46 S MAGAZINE ★ 4 AUGUST 2019
pour the mixture into a plastic
container. After an hour remove it
from the freezer, stir and return it
to the freezer. Repeat this until it
has the consistency of ice cream.
Serve straight away.
● Meanwhile, to make the spiced
syrup, scrape the seeds from the
vanilla pod and put in a saucepan
with the pod, the cinnamon stick,
cloves, star anise, caster sugar
and 250ml (9fl oz) of water. Bring
to a boil, stirring to dissolve the
sugar, then cook for 2-3 minutes.
Remove from the heat.
● Preheat the oven to 220°C/
425°F/gas mark 7. For this recipe
you need a 20cm (8in) tarte-tatin
dish or ovenproof frying pan. Roll
out the pastry on a floured work
surface to a 26cm (10½in)
diameter – or 3cm (1¼in) bigger
than your dish. Leave to rest until
ready to assemble the tart.
● Heat the butter and 3
tablespoons of spiced syrup in the
tarte tatin dish over a medium
heat until golden brown and
starting to form a caramel. Add
the cherries, turn down the heat
and cook for a further 5 minutes.
Remove from the heat and allow
to cool to room temperature.
● Loosely roll up the pastry
around the rolling pin, then
carefully unroll it over the top
of the tart. Tuck the pastry down
the sides (inside the dish) with
your fingers. Using a sharp knife
make 3 small insertions in the
middle of the pastry to allow the
steam to escape.
● Bake for 30-35 minutes or until
the pastry is crisp and golden.
● Remove from the oven and
allow the tart to settle for 10
minutes, then turn out on to a
plate. To do this, set the inverted
plate on top of the dish and,
holding the two firmly together,
quickly flip over.
● Preheat oven to 180°C/350°F/
gas mark 4.
● Spread the almonds on a
baking tray and cook for 3-5
minutes until they start to release
their scent.
● Put in a pestle and mortar and
crush into rough chunks.
● Set aside until ready to serve.
● Slice the tart into sixths, dust
with the icing sugar, if using,add a good scoop of ice cream,
scatter on the almonds and serve.Bean and feta
minted cherry dip
This fresh-tasting dip makes
a great snack or lunch.
Serves: 4
150g (5oz) broad beans, defrosted
if frozen
100g (3½oz) feta cheese
Black pepper
Freshly ground nutmeg, optional
150g (5oz) cherries, stoned
and halved
1 tbsp extra-virgin olive oil
10g (½oz) mint, stems removed
and leaves chopped
Crackers or crudités, to serve
● If using fresh beans, bring a pan
of salted water to the boil, add the
beans and cook for 2-3 minutes
until just tender. Drain and rinse in
cold water. When cool enough to
handle slip the inner bean from its
greyish skins and discard the pod.If using frozen, there is no need
to cook, just slip off the skins.
● Roughly mash the cheese and
season with some black pepper
and a little freshly ground nutmeg
if using. Stir in the remaining
ingredients and serve with
crackers or crudités.Cherry mess
Serves: 6
For the meringues:
4 egg whites
150g (5oz) caster sugar
½ tsp white wine vinegar
For the roasted cherries:
500g (17½oz) cherries, pitted
2 tbsps runny honey
Zest of ½ orange
1 vanilla pod, split and seeds
removed
For the vanilla whipped cream:
300ml (10½fl oz) double cream
3 tbsps icing sugar
1 tbsp vanilla paste
3 ginger biscuits, blitzed to crumbs● Preheat the oven to 160°C/
315°G/gas mark 3.
● To make the meringues,
using an electric mixer whisk
the egg whites to stiff peaks.
Add the sugar, 1 tablespoon
at a time, whisking well between
each addition.
● Fold in the vinegar with a
spatula then spoon the meringue
mixture on to a baking tray lined
with baking parchment. You want
it to be 1½cm (¾in) thick.
● Reduce the oven temperature
to 150°C/300°F/gas mark 2 and
bake for 45 minutes or until the
outside of the meringue is set,
lightly golden brown and the inside
is chewy. Leave to cool on the
baking tray then break it into pieces.
● Preheat the oven to 180°C/
320°F/gas mark 4.
● For the roasted cherries, place
all the ingredients into a baking
tray and mix well.
● Roast in the oven for 20Bean and feta
minted cherry dip