1. In a large bowl, mix the softened butter and icing sugar to a cream with a wooden spoon then beat in the egg yolk. Add the flour and salt and rub the butter mixture and flour together with your fingers until crumbly.
 
2. Add the egg yolk to the mixture and knead briefly until it forms a firm dough. Wrap in plastic wrap and leave to chill in the fridge for 30 minutes.
 
3. Roll out the pastry until very thin and line the quiche tin allowing a small amount of pastry to overlap the edges. Prick the base of the pastry with a fork and bake at 400°F for 20 minutes.
 
4. Grate the zest from the lemons into a bowl then add the juice from the lemons. Break the eggs into a large bowl and add the caster sugar and mix well. Add the lemon juice, zest and the cream and whisk gently.
 
5. Pour the mixture into the pastry case and bake at 350°F for 25 to 30 minutes until set.
 
6. Sprinkle with a little icing sugar and serve with cream.
1. Éplucher et émincer l’échalote finement.
 
2. La faire revenir dans une poêle avec une noisette de beurre.
 
3. Déglacer avec le jus de citron pressé une fois l’échalote est translucide.
 
4. Réduire le bouillon de moitié et incorporer la crème fraîche épaisse.
 
5. Saler et poivrer.
 
6. Réservez.
 
7. Préparation du filet de loup de mer
 
8. Vérifiez une dernière fois que les filets de loup soient totalement désarêtés.
 
9. Déposer les poissons assaisonnés dans la poêle avec une bonne cuillère à soupe de beurre.
 
10. Faire dorer en les arrosant de beurre fondu sur les deux faces pour une belle cuisson dorée.
 
11. Dresser chaque filet de loup dans une assiette avec une timbale de riz, de sauce à l’échalote citron, parsemée de persil et ciboulette.
1. In a large frying pan, heat a drizzle of olive oil over a high heat. Cook the beef mince, breaking up with a spoon, until browned, 4 minutes.
 
```ad-warning
title: SPICY!
The spice blend is hot, use less if you're sensitive to heat.
```
2. Add the tomato paste and Mexican Fiesta spice blend to the beef and cook until fragrant, 1 minute. Remove from the heat, season with salt and pepper and set aside to cool.
 
3. When you're ready to pack your lunch, roughly chop the tomato. Spread the sour cream over the classic wraps (see ingredients). Sprinkle with the shredded Cheddar cheese. Divide the tomato, baby spinach leaves and Mexican beef between wraps. Tuck in the ends and roll into burritos. Wrap in foil or plastic wrap and refrigerate.
 
