Pies, Puddings and Pottages

To make the curd, bring the milk to a gentle simmer in a large saucepan, then add the lemon juice.

Lower the heat and stir gently, and watch the milk separate into curds (white lumps) and whey (pale liquid).

Remove from the heat and leave to cool.

Pour the mixture into a sieve lined with muslin or a clean cloth, resting over a pan or bowl.

Leave to drain for at least 2 hours.

Scrape the curd cheese from out of the cloth and place in the large mixing bowl. Set aside. You can use the leftover liquid (the whey) for making scones or soda bread - use it instead of buttermilk.

Preheat the oven to 180C/350F/gas 4.

Grease the tart tins with butter.

To make the pastry sift the flour and salt into the mixing bowl or food processor bowl.

Add the butter and then rub it in (or process if using food processor) until the mixture resembles fine breadcrumbs.

Break the egg into a cup and add 2 tbsp ice cold water and whisk together.

Add to the pastry mix and bring together to make a dough adding more water if the dough is too dry. If using a processor add the egg mixture and whizz until the mixture forms a ball of dough.

Wrap the dough in clingfilm and place in the fridge for 30 minutes.

On a lightly floured work surface, roll out the pastry and line the tart tins with it.

Cut 8 small pieces of baking paper, to a size a little bigger than the tart tins and scrunch them up. Open them out and place over the pastry. Fill each tart tin with baking beans.

Place the tart tins on a baking sheet and place in the oven for 10 minutes.

Remove the beans and paper, gently brush the pastry with the beaten egg and bake for a further 10 minutes, until the pastry is golden and the egg dry.

Remove from the oven and allow to cool while you make the filling.

Add the softened butter to the curd cheese in the large mixing bowl.

Using the electric hand whisk, beat the softened butter into the curds until fully incorporated and smooth.

Add the sugar and whisk into the curd mixture.

Add the eggs, one at a time, beating thoroughly after each addition.

Add the sherry, nutmeg, currants and almonds and stir in.

Place the mixture into the tart shells, using a palette knife to smooth the surface.

Place in the oven and bake for 20 minutes or until risen and almost set.

Meanwhile, place the butter and sugar for the glaze in the small saucepan and heat until the sugar has dissolved.

Take the tarts out of the oven and brush the tops generously with the butter and sugar mixture.

Return to the oven and bake for a further 10 minutes or until the tarts are set and golden on the top.

Remove from the oven and allow to cool to room temperature.