mark sargeant

This minty sauce with a creamy yogurt base is a classic Indian side - this version has garam masala and ginger for a warming kick

Raita

Greek yogurt

garlic

ginger,

½ small pack coriander, chopped

0.25 small pack mint, leaves

lime

½ tsp garam masala,

Mix all the ingredients and season. Serve sprinkled with extra garam masala.

A Kent classic with a dark treacle filling, complemented by the light zesty cream. Sure to satisfy any sweet tooth, this is a dessert perfect for sharing with friends and family

Gypsy tart

unsalted butter

golden caster sugar

plain flour

can evaporated milk

dark muscovado sugar

double cream

lemon

To make the pastry, put the butter and caster sugar in a food processor. Add the egg and whizz for 30 secs, then tip in the flour and blitz for a few secs more until the dough just comes together – be careful not to overwork it.

Dust your work surface with flour, bring the dough together with your hands and lightly knead, shaping the pastry into a flat disc. Cover with cling film and chill in the fridge for 30 mins. Heat oven to 180C/160C fan/gas 4.

Roll out the pastry to £1 coin thickness and use to line a deep 23cm tart tin, then return to the fridge for 20 mins or until the pastry is hard. Line the pastry case with baking parchment, fill with baking beans and bake for 20 mins. Remove the baking beans and return to the oven for 5-10 mins until the base is golden and the sides are set.

Meanwhile, make the filling. Whisk the milk and sugar together in a stand mixer (or use an electric hand whisk) until light and fluffy, about 20 mins. Pour into the pre-baked pastry case and cook for 15 mins until risen and the surface is tacky. Remove from the oven and leave to cool and set before serving.

Pour the cream into a large bowl, add the lemon zest and lightly whip. Serve alongside the tart once cool.

Crispy roasties are essential to any Sunday dinner. Everyone's favourite side can only be improved by roasting in goose fat, with garlic and herbs

Garlic roast potatoes

2kg Maris Piper potatoes

tbsp goose fat

rosemary sprigs, leaves

Peel the potatoes, leaving the smaller ones whole and cutting the larger ones so that they are all roughly the same size. Put them in a large pan of cold salted water, bring to the boil and simmer gently for about 15 mins until cooked through. Tip gently into a colander and leave to drain and cool – there’s no need to shake. When they stop steaming, put them on a tray in a single layer and place in the fridge, uncovered, until ready to roast. Can be done up to two days ahead.

Spoon the goose fat into a flameproof roasting tin and heat on the hob for a few mins. Turn the heat off and, one at a time, turn each potato in the fat so they are completely coated. Make sure they are in a single layer and not touching. Once the oven has heated to 180C/160C fan/gas 4, put the potatoes in the oven and cook for 40 mins undisturbed.

Remove from the oven and, again, turn each potato. Return to the oven for 20 mins, then remove and repeat the turning process. Turn the oven up to 220C/200C fan/gas 7 and cook the potatoes for a final 20 mins. Add the rosemary and garlic 5 mins before the end. Once cooked, the potatoes should be deep golden and crunchy on the outside and fluffy in the middle. Sprinkle with sea salt and serve.

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Raita

Gypsy tart

Garlic roast potatoes

Top 3 mark sargeant recipes from across the web

The most viewed mark sargeant recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Raita

Gypsy tart

Garlic roast potatoes

The most viewed mark sargeant recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine