new may 2023

Light, delicious, spectacular and delicious. This is Prue Leith's take on a classic salmon in pastry, with spring herbs and mustard. Dish it up piping hot or serve it cold, in slices, for a party or picnic.

Prue Leith's King Charles stamp salmon pie

puff pastry

Scottish salmon fillets, skinned

Step 1

In a small bowl, mix all the herb layer ingredients together; season. Unroll one pastry sheet. Cut out your decorations. (For digits, score them first, then freeze the pastry for 10 minutes – it will be easier to cut them out.) Chill. Wrap and freeze the leftover pastry to use another time.

Step 2

Lay the second pastry sheet on baking parchment on a chopping board. Spread ½ the herb layer in a rectangle in the middle, leaving a 5cm border around the edge. Season the remaining herb mix with more black pepper. Arrange the salmon tightly together in one layer to cover the herb rectangle as evenly as possible. Season with pepper; spoon over the remaining herb mix.

Step 3

Add 1 tbsp water to the egg yolk and whisk. Brush the entire pastry border with the eggwash. Lay the final sheet of pastry over the top. Gently press around the fish to seal and smooth down to remove any air pockets. Trim to straighten up the edges before making semi circular stamp perforations around each edge using a small round cutter or a piping nozzle.

Step 4

Brush the whole pie with eggwash. Place the decorations on top. Brush with eggwash, then chill for 30 minutes. Preheat the oven to 220ºC, gas mark 7; put a baking sheet on the middle rack to heat up. Slide the pie, on its parchment, onto the hot baking sheet; bake for 25 minutes until
golden and the fish is opaque and cooked through.

Ready-made madeleines take all the hard work out of these treats and the whole family (or street!) can get involved in making them. Play around with the flavours and toppings – anything goes. There’s no need to tell anyone you didn’t make them from scratch – they’ll never guess.

Chocolate-dipped madeleines

g chocolate

g milk chocolate

75 g white chocolate

g pack Urban Fruit Coconut Chips, finely chopped

g pistachios, finely chopped

175 g packs Bonne Maman Madeleine

Cooks’ Ingredients Rose Petals

Sea salt flakes

Line a large baking tray with baking parchment. Melt the
dark, milk and white chocolate in separate bowls in the microwave or set over a pan of gently simmering water. Finely chop the coconut chips and pistachios. 

Remove the Madeleine cakes from their packaging, dip ½ of each madeleine into the melted chocolate and sprinkle over toppings as follows: dark chocolate with coconut chips; milk chocolate with pistachios and a few sea salt flakes; and white chocolate with rose petals. Transfer to the prepared baking tray and leave to set in the fridge for 30 minutes.

No kneading or proving is needed here thanks to the ready-made dough. Switch the soft herbs for whatever you have to hand, then wait for the plaudits to roll in.

Tear & share garlic tarragon doughballs

olive oil

220 g defrosted balls of Northern Dough Co. Original Pizza Dough

mozzarella

g pack flat leaf parsley, leaves only

g pack tarragon, leaves only

clove/s garlic, crushed

350 g tub Waitrose Cherry Tomato & Basil Sauce

Preheat the oven to 180°C, gas mark 4. Grease a 20cm round tin with a little olive oil. Divide the two balls of pizza dough into 16 even balls (8 from each larger ball). Flatten each ball into a disc and spoon about 1 tsp grated mozzarella onto each. Enclose the cheese in the dough and roll back into a ball. Arrange the balls in the tin, leaving a little space between each to puff up in the oven. 

Roughly chop the leaves from the parsley and tarragon, then put in a bowl with 5 tbsp olive oil, the lemon zest and crushed garlic cloves; season and mix. Brush ½ this oil over the dough balls and bake for 25-30 minutes until golden and cooked through. 

Meanwhile, heat the tomato sauce in a pan over a medium heat until piping hot, then pour into a small bowl. Once cooked, brush the doughballs with the remaining herby oil and serve with the tomato sauce.

Make summer entertaining easy with this grown-up take on the classic British pud. Strawberries look and taste great here, but you can use any seasonal berries.

Strawberry & gin Eton mess

tbsp Chase Pink Grapefruit & Pomelo Gin (or any other citrus-flavoured gin)

tbsp icing sugar

strawberries,

300 ml Essential Double Cream

250 g Essential Low Fat Greek Style Yogurt

vanilla bean paste

Cooks' Ingredients Meringue Nest

mint

Mix 2 tbsp gin and 1 tbsp icing sugar in a non-metallic mixing
bowl. Add the strawberries and leave to macerate for 30 minutes. 

