Lesley Waters Demo Recipes – May 2017


Makes 2 loaves each loaf serves 6/ 8 people


30g (1oz) fresh yeast or 2 sachets easy blend yeast

600mls (1 pint) warm water

680g (1½lb) strong white flour

2 teaspoons salt

6 tablespoons olive oil


1½ teaspoons coarse salt

2 tablespoons olive oil

rosemary sprigs



  1. Dissolve the yeast in a little warm water. In a large bowl stir together the flour and salt (if using dried yeast simply stir into the flour after the salt) Pour the yeast mix into the flour along with the olive oil and remaining water. Stir and bring together to form a soft dough. Turn out onto a lightly floured surface and knead for 10 minutes until smooth and elastic.
  2. Place the dough in a lightly oiled, large bowl. Cover and leave in a warm place for approx. 1 1/2 hours or until doubled in size.
  3. Preheat the oven to Gas Mark 6/ 200C/ 400F.
  4. When the dough has risen, kneed it again to ‘knock it back’ and shape into 2 rough circles. Place on a baking tray, cover with a cloth and allow to prove until 1 ½ times its original size. When proved, use your fingertips to form dimples in the dough. Brush with the olive oil and sprinkle with the salt and rosemary sprigs.
  5. Bake in the oven for approx 12/15   minutes, until golden and cooked. Turn out on a wire rack to cool slightly.
  6. This bread is best eaten warm and on the day that you baked them. (Do not refrigerate)


To make the bruschetta

Slice the loaf and rub with the cut side of a garlic bulb, drizzle with olive oil and bake until crunchy. Once cooked rub with the ripe tomatoes and serve with various toppings.



My favourite way to cook asparagus – it literally takes minutes to put this colourful warm salad together.


Serves 4


450g (1lb) young asparagus, trimmed

15ml (1tbsp) olive oil

250g (9oz) baby plum or cherry tomatoes, halved

30ml (2tbs) balsamic vinegar

freshly ground black pepper

30ml (2tbsp) extra virgin olive oil


  1. Wash the asparagus place the wet asparagus and half the olive oil into a bowl. Grind over some black pepper and toss well together.
  2. Heat a large nonstick frying pan until hot, add the asparagus and fry for 2 minute. Reduce the heat under the pan add the water and cover with a lid and cook for a further 3/ 4 minutes until the asparagus is just tender.
  3. Remove from pan and divide between four serving plates.
  4. Add the remaining olive oil to the frying pan and increase the heat to high add the tomatoes to the pan and cook for 1 minute, Drizzle over the balsamic vinegar and shake the pan to coat the tomatoes. Spoon tomatoes and any juices over the asparagus.
  5. Scatter over the feta cheese (see below) drizzle over the extra virgin olive oil, grind over black pepper and serve straight away with warm crusty bread.





350g feta cheese, broken into large pieces

200mls extra virgin olive oil

handful of lemon thyme leaves

1 small clove of garlic bruised peeled and cut into thin slivers

freshly ground black pepper


Serve with cracked pepper and date bread as part of lunch mezze or on Yum Yum boards for evening.


  1. Place the feta in a Kilner jar and sprinkle over the herbs and garlic.
  2. Drizzle over the olive oil and lightly season with black pepper. Close the lid of the jar and gently tip the jar to cover the feta with all the ingredients
  3. Leave to marinade for 30 minutes at room temperature.




To make the candied walnuts, toss the walnuts in melted butter and sprinkle over the sugar and salt. Toss well to coat and place on a baking tray. Place in the oven at 190C for 3 minutes. Remove tray and give them a shake, return to the oven for 2-3 minutes. Set to one side until needed.




Serves 4


1tablespoon olive oil

15g unsalted butter

2 leeks, cleaned and sliced into 2cm (3/4 inch) pieces

250ml white wine

30ml chicken stock

4 skinless, boneless chicken breasts, gently batted out slightly

4 sprigs tarragon

1 bay leaf

55g frozen petit pois

4 slices air cured ham



  1. Heat the oil and butter in a large sauté pan. Add the leeks and bay leaf and gently fry for 1-2 minutes until softened.
  2. Season the chicken and lay the chicken on top of the leeks. Pour in the wine and stock, cover with a damp piece of greaseproof paper. Cook very gently for approx 12/15 minutes until the chicken is cooked.
  3. Meanwhile, fry off the air cured ham and make the tarragon hollandaise sauce (see below)
  4. To serve remove chicken from the pan onto a chopping board and add in the petit pois to the pan. Cover with the damp greaseproof again and heat to allow the petit pois to warm through.
  5. Spoon leeks and petit pois with any juices onto a warmed plate, slice the chicken into three, lay on top of the leeks and spoon over a little tarragon hollandaise sauce. Top with the crispy ham.
  6. Hand the rest of the Tarragon hollandaise separately and serve at once.


