Traffic Lights …

… in reality the only similarity to traffic lights are the three tiers. A definite possibility for any New Year entertaining, since I'm sure by now you're wilting a little after all that hard work and deserve an easy recipe or three.

Another three versions,

Version 1 :

Lemon Pots

Makes 6 x 160ml glasses

600ml double cream

150g caster sugar

finely grated zest and juice of 3 lemons **

Raspberries to serve

small glass dishes or shot glasses

Heat the cream, sugar and lemon zest in a wide-based pan over a low heat until at simmering point. Stir continuously for about 3 minutes until the sugar has dissolved. Remove from the heat and allow to cool slightly until lukewarm.

Mix the lemon juice with the cooled cream in the pan and stir.

Pour the lemon cream into the glasses – two thirds full - transfer to the fridge to set for a minimum of 2 hours. This is based on a shot glass of 160ml.

When set and ready to serve arrange the raspberries on top.

** If you don't have fresh lemons you can use juice and omit the zest – 4 tbsp of juice is equivalent to one and a half lemons – 8 tbsp for this recipe.

OR, you can …

The humble homity – versions two and three

Alternatively you can make mini homity tarts using the same recipe, you'll get 18, 7.5cm “cases” - based on a 7cm bun tin. Roll out the pastry and cut out circles using a straight sided 7.5cm cutter. Ease them into them into the tin and place in the fridge to rest again.

The only “tweak” to the filling is I'd recommend passing the potato through a ricer before adding the remaining ingredients which will give you a finer consistency. I'd also suggest using an ice cream scoop – measuring 5cms in diameter – to fill the cases. Press the filling down gently to flatten and garnish and bake as per the original recipe.

Whether you're making the large pie or the individual cases you can make them ahead and freeze. Once you've lined the greased baking dish, freeze until required. Once lined, place the bun tin in the fridge for 30 minutes. Remove the tin and ease out the cases, bag and freeze until required.

In the unlikely event that you have any leftover – freeze in individual portions.

Either version of the homity is useful – serve the pie as part of your Boxing Day lunch, or as the centre piece of your buffet. The tarts are a great size for a canapé or serve as a starter warmed with antipasti or garnish with diced chorizo, fried – not forgetting a drizzle of the delicious oil.

Here are some helpful photos :

A useful standby me thinks.

Merry Christmas – we're going to continue with ideas – you've still got the New Year celebrations to come!

Homity photos

First up, the pastry case – then covered in a double layer of cling film and into the freezer, ready for use as and when.

Here's the baked pie – I'm sorry you can't smell its delicious aroma – bring it on!

Slice of pie anyone?

I can definitely confirm that this pastry is the most reliable I've ever used – I've used it for heaps of savoury tarts. It freezes well and does not deteriorate – you won't be sorry!

Three for the price of one – the humble homity

Here's the second of my “canapé” suggestions and this actually gives you three different versions.

Version 1 :

Homity Pie

Serves 12-16 depending on size of slice

Pastry case

200g plain wholemeal flour

100g unsalted butter

pinch of baking powder

ice cold water to bind

Rub the butter into the flour and baking powder until it resembles breadcrumbs, then gradually add a glug of water and use and round bladed knife to bring the pastry together.

You can use a processor to reach the breadcrumb stage if you prefer – I'd then tip the pastry into a mixing bowl and add the water by hand.

Rest the pastry in the fridge for 30 minutes.

Ahead of the game

Bake 6 large jacket potatoes, then cool, peel and dice finely

and place in a large mixing bowl

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500g onions, finely chopped

3 cloves garlic – finely chopped or roasted

paste

3 tbsp rapeseed oil

salt and black pepper

5 tbsp of freshly chopped parsley – 3 tbsp for the

filling and 2 for the topping – use less if you are

using dried

300g of grated cheese – I use a mixture of mature

cheddar, Gruyere and Red Leicester – 200g for the

filling and 100g for the topping

Sauté the onion and garlic in the oil, add to the potatoes and season with salt and black pepper. Add the cheese and parsley, mix thoroughly.

Roll out your pastry and line a greased baking dish measuring 24cms in diameter x 5cms deep.

Tip your potato mixture into the pastry case and pack it down tightly and flat – it will look as if you'll never get all the filling into the case – persevere – you will succeed.

Top with the remaining cheese and parsley.

Bake in a pre-heated oven – 170fan/190c/Gas 7 for 40 minutes – check after 20 minutes.

Photos on their way!

More kofta kit

Raita is another great favourite to serve as a dip and also as a side to curries – it's cooling and refreshing.

Here's my version, served with a creamy chicken curry (recipe coming soon).

Raita

Take half a large pot of plain yogurt - 250g. Add one teaspoon of ready-made mint sauce and stir well. Add salt and black pepper. If you'd like to add finely diced cucumber feel free but add it as you serve so it remains crisp.

P.s. Not perhaps an ideal time to mention healthy, but, you could use a low fat plain yogurt and try the with tandoori chicken and a crisp green salad – don't forget the mango chutney too.

Another culinary marriage made in heaven – the easy way.

The kit to go with the koftas

Have you ever wondered how they make the “onion salad” served with the poppadoms? I know that it varies from restaurant to restaurant but, many moons ago I was given a recipe which, to this day I've never committed to paper. It has to be said that it's quite hot and obviously you have to like onion.

Here goes :

2 medium onions, finely chopped -

weight 150g per onion approximately

salt and black pepper

2 tbsp fresh orange juice

1 tbsp lemon juice

1 tbsp tomato paste

pinch of chill powder

Place the onions in a large mixing bowl. Add the remaining ingredients and mix well.

Place the salad in sealed airtight containers and store in a cool place.

The secret to this salad is that you should not serve it for at least a day, preferably two after making it. It's important that the orange and lemon juice and the tomato paste are allowed to “mature” - leaving it to infuse takes away any harshness from the onion and the tomato paste.

This is a perfect accompaniment for the koftas but is equally as good with any curry.

Here it is :

If you are a lover of all things spicy then this onion salad is excellent with cold meats or, best of all, with a strong mature cheddar cheese.

Kofta canapés, meatballs and burgers …

… the photo guide

Use a foil tray with 2 tbsp plain flour – it enables you to roll around the koftas to coat with flour without having to “assist” them.

If you would prefer a larger version then use a dessert spoon of mixture, treated in exactly the same way, like these :

Finally, if you're in the mood for a burger – but one with Indian flavours, have a look at these :

These burgers are 110g or 4oz in old money.

The kit to serve with up next ...