Cured Ham & Remoulade Tartines

(Serves 6)

1 large cucumber

2 fennel bulbs

175g good mayonnaise

1tbsp Dijon mustard

½ lemon, zest and juice

Handful flat-leaf parsley, chopped

1tbsp small capers, drained

400g dark sourdough loaf, sliced

Extra virgin olive oil and a mix of cured ham and salami, to serve

Peel and cut the cucumber in half lengthways, then scoop out seeds with a teaspoon and discard. Slice the flesh into thin half-moons.

Toss with ¼ tsp salt and set aside for 30 mins to draw out excess juice. Shred fennel thinly. Mix mayo, mustard, lemon zest and juice, parsley, capers and some pepper.

Pat cucumber dry, then mix with fennel and dressing. Can be made a few hours ahead, keep chilled.

Toast the bread either on a dry griddle pan or under the grill, then drizzle with extra virgin olive oil. Let everyone build their own tartine, topping the bread with ham or salami and remoulade.

Dill Scones With Smoked Salmon & Cucumber Relish

(Makes 7-8 scones)

200g plain flour, plus extra for dusting

200g wholemeal plain flour

1tsp bicarbonate of soda

20g pack dill, half finely chopped

50g unsalted butter, very cold and cut into cubes

300ml milk, warmed, plus extra for brushing

1tsp poppy seeds

200g pack smoked salmon slices and 300g pack soft cheese, to serve

For the pickle:

1tbsp caster sugar

100ml rice wine vinegar

1 large cucumber, peeled

½ red onion, very thinly sliced

1 mild red chilli, deseeded and finely chopped (optional)

For the scones, heat oven to 230C/Gas 8 and lightly flour a baking sheet. Mix the flours, bicarb, chopped dill and 1 tsp fine salt in a large bowl, then rub in the butter until it disappears. Tip in the milk and stir briefly to a sticky dough.

Scrape the dough onto a floured surface, dust the dough and your hands with more flour, then fold the dough over 2-3 times to smooth a little. Pat into a 4cm-deep round. Use a 7cm cutter to stamp out scones.

Press trimmings together and repeat. Brush with milk, scatter with poppy seeds, then bake for 15-18 mins or until golden and well risen. Cool on a rack. As with all scones, these are best eaten on the day.

For the pickle, stir sugar into vinegar until dissolved. Halve and deseed the cucumber, slice thickly, then toss with the vinegar, onion and chilli. Leave for at least 15 mins in the fridge. Can be made up to 24 hrs ahead. When ready to serve, tear remaining dill over the relish.

Split scones, spread with soft cheese and top with a ribbon of salmon and a little relish.

Tip: For taller scones, dip the cutter into flour each time you use it. The flour will stop the cutter from sticking and squashing down the edges of the dough.

Kirstie Allsop’s Coconut & Lime Cake

(Serves 12)

Preparation time: 20 minutes

Baking time: 55-65 minutes


175g (6oz) butter, softened

3 large eggs, beaten

250g (7oz) Carnation condensed milk

40g (1½oz) desiccated coconut

Finely grated zest and juice 1 lime

175g (6oz) self-raising flour

1tsp baking powder


100g (3½oz) icing sugar

Zest and juice 1 lime Preheat the oven to 170°C, (150°C for fan ovens), Gas Mark 3.

Grease and base line a 900g (2lb) loaf tin with baking parchment.

Place all the cake ingredients into a large bowl and beat using an electric hand whisk until just smooth and pale.

Pour into the prepared cake tin and bake for 55-65 minutes until a skewer comes out clean when inserted into the middle of the cake.

Tip: If the top becomes too brown near the end of the cooking time, cover with a piece of parchment.

• Recipes are from and Kirstie Allsop for Carnation