Winter warmers!

More comfort food is required and I immediately think of soup. You may think boring but as with lots of dishes it's what you serve with that elevates. In my opinion soup on its own just isn't right – it needs zhuzh and by that I mean either good rustic bread, garlic or otherwise for dunking purposes or a step up – what about a dumpling?

Before I begin with the recipe I think it's worthwhile repeating a tip.

Traditionally dumplings are placed on top of a casserole with a tightly fitting lid. Casseroles have a thicker consistency than soup and obviously, usually, slow cooked in the oven. Soup simmers on top of the hob and saucepan lids “sit” on top of the pan and are not what I'd describe as “tightly fitting”.

Here's my tip - tear off a sheet of foil large enough to overlap the pan, push down slightly and then secure with the lid. Make sure your soup is simmering gently before you add the dumplings and seal with foil. 20 minutes later you'll have dumplings the size of which you wouldn't believe.

A bowl of soup with dumplings – bring it on!

Here goes …

Let's get a move on!

Weekend suppers should be special but not involve hours of prep and stress. Everyone has a favourite “comfort” ingredient and mine has to be potatoes. Probably my favourite indulgent potato dish is Gratin Dauphinoise - the only trouble is it's a lot of work and takes a long time to cook.

Here's my solution – cheat!

Dauphinoise – the cheats way

3 large jacket potatoes, baked, cooled then

peeled and sliced thinly – as a guide 500g

I used Maris Piper potatoes, they become waxy in texture when baked and are easy to slice thinly and become sticky - easy to arrange.

a sprinkle of celery salt and black pepper

two roasted cloves of garlic

large knob of unsalted butter for greasing

400ml double cream

You'll need a heavy earthenware or cast iron

serving dish

Alfredo Sauce

double the quantities given in the original recipe

50g unsalted butter

400ml double cream

100g freshly grated Parmesan

freshly ground black pepper

Gently heat the butter and the cream together, stirring until the butter has melted, then add the Parmesan.

Slowly bring to a gentle boil, turn down the heat and simmer, stir continuously for a minute or so until you have a smooth, creamy sauce, season.

This sauce can be made ahead, cooled, boxed and fridged or you can freeze it.

You can adapt this to a plant based recipe using:

50g Flora Plant unsalted butter

400ml Elmlea 100% Plant Double Alternative

to cream

100g Parmesan alternative – for example

Violife Parmesan style

The simple things in life are the best!

To illustrate ...

Gratin Dauphinoise – the cheats version …

… but before I begin here's a tip or three!

You can make a larger dauphinoise using the dish measurements already given in “Zhuzh your leftovers” and upping the recipe – 1.350g/3lb of potatoes and adding 725ml/1¼ pints of of cream – ensure your dish is filled to within 2cms/¾” from the top. The authentic recipe will follow!

You can save yourself time if you like prepping ahead. I peeled the potatoes, placing them immediately into a bowl of cold water, ready to rinse and dry. I didn't use a mandoline – unless you're proficient and a lover of washing up difficult kit with deadly blades I'd suggest a smaller, but effective alternative – an onion & potato holder. The holder secures the peeled potato thus enabling you to slice the potatoes thinly and evenly.

Here it is :

You can pay as little as £2 – I chose the one shown because it's food grade stainless steel - £7.99 – more robust for frequent use!

As for the number of serves you'll get – for the smaller version it depends on the appetites so could be 3 or 4 – I'd go 3 but it depends on what else you're serving. The larger version will give you between 6 or 8.

Whether you opt to make the cheats' version or the “real deal” Gratin Dauphinoise it would take your leftover roast of beef, pork or chicken (or a Quorn alternative for the veggies) to a whole new level. It doesn't have to be leftover roast, you could choose a selection of charcuterie i.e. a combination of cooked and cured meats – ham hock or gammon would be perfect too. I'd definitely serve with a relish - beetroot would be an excellent choice – the sharpness of the beetroot against the richness of either version - cheats or real deal.

