Recipe: Easy Lemon Meringue Pie


300g shortbread, made into fine crumbs
45g butter, melted
275mls cold water
Grated zest & juice of 3 lemons
50g cornflour
50g caster sugar
30g butter
3 large free range egg yolks
3 large free range egg whites
90g caster sugar


Prepare the crumb base by combining the shortbread crumbs and melted butter. Press firmly into the bottom and sides of a 23cm fluted flan tin then place in the fridge to chill.

For the filling, measure the cornflour into a small bowl and add enough of the cold water to make a smooth runny paste. Stir in the sugar. Place the rest of the water into a saucepan with the lemon zest and bring to the boil

Carefully pour a little of the hot liquid into the cornflour mixture, stir well and return to the pan with the rest of the hot liquid. Add the lemon juice to the pan. Bring back to simmering point stirring continuously until the mixture has thickened.

Remove from the heat and beat in the egg yolks one at a time. Finally, beat in the butter. Pour into the chilled crumb base and leave to cool completely. Pre-heat the oven to 150ºC. Place the egg whites in a large clean mixing bowl and whisk until stiff peaks form. Add the sugar 1/3 at a time beating well between each addition. Spoon the meringue evenly onto the cooled filling, creating swirls and peaks with the back of the spoon. Place in the pre-heated oven for around 40 minutes or until the meringue is pale golden brown on top. Remove from the oven and leave to sit for 15-20 minutes before serving warm.

Recipe: Portuguese Baked Eggs


¼ cup olive oil
2 peppers, any colour, thinly sliced
1 medium white onion, thinly sliced
100g cooking chorizo, sliced
2 beefsteak tomatoes, cut into wedges
2 garlic cloves, crushed
1 teaspoon Worcestershire sauce
1 small sprinkle of chilli flakes
2 teaspoons smoked paprika
Sea salt & freshly ground black pepper
3 large free-range eggs
¼ cup grated Parmesan (about 28g)
¼ cup fresh parsley leaves
Toasted sour-dough bread (for serving)


Heat oil in a large heavy pan over medium heat. Add peppers and onion and cook for 8-10 minutes, stirring occasionally until softened and just beginning to brown.

Add chorizo, tomatoes, garlic, Worcestershire sauce, chilli flakes, and paprika to pan. Reduce heat to medium-low and continue to cook for 15 minutes, stirring occasionally until vegetables are very soft and liquid is thickened. Season with a little salt and pepper.

Preheat oven to 180ºC. Transfer pepper mixture to a 13×9” baking dish. Using the back of a spoon, make 3 evenly spaced divots in mixture. Crack 1 egg into each, top with Parmesan and season with a touch more salt and pepper.

Bake for 15-18 minutes, rotating dish halfway through until Parmesan is melted and egg whites are almost set but yolks are still runny.

Sprinkle fresh parsley over the dish and serve with toast (yolks will continue to cook as dish sits, so serve right away if you prefer your eggs soft.)