We made candied lemon and mixed a tablespoon with our lemon curd and a dessert spoon rippled through the topping. Peel the zest of 2 lemons with a wide head peeler, shred finely and place in a saucepan with 100g caster sugar, plus the juice of the lemons. Bring to the boil and then reduce the heat and simmer until it turns golden – about 20 minutes. Remove and tip into a bowl to cool.
I roasted this joint with 8 large, peeled shallots and 4 small eating apples halved. I brushed them with a little melted butter and seasoned with a little sea salt and pepper.
A simple, but delicious tart, so deeply cheesy and perfect with a little seasonal salad.
This is just such a super dessert, rich pastry, delicious fruity filling, baked to perfection!
I change the fruits as the season changes adding a little more cornflower for juicier fruits.
In this recipe, I used dried Ancho and Chipotle chillies- these were pre-soaked in boiling water to soften. These were then removed and drained (reserving the soaking water)- I used this during the frying process to avoid sticking and burning. These were processed to form a paste and then used in the recipe- they were stunning!
We used a stunning shoulder cut of Welsh pork from the Black & White pig Co-it was so full of flavour and perfect for this delicious slow cooked dish.
You can use just white and brown crab meat, or add fish and prawns into the dish as below.
Makes enough paste for double the recipe for Thai Fishcakes and enough for 500g meat in a Red Thai Curry.