Organic Fruit & Veg Deliveries

Today I received my first delivery of Organic fruit and veg from Woodlands Farm and I am so impressed I've got to share it with you.

I ordered the Basic Mixed Box which was only £11.50 with free delivery and I received the following:-

8 x potatoes
bunch of daffodils
1 x cabbage
2 x big bits of broccoli
3 x parsnips
1 x orange
3 x apples
9 x carrots
1 x avocado
4 x beetroots
4 x plums
3 x bananas
2 x onions

It all looks lovely and I can't wait to use some of it for tonight's tea.  It would cost far more than that to buy all those things from the supermarket and I'm sure this will last much longer than rubbishy supermarket fruit and veg does.

http://www.woodlandsfarm.co.uk

Give them a try, I'm sure you won't be disappointed.

Upside Down Peaches & Cream Cake

Serves 8

Cake
7oz soft butter, plus extra for greasing
7oz self raising flour
1 tsp baking powder
7oz golden caster sugar
4 eggs
2 tbsp milk

Peach Topping
3 ripe peaches
3oz light brown sugar

Filling
2 x 116g tubs clotted cream
2 tbsp golden caster sugar
1/2 tsp vanilla extract

Heat oven to 180, 160 fan, gas mark 4.  Grease and base-line 2 x 20cm non stick sandwich tins with baking parchment, then lightly grease the parchment.  Sift flour and baking powder into a large bowl, then tip in other cake ingredients.  Using an electric whisk, beat until smooth.
Halve and stone peaches, then slice each half into 4.  Toss with sugar, then arrange in a single later in one tin.  Tip half the mix over peaches and the other half into the second tin.  Bake for 20-25 mins until golden - the tin with peaches may need 5-10 mins more.  Leave to cool on a wire rack.
Whisk the cream with sugar and vanilla until stiff.  Spread over the plain sponge, then carefully top with the peach sponge.

Lemon Baked Cheesecake

Serves 10

8oz digestive biscuits
4oz butter, melted
250g tub mascarpone
1lb 5oz full fat soft cheese
2 eggs, plus 2 yolks
zest 3 lemons, juice of 1
4 tbsp plain flour
6oz caster sugar

Topping
1/2 a 284ml pot soured cream
3 tbsp lemon curd
handful raspberries, to serve

Heat oven to 180, 160 fan, gas mark 4.  Line the bottom of a 23cm springform tin with greaseproof paper.  Tip the biscuits and melted butter into a food processor, then blitz to fine crumbs.  Press into the tin; chill.  Whisk all the other ingredients in a large bowl until completely combined, pour into the tin, then bake for 35-40 mins until the cheesecake has a uniform wobble.
Turn off oven and leave the cake inside until cool.  When it is completely cooled, remove from tin and top with soured cream.  Swirl lemon curd over the top and decorate with raspberries.

Chococcino Cake

Serves 8

8oz soft butter, plus extra for greasing
3oz cocoa powder
5oz self raising flour
1 tsp baking powder
7oz golden caster sugar
4 eggs
2 tbsp milk

Filling and Icing
2 x 250g tubs mascarpone
3oz golden caster sugar
4tbsp very strong coffee
2oz dark choc, for grating

Heat oven to 180, 160 fan, gas mark 4.  Grease and line the base of 2 x 20cm non stick round sandwich tins with barking parchment, then lightly grease the parchment.  Sift the cocoa powder, flour and baking powder into a large bowl, then tip in all the other sponge ingredients.  Using an electric whisk, beat everything together until smooth.  Divide the mix between the cake tins, then bake for 20-25 mins until cooked and golden.  When cool enough to handle, remove the cakes from the tins, then leave to cool completely on a rack.
For the filling, beat the mascarpone and sugar together, then beat in the coffee.  Use half the mix to sandwich the cakes and spread the other half over the top, swirling with the back of a spoon to make pointy curls.  Finely grate the choc over the top, then serve.

Dense & Dark Chocolate Loaf

Serves 8

7oz butter, plus extra for greasing
4oz dark choc, broken into chunks
150g pot natural yoghurt
1 tsp vanilla extract
3 eggs
9oz self raising flour
6oz dark muscovado sugar
1/2 tsp bicarbonate of soda

Topping
100ml double cream
1 tbsp butter
4oz dark choc, chopped

Heat oven to 190, 170 fan, gas mark 5 and make sure there's a shelf positioned in the middle of the oven.  Butter a large loaf tin (about 20cm long, measured from the top edge), the cut a strip of baking paper a few inches longer than the total length of the base and the two shortest sides.  Press it into the tin.  (When your cake is ready, you can use the paper 'wings' at either end to help lift it out).
Put the butter and choc in a large saucepan and heat very gently until melted, stirring now and again.  Cool for 5 mins, then use a whisk to mix in the yoghurt and vanilla, then the eggs and a pinch of salt.
Mix the flour, sugar and bicarb of soda in a large bowl, squishing any big lumps of sugar with your fingers, then stir into the choc mix in the saucepan until even.  Pour or spoon into the tin, then bake for 45 mins until risen and shiny (and probably with a nice crack along the length).  Test if it's ready by poking a skewer into the middle of the cake.  Cool in the tin for 15 mins, then turn out and cool completely on a wire rack.
Put the cream into a small saucepan, bring to the boil, then add the butter and half the chopped choc.  Take off the heat and leave to melt.  Stir until smooth and shiny, then spoon over the cake.  Scatter with the rest of the chopped choc and serve.

Orange & White Choc Sponge

Serves 10

6oz butter, plus extra for greasing
6oz golden caster sugar
finely grated zest of 4 oranges and juice of 1
4 eggs, separated
4oz self raising flour
1 tsp baking powder
4 oz ground almonds

Icing
7oz white choc
200ml tub creme fraiche
4oz white choc, to decorate

Heat oven to 180, 160 fan, gas mark 4.  Butter, 2 x 20cm round sandwich tins and line the bases with baking parchment.
Tip the sugar into a mixing bowl and add the softened butter and orange zest.  Beat for 1 min or so until pale and fluffy, then beat in the egg yolks.  Sift the flour and baking powder over the cake mixture and fold in lightly.  Finally, fold in the almonds and orange juice.  Whisk egg whites until they just hold their shape.  Use the whisk to fold one-third of the egg white into the cake mix.  Repeat with another third, then the final third.  Take care not to over-mix or you'll lose the lightness of the egg whites.
Divide the cake mix between the prepared tins and bake 30-35 mins.  Cool in the tin for 5 mins, then turn out onto a wire rack, peel off the lining paper and leave to cool.
To make the icing, melt the choc over a pan of barely simmering water or in the microwave on High for 1 1/2 mins, stirring every 30 secs, then leave to cool.  Whip the creme fraiche until thick, then fold in the white choc.  Set one cake on a serving plate or cake stand.  Spoon half the icing onto the cake and top with the other cake.  Spread with the rest of the icing, then allow to set in the fridge for at least 1 hour.
If you want to make the decorative curls, melt the choc in a bowl over simmering water or in a microwave and spread thinly over a baking tray.  Leave the tray in the fridge for the choc to harden a bit, then use a fish slice or angled knife blade to scrape choc curls.  Pile the curls in the middle of the cake and serve cut into slices.

