HIS KEY QUOTES
SERVES 6
On leaving the UK: “So I did what any husband and what any father would do, is like, ‘I need to get my family out of here’. But we never walked away. And as far as I’m concerned, whatever decisions are made on that side, I will never walk away. I will always be contributing. But my life is public service, so wherever I am in the world, it’s gonna be the same thing.
On The Crown:
“They don’t pretend to be news. It’s fictional. But it’s loosely based on the truth. Of course, it’s not strictly accurate, of course not, but loosely it gives you a rough idea about what that lifestyle, the pressures of putting duty and service above family and everything else, what can come from that.”
On Archie:
“He is hysterical, he’s got the most amazing personality. He’s already putting three, four words together, he’s already singing songs.” Asked what Archie’s first word was, Harry said: “Crocodile, three syllables.”
On the Queen, her great-grandson and making waffles:
“Interesting, my grandmother asked us what Archie wanted for Christmas, and Meg said a waffle maker. She sent us a waffle maker for Archie. Breakfast now, Meg makes up a beautiful organic mix. In the waffle maker, flip it, out it comes. He loves it.
And now I have waffles for breakfast. A bit of yoghurt, a bit of jam on top, I don’t know if that’s the right thing to do. A bit of berries, maybe, a bit of honey, a bit of syrup.” But James then interrupts, saying: “Sorry, you’re glossing over the fact that I cannot for the life of me imagine the Queen ordering a waffle maker to be sent to Santa Barbara. I can’t get my head around it.”
Harry replies: “I don’t even know how to comment on that.
“Archie wakes up in the morning and literally just goes, ‘Waffle?’”
On how the couple relax:
“Depending on how the day’s been, how busy it’s been, we’ll do Archie’s tea, give him a bath, read him a book, put him down. Go downstairs, Meg might cook a meal, might order a takeaway. Go upstairs, sit in bed, turn the TV on and watch some Jeopardy, maybe watch a little bit of Netflix.”
On dating
The Duke of Sussex admitted dating for him and other members of the Firm is “flipped upside down” to ensure whispers the public’s of eye. romance are kept out of “We got to spend an enormous amount of time just the two of us. There were no distractions, and that was great, it was an amazing thing. We went from zero to 60 in the first two months.”
On pet names
Meghan began speaking to Harry, asking: “Haz, how’s your tour going?” A shocked James says: “I didn’t know we were using pet names?” Harry responds: “Well, you’re not my wife, so...”
INGREDIENTS
300g puff pastry 200g frangipane (see below) 80g caster sugar 80g unsalted butter, softened 6–8 Pink Lady or Granny Smith apples 20g icing sugar clotted cream, to serve
Frangipane
225g butter, softened 25g caster sugar 1 vanilla pod, deseeded, seeds retained 5 medium-sized eggs 225g ground almonds
METHOD
Beat the butter, sugar and vanilla seeds together until the butter has turned pale and creamy. Add one egg at a time, whisking until each is fully incorporated before adding another.
Once all the eggs are incorporated, use a large metal spoon to fold in the almonds until well mixed.
Line a baking tray with parchment. On a lightly floured surface, roll out the pastry into a large circle about 5mm thick. Slide the rolled-out pastry onto the lined baking tray and rest in the fridge for 15 minutes or freezer for 10 minutes. Remove, trim into a 24cm circle and return to the refrigerator or freezer.
Once chilled, remove the pastry from the refrigerator or freezer, and pre-heat the oven to 185C fan/200C/gas mark 6. With the pastry still on the lined baking tray, and leaving a border of 2cm around the edge, spread around 200g of the frangipane evenly across the pastry.
Using a pastry brush, mix the caster sugar and softened butter together.
Peel and core the apples. Using a mandoline, slice the apples to 2mm thick. Take just over one-quarter of the slices and fan them out in a circle around the outer edge, keeping in line with the edge of the frangipane. Roughly brush the apples with some of the butter mixture. Repeat with the remaining apple slices and butter mixture to create concentric circles until the pastry is covered. Make sure the top layer of apple slices is evenly coated with the butter mixture.
Bake for 30 minutes or until the apples are starting to caramelise and the pastry is beginning to crisp up. Remove the tray from the oven. Using a sieve, dust the tart with the icing sugar and then lay another sheet of parchment paper over the top of the apples. Take a second baking tray and lay it on top of that parchment paper.
Using a dish towel or oven gloves to protect your hands, quickly flip the tart over so the apples are now facing downwards on the new tray. Lightly press down the top tray and then remove it and the original parchment paper. Return the tart to the oven for a further 20 minutes.
Remove from the oven. This time place a serving plate on top of the pastry, and then flip the tart again. Check the apples are evenly glazed and caramelised. If it needs a little longer, flip the tart back again and return it to the oven for a further 10 minutes. Serve warm with spoonfuls of clotted cream.