Cheese Tartlets and Fishcakes


Leek and Goat's Cheese Tartlets

4 med leeks, trimmed, halved and finely sliced

large knob of butter

2 tbsp thyme leaves and 4 nice sprigs

375g block of puff pastry

4 good slices goats cheese [with rind]

truffle oil or walnut oil [optional]

Wash the leeks and drain. Heat the butter in a wide pan until sizzling, [don’t bun it] then add the wet leeks, thyme leaves, fresh black pepper and a dash of sea salt. Turn heat down low and cook for about 20 mins until they have practically melted but not coloured. Add a little more butter if required. Set aside and allow to cool. Heat oven to 200C Roll out pastry to a thickness of a £1 coin. Cut out saucer sized circles and place on a prepared baking sheet. Divide the leeks to each circle and spread to within 1/2 inch of the edge. Place a slice of cheese on each tart and top with a thyme sprig. Pinch the pastry edges together to encase the leeks, then bake the tarts for about 20 – 25 mins until puffed up and golden. Serve hot and drizzle with flavoured oil. Serve alongside a green salad and sliced cherry tomatoes.


Fish Cakes with a difference

600g potatoes, cut into med sized chunks

2 x 120g sardines in spring water [drained]

4 tbsp chopped parsley

zest and juice of 1 lemon

3 tbsp. light mayonnaise

4 tbsp. fat free Greek yogurt

1 tbsp. seasoned plain flour

4 tsp sunflower oil

Cook potatoes and drain, Mash well with a little butter. In a large bowl, coarsely mash the sardines, [no need to remove the bones] Mix in 3 tbsp. of the parsley and half of the lemon zest and juice and fresh black pepper and a dash of sea salt. Gently mix into the mashed potatoes and season. shape into 8 fat fish cakes using floured hands, then dust with the seasoned flour. In a serving bowl mix the yogurt, mayonnaise, remaining lemon juice, zest, parsley and seasoning. Heat half the oil in a non-stick pan and fry half the fish cakes for about 3 – 4 mins on each side. Keep warm and repeat with the remaining fish cakes. Serve with the lemony mayonnaise, green salad and lemon wedges