PREPARE 20 MINUTES  COOK 30 MINUTES

SERVES 8

Pastry
200g Plain flour
100g Salted butter, kept cold in the fridge
Cold water, as needed
2 happy egg Yolks
(keep the whites for glazing the pastry)

Filling
6 Asparagus spears
100g Mild Goat’s cheese
150ml Milk
150ml Double cream
2 happy eggs
2 happy egg yolks
Pinch of salt

.  .  .  .  .  .

Pastry
In a bowl, scrape the butter into small pieces, then, whilst slowly
adding the flour, press and mix the ingredients to make a crumble
mixture. Once it’s crumbly, add the egg yolks and mix through to
bind the mixture loosely. If the mixture will not bind together, add
1 tsp of cold water and continue to mix. Only add 1 tsp of water at
a time and never more than 4 tsp of water in total.
Place the pastry on a piece of clingfilm, wrap tightly, then roll into
a sausage shape and place in the fridge for 60 minutes

We need to blind-bake the tart base. On a floured surface, roll-out
the pastry to a thickness of a £1 coin. Gently place the pastry in a
floured tart tin and mould it into the corners with your fingers;
don’t tidy the edges yet because the pastry will shrink when it is
baked (save a little of the pastry in case cracks or holes form
during the blind baking)

Prick with a fork all over, to stop it from rising and place in a
preheated oven at 180°C for 8 minutes.
Remove from the oven, check for any holes or cracks and patch
them with your spare pastry. Allow the tart to cool for 5 minutes,
glaze it with the beaten egg white (this will seal the base of the tart)
and place back in the oven for a further 2 minutes. Remove from
the oven, and trim the edges with a sharp knife

Filling
Make the custard by whisking together the eggs, egg yolks, cream,
milk and salt. Whisk until it is smooth and fully combined. Cut 5
slices of Goat’s Cheese and set aside for decorating the tart.
Crumble the rest of the Goat’s Cheese into the bowl and gently
fold-in

To finish
Turn the oven down to 140°C. Pour the filling into the tart,
decorate with the slices of Goats cheese and the asparagus
spears. Place the tart in the oven and bake for 20 minutes. Check
it’s cooked by lightly shaking the tin, the mixture should be firm
but still a bit wobbly, like a jelly (it will continue to cook for a
while once removed from the oven)

PREPARE 10 MINUTES  COOK 15 MINUTES

MAKES 12 SCONES

24 Strawberries, picked & chopped into ¼
3 cups of self raising flour
100g salted butter, at room temperature
50g Caster sugar
2 happy eggs
1 cup Milk

.  .  .  .  .  .

Place the butter in a bowl and roughly chop into small pieces.
Add the flour and sugar. Work the butter into the flour with your
fingertips until it looks like breadcrumbs; this is great fun to do
with the kids as it will make a huge mess. If the mixture is too
sticky, add more flour; if it’s too dry, add more butter

Add the eggs and fold-in using a wooden spoon. Do not use an
electric mixer, as this will work the flour too much and the scones
may not rise. Continue using the wooden spoon whilst slowly
adding the milk until it all binds together

At this point, take it out of the bowl and place it onto a floured,
flat surface and roll it out to a thickness of 1”. Sprinkle the
strawberries over half of it, then fold it ontop of itself making a
sandwich with the strawberries in the middle (the strawberries
are trapped in the middle of the dough, which will stop them
from burning when the scones are cooked). Press it down gently
until it is 1” thick again, remembering not to work the mixture
too much. You can use other berries (Blackberries, raspberries)
in place of strawberries

With a sharp knife, cut into 2” squares, place carefully on a
buttered oven tray and glaze the tops with the remaining milk.
Bake in a preheated oven at 180°C for 12 minutes. You’ll know
they are ready when they’re golden brown and have risen

They will naturally split in the middle where the strawberries
are. Perfect served hot with butter, or cold, with cream and jam
on a family picnic

Recipe by Mat Follas for The happy egg co.

PREPARE 10 MINUTES  COOK 14 MINUTES (plus time for icing)

MAKES 20 BISCUITS

Biscuits
2 Happy Eggs
1 cup of Caster sugar
2 cups of Plain flour
100g Butter
Zest & juice of 1 orange
1 tsp Cinnamon
1 tsp Mace
1 tsp Nutmeg

Icing
250g Icing sugar
120g Butter
1-2 tblsp milk
Food colouring to suit

.  .  .  .  .  .

Biscuits
Mix the butter and sugar together until they form a creamy paste.
Continue mixing and add the eggs, zest & juice, flour and spices
(If it’s too dry, add a little warm water).
Roll the mixture into 1” diameter balls. Place on a greased baking
tray, with at least 1” space around them. Press the tops gently
with a fork to flatten them slightly. Place in a preheated oven at
180°C for 12-14 minutes.

The biscuits are ready when they have just started to brown
around the edges. Leave to cool on a baking tray

Icing
Mix the butter and icing sugar together in a bowl, adding the milk
as needed to make a smooth paste (It’s much easier if you warm
the butter first)

To make the spider’s web pattern on your biscuits, first, spread
uncoloured icing over the biscuit. Then, with a piping bag or an
icing pen, draw concentric circles of the coloured icing. Quickly,
while the icing is still wet, use a toothpick to drag a line from the
centre of the circles to the outside edge, every 30° or so.
Hey presto! A Spiders web!

PREPARE 10 MINUTES  COOK 30 MINUTES

SERVES 3

100g Plain flour
2 happy eggs
100ml Full-fat milk
Generous pinch of salt
Generous pinch of white pepper
60ml Water, cold
6 Pork sausages
A drizzle of vegetable oil

.  .  .  .  .  .

Mix the butter, sugar and flavouring together until light and fluffy
Lay the sausages in a small roasting tin, drizzle with oil and place
in a preheated oven at 180°C for 10 minutes

Add the flour, salt and pepper to a bowl, make a well in the middle
of the flour and break both eggs into it. Using a hand whisk, mix
the eggs with the flour starting slowly from the centre. Once the
eggs are combined, gradually add the water, mixing to a thick
paste. Finally, add the milk, continually mixing with the hand whisk
until the batter is smooth (you can use an electric mixer for this
process but it will rise better if you do it by hand)

When the sausages are just starting to brown in the oven, take
them out, turn the oven up to 200°C, pour the batter in with the
sausages and return them to the oven for a further 20 minutes.
When cooked, it will have risen and be golden brown and crispy
on top

Serve immediately with an onion gravy