Cranberry and Almond Flan

“Fresh cranberries partner well with almonds in this flan. It can also be made with frozen raspberries if fresh cranberries are not available.”



Ingredients
Serves 6

•    175g (6 oz) shortcrust pastry

Filling:

•    85g (3 oz) butter
•    85g (3 oz) caster sugar
•    1 large egg, beaten
•    85g (3 oz) ground almonds
•    2-3 drops of almond extract
•    225g (8 oz) fresh cranberries


Method

Line a 20cm (8 inch) flan dish with the shortcrust pastry.

Cream the butter and sugar together until light and fluffy. Gradually beat in the egg, then the ground almonds and almond extract, finally mix in the cranberries. Place the mixture in the pastry case.

2, 3 and 4 oven Aga: Place the flan dish on the floor of the roasting oven and slide the cold plain shelf on the third runners down. Bake for about 25 minutes until golden and cooked.

Serve warm.

Conventional cooking: Cook the pastry case blind at 200ºC (400ºF), fan oven 180ºC, Gas Mark 6 for 10-12 minutes, then add the filling and lower the oven temperature to 180ºC (350ºF), fan oven 160ºC, Gas Mark 4, and bake for a further 20-25 minutes 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