Salmon and Chorizo - Midweek Meal

Have you got any chorizo left from last week Midweek Meal? That's great because I have got a new combination of flavours for you. This one comes with a warning. It is not to everybody's taste, he didn't like it. However, over 400 people at the Vuelio Blog Awards were served it as a starter and I was inspired.

The other piece of advice is: cut the chorizo in very small bits.

Salmon and Chorizo - Midweek Meal -

Ingredients

2 salmon fillets

8 olives no stone ready to be squashed :)

basil leaves

few small tomatoes

Method

Cook the salmon flesh side down in a large cold non-stick frying pan on medium-high heat. That's the best way to cook fish 3 minutes on the fleshy side first 5 minutes on the skin side so that you get  nice crispy skin.

In other pan, cook the chorizo on slow heat, when the oil is released squash in the olives with a splash of water. Serve on a bed of couscous or on its own with baby tomatoes

Irish Confit Salmon with tomato, onion and cucumber salad, dressed with lemon and coriander oil

It's St Patrick's day and I have few reasons to bring you a fine recipe prepared by a country top chef using the best of Irish products.

First and foremost, two of his brothers fell in love whilst visiting Ireland, so now his side of the family has an Irish contingent. On each of my visit, I've found the Irish hospitality amazing. On the first wedding, the father of the bride pointed out the similarities between French and Irish: a strong sense of family and a love for a good party. That leads me to the second reason.

and then, in this dish, an original recipe by Aktar Islam of Lasan Restaurant, the salmon is cured then confit, creating a melt-in-the-mouth consistency that also captures the vibrant flavour of Irish salmon. To cure and to confit are two techniques which are at first a little scary but they are incredibly simple as long as you use a good thermometer and follow the instructions.

Happy St Patrick's day

Irish Confit Salmon with tomato, onion and cucumber salad, 

dressed with lemon and coriander oil

Serves 4 

Ingredients 

 4 x 100g fillets of Irish salmon

½ tsp salt

1 tsp sugar

1 tsp chopped dill

1 tsp whole black peppercorns

1 tsp cracked coriander seed

Zest ½ a lemon

500ml olive oil

2 cloves of garlic

For the salad:

Handful of mixed leaves – rocket, watercress, baby leaf spinach and red chard

Selection of tomatoes, quartered

½ red onion, finely sliced 

½ cucumber, in strips 

1 tbsp coriander oil

Pinch cracked black pepper

Pinch chat massala

Salt to taste

1 tbsp lemon juice

Method

To cure the salmon:

Mix the salt, sugar, lemon zest and dill together and rub over the salmon fillet. Wrap the fillets with cling film and leave in fridge for 30 minutes. Wash the salmon under cold water and pat dry with kitchen towel and wrap in fresh clingfilm and place in the fridge.

For the salad:

Using a peeler make thin cucumber strips, sprinkle with salt and set aside for 20 minutes.  Wash the cucumber under cold water and leave to drain on a colander and pat dry. Make the coriander oil by taking a handful of coriander and blitz with 50 ml of olive oil. 

To confit the salmon:

Warm olive oil in a pan, use a thermometer; keep the temperature to 60°C.  Place the salmon fillets in oil along with peppercorn, coriander seed and garlic. At this point the temperature will drop, regulate the temperature and maintain it at 45°C and leave the fillets in the oil for 15 minutes.  Remove the pan from heat and allow to cool for 5 minutes.

To serve:

For each portion; take a handful of mixed leaves, tomatoes, onion and cucumber; drizzle with coriander oil and lemon juice.  Sprinkle over with chat massala, salt and cracked pepper. Finally, flake the salmon over the salad and serve. 

Useful links related to the post 

Which Thermometer

Irish board Bord Bia which provide me with the right to reproduce this recipe, no sample nor money was exchanged words are my own

Magical Maple Syrup - Irish Smoked Salmon, Sweet Potato Pancake, Soy and Maple Glaze

Last year, we travelled across Canada from East to West. It's one of these journeys which stays with you for a long time. The first day of the trip is a whole day parade of trees of various shapes, sizes, colours and species. But of course Maple trees with their distinctive leaves are the ones and probably the only, I recognised.

I only thought of maple syrup as one kind of. But on arrival in Vancouver, I was quickly proven wrong, supermarkets are stocked up with rows and rows of Maple Syrup bottles. The amber liquid is subjected to a complicated grading system but in essence, is goes from pale and subtle to dark and strongly flavoured.

