insideKENT Magazine Issue 42 - September 2015

FOOD+DRINK Cherry Delight For those who watched the summer special of Countryfile this July, you will know there was not only a focus on the Kent County Show, but also on cherries – Kent's fresh, sweet variety to be exact. And for those who didn't catch it, Dan Kennedy of Kent Cookery School, who performed a live TV demo alongside Matt Baker, is here to relay his delicious recipes once more. KENT CHERRY SALSA CHERRY AND ALMOND TARTLETS (as featured on Countryfile) Ingredients • 450g (1lb) cherries (coarsely chopped) • 1 fresh chilli (finely chopped) • 1/2 red onion (finely chopped) • 2 spring onions (sliced) • 1 tomato (de-seeded and diced) • 1 small yellow pepper (diced – small) • 7g (1/4 oz) coriander (finely chopped) Dressing • 1/4 tsp salt • 1 tbs raspberry vinegar • 1 tbs apple juice and 1 tsp honey • 1 tbs rapeseed oil Method 1. Mix the chilli, red onion, spring onions, tomato, yellow pepper and coriander together. Put the dressing ingredients into a jam jar and shake well together 2. Pour the dressing over the chilli mix, add the cherries, and combine gently 3. Leave to stand for 3 hours at room temperature Ingredients (makes 4 tartlets) • 400g short crust pastry • 100g fresh cherries (de-stoned) • 2 tbsp apricot jam Almond paste • 110g butter • 110g caster sugar • 110g ground almond • 2 large eggs • 1 dsp plain flour • Few drops vanilla extract You will also need • 4x3 inch tart cases • Baking beans • Greaseproof paper Method for the almond paste 1. Beat the butter and sugar together until pale and fluffy 2. Beat the eggs together and add them to the butt

insideKENT Magazine Issue 42 - September 2015 | Page 45