What a great way to celebrate our wonderful summer fruit - make it into our favourite pud, good old English Crumble! 120 Year 2s (6 & 7 year olds) in Henry Maynard Infant School, in Walthamstow all made one of these to take home, in a classroom, 30 at a time, no scales. So there's no excuse not to get crumbling in your kitchen...
We spell it 'houmous', others use 'hummus' but apparently there's no agreement on the correct way, as it is difficult to convert Arabic exactly into English spelling conventions. All we know is that there is no need to buy it as it is cheaper and more deliciousr to 'rustle up' yourself. Not only is it good to eat but also high in nutrition, as welll as tastiness. It takes you less time to make this than it would take you to go to the supermarket and buy a pot that won't be half as nice - and more expensive!
Rilette is just the French name for a coarse pate and in this version avocado meets tarragon to produce a refreshing and delicious dish. It makes a fabulous starter teamed with tomato dressing (recipe elsewhere) and topped with some smoked salmon or vegetable crisps and served with crusty bread or crackers.
This makes quite a lot of dressing but it will kepp in the fridge for four or five days. It is very versatile and can be used as a salad dressing, drizzled over fish or chicken or as an accompaniment for avocado rilette. It will cheer up left over cooked pasta and, with the addition of chopped raw vegatables, makes a delicious lunch dish to take to work.
There are lots of variations of the story as to how this 'upside down' apple tart came into existence. The only consistent piece of information is that it was created by the Tatin sisters in the 1880s and may have originally been a mistake that turned out well. This is Vaughan's Kitchen quick and easy version that can be prepared in minutes and is always well received.