A useless bit of information for you - it was the custom in France back in the day to serve a dauphinoise as a first course on its own and then followed by meats as outlined above and a salad – every day is a school day!

Let's get a move on!

Method - Posh Chilli

Seal the diced steak in batches in a large frying pan using a drop of rapeseed oil then set aside in your slow cooker.

Gently fry your onion and garlic, using another drop of rapeseed oil if necessary. Add the spices and cook together so that the spices are able to release their deliciousness!

Add the passata and the chilli sauce and bring to the boil. Add to the sealed diced steak and then slow cook for 4 hours. Turn off and then leave to cool. Freeze in boxes to suit your needs – remember – you can pull out two boxes if you need to, rather than have to throw away from a larger quantity.

Defrost thoroughly in your fridge. Re-heat gently on the stove adding your kidney beans, sweet baby peppers or chorizo.

For the optional extras :

Use a large frying pan and fry the chorizo gently so that it releases its oil. Set the chorizo aside, leaving the oil in the pan.

Sauté the sliced, sweet baby peppers in the chorizo oil.

If you enjoy a spicy hit you can use mixed beans in a chilli sauce instead of ordinary red kidney beans.

Serve with rice if you like but I think it's fab in a bowl with a blob of sour cream served with some rustic bread of your choice on the side or with wraps with bowls of relish of your choice – mango would work well.

Freezing serves dishes like chilli or curry very well – the freezing process allows the spices to develop. Here's a thought – you could double the recipe and serve as a supper or as part of a larger supper buffet.

Hot food seems to go down so well and it's easier to cook and serve.

A veggie version ...

Now for the photos!

Here they are :

the cake in the tin

and out of the tin

a portion with the clotted cream

The bonus – you get a cake or a pudding, hot or cold!

This cake recipe does exactly what it says on the cake tin and then some - it has a delicious richness with a hint of cinnamon, just right. Sticky, treacly from the muscovado sugar, not as heavy as traditional Christmas Cake - I think it would be the perfect alternative!

The cooking apples don't taste like cooking apples, they are soft and taste like plump pieces of squidgy toffee apples.

More pluses :

this cake is good warm or cold – serve with cream,

custard, brandy butter, ice cream or clotted cream -

the choice is yours, whatever takes your fancy!

it keeps well. I made it on a Friday, wrapped in foil – twice.

By Tuesday it was as good as Friday – just that there were

only two portions left!

Scrumptious … well I think so!

There are photos too ...

Take a look :

Here's the tin, greased and dusted

The filling in the tin, ready for the oven

Out of the oven, leave to cool

A slice of cake, with raspberries -

or strawberries -

perfect!

Next up bits & pieces and hints & tips …

Once the cake has cooled use a round bladed knife and ease around the edge to loosen – take your time – if you don't you'll tear the edges of the cake – that would be a shame since you've achieved a brownie type crusty edge. If the cake won't budge then repeat the edging with the knife. Have a large sheet of foil ready to receive your cake, turn it - with care, then wrap and fridge.

The cake serves 8 – you may think the portion size isn't very generous – take my word for it – it's a rich cake.

Now for the choices – this cake is dense and intense. You can serve the cake cold with ice cream and/or cream or even clotted cream.

If you prefer soft, warm and squidgy then microwave for 20 seconds – take it from one who isn't bothered about chocolate, this is very good indeed.

It freezes well … don't forget to portion and wrap in cling film, then bag together.

This really is the “cat's whiskers” of cakes – the word “cake” sounds ordinary and boring – I promise you it isn't – it's decadent and delicious.

You won't be sorry!

 

My tips and more photos

Here's my tip – the recipe says “line a 20cm square shallow tin ...”. dip a teaspoon into the melted chocolate and place a tiny blob in each corner of the tin and then glue the parchment so that it stays put.

Here's another … make sure you sift the icing sugar otherwise you'll finish up with tiny white spots in the fudge.

Here's another – I turned the fudge into a chocolate orange version by adding 2 tsps of Valencian Orange Extract to the condensed milk and melted chocolate.