Lamb Steaks, Cous Cous & Roasted Veg

This is what I rustled up for tonight's tea.  

Serves 2

2 lamb leg steaks

olive oil

rosemary, chopped

salt and pepper

1 carrot, peeled and cut into batons

1/2 onion, peeled and cut into wedges

baby sweetcorn

cherry tomatoes

Lakeland herb sea salt

packet of cous cous

Put the carrots, onion, baby sweetcorn and cherry toms in a roasting tray, cover with olive oil, rosemary and sea salt and bake in the oven at 200 for about 35 mins.

Cover the lamb steaks in olive oil, salt, pepper and rosemary and griddle for about 5 mins on each side.  Leave to rest for a good few minutes before serving. 

Make the cous cous as per packet instructions and serve everything together.  Simple, quick, easy and very tasty.  

Tia Maria Cheesecake

Serves 16

For the biscuit crust
3oz hot melted butter, plus extra butter for greasing
14 plain choc digestives, finely crushed

For the cheesecake
3 x 300g packs full fat soft cheese, at room temp
8oz golden caster sugar
4tbsp plain flour
2tsp vanilla extract
2tbsp Tia Maria
3 eggs
285ml carton soured cream

For the topping
142ml carton soured cream
2tbsp Tia Maria
cocoa, for dusting
8 choc Ferrero Rocher, unwrapped

Heat oven to 180, 160 fan, gas mark 4.  Line the base of a 25cm springform tin with baking parchment.  Blend butter and biscuit crumbs.  Press onto the base of the tin, bake for 10 mins, then cool.
Increase oven temp to 240, 220 fan, gas mark 9.  Beat the cheese and sugar with an electric whisk until smooth, then whisk in the flour vanilla, 2 tbsp Tia Maria, eggs and 285ml soured cream.
Grease sides of the cake tin with butter.  Pour in the mixture and smooth.  Bake for 10 mins, then turn oven down to 110, 90 fan, gas mark 1/4 for 25 mins.  Turn off the oven, then open the door and leave to cool inside for 2 hours.  Don't worry if it cracks a little.
Mix 142ml soured cream and Tia Maria, then smooth on top of the cheesecake.  Chill.  Can be frozen at this point: cover the tin, first with cling film, then foil and freeze for up to 6 weeks. Thaw in the fridge for 8 hours before serving.
To serve, remove from the tin and slide onto a plate.  Dush with the cocoa through a tea strainer until the top is covered.  Lightly mark the cheesecake into portions with a knife, then place a chocolate on every other portion.

Tray Baked Chicken, Squashed Potatoes & Creamed Spinach

Serves 4

Potatoes
700g small red skinned potatoes or new potatoes
few sprigs fresh rosemary
couple of bay leaves
6 cloves garlic

Spinach
bunch of spring onions
3 cloves garlic
few fresh thyme tips
1 whole nutmeg, for grating or ground nutmeg
large knob of butter
400g prewashed baby spinach
100ml single cream
25g Parmesan cheese

Chicken 
dried oregano
sweet paprika
knob of butter
4 x skinless chicken breasts
1 lemon
300g cherry tomatoes
4 rashers of smoked streaky bacon
couple of sprigs fresh rosemary

Seasonings
olive oil
extra virgin olive oil
salt and pepper

Wash the potatoes, then halve lengthways or leave whole if using new potatoes and add to a large saucepan with a pinch of salt. Cover with boiled water, put the lid on and boil hard for around 12 to 14 minutes or until cooked through.
Trim and finely slice the spring onions.  Add to the large shallow pan with a splash of olive oil.  Crush in 3 cloves of unpeeled garlic and add a swig of boiled water.  Pick in the leaves from a few sprigs of thyme, finely grate in 1/4 of the nutmeg or add 1/2 tsp of ground nutmeg and add the knob of butter.  Leave to tick away for around 3 mins, stirring occasionally.
Put a large frying pan on over a high heat.  Get out a large sheet of greaseproof paper and sprinkle with a good pinch of dried oregano, salt and pepper and paprika, then drizzle over some olive oil and a lug to the frying pan along with the knob of butter.  Lay the chicken breasts on top of the greaseproof paper and roll them in the flavours.  Add to the hot pan and fry for 4-5 mins, or until golden on both sides.

Pile the spinach into the pan with the spring onions and leave it to wilt.  Keep stirring so it doesn't catch.
Get out a nice roasting tray, quarter the lemon and put it in the tray along with the tomatoes.  Tip in the chicken breasts and any juices from the pan, lay the bacon on top of the chicken.  Put the frying pan back on a medium heat and add the sprigs of rosemary to the pan and move them around so that they get coated in the juices.  Pop them into the tray, then whack the tray under the grill for at least 14 mins.

Check the potatoes are cooked, drain them and let them steam for a couple of mins.  Add a couple of lugs of olive oil, leaves from a few sprigs of rosemary and the bay leaves to the empty frying pan.  Put the potatoes on top of the herbs in a flat layer, drizzle over some olive oil and sprinkle over some salt.  Crush in 6 unpeeled cloves of garlic, then turn the heat up to high.  Get a flat lid from a smaller pan and really press down so you burst and squash the potatoes.  Leave to colour, then toss after about 3 mins and squash down again.

Pour the cream into the spinach.  Turn down the heat and finely grate in the Parmesan.

Keep checking, squashing and turning the potatoes, to brown all over and serve.

Tips
I used new potatoes and still halved them as they would have taken much longer than 12-14 minutes.  I used garlic puree as I didn't have any garlic bulbs and I also used normal streaky bacon instead of smoked as I don't like smoky things.  I used normal paprika as well instead of sweet as that's what I had in the cupboard.  I would wait a lot longer in the process of things to wilt the spinach as it only takes a couple of minutes.  I had to turn mine off and heat it up again at the end.

