Peake Practice - food news with Ray Peake, of Callums Bistro, Accrington

SOME people call savoury tarts quiche, but I don't because I once read a book entitled "Real Men Don't Eat Quiche".

And I am sure that all females named Lorraine call them tarts, so as to squash any corny jokes.

Savoury tarts are so simple to make you really should give this one a try.

Especially so Mrs X who approached me recently in the supermarket, lavished praise upon me about my recipes but, it transpired, had never actually tried one of them.

So come on, readers, don't just read the recipe, please make it.

When you do your weekend shop in the next few days fill your trolleys with the necessary ingredients, because I have nominated Saturday, September 25, North East Lancashire Savoury Tart Day.

Savoury tarts make perfect vegetarian dishes as well as being suitable as appetisers, main courses or just a snack, all in all a good all-round versatile inexpensive dish to make. So what are you waiting for? As an added incentive, every reader who writes to me within seven days confirming they made a savoury tart on this date will receive from me a voucher by return of post entitling them to a complimentary bottle of wine and a cheque for £5 made payable to their favourite charity, when they next dine at Callums Bistro.

Basic tart mix

INGREDIENTS:

300ml double cream

2 heaped tablespoons freshly grated Parmesan

2 eggs

salt and freshly ground black pepper

METHOD:

Beat the cream, Parmesan and eggs and season with salt and pepper. The mix is now ready to use. I told you this was simple.

The next stage, however, is a little bit more complicated. You have to decide what "bits and bobs" to add to the mix to make it extra special. Cheese and Herb: 100g grated cheddar cheese, 2 tablespoons of your favourite herbs.

Chicken and Mushroom: 1 cooked chicken breast chopped 75g cooked finely sliced mushrooms.

Salmon and Broccoli: 150g cooked flaked salmon, 100g cooked broccoli.

Cooked bacon, sausage and baked beans is an obscure one I've heard of but, to be honest, I haven't tried it. Perhaps you could let me know.

Do feel free to add anything you want to the mix. It is a great way of using leftovers but do remember that the ingredients must be already cooked.

Then simply warm the mix in a pan until it thickens, making sure it does not boil as this will scramble the eggs, and spoon into pre-cooked 25cm pastry cases and bake in oven until set, 35 minutes at oven temperatures 190C.

Please note the recipe for the pastry I have given you in previous weeks which I trust you have cut out and kept. If you must, you can use a ready prepared short crust pastry.

Last week I launched my web site www.calumsbistro.co.uk - if you have the technology you may wish to check it out for ideas for cooking other dishes at home. It lists all of our menus which may inspire you if you are looking further culinary inspiration.

Converted for the new archive on 14 July 2000. Some images and formatting may have been lost in the conversion.