Weekdays 9am

Asparagus and goat's cheese tart with floral salad

As the High Street Fashion Awards dominate today's show, its not just Mark Heyes and the winners who are bang on trend. Chef James Tanner has come up with his very own fashionista food, inspired by this season's look of stripes and florals!


250g shop bought puff pastry1 egg beaten60g goats cheese crumbled100g mascarpone cheeseZest 1 lemon1 tbsp chopped chives1 tbsp chopped mint4 tbsp onion relish2 heads of British asparagusSalt and ground black pepperOlive oil for brushing

Recipe for the floral salad and dressing:

2 handfuls of baby watercress1 head of chicory1 pkt of mixed edible flowers, supermarket packs vary and can contain borage, garlic flower, etc


1 tbsp honey1 tbsp dijon mustard3 tbsp extra virgin or rapeseed oilDash raspberry vinegarPinch salt


  • Pre heat oven to 200C/400F/gas 6

  • Dust the work surface or board with flour and roll out the pastry to roughly 30 cm in length by 15 cm wide. Lay onto a lined or nonstick baking sheet, score a 2 cm border around the edge.

  • Prick the entire middle of the pastry all over with a fork. Brush the border with the beaten egg and bake for 20 minutes or until golden and crisp all over. Remove, and press down the middle of tart if risen. Cool.

  • Put the 3/4 of the goats cheese and all the mascarpone in a bowl. Tip in the remaining leftover beaten egg and add the lemon zest, chives and mint. Season and beat mix together.

  • Spread over the pastry. Add spoonfuls of onion relish over the cheesy mixture.

  • Snap off the woody ends of the asparagus and peel off any thick petals from the bottoms of spears. Arrange neatly in a line on the pastry case, alternating the tops and tails of asparagus along the length of the pastry.

  • Brush with a little olive oil, season and sprinkle over remaining goats cheese

  • Bake for 15 minutes and serve with floral salad

Method for the floral salad:

  • Wash and drain leaves, pick the chicory and lay in a bowl. Add the baby watercress on top and scatter over flower tops.

  • For the dressing, mix the honey, mustard, oil, vinegar and salt. Drizzle over the salad.

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