Baron Bigod & Wild Garlic Tart with salad & buttered potatoes

Avid foodie Karen, who goes by @lavenderandlovage on Instagram, has created this exclusive Baron Bigod recipe for you and our other subscribers. Ideal if you have friends and family coming over this Spring. 

Karen, who was brought up in rural Northumberland, has early childhood memories of picking hazelnuts and foraging for wild herbs and garlic with her grandmother. This fuelled her passion for seasonal, local produce, and the feasts and celebrations associated with each season. 

We hope you enjoy making this tart as much as we did! 

INGREDIENTS:

• 320g block shortcrust pastry, (pre-bought or homemade)
• 1 x Baron Bigod 250g
• 10 to 12 wild garlic leaves, finely shredded or chopped
• 8 Large eggs, beaten with 150mls whole milk
• salt and pepper, to taste

METHOD:

1. Preheat the oven to 180C/350F/Gas Mark 6. Place a baking sheet in the oven to heat up - this helps with baking the base of the quiche. Line a deep pie dish with baking paper, or butter liberally.
2. Roll out the pastry to fit the dish, and then carefully ease the pastry into the lined dish, trimming off the excess pastry around the rim if needed. 
3. Slice the cheese into thin pieces and lay 1/2 the cheese over the pastry base, then scatter the chopped wild garlic over the top.
4. Add the remaining cheese, season the beaten eggs to taste, and  pour it over the cheese and wild garlic. 
5. Place the flan dish on the baking sheet and bake for 30 to 35 minutes or until the pastry is golden brown, and the filling is set but still a bit wobbly.
6. Remove the flan from the oven and allow to come to room temperature, before serving. 

Crunchy Coleslaw with Lemon & Yoghurt Dressing 

Dressing:

• 1/2 teaspoon garlic granules
• 4 tablespoons yoghurt 
• 1 tablespoon cider apple vinegar 
• Juice of 1 fresh lemon

Slaw:

• 1/2 small sweetheart cabbage, trimmed of the root and finely shredded
• 1/4 small red cabbage, trimmed of the root and finely shredded
• 2 x small carrots, peeled and grated 
• 1 x red onion, peeled and finely sliced 

METHOD:

1. Make the dressing first by adding all of the ingredients to a large jam jar. Screw the lid on and shake vigorously for a minute until the dressing is thick and creamy. 
2. Put the prepared cabbage, carrots and red onion in a large serving bowl and mix together with your hands.
3. Drizzle the dressing over the slaw and stir to combine with a spoon.
4. Cover and set to one side to chill for an hour before serving. 
5. Serve with as part of a buffet, with cold cuts, quiche, grilled meats or chicken.

Ps. If you’re passionate about baking and wholesome home cooked food, Karen's cook book is a must read - ‘Lavender and Lovage - a culinary notebook of memories and recipes from home and abroad’. It's based on a lifetime of travel, food, recipes and traditions - often based on old and ancient texts.