INGREDIENTS

(serves one)

40g Stilton cheese
1 head of broccoli, split into very small florets, steamed until just cooked
Ground black pepper
Cream to taste
Béchamel
Red onion marmalade
Handful of mixed salad leaves
1tbs balsamic vinaigrette
Chervil
Coriander

For the shortcrust pastry (to line 9cm pastry tartlet case fluted - makes 4-6 tartlets)
220g flour
60g butter
Salt
2 egg yolks
Water as required

For the red onion marmalade (serves six)
6 red onions(about 1kg), sliced
40g butter
40g soft brown sugar
300ml red wine vinegar
150ml blackcurrant cordial

METHOD

Make pastry in the usual way and line tartlet case.

Make the red onion marmalade by sautéing onions in a little butter. Add other ingredients. Reduce slowly by just over half or until slightly thick - about 45 minutes.

Crumble half the Stilton into béchamel sauce, fold in broccoli and pepper and add a little cream to enrich it. Fill tartlet case with mixture. Thinly slice remaining Stilton over the top of this and place in a moderately hot oven or under grill until Stilton melts.

Rip salad leaves, dress with balsamic vinaigrette. Place on plate with 1tbs of red onion marmalade.

Remove tartlet from oven/grill, place on top of salad. Garnish with chervil coriander.

Philip Gilder