Here's another … to remove the slab of fudge use an ordinary fish slice. Gently ease the slice along each edge of the tin and then tip it upside down. If the slab of fudge won't comply do not lose your temper just repeat with the slice and it will surrender!

Cut your fudge into squares – the size of the square is up to you. The recipe states you'll get 50. They'll be large. I cut the slab in half and then each half gave me 36 pieces approximately 2x2cms – a total of 74 pieces. My tin has curved corners so I straighten each edge so that all the squares are exactly that, no “curved squares” if you get my drift!

Place the squares of fudge onto kitchen roll to dust with cocoa and leave space between each square for even coverage. Use a tea strainer or a small sieve, tapping the edge gently to dust.

Boxed up, ready to hand round to the

members of your family and friends or you can box in small

amounts and freeze

Or you could keep it to enjoy on its own or with vanilla ice cream and crushed Amaretti biscuits!

The zhuzh!

The easiest way to show the “zhuzh” is to give the recipe again and underline the alternative ingredients.

Here goes :

Nasi Goreng

Serves 4-6

3 eggs

1 tbsp water

1 tbsp oil

4 tbsp vegetable oil

2 onions, finely chopped

2 garlic cloves, crushed or garlic paste

half tsp chilli powder – instead of using chilli

powder use ½ tsp of sambal paste *

8oz (225g) cooked rice – instead of using plain rice, use bags

of frozen rice with added veggies *

6oz (175g) cooked chicken or turkey meat, diced

6oz (175g) peeled prawns, defrosted if frozen

2 tbsp dark soy sauce

1 tsp soft light brown sugar

1 tbsp lemon juice

instead of using soy, sugar and lemon juice use

60ml of soy sauce and 120ml of Kecap Manis *

6oz (175g) cooked wafer ham, thinly sliced

instead of using cooked wafer ham use cooked

shredded ham hock *

black pepper

Beat the egg lightly with the 1 tbsp water. Heat 1 tbsp oil in a wok or frying pan. Pour in the egg and cook until set underneath, flip it and repeat. Slide the omelette out of the pan on to a board, roll up into a cigar shape and slice into strips – set aside.

Add the vegetable oil to the wok and heat gently. Add the onions, garlic and chilli powder* and fry until lightly browned. Add the rice* and cook for a few seconds then stir in the chicken and prawns. Cook for 2/3 minutes.

Mix the soy sauce, sugar and lemon juice* together, then stir thoroughly into the rice mixture. Stir in the ham* then season to taste with pepper. Spoon the mixture into a serving bowl and garnish with the omelette strips.

Optional sides :

Add a dish of chopped honey roasted cashews

Add bowls of soy and Kecap Manis for extra drizzle

Add a stack of small thin wraps – small wraps are easier

to control for little fingers

Add a stack of Little Gem lettuce cups – ideal for

filling with the Nasi and devouring – you'll save on

cutlery too!

Whichever variation of The Gorengs you choose the principle is the same – it's the perfect vehicle for using leftovers and adding treats like prawns and ham hock. It's quick and easy to produce and so satisfying to place a large wok full of deliciousness on the table with additional sides – more chopped cashews, bowls of soy, kecap manis, a heap of small thin wraps and a stack of Little Gem lettuce cups.

a perfect “dive in dish”

Another idea for a weekend treat!

Notes on the nasi …

Nasi Goreng … but not

For those who like Indonesian food and a stir fry too, this recipe is a variation of the original Nasi Goreng recipe.

Continuing my “fish doesn't have to be boring” theme …

Nasi but not

4 tbsp vegetable oil

2 onions, finely chopped

2 garlic cloves, crushed or garlic paste

half tsp chilli powder or sambal paste

8oz (225g) cooked rice

6oz (175g) cooked salmon fillet, flaked

6oz (175g) smoked salmon, finely sliced

6oz (175g) peeled prawns, defrosted if frozen

120ml Kecap Manis (sweet soy sauce)

60ml dark soy sauce

4-6 hard boiled eggs, quartered

black pepper

Serves 4-6

Add the vegetable oil to a wok and heat gently. Add the onions, garlic and chilli powder and fry until lightly browned. Add the rice and cook for a few seconds then stir in the salmon and prawns.

