Sheila Benson and Sean Millar
Add the cream to the pan and simmer slowly for 5 minutes until slightly reduced. Return the salmon, along with the leeks, to the pan and cook for another 30 seconds before stirring in a pinch of salt and pepper and the chives and yolks.
Again, the pastry should be rolled out and the filling added as per the instructions above. Bake for 20 minutes.
For our Red Onion, Saffron and Butternut Squash Tart, take 1k thinly sliced red onions, one butternut squash, a few drizzles of olive oil, a small knob of butter, 125ml white wine, a pinch of saffron, 4 egg yolks and a little double cream.
Heat the butter, along with a drizzle of olive oil, in a pan and add the chopped red onion and cook slowly for 20 minutes. Meanwhile, peel the butternut squash, cut into small chunks and place on a baking tray. Bake in the pre-heated oven with a drizzle of olive oil for 10 minutes until just soft.
Add the wine and a pinch of saffron to the onions and continue to cook for a further 15 minutes. Add the baked squash to the pan, along with the egg yolks and a little double cream. Mix well and follow the above steps for preparing your tart. Bake for 30 minutes.
Once you’ve tried these recipes, why not make up your own?
Great for lunch or served with a few boiled potatoes, a little salad and a nice glass of French Sauvignon.
* Sheila Benson and Sean Millar are at The Side Door, 29a Hope Street, Liverpool. Tel: 0151 707 7888.