It takes a bit of going to get it right but the result is worth the effort. So if you are looking for a bit of inspiration for Christmas, here are a recipe which I like to make.

Irish smoked salmon, sweet potato pancake, soy and maple glaze

Serves 4-6 

Ingredients

For the pancakes:

350ml skimmed milk

350g sweet potato

2 free range eggs separated

120g wholemeal flour

120g buckwheat flour

5g dried yeast

Salt

Oil

For the soy and maple glaze:

300ml maple syrup

300ml soy sauce

Garlic clove, crushed

10g chilli flakes.

To serve (optional):

Smoked salmon

Crème fraiche

Peashoots

Chive batons

Method

• Cook the sweet potatoes in boiling water until tender. Remove skins dry and mash.
• Mix milk, sweet potato, egg yolks, salt, and a little oil.
• Add sieved flour and yeast mixture.
• Whip egg whites and fold in gently. Rest.
• Heat a heavy frying pan until hot and place in oil.
• Drop the batter mixture, cook until golden brown and turn when the surface starts to bubble. Keep warm.
• For the soy and maple glaze, combine all ingredients in a pan. Reduce by two thirds and then put aside for serving.

  

To Serve 

• On the warm pancake place the smoked salmon herbs and salad. Garnish with crème fraiche and the reduced glaze. 

Top Tips

This dish is ideal for breakfast or a dessert alternative. Just serve with some red fruits instead of the smoked salmon.

To make the perfect pancake, try using an individual pancake pan.

 Reproduced with the permission of the  Federation of Quebec Maple Syrup Producers.

Every year, for Christmas we get a smoked salmon from the west coast of Ireland while the "Irish lot" gets a bottle of whisky. Family traditions are important so for this reason. I add this recipe to the Inheritance Recipes co hosted by Coffee and Vanilla which this month I have the pleasure to host. Please join us Here

Brandade de Morue

Readers of Pebble Soup will know that I grew up in Nimes in the South of France, it was my dad's glorious years and though we moved back to Lyon when I was 10 years old, tales and customs of Provence surrounded us for a long time afterwards.

Already at such a young age, I was a fish fanatic and one of my favourite dish was la brandade de morue. It's a salted cod puree stirred for a long time with garlic and milk, some add potatoes to it and of course, there are a few variations: salted cod or fresh cod fillets salted, cream or milk or both. It's oven baked, served hot or cold with toasted or fried bread.

Originally from Nimes, brandado (in provencal) became quickly known throughout the area and is often consumed at Easter.

Though I love it, I have never made it from scratch. But due to the incredible kindness of a follow twitterer, I received one pot via the post only a few days after me commenting on a tweet. The kindness of others never ceased to amaze me, Thank you David, you are a star.

What I didn't know at the time was that the salted cod used is lovingly prepared and best quality. David is a second generation fisherman, he cures and salts cod and pollock. Cod brandade will be Thule Ventus next venture and I am delighted to have been one of the first persons to give him feedback. Just hoping that my childhood memories of baked brandade in a scallop shell were accurate enough.

If you fancy making your own, here is how to do it

                                        Brandade de Morue 
Ingredients
200g of salted cod
1 peeled onion
6 black peppercorns
a couple of bay leaves
5 tbs of olive oil
a squeeze of lemon juice (optional)

Method
You will start by desalting the cod. The process takes 24 hours in the fridge, the cod is place in a recipient covered with water and the water is changed at least three times.

24hours later, in a saucepan, place the onion, 6 black peppercorns, a couple of bay leaves an a pint of milk, add the cod and bring it to the boil, lower the heat and simmer for 5 minutes. Lift the cod allow to cool, debone and skin

Cook one of two potatoes (no more than 200g) in the milk. When cook, lift it and mash it.
Keep the milk

Purée the cod and the garlic in a food processor with enough milk and when the mixture is well mashed so, at the last minute add the potato whisk a couple of times use the pulse button if you have one as potatoes treated this way can get really gluey.

Transfer to a dish add lemon juice (if using) 5tbsp of oil, stir well, it should be almost sloppy but not quite.

Served on toast or alternatively oven baked topped with bread crumbs.

What best recipe to add to Inheritance Recipes? This month hosted by Margot I can't think of any but maybe you do, come and join us.

