1 Packet of Filo Pastry

300ml Whipping Cream

2tbsp Icing Sugar

1tsp Vanilla Essence

Fresh Berries

50g Butter, melted

1 Mini Muffin Tin

Lucinda Hamilton creates sone Mini Fruit Tartlets

  1. Preheat oven to 180C and cut the filo pastry sheets into approx. 3” (8cm) squares.
  2. Brush each square with melted butter and layer 4 or 5 sheets onto each other. Place each square into the tin.
  3. Bake for approx. 10 minutes until golden brown.
  4. Cool slightly and then place on wire rack to cool further.


  • words:
  • pictures: David Merewether

A Very Berry Jelly

Writer, blogger and homemaker Cherry Menlove will be demonstrating her baking and craft skills at the Chefs’ Theatre at Wealden Times Midsummer Fair’s Sew, Grow, Eat festival in June. Cherry has compiled a selection of her delicious recipes in her...

All in One Chicken with New Potatoes & Peppers

This really is one of the quickest and easiest recipes so ideal for feeding families easily and quickly during the holidays. Everything goes into one pan and comes with its own delicious gravy – for younger children I just serve...

All-In-One Rhubarb and Almond Cake

This cake is a standby dessert in my home at any time of year – I just add whatever fruit is in season so it becomes apple and blackberry in autumn, raspberry and redcurrant in the summer and mincemeat and...