Verdict
I know I always say the dishes I cook are really nice but they are!  This one was gorgeous and much easier than some of the other meals I've been making.  Steve's plate was clean within minutes of me dishing it up.  Will definitely make this one again.  

Warm Lamb & Chickpea Salad

Serves 4

1/2 small lamb shoulder
1 garlic bulb, cloves separated
4 rosemary sprigs, leaves stripped
2 x 400g cans chickpeas, drained and rinsed
290g jar roasted red and yellow peppers, drained and sliced
1 tbsp olive oil

Preheat the oven to 180, gas mark 4.  Place the lamb shoulder in a small roasting tin with the olive oil, garlic cloves and rosemary leaves, then season well.  Pour 100ml water into the tin.  Cover tightly with foil and roast the lamb in the oven for 2 hours until very tender.  After 1 hour 30 mins, remove the foil and roast uncovered for the remaining 30 mins to crisp the skin.  Remove from the oven and rest for 10 mins.
Remove the lamb from the tin, cut the meat from the bone and shred into bite sized pieces.  Squeeze the roasted garlic cloves into the cooking juices (discard the skins of the garlic cloves) and mash with a fork.  Set the tin on the hob over a low heat, then stir in the chickpeas to warm.  Season to taste.  To serve, toss the garlicky chickpeas with the roasted peppers and the shredded lamb.

Luxury Coffee & Walnut Cake

Serves 6

175g butter, softened, plus extra for greasing
175g caster sugar
3 eggs, beaten
175g self raising flour
55g chopped walnuts
2tbsp very strong coffee

Icing
175g butter, softened
350g icing sugar, sifted, plus extra for dusting
2-3tbsp very strong coffee
walnut pieces, to decorate

Preheat the oven to 180, gas mark 4.  Grease and line a deep, round cake tin.
Cream together the butter and caster sugar until pale and fluffy.  Gradually beat in the eggs.  Sift the flour and add a little to the cake mixture.
Now fold in the remaining flour with the chopped walnuts and coffee.  Spoon into the prepared tin and level the surface.
Bake in the oven for 1 hour or until well-risen and spongy to the touch.  Leave to cool in the tin for 5 mins, then turn out on to a wire rack.
For the icing, put the butter in a bowl and cream until soft.  Gradually beat in the icing sugar, then the coffee.
Slice the cake horizontally into 3.  Sandwich is back together using 2/3 of the icing.  Spoon the remaining icing over the top.  Decorate with walnuts, dust with icing sugar and serve.

Chicken Pie with Broccoli, Mustard & Tarragon

Serves 4

125g Tenderstem broccoli, cut into 2.5cm lengths
1tbsp olive oil
1 onion, halved and thinly sliced
1tbsp wholegrain mustard
300g half fat creme fraiche
4 chicken breasts, cut into chunks
1/2 x 15g pack fresh tarragon, roughly chopped
3-4 sheets filo pastry

Preheat the oven to 190, gas mark 5.  Plunge the broccoli into boiling water for 2 mins, then drain.  Heat the oil and fry the onion for 3-4 mins, until soft.
Stir in the mustard and creme fraiche.  Add the chicken and simmer gently for 5 mins.  Stir in the tarragon and broccoli.
Pour the mixture into an ovenproof dish.  Scrunch up the filo pastry sheets and place over the mixture, brush with melted butter and bake for 20-25 mins, until golden and bubbling.  Serve with steamed veg.

Mushroom Cottage Pie

Serves 4

500g minced beef
1 onion, chopped
1tbsp sunflower oil
400g closed cup mushrooms, sliced
2tbsp plain flour
450ml beef stock
2tbsp tomato puree
2tbsp Worcestershire sauce
2tsp Dijon mustard
1 bay leaf
salt and pepper

Topping
675g potatoes, cut into chunks
150g green cabbage, finely shredded
50g butter
4 spring onions, thinly sliced
3tbsp semi-skimmed milk
25g Cheddar cheese, grated

Fry the mince and the onion in the oil for 5 mins, until the mince is browned.
Add the mushrooms and cook for 2-3 mins until they begin to brown.
Mix in the flour, then add the stock, tomato puree, Worcestershire sauce, mustard and bay leaf.
Season, then bring to the boil, stirring.  Cover and simmer for 45 mins, stirring occasionally.
Meanwhile, boil the potatoes for 15 mins until tender and drain.  Cook the cabbage in boiling water for 5 mins until just tender and drain.
Melt the butter, add the spring onions and cook for 2-3 mins until just softened.  Add the potatoes and milk, season and mash together.  Stir in the cabbage.
Spoon the mince mixture into an ovenproof dish.  Spoon the potato mixture over the top, sprinkle with the cheese and grill until golden.

IT'S ALL IN THE NAME

I've only just realised that I haven't explained about the name 'Smells Kitchen'.  Most of you probably think it's a take off from 'Hell's Kitchen' or something to do with the heavenly smells I have coming from my kitchen every day, but no, let me explain:-

My lovely sister Sarah decided when I was a very young child that Smell was a better name for me than Helen, unfortunately the name has stuck with me for 30 years now.  My brother in law calls me Smell and has never in the 18 years I've known him ever called me Helen.  My other sister calls me Smellen and even some of my friends call me Smell.  It wouldn't be so bad but Sarah actually calls me it in public and I respond!

So there you go, I don't actually smell but that is my nickname!

Double Chocolate Mousse

Serves 4

100g plain choc
100g white choc
150ml double cream
3 eggs, separated
2tbsp orange flavoured liqueur, brandy or rum
grated choc or cocoa to decorate

Break the choc into 2 small bowls and melt in the microwave or over a pan of simmering water.  Cool slightly.
Lightly whip the cream until it forms soft peaks.  Whisk the 3 egg whites n a separate grease free bowl until stiff.
Stir the liqueur and 2 of the egg yolks into the dark chocolate, then fold in 1/3 of the cream and 1/2 the egg whites.
Stir the remaining egg yolk into the white choc, then fold in the remaining cream and egg whites.
Layer the 2 mousses in 4 glasses and decorate with grated choc or cocoa.  Chill for at least 1 hour before serving.

Croissant Pudding & Mint Chocolate Custard

Serves 4

a little butter for greasing
3 reduced fat croissants
8 After Eight mints, roughly chopped
250ml semi skimmed milk
150ml half fat thick cream
2 medium eggs
1/4tsp vanilla extract
2tsp golden caster sugar
1tbsp icing sugar for dusting

Preheat the oven to 160, gas mark 3.  Grease a 20cm baking dish.
Slice croissants thickly and put in the dish.  Scatter over the mints.
Beat together the milk, cream, eggs and vanilla.  Slowly pour the mixture all over the croissants, then sprinkle with the sugar.
Place the dish in a deep roasting pan.  Pour boiling water into the roasting pan until it comes halfway up the sides.
Bake for 25-30 mins until the chocolate custard is softly set and the top is puffy and golden.  Dust with icing sugar and serve warm.

Spicy Turkey & Mushroom Lasagne

Serves 4

500g minced turkey
1tbsp veg oil
1 onion, chopped
1 green chilli, deseeded and finely chopped
2 celery sticks, chopped
100g mushrooms, sliced
1 x 500g jar tomato sauce
1tsp dried thyme
6 lasagne sheets
1 x 470g jar creamy sauce for lasagne or ready made white sauce
75g Cheddar cheese, grated
75g Mozzarella cheese, grated

Preheat the oven to 190, gas mark 5.  Fry the turkey mince in the oil over a high heat until browned - this will take about 3-4 mins.  Add the onion, chilli, celery and mushrooms and cook over a medium heat for 10 mins, stirring often.  Add the tomato sauce and thyme, stir and bring to the boil, then remove from the heat.
Tip 1/2 the mixture into a large baking dish.  Arrange 3 lasagne sheets on top, then spread 1/2 the creamy sauce over them.  Repeat the layers, then sprinkle the Cheddar and mozzarella cheeses evenly over the surface.
Bake for 30-35 mins, until cooked and golden.  Remove from the oven and leave to stand fro 5 mins before serving.

Beef in Guinness with Rosemary Dumplings

Serves 6

500g diced braising steak
3tbsp plain flour
salt and pepper
1tbsp groundnut oil
500g mixed veg - potatoes, swede, carrots, etc
250ml Guinness
2tbsp tomato puree
2tbsp dark brown soft sugar
1tsp rosemary
350ml beef stock
mashed potato and veg to serve

Dumplings
100g self raising flour
50g light suet

Preheat the oven to 150, gas mark 2.  Toss the beef in 2tbsp of the flour until well coated, then season.
Heat the oil in a deep casserole dish.  Add the floured beef and brown all over for 2-3 mins.  Remove from the pan.
Add the remaining flour and cook for 1-2 mins, stirring.  Add the frozen veg, Guinness, tomato puree, dark brown soft sugar, rosemary and beef stock.
Stir until it boils, then return the meat to the pan.  Cover and place in the oven for 1 1/2 to 2 hours, or until the beef is tender.
While the beef is cooking, make the dumplings.  Sieve the self raising flour into a bowl.  Stir in the suet and 4-5tbsp cold water, then season with salt and black pepper.  Mix until the dough comes together, then shape it into 8 dumplings.  Replace in the bowl and cover until you're ready to cook them.
When the beef is cooked, remove the casserole from the oven and add the dumplings, pushing them just under the surface of the sauce.
Cook for a further 25-30 mins until the dumplings are cooked through.  Serve with mashed potato and veg.

Pork & Mushroom Stir Fry

Serves 4

4tbsp veg oil
200g minced pork
3tsp fresh root ginger, peeled and finely chopped
3 garlic cloves, peeled and finely chopped
4tbsp Shaoxing wine or dry sherry
2tbsp light soy sauce
1 cabbage, such as sweetheart, shredded
50g shiitake mushrooms, finely sliced
50g oyster mushrooms, finely sliced
50g chesnut or button mushrooms, finely sliced
400g fine rice noodles, cooked to pack instructions
8 spring onions, shredded into 5cm strips
toasted sesame seeds, to serve

Heat 2tbsp oil and fry the pork until tender and crispy.  Remove and set aside.
Add the remaining oil, heat it up and add the ginger, then the garlic.  Stir fry briefly until the aroma is released, then add the wine or sherry and soy sauce.
Add the cabbage and stir fry for 30 secs until wilted.  Add all the mushrooms and stir fry for a further 30-60 secs until tender.
Return the pork to the wok, add the noodles and spring onions and stir fry until warmed through and combined - add 1-2tbsp water or stock, if needed.
Serve, topped with toasted sesame seeds.

Chocolate Chip Cookies

Makes 30 cookies

340g white sugar

125ml sour cream

114g soft butter, plus extra for greasing

1tsp vanilla

1 egg

555g all purpose flour

1/2tsp baking powder

1/2tsp salt

450g milk chocolate chips

Preheat the oven to 180, gas mark 4.

Beat the sugar, sour cream, butter, vanilla and egg in a large bowl with an electric mixer on medium speed or mix by hand.

Stir in the flour, baking soda, salt and mini choc chips.

Grease a baking sheet and drop the dough in rounded tablespoons on to it, about 5cm apart.  Bake for 12-14 mins or until set and just beginning to brown.

Turn off the oven and leave the cookies to sit for 1-2 mins before removing.  Transfer to a wire rack until they're completely cool.

Coca Cola Ginger Cake

Serves 8

110g unsalted butter, diced, plus extra for greasing
230g self raising flour
4g bicarbonate of soda
7.5g ground ginger
2.5g ground cinnamon
2.5g ground allspice
110g black treacle
110g golden syrup
110g dark brown sugar
140ml milk
45g stem ginger, chopped
140ml Coca Cola
2 eggs, beaten
creme fraiche and lemon zest to decorate

Preheat the oven to 200, gas mark 6.  Grease and flour a 900g loaf tin, then sift the flour, bicarbonate of soda and spices into a bowl.  Add the diced butter and rub it in so it's like fine breadcrumbs.
Melt the treacle and syrup in a pan, then leave to cool to room temp.  In another pan melt the sugar in the milk.  Add the stem ginger and Coca Cola, then put this into the flour mix and add the treacle mix and eggs.  Pour this all into the cake tin and bake for 45 mins.
To tell if it is cooked, insert a skewer into the middle.  If it comes out dry and clean, it's ready.  Cool a short while and eat warm with a little creme fraiche and lemon zest.

