smoked haddock, leek and chive tartlets
 

serves 4. hands-on time 30 min, oven time 40-45 min, plus chilling

Look for sustainable undyed haddock that's been smoked in brick chimneys over oak and beech chippings, which give it a special flavour. From fishmongers, large supermarkets and online.

food team's tip
To save time you can use ready-made shortcrust pastry, but add 2 tsp grainy mustard to the filling to add flavour. These tartlets would make a great starter - use 6 x 8cm tins instead.

30g butter
2 leeks, sliced
Glug dry white wine
100ml fresh chicken or veg
4 fresh thyme sprigs
2 medium free-range eggs, beaten
100g half-fat crème fraîche
2 tbsp finely chopped chives
50g strong cheddar, grated
200g sustainable undyed smoked haddock, skinned and cut into even 2cm chunks

for the pastry
200g plain flour, plus extra to dust
Large pinch cayenne pepper, plus a little extra to dust
100g butter, cut into cubes
1 free-range egg yolk, beaten
4½ tbsp cold water

you'll also need
4 x 10cm loose-bottomed fluted tart tins

1 Make the pastry by whizzing the flour, cayenne, butter and some salt and pepper in a food processor until it resembles breadcrumbs (If you don't have a food processor, mix the ingredients in a mixing bowl, rubbing  in the butter with your fingers.) Add the egg yolk and gradually, pulse/mix, in the cold water until the dough just starts to come together (you may not need it all). Tip put onto cling film bring together into a ball then wrap in the cling film. Chill for 30 minutes

2 Melt the 30g butter. in a deep frying pan and gently cook the leeks, while wine, stock and thyme for 15-20 minutes until the leeks are tender and the liquid has reduced. Discard the thyme sprigs and set the pan aside.

3 Heat the oven to 200°C/180°C fan/gas 6. Divide the chilled pastry into 4 equal pieces and roll out on a lightly floured work surface (or between sheets of non-stick baking paper). Line each, tart case with pastry, pressing into the edges/flutes, then trim and prick the bases all over with a fork. Line with non-stick baking paper and fill with baking beans, then chill for 10-15 minutes. Bake for 15 minutes, then remove the beans and paper and bake for 5-10 minutes until the pastry feels sandy.

4 Turn the oven down to l70°C/ 150°C fan/gas 3½. Mix the eggs with the crème fraîche, chives, cheddar and seasoning in a small bowl. Divide the leeks and smoked haddock evenly among the tart cases and place on a baking tray. Divide the egg mixture equally among the tarts and bake for 20 minutes until golden brown and set. Sprinkle with a little extra cayenne and serve with a green salad.

PER SERVING 657kcals, 40.6g fat (23.8g saturated), 26.3g protein, 42.3g carbs, 12.9g sugars, 1.6g salt, 4.4g fibre