KNIFE GLOVES RECIPES

Steps:

• Whisk the egg whites in a large heat proof bowl using electric beaters. Whisk until soft peaks form then set aside. Put the gelatine in a deep bowl or jug and cover with 200ml cold water to soften.
• Put the caster sugar, liquid glucose and 300ml water in a large, high-sided saucepan. Cook over a medium-high heat until the mixture reaches 130C on a sugar thermometer. Be very careful when you work with hot sugar. Take the pan off the heat then add the gelatine and the water they were soaked in to the hot sugar. T ake care or wear oven gloves as the sugar can bubble up and spit. Stir until the gelatine has dissolved then carefully pour the mixture into a heatproof jug.
• Return the beaters to egg whites and whip up further until stiff peaks form. Keep whisking while you slowly pour in the warm syrup in a steady stream. Keep beating the mixture until it is smooth and shiny, then add the vanilla seeds. Continue to use the electric beaters for around 8-10mins or until the mixture is noticeably thicker.
• Line a 25cm x 35cm roasting tin (or any large and deep rectangular dish) with cling film and brush with sunflower oil. Mix the icing sugar and cornflour together then sieve a third of the mixture into the tray to coat the inside. Pour in the marshmallow mixture, level with a spatula and leave to set for 2 hours.
• Spread a large sheet of baking parchment over your surface and sieve another third of the cornflour sugar mix over it. Upturn the set marshmallow onto the dusted sheet and peel away the cling film. Dust with a little more of the cornflour sugar and dust a large sharp knife with it too.
• Cut the marshmallows into small squares approx. 3cm x 3cm sieving a little more cornflour sugar over all cut sides and knife as you go. You may not need all of it but they need to be coated on all sides otherwise they will stick. Serve straightway or keep in an airtight container for up to 2 days, separated with layers of baking parchment.

Steps:

• 1. Turn on the oven to 200ºC/gas 6. Carefully cut the pastry block in half with a table knife. Wrap the other half and refrigerate or freeze for later.
  2. Dust some flour onto a clean work surface and, using a rolling pin, roll out the pastry into a square, measuring 26cm x 26cm. Cut into 4 equal squares.
  3. Place the pastry squares on a baking tray, leaving a space between each.
  4. Using the back of a spoon, spread the centre of each square with pesto, but don’t spread it onto the edges.
  5. Squash the tomatoes into a large mixing bowl, then snap the asparagus spears into 3cm pieces. Keep the lovely pointy tips and a little of the stalk, but discard the end 3cm.
  6. Using a speed peeler, carefully shred the courgettes into ribbons. Tear the roasted peppers into strips and add to the bowl.
  7. Pick the basil leaves, reserving the pretty ones for later. Place the large ones in the mixing bowl.
  8. Mix the vegetables together in the bowl, adding a splash of oil. Pile a little of the mixture on each pesto-smeared tart and top with two olives (if using).
  9. Break up the mozzarella and place little bits on top of each tart – this will make it gooey like a pizza. Grate over some Parmesan (if using).
  10. Bake for 15 to 20 minutes, until the pastry is golden and the cheese is all bubbly.
  11. Once the tarts are ready, allow to cool slightly. Sprinkle with the reserved basil leaves and serve with a nice salad for lunch.