Mix the kecap manis and soy sauce together, stir into the rice mixture, then season to taste with pepper.

Add the eggs, folding in gently, serve immediately, straight from the wok.

You can adjust the amounts of fish/seafood to your own personal taste – bearing in mind that you have two elements to replace from the original recipe – chicken and ham – 175g each plus 175g of prawns. You are adding hard boiled eggs and although these are a garnish they are definitely an integral part of the dish since the sauce is quite punchy and the fish quite salty so they play an important part in the balance.

Once again though, make it your own – adjust to suit yourself, if you want more prawns then adjust the amount of salmon accordingly. The great thing about this recipe is that it is a “leftovers” dish i.e. everything in it, apart from the onion, garlic and chilli and the sauce, is already cooked.

It's quite “kedgeree-esque” in that both contain fish and boiled eggs and both started life as breakfast dishes – now you have a choice – Asian or Indian!

Finally … the zhuzh

Assembly for the Fast Fish Pie

Fast Fish Pie – assembly, plus hints and tips

When you're ready to assemble, preheat your oven 180fan/200c/Gas 6.

You can use foil trays – 24x24cms to serve 4 or smaller if you want individual servings, otherwise a square casserole.

Open up your foiled fish and tip it into a large mixing bowl. Break the fish into chunks, gently, then season with black pepper.

If you're using cooked, peeled prawns, now is the time to add them – if you're using frozen prawns make sure they are properly defrosted in the fridge and discard any defrosting liquor.

There will be jelly from the cooked fish – discard or include – it's all flavour and will combine with the sauce you've made. If you've not used any smoked fish then you may want to add a sprinkle of salt. Add your Mornay sauce and fold to mix, gently.

Tip the mixture into your tray or casserole.

Add the sliced cooked potatoes, add a knob or two of butter and ground black pepper. If you're feeling really decadent then sprinkle grated Parmesan over the top.

Bake for 25 minutes until golden brown.

Serve with vibrant fresh veggies, preferably steamed or, dare I say, with a coleslaw or, if feeling really Northern, mushy peas!

A final word on fish.

Some may say it's extravagant to use cod loin in a fish pie – they'd be right. However if you're trying to convince your family to eat fish it would be a good idea to use a fish that doesn't have any bones. Using smoked fish with non-smoked gives a far less “fishy” taste. Shop smart if you can and a reminder that Aldi's range of fish – including cod and haddock loin too – is excellent and the best value. The trick here is the delicious strong cheese sauce. Tick, tick and tick!

Oh and by the way the Dijon mustard is optional but it does give an excellent zing so worth a try even if you're not a fan of mustard generally. It adds flavour without blowing your head off.

My final tip - each of the elements for this filling and the pie as a whole can be made ahead, all that remains is assembly, and whilst I probably shouldn't be advocating eating supper in front of Netflix all that's required is a deep bowl and a fork – delicious comfort food!

Notes and hints & tips!

Russian Fish Pie is very similar to Coulibiac – also Russian in origin. The original pie consisted of cod in a stiff parsley sauce placed in the centre of a puff pastry square, “glued” with egg wash and brought together to form four triangles all in one. My preference is to use a mornay sauce and to use a variety of fish.

Russian or not it's really moreish and the portions are generous so think carefully about what you would serve with it – a spot of fusion as an idea – a winter coleslaw I think would go very well – the rich pastry and filling with a crispy, crunchy fresh slaw – you could even kid yourself that it's healthy – ish!

In reality it's about as far from Russia as you'll ever get. The recipe probably came from Coulibiac as mentioned above – a dish consisting of salmon, rice, mushrooms, onions and dill encased in pastry – so a variation on a theme!

Notes :

It's important that the fish and sauce mixture is cooled, nay chilled before you place it on the pastry.

