SAVOURY HEAVEN

Serve with a homemade beer mustard

Strawberry & feta tart

SERVES 6

375g (13oz) sheet puff pastry, defrosted if frozen, at room temperature
200g (7oz) reduced fat soft cheese
1 tbsp chives, snipped
2 tsp lemon thyme leaves or 1 tsp finely grated lemon zest
125g (4½ oz) feta cheese, crumbled
125g (4½ oz) strawberries, hulled and sliced drizzle of balsamic vinegar (optional)
rocket leaves, to serve

1 Preheat the oven to 200°C/Gas Mark 6. Unroll the pastry sheet onto a baking tray, keeping it on the paper from the pack. Score a line 2cm (¾ in) from the edge down each side.

2 Combine the soft cheese, chives, the thyme or lemon zest and some pepper (the feta will add salt) and spread it over the pastry. Scatter over the feta and strawberries and bake for 25-30 minutes until golden and puffed up.

3 Serve warm drizzled with balsamic, or top with rocket leaves and serve with a large salad.

Soft beer pretzel bites with red mustard

MAKES 25-30

For the pretzel bites

1 tbsp malt extract (or soft brown sugar)
1.6ltr (2½ pts) water, plus 100ml (3½ fl oz) extra
2 x 7g sachets fast-action dried yeast
160ml (5½ fl oz) Hefeweizen, at room temperature
500g (1lb 1oz) plain flour, plus extra for dusting
2 tsp sea salt, plus extra for sprinkling on top
6 tbsp (80g) butter
3 tbsp bicarbonate of soda

For the beer mustard

100g (3½ oz) mustard seeds (a mix of yellow and black is good)
100ml (3½ fl oz) beer (I like Pilsner or Wheat Beer)
50ml (2fl oz) cider vinegar