Prep time:

Cooking time: 20 minutes

Total time:

Serves: 8

200g Non Dyed Smoked Haddock

1 Onion (chopped and sauteed)

125ml Double Cream

1 Egg

1 Egg Yolk

1tbsp Parsley

100g Asparagus Spears (blanched)

3 or 4 Filo Pastry Sheets

20g Melted Butter

Muffin Tin

Juliet Bidwell creates some Smoked Haddock & Asparagus Tartlets

  • words:
  • pictures: David Merewether

Smoked Haddock Scotch Egg

Fresh from the kitchen of her Cookery School in Tunbridge Wells Rosemary Shrager and her apprenticeship team share four exceedingly delicious Easter recipes

Victoria Rose Cake

I’ve not used rose water in a cake before, but it has made the icing on this cake so light and delicate – as you would imagine a rose should taste (it won’t, so don’t be tempted). I used a...

Vanilla & Thyme Cheesecake

Matt Avery from Frankies Farm Shop creates a seasonal pudding using local ingredients