I always make more mornay sauce than required for the fish – it's an indulgence to have extra to pour over the pie.

An optional extra is to add chopped hard boiled eggs.

If you are using cooked, peeled prawns don't add them until you are mixing your sauce with your cooled cooked fish.

A treat or even a supper party dish – just the job for Autumn!

Next up, an every day fish pie ...

If you don't want to be bothered ...

… making the coleslaw you could buy a good quality alternative, then serve with wedges sprinkled with a seasoning of your choice.

In case you're interested, here's the beetroot relish recipe.

This is definitely a relish and not a chutney since it contains vegetables and fruit - chutney is made from fruit and additional spices et al – just in case you didn't know the difference!

It may not be the most sophisticated relish but then it doesn't mean to be – it's your own and really quick and easy to make.

Bazzin' beetroot relish

300g vac pack of organic cooked beetroot

drained and cut into small cubes

1 sharp eating apple, peeled, cored and cut

into small cubes

1 medium onion, finely chopped

75g soft dark brown sugar

1 tbsp balsamic vinegar

1 tbsp olive oil

salt and black pepper

Don't forget to use gloves when prepping your beetroot!

Mix well and place all the ingredients in a medium saucepan – 16cms in diameter. Simmer on a low heat, uncovered, for 30 minutes, stirring occasionally until all the liquid has been absorbed.

Take the pan off the heat and allow to cool. Box up and fridge until ready to use.

The perfect idea for a Saturday night supper – everyone can choose whatever they want – it's a win win. You can delete the takeaway delivery numbers you have on speed dial!

You should be feeling very pleased with yourself – you've used every last morsel of the chicken and it's not taken you three weeks of preparation, cooking and the aftermath.

I say every morsel, what you were left with, literally, was the carcass of the bird. If you have the time and are sufficiently enthusiastic you've made a stock. Making stock from scratch is a worthy but long winded process, but may be not appropriate for the time saving, speedy stuff – see the “Chicken stash” blog.

These recipes are not set in stone – they are only a guide - not a rigid set of rules. I'm just trying to give you an idea or two that might inspire your own creation or an old favourite that you'd forgotten.

If it moves freeze it – in portions that are practical for you – you can always take out more if you need to.

One thing is for sure, slow cooking a whole chicken means you'll get the most from the bird and you'll use every morsel – it's the perfect emergency food!

Fancy something fishy?

The next idea ...

… is “a sandwich for the soul”

It's my take on a “takeaway” chicken idea for the weekend. If there are four in your household then you might want to consider slow cooking a whole chicken just for this purpose, lets be honest, it doesn't take a great deal of effort, nor break the bank either. I'd recommend too that you use the star anise option in the cavity, the flavour is divine. You'll also produce lots of moist chicken which shreds very easily, it almost melts before your eyes.

We've already had chicken soup for the soul – now here's a chicken sandwich for the soul – I have it on good authority that this is the best ever and well worth slow cooking a whole chicken solely for that purpose!

You'll need delicious bread and when I say delicious bread I mean a loaf (or may be two) that can be sliced into doorsteps. You could serve with a side of wedges or fries too!

Who likes what?

It wouldn't be a sandwich without the extras, here are my

suggestions and it is not an exhaustive list!

Avocado, sliced or mashed to suit, with lemon

juice

Crispy bacon – and bits are better!

Good quality mayo

Beef tomatoes, sliced thinly

Beetroot relish or slices if you prefer

Any salad item you love – spring onions, shredded

iceberg lettuce

capers, cornichons

A slaw of your choice – here's an Asian

recipe that will compliment your anise infused

shredded chicken

Asian Coleslaw

110g white cabbage, finely sliced – approximately

one third of a medium size cabbage

1 carrot – peeled and sliced with a

julienne peeler

1 spring onion – 15g finely sliced

if you want to create a basic slaw stash then

double the amounts given above

3-4 tbsp soy sauce

1 tbsp caster sugar

Half tbsp rice wine

2 tbsp lime juice

1 tbsp peanut butter

Half tsp chilli powder

4 tbsp fresh coriander

Combine all the above ingredients except the fresh coriander.

