Get a taste of luxury and upgrade to these top-of-the-range treats

TREAT yourself this autumn by adding a touch of luxury to your mealtimes.

Upgrade your usual food and drink and try some top-of-the-range treats.

4

From ready-made meals to posh coffee, take advantage of some great offers this week.

Also check out our tasty recipes from .

Chocolate and pear frangipane tart

Serves six

4

You need:

• 125g plain flour
• 25g icing sugar
• 2 tsp cocoa powder
• 75g butter, slightly softened, cubed
• 150g ground almonds
• 2 eggs beaten
• 2 eggs, yolks only
• 100g unsalted butter, slightly softened
• 110g caster sugar
• 95g dark chocolate, melted
• 5 drops almond essence
• 4 poached or canned pears, cut in half
• 1 handful flaked almonds

Method:

1. For the pastry, sift flour, icing sugar and cocoa powder into a bowl.
2. Add the cubed butter and rub with your fingers until no lumps are left. Stir in 50g of the ground almonds. Loosely beat egg yolks and mix together until you have a soft dough.
3. Wrap in cling film and put the pastry in the fridge. After an hour remove pastry from the fridge.
4. Flour a surface and roll pastry into a round shape. Place pastry into the tin, press it into the tin and leave a little hanging over the edge.
5. Prick the base with a fork, line with baking paper filled with baking beans and bake for 12 minutes.
6. Remove the paper and beans and bake for a further five minutes. Remove from oven and set aside while you make your frangipane.
7. Beat together the butter and sugar until light and creamy. Add a quarter of the remaining 100g of ground almonds and a quarter of the beaten egg, beat until combined then repeat for all the almond and egg.
8. Stir in the melted chocolate and almond essence until the mixture is smooth then spoon into the tart case.
9. Arrange pear halves and scatter flaked almonds on top. Then bake for 15 to 20 minutes until the frangipane has puffed up slightly and feels set to the touch. Remove from the oven and allow to cool.
10. Dust with icing sugar and serve with cream or ice cream.

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4

Winter chicken salad with French dressing

Serves two as a main course

4

You need:

• 3 chicken legs; 1 lemon, halved
• 2tbsp rapeseed or olive oil
• Salt and pepper, to season
• 150g baby carrots
• 250g baby potatoes
• 3 cooked beetroot, cut into wedges
• 100g kale, shredded
• 1 lemon, roasted, juice only
• 1 tsp white wine vinegar
• 1 tsp Dijon mustard
• 1 clove garlic, crushed
• 3 tbsp olive oil

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Method:

1. Preheat oven to 180C/160C fan, gas mark 4. Place the chicken in a baking dish with the lemon halves. Drizzle with 1tbsp oil and season with salt and pepper.
2. Place carrots, potatoes and beetroot in another tray with 1 tbsp oil and salt and pepper. Bake both in the oven for 25 to 30 minutes or until the chicken is cooked through and the vegetables have softened and golden.
3. Remove chicken from oven and allow to cool slightly. Add kale into a vegetable pan and toss through while still hot. Shred the chicken off the bone and set aside.
4. Prepare the dressing by squeezing the juice from the roasted lemon and whisk together with 1 tsp of chicken roasting juices, white wine vinegar, Dijon mustard, crushed garlic clove, extra virgin olive oil and some salt and pepper. Taste to check the seasoning.
5. While the veg are still in their tray, add the shredded chicken and pour over the dressing. Serve while warm.

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