4. At lunch, remove the wrapping and reheat the Mexican beef wraps in a sandwich press or in 30 second bursts in the microwave until piping hot.
<p>1. In a large bowl mix the softened butter and icing sugar to a cream with a wooden spoon then beat in the egg yolk. Add the flour and salt and rub the butter mixture and flour together with your fingers until crumbly.</p>
<p></p>
<p>2. Add the egg yolk to the mixture and knead briefly until it forms a firm dough. Wrap in plastic wrap and leave to chill in the fridge for 30 minutes.</p>
<p></p>
<p>3. Roll out the pastry until very thin and line the quiche tin allowing a small amount of pastry to overlap the edges. Prick the base of the pastry with a fork and bake at 400°F for 20 minutes.</p>
<p></p>
<p>4. Grate the zest from the lemons into a bowl then add the juice from the lemons. Break the eggs into a large bowl and add the caster sugar and mix well. Add the lemon juice, zest and the cream and whisk gently.</p>
<p></p>
<p>5. Pour the mixture into the pastry case and bake at 350°F for 25 to 30 minutes until set.</p>
<p></p>
<p>6. Sprinkle with a little icing sugar and serve with cream.</p>
<p>Préparation de la sauce citron échalote</p>
</div>
</td>
<tdstyle="vertical-align:top">
<h3>Directions</h3>
<divitemprop="recipeDirections">
<p>1. Éplucher et émincer l’échalote finement.</p>
<p></p>
<p>2. La faire revenir dans une poêle avec une noisette de beurre.</p>
<p></p>
<p>3. Déglacer avec le jus de citron pressé une fois l’échalote est translucide.</p>
<p></p>
<p>4. Réduire le bouillon de moitié et incorporer la crème fraîche épaisse.</p>
<p></p>
<p>5. Saler et poivrer.</p>
<p></p>
<p>6. Réservez.</p>
<p></p>
<p>7. Préparation du filet de loup de mer</p>
<p></p>
<p>8. Vérifiez une dernière fois que les filets de loup soient totalement désarêtés.</p>
<p></p>
<p>9. Déposer les poissons assaisonnés dans la poêle avec une bonne cuillère à soupe de beurre.</p>
<p></p>
<p>10. Faire dorer en les arrosant de beurre fondu sur les deux faces pour une belle cuisson dorée.</p>
<p></p>
<p>11. Dresser chaque filet de loup dans une assiette avec une timbale de riz, de sauce à l’échalote citron, parsemée de persil et ciboulette.</p>
<p>1. In a large frying pan, heat a drizzle of olive oil over a high heat. Cook the beef mince, breaking up with a spoon, until browned, 4 minutes.</p>
<p></p>
<p>2. PICY! The spice blend is hot, use less if you're sensitive to heat. Add the tomato paste and Mexican Fiesta spice blend to the beef and cook until fragrant, 1 minute. Remove from the heat, season with salt and pepper and set aside to cool.</p>
<p></p>
<p>3. When you're ready to pack your lunch, roughly chop the tomato. Spread the sour cream over the classic wraps (see ingredients). Sprinkle with the shredded Cheddar cheese. Divide the tomato, baby spinach leaves and Mexican beef between wraps. Tuck in the ends and roll into burritos. Wrap in foil or plastic wrap and refrigerate.</p>
<p></p>
<p>4. At lunch, remove the wrapping and reheat the Mexican beef wraps in a sandwich press or in 30 second bursts in the microwave until piping hot.</p>
<p>1. a) Bring a large saucepan of water to the boil with a 0.25 tsp of salt for the rice. b) When boiling, add the rice and half the turmeric, cook for until tender,12 mins. Drain in a sieve.</p>
<p></p>
<p>2. a) Heat a large frying pan on high heat (no oil). When the pan is hot, add the lamb mince and cook until browned, 5-6 mins. b) Use a wooden spoon to break it up as it cooks. c) Meanwhile, halve, peel and chop the onion into small pieces.d) Once the lamb has browned, stir the onion into the pan with the lamb and cook, stirring, until the onion is starting to soften, 3-4 mins.</p>
<p></p>
<p>3. a) While the onion cooks, halve the chilli lengthways, deseed then finely chop.b) Peel and grate the garlic (or use a garlic press). c) Drain and rinse the lentils in a sieve. d) Once the onion has softened, add the curry powder, garlic and half the chilli and remaining turmeric and cook, stirring, for 1 minute.</p>
<p></p>
<p>4. a) Add the passata, water (see ingredients for amount) and stock powder to the pan and stir together.b) Stir in the lentils, season with salt and pepper, add a pinch of sugar and simmer until thickened, 4-5 mins. c) TIP: Add a splash of water if you feel it needs loosening.</p>
<p></p>
<p>5. a) Add the spinach a handful at a time and cook until wilted and piping hot, 2-3 mins. b) Taste and season with salt and pepper if needed.</p>
<p></p>
<p>6. a) Divide the turmeric rice between bowls.b) Top with the curry on top with any remaining chilli.c) Enjoy!</p>
<p>1. Sift the flour, baking powder, salt and caster sugar into a bowl. </p>
<p></p>
<p>2. Break the eggs into a separate bowl and whisk together with the milk.</p>
<p></p>
<p>3. Gradually add the milk and egg mixture to the flour mixture and whisk to a smooth batter.</p>
<p></p>
<p>4. Heat a frying pan over a medium heat and melt a small knob of butter. Pour the batter into the pan, using approximately 1/4 cup for each pancake.</p>
<p></p>
<p>5. When the top of the pancake begins to bubble, turn and cook the other side until golden brown.</p>
<p>1. a) Preheat your oven to 200°C. b) Halve and very thinly slice the red onion and pop half of it into a small bowl. c) Halve the tomatoes and pop them into another small bowl. d) Trim the root from the baby gem lettuce then halve lengthways. Thinly slice widthways. e) Drain and rinse the black beans in a sieve. f) Halve the lime.</p>
<p></p>
<p>2. a) Add half the lime juice to the bowl with the sliced red onion with a pinch of salt and sugar. b) Stir well and set aside. c) Cut the remaining lime into wedges.</p>
<p></p>
<p>3. a) Heat a drizzle of oil in a frying pan on high heat. When the oil is hot, add the pork mince and cook until browned, 4-5 mins. b) Use a wooden spoon to break it up as it cooks. c) Once browned, add the remaining onion and cook, stirring, until softened slightly, 2-3 mins. d) Add three quarters of the chipotle paste and all the tomato puree and cook, stirring, for 1 minute.</p>
<p></p>
<p>4. a) Add the water (see ingredients for amounts) and chicken stock powder, stir to dissolve the stock powder. b) Stir in the black beans and use a masher to gently crush them. c) Season with salt and pepper, stir together and bring to a simmer. d) Cook until thickened, 5-6 mins</p>
<p></p>
<p>5. a) Meanwhile, pop the remaining chipotle paste into the bowl with the halved tomatoes. b) Add a drizzle of olive oil, season with salt and pepper and mix well. c) Once the pork is nearly ready, pop the tacos onto a baking tray and bake on the top shelf of your oven until warmed through, 2-3 mins.</p>
<p></p>
<p>6. a) Reheat the pork mixture until piping hot. Tip: Add a splash more water if dry! b) Taste and season with salt and pepper if you like. c) Divide the tacos between plates and spoon over the pork and black bean mixture. d) Top with the sliced lettuce then spoon over the chipotle tomatoes and finish with the pickled red onion. e) Serve with the lime wedges alongside. f) Enjoy!</p>
