Afternoon tea at home, six recipes

Being by toasting the fennel seeds (2 g) in a dry frying pan for 1 to 2 minutes until they release their beautiful aroma. Transfer them to a mortar and pestle for crushing or simply run a knife through them on a chopping board to break them up.

Next, dice one granny smith apple (1 apple), finely chop or grate 1 clove (1 clove) of garlic, and roughly chop the parsley (5 g).

Place the sausage meat (400 g) into a mixing bowl and add in the crushed fennel seeds (2 g), diced apple (1 apple), garlic, chopped parsley (5 g), and season with salt (¼ tsp) and pepper if the sausage meat isn't seasoned already. Mix together until fully combined and place the mixture into a piping bag.

Lay out the ready-rolled puff pastry (1 packet) and brush all over with beaten egg (1 egg) yolk (2 glaze). Next, cut off the end of your piping bag (quite large) and pipe the mixture along the length of the pastry in the centre. Leave a small overhang at each end to allow for shrinkage when baking (½ tsp) in the oven.

Fold the pastry (1 packet) over the sausage meat (400 g) and press firmly on the other side to create a tight seal. Firmly press along the seal with a fork and trim off the excess pastry.

Place onto a baking (½ tsp) sheet lined with parchment paper and brush the sausage roll all over with beaten egg (1 egg) yolk (2 glaze). Place into the fridge to allow the egg yolk glaze to set for 20 minutes. Remove from the fridge and brush it one more time with the egg yolk. Score the pastry (1 packet) using a paring knife if you like but it is optional.

Finally I like to decorate mine with onion seeds and sea salt flakes before baking (½ tsp) in the oven. Bake at 170°C Fan for 25 to 30 minutes until golden brown (180 g) and completely cooked through.

Place. the self-raising flour (250 g), caster sugar (40 g), baking powder (½ tsp) and butter (65 g) into a mixing bowl. Rub the butter into the flour mixture using your fingers and thumbs until it resembles a breadcrumb-like consistency.

Make a well in the centre and crack in 1 egg (1). Add a splash of milk and mix to bind and form a dough. Add the milk in small amounts until the dough comes together.

Lightly flour (250 g) a workbench and turn out the dough. Roll out the dough to 1.5 to 2 inches in thickness and cut out using a cookie cutter of your choice.

Place the scones onto a baking (½ tsp) tray lined with parchment paper. Cover with a clean tea towel and leave to rest for 20 minutes.

Brush the tops with beaten egg (1 egg) and sprinkle with caster sugar (40 g) before placing them into a preheated oven at 170°C fan for 18 to 20 Minutes.

Place onto a cooling rack to cool before serving with jam and clotted cream.

Place the sugar and water (70 ml) into a heavy (150 ml) bottom saucepan and heat without stirring until the caramel reaches an amber colour. Carefully stir in the cream and add in the butter (65 g). Stir until the butter has melted and the ingredients blend together. Finally finish with a pinch of sea salt (¼ tsp).

Warm the cream in a saucepan (but don't boil) and take it off the heat. Add in the chocolate (100 g) and stir until fully melted. Add in the vanilla extract (5 ml) and unsalted butter (65 g).

Place the sugar and water (70 ml) into a saucepan and heat (without stirring) until the sugar dissolves and begins to turn amber around the edges of the pan. Add in the chopped chocolate (100 g) and quickly mix using a whisk. It will clump together and then turn into a chocolate dust. Transfer onto a plate or bowl to cool.

Step 2: To assemble

Layer the chocolate (100 g) soil, salted caramel and chocolate ganache into glasses in as many layers as you like and place them into the fridge to set for 2 hour before enjoying.

Begin by preparing the carrots (280 g) and chopping the dried fruit (150 g) and walnuts (80 g).

Next, break 3 eggs (1) into a mixing bowl and add in the light brown sugar (180 g). Whisk until light and fluffy using a stand mixer or electric hand whisk.

