or make a sweet tart with cooked apple wedges, walnuts and raisins; leave the sesame seeds off the
top and sprinkle over some Demerara sugar instead if you like. You can make the tarts in advance and keep them
covered in the fridge until you’re ready to bake which is a big help with Christmas holiday meal planning. Stress free holiday cooking is a bonus in any year but
definitely at the end of 2020. Here’s to a much better 2021; happy Christmas everyone!
Filo Tart with Hot Smoked Salmon and Leeks Serves 6
• 1 pack filo pastry with about 16 sheets inside
• 150g butter, melted • 2 pieces hot smoked salmon, 300g in total, skinned and flaked
• 2 medium leeks, thinly sliced, washed and drained
• 2tbsp olive oil
Heat the oven to 200C. Heat the oil in a wide frying pan and when it’s hot add the leeks and yellow pepper strips. Cook them slowly over a low heat until soft and tender but not coloured – this takes about 15 minutes so don’t rush it; you want the vegetables to be sweet and soft, not coloured. Stir in the peas, cream and mustard and season well. Put the pan back on the heat to reduce the cream so there’s hardly any left and to cook the peas a little. While the veggies are cooking, brush half the pieces of filo pastry with butter and pile them on top of
each other to create a star-like circle; you’re basically putting one piece of pastry on your work bench, brushing it with butter and then repeating but laying each new piece on at an angle. Do the same with the other half of the filo pieces so you’ve got 2 tart bases. When the vegetables are cooked and the cream has reduced, add the hot smoked salmon flakes to the pan and stir well to mix. Put half the salmon mixture on top of one of the filo circles and the rest on to the other one. Push the filling out into a circle leaving a margin of about 6cm at the edges of each filo base.
Gently fold the pastry over the salmon filling and brush the tops with the rest of the butter; the pastry doesn’t need to meet, you want to be able to see the filling in the top of the tart. Sprinkle half of the sesame seeds on to the top of each tart. Put each of the tarts on to a
baking sheet (lined with baking parchment if you like) and put them on separate shelves in the pre-heated oven. Bake the tarts for 15-20 minutes
until golden brown and crispy. Serve at once with sautéed potatoes and a green salad.
• 1 yellow or red pepper, deseeded and thinly sliced
• 120g frozen peas, defrosted • 60ml double cream • 1tsp grain mustard • Salt and pepper • 1tbsp sesame seeds
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