Creamy smoked haddock spinach baked eggs

Serves: 4

Prep time: 25 minutes

Cooking time: 20 minutes

Creamy smoked haddock spinach baked eggs


  • 150g skinless smoked haddock
  • 200 ml double cream
  • 2 teaspoons Dijon mustard
  • 4 eggs
  • Handful of baby spinach
  • Chives
  • Salt & pepper


  • Pre-heat the oven to 170C
  • Place the chopped smoked haddock into the bottom of each ramekin
  • Top with spinach and crack an egg on top of this.
  • In a bowl, whisk the cream, Dijon and seasoning.
  • Pour this over the egg.
  • Place the four ramekins in a deep roasting tray and half fill with water.
  • Carefully place this in the centre of the oven and bake for 20-25 minutes depending on how well you like your egg yolk cooked.
  • Again carefully remove the ramekins from the water bath, sprinkle with chopped chives and serve with a side of salad and toasted buttered bread soldiers!

Individual rosewater pavlovas with Summer berries

Makes: 8-10

Prep time: 25 minutes

Baking time: 1 hour

Individual rosewater pavlovas with Summer berries


  • 4 egg whites
  • 215g caster sugar
  • 1 tbsp rosewater


  • 250ml cream (whipped)
  • 200g Summer berries


  • When making meringue, a few rules to follow. Ensure your eggs whites are fresh and at room temperature. Always use a clean dry bowl and whisk.
  • Preheat your oven to 120C/100C Fan/ Gas 1/250F
  • Take the bowl from your mixer and using the whisk attachment, whisk the egg whites on full speed until stiff peak is reached.
  • Gradually add the caster sugar until thick and glossy.
  • Finally add the rose water and mix.
  • Line two baking sheets with parchment paper and spoon four pavlovas onto each tray.
  • You don't need to have the perfect shape, remember you want them to look homemade.
  • Make a small indent in the centre of each pavlova, this will hold the filling after its baked.
  • Bake in the centre of your oven for 1 hour. If you prefer a chewy pavlova you can take them out at this stage or if you like a crumbly meringue, turn the oven off and allow to cool completely inside.
  • To assemble, spoon some semi whipped cream into the centre and top with Summer berries.

Individual asparagus, prosciutto, tomato tarts with poached eggs

Makes 4

Prep time: 35 minutes

Cooking time: 40 minutes

Individual asparagus prosciutto tomato tarts with poached eggs

Tart pastry

  • 225g plain flour
  • 100g cold butter, diced
  • Pinch salt
  • Cold water

Tart filling

  • 3 medium eggs
  • 190ml milk
  • 50g sour cream
  • 2 tbsp chopped parsley
  • 16 asparagus stalks
  • salt & pepper
  • 8 cherry tomatoes
  • 5 slices of prosciutto
  • 4 poached eggs


  • Add the flour, butter & salt to a food processor and blitz until you reach a breadcrumb consistency.
  • At this point add 4-6 tbsp of cold water and mix until a dough is formed.
  • Remove, wrap and rest in the fridge for 30minutes.
  • Grease and dust 4 individual loose bottom tart tins. These tins are 10cm in diameter and 2cm deep.
  • On a floured work surface, roll out the pastry and cut out 4 x 14cm discs. You may need to reroll the trimmings to get the 4th disc of pastry.
  • Line the tart tins and pop back into the fridge to rest for 10 minutes.
  • Preheat your oven to 180C / 160C fan / 350F / Gas 4.
  • Line the tart shells with parchment paper and baking beans and blind bake for 12 minutes, remove the beans and return to the oven for a further 8-10 minutes until lightly golden brown all over.
  • Remove and allow to cool.
  • To make the filling, firstly to crisp up the prosciutto, put 5 slices onto a baking tray and pop into the hot oven for 5/6 minutes until crispy, remove and allow to cool. Once cold chop roughly.
  • Whisk the eggs, milk, sour cream & seasoning until combined.
  • Cut the asparagus tips to size to fit into the tart shells, and chop the remaining stalks into slices.
  • To assemble, into the pre-baked shell, add the asparagus slices & spears, cherry tomato halves, chopped prosciutto, chopped parsley and pour over the egg sour cream mixture.
  • This goes back into the preheated oven and bakes for another 25-30minutes or until set.
  • Once baked, allow to cool for 5 minutes before removing from the tins. While the tarts are resting you can poach your eggs to serve on top.
  • This is a beautiful lunch or dinner dish paired with a garden salad.

Mikkado biscuits

Makes: 20-22 biscuits

Prep time: 30 minutes

Baking time: 15 minutes

Mikkado biscuits

Sweet pastry

  • 125g butter
  • 125g caster sugar
  • 1 medium egg
  • 1/2 tsp vanilla extract
  • 250g plain flour

Coconut meringue

  • 2 medium egg whites
  • 110g caster sugar
  • Dash vanilla extract
  • 1/4 tsp cream of tartar
  • 50g desiccated coconut
  • 1 drop red food colouring
  • 150g strawberry jam


  • Preheat your oven to 180C/160C fan.
  • For the biscuit base, in a mixing bowl cream the room temperature butter, sugar and vanilla together until creamy and pale.
  • Add the egg and mix.
  • Finally add the flour & combine.
  • Wrap the dough and chill for one hour.
  • Once rested, on a floured surface roll the dough into a rectangle measuring 15"x 12".
  • Cut out rectangle biscuits measuring 1.2" x 3.5", you should get 20-22 biscuits.
  • Place them on two lined baking sheets and pop into the oven
  • Place a sweet into the centre of each cookie and place in a preheated oven and bake for 12 minutes or until golden brown.
  • When cooked, remove to cool slightly on the tray and then remove and pop onto a wire rack to cool completely.
  • For the coconut meringue, Place the egg whites, sugar and cream of tartar into a clean dry bowl.
  • Bring a small pot of water to the boil and once it boils, turn it down to a gentle simmer.
  • Pace the bowl over the simmering water ensuring the water is not touching the bowl and using a hand mixer, whisk for 4-5 minutes until thick and glossy.
  • Add in the vanilla and the red food colouring and mix.
  • Pop the baby pink meringue into a piping bag fitted with a round nozzle and pipe two lines of meringue on top of the cooled biscuit.
  • Sprinkle the top of the meringue with the coconut and finish with a piping of strawberry jam down the centre.
  • Tuck in & enjoy!