Today’s recipes are designed to fill you up and warm you up – you’ll want to take a snooze afterwards!
This is a hearty savoury pastry. With fish, meat and potatoes inside, it really is a meal in itself. The tart is a delicious way to use up leftover ingredients – you could even make a turkey and salmon version at Christmas. Delicious hot or cold.
- Serves 6
- Preparation time: 30 mins
- Cooking time: 30-40 mins
- 225g good quality shortcrust pastry
- 1 egg, beaten
- 100g shredded poached chicken
- 75g smoked bacon lardons, cooked
- 100g poached salmon, flaked
- 3 eggs
- 200ml crème fraîche
- Zest of 1 lemon
- 100g cooked, cubed new potatoes
- 125g finely grated parmesan
- Dressed watercress
- To prepare the tart case, roll out the pastry to fit a deep 25cm tin. Prick the surface of the pastry with a fork then fill with parchment and baking beans. Bake blind at 180˚C for 20 minutes.
- Remove the parchment and beans, then brush the case with egg wash. Cook for a further 5 minutes then leave to cool.
- For the filling, spread the bacon, salmon, chicken and potatoes over the base of the tart case. Beat the eggs, crème fraîche, lemon zest and seasoning together, then pour over the other ingredients.
- Sprinkle parmesan over the top.
- Bake the tart at 180˚C for about 30-40 minutes until set.
- Leave to cool slightly, then serve a wedge with salad.
Simon’s Pork Vindaloo is a hot and spicy Indian curry. It’s rich and aromatic with lots of punchy spices, but you could use less chilli if you prefer. Simon is using pork shoulder, but it would be delicious with lamb instead. Vindaloo comes from Goa in India but is inspired by a Portuguese dish flavoured with garlic and vinegar.
- Serves 4
- Preparation time: 20 mins + marinating
- Cooking time: 1 hr
For the marinade
- 1 tbsp ground ginger
- 1 tbsp curry powder
- 1 tbsp garam masala
- 1 tbsp English mustard powder
- 1 tbsp cayenne pepper
- 1 tbsp paprika
- 8 cardamom pods
- 2 tsp ground cloves
- 50ml/2fl oz red wine vinegar
- 500g pork shoulder, in large cubes
For the curry paste
- 2 garlic cloves, peeled
- 5cm/1in piece fresh root ginger
- 2 red chillies
- 4 dried chillies
- 1 tbsp ground cinnamon
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 1 tbsp ground turmeric
- 50ml/2fl oz warm water
For the curry
- 1 onion, peeled, finely sliced
- 4 tbsp vegetable oil
- 200g/7¼oz cooked, diced potatoes
- Handful chopped fresh coriander
- Cooked basmati rice
- For the marinade, mix all of the marinade ingredients (except the pork) together in a bowl.
- Add the pork to the marinade and stir until well combined. Cover with cling film and chill in the fridge for 2 hours or overnight.
- Meanwhile, for the paste, blend all of the ingredients in a food processor and set aside.
- For the curry, heat the oil in a large frying pan and fry the onion and curry paste for 4-5 minutes, or until softened. Add the marinated pork, and a little water if necessary. Cover with a lid and cook for 40 minutes, then add the potatoes and cook for a further 20 minutes.
- Serve the vindaloo with cooked basmati rice and sprinkled with chopped fresh coriander.
As always, head to our Recipes section for all the Daily Brunch recipes so far.
Naomi, PR and Social Media