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Shallot Tarte Tatin

550g/11/4lb shallots, soaked in boiling water for 5 minutes, drained, peeled and trimmed 1. Heat a large frying or saut&
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For the Ravioli Mix: For the Pasta Dough: good pinch saffron strands infused in 1 tbsp boiling water and cooled For the
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2. Place all the ingredients in a bowl and combine together gently. 3. Divide the mixture between the indents in a non-
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2. In a small oven-proof dish, thinly slice the sweet potato. Sprinkle with olive oil, chopped thyme and paprika. 1
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1. Roll out the pastry to 5mm thickness. Cut out four rounds a good 3cm larger than the diameter of your tartlet tins,
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1 tsp each finely chervil, basil, chives and parsley, finely chopped 1. Have the lamb stock, potato rösti, glazed
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4tbsp/60ml/2fl oz white vinegar, such as rice vinegar or white wine vinegar 1. Begin by cooking the rice. Wash it well
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1. Heat 25g/1oz of the butter in a medium pan, add the shallot and cook gently for 3 minutes, until soft. Add the
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For the Passion fruit cream: about 250g/9oz mixed raspberries, redcurrants and sliced wild strawberries (or other small
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1. To make the dip, blend the chickpeas, seasoning, olive oil and garlic in a food processor until you have a smooth,
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2. Place the poussin on a baking tray, drizzle with the olive oil, sprinkle over the thyme leaves and season. 4. For
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150g/51/4oz penne, cooked according to packet instructions 100g/31/2oz olives, chopped 50g/11/2oz parmesan, grated 1
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1. Slice the tuna loin into two long fillets. Heat 1 tbsp of the oil in a heavy-based frying pan (or a ridged griddle
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2. Place the cooked rice into a large bowl. Stir in the beaten egg along with the spring onions, pepper, salt and
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2. Heat the cream, milk, vanilla pod and orange in a pan. Bring to a simmer. 3. Whisk the egg yolks and sugar in a bowl
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