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Apple. Potato & Cheese Pie

30g salted butter
1 tbsp vegetable oil
2 large onions, halved and finely sliced
½ bunch of thyme, leaves picked or ½ tsp dried
30g plain flour
500ml vegetable stock
1 tbsp wholegrain mustard
1 tbsp white wine vinegar
450g potatoes 
3 apples, peeled, cored and chopped
150g mature cheddar, grated


300g plain flour, plus extra for dusting
70g cheddar, grated
150g cold butter, cut into cubes
1 egg, beaten

First, make the pastry. Tip the flour, cheese and a pinch of salt into a large bowl and mix. Add the butter and rub it in using your fingertips until the mixture resembles breadcrumbs. Mix in 4-5 tbsp cold water and bring together into a dough. Wrap and chill for 30 mins.

1 tbsp olive oil, plus 1 tsponions, choppedgarlic cloves, chopped800g chopped pumpkin flesh, plus the seeds100g split red lentilhandful thyme leaves plus extra to serve1ltr vegetable stockpinch of salt and sugar50g crème fraîche, plus extra to serve

Heat the oil in a large pan. Fry the onions until softened and starting to turn golden. Stir in the garlic, pumpkin flesh, lentils and thyme, then pour in the stock. Season, cover and simmer for 20-25 mins until the lentils and vegetables are tender.


Wash the pumpkin seeds. Remove any flesh still clinging to them, then dry them with kitchen paper. Heat 1 tsp oil in a non-stick pan and fry the seeds until they start to jump and pop. Stir frequently, covering the pan in between to keep them in it. When the seeds look nutty and toasted add a sprinkling of salt, a pinch of sugar and stir well. Put to one side for garnish.


Whizz the cooked pumpkin mixture with a hand blender or in a food processor until smooth, then add the crème fraîche and whizz again. Taste for seasoning,

then serve with a spoonful of crème fraîche, a few thyme leaves and the toasted seeds scattered on top.

2 eating apples (unpeeled), cored and roughly chopped

150g (5oz) butter, softened, plus extra for greasing

150g (5oz) light soft brown sugar

50g (2oz) porridge oats

2 eggs

200g (7oz) self-raising flour, sifted

Preheat the oven to 180°C (350°F). Gas mark 4, then grease or line an 8" round baking tin.

Place the prepared apples in a food processor and pulse a few times until they're in small pieces. Add the butter and sugar and mix together for 20 seconds or so, then add all the remaining ingredients and pulse just until mixed.

Bake for approximately 30 minutes or until golden on the top, then leave in the tin for 10 minutes before cutting into pieces.

1 onion, roughly chopped

2 carrots, trimmed and roughly chopped

2 celery sticks, trimmed and roughly chopped

4 tbsp olive oil

500 g turkey breast mince

150 ml red wine

2 x 400g tins chopped tomatoes

150 ml strong chicken stock

large handful fresh basil leaves, torn

4 tbsp plain flour

600 ml semi-skimmed milk

9 dried lasagne sheets

125 g ball mozzerella, torn into pieces

Turkey Lasagna

In a food processor, whizz the onion, carrot and celery until finely chopped. Heat 2tbsp of the oil in a large pan and fry the chopped veg for 5 mins or until softened. Turn up the heat, add the turkey and fry for 8-10 mins, stirring occasionally, until lightly golden. Add the wine and simmer for 5 mins. 

Stir in the tomatoes and the stock. Bring mixture to the boil and simmer for 15 mins until thickened. Check the seasoning.

Next make the white sauce. Heat the remaining oil in a small pan and stir in the flour. Cook for 30 secs, then take the pan off the heat and gradually whisk in the milk. Return the milk mixture to the heat. Bring to the boil, stirring constantly, then simmer for 5 mins (stirring occasionally) until thickened and glossy. Check the seasoning. 

Preheat oven to 200°C (180°C fan) mark 6. Spoon a third of the mince mixture into the base of a 2 litre ovenproof serving dish. Cover with three lasagne sheets and a little of the white sauce. Repeat the layering process twice more, finishing with a layer of white sauce. 

Dot over the cheese and cook for 30-35 mins until bubbling and golden (cover with foil if the cheese is browning too quickly). Serve immediately with a salad. 

Strawberry Buns

120g butter - 70g at room temperature and 50g chilled and cubed
370g plain flour

2 eggs

135g caster sugar

7g dried fast action yeast

100ml milk, lukewarm

250g strawberries, halved

Melt the 70g butter and let it cool. Sift 300g flour into a bowl, add the eggs, 75g sugar and the yeast and mix everything with a spoon. Slowly add the lukewarm milk and cooled butter. Mix until all ingredients are well combined into a very soft, sticky dough. Cover the bowl with a clean cloth and put in a warm place to rise for 40–60 mins until doubled in volume.


To make the crumble, combine the remaining flour with the remaining sugar and chilled butter. Rub the butter into the flour until you have a breadcrumb-like texture. Chill.


When the dough has risen, divide it into six portions, squashing it down slightly and then shape each into a ball on a floured worksurface – the dough may still be sticky, so dust it with flour and work quickly. Flatten the balls gently with your hand so that they look like buns. Put on a baking tray lined with baking parchment.

Divide the strawberries between the buns, putting them in the centre of each and sprinkle with crumble. Heat the oven to 180C/fan 160C/gas 4. Bake the buns for 25 mins until puffed and cooked. Cool and then dust with icing sugar, if you like.

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