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Recipe for Will Torrent's Bucks Fizz Chocolate Tart

Located in the courtyard of the beautiful Catton Hall Estate, our neighbours, Seasoned Cookery School, have some of the best UK teaching chefs joining them to teach one day cookery courses throughout the year, and we are proud to have partnered with them on a few projects.

Will Torrent is one of the leading Patisserie chefs in the UK.  He is Chef Consultant to Waitrose, Guittard Chocolate, and the Ambassador for Tearfund.  

One of Will’s favourite recipes,which is taught on his Patisserie course at Seasoned, is the Buck’s Fizz Chocolate Tart, which we were invited to photograph.

Below is the recipe to this wonderful dessert - please enjoy, and let us know how it turned out for you! 

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Buck’s Fizz Tart

Ingredients for the pastry (to make one tart):

  • 100 g butter, softened 

  • 50 g icing sugar, plus extra for dusting  

  • a pinch of salt

  • 1 egg, lightly beaten 

  • 175 g plain flour + extra for dusting 

  • The zest of one orange (optional) 

Ingredients for the filling 

  • ½ jar of Orange Marmalade  

In pairs (using extra for chocolate truffle filling) 

  • 200 ml whipping cream

  • 100ml Champagne or Prosecco  

  • 50g butter  

  • A large pinch of salt

  • 500 g dark chocolate (change to mix of milk and dark)

To decorate 

  • 200g dark chocolate  

  • Popping candy or sea salt flakes 

  • Acetate or transfer sheets 


Method for the pastry

  1. Begin by making the pastry.
    Put the butter, icing sugar and salt in a large mixing bowl and cream together with an electric whisk for about 5 minutes, or until a pale cream colour.

  2.  Gradually add the eggs, whisking all the time, until fully incorporated. Gently mix in the flour, mixed spice and orange zest taking care not to overwork the dough. Bring the dough together and form a ball with your hands. Wrap in cling film/ plastic wrap, flatten into a disc and chill for at least 2 hours or until needed.

  3. Roll out the dough to a thickness of about 2 mm on a lightly floured surface. Neatly line the tart pan with the pastry and trim off any excess from around the edges with a small, sharp knife. Prick the base with a fork and chill in the fridge for 20 minutes.

  4. Preheat the oven to 180°C (350°F) Gas 4.

  5. Line the pastry case with baking parchment, fill with baking beans and bake blind on a baking sheet on the middle shelf of the oven for about 20 minutes, or until pale golden.

  6. Remove from the oven and discard the parchment and beans. Return the case to the oven and continue to cook for a further 5 minutes, or until crisp. Remove from the oven and set aside to cool.

  7. Once tart base is cooled, cover the base with marmalade.

Method for the Filling: 

  1. Put the prosecco, cream, butter and salt in a saucepan and bring to the boil over low heat.

  2. Pour the boiled cream into a heatproof bowl and add the chocolate. Using a spatula, start to mix the ingredients in a circular motion, just in the centre of the bowl. Keep mixing in a tight circle until the chocolate starts to melt and emulsify with the liquid. Gradually widen the circle until all the chocolate has melted and you have a shiny, smooth ganache.

  3. Spoon the filling evenly over the marmalade layer in the tart case.

  4. Allow to set overnight at room temperature. 


To decorate temper some chocolate, sprinkle with popping candy and make chocolate shards. 


Food Photographer: Tom Davies, Lead Photographer, Full Steam Pictures.
Written by: Kate Davies, Media Manager, Full Steam Pictures.

Succulent Strawberry Season

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Somehow, I always manage to miss strawberry picking season. Last year, I took the kids to a strawberry picking farm and, upon noticing there were none on the vines, bought a punnet and raced ahead of them, strategically placing strawberries for them to ‘find’ so that they wouldn’t be disappointed.

Strawberries season in England usually starts at the beginning of May, and lasts until the end of September, though in 2017 strawberries started to appear in February due to an unusually warm climate for the time of year.

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The strawberry is an incredibly versatile fruit, used in baking, salads, smoothies, ice creams, jams and chocolates, as well as being widely used in cosmetics such as lip balm, shampoo and moisturisers. Appreciated as much for its aroma as for its juicy and sweet taste, the strawberry could well be one of the most underestimated fruits on our tables.

When eating strawberries, we not to dwell much on its nutritional value as we lose ourselves in the juicy, saccharine taste, but they are an excellent source of vitamin C, a good source of manganese, and provide several other vitamins and minerals in lesser amounts.

Interesting Fact: Strawberries are the only fruit that wear their seeds on the outside.

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Food Photographer: Tom Davies, Lead, Full Steam Pictures.
Written By: Kate Davies, Media Manager, Full Steam Pictures.

Central Foods' vegan, gluten-free cheesecake.

Central Foods are now offering a pumpkin cheesecake, which is part of the gluten-free and vegan dessert range that they have recently launched.

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Full Steam Pictures was lucky enough to get a first look at this scrumptious pudding when we took the photographs, and we are hoping to have a taste very soon!

Food Photographer: Tom Davies, Lead, Full Steam Pictures.
Written by: Kate Davies, Media Manager, Full Steam Pictures.

Fairburn's Eggs: A British Family Business

Recently, the Full Steam Pictures team had the privilege of visiting Fairburn’s Eggs, a British family business, located in the heart of Lincolnshire.

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Fairburn’s has been a family-run organization since 1951, and is now run by Daniel Fairburn, supported by his wife, Sarah Louise, and his sisters, Caroline and Sarah. The company is one of the largest in the industry, producing and packing over 17 million eggs a week.

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Their fresh eggs are produced on their farms and packaged in their own facilities, and their brands include: Fairburn’s Free Range Eggs, Fairburn’s Lincolnshire Free Range Eggs, Heal’s Shropshire Free Range Eggs, and British Blue Free Range Eggs.

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Fairburn’s British Blue eggs are truly a spectacular sight. With a pastel blue shell and sumptuous golden yolk, this egg was acclaimed the ‘perfect egg’ since winning a Great Taste Award in 2017.

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The Fairburn’s family is also very active in charity work, having raised over £26,000 for Farm Africa, and £16,000 for the Lincs and Notts Air Ambulance, to name just a couple of their philanthropic efforts.

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Animal welfare is one of their primary concerns. Their hens are kept in the best possible conditions, rigorously checked by their experienced rearing team, as well as being evaluated by the British Lion Code and RSPCA Freedom Food to make sure that the highest standards of hygiene and welfare are met.

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Tom Davies, our Lead Photographer, describes the week spent with the Fairburn’s family as a welcoming and enriching experience. He was gathered into the family fold, and made to feel a part of them. Despite the cold and rainy weather, there was a warm glow as the Fairburn’s clan described how important it is to them that their children are also a part of the business, and that one day they will hand over the reins to the next generation.

For more information about the Fairburn’s family business, please visit www.fairburnseggs.co.uk

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Photography by Full Steam Pictures.
Written by Kate Davies, Full Steam Pictures Media Manager.