Smoked Haddock Chowder

Have you entered the October Inheritance Recipes yet?

It's that time of the year again when we turn our thoughts to glorious soups. I would like to start the season with a fish soup. One which originated on the early transatlantic ships and is now a firm favourite on both side of the bid pond: Chowder.

Chowder is a milk/cream/roux based soup. The name is said to be derived from the French Chaudiere or chudiere which means cauldron.

I have a particular fondness for dishes which are named after the recipient they are cooked in: tagine, cataplana to name but a few. There is no reason for such a liking, it just evokes a down to earth type of approach which I find refreshing.

Fish soups don't have to be complicated, though they far too often are. So my tip here is : don't embark on making any fish soup which has a prep. time longer than 10 minutes.

Smoked haddock has a particular affinity with creamy sauces. It's rich in Iodine, vitamin B12 and naturally low in fat, though it follows that all smoked fish are higher in salt than their fresh counterparts.

My recipe is a mixture of two recipes published in the last three months, the latest Waitrose magazine and a book with a rather long subtitle which I was sent for review , I Love Soup: More Than 100 of the World's Most Delicious and Nutritious Recipes by Beverly LeBlanc.

Smoked Haddock Chowder

Ingredients

• 2 smoked haddock
  
  

  
  

  
  
  
  
  

  
   fillets, about 100g/4oz each, skinned and cut into chunks
• 400ml whole milk
• 1 tbsp of cream or 20g unsalted butter
  
  

  
  

  
  
  
  
  

  
• 500ml fish stock (use a fish bouillon cube) I used vegetable stock

  1 tbsp plain white flour

• 1 onion
  
  

  
  

  
  
  
  
  

  
  , chopped finely
• 1 can of sweetcorn drain
• 1 can of butter beans drain
• 2 onions
• 1/2 lemon juice
• salt and pepper
• optional - bacon slices cooked and chopped - 1 tbsp cream
• Method

1. put the haddock in a small pan . Cover with milk, heat until boiling point and then off the heat. Set aside, milk in a pouring jug, fish in a plate.
2. in a large pan, heat the butter add the flour, mix quickly add the milk so that you obtain a very runny bechamel. Add the fish bouillon little at the time, stir continuously. Remove from the heat. Pulse in a blender until smooth
3. skin and flake the fish. Cook the onion in butter.
4. Return the milk mixture to the hob, add all the ingredients, lemon, fish, onion and its juices, butter beans, sweetcorn. add the bacon and cream if using
5. season, taste, serve

I'll be making this recipe again. In fact it's in pass to become a strong favourite which I will definitely pass on, so for that reason, I add it to the Inheritance Recipes hosted by Pebble Soup and Coffee and Vanilla and I add it to a challenge which has help us a lot along the way Cook Once Eat Twice

For more Fish or Soup recipes by Pebble Soup, click here

Lobster Pasta aka Pasta All'Aragosta

 When a recipe is supposed to look like so

                                                      But ends up looking like above

I used to get very upset when my dishes didn't turn up like the original pictures, then I started blogging, rubbed shoulder with some of the best food photographers and quickly understood that a picture gallery is very much like a wardrobe. 

Sea Bass and Prawn Moilee

Some people have a weakness for chocolates, others for cakes, mine is for seafood and a good Moilee is right there at the top of my list.

Picture by Colin Hampden-White

A Moilee is a slightly sweet curry due its coconut milk base. It has a lot of sauce which get absorbed by the steamed rice. It's fragrant and aromatic, thanks the cardamom, cloves and curry leaves, the little kick is provided by the green chilli.

I first fell for this dish in Kerala. It was a happy surprise to see it again in Malaysia but, in my opinion, the best ones are in Singapore. Which means that I had to share it with you since my last post was about Singapore: Must Visit

There is another reason for sharing now. The day I came back from SE Asia, I went back to work on writing and editing the Greenwich Visitor food pages. I love working for the local paper and our little corner of London is getting really food orientated so there is always something exciting to talk about.

This month, it was the opening of the restored Greenwich market. The old market acquired a new roof and flooring. The layout is slightly different allowing visitors to move with more ease. The food court is more defined. 

With the new food court arrived a new cookbook : Greenwich Market Cook Book collated by local resident, Guardian food columnist Rebecca Seal, It's a snapshot of the various stalls, the stallholders stories, and some cracking recipes.

