Ingredient 1 Butter – 70g
Ingredient 2 Plain Flour – 150g
Ingredient 3 Golden syrup – 675g
Ingredient 4 Fine white breadcrumbs – 270g
Ingredient 5 Clotted cream – dollop
Step 1 To make the pastry rub the butter and plain flour with your fingertips until it resembles rough breadcrumbs then add 2 tablespoons of cold water to form a soft ball of dough. Rest in the fridge for 15 minutes.
Step 2 Line the pastry in a deep-sided (4cm) 20cm tart tin with a removable base and chill for 20 minutes. [Pre-heat the oven at 200°C/gas mark 6]
Step 3 Warm the golden syrup in a saucepan, stir in all of the fine white breadcrumbs and then pour into the uncooked pastry shell.
Step 4 Slide the tart into the oven and bake for 15 minutes and then turn the heat down to 180°C/gas mark 4 and continue cooking for 15-20 minutes.
Step 5 Serve warm with a dollop of clotted cream. To decorate you could use raspberries, a sprig of mint and a dusting of icing sugar.
Ingredient 1 Five medium eggs
Ingredient 2 A dash of milk
Ingredient 3 A good pinch of chopped fresh parsley, or basil, or coriander, or thyme
Ingredient 4 One tablespoon butter
Ingredient 5 Salt and freshly ground black pepper
Step 1 Crack the eggs into a bowl, add the milk, salt and pepper (and the pinch of chopped herbs, if you’re using them), and beat them all together with a fork.
Step 2 In a heavy-based pan, melt the butter over a medium heat until it starts to foam.
Step 3 Pour in the eggs, and start stirring at once with a fork or a wooden spoon. Keep stirring constantly as the eggs start to come together.
Step 4 The question now is: how runny do you like them? As the eggs begin to come together, start turning down the heat – they’ll keep cooking in the warmth. Keep stirring until you’ve got them just how you like them, and serve out on to plates at once. Bear in mind, the eggs at the bottom of the pan will be firmer than the eggs you serve first – just in case some people prefer them one way or the other.
Step 5 Garnish with an extra grind of black pepper and tuck in.
For further inspiration from the Leon team head over to www.cook5.co.uk/recipes.