Marinade for at least an hour – 2-3 is better still!

Just before serving strain off the excess liquid, stir in the coriander and serve!

If you don't want to be bothered ...

The sauce recipe

 

Sauce Supreme

15g unsalted butter

15g plain flour

250g cold chicken stock

½ tsp Dijon mustard

200ml double cream

salt and black pepper

Melt the butter, take the pan off the heat, add the flour and whisk. Return to the heat and cook out the flour for 2-3 minutes, stirring continuously making a roux sauce – do not walk away.

Tip your cold stock straight into the roux and whisk until smooth, then cook on a low heat for 20 minutes. Season with salt and black pepper.

Add the mustard and the cream and simmer for 5 minutes.

You can freeze the sauce if it's more convenient – it's every bit as good from the freezer.

You have choices for your pie lid. I'm using the potatoes I've already baked and have stashed in my fridge.

You could use the ever popular puff pastry sheet, again taken from your freezer stash.

Add the mushrooms to the chicken and then fold through the sauce. Pour the filling into a casserole measuring 23x23 cms approximately or, in my case, a foil tray - layer the sliced potatoes over the top, add a little salt and pepper and a dot or two of butter . Place in the oven for 25 minutes and serve.

A perfect meal for when there's a chill in the air!

Or even a pie

Who doesn't love a pie – how about chicken and mushroom? You get to use your chicken stock – it's now called liquid gold in my kitchen. It's intense and rich and what better way to show it off than by making the sauce for your chicken and mushroom filling. I apologise, I should have said that you get between 250/300ml of stock depending on the size of your chicken.

Here are a few helpful photos :

The stock, strained into a jug, ready to be cooled, covered and fridged.

The stock the following day, decanted into a “pour and store” bag ready to freeze. The stock forms a golden jelly with some natural fat from the bird – you've not added any fat at all – nice colour don't you think?

Here's the chicken stripped and portioned into four.

Top right and bottom left are the breasts. I would freeze each breast individually – you may only need one in the future but should you need both it's not an issue. Top left is a leg as is, again to be frozen. There's no doubt that if you leave meat on the bone it is less likely to dry out. Finally bottom right we have a mixture of leg and thigh meat. What you'll also find when you strip the chicken the next day is that you'll have blobs of the jellied stock – don't waste it, freeze it in ice cube trays, the flavour will be great, whatever you decide to cook.

You can choose the chicken you prefer for your pie it's entirely up to you!

Chicken & Mushroom Pie

2 x slow cooked chicken breasts and/or

a mixture of leg and thigh meat -

400g in total, diced and placed in

a large bowl

250g chestnut mushrooms

Sauce Supreme – using your

chicken stock

Sliced cooked baked potatoes – 3 medium size

skin on or skin off, whichever you prefer

salt and black pepper and a dot or two of

butter

Preheat your oven 180fan/200c/Gas 6.

Ensure that your chicken and stock have been taken from your freezer and fridged overnight.

There are only two elements to cook – the mushrooms and the sauce.

Heat a medium sized frying pan, slice the mushrooms and sauté with 50g of unsalted butter adding salt and black pepper. Turn the mushrooms – they'll produce water and the idea is that you use a high heat to reduce the liquid.

Add a glug of dry sherry or red wine and reduce again. The sherry or wine enhances the flavour of the mushrooms.

Whilst I'm at it don't be afraid to use mushrooms that might be past their “best before” date - they have more flavour.

Just a tip or two!

Now for the Sauce Supreme ...

