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Watercress and feta tart

115g unsalted butter
225g plain flour
1 med egg yolk
1-2 tbsp water
3 med eggs
250ml semi skimmed milk
75g watercress
100g spinach leaves
large handful each of fresh mint and coriander
100g Greek feta cheese,crumbled
15g hard cheese,grated
2 handfuls pine nuts

Preheat the oven to 180c/fan 170c/gas 4.To make the pastry,rub the butter into the flour to make fine breadcrumbs,add the egg yolk and water and bring together.Roll out the pastry and use to line a 25cm round tart tin,prick the base with a fork and chill for 10 mins.Cover with foil and baking beans and place on a hot baking tray and bake blind for 10 mins.Remove the foil and beans and bake for a futher 5 mins.Meanwhile,beat the eggs and milk in a bowl.Chop watercress,spinach,mint and coriander.Add to the bowl.Pour the mixture into the tart,scatter over both cheesees and  pine nuts.Bake for 25 mins until golden.


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2 x 198g cans tuna steaks in brine
198g can sweetcorn,drained
350g pot four cheese sauce
500g ready to roll shortcrust pastry
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1 med egg,beaten

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4 bananas,sliced
300ml whipped cream
250g pack digestives
1 can of carnation caramel
100g melted butter
some chocolate

Crush the biscuits in a bowl and add the butter.Press into a round cake tin (20cm) then leave to set in the fridge.Spread the carnation caramel straight from the tin onto the base,top with the slice bananas.Finish by spooning on the cream and grating over the chocolate.

Vegetarian scotch broth

2tbsp oil
1 med onion,chopped
1 small leek,sliced
150g carrots,cut into small cubes
125g swede,cut into small cubes
100g great scot pearl barley
100g great scot dried green lentils
few sprigs thyme
1.2 litres veg stock
200g bag sliced curly kale
crusty bread to serve

Heat oil in a large pan and cook onion and leeks until soft.Add carrots and swede and cook for 2-3 min.Stir in barley,lentils,thyme and stock and bring to the boil for 5 min.Cover the pan,reduce the heat and simmer gently for 35 min.Add the kale and cook for 10-15 min or until the barley and kale are tender.Serve with crusty bread.