BERRY CRISP FOR TWO RECIPES

Preheat the oven to 160°C/140°C fan/Gas 3. Line two baking sheets with non-stick baking paper.

Measure the butter and golden syrup into a saucepan. Heat gently, stirring, until melted.

Place the flour, ground ginger, chopped ginger, bicarb and demerara and muscovado sugars in a mixing bowl. Mix well, then stir in the melted ingredients. Add the egg and bring the mixture together to form a dough.

Divide into 16 equal pieces and roll with your hands into small balls. Place on the baking sheets and slightly flatten to about 1cm (½in) thick. Bake for about 25 minutes, until golden and firm around the edges.

Leave to firm up on the baking sheets for a few minutes, then transfer to a wire rack to cool completely.

Mary’s tips:

Keeps well in an airtight tin for 5 days.

Freeze well. Refresh in low oven once defrosted.

Preheat the oven to 160°C/140°C fan/Gas 3. Line two baking sheets with non-stick baking paper.

Measure the butter and golden syrup into a saucepan. Heat gently, stirring, until melted.

Place the flour, ground ginger, chopped ginger, bicarb and demerara and muscovado sugars in a mixing bowl. Mix well, then stir in the melted ingredients. Add the egg and bring the mixture together to form a dough.

Divide into 16 equal pieces and roll with your hands into small balls. Place on the baking sheets and slightly flatten to about 1cm (½in) thick. Bake for about 25 minutes, until golden and firm around the edges.

Leave to firm up on the baking sheets for a few minutes, then transfer to a wire rack to cool completely.

Mary’s tips:

Keeps well in an airtight tin for 5 days.

Freeze well. Refresh in low oven once defrosted.

Preheat the oven to 220°C/200°C fan/Gas 7. You will need two baking sheets with non-stick baking paper.

Put the pepper halves cut side down on to one baking sheet. Roast for about 30 minutes, or until the skins are brown. Place in a bowl, cover with cling film and leave to cool. Peel off the skins and discard. Thinly slice the peppers into long strips.

Dust the worktop with flour, unroll the pastry sheet and roll it so it is slightly thinner. Cut out an oval shape from the sheet measuring about 36 × 24cm (14¼ × 9½in). Place on the lined baking sheet and twist the edges of the pastry to make an informal border and crimp, if you like. Prick the base with a fork.

Mix the sun-dried tomato paste with the garlic in a small bowl. Spread over the base of the pastry. Scatter the feta on top. Arrange the beetroot in a neat overlapping spiral so it covers the base. Season well with salt and black pepper, brush with 1 tablespoon of the oil and bake in the oven for 25–30 minutes, or until the pastry is crisp underneath and around the edges.

Meanwhile, mix the vinegar, the remaining olive oil and a little salt in a bowl. Add the rocket and toss to coat. Place the rocket in a pile in the middle of the tart, then scatter the peppers over the top. Serve hot.

Mary’s tips:

Can be assembled up to 4 hours ahead.

Not for freezing.

Covering the bowl of peppers in cling film helps them steam and therefore the skins peel off easily. You could place them in a sealed plastic bag, if preferred.