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Party food: pies and savoury tarts
These are always popular for parties and are good cold or cooked ahead and warmed through. To cut down on mess and squabbles, cut tarts and pies into small-ish slices before the party starts.
Smoked Salmon Tart
The secret of a great tart or quiche is a perfect pastry base – crisp, light and flaky, without a hint of sogginess – to offset the rich, creamy filling. Here is the best of both worlds – a luscious smoked salmon tart that's simplicity itself.
Thick Onion Tart
The secret of this tart, with its wholewheat cheese pastry, is to cook the onions until they almost caramelise so they form a lovely thick, brown layer over the base.
Leek and Goats' Cheese Tart
This is what I call a wobbly tart – creamy and soft-centred. Leeks and goats' cheese have turned out to be a wonderful combination, and the addition of goats' cheese to the pastry gives it a nice edge.
Caramelised Onion Tartlets with Goats' Cheese and Thyme
When we made these tartlets for the photography, we couldn't stop eating them! Crisp, light pastry with such a luscious filling – and also lovely as a first course at a supper party.
Cornish Pasty Pie
I find Cornish pasties often have too much pastry and not enough filling. However, the traditional filling of steak, potato and turnip is so delicious I now make one big pie using this filling – which is also a lot quicker than making individual pasties.
Asparagus and Cheese Tart
Just to make the very most of the English asparagus during its very short season, I cook it which way and every way, hence this very simple but sublime tart.
Turkey Flan with Leeks and Cheese
This can be made with a combination of leftover turkey or chicken and pieces of cheese. You could also add some chopped pieces of ham if there is some left over. Having said that, I think this tastes so good that it is worth cooking some chicken specially to make it! Serve the flan warm with a tossed crisp green salad.
Asparagus, Cheese and Egg Tartlets
These delightful tartlets contain a combination of melted cheese, lightly sautéed asparagus tips and whole, lightly baked eggs. They are simple to prepare and just need popping into the oven 12-15 minutes before they are served.
Smoked Fish Tart with a Parmesan Crust
The various smoked flavours of the fish in this tart are quite sensational partnered with the hint of piquancy in the gherkins and capers.