In a large mixing bowl, combine the cream, yogurt, vanilla and
remaining 2 tbsp icing sugar. Whisk until thickened. Just before
the cream mixture reaches soft peaks, stir through the remaining
1 tbsp gin. Crumble in the meringue nests and stir together.

Spoon equal amounts of the meringue-cream into 4 glasses or
bowls and top with a layer of the strawberries. Layer up more
meringue-cream and fruit, and scatter with mint leaves to serve.

Using Jersey Royals in a salad like this feels like a celebration of the season, says Elly Curshen.

Jersey Royal salad with broad beans, peas, radishes, mint & English goat’s cheese

500 g Jersey Royals, scrubbed, halved lengthways

tbsp sea salt flakes

tbsp extra virgin olive oil

g frozen Essential Petits Pois

75 g Frozen Essential Baby Broad Beans

radishes

g goat's cheese

 Put the potatoes in a large saucepan. Cover
with cold water and place over a high heat.
Bring to the boil, then add the sea salt flakes.
Cover with a lid, reduce to a simmer and cook
for 15-20 minutes, until the potatoes are tender.
Use a slotted spoon to remove the potatoes
from the water and place in a bowl. Dress with
1 tbsp oil and the lemon juice, then toss. Set
aside to cool completely

Return the water to the boil and add the
frozen petits pois and broad beans. Cook for
3-4 minutes, then drain into a colander and
run under cold water to halt the cooking
and cool completely. 

Tip the peas and beans back into the empty
pan and use a potato masher to gently crush
them. This stops them falling to the bottom
of the salad. Add the crushed vegetables and
lemon zest to the dressed potatoes and season
with black pepper. Toss together.

 Slice the radishes thinly, then pile up, a few
at a time, and cut into fine matchsticks. Rip
any larger mint leaves. Combine most of the
radish and mint with the vegetables, gently
toss together, then tip onto a serving dish. Using 2 teaspoons, scatter the cheese in
small pieces over the salad. Sprinkle over
the reserved radish and mint. Drizzle
over the remaining 1 tbsp olive oil, then
finish with freshly ground black pepper.

Chetna Makan's sponge is light and fluffy and sings of sunny days with its notes of citrus.

Lime & mango loaf cake 

175 g softened unsalted butter,

sugar

unwaxed limes, finely grated zest

Waitrose British Blacktail Free Range Eggs large

175 g Waitrose Superfine Self Raising Flour

tbsp milk

 Preheat the oven to 180ºC, gas mark 4.
Grease a 900g loaf tin, then line it with baking
parchment. Using an electric hand mixer, beat
the butter and sugar with the lime zest for
2 minutes, until pale and fluffy.

Add the rest of the cake ingredients and beat
until smooth and well combined. Pour into the
prepared tin and bake for 45-50 minutes, until
risen and golden and a skewer inserted into
the middle of the cake comes out clean.

While the cake is baking, make the syrup.
In a small pan, combine the lime juice, sugar
and 50ml water. Bring to a boil, then take
off the heat once the sugar has dissolved. 

 Once baked, set the cake aside on a rack
to cool slightly, then make a few holes in it
with a skewer while in the tin. Pour the syrup
on top and leave to cool completely. 

Step 5

Place the cake on a serving plate. Put the
cream and sugar in a large bowl, then whip
to form soft peaks. Crush ½ the mango (a jug
and handheld blender works well) and fold
through the cream. Spread ½ the cream on the
cake, arrange the remaining mango on top and
serve, with the remaining cream on the side. 

Nutty spelt and zingy lemon boost this easy salad. Double the veg and omit the Antipasto Platter to go meat-free.

Antipasti salad

250 g pack Quick Cook Italian Spelt

150 g pack Vegetable Antipasti & Olives

105 g pack Italian Antipasto Platter

250 g cherry tomatoes, halved

basil

150 g pack Italian Mozzarella Minis

90 g wild rocket

½ unwaxed lemon, juice and zest

Cook the spelt in boiling salted water for 12 minutes. Drain and run under cold water to cool, then tip into a large bowl. 

Meanwhile, roughly chop the Vegetable Antipasti & Olives (reserving the oil), tear the meats from the Italian Antipasto Platter into strips, halve the cherry tomatoes and tear the leaves from the basil. Add these to the spelt with the mozzarella and rocket.

Stir in the reserved oil, the zest and juice the lemon and 2 tbsp olive oil. Season and serve on a platter, scattered with extra basil.

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Top Tags

Prue Leith's King Charles stamp sal...

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The most viewed new may 2023 recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine