A packet of ready-rolled puff pastry is your passport to a meal, especially if you are the sort of person who generally has a few left-overs in the fridge. My tart was the happy result of trying out some recipes with hot sauces and pickles bought from Malcolm, the African Chef, who I met and worked with at the West Dean Chilli Fiesta. I used them with a dish of spiced minced beef with fresh sweetcorn kernels and various veg from garden on the side. The tart was fabulous and, in an age when pizza is king, this is a top way of using up left-overs!
To print or download the recipe, click on the picture.