1、Tear & share pasty

Our buffet centrepiece is inspired by a classic Cornish pasty, but served in a new way that's perfect for a party or picnic

Tear & share pasty recipe

Ingredients

  • 500g strong white bread flour
  • 100g lard, chilled and chopped
  • 140g butter, chilled and chopped
  • 1 egg, beaten
  • 350g beef skirt, cut into small cubes
  • 300g waxy potatoes such as Charlottes, chopped into small pieces
  • 175g swede, chopped into small pieces
  • 1 onion, chopped
  • seasonal leaf, such as spinach, baby kale and radicchio, and a mustardy dressing (optional)

Method

Tip the flour into a large mixing bowl and add the lard and butter. Rub the ingredients together, then mix in 1 tsp salt. Make a well in the centre and stir in 175ml cold water. Knead just enough to bring the pastry together into a smooth ball, then wrap in cling film and let it rest in the fridge for 30 mins-1 hr. Can be done the night before.
  • Meanwhile, make the filling. Put all the ingredients in another bowl along with 1 tsp ground black pepper and 1 1 /2 tsp salt. Stir well to combine and distribute the seasoning evenly.
  • Heat oven to 160C/140C fan/gas 3 and line a large baking tray with baking parchment. Split the pastry in half and roll each piece into very large circles (approx 40cm diameter). Place one of the pastry circles on the tray.
  • Pile a generous handful of the filling into the centre of the pastry, then create seven slightly smaller mounds of filling, spaced evenly around the centre like petals – make sure they don’t touch. Brush a little water onto the pastry gaps around each petal and the centre, then carefully drape the other pastry circle over the top. Starting in the middle, gently press the pastry down to seal in the sections – imagine it’s a giant, flower-shaped ravioli.
  • Using a sharp knife, separate the petals by cutting triangular slivers out of the pastry leaving a 1-2cm pastry border around each petal. Reserve the pastry you cut away and roll out into two ropes. Twist them together and place around the edge of the centre of the flower.
  • Using your fingertips and starting at one edge of one of the petals, crimp the pastry. Do this all the way around each of the petals to create the classic Cornish pasty-style crimp.
  • Brush the whole pasty flower with beaten egg and put in the oven for 1 hr 15 mins-1 hr 20 mins or until it is golden brown and the pastry is cooked through underneath.
  • Allow to cool for about 5 mins, then serve on the baking parchment or carefully slide onto a serving platter. To eat, simply pull off or slice the individual pasties, then chop up the central pasty. Serve with salad leaves and a mustardy dressing, if you like.

  • https://www.truecookbook.com/recipe/tear-share-pasty-10139/

    2、Apple, elderflower & gin cocktails

    Cool off with this gin-based cocktail with both fruity and floral notes
    Apple, elderflower & gin cocktails recipe

    Ingredients

    • 250ml gin
    • 200ml elderflower cordial
    • 1l cloudy apple juice
    • apple slices and ice, to serve

    Method

    1. In a jam jar, mix gin with cordial. When ready to serve, divide the mixture between 8 glasses, top up with apple juice, apple slices and ice.

    3、Artichoke & pecorino bruschetta

    These simple and speedy antipasti-friendly toasts are perfect for when you want to spend less time in the kitchen and more with your guest
    Artichoke & pecorino bruschetta recipe

    Ingredients

    Method

    1. Heat oven to 200C/180C fan/gas 6. Halve or quarter the artichokes, if whole, and put them in a bowl with the chilli flakes, mint, zest and oil. Season lightly with salt and set aside.
    2. Put the bread on a baking sheet and scatter over the garlic. Drizzle with olive oil and season with sea salt. Bake for 10 mins, or until golden and crisp. Set aside to cool.
    3. Fold the pecorino through the marinated artichokes and spoon over the garlic bruschetta just before eating.

    4、Asian chicken, mandarin & cashew salad

    Red peppers, vibrant mandarin segments, deep red cabbage and watercress make for a rainbow-coloured dish to dazzle
    Asian chicken, mandarin & cashew salad recipe

    Ingredients

    Method

    1. Remove the skin from the chicken and discard, then shred the meat from the bones. Discard the carcass (or freeze for stock or soup another time, see right).
    2. Drain the mandarin segments over a bowl to catch the juice, then whisk together with the sesame oil and vinegar. If you’re using xanthan gum, put this in a bowl and, using a small sauce whisk, whisk in 1 tsp of the dressing at a time until you have a smooth, runny paste, then whisk in the remaining dressing.
    3. Layer the shredded chicken, mandarin segments, red onion, pepper, cabbage, salad leaves and sesame seeds in a big salad bowl or on a platter. Pour over the dressing, toss to combine then serve.

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