Your chicken stash

You could use the remains from your Sunday roast chicken or if you wanted to create the basics for heaps of dishes you could slow cook a whole chicken

Slow Cook a Whole Chicken

1 chicken – between 1.5kg – 1.75kg

1 chicken stock pot

2 tsps of garlic paste or 1 garlic stock pot

generous sprinkle of oregano or garlic

Italian seasoning

OR

Alternatively use two whole star anise in the cavity

and omit the herbs

Place your chicken in the slow cooker and mix the stock pot with the garlic paste and spread over the chicken. Sprinkle with the herbs OR add the whole star anise to the cavity and omit the herbs. Switch your slow cooker to the low setting and leave it for 8 hours.

Strain the stock and freeze the resultant liquid gold if you're not using it, strip the chicken, keeping aside what you need and then bag and freeze the remainder.

You'll get approximately 250ml of stock from the chicken.

If you want to make your own stock - use a large saucepan, cover the carcass with water and any veggie stock you've got and bring to the boil, turn it down to a simmer and let it do its magic for 30/45 minutes. Strain the stock, cool, cover and set aside until you're ready – you may find more chicken to add to your stash.

You don't have to make your own chicken stock – I use Knorr Stock Pots – chicken or vegetable – if need be. These days you can get a “meat-free” chicken stock pot.

I always have leftover Charlotte potatoes in my fridge – an ideal way of avoiding waste!

You'll get cooked chicken too for sandwiches and a slaw or a curry, with noodles or a stir fry – the world is your lobster.

Or even a pie ...

An alternative Pastizzi!

 

Three Cheese Pastizzi

If you don't want to go to the trouble of making the Pea Pastizzi, there's a simpler Three Cheese Pastizzi version – here it is :

Three Cheese Pastizzi

for 20 pastries

2 x 320g puff pastry sheets – 10 per sheet

10cm/4” cutter

300g/12oz ricotta cheese

70g/2oz grated Mozzarella

40g/1oz Parmesan, finely grated

½ tsp of Dijon mustard

celery salt and black pepper

1 egg, beaten – half to add to the mixture

half to seal and egg wash

Mash the ricotta in a medium mixing bowl until it's smooth – use a fork. Season with the mustard, salt and black pepper, stir and add half the beaten egg – mix well. Cover and fridge until ready for use.

Take your sheets out of the fridge and allow them to warm up – you'll get a cracked and split sheet if you try to unroll straight away.

Roll out the sheet – initially you should get six circles – gather the remnants and re-roll for a further four.

Place a level tablespoon of mixture in the middle of each circle. Brush half the circle with the beaten egg and fold up to seal. Edge the seal with a pastry fork and then egg wash.

Pre-heat your oven 200fan/220c/Gas 7.

Bake the pastizzi for 20 minutes.

If you'd prefer to make ahead and freeze, place the uncooked pastizzi on a tray lined with baking paper. Freeze for 2/3 hours or until firm and then transfer to a strong freezer bag – store for up to a month.

To cook – Pre-heat your oven as above. Flour two baking trays and place the frozen pastizzi, egg wash and then bake for 20 minutes or until golden and cooked through.

The method of assembly is exactly as for the pea pastizzi so I'm not going to repeat it. Photos of the mixture et al that you haven't seen are up next.

Here's another example of a lid-free “pie” …

 … a tart! It doesn't need a lid – the wholemeal pastry on the bottom and the richness of the filling are enough.

This is a great addition to your summer repertoire and not a sign of that eggy consistency that you get with quiches.

I don't normally “blow my own trumpet” but on this occasion I will – if you're a cheese lover it'll be right up your alley!

Here's the recipe :

Three Cheese Tart

The pastry case

8oz/225g Wholemeal Flour

4oz/110g unsalted butter – sliced, cubed or grated

Pinch of baking powder

Ice cold water to bind

The filling

2 medium onions, chopped

knob of butter, drop of rapeseed oil

12oz/350g grated cheese, 4oz/110g each mature

cheddar, Red Leicester and Gruyere

1 egg, beaten to bind

Black pepper

ice cold water to bind

Grease and line a 9”/22cm dish or spring clip tin. Cling film to wrap.

