Ingredients

Ingredients For the apple and filo tart

• 1 Bramley apple, peeled, core removed, diced

• 2 tsp water

• 1 tsp fresh thyme leaves

• 15g/½oz butter

• salt and freshly ground black pepper

• 8 sheets filo pastry, cut into 8 x 17cm/6½in circles

• 50g/2oz butter, melted

• 12 large hand-dived scallops, cleaned, roes removed

• 1 tsp olive oil

For the bacon salad

• 8 thick slices smoked streaky bacon, boiled for 1 minute, cut into small pieces

• 2 tsp Dijon mustard

• 1 tbsp white wine vinegar

• 3 tbsp extra virgin olive oil

• salt and freshly ground black pepper

• 75g/3oz watercress, leaves only

• 40g/1½oz baby spinach leaves

• 40g/1½oz baby beet leaves

• 20g/¾oz red amaranth leaves

• 20g/¾oz baby coriander cress

Description

Recipe Uses 1 Bramley Apple, Peeled, Core Removed, Diced, 2 Tsp Water, 1 Tsp Fresh Thyme Leaves, 15g/½oz Butter, Salt And Freshly Ground Black...

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