If spring had a taste, we dare say it’d be this simple yet sophisticated tart with its cheese custard, shatteringly crisp phyllo crust, and row after row of spring spears.
About Alastair Hendy
Alastair Hendy is the author of Home Cook and has previously written and cooked for The Sunday Times. He has contributed to You Magazine, Mail on Sunday, Guardian Weekend, and Waitrose Food Illustrated. He launched and edited the food pages of Red magazine, worked for the food and lifestyle magazines Eat it and Live It, and served as the food editor of Livingetc.
Cook couscous. Press the seasoned little roly polies onto salmon fillets. Sauté until crisp yet tender. Sizzle spring veggies in butter. Accept accolades.
- Quick Glance
- 40 M
- 1 H