For the pastry case, use a food processor if you have one, pop in the flour, baking powder and butter and blitz until breadcrumbs. Add a drop of ice cold water and pulse until the pastry comes together - do not over do it. Tip the pastry out onto a sheet of cling film, using the film gather the pastry together into a ball and fridge for 30 mins.

Soften the chopped onions in the butter and rapeseed oil.

Add the cheese, onions, black pepper and beaten egg, set aside and fridge until you are ready to roll!

Roll out your pastry and fridge again until you are ready to bake.

Pre-heat your oven to 180fan/200c/Gas 6.

When you are ready to bake put the chilled filling into the chilled pastry and bake for 35/40 minutes until golden.

Leave the tart to cool, ideally serve it warm. If you cut into the tart when straight out of the oven the cheese filling will ooze – you need to leave it to settle – warm is what you want.

This tart is excellent warmed the next day – if you're fortunate enough to have any leftovers!

Coming next a plan and the prep ...

The filling and the final fotos!

Serves 2

2 medium sized baked jacket potatoes

approximately 400g – peeled and cut into cubes

measuring 1.5cms/½”

1 medium onion, finely diced and

sautéed with a knob of unsalted butter and

a drop of rapeseed oil until softened – 5 minutes

add 1 teaspoon of Dijon mustard to the onion

150g of grated cheeses – 50g each of Mature

Cheddar, Red Leicester and Gruyere

Black pepper

1 amount of Fast Flaky Pastry

1 egg, beaten for egg wash

1 circular foil pie dish – 18cms/7” in diameter and

4cms/1½” deep

Using a large mixing bowl add the potatoes and onions and mustard – season with black pepper. Fold in the cheeses.

On a lightly floured surface roll out your pastry – dust your rolling pin too. Roll out as evenly as you can turning the pastry as it takes shape – always roll backwards and forwards and quarter turns so that it keeps to a circle. If you roll side to side you'll stretch the pastry and it will shrink when cooking!

Tip the filling into the pie dish – it will seem like a lot – pack down firmly. Egg wash the rim of the dish and then gently lift the pastry lid on top of the filling. The egg wash will glue the pastry in place and you can press the lid onto the filling gently. You can use a sharp knife to remove any excess pastry then, using a pastry fork edge the pie. Egg wash the pastry and add two cuts in the centre of the pastry to vent the pie.

Bake in a pre-heated oven 180fan/200c/Gas 6 for 35 minutes.

Here are the final fotos :

the pastry lid, taken from the freezer

the filling in the portable foil tray

the pastry lid – rolled out, edged, vented

and egg washed

the pie straight from the oven

inside the pie

Scrumdiddlyumptious!

If on the other hand …

 … you wanted something special, try this fast flaky pastry recipe which I promise you is easy – it may take a little longer but it's worth it. I've included a step by step guide with hints and tips too!

You will need :

75g of unsalted butter – chilled in the freezer

110g plain flour

pinch of salt

4 tablespoons of ice cold water

Plan ahead - before you begin weigh out your butter, wrap it in foil and put it in the freezer – 30-40 minutes. Place the flour and salt in a mixing bowl. You'll need a cheese grater on stand-by. Remove the butter from the freezer and fold back the foil – it's easier to control when you grate the butter into a heap in the middle of the flour and salt. You can dip the butter into the flour to stop any sticking.

Using a round bladed knife mix the butter into the flour and salt. Sprinkle two tablespoons of water into the pastry and mix well. Add another two tablespoons and continue to mix. Finally use your hand to bring together – you're aiming for a clean bowl so no bits of pastry left in the bowl. Have a sheet of cling film ready – you can now use both hands to mould the pastry into whatever shape you require. Place on the cling film and wrap.

You can now rest in the fridge before use or place the cling filmed pastry in a bag and freeze.

Microplane graters are a great piece

of kit!

The butter in its foil jacket with the grater

over the bowl of flour and salt – you can just as

easily use the grater vertically if that's more

comfortable

The grated heap of butter

The ball of pastry sitting in the bowl

The empty mixing bowl – not a crumb left behind

Next up – the filling and the final fotos!