CARROT TARTE TATIN WITH WALNUT SALAD
Named for Stéphanie Tatin, who invented it at the hotel she ran with her sister in France, this is a savoury spin on the traditional upside-down tart. The caramelised onion gives it incredible flavour and uses up leftover onions – so clever!
Recipe on page 76
SEAFOOD CHOWDER PIE
Storebought frozen marinara mix gets a snazzy makeover in this creamy pie that’s generous and fancy enough to feed your fam, or a crowd when guests drop by. Tuck in!
Recipe on page 76
BUDGET-FRIENDLY
SAUSAGE, APPLE AND CIDER PIES
Your homemade sour cream pastry is a breeze to whiz up in the food processor and is the ideal crispy pairing for the hearty sausage and mustard filling – comforting and cost-friendly!
Recipe on page 76
VEGIE COCONUT CURRY HAND PIES
Bring the heat to your pastries with fragrant spices! Or, make these mini for a party starter. Use a 10cm round cutter and reduce the cook time by 5 minutes.
Recipe on page 78
ORANGE CURD TART WITH CHOCOLATE PASTRY
Curd is the word! Combine zingy orange curd with rich choccy pastry to give a fresh, zesty spin to your decadent make-ahead dessert.
Recipe on page 78
RIFF ON THE CLASSIC JAFFA WITH THIS GROWN-UP TAKE ON YOUR FAVE CHOC-ORANGE COMBO!
CARROT TARTE TATIN WITH WALNUT SALAD
Preparation time 10 mins
Cooking time 1 hour 15 mins
Serves 4
60g unsalted butter, chopped, plus 40g extra
2 brown onions, thinly sliced
2 cloves garlic, thinly sliced
1 Tbsp fresh thyme leaves, plus extra, to serve
2 tsp caster sugar, plus 1 Tbsp extra
2 tsp Dijon mustard
Sea-salt flakes and freshly ground black pepper, to season
400g Dutch carrots, cleaned, trimmed, halved lengthways
200g marinated feta, crumbled (see Cook’s tip)
1 sheet frozen butter
