French Leek and Bacon Flan
 
Shortcrust pastry. (7-8 ozs)
Half pint milk
2 Free range hen eggs
2 ozs Mature cheddar cheese
4 Slices streaky bacon
1 oz Unsalted butter
2 Small leeks, washed and sliced.
Salt. Black pepper. Half tsp mixed Provencale herbs. Grated nutmeg.
 
Method
 
Line an 8 inch flan ring with shortcrust pastry. Leave to 'rest' in fridge for 20 mins.
Set oven to 400%
Grill bacon and cut in to small pieces
Dry leeks and fry them in butter until almost cooked.
Cook pastry case 'blind' until slightly browned and base looks dry.
Lower oven temperature to 350%
Place leeks and bacon in to pastry case.
Whisk eggs and milk together until frothy and season with salt and pepper.
Pour in to pastry case.
Sprinkle with grated cheese, a good pinch of mixed herbs and a little freshly grated nutmeg.
Bake in oven for 20-25 mins (until egg mixture has set)
 
Dauphinoise Potatoes
 
2lbs potatoes, peeled and thinly sliced
Half pint double cream plus quarter pint single cream.
2 ozs Unsalted butter
3 ozs Cheddar cheese (grated)
2 cloves garlic (optional)
1 oz Parmesan cheese
Salt. Black pepper.
 
Method
 
Dry potatoes in clean tea towel.
Chop garlic finely
Grate cheeses and keep separate.
Layer potatoes, seasoning, cheddar cheese and garlic in shallow oven proof dish.
Cover with creams.
Dot with small pieces of butter.
Sprinkle with the parmesan cheese.
 
Bake uncovered at 400% for 10 minutes, then reduce heat to 300% and cook slowly until potatoes are really soft and creamy. You may need to reduce oven temp even further. The longer and slower this dish cooks the better but do not let the cream dry out.
 
Hunza Apricots
 
Barely cover apricots with water. Sprinkle with a little demerara sugar. Leave overnight. Bring to boil, simmer very gently for 2 minutes. Allow to cool. Serve with organic (plain) yoghurt or creme fraiche.