Our restaurant Waterman has been awarded a Michelin Bib Gourmand.

NEW Recipes: Hearty dishes for the week ahead | Cheese, chive and onion tart, and one-pot pork and bean bake!

THIS week's recipes are two wholesome dishes that can be prepared in advance and enjoyed throughout the week.

The first recipe is a cheese, onion and chive tart. It is very easy to make your own pastry and it tastes so much better and fresher than shop bought. This dish can be served hot or cold making it a great lunch option.

The second is a one-pot pork and baked bean dish that is sure to get you in the mood for the up-and-coming crisp autumn evenings. This hearty dish is rich in flavour and perfect to enjoy on the sofa on a cold, wet evening.


(Serves 4)

  • 2 onions, peeled and finely sliced
  • 1tbsp olive oil
  • 2 eggs
  • 250ml double cream
  • Freshly ground pepper
  • Sea salt
  • 1 bunch chives, washed and finely chopped
  • 50g hard Irish cheese (mature cheddar), grated


  • For the pastry case:
  • 250g plain flour
  • 75g butter, diced and kept on ice to keep cold
  • 50g lard, diced and kept on ice to keep cold
  • 2 egg yolks


To make the pastry case, place the flour in a bowl, add in the butter and lard and rub together until it forms into a crumb. Once crumb like do not overwork

Using a spatula mix in the egg yolks, using a cut and fold method, and repeat this until a dough is formed. Knead the mixture gently until smooth

Flour a work surface and roll out the pastry until it is the size of a side plate. Cover the pastry in cling film and place in the fridge for 10 minutes

When ready, remove from the fridge and using a rolling pin, roll out the pastry so that it covers the size of the tart case. Butter the case and place the pastry inside. You don't want any rips or tears in the case as the case will become soft and break when baking. Prick the case with a fork and insert greaseproof paper and baking beans inside.

Preheat the oven to 180C and blind bake for 30 minutes. Remove the baking beans and greaseproof paper and bake for a further 8-10 minutes until golden.

To make the cheese and onion tart mix, fry off the sliced onions in olive oil until golden. Remove from pan and add to the base of the pastry case

In a bowl, place the eggs and beat until combined. Add the cream and mix before adding in the chives and cheese. Taste for seasoning before pouring the mixture over the onions. Cook in a pre-heated over for 35 minutes at 170C.

The tart should be set and firm and can be served hot or cold.


(Serves 4-6)

  • 400g dried haricot beans
  • 3 onions, peeled and quartered
  • 5 cloves
  • 60g Muscovado sugar
  • 50g black treacle
  • 50g ketchup
  • 1tbsp English mustard
  • 2tbsp red wine vinegar
  • 800g pork belly, rind removed and cut into 3cm cubes
  • Salt
  • Ground black pepper


Start by covering the haricot beans with water and soak overnight.

The next day, rinse the beans in running water and place in a heavy bottomed casserole dish with a lid.

Cover the beans in water and bring to the boil on the hob, then simmer for 40 minutes. Add more water if needed as you don't want the beans to dry out.

Preheat the oven to 160C.

Stud the cloves into the onions and add to the pot with the rest of the ingredients. Season with pepper only, no salt. Pop the lid on the dish and place in the oven for 2.5 hours until the pork is tender. If there is still a lot of liquid in the pot 30 minutes before the end of cooking time, remove the lid and place back in the oven.

Serve with fresh bread and green salad.

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