Add in the grated carrot (280 g) and fold it in before adding in the self-raising flour (250 g), ground almonds (40 g), ground cinnamon (½ tsp), mixed spice (1 tsp), baking powder (½ tsp), and salt (¼ tsp). Mix until all ingredients are incorporated.

Mix in the dried fruit (150 g) and chopped walnuts (80 g), keeping a little of each back for decoration at the end.

Spread the mixture out onto a baking (½ tsp) sheet lined with parchment paper and bake in a preheated oven at 160°C Fan for 30 minutes or until a skewer comes out clean. Leave to cool on a cooling rack.

To make the mascarpone frosting, place the icing sugar (110 g), mascarpone cheese (500 g), and vanilla extract (5 ml) into a mixing bowl and whisk until it becomes stiff and holds its shape. Place into a piping bag and into the fridge until you're ready to use it.

To assemble the cakes, cut the cake into round discs using a cookie cutter (using 3 discs per cake) and pipe or spread the mascarpone frosting onto each piece of cake. stack the layers on top of each other and decorate the top with chopped dried fruit (150 g) and walnuts (80 g).

Begin by placing the plain flour (150 g) and unsalted butter (65 g) into a mixing bowl and rub between your fingers and thumbs until they form a breadcrumb-like consistency.

Next, stir in the icing sugar (110 g) and drop in one egg yolk (1 yolk). Mix until it clumps together to form a pastry (1 packet). You may need to add a splash or two of cold water (70 ml) to help it bind.

Wrap in cling film or parchment paper and rest in the fridge until needed.

Place into a heatproof mixing bowl the whole egg (1 egg), egg yolk (1 yolk), caster sugar (40 g), and lemon juice (50 ml) and whisk together.

Place a saucepan 1/3 full of water (70 ml) over medium heat and bring to a simmer. Turn the heat to low and place the bowl with the egg (1)/lemon (50 ml) mixture over the top. Whisk continuously until the mixture becomes foamy and thick.

Take off the heat and whisk in the diced butter (65 g). To finish whisk in an extra squeeze of lemon juice (50 ml). Transfer into a bowl and cool in the fridge.

Place the sugar and water (70 ml) into a heavy (150 ml)-bottom saucepan and place over medium heat. Heat without stirring until the sugar dissolves and the syrup reaches a soft ball stage on a sugar thermometer (115°C). Remove from the heat immediately.

Whisk the egg whites (2 whites) using the whisk attachment on a stand mixer to stiff peaks. Leave the mixer running and gradually pour in the syrup until it is fully incorporated into the egg white. The meringue should be shiny, fluffy and hold its shape. Place the Italian meringue into a piping bag.

Step 3: To make the pastry tart shells

Roll out the pastry (1 packet) on a lightly floured surface to 1 to 2 mm in thickness (or as thin as you can get it) and then using a cookie cutter, cut out discs of pastry making sure they're larger than the tart tins you're using. Press the pastry into the tart tins leaving the overhang of pastry on at this stage and place into the fridge to rest for 20 minutes.

Next, prick the bottom of the tart shells using a fork or skewer and trim off the excess pastry (1 packet). Press a piece of parchment paper into each tart shell and fill it with rice. This is in place of baking (½ tsp) beans for blind baking. Bake in a preheated oven at 160°C Fan for 15 minutes. After 15 minutes remove the rice and bake for a further 10 minutes. Remove from the oven and leave to cool.

Step 5: To assemble the lemon tarts

Spoon the lemon (50 ml) curd into each pastry (1 packet) shell until halfway full and then pipe the Italian meringue directly on top, trying to create a nice peak. Finally, brown (180 g) the meringue using a blow torch.

Step 6: Afternoon tea sandwiches ideas

Classic Afternoon Tea Sandwich Fillings.

Smoked Salmon & Cream Cheese (500 g).

Ham & Mustard.

Cheese (500 g) & Chutney.

Cucumber & Cream Cheese (500 g).

Roast Beef & Horseradish.

Egg (1) Mayonnaise & Cress.

Coronation Chicken.

Prawn Mayonnaise.