Most require special ingredients but it's worth investing because if you like a specific type of cuisine, you adopt it. For example in the Moilee recipe, you'll need curry leaves, they are not very expensive, they keep for a long time and are used in many curries. 

Sea Bass and Prawn Moilee

reproduced with permission

Ingredients
Serves 2
200g raw prawns (cleaned and deveined)
300g sea bass fillets (cut into generous strips)
3⁄4 teaspoon turmeric powder
1⁄2 teaspoon grated fresh ginger
1 teaspoon chilli powder
2 teaspoons coconut oil
3 cloves
4 green cardamom pods
2.5cm cinnamon stick
2 garlic cloves, minced
1 onion, thinly sliced
10–12 curry leaves
50ml coconut milk
1 tomato, thinly sliced
1 teaspoon freshly squeezed lemon juice
3 green chillies (if you like your food spicy, chop the chillies before adding, if not, keep whole)
salt

Method

1. Toss the prawns and sea bass in a bowl with 1⁄2 teaspoon of the turmeric, 1⁄4 teaspoon of the grated ginger and the chilli powder. Leave for around 15 minutes for the flavours to absorb and mingle.
2. Heat the coconut oil in a wide, heavy pan over a low heat. When it’s hot, throw in the cloves, cardamom and cinnamon and toast for 2 minutes when they should smell fragrant.
3. Turn the heat up a bit and add the remaining grated ginger, the garlic, onion and curry leaves. Cook, stirring for another 3 minutes until the onion has started to soften, then add the remaining 1⁄4 teaspoon of turmeric, half of the coconut milk and about 1⁄4 teaspoon salt.
4. Stir well to mix, then put the sliced tomato in and bring the pan to a gentle boil. Add the prawns and fish and cook until just opaque – about 5 or 6 minutes. Add the rest of the coconut milk and bring to a gentle boil, then stir in the lemon juice and green chillies.

Serve immediately.

I like this recipe so much that I'm sharing it with Searching for Spice. There is always enough sauce to make another curry the next day


#InheritanceRecipes is often about nostalgia so I wanted to add a recipe which I will definitely pass on.

Lobster Ravioli

You know what the wise woman says "every single cloud deedah deedah...." however, when it comes to fishing policies, it's hard to imagine that the adage applies. 

Lobster Ravioli served in The Canadian -VIA train across Canada -

I still maintain that (collective) we don't do enough and this is going to end up in tears but in the meantime, something is happening for which we had no warning.

The price of lobster is falling drastically, 70% in recent years, according to the Wall Street Journal.

This is likely to make a huge difference to the choice of main dish at Christmas. Already Iceland (the supermarket not the country) chose to make this once expensive crustacean one of its showpiece, at what we can expect to be a very reasonable price.

 

Why is this happening?

The Atlantic temperature is rising, lobsters hatch sooner, little ones grow faster. Concomitantly there is less danger to the small lobsters as there predator, cod, is overfished, told you it's a mess. In return Canadian and American lobsters abound.

 

Looking at the bright side of things, we can, for a while at least, make the most of the not-so-good situation and eat lobsters while keeping an eye on the ever more complicated list of sustainable fish to eat published by the Marine Conservation Society.

 

At least, if produced "en masse" lobsters are likely to arrive frozen are ready to cook which make recipes such as lobster ravioli, much easier to prepare at home.

 

I had a lobster ravioli for brunch while travelling in the Canadian, four days across Canada for Trip Reporter and I loved it. Here is the easy way to cook it at home. A lot of "cheat" is used but cooking from scratch for a small amount doesn't make sense.

 

Lobster Ravioli

 

Ingredients

 

Fresh lasagne sheets (dried can be used too, half cook them first, handle when cold)

 

Lobster meat

 

Double cream

 

Tarragon, salt pepper

 

1 egg, whisked

 

the proportions depend on the quantity you will be making. The filling needs to be rather thick. Weight the lobster flesh and start adding 1/4 of the weight in cream.

 

Method

Mix lobster and cream in a bowl. Use a hand-blender to a "mash". add herb and seasoning

 

Place a sheet of lasagne on the work top.

 

Top with a teaspoon of the mixture leaving 12cm between the "blobs".

 

Paint the egg on the lasagne between the lobster fillings, this will act like a glue.