Beefy Spring Stir Fry

Serves 4

1tbsp sunflower oil
salt and pepper
450g sirloin, or rump steak, cut into strips
1 small red onion, peeled and finely sliced
175g broccoli florets
100g mangetout
100g button mushrooms, halved
1 bok choy or pak choi, halved
5tbsp beef stock
2tbsp horseradish sauce
1-2tbsp light soy sauce
1-2tbsp sherry vinegar

Heat the oil in a large nonstick wok until really hot.  Season the beef, then add to the wok and cook for 1 min until browned, but only just cooked.
Remove from the wok with a slotted spoon and place on a plate.
ADd the onion to the wok and cook for 1 min, stirring frequently.  Add the broccoli, mangetout, mushrooms and bok choy or pak choi.
Stir fry for another 3-4 mins then add the stock and horseradish.  Stir until thoroughly combined.
Return the beef to the wok with any of the meat juices from the plate.  Add the soy sauce and sherry vinegar and stir to combine well.
Divide between 4 plates and serve immediately with plain boiled rice.

Stir Fry Prawns with Mushrooms Broccoli

Serves 2

1tbsp cornflour
pinch of cayenne pepper
225g tiger prawns, uncooked
2tbsp soy sauce
25g unsalted cashew nuts
spray oil, for frying
120g shitake mushrooms, halved
200g broccoli florets
1 clove garlic, peeled and crushed
1 small piece root ginger, finely chopped
2 spring onions, diagonally sliced
4tbsp rice wine
1tbsp water

Stir together the cornflour, cayenne and prawns.  Mix in the soy sauce and leave in a cool place for 30 mins.
Stir fry the cashews in the oil over a high heat for 30 seconds until golden, then remove to a plate.
Fry the mushrooms for 1-2 mins until golden.  Add the prawns and fry for 1-2 mins, until pink.  Add the remaining dry ingredients and stir fry for 1-2 mins.
Return the nuts to the pan and lower the heat.  Add the rice wine and water, then cover and cook for 1-2 mins.
Serve immediately with noodles or boiled rice.

Jamaican Jerk Chicken & Potato Stir Fry

Serves 2

400g salad or new potatoes, diced
1tbsp oil
250g chicken breast, sliced
1 small red pepper, sliced
1tbsp Jamaican jerk seasoning
2 rings canned pineapple, cubed, plus 2tbsp juice

Boil the potatoes for about 8 mins under tender, then drain.
Meanwhile, heat the oil in a large frying pan and stir fry the chicken, pepper and seasoning for 5 mins.
Add the pineapple, juice and potatoes and cook for 1-2 mins until chicken is cooked through.

Boneless Rib of Beef with Thyme Butter, Shallots & Madeira Gravy

Serves 8 - 10

75g butter, softened
1 large bunch fresh thyme leaves
salt and pepper
1.3-1.8kg boneless beef rib or sirloin joint
20-25 shallots, peeled
2-4tbsp balsamic vinegar
1tbsp plain flour
300ml hot beef stock
150ml Madeira or port

Preheat oven to 180, gas mark 4.
In a small bowl, mix together the butter, thyme leaves and some seasoning.  Place the joint on a chopping board and spread generously with the thyme butter.
Place the joint on a metal rack in a large non stick roasting tin and open-roast for 1h 20 mins - 2 hours depending on how well done youlike your meat.  Baste occasionally with any beef juices.
About 30 mins before the end of the cooking time, remove the joint and rack from the tin, add the shallots to the pan with the balsamic vinegar, and gently shake the pan.
Place the joint directly on top of the shallots, and return to the oven.  When the beef is ready, remove from the tin with the shallots and transfer to a warmed plate.  Cover and set aside to rest.
Spoon off any excess fat from the roasting tin and discard.  Place the tin over a medium heat and sprinkle over the flour.  Stir well with a small whisk or spoon, add a little stock and stir again, scraping base of pan to release sediment.
Add the remaining stock, Madeira or port and any meat juices from the platter.  Season, if required, and simmer for 8-10 mins, stirring occasionally, or until reduced to a well flavoured gravy.
Strain gravy before serving the beef, with the shallots on the side, the gravy, plus some roasted vegetables and any stuffing of your choice.

Chocolate Sticky Toffee Pudding

Serves 6-8

150g chopped dates
100g dark chocolate
100g butter, softened
150g light brown sugar
3 eggs
225g plain flour
1tsp bicarbonate of soda
1tsp baking powder

Toffee sauce
275g golden syrup
275g light brown sugar
100g butter
225ml cream
1/2tsp vanilla extract

Preheat the oven to 180, gas mark 4.  Grease the sides of a 20cm spring form tin and line base with greaseproof paper.
Put 300ml boiling water in a saucepan, reduce to a simmer and soak the dates in it for 10 mins.  At the same time, melt the chocolate in a bowl sitting over a saucepan of simmering water.
Cream the softened butter and sugar in a large bowl until pale and soft.  Beat in the eggs, 1 at a time, then mix in the melted chocolate.  Sift in the flour, bicarbonate of soda and baking powder, then add the dates and soaking liquid and mix well.
Pour the mixture into the tin and bake in the oven for 1 hour, or until a skewer comes out clean when inserted into the centre.
Allow to cool slightly before transferring to a plate.
Meanwhile, for the toffee sauce, put all the ingredients into a heavy based saucepan on a high heat and boil for 4-5 mins, stirring regularly, until smooth.
To serve the pudding, place it on a large warm serving plate and pour some of the hot toffee sauce over the top.  Serve the remaining toffee sauce in a jug or a bowl on the side.

Moroccan Turkey & Harissa Stew (Low Fat)

Serves 6
Only 156 cals per serving

3tbsp olive oil
6 turkey breast fillets, each cut into 3 pieces
1 large onion, peeled and chopped
4 garlic cloves, peeled and crushed
1 x 400g can chopped tomatoes
2tbsp harissa paste
1 cinnamon stick
900ml chicken stock
450g butternut squash, peeled and diced
150g baby corn
150g sugarsnap peas
225g cherry tomatoes
2tbsp cornflour
small handful fresh chopped mint
small handful fresh chopped coriander
salt and pepper
crusty bread, to serve

Heat the oil in a large saucepan.  Add the turkey and cook for 4-5 mins until browned.  Remove from the pan and set aside.  Add the onion to the pan and cook for 3-4 mins until softened slightly.  Stir in the garlic, chopped tomatoes, harissa paste, cinnamon stick and stock.  Bring to the boil, cover and simmer for 10 mins.
Return the turkey to the pan and stir in the butternut squash and baby corn.  Bring to the boil, cover and simmer for 20 mins.
Scatter over the sugarsnap peas and cherry tomatoes and cook for 5-10 mins, uncovered, until the tomatoes are just beginning to cook down.
Mix the cornflour and 2tbsp water to make a smooth paste.  Stir into the stew and simmer until thickened.  Stir in the mint and coriander, then season, to taste.  Serve with warm crusty bread to mop up the juices.

