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This recipe won Heffle Wi's 2024 annual Bake off to make a savoury flan.
The influence for the flan was from Nadia's recent cookery programme regarding using up your leftovers, so Sue opened up the fridge and took her inspiration from what she found. Sue is passionate about reducing food waste and supporting our amazing farmers, so the lamb, eggs and milk were all sourced from local farmers. INGREDIENTS Pastry: 150g Plain flour Pinch of salt 75g Baking spread Cold water Filling: 2 eggs 75g cream cheese Cooked lamb , shredded 1 teaspoon cumin 1 pepper 1 onion Mustard Splash of milk Cheese to grate on top Oil to cook with Method Make the pastry by rubbing in the fat to the flour and salt. Add enough water to make a firm dough, then chill in the fridge for at least 30 mins. Roll out the pastry and line a 6 inch flan dish. Blind bake for 10 minutes. Cook the diced onion and pepper in a little oil until softened. Add to the blind baked flan, place the lamb on top. Sprinkle cumin on the lamb. Beat the cream cheese, add the eggs, mustard and enough milk to make a thick pouring consistency. Pour into the flan case until it reaches the top, covering the other ingredients. Grate the chees on top and bake in a medium oven for 30-40 minutes until set and golden in colour. Enjoy! Ingredients:
225g unsalted butter, softened, plus extra for tin 225g Castor sugar Zest of 1 lemon 4 medium eggs beaten (at room temperature 75g ground almonds 200g SR Flour 140g rhubarb, washed and cut into small chunks 1 tbsp Demerara sugar Topping: 75ml double cream 1tbsp water 3 tbsp lemon curd plus extra for drizzling Method
 Makes enough for 4 servings and can be frozen
55gms unsalted butter 1 medium Onion -chopped fine 250gms diced carrot 2 medium leeks – chopped 3 cm fresh ginger – finely chopped or grated 1 litre vegetable stock 290 ml milk fresh (or use long life which adds flavour) Salt and freshly ground black pepper to taste 1 Melt butter in heavy based saucepan. Add onion and sweat until soft. 2 Add Carrots and cook slowly until softened - should break up with wooden spoon. 3 Add leeks and ginger. Cook for approx. 10 mins. 4 Add vegetable stock, season and then bring to boil and then simmer for 10 mins. 5 Blend down to form a ‘smooth’ soup (usually a thickish blend). 6 Slowly add milk until soup reaches your desired consistency. Can be served with added parmesan or soured cream to add smoothness and flavour. Contributed by Graham Stoner |
