Kerrymaid has once again partnered with the Craft Guild of chefs to create a series of great tasting dished using Kerrymaid Buttery. Craft Guild of Chef’s Chair Chris Basten creates a delicious asparagus tart. Ingredients 450g strong white flour 2tsp salt 110 Kerrymaid Buttery 50ml cold water Method Mix flour and salt in a bowl, add the Kerrymaid Buttery and Kerrymaid Lard, mix lightly to a fine breadcrumb. Pour in water and mix till smooth. Wrap in cling film and keep in a fridge till needed. This is a very crumbly mix and time spent in the fridge will make it more workable and will make the end result far more light and delicate. It’s also ideal for quiches savoury tarts and pies. Poached Asparagus filling 1 Asparagus bunch 60g Kerrymaid Buttery Pinch of sea salt 3 drops of truffle oil Method Preheat water bath to 85c. Prepare asparagus by peeling and place in a vacuum pouch along with the peelings and Kerrymaid Buttery salt and truffle oil, vacuum seal and place pouch in the water bath for 15 minutes. Line a tart case with the pastry and rest for 15mins in the fridge. Depending on the size of the case make a mixture of Kerrymaid Double and eggs with a pinch of salt and pepper, place the asparagus into the tart case and pour in the egg mix, bake at 160 c until there’s a slight wobble in the middle, leave to rest.