ill start with..
Caramelised fennel and blue cheese tart
2 fennel bulbs, sliced
3 onions, sliced
1 tsp fennel seeds ground to release their flavour
2 cloves garlic crushed
about 6 small waxy salad or new potatoes, cooked and cooled
200 0g blue cheese, crumbled
1 sheet of ready-rolled puff pastry
3 eggs, lightly beaten
120ml single or double cream
2 tbsp fresh parsley, finely chopped
Salt and fresh black pepper
1 Fry the fennel and onion in olive oil over a low heat until golden and caramelised – In the last minutes add the fennel seeds and crushed garlic .
2 Meanwhile, slice potatoes to 1cm thick
3 Preheat the oven to 180C/350F/gas mark 4. Line a large, lightly greased tart tin with pastry, pierce lightly with a fork and trim the edges. Line with baking paper, and blind bake for 15 minutes.
4 Carefully remove the paper a return the tart shell to the oven for 5 more minutes and set aside to cool.
5 Fill the tart shell with the potatoes followed by the blue cheese. Top with the onion and fennel mixture.
6 Combine the eggs, cream, parsley plus salt and pepper, and whisk. Pour over the tart and bake for 45 minutes or until a knife comes out clean when inserted in the centre.