Ingredients - For the Pastry:
- I bought shortcrust pastry
- For the Crumble;
- 25g unsalted butter
- 25g flaked almonds
- 25g light brown soft sugar
- 25g plain flour
- For the Frangipane;
- 175g unsalted butter
- 175g caster sugar
- 3 large eggs, beaten
- 50g plain flour
- 175g ground almonds,
- drops of almond extract,
- 8 tinned pear halves in juice, drained
Method - Heat oven to 200oC, Fan 180oC, Gas 6
- Lightly flour a work surface and roll out the pastry. Use to line a 30.5 x 19cm rectangle tin, leaving some pastry overhanging the edges. Leave 30 minutes
- To make the crumb topping, melt the butter in a small frying pan and add remaining ingredients. Fry, stirring occasionally, for 3-4 minutes until golden and toasted. Empty into a bowl and leave to cool
- To make the frangipane, using a handheld electric whisk, beat the eggs. Fold in the flour, ground almonds and almond extract and set aside.
- Line the pastry with a large sheet of baking parchment, fill with baking beans or uncooked rice
- Bake for 15 minutes until pastry sides are set, then carefully remove the parchment and baking beans/rice
- Cook for a further 5 minutes.
- Remove from oven and trim edges with a serrated knife. Cool for 10 minutes
- Reduce the oven temperature to 160oC, 140oC Fan, mark 6
- Spoon the frangipane into the baking case and smooth. Lay on the pears, cut side down. Sprinkle over the crumble topping and bake for 50 minutes, until the frangipane is set and lightly golden
- Leave to cool in the tin
| Ingredients - 2 skinless breasts cut into strips
- 1 lemon
- 1teaspoondried oregano (optional)
- 1crushed garlic clove
- pinch cinnamon
- 1 tablespoon olive oils
- 4 flatbreads
- 4 tablespoons Greek yogurt
- ¼ red pepper
- 1 little gem lettuce finely chopped
Method - Heat barbecue if cooking outside or griddle pan if indoors
- Put the chicken on a bowl. Pare strips of zest from lemon using a vegetable peeler, then juice the lemon. Add the peel and half lemon juice to the chicken with the oregano, garlic, cinnamon and oil. Mix well, cover and chill for an hour. The lemon juice will start to cook the chicken, so don’t leave for to long
Thread the chicken strips onto two metal skewers – if using a barbecue to prevent them from falling through (you don’t need this if using a griddle pan). - Grill for 2 minutes each side. The strips will cook through quickly so don’t leave them too long. Season if you wish
- Warm the flatbreads on barbecue/griddle for a minute, then transfer to plates and spread each with ½ tsp yogurt
- Divide the chicken strips between them, then dot on the remaining yogurt and sprinkle over the pepper and lettuce
- Fold or roll the flatbreads to eat
Serves 4 |