FOOD TO FLATTEN BELLY RECIPES

1. Preheat the oven to 220C fan-forced or 240C conventional. Grease or spray a medium-sized muffin tin.

2. Lay the pastry out on the bench and evenly scatter over the sugar and cinnamon. Press the sugar and cinnamon into the pastry with a rolling pin, stretching out the pastry a little in the process. Roll up like a Swiss roll, neatening the ends by pushing them in a little as necessary. Cut the roll into 14 even pieces.

3. Flatten each pastry disc out in the palm of your hand with your fingers until about 3mm thick. Press the pastry into the prepared muffin moulds and chill for 20 minutes.

4. For the filling, add the cornflour and lemon juice to a small bowl and mix until combined.

5. Add the remaining filling ingredients to a large bowl and whisk in the cornflour slurry until combined and smooth.

6. Divide the filling between the tart shells and cook for 20 minutes, increasing the oven to 250C fan-forced or 270C conventional for the last five minutes. If you like, dust with a little icing sugar to serve.

Preheat oven to 180ºC. Brush the base and sides of a 22cm x 6cm deep springform tin with a little of the melted butter. Remove the base from the tin.

Cut a round of baking paper to fit the base of the tin, brush the paper with a little butter and set aside.

Tear off an 80cm sheet of foil and double it over so it measures 40cm in length. Lay the foil over the base of the tin, then put the buttered round of paper on top. Sit the springform tin over the base and lock the sides into place, leaving excess foil outside the tin. Draw up the excess foil around the tin and fold the top out of the way. You now have a watertight container.

Crush the biscuits in a food processor. Add the remaining butter and process. Press the crumb mixture into the base of the tin, tapping firmly with the base of a glass tumbler or similar as you go.

Beat the cream cheese and sugar in an electric mixer until smooth. Beat in the cornflour, then add the eggs, 1 at a time, beating each time just until smooth. Add the lemon juice, vanilla and salt. Add the sour cream and beat briefly to combine. Pour the batter into the tin and stand the tin in a large baking dish. Pour boiling water into the dish to come halfway up the sides of the tin.

Bake for 50 minutes, then turn off the oven but do not open the door for a further hour.

Lift the tin from the water bath and flatten the foil away from the sides just in case there is any water trapped inside. Cool completely in the tin on a wire rack and refrigerate for several hours or overnight before serving.

Preheat oven to 180ºC. Brush the base and sides of a 22cm x 6cm deep springform tin with a little of the melted butter. Remove the base from the tin.

Cut a round of baking paper to fit the base of the tin, brush the paper with a little butter and set aside.

Tear off an 80cm sheet of foil and double it over so it measures 40cm in length. Lay the foil over the base of the tin, then put the buttered round of paper on top. Sit the springform tin over the base and lock the sides into place, leaving excess foil outside the tin. Draw up the excess foil around the tin and fold the top out of the way. You now have a watertight container.

Crush the biscuits in a food processor. Add the remaining butter and process. Press the crumb mixture into the base of the tin, tapping firmly with the base of a glass tumbler or similar as you go.

Beat the cream cheese and sugar in an electric mixer until smooth. Beat in the cornflour, then add the eggs, 1 at a time, beating each time just until smooth. Add the lemon juice, vanilla and salt. Add the sour cream and beat briefly to combine. Pour the batter into the tin and stand the tin in a large baking dish. Pour boiling water into the dish to come halfway up the sides of the tin.

Bake for 50 minutes, then turn off the oven but do not open the door for a further hour.

Lift the tin from the water bath and flatten the foil away from the sides just in case there is any water trapped inside. Cool completely in the tin on a wire rack and refrigerate for several hours or overnight before serving.

1. Heat a large wide-based pan over a medium heat and add a lug of olive oil, the sliced chorizo and the pork belly. Fry for around 10 minutes, stirring occasionally. As soon as the chorizo starts taking on colour and the fat is beginning to cook out of it, add the chopped peppers, garlic, onion and parsley stalks along with a good pinch of salt and pepper and the saffron. Fry gently for another 10 minutes, or until the vegetables have begun to soften. Meanwhile pick through the shellfish and get rid of any clams or mussels that aren't tightly closed.
2. Add the rice and jarred peppers and keep stirring for a few minutes until the rice is coated in all the lovely flavours, then pour in the tinned tomatoes and 800ml of stock, seasoning again with salt and pepper. Bring everything to the boil, then turn down to a medium to low heat and stir constantly for about 15 minutes. This combination of flavours will be absolutely beautiful, but you’ve got to help the dish along by doing your job and making sure each grain of rice gets the same amount of love. So every now and then, stir from the outside of the pan into the middle so you get a sort of pile of rice in the centre, making sure nothing is sticking to the bottom. Flatten the pile out with your spoon, then start the whole process again.
3. After 15 minutes the rice should be cooked, but still have a bit of a bite, so add the mussels or clams and the prawns. You may want to add an extra splash of stock here if the rice looks a bit dry. Keep stirring, and as the clams and mussels start to open and the prawns begin to turn pink, add your squid and green beans and cook for a further 5 minutes or so. Discard any clams or mussels that don't open. Stir in the chopped parsley leaves and the juice from half your lemon wedges, and bring to the table with the remaining lemon wedges on the side and a crisp green salad.