Mustard-roasted beef fillet

Mustard-roasted beef fillet 

Ingredients:

2 x 1.5kg/3lb 5oz beef fillets , cut from the middle (ask you butcher)
2 tbsp cracked pepper
2 tbsp vegetable oil
small pot Dijon mustard
20 slices prosciutto

Heat oven to 200C/180C fan/gas 6. Lightly dust a surface with flour, then roll out the pastry into a large, 5mm thick circle. Use to line a deep, 23cm tart tin with removable base. Trim away excess pastry. Prick all over with a fork, then line with baking paper and fill with baking beans. Cook for 10-15 mins until starting to turn golden. Remove paper and beans, then cook for 5 mins more until crisp and cooked through. Leave to cool.
Meanwhile, put the saffron in a cup with 1 tbsp hot water, then leave to infuse. Mix grated courgettes with 1 tsp salt, then place in a colander. Slice the last courgette very thinly lengthways into long ribbons (use a vegetable peeler). Sprinkle with salt, then put on top of the grated courgettes. Put the colander over a bowl to drain for at least 30 mins. Tip into the middle of a clean tea towel over the sink, twist and squeeze the tea towel getting every drop of the green liquid out.
Melt the butter in a large frying pan. Put the courgette slices to one side and add the grated courgettes to the pan. Cook, stirring, for 3 mins. Tip the grated courgettes into a bowl. Lightly beat the eggs, then add all but 2 tbsp to the courgette bowl. Pour in the cream, the saffron and soaking water, then mix well. Season generously with pepper, and salt if it needs it (it may be salty enough).
Reduce oven to 180C/160C fan/gas 4. Brush the remaining beaten egg over the tart case. Bake for 5 mins, until the egg has set and sealed the case. Pour in the mix. Crumble on the goat's cheese. Lay the courgette strips over the top like the spokes of a wheel. Bake for 40 mins, until just set, but still a little wobbly. Cool and serve at room temperature.

GETTING TO THE PARTY

Make the tart up to a day ahead, and store in a cool place (ideally not the fridge as the pastry will lose its crispness). Transport it still in the tart tin, covered with cling film. Bring to room temperature before serving.

396 kcalories, protein 9g, carbohydrate 24g, fat 30 g, saturated fat 15g, fibre 1g, sugar 2g, salt 0.75 g

Bonfire Night baked potatoes

Bonfire Night baked potatoes 

Ingredient:

4 medium baking potatoes
2 tbsp olive oil
25g butter
1 large onion , finely sliced
6 slices smoked streaky bacon , chopped
2 tbsp double cream
200g mixed good melting cheese, such as Reblochon, Raclette or Gruyère

Method:

Heat oven to 200C/180C fan/gas 6. Prick the potatoes all over with a fork, then rub with half the oil, some sea salt and black pepper. Arrange on a baking tray and bake in the oven for about 1 hr 15 mins, until their skins are crisp and they are completely tender when prodded.
Meanwhile, heat the remaining oil and half the butter in a frying pan. Add the onion and gently cook for 15-20 mins until softened and golden. Remove from the pan and set aside, add the chopped bacon and fry until just crisp. Remove using a slotted spoon and place on kitchen paper.
Halve each potato lengthways (watch out, they will be hot), then scoop out most of the potato into a bowl, leaving a potato skin shell with a thin layer of potato. In the bowl, crush the potato with the remaining butter and the double cream. Season with salt and pepper. Fold through the onion, bacon, three-quarters of the cheeses and half the parsley. Spoon back into the potato shells and top with the remaining cheese. Transfer to the baking tray and return to the oven for 10-15 mins, until melting and golden. Sprinkle with the remaining parsley and serve with a sharply dressed crisp salad, if you like.

PER SERVING:

550 kcalories, protein 21g, carbohydrate 39g, fat 36 g, saturated fat 18g, fibre 3g, sugar 4g, salt 2.58 g