 

Cover with the other lasagne. Press where the egg has been painted but not to close to the filling as it needs a bit of space to expand.

 

Cut the shapes and boil for 5 minutes (3 if al dente)

 

Serve with cream sauce and grated cheese

 

Dear Bloggers-Readers have you entered the #InheritanceRecipes Challenge yet

 

 

Fish Friday: Maple Ginger Oven Baked Salmon

There is a chef in the world of chefs whom I admire greatly. Thanks to @MitchTonks ' books I learnt enough about cooking fish so that I have no fear going out there and experiment on my own.

This guy can teach anything, give me a side of salmon and Tonks' "Fish Easy" and I'll cure it, the salmon not the book.

I learnt, for example that fish continues cooking once off the grill or off the oven and that if you ever have a fish larger than 1lb, you shouldn't try to wedge it in a pan as oven is the best method for cooking a large fish.

When it came to prepare a couple of salmon slices, I was ready, off they went in the oven but not before getting

The glaze treatment:

Home cooking is not only what you can do, it's often  depends on what you have in the pantry. Maple syrup isn't part of everyday essential but keeping a bottle indoors is very useful, for desserts but also for savouries and brilliant when it comes to glazes.

To balance things up a sweet glaze will need a kick. In this recipe chilli and ginger provide the necessary heat. Lime and soya will give the acidity required to cut through the fatty taste of the salmon.

Have a go and let me know

Ingredients

2 Salmon fillets     
4tbsp of maple syrup      
2tbsp of soy sauce     
1/2 lime juice and zest
1 clove of garlic
1 inch of ginger
chilli flakes to taste (replace with powder if necessary but make sure it has a kick)

Method

When cooking fish in the oven, it's "best to start by preheating the oven to maximum. Add a few glugs of good olive oil to a heavy roasting pan." advises Tonks.

Mix all the ingredients in a bowl, place the fillets in a dish.
Pour the marinade on the fish
Place the fillets in the roasting pan, careful at this stage it will be hot.
Lower the temperature to 230C/mark8 and cook for 10 to 15 minutes
if you have the time you could marinate the salmon in the glaze first.








 

Salmon Verrine with Dill & Lime Mustard and Fennel Mousse, A Maille Culinary Challenge



Salmon Verrine with Dill and Lime Mustard and Fennel Mousse, A Maille Culinary Challenge

Here is an experiment for you: take a French person, preferably over 12, look at this person and say the magic words, "moutarde Maille". Without fail your person will reply "Il n'y a que Maille qui m'aille". Very few brands have managed to hypnotise a whole nation with a motto.

La maison Maille created by Antoine Maille in 1747 did. Soon after he'd opened its first shop in Paris, Maille became King Louis XV's official supplier of vinegar and mustard.

267 years later, Maille opens its first shop abroad (Picadilly, London) and launches a new "collection", subtil flavours favoured by Louis XV's entourage (that's Mme de Pompadour) aptly name Le Potager du Roy.

Why am I giving you an history lesson? because the other day, I got an email from the company asking if I wanted to take up a recipe challenge. The idea is to incorporate product(s) from their exclusive online boutique and creating a unique recipe. 

French mustard can be rather strong compared to its sweet mild counterpart, here I chose to work with Moutarde Aneth et Citron Vert a zingy, fresh tasting condiment, picked for its medium strengh.

To get the taste of the mustard through the dish, the recipe needed to be delicately balanced. To complement Aneth (Dill), I chose salmon and salmon chose fennel, which in my opinion was a good choice as the fennel mousse ended up being of a very similar colour to the aneth and lime mustard. 

The slightly coarse texture of the salmon and finely chopped shallot contrasted perfectly with the silkiness of the fennel mousse. All the flavours could be picked up individually and married ever so well. As you can see, I am very proud of my recipe and will do it again, though next time, I'll used butter on the top rather than gelatine and will serve it with asparagus topped with Dijonnaise.

This verrine, in spite of its long title is extremely simple and fast to make, it will serve four and could be set in individual glasses or in a terrine.

 Salmon Verrine with Dill and Lime Mustard and Fennel Mousse

Ingredients

10 min. cooking time, assemblage time 10 min.

Serves 4.

