No sooner than New Year’s Day dawned, it was time to think about the first afternoon tea of 2014; a private party arranged by a returning guest. Decisions on the menu were strongly influenced by what ingredients I already had to hand, left over from the recent festive period. Brandy butter – what cake would happily complement such flavours? I discovered it would be perfect in caraway seed cake. There were also lemons – these were transformed into delectable chocolate crusted tart. And brie. A quick search through a recipe book to find the answer – flamiche; a French leek tart. A first for me and will be followed by seconds and thirds as it was really nice. I adapted the recipe slightly using my wholemeal shortcrust pastry instead of the plain suggested by the recipe. I also added some sesame seeds for good measure.