Rhubarb and Cinnamon Flan

“A lovely, but simple dessert which makes the best of forced young rhubarb.  For speed, use a circle of ready-made shortcrust pastry to line the flan dish. Ready rolled shortcrust pastry circles are found in the freezer section of your local supermarket.”



Ingredients
Serves 5-8

•    1 x 20cm (8 inch) flan dish lined with shortcrust pastry
•    300-350g (10-12 oz) rhubarb, washed and trimmed
•    25-55g (1-2 oz) caster sugar
•    25g (1 oz) plain flour
•    ½ tsp cinnamon
•    125ml carton double cream


Method

Chop the rhubarb and place in the pastry flan case.Mix together the sugar, flour, cinnamon and cream. Spoon this mixture over the rhubarb.

2, 3 and 4 oven Aga: Place the flan dish on the floor of the roasting oven and cook for 25-30 minutes, until golden and cooked.

Serve warm with a good vanilla ice cream or clotted cream.

Conventional cooking: Cook the pastry case blind for 10-15 minutes at 200ºC (400ºF), fan oven 180ºC, Gas Mark 6, then add the filling to the flan and lower the oven heat to 180ºC (350ºF), fan oven 160ºC, Gas Mark 4 and cook for a further 20 minutes or until golden and cooked.

 
 

The Red Devil Rides Again

Michelin starred protege and fearsome 'enfant' terrible of the London restaurant scene, Tom Aikens was flying high then two years ago it all came crashing around his ears.  Restaurants went bust and unpaid suppliers went on the war path, but this is one Iron Chef with a nerve of steel.  Now he's back on winning form with new restaurants and a budding TV career.  Caroline Sargent met him at his Chelsea diner, Tom's Kitchen.

> MORE


Fame and Farming

Sunday evening, BBC1 and millions of people all over the UK are tuned into Countryfile.  Sally-ann Bloomer goes along to meet one of the stars of the show, Adam Henson, who farms 1,600 acres in the Cotswolds.

> MORE

The Fragrant Fields of Kent

Diversification into lavender crops has resulted not only in a change in the Kentish landscape but the farming fortunes of the Mitchell family.  Using their own essential oils, they have developed a sophisticated range of bath and body products that is quite unlike the stuff you'll find in grandma's dresser.  Caroline Sargent meets an enterprising farmer with a good nose for business.

> MORE