Red Onion Tart with Goats Cheese – Makes 4 individual tarts


4 Shortcrust 3 – 4 inch pastry cases

3 medium Red Onions

1 large shallot

1 tsp olive oil

1 tsp demerara sugar

1 tbsp Balsamic Vinegar

1 tbsp Red wine

Berry Fresh Red Onion Chutney approx. 2 tbsps.

125 – 150 grams Goats Cheese (A creamy blue cheese works well too)

Chopped chives for sprinkling and Salt & Black Pepper to taste


  1. Peel and slice onions & shallot about 1/8th inch thick
  2. Add these to a frying pan and sweat for about 5 mins in the olive oil without colouring.
  3. Add sugar, vinegar & red wine and simmer gently until the liquid reduces and glazes the sliced onion. Add salt & black pepper to taste. Remove from the heat and put to one side.
  4. Place the pastry cases on a baking tray and spread about half a tbsp of BF Red Onion Chutney on the base of the case.
  5. Divide the cooked onion mixture evenly between the 4 cases placing it on top of the chutney
  6. Now place a slice of Goats Cheese (about 1 inch thick) on top of the filled tartlet case. Either place under a medium grill or in an oven at 180 degrees until the cheese softens/begins to melt
  7. Garnish by sprinkling with chopped chives. This is really good served with mixed leaf and walnuts dressed with a light vinaigrette

Tomato & Chilli baked Salmon – serves 2


2 x 4-5 oz skinned salmon fillets

1 tbsp BF Tomato & Chilli Jam

Black Pepper to taste


  1. Place salmon fillets in an ovenproof dish
  2. Spoon the Tomato & Chilli Jam across and around the salmon
  3. Season with some black pepper
  4. Cover with silver foil
  5. Cook in preheated oven at 170C (160C – Fan) for 12 – 15 mins depending on the thickness of the fillet – remove the foil and cook for a further 3-4 mins

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