Preparation time: 40 mins plus 1 hour chilling Cooking time: 35 mins Serves 12
150g plain flour 125g almond meal 75g icing sugar mixture, sifted, plus extra to dust 125g unsalted butter, chilled, diced 1 free-range egg yolk
1 Tbsp ice-cold water 300ml milk
60g caster sugar
2 free-range eggs 30g cornflour
1 vanilla bean, split lengthways, seeds scraped 1 cup strawberry jam 500g strawberries, halved (see Cook’s tips, left)
Mettwurst is Germany’s answer to the Italian salami, and it’s just as delicious. Fried pieces add depth to a light pasta salad, made for entertaining. If your local butcher doesn’t have any, you can buy a 200g whole Italian or Hungarian salami from the supermarket.
Sea-salt flakes, to season
2 cups small broccoli florets 1 avocado, flesh diced 250g punnet cherry tomatoes, quartered 1 cup pine nuts, toasted 1 bunch dill, roughly chopped
1 Cook pasta in a large saucepan of boiling salted water, following pack instructions until al dente.
Drain well, then toss with Y2 of the oil before spreading out on an oven tray to cool to room temperature.
2 Fry mettwurst in a large nonstick frying pan, without oil, over a high heat for 4 minutes or until crispy. Drain on paper towel.
3 In the same pan, reduce heat slightly to medium-high and saute onion, garlic and thyme with remaining oil for 3 minutes or until onion has softened. Pour in wine and increase heat to high. Bring to the boil, then stir in cream. Cook for 4 minutes or until it begins to thicken. Mix in parmesan and season with salt. Take off heat and set aside to cool slightly.
4 Fill a large bowl with ice-cold water. Steam broccoli then transfer to bowl of water. Set aside for 2 minutes or until cold. Drain well before putting back in bowl. Add cold pasta, mettwurst, avocado, tomatoes, pine nuts and dill, and toss well. Arrange on a serving platter, drizzling with a little of the parmesan cream. Serve immediately with remaining sauce on the side.