Mustard Grilled Mackerel with Broccoli & Lemon Basil Breadcrumbs

Serves 4

4tbsp Dijon mustard
4 mackerel fillets
200g Tenderstem broccoli
2 large handfuls fresh breadcrumbs
1tbsp olive oil
zest of 1 lemon
large handful of fresh basil, chopped
salt and pepper, to season
lemon wedges, to serve

Preheat the grill to high.  Meanwhile, smear the mustard over non skin side of the mackerel fillets.  Place on some foil and grill, skin side up for about 5 mins, until really crispy.
Meanwhile, boil or steam the broccoli for about 3 mins until tender.
Fry the breadcrumbs in the olive oil until golden.  Turn off the heat and add the lemon zest and basil before stirring and seasoning well.
Arrange the broccoli on some warmed plates with the mackerel and sprinkle the toasted breadcrumbs over the top.  Serve immediately with some lemon wedges.

Roasted Vegetable Bake

Serves 4

2 small red onions, sliced
l large red pepper, deseeded and cut into chunks
150g open cup mushrooms
2 courgettes, sliced
1tbsp olive oil
salt and black pepper
6 eggs
3tbsp chopped flat leaf parsley
salad, to serve

Preheat the oven to 200, gas mark 6.  Put all the vegetables in a square baking tray, add the oil, season and toss to mix.  Roast for 15-20 mins until golden.
Beat the eggs together until smooth.  Stir the parsley and eggs into the vegetables and return to the oven for a further 10 mins or until the egg is set.  Cool in the tin for 5 mins before cutting into wedges and serving with salad.

Beef Goulash

Serves 4

450g lean boneless shin, stewing or braising beef, cut into 2.5cm cubes
salt and pepper
2tbsp sunflower oil
2 large onions, peeled and sliced
2 garlic cloves, crushed
1tbsp sweet ground paprika
1tsp caraway seeds
1 bay leaf
600ml hot beef stock
1 x 400g can chopped tomatoes
1tbsp tomato puree
1tbsp cornflour
soured cream, to serve
flat leaf parsley, chopped, to garnish
potatoes or pasta, to serve

Place the beef in a large bowl and season with salt and pepper.  Heat the oil in a large non-stick frying pan and cook the meat in batches for 3-4 mins until brown.
Transfer to a large casserole dish.  In the same pan cook the onions and garlic, together with the paprika, caraway seeds and bay leaf for 1-2 mins, until lightly brown, then add to the dish with the beef.
Add the stock, tomatoes and tomato puree.  Bring to the boil.  Reduce the heat and simmer over a low heat for 1-1 1/2 hours.
Mix the cornflour with 4tbsp cold water and stir into the goulash.  Bring to the boil, stirring occasionally.  Reduce the heat and simmer for a further 5 mins.
Garnish with a swirl of soured cream and parsley.  Serve with cooked potatoes or pasta if you prefer.

Macaroni Egg & Broccoli Cheese

Serves 4

225g macaroni
salt and pepper
175g broccoli florets
6 eggs
450ml milk
50g butter
3tbsp plain flour
175g Cheddar cheese, grated

Cook the macaroni in a large pan of salted water for 6 minutes.  Add the broccoli, return to the boil and simmer for a further 6 mins or until the pasta and broccoli are tender.
Meanwhile, place the eggs in a medium pan, cover with water and bring to the boil.  Simmer for 7 mins.  Drain the eggs, then rinse in cold water.  Tap the shells all over and peel away.  Cut the eggs into large chunks.
Place the milk, butter and flour together in a medium pan.  Gently heat, stirring with a wire whisk, until the mixture boils and thickens.  Reduce the heat and cook for 1 min.  Season to taste and stir in 1/2 the cheese.  Drain the pasta and broccoli, then stir into the cheese sauce.  Spoon into a heatproof dish, scatter over remaining cheese and pop under a hot grill.  Cook for 3-4 mins until golden and bubbling.

Lamb & Vegetable Crumble

Serves 4

2tbsp oil
450g lean lamb mince
1 celery stick, finely chopped
2 medium onions, finely chopped
2 carrots, peeled and diced
1 large sprig fresh rosemary
2tbsp plain flour
2tbsp tomato puree
3tbsp Worcestershire sauce
425ml good, hot lamb stock
salt and pepper
100g sweetcorn, drained, if canned

Crumble
75ml wholemeal flour
75ml plain flour
75g butter, cubed
100g mature Cheddar cheese, grated
2-3tbsp freshly chopped chives
new potatoes and green veg, to serve

Preheat the oven to 180, gas mark 4.
Heat the oil in a large non stick pan and cook the mince in batches for 5-8 mins under a moderate heat, until it has browned.
Add the celery, onions and carrots.  Cook for 5 mins.  Stir in the rosemary.  Stir in the plan flour, tomato puree, Worcestershire sauce, hot stock and some seasoning.  Bring to the boil and reduce the heat.  Add the sweetcorn.
Spoon into a 1.2 litre ovenproof dish.
Meanwhile, to prepare the crumble topping, place both flours into a large bowl.  Rub in the butter, until the mix resembles fine breadcrumbs.
Stir in the cheese and chives.  Cover the lamb with the crumble topping and bake in the preheated oven for 30 mins until bubbling.
Serve with new potatoes and your choice of green vegetables.

Roast Chicken with Lemon & Leek Stuffing

Serves 4-6

1 large chicken
2 lemons, zest and juice
1 bulb garlic
2-3 sprigs fresh thyme
1tbsp butter
salt and pepper
2 onions
3tbsp olive oil, plus extra for oiling
2 leeks
5 slices white bread, no crusts
fresh parsley
fresh sage
1 medium egg, beaten
6 rashers, smoked streaky bacon
1tbsp plain flour
100ml dry white wine
300ml chicken stock