TARRAGON HOLLANDAISE made in food processor



180g (6oz) unsalted butter

1 tablespoon wine vinegar

2 tablespoons lemon juice

tarragon stalks

4 peppercorns

3 large organic egg yolks

pinch salt

freshly ground black pepper

1 tablespoon chopped tarragon


  1. In a small saucepan gently heat the butter. In a separate saucepan bring the wine vinegar, tarragon stalks, lemon juice and peppercorns to the boil, strain and reserve liquid.
  2. In a small food processor whizz together the egg yolks with a pinch of salt.
  3. With the motor running, gradually add the hot lemon juice and vinegar to the egg yolks. Add the hot butter to the processor in a thin trickle, keeping the motor running all the time until all the butter is added and the sauce thickened. Add the chopped tarragon (This sauce can be kept warm in a bowl over a basin of hot water or in a warmed flask)
  4. Divide the asparagus spears between four plates, grind over a little black pepper and serve each with a pot of warm tarragon hollandaise sauce.




25mls (1 ½ tablespoons) wine vinegar

3 peppercorns

1 bay leaf

tarragon stalks

1 egg yolk


55g (2oz) softened unsalted butter

lemon juice

1 tablespoon chopped tarragon


  1. Place the vinegar, peppercorns, bay leaf and tarragon stalks in a very small pan and simmer until reduced to ½ tablespoon.
  2. In a small bowl, beat together the egg yolk, salt and a knob of the butter. Place the bowl over a pan or small roasting tin of simmering water and beat until slightly thickened
  3. Add the strained vinegar reduction to the bowl and beat again.
  4. With the bowl still over (but not touching) the simmering water, gradually beat in the softened butter in small amounts. The sauce will become lighter and thicker as more butter is gradually added.
  5. When all the butter has been added remove from the heat and beat for 1 minute. Season to taste with lemon juice, chopped tarragon and salt. Keep warm over a bowl of hot water or serve at once.



This tart is delicious served with summer berry fruits and thick Dorset cream. As an extra treat add a dollop of local strawberry jam.

Serves 8-10


For the pastry

250g plain flour

85g rice flour

210g butter, diced & chilled

55g caster sugar

1 orange, zest only

1 large egg, beaten


For the frangipane

100g butter

100g caster sugar

1 egg & 1 egg yolk, beaten together

100g ground almonds

2 tablespoons flour


85g flaked almonds

Icing sugar for sprinkling


  1. Preheat the oven to 200C/400F/Gas Mark 6. Line a large baking tray with non-stick baking parchment.
  2. Place the flours in a bowl and using your fingertips, rub in the butter. (Or briefly whizz together in a food processor). Stir in the sugar and orange zest. Stir in the eggs and enough cold water to bring together to form a dough.
  3. On a lightly floured surface, roll out the pastry very thinly into a rectangle approx. 36cm x 24cm. Transfer to the lined baking tray.
  4. For the frangipane, in a bowl beat together the butter and sugar until light and fluffy. Add the eggs a little at a time, beating well between each addition. Add the flour and fold in the ground almonds.
  5. Using a flat bladed knife, carefully spread the frangipane in a thin, even layer to cover the pastry base leaving a 1cm border around the edges. Sprinkle over the flaked almonds and lightly push them into the frangipane.
  6. Bake in the oven for 20-25 minutes until the pastry and frangipane is golden and cooked. Best served warm sprinkled with icing sugar and with thick Greek yoghurt or thick Dorset cream.



Amaretto can be added in place of the vanilla for a boozy kick.

Serve 4


1 small punnet raspberries

1 tsp vanilla bean paste

1 tbsp icing sugar

1 small punnet strawberries, hulled and halved.

2 tbsp blueberries


  1. In a small bowl mash 2/3rd of the raspberries with the vanilla bean paste and the icing sugar, until mushy and jam like.
  2. Stir through the remaining soft fruits and pile into a small Kilner jar.