Mike's couple of tarts and a bit on the side pt 1

2 servings

Ingredients

Quantity Ingredient
1 Mango
1 small Marrow
250 grams Caster sugar
75 grams Butter
1 500 gram pac puff pastry; rolled out thinly
1 large Pinch ground ginger
2 tablespoons Olive oil; plus 50ml/2fl oz
2 Shallots; thinly sliced
1 Clove garlic; chopped
1 Beef tomato; cut into chunks
2 tablespoons White wine
1 tablespoon White wine vinegar
1 tablespoon Balsamic vinegar
1 pinch Caster sugar
3 Pork loin steaks; about 350g/12oz
125 grams Buffalo mozzarella; cut into slices
A few fresh sage leaves
1 Lime; cut in half
1 small Bunc fresh mixed herbs - basil; mint and coriander
2 tablespoons Golden syrup
2 tablespoons Black treacle
2 tablespoons Double cream
Salt and pepper

Directions

Preheat the oven to 220c/425f/Gas 7.

1 Cut a small slice off the top and bottom of the mango and peel. Keeping the knife as close as possible to the central flat stone, cut 'cheeks' of flesh off the mango.

2 Peel the marrow and retain the peelings. Cut the marrow in half, scoop out the seeds and cut flesh into 1cm thick slices. Chop half the peelings.

3 For the Tart Tatins: Gently heat 200g/7oz caster sugar in a small ovenproof frying pan until melted, increase the heat and caramelise.

4 Pour a third of the caramel into a very small tart tatin or 12cm diameter frying pan, add 7g/ 1/4oz butter, stir and top with some of the mango slices.

5 Cut out a circle of pastry just larger than the pan, place on top of the mango and carefully tuck the edges down the sides of the pan.

6 Add 15g/ 1/2oz butter to the remaining caramel in the frying pan and stir. Scatter half the marrow peelings onto the caramel, cover the surface with some of the marrow slices, sprinkle over the ground ginger and season.

7 Cut out a circle of pastry just larger than the frying pan, place on top of the marrow and carefully tuck the edges down the sides of the pan.

8 Bake the tatins in the oven for 10-15 minutes, until risen and browned.

When cooked, put a plate on top of the marrow tatin and turn the pan upside down. Repeat for the mango tatin.

9 For the Chutney: Heat 1 tbsp olive oil in a pan and soften then shallots and garlic gently for a few minutes.

10 Add the tomato, white wine, white wine vinegar, balsamic vinegar, pinch of caster sugar and season.

11 Simmer for about three minutes, add the remaining chopped marrow trimmings and simmer for another five minutes, or until the tomatoes have softened and cooked down and the liquid has reduced.

12 For the 'Pizza': Heat a small ovenproof frying pan. Cut horizontally almost all the way through one pork steak and open to make a 'butterfly'.

13 Season the pork, spread over the chutney and top with mozzarella slices and sage leaves. Place in the frying pan and cook in the oven for 12-15 minutes, until the pork is cooked.

14 Heat 1 tbsp olive oil in a griddle pan and cook the leftover pork steaks for five minutes, turning occasionally, then squeeze over lime juice.

15 Add the lime halves to the pan and continue cooking the pork for another 5-8 minutes, or until cooked through.

16 Place the bunch of fresh mixed herbs in a mini food processor with 50ml/2fl oz olive oil, season and blitz until smooth.

17 For the Toffee Sauce: Place 55g/2oz butter, syrup, treacle and double cream in a pan and heat gently to melt. Raise the heat and bring to the boil, then simmer rapidly for about three minutes.

18 For the Spun Sugar: Gently heat 55g/2oz caster sugar in a frying pan to melted, raise the heat and caramelise.

19 Drizzle fine strands of the caramel over the handle of a wooden spoon or knife sharpening steel to make fine 'spun sugar' - place kitchen paper on the floor below to catch any drips. Shape the spun sugar into a ball.

continued in part 2

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