Preheat the oven to 200, gas mark 6.  Remove the elasticated string from the chicken and sit it in a heavy based roasting tin.  Finely grate the zest from the lemons, then set the zest aside.  Halve one lemon and put 1/2 inside the chicken cavity.  Halve the garlic bulb and put 1/2 in the chicken, along with 2 thyme springs.  Re-tie the legs.  Smear butter over the breast and legs, season and scatter on a few thyme leaves.  Thickly slice 1 onion and scatter around the chicken.  Drizzle with 1 tbsp of the oil and roast for 1 1/2 hours - drizzle the remaining garlic with oil and add it to the tin after 45 mins.
Trim the leeks and thinly slice the white and pale green part.  Thinly slice the second onion.  Cover and cook the onions and leeks with the remaining oil over a low heat for 10 mins, stirring occasionally, until softened.
Tear the bread into big chunks and put them in a food processor with the parsley, sage and remaining thyme leaves.  Pulse to make fine breadcrumbs.
Stir the breadcrumbs, zest, juice and egg into the cooked leeks and onions.  Season, set aside and allow to cool for 5-10 mins.
Stretch each rasher a little with a knife, then halve them to make 12 pieces.  Lightly oil a baking tray.  Shape the stuffing into golfball sized balls, then wrap each one in a piece of bacon.  Put the balls on the tray with the loose bacon ends facing down so that they don't unravel as the stuffing cooks.
When the chicken is ready, transfer to a serving board.  Catch any juices that come out of the chicken in the tin.  Leave the chicken to rest for 20-30 mins, but don't cover it, or the skin will go soggy.  Don't worry, it will stay hot.  Meanwhile cook the stuffing balls in the oven at 220, gas mark 7 for 20 mins.  Spoon away any excess fat from the roasting tin, then set it over a low heat.  Sprinkle over the flour and cook for 2 mins, stirring constantly to make a thick paste.  Add the wine, stir and let it boil until you have a smooth mix.  Gradually add the stock, still stirring all the time, until you have a thin, lump free gravy.  Keep stirring and simmering until the gravy thickens.  Strain into a warmed jug and cover top to keep in the heat.  Press the onion against the mesh of the sieve, to extract as much of its flavour as you can.  Make sure to add in any resting juices that have collected under the chicken too.
Place the chicken on a serving plate surrounded but the stuffing, along with the gravy and soft roasted garlic, ready to squeeze onto your plate and mash into the juices.

Stir Fried Rice Noodles with Beef Chilli Bean Sauce

Serves 4

225g dried Chinese think or wide rice noodles
450g beef fillet
3tbsp groundnut or vegetable oil
2 garlic cloves
2tsp fresh ginger
3 fresh red chillies, deseeded and shredded
2tbsp chilli bean sauce
2tsp dark soy sauce
50ml chicken stock
2tsp sugar
2tsp Shaoxing rice wine or dry sherry
2tsp sesame oil

Marinade
1 egg white
2tsp light soy sauce
2tsp Shaoxing rice wine or dry sherry
1tsp sesame oil
1tsp cornflour
salt and pepper

Garnish
3tbsp finely chopped spring onions

Soak the noodles in a bowl of warm water for 20 mins, or until they are soft and pliable.  Drain and set aside.
Place the beef fillet in the freezer for about 20 mins, or until it is firm to the touch.  Then cut it into slices, against the grain.
Put it into a bowl with the marinade ingredients, add 1/2tsp of salt and some pepper and refrigerate for 20 mins.
Heat a work or a large frying pan until it is hot and add the oil.  Add the beef and stir for 1 min, then immediately drain into a colander which is set over a bowl.
Coarsley chop the garlic and finely chop the ginger.  Reheat the wok and return 1tbsp of the drained oil.  Add in the garlic, ginger, chillies, chilli bean sauce and dark soy sauce and stir fry for 30 secs.
Add the drained rice noodles and the stock, mix well, and stir fry for 2 mins.  Return the drained meat to the pan and stir fry for another 2 mins, then add the sugar, rice wine and sesame oil.
Give the mixture a final stir, before ladling on to a platter.  Garnish with a sprinkle of the spring onions and serve immediately.

Broccoli & Cauliflower Gratin

Serves 4

225g broccoli
200g cauliflower
25g butter
25g flour
300ml milk
salt and pepper
pinch of grated nutmeg
75g breadcrumbs
50g Cheddar, grated

Parboil the broccoli and cauliflower for 2-3 mins, then drain.
To make white sauce, melt the butter in a small heavy saucepan, stir the flour into the butter, working it in over a low heat for a few mins, add the milk slowly, stirring constantly, until the sauce has thickened.  Season with salt, pepper and nutmeg.
Mix the veg with the sauce, top with the breadcrumbs and cheese.  Bake at 180, gas mark 4 for 20 mins.

Banana & Peanut Butter Muffins

I made these yesterday, they went down a treat at home and with friends.  They aren't as sweet as I thought they would be so next time I may add some honey to them.

Makes 12

200g self raising flour
25g oats
75g light brown sugar
3 medium ripe bananas
100g crunchy peanut butter
2 medium eggs, lightly beaten
25g butter, melted
125ml semi skimmed milk

Preheat the oven to 200, gas mark 6.  Grease a 12 hole muffin tin or line with muffin cases.
Sift the flour into a large bowl and mix in the oats and sugar.  In a separate bowl mash the bananas and mix in the peanut butter, eggs, butter and milk.  Stir the wet ingredients into the flour mixture.
Spoon the mixture evenly into the muffin cases and bake for 20 mins or until golden.  Remove from the oven and leave in the tin for 5 mins, before placing on a wire rack to cool.

My Substantial Salad

I've just made this for my dinner as I was feeling summery with all this nice weather, it was fab and pretty damn healthy too.

Romane lettuce
cherry toms
cucumber
spring onions
avocado
beetroot
sun dried tomatoes
lambs lettuce
Lakeland Herb Sea Salt
black pepper
freshly grated Parmesan
extra virgin olive oil
lemon juice
small chicken breast
2 x rashers bacon
Cajun spice

Wash and slice/chop all the salad ingredients and present them nicely on a plate.  Season, drizzle with the olive oil and a bit of lemon juice and freshly grated Parmesan.
Grill or griddle the chicken breast and bacon covered in the Cajun spice.  Once the meat's cooled, chop it up and place it on top of the salad.
DELICIOUS!

Smoked Haddock Kedgeree

We had this for tea last night, it's so tasty and really filling and Joshua loves it.  I froze what was left over for Joshua to have over the next few weeks.  It's really cheap to make as well.  Make sure you check really well for bones if you're giving it to children, I found quite a few as I was skinning the fish.

