Feast Your Eyes - Caroline, Office Manager

You can prepare in advance the dauphinoise potatoes and the plum sauce.

1. Heat oven to 160c/140c fan/ gas 4, use a large glass Pyrex dish. Peel and slice the potatoes the width of a £1 coin.
2. Put the milk and the cream into a saucepan and add in the garlic and bring to the boil and then take off the heat.
3. Lay out the sliced potatoes into your dish so they are evenly layered and then pour over your milk and cream mixture (I leave the garlic in as love it, however, strain the liquid if you don’t want it)
4. Sprinkle the parmesan over the top and put it in the oven for 1hr and 15 mins.

Whilst your dauphinoise potatoes are cooking you can then get on with the plum sauce – whilst also doing this make sure you take the duck breast out of the fridge to sit for 30 mins before cooking.

1. Put the chopped plums, brown sugar, white wine vinegar, soy sauce and star anise into a saucepan and heat gently for 40 mins until it has softened. Once ready pass through a sieve and set aside.

Now time for the duck and broccoli

1. Season the duck with the pepper – heat the frying pan and score the duck skin diagonally then place the duck in the pan, skin side down and cook on medium heat for 5 mins until golden brown and then turn duck to breast side and cook for another 3 mins then transfer to a baking tray and cook in the oven for 15 mins depending on how you like you duck breast.
2. Whilst your duck breast is in the oven, steam your broccoli for 2-3 mins
3. Take your duck breast out of the oven and let it rest for 10 mins before slicing and serving.

All your components should be ready to now plate up and pour the plum sauce over your sliced duck breast.

1. Preheat oven to 160c/ fan 140c/ gas mark 3
2. Crush up the biscuits and then put in the melted butter and mix thoroughly then put into the tin and press down into the base and around the sides. Put in the oven for 10 mins and then remove and cool.
3. Put the 3 x egg yolks into a bowl and beat for a minute
4. Add the can of condensed milk to the yolks and whisk for another 2 minutes.
5. Then add the juice from 4 limes and whisk again for another 3 minutes
6. Pour the mixture onto the base and then put it back in the oven for another 15 mins.
7. Once cooled, chill for a few hours or overnight in the fridge.
8. Just before you serve, whip the double cream with the icing sugar and then pipe onto the tart.

9. Cut and serve – as bigger slice as you require ;-)