• Ingredients:


    200g of puff pastry

    4 shallots, finely sliced

    100ml of white wine vinegar

    4 juniper berries, crushed

    20ml of olive oil

    50g of butter

    4 red onions

    75g of caster sugar


    Cornish blue cheese

    200g of Cornish blue cheese

    plain flour for dusting


    1 egg, beaten

    20g of Panko breadcrumbs

    vegetable oil, for deep frying



    1 garlic clove, crushed

    1 tbsp of English mustard

    1 lemon, juiced

    2 tbsp of cider vinegar

    150ml of rapeseed oil

    150ml of walnut oil




    6 pickled walnuts

    2 pears, firm

    1 handful of winter salad leaves


    Roll out the puff pastry and cut into small, bite-sized circles. Place them on a baking sheet and rest for 30 minutes

    Preheat the oven to 160°C/Gas mark 3. Place the shallots, vinegar and juniper berries into a small pan over a medium heat and allow the vinegar to reduce until it has almost evaporated. Remove from the heat and set aside

    In another pan, heat the olive oil and butter. Finely slice the red onions lengthways, add to this pan and cook them until they start to become translucent

    Take the pan off the heat and add the shallot mixture, the sugar and some salt to taste. Mix well and allow to cool

    Chop the pieces of cheese into bite-size pieces, dip them in the plain flour seasoned with a little pepper, then the beaten egg and roll them in the breadcrumbs until coated

    Place the red onion mix onto the circles of pastry and bake in the oven for 10 minutes. Remove, place on a wire rack and allow to cool

    While the tarts are cooking and cooling, deep fry the cheese in small batches until it is golden and crisp, before draining on kitchen towel and sprinkling with a little salt

    To make the dressing, whisk the garlic, mustard, lemon juice and vinegar until well combined, then gradually whisk in the rapeseed and walnut oils until an emulsion is formed. Season with salt and pepper

    Roughly chop the walnuts and peel and dice the pears. Toss them together in a large bowl with the salad leaves and a small amount of the dressing

    To serve, place a piece of cheese on top of each tart base, followed by a pinch of salad