World's easiest berry tart

I love this recipe from The Domestic Goddess (some say Queen of GastroPorn), Nigella Lawson.

She called it a black and white tart as she used blackberries and whitecurrants. But really, you can substitute it easily as I did. I prefer the drama of raspberries!

Whatever you put on it, it's fantastic looking, fabulous tasting, and - get this - there is NO baking involved. I kid you not.

Ingredients
250g digestive biscuits
75g unsalted butter (melted)

Filling and topping
A large egg, separated
75g caster sugar
500g masarpone
Squeeze of lime or lemon (to taste)
A tspb tequila or white rum, optional
500g berries (blackberries, white currents, blueberries, whatever you fancy really)

First, break the digestive biscuits roughly and plop them in the food processor. Blitz and then with the motor running add the melted butter down the funnel.

Transfer the mix onto a flan pan and using your fingers, press down to create the base.

Let the base set in the fridge while you prep the rest of the ingredients. First, whisk the egg white until stiff but not dry and set aside.

Next, beat the yolk with the sugar til thick and pale. Add the mascarpone to the sugar-egg mix and mix til smooth, then add the rum and lime/lemon (I used dark rum and a healthy whack of lemon to great effect).

Fold in the egg white and then smooth the mixture onto the flan pan.

Then, simply plop the berries on top and viola, it is done!

Told you it's incredibly easy!

Singapore Airlines boleh

On a recent flight from Singapore to London, I purchased a traditional bak chang at Terminal 3 at Changi Airport.

Visions of security dogs at Heathrow airport sniffing out my beloved dumpling (terror!) combined with visions of airline food (double terror!) led me to dig my makan treasure out of my carry-on bag when it came time for lunch on the flight.

Sheepishly fishing the bak chang out of the small ugly plastic bag, I was ready to be pelted with sugar packs. The food cart came up the aisle and the crew took an odd look at my army-approved camouflage food.

Sympathetic smiles and approving nods broke out.

"Oh, Kim Choo! Good choice,'' said one kebaya-clad Singapore Girl (she had the outfit, she must be Peranakan and know her grub).

I was stunned. After a moment's hesitation, I mustered up my courage and asked: "Is there any way I could have this heated up?" (insert furious batting of non-existent eyelashes)

"Let me see what I can do," said the air stewardess, vanishing into the world beyond called First Class. I braced myself for the pilot to stop the plane mid-air and return with a fine and order to eat the assigned chicken or fish.

A few minutes later, my bak chang came back steaming hot and fragrant - complete with its own tray and proper cutlery. I was in heaven.

To make my flight even more memorable, the chief steward came back with Chinese tea to complement my simple yet totally satisfying meal.

We chatted about the upcoming Chinese New Year, how hard it was to find good bak chang in London, and he asked me what I was going to have for breakfast (Answer: The pineapple tarts stashed away in my bag).

This is it. No more airline food for me.

Singapore Airlines, you ARE a great way to fly.