Serves 4

2 eggs
2tsp sunflower oil
9oz long grain white rice
1 onion, chopped
1tbsp medium curry powder
1 1/4 pints fish stock
12oz smoked haddock, skinned and cubed
3 1/2oz frozen peas
3tbsp Greek style plain yoghurt
2tbsp fresh parsley
salt and pepper

Boil the eggs in a small saucepan of boiling water, this will take 10 mins.  Drain the eggs and peel them.
Heat the oil in a large saucepan, and add the rice, onion and curry powder.  Stir to make sure the rice grains are evenly coated with the curry powder and oil, and cook for 1 min.
Add the stock and bring to the boil.  Simmer for 10 mins, by which time at least half of the stock will be absorbed.
Add the haddock and peas, and cook for a further 6-8 mins, take care not to stir too much or the fish will break up.
Fold in the yoghurt and season to taste.  Sprinkle over the chopped parsley.  Cut the hard boiled eggs into quarters, arrange them over the top, and serve.

Mexican Tortilla Lasagne

Serves 6

400g minced beef
1 onion, peeled and chopped
1 red and 1 green pepper, deseeded and chopped
1 red or green chilli, deseeded and finely chopped
400g can kidney beans, rinsed and drained
500g jar tomato sauce for lasagne
4 soft flour tortillas
470g jar creamy sauce for lasagne
25g mature Cheddar cheese, grated
parsley, to garnish
fresh side salad, to serve

Preheat the oven to 190, gas mark 5.  Dry fry the mince, a handful at a time, for about 3-4 mins until it is browned.  Mix in the onion, peppers and chilli and cook for another 2-3 mins.
Pour in the kidney beans and tomato sauce, stir and bring to the boil.  Then remove from the heat.
Put a tortilla into the base of a 20cm cake tin, then spoon in 1/4 of the mince mixture.  Top with another tortilla and spread 1/4 of the creamy sauce over it.  Repeat each layer 3 more times, then sprinkle with the grated cheese.
Bake for 30-35 mins, until cooked and golden brown.  Allow to stand for 2-3 min, then garnish with parsley and serve with a salad.

Butternut Squash Soup with Chilli & Creme Fraiche

This is the soup my sister made for us last night, it was that nice I've made it for tea tonight.  It's really easy to make and is so delicious and healthy.  We served it with some fresh seeded brown bread with loads of butter.  I actually put 6 chillies in mine with the seeds and it's still not hot enough so I think I may have some duff chillies.  


I also don't peel the butternut squash, there is no need, just wash the outside and leave the skin on.  


Only 264 calories per serving


Serves 4

• 1 butternut squash , about 1kg, peeled and deseeded
• 2 tbsp olive oil
• 1 tbsp butter
• 2 onions , diced
• 1 garlic clove , thinly sliced
• 2 mild red chillies , deseeded and finely chopped
• 850ml hot vegetable stock
• 4 tbsp crème fraîche , plus more to serve

Heat oven to 200C/180C fan/gas 6. Cut the squash into large cubes, about 4cm/1½in across, then toss in a large roasting tin with half the olive oil. Roast for 30 mins, turning once during cooking, until golden and soft.

While the squash cooks, melt the butter with the remaining oil in a large saucepan, then add the onions, garlic and ¾ of the chilli. Cover and cook on a very low heat for 15-20 mins until the onions are completely soft.

Tip the squash into the pan, add the stock and the crème fraîche, then whizz with a stick blender until smooth. For a really silky soup, put the soup into a liquidiser and blitz it in batches. Return to the pan, gently reheat, then season to taste. Serve the soup in bowls with swirls of crème fraîche and a scattering of the remaining chopped chilli.

Conchiglioni Pasta with Mushroom Ragu

Serves 4

350g conchiglioni pasta
2tbsp olive oil
250g white mushrooms, sliced
300g minced beef
1 onion, peeled and chopped
2 cloves garlic, peeled and crushed
150ml red wine
2tbsp tomato puree
3tbsp chopped fresh oregano
salt and pepper
150ml half fat cream
125g light Mozzarella cheese
2tbsp freshly grated Parmesan

Cook the pasta in boiling, salted water for 15 mins or according to packet instructions.  Drain, then tip into a large ovenproof dish.
Meanwhile, heat 1/2 the oil, add the mushrooms and cook over high heat for 6-8 mins, stirring occasionally until nicely browned.  Transfer to a plate.
Add the remaining oil to the pan and cook the mince, onion and garlic for 5 mins until browned.
Add the red wine, tomato puree, oregano and plenty of seasoning.  Bring to the boil, stirring well, then simmer for 4 mins or until reduced.  Add the cream and mushrooms and simmer for a further 5 mins.
Spoon the mince over the pasta shells and mix.  Scatter over the cheeses and grill for 3 mins or until the top is golden brown.

Chicken, Sausage Meat & Leek Pie

Serves 4

olive oil
2 knobs of butter
2lb chicken thighs, cut into pieces
2 leeks, trimmed and sliced
2 carrots, peeled and chopped
3 sticks celery, finely sliced
small handful of thyme
2tbsp flour
1 wineglass of white wine
1/2 pint milk
salt and pepper
9oz good quality pork sausages
1 x 500g pack of all butter puff pastry
1 egg

Preheat oven to 220, gas mark 7.  Take a large casserole pot and add a lug of olive oil and your butter.  Add the chicken, leeks, carrots, celery and thyme and cook slowly on the hob for 15 minutes.

Turn the heat right up, add the flour, and keep stirring for a couple of minutes before adding the wine, a wineglass of water and the milk.  Season with salt and pepper, then cover with a tight fitting lid and simmer very slowly on the hob for 30-40 mins until the chicken is tender.  Stir it every so often so it doesn't catch on the bottom of the pan.  The sauce should be loose but quite thick.  If it's a little too liquid, just continue to simmer it with the lid off until it thickens slightly.
Pour the chicken mixture into an appropriately sized pie dish.  Squeeze the meat out of the sausage skins, roll it into little balls, brown them in a little oil and sprinkle them over the stew.

Roll out your pastry to about 0.5cm thick.  Egg-wash the rim of the dish and drape over the pastry, using a knife to trim the edge of the dish.  Egg-wash the top of the pastry to make it go golden while cooking, then pinch it to crimp it round the edges.  Use the back of a knife to gently criss-cross the top - this allows the pastry to go crisp and flaky.

Cook the pie in the centre of the oven for 30-40 mins, until golden on top.

Serve with sweet potato mash and sweetcorn.  To make the mash put some chopped up normal potatoes and some chopped up sweet potatoes in a pan of boiling water for about 15-20 mins, then mash with loads of butter, salt and pepper.

Tips
When I make this pie I just use a large frying pan for the first step and cover it with a large plate.

Verdict
Totally worth the effort, the chicken is tender, the sausage balls add a real special treat to the dish and the pastry is so good!