20 g butter (+ 5g to use to cover the verrine)

160 g salmon fillets

1 fennel chopped in slices (keep the leaves for decoration)

1 lemon cut in half & reserve 1 slice for decoration

1 shallot finely sliced

3 tsp Maille Mustard - Aneth and Citron

3 heaped tbsp of creme fraiche (alternatively use 100g of cream cheese)

milk (might be necessary if the mixture is too thick)

Salt and pepper to season to taste

5g butter or 1/2 leaf gelatine to seal

Method:

1. Add 10 gr butter to a skillet and pan fry salmon fillets both side for a total of 6 minutes, it could still be slightly pink in the middle. 

          Note : When using frozen salmon make sure it's well cooked (not pink in the middle) cooking time might be slightly longer.

    2. In the meantime, gently melt 10g of butter in a saucepan and add the chopped fennel, squeeze lemon lightly over the top (the equivalent of 2tbs), cover and leave fennel to simmer for 10-15 minutes until the fennel is very soft. Turn heat of and leave to cool until it's needed

           Note :There is no need to season at this stage.

     3. While this is doing chop the shallot as finely as you can.

     4. When the salmon is cooked, take off the hob and let it cool for a few minutes. Skin the fillet(s) and place them with the juices in a small food processor.

 

     5.Season and add 3 heaped tablespoons of creme fraiche.

     6. Process, it's done when it reaches a firm and smooth consistency with very little pieces of salmon. If the mixture turns into a thick ball add a little milk.

      7. Put the mixture in a bowl, add 3 teaspoons of Aneth and Lime Mustard and  the finely chopped shallot, mix well with a fork.

      8. Rinse the equipment clean and process the fennel until it gets smooth, season generously and mix a little more.

Assemblage:

Choose a serving dish, either a tumbler glass or four small glasses or a terrine dish, layer half the salmon first, press as much as you can to get the air out, then spread out the whole of the fennel mixture, press to get the air bubbles out, top with the rest of the salmon, press again.

If you use butter to seal, melt 5g of butter, leave it to cool slightly and pour on the top, decorate with fennel leaves and a slice of lemon, if you use gelatine, melt 1/2 leaf according to the instruction and proceed the same way as with butter.

Store in the fridge for a minimum of 1 hour, verrines can be prepared several hours in advance or even the day before. Serve with toasts.

Disclaimer: thank you to Maille for sending me Aneth et Citron vert Mustard in order to create the recipe.

Peppered Mackerel & Potato Bake

While in France, during a short Chritmas feast respite, in search of a light dinner we went to a supermarket well known for its fish counter. After choosing a couple of cod fillets, I gasped at the price: 10 euros for 400g which puts the kilo at around £20.

On return and still in shock, thrifty buy such as mackerel seemed liked a good idea especially since as Pebble Soup has already had its fair share of mackerel recipes with:

Mackerel Fillets with Parsley, Mint and Anchovy Sauce a Rachel Allen's clean and lean recipe



Greek Yoghurt Tartare of Mackerel with Minted Cucumber Soup for special occasions

Mackerel Pâté a light lunch or starter ready in 10 minutes

And from now on Peppered Mackerel and Potato Bake, the tip-top of comfort food, a super-thrifty dish which doesn't compromise on taste. One which will grace the table again and again so good it is. Peppered Mackerel and Potato Bake, my only quarrel with this dish is that it isn't very photogenic.

Peppered Mackerel and Potato Bake

This recipe is originally from BBC Good Food magazine on line, it take 1h1/2 of which 1/2h only is preparation.

Ingredients

• 750g medium-sized waxy new potatoes, such as Charlotte
• 2 tbsp olive oil
• 1 large onion, sliced
• 2 large peppered smoked mackerel fillets, about 250g/9oz total weight
• 284ml carton double cream

Method

Preheat the oven to 190C/gas 5/fan 170C. 

The potatoes are cooked in their skins throughout: first boil them for a good 15min until almost cook. Use a knife to check, then drain and slice into thin slices. Be careful not to over to it as you want them to keep their shapes.

While the potatoes are cooking, slice the onions and cook gently in a pan using the oil.

Add the almost-cooked potatoes to the onions, toss and season.

In an oven dish, pour a little over half the potatoes flake the skinned and boned mackerel over the layer and top with the rest of the mixture. Pour the double cream on the top. Cover with a foil

Cook in the oven for 25 minutes remove the foil and cook for a further 25 minutes.