LIFESTYLE & ARTS
19 ARTS NEWS
John Whaite, who won the third Bake Off series, watches the show but has forged his own career in television. He has now written another cookbook to follow those published after Bake Off.
the tin for five minutes, then invert on to a plate.
6 For the glaze, combine the jam and water in a small pan and bring to the boil. Paint the glaze onto the cake with a pastry brush. The cake will keep for a few days in an airtight tin; it’ll actually be that bit better on day two.
FISH PIE POTATO SKINS
6 medium baking potatoes
For the filling:
40g unsalted butter
1 leek, very finely sliced
2 anchovies, finely chopped
100g skinless salmon, cut into 1cm cubes
100g skinless pollack, cut into 1cm cubes
100g skinless smoked haddock, cut into 1cm cubes
200g creme fraiche
1tbsp finely chopped flat-leaf parsley 1tbsp finely chopped fresh chives 1tbsp wholegrain mustard
1tsp fine sea salt
1tsp black pepper
For the topping:
1tsp fine sea salt
50g Gruyere, finely grated
1tbsp creme fraiche
1 Preheat the oven to 210°C/190°C
Clementine and cardamom upside-down cake.
fan/gas mark 7. Put the potatoes on a baking tray and bake for one to one-and-a-half hours, until the skins are crispy and the insides soft. Remove from the oven and allow to cool until you can handle them. Reduce the temperature to 200°C/180°C fan/gas mark 6.
2 Heat the butter in a frying pan over a medium heat. Once the butter melts, add the leek and fry until very soft – about 20 minutes – stirring
Sticky fried lebanese sprouts.
occasionally. Put the leek into a bowl with the remaining filling ingredients and stir to mix well.
3 Halve the potatoes and scoop most of the flesh into a bowl – leave about 5mm of flesh against the skin. Fill each potato skin with the fish filling and place on a baking tray – or use a 12-hole bun tin so the filled potato halves don’t fall over.
4 Add the topping ingredients to the bowl of potato and mix until fairly smooth, then blob it on top of the fish
filling in each potato skin. Bake for 20-30 minutes, until the potato is slightly coloured.
STICKY FRIED LEBANESE SPROUTS
75g dried figs, finely chopped 75ml dry sherry
200g natural yogurt
1tbsp finely chopped fresh mint 1tbsp sunflower oil
500g Brussels sprouts, trimmed and halved
200g sharp-tasting green grapes, halved
75g pecans, roughly chopped
½tbsp sherry vinegar
2tsp ground sumac
Small handful of flat-leaf parsley, roughly chopped
Sea salt flakes
1 Combine the figs and sherry in a small pan and bring to the boil. Boil until the figs cook down and you have a thick paste. Add a splash of water to loosen it into a thick puree. Set aside until needed.
2 Mix the yogurt with the mint and a pinch of salt. Set aside until needed.
3 Heat the oil in a decent-sized frying pan over a high heat. Once the oil shimmers from the heat, add the sprouts and fry, tossing frequently, until they smell nutty and have started to char. Add the grapes and pecans and fry, tossing, for a further minute, then add the sherry vinegar, sumac and parsley and toss together. Finally add the fig puree and toss to combine. 4 Serve the sprouts on a platter, with the yogurt drizzled over the top.