Bakewell Tart

I absolutely love a cake but I love a cake that’s lovely with a cup of tea but also as dessert and for me, Bakewell Tart pretty much sums that up. The combination of jam, cake and almond work so well together and it’s a classic bake for a reason – if you want to try something new, bake this wonderful tart.

You can use homemade pastry or for convenience buy a ready made pastry case – the choice is yours.

Bakewell Tart

Prep time
Cook time
Total time
Ingredients
  • Ready made sweet pastry case
  • 100g jam
  • 100g margarine
  • 125g caster sugar
  • 3 eggs, beaten
  • ½ tsp almond extract
  • 150g ground almonds
  • 20g flaked almonds
Instructions
  1. Preheat the oven to 180C/350F/Gas 4
  2. Spread the jam over the base of the pastry case.
  3. Cream the margarine and sugar before adding the eggs and mixing well.
  4. Add the almond extract and ground almonds, folding to add air to the mixture.
  5. Pour into the pastry case and sprinkle the flaked almonds over the top.
  6. Bake for approx 30 minutes until golden brown.

Mackerel Salad with Roasted Radishes and New Potatoes

There’s nothing better than a good salad in the Summer months, so I thought I’d share with you one of my favorite recipes.  This Mackerel salad is fabulous for those following a clean diet, with plenty of good fats in there.  Perfect for those summer nights to dine al fresco with loved ones.

Mackerel Salad with Roasted Radishes and New Potatoes

Prep time
Cook time
Total time
Serves: 4
Ingredients
  • 500g radishes
  • 500g new potatoes, halved
  • 5 tbsp olive oil
  • 4 tbsp greek-style yogurt
  • Juice of ½ lemon
  • 2 garlic cloves, crushed
  • Handful of fresh dill, finely chopped
  • 160g mixed salad leaves
  • 400g of smoked peppered mackerel fillets, skin removed
Instructions
  1. Heat oven to 200C fan. Put the radishes and potatoes in a roasting tin. Drizzle with a 2 tbsp of olive oil and season. Roast in the oven for 30 mins until tender and golden.
  2. Meanwhile, make the dressing by whisking together the remaining olive oil, Greek-style yogurt, lemon juice, garlic, and dill. Season and set aside.
  3. Remove the vegetables from the oven and allow to cool for 5 mins. Toss the mixed salad leaves in the dressing and serve. Top the salad leaves with the roasted vegetables, then flake the mackerel over the top.
  4. Garnish with a little chopped dill and serve.