Prep time:

Cooking time: 1 hour 50 minutes

Total time:

Serves: 4


Warning: Undefined array key "abid" in /home/cluster-sites/10573/p/priceless-magazines.com/public_html/wp-content/themes/twentyseventeen-child/single.php on line 91

200g Plain Flour


Warning: Undefined array key "abid" in /home/cluster-sites/10573/p/priceless-magazines.com/public_html/wp-content/themes/twentyseventeen-child/single.php on line 91

75g Unsalted Butter


Warning: Undefined array key "abid" in /home/cluster-sites/10573/p/priceless-magazines.com/public_html/wp-content/themes/twentyseventeen-child/single.php on line 91

25g Lard


Warning: Undefined array key "abid" in /home/cluster-sites/10573/p/priceless-magazines.com/public_html/wp-content/themes/twentyseventeen-child/single.php on line 91

1 Egg


Warning: Undefined array key "abid" in /home/cluster-sites/10573/p/priceless-magazines.com/public_html/wp-content/themes/twentyseventeen-child/single.php on line 91

1 Egg White, beaten, for glazing


Warning: Undefined array key "abid" in /home/cluster-sites/10573/p/priceless-magazines.com/public_html/wp-content/themes/twentyseventeen-child/single.php on line 91

4 Medium Beetroot


Warning: Undefined array key "abid" in /home/cluster-sites/10573/p/priceless-magazines.com/public_html/wp-content/themes/twentyseventeen-child/single.php on line 91

80g Unsalted Butter


Warning: Undefined array key "abid" in /home/cluster-sites/10573/p/priceless-magazines.com/public_html/wp-content/themes/twentyseventeen-child/single.php on line 91

5 Sage Leaves


Warning: Undefined array key "abid" in /home/cluster-sites/10573/p/priceless-magazines.com/public_html/wp-content/themes/twentyseventeen-child/single.php on line 91

Whole Garlic Bulb, separated into cloves but not peeled


Warning: Undefined array key "abid" in /home/cluster-sites/10573/p/priceless-magazines.com/public_html/wp-content/themes/twentyseventeen-child/single.php on line 91

2 Red Onions, finely diced


Warning: Undefined array key "abid" in /home/cluster-sites/10573/p/priceless-magazines.com/public_html/wp-content/themes/twentyseventeen-child/single.php on line 91

3tbsp Olive Oil


Warning: Undefined array key "abid" in /home/cluster-sites/10573/p/priceless-magazines.com/public_html/wp-content/themes/twentyseventeen-child/single.php on line 91

1tsp Balsamic Vinegar


Warning: Undefined array key "abid" in /home/cluster-sites/10573/p/priceless-magazines.com/public_html/wp-content/themes/twentyseventeen-child/single.php on line 91

2 Eggs


Warning: Undefined array key "abid" in /home/cluster-sites/10573/p/priceless-magazines.com/public_html/wp-content/themes/twentyseventeen-child/single.php on line 91

150ml Double Cream


Warning: Undefined array key "abid" in /home/cluster-sites/10573/p/priceless-magazines.com/public_html/wp-content/themes/twentyseventeen-child/single.php on line 91

200g Goats Cheese


Warning: Undefined array key "abid" in /home/cluster-sites/10573/p/priceless-magazines.com/public_html/wp-content/themes/twentyseventeen-child/single.php on line 91

1tsp Thyme Leaves


Warning: Undefined array key "abid" in /home/cluster-sites/10573/p/priceless-magazines.com/public_html/wp-content/themes/twentyseventeen-child/single.php on line 91

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:

  1. First make the pastry. Put the flour, butter and lard in a large bowl and rub together until the mixture resembles fine breadcrumbs. Add the whole egg and use a round-bladed knife in a cutting motion to mix until a dough forms. Shape into a smooth ball, then wrap in cling film and chill for 30 minutes.
  2. Roll out the pastry on a lightly floured work surface and use to line a buttered 22cm loose-bottomed tart tin. Prick the base with a fork and line with a crumpled sheet of baking parchment and fill with ceramic baking beans, dried pulses or rice. Place in an oven pre-heated to 200°C / Gas Mark 6 and bake for 15 minutes. Remove the baking beans, pulses or rice and paper, brush the case with egg white and bake for another 5 minutes, until golden. Set aside until cold.

For the filling:

  1. Place the beetroot in a gratin dish with the butter, sage and garlic. Cover with foil and bake in an oven preheated to 200C / Gas Mark 6 for 1 hour, until soft. Meanwhile, put the onions and oil in a pan and cook very gently until soft – up to 20 minutes.
  2. Stir the onions into the beetroot mixture, add the vinegar and squeeze in the softened garlic from the skins. Season well and set aside to cool.
  3. Whisk the eggs and cream together in a bowl.
  4. Put the beetroot and onion mixture into the cooled pastry case. Arrange the cheese slices on top, reserving a few for the topping. Pour over the egg mixture and top with the thyme and reserved cheese. Bake in an oven preheated to 180°C / Gas Mark 4 for 20 minutes, until pale golden brown.

  • words:

Strawberry, Rhubarb & Rosewater Parfait

Depending on how you sell it, this dessert could be called a fool or even a mousse. It’s not quite the season for rhubarb or strawberries, so do use frozen if fresh are not available/up to much. This recipe can...

King Prawn Linguine

This is a fresh tasting and not too filling pasta dish that is really quick and easy to put together. It does contain garlic, which is fine as long as you are both eating it. The quantities are easily doubled...

Cheese Fondue

Unfashionable? Maybe. Cheesy? Definitely! But a fondue is such fun – and the ultimate sharing food. What could be better on a cold February day than dipping crusty bread and crudités into a delicious blend of melted cheese and alcohol?...