A Delicious Two-Course Lunch To Serve This Weekend

Cook and food stylist Kitty Coles shares her recipes for her double cheese and green chilli tart, and her tahini, honey and lemon possets…If you’re making something that’s rich with cheese or cream, it’s important to have something to balance out the flavour. Here, I’ve used pickled chillies to cut through the cheese. If you don’t like spice, I think you’ll like this, as it’s more about the tangy flavour.

Possets have a bit of a bad reputation, but I think they’re a great, easy dessert that can be served all year round. I always seem to have a little bit of cream, yoghurt or crème fraîche left in the refrigerator, some kind of sugar and a pile of lemons or limes, so a posset is the perfect way to use up the ends of the pots. You can even make just one or two if you like. These possets are great served with the shortbread on pages 182–83 .• 100 g light brown soft sugar 1.

Pour the cream and sugar into a saucepan over a medium-high heat and bring to a steady boil, then reduce to a simmer and cook, stirring continuously so it doesn’t catch on the bottom of the pan, for 5 minutes until starting to thicken.Remove from the heat and stir in the lemon zest, juice and salt, then stir in the crème fraîche, honey and tahini until thick and creamy.

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