• To make the pastry, place the Mix in a bowl and rub in the fats until the mixture resembles coarse breadcrumbs.
• Stir in the beaten egg and sufficient water to form a soft but not sticky dough.
• Knead well on a surface lightly dusted with Mix. Roll out half the pastry* and use to line two 10cm (4”) tartlet tins.
• Gently sauté the bacon, pancetta or lardons in their own fat along with the chopped onion and cook until lightly brown. Set aside to cool.
• Meanwhile beat together the eggs, crème fraiche, milk and seasoning.
• Spoon the cooled bacon and onion mixture into the base of the tartlet tins, sprinkle over the grated cheese and carefully pour in the egg mixture.
• Bake for 20 - 25 minutes until the filling is set and the pastry golden.
• Serve warm or cold with salad.

* Freeze the remaining pastry and any trimmings to use later.

• Peel the potato and cut into evenly sized chunks. Put into a large pan and cover with cold water. Add a generous pinch of salt and bring to the boil, then turn down the heat slightly and simmer until tender, but not mushy.
• Drain and put back into the hot pan for a minute to dry off, then roughly crush them with a fork, so they're a mixture of mash and larger lumps.
• Meanwhile, poach the salmon in a pan of simmering water. Cook gently for 3–5 minutes, until the skin, if any, pulls off easily, and the fish is just beginning to flake.
• Drain, skin if necessary and set aside to cool, then break into large flakes and add to the potatoes.
• Stir in the dill and capers. Season lightly and mix together gently, adding a little of the beaten egg to bring the mixture together into patties – it shouldn't be too sloppy. Use your hands to form into four large cakes or six smaller ones.
• Put the remaining egg in a shallow bowl, and tip the Juvela mix and Juvela breadcrumbs on to separate saucers.
• Dip each fishcake in turn into the Juvela mix, the egg, and finally the breadcrumbs until thoroughly coated. Put into the fridge for at least half an hour or overnight to firm up.
• Heat a frying pan with the butter and oil until the butter begins to foam. Add the fishcakes, in batches if necessary, cook for 5 minutes on a medium-high heat until golden and well crusted, then turn them carefully over and repeat on the other side.
• Serve with a simple green salad or this delicious Avocado Salsa.

For the Avocado Salsa

• Skin the tomatoes by pouring boiling water over them, then leave for exactly one minute before draining them and slipping off the skins when they’re cool enough to handle.
• Cut each tomato in half, then, holding each half cut side down over a saucer, squeeze gently to extract the pips. Now chop the tomato flesh as finely as possible.
• Next halve the avocado, remove the stone, cut each half into quarters then peel off the skin. Chop the avocado into minutely small dice, and do the same with the onion.
• Combine everything together in a bowl, add seasoning, lime juice, Tabasco sauce and chopped coriander.
• Cover with cling film and leave on one side for an hour before serving to allow the flavours to develop.

• Lightly grill the outer side of each half of the roll.
• Spread the cranberry sauce on the non-toasted side, top with the slice of goats cheese and return to the grill for a few minutes until cheese is bubbling and golden.
• Top with rocket leaves and drizzle with balsamic vinegar to serve.

Heat the oil in a large saucepan, then gently cook the onions for 5 minutes, until soft.

• Add the pumpkin or squash to the pan, then continue cooking for 8-10 minutes, stirring occasionally until it starts to soften and turn golden.
• Pour the stock into the pan, add the spices and season with salt and pepper.
• Bring to the boil, then simmer for 10 minutes until the butternut squash or pumpkin is very soft.
• Pour the cream into the pan, bring back to the boil, then purée until smooth with a hand blender or liquidiser.
• Perfect served with a Juvela Gluten-Free White or Fibre Roll.