Quick Pickled Red Onion

The eye-watering sharpness of a pickled onion from the fish and chip shop feels like they've been steeped in jet fuel or paint stripper. It appeals to me in the same way sour sweets or extra-hot chillies do, almost a test of endurance. But there is pleasure to be had in bitterness. The sharpness of pickles cuts through the richest meat and it's no wonder jalapenos in vinegar are a staple with nachos, or chutneys and sharp fruits go so well with roasts or cold leftovers.I often get these ideas in my head that it would be greatly frugal and Mrs Beeton-like if I made a ton of apple chutney or a vat of pickled courgettes and so on. But in truth, these jars sit at the back of the cupboard slowly softening and melting until I need the jar for something else.Knowing myself better, I find it much better to make small quantities of quick pickles for immediate use and occasional using up over the coming fortnight. Radish and mushroom for example to go with a quick poached salmon fillet for a light supper. Just a small bowlful, covered with vinegar and sugar and rested for about twenty minutes is perfect.Here, I've made half a jar of red onion slices in white wine vinegar. Perfect for our weekly tacos with the children as a final topping and also finding its way into the occasional sandwich.It's still important to sterilise the jar. But this is as easy as giving it a quick wash with hot soapy water and blasting it in the microwave for two minutes. Don't forget to remove the metal parts beforehand though.Ingredients2 red onions, peeled and finely slicedEnough white wine vinegar to cover2tbsp salt2tbsp coconut sugar or unrefined golden caster or brown sugarAbout ten peppercornsOne or two red chillies1tbsp allspice berriesA sprig of thymeA couple of fresh bay leavesMethodPut the onions in a sieve and pour over a kettle-full of boiling water to soften and blanch them.Dissolve the sugar and salt in the vinegar and add the remaining ingredients.Put the onions in a glass jar and pour over the vinegar mixture. Leave for at least half an hour before eating but it tastes even better the next day. This keeps well for about five days. And goes brilliantly with fish and seafood as well as tacos.

Here's Some Carrot Cake

The carrots are past their best. No longer firm and snappable, they bend like a theatrical prop. No wonder really, they have been sat outside in the sun on the table for a day and a half. I'd forgotten about them among the tumbling bags of vegetables I'd brought back.Still, that doesn't mean there isn't a use for them. A few made it into my morning smoothie and the rest, determined to make something with them, I turned into cake. Surely bendy and tired fruit becoming cake is like turning base metal into gold. And not only that, I used coconut sugar in the mix rather than cane. So it's almost doubly less healthy. If you don't count the icing sugar mountain that went into the cream cheese icing.As a cake is a treat, let's not beet (sugar) ourselves up about things being unhealthy. It's not as if I had a slice of it for breakfast the other day... But this cake is delicious, moist and with the fragrant scent of orange blossom and clementine zest, is a wonderful moment of calm with a coffee or tea mid-afternoon when spirits are flagging.If you don't hoover the lot up in one sitting (assuming you're sharing) it keeps soft and moist for what seems an eternity as long as you keep it covered. I can't see that happening though.Ingredients225g coconut sugar (or caster sugar if not)225g butter225g self-raising flour with 1tsp baking powder mixed in3 eggs200g grated carrots1tbsp orange blossom waterFor the cream cheese icing175g cream cheese125g soft butter350g icing sugar1tbsp vanilla extractClementine zest and chopped hazelnuts to decorateMethodCream together the butter and sugar. Beat in one egg at a time until well mixed then stir in the flour and baking powder little by little until you've used it all. Try not to over mix it.Stir in the orange blossom water and carrots and mix well, but gently. Divide between two 19cm prepared cake tins and bake immediately at 180c for approximately 40 minutes.Leave the cake to cool completely or it'll be sliding all over the place like a plastic fire guard. Beat together the butter, cheese, icing sugar and vanilla until soft and smooth. sandwich the cakes together with a good load of the icing then coat the top and sprinkle over the zest and nuts. Chill for about half an hour if it's a hot day to give the icing a fighting chance then serve.

Tart Me Up

There is no competition for me when it comes to tarts. If I had to choose one, even over tart au citron, tart tatin, tarte aux poires and chocolate tart, it would be the little glazed strawberry tarts with creme patissiere you get in Parisian bakeries. Unbeatable. However, I'm not in Paris as often as I'd like so they remain an occasional piece of heaven.Most tarts take a little effort though, and that's fine. But not this one. Today's recipe is a really quick shortbread tart with a simple chocolate ganache topped with fruit, herbs, chia seeds, honey and strawberry powder (you can use cocoa if you prefer).The base is the standard shortbread 1:2:3 recipe (sugar, butter, flour) but I've used coconut sugar and coconut flour instead. You can use caster and wheat if you prefer, the recipe is the same. This way gives a lovely coconutiness to the base which goes very well with the chocolate and is also gluten free for those of you who are gluten intolerant.You'll have some shortbread mix left over as well for bonus biscuits which you could use for this recipe or just plain with a cup of Earl Grey tea. Use your favourite soft fruits and plenty of honey. Pretend it's one of your 'five a day'.IngredientsFor the shortbread100g cold butter200g coconut sugar300g coconut flourFor the filling250ml double cream250g dark chocolate (70% cacao), smashed upBlueberries, raspberries, strawberries and kiwiA sprinkle of chia seeds1 tbsp raw honeyA few basil and thyme leaves1tbsp strawberry powderMethodMix together the butter flour and sugar in a bowl by hand until well combined and breadcrumb-like.Press evenly into a fluted 20cm (9") tart tin and bake at 170c for about ten minutes, or until golden brown. Make sure it's evenly cooked.Leave to cool while you make the filling.Bring the cream  to just below the boil then pour onto the chocolate and stir well until melted, glossy and smooth. Pour into the tart case then top with the fruit, chia seeds and herbs and leave somewhere cool to set.Drizzle with honey, add the herbs and dust the strawberry powder over to serve.