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

Duck Parmentier

Jo Arnell shows us how to create a simple, heart-warming three course meal that is simple to put together and can be prepared in advance – so you won’t have to get into a sweat on Valentine’s Day

Vanilla Cheesecake Glazed with Blueberries

Juliet Bidwell creates a Vanilla Cheesecake with Blueberries