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Try Tom Kerridge's recipes from The New West Country Cook Book

By Weekend  |  Posted: January 11, 2014

  • Single Gloucester Tart with Onion by Tom Kerridge. Picture: David Griffen

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Food photographer David Griffen has launched a new cook book featuring some of the biggest culinary names of the south west.

The New West Country Cook Book aims to showcase the region’s culinary talent and high quality produce through beautiful photography and home-cooked recipes – including these recipes by Gloucester-raised Tom Kerridge from the Hand & Flowers in Marlow.

Single Gloucester Tart with Onion

Serves 8

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Ingredients for the pastry

250g pastry flour

150g butter

1 tsp icing sugar

1 egg yolk

3 tbsp cold water

pinch of salt

Ingredients for the filling

2 onions, sliced

200g Single Gloucester cheese, in 1cm cubes

Bunch chives, chopped

Bunch spring onions, sliced

300ml double cream

4 free-range eggs

Salt and pepper

Splash of quality olive oil

Method: pastry

Mix together the flour and butter until it resembles breadcrumbs. Add the icing sugar, salt, egg yolk and water. Bring together to form a dough.

Roll pastry into a lightly-greased 8in tart case.

Chill in freezer for 20 minutes.

Preheat the oven to 160C.

Lightly prick base of case, then cover with parchment and baking beans.

Bake tart case until lightly golden – about 10-15 minutes. Remove from oven.

Method: filling

Reduce the oven heat to 120C.

Cook the onions slowly in a saucepan with a splash of good-quality olive oil until caramelised. Cover the bottom of the tart case with the caramelised onions. Season. Cover with sliced spring onions and cheese.

Mix the cream and eggs and pour into the tart case.

Bake until the custard is set: roughly 30 minutes.

Remove from the oven and cover with chopped chives. Leave to cool before serving.

Steamed Bibury Trout with Spinach and Smoked Eel

Serves 4


4 150g trout portions

4 large handfuls of spinach

½ tsp mace

150g diced smoked eel

100g butter

rock salt


Steam the trout for about five minutes until opaque. Remove the skin and season with rock salt. Heat half the butter and the spinach in a large pan, adding a pinch of salt and the mace.

Stir until almost wilted – this won’t take long.

Add the eel and warm through.

Serve the eel and spinach on a plate.

Whisk the remaining butter into the spinach cooking liquor to make a sauce.

Place the trout on top of the spinach and then spoon on the sauce.

Order The New West Country Cook Book from www.westcountrycookbook.co.uk for £20 (plus P&P).

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