Prep time:
Cooking time: 1 hour 50 minutes
Total time:
Serves: 4
200g Plain Flour
75g Unsalted Butter
25g Lard
1 Egg
1 Egg White, beaten, for glazing
4 Medium Beetroot
80g Unsalted Butter
5 Sage Leaves
Whole Garlic Bulb, separated into cloves but not peeled
2 Red Onions, finely diced
3tbsp Olive Oil
1tsp Balsamic Vinegar
2 Eggs
150ml Double Cream
200g Goats Cheese
1tsp Thyme Leaves
Sea Salt and Black Pepper
Chef Rosemary Shrager has been perfecting her versatile culinary repertoire since she started cooking at the age of six. Her latest book Bakes, Cakes & Puds is a compilation of over 200 of her classic tried-and-tested recipes. Over the next few pages we’ve chosen three of our favourites to tempt dinner party guests.
For the savoury shortcrust pastry: For the filling:
- words: Rosemary Shrager
You may also like
A Piece of Cake: Banana Loaf
Rope in some extra help – this recipe is great for the kids to get messy with Method: Preheat your oven to 180°C, fan 160°C, gas 4. Oil and line a 2lb loaf cake tin. Put the bananas still in...
A Piece of Cake: Cinnamon ‘Breakfast in Bed Cake’
Method: Preheat oven to 160°C, fan140°C, gas 3. Oil and line an 8 inch spring form cake tin. Mix cinnamon, salt and brown sugar in a bowl and leave to one side. Add the lemon juice to the milk. Beat...
A Piece of Cake: Rhubarb Crumble and Custard Cake
To make the crumble: Put all crumble ingredients into a bowl and rub until it resembles chunky breadcrumbs. To make the cake: Preheat your oven to 160°C, fan 140°C, gas 3. Oil and line 2 x 8 inch spring form...