Lea Harris, Food Writer and Great British Bake Off Contestant, has had a love of food since her father taught her to cook jam tarts at their huge, battered kitchen table when she was four. Half a century later, that passion hasn’t waned; she loves every aspect of cooking, baking and eating – from sourcing local ingredients to trying the more unusual delicacies the world has to offer.
We’re delighted that Lea is indulging her love of quality ingredients with Yester Farm Dairies to bring you a series of recipes using our products.
We’d love to see your creations using our products… tag us on social media!
#yestoyester
Ingredients:
*75g raisins or sultanas
Zest and juice of 1 lemon
2 tbsp Rum (optional)
1 pack of puff pastry (ready rolled, block or homemade)
50g Butter, melted
50g Caster Sugar
400g Yester Farm Dairies Cottage Cheese
2 medium eggs, beaten
A good rasping of nutmeg
Method:
Soak the raisins in the lemon zest, juice and rum (if using) for a couple of hours or overnight.
Line a 22cm pie dish with pastry, pop in the fridge until needed.
Mix together the butter, sugar, cottage cheese, eggs, the rum and lemon-soaked raisins and nutmeg.
Pour into the pastry case, give a quick grating of nutmeg and pop into a pre-heated oven (180C/Fan160C/Gas4) for about 25-30 minutes until the filling is just set.
Cool completely in the tin.
Serve with a good dollop of lightly whipped cream or crème fraiche.
*If you don’t like dried fruit, spread the pastry with a layer of your favourite jam; add lemon zest and juice to the filling mix.
