UR TV CAST

Grease a large 25cm tart tin, line the tin with the pastry, then trim the edges and refrigerate for one hour. Pre-heat the oven to 180°C (fan oven 160ºC)/350°F/gas mark 5. Fill the tarts with the walnut mixture and bake for 20-25 minutes until golden. Serve with vanilla ice-cream, cr? fra?e or thick double cream.. Nuts in a salad give texture, a bit like a croutons I suppose. To assemble, roll the sweet pastry on a floured table to 5mm thick.

To make the filling, mix all the ingredients, except the walnuts, in a food processor or mixer until smooth Then fold in the walnuts and mix well. Mould the dough into 2 balls, wrap it in clingfilm and refrigerate for 30 minutes. Slowly add the beaten egg – scraping the sides of the bowl every so often if you are using a mixer – until they are well mixed, then slowly fold in the flour. In a food processor, mixer or by hand, cream the butter and caster sugar together until they are light and fluffy. for the sweet pastry
125g unsalted butter 180g caster sugar 1 large egg, beaten 250g plain flour flour for dustingfor the filling3 medium eggs 200g soft brown sugar 220g golden syrup 120ml whisky 100g melted unsalted butter 1tsp vanilla essence 300g walnuts, roughly chopped Pinch of salt First, make the sweet pastry. If you’re not into making pastry, you could cut corners and buy some ready-made – the filling will overcome the guilt of buying it in.

In fact if you really want to, you could use a mixture of British or European nuts, like cobnuts, hazelnuts and chestnuts. for the sweet pastry

I have to hold up my hand and confess that this is a converted pecan and Bourbon recipe. But that’s the fun of cooking and messing around with food; two classic American ingredients in a delicious dessert can easily be exchanged for two of our own. I have to hold up my hand and confess that this is a converted pecan and Bourbon recipe. Cook for 10 to 15mins.Patsy Kensit appears in ‘See You Next Tuesday’ at The Albery Theatre, London, with Nigel Havers and Ardal O’Hanlon until 11 Jan Call 0870 060 6621. Pour in the mixture and cook in pre-heated oven at 200ºC/400ºF/ gas mark 6.

2 oz of Cocoa for the butter icing 3oz of butter 6oz of icing sugar – sieved  MethodCream the margarine and sugar together in a bowl.Whisk the eggs and add a tablespoon at a time into the mixture Then sift the flour and cocoa and fold into above Line a cake or muffin tray with paper cake cases. The butter and sugar mixture always causes a fight between James and Lennon as to who licks the spoon and empty bowl.
Fairy Cakes3 eggs 6oz caster sugar 6oz of margarine 4oz self-raising flour. I am currently appearing in a play in the West End and before I go to work I have tea with my two children One of our favourite recipes is for chocolate fairy cakes. I originally used to make them with my mum when I was younger, and now my 11- and three-year-old sons love making them – in fact, we’ve got it down to a fine art.

Roughly chop the rest of the chestnuts, add to the soup and re-season with salt and pepper if necessary Bring back to the boil and serve.. Add the split peas or lentils and vegetable stock, bring to the boil, season with salt and pepper and simmer gently for 45 minutes. Add half the chestnuts, remove from the heat and blend in a liquidiser until smooth. You can blend it less for a more robust, coarser soup if you wish. 1 onion, peeled and roughly chopped 1 medium leek, roughly chopped and washed A few sprigs of thyme A good knob of butter 250g split peas or orange lentils 1.5 litres vegetable stock Salt and freshly ground black pepper 100g shelled weight of fresh, vacuum-packed or canned chestnuts Melt the butter in a thick-bottomed pan and gently cook the onion, leek and thyme until soft.