Parmesan Cheese Sablés

To make about 25, using a 10cm shaped cutters

This is a foolproof cheese biscuit recipe. I made these with 5 and 0 cutters to celebrate the 50th edition of at our 7th Annual Conference. I made loads but should have made more as they were quite popular. I also made ’21’ shapes for our son Tom’s recent birthday celebration and also ’18’ shapes for my niece Ellen’s birthday too. Lots of celebrations chez Grant at the moment.

These little biscuits are great with Champagne and I also love them with a good dry Martini


100g plain flour

Pinch each of salt, black pepper and cayenne

1/2 tsp dry mustard powder

90g unsalted butter

90g grated Parmesan or Grana Padano

1 egg beaten to glaze Small handful of poppy seeds or sesame seeds


1. Sift flour into a bowl or food processor and add the salt, pepper, cayenne and mustard powder.

2. Add the butter and rub in or blend until it resembles fine breadcrumbs.

3. Add the cheese and mix the dough together until smooth. If should be soft and pliable.

4. Chill for 30 minutes, and then turn out onto a floured surface.

5. Pre-heat the oven to 190C/385F/Gas 5. Gently roll out to a thickness of 1cm. Using a round or heart-shaped cutter, press out the shapes and brush with the egg glaze.

6. Sprinkle with poppy seeds or sesame seeds and place on a flat baking sheet. Bake for approx 12-15 minutes until the biscuits are golden brown, and cool on a wire rack

This makes a perfect, light dinner party pudding and is ideal for special occasions. It is just the thing for New Year’s Eve after  the hefty fruit laden puddings and cakes of Christmas. It is made in no time at all and is universally popular.

Serves 10

6 large eggs
100g caster sugar
2 lemons
2 heaped tbsp plain flour


12 passion fruits, ripe and wrinkled
350g lemon or orange curd
280-300ml double or whipping cream

You will need a baking tray measuring roughly 36x30cm with shallow sides. Line the tray with a piece of baking parchment, making sure it comes up the sides.

First Set the oven at 200’C/Fan 180’C/Gas 6

  1. Separate the eggs, putting the yolks into the bowl of a food mixer and the whites into a bowl large enough in which to beat them. Add the sugar to the yolks and whisk until thick, pale and creamy.
  2. Grate the zest from both of the lemons, taking care not to include any of the white bitter pith underneath, and squeeze the juice of one of them.
  3. Beat the egg whites until they are thick and capable of standing in a soft peak, then fold the juice and zest into the egg and sugar mixture, followed by the sieved flour and then the egg whites.
  4. Add the egg whites slowly, firmly but gently so the air is not knocked out of them. It is crucial not to over-mix. Scoop the mixture into the lined baking tin, smoothing it gently out to the edges.
  5. Bake for about 10 minutes until the top is very lightly coloured and it feels softly set. It should barely colour. Let it cool for a few minutes.
  6. Put a piece of greaseproof paper on a work surface, then turn the roulade out on to it. The cake should be crust side down. Carefully peel away the paper and cover the roulade with a clean, damp tea towel. Leave for a couple of hours, or even overnight.
  7. When you are ready to roll the cake, remove the towel and spread the lemon or orange curd over the surface, then whip the cream until it will stand in soft peaks and spread it over the curd.
  8. Cut eight of the passion fruits in half and spread the juice and seeds over the cream. Now take one short end of the greaseproof paper or parchment and use it to help you roll the roulade. If the surface cracks then all to the good.
  9. Dust with icing sugar and cut into thick slices, with the remaining passion fruit juice and seeds squeezed over each slice.

A very healthy and satisfying supper with fresh crusty bread to mop up the tasty juices. You will need a large pan with a tightly fitting lid to contain the mussels.


  • I bag fresh mussels
  • 2 tbsp olive oil
  • 1 onion, finely chopped
  • 2 garlic cloves, chopped
  • 150ml/5¼fl oz white wine
  • 150ml/5¼fl oz double cream
  • small bunch flatleaf parsley, chopped


1. First give your mussels a good clean. Wash in lots of cold water before tackling the ‘beards’. To remove the stringy bears, give them a good tug and wiggle from side to side until they come away from the mussel.

2. Discard any broken mussels or those which are open and won’t shut tight when you tap them.

3. When this has been done leave to one side while you heat the olive oil and gently sweat the onion in a large pan. When it is softened, add the garlic and cook for a further few minutes.

4. Add the white wine and allow it to come to the boil. As soon as this happens, throw in the mussels and turn down the heat.

5. Put a lid on the pan and let the mussels steam for 4-5 minutes until all the mussels are wide open. Stir from time to time to distribute the heat.

6. Add the cream and cook for another minute or so, then season with salt and pepper and scatter over the chopped parsley.

7. Serve immediately, discarding any mussels which haven’t opened.