ROSEMARY GARLIC ALMONDS RECIPES

Steps:

• 1. Ingredients out • Kettle boiled • Large frying pan, high heat • Large lidded casserole pan, high heat • Food processor (bowl blade)
  2. START COOKING On a large sheet of greaseproof paper, toss the chicken with sea salt, black pepper, fennel seeds and the rosemary leaves. Fold over the paper, then bash and flatten the chicken to 1.5cm thick with a rolling pin.
  3. Put the chicken into the frying pan with the rapeseed oil, the bashed unpeeled garlic cloves and halved chillies, turning after about 3 or 4 minutes, until golden and cooked through.
  4. Line the beans up and cut off the stalks, put into the casserole pan, cover with boiling salted water and cook for 6 minutes with the lid on.
  5. Pick a few basil leaves for garnish, then rip off the stalks and put the rest of the bunch into the processor with the almonds, Parmesan, extra virgin olive oil and lemon juice.
  6. Squash in the unpeeled garlic through a garlic crusher. Blitz until smooth, adding a ladle or two of cooking water from the beans to loosen, then season to taste.
  7. Slice the lasagne sheets up into random handkerchief shapes and add to the beans to cook for a couple of minutes. Halve or quarter the tomatoes, add to the chicken and give the pan a shake.
  8. Stir the spinach into the pasta pan, then drain, reserving a cupful of the starchy cooking water. Return the pasta, beans and spinach to the pan, pour in the pesto from the processor and stir together, loosening with splashes of cooking water until silky.
  9. Slice the chicken breasts in half and serve with the tomatoes and chilli spooned over the top. Finely grate a little extra Parmesan over the pasta, then sprinkle everything with basil leaves.

Steps:

• Prepare the crust: Generously butter a 10-inch round (3/4- to 1-inch deep) fluted tart pan. In a medium bowl, combine the flour, granulated sugar, lemon zest and salt. Working quickly, rub or cut the cold butter into the dry mixture using your fingers or a pastry cutter until the pieces are the size of small pebbles. (Alternatively, use a food processor to pulse the dry ingredients with the butter.) Add the egg yolks and the cold water. Using your hands, combine just until the dough comes together in clumps. Gather dough into a ball; flatten into a disk, wrap in plastic wrap and refrigerate until firm, at least 30 minutes or up to 1 week (see Tip).
• While the dough chills, prepare the filling: In a small pot set over medium-low, combine the honey, rosemary sprigs, sugar, butter and salt. Stir frequently until the butter melts and the sugar dissolves, 6 to 8 minutes. Remove from the heat and cool for at least 10 minutes. Whisk the egg, yolks and cream in a liquid measuring cup. Remove the rosemary sprigs from the honey and whisk the egg mixture into the honey mixture until fully blended. Stir in the almonds. The filling can be covered and refrigerated for up to a week (see Tip).
• Using a floured rolling pin, roll out chilled dough between two sheets of parchment paper or on a lightly floured surface into a 12-inch round. To transfer to the tart pan, roll the dough around the rolling pin, then unroll it over the pan without stretching it. Gently press the dough into the fluted sides and, using a pair of kitchen scissors or a sharp knife, trim any overhang to 1/4 inch above the pan. Refrigerate the tart shell until firm, at least 20 minutes. Heat oven to 375 degrees while the dough chills.
• Line the tart dough with parchment paper and fill with pie weights or dried beans. Bake until the crust is lightly browned along the edges and beginning to firm up, about 18 minutes. Remove the pie weights and parchment and bake for another 5 minutes to lightly brown the edges. Press down the bottom surface with the back of a spoon if the crust bubbles. Allow the crust to cool completely before filling. Lower the oven temperature to 350 degrees.
• Place the tart pan on a rimmed baking sheet and carefully pour the filling into the cooled tart shell. Bake until the filling is set, deep golden brown and jiggles slowly when the pan is moved back and forth, 30 to 35 minutes. Cool the tart completely before slicing. The tart will keep refrigerated for up to 3 days, or can be cooled, wrapped and frozen for up to 1 month. Defrost before serving.