Heat it up

A little chilli with breakfast, lunch and supper to warm your heart this Valentine’s Day, on Thursday. Recipes by Hilary Biller, pictures by Craig Scott, styling by Claire Clark

Pastry

240g (2 cups) cake flour Pinch of salt

120g butter

1 egg yolk

60ml (4 tbsp) cold water

Filling

15ml (1 tbsp) olive oil 300g baby cherry tomatoes 2 garlic cloves, sliced

1 red chilli, seeded and sliced Salt and pepper, to taste 40g parmesan cheese, grated 3 extra-large eggs 250ml (1 cup) fresh cream Handful fresh basil

Method

For the pastry, sift flour and salt together. Rub in butter until mixture resembles breadcrumbs. Combine egg the breasts all over and fry skin-side-down in a hot pan, letting them brown but not cook through. Pour off the excess fat, retaining some pan juices.

Combine 30ml (2 tbsp) of the syrup with the garlic and chilli paste. Brush this all over the breasts, transfer to an oven dish and roast for 5-10 minutes, basting twice. Remove and rest for 6 minutes. Stir remaining syrup and sherry vinegar into remaining pan juices on the stove. Boil until you have a thickened sauce. Slice breasts, arrange on a plate with salad leaves and radishes, and pour sauce over. Serves 2.

CARPETBAG STEAK

yolk and water and add to flour, using a round-bladed knife to bring together.

Roll dough out and use to line 6-8 small quiche pans.

Cover with greaseproof paper and weigh down with baking beans. Bake blind in a preheated oven at 200°C for 5-8 minutes. Remove from oven, discard beans/paper.

For the filling, heat oil in a pan and fry tomatoes, garlic and chilli till tomatoes are slightly charred. Season.

Sprinkle half the cheese over the base of the pies. Top with tomato mixture. Whisk together the eggs and cream and season. Divide between the tarts. Top with remaining cheese. Place on a baking tray and bake for 15-20 minutes at 200°C until golden brown and set. Serve topped with basil. Makes 6-8 pies.